| Callos Source: Foodlover |
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| INGREDIENTS Beef (tuhod, tail tripe) garbanzos Spanish chorizo (de Bibao) paprika bacon red or green pepper tomato paste red pepper flakes ready mix spices chicken bouilon olives salt and pepper |
| PROCEDURE: Wash the meat very well. Boil the tripe and throw away the water. Repeat the procedure two more times. Add the tuhod and tail. After boiling the meat for 2 to 3 hours or until tender, add the chorizo and bacon then the tomato paste. The rest of the ingredients can be thrown in afterwards. |
| Unofficial Website of Ms. Janice de Belen |
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| Dinuguan Source: Foodlover |
| INGREDIENTS pork (meat, no intestines) pig's blood (strained to remove solid parts) vinegar salt pepper garlic bell pepper PROCEDURE: Boil pork until tender. Add vinegar, garlic, salt and pepper. Strain the blood so it will be thin. Add the bell pepper. |
| Recipes |
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| Chocolate Oatmeal Cookies 1 cup butter or margarine 1-1/2 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 3 ozs. unsweetened chocolate, melted and cooked 1 egg 1 tsp. vanilla 1-1/4 cups all purpose flour 1-1/2 cups quick cooking rolled oats 16-oz. package (1 cup) semi-sweet chocolate pieces. In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in the melted chocoate, egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in the rolled oats and chocolate pieces. Drop dough by slightly rounded teaspoons about 3 inches apart on a greased cookie sheet. Bake in 375� oven for 8-10 minutes or till edges are firm. Transfer cookies to a wire rack and let cool. * * * |