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Posted: Sun Nov 18, 2007 11:31 am
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Posted: Mon Nov 19, 2007 1:02 pm
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Posted: Wed Nov 21, 2007 6:45 pm
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Posted: Wed Nov 21, 2007 6:47 pm
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Posted: Wed Nov 21, 2007 10:26 pm
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Posted: Fri Dec 14, 2007 8:00 pm
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Posted: Sun Dec 30, 2007 10:24 am
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Posted: Tue Jan 01, 2008 2:24 pm
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Here's my favorite recipe ever. So yummy ^^
Yakitori Don
INGREDIENTS
* 1 (3 pound) whole chicken, cut into pieces * 1 tablespoon grated fresh ginger root * 1 clove garlic, crushed * 3 tablespoons white sugar * 2/3 cup soy sauce * 1 tablespoon sake * 1/4 cup mirin (Japanese sweet wine) * 2 tablespoons cooking oil DIRECTIONS
1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight. 2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.
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Posted: Fri Jan 04, 2008 4:13 am
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heres one of my specialties white flipino style macaroni salad perfect for those craving for sweet, salty yet scrumpcious salads. stare fyi - macarroni - use elbow style pasta 3nodding
x 2 1/2 pounds skinless, boneless chicken breast halves x 2 cups macaroni ( elbow pasta ) x 2 cups of Mayonnaise ( any kind ) x 1 cups shredded onions x 1 cup shredded carrots x 1 cup potatoes (cubed ) x cheese ( parmissan / cheddar -any kind ) x 3 cups mayonnaise x 1 can of pineapple chunks ( make sure lotsa sweetened syrup ) x salt and pepper to taste x 1 jar of pickled relish ( sweetened )
1. In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat. 2. In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water. 3. in a large bowl, place the drained elbow macaroni, shredded chicken, mayonaise, pickle relish, pineapple chunks with juice (trust me, its YUMMY ) and vegetables until satisfied. 4. Refrigerate for several hours before serving. 5. enjoy!
heres how it looks like :]
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Posted: Sun Jan 06, 2008 1:05 pm
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Posted: Mon Jan 14, 2008 3:04 pm
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Posted: Fri Jan 18, 2008 4:41 pm
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Posted: Mon Feb 04, 2008 3:47 pm
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Posted: Sat Feb 09, 2008 4:05 pm
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