2011 ~ Food Channel

Friday, April 29, 2011

How to cook Bacon-Wrapped Shrimp-video

The shrimp bundles were fried in butter and served with dollops of mayonnaise and a healthy glass of sulfured water. You’ll probably want to forgo the curative water, but bacon-wrapped shrimp still make an elegant appetizer. For a healthier take on this classic, these delicacies are broiled, but do try the Buttery Bacon-Wrapped Shrimp variation for an old-fashioned delight. There’s also a list of suggested dipping sauces following the recipe.

MAKES 8 TO 10 APPETIZER SERVINGS:

Ingredients:

20 strips bacon, cut into thirds

8 to 10 metal skewers, or 15 bamboo or wooden skewers,soaked in water for 20 minutes

60 medium shrimp (35 to 40 per pound), peeled and deveined

Cooking Procedure:

1. Preheat the broiler.

2.Wrap 1 piece of bacon around a shrimp and thread it on a skewer, piercing the shrimp and the bacon in two places to hold it in place. Repeat with the remaining bacon and shrimp, placing 6 to 8 shrimp on each skewer.

3.Place the skewers on the broiler tray or a lipped baking sheet. Place under the broiler and cook for 5 minutes, turning the skewers once or twice, until the bacon is browned and crisp and the shrimp are pink and firm, about 4 minutes. (You may need to cook the shrimp in batches.)

4.Remove the shrimp from the skewers, and serve hot, with your favorite dipping sauce.

Tuesday, March 29, 2011

How to make the Tortellini salad foods and Recipes

Watched this video on how to make the Tortellini salad Recipes. This one of the best recipes and good for any occasions like birthdays and etc. Just watched this video. Enjoy cooking with your family and friends...

Ingredients

* 1 package (19 ounces) frozen cheese tortellini

* 2 cups fresh broccoli florets

* 1 medium sweet red pepper, chopped

* 1/2 cup pimiento-stuffed olives, halved

* 3/4 cup reduced-fat red wine vinaigrette

* 1/2 teaspoon salt

Directions

* Cook tortellini according to package directions; drain and rinse in cold water.

* In a large bowl, combine the tortellini, broccoli, red pepper and olives.

Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving. Yield: 10 servings.

Cherry Cream Cheese Turnovers recipes foods

Searching for the best and perfect recipes for this summer? Well the Cherry Cream Cheese Turnovers is good for this summer and one of the recipe when you have lots of fresh, and it 8 servings and preparation time of 10 min (not including thaw time),and bake time of 20-25 min. These are just the right size to carry in your hand if you want dessert on the go! Enjoy cooking with your friends and family... Make it habit...

Ingredients:

16 Rhodes™ Dinner rolls, thawed

6 ounces cream cheese, softened

1/3 cup sugar

1 tablespoon butter, softened

1 1/2 cups cherry pie filling

Icing:

1 cup powdered sugar

1 tablespoon butter, melted

3 tablespoons milk

1/2 teaspoon almond flavoring

Instructions:

    * Combine 2 rolls and roll into an 8-inch circle Repeat with remaining rolls.

    * Combine cream cheese, sugar and butter and mix well.

    * Divide cream cheese mixture evenly (approx. 1 tablespoon) between circles, spreading it over half of each and leaving a 1/2-inch border.

    * Divide pie filling evenly (approx. 2 tablespoons) and spoon over cream cheese mixture.

    * Brush border of bottom halves with water; fold top halves over filling to enclose completely.

    * Press edges to seal with your fingertips, then crimp firmly with a fork.

    * Bake at 350°F 20-25 minutes. Note: some filling may seep out. Combine icing ingredients and brush over cooled turnovers.

Peppermint Twist recipes foods

Just check it out this one the delicious bread recipes foods which warm up with a refreshing twist, fun to make and delicious to eat and which serves to 12 servings and the preparation time of 30 min (not including thaw time) and the bake time of 15 min. The famous Peppermint Twist recipes foods is our most requested recipe every year. it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients:

12 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup coarsely crushed peppermint candy

Icing:

1 tablespoon butter, softened

1/2 teaspoon vanilla

1 cup powdered sugar

2-3 tablespoons milk

Instructions

Cut each roll in half.

Roll each half into an 8-inch rope.

Twist two ropes together.

Pinch ends together and place on a large sprayed baking sheet.

Cover with sprayed plastic wrap and let rise 30 minutes.

Remove wrap and bake at 350°F 10-15 minutes.

Combine icing ingredients and brush over warm twists.

Sprinkle with crushed peppermint candy.

