Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Korean Cabbage

2008-09-21T11:21:00.001+08:00

Ingredients

Cabbage, cut in fine strips 1 no.
Green onions, chopped 6 nos.
Garlic, minced 3 cloves
Hot dried red chile, crushed ½ tsp.
Ginger root, chopped ½ tsp. Salt 3 tbsps

Instructions

Make a salt water mixture, soak the cabbage in it and then drain it.
Mix the cabbage with salt, green onions, garlic, chili and ginger root.
Mix this mixture well, cover and refrigerate for 1-2 days.
Put this salad in a jar as it can remain for several days.

Filipino Frosty Orange Juice

2008-09-21T11:04:00.001+08:00

Ingredients:

2 cups orange juice
3 tablespoons powdered milk
1 tablespoon corn syrup
1 tablespoon sugar
1/2 teaspoon vanilla
3/4 cup crushed ice

Instructions:

Put all the ingredients in a blender and process until smooth. Serve
at once.

How to Cook Mango Chutney in 5 Min

2008-09-13T10:05:00.001+08:00

How to Cook Mango Chutney in 5 Min - Free videos are just a click away

English Muffins

2008-07-10T00:31:00.002+08:00

Ingridients

1 cup whole milk
2 Tbsps granulated sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted vegetable shortening
6 cups all purpose flour
1 tsp salt

Preparation

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy and bubbly, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and remaining flour, or enough to make a soft dough. Knead dough on a lightly floured board until smooth and elastic, about 8 minutes.Form dough into a smooth ball. Place in greased bowl, cover, and let rise until double in bulk.
Punch dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. A tuna can with both ends cut out works well if you don't have a biscuit cutter thats large enough. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle or heavy bottomed skillet, such as cast iron. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Source : http://www.yummyfood.net

Pancit Palabok

2008-07-08T13:58:00.001+08:00

Ingredients

1 lb ground pork or beef or chicken
1/2 lb shrimps blenderize 1/4 lb bigger shrimps for topping cook
patis to taste
3 tbsp of tinapa flakes slightly toasted
1 pack mama cita palabok mix
1 pack atsuete powdered
pepper to taste optional
spring onion
8 boiled eggs 4 eggs blenderize 4 eggs for topping
2 bags palabok noodle 500gm each
2 garlic head
1 big onion
4 tbsp olive oil or canola oil
4 cans of chicken broth or 4cups beef broth
1/2c flour

Instructions

Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside
saute the ground pork with garlic and onion .add atsuete ,tinapa flakes,pepper,Add 3 cans or 3 cups of chicken broth when boiling add mama cita palabok mix with flour and 1can cold chicken broth ,pouring slowly until it's thicken .Add patis to taste.
On a separate wok pour half of sauce, when its boiling add the noodles for 10 or 15 min or until its cooked add more of sauce if needed .garnish with sliced eggs and cooked shrimps and chopped spring onion.

Berry Vanilla Parfait - South Beach Diet Recipe (Phase 2)

2008-06-08T16:02:00.001+08:00

Ingridients

3 large strawberries
1/4 cup blueberries (frozen,but defrosted works great)
3/4 cup lowfat sugar free vanilla pudding
1/4 cup uncle sam cereal (this almost has a granola thing going on)
1 tbls. fat free cool whip

Preparation

Layer strawberries cut up on the bottom of a tall glass. (may need some sugar
substitute if strawberries arent sweet enough)
Add 1/3 of the vanilla pudding on top
Add uncle sam cereal
Add 1/3 of the vanilla pudding on top of cereal
Add blueberries
Add remaining pudding
Top with cool whip.

Greek Salad - South Beach Diet Recipe (Phase 1)

2008-06-07T14:06:00.001+08:00

Recipes

8 leaves romaine lettuce, torn into bite sized pieces
1 cucumber, peeled, seeded, and sliced
1 tomato, chopped
1/2 cup sliced red onion
1/2 cup crumbled reduced fat feta cheese
2 T extra virgin olive oil
2 T fresh lemon juice
1 teaspoon dried oregano leaves
1/2 teaspoon salt

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl.

Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

Rib Eye Steak Recipe

2008-04-16T22:28:00.001+08:00

Happy Cooking

by.. barbecueWeb.com

Blueberry Cheese Cake

2008-03-18T00:25:00.004+08:00

Ingredient

12 oz. cream cheese

1/2 tsp. vanilla

2 eggs

1/2 c. sugar

1 graham cracker pie crust

4 c. blueberries

1/2 c. sugar

1 c. water

2 tbsp. cornstarch (+ 2 tbsp. water)

1 tbsp. lemon juice

Preparation

In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350 degrees for 35 minutes.

Blueberry topping: Combine blueberries with sugar and water. Bring to a boil. Soften cornstarch in 2 tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze over cooked cheesecake. Refrigerate.

Sinigang a Filipino Food Recipe

2007-09-16T11:05:00.000+08:00

Ingridient

· 3/4 kilo Pork, cut into chunks
· 3 tomatoes, sliced
· 2 onions, diced
· 5 cloves of garlic, minced
· 100 grams Kangkong (river spinach)
· 100 grams String beans
· 2 pieces horse radishes, sliced
· 3 pieces gabi (taro), pealed
· 200 grams sampalok (tamarind)
· 3 tablespoons of patis (fish sauce)
· 1 liter of rice wash or water

Preparation

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes

Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender

Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.

