+ Follow CHICKEN ROULADE Tag
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[Title] => Solane awards first Cuisinera Challenge winner
[Summary] => The country’s favorite cooking gas Solane has crowned the first winner of Cuisinera Challenge: 30 Minute Easy Recipe, a search for the tastiest homemade dishes that won over judges during the cook-off event at The Cookery Place in Bonifacio Global City.
[DatePublished] => 2014-10-02 00:00:00
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[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
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[ArticleID] => 761513
[Title] => New Year's Eve treat at St Giles' BayLeaf
[Summary] => BayLeaf Restaurant and Bar Lounge is the newest hip place to dine and unwind in the heart of Makati City.
[DatePublished] => 2011-12-25 00:00:00
[ColumnID] => 133272
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[SectionName] => Travel and Tourism
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[ArticleID] => 277703
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
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[ArticleID] => 277843
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
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CHICKEN ROULADE
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[ArticleID] => 1375321
[Title] => Solane awards first Cuisinera Challenge winner
[Summary] => The country’s favorite cooking gas Solane has crowned the first winner of Cuisinera Challenge: 30 Minute Easy Recipe, a search for the tastiest homemade dishes that won over judges during the cook-off event at The Cookery Place in Bonifacio Global City.
[DatePublished] => 2014-10-02 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
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[1] => Array
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[ArticleID] => 761513
[Title] => New Year's Eve treat at St Giles' BayLeaf
[Summary] => BayLeaf Restaurant and Bar Lounge is the newest hip place to dine and unwind in the heart of Makati City.
[DatePublished] => 2011-12-25 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
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[2] => Array
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[ArticleID] => 277703
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[3] => Array
(
[ArticleID] => 277843
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
October 2, 2014 - 12:00am
December 25, 2011 - 12:00am
