Holiday Baking: Cranberrie Rondo’s

The combination of almond paste and custard for the filling is divine!

Dutch version coming soon..

This is my Christmas version of the famous Dutch ‘appelrondo’s’ (apple round cakes). They are fun to make and nobody will mind eating them, I can promise you.

Outside the Holiday month each in season fruit will do well in this recipe, the apples of course, but blue-, black-, goos- or raspberry are delish options too. You can also choose to bake without the fruit and add it fresh later. No end of choices!

I added a hint of speculaas spices in the dough which works very well. You can also use pumpkin spice or mixed spice, or leave it out if you prefer. Adding a teaspoon of lemon zest to the dough is also a very tasty option.

I dust the rondo’s with some sugar, but you can also brush them with some warm jam to give them a festive and patisserie shop worthy shine. Enjoy!

Recipe for the Cranberry Rondo’s:

makes 10 rondo cakes

• 200 g pastry flour / all purpose flour
• 7 g baking powder (1.5 tsps)
• few pinches of salt
• optional: 1/2 tsp speculaas spices (10-12 g) (see recipe)
• 125 g butter at room temperature
• 125 g soft light brown (muscovado) sugar
• 20 g buttermilk (or milk with yoghurt)
• 100 g almond paste (see recipe)
• 150 g crème pâtissière / custard
• about 100 g fresh cranberries, 5 cranberries per rondo
• vanilla sugar for sprinkling on cranberries

Preparing in advance:

For the filling you need to make a mixture of almond paste and crème pâtissière. You can find the recipe for almond paste here. We will soon post our favorite recipe for the creme pat /custard. If you do not have your own favorite recipe for custard already you can use this recipe which comes close to ours. You will not need all of it, so you can make half or just make the recipe and use the rest for other pastry projects or store it in the freezer.

The almond paste and creme pat need to be combined to a smooth consistency. For this it is important to make loosen the almond paste first by kneading it a bit with your fingers or mashing it with a fork, maybe adding a few teaspoons of egg yolk to make it smoother. Now you can whisk the creme and paste together with a hand mixer on medium speed until they are well blended.

Scoop into a piping bag or leave it in the bowl and put in the fridge until needed.

Making the dough:

Sift the flour with the baking powder, salt and optional spices. Add the butter to the sugar and combine. Add the buttermilk and beat until smooth. Add the flour mixture to the butter and sugar mixture and quickly knead into a ball. Press the ball into a disc shape, cover with clingfilm and rest in the fridge for at least 1 hour. Making it one day in advance will work fine too, as long as you use the right (low gluten) flour.

Preheat the oven at 175ºC / 350ºF.

Prepare a baking tray by covering it with a sheet of baking paper. Place rondo baking rings on the paper, making sure to keep a small distance between the rings. We use rings with a diameter of 7 cm /2.8 inches.

Take the dough out of the fridge. Roll out into a 7 mm thick rectangle. Cut out 10 circles of 8 cm diameter each (so slightly bigger than the rings). Place the dough rings on top of the rings and carefully lower them to the bottom of the rings, creating a raised edge.

Pipe or spoon the almond paste /custard mixture onto the dough rings (25 grams for each rondo). Press 5 fresh cranberries in the filling and sprinkle on some vanilla sugar.

Bake the rondo’s in the preheated oven for approximately 25 minutes until the pastry is golden brown.

Take from the oven and immediately remove the baking rings, using a towel or cloth to lift them. Leave the rondo’s on the baking tray for a few minutes to firm up, then transfer to a rack and leave to cool completely.

Happy baking! article source: holiday-baking-cranberrie-rondos

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Roasted Garlic Basil Pepper Poppers Recipe

Ingredients:

15 small cloves, or 8 large cloves of garlic
15 mini sweet peppers
15 small basil leaves
Extra virgin olive oil
Salt and pepper
Optional: Oregano, red chili pepper flakes, spices

Procedures:

• Preheat oven to 425F. Line large rectangular baking dish with aluminum foil.
• Use a small pairing knife or your thumb to remove tops of peppers. Cut any large garlic cloves in half. Place a garlic clove or half a clove inside each pepper. Stuff a basil leaf on top.
• Place peppers in baking pan. Sprinkle with salt and pepper to season, and spices, if using. Drizzle with olive oil and toss to coat.
• Bake 25-30 minutes, or until peppers are tender, and garlic feels soft.

