New Year's Resolution Survey

Do you have New Years Resolution this coming year? Kindly read my answers in this survey.

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Leftover Ham and Vegetable Medley

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 cups carrots, julienned
• 1 onion, sliced into rings
• 2 cups French cut green beans, drained
• 1 cup frozen green peas
• 2 cups fresh broccoli florets
• 1 cup sliced green bell peppers
• 1 cup sliced red bell peppers
• 4 cups cooked ham, cut into thin strips
• 2 eggs, lightly beaten
• 1 tablespoon soy sauce
• 1/2 cup water
• 1 teaspoon cornstarch

DIRECTIONS

1. Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
2. Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
3. In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
4. Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

source: www.allrecipes.com

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ROASTED CHICKEN

Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

• Serve with mashed potatoes, rice or corn on the side.

Source: Filipino Recipe

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Blue Cheese Gougeres

Ingredients:

1 cup whole milk
4 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Essence, recipe follows
1 cup all-purpose flour
4 large eggs, at room temperature
1/4 pound blue cheese, or other creamy blue cheese Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Directions:

In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat. Bring to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and add the eggs 1 at a time, beating well after each addition. Add the cheese and beat until mixed well and a slightly soft dough forms.

Drop the dough by the spoonful onto the baking sheet. Bake for 10 minutes, then reduce the temperature to 350 degrees F, and bake until golden brown, about 20 to 25 minutes.

Remove from the oven and serve immediately, or at room temperature.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.

Source: Food Network

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Tomato Salsa

INGREDIENTS

• 5 pounds Roma tomatoes
• 3 green bell peppers, diced
• 8 stalks celery, chopped
• 8 jalapeno peppers, seeded and minced
• 2 tablespoons white sugar
• 4 cloves garlic, minced
• 4 (4 ounce) cans diced green chiles
• 3 tablespoons salt
• 2 tablespoons dried oregano
• 1 tablespoon ground black pepper
• 3 onions, chopped
• 3 tablespoons chopped fresh cilantro

DIRECTIONS

1. In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
2. In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
3. Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
4. Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.

Source: All Recipes

Let us help them

What is Donation? It is a gift to a fund or cause, typically for charitable reasons. A donation may take various forms, including cash, services, clothing and etc. If you have so many blessings then why not share it to others who need help financially. It is a good feeling when you give it heartily and surely you will reap many blessings as you right now with no expectation. Just keep in mind that you are very blessed with your life than they are and so give some extras that benefits to them.

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Chocolate Pretzels

Ingredients:

2 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional

Procedures:

Crushed cookies, for garnish, optionalMelt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.

Source: Food Network

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Salad of Roasted Beets and Arugula with Blue Cheese Dressing

Ingredients:

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juicedPreheat the oven to 400 degrees F.

Procedures:

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Sources: FOOD NETWORK

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While surfing on the internet to see how I can donate some of my extras to less fortunate I found out that BoatAngel accepts boat donations and will sells them on eBay at www.charityboatsales.org. You can Donate Boat if you want with free shipping and with absolutely free of charge in their Children's Animation on DVDs. You can order them free and can be previewed at www.carangel.com/projects.html. You can help some needy people by Donate my Boat project at BoatAngel. Let us support this charitable institution for the good of the less fortunate children who needs care and love by somebody. Through giving we can make them smile behind their tears inside. For more info and inquiries visit BoatAngel.org.

Mushroom Soup with Chestnuts and Roasted Fennel

Ingredients:

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnishPreheat the oven to 400 degrees F.

Procedures:

Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender – the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.

In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.

Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.

Source: Network Food

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Fried CALAMARI

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmedPour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Source: Food Network

Christmas/Holiday Survey

This survey is all about Christmas. Christmas is for gift giving. Have you done wrapping gifts for your friends and loved ones?

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Broccoli With Oyster Sauce

Ingredients:

• 1 pound broccoli flowerets
• Sauce:
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon sesame oil
• Pinch of salt
• 1 teaspoon cornstarch dissolved in 4 teaspoons water
• 2 tablespoons white sesame seeds

Preparation:

Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 to 3 minutes, until it is tender but still crisp. Remove from the saucepan, plunge briefly into ice cold water, and drain.

In a small saucepan, bring the chicken broth, oyster sauce, dark soy sauce, granulated sugar, sesame oil to a boil. Add salt to taste. Add the cornstarch and water slurry, stirring to thicken.

Pour the sauce over the blanched broccoli. Serve hot, garnished with the sesame seeds.

