All about cooking: October 2013

Monday, October 21, 2013

Pancit Molo (Filipino wantan soup)

Ingredients

Serves: 10

680g minced pork
450g prawns, deveined and chopped
225g water chestnuts, sliced
Salt and pepper
Wantan wrappers (link to recipe)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 chicken breast, cooked and shredded
1.2L chicken broth
1 bunch pek chai cut into bite sized pieces
2 spring onions, chopped

Directions

Prep:40min › Cook:20min › Ready in:1hr

In a large bowl, mix the pork, prawns, water chestnuts, and salt and pepper to taste. Set aside 1/3 of the mixture for the soup.
To make the wantans, wrap about 1 tablespoon of the mixture in a wrapper. Repeat until all the filling is used up.
In a large pot, saute the onion and garlic in olive oil. Stir in the shredded chicken and the pork-prawn mixture that was set aside earlier and mix well.
Add the chicken broth, and salt and pepper to taste. Drop the wantons into the soup one by one. They are done when they float.
Add the pek chai and boil until cooked.
Garnish with spring onions and serve hot.

Pancit Luglug

Ingredients

Serves: 5

400g vermicelli (rice noodles)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tbsp atchuete (annatto) powder
1kg small cooked prawns
1kg minced pork
2 (305g) cans cream of chicken soup
800ml (3 1/4 cups) chicken broth
Optional garnish
2 spring onions, chopped
3 hard boiled eggs, crumbled
Crushed pork rinds
Fried garlic

Directions

Prep:30min › Cook:30min › Ready in:1hr

Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
Garnish with spring onions, egg, crushed pork rinds, and fried garlic.

Pork Asado

Ingredients

Serves: 6

1 kilo pork pigue
2 teaspoons five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
1 pc. bay leaf
1 pc. star anise
1/4 teaspoon salt
1 - 2 cups water
Directions

Prep:10min › Cook:1hr › Extra time:1hr marinating › Ready in:2hr10min

Combine soy sauce, five spice powder, garlic and salt then mix well.
Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
Turn off the heat and remove the meat from the cooking pot.
Allow the meat to rest for about 10 minutes then slice.
Transfer to a serving plate and top with the thick sauce.
Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

Donjon (Mini beef patty)

Ingredients

Serves: 6

500g (1 pound) minced beef
500g (14 oz) pack of firm tofu
1 teaspoon crushed garlic
½ teaspoon salt
½ teaspoon black pepper powder

6 green onions (chopped)
½ cup plain flour
3 eggs
½ teaspoon salt

Directions

Prep:20min › Cook:30min › Ready in:50min

Wrap the tofu with cheese cloth and squeeze the tofu until all the water comes out.
Put in a medium bowl and add beef, garlic, salt, black pepper and chopped green onions. Mix well and make small patties.
Coat with flour and dip in beaten eggs with ½ teaspoon salt and pan fry with oil.

Sunday, October 20, 2013

Lechon Manok (Pinoy Roast Chicken)

Ingredients

Serves: 6

1 whole chicken
1 onion, chopped
15 cloves garlic, minced
1/4 cup fish sauce (patis)
4 tablespoon calamansi juice
1 teaspoon salt

1 teaspoon pepper
1/2 teaspoon brown sugar
6-8 lemongrass bulbs, bruised
3 bay leaves
1 tablespoon cooking oil

Directions

Prep:20min › Cook:1hr30min › Extra time:4hr marinating › Ready in:5hr50min

Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigerator for 4 hours.
Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay leaves and lemongrass bulbs.
Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to the leftover marinade sauce and baste the chicken with sauce a couple of times. Check for doneness by poking through the inner thigh and if the juices run clear it's done. Let the chicken rest for 15 minutes before serving.

Tip

If you can't find calamansi, substitute with lemons.

