Cooking Recipes

BATHROOM FIXTURES

2011-09-03T00:47:00.000-07:00

To save time and money while providing the best shine possible to bathroom fixtures use an old cloth which has been dunked in kerosene.
Kerosene removes scum quickly and the odor will only remain for a while.

CHILD-PROOF YOUR HOUSE

2011-09-03T00:41:00.000-07:00

Children are our most important natural resource.
Their safety can be insured by developing your own "environmental protection plan."
I t requires planning, patience, persistence and the ability to thick one step ahead of your young wizard.
Nothing is completely child-proof, but your home can be child safe.
Infants (birth to 7 months)
Antique cribs are lovely, but be sure crib slats are no farther apart than 21/2 inches to keep baby's head from getting caught.
Check temperature of bath water with elbow (its more sensitive than your hand) to prevent scalding baby's skin.
Never use a plastic covering on baby's bedding.
Never give baby small object that could be swallowed.
Crawlers (7 months to 14 months)
Put safety guards on all electric outlets.
Place masking tape over them to hold them more securely
Place safety guards in front of all fireplaces, furnaces, wood-burning stoves and free-standing heaters.
Install temporary folding gates at top and bottom of staircase.
Toddlers (15 months to 3 years)
Install child-resistant catches on kitchen and medicine cabinets.
Don't use power equipment near children
When discarding old refrigerators, washing machines or dryers, remove doors to prevent young explorers from being trapped and suffocated.
All cesspools and wells must be securely covered and fenced in when possible.

MOTORISTS GUIDE AGAINST CAR THEFT

2011-09-03T00:06:00.000-07:00

A-lways lock all car doors when parked.
N-ever stay inside the car while it is parked.
T-ake your family members with you when you park.
I-nstall safety and alarm devices whenever possible.
C-lear the area of suspicious looking people before boarding or parking your car.
A-lways park in lighted areas at night.
R-emove valuables inside your car before parking to prelude temptations.
N-ever entrust your car key to anybody to preclude duplications of the same.
A-void hitch hikers especially beautiful woman.
P-ark your car in secured areas as much as possible.
P-rovide necessary information to area security people of suspicious-looking persons.
I-nstall a hidden master switch whenever possible.
N-ever leave your car windows open especially when caught in a traffic jam.
G-arage gate must be secured and lock at all times.
D-irect your car to crowded areas if you are suspiciously being followed.
R-emove vital spare parts such as the "rotor" before leaving your parked car.
I-nvestigate driver applicants before hiring them.
V-erify prospective buyers before entrusting a "for sale" car for testing purposes.
E-ntrust your car keys to the repair shop management when turning in your car for repair purposes.

HAIR CARE

2011-09-02T22:48:00.000-07:00

The woman of today has a problem in keeping her hair shinning and healthy... a problem with which her great-grandmother was not faced.
In the days before permanent waves, hot air drivers, unit heating and smog, a woman brushed her hair
religiously and dried it in the sun.
She lived leisurely, didn't or smoke and her healthy condition was reflected in her hair.
Scalp is skin and is fed by the blood stream.
It differs from the rest of the skin on the body by its thickness and by the depth and size of hairs which grow from it.
In treating hair it is wise to remember to remember that the place which needs attention is the skin or scalp or from which hair grows.
There is no circulation in the hair itself and, in order to change the quality of your hair, treatment must be given to the root.
As we have said, the scalp is skin and the ways of keeping the scalp in healthy condition does not differ too much from the treatment of other skin, namely to keep it clean and free from irritation.
If you have been in bad health, the quality of your blood will be down and your hair will reflect the poor condition of your body in general.
Special treatment to bring hair to normal may be necessary for some, while the hair of other may pick up when health returns.
But for the normal person, the everyday treatment to preserve healthy hair and scalp lies in cleanliness-in keeping the hair and scalp as clean as possible.
Good brushing with a clean brush is your hair's best treatment.
There is a technique to brushing, but essential point is to choose a well-made brush and use it to stimulate
the scalp with every stroke.
If your scalp is in infected, by all means receive medical attention.
But dandruff, a scale caused by dryness by improper action of the oil gland, is not a diseases.
The purpose of dandruff preparations is to remove this scale and to allow the free flowing of the oil .glands.
After using corrective preparations, scale which has been clinging to the scalp adhesive dandruff-will be removed.
Therefore, a day or so afterwards you may see lots of flakes and brush them out gladly.
The worst is over once this adhesive dandruff has been from your scalp.
Remember to bush your hair vigorously night and morning in order to stimulate the circulation of the scalp, to feed the roots of your hair which are embedded there.

