BBQ Hotdog

BBQ Hotdog

Ingredients:

Hotdog slices
1/4 cup Soy sauce
1/4 cup Vinegar
1/4 cup Banana Catsup
1/4 cup Sugar
Crushed Garlic
Cooking Oil

Procedure:

1.  Combine for sauce all ingredients except hotdog and cooking oil.
2.  Fry hotdog, pour sauce, cook until thickens.

Chicken Teriyaki and Pineapple Sandwiches

Chicken Teriyaki and Pineapple Sandwiches

Ingredients:

1 lb boneless, skinless Chicken Breast
1/2 cup + 2 TBSP Teriyaki Marinade with Honey Pineapple
1 8-0z can sliced pineapple, drained
4 Hamburger Buns

Procedure:

1.  Place chicken breast in a shallow dish, pour 1/2 cup of marinade,
     cover and refrigerate 30 minutes.
2.  Preheat broiler on high heat.
3.  Line broiler pan with foil, spray with cooking spray.
4.  Arrange chicken on pan, broil 12 minutes per side, until cooked through,
     Turning once.
5.  Remove chicken from oven, wrap in foil and keep warm.
6.  Arrange pineapple slices brush with remaining marinade, broil 2 minutes
     until heated through.
7.  Place chicken on bottom half of bun, top with pineapple slice and top
     with half of bun.

New England Clam Chowder

New England Clam Chowder

Ingredients:

6 cups Chicken Broth
2 6-oz cans minced Clams, drained
2 cups Pearl Potatoes
1 pint  Heavy Whipping Cream
1/4 cup Bacon Crumbles
Pepper to taste

Procedure:

1.  Combine broth, clams and potatoes in large sauce pan.  Bring to boil
     over high heat.  Reduce heat and simmer until potaotoes are tender.
2.  Gradually add Whipping Cream, cover over low heat, stirring constantly
     until soup thickens and is heated through (DO NOT BOIL).
3.  Add bacon Crumbles and season with salt and pepper.

Chicken and Vegetable Bake

Chicken and Vegetable Bake

Ingredients:

1 16-oz Frozen Broccoli, Cauliflower and Carrots, thawed and drained
3 6-oz Honey Roasted Chicken Breast, cubed
1 10 3/4-oz can Condensed Cream of Chicken Soup, undiluted
1 cup Sour Cream
3/4 cup Shredded Mozzarella Cheese

Procedure:

1.  Preheat oven to 375 F.
2.  Spray 9x13 inch baking dish with cooking spray.
3.  Place vegetables and chicken in dish, toss gently to mix.
4.  Combine soup and sour cream in a small bowl, mix until creamy.
5.  Pour soup over over vegetables and chicken and toss lightly to coat.
6.  Bake 10 minutes, sprinkle with cheese and bake 10-15 minutes until casserole is
     bubbly hot and cheese is melted.

Parmesan Halibut with Vegetables

Parmesan Halibut with Vegetables

Ingredients:

1 lb Halibut Fillets
1 16-oz frozen Broccoli, Cauliflower, and Carrots
1 tsp Lemon Pepper seasoning
1/2 cup Tomato Sauce
1/2 cup Water
1/4 cup Parmesan Cheese

Procedure:

1.  Preheat oven to 400F.
2.  Line baking sheet with foil and spray with cooking spray.
3.  Arrange fish on baking sheet, top with vegetables and sprinkle with lemon-pepper
     seasoning.
4.  Combine tomato sauce and water in a small cup, mix well.
5.  Pour sauce over over fish and sprinkle parmesan cheese.
6.  Bake 15-20 minutes until fish flakes easily with a fork.

Macaroni and Cheese in a Minute

Macaroni Cheese in a Minute

Ingredients:

1 8-oz Elbow Macaroni
1 1/2 cup Shredded Cheddar Cheese
1/2 cup Mozzarella Cheese
1 cup Milk
1 1/2 tsp prepared Mustard
Dash Pepper

Procedure:

1.  Cook pasta according to package, drain and keep warm.
2.  Spray large sauce pan with cooking spray, add remaining ingredients and cook over low heat.
3.  Stir constantly until cheese is melted and sauce is thickened.
4.  Add cooked macaroni and toss to coat.

Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients:

1 1/2 lbs or ( 10 ounces) frozen Chopped Broccoli

3 TBSP Butter

1/2 small Onion, chopped

3 TBSP Flour

2 cups Chicken Broth

2 cups Half and Half or Milk

1 tsp Salt

1/2 tsp Nutmeg

1 1/2 cup grated Cheddar Cheese

Procedure:

1.  Place broccoli in a large saucepan.  Barely cover with water.  Cook 

     until tender about 8-10 minutes.  Drain and set aside.

2.  Melt butter in a soup pot and saute onion.

3.  Stir in flour and cook, slowly add milk.  stir until thickens.  

4.  Add salt, nutmeg.

5.  Add in broccoli, let it cook.

6.  Add cheese, stirring until melted.

Sweet and Sour Spareribs

Sweet and Sour Spareribs

Ingredients:

4-5 lbs Pork Spareribs
1/2 cup Brown Sugar
1/2 cup Sugar
2 TBSP Cornstarch
1 cup Ketchup
2/3 cup Vinegar
1/2 cup Water

Procedure:

1.  Preheat oven to 350 F.
2.  Place ribs on a rack in a shallow roasting pan.Bake uncovered, for 1 1/2 hours.
3.  While ribs are baking, combine sugars, and cornstarch in a medium saucepan.
4.  Stir in ketchup, vinegar and water.  Bring to a boil.
5.  Stirring constantly until mixture thickens.
6.  Remove ribs from roasting pan.  Discard dripping.
7.  Remove rack and return ribs to pan.  Cover with sauce
8.  Bake 30 minutes more.

Halibut Au Gratin

Halibut Au Gratin

Ingredients:

1 lb Halibut Fillets

1 cup grated Cheddar Cheese

1/4 cup Butter

1/2 cup chopped Onion

2 TBSP Flour

1 tsp Salt

1/2 tsp Pepper

1 cup Milk

2 TBSP Butter

1/2 cup Seasoned Breadcrumbs

Procedure:

1.  Wrap fish in foil and steam for 20 minutes.

2.  Break cooked fish to chunks and place in a baking dish. Sprinkle with grated cheese.

3.  In a saucepan, melt butter.  Saute onions.  Stir in flour, salt, pepper.

4.  Gradually add milk.

5.  Stir continuously until mixture is thick and bubbly.  Pour sauce over fish and cheese.

6.  In a bowl, stir 2 TBSP melted butter into breadcrumbs.  Sprinkle breadcrumbs on top

     of sauce.

