@Lynne
Nkaka stress nman Ang araw ngaun 😞 sana maayos na tools ko
@Lynne
Joined 16 July 2020 · 76 posts
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@Lynne
@Lynne
Mango Graham’s ice cream Mango Graham Ice Cream 30 minutes (Chill overnight) 4-6 servings Intermediate Love mangoes and cream? Make your own ice cream at home with the no-fuss Mango Graham Ice Cream! Ingredients: 1/3 cup condensed milk 2 pcs ripe mangoes, puréed **1 packNESTLÉ® All Purpose Cream 125ml, chilled** https://www.createwithcream.ph/products 1 pc ripe mango, diced 4 pcs graham crackers, crushed 1 tbsp butter, melted 1 tsp sugar Procedure: Mix condensed milk and mango purée. Whip NESTLÉ® All Purpose Cream until stiff peaks. Fold whipped cream into mango puree mixture. Stir in dice mangoes and transfer on a freezer-safe container. Freeze overnight. Mix graham crackers, butter, and sugar. Set aside to topping. Scoop ice cream, top with graham and serve immediately.
@Lynne
Lunch time na guys...!!! Kain tau
@Lynne
Basic crepe Ingredients **4** eggs **1 1/3** cups milk **2** tablespoons butter, melted, or oil **1** cup all-purpose flour **1/2** teaspoon salt, if desired https://cdn.whisk.com/sdk/add-to-list-widget.html?v=4.34.0 Steps **1** In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. **2** Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil. **3** Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.
@Lynne
Not feeling well Buti nlng off ngaun
@Lynne
Good morning guys just finish work not feeling well
@Lynne
Baked chicken **Ingredients** 4 chicken breasts *, 150 - 180g / 5 - 6 oz each (Note 1)* 2 tsp olive oil **SEASONING:** 1 1/2 tbsp brown sugar 1 tsp paprika 1 tsp dried oregano or thyme *, or other herb of choice* 1/4 tsp garlic powder 1/2 tsp each salt and pepper **GARNISH, OPTIONAL:** Finely chopped parsley https://33365ff11cd0be4045ee6622be105293.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html **Instructions** Preheat oven to 425°F/220°C (200°C fan). Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). Mix Seasoning. Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer. Remove from oven and immediately transfer chicken to serving plates. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale. https://www.recipetineats.com/garlic-butter-rice-with-kale-recipe/
@Lynne
It’s time to work again guys
@Lynne
Working time guys.. work work muna
@Lynne
Eggplant and sardine Omelet Filipino Eggplant omelet topped with sautéed sardines. This budget-friendly recipe goes best Prep Time10 minutes Cook Time20 minutes https://8af2b00344c6fc2935266a8ad9c75868.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html Ingredients 2 pieces eggplant 5.5 oz. canned sardines in tomato sauce 3 pieces egg 1 piece tomato chopped 1 piece onion chopped 5 cloves garlic chopped 1/2 cup green onion chopped 1/4 lemon or 1 piece calamansi 1/2 cup cooking oil Salt and ground black pepper to taste https://8af2b00344c6fc2935266a8ad9c75868.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html Instructions Prepare the sardine topping by heating oil in a pan. Sauté garlic, onion, and tomato until the last 2 ingredients softens. Add the canned sardines and a quarter of the sauce from the can. Cook for 2 minutes. Season with salt and ground black pepper. Squeeze a piece of calamansi or a quarter lemon and add some chopped green onions. Stir. Remove from the pan. Set aside. Crack the eggs into bowl. Whisk until smooth and well-blended. Set aside. Prepare the eggplant by grilling until it softens. Make sure to flip it once in a while until steam comes out from the cracks of the skin. Remove from the grill. Let It cool down. Peel the skin off. Lay a piece of eggplant on a plate. Using a fork, flatten the eggplant by sliding the fork downwards. Heat remaining oil in a clean pan. While the oil is heating-up, dip a piece of eggplant into the whisked/beaten eggs. Lay it flat on the pan. Scoop a portion of the sautéed sardines and place over the eggplant. Top with chopped green onions. Pour some beaten egg over the toppings. Continue cooking until the bottom turns golden brown. Gently flip the eggplant. Continue cooking until the bottom part is completely cooked. Remove from the pan and arrange on a serving plate. Make sure that the part with sardines is facing upwards. Serve with rice or your favorite side dish. Share and enjoy!