BUKO-VEGEMEAT SOUP

2011-09-02T21:48:00.000-07:00

Ingredients
1 buko meat, diced 1/2 cup vegemeat, diced
1 onion, chopped 1/4 cup celery, chopped
1/2 cup evaporated milk 7 cup water
1 tbsp. cornstarch 1 tbsp. butter
3 tbsp. cream of mushroom powder salt to taste
Sauté onion and celery in butter.
Set aside.
Dilute cream of mushroom and cornstarch. milk, and diluted mushroom-and cornstarch
mixture.
Simmer for 2 minutes stirring constantly.
Season with salt.
Remove from fire.
Add sautéed onoin and celery just before serving.

MANGO SHAKE WITH JELLY

2011-09-02T21:23:00.000-07:00

Ingredients
2 mangoes, diced
3 tbsp. brown sugar
6 cup gelatin or gulaman, or gelaten almond-flavor, diced
Blend mangoes, sugar, and water except gelaten or gulaman.
Serve cold.
NOTE:
If gulaman bar is used, dissolve 1 bar into 21/2 cups water.
If sachet is used, just follow instruction on label.

JUST BUKO JUICE

2011-09-02T21:14:00.000-07:00

Ingredients
4 pieces young coconut fresh water
Serve cold.

SOTANGHON SOUP

2011-09-02T21:01:00.000-07:00

Ingredients
1/8 kilo sotanghong, cut into 4"
1/2 kilo choplets, cut into half
1 cup spring onion, cup into 2"
1/2 cup astsuwete
salt to taste
Boil water then and choplets, sotanghon, and atsuwete.
Boil for 3 miniutes or until sotanghon becomes tender.
Add more water as desired.
Season with salt.
Add spring onions.
Remove immediately from fire.

FIESTA HAM

2011-09-02T00:47:00.000-07:00

Ingredients
4 kg. boneless/bone-in 4 cup pineapple juice
3 cup sugar 4 cup water
1 tbsp. whole peppercorn 1 bottle beer
1/4 tsp. whole cloves 3 pieces bay leaf
Pre-heat oven to 400F 30 minutes. electric 20 minutes.
Measure all ingredients.
Pre-mix pineapple juice, water, sugar and beer in an aluminium or
glass mixing bowl.
In a baking sheet or pan, distribute evenly peppercorn, oregano. cloves
and bay leaf.
Lay down ham leg on the center (fat side up) and pour over a quarter portion
of the pineapple mixture.
Bake ham at 350F. and add gradually the remaining amount of pineapple mixture.
Pour the pineapple mixture on top of the ham from to time.
Baking is completed about 11/2 hour..Remove ham from oven and collect syrup for dip.
GARNISHING
White sugar, whole cloves cherries
Score the top of ham in diamond shaped impressions.
Sprinkle sugar on top and bake for another 10 minutes.
Garnish with sliced cherries and cloves nails.

MAJA MAIS

2011-09-02T00:25:00.000-07:00

Ingredients
1 can medium can sweet corn
4 cup coconut milk
4 cup sugar
4 tbsp. cornstarch
1 tsp. vanilla
Mix the coconut milk, sugar cornstarch and vanilla.
Cook over low fire, stirring constantly.
When thick, add sweet corn and continue stirring until bubbles
appear on top.
Remove from fire and pour into square pans and chili.
Slice into desired pieces.

SPICED CASSEROLE WITH FRESH CORN

2011-09-02T00:19:00.000-07:00

Ingredients
1/2 kilo lean beef stew meat 5 segments garlic, crushed
4 tbsp. beef dripping or oil 3 large onions, sliced
3 3/4 cup stock or water seasoning
1 tbsp. mixed spices 41/2 tsp. chili powder
3 large tomatoes, qartered 1 medium sweet potato, sliced
1 cup grated fresh corn
Cut the meat into serving piece.
Toss in hot dripping fat with the onions until golden brown.
Add stock, seasoning chili powder.
Cover well and simmer for an hour.
Add the tomatoes, sweet potato, corn and whole or sliced sausages.
Check if there is sufficient liquid and cover again.
Simmer about an hour more or until meat is tender.
Serve got.

