Kitchen Delight Recipe - Learn Easy Recipes Online

Tuna Steaks with Salsa Recipe

2008-08-14T20:24:00.001+08:00

Ingredients

1 cup shredded carrots
3/4 cup chopped peeled mango
2 tablespoons lime juice
1 tablespoon minced chives
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 (6 ounce) tuna steaks

Procedure

For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa.

Makes 4 serving

Teriyaki Tuna Steak Recipe

2008-08-14T20:18:00.001+08:00

Ingredients

1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive or canola oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
4 (6 ounce) tuna steaks

Procedure

In a bowl, combine the first eight ingredients; mix well. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

Makes 4 serving

Rosemary and Garlic Simmered Pork Chops Recipe

2008-08-14T20:11:00.000+08:00

Ingredients

2 teaspoons dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Procedure

In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).

Makes 4 serving

Sweet and Sour Pork Patties Recipe

2008-08-14T20:01:00.000+08:00

Ingredients

1 1/2 pounds ground pork
1/2 cup soft bread crumbs
1 teaspoon red pepper flakes
1 teaspoon seasoning salt
1 egg
1 tablespoon milk
2 tablespoons chopped fresh parsley
/2 cup finely chopped onion
1 (10 ounce) jar sweet and sour sauce

Procedure

Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.

Makes 4 serving

Chicken Lasagna with White Sauce Recipe

2008-08-14T19:52:00.000+08:00

Ingredients

2 cups shredded mozzarella cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
12 lasagne noodles, cooked and drained
2 cups diced, cooked chicken meat
1/2 cup grated Parmesan cheese

Procedure

Preheat oven to 350 degrees F (175 degrees C).
Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Makes 8 serving

Pork Chop and Potato Casserole Recipe

2008-08-14T19:46:00.000+08:00

Ingredients

1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese

Procedure

Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

Makes 5 serving

Pork Chorizo Recipe

2008-08-14T19:34:00.000+08:00

Ingredients

2 pounds ground pork
2 teaspoons salt
4 tablespoons chili powder
1/4 teaspoon ground cloves
2 tablespoons paprika
2 cloves garlic, crushed
1 teaspoon dried oregano
3 1/2 tablespoons cider vinegar

Procedure

Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

Makes 6 serving

Cajun Seafood Pasta Recipe

2008-08-14T19:21:00.000+08:00

Ingredients

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
pound dry fettuccine pasta

Procedure

Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.

Makes 6 serving

Stuffed Chicken Valentino Recipe

2008-08-14T19:13:00.000+08:00

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

Procedure

Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Makes 4 serving

Stuffed Tomato Basil Chicken Recipe

2008-08-14T19:00:00.001+08:00

Ingredients

4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan

Procedure

Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
Preheat oven to 500 degrees F (260 degrees C).
Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Makes 4 serving

Chicken Breasts with Lime Sauce

2008-08-14T18:52:00.000+08:00

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Procedure

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Makes 4 serving

Spicy Caldereta Meatballs Recipe

2008-08-14T18:32:00.002+08:00

Ingredients

Meatballs

1 tbsp cooking oil
1 pc onion, chopped finely
1 tbsp garlic, chopped finely
3 cups ground beef
1/2 cup bread crumbs
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 pc egg, slightly beaten

Sauce

1 tbsp cooking oil
1 tsp garlic, crushed
1 pc onion, chopped
2 cups water
1 can whole tomatoes
2 cubes beef bouillon
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 cup carrots, diced
4 stalks celery, diced
1 pc green bell pepper, diced
4 tbsp spring onions, cut
2 packs flat noodles, cooked

Procedure

To make the meatballs, sauté garlic, and onions in oil, remove and mix with the rest of the meatball ingredients in a bowl. When well mixed, form into small balls. Heat oil and fry meatballs until slightly brown. Set Aside. To make the sauce, sauté garlic and onions in oil or margarine. Add the rest of the ingredients for the sauce and allow to simmer. Add the meatballs gently into the sauce. Bring to a boil, then simmer for 10 minutes Stir once in a while. Add vegetables and cook for another 5 minutes. Serve with flat noodles.