Source: Chinese Food

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Breakfast Porridge

Ingredients:

3 cups water
1 1/2 teaspoons salt
2 cups old fashioned oatmeal
2 large eggs
1 cup milk
1/4 cup dark molasses
3 tablespoons maple syrup
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 tablespoon ground ginger
1/4 pound golden raisins
1/4 cup chopped walnuts

Lightly sweetened whipped cream or vanilla yogurt for accompaniment

Directions:

1. Heat water and salt until boiling. Add oatmeal and cook for 5 minutes. Cool.
2. Combine next 10 ingredients and add to oatmeal. Pour into a greased 9-inch square baking pan and bake, uncovered, in preheated 350*F (175*C) oven for 2 hours.
3. Serve hot topped with a dollop of whipped cream or vanilla yogurt.

Makes 6 servings

Source: Cooks Recipe

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Peking Dust

Ingredients:

• 2 pounds fresh chestnuts
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/2 cups heavy cream or whipping cream
• 4 tablespoons caster or superfine sugar (granulated sugar can be used if needed)
• a few drops vanilla extract (optional)

Preparation:

1. Make two diagonal cuts on the flat side of each chestnut (this will make them easier to peel). Simmer the chestnuts in boiling water to cover for 40 - 45 minutes.
2. Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the papery inner skin, so that all that is left is the wrinkled, yellowish meat of the chestnut. Cut the chestnut meat in half and loosely chop.
3. Add the chopped chesnut meat into a food processor or a blender, a small amount at a time, and grind into small bits. Combine the ground chestnuts with the salt and first portion of sugar, stirring.
4. Whip the cream into the desired thickness and then fold in the 4 tablespoons caster, superfine or granulated sugar. Add a few drops of the vanilla extract now if using.

Source: Chinese Food

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Japanese Fried Rice

INGREDIENTS:

• 2 cups cooked Japanese rice (*left over rice is the best)
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped green pepper
• 1/3 cup diced ham/pork
• 2 eggs
• 1/2 tsp garlic salt
• 1 tsp chicken bouillon
• 2 tbsp soy sauce
• 2 tsp vegetable oil

PREPARATION:

Put a wok or a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, add soy sauce and stir quickly. Stop the heat right away and serve.

Source: Japanese Food

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Italian Apple Cake

Ingredients:

• 3 1/2 cups apples, peeled, cored and thinly sliced
• Grated rind of one lemon
• 1/2 cup seedless red or green grapes
• 1/4 cup pine nuts
• 1/3 cup, plus 3 tablespoons, sugar
• 2 tablespoon unsalted butter
• 1/2 cup sifted flour
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla extract

Method

Preheat oven to 400 degrees. Place apples in greased 9" oven proof glass pie plate. Sprinkle 3 tablespoons sugar and lemon rind over apples. Cover with foil and bake 20 minutes. Cream butter with 1/3 cup sugar and then add egg. Sift flour and baking powder together and blend into butter. Remove apples from oven after 20 minutes and mix in with grapes and pine nuts. Spread batter over fruit and bake until cake is golden brown, about 20-25 minutes.

Notes: Many European cultures have an apple cake but the pine nuts and grapes make it uniquely Italian.

Source: BetterRecipes.com

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Almond Rice Salad

Ingredients:
1/2 cup quick-cookig brow rice
2 tablespoos slivered almods, toasted
1/3 cup fiely chopped celery
1/3 cup raisis

Preparation:
Cook rice according to instructions on the packet. Combine rice, almonds, celery and sultanas in a serving bowl. Serve cold or at room temperature.

Source: Recipe

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Apple Potato Salad

Ingredients

4 pcs small Potatoes
4 pcs Celery stalks
1 pcs Apple, Delicious (A type of apple)
0.25 cup Dressing, no oil
0.25 ts Dill, optional

Preparation

1. Slice the potatoes into bite size pieces and boil until tender, but not soft.
2. Peel the apple and slice into bite size pieces (sprinkle with lemon juice until ready to use). Chop the celery finely.
3. Cool the potatoes by draining and placing in pan of ice water.
4. Cool the potatoes by draining and placing in pan of ice water. Combine all ingredients and mix with dressing and dill if desired.
5. Melba used Medford Farms (tm) Creamy Dill No-Oil Dressing. Chill several hours. It is quick and delicious.

Source: Lyn's Recipes Corner

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Shepherd's Pie

INGREDIENTS

* 1 pound Bob Evans or Owens® Original/Regular Recipe Sausage Roll
* 2 cups frozen peas and carrots
* 1 (24 ounce) package Bob Evans or Owens® Mashed Potatoes
* 1 (12 ounce) jar beef gravy


DIRECTIONS

1. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

Source: All Recipes

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Sausage Scramble

INGREDIENTS

* 1 pound Bob Evans® or Owens® Original Recipe Sausage Roll
* 1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes
* 1/3 cup chopped green pepper
* 8 eggs
* 1/2 cup milk

DIRECTIONS

1. In large skillet over medium heat, crumble and cook sausage, potatoes and green peppers until sausage and potatoes are brown.
2. In small bowl, combine eggs and milk until well mixed. Pour over sausage and potato mixture, stirring gently until eggs are cooked.