Serve piping hot

Cooking Tip:
· Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Sugar Cookies

2007-09-16T05:44:00.000+08:00

Ingridients
2/3 CUP SHORTENING
3/4 CUP WHITE GRANULAR SUGAR
1 TSP. VANILLA
1 EGG
4 TSP. MILK
2 CUPS FLOUR
1-1/2 TSP. BAKING POWDER
1/4 TSP. SALT

Preparation
Use electric mixer to cream shortening, sugar and vanilla. Add egg; beat till
light and fluffy. Stir in milk. Sift together flour, salt and baking powder and blend
into creamed mixture. Divide dough in half and chill for 1 hour. Roll out half of cookie
dough on a slightly floured surface to 1/8 inch thickness. Cut with desired shape cookie
cutters. Bake on parchment lined cookie sheet at 375 degree F. oven for about 6 to 8 min.
Cool slightly then remove from cookie sheet. Makes about 2 dozenCookies.

Roll only half of dough at a time; keep remainder chilled for easier rolling

Apple Cobbler Recipe

2007-09-04T00:25:00.000+08:00

Filling ingredients:

1/4 cup sugar (or more, up to 1/2 cup, to taste)

1 1/2 Tbsp four

1/2 teaspoon cinnamon

4 Tbsp (1/4 cup) unsalted butter

3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)

3 Tbsp fresh lemon juice

1 teaspoon vanilla extract

Crust ingredients:

2 cups flour

1/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

2 Tbsp unsalted butter, chilled and cut into small pieces

2 Tbsp coarsely chopped crystallized ginger

Zest of one orange

1 cup heavy cream, plus more for glaze

Preparation

Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. (This recipe has the crust only on the top).

Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the doug holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.

Bake 10 minutes in a 450º oven. Reduce heat to 375º and bake 20-25 minutes. Serve warm with whipped cream.

Irish Beef Stew Recipe

2007-07-13T00:47:00.000+08:00

Ingredients

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

Preparation

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Chicken Afritada

2007-06-14T19:00:00.000+08:00

INGREDIENTS

1/2 cup vegetable oil
1 onion, chopped
1 tablespoon chopped fresh ginger
1 whole chicken, cut into pieces
1 (10 ounce) can tomato sauce
1/2 cup soy sauce
1/2 cup oyster sauce
2 teaspoons garlic salt
1 (10 ounce) can baby peas, drained
1 red bell pepper, cut into strips
4 medium potatoes, peeled and cubed
1 pinch ground black pepper

DIRECTIONS

Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

Cookies and Cream Cheesecake

2007-04-06T23:54:00.000+08:00

Ingredients

1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies, quartered

Preparation

MIX crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
BAKE at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

Flavored Vodka

2007-03-28T00:00:00.000+08:00

Ingredients

3 cups (700 ml) to 4 cups (950 ml) fruit
1 lemon or lime, peel only
1-3/4 liters inexpensize vodka

Preparation

All you do is take 3 to 4 cups (950 ml) of fruit, the peel of a lemon or lime (I use a stripper and get nice long curls of it) which helps draw the flavors out of the fruit.
Put them in a gallon sized jar (I use a nice glass one so I can watch the progress) and cover with about 1.75 liters of fairly inexpensive vodka.
Place the lid on and let them sit, turning the jar every day when you pass by, for about 3 to 4 weeks.
Then strain out the berries with cheesecloth and bottle the vodka.
It can be stored at room temperature, or in the freezer.
It's great for making Raspberry Lime Rickies (vodka, club soda, ice and a lime wedge) in the summer!

Comments

I have been making flavored vodka with raspberries and blackberries. You can use any kind of fruit, but this is what I have tried so far.

I think I am going to keep making these all through the fall with other kinds of fruits. Meyer lemons would be great if I could find some. Well, I hope others might try this! I used to hate drinking vodka, but now it's pretty neat!

Berry-Berry Brownie Torte

2007-03-20T21:51:00.000+08:00

Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup (1 stick) butter or margarine
1-1/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
1/3 cup HERSHEY'S SPECIAL DARK Cocoa
3/4 cup fresh blackberries, rinsed and patted dry
3/4 cup fresh raspberries, rinsed and patted dry
1/2 cup whipping cream

Directions:
1. Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.

2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.

3. Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.

4. Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time. 8 to 10 servings.

Biscuit Baking Mix

2007-03-20T00:47:00.000+08:00

Ingredients

9 cups (2125 ml) all-purpose flour, sifted
1/3 cup (80 ml) baking powder
1 cup (225 ml) instant non-fat dry milk
4 tsp (20 ml) salt
1-3/4 cups (425 ml) shortening

Preparation

In a very large bowl, stir together flour, baking powder, dry milk, salt; mix well.
With a pastry blender, cut shortening into dry ingredients until mixture resembles course cornmeal.
Store in tightly sealing containers.
Mix may be stored at room temperature for several weeks.
To make bisuits use 2 cups (475 ml) of the mix to 1/2 cup (125 ml) water.
Stir water into the mix.
Turn out onto lightly floured surface.
Roll around in flour until dough can be rolled.
Roll into 1/2 inch thickness and cut biscuits.
Place on an ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes, will make about 10-12 small biscuits.
To make drop biscuits, use more liquid and drop on ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes.
To make dropped dumplings in soups and stews, make dough the consistency for drop biscuits, and slide off of a wet spoon into the lightly boiling liquids and cover and steam for 15-20 minutes.
To make coffee cakes, add an egg, some vanilla or other flavored extract and sugar to taste and enough liquid to make a good dough, lay in a greased pan and top with apples or other fruit and stuessel topping.