Seafood in Coco Cream Soup

2008-08-14T18:12:00.001+08:00

Ingredients

2 tbsps. Butter
1 tbsp. garlic, chopped
¼ cup onion, chopped
2 pcs. alimasag, quartered
100 gms. shrimp, shells removed
¼ k. squid, sliced into rings
2 Maggi Shrimp Broth Cube
¼ cup kinchay, chopped
1 pc. carrot, diced
2 cups water
1 cup Carnation Coco Evap
1 green pepper, cut into rings

Procedure

Heat butter, saute garlic and onion until limp.
Stir in alimasag, cook until it turns orange in color.
Add shrimp and squid, season with Maggi Shrimp Broth Cube and continue cooking for 1 minute.
Add kinchay and carrots, pour in water and bring to a boil.
Cook until vegetables are tender.
Pour in Carnation Coco Evap.
Add green pepper and bring to a simmer.
Serve hot.

Makes 6 to 8 servings.

Honey Mustard BBQ Pork Chops

2008-08-07T02:02:00.001+08:00

Ingredients

1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops

Procedure

Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
Preheat grill for high heat.
Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

Mediterranean Potato Salad

2008-08-07T01:56:00.000+08:00

Ingredients

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
1/2 cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
1/2 cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

Procedure

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Spinach and Tortellini Salad

2008-08-07T01:31:00.000+08:00

Ingredients

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Procedure

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

15-Minute Marinated Chicken

2008-08-07T01:15:00.001+08:00

Ingredients

1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

Procedure

Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Pork Pina Hamonado Recipe

2008-08-01T10:00:00.000+08:00

Ingredients

1/2 Kg Pork pigue, sliced thinly, tapa style into 1 piece
1/2 cup Sugar
2 tsp Rock salt
1 tsp Praque powder
100 g Pork fat, sliced into 4 strips
1 pc Medium carrot, sliced into 6 strips
1 pc Whole pickles, cut into 6 strips
1 cup Del Monte pineapple chunks, drained
1 cup Del Monte Pineapple juice

Procedure

Combine sugar, salt and praque powder. Rub mixture on pork.
Spread pork and arrange slices of pork fat, carrots, pickles strips, and pineapple chunks alternately. Roll and tie firmly with crocheting thread.
Marinate pork in Del Monte pineapple juice overnight. Simmer meat in marinade for 1 hour. Chill. Remove thread. Slice just before serving.

Makes 10 servings

Cheesy Chicken Sandwich Recipe

2008-08-01T09:49:00.000+08:00

Ingredients

1 cup grated cheddar cheese
cup chopped cooked chicken
(4 ounce) can green chili pepper, drained
1 (3 ounce) package cream cheese, softened
6 English muffin, halves

Procedure

Combine cheese, chicken, chili peppers and cream cheese until blended.
Place about 2 Tbls. of mixture on each muffin half.
Place muffins halves on a cookie sheet.
Bake at 350 degrees until cheese melts, about 15 minutes.

Kare-Kare Recipe

2008-08-01T09:38:00.000+08:00

Ingredients

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Procedure

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Beef Kaldereta Recipe

2008-08-01T09:14:00.001+08:00

Ingredients

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Procedure

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Cooking Tips

Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Coffee Chicken Recipe

2008-08-01T09:07:00.001+08:00

Ingredients

1 chicken (large), cut-up
3/4 cup brewed coffee (or 1 sachet instant coffee diluted in ½ cup water)
1/3 cup ketchup
2 tbsps. Tomato paste
3 tbsps. Light soy sauce
3 tbsps. Fresh lemon juice
1 tbsp. oil
1-½ tbsps. Sugar (optional)

Procedure

In a saucepan, mix together the coffee, ketchup, soy sauce, lemon juice and oil.
Add the sugar and heat the mixture to boiling. Reduce heat and let simmer until the mixture has reduced.
Place the chicken pieces in a pan and pour in the above the mixture.
Cover the chicken pieces well.
Bake the chicken for about an hour.

