Ingredients
1 cup mashed tofu 2 cloves garlic, minced
1/2 kilo ground pork 1 medium onion, finely chopped
2 tbsp. soy sauce 1 tbsp. salt
1/2 tsp. pepper 1/2 cup cooking oil for frying
Mix well all ingredients except oil.
Form into small balls and fry until golden brown.
Serve with sweet-sour sauce.
Serve 21 balls.
Saturday, October 29, 2011
MACARONI WITH CHILI CON CARNE
Ingredients
1/4 kilo ground beef 1/2 tsp. salt
100 g. ground pork 1-8 oz. can tomato sauce
300g. elbow macaroni 3 cup water or meat broth
1/2 cup green peas, booked 2 tbsp. hot chili sauce
1/2 cup kidney beans, cooked 1/4 cup atsuete juice
4 segments garlic, crushed 2 tbsp. oil
1 onion, chopped 2 tbsp. soy sauce
2 red bell peppers, chopped 1/4 cup grated cheese (optional)
1/4tsp. black pepper 1 tsp. oregano
1/4 tsp. seasoning 2 tbsp. flour dissolved 2 tbsp. water
Marinate:
1 tbsp. soy sauce with dash of pepper.
Marinate beef and pork for at least one hour.
Cook macaroni in salted water until soft but firm.
Drain and wash with cold water.
Set aside.
Saute garlic, onion, beef and broth.
Add kidney beans, green peas and atsuete juice.
Simmer until meat and beans are tender.
Add bell peppers, oregano and other seasonings.
Thicken with flour.
Combine booked macaroni with this mixture but reserve 1 cup for topping.
Sprinkle grated cheese. Serve hot.
1/4 kilo ground beef 1/2 tsp. salt
100 g. ground pork 1-8 oz. can tomato sauce
300g. elbow macaroni 3 cup water or meat broth
1/2 cup green peas, booked 2 tbsp. hot chili sauce
1/2 cup kidney beans, cooked 1/4 cup atsuete juice
4 segments garlic, crushed 2 tbsp. oil
1 onion, chopped 2 tbsp. soy sauce
2 red bell peppers, chopped 1/4 cup grated cheese (optional)
1/4tsp. black pepper 1 tsp. oregano
1/4 tsp. seasoning 2 tbsp. flour dissolved 2 tbsp. water
Marinate:
1 tbsp. soy sauce with dash of pepper.
Marinate beef and pork for at least one hour.
Cook macaroni in salted water until soft but firm.
Drain and wash with cold water.
Set aside.
Saute garlic, onion, beef and broth.
Add kidney beans, green peas and atsuete juice.
Simmer until meat and beans are tender.
Add bell peppers, oregano and other seasonings.
Thicken with flour.
Combine booked macaroni with this mixture but reserve 1 cup for topping.
Sprinkle grated cheese. Serve hot.
Friday, October 28, 2011
FIESTA CHICKEN
Ingredients
2 tbsp. butter 2 cup water
1 tsp. garlic, crushed 1/2 cup white kidney beans
1 tbsp. onion, sliced 1 tsp. fine salt
2 pcs. chorizo de bilbao 1/4 tsp. pepper
6 stalks native pechay 150 gms. 1 bhicken, cut into pieces
1/2 cup tomato sauce 1/3 cup baguio beans, remove ends 75 gms.
Soak white kidney beans in water.
Boil until tender.
Drain and set aside. Heat margarine.
Sauté garlic until golden brown.
Add onions chorizo and chicken pieces.
Continue to sauté until chicken pieces become slightly brown.
Add tomato sauce. Stir well, let simmer for 3 minutes.
Add water, kidney beans and seasoning's, and continue to cook until chicken
is tender.
Finally, add native pechey and baguio beans.
Serve hot.
2 tbsp. butter 2 cup water
1 tsp. garlic, crushed 1/2 cup white kidney beans
1 tbsp. onion, sliced 1 tsp. fine salt
2 pcs. chorizo de bilbao 1/4 tsp. pepper
6 stalks native pechay 150 gms. 1 bhicken, cut into pieces
1/2 cup tomato sauce 1/3 cup baguio beans, remove ends 75 gms.
Soak white kidney beans in water.
Boil until tender.
Drain and set aside. Heat margarine.
Sauté garlic until golden brown.
Add onions chorizo and chicken pieces.
Continue to sauté until chicken pieces become slightly brown.
Add tomato sauce. Stir well, let simmer for 3 minutes.
Add water, kidney beans and seasoning's, and continue to cook until chicken
is tender.
Finally, add native pechey and baguio beans.
Serve hot.
ONE-DISH MEAL (Company Beef Stew)
Ingredients
1 kilo beef chunks 1/4 cup flour
1/2 tsp. pepper 2 tsp. salt
3 tbsp. cooking oil 1 cup water
1/2 cup cheese 1/2 cup tomatoes sauce
4 pieces medium size onions, quartered 4 medium size carrots, cut into half
1 cup frozen sweet peas 1 cup sliced celery
1 cup water
Coat neat with mixture of flour, salt and pepper.
Slowly brown in cooking oil in a large skillet, about 30 minutes.
Add water, tomato sauce and cheese.
Cover. Simmer for 1-1/2 hours.
Add onions potatoes and carrots.
Covers. Simmer 45 minutes longer.
Add remaining vegetables and water
Continue for 1`5 minutes until vegetables, are tender..
1 kilo beef chunks 1/4 cup flour
1/2 tsp. pepper 2 tsp. salt
3 tbsp. cooking oil 1 cup water
1/2 cup cheese 1/2 cup tomatoes sauce
4 pieces medium size onions, quartered 4 medium size carrots, cut into half
1 cup frozen sweet peas 1 cup sliced celery
1 cup water
Coat neat with mixture of flour, salt and pepper.
Slowly brown in cooking oil in a large skillet, about 30 minutes.
Add water, tomato sauce and cheese.
Cover. Simmer for 1-1/2 hours.
Add onions potatoes and carrots.
Covers. Simmer 45 minutes longer.
Add remaining vegetables and water
Continue for 1`5 minutes until vegetables, are tender..
Thursday, October 27, 2011
EGG FU YUNG
Ingredients
1 cup boiled cubes lean pork 1 medium onion, shredded
2 tbsp. soy sauce 1/2 cup bean sprouts (tague)
2 tbsp. sugar 4 stalk celery cut in one-inch section
8 eggs beaten with 1 tsp. salt 4 tbsp. lard or oil
1 tbsp. cornstarch blended with 1/4 cup water
Cook pork for one minutes over medium heat.
Add soy sauce and sprouts.
Cook 1 minutes more; add celery and sugar.
Beat eggs until frothy.
Heat lard in a skillet and fry the beaten eggs into thin omelets 5 inches in diameter.
Do not stir but cook over medium heat, lifting the edges and moving the skillet over the five
to keep the eggs from burning.
Remove from fire.
Place 4 tbsp. of the bean sprout mixture in the center of each egg wrapper.
Roll and serve on individual plates with brown sauce.
Brown sauce:
Mix cornstarch with cold water; add liquid from vegetables.
Cook until translucent about 1 1/3 minutes.
Pour over egg roll.
1 cup boiled cubes lean pork 1 medium onion, shredded
2 tbsp. soy sauce 1/2 cup bean sprouts (tague)
2 tbsp. sugar 4 stalk celery cut in one-inch section
8 eggs beaten with 1 tsp. salt 4 tbsp. lard or oil
1 tbsp. cornstarch blended with 1/4 cup water
Cook pork for one minutes over medium heat.
