Food Quotes by N.T. Alcuaz

“Saute onions in hot”

— N.T. Alcuaz

“Mix well and cook on low heat until cheese is melted. Stir”

— N.T. Alcuaz

“I hardly ever cut vegetables, never cooked rice and I detested beating eggs. I”

— N.T. Alcuaz

“Always preheat the oven unless stated otherwise. Though not stated in the directions of my recipes, oven temperatures are in Farenheit.”

— N.T. Alcuaz

“Realizing how neglected my education in the kitchen had been, she immediately started my cooking lessons. I”

— N.T. Alcuaz

“Thaw the frozen spinach then drain by using your hand to squeeze the water out. Chop finely while still in a tight…

— N.T. Alcuaz

“Place the flat cut corned beef, with all its juices and condiments from the package, in a big pot. Pour water to…

— N.T. Alcuaz

“Never in my wildest dreams did I think I would be writing a cookbook. I never liked helping in the kitchen when…

— N.T. Alcuaz

“Saute onions in hot oil. When tender, mix in chicken, garlic and celery. Stir well. Add”

— N.T. Alcuaz

“of measurement is in the metric system, our ovens are calibrated in Fahrenheit. However, if your oven is in Celsius, the following…

— N.T. Alcuaz

“Stir the water and flour mixture into the pan with the sauce. Keep mixing sauce until thick. Simmer”

— N.T. Alcuaz

“Use less water when cooking glutinous rice (malagkit). Have the water go up about one-half of an inch above the leveled rice.…

— N.T. Alcuaz

“Roll out each piece into an eight-inch round. Spread two tablespoons of the beef mixture in the middle of the dough, one…

— N.T. Alcuaz

“Make sure the oil in the fry pan is hot before starting to fry, for less fat is absorbed by the food…

— N.T. Alcuaz

“Then came the time when I had to learn how to, at least, make the sauteed vegetables Josh and I enjoyed. When…

— N.T. Alcuaz

“Saute onions in hot oil. When translucent, stir in garlic until latter is aromatic and golden brown. Add beef, oregano, salt and…

— N.T. Alcuaz

“Cut each slice of pepperoni into four strips. Spread these strips on a plate lined with paper towels. Microwave for about 60…

— N.T. Alcuaz

“When cooking before, I would just pour, sprinkle, look, taste and add more. Since deciding to write this book, I have learned…

— N.T. Alcuaz

“Out of desperation, I sent my maid over to my mother's house to learn how to cook all of the dishes that…

— N.T. Alcuaz

“Neatly put away leftovers as soon as possible. Take the time to cut them into slices first (for sandwiches), those that cannot…

— N.T. Alcuaz

“Always preheat the oven unless stated otherwise. Though not stated in the directions of my recipes, oven temperatures are in Farenheit. Make…

— N.T. Alcuaz

“mozzarella. I do not buy them in packages already grated as there might be something in it that keeps them nicely separated.…

— N.T. Alcuaz

“Saute onions in hot oil. Add the chicken and garlic. Stir until chicken is slightly browned. Add the coconut milk remaining in…

— N.T. Alcuaz

“they are classified according to their age. Fryers can be male or female, about 2 to 3 months old and could weigh…

— N.T. Alcuaz

“Shrimps or prawns are sometimes cooked unpeeled, as in sinigang (sour soup) but more often they are peeled and deveined. When”

— N.T. Alcuaz

“Place the chicken in a pot with the garlic, ginger, vinegar, the rest of the coconut milk left in the can and…

— N.T. Alcuaz

“In a big pot with hot oil, saute onions and garlic. Mix in turkey. Stir in mushrooms. Let”

— N.T. Alcuaz

“I often use cake mixes as my basic ingredients, then exploit them to produce more exciting products.”

— N.T. Alcuaz

“hot oil, saute onions until tender. Add ground beef and sprinkle garlic on it. Stir until beef is browned. Add”

— N.T. Alcuaz

“ground beef and sprinkle garlic on it. Stir until beef is browned. Add the tomatoes, the juice from the can of”

— N.T. Alcuaz

“Each chapter starts with Filipino dishes followed by recipes from other parts of the globe. Because I started cooking here in America,…

— N.T. Alcuaz

“Use less water when cooking glutinous rice (malagkit). Have the water go up about one-half of an inch above the leveled rice.…

— N.T. Alcuaz