True Confections

LUMPIANG SARIWA

2009-02-11T02:55:00.001-08:00

Ingredients:

Filling:
¼ cup cooking oil
¾ cup sweet potato, diced ( ½ x ½ inch)
1 tbsp garlic, crushed
½ pc onion, sliced
¼ tsp Annatto Powder
1 cup green beans, blanched and diced
2 ½ cups bean sprouts, rinsed
1 tbsp Oyster Sauce
A dash of white pepper
Salt to taste

Wrapper:
1 cup all-purpose flour
½ cup cornstarch
2 pcs eggs
1 ½ cup water
3 tbsps cooking oil

Sauce:
½ cup sugar
6 tbsps cornstarch
2 cups water
5 tbsps soy sauce
12 pcs lettuce leaves
1 tbsp garlic, crushed
2 tbsps toasted peanuts, chopped

Directions:

1. In a pan, fry sweet potatoes until tender. Set aside.

2. In the same pan, sauté garlic and onion until onion starts to wilt. Add the Annatto Powder and stir-fry.

3. Add the green beans, sweet potato, bean sprouts and Mama Sita’s Oyster Sauce. Stir-fry until cooked. Set aside.

4. WRAPPER: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water and oil.

5. Stir until it forms a smooth batter. Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.

6. SAUCE: In a small pan, combine sugar, cornstarch, water and soy sauce, stir over medium heat until thick.

7. Line the wrapper with a curly lettuce leaf and place 2 – 3 tbsps of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.

PINSEC FRITO (Crispy Wontons)

2009-02-11T02:04:00.000-08:00

Ingredients:
1 ½ cups ground pork
2 ½ tbsps dahon ng sibuyas (spring onions), chopped finely
1 pc egg, beaten
3 tbsps all-purpose flour
1 tbsp cornstarch
2 tsps Adobo (Savory Sauce) Mix
1 tbsp Oyster Sauce
50 pcs wonton wrapper
2 cups cooking oil for deep frying
1 pouch Sweet and Sour Sauce Mix dissolved in:
¾ cup water

Directions:

1. Combine the ingredients for the filling and mix thoroughly.

2. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner.

3. Deep fry over low flame until light brown. Place on a paper towel or strainer to drain excess oil. Set aside.

4. Dissolve Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for 2 minutes.

Serve pinsec frito with Sweet and Sour Sauce.

PATA HUMBA (Pork Hocks Stew)

2009-02-09T01:17:00.000-08:00

Ingredients:
¼ cup cooking oil
4 pcs saba bananas, sliced diagonally about ¼ inch thick
6 cups Ppata (hind quarter)
½ cup Barbecue Marinade
3 tbsps calamansi (lemon) juice
6 cups water
2 pcs oregano leaves
2 pcs bay (laurel) leaves
2 tsps garlic, crushed
1 petal star anise
1 tsp brown sugar
1 tbsp cornstarch dissolved in:
¼ cup water
1 tsp Oyster Sauce
3 pcs eggs, boiled and halved

Directions:
1. Fry saba bananas in cooking oil. Set aside.

2. In a saucepan, marinate pata in Barbecue Marinade and calamansi juice for two hours, turning ocassionally.

3. Add water, oregano leaves, bay leaves, garlic and star anise.

4. Boil and simmer until tender.

5. Add brown sugar, dissolved cornstarch, Oyster Sauce. Stir and simmer until sauce thickens.

6. When almost done, add the boiled eggs.

7. Garnish with fried saba bananas. Serve.

Adobong Pusit

2009-02-05T03:50:00.000-08:00

Ingredients:
6 pcs squid, medium-sized, cleaned, remove inkbag and dilute in:
½ cup water
3 tbsps Vinegar
2 tbsps cooking oil
1 tsp ginger, chopped
1 tbsp garlic, crushed
1 pc onion, coarsely chopped
3 pcs tomatoes
2 tbsps Oyster Sauce
1 tsp sugar
¼ tsp salt
2 tbsps kutsay (optional)
dash of ground black pepper

Directions:
1. In a small saucepan, combine the squid, water and Vinegar. Bring to a boil and simmer until tender.

2. In a separate pan, sauté ginger, garlic, onion and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry.

3. Pour in the rest of the ingredients and simmer for 5 minutes.

4. Serve hot with rice.

SPECIAL PANCIT PALABOK RECIPE

2009-02-05T03:47:00.000-08:00

Ingredients:
3 tbsps cooking oil
1 head garlic, crushed
½ cup deboned tinapa (smoked fish) flakes
1 pouch Palabok (Shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps cooking oil
1 pack bihon
2 pcs hard-boiled eggs, sliced
2 tbsps garlic, fried until golden in color
½ cup shrimps, boiled, shelled, deveined and halved
3 tbsps dahon ng sibuyas (spring onions) chopped
½ cup chicharon, crushed
4 pcs calamansi, sliced crosswise
patis or fish sauce to taste

Directions:
1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.

2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.

3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.

4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.

5. Serve with patis.

TOCINONG ISDA

2009-02-05T02:04:00.000-08:00

Ingredients:
1 pc bangus (milkfish) or trout
1 pouch Tocino (Marinating) Mix
6 tbsps cooking oil

Directions:
1. Slit fish on the backside from head to tail, wash and pat dry.

2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.

3. Marinate for at least 30 minutes.

4. Pan fry over medium heat.

PAKSIW NA BANGUS

2009-02-05T02:01:00.000-08:00

Ingredients:
1 pc whole bangus (milkfish) or banak (mullet), cleaned and sliced diagonally
¼ cup + 1 tsp Vinegar
¾ cup water
¼ cup ginger, pounded and sliced approximately ¾” wide
3 tbsps garlic, crushed
1 tsp peppercorn
2 tsps rock salt

Directions:
1. In a saucepan, combine together all ingredients except bangus. Bring to a boil.

2. Add the fish, lower the heat and simmer until fish is cooked through. Then Serve with rice.

Caramel Banana Pancakes Recipe

2009-01-28T05:14:00.000-08:00

A breakfast favorite made different with mango butter. Caramelized bananas also go well with pancakes.

Preparation Time: 00:15
Cooking Time: 00:20

Ingredients:
2 pcs eggs
1/4 cup sugar
1 1/2 cups flour sifted combined with
1 tsp baking powder
3/4 cup Fresh Milk
2 tbsp melted butter
1/2 cup butter softened
1/2 cup fresh mango puree
2 tbsp confectioner`s sugar
1/2 cup sugar
1/4 cup butter
4 pcs lacatan bananas cut 1 inch thick crosswise
1/2 cup Squeeze Orange Juice

Directions:
1. Beat eggs lighly, add in sugar and continue beating until foamy.

2. Alternately fold in flour and Fresh Milk.

3. Stir in butter gradually.

4. Heat a greased skillet.

5. Pour 1/3 cup of batter into skillet. When bubbles appear on surface, flip pancake and cook 1 minute more.

6. For caramelized banana, caramelize sugar until golden.

7. Stir in butter then banana. Cook about 2 minutes then pour in orange juice. Serve with mango butter as an accompaniment to pancakes.

Bicol Express Recipe

2009-01-28T05:11:00.001-08:00

Popular Bicolano dish for the hot and spicy lovers

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:
2 tbsp cooking oil
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 small onion, diced
100g pork belly
2 tbsp bagoong alamang
1 1/2 cups coconut milk
¼ kg siling panigang, halved, seeded and sliced
1 8g seasoning mix

Directions:
1. Heat oil, sauté garlic, ginger and onion until limp. Stir in pork and cook until it changes in color.