Parmesan Orange Roughy

Parmesan Orange Roughy

Ingredients:

3 TBSP Butter
2 TBSP Flour
1 tsp Salt
1/2 tsp Pepper
3/4 cup grated Parmesan Cheese
1 Egg, beaten
4 Orange Roughy Fillets
Lemon wedges

Procedure:

1. Preheat oven to 450 F.
2.  Melt butter in a square baking dish.
3.  Combine flour, salt, pepper and cheese on a plate.  Beat egg in a shallow dish.
4.  Dip fillet in egg, then coat with the flour mixture.
5.  Place fillet in prepared baking dish and bake for 5 minutes.  Turn fish over and
     cook 10-15 minutes longer, until fish flakes easily and turn white.
6.  Serve with lemon wedges.

Fettuccini

Fettuccini

Can be served as a side dish or top with cooked chicken or steamed vegetables.

Ingredients:

1 package (8 ounces) Cream Cheese
3/4 cup grated Parmesan Cheese + more for serving
1/2 cup Butter
1/2 cup Milk
8 ounce Fettuccini, cooked according to package directions.

Procedure:

1.  In a large saucepan, combine cream cheese, 3/4 cup parmesan cheese, butter and milk.
2.  Cook on low heat, stirring until smooth, about 10 minutes.
3.  Place cooked fettuccini in a bowl and add sauce, stirring to evenly distributed sauce
     over pasta.
4.  Sprinkle with additional parmesan cheese,

Seasoned Asparagus

Seasoned Asparagus

Ingredients:

1 bunch Asparagus, cut 1-inch pieces
2 TBSP Butter
Garlic Salt to taste
Pepper to taste

Procedure:

1.  In a medium skillet, saute asparagus in butter.
2.  Sprinkle garlic salt and pepper.
3.  Add a little water, cover.
4.  Cook until asparagus is crisp-tender.

Cheesy Cauliflower

Cheesy Cauliflower

Ingredients:

1 head Cauliflower
1/2 to 3/4 cup Mayonnaise
1/2 cup grated high-quality Parmesan Cheese

Procedure:

1.  Preheat oven to 375F.
2.  Trim cauliflower and separate into large florets.
3.  Wrap with plastic wrap, place in a glass dish and add several tablespoons water.
4.  Microwave 2 to 3 minutes.  Cauliflower should be crisp, but not raw.  Let it cool.
5.  Dip individual florets in mayonnaise, then twirl in parmesan cheese, coating the top.
6.  Place florets in a baking dish, stem down.
7.  Bake for 8-10 minutes, until browned.

Tuna and Egg Sandwich

Tuna and Egg Sandwich

Ingredients:

1 (6 ounce) can Tuna, drained
3 hard boiled Eggs, peeled and chopped
1 cup Celery, chopped
3 TBSP Mayonnaise
Salt and Pepper to taste
Sliced Bread

Procedure:

1.  In a bowl, combine tuna, egg and celery.
2.  Add in mayonnaise and season with salt and pepper.
3.  Place tuna-egg mixture onto 1 slice of bread and cover with another bread.

Korean BBQ

Korean BBQ

Ingredients:

1 1/2 cup Sugar
1 1/2 cup Soy Sauce
1/2 cup Vegetable Cooking Oil
20 pcs Green Onions, minced
20 pcs Garlic, crushed
10 piece sliced Ginger
1/2 cup Sesame Seeds
3 tsp Pepper
Flank or Short Ribs

Procedure:

1.  Combine all marinating ingredients in a ziploc , mix well.
2.  Add in the beef.
3.  Grill

Orange Chicken

Orange Chicken

Ingredients:

2 lbs Boneless Chicken Breast, cubed
1 cup Brown Sugar
2 cups All Purpose Flour
1 raw Egg, beaten
1/4 tsp Salt
1/4 tsp Pepper
Cooking Oil
1 1/2 cup Water
4 TBSP Orange Juice
2 TBSP Cornstarch
1/4 cup Vinegar
2 TBSP Soy Sauce
1 tsp Garlic, minced
1/2 cup Green Onions, finely chopped

Procedure:

1.  In a container, combine flour, salt and pepper, mix well.
2.  Coat chicken with egg and shake in flour mixture.
3.  Deep fry until golden brown, set aside.
4.  In a pan, put water, soy sauce, vinegar and orange juice.  Bring to a boil.
5.  Add garlic and simmer for 5 minutes.
6.  Add brown sugar and simmer for 3 to 5 minutes.
7.  Put in green onions ans cornstarch (Diluted in 2 TBSP of water), mix well.
8.  Mix in the deep fried chicken and cook till sauce nearly evaporates or thicken.

Honey Glazed Salmon

Honey Glazed Salmon

Ingredients:

2 TBSP minced Shallots

3 TBSP Honey

1 TBSP Dijon Mustard

1/2 tsp Salt

1/4 tsp Ground black Pepper

4 (6 ounce) Salmon Fillet (About 1 inch thick)

Cooking Spray

Lemon Wedges

Procedure:

1.  Preheat grill or Broiler.

2.  Combine first 5 ingredients in a small bowl.

3.  Brush honey mixture over skinless side of fish.

4.  Place fish coated side up on the grill or broiler pan coated with 

     cooking spray.

5.  Cook 6 minutes or until desired degree of doneness.  

6.  Garnish with lemon wedges.

Moo Shu Shrimp Roll Ups

Moo Shu Shrimp Roll Ups

Ingredients:

1 TBSP Sesame Oil

1 (16 ounce) package Cabbage-and-Carrot Coleslaw

1/2 lb peeled and deveined cooked Shrimps, chopped

2 TBSP Soy Sauce

1 1/2 TBSP Hoisin Sauce

1/4 tsp Ground Black Pepper

8 (6-inch) Flour Tortillas

Procedure:

1.  Heat oil in a large nonstick skillet over medium heat. Add coleslaw, cook for

     4 minutes or until wilted, stirring occasionally.

2.  Stir in the shrimps and next 3 ingredients (through pepper).  Cook 1 minute

     or until bubbly.

3.  Spoon 1/2 coleslaw mixture down center of each tortilla, roll up.

4.  Serve immediately.

Parmesan-Crusted Pork Chop

Parmesan-Crusted Pork Chop

Ingredients:

Cooking Spray
6 TBSP Panko Breadcrumbs
1/4 cup Finely grated Parmigiano Reggiano Cheese
1 tsp Chopped Fresh Oregano
1/2 tsp Salt
1/2 tsp Black Pepper
4 (4 ounce) Boneless-cut loin Pork Chops
4 Lemon wedges

Procedure:

1.  Preheat oven to 425F.
2.  Place a wire rack coated with cooking spray in a pan lined with foil.
3.  Combine breadcrumbs and next 5 ingredients (through pepper) in a shallow bowl.
4.  Dredge pork in crumb mixture, pressing to adhere.  Place pork on prepared rack.
5.  Bake at 425F for 20 minutes or until done. Serve with lemon wedges.