Nasi Goreng Pattaya (Stuffed Omelette Fried Rice)

Ingredients

Serves: 1

2 cups cooked rice
3 shallots, sliced
1 clove garlic, chopped
1/2 skinless boneless chicken breast, cubed
a handful of diced carrots
a handful of frozen peas

1 teaspoon ketchup
2 teaspoon soy sauce
salt and pepper to taste
2 eggs, beaten
oil for cooking

Directions

Prep:15min › Cook:15min › Ready in:30min

For the fried rice: Heat a little oil in pan and saute sliced shallots and garlic until fragrant. Add the chicken and carrots and stir-fry until cooked.
Add the peas and cooked rice and mix well. Season with soy sauce, ketchup and salt and pepper according to taste. Continue to stir until rice is completely mixed and heated through. Set aside.
For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat a pan with a little oil. Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.
Once the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top.

Saturday, October 19, 2013

Barbecued Chicken with Fresh Mango Salsa

Ingredients

Serves: 4

4 boneless, skinless chicken breast halves
salt and freshly ground black pepper to taste
15 ml olive oil
2 cloves garlic, peeled and minced
1 (1/2 inch) piece fresh ginger root, minced

2 mangos - peeled, seeded, and diced
30 ml cider vinegar
5 ml white wine
10 g chopped fresh cilantro

Directions

Prep:10min › Cook:25min › Ready in:35min

Preheat barbecue on high heat, and lightly oil cooking grate.
Rub chicken breast fillets with salt and pepper. Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat, set aside, and keep warm.
Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute. Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
Add the cider vinegar and white wine.
Season with salt and pepper.
Stir in coriander, and remove from heat. Spoon frying pan mixture over the barbecued chicken to serve.

Barbecued Asian Ginger Pork Chops

Ingredients

Serves: 6

120 ml orange juice
30 ml soy sauce
10 g minced fresh ginger root
10 g grated orange zest
3 g minced garlic
5 g garlic chile paste
3 g salt
6 pork loin chops, 1/2 inch thick

Directions

Prep:2hr › Cook:12min › Ready in:2hr12min

In a shallow container, mix together orange juice, soy sauce, ginger, orange rind, garlic, chillies and salt. Add pork chops, and turn to coat evenly.
Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
Preheat barbecue to medium high heat. Cook pork chops for 5 to 6 minutes on each side, or til cooked to your liking.

Barbecued Asian Chicken

Ingredients

Serves: 4

60 ml soy sauce
20 ml sesame oil
30 ml honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Directions

Prep:20min › Cook:20min › Ready in:40min

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat barbecue for medium-high heat. Drain marinade from chicken into a small saucepan.
Bring to a boil, reduce heat and simmer over medium heat for 4-5 minutes. Set aside for basting.
Lightly oil the barbecue hot plate.Cook chicken for 6 to 8 minutes each side, or until juices run clear when skewered.
Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Thai-Inspired Barbecued Steak

Ingredients

Serves: 8

· 1/4 cup chili sauce

· 1/4 cup fish sauce

· 1 1/2 tablespoons dark sesame oil

· 1 tablespoon grated fresh ginger root

· 3 cloves garlic, peeled and crushed

· 2 pounds flank steak

Directions

Prep:3hr › Cook:10min › Ready in:3hr10min

1. In a medium bowl, whisk together chilli sauce, fish sauce, sesame oil, ginger and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during barbecuing.

2. Score steak and place in a shallow dish. Pour marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.

3. Preheat barbecue to high.

4. Lightly brush the cooking grate with oil. Barbecue the steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

Korean-Inspired Barbecued Butterflied Leg of Lamb

Ingredients

Serves: 10

160 ml hoisin sauce
90 ml rice vinegar
50 g minced green onions
60 ml mushroom soy sauce
35 g minced garlic
30 ml honey

3 ml sesame oil
9 g toasted sesame seeds
1 g ground white pepper
1 g freshly ground black pepper
2240 g boneless butterflied leg of lamb

Directions

Prep:8hr › Cook:30min › Ready in:8hr30min

In a large resealable plastic bag, mix hoisin sauce, rice vinegar, spring onions, soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat your barbecue for high heat.
Oil the cooking grate. Place lamb on the grate, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 63 C, or to desired doneness.
Transfer meat to a serving platter, and allow it to rest for 15 minutes before slicing and serving.

