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

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

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

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

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

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

1. 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.
2. 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.
3. 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.
4. 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

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

1. Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside
2. 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.
3. 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.

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

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

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.

Happy Cooking

by.. barbecueWeb.com

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.

• 
  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.

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

• 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
  

• 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

1. 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).


2. 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.


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

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

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.)

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

1. 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.
2. 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.

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

• 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.

Ingredients

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

• 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!

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!

Ingredients:

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.

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.

Ingredients:

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.

Ingredients:

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