Make some Fruitcake Easily

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It will feel like Christmas any day of the year when you bake this festive fruitcake and smell its wonderful aroma. 

Fruitcakes keep for several months, even years, when properly wrapped and stored in the refrigerator or freezer. To keep them moist, brush with brandy once in a while (cherry brandy works particularly well).

Ingredients for two 8" x 3 1/2" x 3" loaf pans:

• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 whole eggs
• 5 egg yolks
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon each dry nutmeg, cinnamon, mace, allspice
• 1 teaspoon vanilla
• 1/3 cup rum
• 1/3 cup brandy
• 1 1/4 cups raisins
• 1 1/4 cups glazed fruits
• 1 1/4 cups assorted nuts (walnuts, cashews, and almonds), halved
• Candied cherries, red and green
• Whole walnuts, almonds, hazelnuts, cashews

Procedure:

1. Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, cream butter at medium speed.
2. Gradually add sugar while continuing to cream until light and fluffy.
3. Add whole eggs and yolks one at a time, beating well after each addition.
4. Pour in molasses.
5. In a separate container, combine the dry ingredients (flour, baking powder, nutmeg, cinnamon, mace and allspice). Alternately add flour mixture and the vanilla, rum, and brandy into the creamed butter.
6. Add raisins, glazed fruits, and assorted nuts.
7. Mix on low speed until all ingredients are combined, around 3 minutes.
• Dredge these first in a little flour to keep them from sinking in the batter during baking.
8. Grease two 8" x 3 1/2" x 3" loaf pans. Line bottoms and all sides of loaf pans with waxed paper or brown paper. Grease again and line with another layer of paper.
9. Spoon mixture into the loaf pans. Decorate top with candied cherries and whole nuts.
10. Place loaf pans in a bigger pan. Pour water around the loaf pans to make a water bath (bain-marie). Bake in preheated oven for about 1 hour and 30 minutes.

• Cool fruitcakes completely in pans. Remove from the pans and peel off waxed paper. Brush fruitcakes with brandy for added moisture and flavor. Wrap each loaf in aluminum foil. Store in refrigerator or freezer until ready to serve or for gift giving.

Almond Jelly Recipe

Image by tokyo5.files

Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.

Ingredients:

• 2 cups milk
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons unflavored gelatin
• 1 teaspoon almond essence
• 1 fresh mango, cubed
• 1 cup canned lychees

For Syrup:

• 1 cup sugar
• 1 1/2 cups water

Procedure:

1.  In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
2. In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
3. Stir in milk mixture into the gelatin. Add the almonds essence.
4. Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
5. Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.

Make the syrup:In a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix.

10 Steps to make Tempura

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While cooking, check the batter regularly to see that the cold temperature and watery consistency are maintained. Recipe tester Victoria Reyes-Ferrer suggests putting the bowl of batter on top of another bowl filled with ice cubes. You can also add a little water, baking powder and cornstarch to the batter if it becomes too thick.

Ingredients:

• 1 kilo prawns (about 30-32 pieces per kilo)
• 2-3 cups all-purpose flour
• Ice cold water
• Pinch of baking powder
• 1 teaspoon cornstarch
• 2 cups cooking oil

For Dip:

• 3/4 cup water
• 1 beef broth cube
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 1 tablespoon grated radish

 Procedure:

1. Clean prawns in water. Remove the heads and shells but leave intact a small part of the shell near the tail. Remove the shell cover of the frontal part of the tails.
2. Place each prawn on a cutting board and make a shallow cut down the back with a paring knife. Pick out its "vein" (or digestive tract), which resembles a thin black string.
3. Make diagonal cuts along the inner side of each prawn to stretch it.
4. Flatten the tail of each prawn on a cutting board and scrape off the dirt on the lower half of the tail with a knife. The dirt will pop out.
5. Position each prawn flat on the table. Squeeze its sides gently to straighten and lengthen its figure.
6. Put about 1 cup of the flour in a bowl. Hold each prawn by the tail and roll in a bowl of flour. Set aside.
7. Prepare the batter: Mix together just enough of the remaining flour with the ice cold water to produce a watery consistency. Add baking powder and cornstarch. (The cold water makes the batter swell and become puffy when it is fried in hot oil). Heat cooking oil in a large wok or deep fryer. Oil must be very hot. To test if the oil is hot enough, put in a small amount of batter on the oil. If the batter floats, then the oil is ready.
8. Holding it by its tail, dip each floured prawn in the batter.
9. While still holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp.
10. Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.