Fresh Citrus Salmon

Ingredients

Serves: 4

1 tbsp finely chopped fresh dilll
2 cloves garlic, crushed
2 tbsp olive oil
50 ml lime juice
100 ml lemon juice
100ml orange juice
freshly ground pepper and sea salt

4 x 200g salmon fillets, skin-on
2 small lemons
2 medium oranges
1 lime
250g red grape tomatoes
2 tbsp balsamic vinegar
100g mesclun (mixed lettuce)

Directions

Prep:2hr › Cook:10min › Ready in:2hr10min

Combine dill, garlic, half of the oil and lime, lemon and orange juices in a small bowl. Season to taste. Place salmon in a shallow non- metallic container and pour over the dill mixture. Cover and refrigerate for 2 hours.
Meanwhile, segment lemon, orange and lime over a bowl to collect all of the juices. Stir in the tomatoes, balsamic and remaining oil.
Place drained salmon fillets, skin-side down, on a heated barbecue or grill pan. Cook, covered, for 3 minutes each side or until the skin is crisp and salmon is cooked as desired.
Serve salmon on lettuce leaves and topped with citrus and tomato mixture. Drizzle with extra balsamic and serve with crusty bread, if desired.

Daeji Bulkogi (Pork Bulkogi)

Ingredients

Serves: 6

700g (1 ½ pounds) pork shoulder butt, thinly sliced
3 tablespoons (45ml) soya sauce
1 tablespoons caster sugar
3 teaspoons crushed ginger
¼ teaspoons ground black paper

½ teaspoons sesame seeds
2 teaspoons red pepper powder
2 tablespoons Korean hot pepper paste
2 tablespoons Korean BBQ sauce
1 onion, sliced

Directions

Prep:10min › Cook:20min › Extra time:3hr › Ready in:3hr30min

Place be pork in a large bowl.
In a small bowl, whisk together soy sauce, sugar, ginger, black pepper, sesame seeds, red pepper powder, hot pepper paste, and BBQ sauce. Pour over pork, and toss to coat. Marinate in the refrigerator for at least 3 hours or overnight.
Preheat frying pan over medium –high heat. Add pork; cook, stirring frequently, until pork begins to brown. Add onion, and cook for another 10minutes.

Indonesian Satay Chicken

Ingredients

Serves: 6

3 tablespoons (45ml) soya sauce
3 tablespoons tomato sauce
1 tablespoon (15ml) peanut oil
2 cloves garlic, peeled and crushed
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves, cubed

satay sauce
1 tablespoon (15ml) vegetable oil
¼ cup grated onion, about half a medium onion
1 clove garlic, peeled and crushed
1 cup (250ml) water
1/2 cup (125g) chunky peanut butter
2 tablespoons (30ml) soya sauce
2 tablespoons caster sugar
1 tablespoon (15ml) lemon juice, about one small lemon
skewers

Directions

Prep:25min › Cook:20min › Ready in:45min

In a bowl, mix soya sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
Preheat the grill or barbecue grill plate for high heat.
Heat vegetable oil in a saucepan over medium heat, and fry onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce and sugar.
Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
Lightly oil the grill or barbecue. Thread chicken onto skewers, and discard marinade. Grill or barbecue skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Guinataan Chicken Adobo

Ingredients

Serves: 6

2 kg chicken legs and thighs
175 ml white vinegar
175 ml water
1 tsp sugar
60 ml soya sauce
2 bay leaves

1 tsp whole peppercorns, crushed
1 medium onion, chopped
2 cloves garlic, crushed
Salt to taste
400 ml coconut milk

Directions

Prep:5min › Cook:1hr › Ready in:1hr5min

Rinse the chicken pieces and pat dry with paper towels. Place in a large pot.
Add the vinegar, water, sugar, soya sauce, bay leaves, crushed peppercorns, onion and garlic. Mix thoroughly. Let boil for 2 minutes, then simmer for 30 minutes.
Remove the chicken and let the liquid reduce a little bit. Add salt to taste if necessary.
Stir in the coconut milk. Cover and cook for another 10 minutes, or until the coconut milk turns oily.
Place the chicken on a serving platter and pour the sauce over. Serve with rice.

