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

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

• 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.

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

• 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!

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

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

• 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.

Ingredients

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

• 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.

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

• 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

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

• 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.

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

• 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.

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

• 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.

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

• Place in blender contaner and blend smooth.

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

• 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.

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

• 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.

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

• 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.

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

• 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.

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

• 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.

Ingredients

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

• 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!

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

• 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.

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

• 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.

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

• 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.

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

• 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!).

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

• 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.

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

• 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.

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.

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

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

• 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.

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

• 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.

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

• 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.).

Ingredients

1. 4 boned, skinned chicken breast halves
2. 2 Tbsp (30 ml). flour
3. 1/4 tsp (1 ml). salt
4. 1/8 tsp (1 ml). white pepper
5. 3 tsp (15 ml). olive oil
6. 2 cloves garlic, minced
7. 1-1/2 cups (350 ml) fresh mushrooms, sliced
8. 3 green onions, sliced
9. 1/2 cup (125 ml) dry white wine or chicken broth
10. 8 oz (224 grm). cream cheese, cubed
11. 1/2 cup (125 ml) grated parmesan cheese
12. 1/4 cup (60 ml) milk
13. 2 Tbsp (30 ml). fresh sage, chopped
14. 4 cups (950 ml) hot cooked fettuccine noodles
15. sage leaves for garnish

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

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

• 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.