Delicio Recipe List

Ingredients : 2 eggs 2 tbsp. milk salt and pepper 1 or 2 tsp. butter (or bacon fat or vegetable oil) (Cooking Measurements) Cooking Procedures : Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes. Serve when eggs are cooked through, but are still moist and shiny. VARIATIONS: Scrambled Eggs with Cheese Follow exactly the standard recipe above except that you add 2 tbsp. shredded cheese and 1/2 tsp. minced onion to the egg mixture.Scrambled Eggs with Dried Beef Follow exactly the standard recipe above except that you add small pieces of dried beef to the hot fat before you add the egg mixture.

Tortang Talong is a healthy eggplant recipes that Filipino loves to cook because it�s budget friendly and very tasty. Yes, making this recipe needs little bit of patience because of the grilling or broiling, peeling then cooking it again� but the end result is very satisfying. Anyways, hope you like this traditional way of cooking tortang talong which is just a simple eggplant omelet. When I serve this dish, I usually add spicy ketchup in the menu but others prefer soy sauce with calamansi. Ingredients : 2 to 4 talong (eggplants), average size 2 to 3 eggs, beaten salt and pepper, to taste oil, for frying (Kitchen Conversion) Cooking Procedures : Broil eggplants until tender (the skins are charred and blister appears). Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside. In a bowl, beat the eggs and season with salt and pepper. In a skillet, heat oil over medium heat. Dip each eggplant, one at a ...

Ingredients :  1 tbsp. oil 1 clove garlic, minced 1 onion, thinly sliced 3 cups chicken stock or water patis (fish sauce), salt and pepper, to taste 1 oz. misua (fine threadlike egg noodles) 4 eggs green onions, for garnish Cooking Procedures : In a medium saucepan, heat oil over medium heat. Saut� garlic and onion. Add chicken stock or water and bring to a boil. Stir in misua noodles and then lower the heat to simmer. Season with patis, salt and pepper. Break the eggs into the simmering stock. Cook until eggs are set for about 2-3 minutes. Remove from heat. Serve hot and garnish with green onions.