Bunny Buns Food Recipes

Just check it out this delicious recipes which serves to 6 servings and the preparation time of 8 min (not including thaw time) and the bake time of 15-20 min. The famous Bunny Buns recipe food is our most requested recipe every year. it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients

12 Rhodes™ Dinner Rolls, thawed but still cold
Instructions

Cut a small piece off of one roll for a tail.

Roll remaining piece into a 12-inch rope with pointed ends.

Twist top of rope together.

Place on a large sprayed baking sheet and pull pointed ends apart for ears.

Roll small cut off piece into a ball for the tail.

Make an indentation with your finger at the spot for the tail.

Moisten the tail with water and place in the indentation.

Repeat the above steps with remaining rolls.

Cover with sprayed plastic wrap and allow to rise 30-45 minutes.

Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Enjoy with butter for your Easter Dinner.

Butterscotch Bubble Loaf recipes foods

Just check it out this delicious recipes which serves to 10-12 servings and the preparation time of 20 min (not including thaw time) and the bake time of 30-35 min. The famous Butterscotch Bubble Loaf is our most requested recipe every year. Watch how easy it is to make this “sticky buns” classic, and you too will be hooked on baking this bundt! it can serve. Enjoy cooking and servings with your family, relatives and friends.... Make it habit... the ingredients are given below...

Ingredients:

24 Rhodes™ Dinner Rolls, thawed but still cold

1/2 box butterscotch or vanilla pudding mix, non-instant

1/2 cup pecans, chopped

1/2 cup brown sugar

1/2 cup butter or margarine

Instructions

Cut dinner rolls in half and dip in dry pudding mix.

Arrange rolls in sprayed bundt pan, alternately with pecans.

Sprinkle any remaining pudding mix over the top.

Combine brown sugar and butter.

Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).

Pour syrup over rolls.

Cover with sprayed plastic wrap.
Let rise until double in size or even with top of bundt pan.

Carefully remove wrap. Bake at 350°F for 30-35 minutes.

Cover with foil the last 15 minutes of baking.

Immediately after baking, loosen from sides of the pan with a knife and invert onto a

serving plate.

Tomato Tart Recipes foods

Searching for the best and perfect recipes for this summer? Well the Tomato Tart is good for this summer and one of the recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends. The tomato tart is made using my Best Ever Tomato Sauce Recipe cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

Prep Time: 2 hours, 45 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 3 hours, 50 minutes

Ingredients:

* FOR THE PASTRY
* 8oz/ 225g plain flour
* Pinch of salt
* 4oz/110g cold butter, diced
* FOR THE FILLING
* 1 quantity of cold rich tomato sauce (see note below)
* 3 extra large eggs, lightly beaten
* 2 tbsp butter, softened
* 50g freshly grated parmesan
* Salt and pepper
* 8 canned Anchovies and black olives for decoration (optional)

Preparation: Serves 6

Before making the tart you will need to make a tomato sauce - RECIPE FOR TOMATO SAUCE

* Heat the oven to 375°/190°/Gas 5

* Place the flour and salt into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.

* Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.

* Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.

* In a large baking bowl, add the eggs, butter and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them.

* Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad

Thursday, March 17, 2011

Corned Beef and Cabbage Recipes meals.

Corned Beef and Cabbage Recipes meals. This one of the best recipes of the St. Patrick Day, Corned Beef and Cabbage Recipe: The best St. Patrick's Day meals from Alton Brown and the Food Network. This recipe very delicious. It very simple, the preparation time for this need in 20 min. and Cook Time: approximately 3 hours and yield to 6 to 8 servings. Corned Beef and Cabbage Recipes meals. The aroma is fantastic! So, enjoy cooking with your family, relatives and friends. The ingredients given below... Budget Recipe of the Day. Cost per Serving: $2.40. You'll find classic dishes like soda bread, lamb stew, and, yum, corned beef and cabbage redesigned so they won't hurt your waistline -- or give you indigestion.

Here's a recipe for corned beef and cabbage straight from celebrity chef Alton Brown. It's a long process, but it comes out perfect in the end. We suggest drinking green beer while you wait. For ten days. We also suggest not following our suggestions, because we might be drunk right now. Happy St. Patrick's Day!