Curried Chicken Salad

Curried Chicken Salad

Ingredients:

1/4 cup plain Yogurt
1/4 cup Cranberry Chutney
3 TBSP Mayonnaise
1 1/2 tsp Curry Powder
2 1/2 cup Chopped Rotisserie Chicken Breast
1 1/4 cup Finely chopped Celery
1/3 cup minced Red Onion

Procedure:

1.  Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2.  Add chicken and remaining ingredients, toss well.

Spinach, Cheddar and Bacon Omelet

Spinach, Cheddar and Bacon Omelet

1.  In a bowl, beat eggs and season with salt and pepper.

2.  Fry bacon, then crumble, set aside.

3.  In a pan, melt butter.  Pour egg, let it set.  Fill with spinach,
     cheese and bacon.

4.  Fold egg to make an omelet.
   

Tuna Macaroni Salad

Tuna Macaroni Salad

Ingredients:

1 (7 oz) Elbow Macaroni
1/2 cup Frozen Green Peas
1 cup (9 oz) Tuna, drained
1 cup Mayonnaise
1 cup Cheddar Cheese, Shredded (4 oz)
1/4 cup Sweet Pickle Relish
2 tsp Lemon Juice
3/4 tsp Salt
1/4 tsp Pepper
1 medium Stalk Celery, chopped (1/2 cup)
1 small Onion, chopped (1/4 cup)

Procedure:

1.  Cook macaroni according to package.  Add peas last 5 minutes
     of cooking time.  Rinse with cold water and drain.
2.  In a bowl, mix macaroni, peas the remaining ingredients.  Cover
     and refrigerate before serving.

Chinese Cabbage Salad with Sesame Dressing

Chinese Cabbage Salad with Sesame Dressing

Ingredients:

Dressing:
  4 TBSP Rice Wine Vinegar
  2 TBSP Sugar
  2 tsp Toasted Sesame Seeds
  2 TBSP Soy Sauce
  1 tsp Sesame Oil

Salad:
  2 cups Napa Cabbage, finely shredded
  1/4 cup Jicama or Singkamas, chopped
  1/4 cup Green Pepper, chopped
  1/4 Carrots, shredded

Procedure:

1.  In a tightly covered container, combine all dressing ingredients.
     Shake well.
2.  In a bowl, Combine all Salad ingredients.
3.  Toss Salad and dressing.  Cover and refrigerate until serving.

Broiled Fish Steak

Broiled Fish Steak

Ingredients:

4 Salmon Steak
Salt and Pepper
2 TBSP Butter, melted

Procedure:

1.  Set oven to broil.
2.  Sprinkle fish with salt and pepper on both sides. Brush with butter.
3.  Place fish on a rack of a broiler pan. Broil 5 minutes. Carefully turn fish.
     brushing with butter.
4.  Broil for 6 minutes or until fish flakes easily with a fork.

Cheesy Chicken Strips

Cheesy Chicken Strips

Ingredients:

2 cups Cheese-flavored Crackers, crushed
1/2 cup Shredded Cheddar Cheese
1 large egg
1 lb Chicken Breast tenders

Procedure:

1.  Preheat oven 400 F.  Spray pan.
2.  In a resealable bag, mix crackers and cheese.
3.  In a bowl, beat egg.
4.  Coat chicken with egg and crackers.
5.  Place chicken single layer in a sprayed pan.
6.  Bake uncovered for 10-12 minutes, until no longer pink in color.

Chicken Fried Bacon

Chicken Fried Bacon

Ingredients:

1 lb Bacon

2 Eggs

1/8 cup Milk

1 cup Flour

Pepper

Garlic Powder

Cooking Oil

Brown Paper Bag (Double it)

Procedure:

1.  In a brown bag, add Flour and season it with pepper and garlic. Set aside.

2.  In a bowl beat egg with milk. Set aside.

3.  Heat oil in a pan.

4.  Coat bacon with egg, then drop to the flour mixture, then back to the egg and flour

     mixture. Repeat the step for the rest of the bacon

5.  Fry bacon on both sides, but do not burn.

Beef Meatballs

Beef Meatballs

Ingredients:

1 lb Ground Beef
1/2 cup Breadcrumbs
1/4 cup Milk
1/2 tsp Salt
1/2 tsp Worcestershire Sauce
1/4 tsp Pepper
1 small Onion chopped (1/4 cup)
1 large Egg

Procedure:

1.  Preheat oven 400 F.
2.  In a bowl, mix all ingredients.  Shape into a ball and place in an
     ungreased 13x9 pan or rack in a broiler pan.
3.  Bake uncovered 20-25 minutes, until no longer pink in the center.
   

Crispy Binagoongan

Crispy Binagoongan

Ingredients:

2 slices boiled pork Liempo
1 eggplant, grilled and peeled
2 TBSP Red Onion, chopped
1 ripe Tomato, chopped
3 cloves Garlic, chopped finely
2 TBSP Bagoong (Bottled)

Procedure:

1.  Boil a whole slab of liempo then slice as you need and keep the rest in the freezer.
2.  Over low heat without adding cooking oil, pan fry the pork in a non stick pan until
      almost brown.
3.  Then cut into slices and fry again in the same pan until crispy.  Set aside.
4.  Brown the garlic in the oil rendered from the pork, remove then add bagoong.  Saute
     briefly, toss in the pork slices.
5.  Slice the eggplant lengthwise, top with onions and tomatoes. Put the crispy pork with
     bagoong on top of the garnish with fried garlic

Penne with 5 Cheeses

Penne with 5 Cheeses

Ingredients:

Kosher Salt
2 cups Heavy Cream
1 cup crushed tomatoes in thick puree
1/2 cup Fresh grated Romano
1/2 cup Fresh grated Fontana
1/4 cup crumbled Gorganzola
2 TBSP Ricotta Cheese
1/4 lb Mozzarella, sliced
1 lb Penne , cooked according to package
4 TBSP Butter

Procedure:

1.  Preheat 500 F
2.  Combine all ingredients except penne and butter in a large bowl. Mix well.
3.  With drained warm noodles, add in the cheese mixture. Tossing to combine.
4.  Divide pasta mixture in individual small baking dish.  Dot with butter.
5.  Bake until bubbly and brown on top 7-10 minutes.

Korean Chicken Wings

Korean Chicken Wings

Ingredients:

1.  Marinate for 30 minutes:
                   3 lbs Chicken Wings
                   1 tsp Salt
                   1 tsp Pepper

2.  Mix Ingredients and coat chicken:
                   1/2 cup Cornstarch
                   1/4 cup Flour
                   1/4  cup Rice Flour
                   1 tsp Baking Powder
                   1 egg

3.  Deep fry chicken.

4.  For the sauce, saute:
                     Crushed Garlic
                      1/3 cup Ketchup
                      1/3 Corn Syrup
                      1 TBSP Apple Cider vinegar

5.  When chicken is done, drain excess oil. Pour chicken on the sauce, mix well. and top with
      toasted Sesame Seeds.

