Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
Do you want to live in the Philippines or visit longer than 30 days? I have you covered.
I'm please to be able to work with your one-stop destination for all things visa-related in the Philippines! If you're an expat looking to extend your stay beyond the initial 30 days, you're in the right place. Navigating the complex world of government processes can be a daunting task, but fear not, because I'm here to guide you through it.
In this video, I'm excited to introduce you to C&G Consulting, the experts in visa services and much more. Trust me, attempting to handle government matters on your own can be a real challenge. That's where C&G Consulting comes to the rescue!
Why choose C&G Consulting?
???? Visa Services: Whether you need a tourist extension, a 19A spousal visa, or an SRVV retirement visa, they've got you covered.
???? Business Licenses: Planning to start or expand a business in the Philippines? They provide valuable support for all your licensing needs.
???? HR Compliance and Consulting: Ensure that your business adheres to local labor laws with their expert guidance.
???? Exit Clearances: Preparing to leave the Philippines? Let C&G Consulting handle your exit clearances, so you can focus on your next adventure.
???? And More: Their services go beyond visas – they're your all-in-one solution for various expat needs.
C&G Consulting is renowned for their friendly and English-fluent service, making your experience stress-free and enjoyable. They service the entirety of the Philippines. Join me in exploring the world of visa services and discover the ease of working with C&G Consulting. Your journey in the Philippines just got a whole lot smoother! ????????✨
Don't forget to hit that like button, subscribe for more helpful content, and click the notification bell, so you never miss an update on navigating the Philippines as an expat. Let's get started on your journey to an extended stay in this beautiful country with C&G Consulting by your side.
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Gluten-Free Bacon Ranch Stuffed Mushrooms Recipe | Uncle Dan's Salad Dressings, Dips, and Seasonings
An Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Chris Marlinga from The Onion Bar & Grill in Spokane, WA.
This video was shot and produced by Focus First Media:
INGREDIENTS FOR MUSHROOMS:
1 pound of large button mushrooms
3 tablespoons of olive oil
4 tablespoon of bacon bits (store-bought or homemade)
4 ounces of cream cheese
1 tablespoon of Uncle Dan’s Zesty Ranch Seasoning
INGREDIENTS FOR TOPPING:
4 tablespoons of crushed corn chips
1 tablespoon of shredded pepper jack cheese
INSTRUCTIONS FOR MUSHROOMS:
1. Preheat oven to 375ºF.
2. Remove mushroom stems from tops and discard stems.
3. Place tops in a bowl and drizzle with the olive oil, gently toss or stir with a large spoon to completely coat mushrooms in oil.
4. Place tops on a sheet pan, open side up, and roast in the oven for 10-12 minutes.
5. While the tops are cooking place the cream cheese, bacon bits, and Uncle Dan’s Zesty Ranch mix in a bowl of an electric mixer, mix at low speed until ingredients are incorporated then mix on medium-high speed for 3-4 minutes, stopping to scrape down the sides of the bowl once or twice during mixing.
6. When the cream cheese mixture is done, spoon a heaping spoonful into each mushroom top.
INSTRUCTIONS FOR TOPPING:
1. Place two handfuls of corn tortilla chips (about 20 chips) in a plastic sandwich bag and crush them into crumbs to make 4 tablespoons crumbs.
2. Add shredded cheese to crumbs and toss to mix.
3. Top each mushroom with about 1 teaspoon of the topping.
4. Place filled mushroom tops back in the oven for 10-12 minutes, remove from oven and serve.
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Uncle Dan's is committed to making dip and dressing recipes that are very low in fat and can be mixed using the consumer's favorite ingredients. By customizing the ingredients used in preparing the product, the consumer can create a mix that is not only fresh but custom-tailored to meet their dietary needs. Both the dressing and dip mixes also work well as seasoning in your favorite recipes.
#Mushrooms #Bacon #Recipe #Seasoning #UncleDans #UncleDansRanch #ILoveUncleDans #EatWell #MadeInPNW #SeasonBetter #MakeItFresh #Ranch #GlutenFree #ZestyRanch #StuffedMushrooms
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Tyler Florence's Ultimate Seared Scallops | Tyler's Ultimate | Food Network
Tyler layers his seared scallops inside a flaky puff pastry and tops them with a rich, savory sauce!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings
Ingredients
1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
Sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flat-leaf parsley, for garnish
Buerre Blanc:
2 shallots, sliced
2 cups dry white wine
1 cup white wine vinegar
8 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 tablespoons freshly chopped chives
Directions
Preheat oven to 350 degrees F.
Begin by baking the puff pastry cups. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a cup. Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the tops of the cups and lay bases out on plates.
While the cups are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.
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Tyler Florence's Ultimate Seared Scallops | Tyler's Ultimate | Food Network
100 Perfect Pairings Small Plates to Serve with Wines You Love
Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
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Seäsonal Restaurant & Weinbar : Dishing Dish | You Are What You Consume pt. 13.2
Michelin Star restaurant in NYC offering primarily Austrian & German Cuisine. As usual Stephen has a lot to say about the food however this time he provides personal insight about how the restaurant ran & the food was made!
0:00:00- intro
00:04:16- weisser spargel - white asparagus, crispy speck, parisienne balled potatoes & more
00:12:20- jakobsmuschel - scallop, squid ink, napa cabbage & more
00:20:09- jakobsmuschel (valentine’s day version)
00:32:52- kalbries - sweetbreads, celeriac puree, brussel sprouts & celery
00:39:12- kalbries - sweetbreads, chestnut chips, chestnut foam & brussel sprouts
00:43:50- pochierties ei - soft poached egg, lobster, fried maitake & more
00:52:04- schweinebauch - pork belly, pork jus, chanterelles & more
00:59:28- schweinebauch - braised pork belly, chestnut foam, quince jam & more
01:04:10- schweinebauch (new year’s version)
01:11:01- valentine’s day pasta - cabbage- waygu beef cannelloni & more
01:18:59- foie gras terrine - lemon-chamomile gel, lemon zest on top, brioche
01:24:29- gänseleber - foie gras, beet-hazelnut powder, beet puree
links:
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Thank you for your time & almost any input is appreciated
#food #austrian #dishingdish