Ingredients

* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows

* 1 tablespoon coarsely ground black pepper

* 1 teaspoon ground allspice

* 2 bay leaves

* 2 teaspoons kosher salt

* 1/2 pound diced carrots, approximately 4 small

* 1/2 pound diced onions, approximately 2 small

* 1 pound potatoes, peeled and chopped, approximately 3 medium

* 1/4 pound diced celery, approximately 2 stalks

* 1 small head cabbage, chopped, approximately 2 pounds

Directions

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

* 2 quarts water

* 1 cup kosher salt

* 1/2 cup brown sugar

* 2 tablespoons saltpeter

* 1 cinnamon stick, broken into several pieces

* 1 teaspoon mustard seeds

* 1 teaspoon black peppercorns

* 8 whole cloves

* 8 whole allspice berries

* 12 whole juniper berries

* 2 bay leaves, crumbled

* 1/2 teaspoon ground ginger

* 2 pounds ice

* 1 (4 to 5 pound) beef brisket, trimmed

* 1 small onion, quartered

* 1 large carrot, coarsely chopped

* 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Wednesday, March 16, 2011

Guinness Corned Beef recipes-cook 2 hr and 30 min.

Just check it out this one of the best recipes of the St. Patrick Day, the Guinness Corned Beef. This recipe very delicious alternative to corn beef for this occasion and good dish anytime. It very simple, the preparation time for this need in 20 min. hour and cook within 2 hours 30 min and ready to prepare for 2 hours 50 min. It is good for 16 people. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic! So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* 4 pounds corned beef brisket

* 1 cup brown sugar

* 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat

entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Footnotes:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new

potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

St. Patrick Day, Shortbread Cookies IV recipes

Just check it out this one of the best recipes of the St. Patrick Day, Shortbread Cookies IV. This recipe very delicious alternative to corn beef for this occasion and good snack time. It very simple, Servings: It is good for 24 people. So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* 1 cup white sugar
* 2 cups butter, softened
* 3 1/2 cups all-purpose flour
* 1 cup white rice flour
* 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

Beer Braised Irish Stew and Colcannon dish recipes

Just check it out this one of the best recipes of the St. Patrick Day, the Beer Braised Irish Stew and Colcannon. This recipe very delicious alternative to corn beef for this occasion and good dish anytime. It very simple, the preparation time for this need in 1 hour and cook within 2 hours and ready to prepare for 3 hours. It is good for 8 people. So, enjoy cooking with your family, relatives and friends. The ingredients given below...

Ingredients

* Irish Stew:
* 1 tablespoon vegetable oil
* 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
* 2 tablespoons all-purpose flour
* 1 cup coarsely chopped onion
* 1 cup coarsely chopped carrot
* 1 (12 fluid ounce) can or bottle dark beer
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 tablespoons Worcestershire sauce
*
* Calcannon:
* 3 slices bacon
* 2 pounds russet potatoes, peeled and cut into chunks
* 2 cups thinly sliced cabbage
* 1/4 cup milk, warmed
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Saturday, February 26, 2011

Recipe: Georgetown Cupcake's Chocolate Ganache Cupcakes

Recipe: Georgetown Cupcake's Chocolate Ganache Cupcakes. Check it this ingredients of the Georgetown Cupcake's Chocolate Ganache Cupcakes. This is delicious cupcakes. For me whatever occasions Birthdays, christening this cupcakes also like to be serve. Check it out the ingredients below... Enjoy cooking with your family and friends...

INGREDIENTS:
From Sophie LaMontagne and Katherine Kallinis, co-owners of Georgetown Cupcake.

For the cupcakes

1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder, sifted (or another good-quality cocoa powder)
For the ganache frosting
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips (6.4 ounces; or other good-quality semisweet chocolate chips)

DIRECTIONS:

For the cupcakes:
Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting:
Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

(If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.)

Thursday, February 17, 2011

Chilli Cheese Toast lunch box recipe

Chilli Cheese Toast recipe it is a quick breakfast/brunch or lunch box recipe that can be prepared in 10 minutes.

Here goes Chilli Cheese Toast recipe:

In a bowl grate a cheese cube (about 2 tbsps). Add 2 finely chopped green chilies,
finely chopped small green or red bell pepper, finely chopped small onion,
2 tbsps chopped coriander leaves, pinch of salt and 1/4 tsp pepper pwd to the grated cheese and mix lightly.

Take a slice of brown bread or whole wheat bread, spread 2 tbsps of the prepared filling and sprinkle some cheese on top.

Bake in a pre-heated oven at 175 C till cheese melts and the bread it toasted, approx 5-6 mts.

Note: You can use Amul cheese, Mozzarella or Cheddar cheese Prep time: 4 min Cook time: 6 min Yield: Ingredients: bread cheese chilies

Recipe: Sea Food Paella authentic spanish food

Try this seafood paella its an authentic spanish food recipe. It just an easy to prepare and to cook. Everybody love to eat this seafood paella because of delicious taste. Just check it out the ingredients below and start to cook this one...