Vegetable Au-Gratin

Vegetable Au-Gratin

1.  Boil potatoes, cauliflower or any vegetables with salt and pepper, set aside.
2.  Butter the baking dish, set aside.
3.  Bechamel Sauce
                     In a pan, melt 1/4 cup butter, add in 1/4 cup flour, mix well.
                     add 4 cups warm milk, little by little whisk until sauce thickens.
                     season with salt and pepper. Set aside.
4.  Saute onion and boiled vegetables in butter and olive oil, season with salt and pepper.
5.  Layer Baking Dish as follows:
                                                Bechamel Sauce
                                                Vegetables
                                                Sprinkle Parmesan Cheese
                                                Sprinkle Mozzarella Cheese
6.  Bake 4-8 minutes until cheese melts.
                                               

White Hot Chocolate

White Hot Chocolate

Ingredients:

Whole Milk - 4 cups

Half and Half - 4 cups

White Chocolate - 1 lb chopped

Vanilla Extract - 2 tsp

Procedure:

1.  In a sauce pan on medium heat.  Heat milk and half and half, just below

     simmering point.

2.  Remove from heat, add white chocolate.

3.  When melted add vanilla, whisk vigorously.

4.  Reheat very gently and serve.

Beef with Mushroom and Corn

Beef with Mushroom and Corn

Ingredients:

Beef Sirloin, thinly sliced
Cream of Mushroom - 1 can
Corn Kernel - 1 can
Butter
Salt and Pepper

Procedure:

1.  Season beef with salt and pepper.
2.  In a pan, melt butter, cook beef until no longer pink in color. remove, set aside.
3.  Same pan, pour can of cream of mushroom, add corn.  cook until no more lumps.
4.  Add in beef, let it cook until it's mixed evenly.

Another Salmon Teriyaki

Another Salmon Teriyaki

Serves 2

Ingredients:

Samon - 2 slices
Teriyaki Sauce - 8 TBSP
Oyster Sauce -  1 TBSP
Sugar - 1 tsp
Garlic Powder - 1/2 tsp
Black Pepper - 1/2 tsp
Sesame Oil - 2 tsp
Lemon Juice - from 1/2 p

Procedure:

1.  Mix the sugar, garlic powder, black pepper, lemon juice, teriyaki sauce in a bowl and stir well.
2.  Add the salmon and marinate for 30 minutes, flipping often.
3.  Pre heat a non stick frying pan and cook the salmon for 5 minutes each sides.

Lychee Drink

Lychee Drink

150 ml Syrup from the canned Lychee

50 ml Ice cold water

1 lime juice

6 Lychees

Mint leaves for garnish

Lemongrass as toothpick for lychees

Combine all ingredients and mix.

Skewer lychees with lemongrass

Serve

Easy Salmon Teriyaki

Easy Salmon Teriyaki

Salmon Steak
Salt
Pepper
Teriyaki Sauce

1.  Marinate salmon with salt and pepper.
2.  Bake at 350F, 15 minutes bother sides.
3.  Brush Teriyaki Sauce

Another Pork Barbeque

Another Pork Barbecue

1.  Combine all ingredients in a bowl;
     1 cup Marca Pina Soy Sayce
     1 box Brown Sugar
     1 big UFC Banana Catsup
     1/4 cup Ground Pepper
     1/2 cup crushed Garlic
     1/2 cup Regular 7up.

2.  Add in 5 lbs of Pork ( sliced for barbecue).  Marinate for at least 2 hours
     better overnight.

3.  Grill

Another Sukiyaki

Another Sukiyaki

Tenderloin, thinly sliced
1 1/2 tsp sugar
onions
Pechay
Bamboo Shoot
Carrots
Tokwa
Leeks
Mushroom
1/2 cup Soy Sauce, blend together with
3 TBSP Brown Sugar
Water
Beef Cube
Sotanghon, soaked

1.  Fry meat with little oil.
2.  Saute onion and the rest of  vegetables add sugar.and beef cube, add in cooked beef.
     Let it cook.
2.  Add in blended Soysauce and water.  When boiling add Drained sotanghon.  Let sotanghon cook.
3.  Pour in Bowls.

Laing

Laing

Pork, 1/2 lb strips
Shrimps, unpeeled
Kang Kong, remove stem and leaves, set aside
Galic, strips
Ginger, strips
Bagoong, 2 -3 Spoonful
Coconut Milk, 2 cans

1.  Saute ginger and garlic.  Add in pork. Let it cook.  Add in bagoong, let it cook.
2.  Pour coconut milk.  Bring to a boil. When oil comes out from coconut milk,
     add in the kang kong stems and add in shrimps.
3.  When shrimps are cooked add in the  the kang kong leaves.
4.  Let it cook until sauce is think.

Mechado

Mechado

Beef Chuck, 4 lbs cubed
Olive Oil
Garlic, crushed
Onion, chopped
Soy Sauce, 1/2 cup
Lea Perins, 10-12 drops
Tomato Paste, 1 can plus 1 can water
Beef cube, 1
Water
Potatoes, 3 quartered

1.   Brown potatoes in olive oil, set aside.  Brown meat, set aside.
2.   Saute garlic and onions.  When translucent add in the beef cube.  Cook for 2 minutes.
3.   Add meat, soy sauce, perins, tomato paste and 1 can water, mix well let it cook for 5
      minutes.
4.  Add water, leveled to the meat. Let it boil and simmer for 2 hours.
5.  30 minutes before, add in the potatoes.

Baked Chicken a la Sinigang

Baked Chicken a la Sinigang

Marinate chicken wings with salt and sinigang mix.  Rub well. Let it marinate for an hour.
Bake chicken at 350 F for 30 minutes or until chicken is cooked.

Sprite Shrimps

Sprite Shrimps

1/2 k Shrimps, unpeeled
1 TBSP Rock Salt
1/4 cup Sprite
1/4 cup Water
1 tsp Oil

Boil shrimps in sprite, water and salt.  As soon as color change, drain and add oil.
Toss for a few seconds over high heat.

Fried Wanton with Crab

Fried Wanton with Crab

Ingredients:

4 TBSP canned Crab meat
8 Wanton Wrapper
2 TBSP Cream Cheese
1 TBSP Sour Cream
Pinch Salt
Pinch Pepper
Cooking Oil
Sweet Chili Sauce

Procedure:

1.  In a bowl, combine the following:
                   crab meat
                   cream cheese
                   sour cream
                   and seasoning

2.  Fill each wanton with a spoonful of mixture.  Fold and seal the sides with water.

3.  Fry, golden brown on both sides.  Remove and let excess oil drip on a paper towel.

4. Serve with Chili Sweet Sauce.

Another Garlic Shrimps

Another Garlic Shrimps

Ingredients:

14 large Shrimps, peeled and deveined
2 TBSP Butter
2 tsp Olive Oil
Garlic, crushed
1 tsp Lemon Juice
Pinch of Salt
Pinch of Pepper
Pinch of Paprika

Procedure:

1.  Heat up a medium-high heat pan.
2.  Add in butter and olive oil, saute garlic.
3.  Add in shrimps.
4.  Toss in the seasoning and lemon juice.
5.  Remove shrimps once it turns pink.