@Lynne
Sleep not enough... 😔na gising ako Sa ingay nla want to sleep more
@Lynne
It’s time to sleep so sleepy and tired 💤 ot pa more
@Lynne
It’s time to work na nman.... but feeling sleepy na hehe
@Lynne
Chicken barbecue INGREDIENTS 2 1/4 cups (540 ml) banana ketchup 1 cup (240 ml) 7UP 1/2 cup (120 ml) fresh lemon juice 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) white sugarcane vinegar 1/2 cup (110 g) packed brown sugar 1/4 cup (35 g) minced garlic 3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces Cooking spray or vegetable oil, for greasing Sawsawan, for serving https://www.epicurious.com/recipes/food/views/filipino-spiced-vinegar-pinakurat?intcid=inline_amp PREPARATION In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved. Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight. When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium. Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet. Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside. Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.) Transfer to a platter and serve immediately, with sawsawan.
@Lynne
Good morning guys... have an lovely Tuesday
@Lynne
Chocolate cookies **Time** 1 hr 5 min **Prep Time** 20 min **Cook Time** 15 min Ingredients for 12 cookies ½ cup granulated sugar(100 g) ¾ cup brown sugar(165 g), packed 1 teaspoon salt ½ cup unsalted butter(115 g), melted 1 egg 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour(155 g) ½ teaspoon baking soda 4 oz milk or semi-sweet chocolate chunks(110 g) 4 oz dark chocolate chunk(110 g), or your preference Preparation In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
@Lynne
So sleepy..... it’s rest day time finally off na yehheyyy
@Lynne
Good morning guys have a lovely morning everyone 😊💖💖💖💖
@Lynne
Vanilla ice cream To make vanilla ice cream at home, you will need: 2 1/2 cups half and half 8 egg yolks 1 cup sugar 2 1/2 cups heavy cream https://www.thespruceeats.com/understanding-different-kinds-of-milk-and-cream-3050535 4 teaspoons vanilla extract https://www.thespruceeats.com/best-vanilla-extract-1666074 1/4 teaspoon salt https://www.thespruceeats.com/a-guide-to-different-types-of-salt-4685639 Before you begin, make sure your ice cream maker insert is frozen ahead of time! It needs to be completely chilled, so freeze overnight if you can. Continue to 2 of 10 below. Heat the Half and Half Heat the half and half for vanilla ice cream. Leah Maroney The first step in making two quarts of vanilla custard ice cream is heating 2 1/2 cups of half and half. Only heat until there are bubbles around the edge of the pan. Remove from the stovetop and set aside. Mix Egg Yolks and Sugar Mix egg yolks and sugar. Leah Maroney With a hand mixer or in a stand mixer on low to medium speed, beat together the egg yolks and granulated sugar until thickened. This will take less than a minute. 04of 10 Add Half and Half Add half and half to mixture. Leah Maroney Gradually add the warmed half and half and cream to yolk mixture and mix until thoroughly combined. 05of 10 Heat Combined Mixtures Heat combined mixtures. Leah Maroney Pour the mixture back into the saucepan. Heat the combined mixture only until bubbles form around edge of pot and liquid is steamy, stirring constantly. Step Six - Combine Warm Mixture With Cold Cream Mixture Combine warm mixture with cold cream mixture. Leah Maroney In a large resealable container or bowl, combine the heavy or whipping cream with the vanilla and salt. Mix well. Gently pour the warm half and half mixture into the heavy cream mixture. Combine completely. Cover the Ice Cream Mixture and Refrigerate Cover the ice cream mixture and refrigerate. Leah Maroney Place a lid on the container and refrigerate overnight. If you've noticed some lumps in your half and half mixture, use a sieve to pour the mixture through into the container. Follow Your Ice Cream Maker Instructions Vanilla ice cream in the ice cream machine. Leah Maroney After you have chilled the ice cream mixture, get ready to run your ice cream maker. Be sure to follow your own particular ice cream maker's instructions. Most call for running the machine as you add the cream mixture. Continue to 9 of 10 below. Is It Done Yet? Vanilla ice cream. Leah Maroney While the ice cream is processing, put the container that you are going to use to store the ice cream in the freezer to pre-chill it. Once the ice cream is made, remove it from the machine. Place in the chilled container and store in the freezer at least 2 hours before serving.
