Ingredients
1 pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste
Thursday, May 29, 2008
Bistek(Philippine-Style)
STEAK,PHILIPPINE-STYLE
2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons lemin juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water
2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons lemin juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water
Friday, May 9, 2008
American Restaurant in Hayes
Dillingers American Diner is situated on Hayes Street in the charming village backdrop of Old Hayes, opposite The George. It has been a firm favourite with those nearby since 1970, gaining a fan base in excess of tens of thousands. Their novel idea was to provide customers with the quintessential American eating experience in a setting befitting the atmosphere and look of the traditional diner.
More than thirty years down the line, Dillingers is enjoying a new wave of popularity, and rightly so. Still to this day it is providing its customers with mouthwatering dishes full to the brim with succulent meats, sauces that will have you running back for more and sweets close to heaven. Despite its age, this restaurant is looking and feeling very fresh, irrevocably maintaining the American feel-good, eat-well, live-well character. Dillingers is always full of vitality.
The three chefs have between them 80 years varied experience in internationally recognised hotels such as the Hilton. Following their most recent acquisition, a Rational Combi Oven, the business will now be able to provide an ever larger range of dishes, cooked to perfection in a fraction of the time, catering for even bigger parties than previously imagined. The machine steams and bakes, individually or jointly, and has a programme that will cook meat until its medium, rare, well done or even burnt, consistently to the same standard with the same great taste.
The menu strikes a balance between food for gourmands and prices more suited to those working on a budget. Their slogan reads “Great Food you can’t refuse”, and meat connoisseurs certainly won’t be disappointed by the wide selection of juicy cuts. There are also some appealing vegetarian alternatives available, such as the Char Grilled Tuna Steak served with a most generous portion of wedges, fries or jacket potatoes.
The piece de resistance is undoubtedly the rack of tender B.B.Q. Pork ribs. A half serving will only set up back by seven pounds, but you certainly won’t regret going full tilt – the BBQ sauce, handed down from generation to generation, is utterly addictive! Those with a lust for desserts will have a lot of fun choosing from the wide selection of sweets. Bold and beautiful like the Empire State, D’s Knickerbocker Glory stands out as a firm favourite. It’s rich but utterly delicious, complete with chocolate fudgesauce nuts, whipped cream and maple syrup with nuts at the base. Alternatively, why not savour the selection of award-winning ice creams, the most popular being the Alaskan Mint Choc Chip. If you’re a regular and fancy a change, the Dillingers team always have a candy-coated surprise up their sleeve; their last ambush was the decadent Oreo Cookie Bash served with more of their fine Italian ice cream.
The Dillingers experience just wouldn’t be complete without dipping into their extensive bar menu. Composed of over 40 cocktails, a mix of traditional and newfangled, you’ll no longer need to pop over the road to the pub! With a range of “John H Junior Cocktails” on offer, children needn’t feel left out. Light beers and lagers are also available, as well a good choice of Old and New World wines.
As a unique addition to this pleasant neighbourhood, Dillingers American Diner is an absolute gem. The restaurant has a good reputation in the trade, and the food certainly lives up to this. Great service, friendly owners and an upbeat ambiance make this a fun eating experience each and every time.
More than thirty years down the line, Dillingers is enjoying a new wave of popularity, and rightly so. Still to this day it is providing its customers with mouthwatering dishes full to the brim with succulent meats, sauces that will have you running back for more and sweets close to heaven. Despite its age, this restaurant is looking and feeling very fresh, irrevocably maintaining the American feel-good, eat-well, live-well character. Dillingers is always full of vitality.
The three chefs have between them 80 years varied experience in internationally recognised hotels such as the Hilton. Following their most recent acquisition, a Rational Combi Oven, the business will now be able to provide an ever larger range of dishes, cooked to perfection in a fraction of the time, catering for even bigger parties than previously imagined. The machine steams and bakes, individually or jointly, and has a programme that will cook meat until its medium, rare, well done or even burnt, consistently to the same standard with the same great taste.
The menu strikes a balance between food for gourmands and prices more suited to those working on a budget. Their slogan reads “Great Food you can’t refuse”, and meat connoisseurs certainly won’t be disappointed by the wide selection of juicy cuts. There are also some appealing vegetarian alternatives available, such as the Char Grilled Tuna Steak served with a most generous portion of wedges, fries or jacket potatoes.
