bassmatii

Classic baked apples! Filled with pecans, cinnamon, raisins, butter, and brown sugar. I was in New England a few weeks ago, at the height of apple picking season. I’m guessing they’re all down now, but our apples here in Northern California are at their peak. There are so many great varieties in the market to choose from! We first posted this recipe in 2006, during another trip east to visit my goddaughter and her family. A gang of us went apple picking and came home with so many we spent a week cooking them into pies, crisps, and these fabulous baked apples.  ⇆ The girls and I used Rome Beauties, a variety of apple that is particularly well suited for baking this way. We based our recipe on one from the Joy of Cooking, with butter and brown sugar, and we fancied it up a bit with chopped pecans and raisins. Growing up we always had baked apples served with a generous portion of vanilla ice cream, a combination I highly recommend. ⇆ Baked Apples Recipe Prep time:   15 minutes Cook time:

Skip the knife and cook this fish whole drizzled with a homemade sweet chili sauce. You should be cooking with  whole fish  more often! You can ask your fish vendor to clean your fish for you and then it's just a matter of frying it whole. No fuss!  To make it even more appetizing, a homemade sweet chili sauce is made to make sure that every bite is as flavorful as it can be.  ⇆  Prep Time 10 mins  Cooking Time 20 mins  Ready In 30 mins  Yield 4 Cuisine Chinese, Filipino Cooking Method Fry Crispy Whole Fish in Thai Sweet Chili Sauce Ingredients 1 500-700 grams whole fish (lapu-lapu, maya-maya, or talakitok), apahap, lapu lapu, pla-pla, cleaned, gutted salt, as needed 1/4 cup red and green bell peppers, seeded, finely diced 1 small red onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons fish sauce (patis) 1/2 cup thai sweet chili sauce 1/3 cup water 1/2 cup potato starch 2 tablespoons cooking oil cooking oil, for frying lime wedges, to serve green onions, chopped, to

What makes this  colorful drink  so special are the ingredients that make it turn a pretty pink that's totally appetizing. This has all the  delicious fresh  buko  or coconut strands  you normally would find in a  buko  salad, but you will also find that it has  lychees ,  fruit cocktail , and the distinctive  red  nata de coco   or coconut jelly that makes the entire drink turn that delightful baby pink hue.  To bring it all together, coconut milk and condensed milk makes it sweet, creamy, and delicious. You'll love this served ice cold.  Prep Time 15 mins  Cooking Time Ready In 15 mins  Yield 6 Cuisine Filipino Cooking Method Mix and Chill Pink Buko Salad Drink Ingredients tender coconut meat, from 4 coconuts 1 565-gram ca lychees, halved and syrup reserved 1 836-gram can fruit cocktail, drained 2 cups small sago, cooked 1 340-gram bottle nata de coco, red, syrup reserved 1 400-gram can fresh coconut milk (gata) 1 cup sweetened condensed milk ice, as needed ⇆ How to Make Pink