Add soy sauce and sprouts.
Cook 1 minutes more; add celery and sugar.
Beat eggs until frothy.
Heat lard in a skillet and fry the beaten eggs into thin omelets 5 inches in diameter.
Do not stir but cook over medium heat, lifting the edges and moving the skillet over the five
to keep the eggs from burning.
Remove from fire.
Place 4 tbsp. of the bean sprout mixture in the center of each egg wrapper.
Roll and serve on individual plates with brown sauce.
Brown sauce:
Mix cornstarch with cold water; add liquid from vegetables.
Cook until translucent about 1 1/3 minutes.
Pour over egg roll.
ALMEJAR CON SALZA VERDE
Ingredients
2 cloves garlic, crushed 1 onion, chopped
1/4 cup parsley, chopped 2 tbsp. olive oil
1 1/2 cup clams broth 2 hard-boiled eggs, chopped
1/2 cup green peas 50 pcs. "halaan" or clams boiled
1 tsp. salt 1 tsp. seasoning
2 tsp. cornstarch dispersed in water 1/8 tsp. pepper
Saute garlic and onions in olive oil..
Add parsley and broth.
Blend in chopped eggs and peas.
Cook for one minutes.
Add halaan..
Season with salt, seasoning and pepper.
Thicken with cornstarch.
Serve hot.
2 cloves garlic, crushed 1 onion, chopped
1/4 cup parsley, chopped 2 tbsp. olive oil
1 1/2 cup clams broth 2 hard-boiled eggs, chopped
1/2 cup green peas 50 pcs. "halaan" or clams boiled
1 tsp. salt 1 tsp. seasoning
2 tsp. cornstarch dispersed in water 1/8 tsp. pepper
Saute garlic and onions in olive oil..
Add parsley and broth.
Blend in chopped eggs and peas.
Cook for one minutes.
Add halaan..
Season with salt, seasoning and pepper.
Thicken with cornstarch.
Serve hot.
Wednesday, October 26, 2011
POLLO ASADO DE CARAJAY
Ingredients
1 young chicken 1/2 vinegar cut native
1/2 water cup 1 large tomato
1 large onion 1 head garlic macerated
1/2 cup shortening 1/2 tbsp. paprika
laurel leaf chicken liver
salt and pepper
Disjoint chicken and simmer in vinegar and water with the garlic, salt and pepper
and laurel.
When the liquid has evaporated, add the shortening and brown the chicken
and the garlic.
Add the chopped tomato, sliced onion and paprika.
Cover and continue simmering until tender.
Chop the liver and add to the mixture.
1 young chicken 1/2 vinegar cut native
1/2 water cup 1 large tomato
1 large onion 1 head garlic macerated
1/2 cup shortening 1/2 tbsp. paprika
laurel leaf chicken liver
salt and pepper
Disjoint chicken and simmer in vinegar and water with the garlic, salt and pepper
and laurel.
When the liquid has evaporated, add the shortening and brown the chicken
and the garlic.
Add the chopped tomato, sliced onion and paprika.
Cover and continue simmering until tender.
Chop the liver and add to the mixture.
SWEET CHICKEN WINGS WITH OYSTER SAUCE
Ingredients
1/2 kilo chicken wings 4 tbsp. oyster sauce
1 1/2 cup chicken stock 1 1/2 tbsp. soya sauce
salt to taste 1 tsp. brown sugar
pinch black pepper ginger
1 tsp. coarse salt
Wash and dry the chicken wings.
Put into a pan with enough water to cover.
Bring to the boil; cover and simmer for 10 minutes. Drain.
Put the chicken wings back into a clean pan.
Add the sauce, the chicken stock, salt and sugar.
Bring gently to the boil and simmer for 20-25 minutes.
Chop the very finely add the salt and pepper.
Sprinkle over the chicken and serve.
1/2 kilo chicken wings 4 tbsp. oyster sauce
1 1/2 cup chicken stock 1 1/2 tbsp. soya sauce
salt to taste 1 tsp. brown sugar
pinch black pepper ginger
1 tsp. coarse salt
Wash and dry the chicken wings.
Put into a pan with enough water to cover.
Bring to the boil; cover and simmer for 10 minutes. Drain.
Put the chicken wings back into a clean pan.
Add the sauce, the chicken stock, salt and sugar.
Bring gently to the boil and simmer for 20-25 minutes.
Chop the very finely add the salt and pepper.
Sprinkle over the chicken and serve.
CHICKEN CALDERETA
Ingredients
3 medium chicken into serving 1 medium onion chopped
3 segments garlic, minced 6 medium tomatoes, sliced
an inch ginger, peeled and minced 2 red and green bell pepper, cut into strips
2 medium potatoes peeled and quartered 1 small can sweet dry peas
soy sauce and salt to taste
In a bowl, combine the 1st 9 ingredients, mixing and squeezing well until some liquid appears.
In an earthen pot, cook the chicken mixture over a slow fire until it boils; stir
occasionally to prevent scorching.
Continue cooking until little liquid is left, add the peas and season to taste
Cook until the liquid has dried up.
Transfer to a platter and garnish with chopped onion leaves..
3 medium chicken into serving 1 medium onion chopped
3 segments garlic, minced 6 medium tomatoes, sliced
an inch ginger, peeled and minced 2 red and green bell pepper, cut into strips
2 medium potatoes peeled and quartered 1 small can sweet dry peas
soy sauce and salt to taste
In a bowl, combine the 1st 9 ingredients, mixing and squeezing well until some liquid appears.
In an earthen pot, cook the chicken mixture over a slow fire until it boils; stir
occasionally to prevent scorching.
Continue cooking until little liquid is left, add the peas and season to taste
Cook until the liquid has dried up.
Transfer to a platter and garnish with chopped onion leaves..
Tuesday, October 18, 2011
GALANTINA ESPECIAL
Ingredients
1 large chicken 2 cup ground pork
calamsi juice 1 pieces chorizo de bilbao, sliced
1/2 cup chopped ham (optional) 1/3 cup sweet peas
1/4 cup red pepper, chopped 1 cup cheese
3 eggs slightly beaten salt and pepper to taste
2 hard cooked eggs 1 medium size carrots, sliced lengthwise
Bone chicken as you would for a relleno.
Soak in calamansi juice, salt and pepper.
Meanwhile, mix the ground pork, chorrizo de bilbao, ham,
sweet pepper and cheese.
Add raw eggs and season with salt and pepper. Blend well.
Fill the boned chicken with the mixture and insert at desired places the hard
cooked eggs, and carrots.
Wrap the chicken in cheese cloth and tie securely.
Steam for 1 1/2 hour.
When done, remove from; fire, allow to cool in the refrigerator.
When ready to serve, slice and arrange on a platter and garnish.
1 large chicken 2 cup ground pork
calamsi juice 1 pieces chorizo de bilbao, sliced
1/2 cup chopped ham (optional) 1/3 cup sweet peas
1/4 cup red pepper, chopped 1 cup cheese
3 eggs slightly beaten salt and pepper to taste
2 hard cooked eggs 1 medium size carrots, sliced lengthwise
Bone chicken as you would for a relleno.
Soak in calamansi juice, salt and pepper.
Meanwhile, mix the ground pork, chorrizo de bilbao, ham,
sweet pepper and cheese.
