Easy to do Recipes

Janny's Traditional Chicken Adobo

2012-01-25T04:24:00.000-08:00

Janny's Traditional Chicken Adobo

500 gms of chicken, cut into adobo pieces
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup water
laurel leaves
corn pepper
7 cloves medium-size garlic
1 tbsp cooking oil

1. Swipe crushed garlic to the chicken meat. Let stand for 3 minutes.
2. Mix in the soy sauce, vinegar and water. Let stand for 3 minutes. Add the corn pepper and laurel leaves.
3. Bring to boil in low heat until the meat is tender.
4. When tender, before the sauce finally dry, stir continuously and vigorously.
5. Put in the cooking oil. Let the sauce and oil mix together while continuously stirring. Chicken meat will turn a little golden brown. Turn off the the fire by then.

Enjoy this truly traditional and original way of cooking the world-famous Pinoy adobo!

Big in protein!

Christmas Fruit Cake

2011-11-12T23:05:00.000-08:00

Ingredients

1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
2 tablespoons milk
1/4 cup chopped pecans
1/4 cup dark rum, divided

Directions

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Thanks: http://allrecipes.com/Recipe/christmas-fruitcake/detail.aspx

Black Forest Cake

2011-10-14T04:28:00.000-07:00

Yield: 12 servings

Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish,optional.

Thanks to: http://www.cacaoweb.net/blackforestcake.html

Oatmeal Cookies

2011-10-13T04:26:00.000-07:00

Oatmeal Cookies: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (210 grams) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Thanks a lot to: http://www.joyofbaking.com/OatmealCookies.html

Easy Blueberry Cheesecake

2011-07-12T23:05:00.001-07:00

Ingredients:

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

DIRECTIONS:
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Reference: http://www.blueberry-recipe.com/basic-blueberry-cheesecake.html

Basic Pumpkin Pie

2011-07-12T05:17:00.000-07:00

Ingredients
Dough:

* 1 1/4 cups all purpose flour
* 2 teaspoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter (1 stick), diced
* 1 large egg, lightly beaten
* Flour for rolling the dough

Filling:

* One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
* 3/4 cup packed light brown sugar
* 3 eggs, lightly beaten
* 1 1/4 cups half-and-half
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1/4 teaspoon freshly ground nutmeg

Directions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the doughtogether with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

Lower the oven temperature to 350 degrees F.

While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

* Copyright 2001 Television Food Network, GP. All rights reserved

Reference: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-pie-recipe/index.html

Chocolate Chip Cookies

2011-07-05T04:29:00.000-07:00

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Thanks to: http://www.verybestbaking.com/recipes/18476/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Meatless Lasagna

2011-07-03T04:29:00.000-07:00

MEATLESS LASAGNA adapted from ( Recipes for a Small Planet)

lasagna noodles, cooked

1 med onion, diced

4 garlic cloves, minced

1 28oz canned tomatoes

1+ lb. mushrooms, chopped (I use a variety. Recipe calls for white button)

1 can red kidney beans, rinsed and drained

1 cup ricotta

1 cup cottage cheese (I have used 2 cups of cottage cheese & no ricotta before)

1 egg

1/2 cup parm cheese

3/4 lb mozzarella cheese, shredded

any herbs you may have on hand (Recipe calls for dried oregano, basil, & parsley)

Pre-cook noodles, set aside. Saute' onions & garlic. Add tomatoes, herbs, mushrooms and kidney beans. Simmer on low for 30 minutes. In a separate bowl, combine ricotta, cottage cheese and egg. (I also add some Locatelli or parm to the mixture, your choice.) Layer lasagna. A tiny bit of sauce, noodles, 1/3 of remaining sauce,1/3 of the ricotta/cottage cheese mixture, 1/3 mozz.cheese, 1/3 parm. cheese, noodles. Repeat with 2 more layers, ending with parm cheese. Bake @ 375* for 30 minutes.