Serves 4.

Chicken Mechado

2008-08-01T08:54:00.002+08:00

Ingredients

8 cloves Garlic, crushed
1 pc Medium onion, sliced
400 g Chicken breast, cut into serving portions
8 pc Sibuyas Tagalog
2 pc Large potatoes, cut into strips
1 pc Laurel leaf
1 pc Medium red bell pepper, cut into strips
1 can (227 g) Del Monte Tomato Sauce

Procedure

SAUTE garlic, onions and chicken. Cook for a few minutes. Add ½ cup water, sibuyas Tagalog, potatoes and laurel leaf. Season with 1 tsp. rock salt, 1-1/2 tsp. sugar and ¼ tsp. pepper. Simmer for 10 minutes.
ADD bell peppers and Del Monte Tomato Sauce.

Makes 6 servings
Chicken replaces part of beef.

Meatballs In Sweet Clove Sauce

2008-07-07T19:10:00.001+08:00

Ingredients

4 slices dry bread, diced
1/4 cup lemon juice
1 egg
1 small onion, diced
1 teaspoon seasoned salt
1 1/2 pounds ground beef or turkey

Sauce:

1 cup tomato juice
1/2 cup chili sauce
1/2 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon ground cloves

Procedure

In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt; stir in beef or turkey. Shape into 1 1/2-inch balls; place in a greased 13 x 9-inch baking dish. Bake, uncovered, at 350 degrees F for 25 minutes; drain.
Combine all ingredients; pour over meatballs. Bake 30 minutes longer or until hot and bubbly.

Yields 6 servings.

Mustard-Grilled Pork Chops with Two Tomato Salsa

2008-07-07T18:56:00.000+08:00

Ingredients

4 (3/4-inch thick) boneless pork chops
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)

Procedure

In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.

Servings: 4

Beer Margaritas

2008-07-07T18:43:00.000+08:00

Ingredients

1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

1 lime, cut into wedges

Procedure

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Raspberry Cappuccino

2008-07-07T18:10:00.001+08:00

Ingredients

3/4 cup chocolate milk

1/3 cup espresso or 1 tablespoon instant coffee, dissolved in 1/3 cup water, room temperature or chilled

2 tablespoons chocolate syrup

1 1/2 cups coffee frozen yogurt

1 cup fresh raspberries, frozen

1/2 cup cold milk

Unsweetened chocolate powder for garnish

Procedure

Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.

Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm.

Serves 2.

Mushroom Mint Pasta Salad

2008-06-24T17:09:00.000+08:00

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
1/4 cup olive oil, divided
2 (8 ounce) packages button mushrooms, sliced
4 onions, sliced
1 quart heavy cream
10 sprigs fresh mint
1 1/2 teaspoons white sugar
1 pinch salt
1 pinch ground black pepper

Procedure

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.
Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Crisp Sponge Cake

2008-06-24T16:48:00.002+08:00

Ingredients

Crisp Cake

2 glasses of flour
1/2 glass of sugar
1 egg
2/3 cup (15 dag) of margarine
2 spoons of honey
1 spoon of baking soda

Sponge Cake

4 eggs
3/4 glass of sugar
1/2 glass of flour
1/2 glass of potatoe’s flour
1/2 spoon of baking powder

Filling

2 cups (1/2 l) of milk
2 spoons of potatoe’s flour
2 spoons of flour
1/2 glass of sugar
1 cup (25 dag) of margarine

Decoration

Chocolate toppings

Procedure

Mix sugar, egg, margarine, honey, baking soda, make cake. Divide on 2 parts. Bake separated (12 minutes) in greased form. Cool down.
Whip whites, add sugar and whip. Add yolks and whip. Then add flour and baking powder, mix. Pour cake into greased form and bake 25 minutes. Cool down and sprinkle water with lemon juice.
In 1/2 glass of milk melt flour and potatoe\\\"s flour. Rest of milk boil with sugar and then add melt flour. Mix and boil. After boiling add block of margarine and mix. Then put mixture between cakes.
On crisp cake put half of mixture then put sponge cake on it. Smear rest of mixture on it and put second part of crisp cake. Use chocolate topping to decorate. Cool down.