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Ceviche Mexican Style

Ingredients

1 cup white fish, cut into small pieces
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons onion, grated
1 tablespoon pickled jalapeno, chopped
1 tablespoon jalapeno vinegar (the liquid from the jalapeno jar)
2 tablespoons cilantro, chopped
1 orange, supremed
salt and pepper to taste

Procedures:

• Mix the fish, lime juice, orange juice, jalapenos, jalapeno vinegar, cilantro and orange and let marinate until the fish turns from translucent to opaque, about 10 minutes.
• Season with salt and pepper.

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Favorite Flatbreads: Afghan Snowshoe Bread

This naan style bread is made in Afghanistan, Iran and Turkey

This recipe is an adaption of the recipe as described in the book ‘Flatbreads & flavors’ by Jeffrey Alford and Naomi Duguid. This book is getting close to being 20 years old but I can still recommend buying it. It is truly the bible of flatbreads and gives no end of inspiration and cultural background information.

Traditionally these breads are made in wood fired ovens but the most important thing for the home baker is to at least, if possible, bake it on stone or tile.

Next to the shape, the most distinguishing element of this bread is the addition of the nigella. These seeds have a very distinctive flavor and smell. Some say these black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds. I must say I find the taste hard to describe, but I am totally enamored with it. You must give it a try and make this bread with the seeds!

So, in short, you are looking at a naan style flatbread, but the original shape, the method plus the addition of the lovely black seeds gives it a unique character.

I found it even more versatile than Indian naan or pita. You can use it to accompany any spicy meal, but you can also fill it as you would pita bread, or turn it into an original toasty or (grilled cheese) sandwich. You can play around with the thickness, leaving it thicker and fluffy like a pillow, or stretch it further and have more crispy bits.

Hope you enjoy the making and eating of this bread as much as we do and these shoes fit you too!

This is our interpretation and adaptation of the recipe in the flatbread book. In the original recipe the preferment is made with hard whole wheat flour. We have made this version too, and it is great, but the consistency of the dough (with our whole wheat flour) is slightly more slack and more difficult to handle, especially the ‘getting the long breads onto the hot stones’ bit. But you can try both and see what you prefer.

Ingredients for the preferment

400 g bread flour

400 g water

1 g instant yeast (about 1/3 tsp)

Make the poolish by mixing flour, water and yeast with a spatula or dough whisk until well combined (about 30 seconds), cover the bowl with clingfilm and leave to develop at room temperature for 12 hours. We make our poolish in the evening, just before bed and continue the following day.

Nigella sativa seed is sometimes also referred to as fennel flower, nutmeg flower, black caraway, Roman coriander, and also black cumin.

Ingredients for the Snowshoe Bread

800 g preferment

600 g high protein white flour (around 15%, we use Manitoba)

220 g water

16 g salt

1 tsp nigella seed

Scoop the prepared poolish in your mixing bowl. Add flour and salt. Now add the water and knead in your mixer with dough hook for 7 minutes (you can hold some of the water back and see how it comes together first), until the dough is smooth and slightly sticky (by hand it will take 10 to 15 minutes, depending on your technique). The dough should clear the sides of the bowl but stick slightly to the bottom.

Transfer the dough to a greased bowl, cover and let it proof for about 3 hours in a warm place. You should really see an increase in volume.

Make sure your dough has the right temperature to correspond with the proofing times. 

Preheat your oven with baking stone or tiles in it well in advance. The temperature should be a solid 250ºC / 480ºF when the breads go in.

On a floured work surface, divide the dough in 8 equal pieces of slightly over 200 g each. You should end up with 8 rectangles of about 20 x 10 cm / 8 x 4 inches. Cover them with floured or greased clingfilm and let them proof for 30 minutes.

If you are going to use bread peels to help you load the bread on the baking stone or tiles this is the moment to prepare them with some semolina or rice flour.