The "Hearty Vegetable Lasagna w/ Mushrooms" can be found on: justveggingout.com. I did make a few changes. I added a ricotta layer when layering, although it's not necessary. Used a variety of mushrooms...shitake, portabellas, white button, etc. Changed out the yellow squash layer, using zucchini slices instead. Used 2 eggplants, not just one. I have a mandoline, so I used long slices of all of the veggies, instead of small slices as pictured on the site. Another big change with the veggies is I did not saute' them in a pan. I baked the slices in the oven til they were soft, about 10 minutes. This is my new favorite. Enjoy!!! (thanks Nathalie)

CHRISTMAS TREATS

2009-12-18T00:48:00.000-08:00

Cookie sticks surprise!

1 pack of cookie sticks, plain or flavored
chocolate bar for melting
candy sprinkles
mug or tall glass
plastic wrapper
ribbons

Melt chocolate over low heat. Dip in the cookie stick and sprinkle with candy. When all sticks are done, put in a mug or tall glass. Wrap in the plastic wrapper and tie with nice ribbons. Ready fro gift-giving!.

BEEF AND VEGE SALAD WITH ASIAN DRESSING

2009-11-30T04:12:00.000-08:00

BEEF AND VEGE SALAD WITH ASIAN DRESSING

Serves 4
Preparation time: 20 minutes
Cooking time: 4 minutes

Dressing:
1 tbs fish sauce
1 tbs lime juice
1 tbs water
1 tbs oil
1 tbs sweet chilli sauce
2 tsp sugar
1 small clove garlic, crushed
2 small red chillies, finely chopped
1 tsp finely grated ginger

Salad:
1 tbs oil
500g beef scotch fillet steaks
1 small carrot, cut into thin straws
1 Lebanese cucumber, thinly sliced
11⁄2 cups snow peas
1⁄2 red capsicum, thinly sliced
1⁄2 cup finely sliced Spanish onions
1 avocado, sliced
11⁄2 cups snow pea sprouts
2 cups baby English spinach
1⁄2 cup coarsely chopped macadamias
1/3 cup chopped mint
1/3 cup chopped coriander

1. For the dressing: Combine all the ingredients in a jar and shake well.
2. For the salad: Heat the oil in a non-stick pan, add the steaks and cook on high for 2 minutes on each side or until cooked the way you like it.
Remove the steaks, allow to cool then slice thinly.
3. Combine the beef strips in a large bowl with the carrot, cucumber, peas, capsicum, onion, avocado, sprouts and spinach. Add the dressing and toss to combine.
3. Served sprinkled with the nuts, mint and coriander

THANKS TO: http://onmangrovemountain.blogspot.com/2009/11/local-food-recipes.html

Glazed Sweet Potatoes

2009-11-26T19:15:00.000-08:00

1 3oz package orange flavored gelatin
1/4 tsp ground cinnamon or nutmeg
2 tbsp butter
1 18-0z can sweet potatoes, drained

In skillet, mix gelatin, spice, 1/3 cup water, and dash salt. Add butter. Bring to boiling, stirring constantly. Add potatoes. Cook covered till potatoes are glazed, about 15 minutes. Serves 4

Chicken Steak

2009-11-26T19:02:00.000-08:00

1 kilo chicken breast, sliced
1/2 cup olive oil
1/2-3/4 cup bread crumbs
salt and pepper
1/4 cup butter
1/4 cup flour
1 can cream of mushroom soup

1. Brush each slice of chicken breast with olive oil. Dredge in the bread crumbs. Place in the freezer for 10 minutes so the bread crumbs can coat the chicken better.
2. Season remaining bread crumbs with salt and pepper. Dredge the chicken again in the bread crumbs. Heat remaining olive oil in a skillet on medium heat and fry the chicken batches, about 1-2 minutes each side.
3. remove from skillet and keep warm while prepareing the sauce. Reserve oil inskillet.
4. For the gravy. reheat oil, add butter. When butter melts, stir in flour. Over low heat continue stirring until mixture is smooth and no lumps appear. Slowly stir in cream of mushroom soup. Let simmer, stirring constantly until mixture is smooth and thick.
5. Plate the chicken. Pour gravy on the chicken.