Ingredients - for 4 people

* 4 cups rice
* 8 cups fish stock
* 8 king-sized prawns/langoustines
* 8 mussels
* 200 gr shrimps
* 200 gr peas (fresh or frozen)
* 2 ripe tomatoes - skinned and chopped
* 2 cloves garlic - thinly sliced
* 3 strands saffron - crumbled
* Olive oil
* Seasoning

Method

* Heat oil in pan and sauté garlic.
* Add tomatoes, peas, shrimps and saffron.
* Cook for a few minutes.
* Add rice, stir well, cook 2 minutes, then add stock.
* Simmer for about 20 minutes.
* Decorate with seafood a few minutes before rice is cooked.
* Cover paella with lid to poach seafood.
* Stand for 5 minutes before serving.

Recipe: Crab Rangoon Pan Asian Polynesian Food

Just check it out this kind of recipe, Crab Rangoon Pan Asian Polynesian Food. The Pan Asian appetizer won ton of cream cheese, imitation crab meat and cilantro in a light flour wrapper folded into a delicate flower and fried to a golden crisp

Ingredient List:
1 lb Cream Cheese
1.5 oz. Appetizer Seasoning (Starport 350)
8 oz. Crabmeat, cooked or imitation
2 Tbsp Cilantro, minced
1/4 C.

Green onions, finely chopped
1 Tbsp. Water
1 lb.

Won Ton wrappers, medium thickness (app. 45)
Serve with Ponzu Citrus Soy (Starport 235) or Hawaiian Sweet and Sour (Starport 215) dipping sauce. 6 pieces per serving.

Instructions:

Wash green onions and cilantro, and pat dry.
Mince imitation crabmeat into 1/8" pieces. (May also use cooked bay shrimp or canned minced clams).
Mix water and Appetizer Seasoning and mix well with cream cheese. Fold in crabmeat, green onions and cilantro.
Crab Rangoon Folding: Moisten wrapper with water around filling. Form the wrapper to create four ‘petals’ of a flower, using the filling as the flower center and seal the moistened wrapper. The seal keeps the filling inside to prevent the cream cheese from leaking out, and the frying oil from getting in.
Place 1 Tbsp. of filling in the center of wrapper; hold the opposite corners with both index fingers on top of wrapper pointing toward the filling.
Pull the two corners up and toward the center with the index fingers still in the wrapper and the thumb and middle fingers underneath the wrapper and moving upwards while pressing the index finger gently downward. At the same time, move the thumb and middle fingers of each hand towards each other, meeting at the center, just above the filling. Gently pinch the wrapper and seal the wrapper.
For immediate use, deep-fry Crab Rangoon at 350 F. 40-50 seconds until golden brown.
Alternatively, Crab Rangoon may be deep-fried 30 seconds at 320 F. and either refrigerated or frozen for later use. Re-fry or bake to re-heat and re-crisp.

Escalivada salad Catalana recipe course for oven

Escalivada salad Catalana recipe just easy to cook and to prepare and it just the name means wonderful salad slowly cooked. this version is actually for the oven but if it is possible to cook vegetables in barbecue will get a smoky smell. So enjoy cooking with your family and friends... make it habit....check it out the ingedients below.

Escalivada salad Catalana Ingredients
1 eggplant
2 onions
1 red pepper
3 large tomatoes
¼ cup of olive oil
½ tablespoon wine vinegar
Salt and white pepper
1 tablespoonful chopped parsley
Directions:
With a brush lubricate all vegetables. To put all in a pan and bake in pre-warmed oven at 180 ° C for 40 minutes. Remove the tomatoes, the peppers and eggplant, onions and leave to baked for 15 more minutes, to soften up very well.
Cut the stem of the peppers and the eggplant Remove from tomatoes.
Cut the vegetables into long strips, the mussels in cream washers and tomatoes into 4 pieces.
Mix all vegetables in a serving dish and sprinkle with olive oil and vinegar. Add salt and pepper, sprinkle with parsley and serve.
Duration: 1 hour

Monday, February 14, 2011

Roasted Shrimp Salad - food Recipe

Let's have this recipe, the Roasted Shrimp Salad this is an 10 min. preparation and cook in 8 min. and the preparation is easy. You can serve this in any occasions such as birthdays, wedding, christening and etc. Check it out the ingredients below and start cooking... Enjoy cooking and serving with your family, friends and relatives...