Add raw eggs and season with salt and pepper. Blend well.
Fill the boned chicken with the mixture and insert at desired places the hard
cooked eggs, and carrots.
Wrap the chicken in cheese cloth and tie securely.
Steam for 1 1/2 hour.
When done, remove from; fire, allow to cool in the refrigerator.
When ready to serve, slice and arrange on a platter and garnish.
POZHARSKY GIBLRTS (RUSSIA)
Ingredients
500g. chicken gizzards
1 tbsp. flour
4 tbsp. butter
2 cup chicken
2 tomatoes, skinned seeded and chopped
1 tbsp. tomato pure
500g. potatoes. peeled
2 carrots, chopped
1 onion, chopped
salt and pepper
3 tbsp. chopped parsley
Remove skin and gristle from chicken gizzards and wash thoroughly.
Sprinkle with salt and flour and sauté in 2 tbsp. butter until light brown.
Place in sauce, add stack, tomatoes pure.
Bring to boil and simmer for 1hour.
Then add the potatoes which have been cut into chunks and fried, carrots,
onion and salt and pepper.
Cook for 1/2 hour or until gizzards are cooked.
Serve in bowls sprinkled with chopped parsley.
Serve.
500g. chicken gizzards
1 tbsp. flour
4 tbsp. butter
2 cup chicken
2 tomatoes, skinned seeded and chopped
1 tbsp. tomato pure
500g. potatoes. peeled
2 carrots, chopped
1 onion, chopped
salt and pepper
3 tbsp. chopped parsley
Remove skin and gristle from chicken gizzards and wash thoroughly.
Sprinkle with salt and flour and sauté in 2 tbsp. butter until light brown.
Place in sauce, add stack, tomatoes pure.
Bring to boil and simmer for 1hour.
Then add the potatoes which have been cut into chunks and fried, carrots,
onion and salt and pepper.
Cook for 1/2 hour or until gizzards are cooked.
Serve in bowls sprinkled with chopped parsley.
Serve.
Monday, October 17, 2011
PINEAPPLE CHICKEN
Ingredients
pieces of chicken for 6 person season flour
2 tbsp. oil 2 tbsp. butter
1 cup orange juice 1 cup white wine
1 tsp. cinnamon 2 tbsp. sugar
1/4 tsp. ground clove 1/2 cup seedless raisins
1/2 cup toasted casuy nut 1/8-oz. can crushed pineapple
Dredge chicken in seasoned flour.
Heat butter oil, and brown chicken in casserole.
Sprinkle with 2 tbsp.. of remaining seasoned flour.
Combine orange juice wine, sugar, cinnamon and clove.
Blend well.
Pour over chicken.
Over contents of casserole, arrange a layer of raisins, then of pineapple.
Bake, covered, at 350F. for 1 hour or until chicken is tender.
Top with sprinkle of casuy nuts before serving.
pieces of chicken for 6 person season flour
2 tbsp. oil 2 tbsp. butter
1 cup orange juice 1 cup white wine
1 tsp. cinnamon 2 tbsp. sugar
1/4 tsp. ground clove 1/2 cup seedless raisins
1/2 cup toasted casuy nut 1/8-oz. can crushed pineapple
Dredge chicken in seasoned flour.
Heat butter oil, and brown chicken in casserole.
Sprinkle with 2 tbsp.. of remaining seasoned flour.
Combine orange juice wine, sugar, cinnamon and clove.
Blend well.
Pour over chicken.
Over contents of casserole, arrange a layer of raisins, then of pineapple.
Bake, covered, at 350F. for 1 hour or until chicken is tender.
Top with sprinkle of casuy nuts before serving.
CHICKEN WITH GARLIC AND GINGER
Ingredients
1 pc. chicken breast, de-boned and cut into bite size pieces.
1 pc. ginger thumb size, sliced
2 cloves garlic mashed2 stalks onions leaves, cut finely
1 cup flour
1 eggs beaten with a dash of salt
1/4 tsp. baking powder
3 tbsp. tapioca starch or cornstarch
1/2 cup beer
1 tsp. lauriat soy sauce
1/4 cup water
2 cup oil deep frying
2 tbsp. for sautéing
Sauce:
1 tbsp. tapioca starch or cornstarch 1/4 cup water
1/4 tsp. sugar 1 tbsp. oyster sauce
In a deep bowl, prepare batter mix with eggs, flour, tapioca starch, baking powder,
1/2 cup ,beer and 1/2 cup water.
Stir into a smooth consistency.
Dip chicken into batter and deep fry pieces one by one hot oil until brown. Set aside
Sauce ginger and onion.
Pour in sauce 1/4 cup water and lauriat soy sauce.
Bring to a boil and pour over chicken.
Serve hot.
1 pc. chicken breast, de-boned and cut into bite size pieces.
1 pc. ginger thumb size, sliced
2 cloves garlic mashed2 stalks onions leaves, cut finely
1 cup flour
1 eggs beaten with a dash of salt
1/4 tsp. baking powder
3 tbsp. tapioca starch or cornstarch
1/2 cup beer
1 tsp. lauriat soy sauce
1/4 cup water
2 cup oil deep frying
2 tbsp. for sautéing
Sauce:
1 tbsp. tapioca starch or cornstarch 1/4 cup water
1/4 tsp. sugar 1 tbsp. oyster sauce
In a deep bowl, prepare batter mix with eggs, flour, tapioca starch, baking powder,
1/2 cup ,beer and 1/2 cup water.
Stir into a smooth consistency.
Dip chicken into batter and deep fry pieces one by one hot oil until brown. Set aside
Sauce ginger and onion.
Pour in sauce 1/4 cup water and lauriat soy sauce.
Bring to a boil and pour over chicken.
Serve hot.
Saturday, October 15, 2011
BUTIFARA ( A Spanish Sausage)
Ingredients
1 kilo ground pork 2 tbsp. Butter
1 tbsp. coarse salt 3 meters sausage casing
1 tbsp. freshly ground pepper 2 eggs
Mix all ingredietns thoroughly and stuff into sausage casing.
Link-2 inch long pieces.
Refrigerate and serve within two days.
To store for a longer period, keep frozen in a plastic bag.
NOTE:
The presence of eggs in this sausage renders it more perishable than the
Native sausage. No saltpeter is used to give this sausage the cured
reddish color but the sausage is a good variation of a sausage product.
Thursday, October 13, 2011
MIDNIGH JOES
Ingredients
1/2 kilo ground beef 1/4 cup onion, chopped
3/4 barbecue sauce 1 1/2 cups cooked kidney beans
1 tbsp. chili powder 1/2 tsp. salt
3 cup shredded lettuce 12 frankfurter buns, split, toasted
Velveeta pasteurized cheese, sliced, cut in half diagonally.
Brown meat drain.
Add onion, cook until tender.
Stir in beans, barbecue sauce, chili powder and salt.
Cover, simmer for 15 minutes.
For each sandwich, melt velveeta sliced on bottom half of buns.
Top with lettuce and meat mixture.
Serve with top half of bun.
Make 12 sandwiches.
1/2 kilo ground beef 1/4 cup onion, chopped
3/4 barbecue sauce 1 1/2 cups cooked kidney beans
1 tbsp. chili powder 1/2 tsp. salt
3 cup shredded lettuce 12 frankfurter buns, split, toasted
Velveeta pasteurized cheese, sliced, cut in half diagonally.
Brown meat drain.
Add onion, cook until tender.