Comments

Hint: Add some powdered Buttermilk in additon to the dry milk for a buttermilk baking mix.

Chocolate French Toast

2007-03-08T23:33:00.000+08:00

Ingredients:

3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon(optional)
8 to 10 pieces thickly sliced bread
powdered sugar(optional)
pancake syrup(optional)

Directions:

eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.
griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.
bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired.

Best Brownies

2007-03-06T12:18:00.000+08:00

Ingredients:

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)

Directions:

Heat oven to 350°F. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Recipe taken from: Hershey's Kitchen

Cottage Cheese Delight

2007-03-04T14:15:00.000+08:00

Ingredients

1 pint small curd cottage cheese
1 small tub of Cool Whip
1 pkg. orange jello
1 sm. can Mandarin oranges

Preparation

Mix in large bowl cottage cheese, cool whip, jello powder, and can of drained Mandarin oranges.
Cover and chill for 24 hours.
Serve.

Comments

This is easy and kids love it, very rich. You can use cherry jello and marichino cherries or fruit cocktail in place of the orange jello and mandrian oranges, which looks more festive for the chrismas holidays.

Cheese Souffle

2007-02-21T23:58:00.000+08:00

Ingredients

1 tbsp flour
1oz butter
½pt milk, warmed
2oz finely grated parmesan cheese or 1oz each of parmesan and gruyère
4 large egg yolks
5 large egg whites
salt and freshly ground pepper
cayenne pepper

Method

Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under ½pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. This basic mixture can be made well in advance.
When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1½pt souffle dish (the size is important).
Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cottage-loaf look to the top. Put it instantly into the oven.
As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. I can only say, as a general guide, that in the oven of a representative domestic gas cooker, this souffle is perfectly cooked at 200C/400F/Gas6 in 23 to 35 minutes.

Greek Salad - South Beach Diet Recipe (Phase 1)

2007-02-21T22:13:00.000+08:00

Ingredients

8 leaves romaine lettuce, torn into bite sized pieces
1 cucumber, peeled, seeded, and sliced
1 tomato, chopped
1/2 cup sliced red onion
1/2 cup crumbled reduced fat feta cheese
2 T extra virgin olive oil
2 T fresh lemon juice
1 teaspoon dried oregano leaves
1/2 teaspoon salt

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl.

Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

Beef Rouladen

2007-02-11T10:25:00.000+08:00

Ingredients

2 lbs (.9 kg). beef round steak, sliced or pounded to 1/4 inch thick
3 tbsp (45 ml). prepared mustard
1/4 cup (60 ml) finely minced onion
1 large dill pickle
4 slices bacon
2 tbsp (30 ml). flour
1-1/2 tsp (7 ml). salt
1/8 tsp (1 ml). pepper
3 tbsp (45 ml). oil
1 8 oz (224 grm). can tomato sauce
1 tsp (5 ml). Worcestershire sauce
1 tsp (5 ml). beef gravy base
1 cup (225 ml) hot water
1 tsp (5 ml). brown sugar
heavy cord or skewers
flour, for thickening
cooked noodles, potatoe dumplings, or mashed potatoes

Preparation

Cut round steak into 8 rectangular pieces and flatten with meat mallet.
Spread steak rectangles with prepared mustard to within 1/2 inch of edges.
Sprinkle all with minced onion, but stay on mustard.
Cut dill pickle into 8 lengthwise strips.
Halve slices of bacon crosswise.
Top each steak with bacon half and pickle strip.
Roll up jellyroll fashion and tie with cord or skewer securely.
In a seperate bowl, combine flour, salt and pepper.
Coat meat rolls and brown in a large skillet with oil.
In another bowl, combine tomato sauce, Worcestershire sauce, beef gravy base, hot water, and brown sugar.
Pour tomato sauce mixture over meat rolls in skillet.
Cover and simmer for 1 1/4 hours.
Remove meat from sauce and remove cord or skewers.
If sauce is too thin, combine 1 tbsp (15 ml) or 2 tbsp (30 ml). of flour with an equal amount of cold water and stir into sauce.
Cook sauce until thick an bubbly.
Serve meat rolls with hot buttered noodles, potato dumplings or mashed potatoes.
Top with sauce.

Chocolate Crumble Bars

2007-02-04T23:53:00.000+08:00

Ingredients

1/2 cup (125 ml) butter
3/4 cup (175 ml) sugar
2 eggs
1 tsp (5 ml) vanilla
3/4 cup (175 ml) flour
1/2 cup (125 ml) chopped nuts
2 tbsp (30 ml) cocoa
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) baking powder
2 cups (475 ml) mini marshmallows
1 pkg. (6 oz (168 grm).) semi-sweet chocolate chips
1 cup (225 ml) peanut butter
1-1/2 cups (350 ml) Rice Krispies

Preparation

Cream butter and sugar.
Beat in eggs and vanilla.
Stir together flour, nuts, cocoa, baking powder and salt.
Stir into egg mixture.
Spread in bottom of greased 13x9" pan.
Bake at 350 degrees (175 C.) F. for 15-20 minutes.
Sprinkle marshmallows on top and bake 3 minutes or until golden brown.
Cool.
In a saucepan combine chocolate chips and peanut butter.
Cook and stir over low heat until blended.
Stir in cereal.
Spread on top.
Chill.
Cut into bars.