2. Add bagoong alamang. Cook for another minute. Pour in coconut milk and bring to a boil.

3. Add siling panigang and cook until sili is cooked or about 5 minutes. Season with seasoning mix. Simmer for another minute before serving with hot steamed rice.

Pancit Lomi Gisado Recipe

2009-01-28T05:06:00.000-08:00

Thick egg noodles sauteed with vegetables and enriched with eggs.

Preparation Time: 00:15
Cooking Time: 00:10

Ingredients:
2 tbsp cooking oil
1/2 cup carrots thinly sliced
1/2 cup thinly sliced Baguio beans
2 cups cabbage shredded
1 8g seasoning mix
1/4 cup chopped celery
1 cup water
250 grams lomi noodles blanched
2 whole eggs beaten

Directions:
1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.

2. Stir in Seasoning mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.

Zucchini and Pork Pot Recipe

2009-01-28T04:51:00.000-08:00

Serve this heavenly pork stew with mushroom and zucchini on a cold, rainy day and make it your family's all time comfort food.

Preparation Time: 00:15
Cooking Time: 00:40

Ingredients:
2 tbsp cooking oil
600 g pork liempo with bones cut 1 1/2 inch cubes
1 large onion, sliced thinly
1 tsp garlic, minced
3 tbsp all purpose flour
1 11g pork Broth Cube, dissolved in
1 cup water
2 tsp lemon juice
1/4 tsp paprika
1 small bay leaf
1/4 tsp allspice (optional)
2 tbsp Savor Chili
2 tsp sugar
salt and pepper to taste
1 cup mushroom halves
2 medium zucchini, sliced into cubes

Directions:
1. Heat oil in a large pot. Brown pork pieces. Set aside.

2. In the same pan, saute the onion and the garlic until soft and translucent.

3. Add in the flour and cook while stirring for 1 minute or until light brown.

4. Stir in the broth, lemon juice, paprika, bay leaf, all spice, savor Chili, sugar, salt and pepper. Let boil then add the browned pork pieces.

5. Cover pot and simmer for 30 minutes or until pork is tender.

6. Lastly, add the mushrooms and zucchini and continue to simmer until the zucchini is tender.

Sinigang na Bangus at Talbos

2009-01-28T04:47:00.000-08:00

Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 cups talbos ng sayote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Directions:
1. Boil rice washing, tomatoes and onions. Add bangus and cook until white in color or about 10 minutes.

2. Stir-in Sinigang sa Sampaloc Mix. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote. Add siling panigang.

3. Season with patis to taste.

APPLE PUDDING CAKE RECIPE

2009-01-23T22:06:00.000-08:00

Ingredients:
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups Fresh Milk combined with
1 1/2 cups All Purpose Cream
1/2 cup sugar
6 pcs large eggs

Directions:
1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.

2. Tilt dish to cover bottom with syrup. Cool.

3. Preheat oven to 350 degrees F.

4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.

5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.

6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.

7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.

CHICKEN ABODO SA GATA RECIPE

2009-01-23T21:59:00.000-08:00

Ingredients:
1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Directions:
1. Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min.
2. Transfer mixture into a pan and simmer until almost tender.
3. Pour in coconut milk and sliced papaya.
4. Simmer until papaya is crisp-tender. Adjust seasonings.

MISWA GINISA RECIPE

2009-01-23T21:53:00.000-08:00

Ingredients:
500g ground pork
¼ cup chopped carrots
1 tbsp minced garlic
¼ cup chopped spring onions
1 egg
¼ cup all purpose flour
1 8g seasoning mix
Salt and pepper to taste
1 tbsp cooking oil
1 tbsp crushed garlic
1 medium onion, chopped
1 liter water
2 pieces miswa

Directions:
1. In a bowl, combine ground pork, carrots, garlic, spring onions, egg and all purpose flour.

2. Season with seasoning mix, salt and pepper to taste. Form around 2 tbsp of the prepared mixture into balls. Set aside.

3. Heat oil. Sauté garlic and onion until limp. Pour in water and bring to a boil.
When boiling, slowly add in the prepared pork balls. Cook for another 10 minutes.
Add miswa and simmer for another 2 minutes. Serve hot.

MAJA BLANCA RECIPE

2009-01-23T21:37:00.000-08:00

Here's my recipe. You can also try uses condensed milk instead of evaporated milk. I like it better too!

Ingredients:1 can coconut cream
1 cup cornstarch
1 can corn kernels
2 cups coconut milk
1 can evaporated milk
1 cup sugar

Directions:
1. Boil thick coconut cream in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or coconut curd. Drain the latik from the oil and set aside.

2. In a medium saucepan, mix coconut milk, evaporated milk, sugar, cornstarch, and corn kernel. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

3. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. You may also sprinkle grated cheese and crushed peanuts.

SUPER SKIN RECIPE

2009-01-19T05:23:00.001-08:00

Ingredients:
6 medium baking potatoes, baked
2 Tbsp. oil
1 jar (15 oz.) Cheese Dip, heated
1/4 cup Real Bacon Bits
1/2 cup Sour Cream
1/4 cup green onion slices

Directions:
1. PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise.

2. PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil.

3. BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.

MONGOLIAN GRILL RECIPE

2009-01-15T05:06:00.000-08:00

Meal in one dish with Asian flavors – a delicious and creative way to use up leftovers...

Ingredients:
cooking oil, as needed
100 g chicken strips
100 g pork liver, cut into strips
100g squid, cleaned, ink sac removed, sliced into ½” rings
2 tsp minced garlic
¼ cup chopped onion
1 pc carrot, sliced into strips
1 small green bell pepper, sliced into strips (optional)
2 cups bean sprouts
¼ cup sliced celery (optional)
4 cups cooked rice, lightly packed
2 cups thinly sliced pechay baguio

For Seasoning Sauce: Combine -
3 tbsp soy sauce
1 sachet 8g flavoring mix
2 tbsp Chili Sauce, or to taste
1 tbsp ginger juice
1 tbsp sesame oil
1 tbsp peanut butter
2 tbsp Oyster Sauce
2 tsp sugar or to taste
1 tbsp toasted sesame seeds, topping

Directions:
1. In a wok, heat oil and stir-fry beef, chicken and squid. Cook for about 2 minutes or until the meat changes color. Set aside.

2. Add more oil to the pan, as needed. Brown the garlic and the onions. Add the ingredients one by one giving 1 minute interval before each addition.

3. Pour in the prepared Seasoning Sauce and stir well to fully incorporate sauce with the rice mixture.

4. Cook for another 5 minutes or until completely mixed. Serve hot and top with sesame seeds.

Smoked salmon rotollos recipe

2009-01-11T03:56:00.000-08:00

Ingredients:
300g cream cheese
1 tbsp lemon juice
2 tbsp chopped dill
generous pinch of black pepper
4 large flour tortillas
350g smoked salmon
serve with extra dill and rocket leaves

Directions:
Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

Ginger & pear bread & butter pudding recipe

2009-01-11T03:52:00.000-08:00

Ingredients:
2 slices day-old white bread , crusts removed
15g softened butter
2 tbsp ginger preserve
1 ripe pear , peeled , cored and diced
1 medium egg , beaten
4 tbsp demerara sugar
150ml milk

Directions:
1. Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.

2. Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.

3. Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.

4. Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

Antipasto Salad

2009-01-08T05:24:00.000-08:00

Ingredients:
1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh basil or
1 teaspoon dried basil, crushed
Salt and black pepper
1 pkg. (8 oz.) Mediterranean Salad Blends
1 jar (6 oz.) artichoke hearts, packed in water, halved
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 Strawberry Tomatoes, halved
12 large pitted black olives
3 ounces light dry salami (about 15 slices), cut into strips
1/2 medium Red Bell Pepper, cut into thin strips

Directions:
1. Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.

2. Combine salad blends and vinaigrette in large bowl; toss to coat.

3. Divide salad between 4 plates and arrange remaining ingredients around the salad.

Sea Scallops and Green Beans Recipe

2009-01-06T05:00:00.000-08:00

Ingredients:
1/4 cup Light House Italian Dressing, divided
1/2 lb. sea scallops (about 6 large)
1/2 lb. fresh or frozen green beans
1 Tbsp. lemon juice
1/4 tsp. dill weed
2 Tbsp. Sliced Almonds, toasted

Directions:
1. POUR 2 Tbsp. of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 min. to marinate.

2. COOK beans in remaining 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm.

3. REMOVE scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned. Serve with the green beans.

Teriyaki Salmon Recipe

2009-01-06T04:55:00.001-08:00

Ingredients:
3/4 cup A.1. Marinade for Seafood Ginger Teriyaki with Orange, divided
4 salmon fillets (1 lb.), skin removed
2 cups small broccoli florets
1 cup short thin red pepper strips (about 1 medium)
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/4 cup thinly sliced green onions (about 1 medium)

Directions:
1. POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.

2. PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.

3. MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

Cherry Chocolate Banana Splits

2009-01-04T20:59:00.000-08:00

Ingredients:
1 cup of Chocolate syrup
4 tsp. marshmallow or vanilla cream
2 bananas, peeled
4 scoops vanilla ice cream
1 cup Cherry Pie Filling or Topping
Granola Cereal, if desired

Directions:
1. Microwave syrup and marshmallow/vanilla cream until hot.

2. Cut banana lengthwise, then crosswise, making 4 pieces. Place 2 pieces in each dessert dish. Top with ice cream, cherry filling, hot fudge topping and marshmallow cream. Garnish with granola.

Baked Chicken Recipe

2009-01-04T20:55:00.000-08:00

Ingredients:
3 to 4 cups cooked chicken, cubed
1 (10-ounce) package frozen chopped broccoli, thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
i cup of mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Directions:
1. Preheat oven to 350 degrees F. Grease a 13-by-9-by 2-inch baking dish. Layer chicken and broccoli in dish. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese.

2. Combine crackers and butter; sprinkle over cheese. Top with almonds.

3. Bake, uncovered, for 45 to 50 minutes or until golden brown.

FRESH LUMPIA RECIPE

2009-01-04T04:22:00.000-08:00

Wrapper
1/2 c. cornstarch
1/2 c. all-purpose flour
1 tsp. salt
2 eggs, beaten
2 c. water
Butter for frying

Directions:
1. Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs and water, mix well until smooth.
2. Heat a 6-inch skillet and butter very lightly. Spoon in a very thin layer of batter, just enough to cover the bottom of the pan. Cook on one side only until done. Turn onto waxed paper. Repeat until batter is used, stacking wrappers between squares of waxed paper. Set aside.

FRESH LUMPIA FILLING:
1/2 lb. ground pork
4 cloves garlic, chopped
1 onion, chopped
1/2 lb. raw shrimp
2 tsp. salt
1/4 tsp. black pepper
2 med. potatoes
1 c. grated carrot
1/2 c. cooked garbanzos
1 c. bean sprouts
1 c. shredded cabbage
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. water
Lettuce leaves

Directions:
1. Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse cornstarch in 1 tablespoon water.

2. In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and season with salt and pepper. Add potatoes, garbanzos, and carrots. Cover and cook until tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water mixture; mix well and cook for 5 minutes.

3. Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or Garlic Sauce.
NOTE: Canned hear of palm or canned water chestnuts cut into thin strips can be added. Originally just fresh heart of palm was used instead of potatoes and carrots used for this recipe.

FRESH LUMPIA SAUCE:
1/4 c. brown sugar
3 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. ground garlic
1 c. meat broth

Directions:
Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.

Frozen Yogurt Teddy Treats Recipe

2009-01-02T01:53:00.000-08:00

Ingredients:
2-1/4 cups Cinnamon Graham Snacks, divided
1-1/2 qt. (6 cups) frozen nonfat yogurt, any flavor, divided
1 cup sliced fresh strawberries
1 cup banana slices
LITE Whipped Topping, thawed (optional)

Directions:
1. ARRANGE 1 cup of the graham snacks on bottom of foil-lined 8-inch square pan. Cover with layers of 2 cups of the yogurt and strawberries. Top with layers of 2 cups of the remaining yogurt and bananas.

2. STIR 1 cup of the graham snacks into remaining 2 cups yogurt; spread over banana layer. Cover. Freeze 4 hours or until firm.

3. REMOVE from pan. Cut into squares. Garnish with remaining graham snacks just before serving. Top with whipped topping.

Fettuccine Carbonara Recipe

2009-01-02T01:46:00.000-08:00

Ingredients:
1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup 1/3 Less Fat Cream Cheese
1/4 cup Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.)Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley
3 Tbsp.Grated Parmesan Cheese

Directions:
1. COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

2. MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.

3. DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

Blissful Brownies

2008-12-29T01:05:00.000-08:00

Ingredients:
4 squares Unsweetened Chocolate
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups sugar
8 large egg whites
1 cup flour
1/2 cup Chopped Pecans

Directions:
1. PREHEAT oven to 350ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. MICROWAVE chocolate in large microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add oil, applesauce and vanilla; mix well. Stir in sugar. Add egg whites; stir until well blended. Add flour and pecans; mix well. Spread batter into prepared pan.

3. BAKE 25 min. or until brownies start to pull away from sides of pan. Cool completely. Remove brownies from pan using foil handles.

Warm Winter Lemon Cake Recipe

2008-12-29T01:02:00.000-08:00

Ingredients:
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 Tbsp. powdered sugar

Directions:
1. PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

2. POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

3. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Rustic Grilled Cheese Recipe

2008-12-29T00:58:00.000-08:00

Ingredients:
2 slices multi-grain bread
1 tsp. Savory Honey Mustard
6 slices Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
2 thin tomato slices
1 Singles
2 tsp. butter, softened

Directions:
1. SPREAD 1 of the bread slices with mustard; top with chicken, tomatoes and Singles. Cover with remaining bread slice.

2. SPREAD outside of sandwich with butter.

3. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Beef Noodle Bowl Recipe

2008-12-29T00:53:00.000-08:00

Ingredients:
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Directions:
1. COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

2. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

3. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Holiday Brisket in Barbecue Sauce Recipe

2008-12-29T00:44:00.000-08:00

Ingredients:
1 beef brisket (5 lb.)
1 jar (12 oz.) apricot preserves
1 bottle (10 oz.) A.1. Original Steak Sauce
1 cup ketchup
1/2 cup firmly packed brown sugar
2 large onions, sliced, separated into rings

Directions:
1. PREHEAT oven to 350°F. Place meat in roasting pan.

2. MIX preserves, steak sauce, ketchup and sugar in large bowl until well blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.

3. BAKE 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min. before slicing. Serve with the meat drippings.

Beef Roast and Vegetables Recipe

2008-12-29T00:40:00.000-08:00

Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.

3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Pork Chops Pineapple Glazed

2008-12-29T00:33:00.000-08:00

Ingredients:
1/4 cup Brown Sugar & Barbecue Sauce
1 can (8 oz.) crushed pineapple, undrained
1/2 tsp. each: ground cinnamon and dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick

Directions:
1. PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.

2. GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.

3. SERVE with the reserved 1/2 cup barbecue sauce mixture.

Parmesan-Baked Salmon Recipe

2008-12-29T00:29:00.000-08:00

Ingredients:
1/4 cup Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 Crackers, crushed (about 1/2 cup crumbs)

Directions:
1. PREHEAT oven to 400°F. mix mayonnaise, cheese and pepper until well blended; set aside.

2. PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

3. BAKE 12 to 15 min. or until salmon flakes easily with fork.

Cookies & Cream Freeze Recipe

2008-12-24T03:42:00.000-08:00

Ingredients:
4 squares Semi-Sweet Chocolate
14 OREO Cookies, divided
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.)COOL Whipped Topping, thawed

Directions:
1. MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

2. BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

3. SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Coconut Cake Recipe

2008-12-24T03:37:00.000-08:00

Ingredients:1 pkg.
(2-layer size) yellow cake mix
1 pkg. (7 oz.)Flakes Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL Whipped Topping, thawed

Directions:
1. PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

2. POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

3. PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chocolate Elegance Recipe

2008-12-24T03:29:00.000-08:00

Ingredients:
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed cool Whipped Topping, divided
6 squares Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1/2 cup milk
1/4 cup Almonds, toasted

Directions:
1. BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

2. MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

3. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

4. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Chocolate Fudge Layer Cake Recipe

2008-12-24T03:23:00.000-08:00

Ingredients:
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs 1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Almonds

Directions:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

2. BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

3. PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Embutido Recipe

2008-12-22T03:18:00.000-08:00

An easy version of the popular local meatloaf usually served during special occasions either cooked as is or stuffed into chicken, pork, or beef.

Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients:
1 k ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g ginisa mix or any seasoning mix
1 tsp salt
1 loaf bread soaked in
1 cup Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Directions:
1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with ginisa mix or any seasoning mix and salt. Add soaked bread and eggs. Continue mixing until fully incorporated and mixture can be formed into a log.
3. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log. Roll foil while securing sides properly.
4. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

Baked Bibingka Supreme Recipe

2008-12-22T03:08:00.000-08:00

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Directions:
1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
6. Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Bacalao a la Vizcayna Recipe

2008-12-22T03:00:00.000-08:00

Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself.

Preparation Time: 30 minutes plus 1 hour to soak dried fish
Cooking Time: 25 minutes
Servings: 6-8

Ingredients:
½ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
½ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
½ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
Ginisa mix
salt to taste
2 medium potatoes, pared, cubed, and fried
Directions:
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with ginisa mix and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.

Hot and Sour Prawn Soup Recipe

2008-12-22T02:30:00.000-08:00

Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients
1 11g Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.

BUKO PANDAN RECIPE

2008-12-21T02:47:00.000-08:00

Ingredients:
2 tbsp unflavored gelatin
4 cups buco water
¼ cup sugar
3 pieces pandan leaves
green food coloring
2 250ml All Purpose Cream, Coconut Flavor
½ cup condensed milk
2 cups grated buco meat, drained
toasted pinipig, optional

Directions:
1. Add gelatin to about ½ cup of buco water and stir. Set aside.

2. In a saucepan, boil remaining buco water with the pandan leaves and sugar. Cook until sugar is completely dissolved. Add gelatin mixture and bring back to boil until gelatin is completely dissolved. Discard pandan leaves. Add green food coloring until desired color is achieved. Transfer in a mold and let cool. Cut into cubes.

3. Combine All Purpose Cream, Coconut Flavor and condensed milk. Toss in buco meat and prepared pandan gulaman. Mix until fully combined.

4. Chill and top with toasted pinipig before serving if desired.

LA PAZ BATCHOY RECIPE

2008-12-21T02:41:00.000-08:00

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
2 tbsp cooking oil
1 head garlic, minced
1 pc onion, minced
200 g pork kasim, boiled and cut into strips, stock reserved
4 cups reserved pork stock
2 cups water
300 g fresh miki or egg noodles
150 g pork liver, cut into strips
spring onions, chopped
chicharon, pounded (optional)
salt and pepper

Directions:
1. Heat oil and sauté garlic until brown. Set aside, leaving only about 2 cloves on the pan. Add onion and pork, cook for 2 minutes.

2. Pour in pork stock and water. Bring to a boil. Add egg noodles and liver. Simmer for another 2 minutes. Seasoned with salt and pepper.Serve topped with spring onions, fried garlic and chicharon if desired

DEBONING CHICKEN OR TURKEY BREAST

2008-12-19T20:35:00.000-08:00

Place a whole chicken or turkey breast skin-side down on a plastic cutting board with the pointed end facing away from you.

Using a sharp, thin boning knife, slice through the white cartilage in the center of the breast, just above the keel bone.

Pick up the breast and bend it backwards, pushing toward you with your fingertips to pop out the keel bone (the keel bone is the dark heavy bone in the center of the breast.)
Work with your fingers, and the knife along the sides of the keel bone to free it and pull out the entire bone, including the cartilage (white soft portion) at the pointed end of the breast.

There are two long bones (one on each side) which extend backwards toward the point of the breast. Slip the knife point under one of these bones, loosening it.

Grasp the bone and lift it away from the breast, removing the rib cage while you slice closely along the back of it with your knife until it is free; repeat for the other side.
The wishbone remains - just pull it out.
The breast may be left whole to be stuffed, or sliced down the middle to make two halves. The skin may be removed or left on. The poultry may be cut into cubes for a chicken or turkey pot pie or thinly sliced for breaded cutlets or a stir-fry.
For cutlets, place thinly sliced breast portions between sheets of wax paper, parchment or plastic wrap and pound with a heavy weight or meat pounder. Bread the cutlets by dipping in an egg wash and bread or cracker crumbs or roll the cutlets around stuffing. Sauté in a small amount of olive oil. For added flavor, add some freshly chopped garlic and parsley to the beaten egg.

LASAGNA RECIPE

2008-12-16T03:55:00.000-08:00

Ingredients:
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper

Sauce:
2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine

Directions:
1. In a skillet, saute onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.

2. Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

3. Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.

4. Pour tomato sauce over the roll-ups.

5. Bake in a preheated 350°F oven for 20 minutes.

Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.

Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.

EASY CHICKEN ENCHILADAS RECIPE

2008-12-16T03:51:00.000-08:00

Ingredients:
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Directions:
1. Season chicken breasts to taste and grill or you can just boil them until no longer pink.

2. Cut cream cheese brick into cubes.

3. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.

4. Warm tortillas in microwave until softened.

5. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

6. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

BUTTERFINGER CANDY COOKIES RECIPE

2008-12-16T03:47:00.000-08:00

Ingredients:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter
3/4 c. sugar
1 egg
1 c. butterfinger bars, chopped
1/2 tsp. vanilla

Directions:
1. Preheat oven to 350F degrees.

2. Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour.

3. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown.

4. Cool on wire cooling racks.

CHICKEN SALAD RECIPE

2008-12-16T03:44:00.000-08:00

Ingredients:
4 chicken breasts
1 c. chopped celery
1 c. chopped green pepper
1/4 c. chopped onion
6 slices cucumber
1 (15 1/2 oz.) can drained pineapple chunks
1/2 c. salad dressing
1 tsp. lemon juice
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry
1 sm. pkg. slivered almonds
1 sm. pkg. pecans

Direction:
Cover chicken with salted water and cook until fork tender. Remove skin when cool and cut into bite size pieces. In large bowl, mix celery, green pepper, onion, cucumber, pineapple chunks, and chicken. Combine salad dressing, lemon juice, dill weed, salt, pepper, curry, and pineapple juice. Add dressing to chicken mixture and stir lightly. Chill. Serve on lettuce. Top with roasted nuts.

