pecan pie

2 egss
1 cup light brown sugar 
1 cup corn syrup
1 cup melted butter 
1 tbsp flour 
1 tbsp milk 
1 tsp vanilla 
1 cup pecan nuts



 Preheat oven to 400 degrees F (205 degrees C).

1. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
2. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

oatmeal chocolate chip muffin

1 1/4 quick oat
1 1/4 milk
soak oat & milk for 15 mins

mix with:-
1/4 cup virgin oil - 1 egg - 3/4 cup brown sugar - 1 1/4 cup flour - 1/2 cup chocolate chip - 4 tsp baking powder - 1 tsp salt

baked at 400 degree 20-25 mins [23 mins]

meal planning | week of august 19 - 2012

sunday brunch:
langonisa | bacon | over easy fried eggs | sliced tomatoes & onions. 
cooked langonisa, bacon and eggs separately
in an oven dish, place cooked dish and sliced tomatoes & onions
baked @350 degree for 5-7minutes
serve with steam rice, toast bread or fried rice
best served with lemonade drink

dinner:
macaroni chicken soup

monday: sweet & sour fish
garoupa | chopped onion | 4gloves garlic minced | sliced ginger | red or green pepper | spring onions| carrots
sweet & sour sauce:  corn starch | soy sauce | sugar
marinate garoupa with salt & slight black pepper for an hour or so then fry. set aside 
prepare sauce: mixed half cup of soy sauce, 1 tsp corn starch and 1 tbsp sugar in half glass of water

in an oiled pan saute garlic, onions and ginger
add carrots, red pepper and spring onions
pour mixed sauce into pan
cooked for 2-3 mins and add fried fish
served with steam rice

tuesday:  monte cristo sandwich
wednesday: beef nilaga
thursday: pesto pasta

Crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.

no post!

how could i not post anything here. im sure krispin & i came up with numerous kitchen galore.  ill talk to krispin and update soon.