Stir in beans, barbecue sauce, chili powder and salt.
Cover, simmer for 15 minutes.
For each sandwich, melt velveeta sliced on bottom half of buns.
Top with lettuce and meat mixture.
Serve with top half of bun.
Make 12 sandwiches.
PIGS IN A BLANKET
Ingredients
1 kilo of lean pork meat into serving pieces and set aside.
combine together 1 tbsp. prepared mustard
3 tsp. patis a dash of black pepper
1 tsp. brown sugar
1 tbsp. calamansi juice
6 tbsp. olive oil
2 cloves of garlic finely crushed
Put the pork meat into this marinade and let for a couple of hours or overnight preferably.
Remove pork places from marinade and wrap each piece all around with a slice of bacon,
secure with toothpicks.
Put wrapped pork on rack and broll on moderate hot oven 350F. till done.
Baste now and then with the marinade while brioling.
Heat remaining marinade and serve as sauce.
Patis with calamansi juice may also be used as dipping sauce.
1 kilo of lean pork meat into serving pieces and set aside.
combine together 1 tbsp. prepared mustard
3 tsp. patis a dash of black pepper
1 tsp. brown sugar
1 tbsp. calamansi juice
6 tbsp. olive oil
2 cloves of garlic finely crushed
Put the pork meat into this marinade and let for a couple of hours or overnight preferably.
Remove pork places from marinade and wrap each piece all around with a slice of bacon,
secure with toothpicks.
Put wrapped pork on rack and broll on moderate hot oven 350F. till done.
Baste now and then with the marinade while brioling.
Heat remaining marinade and serve as sauce.
Patis with calamansi juice may also be used as dipping sauce.
PRUNE-STUFFED PORK LOAF
Ingredients
1/2 kilo ground pork 400 gram. ham, ground
1 medium sized chopped 1 125-grams. can sausage, ground
onion 1/2 cup sweet pickle relish
2 cloves minced garlic 1/2 cup sweet pickle relish
1 tsp. salt salt 4ggs, beaten
1/2 cup flour 1/2 tsp. pepper
1 tsp. mono- sodium glutamate
Stuffing:
1 cup pitted prunes, chopped
100 grams bacon, chopped
4 ounces cheese, cut into strips
Topping:
1/2 225-grams bottle cream cheese spread
Gravy:
1/2 300 grams can cream mushrooms soup
1/2 tbsp. cornstarch
1/2 cup chicken broth
Mix ground pork, ham. onion, garlic and pickle, relish.
Add seasoning's, flour and beaten eggs.
Lines an over proof oat pan with half of the mixture.
Fill center with the stuffing of prunes, bacon and cheese.
Cover with remaining meat mixture.
Cover pan with greased foil and bake at 350F. in a bainmarie for 1 1/2 hours.
Turn out in an over-proof serving dish and top with cream cheese spread.
Bake for a few minutes cheese melts.
Serve with gravy, if desired if desired, prepare thus;
Blend cream of mushroom soup with cornstarch dispersed in broth; bring to boil
and cook stirring until thick.
Garnish as desired.
1/2 kilo ground pork 400 gram. ham, ground
1 medium sized chopped 1 125-grams. can sausage, ground
onion 1/2 cup sweet pickle relish
2 cloves minced garlic 1/2 cup sweet pickle relish
1 tsp. salt salt 4ggs, beaten
1/2 cup flour 1/2 tsp. pepper
1 tsp. mono- sodium glutamate
Stuffing:
1 cup pitted prunes, chopped
100 grams bacon, chopped
4 ounces cheese, cut into strips
Topping:
1/2 225-grams bottle cream cheese spread
Gravy:
1/2 300 grams can cream mushrooms soup
1/2 tbsp. cornstarch
1/2 cup chicken broth
Mix ground pork, ham. onion, garlic and pickle, relish.
Add seasoning's, flour and beaten eggs.
Lines an over proof oat pan with half of the mixture.
Fill center with the stuffing of prunes, bacon and cheese.
Cover with remaining meat mixture.
Cover pan with greased foil and bake at 350F. in a bainmarie for 1 1/2 hours.
Turn out in an over-proof serving dish and top with cream cheese spread.
Bake for a few minutes cheese melts.
Serve with gravy, if desired if desired, prepare thus;
Blend cream of mushroom soup with cornstarch dispersed in broth; bring to boil
and cook stirring until thick.
Garnish as desired.
Monday, October 10, 2011
FRIED RICE NOODLES (SINGAPOREAN)
Ingredients
1/2 cup sliced pork fat 4 cloves garlic crushed
2 chinese sausages slices 150 gm.chinese cabbage
3/4 cup bean sprouts 500 gm. cooked rice noodles
chili or hot sauce to taste salt seasoning to taste
2 eggs, beaten 1 cup clam meat
chopped scallions or green onions
Render pork fat in a wok.
Set aside cracklings and sauté garlic in the lard until golden brown.
Add sausage and vegetables.
Stir fry until vegetables are wilted.
Add noodles and seasoning's.
Mix thoroughly.
Add the clams and stir in beaten eggs.
Cook a few more minutes.
Serve hot topped with chopped scallions.
1/2 cup sliced pork fat 4 cloves garlic crushed
2 chinese sausages slices 150 gm.chinese cabbage
3/4 cup bean sprouts 500 gm. cooked rice noodles
chili or hot sauce to taste salt seasoning to taste
2 eggs, beaten 1 cup clam meat
chopped scallions or green onions
Render pork fat in a wok.
Set aside cracklings and sauté garlic in the lard until golden brown.
Add sausage and vegetables.
Stir fry until vegetables are wilted.
Add noodles and seasoning's.
Mix thoroughly.
Add the clams and stir in beaten eggs.
Cook a few more minutes.
Serve hot topped with chopped scallions.
LASAGNE ITALIANO
Lasagne:
2 cup all-purpose flour
4 cup cold water
2 eggs, slightly beaten
Meat Sauce:
2 tbsp. butter 1 tbsp. garlic, minced
500 grams ground beef 1 60x tomato paste
1/2 tsp. pepper 1 1/2 cup water
1 tbsp. salt 3/4 tsp. oregano leaves
Toppings:
1 cup creamy spread
1 egg
1/2 cup cheese grated
1/2 cup milk
Prepare the noodles; mix the flour, eggs and cold water form into a dough.
Make into "baston" (spindle shape dough) and rest for 10 minutes.
Sheet out into 1/6 inch thick.
Dry under the sun or expose them until dry.
Boil until soft but still firm.
Soak in cold water until needed.
Set aside.
Drain the noodles from soaking water.
In a rectangular ort square baking dish, arrange the noodles alternately with meat
sauce and a little of creamy sauce and grated cheese (set aside some for toppings),
on each layers.
Top with creamy sauce and grated cheese.
Bake at 350F. for 20 to 25 minutes.
2 cup all-purpose flour
4 cup cold water
2 eggs, slightly beaten
Meat Sauce:
2 tbsp. butter 1 tbsp. garlic, minced
500 grams ground beef 1 60x tomato paste
1/2 tsp. pepper 1 1/2 cup water
1 tbsp. salt 3/4 tsp. oregano leaves
Toppings:
1 cup creamy spread
1 egg
1/2 cup cheese grated
1/2 cup milk
Prepare the noodles; mix the flour, eggs and cold water form into a dough.
Make into "baston" (spindle shape dough) and rest for 10 minutes.
Sheet out into 1/6 inch thick.