Brunch Pizza Recipe

2009-06-20T04:31:00.000-07:00

Brunch Pizza Ingredients:
1/2 lb	Boiled Ham, sliced
8 oz	Part Skim Mozzarella Cheese,
	Grated
2	Eggs
1/4 c	Low-fat Milk
pn	Dried Oregano
	Pizza Crust, prepared or
	Homemade

Brunch Pizza Instructions:

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly

SOURCE

Ranch Pasta Salad

2009-06-17T04:36:00.000-07:00

INGREDIENTS (Nutrition)

16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

DIRECTIONS

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 and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.

SOURCE

Fruits and Crabstick Salad

2009-06-01T04:14:00.000-07:00

Dressing:

1 pack(250 ml) all-purpose cream
1/4 cup grated cheese
4 tsp sugar

Salad:

1 cup cooked sago
1 can 850g fruit cocktail, drained and reserve syrup
1 cup canned kernel corn, drained
4 pcs (60g) crabsticks (kani), sliced into three then sredded

1. Prepare dressing and set aside.
2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.
3. Combine with fruit cocktail, corn, and crabstick. Toss lightly.
4. Combine with dressing. Season with 1/4 tsp iodized salt. Chill until ready to serve.

Banana Colada Smoothie

2009-05-22T20:55:00.000-07:00

1 cup ice cubes
1 cup chopped fresh pineapple
1 small ripe banana, sliced
3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
1/2 cup reduced-fat coconut milk
1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Yield: 2 servings

SOURCE

Fruits Craze

2009-05-19T05:47:00.000-07:00

1 439g can fruit cocktail
3 pcs lakatan bananas, peeled and sliced
2 cups crushed ice
4 tbsp sugar
1 cup evaporated milk

1. Mix 1/3 cup fruit cocktail syrup with 1 cup water. Soak bananas to prevent browning. Drain just before using.
2. Blend half fruti cocktail and remaining syrup until smooth.
3. Add crushed ice, sugar and milk. Blend for 5 seconds. Top with remaining fruit cocktail anbd bananas. Portion into cups and serve immediately.

Mango Fruit Salad

2009-05-16T23:33:00.000-07:00

1 can 850g fruit cocktail
1 pc ripe mango, peeled and flesh cubed
1 pack mango yogurt
1 1/2 tbsp sugar

Combine all ingredients. Serve chilled.

Fruits and Sago

2009-05-14T01:25:00.000-07:00

1 can fruit cocktail, drained, reserve syrup
1/3 cup cooked small white sago
1/3 cup + 2 tbsp brown sugar
1/2 cup water
450 g watermelon, remove skin and seeds then cut into cubes
10 pc ice cubes

1. Portion fruit cocktail in 6 cups. Set aside and chill.
2. Boil sago in 1/4 cup water with 2 tbsp brown sugar for 5 minutes while stirring occasionally. Drain. Set aside to cool. Divide among cups with fruit cocktail.
3. Blend watermelon, remaining water, reserved syrup, remaining sugar and ice until smooth. Pour over fruit-sago mixture. Serve immediately.

Fruit Cheesecake

2009-05-11T16:23:00.000-07:00

1 cup chocolate cookie crumbs
1/4 cup light margarine, melted
1 pack(240 ml) sour cream
125 g light cream cheese, softened
1 ro 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) fruit cocktail, drained and reserve syrup
1 envelope unflavored gelatine

1. Mix crumbs and margarine. Press into 8" square pan. Freeze for ten minutes.
2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.
3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat ins aucepan until gelatine dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.