CHILI CON CARNE RECIPE

2008-12-16T03:34:00.000-08:00

Ingredients:
4 c. kidney beans
2 lbs. ground beef or turkey
2 c. onion, sliced
3 garlic cloves, minced
1/4 c. oil
2 1/2 c. canned tomatoes, peeled in puree
4 tbsp. chili powder
1/2 tsp. crushed red pepper
3/4 tsp. oregano
1 (7 oz.) beer
Green pepper
1 bay leaf
1 tsp. salt

Direction:
Saute' in onion & garlic in oil for 10 minutes. Add beef, brown; add all other. Cover and simmer for 30 to 60 minutes.

RUSSIAN BORSCHT RECIPE

2008-12-16T03:31:00.001-08:00

Ingredients:
2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

Directions:
1. In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.

2. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

3. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

4. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

ITALIAN SPAGHETTI WITH MEAT SAUCE RECIPE

2008-12-16T03:25:00.000-08:00

Ingredients:
2 lb. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 clove garlic, crushed
1 bay leaf, crumbled
16 oz. Italian style spaghetti
Grated Parmesan cheese

Direction:
Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti.

CRABMEAT ROLL SUSHI RECIPE

2008-12-16T03:16:00.000-08:00

Ingredients:
3 American c. white med.-grain rice

VINEGAR SAUCE:
1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt

Heat to dissolve sugar; don't boil; let cool.

FILLING:
Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips

Directions:
1. Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.

2. When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.

3. Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve.

Pasta Bolognese Recipe

2008-12-15T23:47:00.000-08:00

Ingredients:
2 tablespoon(s) butter
1/4 pound(s) sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound(s) ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup(s) canned low-sodium beef or chicken broth or homemade stock
1/2 cup(s) dry white wine
2 tablespoon(s) tomato paste
1/2 teaspoon(s) dried oregano
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) heavy cream
3/4 pound(s) spaghetti
2 tablespoon(s) chopped fresh parsley

Directions:
1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

2008-12-15T01:32:00.000-08:00

Ingredients:
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Directions:
1. Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

2. Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

3. In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

4. Pour batter into the pan being careful not to disturb the pineapples and cherries.

5. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

6. Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

CHOCOLATE CARAMEL APPLES RECIPE

2008-12-15T01:28:00.000-08:00

Ingredients:
1 (12 oz) chocolate chips
6 medium sized apples
1 (14oz) packet of caramel
6 wooden skewers or Popsicle sticks

Directions:
1. Boil water on medium heat in a large pan and put another smaller pan on top of the larger pan (or you can use a double boiler). Put the caramel in the smaller pan.

2. Wash apples and push one skewer inside each apple. When the caramel has melted, dip each apple into the caramel.

3. Make sure you cover the whole apple. Do not let the apples sit for long. cover the apples with the chocolate chips. Place on wax paper and cool for an hour.

FRENCH BREAD APPETIZER

2008-12-15T01:18:00.000-08:00

Ingredients:
1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Direction:
Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Potato Salad Recipe

2008-12-15T01:14:00.000-08:00

Ingredients:
6-8 red potatoes
3/4 cup mayonnaise
1/2 cup (or less, as desired) mustard
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled
1/3 cup tequila or red wine vinegar
2 tbsp Worcestershire sauce
s few dashes each red pepper and paprika
salt and black pepper, to taste

Directions:
1. Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

2. Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

3. Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.

OREO ICE CREAM CAKE RECIPE

2008-12-13T05:09:00.000-08:00

Ingredients:
42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

Directions:
Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

Marble Cake Recipe

2008-12-13T05:05:00.000-08:00

Ingredients:
1 box black raspberry Jello
3/4 c. hot water
1/2 c. cold water
1 box marble cake mix

ICING:

1 envelope Dream Whip
1 box vanilla instant pudding
1/2 c. milk
1 tsp. vanilla

Directions:
1. Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.

2. Beat icing ingredients together until thick. Put over cake, refrigerate.

CHOCOLATE CHIFFON CAKE RECIPE

2008-12-13T04:57:00.000-08:00

Ingredients:
1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa, sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Directions:
1. Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.

2. Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes.

3. In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

4. Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.

BANANA CHIFFON CAKE

2008-12-13T04:52:00.000-08:00

Ingredients:
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas (2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:
1 pt. whipping cream
1 box instant pudding, any flavor

Directions:
1. Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas.

2. Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes.

Frosting: Mix together whipping cream and instant pudding.

Paella Recipe

2008-12-13T04:46:00.000-08:00

Ingredients:
1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

Directions:
1. In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.

2. Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

3. In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

4. Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

5. Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

6. Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

7. Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

8. When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

CREAM OF BROCCOLI SOUP RECIPE

2008-12-13T04:41:00.000-08:00

Ingredients:
1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

Directions:
In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

Kimchi

2008-12-13T04:38:00.000-08:00

Ingredients:
2 lb. won bok (Chinese cabbage)
1/4 c. rock salt
4 c. water

SEASONING:

2 tsp. red pepper, minced
3/4 tsp. garlic, minced
1/2 tsp. ginger root, minced
1/2 tsp. paprika
1 tbsp. sugar

Directions:
1. Wash cabbage and cut into 1 1/2-inch lengths. Dissolve rock salt in water. Soak cabbage in water 3 or 4 hours. Rinse and drain.

2. Combine red pepper, garlic, ginger, paprika, and sugar and add to cabbage, mixing thoroughly. Pack into 1-quart jar. Cover loosely and let stand at room temperature 2 days. Chill in refrigerator before serving. Makes 1 quart.

Simple Vanilla Pudding Recipe

2008-12-13T04:35:00.000-08:00

Ingredients:
1 pkg. instant vanilla pudding
2 bananas (sliced)
1 (8 oz.) carton whipped topping
20 or more vanilla wafers

Directions:
1. Prepare pudding according to package instructions. Place a layer of vanilla wafers in a casserole dish, then add half of the pudding. Next layer the bananas and top with rest of the pudding. Cover with the whipped topping.

Mashed Sweet Potato Recipe

2008-12-13T04:29:00.000-08:00

Ingredients:
1/4 c. butter
1/2 c. milk
1 tsp. cinnamon
1/2 tsp. salt
6 med. size sweet potatoes, cooked and mashed or 1 (1 lb. 13 oz.) can sweet
potatoes, mashed

Directions:

1. Beat until smooth, light, and fluffy. Spoon into greased 1 1/2 quart casserole. Cover with marshmallows. Bake at 350 degrees for 20 to 30 minutes or until heated through and marshmallows are lightly browned. Serves 6-8.

SPECIAL ROAST CHICKEN AND DRESSING RECIPE

2008-12-13T04:22:00.000-08:00

Ingredients:
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Directions:

1. Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.

2. Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

3. Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

4. Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

1. Boil and mash potatoes. Add bread crumbs.

2. Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

3. Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

4. Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

Stuffed Turkey Breast Recipe

2008-12-12T01:38:00.000-08:00

Ingredients:
1 lb. mushrooms
1/4 cup olive oil, plus some for brushing over turkey
2 oz. prosciutto, finely minced
3/4 cup onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
butcher's twine

Directions:
1. Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add prosciutto and sauté for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.

2. Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.

3. Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.

4. Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.

5. Roast in a preheated 500°F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325°F and roast an additional 60-90 minutes, or until temperature reads 165-170°F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.

