Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Cook safely

Don't ever leave the deep fat frying pan unattended.
Never fill a chip pan more than a third full of oil.

Dinuguan (Blood Stew) Recipe

	Category	Stew Recipes
	Views	107
	Ratings	0

Ingredients And Procedures

1 lb Pork, diced

2 tb Oil

2 Cloves garlic, minced

1 Onion, diced

1/4 lb Pork liver, diced

1/2 c Vinegar

2 tb Patis (fish sauce)

1 ts Salt

1/4 ts MSG (optional)

1 1/2 c Broth

1 c Frozen pigs blood

2 ts Sugar

3 Hot banana peppers

1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from brot

dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s

garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and

simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook

until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

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<h1>Dinuguan (Blood Stew)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Pork, diced <P>2 tb Oil <P>2 Cloves garlic, minced <P>1 Onion, diced <P>1/4 lb Pork liver, diced <P>1/2 c Vinegar <P>2 tb Patis (fish sauce) <P>1 ts Salt <P>1/4 ts MSG (optional) <P>1 1/2 c Broth <P>1 c Frozen pigs blood <P>2 ts Sugar <P>3 Hot banana peppers <P>1/4 ts Oregano (optional) <P>1. Cover pork with water and simmer for 30 minutes. Remove from brot <P>dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s <P>garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and <P>simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook <P>until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve <P>Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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