Ingredients:

* 2 1/2 pounds (12 to 15 count) shrimp
* 1 tablespoon good olive oil
* Kosher salt and freshly ground black pepper
* 1 cup good mayonnaise
* 1 tablespoon orange zest (2 oranges)
* 2 tablespoons freshly squeezed orange juice
* 1 tablespoon good white wine vinegar
* 1/4 cup minced fresh dill
* 2 tablespoons capers, drained
* 2 tablespoons small-diced red onion

Directions:

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Recipe: Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish

Let have this recipe, the Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish. This recipe takes time to prepare it just a level of intermediate. It just an 30 min. preparation and hour and 15 min. cook. it just have a total of 1 hr and 45 min. and six servings. Making cook as a habit is good for us it is not wasting our time. Cooking is gaining... The ingredients provided below... So just try it and surely you love it... Enjoy cooking with your family and friends...

Ingredients:

* 1/4 cup olive oil
* 2 pounds beef, cut into 1/2-inch cubes
* Salt and freshly ground black pepper
* 1 large red onion, finely diced
* 4 cloves garlic, finely chopped
* 3 tablespoons ancho chili powder
* 1 tablespoon pasilla chili powder
* 1 tablespoon ground cumin
* 1 bottle dark beer
* 5 cups homemade chicken stock, or canned low-sodium or water
* 1 (16-ounce) can chopped tomatoes, drained and pureed
* 1 tablespoon chipotle pepper puree
* 1 tablespoon honey
* 2 cups cooked or canned black beans, rinsed and drained
* 2 tablespoons fresh lime juice
* Toasted Cumin Crema, recipe follows
* Avocado Relish, recipe follows

Directions:

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
Toasted Cumin Crema:

*
* 1 tablespoon cumin seed
* 1 cup Mexican crema or creme fraiche
* Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Avocado Relish:

* 2 ripe Hass avocados, peeled, pitted and diced
* 1/2 small red onion, finely diced
* 1 jalapeno or serrano chile, finely diced
* Lime juice
* Chopped cilantro leaves
* Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.

Chili in a Biscuit Bowl : Food Recipe

Try this recipe, the Chili in a Biscuit Bowl it easy to cook and to prepare it just an indermediate level. For this recipe surely you like it. it takes only an hour for cook time and 6 in servings... The recipe are given below... check it out and enjoy cooking and serving with your family, friends, and relatives.. Have a happy cooking..

Ingredients:

* Vegetable oil cooking spray
* 2 cups biscuit baking mix (recommended: Bisquick)
* 2/3 cup whole milk
* 1/2 teaspoon cayenne pepper
* Flour, for dusting the work surface
* 1 pound ground chuck
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 (14-ounce) cans Mexican-style stewed tomatoes
* 1 (15-ounce) can kidney beans, drained and rinsed
* 2 tablespoons chili powder
* 1 teaspoon salt
*

Toppings:

* Shredded sharp Cheddar
* Sour cream
* Sliced green onions (white and green parts)
* Corn chips

Directions:

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Deep-Dish Spaghetti Pizza Recipe

Check it out this recipe, the Deep-Dish Spaghetti Pizza it easy to prepare and cook surely you like it. The preparation time for this recipe is 20 min. and cook within 40 min. and ready to serve within 1 hr. The ingredients are given below... Enjoy cooking!!!

Ingredients

* 8 ounces spaghetti, cooked and drained
* 2 slices shredded mozzarella cheese
* 2 eggs, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (26 ounce) jar Ragu® Old World Style® Pasta Sauce

Directions

1. Preheat oven to 375 degrees F. Combine spaghetti, eggs, 1/2 cup cheese, salt and pepper in large bowl. Evenly spread into greased 13 x 9-inch baking dish. Evenly top with Pasta Sauce, then remaining cheese.
2. Bake 35 minutes or until bubbling. Let stand 5 minutes before serving.

Note: Just try to put your favorite pizza toppings...

Spaghetti Pizza Lasagna Recipe

Try this recipe, the Spaghetti Pizza Lasagna surely you love it and easy to prepare. This Spaghetti Pizza Lasagna cook within 50 min. and ready to serve within 50 min. and 12 servings. Check it out this ingredients below.... Make it habit.. Enjoy cooking with your friend sand relatives..

Ingredients:

* 1 pound spaghetti
* 1 pound lean ground beef
* 1 cup milk
* 2 eggs, beaten
* salt and pepper to taste
* 1 (32 ounce) jar pasta sauce
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 tablespoon dried minced onion
* 1 (8 ounce) package sliced pepperoni sausage
* 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a large skillet over medium heat, cook beef until brown; drain.
4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
5. Bake in preheated oven until hot and bubbly, 30 minutes.

Spaghetti Pizza I recipe-cook in 45 min.

Try this Spaghetti Pizza I it is easy to prepare within 20 min. in preparation and cook within 45 min. and ready to serve in 1 Hr and 10 min and it is 7 servings. And surely you love it especially the children... Enjoy cooking..