Cheese Pimientos

October 14, 2012

Cheese Pimientos
.
Ingredients:

  1 Bar Cheddar Cheese, grated
  1 Bar Butter (1 cup)
  2 Bell Peppers, seeded and chopped
  1/2 cup Pickled Relish
  1/2 cup Condensed Milk

Procedure:

  1.  In a heavy deep pot, melt butter, add in cheese.

  2.  Add in the rest of the ingredients. Cheese should be melted.

  3.  Mix until well blended. Taste to make sure sweetness is just right.

  4.  Place in a container, let it cool, before putting  in the refrigerator.

  4.  Spread it on Toast or Crackers

Spaghetti ala Puttanesca

October 13, 2012

Spaghetti ala Puttanesca (Serves 2)

Ingredients:

  1 TBSP Olive OIl
  2 Anchovy Fillets ( packed in oil)
  Garlic, slices
  2 TBSP Capers, drained
  1/2 cup Kalamata Olives, sliced in half
  1 32 oz Peeled Crushed Italian Tomatoes
  Salt and pepper to taste
  8 oz of Spaghetti, cooked according to package

Procedure:

  1.  In a large nonstick with high sides.  Over medium heat, saute garlic, anchovy and pepper
       in olive oil until anchovies melt and garlic begins to slightly color.

  2.  Add crushed tomatoes, capers and olives.  Give it a stir and cook for about 10 minutes or
       until nicely thick and reduced.

  3.  Taste the sauce for seasoning and adjust to taste. Turn off heat and add fresh basil.  Add
        in cooked drained noodles.

  4.  Toss together to combine.

Minced Pork in Lettuce

October 12, 2012

Minced Pork in Lettuce 

Ingredients:
  3/4 cup Singkamas, chopped
  1/2 tsp Black Pepper
  1/4 cup Hoisin Sauce
  1/3 cup Water
  1/2 cup Carrots, chopped
  1 cup Ground Pork
  2 TBSP Cooking OIl
  1 TBSP Spring Onion, chopped
  IceBerg Lettuce

Procedure:

  1.  Heat oil in a pan.  Saute pork until color change.
  2.  Add carrots and mix well.
  3.  Add water, hoisin sauce and pepper.  Let it simmer.
  4.  Add singkamas.  Let it cook for 2 minutes on moderate heat.
  5.  Stir in spring onions.
  6.  Assemble your own by spooning mixture into each lettuce leaf.  Fold or roll.
  7.  You can use Hoisin Sauce for dipping.

Nilasing na Hipon

October 11, 2012

Nilasing na Hipon

1.   In a bowl, Combine the following, Let it marinate for 30-40 minutes:
                    1 lb Shrimps, unpeeled
                    2 cups White Wine

2.  In a plastic bag, combine the ingredients.  Shake to mix well:
                    3 cups Flour
                    1 tsp Salt
                    1 tsp Black Pepper

3.  Put in shrimps one at a time into the flour mixture.  Shake until shrimps are coated.
                 
4.  In a deep pan, fry shrimps until shrimps floats up.

5.  Remove shrimps and put in a plate with paper towel to absorb the excess oil.

6.  Use vinegar for dipping.

Chicken Inasal

October 10, 2012

Chicken Inasal

1.  In a large Freezer bag, combine the following ingredients:
                  2 lbs Chicken Thighs
                  2 TBSP Ginger, minced
                  2 TBSP Garlic, minced
                  3/4 cup Lemongrass, chopped
                  1 cup Coconut Vinegar
                  1/2 cup Lemon Juice
                  1 TBSP Salt
                  1/4 cup Brown Sugar
                  1 cup Lemon Soda
                  1/2 TBSP Black Pepper

2.  Mix well until every ingredients is well incorporated. Let it sit for at least 3-4 hours.

3.  In a bowl, combine ingredients for basting, set aside:
                   3 TBSP Annatto Oil
                   1/2 cup Margarine, softened
                   1/4 tsp Salt
                   1 tsp Lemon Juice

4.  Grill chicken while basting generous amount of the margarine mixture.

5.  Transfer to a serving dish

6.  Use Sinamak Vinegar for dipping.
                 

Carne Frita

October 9, 2012

Carne Frita

1.   1 lb Beef Sirloin, thin cut, then pound on both sides.  Season with salt and pepper.

2.  Coat beef in egg (Beaten) and Breadcrumbs.  Fry till brown on both sides

3.  Use Ketchup for dipping.

Salt and Pepper Spareribs

October 8, 2012

Salt and Pepper Spareribs

1.  Combine all ingredients.  Mix well.  Fry, set aside:
                    2 lbs Pork Ribs, cut 2" inches
                    2 1/2 tsp Salt
                    5 TBSP Cornstarch
                    2 beaten Eggs
                    1 tsp Black Pepper
                    1 tsp Sugar
                    1 tsp Garlic Powder
                    1 pc Lemon Juice
                    Cooking Oil

2.  Combine ingredients in a bowl for seasoning:
                     2 TBSP Sesame Oil
                     1 tsp Salt
                     1/4 tsp Pepper
                     Garlic, minced
   
3.  Heat a pan, saute the seasoning.  Add in the the fried ribs.  Mix well to coat  the ribs.

4.   Combine ingredients in a bowl for dipping sauce:
                    Vinegar
                    Garlic
                    Salt
                    Soy sauce

Bacon and Spinach Stuffed Portobello Mushrooms

October 7, 2012

Bacon and Spinach Stuffed Portobello Mushrooms

Ingredients:  2  Portobello Mushrooms, cleaned and gills removed
                   2  Slices of thick Bacon, cut into 1/2 inch pieces
                   3  cups of fresh baby Spinach
                   2 cloves of Garlic, minced
                   1/2 cup of fresh Bread Crumbs
                   Salt and Pepper to taste
                   1 TBSP of Olive Oil

Procedure:   1.    Preheat oven to 400 F.
                    2.    Over medium heat with a little oil, place mushroom sound side down and cook for a
                           minute.                  
                    3.    Remove and Place mushroom in a oiled baking sheet.
                    4.    Saute bacon until golden brown and crispy, set aside.
                    5.    With the bacon drippings, saute garlic and cook for a minute, add spinach,  cover
                            for spinach to wilt.
                    6.    Turn off fire, add breadcrumbs and bacon, season with salt and pepper, mix well.
                    7.    Divide the mixture, fill mushrooms and bake for about 20 minutes or until golden
                           and crispy on top.  Serve immediately.
                               