Dry under the sun or expose them until dry.
Boil until soft but still firm.
Soak in cold water until needed.
Set aside.
Drain the noodles from soaking water.
In a rectangular ort square baking dish, arrange the noodles alternately with meat
sauce and a little of creamy sauce and grated cheese (set aside some for toppings),
on each layers.
Top with creamy sauce and grated cheese.
Bake at 350F. for 20 to 25 minutes.
CALLOA CASERA
Ingredients
4 pieces ox feet 1 kilo ox tail
3 pieces medium size onions 3 pieces red pepper
10 strips bacon 3 slices ham
1 clove garlic minced 2/3 cup olive oil
salt pinch of sugar
1 can red pimientos 1 can chorizo bilbao
1 can garbanzos 2 cans tomato paste (small size)
1 can tomato sauce (medium size)
Saute garlic in olive oil.
Add onions, red and green peppers, chorizo bilbao, red pimiento, ham and bacon.
Simmer for 10 to 15 minutes, stirring constantly.
Add pre-softened and diced ox tail and feet.
Add tomato paste tomato sauce, garbanzos, salt sugar and vetsin to taste.
Simmer till cooked.
4 pieces ox feet 1 kilo ox tail
3 pieces medium size onions 3 pieces red pepper
10 strips bacon 3 slices ham
1 clove garlic minced 2/3 cup olive oil
salt pinch of sugar
1 can red pimientos 1 can chorizo bilbao
1 can garbanzos 2 cans tomato paste (small size)
1 can tomato sauce (medium size)
Saute garlic in olive oil.
Add onions, red and green peppers, chorizo bilbao, red pimiento, ham and bacon.
Simmer for 10 to 15 minutes, stirring constantly.
Add pre-softened and diced ox tail and feet.
Add tomato paste tomato sauce, garbanzos, salt sugar and vetsin to taste.
Simmer till cooked.
TOCINO A LA CAGAYAN
Ingredients
1 kilo sliced pork 6 tbsp. sugar
1/2 tsp. saltpeter 2 tbsp. salt
1/2 tsp. black pepper 1/4 tsp. red food coloring
Wash sliced pork and drain.
Mix the 5 different ingredients and rub on the sliced pork.
Refrigerate or soak overnight then fry over slow fire.
The longer the refrigeration, the better.
1 kilo sliced pork 6 tbsp. sugar
1/2 tsp. saltpeter 2 tbsp. salt
1/2 tsp. black pepper 1/4 tsp. red food coloring
Wash sliced pork and drain.
Mix the 5 different ingredients and rub on the sliced pork.
Refrigerate or soak overnight then fry over slow fire.
The longer the refrigeration, the better.
CANADIAN BACON (Cured Smoked Boneless Pork Loin)
Ingredients
1 kilo boneless pork loin with 1/4-inch fat
3 tablespoons coarse salt
1 tbsp. sugar
1 tsp. salt peter
1/4 tsp. freshly ground cloves
Combine salt, sugar saltpeter and cloves.
Rub over all surfaces of pork loin.
Roll up pork and tie up around the entire length for a shapely cure product.
Insert in polyethylene bag and place in a dish pan and keep refrigerated for
at least 5 days or a week.
Wash and smoke from 3 to 5 hours at 70 to 75C. or until surface of pork
becomes light brown
1 kilo boneless pork loin with 1/4-inch fat
3 tablespoons coarse salt
1 tbsp. sugar
1 tsp. salt peter
1/4 tsp. freshly ground cloves
Combine salt, sugar saltpeter and cloves.
Rub over all surfaces of pork loin.
Roll up pork and tie up around the entire length for a shapely cure product.
Insert in polyethylene bag and place in a dish pan and keep refrigerated for
at least 5 days or a week.
Wash and smoke from 3 to 5 hours at 70 to 75C. or until surface of pork
becomes light brown
FESTIVE PORK CHOPS
Ingredients
1/4 cup seasoned flour 6 pieces pork chop (around1/2 kilo a little less than 1/4 thick)
2 tbsp. cooking oil prepared mustard 6 1/2" thick yellow sweet potato slices
2 tbsp. brown sugar 6 1/2" thick unpaired, cored red apple slices
2 tbsp. raisins 2-3 dashes pepper sauce
1 tsp. salt 1/4 tsp. pepper
melted butter 1/2 cup evaporated milk
garnish
Season flour with salt and pepper.
Dredge lightly each chop.
Brown the pork chop in oil, then place in a shallow fire-proof dish.
Spread each with mustard cover with a sweet potato slice, and top with apple slice.
Fill apple center with brown sugar and raisins.
Add pepper sauce, salt and pepper to evaporated milk and pour into dish.
Cover. Bake at 325F. for one hour.
Baste once or twice during cooking with a little melted butter
Garnish with parsley before serving..
1/4 cup seasoned flour 6 pieces pork chop (around1/2 kilo a little less than 1/4 thick)
2 tbsp. cooking oil prepared mustard 6 1/2" thick yellow sweet potato slices
2 tbsp. brown sugar 6 1/2" thick unpaired, cored red apple slices
2 tbsp. raisins 2-3 dashes pepper sauce
1 tsp. salt 1/4 tsp. pepper
melted butter 1/2 cup evaporated milk
garnish
Season flour with salt and pepper.
Dredge lightly each chop.
Brown the pork chop in oil, then place in a shallow fire-proof dish.
Spread each with mustard cover with a sweet potato slice, and top with apple slice.
Fill apple center with brown sugar and raisins.
Add pepper sauce, salt and pepper to evaporated milk and pour into dish.
Cover. Bake at 325F. for one hour.
Baste once or twice during cooking with a little melted butter
Garnish with parsley before serving..
Friday, October 7, 2011
HUNGARIAN GOULASH
Ingredients
1/2 kilo beef cut into strips 1 onion
1 cup tomato sauce 2 potatoes sliced
1/2 cup green peas 2 tsp. vetsin
1 carrots, sliced 2 tsp. paprika
salt and pepper to taste cornstarch
water
Cut meat into strips or desired size.
Brown garlic and onion in oil.
Add vetsin, paprika, salt, pepper, tomato, sauce, water and beef.
Cover and bring to boil.
Simmer for 30 minutes.
Add potatoes carrots and peas.
Cook until half done.
Thicken the mixture with cornstarch.
Season again.
Serve on tray with cooked rice.
1/2 kilo beef cut into strips 1 onion
1 cup tomato sauce 2 potatoes sliced
1/2 cup green peas 2 tsp. vetsin
1 carrots, sliced 2 tsp. paprika
salt and pepper to taste cornstarch
water
Cut meat into strips or desired size.
Brown garlic and onion in oil.
Add vetsin, paprika, salt, pepper, tomato, sauce, water and beef.
Cover and bring to boil.
Simmer for 30 minutes.
Add potatoes carrots and peas.
Cook until half done.
Thicken the mixture with cornstarch.
Season again.
Serve on tray with cooked rice.
BEEF CHI-CHOW
Ingredients
4 tbsp. oil 5 cloves garlic crushed
1 1/2 cup bean sprouts 12 cup slice celery (or chinese pechay)
3 tbsp. soy sauce 3 tbsp. sugar
3 cup water 1 pieces ginger, sliced strips
1 carrots peeled & cut into strips
12 kilo beef (most tender part) sliced into strips
1 green pepper, sliced into strips1 tbsp. cornstarch dissolved in a small amount of water
salt and pepper
Heat oil and ginger, garlic and onion.