Ingredients

* 224 g spaghetti, broken into 2-inch pieces
* 1 egg
* 60 ml milk
* 225 g shredded mozzarella cheese
* 2 g salt
* 1 g garlic salt
* 448 (16 ounce) jars spaghetti sauce
* 2 g dried oregano
* 0.2 g dried basil
* 110 g pepperoni sausage, sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.

By: Kathy
"This is a recipe from my children's preschool. The children love it!"

Vietnamese Shrimp and Glass Noodle Sala-30 min. 4 servings

Vietnamese Shrimp and Glass Noodle Sala with 30 minutes preparatiion and yield for 4 servings. Vietnamese people are the ethnic group originating from present-day northern Vietnam and southern china. Try this menu of the Vietnamese wherein you surely love it and it is easy to prepare and make make it habit in cooking. Just simply serve and have a good cooking with friends and relatives... Enjoy it...

Ingredients:

Vietnamese Dressing:

* 2 cloves garlic, minced or crushed
* 2 fresh long red chiles, seeded and finely diced or julienned
* 2 tablespoons finely minced fresh ginger
* 4 tablespoons fish sauce (nam pla)
* 1 lime, juiced
* 4 tablespoons water
* 1 tablespoon sugar
* 2 teaspoons groundnut oil
* 1 teaspoon sesame oil
*

Salad:

* 8 ounces cooked small shrimp
* 6 ounces glass noodles
* 4 ounces sugar snap peas
* 4 ounces bean sprouts
* 3 scallions, sliced into thin circles
* 1/2 cup finely chopped fresh cilantro leaves, to garnish

Directions

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Happy cooking!!!

Strawberry Tarts food-recipe

Strawberry Tarts this is such a good desert for every occasions that surely you love it. Check it out the ingredients of this strawberry tarts below... Happy cooking.... and enjoy!!!

Ingredients

* 1 1/4 cups all-purpose flour
* 3 tablespoons sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons (3/4 stick) cold unsalted butter, diced
* 2 tablespoons cold shortening (recommended: Crisco)
* 1/4 cup ice water
* 2 cups Pastry Cream, recipe follows
* 2 pints whole strawberries, hulled and halved
* 1/3 cup apricot jelly
* 3 tablespoons shelled pistachios, halved, optional

Directions:

Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables) Chinese- Filipino food

Pansit or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always. Surely you love to eat this Filpino-Chinese food dish which most of the people like to cook this pancit bihon guisado especially during birthday celebration and of course other occassion youmay prepare this kind of food....

Ingredients:

1 tbsp. cooking oil

1/2 lb. pork, sliced

2 cloves garlic, minced

1 onion, sliced

1 large carrot, julienne

1 red bell pepper, julienne

patis (fish sauce), salt, pepper and soy sauce to taste

2 cups chicken broth or water

1 cup cabbage leaves, cut into thin strips

1/2 lb. pancit bihon (rice sticks noodles)

wedges of lemon or calamansi, for garnish

Cooking Procedures :

Rinse pancit bihon with tap water. Drain. Set aside.

Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.

Add garlic and onion. Sauté for a few minutes until soft.

Season with patis, salt, pepper and soy sauce to taste.

Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

Add chicken broth or water. Correct the seasoning.

Heat until boiling and add the drained pancit bihon.

Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)

Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.

Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.

Serve with lemon wedges or calamansi. Enjoy!

Suman Moron (Chocolate Moron)-made ground glutinous

Chocolate suman moron is easy to prepare and cook and this one of the best snack ever its delicious and good taste to eat.. This Suman Moron (Chocolate Moron) is a smoother variety of suman that is made of ground glutinous (malagkit) rice cooked in coconut milk. Moron is either plain or mixed with chocolate or cocoa. These are the Ingredients below surely you love it... Enjoy cooking...

Ingredients:

* 1/2 cup malagkit (glutinous) rice
* 1-1/2 cup ordinary rice
* 3/4 cup coconut milk
* 1-1/2 cup sugar
* 1 cup chocolate or cocoa (any brand)
* banana leaves, wilted over fire
* melted butter
* string

Cooking Procedures :

1. Soak over night the malagkit and ordinary rice. Grind the following day.
2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
3. Cook over low fire, constantly stirring until thick. Set aside and cool.
4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
6. Cook/steam for half an hour in a double boiler container or a steamer.

Adobong Manok (Braised Chicken in Tangy Sauce) recipe

Adobong Manok (Braised Chicken in Tangy Sauce), Check it out this delicious recipe it is easy to cook and to prepare... These are the ingredients below just follow and just enjoy cooking....