If you wish you may use the same procedure for cooking vegetable tempura. Just slice carrots, bell peppers, sweet potatoes and eggplants into serving pieces. Dredge vegetables in flour, dip in batter and deep fry as above.

To prepare Dip: In a small saucepan, heat water. Dissolve beef cube. Add soy sauce, sugar, ginger and radish. Mix well. Serve with tempura.

Crispy Croutons

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Croutons are bread cubes flavored with butter, seasonings and herbs and fried or baked to a crisp, golden brown. They're great on fresh green salads and soups. You can make these croutons ahead and store, in a tightly covered container, up to four days.

Ingredients:

• 4 slices of 1/2-inch thick bread (white loaf bread, French bread whole wheat, pumpernickel, or any bread of your choice)
• 1/4 cup butter or margarine
• 1/8 teaspoon garlic salt or 1/8 teaspoon salt with 1 clove minced fresh garlic
• 1 teaspoon freshly minced parsley or dried parsley flakes or desired herbs

Procedure:

1. Preheat oven to 300 degrees Fahrenheit. Remove the crusty edges with a serrated bread knife.
2. In a small bowl, mix the butter, garlic salt or salt with minced garlic, and parsley. Spread on one/both side/s of the bread, depending on your preference.
3. Sprinkle with parsley flakes or desired herbs. Slice bread into cubes. Spread the cubes in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. To test for crispness, take 1 crouton and let cool for a few seconds; take a bite; if it's still chewy, bake for 1 to 2 minutes more. Remove from oven and cool pan on a wire rack.

For Cheese Croutons

Ingredients:

• 4 slices of 1/2 inch thick bread
• 1/4 cup butter or margarine
• 3 tablespoons Parmesan cheese

 Procedure:

1. Preheat oven to 300 degrees Fahrenheit. Remove crusts from bread. Slice bread into fingers or thin strips. In a pan, melt butter or margarine over low heat. Remove from heat. Add the bread fingers to the pan. Toss lightly using two wooden spoons until the bread fingers are evenly coated with the melted butter.
2. Sprinkle with Parmesan cheese. Toss again to coat the bread evenly.
3. Spread bread fingers in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. Remove from oven and cool pan on a wire rack.

Chappati for Dessert

 

Chappati is a flat, round bread made of wheat flour and water. Of Indian origin, it is soft and bland, which makes it the perfect accompaniment to the rich flavors of Indian cuisine.

Rosh Butani, an Indian who has lived in the Philippines all her life, advises using your hands, rather than a wooden spoon, when mixing the flour. Just make sure you don't wear any rings or jewelry, she says. Here, she demonstrates the step-by-step procedure for making this famous bread.

Equipment:

• Measuring spoons
• Measuring cups
• Rolling board
• Non-stick griddle
• Rolling pin
• Mixing bowl

Ingredients:

• 6 heaping tablespoons wheat flour, plus additional to offset excess wetness and for rolling dough
• 3/4 to 1 cup water
• 2 tablespoons cooking oil, divided

 Procedure:

1. Put wheat flour in a mixing bowl. One tablespoon makes one chappati.
2. Make a well at the center of the flour and pour in water, about 3/4 cup initially. Mix the flour and water with your hands.
3. You need to make the flour and water combine but take care not to put too much water as it will make your dough too sticky. Just add flour to offset excess wetness.
4. Add about one tablespoon of the oil to the dough. This will make your dough smooth and soft, no longer sticky. Just add a little water if your dough turns out hard. Let the dough rest for 10 minutes.
5. Take a small amounts of the dough and roll each into balls. (The balls should be the size of a golf ball). Roll each dough ball on a plate of flour.
6. Put the dough ball on the rolling board, flatten it a bit with your fingers, then roll the rolling pin over it once.
7. Dip your forefinger into the remaining oil and spread oil on the surface of the flattened dough.
8. Pinch the central portion of the dough from both sides to form a ribbon.
9. Fold one portion of the "ribbon" over the other. Heat griddle pan to medium.
10. Dab the folded dough with flour on both sides.
11. Place the dough on the rolling board again and roll it with light strokes into a flat circle with a diameter of about five inches.
12. The rolled dough should not be too thin that it will break when lifted, nor too thick that it will not cook well.
13. Transfer the rolled dough onto the heated griddle. (The griddle should not be steaming hot though). Let one side heat through for about 15 seconds, then turn over dough.
14. You will notice the dough puffing out air. (That is a good sign that the chappati is cooking well). Cook each side until yellowish with occasional brownish spots. Lift from griddle and let cool slightly before serving.

Make Some Cheese Puffs

Image by simplyrecipes

You can serve these puffs plain or with butter and marmalade. Filled with a sweet custard, whipped cream or ice cream, they make a delightful dessert. Or they can take on the role of appetizers or canapes- with a savory filling such as chicken, tuna, ham or turkey a la king.

Ingredients:

• 1/4 cup butter (1/2 stick)
• 3/4 cup water
• Pinch of salt
• 3/4 cup all-purpose flour
• 3 medium size eggs
• 3/4 cup grated Cheddar cheese

For egg wash, combine:

• 2 tablespoons melted butter
• 1 egg yolk, lightly beaten

Procedure:

1. In a large saucepan, combine butter, water and salt. Cook over high heat until water comes to a rolling boil. Lower the heat and add flour all at once.
2. Stir mixture with a wooden spoon until a smooth, thick paste is formed, with no visible lumps.
3. Remove from heat. Add eggs one at a time, stirring vigorously after each addition. Mix well until dough is no longer slippery.
4. Stir in cheese, mixing well to evenly distribute it in the dough. Refrigerate for 20 minutes or until dough can hold its shape when scooped. Meanwhile, preheat oven 400 degrees Fahrenheit.
5. With a small scoop, drop mounds of the dough about 2 inches apart on a buttered baking sheet.
6. Brush tops with the egg wash. Bake in preheated oven for 30 to 35 minutes or until puffs are golden brown. Remove from oven. Loosen puffs from sheet while still warm. Place on wire rack to cool. Serve warm as is or with desired filling. Makes about 24 small puffs.

Simple Scalloped Potatoes

Image by thiswomancooks

Dress up your potatoes for festive occasions by baking them with a white sauce and topping them with a mixture of bread crumbs and cheese. This makes a great side dish to roasts and fried chicken.

Ingredients
For potatoes:

• 1 kilo potatoes, peeled and sliced 1/4-inch thick
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups fresh milk

For the white sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• Milk (from boiled potatoes)
• Chicken stock or water

 For the topping:

• 1 cup bread crumbs
• 1 cup grated Parmesan cheese
• Paprika
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper

Procedure
Let's prepare the potatoes:

1. Boil potatoes with garlic, salt, pepper and milk.
2. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Cook until potatoes are tender but still firm.
3. Drain potatoes, reserving the milk. Set aside.

Now let's make the white sauce:

1. In a small pan, over low heat, melt butter. Blend in flour and add the reserved milk and equal measurement of chicken stock or water.
2. Bring to a boil, lower heat and simmer until sauce is creamy and thick (not syrupy).
3. Preheat oven to 350 degrees Fahrenheit. Arrange the cooked potatoes in a baking dish. Pour white sauce over potatoes.

Make the topping:

1. Combine bread crumbs and Parmesan cheese and sprinkle over the potatoes.
2. Top with paprika and diced red and green bell peppers. Bake until top is brown. Serve warm.