The piece de resistance is undoubtedly the rack of tender B.B.Q. Pork ribs. A half serving will only set up back by seven pounds, but you certainly won’t regret going full tilt – the BBQ sauce, handed down from generation to generation, is utterly addictive! Those with a lust for desserts will have a lot of fun choosing from the wide selection of sweets. Bold and beautiful like the Empire State, D’s Knickerbocker Glory stands out as a firm favourite. It’s rich but utterly delicious, complete with chocolate fudgesauce nuts, whipped cream and maple syrup with nuts at the base. Alternatively, why not savour the selection of award-winning ice creams, the most popular being the Alaskan Mint Choc Chip. If you’re a regular and fancy a change, the Dillingers team always have a candy-coated surprise up their sleeve; their last ambush was the decadent Oreo Cookie Bash served with more of their fine Italian ice cream.
The Dillingers experience just wouldn’t be complete without dipping into their extensive bar menu. Composed of over 40 cocktails, a mix of traditional and newfangled, you’ll no longer need to pop over the road to the pub! With a range of “John H Junior Cocktails” on offer, children needn’t feel left out. Light beers and lagers are also available, as well a good choice of Old and New World wines.
As a unique addition to this pleasant neighbourhood, Dillingers American Diner is an absolute gem. The restaurant has a good reputation in the trade, and the food certainly lives up to this. Great service, friendly owners and an upbeat ambiance make this a fun eating experience each and every time.
The Amazing Power of Green Tea for A Better Life
Green tea was discovered when green tea plant leaves accidentally dropped into a pot of water that an emperor was heating. He was pleased with the incredible fragrance that came from the pot and green tea was discovered!
Green tea has many properties that can assist with overall well being and nutrition. Green tea has been used for centuries by the Chinese people to cure all kinds of illnesses from indigestion to arthritis. It is often given to children as young as a few months old to strengthen their immune system. There have been many scientific studies that show that green tea is beneficial to people looking to lose weight.
Green tea has become the most popular weight loss supplement that is on the market today. Nutritional experts believe that green tea antioxidants have a lot to do with the overall benefits. Based upon numerous studies, the natural properties in green tea, especially antioxidants, help to speed up metabolism. With a higher metabolism, calories and fat can be burned quicker. Green tea is safe to use with no known side effects. Remember, the Chinese have been giving it to young children for centuries.
You can just ask you local heath care professional about the benefits of green tea to get a second opinion. Weight loss is a global issue. The antioxidants found in green tea can play an important role in achieving weight loss goals and maintaining health after achieving those goals. When you go to the gym and speak to a physical fitness trainer, he or she will advise you that green tea antioxidants are great for over all weight loss and good health. You can reach your weight loss goals with the help of green tea antioxidants. Green Tea is available in many forms. The most well known is tea that can be brewed. Green tea antioxidants are also available in pill or powder form. If you look at the labels of antioxidants, you will often find that green tea is one of the main ingredients.
A study that was recently conducted in Germany concluded that green tea antioxidants, when taken in the proper dosage, could assist the overweight in achieving their weight loss goals. One study found that green tea antioxidants not only enhance weight loss but also contribute to increases in energy. It was concluded that green tea antioxidants stimulate the metabolism rate that in turn speeds up the fat burning process leading to greater weight loss. Scientist are just now beginning to understand this wonder product. It may take many years before scientists fully figure it out, but in the mean time it doesn’t take much to incorporate green tea into your daily schedule and start enjoying the benefits.
Green tea has many properties that can assist with overall well being and nutrition. Green tea has been used for centuries by the Chinese people to cure all kinds of illnesses from indigestion to arthritis. It is often given to children as young as a few months old to strengthen their immune system. There have been many scientific studies that show that green tea is beneficial to people looking to lose weight.
Green tea has become the most popular weight loss supplement that is on the market today. Nutritional experts believe that green tea antioxidants have a lot to do with the overall benefits. Based upon numerous studies, the natural properties in green tea, especially antioxidants, help to speed up metabolism. With a higher metabolism, calories and fat can be burned quicker. Green tea is safe to use with no known side effects. Remember, the Chinese have been giving it to young children for centuries.
You can just ask you local heath care professional about the benefits of green tea to get a second opinion. Weight loss is a global issue. The antioxidants found in green tea can play an important role in achieving weight loss goals and maintaining health after achieving those goals. When you go to the gym and speak to a physical fitness trainer, he or she will advise you that green tea antioxidants are great for over all weight loss and good health. You can reach your weight loss goals with the help of green tea antioxidants. Green Tea is available in many forms. The most well known is tea that can be brewed. Green tea antioxidants are also available in pill or powder form. If you look at the labels of antioxidants, you will often find that green tea is one of the main ingredients.
