Tag Archive | "brown sugar"

How to Make Chocolate Chip Cookies

How to Make Chocolate Chip Cookies

...  She later sold the chocolate mixture to Nestle, who now owns the Toll House trademark. I’m no Ruth Wakefield, but I do have a chocolate chip recipe to share with you. These cookies are crisp around the edges and chewy in the middle. Yummy!! Chocolate Chip Cookies 2014-08-18 20:38:02 Write a review Save Recipe Print Ingredients 1 cup (2 sticks) softened butter 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 tsp baking powder 1 tsp baking soda 1 1/2 twelve-ounce bags semisweet chocolate chips Instructions Preheat oven to 350 degrees. In a large mixing bowl; mix together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips. With your ...

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Chickentin Recipe (Stewed Whole Chicken)

Chickentin Recipe (Stewed Whole Chicken)

...  Needed: 1 whole chicken cleaned 2 bundles lemon grass 1 liter sprite soda or 7 up 5 tbsp of brown sugar 2 tbsp peppercorn 3 bay leaves 1 thumb ginger chopped 5 cloves garlic chopped 2 onions chopped 1 small can pineapple tidbits Salt to taste Directions: Prepare the cleaned whole chicken. Add salt inside the chicken. Stuff chicken with lemon grass. Set aside. In a big casserole, mix all ingredients except the pineapple tidbits and put in the chicken. Cook over a low heat for 30 to 45 minutes or cook until chicken is tender. Simmer until the sauce thickens. Take note, don’t cook the ...

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Paksiw na Pata Recipe

Paksiw na Pata Recipe

...  Needed: ½ kilo pata or pig’s leg (sliced crosswise) 3 pcs bay leaf 1 head garlic chopped 1 tsp whole pepper corn ¼ cup brown sugar ½ cup soy sauce ¼ cup vinegar 2 packs banana blossoms (soaked in water) Water for boiling Salt to taste Directions: Boil the pig’s leg until the meat is tender. Use pressure cooker to save time. In a pan, transfer the boiled pig’s leg. Put in the bay leaf and whole pepper corn. Boil for 10 to 15 minutes until a little water is left. Add the garlic and vinegar. Simmer for 3 to 5 minutes. Pour in the soy sauce and combine the brown sugar, mix. Put in the banana blossoms and let it boil until it thickens. Add salt to taste. Simmer for a minute. Remove from heat. Serve and ...

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Christmas Week Menu Plan Grocery List

...  garlic Mushrooms Baby carrots Broccoli Onions Potatoes (choose a variety that is suitable for both baking and mashing) Lettuce Tomato Chives Granny Smith or Golden Delicious apples Sweet potatoes Green bell pepper Avocado Celery Ready-to-eat salad mix Seasonings and Other Cooking Items Dill weed All-purpose biscuit baking mix Vegetable oil Italian seasoning Salt Baking powder White sugar Sage Dijon mustard Ground black pepper All-purpose flour Dried mixed fruit Apricot nectar Chopped walnuts Brown sugar Allspice Nutmeg Olive oil Lime juice Dried apricots Golden raisins Red and green candied cherries Candied pineapple slices Lemon juice Lime juice Mustard powder Bay leaves Vegetable broth Cayenne pepper Ground cumin Cilantro Honey Cornmeal Dry great Northern beans Dry pinto beans Stuffing Mix Cranberry sauce Ranch dressing Mayonnaise Grains Rice Egg noodles From the Butcher 1 ½ pound bottom round roast or stew beef Ham Bacon Chicken Breasts Turkey Breast Ground beef Eggs and ...

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Ginataang Kamoteng Kahoy (Cassava with Coconut Cream)

Ginataang Kamoteng Kahoy (Cassava with Coconut Cream)

...  usually make ginataang kamoteng kahoy in our province on special occasions. But you can certainly make this delicious treat anytime. It can be a dessert or merienda after siesta time. I learned this recipe from one of my aunties. Ingredients Needed: 1 kilo cleaned kamoteng kahoy or cassava sliced into small cubes 1 cup coconut milk 1 cup brown sugar 2 cups water 1 tbsp vanilla essence Directions: In a casserole, boil the water, sugar and vanilla essence, with the cassava until it will slightly tender. Pour the 1 cup of coconut milk; simmer for 5 to 8 minutes over a low heat to bring the creamy sticky texture and to fully cook the cassava. Serve while it’s hot or chilled! ...

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Sago’t Gulaman Recipe (Tapioca Pearl and Gelatin Drink)

Sago’t Gulaman Recipe (Tapioca Pearl and Gelatin Drink)

...  Needed: For sago or tapioca pearl: 1 cup pearl 1 ½ cup water 2 tbsp white sugar For gulaman or gelatin: 1 pack gelatin powder or jello mix 4 cups water 4 tbsp white sugar For arnibal or caramelized sugar: ½ kilo brown sugar 4 tbsp vanilla essence 5 cups water Ice cubes or crushed ice Directions: In a wok, heat the water and put in the gelatin powder. Add sugar and mix. Boil for 3 to 5 minutes over a low heat. Place in a container until it cools and form. Slice in cubes and set aside. For tapioca pearl, boil water in a wok or pot. Put in the tapioca pearl and set the fire on low heat. Simmer for 10 to 15 minutes. Add sugar and stir occasionally to avoid sticking the tapioca to the pot. When the sago is partially translucent it’s time to turn off the flame. Cover the pot and let it stand for 10 minutes to continue cooking the sago by itself. When the sago is fully translucent, rinse it with running water using a sieve to remove the excess starch. Drain and set aside. For the arnibal, boil the water. Put in the brown sugar and mix. Boil for 3 to 5 minutes. Add the vanilla essence to add aroma. Let it cool. In a serving glass, put in ice cubes or crushed ice. Add the arnibal, put in the gelatin and pearl, mix. Serve and enjoy your ...

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