Great tasting and lovely designs of SUGAR COOKIES best for birthdays, weddings and for all occasions.

FOR INQUIRIES/ORDERS:

Call or text 09278382014/09273657496

visit : http://www.facebook.com/profile.php?id=100003461196490

 http://www.facebook.com/media/set/?set=a.117934358331937.5558.100003461196490&type=3

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Magicalpartyplannerneeds

Are you looking for the perfect party planner to take charge all the hassles of planning your party? 

Well… we are what you’re looking for… We make sure to satisfy all your expectations and giving you, your best party ever…

We Offer:

• Fabulous floor decors
• Scintillating tables centrepieces
• Cake arches and full balloon arch entrances
• Catering

Make your Event Spectacular with the great visual impact of Balloon Decors and create the Perfect Mood for any occasion such as Birthdays, Weddings, Reunions, Anniversary, etc..

We also have complete Catering Party Package at affordable prices…

PACKAGE (35k)

PACKAGE (45k)

PACKAGE (55k)

PACKAGE (70k)

SINGLE SERVICE/ADD ONS :
photobooth – 6,500-8,000
henna tattoo – 3,500
kiddie salon – 5,000-7,000
caricature art – 4,500
full stage backdraft – 6,500- 7,500 ( can view samples on our album )
sound system – 2,500
video presentation with projector… ( with video layout ) – 4,000
Nail Art – 3,500
Glitter Tattoo – 3,300
Party mobile – 4,500-15,000 ( quality )
Food carts – 2,500-4,500 ( popcorn, soft ice cream, TJ hotdogs, cotton candy,& french fries )

FOR INQUIRIES:

Call or text 09278382014/09273657496

or visit     http://www.facebook.com/profile.php?id=100003461196490&sk=info

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LaKusina is not related in any of these Companies. 

We created this page for employers who want to post their job openings/vacancies, requirements, etc. and for individuals seeking for a job.

Seeking for cook
Specialty : pancit lucban and native dishes from quezon province.

Willing to be assigned in metro manila .

Ex. cook at buddys restaurant preferred but not required.

Urgently needed.

Pls email resume & contact details to robenits@yahoo.com

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Ingredients:

• 1 cup croutons, made from French Bread
• 1 large egg
• 1 clove crushed garlic
• 2 pcs large crisp heads of Romaine lettuce
• 1 cup corn oil for frying
• ½ cup virgin olive oil
• Fresh ground pepper
• 7 flat anchovies, desalted for 10 minutes, then chopped
• ¼ cup lemon juice
• 1 ½ cup grated parmesan cheese

Procedure:

1. Prepare Romaine lettuce. (whole leaves or cut up)
2. Heat the oil.
3. Fry the croutons until brown and remove from pan then place in a brown paper bag with garlic. Shake well.
4. Place the chilled lettuce into a large salad bowl, and toss with olive oil and pepper until coated.
5. Break the egg on the salad, add the lemon juice and mix again till well coated.
6. Add the cheese and anchovies, and mix once more.
7. Scatter croutons over then serve on chilled plates.

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Ingredients: 

• ¾ cup hershey’s cocoa
• 2 cups granulated sugar
• ¾ cup vegetable oil
• 2 tsp vanilla extract
• 4 eggs
• ½ tsp salt
• 2 tsp baking powder
• 2 1/3 cup all-purpose flour
• Powdered sugar

Baking Procedure:

1. In a large mixing bowl, stir together granulated sugar and oil
2. Add cocoa, blend well.
3. Beat in eggs and vanilla.
4. Stir together flour, baking powder and salt.
5. Add to cocoa mixture, blend well.
6. Cover then refrigerate until dough is firm enough to handle for at least 6 hours.
7. Heat oven to 350˚F.
8. Grease cookie sheet.
9. Shape dough into 1 inch balls then roll in powdered sugar.
10. Place about 2 inches apart on prepared cookie sheet.
11. Bake 12 minutes or until almost no indentation remains when touched lightly and tops are cracked.
12. Remove from cookie sheet to wire rack.
13. Cool completely.

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Ingredients:  

• 1 cup hershey’s semi-sweet chocolate chips
• 1 2/3 cups peanut butter chips
• 1 ½ cups graham cracker crumbs
• ½ cup butter
• 1 can (14 oz) condensed milk
• 1 ½ cups flaked coconut
• 1 ½ tsp shortening (do not use butter, margarine or oil)

Baking Procedure:

1. Heat oven 350˚F.
2. Place butter in 13 x 9 x 2” baking pan.
3. Heat in oven until melted; remove pan from oven.
4. Sprinkle graham cracker crumbs evenly over butter; press down with fork.
5. Layer 1 cup peanut butter chips over crumbs; sprinkle coconut over peanut butter chips.
6. Layer remaining 2/3 cup peanut butter chips over coconut; drizzle sweetened condensed milk evenly over top.
7. Baked for 20 minutes or until lightly browned.
8. Remove from oven.
9. In a small microwave-safe bowl, place chocolate chips and shortening.
10. Microwave at 100% high for 1 minute; stir.
11. If necessary, microwave again for an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
12. Drizzle evenly over top of baked mixture.
13. Cool completely in pan on wire rack.
14. Cut into bars.