Carrot Pineapple Cake

2008-06-24T16:19:00.002+08:00

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar

Procedure

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Beef Morcon Recipe

2008-05-17T14:25:00.005+08:00

Ingredients

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
1 carrot, sliced into 1/4" thick long strips
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Marinate

1/4 cup calamansi juice
1/2 cup soy
peppper

Procedure

Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
Remove the marinated beef and spread and stretch the sliced beef on a flat, clean board or tray.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, carrot strips, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Morcon Cooking Options

A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Basil and Zucchini Soup

2007-08-23T16:55:00.000+08:00

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, crushed
6 zucchinis, roughly chopped
3 cups water
2 chicken stock cubes
2 teaspoons sugar
1 tablespoon lemon juice
1 cup chopped basil

Procedure

Heat oil in medium to large saucepan and add onion and garlic.
Stir over medium heat until onion is soft.
Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.
Bring to boil and simmer for approximately 20 minutes or until zucchini is soft.
Stir in the basil and keep stirring for approximately 5 minutes.
Blend or process soup mixture. Return to pan and reheat.
Serve with dollop of yoghurt or sour cream, with or without a sprinkle of paprika and extra basil leaves on top.
When blended it’s quite creamy in texture but is very low in fat.

Lobster Soup

2007-08-23T16:46:00.000+08:00

Ingredients

6 tbsp margarine
6 tbsp all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups lobster meat
4 1/2 cups milk
1 1/2 onions, thinly sliced
1 pinch celery flakes
1 1/2 tsp chopped fresh parsley
Salt and ground black pepper to taste
3/4 cup light cream

Procedure

Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
Add cream to desired consistency, and reheat. Season to taste.

Glazed Sausage Bites

2007-08-23T16:26:00.000+08:00

Ingredients

1 pound bulk pork sausage
1 egg, slightly beaten
1/2 cup fine cracker crumbs
1/3 cup milk
1/2 teaspoon ground sage
1/8 teaspoon ground thyme
1/2 cup water
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce

Procedure

In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter).

Mini Peach Cobblers

2007-08-23T16:14:00.000+08:00

Ingredients

1 can (15 ounces) peaches in light syrup
3 tablespoons brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon lemon juice
scant 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
few grains salt
1 teaspoon butter
1 tablespoon cornstarch
pie pastry, purchased or homemade

Procedure

This recipe uses about half of a full 9-inch pie crust.
Drain the syrup from peaches into a cup; set aside. Chop peaches.
Arrange eight 1 1/2-ounce ramekins in a baking pan; spray lightly with butter-flavored cooking spray.

Chili Beef Burgers

2007-08-23T16:06:00.000+08:00

Ingredients

2 pounds lean ground beef, at least 90% lean
1 1/2 cups chopped onion
1 cup chopped green or red bell pepper, or combination
2 cups water
1 1/2 cups ketchup
2 tablespoons prepared mustard
1 tablespoon brown sugar, packed
2 tablespoons chili powder
dash cayenne pepper
dash garlic powder
salt and pepper, to taste
6 large bulkie rolls or hamburger buns, split

Procedure

Brown beef with onion and bell pepper. Drain off excess fat. Combine remaining ingredients in a bowl; blend well. Add ketchup mixture to browned beef and simmer until thickened.

Salmon Cucumber Sandwiches

2007-08-23T15:29:00.000+08:00

Ingredients

6 oz. can boneless salmon, drained and flaked
1/2 cup peeled, chopped cucumber
3 Tbsp. plain yogurt
1 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
8 mini sandwich buns, sliced
2 Tbsp. butter, softened
16 pieces butter lettuce

Procedure

Combine salmon, cucumber, yogurt, and lemon juice in small bowl. Spread thin layer of butter on cut sides of sandwich buns and line with lettuce. Fill with salmon mixture. 8 small sandwiches.