Quiche

October 6, 2012

Quiche

Ingredient:   1 9" Store bought Pie Crust
                   8 oz of Thick cut Bacon, cut into small pieces
                   5 Eggs
                   1/2 cup Heavy Cream
                   1/2 cup Grated Gruyere Cheese
                   Salt and Pepper to taste

           

Procedure::

1) Preheat the oven to 400 degrees, spray a 9” tart with non stick cooking spray and place it on a baking sheet. 

2) Place the pie crust in your tart pan and fit it so its all set in there, remove the extra crust and place a piece of aluminum foil over the top of the crust and pour in some dry beans or dried rice. Bake it for 10 minutes. 

3) Remove from the oven and lift off the parchment paper with the dried beans in it. Put the crust back in the oven and let it bake it for another 10 to 15 minutes or so or lightly golden. 

4) Meanwhile, heat a non stick skillet over high heat and add the bacon, cook for a few minutes or until crispy and remove with a slotted spoon to a plate. 

5) In a large bowl, whisk together the eggs, cream and salt and pepper. Pour it in the cooked pie crust and top it with the cooked bacon and the cheese. 

6) Bake it for about 25 minutes or until the eggs are pretty much set. Let it cool for a few minutes before you cut into it. 

Sweet and Sour Tilapia

October 5, 2012

Sweet and Sour Tilapia

Ingredients:   Tilapia
                     1 can pineapple chunks, set aside juice
                     1 Carrot, cut in strips
                     1 Bell Pepper
                     Garlic, minced
                     1 Onion, chopped
                     1/2 TBSP Salt
                     1 TBSP Sugar
                     3 TBSP Soy Sauce
                     1/2 cup Water with
                     2 TBSP Flour
                     Ground Black Pepper


Procedure:   1.    Fry fish and place in a platter.  Set aside.
                    2.    Saute garlic and onion.  Add pineapple and carrots.
                    3.    Simmer for 10 minutes.
                    4.    Add pineapple juice, sugar, soysauce, water with flour, salt and pepper.
                    5.    Simmer until a saucy consistency is achieved.  Add bell pepper.
                    6.    Simmer for 1 minute.  Pour sauce over Fish.
                    

                     
                   

                    

Chicken Mami

October 4, 2012

Chicken Mami

Ingredients:   1 cup cooked and flaked chicken meat
                     1.5 lbs Egg Noodles
                     5 cups Chicken Broth
                     2 hard-boiled eggs, coarsely chopped
                     2 stalk Green Onions, chopped and minced
                     Patis
                     Fried Garlic Chips
                     Salt and Pepper

                 

Procedure:   1.    Cook noodles in boiling water until done but not soggy, Drain. Divide
                           noodles into 5-6 bowls
                    2.    Put chicken flakes, egg slices, and green onion on top of noodles in 
                           each bowls

                    3.    In a separate pot, allow chicken broth to boil.  Season with salt and pepper.

                           add patis to taste

                    4.    Pour hot stock into each soup bowls.  If desired, sprinkle with garlic chips.

Sesame Wings

October 3, 2012

Sesame Wings

Ingredients:   1.5 lbs Chicken Wings 

                1/4 cup Worcestershire sauce

                1 tbsp sugar

                ½ tsp ground pepper

                1 tsp salt
                1/2 cup all purpose flour
                ¼ cup sesame seeds
                2 eggs, slightly beaten
                cooking oil for deep frying

Procedure:   1.     Cut chicken wings into two. 

                 2.     Marinate in Worcestershire sauce, sugar, salt and pepper for at 

                         least 30 minutes in the refrigerator. 

                 3.     In a deep frying pan, heat oil. 

                 4.    Combine flour and sesame seeds in a bowl. Set aside. 

                 5.    Pat-dry chicken pieces in paper towel. Dip in eggs then 

                        in flour-sesame mixture. Deep fry until golden brown.

Sukiyaki

October 2, 2012

Sukiyaki

Ingredients:   250 gms Beef Sukiyaki cut, sliced into strips
                2 tbsps Butter orMargarine
                50 gms Sotanghon (soak in water)
                6 cups Water
                2 pcs Beef bouillon cube
                2 tbsp Mirin
                ¼ cup Kikkoman soy sauce
                ½ tsp Salt
                ¼ tsp Ground black pepper
                1 medium Carrot, sliced into thin rounds
                2 pcs Soft Japanese tofu, cut into round disks.
                4 leaves Bokchoy, cut into 1 ½ inch lengths
                1 bunch Onion leeks, cut into 3 inch lengths
                4 eggs

Procedure:   1.    Pan fry beef in margarine over high heat until medium rare.
                 2.   Remove from heat and set aside. 
                 3.   In a saucepot, boil 6 cups of water. Add beef bouillon cubes, mirin, 
                       soy sauce, salt and pepper. Let simmer for 5 minutes.

                 4.   Add drained sotanghon, carrots, tofu and pechay. 

                 5.   Add pan-fried beef and spring onions. 

                 6.   Serve in in a bowl. Break 2 or 4 eggs directly into the serving bowl.

Grilled Pork Adobo

October 1, 2012

Grilled Pork Adobo

1.  Just like any regular pork adobo that you boil.
2.  When meat is tender (About an hour or an hour and a half)  Remove meat.
3.  Grill meat while you continue cooking the liquid until it reduces.
4.  When done Grilling, place in a serving dish and pour liquid over.

Pepper Steak a la Creme

September 30, 2012

Pepper Steak a la Creme


Ingredients:   2.5 lbs Beef Tenderloin, cut 3/4" thick
                    Salt and Pepper
                    1/4 cup Butter
                    1 piece Beef broth Cube
                    1 170 g can Nestle Cream

Procedure:   1.    Trim Tenderloin.  Season with salt and pepper to taste.
                   2.     Fry in butter.  Transfer to a serving dish.
                   3.     Dissolve beef Cube in 1/2 cup hot water.  Stir into
                           drippings in pan and simmer.
                   4.     Add cream.  Turn off fire.  Stir until well blended.
                   5.     Pour over meat.

Marinated Salmon

September 29, 2012

Marinated Salmon

Ingredients:   4 Salmon Steaks

                    1/2 cup Brown Sugar

                    3 TBSP Melted Butter

                    3 TBSP Soy Sauce

                    2 TBSP Lemon Juice

Procedure:   1.   Wash and pat dry fish.

                   2.   Combine sugar, butter, soy sauce and lemon juice.

                   3.    Place fish in a flat glass dish.  Pour sauce over fish.

                          Let it marinate for at least 6 hours tightly covered.

