Laing Recipe

Pumpkin Cheesecake Tarts Recipe

| Thanks Giving

Type: Pumpkin Cheesecake Tarts Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 2/3 cup(s) (about 15) crushed gingersnap cookies2 tablespoons butter or margarinemelted8 ounces cream cheesesoftened1 cup(s) LIBBY''S� 100% Pure Pumpkin1/2

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Tag : Cake

Sanshoku 3 Color Donburi Japanese cooking recipe

| Japanese

Ingredients 4-6 cups cooked white rice 1/2 lb ground beef or ground pork or ground chicken 3 tablespoons mirin (sweet rice wine vinegar) 2 tablespoons soy sauce 6 eggs 2 tablespoons sugar 1 (10 ounce) box frozen chopped spinach salt Directions 1Brown the meat in a medium non-stick skillet.

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Old World Savory Euro Rye Recipe

| Bread

Type: Old World Savory Euro Rye Free Cooking Recipe - Bread Try this one! Ingredients / Directions 1 1/2 cup(s)s bread or all-purpose flour*1/2 cup(s) coarse-ground rye flour1 tablespoon wheat germ (or 2 tablespoons graham flour)2 tablespoons gluten*1 1/2 teaspoons salt1 1/2 tablespoo

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Tag : Cake, Bread

Hot Rum Toddy

| Drink Master

Cooking receipe to make Hot Rum Toddy under category Drink Master. You may find some video clips related to this receipe below. 1 cube Sugar Boiling Water 2 oz Light or Dark RumPut sugar into punch cup and fill 2/3 full with boiling water. Add rum. Stir and decorate

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Type: Laing Free Cooking Recipe – Special Filipino Delicacies

Outstanding!

Ingredients / Directions

Directions:
* 25 pieces dried taro root (dahon ng gabi)
* ? kilo pork (cut into small cubes)
* 3 cup(s)s grated coconut
* 2 cup(s)s water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ? cup(s) small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ? cup(s) alamang
* 3 tablespoons oil
# Wash dried taro root and separate leaves from stalks.
# Discard the prickly part of the stalk.
# Cut into 1 “
# Extract the cream from the grated coconut.
# In a pan
saut? garlic
onion
ginger
pork meat and stir.
# Add in dried shrimp
hot chili pepper
alamang
and the stalks.
# Cook until stalks are tender.
# Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
# Arrange stuffed leaves in a casserole and pour in coconut cream.
# Cook until coconut cream excretes its oil and stuffed leaves are cooked well.

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