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Thursday, February 17, 2011

Vegetarian Recipes (Entrees 2nd part)

Grilled ground meat filled in bell pepper (231...Image via Wikipedia
By Juvy S. Iliwiliw




MONGGO PATTIES


You will need:
2       cups red monggo, boiled, mashed
3       eggs, beaten
1/2    onion, finely chopped
1       cup kinchay, finely chopped
         Vegetable oil
         Tomatoes or cucumber
         Salt to taste

Here's how:
Combine monggo, eggs, onions and kinchay.
Season with salt.
Shape into patties and fry until golden brown.
Garnish with tomatoes or cucumber slices.
Serve hot.


MONGGO with AMPALAYA LEAVES


You will need:
3     cups monggo, boiled
2      tablespoons vegetable oil
1      clove garlic, minced
1      onion, sliced
2      cups water
2      cups ampalaya leaves
         Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add monggo and water. Simmer for 5 minutes.
Season with salt, then add ampalaya leaves. Simmer for another minute or until ampalaya leaves are half done.
    Remove immediately from fire.
Serve hot.


MUSHROOM SARCIADO


You will need:
1      kilo abalone mushrooms, whole
2      tablespoons vegetable oil
1      clove garlic, crushed
1      onion, sliced
1/2   kilo tomatoes, sliced
        Salt to taste
        Water

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 5 minutes.
Add mushrooms and cook until done. Add water as needed.
Season with salt.
Serve hot.


PIGEON PEA SEEDS WITH SOTANGHON


You will need:
3      cups black pigeon pea seeds, boiled
100  grams sotanghon
2      tablespoons atsuwete seeds
2      stalks spring onions
        Water
         Salt to taste

Here's how:
Soak atsuwete seeds in 1/2 cup water until water turns red. Discard the seeds.
Bring 3-1/2 cups water to a boil then add pigeon pea seeds. Boil for 3 more minutes.
Add sotanghon and season with salt then cook until tender.
Pour the atsuwete liquid and boil for 30 seconds.
Add spring onions. Serve hot.


SAUSAGE EN ONIONS


You will need:
12      vegetarian sausages, whole, slightly fried
4        onion flowerets
1        cup tomatoes, sliced
2         tablespoons vegetable oil
1        cup tahure, mashed
1/2     clove garlic, minced
1        onion, sliced
1/4     cup water
          Salt as needed

Here's now:
Saute garlic and onion in vegetable oil.
Add tomatoes and cook for 3 minutes.
Add water and tahure.
Season with salt. Simmer for 5 minutes.
Add sausages and simmer for 3 minutes.
Add onion flowerets and simmer for 30 seconds more.
Serve hot.



VEGE LOAF


You will need:
3/4     kilo vegemeat, ground
1        cup bread crumbs
1        cup wheat germ
1        small can tomato sauce
2        red and green bell peppers, diced
          Salt to taste

Here's how:
Mix all ingredients.
Place in well-greased loaf pan.
Bake at 190C for abotu 15-20 minutes or until brown and firm.


VEGEMEAT CURRY


You will need:
3/4     kilo vegemeat, cubed, slightly fried
2        potatoes, cubed, slightly fried
2        red or green bell peppers, squared
1        carrot, cubed, slightly fried
2        cups thick coconut milk
1        tablespoon curry powder
1        onion, ringed
          Salt to taste


Here's how:
In a cooking pan, combine coconut milk, onions and bell peppers. Bring to a boil.
Season with salt.
Add rest of ingredients and simmer for 2 minutes more.
Serve hot.


VEGEMEAT WITH PINEAPPLE


You will need:
3/4     kilo vegemeat, cubed
1        can pineapple chunks, drained
1        cup green bell peppers, cut into strips
1        cup red bell peppers, cut into strips
2        cups celery, sliced
1        tablespoon cream of mushroom powder
1/2     tablespoon cornstarch
1/2     clove garlic, minced
1        onion, sliced
2        tablespoons vegetable oil
1/2     cup water
          Salt to taste


Here's how:
Saute garlic and onion in oil.
Add vegemeat and cook for 3 minutes.
Add celery and bell peppers.
Dissolve cornstarch and cream of mushroom powder in water and pour into vegemeat mixture.
Simmer until sauce slightly thickens.
Season with salt. Add pineapple chunks. Serve hot.