LASAGNA

2009-05-06T16:08:00.000-07:00

1 tablespoon olive oil
1 medium onion, chopped fine
6 medium cloves garlic, minced or pressed through garlic press
1/3 pound ground beef chuck
1/3 pound ground veal (see note)
1/3 pound ground pork
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
15 ounces ricotta cheese (whole milk or part skim)
2 1/2 ounces grated Parmesan cheese
1/2 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles
16 ounces whole milk mozzarella, shredded

Adjust oven rack to middle position and heat oven to 375 degrees F.
Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Yield: 6 servings
SOURCE

Hot Cappuccino Float

2009-05-04T15:38:00.000-07:00

1/4 cup fat free no-sugar-added vanilla ice cream
1 envelope Sugar Free Cappuccino, any flavor
1 cup hot fat free milk

Place ice cream in large cup or mug. Prepare Cappuccino as directed on package, substituting hot milk for the water. Pour over ice cream. Serve immediately.

Yield: 1 serving

source

Grilled Fish Squares with Tanglad

2009-05-01T15:32:00.000-07:00

1/2 kg tune or blue marlin, chunks
1 tbsp chopped tanglad
1 can 234g pineapple chunks, drained, reserve syrup
1/4 kg cherry tomatoes or wedged salad tomatoes
1 pc large green bell pepper, cubed
2 tbsp vegetable oil or olive oil

1. Season fish with 3/4 tsp iodized fine salt, 3/4 tsp pepper and tanglad. Marinate in pine syrup for 20 minutes.
2. Skewer fish chunks, pineapple chunks, tomatoes, and bell pepper. Brush with vegetable or olive oil.
3. Grill until tender.

Fruit Medley Salad

2009-04-30T04:48:00.000-07:00

4 oz prosciutto, thinly sliced and cut up
1/2 honeydew melon, cut into balls
1/2 cantaloupe, cut into balls
1 large peach, sliced
1 cup strawberries, halved
Leaf lettuce
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup crumbled blue cheese
2 teaspoons milk

Arrange prosciutto, melon balls, peach slices, and strawberries on lettuce-lined platter. In small mixing bowl, combine sour cream, mayonnaise or salad dressing, blue cheese, and milk. Serve with salad. Makes 4 healthy, yummy servings.

Fish and Greens Salad

2009-04-29T17:59:00.000-07:00

300 g romaine lettuce, torn into bite-size pieces
1 can Pineapple chunks
1/4 kg whole tuna flesh, cubed (about 30 pcs)

VINAIGRETTE
2 tbsp red cane vinegar
1 tsp iodized fine salt
1/4 tsp pepper
1/3 c pineapple syrup
2 tbsp thick coconut milk
1 1/2 tbsp olive oil

1. Chill lettuce and pineapple chunks. Season fish with1 tsp iodized salt and 1/4 tsp pepper then marinate for 10 minutes in pineapple syrup.
2. Pan grill in olive oil until cooked. Set aside.
3. Prepare vinaigrette by combining all ingredients in a sterilized jar or container. Shake well.
4. Toss salad ingredients together, except fish, with the vinaigrette. Top with fish. Serve immediately.

SPROUT BURGERS

2009-04-28T05:02:00.000-07:00

4 hamburger buns, split
2 slightly beaten eggs
3/4 cup soft bread crumbs
2 tbsp chopped onions
2 tbsp soy sauce
1 tbsp sugar
1 clove garlic, minced
1/8 tsp ground ginger
1 lb ground beef
1 cup snipped fresh or canned bean sprouts

Preheat broiler. Toast buns in broiler; set aside. Combine the next 7 ingredients. Add ground beef and bean sprouts; mix well. Shape into 4 patties. Broil 4 inches from heat for 4 minutes. Turn; broil 4 to 5 minutes more. Serve on toasted buns. Makes 4 mouth-watering servings.

Yogurt Sip

2009-04-26T00:00:00.000-07:00

1 10 oz. frozen peach slices
1 c plain yogurt
1/4 c peach brandy or other brandy
1/4 c light rum
i tbsp honey
ground nutmeg

Let peaches stand at room temperature for 10 minutes. Combine yogurt, brandy, rum, and honey in blender container. Add peaches and syrup. Cover. Blend till smooth. Pour into glasses. Top with nutmeg. Makes 5 oh-so-good servings.