Source: All Recipes

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Chicken Empanadas

Ingredients

1 1/4 oz Pkg of double crust pastry
3 cups Finely chopped chicken
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper





Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

Servings: 14

Source: Filipino Recipe

Drug Rehab Referral Service

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Chocolate Espresso Cheesecake with Cranberry Topping

Ingredients:
Crust: 1 (9-ounce) package chocolate wafer cookies, finely crushed 1/3 cup butter or margarine, melted
Filling: 2 tablespoons instant espresso powder or instant coffee granules 1 tablespoon hot water 4 (8-ounce) packages cream cheese, softened 1 1/3 cups granulated sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 cup whipping cream 4 large eggs
Topping: 1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce 1 tablespoon cornstarch 3/4 cup whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons coarsely grated semi-sweet chocolate 1. To Make Crust: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2-inches up sides of pan. Set aside. 2. To Make Filling: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust. 3. Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled. 4. To Make Topping: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled. 5. Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1-inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).

Source: Cooks Recipes

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Oyako-don

Ingredients:
150g chicken thigh
1 onion
1 tablespoon green peas(frozen)
2 eggs seasonings
3 tablespoon soy
4 teaspoon sugar
2 teaspoon mirin(sweetened sake)
2 teaspoon sake

Preparation:
1. Slice chicken into small bite-size pieces, pour boiling water on them for removing smell and extra fat, and drain.
2. Slice onion.
3. Boil green peas roughly.
4. Put 1 cup water, seasoning, chicken and onion in the pan and cook them.
5. Turn the fire down after boiling soup up.Cook it for 2 or 3 minutes.
6. Spread the beaten egg over the onion and meat in the pan. Sprinkle green peas on egg and cook until the egg harden partially.
7. Put the hot rice in each donburi(bowl). And place 5 on top of the rice.

Source: Japanese Food

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Toasted Rice Balls

Ingredients:
* One cup (200cc) of cooked rice for every 2-3 rice balls required
* Fillings: flesh of pickled plums ("umeboshi"), shaved bonito ("katsuo bushi"), tuna fish, teriyaki chicken, or "takuan" (yellow pickled radish).
* Soy Sauce
* Salt
Preparation:

• Cook the rice in the normal (Japanese) way, but decrease the amount of water by 20 percent. One cup (200cc) of rice is sufficient for 2-3 rice balls.
• Wet your hands thoroughly, sprinkle salt on them and rub them together. Shape the rice with pressing and rolling motions. The rice ball should be firm.
• Poke a hole in the rice ball and insert the filling. Shaved bonito should be mixed with a small amount of soy sauce before insertion.
• Toast the rice balls on a grill over a slow flame. A stove top fish grill is often used in Japan, but a barbecue grill is also suitable.
• Toast them on both sides, being careful not to let them burn. Baste both sides with soy sauce at least once while they are being grilled.
• When both sides are a golden brown, they are ready to serve.

Source: Japanese Food

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Apple Pecan Chicken Roll-ups

Ingredients:
1/2 cup apple juice
1/2 cup UNCLE BEN'S® Instant Brown Rice
1/2 cup finely chopped unpeeled apple
1/4 cup chopped pecans
3 tablespoons sliced green onions
4 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon vegetable oil

Preparation:
1. Heat oven to 400°F. In small saucepan, bring apple juice to a boil. Add rice, cover, reduce heat and simmer 8 to 10 minutes or until liquid is absorbed. Stir in apple, pecans and green onions. Remove from heat.
2. Flatten each chicken breast to about 1/4-inch thickness by pounding between two pieces of waxed paper. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking in edges. Secure with toothpicks.
3. Heat oil in medium skillet over medium-high heat. Add chicken and cook 4 to 5 minutes or until lightly browned; place in shallow baking pan. Bake 20 to 25 minutes or until chicken is no longer pink in center.
For this recipe, choose an apple variety that will retain its shape when cooked, such as Granny Smith, Golden Delicious or Jonathan.

Source: Recipe

Deep Fried Sweet Rice Snack

Ingredients:

1 cup sweet rice flour
1/2 cup dry coconut (not sweet)
2 tablespoons coconut milk
2 tablespoons whole milk
2 tablespoons all purpose white flour
2 tablespoons water
1/2 teaspoon salt or to taste
1/4 teaspoon baking powder
1 medium onion finely chopped
1 medium green pepper chopped (optional) or crushed red pepper
wok and oil for frying

Cooking Method:

In a bowl, mix whole milk, coconut milk, then add dry coconut and let soak for 20 minutes. Add rice flour, white flour and all other ingredients.

Add water and mix well. Let it stand for 10 minutes. As the onion has a tendency to become watery, mix it well.

