Recipes

Many Mexican and Latin American restaurants have flan as a dessert on their menu.

There are jello-box versions from Goya or Royal brands at some supermarkets.

There's a company called Flan King in California that delivers flavored flan shipped to your door.

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Porridge is most commonly made nowadays with oats. This dish is made by boiling cereal meals in water, milk or both.

There are many choices in making a plain salad, but one suggestion might be lettuce with tomatoes only.

Yes, though it is a recipe containing shrimp, not a species of shrimp.

A recipe for Chili would be tomato juice of some kind, crush tomatoes, a can of kidney beans, cooked ground beef, onions, and spices to taste. Amounts depend on the preferences of the person eating the food.

You can try chicken bacon cheddar melts. All you need are boneless chicken breasts, bacon strips, cheddar cheese, bread, steak sauce (optional), onion, butter and olive oil. Cook the onion in a pan with the butter and oil. Remove the onion and start to cook the chicken for about 7-9 minutes. Then cook the bacon for about 5 minutes or until brown on both sides. Spread steak sauce on the bread and add the cheese, bacon and chicken and you're done.

All Recipes has a number of great seafood salad recipes. Common ingredients used include macaroni, cucumber, tomatoes, peppers, and the seafood of your choice (shrimp, tuna, or crab are the most common.)

You do not need water to make salsa the fresh or tomatoes makes all the juice you need.

even I don't know about the real history, but all I know is that this was almost influence by the Spaniards... they discover the ingredients of milk and sugar that was modified by Filipinos.....

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6

Did you like this recipe for Sweet and Sour Pork? Are there any changes you would make? Feel free to share your views and read feedback on this Sweet and Sour Pork Recipe by other readers.

* 3/4 pound pork tenderloin * 2 - 3 teaspoons soy sauce * Pinch of cornstarch * Sauce: * 1/4 cup sugar * 2 tablespoons ketchup * 2 tablespoons dark soy sauce * 1/4 teaspoon salt * 1/2 cup water or reserved pineapple juice * 1/4 cup vinegar * 1 tablespoon cornstarch dissolved in 4 tablespoons water * Batter: * 1/3 cup flour * 1/3 cup cornstarch * 1 egg white, lightly beaten * 1 tablespoon vegetable oil * 1/3 cup warm water, as needed * Other: * 1 carrot * 1/2 red bell pepper * 1/2 green bell pepper * 1/2 cup pineapple chunks * 3 cups oil for deep-frying, or as needed Directions for sweet and sour pork

Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

Recipe courtesy of http://chinesefood.about.com/od/pork/r/sweetsourpork.htm

Depends on what you are making. For baked goods I would probably add 1/4 cup of liquid, whatever the recipe call for normally and 1 teaspoon of oil. For puddings, or something where the egg is a thickening agent I would add 1-2 teaspoons of corn starch or flour. Some things you are just out of luck, some things you can reduce the dry ingredients.

There are many places where one can find a delicious chili con carne recipe. Betty Crocker's cook books have recipes that give detailed instructions on how to make a good chili con carne for dinner.

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You must first put a small pin whole at each end of the egg. If you microwave more than 60 - 70 seconds you will still get a mess. My wife is still hunting me down for that mistake

a can of tomatoes that are either not fully ripened, spoiled or moldy.

butter chicken is an Indian cuisine, specifically from the India's capital Delhi

The base for soup is generally a liquid such as meat or vegetable broth (stock) or water. The ingredients you add to soup determines the kind of soup you are cooking. Soup usually has some sort of meat and/or vegetables as ingredients.

There are thousands of different recipes for cooking chicken in a crock pot. Some good places to look for recipes to fit any taste are cookbooks and magazines dedicated solely to slow cooker recipes.

serve lobster on a bed of rice, rice pilaf, egg noodles, or in a salad made of Boston lettuce (not iceberg)

It's three quarters. Half of one is a half. Half of a half is a quarter. Half plus a quarter is 3 quarters. Simple, really! ____________ Not sure what your explaing ↑ but I think they're asking what is 1 1/2 divided by 2. which would be 3/4, same answer as you got, but the way you explained it is a little confusing. 1½÷2=¾ Think of it like this: You have a $1.50 what is half of that, so maybe 150÷2=75 which is a lot simpler, hope I helped

One Tablespoon = three teaspoons.

One teaspoon = 1/3 Tablespoon.