Ingredients:

* 1 lb. chicken, cut into serving pieces
* 1/3 cup white vinegar
* 2 to 3 tbsp. soy sauce
* 2 tbsp. crushed garlic
* 2 bay leaf
* salt to taste
* 1/4 tsp. pepper (or 1 tsp. peppercorn)
* water
* 2 tbsp oil

Cooking Procedures :

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.
5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.
6. Remove from heat. Transfer into a serving dish. Serve hot.

Turon Saba (Banana Plantain Rolls in Sugar)-Filipino snack

Turon Saba (Banana Plantain Rolls in Sugar) named in Tagalog, Turon, and this is one of the Filipino favorite snack because it is easy to prepare and to cook and this is a typical Filipino snack. Turon has many varieties that consists of plantain and jack fruit wrapped in a lumpia (spring roll) wrapper, dipped in brown sugar and then fried. This is somewhat resembles banana spring rolls...This very sweet that surely you love it. Enjoy snack!!!

Ingredients:

1/2 dozen ripe saba (banana plantain)

1 cup chopped langka (jackfruit)

1/2 cup brown sugar

lumpia (spring roll) wrappers

oil, enough for deep frying

Cooking Procedures :

Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar.

Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white.

Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp.

Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Fried Chicken Marinated version

Fried chicken is one of the most famous food around the globe wherein a chicken that is cut up, dredged in flour or dipped in a breaded mixture and then pan fried, deep-fried, or pressure cooked until golden brown. Fried chicken has several recipe variations and some had their own tricks and special touches just to have a perfect fried chicken. Some people remove the skin before battering; others fry in oil, in butter and others in lard or bacon grease just to get that perfect taste.

This version of the Fried Chicken was marinated overnight with the butter milk. Buttermilk tenderizes the chicken and giving a rich, slightly tangy flavor. The trick that I did in cooking this fried chicken is making the oil temperature even. Using the deep-fry thermometer that was always kept in the pot and let the temperature remain between 300°F and 350°F at all times. You should make sure that the oil does not get too hot; otherwise the color of the coat will turn dark before the chicken is actually done.

Ingredients:

* 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred.
* 1 cup buttermilk (optional)
* 1 to 2 tbsp. salt
* 1 tsp. pepper
* 1-1/2 cups all-purpose flour
* 1 tsp. garlic powder
* 1 tsp. onion powder
* 1 tsp. sweet paprika
* 1/4 tsp. cayenne
* 1/2 tsp. sugar
* salt and pepper
* 2 to 3 eggs
* hot sauce (optional)
* oil, for frying

Cooking Procedures :

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.
2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.
3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.
5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.
6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

Tinolang Manok (Chicken Ginger Stew with Vegetables) recipe

Tinolang Manok or Nilagang Manok (Chicken Ginger Stew with Vegetables) recipe is one the Filipino food dish. Tinolang manok recipe is a Filipino food that is easy to cook and to prepare and usually added papaya, sayote, chili leaves or malunggay. These filipino food ingredients are usually sold in Asian stores but some are not that often displayed. So, looking for a substitute is my next best option. Like this tinolang manok recipe, you buy recipe in a store where near located in your place. If there's no malunggay or the chili leaves you can also used the spinach. Enjoy and Happy Cooking!!!

Ingredients:

* 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
* 1 thumb-sized fresh ginger root, cut into strips
* 2 cloves garlic, crushed
* 1 onion, chopped
* 2 tbsp. patis (fish sauce)
* salt, to taste
* 4 to 5 cups water (or rice water – 2nd washing)
* 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
* 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
* vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Pancit Molo recipe - Filipino food

There's a lot of soup version of each different countries but this time let's check it out this Filipino style the Pancit molo recipe or pancit molo soup this actually a Filipino food, pancit molo, has the term "pancit" or "pansit" which means (noodles) in its name but actually doesn't use any ingredient of noodles or "pancit" in its recipe. Unlike other pancit recipe, pancit molo is not dry but souply and does not used noodles but it uses either wonton, siomai or molo wrappers... Enjoy this kind of soup!!!

Ingredients :

* 1 pack molo (or siomai/wonton) wrappers

Filling

* 1/2 lb. ground pork
* 1/2 lb. shrimps, chopped
* 1 small singkamas (turnip), chopped finely
* 1 small carrot, chopped finely
* 1/2 tsp. ground pepper
* 1 tsp. salt
* 1 egg

Broth

* 2 tbsp. oil
* 3 cloves garlic, crushed
* 1 small onion, chopped
* 250 grams ground pork
* 100 grams sweet ham, chopped
* 100 grams shrimps, peeled
* 6 cups chicken broth
* salt and pepper, to taste
* chopped spring onions, to garnish
* fried garlic, to garnish

Cooking Procedures :

1. Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
2. In a saucepan, heat oil. Sauté garlic and onions. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
3. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again. Reduce heat and let it simmer for a few minutes.
4. Serve hot. Topped with spring onions and fried garlic.
5. Makes 4-6 servings.

