Recipe

Ingredients: 1 onion, 1 chicken breast, 100 grams diced ham, dash of red wine, 200 grams peas, 2 tomatoes, 200 ml chicken stock, Bake 1 chopped onion until soft. Add 1 diced chicken breast and cook the diced chicken breast brown. Add 100 grams diced ham and a dash of red wine. Let the [...]

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Land Area: 16,521 hectares alienable/disposable lands 150 hectares - irrigated rice-farming area 3,540 hectares - rain-sustained lowland area 3,087 hectares - cropland 4,027 hectares - pasture area 12 hectares - fishpond area Historical Roles Agno used to be the center of trade and education in Western Pangasinan during the Spanish era. Ships and boats then called “viray” transported rice, copra and other farm products from Agno to nearby ...

Agno is politically subdivided into 17 barangays as follows: Allabon Aloleng Bangan-Oda Baruan Boboy Cayungnan Dangley Gayusan Macaboboni Magsaysay Namatucan Patar Poblacion East Poblacion West San Juan Tupa Viga

This is one of the dishes I'm working on for my next "underground" dinner party. Cafe Flora (where I previously interned) has graciously agreed to host this time. The menu I'm working on will be Spanish, with both traditional and modern elements. (If you are interested in attending the dinner on Tue. 1/27, there might be a few spots left; ...

Yesterday was a beautiful day! We got up and the house was nice and cool and seeing it was Sunday we had no commitments until later in the day (I had a birthday party at Chuck E. Cheese-please shoot me now!!!), we decided to take advantage of the weather and head to the beach for a nice walk. ...

3 pounds Chicken — cut into 8 pieces 1 teaspoon Thyme — dried 1 teaspoon Basil — dried 1/4 teaspoon Garlic powder 1 teaspoon Salt & pepper — freshly ground 1/2 cup Parsley — chopped 2 large Spanish onions — sliced Wash the chicken pieces and dry them very well with paper towels. Combine all the other ingredients except the parsley and onions, and rub the mixture ...

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I was happy when I saw fellow Foodbuzzer, Michelle, post about the new Food Network magazine. I had been meaning to write about it ever since I got it weeks ago.I resisted buying it at first. After all, the new website is such an abomination that I didn’t feel the necessity of one more inadequate place to go for recipes. ...