Uncover the dough rectangles. Have some water at hand, dip your fingertips in the water and make tightly spaced, deep indentations all over the surface of the dough. Now comes the fun part: Stretch the dough by draping both ends over each hand and gently pull the dough apart. The dough should easily stretch and give and at no point tear. Elongate the dough as far as it will go or as far as you want, to achieve the required thickness. For a lot of ovens it will be practical to not go beyond 40 cm / 16 inches.

Very lightly spray or brush your breads with some water and sprinkle each one with some nigella seeds. Now place a bread on a bread peel and, depending on the oven space, place the first bread or breads in the hot oven, directly on the hot stone or tiles. Alternatively use both hands to lift a piece of dough and place it directly on the hot stone or tiles.

It works best to shape and prepare the next bread or breads while the first batch is in the oven.

Bake the bread for 5 minutes. They are ready when you see light brown patches appear on the top. Depending on what you plan to do with them you can leave them a bit lighter (when freezing and toasting) or darker (immediate eating).

If you want to keep them warm and soft, wrap them in a tea towel or cloth. The bread also freezes well. We get a piece out, quickly give it a 30 second full blast in the microwave and then put it in the toaster. Almost as good as fresh!

In the book there are recipes for chicken kebabs and mint yoghurt sauce, both perfect to pair with the bread of course. Just make sure you have your curries or kebabs ready when the bread comes out of the oven!
article source: weekendbakery

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Citrus and Herb Turkey Tenderloin Healthy Recipe

Citrus and Herb Turkey Tenderloin Healthy Recipe

Ingredients
2 tbsp olive oil
2 lbs boneless, skinless turkey tenderloins, cut lengthwise in half
4 garlic cloves, minced
3/4 cups chicken broth
1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained
1/4 cup fresh orange juice
2 tsp orange zest
1 tsp coarsely chopped fresh tarragon
1/2 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

Procedures:

• In large skillet, heat oil over medium heat until very hot. 
• Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute. 
• Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165°. Stir in orange zest, tarragon, rosemary, salt and pepper.

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Deep Fried Turkey Healthy Recipe

Deep Fried Turkey Healthy Recipe

Ingredients:

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Procedures:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

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Slow Cooker Shredded Turkey Recipe

 Slow Cooker Shredded Turkey

Ingredients: Serves-16
1 (12 oz.) can light beer
1 pkg. onion soup mix
1 tsp. white pepper
3 tsp. dried parsley
2 T. chicken bouillon base
8 – 10 lb. turkey breast
1 stick butter, cubed
2 – 3 T. cornstarch, optional

Procedures:

• Pour beer into slow cooker and turn on low heat. Stir in soup mix, pepper, parsley, and soup base.
• Place turkey breast in slow cooker. Cover and cook on low for 8 hours.
• Remove turkey breast from slow cooker and take off skin. Separate meat from the bones, discarding bones. Add meat back to the slow cooker.
• Add butter, cover, and continue to heat until butter is melted. Stir to blend butter with the sauce.
• For a thicker broth, remove ½ c. broth and whisk with cornstarch. Add back to slow cooker and heat until broth is thickened.

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Buffalo Wings Recipe | Healthy Chicken Recipe

Buffalo Wings Recipe 

Ingredients:
Marinade:

½ kilo Magnolia Chicken Station, Chicken Wings
1 tsp cayenne pepper
2 tbsp calamansi juice
1 tsp garlic, chopped
1 tsp salt
½ tsp paprika
½ tsp chili powder
1 tsp hot sauce
½ tsp ground black pepper
1 tbsp brown sugar
¼ cup Magnolia Gold Butter, unsalted
Magnolia Nutri-Oil for deep frying

Glaze:
2 tbsp Magnolia Gold Butter, unsalted
¼ cup prepared barbecue sauce
¼ cup hot sauce

Garlic Dip:
½ cup mayonnaise
½ cup Magnolia Fresh Milk
1 tbsp garlic, finely chopped
2 tbsp parsley, finely chopped
salt to taste
ground white pepper to taste

Procedures:
Make 2 pieces of chicken wing cutting through the joints. In a bowl, prepare the marinade by mixing all the spices and marinate the chicken for at least an hour. While marinating, heat the oil for frying. Fry chicken wings until golden and crisp. In a skillet over medium heat, combine butter, barbecue sauce and hot sauce. Glaze Mix well then toss in the chicken wings until thoroughly coated with enamel. To make the sauce, mix all ingredients in a bowl until well blended. Serve dip on the side along with wings.