Hot Chocolate Mix

2007-01-28T15:58:00.000+08:00

Ingredients

8 qt. box instant dry milk
1 lb (.5 kg). box nestle quick
6 oz (168 grm). can coffee mate
1/2 cup (125 ml) powder sugar

Preparation

Mix above ingredients well.
When ready to use, mix 1/3 cup (80 ml) of mix to 1 cup (225 ml) hot water or cold water.
You can add to coffee also, if you want coffee flavored chocolate drink.

Blueberry French Toast

2007-01-26T02:04:00.000+08:00

Ingredients

French toast:
12 slices white bread, crusts removed and cut in 1 inch cubes
2 8 oz (224 grm). packages cold cream cheese, cut in 1 inch cubes
1 cup (225 ml) blueberries, fresh or frozen
12 large eggs
1/3 cup (80 ml) maple syrup
2 cups (475 ml) milk
Sauce:
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
1 cup (225 ml) water
1 cup (225 ml) blueberries
1 tbsp (15 ml) unsalted butter

Preparation

Arrange half the bread cubes in a buttered 13 X 9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.
Arrange the remaining bread cubes over the blueberries.
In a large bowl, beat together the eggs, syrup, and milk.
Pour the egg mixture evenly over the bread mixture.
Cover and chill overnight.
Bake the French Toast covered with foil in a preheated 350 degree (175 C.) oven for 30 minutes.
Remove foil and bake 30 minutes more until puffed and golden.
Sauce:
Stir together the sugar, cornstarch and water and cook mixture over medium high heat for 5 minutes or until thickened.
Stir in the blueberries and simmer mixture for 10 minutes, or until the berries have burst.
Add the butter and stir the sauce until butter is melted.
Serve the French Toast with the sauce.

Chocolate Gelato Ice Cream

2007-01-21T15:09:00.000+08:00

Ingridients

1 cup sugar
2 cups milk
1 cup cocoa powder, sifted
3 1/2 ounces bittersweet chocolate, chopped
4 egg yolks, beaten lightly

Preparation

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper
consistency.

Green Goddess Salad Dressing

2007-01-19T17:24:00.000+08:00

Ingredients

2 ounce can anchovy fillets
1/2 cup (125 ml) parsley
3 tbsp (45 ml) chopped chives
1 cup (225 ml) mayonnaise
1 cup (225 ml) sour cream
2 tbsp (30 ml) tarragon vinegar
1/2 tsp (2 ml) salt
Dash of fresh ground pepper

Preparation

Put all ingredients in a blender and blend for about 20 seconds.
Cover and refrigerate until needed.

Tandoori Chicken

2007-01-17T14:11:00.000+08:00

Ingredients

8 or more boneless, skinless chicken breasts
1/2 cup (125 ml) fresh lemon juice
2 8 oz (224 grm). containers plain low-fat yogurt
8 cloves garlic, minced
4 tbsp (60 ml) vegetable oil
4 tsp (20 ml) ground cumin
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) fresh ginger, peeled and minced
2 tsp (10 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) turmeric

Preparation

Rinse and pat chicken dry.
Cut several slits across the top of each piece.
Combine remaining ingredients in large bowl to make marinade.
Add chicken to yogurt mixture and coat well.
Let marinade 24 to 48 hours turning occasionally.
Grill on outdoor barbecue or bake in in oven at 400 degrees (200 C.) turning once for 30 minutes or until chicken is done.

Grape Crush

2007-01-15T18:05:00.000+08:00

Ingredients

Chambord
Vodka
Crushed Ice
Lemon-Lime cocktail mix (or lime juice)

Preparation

Pour over crushed ice:
1 part vodka
1 part Chambord
1 part cocktail mix
stir

Chicken Windings

2007-01-07T18:58:00.000+08:00

Ingredients

1/2 cup (125 ml) maple syrup
1/2 cup (125 ml) ketchup
1/4 cup (60 ml) soy sauce
2 tsp (10 ml). dry mustard
1 tsp (5 ml). ground ginger
1/4 tsp (1 ml). garlic powder
2-1/2 lbs (1.1 kg). chicken wings tip removed.

Preparation

Combine all ingredients, except chicken, in a 2 qt saucepan; mix well.
Bring to boil; cook over med high heat about 6 minutes.
Remove from heat; let cool a bit.
Cut chicken wings in half at joint and place skin side down in baking pan.
Pour sauce over chicken.
Cover and refrigerate several hours or over night.
Turn chicken skin side up.
Bake at 400 degrees (200 C.) 45 to 50 min. spooning sauce over chicken occasionally.
If serving at party you can now put in crockpot on low to keep warm.

Black Forest

2007-01-06T18:23:00.000+08:00

Ingredients:

120 g butter
a pinch of salt
1 cup of sugar
4 egg yolks
125g sour cream mixed with one rounded teaspoon bicarbonate of soda
2 cup cocoa dissolved in 3/4 cup hot coffee
2 cups plain flour
4 egg whites
2 cup sugar

Decoration

200ml kirsch
300 ml fresh cream, whipped
1 jar sour cherries
200g dark chocolate

Method:

Grease and line a 25 cm spring form cake tin. Do not pre-heat your oven.
Cream sugar with the butter. Add egg yolks, one at a time. Beat gently. Fold in the sour cream mixture. Add the cocoa and flour, alternately, until the ingredients are well mixed.
Beat the egg whites, gradually adding the sugar.
Fold the egg whites into the flour, egg and cocoa mixture.
Pour into the baking tin and place in a cold oven, on the middle shelf, and bake for 55 minutes at 175 C.