Strawberry-Mango Fruit Salad

2009-04-25T06:03:00.000-07:00

1 can Fruit Cocktail, drained, reserve 2 tbsp syrup
1/4 kg strawberries, halved then sliced
1/2 kg ripe mangoes, peeled and flesh cubed

Low Fat Cream
2/3 cup low fat milk, chilled for an hour
2 tbsp cold fruit cocktail syrup
1 tsp unflavored gelatin
2 tbsp sugar

1. For the CREAM: Combine fruit cocktail syrup and gelatin in a small saucepan. Heat until gelatin is completely dissolved. Set aside. Beat milk with a wire whisk until slightly thickened and frothy. Gradually add sugar then gelatin mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using.

2. For the FRUIT MIXTURE: Combine all ingredient with cream. Serve chilled.

YUMMY AND HEALTHY!!!

FOOD THOUGHTS

2009-04-24T22:31:00.000-07:00

"One cannot think well,
love well,
sleep well,
if one has not
dined well."
- Virginia Woolf, British Author

"The groundwork of all happiness is HEALTH."
- James Leigh Hunt, Essayist and Poet

Mini Chocolate Cupcakes

2009-04-23T22:28:00.000-07:00

1. 1/3 cup water
2. 1/3 cup pitted dates, coarsely chopped
3. 1/4 cup unsweetened Dutch-process cocoa powder
4. 1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
5. 3 tablespoons packed light brown sugar
6. 1 egg
7. 1/4 teaspoon vanilla extract
8. 1/4 teaspoon baking soda
9. 2 tablespoons all-purpose flour
10. Vegetable oil cooking spray
11. 1 teaspoon confectioners' sugar for dusting
12. Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

instructions:

Preheat oven to 325 degrees F.
Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

Yield: 4 servings

source

Lowfat Chocolate Banana ParfaitS

2009-04-23T22:19:00.000-07:00

2 cups cold fat free milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

instructions:

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
Refrigerate until ready to serve.

Yield: 4 servings

SOURCE

Corn-Rye Muffins

2009-04-22T16:59:00.000-07:00

1 1/4 c Corn Bread Mix
2/3 c rye flour
1/2 tsp caraway seed
2 tbsps cooking oil

1. Preheat oven to 400 degrees F.
2. Combine corn bread mix, rye flour, and carraway seed. Make a well in center; add oil and 2/3 c water all at one.
3. Stir just till moistened.
4. Fill greased 2 1/2 in muffin pans 2/3 full.
5. Bake in 400 degrees F oven 20 to 25 minutes.
6. Makes 6 yummy muffins.

Fettuccini Carbonara

2009-04-21T16:24:00.000-07:00

1/2 lb bacon
1/4 cup whipping cream
4 beaten eggs
1 lb fettuccine, cooked
1/4 c butter, melted
1 c grated parmesan cheese
1/4 c snipped parsley

1. Heat oven-proof serving dish in 250 degrees oven.
2. In skillet, cook bacon till crisp.. Drain; crumble.
3. Heat cream till just warm. remove from heat. Beat in eggs.
4. Toss pasts with butter. Pour egg mixture atop. Toss till well-coated.
5. Add bacon, cheese, parsley. Toss to mix.
6. Sprinkle with pepper. Serves 6.

Panna Cotta de Fruta

2009-04-21T16:11:00.000-07:00

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.

