http://sylviareynosogala.com www.sylviareynosogala.com Tue, 08 May 2012 02:43:21 +0000 en hourly 1 http://sylviareynosogala.com/2010/12/goin-loco-over-choco/ http://sylviareynosogala.com/2010/12/goin-loco-over-choco/#comments Thu, 09 Dec 2010 03:24:30 +0000 Webmaster http://sylviareynosogala.com/?p=611
My love for chocolate started in mom’s baking class, when I would listen in on the lesson. There I would see a box of dark chocolate on the table and, curious to find out more, I would sneak some in the back kitchen and taste them. Talk about indulgence: I would savor every bite until [...]]]> http://sylviareynosogala.com/2010/12/goin-loco-over-choco/feed/ 0 http://sylviareynosogala.com/2010/08/lynda-consigo%e2%80%99s-salad-with-mango-dressing/ http://sylviareynosogala.com/2010/08/lynda-consigo%e2%80%99s-salad-with-mango-dressing/#comments Thu, 19 Aug 2010 13:10:33 +0000 Webmaster http://sylviareynosogala.com/?p=582 For the dressing put in a blender then chill: 2 tsp. crushed garlic, 1 cup ripe cubed mango, 1 cup mayonnaise or olive oil, 1 tbsp. light corn syrup, 1 tsp. toasted sesame seeds, 1/4 tsp. salt and pepper. Arrange in salad bowl: 250 grams romaine lettuce (wash and dry), 2 cups baby tomatoes, 2 [...]]]> http://sylviareynosogala.com/2010/08/lynda-consigo%e2%80%99s-salad-with-mango-dressing/feed/ 0 http://sylviareynosogala.com/2010/08/angelle-de-guzman%e2%80%99s-chicken-barbecue/ http://sylviareynosogala.com/2010/08/angelle-de-guzman%e2%80%99s-chicken-barbecue/#comments Thu, 19 Aug 2010 13:10:19 +0000 Webmaster http://sylviareynosogala.com/?p=580 Remove the bones from whole chicken breasts. Cut into half-inch cubes. You will need 500 grams chicken cubes. Marinate for one to eight hours in the refrigerator in: 1/4 cup dark brown sugar, 1 cup tomato sauce, 1 big head crushed garlic with skin on, 2 tbsp. soy sauce, 1 tsp. ground peppercorn. Set aside [...]]]> http://sylviareynosogala.com/2010/08/angelle-de-guzman%e2%80%99s-chicken-barbecue/feed/ 0 http://sylviareynosogala.com/2008/09/banana-cream-cakes/ http://sylviareynosogala.com/2008/09/banana-cream-cakes/#comments Wed, 10 Sep 2008 08:01:04 +0000 Webmaster http://sylviareynosogala.com/articles/?p=65 Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper. 1. Beat with mixer in a bowl at high speed: 1/2 cup softened Magnolia Gold Butter Salted 1 cup granulated sugar 1/4 cup peanut [...]]]> http://sylviareynosogala.com/2008/09/banana-cream-cakes/feed/ 0 http://sylviareynosogala.com/2008/09/sizzling-beijung-beef-fingers/ http://sylviareynosogala.com/2008/09/sizzling-beijung-beef-fingers/#comments Mon, 08 Sep 2008 03:42:46 +0000 Webmaster http://sylviareynosogala.com/articles/?p=63 Prepare 2 sizzling plates. Cover wood with foil all over. Heat plates on top of 2 stoves. 1-500g or 1/2 kilo partially frozen Monterey beef tenderloin, slice into 1/2 inch round steaks then slice into strips 1/4 inch wide; 1/2 cup Magnolia Gold Butter; 1 tbsp crushed garlic; 1 siling labuyo-leave whole; 1/4 cup each [...]]]