Decoration Method

When the cake is cooked and cooled, cut into 3 equal layers and freeze until required. While the cake is still semi-frozen, sprinkle two layers with kirsch. Spread the first layer with whipped cream and add some sour cherries. The second layer is placed on this and just spread with whipped cream. Finally the third layer is placed on the top. The top and sides of the cake are then covered with whipped cream. Grate dark chocolate onto the sides of the cake. The top of the cake can be decorated with rosettes of cream, cherries and more grated chocolate.

Beef Stew

2007-01-06T00:02:00.000+08:00

Ingredients

2 lbs (.9 kg). stew beef
1/2 cup (125 ml) flour
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
potatoes, celery, carrots and onions, cut in cubes
2 tbsp (30 ml) (heaping) Oxo Beef Powder or other beef boullion concentrate
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) paprika
1 tsp (5 ml) minced garlic
2 whole bay leaves
1 can whole mushrooms

Preparation

Put meat,flour, salt & pepper in crock pot and coat meat well.
Meat does not to be browned. Trust me!
Into hot water add Oxo Beef Powder, Worcestershire sauce, paprika and minced garlic.
Add to crockpot with all other ingredients.
Top to rim of pot with water.
Mix well.
Add bay leaves and cook on high all day.
Before serving add can of whole mushrooms including juice(adding mushroom juice is optional).
Heat long enough for mushroom to heat through.

Cesar Salad

2006-12-26T18:40:00.000+08:00

Ingredients

1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.
2 tbsp (30 ml). mayonnaise
1 clove garlic, minced
1 tbsp (15 ml). fresh lemon juice
1 tsp (5 ml). red wine vinegar
1 tsp (5 ml). anchovy paste
1/4 tsp (1 ml). Worcestershire sauce
1/4 tsp (1 ml). Dijon mustard
1/4 tsp (1 ml). coarsely ground black pepper
3 tbsp (45 ml). olive oil
1/2 cup (125 ml) grated parmesan cheese
salt

Preparation

Place lettuce in large salad bowl.
In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.
Whisk in the olive oil.
Pour dressing over lettuce and toss well.
Add croutons and cheese and toss again.
Season to taste with salt, and maybe more pepper.

Butter Chiken

2006-12-26T16:49:00.000+08:00

Ingredients

Thorka:
2 tsp (10 ml). oil
3 minced onions
1-1/2 inch of ginger, minced
6 cloves (or more) garlic, minced
Chicken:
4 boneless chicken breasts, cut into cubes
1 cup (225 ml) whipping cream
1 can tomato soup (mixed with 1/3 can of water)
1 cup (225 ml) sour cream
2 tbsp (30 ml). tomato paste
1 tsp (5 ml). tandoori paste
1-1/4 tsp (6 ml). red pepper (cayenne)
1 pinch cumin
2 tsp (10 ml). salt
2 tsp (10 ml). masala
1 tsp (5 ml). turmeric
Serve over:
4 cups (950 ml) cooked Basmati rice

Preparation

Thorka:
Put oil in a pot and saute the onions until caramelized, then add the ginger and garlic until brown.
Chicken:
Once the thorka is made, add the tomato paste and spices.
Mix until it forms a nice paste.
Mix the soup and sour cream in a bowl.
Once nicely mixed add sour cream and tomato soup.
When all mixed add the whipping cream and tandoori paste.
Mix well and bring to a boil, let this simmer for half an hour.
Once simmered add the chicken and let simmer for another half an hour, or until chicken is cooked through.
Add another pinch of masala at the end for flavor.
Prepare your rice according to package directions.
Pour onto rice and enjoy!

Hot to bake a sponge cake

2006-12-24T14:33:00.000+08:00

I found this Video at you tube.. hope this helps.

Apple Crumbs

2006-12-24T14:07:00.000+08:00

Ingredients

1 16 oz (448 grm). can apples
l tsp cinnamon
1 tbsp (15 ml) sugar
3/4 cup (175 ml) flour
l/ cup brown sugar
3 tbsp (45 ml) milk power
6 tbsp (90 ml) soft butter

Preparation

Combine apples, cinnamon, and sugar.
Place in greased baking dish.
Combine flour, brown sugar and milk powder
Scatter butter and sprinkle mixture over apples.
Bake at 350 degrees (175 C.) for 30 minutes.

Sirloin Tips

2006-12-22T20:28:00.000+08:00

Ingredients

1 green pepper
6 oz (168 grm). sliced mushrooms
1/2 onion
1 lb (.5 kg). sirloin steak
4 tsp (20 ml) butter

Preparation

Cut pepper into pieces about 1/2 inches long.
Slice onions about 1/2 inches long.
Cut steak into 2-3 inch pieces (big enough not to fall into grill).
Put the butter into the skillet on medium and add the onions and peppers; stir every now and then until the peppers start to get a darker green.
Grill the steaks until done.
After the peppers are done add the can of mushrooms and leave on medium for 15 minutes.
When the steaks are done, add them to the skillet for 15 to 20 minutes on low so the flavor can get into the steaks.