Macaroni and Chicken Salad Recipe

2008-12-12T01:31:00.000-08:00

Ingredients:
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar

Directions:
1. Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.

2. Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

3. Mix; add to salad mixture. Chill and enjoy

Beef and Rice Casserole Recipe

2008-12-12T01:23:00.000-08:00

Ingredients:
1/2 c. bread crumbs
1/2 of 8 oz. can tomato sauce
1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 1/2 tsp. salt
1 1/2 tsp. pepper

Directions:
1. Mix ingredients well. Pat meat mixture into a greased casserole dish making a shell. 1 1/2 (8 oz.) cans tomato sauce 1 c. grated Cheddar cheese 1/2 tsp. salt

2. Combine rice, sauce, salt and 1/4 cup cheese. Put mixture into meat shell. Cover with aluminum foil. Bake 25 minutes at 350 degrees. Uncover and sprinkle remaining 3/4 cup cheese on top. Bake uncovered 10-15 minutes.

Banana Pie Recipe

2008-12-12T01:18:00.000-08:00

Ingredients:
2/3 cup milk
1/3 cup flour
1/8 teaspoon salt
2/3 cup sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla or banana extract
2 bananas, sliced

Directions:
Combine milk and dry ingredients together. And scalded milk, stirring constantly. Cook in a double boiler until smooth and thick. Beat egg yolks slightly, adding a small amount of hot mixture. Cook 3 minutes longer. Add butter and vanilla, then allow to cool. Slice bananas into a baked pie crust. Cover with cream filling and serve with whipped cream.

Christmas Fruitcake Cookies Recipe

2008-12-12T01:10:00.000-08:00

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
3 cups flour, divided
1/2 lb candied cherries, finely chopped
1/2 lb candied pineapples, finely chopped
1/2 lb golden raisins
1 quart shelled pecans, finely chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons dark rum
1 teaspoon baking soda dissolved in hot water

Directions:
1. In the bowl of an electric mixer, cream together butter and sugar; beat in egg yolks.

2. Sprinkle the rum over the fruits. Chopping the fruits and nuts is made easier with a food processor, or simply mound them together and sprinkle with a little of the flour to make chopping easier.

3. Stir the remaining flour together with the spices and salt to mix evenly. Then add remaining ingredients (except for the egg whites).

4. Beat the egg whites until stiff and fold into the batter. Drop by small teaspoonfuls onto a cookie sheet brushed with Crisco or vegetable oil.

5. Bake at 350°F for 10-15 minutes.

6. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.

Cheese Cake (No Bake) Recipe

2008-12-12T01:01:00.000-08:00

Ingredients:
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture

Directions:
1. Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.

2. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.

3. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.

4. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.

5. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.

Chicken Supreme Recipe

2008-12-12T00:47:00.000-08:00

Ingredients:
8 lg. chicken breasts
8 slices Swiss cheese
8 slices boiled ham
3 eggs
1 stick butter
1 stick butter
3 c. seasoned bread crumbs, rolled fine

Directions:
1. Debone breasts. Prepare by wrapping cheese - then ham, around each breast. Secure with wooden toothpicks. Beat eggs; dip each supreme in egg and roll in bread crumbs.

2. In shallow baking dish, melt 1 stick butter; add supremes. Place on low rack in 350 degree oven an bake for 35 minutes, turning only once during baking time. Baste often, adding more butter if necessary.

3.

Tiramisu Recipe

2008-12-12T00:38:00.000-08:00

Ingredients:
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk

Directions:
1. In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.

2. Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.

3. Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.

4. Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.

The Ladies Delight Recipe

2008-12-11T06:52:00.000-08:00

Preparation Time: 15 minutes
Cooking Time: 3-4 minutes

Ingredients:
24 slices of fresh toast bread
2 can 170g all purpose cream
1 tbsp rosewater
3 tsp flour dissolved in 2 tbsp water
2 cups readymade syrup
1/4 cup or 40g ground pistachio for garnishing

Directions:
1. Remove the crust of the toast slices, then flatten each slice using rolling pin.
2. Combine all purpose cream and rosewater in a bowl, stuff each slice with 1/2 tbsp of cream.
3. Roll to enclose finger shape and secure the edge with the dissolved flour. Press the sides so the cream does not come out when deep frying.
4. Deep fry the ladies delight in 180 degreeC hot oil for 3-4 minutes or until golden brown.
5. Remove from oil and place them on a rack to remove the excess oil. Then dip each piece quickly in the ready syrup.
6. Sprinkle with ground pistachio and serve at room temperature.

Tip: Drain the oil will before dipping in the syrup to get maximum crispiness and taste.

Egg Benedict Recipe

2008-12-11T06:27:00.000-08:00

The sauce:
2 Egg yolks
2 lemon juice, splash
vinegar, big splash
butter, knob
salt and pepper
2 english muffin
2 turkey ham
2 slices rocket

Directions:
1. Place egg yolks, vinegar, lemon juice and butter in a pan. Heat,season and whisk.
2. Poach the eggs, (Smug tip: If you're using a normal pan, spin the water as you put in the egg to help it bind).
3. Toast the muffin
4. Place the ham and rocket on the muffin, add the poached egg and pour on a little Hollandaise sauce.

Beef Pasta Special Recipe

2008-12-11T02:29:00.000-08:00

Ingredients:
1/2 kilo spaghetti pasta
2 cloves garlic crushed
150 g onions, sliced
600 g ground beef
1 pouch spaghetti sauce (750g)
1-1/2 cup grated cheese
condensed milk

Directions:
1. Saute garlic, onions and beef in oil. Cook until light brown.
2. Pour in 2 1/4 cups of water, simmer for 10 minutes.
3. Add salt, pepper and sugar to taste. Simmer for 10 minutes, add spaghetti sauce and condensed milk and simmer for another 5 minutes.
4. Pour over ir mix with cooked spaghetti sauce, top with grated cheese just before serving.

Strawberry Cream Cake Recipe

2008-12-11T02:12:00.000-08:00

Preparation Time: 30 minutes
cooking Time: 35-40 minutes

Ingredients:
For Cake Dough:
4 eggs
3/4 cup or 150g caster sugar
1 teaspoon vanilla essence
1 cup or 140g self rising flour
1/4 cup or 50g melted butter

For the cream filling:
1 can 397g sweetened condensed milk
1 tbsp lemon juice
2 can 170g all purpose cream
250g fresh strawberries, cut into thin slices
1/2 cup strawberry jam

Directions:
1. Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essense.
2. Sift te flour over the egg mixture in three batches, use a metal spoon to gently fold the mixture together.
3. Fold in the melted butter, pour the mixture into a 22cm greased and floured round in.
4. Bake in a 175 degreeC preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.
5. Add condensed milk to a medium saucepan, cook over low heat for 8-10 minutes stirring constinuously until it becomes thick.
6. Remove from heat and carefully stir in the lemon juice and all purpose cream. Leave aside to cool, slice the cake into three layers with the cream filling and strawberry slices. Cover the top with the strawberry jam and serve.

Pistachio Chocolate Slices Recipe

2008-12-11T01:56:00.000-08:00

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

2 cups or 200g plain biscuits crumbled
3/4 cups or 150g butter melted

For topping:
1 can 395 g sweetend condensed milk
1/4 cup or 50g butter
1/4 cup or 50g brown sugar
200g cooking chocolate, chopped
1/2 cup or 75g peeled pistachios, chopped

Directions:
1. Combine biscuits and butter then press the dough into a 20 cm x 28 cm rectangular cake tin and bake in a 190 degreeC preheated oven for 10 minutes.
2. Remove from oven, place condensed milk, butter, and sugar in a non stick saucepan.
3. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden colour and thick.
4. Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.
5. Melt the chocolate in a bowl over simmering water then stir in the pistachios.
6. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge. Cut into diamond shape to serve.