VEGE MECHADO


You will need:
3/4     kilo vegemeat, cubed, slightly fried
1        potato, peeled, cubed, fried
1        carrot, cubed
1        red bell pepper, cut into big strips
1        green bell pepper, cut into big strips
1        small can tomato sauce
1        tablespoon calamansi extract
1        cup water
1/2     clove garlic, minced
1        onion, sliced
2        tablespoons vegetable oil
          Soy sauce to taste
          Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add potato, tomato sauce, water and calamansi extract.
Season with salt and soy sauce. Simmer for 2 minutes.
Add vegemeat, carrots, and bell peppers. Simmer for 5 minutes.


VEGETARIAN AFRITDA


You will need:
1/2     kilo gluten or vegemeat, cubed
1        cup potatoes, cubed, fried
1        carrot, cubed
1        cup canned or frozen peas, drained
1        bell pepper, squared
3        cloves garlic, crushed
1        onion, sliced
3/4     cup tomatoes, chopped
2        tablespoons soy sauce
2        tablespoons vegetable oil
1        cup water
          Salt to taste
          Cornstarch or bread crumbs (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and cook until well done.
Add soy sauce. Simmer for 2 minutes.
Add gluten or vegemeat, potatoes, bell pepper, carrot and peas. Continue cooking for another
         3 minutes over low fire or until mixture is well-blended.
Add water then thicken with cornstarch or bread crumbs, if desired.
Season with salt. Serve hot.


VEGETARIAN CASSEROLE


You will need:
1/2    kilo vegemeat, cut into strips
1/2    cup cheddar cheese, shredded
1       small can mushroom soup
1       small can evaporated milk
1       cup bread crumbs
1       onion, finely chopped
         Salt to taste

Here's how:
Combine mushroom soup, milk, and onion in a saucepan. Heat thoroughly.
Add vegemeat. Remove from fire then set aside.
Spread bread crumbs on bottom of greased casserole or baking dish.
Pour mixture over crumbs.
Sprinkle with cheese.
Bake until cheese has become light brown.


VEGETARIAN LUMPIANG SHANGHAI


You will need:
1/2     kilo vegemeat, ground
1        onion, finely chopped
1        head garlic, chopped
1/2     carrot, finely chopped
1        bell pepper, finely chopped
1        teaspoon cream of mushroom powder
1/2     cup kinchay, finely chopped
12      lumpia wrappers
          Salt to taste
          Vegetable oil

Here's how:
Saute garlic and onion.
Add all ingredients except the lumpia wrappers and oil. Cook for 2 minutes.
Spoon mixture onto wrapper and roll.
Fry until golden brown.
Serve immediately with calamansi or sweet-and-sour sauce or barbecue sauce.



VEGETARIAN ROULADES with VEGETABLES


You will need:
1/2   kilo vegemeat, sliced
1/2   kilo broccoli florets, blanched
1/2   cup quick melt cheese, grated
3/4   cup all-purpose cream
200  grams butter
1      cup evaporated milk
2      tablespoons all-purpose flour
200  grams ubod, cut into strips, blanched (optional)
1      carrot, shredded
        Lettuce for garnishing
        Salt to taste

Here's how:
Place sliced vegemeat on a flat surface.
Put ubod, carrot, and broccoli on vegemeat and roll as you would do in a jelly roll.
Arrange on a bed of lettuce. Set aside.
Melt butter.
Add flour, then gradually pour milk. Stir continuously to prevent lumps. Simmer until thick.
Add cream and cheese.
Season with salt.
Pour thick cream on both ends of vegemeat rolls.


VEGETARIAN SCALLOPS with VEGETABLES


You will need:
1/2   kilo choplets, cubed
1      cup button mushrooms, sliced
1/2   cup abitsuelas, trimmed, cut into 1"
1/2   onion, wedged
1      cup canned baby corn, drained
3      stalks celery, diagonally sliced
2      teaspoons ginger, minced
1      clove garlic, minced
2      tablespoons vegetable oil
1      cup water
4      teaspoons soy sauce
4      teaspoons cornstarch
6      spring onions, thinly sliced
        Salt or seasoning to taste

Here's how:
Saute onion and garlic.
Add celery, abitsuelas, and ginger and stir-fry for 2 minutes.
Add water, soy sauce, and cornstarch then simmer for half a minute.
Add choplets, mushrooms, spring onions, and baby corn.
Season with salt.
Cook for 1 minute.
Serve hot.