Oatmeal Cookies ala Fruta

2009-04-20T06:18:00.000-07:00

1 1/2 c all-purpose flour
1 tsp baking soda
a/2 tsp iodized salt
1/2 c shortening
1/4 c margarine
1 1/2 c brown sugar
1 can fruit cocktail (reserve 2 tbsp syrup)
1 tsp vanilla
1 pc egg
3 c quick cooking oats

1. Preheat oven tp 35o degrees F. Grease baking sheet. Set aside.
2. Sift flour, baking soda, and salt. Set aside.
3. Cream shortening, margarine, brown sugar, fruit cocktail syrup, vanilla, and egg.
4. Add flour mixture then add fruit cocktail and oatmeal.
5. Drop batter using a small scooper (1 1/2 tbsp) on baking sheet 2 inches apart. Flatten slightly. Bake for 15 minutes. Turn and bake for another 3-5 mins (lessen baking time for a chewier cookie). Cool on rack.
Makes 50 cookies.

Pineapple-Carrot Smoothie

2009-04-19T06:11:00.001-07:00

1 pc small fresh carrot
1 tbsp raisins (optional)
1 small can of pineapple juice
2-3 tbsp sugar
ice cubes

1. Blend carrot and raisins with the pineapple juice. Add sugar and ice and blend until smooth. Oooohhh, refreshing and healthy!!!

TOMATO-MANGO DELIGHT

2009-04-11T20:21:00.001-07:00

2 cans (24 cl each) Sweetened Mango Juice, chilled
1 can (19 cl) Pure tomato juice, chilled
crushed ice

1. Freeze contents of 1 can Sweetened Mango in an ice cube tray.
2. Combine all ingredients in a blender. Blend until slushy.
3. Pour into glasses with crushed ice, Serve immediately.

FRUITY BUKO (COCONUT) LYCHEE SORBET

2009-04-11T20:17:00.000-07:00

1 can (439 g) Fruit Cocktail, drained and coarsely chopped
1/2 can (282.5 g) lychee in syrup, drained and sliced (reserve syrup)
1 pc buko, shredded (reserve buko juice)
1 1/2 tbsp sugar

1. Combine all ingredients including reserved juice and syrup. Freeze in a large container.
2. When semi-frozen (after about 6 hours), blend or mash with a fork. Freeze again.

Crunchy Fish Fillet

2009-04-03T18:05:00.000-07:00

Tilapia, filleted, (set aside bone and head)
1/2 c flour
ground pepper
iodized salt
fresh onion, chopped
2 tbsp vinegar
1 tbsp soy sauce
sugar to taste
cooking oil

1. Fillet the tilapia fish from neck to tail. Slice into strips.
2. Season the flour with iodized salt and ground pepper. Put in a plastic container.
3. Put the fish fillets in the container and shake it until the fish is evenly covered with flour.
4. Put the bone of the fish also in the container (Bone still attached to the head)
5. Pre heat the cooking oil. When heated enough, fry the fillets and the fish bone with the head.
6. Prepare the dip/sauce. Mix the vinegar, soy sauce, sugar, salt, and ground pepper.
7. Serve and enjoy its crispness.

EASY HEALTHY RECIPES

2009-03-31T19:55:00.000-07:00

Yogurt Sip

1 10-oz. package frozen peach slices
1 c plain yogurt
1/4 c light rum
a tbsp honey
ground nutmeg

Let peaches stand at room temp for 10 minutes, Combine yogurt and rum and honey in a blender container. Add peaches and syrup. Cover. Blend until smooth. Pour int glasses topped with nutmeg. Makes 5 servings. Yummy!

Bahay Kubo Traditional Recipe

squash, cut into cubes
egg plants, cut into slices
ampalaya, cut into slices
okra, halved
ginger, sliced
onion, sliced
garlic, crushed

Saute ginger, onion, and garlic in cooking oil. Stir in the vegetables. Add a dash of salt. Voila!

Delicious Summer Fish Recipes

2009-03-30T06:00:00.000-07:00

Stuffed Milk Fish ( Rellenong Bangus )

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Aquatic
Filipino Recipe - salt water and fresh water fish
recipe, crustacean, shellfish filipino recipes.