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Another International Cuisine Recipe from Italy is “Fettuccine alla Grossetana”.

Ingredients:

• Salt
• Freshly ground black pepper
• 1 medium sized-onion
• 30 grams parsley
• 300 grams ceps
• 70 grams butter
• 400 grams ripe tomatoes
• 100 grams grated parmesan cheese
• 400 grams fettucine

Cooking Procedure:

1. Peel and slice the onion thinly.
2. Trim the ceps, rinse, dry and cut into thick slices.
3. Wash, dry and chop the parsley finely.
4. Plunge the tomatoes in boiling water, remove the skin and chop.
5. Heat 40 grams of butter in a pan and fry the onion.
6. Add and fry the ceps and parsley for 5 minutes.
7. Stir in the tomatoes, season with salt and pepper. Cover and cook over a low heat for 20- 30 minutes.
8. Boil water with salt in a large pan and cook the fettucine, then drain if the pasta becomes “al dente”.
9. Pour the sauce over the pasta, sprinkle with grated parmesan cheese and serve.

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It is one of International Cuisine Recipe called “FunghiTrifolati” from Italy..

Ingredients:

• Freshly ground white pepper
• Salt
• 5 tbsp olive oil
• 30 grams parsley
• 3 garlic coves
• Mushrooms
• 800 grams ceps, or oyster

Cooking Procedure:

1. Wash the mushrooms under cold running water and dry.
2. Cut each mushrooms into strips.
3. Peel and chop the garlic and chop the parsley finely.
4. Heat the oil in a pan and fry the garlic, don’t let it brown.
5. Add and cook the mushroom, fry until all the liquid’s gone.
6. Stir the parsley and cook briefly.
7. Season with salt and pepper.
8. When cooled, sprinkle with the remaining chopped parsley.

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BIRTHDAYS
Are you planning a birthday party for your son or daughter? Why not let Marissa’s Catering provide food and cake that kids and adults will all love. That way, you can focus on the people you care about and have your hands free to take plenty of great photos!

A birthday is, after all, a joyous event where parents, family and friends celebrate that miraculous day a child was born. Enjoy the fun, games, laughter and togetherness, and let us take care of the food for you.

WEDDINGS
A wedding is a magical time for the bride and groom. Your two families and your dear friends will come together to help you celebrate your lifelong commitment to each other. You owe it to everyone, most of all to yourselves, to stay focused on what really matters – enjoying the celebration of a lifetime.

We at Marissa’s Catering would be delighted to take the stress of food planning off your hands. You have so much to attend to already; why not let us worry about the food! When the big day arrives, you can enjoy your reception and see the faces of your happy, well-fed guests filled with laughter and smiles as they savor our food and drinks.

We at Marissa’s Catering look forward to helping you make your day special and memorable.

All menus can be customize to fit your specifications, so if you do not see what you like, feel free to contact us for a customized menu at no extra cost.

Mission   :   To satisfy our clients with our great taste of food, good service from our waiters/waitresses with a very affordable yet delicious food.

Products  :
Chairs and Tables
Tents
Balloons for all occassions
Party Food Carts
Bubble machine
Clown/Magician
Flowers Arrangement
Face Painting
Food for any occassions
Photo and Video Coverage
Cakes for all occassions
Sound System
Videoke etc.

Email         :   fernandezrhea_22@yahoo.com
Phone        :   044-6717367 or 09219749698
Founded    :   since 1998
Location    :   405 Australia St. Bingabag, Angat Bulacan, 3012 Angat, Philippines

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Ingredients:

• 2 eggs, separated
• 1 ½ cups sugar, divided
• 1 ¼ cups all-purpose flour
• ½ cup Hershey’s cocoa
• ¾ teaspoon salt
• ½ cup vegetable oil
• 1 cup buttermilk or sour milk

Ice Cream layers:

• ¾ cup sweetened whipped cream or non-dairy whipped topping
• ½ cup fresh fruit, sliced
• Chocolate rosettes (optional)
• ** ½ gallon of your favourite flavour ice cream, slightly softened

Cooking Procedure:

1. Heat oven to 350 ˚F. Grease and flour three 9-inch round baking pans. In small mixer bowl, beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff set aside.

2. In large mixer bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks.

4. Cool completely. Wrap each layer separately in foil; freeze several days in advance of serving.

5. Prepare Ice Cream Layers. Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.

6. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Rosettes, if desired. 10 to 12 servings.

7. ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread ice cream into prepared pans. Cover tightly; freeze until firm.

*To sour milk: use 1 tablespoon white vinegar plus milk to equal 1 cup.*

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