VEGETARIAN STROGANOFF


You will need:
3/4    kilo vegemeat, cut into strips, slightly fried
2       potatoes, cut into strips, slightly fried
1       small can cream of mushroom soup
4       tablespoons margarine
3       tablespoons flour
1       cup milk
1/2    cup sour cream
         Salt to taste
         Red pepper

Here's how:
Melt margarine on a heated skillet over low fire.
Add cream of mushroom soup.
Gradually stir in milk and rest of ingredients.
Season with salt.
Simmer for 3 minutes.
Serve hot.







      












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Vegetarian Recipes (Entrees)

Scrambled Eggs, Ocean Trout - Dr Jekyll AUD14.50Image by avlxyz via Flickr
By Juvy S. Iliwiliw


I know everybody loves to be healthy and to live a long love-filled life. There are of course plenty of things that one can do with a healthy body and spirit. It is not only you who will enjoy the satisfying benefit but your family as well.

I endeavor to give you these vegetarian recipes with less expensive preparations. Health is not ensured though by the use of expensive preparations. We can have just as good health while using simple preparations from the fruits, grains and vegetables. All these are freely given to us by God to supply our necessities and our need to enjoy life to the fullest.

ASADO DE CARAJAY


You will need:
1      cup gluten, cubed
1      cup tokwa, cubed
1      cup yellow camote, cubed
2      tomatoes, sliced
2      red and green peppers, squared
1      onion, sliced
1      clove garlic, minced
1/2   cup tomato sauce
2      tbsp. soy sauce
2      tbsp. vegetable oil
1/4   cup whole wheat bread crumbs
1      cup water (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 15 seconds.
Add gluten, tokwa and camote and mix gently.
    Add water, if desired.
Season with soy sauce
Add red and green peppers and tomato sauce.
Thicken with bread crumbs.
Serve hot.


BASIC TOFU QUICHE


You will need:
1/2    kilo tofu, mashed
1/2    cup broccoli, chopped
1       onion, chopped
3       tablespoons vegetable oil
1/4    tablespoons turmeric
1/2    tablespoon mustard
3       tablespoons lemon or calamansi extract
2       tablespoons soy sauce
1       9-inch raw pie shell, unbaked
         salt to taste

Here's how:
Saute onion in vegetable oil.
Mix in tofu, turmeric, mustard, calamansi extract,
      and soy sauce then season with salt.
Put broccoli at bottom of pie shell and pour in mixture.
Bake at 200C for 12 to 15 minutes.
Serve hot

BITS O' TERIYAKI GLUTEN


You will need:
3/4    kilo gluten, sliced
1/2    cup Kikkoman teriyake sauce
1       tablespoon vegetable oil
2       tablespoons sesame seeds, roasted
1       teaspoon cornstarch
1       teaspoon sugar
1       teaspoon water

Here's how:
Combine teriyaki sauce and sugar in bowl.
Add gluten and stir well. Marinate for 30  minutes, stirring occasionally.
Remove gluten from marinade.
Mix 2 tablespoons marinade, cornstarch, and water in another bowl. Set aside.
Heat oil in skillet then add gluten and sesame seeds and stir-fry for 2 minutes.
Stir in cornstarch mixture.
Cook until mixture boils and sauce thickens, stirring occasionally.
Serve hot.


BREADED CHOPLETS


You will need:
3/4    kilo choplets, drained, sliced
2       eggs, beaten
1       tablespoon kinchay, finely chopped
1/2    teaspoon garlic powder
         Vegetable oil
         Salt to taste
         Tomatoes or catsup

Here's how:
Mix eggs, kinchay, garlic powder, and salt.
Dip choplets into the mixture.
Fry in oil.
Serve with tomatoes or catsup.