No-Flour Chocolate Cake or Crispy Chicharon for Dessert

Image by chocolateandcarrots

Although it seems strange, it is possible to bake a chocolate cake without using flour. However, this cake does not rise so don't be surprised if it appears low. Those people who have tried it say they love the rich, creamy texture.

Ingredients:

• 8 squares (8 ounces) semi sweet chocolate, chopped
• 1 cup white sugar
• 2 cups chopped almonds
• 6 eggs, separated
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar

To decorate:

• Powdered sugar
• Whipped cream
• Chocolate curls

 Procedure:

1. Grease a 9-inch diameter springform pan. Set aside. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor or blender, combine chocolate, sugar and almonds. Process or run through blender until ingredients are finely chopped and texture appears grainy.
3. In the large bowl of an electric mixer, beat egg yolks and vanilla until thick. Fold in chocolate mixture and blend well. Set aside.
4. In another large bowl, beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form (peaks should hold up when beater is lifted from the bowl). Do not overbeat. Gradually fold egg whites into chocolate mixture, making sure to blend well.
5. Pour into springform pan and bake in preheated oven for 35 to 40 minutes or until top feels firm when pressed lightly. Let cool on cake rack.
6. When cool, run knife around sides of pan to loosen cake. Release pan sides and transfer cake to serving platter.
7. Decorate with sifted powdered sugar, whipped cream and chocolate curls. 

Crispy Chicharon

Image by ztopics

Make sure to have a vinegar dip ready when you serve this crackling snack. Ice cold soda or beer is the perfect drink to go with chicharon. This is also great while you are watching movies in your home.

Ingredients:

• 1 kilo pork skin with 1/2 inch thick fat
• 2 tablespoons salt
• 3 cups water
• 2 cups lard or cooking oil
• Tap water for sprinkling

Procedure:

1. Season both sides of the pork with salt.
2. In a kettle, heat water and allow to boil. Lower heat and add pork. Let water simmer until pork becomes tender, about 1 hour. Remove pork from water and drain. Discard water. Preheat oven to 250 degrees Fahrenheit. Cut the pork skin into uniform rectangular pieces, 1" by 4". Arrange the pieces on a baking tray.
3. Bake the pork skin in preheated oven for four hours. Remove tray from oven. Strain the collected oil and set aside. Repeat baking and straining of oil for another day or two until pork skin is very dry. (In the summer, dry the pork directly under the sun for several days until pork is very dry.)
4. Dried pork skin will be reduced in size and will curl.
5. Submerge the pork in collected oil for two days.
6. In a frying pan heat lard or oil and deep-fry the pork skin over medium heat. Sprinkle tap water on the pork pieces as these are frying to make them form blisters and become crisp. Remember that some of the oil will splatter so protect yourself by half-covering the pan while you sprinkle the water.
7. Fry until the pork pieces curl and become light brown. Remove from pan and drain. Serve with a dip of vinegar, garlic and chili.

Healthy Food Crispy Tofu

Image by vegandad

Firm, silken tofu is available in Japanese groceries or in big supermarkets. Made with soya beans by coagulating boiled soya milk, tofu contains isoflavones and calcium which are good for the health.

Ingredients:

• 2 blocks tofu
• 2 egg whites
• 1 cup Japanese bread
• Crumbs such as panko
• Cooking oil

Procedure:

1. Pat tofu dry with paper towels. Slice tofu into squares. Dip in egg whites.
2. Coat with bread crumbs, taking care to cover surface completely.
3. In a wok, heat cooking oil. Fry tofu, a few pieces at a time, until coating becomes crisp.
4. Drain on paper towels. Serve with any of the two sauces below.

How to make Teriyaki Sauce

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup white sugar
• 1 tablespoon dark brown sugar
• 1 tablespoon ginger juice or 1/2 teaspoon ground ginger
• 1 clove garlic, chopped
• 1/2 cup water, divided
• 1 tablespoon cornstarch

 Procedure:

1. In a small saucepan, combine soy sauce, white sugar, brown sugar, ginger juice or ground ginger, garlic and 1/4 cup water.
2. Simmer three to four minutes.
3. In a bowl, blend cornstarch and remaining 1/4 cup water until smooth. Pour into saucepan and simmer until sauce thickens. Strain and serve as sauce for crispy tofu.

