Sunday, 30 June 2013
Saturday, 29 June 2013
- High-quality raw unroasted coffee beans
- Coffee beans are packaged to ensure optimal freshness
- Roast the coffee to fit your own unique tastes
- Perfect for at-home coffee roasters
- 100% unroasted Colombian Supremo coffee beans
List Price: $48.79
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Supremo is the highest grade of Colombian coffee beans. This is the coffee that off-the-shelf brands are trying to emulate when they offer "100% Colombian" blends, and not one of them comes close to the quality of a fresh roasted Colombian Supremo bean. These large beans create a medium bodied and sweet tasting coffee with a rich flavor and aroma. We recommend a roast anywhere between Light and French for this versatile bean.
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By Sandra and Jun Viray
Were Musicians before they set up design Asia in 1998 to make furniture on the side, using Sandra's design background. They spent a little over P200,000 to buy materials to make samples. We did everything ourselves and hired jeepneys to deliver our goods, "say Sandra". This business is definitely not for everyone: it's tedious, dusty, and noisy. You also have to deal with all sorts of people from company presidents to workers.
Making furniture to order means you design the piece and choose the correct materials to make it, say Sandra.
You then cut, assemble, and glue the individual pieces together and sand and varnish all surfaces. A piece of furniture any take anywhere from three to 30 days to complete, but you could make good money from it with correct time management.
Expect to make all kinds of furniture including cabinets, chairs, and tables and to do revarnishing and re upholstering work. To learn the trade, Sandra enrolled at the Philippine School of Interior Design for an 18 month certificate course. Alternatively, you may appentice with a furnitue maker.
Once you're are comfortable with your ability and finances, start hiring a few workers and look for cloth, wood, and other materials from stores like makati avenue lumber hardware and contruction supply and main harware inc. Wood, your main materials, cost around P50 a square meter.
The Virays first upholstered a sofa for a neighbor, and soon got regular clients through word of mounth. They sent samples to department stores to promote the business and compiled a portfolio of their work. Our customers are those who want somethings out of the ordinary: furniture that reflects their personal lifestyles and budget, says Sandra. We don't always insist on selling or making something for them. If they're better off buying, then we point them in that direction.
Design Asia charges a few thousand to a few hundred thousand for a piece of work depending on its design and complexity. Its markup is usually 30 to 50 percent of its cost, and it never runs out of orders. We're alwys busym, but not too busy that a client has to wait long, Says sandra.
Friday, 28 June 2013
4 pieces lobster tails (6 to 8 oz. each)
2 tablespoons melted butter
2 teaspoons parsley flakes
4 teaspoons juice of fresh lemon
3/4 cup water
1/2 teaspoon salt
A pinch of ground black pepper
1. Preheat oven to 360 degrees Fahrenheit. Make a vertical slit in the lobster tail with a pair of kitchen scissors. Starting from the top moving toward the end of the queue.
2. Exposing the meat of lobster gently pulling the sides created by the slit in opposite directions. Pull the meat with your hands. Not completely remove the meat. Arrange the lobster on a baking tray (tray should have a raised edge)
3. Combine the salt, pepper, butter and parsley in a bowl. Using a basting brush, brush the butter mixture on the exposed flesh of the lobster.
4. Pour water into the baking tray where lobster tails sitting.
5. Bake for 22-25 minutes. Let cool and then transfer to a serving dish. Serve with lemon butter sauce.
- Bring 4 quarts water to boil in large pot. Brush onion slices with 1 tablespoon oil and season with salt and pepper. Grill onion and sausage over hot fire until lightly charred, 3 to 5 minutes per side. Transfer to large bowl, cover with plastic wrap, and set aside.
- Meanwhile, heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes and ¼ teaspoon salt and cook until tomatoes begin to break down, 5 to 7 minutes. Stir in cream and continue to cook until sauce is slightly thickened, about 5 minutes.
