Events That Make Life Worth While
Monday, August 27, 2012
Seafood Linguine
Copyright Notice: This is NOT my recipe. This is made by a dear Italian Chef Pasquale Sciarappa. Thank you, Chef, for answering my request!!!
I had a great time with a wonderful friend when she treated me out for pasta in Burgoo. The moment I tasted the dish, it became my instant favorite. I've been trying to search for a great recipe to re-do the recipe and I made a request to Chef Pasquale. Amazingly, he answered my email and made this!
Written by
Donna Marie
at
10:15 AM
Seafood Linguine
2012-08-27T10:15:00+08:00
Donna Marie
dinner meal|noodles|pasta dinner|pasta dish|seafood linguine|seafood pasta|
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dinner meal,
noodles,
pasta dinner,
pasta dish,
seafood linguine,
seafood pasta
Thursday, August 16, 2012
Home-Made Burger
Trying to vamp up the weekly menu by doing something "out of the box" in terms of home food is concerned. I got tired of cooking the usual fair, so I decided to give some umph to a boring menu by doing home-made burgers for dinner.And the choice was well taken - and well eaten.
Written by
Donna Marie
at
11:28 AM
Home-Made Burger
2012-08-16T11:28:00+08:00
Donna Marie
burger|family dinner ideas|homemade burger|making burger at home|
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Thursday, July 26, 2012
Tartar Sauce
Tartar sauce is one of the easiest condiments to make. It's a creamy white sauce with a mayonnaise base with herbs, spices, and other ingredients to give it character an depth. It was traditionally used in the Europe to bring out the flavor of steak tartare, but here in the Philippines, we often use it as a condiment to fried or battered fish or seafood.
Written by
Donna Marie
at
4:13 PM
Tartar Sauce
2012-07-26T16:13:00+08:00
Donna Marie
condiment for fish|condiment for steak tartare|condiment with dill|dill sauce for fish|fish condiment|how to make tartar sauce|tartar sauce|tartare sauce|white sauce for calamari|
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condiment for fish,
condiment for steak tartare,
condiment with dill,
dill sauce for fish,
fish condiment,
how to make tartar sauce,
tartar sauce,
tartare sauce,
white sauce for calamari
Tuesday, July 24, 2012
Beer Battered Tilapia
I have had my fill of the plain old fried tilapia. And I also don't like it if I happen to get one that smells like moss (lumot) and I get a sharp taste of than when get a bite of that milky flesh. Despite the risk of getting some additional and unwanted flavors, tilapia still remains for me one of the most delicious-tasting fresh water fish. So, I decided to change the usual or traditional dish and add a little zing to it by using beer batter.Beer battered tiliapia is not fish that you will beat to death using the beer bottle. Have pity on the poor fish, it has done you no harm. You simply create your own batter using beer instead of the iced water for added flavor. And don't worry if you have kids because the alcohol content of the batter will evaporate during the cooking process.
Ingredients
Written by
Donna Marie
at
4:38 PM
Beer Battered Tilapia
2012-07-24T16:38:00+08:00
Donna Marie
beer batter|beer battered tilapia|cooking tilapia|fish recipe|how to make beer batter for fish|tilapia recipe|using beer batter|
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beer batter,
beer battered tilapia,
cooking tilapia,
fish recipe,
how to make beer batter for fish,
tilapia recipe,
using beer batter
Thursday, July 19, 2012
Rellenong Bangus
"You can't make me eat bang-gus, baby." That undying declaration greeted my sister when she told her Fil-Canadian then-fiance (now her husband) that she'll be cooking bangus for dinner. He, like my husband and many others out there, absolutely detest bangus (milkfish) because it's full of fine fish bones that even those with good eyesight can't get out entirely at times.Presenting my brother-in-law with boneless bangus will not work either. The moment he sees it's bangus and the milky flesh of it, he will reject it outright. But my sister made true of her claim when she said "I'll make you eat milkfish, baby, and you will like it!" My sister's secret? Rellenong bangus.
Rellenong bangus is a special dish, which is actually stuffed bangus. However, preparing it is so time consuming that it is served only during special occasions. We used to spend about 3-4 hours to prepare and cook relleno until some innovative individual came up with a technique that lessened the whole prep time to nearly half. Let's talk about the ingredients first.
Written by
Donna Marie
at
7:16 PM
Rellenong Bangus
2012-07-19T19:16:00+08:00
Donna Marie
bangus recipe|rellenong bangus|special occasion meal|stuffed milkfish|
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Sunday, July 15, 2012
Chicken Morcon
Chicken Morcon |
Chicken morcon is the economical version of the traditional beef morcon. It is made with chicken breast fillet that is marinated in pineapple syrup to give the meat that sweet, tangy flavor.
Written by
Donna Marie
at
11:12 PM
Chicken Morcon
2012-07-15T23:12:00+08:00
Donna Marie
chicken morcon|chicken morcon tips|chicken recipe|chicken roll recipe|cooking chicken morcon|how to cook chicken morcon|main dish|
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Monday, July 9, 2012
Ramen
Noodles will always be at the top list of comfort foods, and my all-time favorite is ramen. I've had my first taste of ramen when I was a child, and the most popular brand then was Nissin's Ramen. It disappeared then came back again years ago, but the flavor is no longer the same.
There are three top local brands of ramen here in the Philippines: Lucky Me, Payless, and Maggi. Each of them have different flavors and consistency of noodles, but the one I like the most is jjampong. As for foreign brands, the best out there for me will be Shin noodles.
Written by
Donna Marie
at
6:19 PM
Ramen
2012-07-09T18:19:00+08:00
Donna Marie
eating ramen|how to cook ramen|jjampong|ramen|shin ramen|spicy ramen|
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eating ramen,
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jjampong,
ramen,
shin ramen,
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