Barbecued Chicken Adobo

Ingredients

Serves: 8

200 ml soy sauce
355 ml water
180 ml vinegar
45 ml honey
15 g minced garlic
3 bay leaves
1 g black pepper
1360 g skinless, boneless chicken thighs

Directions

Prep:15min › Cook:45min › Ready in:1hr

In a large saucepan, mix together, soy sauce, water, vinegar, honey, garlic, bay leaves and pepper. Bring to the boil, and add chicken. Reduce heat, cover, and cook 35 to 40 minutes.
Remove chicken with tongs onto paper towel and set aside.
Discard bay leaves.Boil the soy sauce mixture until reduced to about 375ml (1½ cups).
Meanwhile, preheat barbecue to a high heat and lightly oil the hotplate.
Cook chicken on the BBQ for about 5 minutes on each side, until browned and crisp. Serve with the reduced soy sauce mixture.

Puto bread

Ingredients

Serves: 24

340g plain flour
250g white sugar
2 tablespoons baking powder
125ml evaporated milk
250ml water
2 eggs
250g margarine or butter, softened

Directions

Prep:10min › Cook:15min › Ready in:25min

Preheat oven to 190 degrees C.
Mix together the flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
Pour the mixture into muffin tins lined with baking cups. Find a baking tray that your muffin tins will comfortably fit in. Pull the oven rack out a little - approx 1/4 out of the oven - and place the baking tray (with the muffin tin inside it) on the rack. Very carefully pour about 1L of hot tap water into the baking tray. Then very slowly and carefully slide the rack completely into the oven.
Bake in preheated oven for about 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Be very careful not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.

Braised Tofu and Vegetables

Ingredients

Serves: 4

350g firm silken tofu
5ml (1 teaspoon) vegetable oil
15ml (3 teaspoons) sesame oil
220g can whole water chestnuts, drained and sliced
90g fresh shiitake mushrooms, stems removed
155g snow peas, trimmed
1/2 teaspoon (3ml) oyster sauce
1 cup (250 ml) water

Directions

Prep:10min › Cook:20min › Ready in:30min

Slice tofu block into 3 long slabs lengthwise. Wrap each slice in cling wrap, and press to squeeze out excess water.
In a large frying pan over medium high heat, add oil and 2 teaspoons of the sesame oil.
Once the oil is hot, add the tofu slices to the frying pan.
Fry for about 5 minutes on each side, or until delicately browned.
Remove tofu from frying pan, and slice into cubes.
Add the remaining teaspoon of sesame oil to the frying pan, and stir-fry the water chestnuts, mushrooms and snow peas.
Mix together water and oyster sauce, and add to the frying pan along with the tofu. Cover, and cook over low heat for about 10 minutes.

Classic Lasagna

Ingredients

Serves: 10

9 lasagna noodles
1 tablespoon olive oil
450g minced beef
450g bulk Italian sausage
1 (450g) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme

1/4 teaspoon dried Italian basil
4 (450g) cans tomato sauce
1 pinch salt and pepper to taste
1 (450g) container ricotta cheese
3 eggs, beaten
1/3 cup (25g) grated Parmesan cheese
450g shredded mozzarella cheese

Directions

Prep:30min › Cook:2hr10min › Ready in:2hr40min

1. Preheat oven to 175 degrees C (350 degrees F).

2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.

3. Cook the minced beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.

4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.

5. Ladle enough of the meat sauce into a 24cmx 32cm baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 100g of mozzarella cheese.