Thai Chicken Marinade

2006-12-22T20:25:00.000+08:00

Ingredients

3 cloves garlic, minced
2 tbsp (30 ml), fresh ginger, minced
1 lime, grated zest only (use juice below)
1 lime, juice only
1/4 tsp (1 ml). red pepper flakes
1/2 cup (125 ml) water
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) Worcestershire sauce
1 tbsp (15 ml). sugar

Preparation

Mix all ingredients together and pour over chicken breasts and let marinate at least 4 hours (overnight is better).
Drain and discard marinade and grill the meat until done

Mustard Base BBQ Sauce

2006-12-22T09:23:00.000+08:00

INGREDIENTS:

1 12 oz can flat beer
4 cups prepared yellow mustard
1/2 cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper

PREPARATION:

Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.

Banana Chocolate Cake

2006-12-20T01:11:00.000+08:00

Ingredients:

2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar substitute, or 8 packets or 1/2 cup sugar
2/3 cup low fat margarine, softened
1/2 cup liquid egg substitute, or 4 egg whites or 2 eggs
2 ounces baking chocolate, melted
1 teaspoon vanilla
3 bananas, mashed
1/2 cup buttermilk

Instructions:

Sift flour, baking powder baking soda and salt together. Cream shortening with sugar substitute until fluffy. Add egg substitute 1/4 cup at a time; beat well after each addition. Add chocolate and mix thoroughly. Stir in vanilla extract. Add dry ingredients alternately with mashed bananas and milk in small amounts. Beat well after each addition. Pour into two 9 inch pans sprayed with cooking spray and dusted with flour. Bake at 350F for 30 to 35 minutes or until cake tests done.

Tequila Slush

2006-12-18T20:17:00.000+08:00

Ingredients

7 cups (1650 ml) water
2 cups (475 ml) granulated sugar
1 12 oz (336 grm). can frozen lemonade concentrate, undiluted
1 12 oz (336 grm). can frozen limeade concentrate, undiluted
1-1/2 cups (350 ml) Tequila
1/4 cup (60 ml) Triple Sec
1 or sour mix soda

Preparation

In a large pan bring water to a boil and then remove from heat.
Stir in the granulated sugar until dissolved.
Stir in both frozen concentrates until dissolved also.
Stir in the Tequilla and the Triple Sec.
Pour into a large container and freeze for at least 24 hours. If time permits, stirring ever so often.
Scoop out desired amount of frozen mixture and place into a glass.
Pour some 50/50 soda over it and stir until combined. More or less of both to suit your own taste.

Cherry Chocolate Freeze Drink

2006-12-18T20:13:00.000+08:00

Ingredients

1 oz (28 grm). cherry liquor
1 oz (28 grm). dark creme de cocoa
4 cherries
1 oz (28 grm). chocolate syrup
2 scoops vanilla ice cream
1/2 scoop crushed ice

Preparation

Place in blender contaner and blend smooth.

Chocolate Syrup

2006-12-16T01:44:00.000+08:00

Ingredients

1/2 cup (125 ml) cocoa
1 cup (225 ml) sugar
1 cup (225 ml) water
1 tsp (5 ml). vanilla
dash of salt

Preparation

Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth.
Bring this mixture to a boil. Allow it to boil for one minute; be careful this does not over boil.
Remove from heat, when this cools, add the vanilla.

Chocolate Mousse

2006-12-16T00:55:00.000+08:00

Ingredients

1-1/2 sticks of butter
1-1/2 cups (350 ml) of sugar
6 eggs
6 oz (168 grm) of unsweetened chocolate
1 pie crust
Whipped Cream:
1 pint heavy cream
4 tsp (20 ml) of vanilla
2 tsp (10 ml) powdered sugar

Preparation

Cream butter well.
Add sugar until creamy.
Separate egg yolks and whites and beat seperatly.
Add to butter mixture.
Melt chocolate on low heat; when melted, add to mixture and beat well until smooth.
Pour into cooked pie shell and chill for 2 hours.
Whipped Cream:
In a chilled bowl, beat cream on medium speed.
Sprinkle powdered sugar into cream.
Add vanilla and beat on high until peaks form and it is thick.
Chill and serve.

Cherry Cheese Cake

2006-12-16T00:40:00.000+08:00

Ingredients

20 graham crackers, crushed between sheets of wax paper
1 can cherry pie filling
1 box Dream Whip (mixed as directed on package)
1 cup (225 ml) confectioners sugar
3 tbsp (45 ml). sugar
1 8 oz (224 grm). pkg. cream cheese
1 stick butter

Preparation

Melt butter and mix with graham crackers.
Put in pie pan to make a crust (press crumbs against pie pan).
In deep bowl mix Dream Whip as directed on package.
Blend in sugar, confectioners sugar, and cream cheese.
Pour into pie shell.
Put cherry pie filling on top
Chill until served.

Brownies

2006-12-15T21:08:00.000+08:00

Ingredients

3/4 cup (175 ml) Hershey's cocoa
1/2 tsp (2 ml). baking soda
2/3 cup (150 ml) vegetable oil
1/2 cup (125 ml) boiling water (measure accurately)
2 cups (475 ml) sugar
2 eggs
1-1/3 cups (325 ml) unsifted all-purpose flour
1 tsp (5 ml). vanilla
1/4 tsp (1 ml). salt

Preparation

Stir cocoa and baking soda in a medium bowl.
Blend in 1/3 cup (80 ml) vegetable oil.
Add boiling water; stir until mixture thickens.
Stir in sugar, eggs and remaining 1/3 cup (80 ml) vegetable oil; stir until smooth.
Add flour, vanilla and salt; blend completely.
Pour into lightly greased 13x9x2" pan or two 8" square pans.
Bake in a 350-degree oven for 35 to 40 minutes for 13x9x2" pan, 30 to 32 minutes for 8" square pans.
Cool; frost, if desired.