• Ginger juice may be made by pounding fresh ginger slices then pouring water over it. Strain the water scraping the ginger on the strainer to obtain the essence of ginger. The resulting liquid gives a mild gingery flavor.

How to make Vinegared Sauce

Ingredients:

• 1/2 cup sugar
• 1/8 cup mirin
• 3 tablespoons vinegar
• 1/4 cup soy sauce
• 1/2 cup water
• 1 small bunch green onions, chopped

Procedure:

1. In a saucepan, combine sugar, mirin, vinegar, soy sauce and water. Simmer gently just until flavors meld.
2. Pour over crispy tofu. Sprinkle green onions on top just before serving.

Learn how to make Taco Salad

Image by dairygoodness

Teenagers will love eating tacos this way - it is less messy and they can help themselves to as much (as little) of each ingredients as they want. Since the beans take long to cook, prepare them early in the day or the day before.

Prepare the Ingredients:

• 2 cups red beans
• Water for boiling
• 1/4 cup olive oil
• 1 kilo ground beef
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 kilo tomatoes, peeled, seeded and chopped
• 2 cups shredded cheese
• 1 green or red bell pepper, diced
• 1 head of lettuce or cabbage, shredded
• 1/2 cup sliced black olives
• 1 large package torlilla chips
• Salsa (use bottled salsa or see how to make green-chili salsa)

Procedure:

1. Boil red beans in enough water to cover for about 15 minutes.
2. Leave beans in water for one hour or until the beans plump up. Drain beans and wash under running water.
3. Pour fresh water on beans and bring to a boil then lower heat to simmer. Let simmer about 1 to 2 hours or until beans are tend. Drain beans.
4. In a skillet, heat olive oil. Saute ground beef in oil and season with Worcestershire sauce and salt. Continue sauteing until beef losses its pink color and is thoroughly cooked. Remove beef from heat.
5. Arrange beans, beef, tomatoes, cheese, bell pepper, lettuce or cabbage and olives on a serving platter.
6. Serve with torilla chips and salsa.

Beef Tacos with Green-chili Salsa

Image by seriouseats

Baking enhances the flavor of this rich taco dish. Be sure to serve with a lot of paper napkins because although very delicious, this dish is rather messy to eat.

What to prepare:

• 2 tablespoons cooking oil
• 1/2 kilo ground beef chuck
• 1/2 cup or 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 12 taco shells
• 1 cup coarsely chopped tomatoes
• 1 cup shredded lettuce
• 1 cup grated Monterey Jack or sharp Cheddar cheese

Procedure:

1. In a large skillet, heat cooking oil. Saute beef with onion until meat loses its red color.
2. Add garlic, soy sauce, Worcestershire sauce and tomato sauce. Simmer for about 20 minutes to reduce the sauce. Keep warm.
3. Preheat oven to 400 degrees Fahrenheit. In each taco shell, arrange in order: a layer of ground beef, about a tablespoon or two chopped tomatoes, a small mound of shredded lettuce, and some grated cheese.
4. Arrange tacos in a shallow baking dish. Bake, uncovered, for 10 minutes or just until cheese melts. Serve with green-chili salsa.

Make the Green-chili salsa

Ingredients:

• 1 1/2 cup tomatoes, blanched, peeled, and chopped
• 1 cup chopped onions
• 1/4 cup chopped canned Jalapeno peppers or canned green chilies
• 2 cloves garlic, crushed
• 1/2 teaspoon salt

Procedure:

1. In a medium bowl, combine all ingredients. Mix well.
2. Let stand for about 15 minutes to blend flavor before serving. Makes 2 1/2 cups.