Barbecue Glazed Pork Chops

2007-08-22T16:31:00.000+08:00

Ingredients

48 4-ounce boneless pork center-cut chops
3 cups ketchup
1/2 cup brown sugar
1/4 cup lemon juice
1 tablespoon lemon rind
1 cup diced green pepper
1 cup diced onion

Procedure

Grill chops on hot griddle until brown, approximately 2 minutes
per side. Place on pans in single layer. Combine ketchup, brown
sugar, lemon juice and rind. Stir in vegetables; pour over
chops, spreading evenly. Bake in conventional oven at 400
degrees F. 10-12 minutes; or in convection oven at 350 degrees F.
for 9-11 minutes, until chops are tender and juicy. Portion: 1
4-ounce pork chop.

Flourless Chocolate Cake

2007-07-18T11:08:00.000+08:00

Ingredients

1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh strawberries or raspberries, for garnish

Procedure

Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Braised Lamb Shanks With Vegetables

2007-07-18T10:28:00.000+08:00

Ingredients

1 tablespoon olive or vegetable oil
2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
7 garlic cloves, peeled
2 teaspoons minced fresh ginger
1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks
12 ounces white turnips, pared and cut in 1/2-inch chunks
2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices
1 cup chicken broth
1/2 cup dry white wine
3/4 teaspoon leaf rosemary, crumbled
1 teaspoon grated lemon rind
Dash freshly ground black pepper

Procedure

Preheat oven to 350* (175*C).
Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.
Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.
Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover and remove from heat.
Bake for 1 hour or until meat in fork-tender.

Shrimp With Mango And Basil

2007-07-18T09:41:00.000+08:00

Ingredients

1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
1 bunch scallions, green tops only, thinly sliced
1/4 cup firmly packed fresh basil leaves, finely chopped

Procedure

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

Apple And BBQ Sauce Baby Back Ribs

2007-07-10T10:04:00.000+08:00

Ingredients

4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

Procedure

Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Double-Decker Delicious Treat

2007-07-10T09:54:00.000+08:00

Ingredients

1 (19.5 ounce) box of Pillsbury Brownie Classics Milk Chocolate Brownie Mix
1 quart vanilla ice cream, or flavor of your choice
2 cups sliced strawberries
1 (11.75 ounce) jar Smucker’s Hot Fudge Topping
Whipped non-dairy topping, thawed
Maraschino cherries

Procedure

Remove lid from the Smucker’s Hot Fudge Topping, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat.
Prepare and bake brownies as directed on package. Cool completely in pan.
Cut into 20 squares. Top 10 brownie squares with small scoops of ice cream, Hot Fudge Topping and sliced strawberries. Top with remaining brownie squares.
Drizzle each sundae with Hot Fudge Topping. Place a dollop of whipped topping over the Hot Fudge Topping, and top with a Maraschino cherry.

Amazing Ribs

2007-07-10T09:47:00.000+08:00

Ingredients

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

Procedure

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.
Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Grilled Tuna Teriyaki

2007-07-10T09:38:00.000+08:00

Ingredients

2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil

Procedure

In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for medium-high heat.
Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

Ultimate Coffee Cake

2007-07-10T09:13:00.000+08:00

Ingredients

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

Procedure

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Basil Pan-Seared Scallops Over Pasta

2007-07-10T08:39:00.000+08:00

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Procedure

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Pina Colada Punch

2007-07-09T15:12:00.000+08:00

Ingredients

1/2 gallon vanilla ice cream, softened
1 (20 ounce) can crushed pineapple
1 (8 ounce) can coconut cream
1 (46 fluid ounce) can pineapple juice
2 cups light rum
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Procedure

In a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy.