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Banana Chips Recipes | Healthy Banana Chips | How to make Banana Chips

BANANA CHIPS RECIPES

Ingredients
2 lbs raw bananas, peeled
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
2 tablespoons water (Optional)
1 teaspoon salt (Optional)

Simple Syrup
1/2 cup water
1/2 cup white sugar


Procedures: 

• In a bowl, combine 2 tablespoons of water, turmeric powder and salt. Mix well.
• Pour the oil in a wide pot and heat.
• When the oil is hot, cut the bananas using a mandolin slicer and place a lot of bananas into slices in hot oil.
• Fry the plantains until almost crisp. When bananas are almost done, take a spoonful of the mixture of turmeric and gently add the oil. Note: Be careful. This is an optional step. Doing this can add a yellowing banana slices and make it sharper.
• Once the oil stops bubbling, remove bananas and drain excess oil. Set aside.
• Meanwhile, let's make simple syrup. Heat a pan and pour 1/2 cup water and 1/2 cup boiling sugar.Let.
• Gently stir the mixture and turn off the heat. Allow to cool.
• Quickly dip plantain chips in simple syrup. Drain excess liquid after immersion. Once the fluid dries up, banana chips placed in a container, or immediately used.

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Experts

Experts:

Seek experts to mentor your child learn from the experiences and mistakes of others…

People who know their craft and have established their own business are invaluable resources. In the popular TV show the apprentice, American billionaire Donald Trump is view as the ultimate mentor and guru of aspiring businessmen.

            One of the biggest challenges that parents face is not knowing how to help their child. This is where mentors come in.

            Let me tell you about three of our youth entrepreneurs in MI high school and the lesson they have learned from mentors.

Maki Baka:

Filipino and Japanese rolled into one

Love for Japanese food and patriotism inspired this group of teens to come up with fusion cuisine on the run, classmate and teachers served as their test market. Proud of their fusion concept, they sought the mentorship of Ricky Laudico of Mr. Kurosawa. They had very good concepts, but did not have a strong culinary background and missed out on the most important aspect of a great maki rice.

           

Lesson from the mentor: never stop improving the quality of your product. This will help keep your customers loyal

Laila: life in Literature and Art

Raw talent was the capital for this business venture. Behind it is a group of naturally talented teens, whose love for manga and drawing inspired them to publish their own graphic novel. They loved what they did but did not know how to publish or to make money out of this hobby. Enter Budgett Tan, founder of Alamat and a creator of comic books. He pointed them in the right direction, which was knowing their market. Budget told them that their product had a niche market, and unless they knew the market well, they will not have readership.

Lesson from the mentor:

Know your customers; they are the lifeblood of your business.

Pulse Radio: Teen Radio

Armed with love for music and solid ideas for programming, a group of teenagers wanted to start a teen radio station. But the teeners had questions and the answer could not be found in books: what did it rally take to put together radio program? How do you get funding? Where do you get sponsors? Michael Halili, executive producer of NU 107, generously invited them to observe a radio program at work, guided them on the feasibility of their ideas and finally helped them set realistic goals.

Lesson from the mentor:

Set realistic goals, but don’t let go of your dream.

Lesson from brother

Ben Chan: Chairman, Suyen Corporation *Beach

“Brother Carlos was instrumental in our venture into china. I consider him a visionary for having been able to successfully establish his business there. He started out early and was a head of everybody else when no one would take risks in a country that years later would become a major economic superpower. Today, his brand Oishi is an Established leader in snack foods, with a distribution and supply chain that covers the entire country.”

