Crock Pot Chicken Cordon Bleu

Ingredients:

• 6 pieces boneless, skinless chicken breast
• 6 pieces thinly sliced ham
• Swiss cheese, shredded or sliced
• 1 can Cream of Chicken or Cream of Mushroom Soup
• 1 box of Stove Top Stuffing
• 1 stick of butter, melted

Procedures:

1. Combine stuffing mix with melted butter and soup.
2. Spray the bottom of the crock pot with cooking spray to keep chicken from sticking.
3. Place chicken on the bottom, then top with ham, Swiss cheese, and stuffing-butter-soup mix.
4. Cook on low for 4 to 6 hours.
5. Serve.

Source: http://shine.yahoo.com/channel/food/crock-pot-chicken-cordon-bleu-recipe-562570/

Raising Capital for your Business

Raising Capital: Get the Money You Need to Grow Your Business

Raising capital for your business? Sometimes it’s hard to think where you will go for that elusive business capital in order to roll out your business plans. Capital is the lifeblood of every organization. Without a substantial infusion of cash, you’ll never experience real business growth.

Here are some ways where you can obtain your capital requirements:

Personal Funds – This is you, your financial capability. The money to be used as capital will come from your personal checking and savings accounts, credit cards, insurance and retirement accounts. You can also sell some of your excess properties like car, collectibles, equipments and real estate properties. Majority of capitalist raises capital from their personal finances.

Family and Friends – The next best possible resource is your family and friends. You can ask them to invest in your business plan. Make sure to present a viable business plan and payment scheme. Your family may not think twice in lending the needed capital as they may also feel the excitement of the new business. However, be cautious with this option as a lot of similar accounts result to internal or family conflict.

Small Business Administration – This is a loan extended by banks or some accredited institutions. Again, a good business plan is required for the loan approval. Look for the banks that offer a fair loan interest.

Use your property. Your property can be used as collateral for a certain amount. This option can be manageable as you can choose the payment method from the terms available. This means that your profit can be used to pay obligations while focusing to promote your products which are advantageous for you.

Raising Capital: Get the Money You Need to Grow Your Business

There are many different funding options available for every entrepreneurs. The only thing that matter is your knowledge of the business requirements. So, it is advisable for every entrepreneur-to-be to know first the rules of the business and Raising Capital: Get the Money You Need to Grow Your Businessis the definitive guide for entrepreneurs and growing companies that need to raise capital.

So, whether your business is just a gleam in your eye, a newly launched operation, or a full-fledged firm that’s humming right along, Raising Capital: Get the Money You Need to Grow Your Businesswill take you through every stage of the capital process, and provides a bevy of alternatives to evaluate in determining your company’s capital strategy.

Sweetcorn and Crab Soup

Ingredients:

• 1 tsp fresh ginger root, finely chopped
• 1/2 cup crab meat
• 2 tsp dry sherry
• 1 egg white
• 3 tsp cornstarch
• 2 tbsp cold water
• 2 1/2 cups clear broth
• 1 tsp salt
• 1 cup corn kernels
• 1 scallion, finely chopped

Procedures:

1. Put the chopped ginger root in a bowl and add the crab meat and sherry. Mix well together and set aside.
2. In a separate bowl, beat the egg white and set aside. Mix the cornstarch with the water to make a smooth paste.
3. Put the broth in a large saucepan and bring to a boil. Add the salt, corn kernels and the crab meat and ginger mixture.
4. Bring the broth back to a boil, then add the cornstarch paste, stirring constantly. When the soup thickens, stir in the egg white and then garnish with shredded scallions.
5. Serve hot.

Crispy Pata

“Crispy pata“ means deep fried pata with a crunchy skin and soft and moist meat inside. “Pata” is the front or hind leg of a pig. Choose young pig for lesser fat deposit and for a superb tender meat.

Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 stalk celery
• 1 pc onion
• peppercorn
• 1 tablespoon of salt
• Enough oil for deep frying
• Enough water for boiling

Procedure:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with salt, peppercorn, celery and onion. Bring to a boil and simmer for 30 minutes or until tender.
• Remove the pata from the pot and drain. Refrigerate for a few hours.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

For Dip Sauce:

In a bowl, mix the following:

• 3/4 cup of vinegar
• 1/4 cup soy sauce
• 2 cloves of crushed garlic
• 1 head of diced onion
• 1 hot pepper or chili
• 1 tsp sugar
• Salt and pepper to taste.