@Lynne
Good morning guys have a lovely morning
@Lynne
Leche flan Leche Flan This is a simple and easy version of a famous Filipino dessert known as Leche Flan. Prep Time10 mins Cook Time45 mins Total Time55 mins Course: Dessert Cuisine: Filipino Servings: 6 people Calories: 369kcal Ingredients 10 pieces eggs 1 can condensed milk (14 oz) 1 cup fresh milk or evaporated milk 1 cup granulated sugar 1 teaspoon vanilla extract Instructions Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). Place the egg yolks in a big bowl then beat them using a fork or an egg beater Add the condensed milk and mix thoroughly Pour-in the fresh milk and Vanilla. Mix well Put the mold (llanera) on top of the stove and heat using low fire Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan. Spread the caramel (liquid sugar) evenly on the flat side of the mold Wait for 5 minutes then pour the egg yolk and milk mixture on the mold Cover the top of the mold using an Aluminum foil Steam the mold with egg and milk mixture for 30 to 35 minutes. After steaming, let the temperature cool down then refrigerate Serve for dessert. Share and Enjoy! Nutrition Serving: 6g | Calories: 369kcal | Carbohydrates: 71g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 104mg | Potassium: 298mg | Sugar: 71g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 233mg | Iron: 0.1mg
@Lynne
So tired and sleepy 💤 😴. Tagal ng shuttle umalis
@Lynne
Good morning guys finally finish shift na ..... uwi am na
@Lynne
Going to work na nman guys...
@Lynne
Buttered fried chicken ***INGREDIENTS:*** 1 kg Chicken (2.20 lb.) 1 stick Butter 5 teaspoon Garlic powder 1/4 teaspoon Black pepper powder 3 teaspoon Salt 1 egg, beaten 1 cup Cornstarch 1 liter Cooking oil (1.06 qt) ***INSTRUCTIONS:*** Place chicken in a medium bowl and sprinkle with the salt, garlic powder and black pepper powder. Rub it until all seasoning is absorbed by the chicken. Add beaten eggs and mix until evenly distributed. Roll and toss chicken into cornstarch gradually while mixing, to coat the chicken finely. Heat the cooking oil in a deep small pot until very hot and then fry the chicken until golden brown. Set aside the fried chicken on kitchen paper to absorb the excess of oil. Over low heat, melt the butter in the pan, return chicken and toss it in the melted butter until butter is evenly coated. Turn off heat. Serve and enjoy! It smells so good! SERVING SUGGESTION: If you have a honey, you can drizzle honey upon serving. It is super duper delicious with drizzled honey on top.
@Lynne
Good morning guys have a lovely morning.... on the way home from work
@Lynne
Finally Just finish work 💤😴sleepy and tired
@Lynne
Good morning kaka out lng work pag is much
@Lynne
Yema Best Yema Recipe CourseDessert CuisineFilipino KeywordDessert recipes Prep Time10 minutes Cook Time30 minutes Total Time40 minutes Servings4 https://eatlikepinoy.com/best-yema-recipe/ Calories471kcal Cost$5-10 Equipment Cellophane Ingredients 7 pcs Eggs yolks 1 can Condensed milk 3 tbsp Butter 5 tbsp Peanut chopped Instructions Combine egg yolks and condensed milk. Mix well. Add chopped peanuts. Whisk until well blended. Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan. Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when molded. Transfer the mixture to a bowl. Let it cool down. Cut the cellophane into 3×3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane. Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details). Continue to wrap the yema until all the mixture are consumed. Serve . Share and enjoy. Nutrition Calories: 471kcal | Carbohydrates: 56g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 205mg | Potassium: 460mg | Fiber: 1g | Sugar: 54g | Vitamin A: 556IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 1mg
@Lynne
Just finish eating dinner.... guys