- Meanwhile, add penne and 1 tablespoon salt to boiling water and cook until all dente. Reserve ½ cup cooking water, drain penne, and return penne to pot. Stir in sauce mixture and basil, adding reserved cooking water as needed. Roughly chop onions and sausage and add to pot along with any accumulated juices. Season with salt and pepper. Serve.
Wednesday, 26 June 2013
|Rigatoni with Zucchini Sauce and pancetta|
- Bring 4 quarts water to boil in large pot. Cook pancetta in large skillet over medium high heat until crisp, about 7 minutes. Transfer pancetta to paper tower lined plate.
- Add oil empty skillet and heat until shimmering. Add zucchini and cook until just tender, about 7 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add wine and cook until liquid has almost evaporated, about 2 minutes. Add broth and cook until slightly thickened, 2 to 4 minutes. Puree mixture in blender( in 2 batches if necessary) with butter and parsley until smooth. Season with salt and pepper.
- Meanwhile, add 1 tablespoon salt and rigatoni to boiling water and cook until al dente. Drain rigatoni and return pasta to pot. Stir in sauce, ½ cup cheese, and season with salt and pepper. Transfer to serving bowl. Sprinkle remaining cheese and pancetta over pasta. Serve.
Tuesday, 25 June 2013
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.
2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.
3. Pour 1-3 inches of water in the bottom of a steamer Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.
4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.
5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).
7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.
Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.
Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.
Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.
Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.
- These is no point in following rules because other people do not.
- it is not wrong to tell a small lie, exaggerate or cheat occasionally to help my self or other succeed.
- I will earn money first and I will think about doing good work later.
- people who bend rules or do unethical activities will become successful faster
- I am willing to do unethical work to secure my child’s future.
- Vintage-style glass storage jar with 1-gallon capacity
- Great for use storing cookies, sugar, flour and other kitchen staples
- Durable, crystal clear glass
- Includes glass lid with thick knob for easy removal
- Dishwasher safe
- 1 Gallon Capacity
- Classic design looks great anywhere
- Great for cookies, candy, biscuits and more
- Heritage Hill Glass Canister
- Made by Anchor Hocking in the USA
List Price: $19.99
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- Set of 2, 6-Ounce Bar Ice Scoop, Dry Bin Scoop, Dry Goods Scoop, Candy Scoop, Spice Scoop, Stainless Steel
On the table, in the kitchen, and around the home, Anchor Hocking offers a wide variety of high quality consumer glassware products that are both beautiful and functional. Accent and organize the kitchen, bath or living room. From soaps and cotton balls, to flour, sugar and cookies, we have glass storage collections for every use.
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Pineapple Cake with Cream Cheese Frosting Recipe | Healthy Pineapple Cake Recipe | Bake Recipe Review
2 1/2 cups AP flour
1/2 cup unsalted butter, melted
2 cans (8 oz. each) Pineapple Slices
5 tablespoons brown sugar
1 1/2 cup granulated white sugar
1/2 cup shortening
3 teaspoons baking powder
1 1/2 cup evaporated milk
1 teaspoon salt
3 to 5 pieces Maraschino cherries
1 cup chopped walnuts
Cream cheese frosting
- Preheat oven to 350 degrees Fahrenheit.Combine brown sugar and melted butter. Stir.
- Pour the mixture into a deep baking dish. Extender.
- Place the pineapple slices over the mixture. Set aside.
- Meanwhile, combine AP flour, white sugar, salt and baking powder in a bowl. Mix well.
- Beat eggs with an electric mixer. Pour in milk gently and add shortening.
- Gradually add the dry mixture. Pour into the baking pan. Bake for 55-60 minutes or until it passes the toothpick test. Remove from oven. Allow to cool.
- Remove the cake from the mold by inserting an icing spatula on the side of the cake.Gently move the spatula arount the cake pan so the cake loose.
- Flip the cake pan so loose and then firmly place the cake on top of a plate or cake stand.