Long Beach Island Iced Tea

2007-07-09T14:58:00.000+08:00

Ingredients

1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger gin
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec liqueur
1 teaspoon tequila
2 teaspoons orange juice
2 fluid ounces cola-flavored carbonated beverage
1 wedge lemon

Procedure

In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Grilled Lemon Chicken

2007-07-09T14:52:00.000+08:00

Ingredients

1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Procedure

In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Quick And Easy Chicken Spaghetti

2007-07-09T14:25:00.000+08:00

Ingredients

1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
3/4 (8 ounce) package processed cheese, cubed
2 cups chopped cooked chicken breast
1/2 (4 ounce) jar sliced mushrooms, drained
salt and pepper to taste

Procedure

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

Individual Vegetable Lasagnas

2007-07-04T13:02:00.000+08:00

Ingredients

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper

Procedure

Preheat oven to 375 degrees F.
In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce

Ingredients

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

Procedure

In a large casserole pot or Dutch over, 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.

Pasta Pomodorini

2007-07-04T12:45:00.000+08:00

Ingredients

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Gray salt
Freshly ground black pepper
Parmesan, for grating

Procedure

Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

Wild Mushroom Ravioli With Butter And Parmesan Sauce

2007-07-04T12:29:00.000+08:00

Ingredients

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Procedure

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Acapulco Fishburgers

2007-07-04T12:16:00.000+08:00

Ingredients

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening

Procedure

Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions, bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Avocado Chicken Melt

2007-07-04T11:55:00.000+08:00

Ingredients

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper

Procedure

Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.

Easy Corn And Crab Chowder

2007-07-03T11:00:00.000+08:00

Ingredients

1 russet potatoes, peeled and cubed
1/2 onion, chopped
1 (15 ounce) can creamed corn
1/3 cup all-purpose flour
2 tablespoons butter
5 slices bacon, diced
1 (6 ounce) can crab meat, drained
1 1/2 cups milk
1/4 cup dry white wine (optional)
1 cube chicken bouillon
salt and pepper to taste

Procedure

Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the floor mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Pizza Salad Pita Pockets

2007-07-03T10:37:00.000+08:00

Ingredients

3 (6-inch) white or whole wheat pitas
6 leaves romaine lettuce
8 cherry tomatoes, halved
1/2 cup chopped red onion
1 cup sliced mushrooms
1 (13 3/4 ounce) can artichoke hearts, packed
in water, well drained and quartered
1 ounce pepperoni slices, cut in half
1/2 cup pizza sauce
1/4 cup grated low-fat mozzarella cheese
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder

Procedure

In a medium mixing bowl, stir together the cherry tomatoes, red onion, mushrooms, artichoke hearts, pepperoni, pizza sauce, mozzarella cheese, vinegar and garlic powder. Warm in the microwave for 1 minute.

Cut each pita in half and warm in the microwave, about 30 seconds. Stuff each with a lettuce leaf; fill each pita with the pizza salad and serve..

Shrimp Linguine Alfredo

2007-07-03T10:17:00.000+08:00

Ingredients

1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Procedure

Cook pasta in a large pot of boiling water until al dente; drain.
Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Bombay Chicken Wings

2007-06-29T22:54:00.000+08:00

Ingredients

24 pieces chicken wings
1 teaspoon curry powder
½ teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons oil
2 tablespoons chopped spring onions
2 cloves garlic, chopped
1/8 teaspoon pepper
1 teaspoon chili powder
10 sprig cilantro

Yogurt Mango Dip

½ cup plain yogurt
3 tablespoons diced ripe mangoes
1 tablespoon minced cilantro
1 tablespoon chopped spring onions
¼ teaspoon hot sauce
Salt to taste

Procedure

Rinse and dry the wings.
In a large bowl, combine the remaining ingredients, except cilantro. Marinate the chicken for at least an hour.
Combine the ingredients for the dip and set aside in a refrigerator.
Drain the wings and place in a single layer on a baking dish, bake in a preheated 350 oF oven for 25 minutes or until done.
Serve the chicken hot with rice or grilled pita bread and the cold dip. Garnish with cilantro sprigs.