BROWNY SCRAMBLED EGGS


You will need:
6      eggs, beaten
3      tablespoons butter
3      tablespoons soy sauce
        salt to taste
        cucumber (optional)
        tomatoes (optional)

Here's how:
Mix eggs, soy sauce, and salt thoroughly.
Heat butter in skillet until melted. Add eggs, reduce heat, and cook over low fire.
Stir constantly from the bottom until firm and cooked. (Use wooden ladle, if possible)
Garnish with tomatoes or cucumber.


BURGER FILLINGS


You will need:
2     cups tofu, mashed
1     cup gluten, ground
4     tablespoons cornstarch
2     eggs, beaten
       oil for grilling or frying
       salt to taste
       Seasoning to taste (optional)

Here's how:
Mix all ingredients except oil
Form into patties or burger, then grill or deep fry.


CHILI BEANS


You will need:
2      cups red or white kidney beans, boiled
2      tablespoons vegetable oil
2      cloves garlic, crushed
1/2   onion, sliced
1/2   cup bell peppers, chopped
2      tomatoes, sliced
1      cup tomato sauce
1/4   teaspoon chili powder (if desired)
        or 1 small hot chili
3-4  tablespoons soy sauce
1      cup water
        basil leaves (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add bell peppers and tomatoes. Cook until tomatoes are well done.
Add chili or chili powder, soy sauce, and tomato sauce. Add water if needed.
Cook for 3 minutes, stirring often.
Add beans. Continue cooking for 5 to 7 minutes over low fire.
Garnish with basil leaves.
Serve hot.

CHOPLET-AND-VEGGY TOPPINGS


You will need:
1     cup choplets, diced
1/2  cup carrots, diced
1/2  cup frozen peas
1/2  cup singkamas, diced
1/2  cup chayote, diced
1/2  cup whole kernel corn
1/2  cup cream of corn
1/2  cup red and green peppers, diced
2     tablespoons cornstarch
4     cups water
       Garlic powder

Here's how:
Boil water.
Add all ingredients, except garlic powder and cornstarch.
Boil for 1 minute.
Thicken with cornstarch.
Sprinkle with garlic powder.
Serve on top of unpolished rice.


CHOPLETS in EGG GRAVY


You will need:
3        cups choplets, cubed, slightly fried
1        egg, beaten
2        tablespoons vegetable oil
1        clove garlic, crushed
1        onion, sliced
2        cups tomatoes, finely chopped
1-3/4  cups water
          salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 2 minutes.
Add water, then bring to a boil.
Add choplets and egg and cook until slightly thick, stirring continuously.
Season with salt.
Serve hot.


COCO MONGGO


You will need:
2    cups monggo beans, boiled, drained
1    cup tokwa, fried, cut into strips
2    tablespoons vegetable oil
1    clove garlic, minced
1    medium onion, sliced
2    pieces tomatoes, sliced
2    cups thick coconut milk
      salt to taste

Here's how:
Saute garlic and onion in oil.
Add tomatoes and cook until tender.
Add monggo and coconut milk and bring to a boil.
Season with salt.
Put tokwa on a separate platter as a side dish before serving.
Serve hot.


DAPH'S HAYSTACK


You will need:
1     cup red kidney beans, boiled
1/2  cup spaghetti sauce
1     tablespoon vegetable oil
1/2  onion, chopped
1/4  clove garlic, crushed
1     cup vegemeat, ground
2     tablespoons banana catsup
       Salt to taste
1/4  small head cabbage or lettuce, shredded
2     tomatoes, diced
1     cup cornchips
1/4  cup cheese, shredded
1/2  cup bell peppers, ringed (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add vegemeat and beans then simmer for 1 minute.
Add spaghetti sauce and banana catsup and simmer for another minute.
Add 2 tablespoons cheese (reserve rest for layer) and season with salt.
Bring to a boil and simmer for 2 minutes. Remove from fire.
Arrange individual plates (Here's how: The bottom layer starts with the bean mixture.
     Next add the cabbage or lettuce, followed by tomatoes, then the cornchips,
     and lastly the shredded cheese.
Garnish with bell peppers.