- Apply the cream cheese frosting and chopped nuts over frosting. Put the cherries in the center of each pineapple slice.
Monday, 24 June 2013
- In microwave – safe bowl, microwave apple jelly on high power until bubbly, 30 to 60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave – safe plate over 4 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1 to 2 minutes.
- Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10 inch metal skewers, skewer 4 on each skewer.
- Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.
- Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery apple salad.
- Whisk tahini, 2 tablespoons oil, lemon juice, garlic, and soy sauce together until smooth. Season with salt and pepper. Transfer 1/3 of vinaigrette to medium bowl and toss with chickpeas.
- Brush both side of eggplant planks with remaining oil and season with salt and pepper. Grill eggplant planks over hot fire until well browned and tender, about 4 minutes per side. Transfer to cutting board and cut in half lengthwise. Transfer to large bowl and toss with half remaining dressing.
- toss spinach with remaining dressing and season with salt and pepper. Arrange eggplant spears on serving platter and top with spinach and chickpeas. Serve.
Sunday, 23 June 2013
1/2 cup flat leaf parsley, chopped
1/4 cup salted black beans (discard the liquid that goes with it)
1 tablespoon oyster sauce
1 medium yellow onion, minced
1 teaspoon minced garlic
2 teaspoons cornstarch diluted in 4 teaspoons water
3/4 cup water
Ground black pepper to taste
3 tablespoons cooking oil
- Heat oil in a pan. Saute garlic and onion.
- When the onion is soft, add the pork slices. Cook for 1 minute.
- Bring salted black beans, oyster sauce and parsley. Stir and cook for 3 minutes.
- Pour-in water. Cover the pot and let the water boil. Simmer for 15-20 minutes (add more water if necessary).
- Pour in the cornstarch diluted in water. Sprinkle some black pepper. Serve.
Saturday, 22 June 2013
- Pops faster than a microwave- up to 18 cups of gourmet corn in less than 2 1/2 minutes
- In test after test, the Presto PopLite hot air popper out popped other leading brands, popping up to 30-percent faster with virtually no unpopped kernals
- Uses regular or gourmet popcorn for a savings of up to 70-percent over microwave bags
- Pops without oil for up to 42-percent fewer calories than microwave bag popcron, no artificial flavors, saturated fats, preservatives, or added salt
- Base and cover simply wipe clean; Butter melter doubles as a handy measuring cup; Chute directs popcorn into your bowl
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- Popcorn Organic Non-GE - 24 oz - Popcorn
Plug in Prestos PopLite and the party begins. In less than 2-1/2 minutes youll have up to 18 cups--two large bowlfuls--of fluffy popcorn with virtually no unpopped kernels. And because the machine uses hot air instead of oil, the resulting snack is healthier and lower in calories. Thats not to say you cant add butter; in fact, the 1/2-cup measuring cup on top of the popper doubles as a butter melter. Simply put in the desired amount of margarine or butter (room temperature is best), and it melts from the heat produced during the popping process. The clear plastic cover and cup, which must stay on during popping so the popped corn doesnt fly all over the room, easily remove for hand cleaning with warm, soapy water. No other clean-up is required. While a few unpopped kernels spring out the chute as the machine begins to heats up, the chute does a good job of directing the popped corn into a bowl. The popper measures 14 by 9 by 6-1/2 inches, and is identical to Prestos Orville Redenbacher Hot Air Corn Popper except for color and logo. Presto covers the PopLite with a two-year warranty. --Ann Bieri
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Friday, 21 June 2013
1 cup of oreo cookie crumbs
1 cup of melted butter
1 lb cream cheese
1 cup of powdered sugar
1 tsp of vanilla
2/3 cup white chocolate
1 cup of sour cream
3 pc egg yolks
1 piece whole egg
Toss together the cookie crumbs and butter in a small bowl. transfer crumbs into an eight inch springform pan. Press using your fingers or the back of the spoon, then set aside.