Cooking Basics for Beginners

When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.

This means that at any given time in your cooking learning cycles there is quite probably someone somewhere that is better and/or worse at cooking than you. Take heart from this because even the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook, you should always begin with the basics.

The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren’t absolutely certain what is meant by “folding in the eggs” it is in your best interests to look it up.

Another great bit of advice when it comes to cooking basics is to try simpler recipes for a while and then expand your horizons to the more complex recipes that abound. Most recipes will have a little note about their degree of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn’t built in a day and it will take quite some time to build a reliable ‘repertoire’ of recipes to work into your meal planning rotation.

The good news is that once you’ve learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won’t necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn’t master those basic cooking skills.

Deep Fried Won Tons

Ingredients:

• 24 won ton skins
• oil for deep frying

For the filling:

• 1/2 cup ground pork
• 1/2 cup cooked peeled shrimps, finely chopped
• 2 tsp scallion, finely chopped
• 1 tbsp Chinese rice wine or dry sherry
• 1 tsp sugar
• 1/2 tsp salt

For the sauce:

• 1 tbsp corn starch
• 1 tbsp tomato paste
• 1 tbsp sugar
• 2 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

Procedures:

1. Put all the filling ingredients in a small bowl and mix thoroughly together to form a smooth mixture.
2. On a lightly floured surface, put 1 teaspoonful of the filling on each won ton skin. Fold over from corner to corner, wetting a small part of the skin on the sides immediately around the filling. Press the sides together firmly.
3. in a deep wok, heat oil then fry the won tons in batches for 2 to 3 minutes or until crispy. Remove and drain on paper towels. Keep warm in a low oven.
4. Put the corn starch and mix to a paste with 4 to 5 tbsp of cold water. Stir in the remaining ingredients, except oil. Heat oil in a wok and pour in the sauce mixture. Stir over moderate heat for 3 to 4 minutes until smooth.
5. Serve immediately with the won tons.

Earn Money Making Siomai

“Siomai” is a traditional Chinese dumpling served in dim sum. Its filling is a combination of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot. Although a green dot made with a pea may also be used. The decorative presentations vary from restaurant to restaurant.

Ingredients:

• 400 g ground pork
• 3/4 cup shelled shrimp
• 1 pc. carrot
• 1 pc. onion
• 2 stalks spring onions
• 1 tsp ground black pepper
• 2 tbsp soy sauce
• 1 tsp chinese wine
• 1 tsp sesame oil
• 2 eggs
• wanton wrapper (100 pcs)
• 3/4 cup frozen green peas
• 1/2 cup soya oil

Procedures:

For the filling:

1. In a bowl, place the ground pork and shelled shrimp.
2. Peel and grate carrot, squeeze out water and add to the pork mixture.
3. Chop onion and spring onion and add to the mixture.
4. Add in all other ingredients to the pork mixture.
5. Mix well until blended.

Molding and Cooking Siomai:

1. Place a tsp of the mixture at the center of the wrapper.
2. Bring corners to the center and press to make an open top pouch.
3. Set one whole green peas on top of each siomai and brush with oil.
4. Place in a steamer and steam for 30 minutes.
5. Serve hot with soy sauce and calamansi dipping sauce.

Crispy Crablets

Ingredients:

• 1 kilo crablets
• 1/2 cup flour
• chili powder
• salt and pepper
• oil for frying
• 3/4 cup rum

Vinegar Sauce:

• 1/4 cup vinegar
• 3 tbsp soy sauce
• 1 tsp sugar
• 3 cloves garlic, chopped
• 1 onion, chopped
• 2 pcs chili

Procedures:

1. Clean and wash crablets thoroughly.
2. Soak in boiling water for 5 minutes. Drain and set aside.
3. In a bowl, combine rum, flour, chili powder, salt and pepper.
4. Heat oil and deep fry crablets until crispy.
5. Drain excess oil.
6. Mix all the ingredients for the sauce.
7. Serve with vinegar sauce.