6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Barbecued Pork Spare Ribs

Ingredients

Serves: 10

2270 g pork spareribs, cut into serving size pieces
115 g butter
110 g onion, chopped
8 g minced garlic
120 ml distilled white vinegar

235 ml water
235 ml ketchup
235 ml hickory smoke flavored barbeque sauce
1 lemon, juiced
salt and pepper to taste

Directions

Prep:20min › Cook:1hr20min › Ready in:1hr40min

Place ribs in large frying pan or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic until the onion softens. Remove from the heat.
In a blender, combine vinegar,water, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute.
Pour into the saucepan, and season with salt and pepper. Bring to a boil, then remove from heat.
Place the cooked ribs in a roasting pan, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
Preheat barbecue for medium-high heat.
Brush the grill hotplate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Siopao (Steamed buns)

Ingredients

Serves: 6

420g plain flour
100g white sugar
1/2 teaspoon salt
1 (7g) packet dry yeast
250 ml (1 cup) lukewarm water
4 tablespoons oil
Chicken and pork filling (link to recipe)
Wax paper, cut into 8x8cm squares

Directions

Prep:1hr30min › Cook:40min › Ready in:2hr10min

In a large mixing bowl, mix all the dry ingredients. Add the lukewarm water and oil and mix into a dough.
Knead the dough for at least 10 minutes or until it becomes smooth and elastic. Dust with extra flour as necessary.
Warm up the oven for 1 minute and then turn it off.
Oil a large bowl and place the dough inside and cover with cheesecloth. Place in the warmed oven for 1 hour, or until the size has doubled.
Punch down the dough and keep in the oven for at least another 15 minutes.
Knead the dough again and divide into 12 golf sized balls. Roll out each ball and fill with the chicken and pork filling. Gather and twist the edges together to secure the filling.
Place each siopao on a square of wax paper. Repeat until all the dough is finished.
Steam siopao for 30 minutes in a steamer. Serve hot with noodle soup.

Kwek Kwek or Tokneneng

Ingredients

Serves: 4

1 dozen eggs, choose quail or chicken
cornflour for coating
bamboo skewer
oil for deep frying
Batter
1 cup plain flour
1/2 cup water
salt and pepper to taste
red and yellow food colouring

Sauce
1/4 cup rice vinegar
4 tablespoon brown sugar
1/4 cup ketchup
2 teaspoon soy sauce

Directions

Prep:15min › Cook:15min › Ready in:30min

Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
Prepare the batter by putting a few drops of red and yellow food colouring into the water to get a deep orange colour. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
Heat oil in wok until hot. Dredge the peeled eggs into the cornflour then drop them into the batter so it's fully covered. Then I use the skewer to poke the eggs to drop them into the hot oil and deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
Serve the eggs with a side of dipping sauce.

How To Roast Garlic

Many equate garlic with a very pungent flavor, but roasted garlic has a delicious mellow nutty flavor.

Difficulty Level: easy Time Required: 60 minutes

Here's How:

Preheat oven to 375 degrees F.

Remove as much of the paper from 2 whole heads of garlic as you can without breaking apart the cloves.

Place garlic heads in 1/4 cup water in a small baking dish.

Drizzle with 1 tablespoon olive oil.

Cover with aluminum foil or baking dish cover.

Put into oven and baste with olive oil/water mixture after 30 minutes.

Bake until garlic is soft and easily pierced with a thin-bladed knife, about 1 hour total cooking time.

Tips:

Quick method: Spread individual unpeeled cloves evenly on cookie sheet, drizzle with oil, and bake about 30 minutes, stirring occasionally, until soft.

Squeeze cloves onto freshly baked bread or into a sealed, refrigerated container to be used within 3 days.

Recipe can be easily multiplied for garlic freaks.

21 Cooking Tips

1. Use two bowls to cut corn off the cob without getting kernels everywhere.

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Wrap a small bowl in a paper towel (to keep it from slipping) and set upside-down inside a big bowl. A bundt pan works great for this too, if you have it.

2. Instantly core a head of iceberg lettuce by slamming it down on a cutting board.

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3. Pre-soak pasta and it will cook in about 60 seconds.

blog.ideasinfood.com

Sounds weird, but it works! Soak the pasta in water in a sealed bag for a couple hours or overnight. Then you can cook it super super fast in boiling water or just add it straight to a hot sauce in a pan and let it finish cooking there.