Spring Chicken

2006-12-14T22:12:00.000+08:00

Ingredients

1/2 cup (125 ml) Dijon mustard
1/2 cup (125 ml) honey
1-1/2 tsp (7 ml) vegetable oil
1/2 tsp (2 ml) lemon juice
4 boneless skinless chicken breast halves
1 tbsp (15 ml) vegetable oil
2 cups (475 ml) sliced mushrooms
2 tbsp (30 ml) butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup (225 ml) shredded Monterey Jack cheese
1 cup (225 ml) shredded cheddar cheese
2 tsp (10 ml) finely chopped fresh parsley

Preparation

Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.
Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter.
Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika.
Stack two pieces of cooked bacon, crosswise on each chicken breast.
Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) cheddar cheese.
Bake the pan of prepared chicken breasts for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with 1/2 tsp (2 ml) parsley before serving.
Put extra honey mustard marinade into a small bowl to serve on the side.

Egg Burger

2006-12-14T22:02:00.000+08:00

Ingredients

3 lbs (1.4 kg). hamburger
6 eggs
1/3 cup (80 ml) oyster sauce
2 tbsp (30 ml). soy sauce

Preparation

In a bowl mix oyster sauce and soysauce; set aside
Make 6 hamburger patties fry until almost cooked
Spread sauce mixture over patties.
Cook until done.
After patties are cooked set aside.
Use the same pan with sauces in it fry eggs over easy.
Put both on a bun and enjoy!

Kwek Kwek

2006-12-14T01:04:00.000+08:00

Ingridients

1 dozen peeled hard boiled quail eggs (or chicken eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange?)
salt and pepper to taste
cooking oil

Instructions

put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour. shake em until eggs are evenly coated.
mix all remaining ingredients exept cooking oil. used a wire whisk or fork, mix it to a smooth batter.
dump those little eggs to the batter.
put enough cooking oil for deep frying in a shallow pan. heat it.
spoon out those eggs from the batter and chuck it in the hot cooking oil.
wait till it cooks, about a minute or so. until the coating is crispy.
serve with sweet gravy or vinegar.

Christmas Punch

2006-12-14T00:50:00.000+08:00

Ingredients

2 cups (475 ml) boiling water
3/4 cup (175 ml) sugar
1/3 tsp (2 ml) ground cinnamon
1 (46oz) can pineapple juice, chilled
1 (32oz) bottle cranberry juice, chilled
1 (28oz) bottle ginger ale, chilled

Preparation

Combine water, sugar and cinnamon in a saucepan; bring to a boil and stir until sugar dissolves.
Chill.
Combine sugar syrup, fruit juices and ginger ale.
Serve over ice.

Fettucini Alfredo

2006-12-13T23:06:00.000+08:00

Ingredients

2 cups (475 ml) nonfat cottage cheese
3 tbsp (45 ml) parmesan cheese, grated
2 tbsp (30 ml) butter-flavored granules
1/2 cup (125 ml) evaporated skim milk
1/2 tsp (2 ml) chicken flavored boullion cubes
1/2 tsp (2 ml) dried basil
1/4 tsp (1 ml) ground black pepper
dash of red pepper
cooked fettucini

Preparation

Combine all ingredients except pasta in container of an electric blender.
Process until smooth, stopping once to scrape down sides.
Pour into a small saucepan; cook over low heat, stirring constantly, until thoroughly heated.
Mix with cooked fettucini and serve.

Mai Tai

2006-12-13T12:54:00.000+08:00

Ingredients

crushed ice
1-1/2 oz (42 grm). light rum
1-1/2 oz (42 grm). orange Curacao
dash orgeat syrup
1 tbsp (15 ml) lime juice
1 oz (28 grm). dark rum
Garnish:
pineapple chunk
fresh mint sprig
maraschino cherry

Preparation

Fill glass with crushed ice.
Pour light rum, Curacao, orgeat syrup, and lime juce over it and mix well.
Add dark rum and mix slightly.
Garnish with pineapple, mint sprig and cherry on a toothpick or skewer, if desired.
(and a little paper umbrella, if you're really into this!).

Beer Margaritas

2006-12-13T12:42:00.000+08:00

Ingredients

6 oz (168 grm). frozen limeade concentrate
6 oz (168 grm). beer (i.e. Coors, Bud, etc.)
6 oz (168 grm). tequila
ice
lime juice
margarita (coarse ground) salt

Preparation

Into a blender container put limeade concentrate, beer and tequila.
Fill to top with ice cubes.
Blend until slushy.
Rub rims of glasses with a cut fresh lime or dip in lime juice.
Dip rim in salt.
Fill glasses to below (not touching) salt rim.