CLAMS WITH VEGETABLES

2011-09-02T00:06:00.000-07:00

Ingredients
1 onion, chopped 3 tbsp. white wine
2 cup clam meat 1 tbsp. crushed garlic
1 cup sliced cabbage 1 bay leaf
3 cup clam broth salt and pepper to taste
Saute clam meat in one tbsp. cooking with garlic and onions.
Season with salt and pepper.
Add wine, bay leaf, cabbage and clam stock.
Boil for a few minutes.
Serve hot.

ROAST CAPON

2011-09-01T22:50:00.000-07:00

Ingredients
1/2 kilo ground pork 1 piece chorizo de bilbao
1/4 kilo ham 1 can vienna sausages chopped
2 large onions salt, pepper to taste
grated cheese 1 tbsp. chopped sweet pickles
5 eggs
Stuff the prepared capon with above ingredients mixed all together.
Set up the opening.
Preheat the oven to 350 degrees.
Cook the chicken for one hour or more, basting occasionally.
If an oven is not available, one can use same cooking procedure as in native lechon.

SEAFOOD CARNIVAL

2011-09-01T22:42:00.000-07:00

Ingredients
1 medium-sized lapu-lapu or fish 1/4 kilo shrimps, shelled
2 tsp. calamansi 1 onion, chopped
salt and pepper to taste cauliflower(clean and blanch in hot water)
parsley
Clean and season lapu-lapu with salt. pepper, vetsin and calamansi.
Bake for 30 minutes and flake.
Prepare crust and set aside.
Saute onion in oil.
Add shrimps.
Cook for 5 minutes.
Remove from fire.
Add the flake lapu-lapu and season well.
Put the shrimps and fish mixture in prepared crust and place the cauliflower over.
Pour the sauce on top and garnish with parsley.

ASADO DE CARAJAY

2011-09-01T22:31:00.000-07:00

Ingredients
1/3 cup cubed pork, medium, fat 3 segments garlic, crushed
1/2 medium onion fine 2 small tomatoes, sliced
3 tbsp. lard 1 cup liver, cut into cubes
1/4 kilo yellow kamote, cut into cubes 4 tsp. toyo
5 laurel leaves 1 small red pepper, cut into strips
Boil pork until tender.
Cut cubes and set aside.
Sauté garlic, onion tomatoes and add 1 cup broth.
Add pork liver and kamote..Season with toyo.
Cover and cook 5 minutes.
Add pepper and laurel leaves.
Cover and cook for 1 minutes.
Serve hot.

CURRIED SQUID (MALAYSIAN)

2011-09-01T22:22:00.000-07:00

Ingredients
1 kilo squid 1 tbsp. curry powder
3 medium tamarinds 2 tbsp. tomato paste
3/4 cup boiling water 1 medium onion minced
2 cloves garlic crushed 1/2 inch piece ginger, crushed
salt and pepper to taste 2 tsp. sugar
1/2 coconut milk cup thick
Wash squid, remove skin and ink stine.
Discard heads and ink bags.
Soak tamarind in boil water.
Strain and poor liquid over squid to marinate 10 minutes.
Mix together onion, garlic and curry powder, fry on oil for 5 minutes.
Stirring frequently.
Put in squid tamarind water.
Stir and add paste sugar, salt and pepper.
Bring to boil, then simmer 2 minutes.
Pour in coconut milk.
Turn heat to low and simmer and simmer 1/1/2 minutes more.

TAHONG AFRITADA

2011-09-01T22:05:00.000-07:00

Ingredients
1 1/2 kilos tahong 1-8 oz. can tomato sauce
1 can mussels broth 200 g. potatoes, diced and fried
1tbsp. bread crumbs 200 g. baquio beans, cut diagonally
2 tbsp. ginger juice 1 tbsp. peanuts. ground
4 segment garlic, crushed 2 tsp. salt
1 onion, chopped 1/3 tsp. vetsin (optional)
1/4 cup oil 4 tsp. atsuete juice
1 red bell pepper, cut into strips
Steam-open tahong in boiling water.
Remove tahong meat from shell.
Set aside.
Sauté garlic. onions and tahong.
Add ginger juice and stir.
Pour tomato sauce, tahong broth and atsuete juice.
Add the vegetables.
Season. Simmer for 3 minutes.
Add peanuts, bread crumbs and potatoes.
Mix to combine all ingredients.
Simmer for 5 minutes.
Make 6-8 servings.