Add beef; stir-fry, then add water.
Cover and simmer till tender.
Stir in carrots, celery, baan sprouts and pepper.
Cook for 10 minutes.
4 tbsp. oil 5 cloves garlic crushed
1 1/2 cup bean sprouts 12 cup slice celery (or chinese pechay)
3 tbsp. soy sauce 3 tbsp. sugar
3 cup water 1 pieces ginger, sliced strips
1 carrots peeled & cut into strips
12 kilo beef (most tender part) sliced into strips
1 green pepper, sliced into strips1 tbsp. cornstarch dissolved in a small amount of water
salt and pepper
Heat oil and ginger, garlic and onion.
Add beef; stir-fry, then add water.
Cover and simmer till tender.
Stir in carrots, celery, baan sprouts and pepper.
Cook for 10 minutes.
GOLDEN-TOPPED MEAT LOAF
Ingredients
1/4 kilo ground beef
1 clove crushed garlic
2 tbsp. chopped onions
2 tbsp. chopped kinchay or parsley
3/4 peeled and chopped eggplant
2 tsp. salt
1/8 tsp. pepper
2 cloves crushed
2 slightly beaten egg yolks
1/2 cup milk
1 tbsp. vinegar
Fry beef, pork, garlic and onion for around 5 minutes, then add eggplants kinchay,
salt, cloves and pepper.
Cook until mixture is tender.
Pack well into a small greased loaf pan (6"x3").
Add egg yolks to soured milk and spread this mixture over top of meat.
Bake at 325F. for around 30 inch or until topping has baked to custard consistency.
1/4 kilo ground beef
1 clove crushed garlic
2 tbsp. chopped onions
2 tbsp. chopped kinchay or parsley
3/4 peeled and chopped eggplant
2 tsp. salt
1/8 tsp. pepper
2 cloves crushed
2 slightly beaten egg yolks
1/2 cup milk
1 tbsp. vinegar
Fry beef, pork, garlic and onion for around 5 minutes, then add eggplants kinchay,
salt, cloves and pepper.
Cook until mixture is tender.
Pack well into a small greased loaf pan (6"x3").
Add egg yolks to soured milk and spread this mixture over top of meat.
Bake at 325F. for around 30 inch or until topping has baked to custard consistency.
Thursday, October 6, 2011
FROZEN SUB
Ingredients
1/8 kilo each bologna salami 1 small can viena sausage, diced
sweet ham. diced coaesely 1/2 tsp. iodized salt
1/2 can peeled pimiento, diced 1/2 tsp. ground pepper
2 hard-boiled eggs, chopped 1/2 crushed pineapple
1/4 cup sweet pickle relish 1 cup butter
10 hot dog buns
Cream the butter until light and fluffy.
Add the rest of the ingredients excerpt buns. Blend well. Set aside.
Slice off ends of buns.
Remove the middle part of each bun without breaking the outer crust.
Coarsely flake the soft brad that was removed from buns.
Mix the bread with the creamed mixture.
Pack firmly into the the buns, about 3/4 cup each.
Close buns with sliced ends.
Wrap each firmly in full.
Wrap in plastic.
Freeze for 2 days. make 24 servings.
1/8 kilo each bologna salami 1 small can viena sausage, diced
sweet ham. diced coaesely 1/2 tsp. iodized salt
1/2 can peeled pimiento, diced 1/2 tsp. ground pepper
2 hard-boiled eggs, chopped 1/2 crushed pineapple
1/4 cup sweet pickle relish 1 cup butter
10 hot dog buns
Cream the butter until light and fluffy.
Add the rest of the ingredients excerpt buns. Blend well. Set aside.
Slice off ends of buns.
Remove the middle part of each bun without breaking the outer crust.
Coarsely flake the soft brad that was removed from buns.
Mix the bread with the creamed mixture.
Pack firmly into the the buns, about 3/4 cup each.
Close buns with sliced ends.
Wrap each firmly in full.
Wrap in plastic.
Freeze for 2 days. make 24 servings.
CHINESE SWEET AND SOUR SPARERIBS
Ingredients
Slice 6 pounds lean spareribs into serving portion and brown them on all sides in
hot skillet in 1 tbsp. bacon fat.
Add 4 tbsp. each of vinegar and sugar, 2 tbsp. soy sauce, salt and pepper to taste,
1 cup crushed pineapple and 4 tbsp.water.
Cover the pan and simmer the ribs in the sauce about 45 minutes until meat is
cooked tender, and the sauce has formed a thick coating over the meat.
Slice 6 pounds lean spareribs into serving portion and brown them on all sides in
hot skillet in 1 tbsp. bacon fat.
Add 4 tbsp. each of vinegar and sugar, 2 tbsp. soy sauce, salt and pepper to taste,
1 cup crushed pineapple and 4 tbsp.water.
Cover the pan and simmer the ribs in the sauce about 45 minutes until meat is
cooked tender, and the sauce has formed a thick coating over the meat.
GREEN CORN WITH BALLS AND SILI LEAVES
Ingredients
1/2 kilo ground pork 1 onion, chopped
1 egg 2 tbsp. flour
salt and pepper 2 cup green screpped off the cod
2 handfuls sili leaves 5 segments macerated garlic
Mix the first six ingredients thoroughly in a bowl.
Form the meat balls (1 tsp. of the mixture for every ball) and fry in hot oil.
Set aside.
Fry the macerated garlic in oil brown, add enough water and allow to boil.
Add the corn and meat balls continue boiling.
Let the soup thicken and add sili leaves.
Serve hot.
1/2 kilo ground pork 1 onion, chopped
1 egg 2 tbsp. flour
salt and pepper 2 cup green screpped off the cod
2 handfuls sili leaves 5 segments macerated garlic
Mix the first six ingredients thoroughly in a bowl.
Form the meat balls (1 tsp. of the mixture for every ball) and fry in hot oil.
Set aside.
Fry the macerated garlic in oil brown, add enough water and allow to boil.
Add the corn and meat balls continue boiling.
Let the soup thicken and add sili leaves.
Serve hot.
DAING NA BANGUS (FISH)
Ingredients
1 large, fat bangus fish salt or soy sauce
2 tsp. vinegar
3 cloves garlic
pepper to taste
Clean the fish and cut lengthwise along the back from head to tail
and spread fall in the mixture a few hours and dry in the sun.
To serve, fry in fat oil and serve with tomato and onion salad.
1 large, fat bangus fish salt or soy sauce
2 tsp. vinegar
3 cloves garlic
pepper to taste
Clean the fish and cut lengthwise along the back from head to tail
and spread fall in the mixture a few hours and dry in the sun.
To serve, fry in fat oil and serve with tomato and onion salad.
BROCCOLI CON SOTANGHON
Ingredients
1 tsp. garlic minced 1/2 cup onion, sliced
1/4 cup butter 1/4 killo chicken liver, sliced
1/4 kilo bacon, sliced 1/4 kilo ham, cubed
1 tsp. salt 1/2 tsp. oregano powder
1 tsp. seasoning 1/2 tsp. black pepper
2 doz eggs, hard-boiled 1 kilo broccoli, sliced diagonally
3 stalks celery, sliced diagonally 2 cup broth
1 20-grm package sotanghon 1 tbsp. flour
1/2 cup cashew nuts
Sauté garlic and onion in heated butter
Add liver cook for a few minutes, then add ham, bacon, and seasoning.