                   4.    Place in a baking dish.

                   5.    Bake at 400F for 15 minutes.

                   6.    Baste tiwice during this time.

Quick Chicken Spaghetti

September 28, 2012

Quick Chicken Spaghetti

Ingredients:   9 ounce Spaghetti Noodles, cooked according to package
                    3 TBSP Butter
                    2 TBSP Flour
                    1/4 cup Evaporated Milk
                    Garlic, crushed
                    1 small Onion, sliced
                    1.5 cups chicken breast , deboned and cut to cubes
                    1 pc Chicken broth cube
                    1 pc Carrots, cut into strips
                    1/2 cup frozen green peas
                    250 g Spaghetti Sauce
                    1/2 cup grated Cheese

Procedure:   1.    Melt butter.  Stir in flour and milk until blended.  Set aside.
                   2.    Saute garlic, onion and chicken and Chicken broth cube.  Add carrots,
                          peas, 3/4 cup water, Spaghetti sauce.  Salt and pepper to taste.
                          Simmer for 15 minutes.
                   3.    Add milk mixture and cheese.  Pour over noodles.  Top with
                          additional cheese.

Tilapia Steak

September 27, 2012

Tilapia Steak


1.  Cut to pieces,  Marinate fish with lemon, salt and pepper for 30 minutes.
2.  Coat fish with flour, deep fry until golden brown.  Arrange in a platter. Set aside.
3.   Saute garlic, soysauce and lemon for 2 minutes.  Pour over fish.

Pininyahang Manok

September 26, 2012

Pininyahang Manok


Ingredients:  Pineapple Tidbits, drained, reserve syrup
                   2 TBSP Ginger, strips
                   Garlic, crushed
                   1 Red Onion, sliced
                   1.7 lbs Chicken thighs
                   2 TBSP Patis
                   1/2 tsp Peppercorn
                   1 pc Red Bell pepper, seeded and cubed
                   154 ml Evaporated Milk

Procedure:   1.    Saute ginger, garlic and onion in 1 TBSP oil for 2 minutes.
                          Add patis and chicken, saute for 10 minutes or until chicken
                          is slightly brown and a bit dry.
                   2.    Add peppercorn and pineapple syrup.  Cover and simmer for 15 minutes.
                   3.    Add bell pepper, milk and pineapples.  Simmer uncover for 3-5 minutes
                          while stirring.

Cheese Dog Spaghetti

September 25, 2012

Cheese Dog Spaghetti

Ingredients:   6 ounce Spaghetti Noodles, cooked according to package
                    9 ounce Spaghetti Sauce
                    Sugar, if you want it sweet
                    5 ounce Cheese Franks or Cheesedogs, sliced diagonally
                    1 TBSP Butter
                    1/2 cup Grated Cheese

Procedure:   1.    Saute hotdogs in butter for 2 minutes.  Add spaghetti Sauce and sugar.
                          Cover and simmer for 3 minutes.
                   2.    Pour over cooked noodles and top with Cheese.

1

Hawaiian Pizza

September 24, 2012

Hawaiian Pizza

Ingredients:   8 pcs Pandesal
                    Ragu Pizza Sauce
                    Pineapple Tidbits
                    Cooked Sweet Ham, sliced
                    Grated Quick Melting Cheese

Procedure:   1.    Bake or toast bread for 2 minutes.  Spread Pizza Sauce.
                   2.    Top with pineapple, ham and cheese.  Bake until cheese melts.

Chicken Quail Eggs Adobo

September 23, 2012

Chicken Quail Eggs Adobo


Ingredients:   500 g. Chicken, cut to serving pieces
                    1/4 cup Vinegar
                    Garlic, crushed
                    1/4 tsp Peppercorn
                    1 pc. Bay Leaf
                    24 pieces Quail Eggs, boiled and shelled
                    1/4 cup Water
                    Salt if you need to add more flavor

Procedure:   1.    Combine all ingredients except quail eggs.  Let it stand for 30
                           minutes.
                   2.    Add 1/2 cup water, then simmer for 35 minutes or until chicken
                          is tender.
                   3.    Add quail eggs.  Simmer for another 5 minutes.
                 

Misua con Patola

September 22, 2012

Misua con Patola

Ingredients:   Garlic, crushed
                    1 med Onion, sliced
                    200 g. Ground Pork
                    115 g. Tomato Sauce
                    2 1/2 TBSP Patis
                    1 pc Patola, sliced 1/4 " thick crosswise
                    40 g. Misua
                    1/4 tsp Pepper

Procedure:   1.    Saute garlic, onion and pork.  Cook for 5 minutes.
                   2.    Add 2 1/4 cup water, tomato sauce, patis and pepper.
                          Cook for 5 minutes.
                   3.    Add patola, cook for another 5 minutes.
                   4.    Add misua, simmer for 2 minutes.  

Tasty BLT

September, 21, 2012


Tasty BLT


Ingredients:   3 pc small Pizza Crust
                    Ragu Pizza Sauce
                    Bacon, fried and crumbled
                    Tomatoes, seeded and cut to rings
                    Lettuce, shredded
                    Velveeta Cheese or any quick melting cheese, grated

Procedure:   1.    Preheat oven to 450F.
                   2.    Spread pizza sauce over crust. top with bacon, tomatoes
                          and cheese.
                   3.    Bake for 5 minutes or until cheese melts.
                   4.    Remove form the oven and top with lettuce.  Slice and serve.

Porkchop Royale

September 20, 2012

Porkchop Royale


Ingredients:   Garlic, crushed
                     1 med. Onion, sliced
                     7 pcs Porkchops
                     1/3 tsp Salt
                     2 TBSP Tomato Ketchup
                     1 can (234g) Sliced Pineapple, drained (reserve syrup)
                     14 pcs Green Beans, stringed
                     2 TBSP Cooking Oil

Procedure:   1.    Saute garlic, onion and porkchop in oil.  Add salt, ketchup, 1/2 cup water
                          and pineapple syrup.  Simmer for 30 minutes or until tender.
                   2.    Add green beans.  Simmer until cooked but still crunchy.
                   3.    Arrange porkchop, beans and pineapple on a plate.  Pour sauce on top.

Meaty Macaroni and Cheese

September 19, 2012

Meaty Macaroni and Cheese

Makes 4 Servings

Ingredients:   1/4 cup Ground Beef

                    1 cup Elbow Macaroni

                    200 g. Cheese Sauce (Ragu)

                    1/4 cup Butter

                    1/4 cup Fresh Milk

Procedure:   1.    Saute beef for 5 minutes or until cooked.  Set aside.

                   2.    Boil water, add macaroni.  Cook for 8 minutes.  Stirring 

                          constantly.  Drain, do not rinse.

                   3.    Transfer noodles back to the same pan, while still hot.

                          Add butter, milk, cheese sauce and meat.