A study that was recently conducted in Germany concluded that green tea antioxidants, when taken in the proper dosage, could assist the overweight in achieving their weight loss goals. One study found that green tea antioxidants not only enhance weight loss but also contribute to increases in energy. It was concluded that green tea antioxidants stimulate the metabolism rate that in turn speeds up the fat burning process leading to greater weight loss. Scientist are just now beginning to understand this wonder product. It may take many years before scientists fully figure it out, but in the mean time it doesn’t take much to incorporate green tea into your daily schedule and start enjoying the benefits.
Talking about Chinese Food
Chinese takeaways, Chinese buffets, upmarket Chinese restaurants…so many different variations, yet so many seem to provide the same dishes year in year out. With new businesses closing, and young anxious entrepreneurs trying to make it big, it’s hard to know where to look, where to eat, whom to believe! It doesn’t help that so many share similar names, such as the stock keywords “Beijing”, “Garden”, “Dragon”, “Wok”, and neither do the claims of being “The best Chinese food in town” or that they provide “the finest Chinese delicacies around”. But, enough of the moaning – I decided to test out a number of very different Chinese eating establishments in the Croydon area in the hope of gaining some insight into what’s really hot, and what’s a little bit too past its sell by date.
Not far from the centre of Croydon, Southeast London, is a very understated takeaway called Aroma Express. This has been my local Chinese for many years, and despite its modest appearance, it really does serve some great quality dishes. The chef has had a lot of experience, so customers often choose this takeaway over others simply because they can have their requirements tailored to their own palette. Service is fast, but never rushed or compromised, and the selection of meats are of good quality, prime cuts, tender and flavoursome. The menu, I agree, does not exude great originality, however the beauty lies within the dishes themselves. The Black Bean Sauce dishes are superior, so too are the Sweet and Sour selections, and the Special Fried Rice or House Special Noodles are a must have for complimenting these excellent specialities.
As a stark contrast to Aroma Express, and slightly further West, brings us to the Jade Dragon of Wallington. Modern appearance, yes. New lick of paint, yes again. Tasty food? No sir. I thought I’d see for myself whether the myths about this place were true, so I ordered a selection of dishes; King Prawn Balls, Chicken with Green Pepper and Black Bean Sauce and Satay Beef. First off, the Prawns were very bland, rubbery and unseasoned, encased in greasy batter. The Chicken was acceptable, but came with an overpowering and very salty bean sauce, and the cuts of Beef drowned in Satay Sauce were crude, with gristle and much fat. Overall, I was not impressed by this establishment’s food, and would avoid it all costs! This, for me, characterises the negative side of Chinese takeaway food that can so easily damage its reputation.
My last two recommendations have got to be Xu Sheng along Stafford Road, Croydon and China Kitchen in Penge. With a bright orange front, Xu Sheng can’t be missed. The buffet meal comes with an excellent selection of house specialities, all freshly prepared and flowing with piquancy and gusto. If you prefer a solo dish, such as Crispy Fragrant Aromatic Lamb, you won’t go away disappointed. Other Chinese classics are of great value, not only in price, but will keep your taste buds well and truly active. China Kitchen, a takeway situated on Maple Road, off Penge High Street shares Sheng’s relish and vim; dishes such as the Pork with Cashewnuts in Yellow Bean Sauce or the Fillet Steak with Black Pepper Sauce are delightful and in generous portions too. What’s more, service is always very reliable and friendly.
In conclusion and much to my delight, there are a good range of highly innovative and talented chefs in the trade who are simply qued up when it comes to serving high quality Chinese food. Although my findings are limited to a specific area, I am almost certain that there are other great Chinese restaurants out there right across the UK. The diamond does not always lie within beautiful, palatial surroundings, so don’t be fooled by these post modern-looking joints with fancy drapings and expensive interior designs - often well-established restaurants with a matured sensibility can have that golden touch.