Add broccoli, celery, add quail eggs.
Add broth and bring to a boil.
Add sotanghon and when nearly cooked, add flour dissolved in small amount of
water to thicken.
Adjust seasoning.
Arrange on a platter and top with cashew nuts.
Serve hot.
1 tsp. garlic minced 1/2 cup onion, sliced
1/4 cup butter 1/4 killo chicken liver, sliced
1/4 kilo bacon, sliced 1/4 kilo ham, cubed
1 tsp. salt 1/2 tsp. oregano powder
1 tsp. seasoning 1/2 tsp. black pepper
2 doz eggs, hard-boiled 1 kilo broccoli, sliced diagonally
3 stalks celery, sliced diagonally 2 cup broth
1 20-grm package sotanghon 1 tbsp. flour
1/2 cup cashew nuts
Sauté garlic and onion in heated butter
Add liver cook for a few minutes, then add ham, bacon, and seasoning.
Add broccoli, celery, add quail eggs.
Add broth and bring to a boil.
Add sotanghon and when nearly cooked, add flour dissolved in small amount of
water to thicken.
Adjust seasoning.
Arrange on a platter and top with cashew nuts.
Serve hot.
Tuesday, October 4, 2011
ORANGE CHICKEN EVERGLADES
Ingredients
1 pc. roasted chicken 1/2 head lettuce
2 pcs. orange (1 to be cut in small dice) 3 oz. mayonnaise
2 slices pineapple, cut in small dice 3 branches of celery cut in small dice
2 oz. coarsely chopped cashew nuts 2 slice pineapple, cut in small dice
De-bone the chicken and cut into small dice.
Mix the diced chicken with the nuts, celery, pineapple and dice-orange in the mayonnaise.
Line a p[late or individual small bowls with lettuce leaves and make a mound with the salad
and decorate with the orange slices and a few springs of parsley.
Refrigerate and serve cold.
1 pc. roasted chicken 1/2 head lettuce
2 pcs. orange (1 to be cut in small dice) 3 oz. mayonnaise
2 slices pineapple, cut in small dice 3 branches of celery cut in small dice
2 oz. coarsely chopped cashew nuts 2 slice pineapple, cut in small dice
De-bone the chicken and cut into small dice.
Mix the diced chicken with the nuts, celery, pineapple and dice-orange in the mayonnaise.
Line a p[late or individual small bowls with lettuce leaves and make a mound with the salad
and decorate with the orange slices and a few springs of parsley.
Refrigerate and serve cold.
CHIICKEN ADOBO SA GATA
Ingredients
1 medium-sized chicken cut into serving pieces
1 medium onion sliced
3 cloves garlic, minced
8 pieces peppercorn, crushed
salt
1 big coconut, grated
1/3 cup vinegar
1 piece laurel leaf
Marinate chicken pieces in a mixture of onion, garlic, peppercorn, salt and vinegar;
all to stand 1-2 hours.
Extract thick coconut milk from coconut; obtain a second extraction with 1 1/2 to 2 cups water.
Simmer chicken mixture with laurel leaf in the second coconut extraction until meat is almost
tender and liquid gone.
Pour in thick coconut milk and continuum cooking until chicken is tender and oil comes out.
Serve hot with pickled green papaya 6 serving.
1 medium-sized chicken cut into serving pieces
1 medium onion sliced
3 cloves garlic, minced
8 pieces peppercorn, crushed
salt
1 big coconut, grated
1/3 cup vinegar
1 piece laurel leaf
Marinate chicken pieces in a mixture of onion, garlic, peppercorn, salt and vinegar;
all to stand 1-2 hours.
Extract thick coconut milk from coconut; obtain a second extraction with 1 1/2 to 2 cups water.
Simmer chicken mixture with laurel leaf in the second coconut extraction until meat is almost
tender and liquid gone.
Pour in thick coconut milk and continuum cooking until chicken is tender and oil comes out.
Serve hot with pickled green papaya 6 serving.
CHICKEN PARMIGIANA
Ingredients
3 tbsp. fine dry bread crumbs 3 tbsp. grated cheese
dash of white pepper 1/4 tsp. salt
1 egg, slightly beaten 3 tbsp. flour
2 tbsp. butter or oil 1 lemon, cut in quarters
2 whole boned and skinned chicken breasts
cut in halves
Combine and mix well first 4 ingredients.
Dip chicken breasts first in flour, then egg and finally in first mixture.
Heat butter and oil in skillet until hot.
Add chicken and brown over medium heat about 5 minutes on each side, or until crisp,
golden brown and done.
Garnish each piece with a lemon quarter.
Good with frozen creamed spinach (heated in pouch) and cooked rice.
Serve hot.
3 tbsp. fine dry bread crumbs 3 tbsp. grated cheese
dash of white pepper 1/4 tsp. salt
1 egg, slightly beaten 3 tbsp. flour
2 tbsp. butter or oil 1 lemon, cut in quarters
2 whole boned and skinned chicken breasts
cut in halves
Combine and mix well first 4 ingredients.
Dip chicken breasts first in flour, then egg and finally in first mixture.
Heat butter and oil in skillet until hot.
Add chicken and brown over medium heat about 5 minutes on each side, or until crisp,
golden brown and done.
Garnish each piece with a lemon quarter.
Good with frozen creamed spinach (heated in pouch) and cooked rice.
Serve hot.
CHICKEN HAM CORQUETTES
Ingredients
1 cup chicken ham chopped
1/2 kilo potato boiled peeled and mashed
1 onion, chopped
2 tbsp. butter
1/4 cup grated cheese
salt and pepper to taste
1 tsp. salt
2 eggs slightly beaten
oil, flour
Saute onions in butter.
Add chopped chicken ham, salt pepper.
Cook till dried and set aside.
To the mashed potato add butter grated cheese, pepper and salt.
Mix until smooth.
Add then chicken ham mixture, blend well and shape into small oblongs.
Roll in flour then in the beaten eggs and dee-fry.
CHICKEN HAM BAKED WITH TOMATOES AND CHEESE
Preheat oven to 350F. in a baking dish place in following:
Slice of chicken ham preferably the breast, about 1/4 inch thick.
Pour over one cup chopped caned tomatoes.
Sprinkle over a little sugar.
Cover the dish.
Bake the chicken ham for 30 minutes.
Uncover the dish after and then sprinkle over the chicken ham 1/4 cup grated cheese.
1 cup chicken ham chopped
1/2 kilo potato boiled peeled and mashed
1 onion, chopped
2 tbsp. butter
1/4 cup grated cheese
salt and pepper to taste
1 tsp. salt
2 eggs slightly beaten
oil, flour
Saute onions in butter.
Add chopped chicken ham, salt pepper.
Cook till dried and set aside.
To the mashed potato add butter grated cheese, pepper and salt.
Mix until smooth.
Add then chicken ham mixture, blend well and shape into small oblongs.
Roll in flour then in the beaten eggs and dee-fry.
CHICKEN HAM BAKED WITH TOMATOES AND CHEESE
Preheat oven to 350F. in a baking dish place in following:
Slice of chicken ham preferably the breast, about 1/4 inch thick.
Pour over one cup chopped caned tomatoes.
Sprinkle over a little sugar.
Cover the dish.
Bake the chicken ham for 30 minutes.
Uncover the dish after and then sprinkle over the chicken ham 1/4 cup grated cheese.