            Carlos was able to help me nurture my business instincts through his leadership and foresight. He led by example and made me realize the vast opportunities that lay a head. He made it easier for me to identify potential growth areas for Beach.

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Barbecue Pork Chop with Mixed Veggies Recipe | Healthy Pork Chop Veggies Recipe

Barbecue Pork Chop with Mixed Veggies Recipe

Ingredients
2 lbs. lean pork chop
2 cups of hickory and brown sugar BBQ sauce
4 cups frozen mixed vegetables
3 tablespoons butter
Salt and pepper

Procedures:

• Season the pork chops with salt and pepper. Coat the pork chops with barbecue sauce. Let it stay for 3 hours. Meanwhile, melt the butter in a skillet.
• Add the vegetable mixture. Cook for 5 minutes. Sprinkle a little salt and pepper to taste. Set aside.
• Grill the pork chops over medium heat for about 10-12 minutes per side (depending on thickness). Suffice remaining BBQ sauce.
• Transfer to a serving dish. Serve with mixed vegetables and mashed potatoes.

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Salmon Burgers with Tomato Chutney

Salmon Burgers with Tomato Chutney

Why this recipe works: we use the food processor to get the texture of the salmon pieces right, then we add a little mayonnaise to help bind the mixture. The sweet and sour tomato chutney is the perfect counterpoint to the rich salmon

Salmon Burger with Tomato chutney

Ingredients: serve 4

1 ¼ pounds skinless salmon, cut into 1 – inch pieces

½ cup panko (Japanese – style bread crumbs)

½ cup chopped fresh cilantro

2 tablespoons mayonnaise

8 scallions, minced

3 tablespoons lemon juice salt and pepper

2 tablespoons vegetable oil

1 tablespoons Asian sweet chili sauce

2 beefsteak tomatoes, cored, seeded, and chopped

4 hamburger buns, split

Procedures:

1. Adjust oven rack to upper third position and heat broiler. Pulse half of salmon in food processor until even mix of finely minced and coarsely chopped pieces appears, about 2 pulses. Transfer processed salmon to large bowl and repeat with remaining salmon. Mix processed salmon with panko, 6 tablespoons cilantro, mayonnaise, 3 tablespoons scallions, 1 tablespoon lemon juice, 1/2 teaspoon salt, and ¼ teaspoon pepper. Form mixture four 3 ½ inch patties. Refrigerate patties for 10 minutes.
2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium – high heat until shimmering. Add ginger and remaining scallions and cook until fragrant, about 1 minutes. Add chili sauce, tomatoes, and remaining lemon juice and cook until very thick, about 6 minutes. Stir in remaining cilantro and season with salt and pepper. Transfer chutney to bowl and wipe out skillet.
3. heat remaining oil over medium heat until shimmering. Cook salmon burgers until browned on both sides and center is slightly undercooked, about 4 minutes per side. Meanwhile, lay buns cut side up on rimmed baking sheet and toast under broiler until lightly toasted, about 2 minutes. Arrange burgers on each roll and top with chutney. Serve.

Simple side Sugar snap pea and red pepper salad

Bring 6 cups water to boil in large saucepan. Add 1 teaspoon salt and 1 pound trimmed snap peas and cook until crisp – tender, 1 ½ to 2 minutes. Drain peas, then chill in ice water. Drain peas and dry with paper towels. Whisk together 1 tablespoon rice vinegar, ¹/₈ teaspoon red pepper flakes, and 2 tablespoons toasted sesame oil in large bowl. Toss dressing with peas and 1 thinly sliced red pepper. Season with salt and pepper. Serve 4

Tool nonstick skillets

In the 50 plus years since they were introduced, nonstick skillets have become must – have kitchen equipment. They make cooking sticky thins (like eggs) and tricky things (like fish) a breeze, but they aren’t everything. When fond is a necessity – in pan sauces, for example – stick to stainless steel. 