In a separate bowl, beat together cream cheese and sugar until somooth and lump free add vanilla, white chocolate, and sour cream. Slowly add the egg yolks and the whole egg. Pour this over the prepared crust. Bake at 350F for 15minutes. Then lower the temperature to 300F and continue baking until center is almost set allow to cool completely at room temperature.
For the crust
1 1/2 cups crushed graham cracekrs
1/4 cup sugar
1/3 cup butter, melted
For the filling
1 sachet (about 1 tablespoon) gelatin
1/4 cup fresh milk
1 cup all-purpose cream
2 (8-ounce) bars cream cheese
3/4 cup sugar
1 1/2 cups grated queso de bola
- Make the crust: Prepare muffin tins and line with paper cups. (You can also use individual ramekins 18-20.)
- In a bowl, combine the graham crackers, sugar and butter. Divide evenly into cups or ramekins, to one side of the chiller.
- Make the filling: Sprinkle gelatin in milk. Transfer to pan and melt then cool to room temperature. Whip cream and set aside in the chiller.
- In a bowl, beat together cream cheese and sugar until fluffy. Mix in cheese ball. Add the gelatin mixture, mix wel. Fold in whipped cream. Divide evenly over prepared crust. Let stand in refrigerator overnight.
Thursday, 20 June 2013
- High-quality loose leaf tea leaves
- Contains full tea leaves- much higher quality than most tea bags
- Tea leaves are packaged to ensure optimal freshness
- Tea is imported fresh immediately before packaging
- Contains 100% Pu-erh tea
List Price: $38.62
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This is a very unique and unusual tea. Pu-erh is a post-fermented tea from southwest China. It is unusual because, unlike other teas, it is often aged before consumption. It is not impossible to find Pu-erh teas that are up to 50 years old. While our Pu-erh isn't entering its golden years, it is still a fine tea, and something you may not have tried before. It produces a dark red liquor with a full-bodied, earthy taste.
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Ingredients 4 Serving
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
- Place meat in a shallow dish. Mix soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil and black pepper in a small bowl. Pour over beef. Cover and refrigerate at least 1 hour or overnight.
- Oil Preheat a grill outdoors to high heat, and lightly grilled.
- Quickly grill beef on hot grill until lightly charred and cooked, 1-2 minutes per side.
Tuesday, 18 June 2013
1 lb. large shrimp, peeled and deveined
15 pieces mussels, cleaned
12 pieces clams
1/2 lb. bay scallops
1/2 cup chopped plat leaf parsley
1 small yellow onion, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons AP flour
1 cup fresh milk
1/3 cup parmesan cheese shredded
- Arrange the cooked linguini in a serving dish. Make white sauce by melting the butter in a saucepan.
- Add the flour, stir and cook for 1 minute on low heat.
- Pour in milk and stir continuously until the texture becomes smooth. Set aside.
- Heat the olive oil in a skillet. Saute onion and garlic. Add shrimp and bay scallops. Cook for 2 minutes.
- Put-in mussels and clams. Cook for 3 minutes. Pour in the white wine and boil.
- Pour in the white sauce. Stir and add the Parmesan. Continue cooking for 1 minute.
- Top the sauce and seafood over linguini. Garnish with chopped parsley. serve
- Set of 6 espresso cup & saucer. Comes in it's own satin-lined hatbox
- Made of high quality porcelain
- Do not put in microwave
- Hand Wash Only, Do not put in dishwasher
- 2-1/2-ounce Capacity
List Price: $40.00
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- Yedi Houseware Classic Coffee and Tea White Dots Teacups and Saucers, Set of 6
A modern twist to the classic polka dot look. The White Polka's bold circles create a whimsical and clean look. Perfect for Sunday Brunch or High Tea. Nevertheless, a very generous present idea. Fine Porcelain. Set of 6 Cups & Saucers. Capacity: 2.5 Ounces
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