Monday, October 3, 2011
CHICKEN ALFREDO CASSEROLE
Ingredients
2 cups cooked, chopped 1 cup chicken gravy
3 tbsp. heavy cream 1/2 cup chopped casuy nuts
1 tbsp. chopped parsley 1 tbsp. lemon juice
1/2 tsp. salt 1/4 tsp. curry
1/3 cup dry bread crumbs 1/8 tsp. onion salt
2 tbsp. butter, melted
About oven to 350F.
In medium bowl, mix all ingredients except bread crumbs and butter; spoon into 2 greased
10-ounce oven-proof casseroles.
Mix bread crumbs with butter ; sprinkle on top of chicken.
Bake, uncovered 30minutes on middle rack of oven.
(Place a sheet of foil just slightly larger than casserole on rack below to catch any drippings).
Make 2 serving.
2 cups cooked, chopped 1 cup chicken gravy
3 tbsp. heavy cream 1/2 cup chopped casuy nuts
1 tbsp. chopped parsley 1 tbsp. lemon juice
1/2 tsp. salt 1/4 tsp. curry
1/3 cup dry bread crumbs 1/8 tsp. onion salt
2 tbsp. butter, melted
About oven to 350F.
In medium bowl, mix all ingredients except bread crumbs and butter; spoon into 2 greased
10-ounce oven-proof casseroles.
Mix bread crumbs with butter ; sprinkle on top of chicken.
Bake, uncovered 30minutes on middle rack of oven.
(Place a sheet of foil just slightly larger than casserole on rack below to catch any drippings).
Make 2 serving.
CHICKEN A L'ORANGE
Ingredients
1 2-pound chicken, cut in pieces 1 1/2 tbsp. regular flour
1/2 tsp. salt 1 tsp. chili powder
3 tbsp. butter 1 cup orange
1 tbsp. grated orange peel 1 cup orange juice
1 orange, sectionned 1 tsp. sugar
About 1 hour before serving.
Combine flour with chili powder and salt; coat chicken pieces in mixture.
In large skillet, in hot butter, brown chicken on all sides.
Stir in remaining flour mixture, orange peel, orange juice and sugar; simmer, covered, 45
minutes or until chicken is tender.
Remove cover, add orange sections and heat 5 minutes.
Make 2 or 3 servings.
1 2-pound chicken, cut in pieces 1 1/2 tbsp. regular flour
1/2 tsp. salt 1 tsp. chili powder
3 tbsp. butter 1 cup orange
1 tbsp. grated orange peel 1 cup orange juice
1 orange, sectionned 1 tsp. sugar
About 1 hour before serving.
Combine flour with chili powder and salt; coat chicken pieces in mixture.
In large skillet, in hot butter, brown chicken on all sides.
Stir in remaining flour mixture, orange peel, orange juice and sugar; simmer, covered, 45
minutes or until chicken is tender.
Remove cover, add orange sections and heat 5 minutes.
Make 2 or 3 servings.
YOGHOURT-CHICKEN ADOBO
Ingrediets
1 medium chicken, cut up
1 6-oz. yoghourt natural
1 ½ tsp. salt
1 head garlic pounded
3 tbsp. soy sauce
1 tsp. peppercorn, freshly pounded
cookinh oil
1 bay leaf
Combine first 7 ingrediets in a saucepan and allow to marinate overnight.
Cook to boiling point; simmer until tender.
Strain sauce.
Set aside.
Chop chicken liver finely and combine with sauce.
Fry garlic and chicken in cooking oil.
Return everything to saucepan, cover and simmer until sauce thickens.
Serve hot.
FRIED CHICKEN WITH PINEAPPLE JUICE
Ingredients
1 medium-sized chicken dressed 1 ½ pints water
1 tsp. Sugar 1 cup pineapple juice
piece of ginger crushed fat for deep frying
salt to taste
Combine water, ginger, sugar, pineapple juice and salt in a deep sauce pan.
Add chicken and simmer until tender.
Drain and cool.
Fry in deep hot fat. Serve with a sauce.
SAUCE FOR FRIED CHICKEN
`1/2 cup peanut butter
chicken stock
chile sauce to taste
dash of worcestershire sauce
Melt peanut butter in frying pan, add a little stock to thin the paste.
Add worcerstershine sauce, chili sauce and little salt to taste.
Simmer and remove from fire.
EMPRESS CHICKEN
Ingredients
1 samll bamboo shoot 1 nedieum onion
6 chicken legs 4 slices ginger
3 tbsp. Peanuts oil 1 tbsp. dry sherry
2 cup stock or water 3 tbsp. soy sauce
2 tsp. sugar 1 cup green, fresh or frozen
Cut bamboo shoots and onion into small ½-inch legths.
Heat oil in a pan and fry onion and ginger for a few minutes.
Add chicken and bamboo shoots and fry until chicken changes color.
Add the wine, soy sauce, and sufficients stock or water to cover chicken.
Add sugar and simmer for 1 hour or until chicken is nearly tender.
Add green peas and seasoning and simmer until chicken is well done.
EMPEROR’S CHICKEN
Ingredients
1 broiler chicken, cut into serving pieces
1 cup mayonnaise
1 ½ cup finely crrushed potato chips
11/2 cup dry crumbs
1 tsp. Salt and pepper
Dip chicken in mayonnaise coat with crushed potato chips,n bread crumbs, salt and pepper.
Place in a 15-1/2x101/2 “ jelly roll pan.
Bake at 350 for 55 to 60 minutes or until tender.
CHICKEN SUKIYAKEN (JAPANESE)
Ingredients
3 whole chicken breasts, boned and skinned
2 tbsp. butter
1 medium onion. peeled and thinly sliced
1 cup sliced celery
1 cup noodles
¼ cup chicken broth
½ tsp. sugar
2 tbsp. soy sauce
½ pound fresh spinach, washed and torn into 1-inch pieces
6 large muhrooms, sliced
Cut chicken breast into thin slices.
Heat butter in a large skillet over moderate heat about 250F.
Add chicken to skillet and cook over moderate high heat about 275F.,
turning chicken occasionally until pieces are lightly browned.
Reduce heat to moderate low about225F. Stir in onion, celery, noodles,
chicken broth, soy sauce and sugar.
Cover and cook mixture 5 minutes, stirring occasionally.
Add spinach and mushrooms, cover and cook about 5 minutes, stirring occasionally,
until spinach is wilted and mushrooms are crip-tender.
(It may be necesary to add spinach, adding more as it wilts.)
Make 4 servings.
CHICKEN ROYALE
Ingredients:
¾ cup flour
½ tsp. pepper
2 pcs. potatoes, quartered
1 tomato, quartered
1 tsp. Salt
1 chicken, quartered oil for frying
1 head garlic, crushed
1 big onions, sliced
2 pcs. green pepper, qeartered
1 carrot, quartered
1 ½ cup tomato sauce
¼ tsp. pepper
½ cup pineapple tidbits pickles,
olive and asparagus, for garnishing
Combien flour, salt and pepper.
Dredge the chicken in this mixture and fry in deep hot fat.
Set aside.
In a separate pan, deep fat fry potatoes. Set aside.
Remove excess oil from pan. Leaving about a tbsp. of oil.
Sauce garlic, onion.
Add tomatoes, fried potatoes, cooked chicken, green pepper,
carrots and tomato sauce, simmer for 5-10 minutes.
Add salt, pepper and worcestershire sauce.
Lastly add pineapple tidbits.
Garnish with pickles. Olives and asparagus.
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