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Gingerbread Cookies

Gingerbread Cookies

Recipe by Tina Conception Diaz

Ingredients: serve 8 to 10 Gingerbreads

3 ²_/3 cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground ginger

1 cup butter, softened

2 teaspoon ground ginger

¾ cup brown sugar, packed

1 egg

½ cup dark vanilla syrup or molasses

Royal icing

3 ½ cups powdered sugar, sifted

3 egg whites

Food colors, for tinting

Procedures:

Preheat oven to 325 ^oF

In a medium size bowl, combine flour, baking soda, salt, cinnamon and ginger. Whisk well with a wire whip. Set aside.

In a mixing bowl, cream butter and sugar on medium speed. Add egg and vanilla syrup or molasses and continue beating until well incorporated. Add flour mixture and mix on low speed just until combined.

Gather dough into a ball. Divide into two, flattening each ball into disks. Wrap in plastic wrap and chill for 30 minutes of until firm.

Using a floured rolling pin, roll dough on floured surface to ¼ inch thickness. Lift dough once in a while and rotate to keep it from sticking to the surface. Dust surface and rolling pin with flour as needed or when dough starts to stick. Dip cookie cutters in flour and use to cut cookie shape. Reroll scraps of  dough until all dough is used up. To keep from stretching the cut out dough, use a pancake turner to transfer the dough onto an ungreased cookie sheet.

Bake in preheated oven for 10 to 12 minutes. Using a pancake turner, carefully transfer cookies to a flat surface and cool.

While cookies are cooling work on the frosting by placing powdered sugar in a mixing bowl. Add egg whites and beat at medium speed until soft and fluffy. Tint icing using desired colors. Place frosting in icing bag with desired decorating tip and decorate baked cookies. Let frosting dry for several hours before handling cookies.

Note: if you do not have cookie cutters, cut out a pattern from a cardboard. Place over rolled cookie dough and cut using a knife.

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Glazed Grilled Chicken Skewers with all recipes

Glazed Grilled Chicken Skewers

Why this recipe works: we love the way the sweetness of the kecap manis, or sweet soy sauce, turns this marinade into a delicious sweet and savory glaze. You can make your own sweet soy sauce if kecap manis is not available. Simply bring ½ cup sugar, ¼ cup soy sauce, and ¼ cup water to a boil in a small saucepan, turn the heat down to low, and simmer the mixture until it is thick and syrupy, about five minutes. Be sure to select plums that are ripe yet still firm; if they’re overly ripe, they’ll be too soft to effectively skewer. Plus, the plums look nicer in the salad when they’re not mushy. When choosing sesame seeds, buy them already toasted. If you need to toast them yourself, put them in a dry pan over medium – low heat until they turn slightly golden and have a toasted aroma, about five minutes.

Ingredients: 4 serving

¼ cup honey

2 tablespoons sweet soy sauce

3 tablespoons lime juice

2 teaspoons toasted sesame oil

4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1½ inch chunks

6 plums, stones removed, 4 plums sliced into quarters, 2 plums sliced into ¼ inch wedges

   Salt and pepper

2 tablespoons toasted sesame seeds

2 tablespoons vegetable oil

2 bunches watercress, trimmed

Procedure:

1. whisk honey, soy sauce, 2 tablespoons lime juice, and sesame oil in large bowl. Transfer half of glaze to small bowl and set aside. Toss chicken and plum quarters with glaze remaining in large bowl. Thread four 14 – inch metal skewers with marinated chicken and plums, reserving glaze. Transfer skewers to plate and season with salt and pepper.
2. Grill skewers over hot fire until chicken is just cooked through, about 8 minutes, brushing frequently with reserved glaze from large bowl. Transfer skewers to platter. Sprinkle skewers with sesame seeds and tent with foil.
3. whisk remaining lime juice and vegetable oil into reserved small bowl of glaze and season with salt and pepper. Toss watercress and remaining plums in dressing. Season with salt and pepper. Serve with chicken and plum skewers.