Tip: While cooking condensed milk, make sure to stir it constantly to avoid giving it a burnt taste.

Cold Cheese Cake Recipe

2008-12-11T01:36:00.000-08:00

Preparation time: 10 minutes

Ingredients:
2 1/2 cups or 250g biscuits, crumbles
1/2 cup or 100g butter melted
1 cup or 200g cream cheese
1 can 395 g sweetened condensed milk
1 can 170g all purpose cream
1 teaspoon vanilla powder
1 tbsp lemon juice
1 tbsp 10 g gelatin powder dissolved in 1/2 cup or 60 ml hot water

Directions:
1. Combine biscuits and butter, press mixture into a loose cake tin.
2. Place in fridge for 10 minutes.
3. Using food processor, beat cream cheese, condensed milk and all purpose cream, vanilla powder and lemon juice until smooth.
4. Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until completely set.

Tip: Spread some strawberry jam over the cheese cake and serve.

Leche Plan (Pula ng Itlog) Recipe

2008-12-11T01:13:00.000-08:00

Mga Kailangan:
10 pula ng itlog ng manok
1 latang (malaki) gatas na ebaporada
1 latang (malaki) gatas na kondensada
1.5 tasang puting asukal
1 kutsarang ginayat na balat ng dayap o kutsaritang vani
Pag gawa ng Arnibal:
1 tasang puti na asukal
1/4 tasang tubig

Pakuluin ang tubig na kasama ang asukal sa isang kaserola at pabayaang kumulo hanggang sa pumula. Huwag haluin, kapag mapula na at malapot ibuhos ng tigkakaunti sa mga liyanerang paglulutuan ng leche plan.

Paraan sa Pag luto:
1. Lusawin ang asukal sa gatas na malabnaw o ebaporada.
2. Ilahok sa pula ng itlog at gatas na kondensada.
3. Huwag babahitin, halo lamang ang gawin.
4. Salain sa supot ng asukal ihalo ang balat ng dayap na ginadgad o vanilla.
5. Isalin sa liyanerang may arnibal, pagkatapos, pasingawan sa lutoan ng puto o malaking kawali o kalderong may kumukulong tubig.

Shrimp and Fish Fiesta Recipe

2008-12-09T14:18:00.000-08:00

Ingredients:

200 gms medium shrimps, shelled but keep the tail intact
1 pouch tomato sauce (200 gms)
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/4 tsp sugar
1/8 tsp pepper
200 gms fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
1 pc medium carrot, sliced
2 tbsp butter
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 gms Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

Directions:

1. MARINATE shrimps in Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside.

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Tropical Blast Recipe

2008-12-09T14:03:00.000-08:00

Ingredients:

1 can (439 g) Fiesta Fruit Cocktail, drained (reserve syrup)
20 pcs sweet biscuit

Cream Filling:

1 tbsp all-purpose flour
1/4 cup evaporated milk
1/4 cup sugar
2 tbsp butter or margarine
1 pc egg, lightly beaten
1 cup fruit cocktail syrup
1/2 cup all-purpose cream, chilled

Directions:

1. Cream Filling: Dissolve flour in milk until smooth. Combine with sugar, margarine, eggs and fiesta fruit cocktail syrup. Cook over low heat with continuous stirring for 25 minutes (or until mixture coats the spoon). Cool slightly then add all-purpose cream. Blend well.

2. Crush 9 pieces biscuits in mortar and pestle or food processor to make 2/3 cup crumbs. Layer remaining biscuits in 8” x 8” pan. Top with Fiesta Fruit Cocktail. Pour cream filling. Sprinkle crumbs on top. Cover and chill overnight.

Sweet Pork Recipe

2008-12-09T13:48:00.000-08:00

Ingredients:

1 kilo pork kasim or pigue, sliced into thin flat strips
500 ml clear soft drink
4 cloves garlic, minced
1 medium onion, chopped
1 pouch tomato sauce (200gms)
150 gms green bell peppers, cut into strips
2 tbsp chopped celery

Directions:

1. Marinate pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left.

2. Using the same pan, sauté garlic and onion. Add Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes.

3. Add bell peppers and celery. Simmer once.

Crab Omelette Recipe

2008-12-09T13:28:00.000-08:00

Ingredients:

4 cloves garlic crushed
1 pc medium onion, chopped
2 pc medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 medium crab, cooked and flaked
1 pouch tomato sauce (115 gms)
1/4 kilo cabbage, shredded
8 pcs eggs

Directions:

1. SAUTÉ garlic, onion, potatoes, carrots and bell peppers. Add crab meat,Tomato Sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.

2. BEAT eggs, one at a time. Add about 1/4 cup of sautéed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with Tomato Ketchup.

Spring Salad Recipe

2008-12-08T21:14:00.000-08:00

Ingredients:

1 cup ripe mango, diced
30 pcs fried wanton wrapper
150 gms mixed lettuce
1 cup soy chicken or white chicken
1/2 cup red apple, diced
1/2 cup mandarin orange, peeled
1 cup asparagus, blanched
1 cup baby corn
2 tbsp leeks, julienned
1/4 cup carrots, julienned
1/2 cup sweet chile sauce
3 tbsp orange juice
1 tbsp lemon juice
1/2 cup pomelo, peeled
1/4 cup canola oil
1 1/2 tsps salt
1/2 tsp white pepper
1 tsp mustard
2 tsps shallots, chopped
dressing salad
5 pcs strawberry, sliced

Directions:

1. Whisk sweet chili sauce, orange juice, lemon juice, canola oil, salt, pepper, mustard and shallots by hand or mix in a blender
2. Toss the mixed lettuce in a little dressing. Layer the lettuce, diced mango, fried wanton wrapper, soy or white chicken, diced apple, mandarin orange. pomelo, asparagus, baby corn, leeks and carrots on a platter.
3. Drizzle the dressing over the salad and serve.

Emperor's Beef Recipe

2008-12-08T20:59:00.000-08:00

Ingredients:

250 gms ribeye, top round or sirloin beef thinly sliced
1/4 cup lemon-lime soda
1/2 tsp ginger, minced
3 tbsps rice wine
2 tbsps soy sauce
1 tbsp tabasco sauce
4 tbsp sweet chili sauce
2 tbsps water
1/2 cup sesame seeds
2 pcs egg whites
flour
1 cup olive oil
1 pc cucumber, seeded, peeled and diced

Directions:

1. Marinate beef in soda, ginger, rice wine, soy sauce, tabasco sauce, 1 tbsp of sweet chili sauce, and water for an hour.
2. Add egg whites and sesame seeds to the beef and mix thoroughly. Pat in flour.
3. Stir fry in olive oil over medium heat.
4. In another pan, heat the remaining sweet chili sauce. Drain the beef and toss with the heated sauce.
5. Fry diced cucumber in the same oil for about 30 seconds, drain and serve with the beef.

