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Latest Blog Posts for Cooking Made Easy

  • Squid in Oyster Sauce
    on Jun 30, 2010
    It was been a while since I have posted my last blog, I apologize to my followers and visitors who frequently visity my site.  I have to attend to some personal errands.  Hopefully, I will continue as daily as possible.This is a Chinese dis...
  • Crispy Spare Ribs
    on Jun 1, 2010
     Easy way of cooking tasty spare ribs. You would love the smell while frying and crunch while eating.  Ingredients 1 kg Pork spare ribs 2 inches cubed 1/2 cup vinegar 1/3 cup water 1 tsp. iodized salt 1/3 tsp. ground pepper 6 cloves...
  • Ginisang Sayote (Saute Chayote)
    on May 20, 2010
    There was a time I bought vegetables for my chopsuey recipe. There were carrots, cabbage, red bell pepper, young corn, cauli flower, string beans, black fungus and sayote. When I prepare all the vegetables, I decided not to include sayote anymore sin...
  • Fried Calamari
    on May 19, 2010
    “Calamari” is a plural form of Italian word for squid. In food term, it is commonly known to be a batter-coated deep fried squid which is customarily serve as an appetizer. “The Cook” prepares Mayo-garlic dip which compliments the taste of th...
  • Veggie Meatballs
    on May 12, 2010
    A different fusion of vegetable and meat in a simple meatball preparation. Also, if you have some vegetables in your fridge and can’t think of what to cook, you may put them all together and add your favourite ground meat to make nutritious meatbal...
  • Pork Teriyaki
    on May 10, 2010
    You can make your own Teriyaki sauce and can store it in a bottle, fridge it and use it whenever you want to marinade on meat, chicken or fish. Cooking is fast, it saves you time and effort. Best served as a rice topping.  Ingredients:  5...
  • Carino's Grill in Dubai, UAE
    on May 9, 2010
    Carino’s Grill is an Italian casual dining that has a warm and relax ambiance. As one approaches the restaurant’s door, you can feel the inviting smile of the dining staff greeting each guest, their hospitality would make one feel special as they...
  • Chicken Pastel
    on May 4, 2010
    Chicken Pastel is dry bread stuffing. It is baked in a crust or poured over hollow bread when served. This time, The Cook’s Chicken Pastel is prepared with creamy sauce. You can top it on rice or serve with toasted bread or stuff it inside a pan de...
  • Sweet & Sour Hammour (Lapu-Lapu/Grouper)
    on May 3, 2010
    Admittedly, I used to cook with ready mixes specially sauces that I have no idea of cooking and one of these is the sweet and sour. Why? It is convenient to use, saves me time and effort in my food preparation and in just a snap of a finger, Alas! Th...
  • Lechon Kawali (Crispy Deep-Fried Pork)
    on May 1, 2010
    Sharing how “The Cook” prepares and fry this all time favorite pork dish. There are a lot of ways on how this is being prepared but “The Cook” has a simple way of cooking it by which taste is not compromised. There will also less fear of fryi...
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