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.