> http://sylviareynosogala.com/2008/09/sizzling-beijung-beef-fingers/feed/ 0 http://sylviareynosogala.com/2008/09/mango-pudding/ http://sylviareynosogala.com/2008/09/mango-pudding/#comments Wed, 03 Sep 2008 03:27:33 +0000 Webmaster http://sylviareynosogala.com/articles/?p=61 Pre-heat oven to 350F or 175C. Grease one 8x8x2″ aluminum foil pan (bottom and sides) with softened Magnolia Gold Butter. Prepare 12 pieces Honey Sweet Bread or 12 pieces Tasty Bread. Arrange 4 pieces on prepared pan, overlapping slightly. Top with mango slices, 1/3 of custard filling. Repeat two more times. Bake 45 minutes. Note: [...]]]> http://sylviareynosogala.com/2008/09/mango-pudding/feed/ 0 http://sylviareynosogala.com/2008/08/food-for-the-gods/ http://sylviareynosogala.com/2008/08/food-for-the-gods/#comments Fri, 08 Aug 2008 16:00:39 +0000 Webmaster http://sylviareynosogala.com/articles/?p=60 Turn on oven at 350 F or 175 C, 15 mins. Line one (1) 8x8x3 inch aluminum foil pan with bake paper. Put in medium pyrex bowl and beat with hand mixer or wooden spoon. 1 cup softened Magnolia Gold Butter Salted 1 cup brown sugar 2 tbsps. molasses (markets & supermarkets) 2 cup baron [...]]]> http://sylviareynosogala.com/2008/08/food-for-the-gods/feed/ 0 http://sylviareynosogala.com/2008/08/magnolia-gold-butter-sauce-for-steaks/ http://sylviareynosogala.com/2008/08/magnolia-gold-butter-sauce-for-steaks/#comments Wed, 06 Aug 2008 02:48:50 +0000 Webmaster http://sylviareynosogala.com/articles/?p=55 Ingredients: 1/2 kilo beef tenderloin – slice into 6 for steak. Season with 1 tsp rock salt, 1/4 tsp pepper 6 pcs egg yolks 1 tbsp prepared mustard 1 tbsp chopped spring onions 1 supremo vinegar 1 cup Magnolia Gold Butter, Salted 1/2 tsp pepper Procedure: Put all ingredients in a blender. Pulse to blend. [...]]]> http://sylviareynosogala.com/2008/08/magnolia-gold-butter-sauce-for-steaks/feed/ 0 http://sylviareynosogala.com/2008/07/chicken-with-brocolli-in-cheesy-sauce/ http://sylviareynosogala.com/2008/07/chicken-with-brocolli-in-cheesy-sauce/#comments Mon, 21 Jul 2008 03:10:13 +0000 Webmaster http://sylviareynosogala.com/articles/?p=58 Ingredients: 4 cups parboiled broccoli ( flowerettes with the stews sliced 1/2 inch thick 10 minutes, drain) 1/2 cup Magnolia gold butter 1/4 cup chopped white onion 2 cups diced 1/4 inch cubes Magnolia Chicken breast/ breast fillet 2 teaspoon paprika 1 teaspoon rock salt 1/2 tsp pepper 1/4 cup all purpose flour 2 cups [...]]]> http://sylviareynosogala.com/2008/07/chicken-with-brocolli-in-cheesy-sauce/feed/ 0 http://sylviareynosogala.com/2008/07/pesto-sauce/ http://sylviareynosogala.com/2008/07/pesto-sauce/#comments Sun, 20 Jul 2008 01:24:54 +0000 Webmaster http://sylviareynosogala.com/articles/?p=50 Pesto is a versatile recipe that can be used for many things in the kitchen. It is fantastic with pasta, traditionally with trenette, a ribbon shape or bowtie noodle, though today any shape or form is accepted. It’s a great marinade for chicken or pork, a perfect cocktail dip for seafood or bread, and a fabulous thick sauce used to top minestrone, an Italian vegetable soup. The mixture itself can be prepared ahead of time and placed in the freezer for weeks, as long you do not include the cheese. (From the freezer thaw out in the refrigerator, then add the cheese before serving to keep the taste fresh.)]]> http://sylviareynosogala.com/2008/07/pesto-sauce/feed/ 0