EGG-POTATO-SPRING ONION OMELET
You will need:
1/2     kilo potatoes, half boiled, diced
3        eggs, well-beaten
1/4     cup spring onions, sliced thinly
1/2     onion, chopped
          Salt to taste
          Oil for frying
          Sauce or catsup (optional)

Here's how:
Mix all ingredients well except oil and sauce or catsup.
Fry in small individual servings or in a bigger size to be cut later.
Place on an absorbent material such as table napkin or cheese cloth to reduce fat.
Top with sauce or catsup.
Serve hot.


GARDEN SAUSAGE EN SABA


You will need:
1     big cabbage head
12   vegetarian sausages, slightly fried
36   multicolored marshmallows
12   saba bananas, cut lengthwise, slightly fried
3     spring onion curly flowers (optional)
1     bell pepper tulip (optional)

Here's how:
Cut bottom of cabbage.
Remove its 3 outer leaves.
Arrange leaves on platter and set cabbage.
   (You may also use parsley leaves)
Thread sausage-marshmallow combination on barbecue sticks.
Do the same with saba-marshmallow combination.
Arrange sticks decoratively around cabbage.
Garnish with bell pepper tulip and spring onion curly flowers.
Serve hot.


GLUTEN CURRY


You will need:
3/4    kilo gluten, cubed, slightly fried
2       cups potatoes, peeled, cubed, fried
2       tablespoons curry powder
1/2    tablespoon cornstarch
2       tablespoons vegetable oil
1       clove garlic, minced
1       onion, sliced
2       red or green bell peppers, sliced
2       cups thick coconut milk
1       tablespoon calamansi extract
1/2    cup water
         Salt to taste

Here's how:
Dilute curry powder and cornstarch in water.
Saute garlic and onion in vegetable oil.
Add bell peppers, coconut milk, and curry powder-cornstarch mixture.
Simmer for 1 minute.
Add gluten, calamansi extract, and potatoes. Season with salt. Serve hot.


GLUTEN EN PINEAPPLE


You will need:
3/4     cup gluten, cubed, slightly fried
1        cup pineapple chunks, drained
2        tablespoons cornstarch
1/4     cup water
1/4     cup pineapple chunk syrup
1/4     cup calamansi extract
2        tablespoons vegetable oil
1        cup red and green bell peppers, cut into strips
2        tablespoons raisins
          Salt to taste
          Dash of brown sugar

Here's how:
Mix cornstarch in water, syrup, and calamansi extract.
Cook mixture in vegetable oil until sauce thickens.
Add fried gluten and pineapple chunks. Mix gradually.
Season with salt and a dash of brown sugar.
Remove from fire and garnish with bell peppers and raisins.


GLUTEN LOAF


You will need:
3/4     kilo gluten, ground
1/4     cup evaporated milk
1-1/4  cups soft bread crumbs
2         eggs, beaten
1         onion, chopped
1         tablespoon soy sauce
           salt to taste
           Water

Here's how:
Mix milk, bread crumbs, and eggs until well blended.
Add gluten, onion, and soy sauce then season with salt. Mix well. Add a little water if needed.
Bake until golden brown.
Serve with gravy or catsup, or top with grated cheese. If desired, bake until grated cheese melts.


GLUTEN STEAK


You will need:
3/4   cup gluten, sliced big
1/4   cup soy sauce
1/2   cup water
2      tablespoons tomato catsup
1/2   small onion, sliced
1      tablespoon cornstarch
2      tablespoons vegetable oil
        Salt to taste
        Brown sugar to taste
        Vegetable oil
        Parsley, onion rings, and bell pepper rings (optional)

Here's how:
Soak gluten in soy sauce, water and catsup for about 15 minutes. Drain and set aside mixture.
Fry gluten in vegetable oil and set aside.
Saute onion, then add soy sauce-catsup mixture and mix.
Add sugar and salt to taste.
Add cornstarch and stir until sauce thickens.
   Simmer for 2 minutes.
Pou sauce over gluten.
Garnish with parsley, onion rings, and bell pepper rings.
Serve hot.