A Very Delicious Meatball Stew with Savory Sauce

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This recipe was inspired by a dish once demonstrated by Italian chef Biba Cagiano on the Discovery Channel. The original recipe called pancetta, Italian bacon that's cured in salt and spices but not smoked. Since this is not readily available in Manila, they did away with it and found that the recipe works as well. The two teaspoons sugar (our tradition) take the edge out of the tomatoes acidity.

Ingredients for the meatballs:

• 2 slices white bread
• 1/2 cup evaporated or fresh milk
• 1 kilo ground beef
• 2 tablespoons chopped garlic
• 1 teaspoon Italian seasoning
• 1/4 cup chopped parsley
• 2 eggs
• 1 cup bread crumbs
• 1/2 cup olive oil

Ingredients for the savory sauce:

• 1/4 cup extra virgin olive oil
• 1 medium onion, diced
• 2 small carrots, diced
• 1 cup water or chicken broth can (16 oz) crushed tomatoes
• 1 can (16 oz) plum tomatoes, peeled and diced
• 2 teaspoons white sugar
• 1 tablespoon garlic salt
• 1 cup frozen green peas, thawed

For garnish:

• Fresh basil leaves

Let's Prepare and cook the meatballs:

1. In a shallow pan soak bread slices in milk 5 to 10 minutes or until bread is soft pliable. Tear the bread into small pieces.
2. In a large bowl, combine the ground beef, the bread pieces, chopped garlic, Italian seasoning, parsley and eggs. Mix well. Shape into balls.
3. Spread bread crumbs on waxed paper. Roll each meatball in bread crumbs.
4. In a large frying pan, heat olive oil. Fry meatballs in olive oil. Fry meatballs in olive oil, turning occasionally until cooked. Transfer cooked meatballs to a clean dish. Set aside.

Now cook the savory sauce:

1. In a deep casserole, heat olive oil. Over medium heat, saute onion and carrots about 1 to 2 minutes.
2. Pour in water or chicken broth. Add canned crushed tomatoes and plum tomatoes with their juices. Stir to mix.
3. Season with sugar and garlic salt. Bring to a boil then immediately lower heat to simmer.
4. Simmer about 10 to 15 minutes. Add cooked meatballs and return to simmer for about 10 to 15 minutes.
5. Pour in thawed green peas and allow mixture to heat through for about 2 minutes or until peas are tender.
6. If desired, garnish with fresh basil leaves. Serve with warm rice, Italian bread or baguette.

How to make Pizza Pan de Sal

Image by misselayneousthings

Do you like cooking in your home? If yes, here's another recipe for you to try. Make your homemade pizza in a simple way. Today I will share to you guys how to make pizza using bread called Pan de Sal. Pan de Sal is a lowly bread often found on breakfast tables in Filipino homes. It is also a favorite snack, made into sandwiches with  various fillings. Here, pan de sal is dressed up as pizza. Are you ready?

How to Cook Asparagus with Salsa

Today we are going to make or cook an Asparagus with Salsa. This is a very healthy recipe for all of you.

With the tartness of the salsa and the mild taste of asparagus, this refreshing side dish goes well with fried or roast meat dishes.

How to Make a Shrimp on Toast

Welcome to Foodtrip Online. Today I am going to share some information on how to make a Shrimp on Toast. This recipe is originally shared by Artist Edsel Moscoso and I just want to share this information to other people who don't know how to make this great appetizer.

I know that many people reading this have an understanding of this kind of eating, that is incredibly popular in southern areas of China. For anybody who will not be, it has a procession associated with small dishes for being shared, and is also often provided by stringent women through heated trolleys which can be being pushed throughout the restaurant at an escalating speed.

It’s substantial fun, and some sort of dim total meal gives up the opportunity to try a selection of delights similar to steamed dumplings, baked rolls full of Chinese barbeque pork and also, best of all, fabulous plates of deep-fried gifts like squid, pig belly as well as spring rolls.

The dish originated in Guangzhou (Canton) with China nearly 100 years ago, although you will discover those exactly who claim this can be a hybrid of your traditional China shrimp recipe and loaves of bread introduced by foreign tourists. Whatever the foundation, shrimp toast is now a dish that may be found in the course of Asia.