RedRibbon or Goldilocks?

[marqi_20]

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for me redribbon is d best

[MoeHan]

Red Ribbon.. =) peru if naai mag birthday kai Goldilocks..

[chaz03]

kung sobra ang kwarta ari jud ko sa red ribbon then if igo lang kwarta ari ko sa goldilocks..ehehe

[mio]

Red Ribbon forever.

[cheline]

red ribbon jud,,,,

[mio]

Red Ribbon, DMD

[onetribe]

red ribbon.

[HzTStOXA]

goldilock's mango cake is yummier compared to red ribbon's.

nag expect ko nga mas lami sa red ribbon kay mahal lage pro na disappoint ko pag tilaw nakos ilang mango cake (nga wala kaayo mango).

redribbon - cakes & pastries...

goldilocks - bread & polvoron...

[HzTStOXA]

kung sobra ang kwarta ari jud ko sa red ribbon then if igo lang kwarta ari ko sa goldilocks..ehehe

Just want to share this nice recipe that you'll surely love to try at home. Very easy, you get the same shell-licking delight and very budget friendly.. Ingredients: 1 kilo scallops(around 80 pesos per kilo ra sa palengke kanang naa pa ang shell), 1 head garlic finely chopped, 2 whole onions finely chopped, 1/2 butter, 1 whole cheese grated. Instructions: Scallop Preparation:
Clean the shells well. Place in a casserole 'without water' and simmer over medium fire. (Adding water will only extract the juice and flavor of the mussels) You will know that scallops are ready when shells are opened. Remove from heat. One by one, take off the empty half of the shell, leaving only the shell with the scallop flesh. Set aside.

Prepare the pan. (Pan should be big enough for stir-frying the scallops)

Melt butter in the pan over slow fire to avoid deep browning and burning. Add the garlic until slightly brown. Stir in the onions. Mix in the scallops with their shells.

Keep on stirring.

IMPORTANT: Make sure the scallop flesh is fried in butter for sufficient flavor. Add more butter if needed but do not 'drown' the scallops. Just make sure the flesh will absorb enough butter for frying and for flavor. Stir constantly to avoid the shells from sticking in the pan.

Little by little, mix in the grated cheese until all shells are covered. Stir constantly to avoid browning and burning of the cheese. By this time, the butter should have been absorbed by the scallop flesh. The cheese will melt and should stick to the shells for shell-licking delight. Add more cheese, if desired, but with caution: Overly cheesed scallops become too salty. Keep on stirring, allowing the cheese to stick to the scallops. Remove from heat before cheese starts to brown.

Serving Suggestions:
One by one, place the scallops in a platter in a patterned design. Use the shape of the shell as your guide.

(During stir-frying, some scallop flesh will be removed from their shells. Place them again inside their shell before putting in the platter.)

Serve while still hot. Serving after cooled hardens the cheese and dries up all the juice of the scallops. Enjoy..

[mikoy32]

cake mas lami ang red ribbon

peru ganahan ko sa leche flan && polvoron sa Goldilocks