Not far from the centre of Croydon, Southeast London, is a very understated takeaway called Aroma Express. This has been my local Chinese for many years, and despite its modest appearance, it really does serve some great quality dishes. The chef has had a lot of experience, so customers often choose this takeaway over others simply because they can have their requirements tailored to their own palette. Service is fast, but never rushed or compromised, and the selection of meats are of good quality, prime cuts, tender and flavoursome. The menu, I agree, does not exude great originality, however the beauty lies within the dishes themselves. The Black Bean Sauce dishes are superior, so too are the Sweet and Sour selections, and the Special Fried Rice or House Special Noodles are a must have for complimenting these excellent specialities.
As a stark contrast to Aroma Express, and slightly further West, brings us to the Jade Dragon of Wallington. Modern appearance, yes. New lick of paint, yes again. Tasty food? No sir. I thought I’d see for myself whether the myths about this place were true, so I ordered a selection of dishes; King Prawn Balls, Chicken with Green Pepper and Black Bean Sauce and Satay Beef. First off, the Prawns were very bland, rubbery and unseasoned, encased in greasy batter. The Chicken was acceptable, but came with an overpowering and very salty bean sauce, and the cuts of Beef drowned in Satay Sauce were crude, with gristle and much fat. Overall, I was not impressed by this establishment’s food, and would avoid it all costs! This, for me, characterises the negative side of Chinese takeaway food that can so easily damage its reputation.
My last two recommendations have got to be Xu Sheng along Stafford Road, Croydon and China Kitchen in Penge. With a bright orange front, Xu Sheng can’t be missed. The buffet meal comes with an excellent selection of house specialities, all freshly prepared and flowing with piquancy and gusto. If you prefer a solo dish, such as Crispy Fragrant Aromatic Lamb, you won’t go away disappointed. Other Chinese classics are of great value, not only in price, but will keep your taste buds well and truly active. China Kitchen, a takeway situated on Maple Road, off Penge High Street shares Sheng’s relish and vim; dishes such as the Pork with Cashewnuts in Yellow Bean Sauce or the Fillet Steak with Black Pepper Sauce are delightful and in generous portions too. What’s more, service is always very reliable and friendly.
In conclusion and much to my delight, there are a good range of highly innovative and talented chefs in the trade who are simply qued up when it comes to serving high quality Chinese food. Although my findings are limited to a specific area, I am almost certain that there are other great Chinese restaurants out there right across the UK. The diamond does not always lie within beautiful, palatial surroundings, so don’t be fooled by these post modern-looking joints with fancy drapings and expensive interior designs - often well-established restaurants with a matured sensibility can have that golden touch.
Saturday, April 26, 2008
Chicken Lollipop
Ingredients
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.
Pork-Pina Hamonado
Ingredients
1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice
1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice
Thursday, April 24, 2008
Mixed Seafood Florentine
Ingredients
1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
1/2 lb shrimp (peeled & deveined)
1/2 lb sea scallops (cut in bite-sized pieces)
1 large sweet potato (peeled, halved & boiled till fork tender)
1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
2 cups heavy cream (divided per prep)
salt & freshly ground black pepper
1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
fresh parsley (chopped, for garnish)
1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
1/2 lb shrimp (peeled & deveined)
1/2 lb sea scallops (cut in bite-sized pieces)
1 large sweet potato (peeled, halved & boiled till fork tender)
1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
2 cups heavy cream (divided per prep)
salt & freshly ground black pepper
1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
fresh parsley (chopped, for garnish)
Clam Adobo
Ingredients
2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
1/2 teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt
2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
1/2 teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt
Monday, April 21, 2008
Pork with Bamboo Shoots
Ingredients:
* 1 cup of dried mushrooms
* 1/4 kg pork fillet
* 1/4 kg of bamboo shoots
* 3 tbps of corn oil
* 1 1/2 teaspoons Salt
* 2 tbps Soy sauce
* 1 tbp Corn flour
Cooking Procedures:
1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.
2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.
3. Cut bamboo shoots into thin slices.
4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.
5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.
For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.
Sinigang na Hipon (Shrimps)
Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.
Ingredients: - 1 Kilo Shrimp - 1/4 kilo of Tamarind/Sampalok - 1 Onion - diced - 3 Tomatoes - quartered sliced - 2 pieces Radish regular size - sliced - 1 bundle of Sitaw - 1 bundle Kangkong - cut into 2" long - 3 pieces long green chilli - Salt or Patis to taste - Water Cooking procedure: 1. Boil Tamarind in water to soften. Mash and extract all juices and set aside. 2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish. 3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes. 4. Season with salt or patis. 5. Serve it hot on a pot or palayok.
