Name:Ryan Labus
Age:18
Height: 5'7"
Weight: 70 kl.
Address:Mohon, Arevalo, iloilo City, Philippines
Guardian's name:Virginia Labus
Zodiac Sign:Leo
Hobby:Playing Online Game
Sports:Basket Ball
Favorite Food: Anything looks dilicious
Ambition:to be rich man someday
Im a good person w/ good attitube but if you'll goona abuse my kindness or betraying me then be ready for my sweet revenge...that's all...thanks
Asian Barbecue Turkey Thighs
Ingredients
3/4 cup barbecue sauce 1/4 cup chopped green onion 3 tablespoons soy sauce 2 tablespoons toasted sesame seeds 1 teaspoon minced garlic 1/4 teaspoon ground ginger 2 pounds turkey thighs, skinned and excess fat removed
Instructions
1.To Marinate: In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly. 2.Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with favorite rice dish and a vegetable, if desired.
Baby Back Ribs
Ingredients
Serves/Makes:4-6Ingredients 4 racks pork baby back ribs 3 large white onions 1 2-liter bottle Canada Dry Ginger Ale 1 bottle your favorite BBQ sauce (I use Bullseye's Original).
Instructions
Place ribs (bone side down) in shallow baking pan(s). Add ginger ale until ribs are completely submerged. Cut onions in semi-thick (about 1/4 inch) slices. Place onions directly on ribs (3-4 slices per rack) Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours. Let cool to room temperature (still covered). Place ribs on medium-high grill. Add bbq sauce to taste. Note: Only grill ribs bone side down, no need to turn over. The ribs will be so tender they will fall apart if you try to turn them. Comments You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!
Ingredients
Serves/Makes:4-6Ingredients 4 racks pork baby back ribs 3 large white onions 1 2-liter bottle Canada Dry Ginger Ale 1 bottle your favorite BBQ sauce (I use Bullseye's Original).
Instructions
Place ribs (bone side down) in shallow baking pan(s). Add ginger ale until ribs are completely submerged. Cut onions in semi-thick (about 1/4 inch) slices. Place onions directly on ribs (3-4 slices per rack) Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours. Let cool to room temperature (still covered). Place ribs on medium-high grill. Add bbq sauce to taste. Note: Only grill ribs bone side down, no need to turn over. The ribs will be so tender they will fall apart if you try to turn them. Comments You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!
Shrimps Pacifica
Ingredients
1 lb Large raw shrimp in shell1/2 c Peanut oil or salad oil1/2 c Lemon juice1 ts Italian seasoning1 ts Seasoned salt1/2 ts Seasoned pepper2 tb Brown sugar1 ts Soy sauce1/4 c Green onions, thinly sliced
Instructions
Wash shrimps under cold running water; remove feelers but do notshell; drain on paper toweling. Place in medium size bowl. Stirpeanut oil or salad oil, lemon juice, Italian seasoning, and seasonedsalt and pepper together. Pour over shrimp and let stand for about30 minutes -- stirring frequently. I prefer to let them stay in themarinade overnight in the frig. Lift shrimp from the marinade about1/2 hour before barbecuing and let them drain. Place on grill about 6inches from hot coals. Brush with marinade. Grill, turning once andbrushing with marinade. Takes about 6 minutes per side or until pink.Pour remaining marinade into a small saucepan, stir in brown sugarand soy sauce. Heat to boiling, then stir in green onions. Serveseparately as a dip for shrimp. Have plenty of napkins or dampwashcloths. I use shrimp that is 12-16 per lb. I figure about 4 perperson -- but sometimes for big eaters 6 per person. I then make anextra half of recipe of the marinade.
Ingredients
1 lb Large raw shrimp in shell1/2 c Peanut oil or salad oil1/2 c Lemon juice1 ts Italian seasoning1 ts Seasoned salt1/2 ts Seasoned pepper2 tb Brown sugar1 ts Soy sauce1/4 c Green onions, thinly sliced
Instructions
Wash shrimps under cold running water; remove feelers but do notshell; drain on paper toweling. Place in medium size bowl. Stirpeanut oil or salad oil, lemon juice, Italian seasoning, and seasonedsalt and pepper together. Pour over shrimp and let stand for about30 minutes -- stirring frequently. I prefer to let them stay in themarinade overnight in the frig. Lift shrimp from the marinade about1/2 hour before barbecuing and let them drain. Place on grill about 6inches from hot coals. Brush with marinade. Grill, turning once andbrushing with marinade. Takes about 6 minutes per side or until pink.Pour remaining marinade into a small saucepan, stir in brown sugarand soy sauce. Heat to boiling, then stir in green onions. Serveseparately as a dip for shrimp. Have plenty of napkins or dampwashcloths. I use shrimp that is 12-16 per lb. I figure about 4 perperson -- but sometimes for big eaters 6 per person. I then make anextra half of recipe of the marinade.
Lengua Estofada
Ingredients
1 kilo ox tounge1 sliced onion3 cloves minced garlic1/4 cooking oil1 pc pepper1 bay leaf1/2 cup vinegar1 can tomatoes1/4 cup soy sauce1/2 cup white wine1 cup brown sugarsalt to taste
Instructions
Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set asideSaute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces.Serve hot. Good for 8 persons.
Ingredients
1 kilo ox tounge1 sliced onion3 cloves minced garlic1/4 cooking oil1 pc pepper1 bay leaf1/2 cup vinegar1 can tomatoes1/4 cup soy sauce1/2 cup white wine1 cup brown sugarsalt to taste
Instructions
Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set asideSaute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces.Serve hot. Good for 8 persons.