Just easy to prepare and surely you enjoy!!!

Humba Recipe (Braised Pork Belly with Sugar)-Filipino style

One of the comfort foods of every Filipino household is the Humba Recipe (Braised Pork Belly). This food style of the Filipino is one of the well-known or shall we say It's a popular Filipino food dish especially somewhere in Visayans region and Mindanao regions.

Humba is one of the dishes I prepared during our recentsalo-salo (get together) with friends. Everyone loved it. I even heard one of them that he missed it a lot. This is usually serve in every occasions.

Ingredients:

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces

1 cup water

3 cloves garlic, crushed

1/3 cup vinegar

1/4 cup packed brown sugar

1/4 cup soy sauce

1 bay leaf

1/4 tsp. pepper or 1 tsp. peppercorns

1 tsp. oil

salt to taste

3 potatoes, peeled and quartered (optional)

hard-boiled eggs (optional)

Cooking Procedures :

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It's up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Chicken Curry Recipe - Filipino Style

Chicken Curry recipe is one of the Filipino favorite dish in a chicken curry recipes in the database. Of course this one of my favorite dish Oppss! not because I am a Filipino but because the delicious taste they said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. This is one of the famous of Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. Well, many countries had their own version of chicken curry.

Ingredients :

* 2-3 tbsp. oil
* 3 potatoes, peeled, quartered and fried
* 1 lb. chicken, cut into serving pieces
* 3 cloves garlic, minced
* 1 large onion, quartered
* 1 tbsp. patis (fish sauce)
* 3 tbsp. curry powder
* salt and pepper
* 1 cup water
* 1 red bell pepper, cut into big squares
* 1 green bell pepper, cut into big squares
* 3 celery stalks, cut into 1-1/2” long
* 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Pork Chop Suey menu - Chinese Dish

Chop Suey is primarily made up of mixed vegetable with meat wherein this is one of the Chinese dish. You can add meat anything you want. For instance like this recipe, the Pork Chop Suey but you can also use chicken, fish, beef, shrimp, added for extra flavor. Chop suey is widely believe to be an American-Chinese immigrants creation, and not an authentic Chinese dish. They said, Chinese farmers was inspired to cook a stir-fried vegetables known now as chop suey and ate them after a long day working in the fields. Enjoy!!!

Ingredients for Pork Chop Suey:

* 1/2 lb. pork, cut into thin strips
* 1 tsp. soy sauce
* 1 tsp. oyster sauce
* salt and pepper, to taste
* 1 tsp. cornstarch

* 1 to 1-1/2 cup chicken broth (or water)
* 2 tbsp. cornstarch
* 2 tbsp. oyster sauce
* 1/2 tsp. sugar

* 1/4 cup vegetable oil
* 3 cloves garlic, minced
* 1 onion, chopped
* 1-1/2 cup baby carrots, halved
* 3 stalks celery, cut diagonally into 1 inch long
* 1/2 cup chopped red bell pepper
* 15 to 20 pieces snow peas, trimmed
* 1 can slice mushroom, drained
* 1 can miniature cut cobs of corn, drained

(Cooking Conversion Chart)

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Embutido - Filipino Dish and Style (Meatloaf)

Talking about Filipino food, the Embutido, filipino dish is one of a Filipino style which consider like a meatloaf. The children love to eat this Embutido especially with the portion of hard-cooked eggs and sausages. He even consumes the whole wrap of embutido in a single setting. especially with the portion of hard-cooked eggs and sausages.

Embutido is just wrapped with an aluminum foil. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup.
Im sure you enjoy this kind of food of the filipino its delicious. Enjoy!

Ingredients :

* 1 lb. ground pork
* 1/2 cup finely chopped carrots
* 1 cup (6 slices) finely chopped (sweet or cooked) ham
* 3 tbsp. minced green bell pepper
* 3 tbsp. minced red bell pepper
* 1/3 cup sweet pickle relish
* 1/4 cup raisins
* 3 whole eggs
* 1/2 cup grated cheddar cheese
* dash of liquid seasoning
* salt & pepper, to taste
* 1 tbsp. cornstarch
* slices (wedges) of hard-cooked eggs (see recipe)
* slices (wedges) of Vienna sausage
* aluminum foil, 10" x 12" sizes

(Cooking Conversion Chart)

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

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