Smart Shopping: Sesame Seeds

Sesame sees are considered to be the world’s first recorded seasoning, mentioned in Assyrian records from 300 B.C. The seeds were brought to America by African slaves, and they subsequently became popular in Southern Cooking. Sesame seeds come in a variety of colors, from creamy white to black, through the creamy white ones, and the toasted versions of them, are more common in our supermarkets. When they are used whole in cooking, their high oil content contributes a rich, nutty flavor; they are also sometimes ground into a paste, such as tahini. Sesame seeds also yield sesame oil commonly used in Asian cuisines. When used whole, they can be baked into or onto foods, such as hamburger buns, or sprinkled on top as a garnish. Because of their high oil content, sesame seeds turn rancid relatively quickly. They can stored in an airtight in a cool, dark place for up to three months, refrigerated for up to six months, or frozen for up to a year. 

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Baked Ham with Vegetable Stuffing

Baked Ham with Vegetable Stuffing

Recipe by Jundy Gueco

Ingredients: serve 8 to 10

1 ¼ kilos cooked ham, whole and boneless

Stuffing

8 sliced bacon

1 tablespoon butter

1 medium onion, finely chopped

150 grams fresh spinach, sliced thinly

½ cup thinly sliced fresh button mushrooms

½ cup teaspoon dried rosemary cheddar strips, for topping

Procedures:

Slice the whole ham at ¼ inch intervals without cutting completely through, leaving the ham still whole at the bottom. Place in an ovenproof dish and set aside.

Place bacon on ungreased skillet. Turn on heat to medium low and cook bacon until fat is drawn out and bacon turns crisp but not to dark, about 3 minutes. Remove bacon from pan, place between paper towels. Put bacon in a bowl and crumble to medium pieces. Discard excess oil from pan.

In the same skillet, heat butter. Lightly sauté onion until nearly transparent, about 2 minutes. Stir in spinach and mushrooms;

Cook on medium high heat for 2 minutes. Drain excess moisture from the pan. Add bacon, cheese and rosemary. Heat through.

Pack stuffing between the ham slices. Decorate with extra strips of cheese.

Heat in microwave oven(medium – high) for 3 minutes or until strips of cheese start to melt. Or bake in preheated conventional oven (350^oF) for 5 minutes or until the cheese melts. 

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French Fries with Cheese Recipe

French Fries with Cheese Recipe

Ingredients
1 lb. frozen French fries
2 tablespoons salted butter
2 tablespoons AP flour
1 cup whole milk
1 cup shredded cheese
1 teaspoon Worcestershire sauce
3 tablespoons bacon bits
1/4 cup chopped green onions

Procedures:

• Preheat oven to 370 degrees FahrenheitArrange aluminum foil on top of a baking tray. Spray with cooking oil. Arrange the frozen chips evenly on top of the sheet. Cook the potatoes for about 30 minutes or until the outside becomes crisp. Arrange on a plate. Set aside. Make the cheese sauce by melting the butter in a saucepan.
• Put-in the flour. Stir and cook until the color turns light brown. Pour in milk. Stir and bring to boil.
• Add the Worcestershire sauce and grated cheese. Stir and cook until the cheese melts and texture becomes smooth.
• Pour the cheese sauce over baked potatoes. Sprinkle some bacon and green onions on top. serve

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Pork Zuchini in Oyster Sauce | Quick Healthy Pork Recipe

Ingredients:
1 lb. pork, slice into thin pieces
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 medium zucchini, halved lengthwise and then sliced
1/4 cup AP flour
1/2 cup beef broth
Salt and pepper to taste
3 tablespoons cooking oil

• Procedures:
• Sprinkle a little salt and pepper over pork slices. Let stand for 10 minutes.
• Heat oil in a pan.
• Dredge the pork slices in flour. Pan-fry the pork for 1 minute on each side.
• Add the oyster sauce, soy sauce and beef broth. Stir and then cook covered for 5 to 10 minutes (add water if necessary).
• Put-in the zucchini, salt and pepper. Stir and cook for 5 minutes until most of the liquid evaporates. Transfer to a serving platter. Serve.

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Honey Badger "Don't Care" (Two sided) Photo Quality 11 oz Ceramic Coffee Mug cup by Rikki Knight

Features

• 11oz Ceramic Coffee Mug with C-Shaped Handle
• Full Print around the Mug (Text is printed on both sides)
• Diswasher & Microwave Safe
• Vibrant Permanent Colors that will not fade

List Price:
Special Offer: check this out!

