MANGO SHRIMP SALAD DRESSING
ingredients:
2 pieces of sweet fragrant mango peeled diced
200 gr diced ripe papaya
60 grams of diced red bell pepper.

Chicken Fajitas
MATERIALS:
2 boneless chicken breasts, cut according to taste
50 ml olive oil
2 tablespoons lime juice
5 cloves garlic, minced
1 onion, sliced
1 tsp salt and 1/2 tsp pepper
3 large red chilies, cut oblique
1 red bell pepper, sliced ​​into matchsticks.

Galunggong is a historic fish in the Philippines and is eaten in many ways. It used to be one of the cheapest and most consumed fish in the Philippines. It is also the most common fish species used by Filipinos in making “tinapa”, a kind of smoked fish which is very popular in the entire archipelago.

Kale and broccoli coleslaw with blue cheese dressing.

I’d never heard of it before but apparently when matt came he made a large salad out of black-eyed peas and available delectables and this is what he called it.

Fresh chipotle salsa

• one can canned chipotle peppers in canned adobo sauce

• two hefty onions

• half a head of garlic

• a few limes and some salt

• diced bell pepper or corn (optional)

the chipotles are hot and this recipe calls for the whole thing just so you don’t end up wasting any. it’s generally best to use half in a strong chipotle salsa and use the rest with black beans or rice or in a soup or something large and diffusive.

Ingredients: Peas, bean onions, potatoes, tarragon, chives, parsley,

tomatoes, anchovies, oil, vinegar, ham.

Mix a tablespoonful of chopped parsley, a teaspoonful of choppe.

Chop your onions medium and ginger small. saut´e them together (in butter, why not, live a little, it’s ultimately healthier to realize your temptations than to suppress them) on low, slow heat. instead of frying brown, they will cook slowly and sweeten, browning only after half an hour to show their true sugary nature. if you don’t have a half-hour to burn, I would recommend reorganizing your life to demonstrate your commitment to personal fulfillment and the primary importance of food to your physical and emotional well-being.

As far I can read on the label, typical mayonnaise has no relation to the traditional french process, which is fatty, delicious, and even slightly dangerous (oh my!). french mayonnaise (called aioli when spiced up a little) is a carefully bound mixture of eggs, oil, and lemon juice. beat one egg for each cup of oil you’re going to use and place in the jar of your blender. while running the machine on low speed, slowly drip in your cup of oil. if you drip it in slowly enough the oil will incorporate into the eggs in a beautiful demonstration of COSMIC UNITY and no separation will occur. add two tablespoons of lemon juice per oil-cup and continue with the oil, adding until your cup runneth empty or your mayonnaise has achieved the consistency you’re looking for. salt. it’ll be the best damn mayonnaise you’ve ever had and won’t last long due to human and bacterial influences.

Good chips: use maris piper potatoes. Cut chips. Deep fry in oil that is at 125 degrees until a
knife goes in and out easily indicating they are cooked. Allow to cool overnight in the fridge.
Cook in oil at 185 degrees until golden brown and crispy.