Holiday Ribs Recipe

2008-12-08T20:36:00.000-08:00

Ingredients:

1 kilo baby back ribs, sliced into threes
1/2 cup sweet chili sauce
1 cup mango or pineapple jam
1/2 cup clear soda
2 lemon (zest)
4 tsps lime juice
1 tsp tabasco sauce
1 tsp cinnamon
1/4 tsp cloves
1/2 tbsp cornstarch
1 tbsp water
1/2 tsp cracked black pepper
salt

Directions:

1. With the exception of the ribs, cornstarch and water, divide all ingredients by two. Mix one half of the ingredients and marinate the ribs in this mixture overnight.
2. Combine the other half of the ingredients separately and set aside for use as a basting sauce.
3. Cook ribs in a turbo broiler for 45 minutes at 350 degree F, until pork tender.
4. Heat the ingredients previously set aside. Combine cornstarch and water to make a slurry then add to this basting mixture. Simmer until thick.
5. Toss ribs in the sauce, season to taste and serve.

Baked Sesame Spare-Ribs Recipe

2008-12-04T03:16:00.000-08:00

Ingredients:

500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
2.8 grams AJI-SHIO GARLIC SEASONING MIX
2.8 grams AJI-SHIO PEPPER SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning

Gravy:

2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/2 pack 2.8 grams AJI-SHIO Pepper Plus

Directions:

1. Combine soy sauce, calamansi juice, brown sugar, coriander leaves, coriander seeds, spring onions, sesame oil and sesame seeds. Sprinkle AJI-SHIO GARLIC

2. SEASONING MIX, AJI-SHIO PEPPER SEASONING MIX and AJI-NO-MOTO UMAMI SUPER SEASONING. Blend well.

3. Rub mixture to pork spareribs and marinate overnight.

4. Transfer in a grill rack and bake for 20 minutes at 350 degrees F.

5. Brush with marinade mixture from time to time.

6. Cut in serving portions, put in a serving plate and pour over gravy.
Prepare gravy, melt butter and add flour. Mix well. Add broth and drippings, stirring constantly. Sprinkle AJI-SHIO PEPPER SEASONING MIX and mix well.

Beef Puchero Recipe

2008-12-04T03:10:00.000-08:00

Ingredients:

For Pochero:

1 Kg whole beef sirloin
6 pcs chorizo de Bilbao
1 pc onion, chopped
3 cloves garlic, chopped
1/2 head cabbage, shredded
5 pcs large potatoes, washed, peeled, boiled and mashed
3 cups beef stock
6 pcs saba bananas
150 grams canned garbanzos
150 grams green beans
3 cups tomato sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

For smoky eggplant relish:

6 pcs eggplants
2 heads garlic, chopped
2 tbsp vinegar
salt
pepper
mashed potatoes

Directions:
1. Tie beef with a kitchen string and sear on all sides. Set aside.
Sauté onion, garlic and chorizo. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING

2. MIX. Add in beef, stock and tomato sauce. Simmer for about 20 minutes.

3. Add in cabbage, garbanzos, green beans and saba. Continue to simmer for another 10 minutes.

4. Serve with mashed potatoes and smoky eggplant relish.

For smoky eggplant relish:

1. Grill eggplant over flame. Remove skin. Chop.
2. Combine garlic and eggplant. Add in vinegar, salt and pepper.

Beef Kebab Recipe

2008-12-04T03:07:00.000-08:00

Ingredients:

1/2 kilo beef sirloin, cubed
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO UMAMI SUPER SEASONING
1/2 cup cubed red and green bell pepper
1/2 cup shallots, peeled
1/2 cup cubed turnips

Directions:

1. Marinate beef cubes in AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO UMAMI SUPER SEASONING overnight.

2. Arrange beef and vegetables alternately in bamboo sticks. Charbroil or pan grill beef to desired doneness.

Baked Lapu-Lapu Fillet with Sundried Tomatoes

2008-12-04T03:02:00.000-08:00

Ingredients:

For Lapu-Lapu:1
½ kilos lapu lapu fillet, skinless and boneless
salt
pepper
olive oil

For toppings:
2 cups sundried tomatoes, chopped
3 tbsp garlic, minced
olive oil
butter
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
fresh cilantro and/or chili flakes for garnish

Directions:
1. Season fish with salt and pepper. Brush with oil. Place fish in a baking pan and bake for 10 mins.

2. For toppings: stir-fry garlic and sundried tomatoes for 3 mins in olive oil.

3. Season with AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Add on top of the fish.

4. Garnish with cilantro and/or chili flakes. Serve.

Baked Lobsters Recipe

2008-12-04T02:58:00.000-08:00

Ingredients:

2 FRESH lobsters, 1 1/2 pounds each
1 cup unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
7g AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
tabasco to taste
1 lemon
1/2 cup cream
1/2 cup quickmelt cheese

Directions:

1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water.
take out the meat and roughly chop then mix with the shrimps.

2. Saute the onion, and bell peppers in some of the butter until soft but not browned. add the shrimp and lobster meat and cook for 1 minute season with AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Remove from heat and let cool slightly then add in the cream and quickmelt cheese. then add the chopped parsley.

3. Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the mixture.

4. Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.

5. Serve with lemon wedges and tabasco hot sauce.

Adobong Alimango (Stewed Mud Crabs) Recipe

2008-12-04T02:54:00.000-08:00

Ingredients:

4 pcs large crabs
¼ cup oil
1 head garlic, peeled and crushed
1½ cups water
1/3 cup calamansi juice
A dash of AJI-NO-MOTO UMAMI SUPER SEASONING
salt
pepper

Directions:

1. Cut the crabs in half. Remove crab fat and set aside.
2. Heat oil in a wok and sauté garlic for about 1 minute. Add the crabs and stir until almost reddish in color.
3. Season with AJI-NO-MOTO UMAMI SUPER SEASONING.
4. Blend crab fat with water and calamansi juice until smooth. Pour on crabs in wok. 5. Season with salt and pepper.
6. Simmer over medium heat until crabs are fully cooked for about 10 mins.

Cheezy Scallops Recipe

2008-12-04T02:49:00.000-08:00

Ingredients:

1/4 kilo scallops
Dash of AJI-SHIO PEPPER SEASONING MIX AND AJI-SHIO GARLIC SEASONING MIX
250g cheese(any kind)

Bechamel sauce:

250ml milk
22g butter
22 grams flour
pinch of grated nutmeg
dash of AJI-SHIO PEPPER SEASONING MIX

Directions:

1. Mix scallops with AJI-SHIO PEPPER SEASONING MIX and AJI-SHIO GARLIC SEASONING MIX with a little bit of oil and bake in the oven for about 3 to 5 minutes.
2. Mix butter with flour in hot pan, cook until it is foaming
3. Add milk and whisk constantly until it is thick, season to taste with nutmeg and
4. AJI-SHIO PEPPER SEASONING MIX.
5. Pour the sauce on the scallops and grate some cheese over on the top.
6. Serve hot.

Bola-Bolang Hipon

2008-12-04T02:45:00.000-08:00

INGREDIENTS:

1/2 kilo shrimp, shelled and finely chopped
1/4 kilo pork fat, finely chopped
6 tablespoons flour
1 pack 6 grams AJI-SHIO GARLIC SEASONING MIX
1 pack 6 grams AJI-SHIO PEPPER SEASONING MIX
1/4 teaspoon AJI-NO-MOTO UMAMI SUPER SEASONING
2 beaten eggs
1/4 cup diced cheese
1/2 cup bihon, cut into 1/4 inch lengths

DIRECTIONS:

1. Combine shrimps, pork fat, flour, eggs, AJI-SHIO GARLIC SEASONING MIX, AJI-SHIO PEPPER SEASONING MIX and AJI-NO-MOTO UMAMI SUPER SEASONING.
2. Coat cheese with shrimp mixture and shape into balls.
3. Put noodles in a dry plate and roll each shrimp balls until completely coated.
4. Deep fry in hot oil for 3-5 minutes until golden brown.
5. Drain on paper towels.