HARD BOILED EGGS with TOMATOES


You will need:
6     eggs
18   tomatoes, sliced as desired
2     tablespoons sesame oil
       Salt to taste
       Lettuce


Here's how:
Place eggs in kettle and add water just enough to cover the eggs. Bring to a boil.
  (Boil with kettle uncovered)
Once water begins to boil, set time for 12 minutes. Immediately remove eggs and place in tap water.
When cooled, remove shells and slice as desired.
Season with salt.
Arrange mixture on platter.
Garnish with tomatoes and lettuce.


HOT and SPICY ONION GLUTEN


You will need:
3/4   kilo gluten, sliced to desired sizes
2      tablespoons soy sauce
3      teaspoons cornstarch
1      teaspoon Oriental sesame oil
1      teaspoon chili paste
2      tablespoons vegetable oil
2      onions, slice lengthwise
1      clove garlic, minced
1      tablespoon water
        Salt or seasoning to taste

Here's how:
Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl.
Add gluten and mix well. Let stand for 30 minutes.
On a separate bowl, mix in remaining soy sauce, sesame oil, and chili paste.
Heat skillet and pour in vegetable oil.
Add onion and garlic. Stir until onion is tender.
Add gluten and stir-fry for 2 minutes or until lightly brown.
Stir in the soy sauce-chili paste mixture.
Stir in remaining cornstarch and the water.
Season with salt, then cook until sauce thickens, stirring constantly.
Serve hot.


KIDNEY BEAN LOAF


You will need:
2      cups red kidney beans, boiled, mashed
1      cup bread crumbs
1/2   cup cheese, grated
2      eggs, beaten
1      onion, chopped
2      tablespoons vegetable oil
1/2   cup bean juice (as needed)
        Salt to taste
        Tomatoes or catsup (optional)

Here's how:
Saute onion in vegetable oil.
In a deep bowl, mix all ingredients except tomatoes or catsup. If mixture is too dry, add bean juice. Mix well.
Bake until golden brown.
Serve hot with tomatoes or catsup.



KILAWIN


You will need:
3/4    kilo vegemeat, cut into strips
2       tablespoons vegetable oil
1/2    clove garlic, minced
1       small onion, sliced
1       tablespoon ginger, cut in small strips
1/2    cup calamansi extract
1/2    cup thick coconut milk
         Green onions
         Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add vegemeat strips and ginger. Season with salt.
Add calamansi extract.
Transfer to platter and pour coconut milk over vegemeat.
Garnish with green onions.


























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What To Look For In A Meat Grinder

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By Russell Strider


The meat grinder, in addition referred to as a meat processor, is fairly self explanatory however for the masses, it is actually a kitchen appliance that is put to use for grinding, mixing or fine mincing of uncooked meat. A lot of men and women will not actually have a requirement for this particular appliance since minced meat is easily available in the marketplace.

Prepare Sumptuous Meal With Deep Fryers

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By Newel Joelstien


If your family loves to eat at any fast food chain just to eat the sumptuous fried chicken and French fries that they served then it would be better if you make one at home so that you don't have to spend to much money and at the same time, it wont take too much of your time. In order to create a meal like the ones in the restaurant, all you need to have is the right equipment which is deep fryers. With the deep fryers, you are assured that the meat is cooked perfectly unlike if you cook it in a pan which sometimes gives you a rare meat. What you need to do to make the crunchiest fried chicken is cook it in the right temperature and don't forget that the fryers cook the meat thoroughly up to the bones.

Strategies For Decorating Birthday Cakes

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By Jeff Yuan


Techniques for birthday cake decorating have become a hot venture in recent times because people are actually getting into making their own cakes for their children's birthday parties. You can join the group and learn the ways of making great-looking cakes of your own in next to no time at all.

Design Custom Personalized Lollipop Or Sucker For All Occasions

Jacques Torres chocolates...mmmmImage via Wikipedia
By Neela Vazzana


Lollipops and suckers can regularly bring someone into his/her childhood days. But it can also grant sweetness to any relationship and uncover the creativity on anyone. Beyond doubt such gift is extraordinarily conformable. Furthermore, you can regularly count on these sweet goods when it comes to client building. Believe it or not, such product can be imprinted with the logo and even you can design promotional lollipop and sucker on your own. Here are the simple and uncomplicated instruction in creating your own custom logo lollipop and sucker.

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