                   4.    Cook over low heat for 5 minutes, stirring occasionally.

                   5.    Serve.

Shrimp Teppanyaki

September 18, 2012

Shrimp Teppanyaki


Ingredients:  Shrimps, unpeeled
                   Crushed garlic
                   Butter
                   Japanese Soy sauce
                   Salt and Pepper

Procedure:   1.   In a hot Skillet, pan fry shrimps, season with salt and pepper.
                         When shrimp is ready, Place shrimps in the corner of the pan.
                   2.   Melt butter, saute garlic.  Add in soy sauce.
                   3.   Place shrimp back, mix with the garlic-butter soy sauce.  Give it a good
                         mix, about a minute.
                   4.   Serve over Egg Fried Rice.

Menudo

September, 17. 2012

Menudo

Sorry I don't eat liver, it's not included.

Ingredients:   2 lbs Pork, cubed
                    1 cup Carrots, diced
                    1 cup Potatoes, cubed
                    1/2 cup Soy Sauce
                    1/2 cup Lemon
                    1 small Onion, chopped
                    Garlic, minced
                    1 tsp Sugar
                    3/4 cup Tomato Sauce
                    1 cup Water
                    4 pcs Hotdog, sliced diagonally
                    2 TBSP Cooking Oil
                    Salt
                    Pepper

Procedure:   1.   Combine pork, soy sauce and lemon in a bowl.  Mix. Let it sit for an hour.
                   2.    Saute garlic and onion, when translucent add pork.  Cook for 5 minutes.
                   3.    Pour in tomato sauce, bay leaves and water, stir.  Boil and simmer for about
                          30 minutes to an hour, until meat gets tender.You can add a little more water
                          if necessary.
                   4.    Add hotdog, Cook for 5 minutes.
                   5.    Put in carrots and potatoes, stir. Cook for 8-12 minutes until potatoes are cooked.
                   6.    Season with sugar, salt and pepper, stir. Cook 5 minutes more.
                   7.    Serve.

Gising-Gising

September 16, 2012

Gising-Gising

Ingredients:   1 lb Green Beans, chopped 3/4 inch
                    1/2 lb Ground Pork
                    1 1/2 TBSP Bagoong
                    2 cups Coconut Milk
                    Garlic, crushed
                    Onion, minced
                    2 TBSP Cooking Oil
                    1/2 tsp Black Pepper


Procedure:   1.    Heat oil, saute garlic and onion.
                   2.    Add pork. Cook for 5 minutes or until meat turns brown.
                   3.    Season with pepper and add in bagoong, stir.
                   4.    Pour in coconut milk, Let it boil and simmer for 20 minutes.
                   5.    Add the green beans, cook for 5-7 minutes while stirring.
                   6.    Serve, with rice.

Galbi

September 15, 2012


Galbi

Ingredients:   3 lbs Beef short ribs, sliced
                    3/4 cup Light Soy Sauce
                    3 TBSP Garlic, minced
                    4 TBSP Brown Sugar
                    2 TBSP White Sugar
                    1 TBSP Cooking Rice Wine
                    1 TBSP Sesame Oil

Procedure:   1.    Combine for marinade, soy sauce, garlic, sugars, rice wine and
                           sesame oil in a bowl.
                   2.     Place beef in a heavy duty freezer bag and pour in marinade.
                   3.     Marinate overnight ,place in the refrigerator.
                   4.     Grill for about 4-8 minutes per sides, basting with the marinade.

Cheesy Cream of Chicken and Mushroom

September 14, 2012

Cheesy Cream of Chicken and Mushroom

Ingredients:   1 tsp oil
                    Onion
                    Garlic
                    Shredded Roast Chicken
                    4 cups Soup Stock
                    Sliced Canned Button Mushroom
                    1/2 cup Evaporated Milk
                    1/4 cup grated Cheese
                    Patis
                    Black Pepper


Procedure:   1.    Heat oil in a pot.
                   2.    Saute garlic and onions, add chicken.
                   3.    Pour the soup stock, let it boil.
                   4.    Add the mushroom and simmer for 20 minutes.
                   5.    Season with patis, salt and pepper.
                   6.    Add the milk and cheese and continue simmering for 5 minutes.
                         Stir to avoid curdling.

Salmon Steak

September 13, 2012

Salmon Steak

Ingredients:   4 (6 ounces) Salmon Steak
                    1 TBSP Garlic Powder
                    2 TBSP Olive Oil
                    3 tsp Salt
                    2 tsp Black Pepper
                    Juice of 1 Lemon

Procedure:   1.    Combine olive oil and lemon juice, stir.
                   2.    Arrange salmon in a wide plate.  Pour olive oil mixture
                          on both sides.  Marinate for 5-7 minutes.
                   3.    Combine garlic powder, salt and pepper in a bowl.
                          Sprinnkle on salmon, both sides.
                   4.    Grill each sides 4-5 minutes.
                       
 .

Sinarabasab

September 12,2012

Sinarabasab

Ingredients:   1 20g Sinigang Sampalok Mix
                    1 TBSP Sugar
                    2.5 lbs Liempo, slice 2 inch
                 

Relish Combined - -
                    1/2 cup Onion, chopped
                    1 cup Tomatoes, chopped
                    1/2 cup Cilantro, chopped
                    1/4 cup Bagoong Balayan

Procedure:   1.    In a small bowl combine first 2 ingredients. Rub pork
                          with the mixture and let it stand for at least 20 minutes.
                   2.    Grill pork.
                   3.    Chop pork slices into bite sizes and serve with Tomato-
                          onion relish.

Tuna Casserole

Sept 11, 2012

Tuna Casserole

Ingredients:   1 lb Short-cut noodles, cooked according to package
                    2 cans (5 ounce each) Tuna, drained
                    1/2 cup Onion, chopped
                    1-2 cups Fresh Mushroom, chopped
                    1 cup French Fried Onions, crushed
                    2 cups shredded Cheddar Cheese
                    1 cup Green Peas, frozen
                    2 cans Cream of Mushrooms
                    1 1/2 tsp Salt

Procedure:   1.    Preheat Oven at 400 F.
                   2.    Combine noodles, tuna, green peas, onions and mushroom
                          in a large bowl.  Mix well.
                   3.    Sprinkle salt.  Pour cream of mushroom and add 1 cup cheese.
                          Toss until all ingredients are properly distributed,
                   4.    Transfer to a baking dish.  Top with crushed French Fried Onion
                          and remaining cheese.
                   5.    Bake 18-20 minutes.
   

Corned Beef Guisado

September 10, 2012

Corned Beef Guisado

Ingredients:   12 ounces canned Corned Beef
                    1 medium Onion, sliced
                    Garlic, crushed
                    2 TBSP Cooking Oil
                    1/2 cup Beef Stock
                    Salt and Pepper
                    1/2 tsp Garlic Powder

Procedure:   1.    Heat oil in the pan.
                   2.    Saute garlic and onion
                   3.    Add corned beef, cook for 5 minutes.
                   4.    Add garlic powder and beef stock, stir and boil.  Cook and
                          cover for 6-8 minutes.
                   5.    Add salt and pepper to taste.