SESAME BROCCOLI STIR-FRY

2011-09-01T03:01:00.000-07:00

Ingredients
5 cups broccoli florets
1 cup button mushrooms, quartered
1 bell pepper, cut into strips
1/3 cup chili sauce
1/2 tsp. sesame oil
2 tbsp. soy sauce
3 tsp. cornstarch
1 tbsp. vegetable oil
1 onion
3 tsp. sesame seeds, toasted
salt to taste

In a small bowl, mix soy sauce and cornstarch.
Stir ion chili sauce and sesame oil.
Set aside.
In a skillet, heat vegetable oil then stir-fry broccoli and
bell pepper for 1 minutes.
Add mushrooms and onion then stir-fry for another minutes.
Stir in liquid mixture and cook until sauce thickens and vegetables are evenly coated.
Season with salt.
Sprinkle seeds before serving.

CHINESE CELERY WITH PEAS

2011-09-01T02:45:00.000-07:00

Ingredients
6 cups frozen peas
1 cup Chinese celery, chopped
1 tbsp. vegetable oil
1/2 clove garlic, finely chopped
1/2 onion, chopped
2 tbsp. cream of asparagus
salt to taste
water.
Sauté garlic and onion.
Add peas and water as desired.
Simmer for 5 minutes.
Season with salt and cream of asparagus.
Add Chinese celery before removing from fire.

HOT CAKE

2011-08-31T21:07:00.000-07:00

Ingredients
2 cup flour
1/2 tsp. salt
14 cup milk
1/2 cup water
2 tbsp. baking powder
2 eggs
2 tbsp. butter
Sift, then measure flour.
Combine with dry ingredients and sift again.
Beat eggs, mix water and milk then add and melted butter.
Add dry ingredients.
Mix well.
Cook in hot greased pan over slow fire.
Serve hot.
.

YELLOW-GREEN WITH CASHEW NUTS

2011-08-31T19:24:00.000-07:00

Ingredients
3 cups broccoli flowers
4 cups small whole baby corn
1 cup cashew nuts
1 clove garlic, finely chopped
2 tbsp. vegetable oil
salt to taste
Steam broccoli and baby corn until half done.
Season with salt, and arrange on a platter.
Heat vegetable oil in heavy skillet over medium fire.
Stir-fry cashew nuts and garlic for 3 minutes or until golden brown.
Scatter on top of baby corn-broccoli mixture before serving. Serve hot

HOT SPICED CAULIFLOWER

2011-08-31T19:11:00.000-07:00

Ingredients
6 cups cauliflower, steamed or blanched 4 tbsp. butter
2 tbsp. tomato paste 3 tbsp. fresh cilantro, chopped
1/4 tsp. chili powder 1 bell pepper, cut into strips
salt to taste
Melt butter.
Add the tomato paste,cilantro and chili
powder and cook over low fire for about 10 seconds.
Add the cauliflower.
Season with salt.
Garnish with bell pepper.

HOT AND SPICY SPINACH

2011-08-31T01:40:00.000-07:00

Ingredients
1 kilo spinach
2 red bell peppers, cut into 1"
1 clove garlic. minced
1 tbsp. mustard
1 tsp.lemon extract
2 tsbp. vegetable oil
1/4 tsp. chile pepper, flaked
Salt to taste
Whole hot chili (optional)
Heat vegetable oil over medium fire.
Add boil pepper and garlic.
Stir 1 minutes.
Add spinach and cook until done.
Stir in mustard. lemon extract, and chili pepper.
Season with salt
Garnish with hot chilI.
Serve immediately.

BROCCOLI AND RED PEPPER SAUTÉ

2011-08-31T00:50:00.000-07:00

Ingredients
4 cups small broccoli florets
2 red bell pepper, cut into strips
1/4 cup cashew or almond nuts, toasted
1/2 clove garlic, finely chopped
1 onion, sliced
2 tbsp. vegetable oil
1 cup water
Salt or seasoning to taste
Heat vegetable oil then add broccoli, bell pepper, onion and garlic.
Cook for 5 minutes or until onion is tender, stirring occasionally.
Add water and season with salt or seasoning.
Simmer for 5 minutes.
Sprinkle with cashew or almond nuts.
Serve hot.

BROCCOLI CON MAIS

2011-08-31T00:40:00.000-07:00

Ingredients
5 cups broccoli florets, cut into bite sizes, blanched 1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder blanched
1 tbsp. cornstarch 1 tbsp. cornstarch
1/2 clove garlic, minced 1 onion, sliced
2 tbsp. butter 1 cup water
salt to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.