Cherry Meringue Pie

2006-12-09T16:05:00.000+08:00

Ingredients

3 egg whites
1 tsp (5 ml) white vinegar
1 cup (225 ml) sugar
1/2 cup (125 ml) crushed saltine crackers
1 tsp (5 ml) baking powder
1 tsp (5 ml) vanilla
TOPPING:
1 3 oz (84 grm). package softened cream cheese
1/2 cup (125 ml) powder sugar
1 tsp (5 ml) vanilla
1/2 cup (125 ml) whipped topping
1 21 oz (588 grm). can cherry pie filling

Preparation

In a mixing bowl, beat egg whites and vinegar on medium speed til soft peaks form.
Gradually beat in sugar, 1 tbsp (15 ml) at a time, on high, til glossy peaks form and sugar is dissolved.
Fold in cracker crumbs, baking powder and vanilla.
Spread on the bottom and up the sides of a deep dish greased pie plate.
Bake at 350 degrees (175 C.) for 14 - 18 minutes.
Cool. Pie shell will fall into place.
In a small bowl, beat the cream cheese, powder sugar, and vanilla until fluffy.
Fold in whipped topping.
Spoon into pie shell.
Top with pie filling.
Chill for a minimum of 2 hours.

Salsa Verde

2006-12-09T15:43:00.000+08:00

Ingredients:

1/4 cup finely chopped flat leaf parsley
3 tablespoons finely chopped chervil
3 tablespoons finely chopped chives
3 tablespoons finely chopped tarragon
1 shallot -- minced
3 tablespoons chopped capers
3 tablespoons finely chopped anchovies
1 lemon -- zest grated
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste.

Preparation

Combine all ingredients and season to taste with salt and pepper. Serve with steaks.

Belgian Waffle

2006-12-08T13:24:00.000+08:00

Ingredients

4-1/2 cups (1050 ml) all-purpose flour
1/2 cup (125 ml) sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) cinnamon
4 eggs
3/4 lb (.3 kg). non-salted butter, softened
2 tbsp (30 ml) dark rum

Preparation

Combine the dry ingredients and make a well in the center.
Put the butter, rum and eggs in the center.
Gradually mix the flour into the other ingredients.
Allow the mixture, which will be paste like, to set at room temperature, uncovered for 2 hours.
Form into 2 tbsp (30 ml) size balls.
Bake in a waffle iron.

Baked Macaroni

2006-12-08T12:26:00.000+08:00

Ingredients

2 oz (56 grm). margarine
1 lb (.5 kg). box elbow macaroni
6 cups (1425 ml) milk
1/4 tsp (1 ml). pepper
1/2 tsp (2 ml). salt
1-1/2 lbs (.7 kg). shredded cheddar cheese

Preparation

In 13 X 9 inch pan, melt margarine.
Stir in uncooked macaroni until coated with margarine.
Pour in milk.
Sprinkle with salt and pepper.
Add cheese.
Baked uncovered at 350 degrees (175 C.) for 1 to 1 1/2 hours.

Starbucks Oatcakes

2006-12-08T02:22:00.000+08:00

Ingredients

3 cups (700 ml) rolled oats
3 cups (700 ml) white flour
1 cup (225 ml) sugar
2 tsp (10 ml) salt or less
1 tsp (5 ml) baking soda
1-1/2 cups (350 ml) margarine
1/2 cup (125 ml) cold water

Preparation

Combine dry ingredients.
Incorporate margarine with a pastry blender.
Add a little water to form a rollable textured dough.
On a counter sprinkled with oats, roll dough 1/2 inch thick. Use a 2-1/2-inch round cookie cutter to cut oatcakes.
Bake 15 minutes at 350 degrees (175 C.).

Chicken Mushroom

2006-12-08T02:15:00.000+08:00

Ingredients

4 boned, skinned chicken breast halves
2 Tbsp (30 ml). flour
1/4 tsp (1 ml). salt
1/8 tsp (1 ml). white pepper
3 tsp (15 ml). olive oil
2 cloves garlic, minced
1-1/2 cups (350 ml) fresh mushrooms, sliced
3 green onions, sliced
1/2 cup (125 ml) dry white wine or chicken broth
8 oz (224 grm). cream cheese, cubed
1/2 cup (125 ml) grated parmesan cheese
1/4 cup (60 ml) milk
2 Tbsp (30 ml). fresh sage, chopped
4 cups (950 ml) hot cooked fettuccine noodles
sage leaves for garnish

Preparation

Flatten chicken breast halves to 1/4".
Dredge in combined flour, salt and pepper.
Fry in hot oil until done, about 6 minutes, on each side. Remove from skillet; keep warm.
Stir garlic, mushrooms, onions and wine or broth into drippings; cook over low heat until tender, about 3 minutes.
Add cream cheese, parmesan cheese, milk and sage and continue cooking over low heat until smooth.
Arrange chicken on fettuccine; top with sauce.
Garnish with sage leaves.

Adobo

2006-12-08T01:56:00.000+08:00

Ingredients

2 lbs (.9 kg). lean pork
1 cup (225 ml) Japanese rice vinegar (Mirin)
1/2 cup (125 ml) soy sauce
3 garlic cloves, thinly sliced
6 black peppercorns
1 bay leaf
2 tbsp (30 ml) oil

Preparation

Cut pork into 1-inch cubes.
In a heavy skillet combine rice vinegar, soy sauce, garlic, peppercorns, and bay leaf.
Bring to a boil, reduce heat and simmer for 15 minutes.
Add pork to the simmered liquid, cover and simmer for about 1 hour or so, until the pork is tender, stirring it occasionally.
Remove pork and garlic from sauce.
Heat oil in a skillet and stir fry pork and garlic over a high heat for a few minutes.
Serve hot with steamed rice and lots of vegetables.