Chicken and Vegetables in Peanut Curry Sauce

2007-06-29T21:51:00.000+08:00

Ingredients

1 kilo chicken breast fillet
1 pack season breading mix
Oil for frying
2 cloves garlic, chopped
1 onion, chopped
1 tablespoon curry powder
1 big can coconut cream

½ cup water
½ cup peanut butter
5 pieces okra, halved
1 bundle sitao, sliced
1 red bell pepper, cubed

Procedure

Coat chicken with season breading mix.
Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.
In a pan, heat some oil, then sauté garlic and onion. Add curry powder.
Pour in the coconut cream, water and peanut butter. Stir to blend. Bring to a simmer.
Add the vegetables and cook until done.
Add the chicken and cook until heated through. If the sauce is too thick add more water. Season to taste.
Serve with rice or grilled pita bread.

Sangria (Spanish Wine Punch)

2007-06-29T21:34:00.000+08:00

Ingredients

2 bottles red wine or dry white wine
1 cup Grand Marnier
juice of 2 lemons
1 lemon, thinly sliced
1 orange, thinly sliced
1 quart seltzer water

Procedure

Combine all ingredients in large pitcher or punch bowl with ice or chill overnight.
Serve over ice. Garnish with frosty (nearly frozen) fruits and long slivers of fresh orange peel.
Sparkling wine or a champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet.

Frozen Chocolate Custard

2007-06-29T18:15:00.000+08:00

Ingredients

1/2 cup heavy cream
1/2 cup water
1/2 cup cocoa powder
4 egg yolks
2 cups heavy whipping cream
1 teaspoon vanilla extract
7 teaspoons artificial sweetener (or to taste)

Procedure

Place the first 4 ingredients in blender and process on low until smooth. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until bubbles form around the edge of the mixture. Do not overcook. Chill until room temperature.
Pour mixture into ice cream maker. Stir in cream and vanilla, then add artifical sweetener. Freeze according to ice cream maker instructions.

Note

Amount at 4.5 grams per 1/2 cup serving.
This recipe for Frozen Chocolate Custard serves/makes 1qt

Jamaican Jerked Chicken

2007-06-29T16:44:00.000+08:00

Ingredients

18 pieces chicken wings
1 onion, chopped
2/3 cup spring onions, chopped
2 cloves garlic
½ teaspoon thyme
1 ½ teaspoon salt
1 ½ teaspoons ground allspice
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup pickled jalapeno peppers
1 teaspoon pepper
6 drops Tabasco sauce
2 tablespoon soy sauce
¼ cup oil

Procedure

In a food processor or blender, combine all ingredients except chicken wings. Puree until well blend.
In a large shallow dish, arrange the chicken wings in a single layer. Spoon the pureed mixture over them, rubbing all over. Cover the pan and marinate in the refrigerator overnight.

Brush a rack or grill with oil then place over a baking tray covered with aluminum foil. Arrange the chicken on the rack then brush with marinate. Bake in a preheated 450 °F

Margarita

2007-06-29T16:03:00.000+08:00

Ingredients

1 1/2 oz tequila
1/2 oz triple sec
1 oz lime or lemon juice

Procedure

Rub glass rim with citrus juice and then dip in fine granulated sugar.
Place all ingredients in a cocktail shaker filled with ice. Shake 30 seconds and pour into glasses.

Homemade Vanilla Ice Cream

2007-06-29T15:41:00.001+08:00

Ingredients

1 1/2 cups sugar
2 envelopes unflavored gelatin
8 cups light cream
4 tsp. vanilla
1/8 tsp. salt
2 beaten eggs

Procedure

In a large saucepan combine sugar, gelatin, and 1/8 tsp. salt. Stir in half of the light cream. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes more. Cool. Add remaining cream and the vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions.

Makes 8 to 12 servings.