Ampalaya con Itlog (Bitter Melon with Eggs)
| Ingredients | |
|
Instructions
1. Heat oil and saute garlic, onions and tomatoes.
2. Pour in broth. Stir in ampalaya and simmer around 4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.
FISH: Oriental Lapu-lapu
Ingredients 3/4 kg lapu-lapu fillets, cut into cubes
2 tbsp flour
4 cloves garlic, crushed
100 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips
1-1/2 cups toge (monggo sprouts)
1 can (234 g)Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup
MARINADE
2 tbsp pineapple syrup
2 tbsp soy sauce
1/2 tsp iodized rock salt
1/4 tsp pepper
2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.
3 ADD the Fresh Cut Pineapple Tidbits and fish. Simmer once.
Serves 8
Rich in Vitamin B12 – prevents anemia.
2 tbsp flour
4 cloves garlic, crushed
100 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips
1-1/2 cups toge (monggo sprouts)
1 can (234 g)Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup
MARINADE
2 tbsp pineapple syrup
2 tbsp soy sauce
1/2 tsp iodized rock salt
1/4 tsp pepper
Instructions
1 MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pineapple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.
3 ADD the Fresh Cut Pineapple Tidbits and fish. Simmer once.
Serves 8
Rich in Vitamin B12 – prevents anemia.
Sunday, April 20, 2008
Mexican Chicken Wrap
Ingredients
3/4 cup salsa (mild or hot)
1/2 cup mayonnaise
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato
3/4 cup salsa (mild or hot)
1/2 cup mayonnaise
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato
Caramel Apple Pork Chops
Ingredients
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Rich and Cheesy Ham Casserole
Ingredients
1 1/2 (10 3/4 ounce) cans cream of mushroom soup
1 1/4 cups sour cream
1/3 cup milk
2 cups shredded kraft Italian cheese blend (8 oz. package)
3 cups cooked ham, cubed bite-sized
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon instant minced onion
fresh coarse ground black pepper, to taste
1 1/2 cups raw asparagus, cut into 1-inch pieces
3 cups uncooked wide or dumpling egg noodles
1 1/2-2 cups finely crushed ruffles potato chip
1 1/2 (10 3/4 ounce) cans cream of mushroom soup
1 1/4 cups sour cream
1/3 cup milk
2 cups shredded kraft Italian cheese blend (8 oz. package)
3 cups cooked ham, cubed bite-sized
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon instant minced onion
fresh coarse ground black pepper, to taste
1 1/2 cups raw asparagus, cut into 1-inch pieces
3 cups uncooked wide or dumpling egg noodles
1 1/2-2 cups finely crushed ruffles potato chip
Creamy Cajun Chicken Pasta
Ingredients
2 boneless skinless chicken breast, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomato
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
2 boneless skinless chicken breast, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomato
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Thursday, April 17, 2008
Pork with Shrimpt Paste: Pork Binagoongan
Ingredients
1 lb. pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water
Directions
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.
1 lb. pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water
Directions
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.
Chicken and Pork Apretada Ingredients
Ingredients
2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares
Directions
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.
2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares
Directions
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.
Hot and Sour Shrimp with Watercress And Walnuts
Ingredients
1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned -broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine -vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into -1-inch squares
2 Garlic cloves, minced
8 Green onions, cut -diagonally into -1-inch-long pieces
Directions
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.
1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned -broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine -vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into -1-inch squares
2 Garlic cloves, minced
8 Green onions, cut -diagonally into -1-inch-long pieces
Directions
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.
Saturday, April 12, 2008
Noddles - Pancit Canton
Ingredients
2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water.
3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed.
Serve immediately.
Makes 6 to 8 servings
- 1 (12 ounce) package rice noodles
- 3 links spicy pork sausage, sliced
- 2 cloves garlic, minced
- 1/2 pound snow peas
- 2 teaspoons minced fresh ginger root
- 1/4 cup soy sauce
- 1 bunch green onions, chopped into 1 inch pieces
- 7 cups chicken broth
- 2 hot chile peppers, minced
- 1/2 tablespoon sesame oil
- 1 (8 ounce) package fresh mushrooms, sliced
- 1/2 pound fresh bean sprouts
- 1 cup chopped cooked chicken breast
- 1 cup peeled, chopped shrimp
1 In your pan or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Add soy sauce and simmer 2 to 3 minutes. Cover, set aside.
2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water.
3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed.
Serve immediately.
Makes 6 to 8 servings
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