Heat oil in a wok to medium high. Add mixture a little at a time with spoon or hand, 6 to 8 pieces each time. This should double in size. Brown all sides. Drain on a plate covered with double layer of paper towels. This dish can be served with drinks or tea.

Source: Recipe Book of Filipino Cuisine

Cheescake with Blueberry Sauce

Ingredients:
For the Cheesecake: 8 oz sweet cookies 1/2 cup usalted butter, melted 2 cups cream cheese 2 cups ricotta cheese 1 cup sugar 4 large eggs 2 tablespoos lime juice 2 teaspoos grated lime zest 3 tablespoos all-purpose flour 3 tablespoos corstarch 2 cups light sour cream For the Blueberry Sauce: 1 cup blueberries 3 tablespoos sugar 2 tablespoos vodka or other white spirit

Preparation:
FOR THE CHEESECAKE:Preheat oven to 300 degrees F. Place cookies in the bowl of a food processor and process to crumbs. Add melted butter and mix with cookie crumbs. Line the base and sides of a 9-in springform pan with crumb mixture. Refrigerate until ready to use.Beat cream cheese, ricotta and sugar until smooth. Beat in eggs, one at a time. Stir in lime juice and zest. Stir in combined sifted flours, then fold in sour cream. Pour into crust-lined pans. Bake on the center rack of oven for 1 hour, or until firm in the center. Cool in oven for 15 minutes (with oven door open). Remove and cool. Refrigerate at least 2 hours. Serve with blueberry sauce.FOR THE SAUCE:Place blueberries, sugar and vodka in blender. Blend until smooth. Let stand 10-15 minutes before straining and serving. Best served cold. Source: Recipe

HERSHEY's Syrup Brownies

Ingredients:

1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
4 eggs
1-1/4 cups all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Preparation:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

Source: Recipe

Barbecued Bean Dip

Ingredients: 1/2 cup canned vegetarian baked beans 3 tablespoons pasteurized process cheese spread 2 tablespoons regular or hickory smoke barbecue sauce Green onion piece and red bell pepper triangles 2 large carrots, cut into diagonal slices 1 medium red or green bell pepper, cut into chunks

Preparation: 1. Place beans in small microwavable bowl; mash slightly with fork. Stir in process cheese spread and barbecue sauce. Cover with vented plastic wrap. 2. Microwave on HIGH 1 minute; stir. Microwave 30 seconds or until hot. Garnish with green onion and bell pepper cutouts. Serve with carrot slices and bell pepper chunks.

Source: Recipe

Angelic Cake

Ingredients: 1 box (16 ounces) angel food cake mix 1-1/4 cups cold water 1/4 teaspoon peppermint extract (optional) Red food coloring 4-1/2 cups light whipped topping Green food coloring (optional)

Preparation: 1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside. 2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute. 3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full. 4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely. 5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.

Source: Recipe

Roasted Chicken

Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

• Serve with mashed potatoes, rice or corn on the side.

Source: Filipino Recipe

Bicol Express

Ingredients:

• 1/4 kilo pork, thinly sliced

• 1 cup Baguio beans

• 3 cups long chili or jalapeno peppers

• 1 onion, minced

• 1 head of garlic, minced

• 1 cup coconut milk

• 1 cup coconut cream

• 2 tablespoons of cooking oil

• Salt to taste

Cooking Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

• In another pan, sauté minced garlic and onion.

• Add to the sauté the browned pork.

• Then add the coconut milk, bring to a boil and simmer for 10 minutes.

• Add the chili peppers, Baguio beans and cook until dish gets a little dry.

• Add the coconut cream and simmer until the sauce thickens.

• Salt to taste.

Source: Filipino Recipe

Filipino Style Spaghetti

Ingredients:

• 1 kg. spaghetti noodles

• 1/2 kg. ground beef

• 1/2 kg. ground pork

• 1/4 kg. hotdogs, diagonally sliced

• 1 kg. tomato sauce

• 3 pieces laurel leaves (bay leaves)

• 1/4 cup brown or white sugar

• 2 green bell peppers, diced

• 2 onions, chopped

• 1 head garlic, minced

• 3 tablespoons of cooking oil

• 1 cup of water

• Salt and pepper to taste

• 1/2 cup grated cheese

Cooking Instructions:

• Cook spaghetti noodles according to package instructions.

• In a sauce pan or wok, sauté garlic and onions in cooking oil.

• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

• Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

• Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

• Serve with the cooked spaghetti noodles and grated cheese on top.

Source: Filipino Recipes

Cheddar Cheese Sauce

Ingredients:
1/4 cup all-purpose flour 2 cups 1% low-fat milk 1 1/4 cups (5 ouces) shredded sharp cheddar cheese

Preparation:
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
Serving size: 1/2 cup

Source: Recipe

Pork Steak or Beef Steak

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Source: Filipino Recipes