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• Honey Badger Don't Care Heather Gray Adult T-shirt

Product Description
This Honey Badger Don't Care 11oz mug is professionally printed and can be used at work or home, your Recipient will love to show off this mug to others

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Mr. Coffee ECMP50 Espresso/Cappuccino Maker, Black

Features

• Thermal block heating system
• Removable water reservoir
• Powerful milk frother
• Removable drip tray
• Lighting on/off switch

List Price: $99.99
Special Offer: check this out!

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Product Description
Have the ability to make coffeehouse quality espressos and cappuccinos in the comfort of you own home. The Mr. Coffee 15-bar pump espresso maker delivers high-quality drinks on a consistent basis. The thermal block heater makes brewing faster and a removable water reservoir makes it easier to get started.

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Debt - Credit Card

42. Debt 
Collector
What will i be doing?
       Converting receivables into cash by collecting payments from your client's debtors

What will i need to start?
       Credibility above everything. you must also establish connection by investing a landline and a mobile phone to contact possible clients

Who will my costumer?
        Any company having trouble collecting receivables. Your clients are likely to include manufacturers, traders, distributors, and direct sellers, Says Ernesto P. Sanchez of Nobility collection agency on marilo building, 1221 a Mabini St. Ermita, Manila. Sanchez has been collecting debts for 15 years

How much should i charge?
       This business based on commission, so your charges will depend on the amount of debt uncollected and how long it has been due. The usual rate is at 20 percent of the uncollected amount, but if the debt has not been collected for more than four years, then you may charge 35percent. The longer the time the debt has remained unpaid, the higher your commission

How much will i make?
        Your commission minus all expenses( transport, telecommunication, internet, snail mail, courier, etc.)

41. Credit card
Agent
What will i be doing?
         Calling up or meeting people who can sell the credit card you're offering

What will i need to start?
        A telephone line, a fax machine, and good communication and people skills. ( the more friends and relatives you have, the more referrals you'll get) The bank where the card is affiliated usually conducts seminars for those interested in becoming credit card agents.

Who will my costumers be?
      Your first customers will be your friends, relatives, and neighbors who can then refer you to their friends. ( avoid randomly calling up people listed in the white pages)

How much should i charge?
       None. Your clients do not shell out money to apply for a credit card

How much will i make?
       Depending on the approving bank, P500 to P700 for every mastercard approved and P750 to P1,000 for every Visa Card approved.

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Zen Milk Tea Shake

Zen Milk Tea Shake

You'll need:
2 tsp green tea powder
1 jigger cream
1 fresh milk
1 jigger zen green tea liquer
1 jigger simple syrup
ice cubes
nutmeg

Do it
Mix everything together best serve with warm chocolate cake.

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Sinigang na Tilapia Bangus sa Miso Recipe | Healthy SeaFoods Recipe

Sinigang na Tilapia / Bangus sa Miso Recipe

Ingredients

1 large tilapia (about a pound or more), scales and innards removed
2 tablespoons yellow miso paste
2 medium tomatoes, wedged
1 medium yellow onion, quartered
5 to 7 pieces mustard leaves
2 1/2 tablespoons fish sauce
8 pieces okra
1 sachet sinigang mix
5 cups water
Ground black pepper to taste
1 cup cooking oil

Procedures:

• Cut the half cross tilapia. Rub salt all over the fish. Let stand for 10 minutes.
• Heat 1 cup of cooking oil in a pan. When the oil becomes hot, fry each side of the tilapia on medium heat for 5 minutes. Remove the tilapia and place on a clean plate. 
• Meanwhile, scoop 2 tablespoons oil from the pan where the fish was fried and place in a pot.
• Heat the pot. When the oil is heated-up, saute the garlic, onion and tomatoes
• Add the miso paste and then pour in the fish sauce and water. Bring to a boil.
• Add the sinigang mix. Stir. Place the pan fried tilapia. Cook for 3 minutes.
• Add the okra. Cook for 2 minutes.
• Turn off heat. Sprinkle some black pepper and add the mustard. Cover for 5 minutes.
• Transfer the fish to a serving platter. Serve.

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