Thursday, October 25, 2007

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 400ยบ

Servings: 14

Source: Filipino Recipe

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Saturday, October 20, 2007

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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Thursday, October 18, 2007

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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Friday, October 12, 2007

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

Thursday, October 11, 2007

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