Grilled Tilapia In Banana Leaves

3 tilapia, scaled and cleaned
2 tbsps Lea & Perrins Lemon and Dill 5-minute Marinade
1 tsp rock salt
1 chopped red chili
1 sliced onion
1 tsp chopped ginger
3 sliced kamias
1/2 tsp pepper
3 quartered tomatoes
1/2 tsp salt
3 tbsps Lea & Perrins Worcestershire Sauce
banana leaves

Season fish with salt. Place each fish in three layers of banana leaves.
Top each fish with slices of onion, kamias and tomatoes.
In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
Cook over hot charcoal for 15 minutes. Serves 3.

Source

Summer Delicious and Esay to prepare Appetizers

2009-03-30T05:47:00.000-07:00

Summer Flavorful and Crispy Nachos

2 c. crackers, tortilla chips, corn chips, or melba toasts
2 tbsp. canned or fresh green chili peppers (rinsed, seeded, and chopped)
1/2 c. sliced olives
1/2 c sliced mushroom
1/2 c cooked bacon pieces
1/2 c tiny shrimps
1 c shredded cheddar, Swiss, or mozzarella cheese

Preheat broiler. Place a single layer of crackers or chips on baking sheet. Top with your choice of bite-size toppers. Sprinkle cheese over all. Heat until cheese melts. Slide onto serving platter. Serve hot.

Spicy Sausage Bites

2 8-oz packages sausage
1 15.5 oz meatless spaghetti sauce
1 tbsp brown sugar
1 tbsp vinegar
1 1/2 tsp Italian or Mexican Seasoning Mix
1 6-oz can whole mushrooms, drained

Cut sausages crosswise into thirds. Add spaghetti sauce, brown sugar, vinegar, and Italian or Mexican Seasoning Mix. Stir in drained mushrooms. Bring to boil. Simmer while covered for about 5 minutes. Turn into fondue pot; place over fondue burner. Serve warm with wooden picks.

Summer Barbecue Recipes

2009-03-29T03:10:00.000-07:00

Spare Ribs Summer Barbecue

2 1/2 pound spare ribs
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
How to barbecue this:
Place spareribs in a large pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 30 minutes.
Preheat grill for high heat. Traditional grillers using charcoals are the best.
Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.Enjoy this delicious and mouth-watering b-b-q.

Summer Fruit Shakes and Coolers

2009-03-29T02:51:00.000-07:00

SUMMER FRUIT SHAKES FOR YOUR VACATIONS

Mango Peach Shake
Serves 1-2

1 cup diced mango
1 small peach
1 cup vanilla sorbet
1/2 cup low fat milk

Put mango and peach in a blender. Blend till smooth. Add sorbet and milk and blend until ingredients are thoroughly mixed. Serve.

MELON SHAKE

Cut a medium-sized melon in half. You will only need one portion so set aside the other half. Cut the half melon into slices and scoop the flesh with a spoon or teaspoon, then cut into cubes. Place the cut melon in the blender, add sugar (honey works too), pour in about half a cup of cold water and top with lots of ice. Pulse the blender a couple of times to start the processing. Then, set on low and process of about 15 seconds. When all the ice is nearly crushed, turn off the blender, open the lid and add some milk for more creamy taste. Blend again for about 10 seconds. Serve.

Banana with other Fruits Shakes

1 frozen banana
1 cup liquid
additional fruit or flavoring
optional sweetener- honey or sugar

To make, break frozen banana into pieces and put in blender. Cover with liquid. Add any additional fruits, flavorings, or sweeteners. Blend for about 30 seconds. Serve immediately (banana will start to brown if you don't). Enjoy!

Wendys Frosty Recipe

Ingredients

1 C. milk

1/2 C. Nestle's Quik

4 C. vanilla ice cream, softened

Directions

Blend milk and Quik for 10 seconds on high speed of blender.

Pulse in the ice cream until barely mixed. Mixture should be very

thick. Freeze for at least an hour before serving.

Source of this recipe

Easy to do Recipes

Janny's Traditional Chicken Adobo

Christmas Fruit Cake

Black Forest Cake

Oatmeal Cookies

Easy Blueberry Cheesecake

Basic Pumpkin Pie

Chocolate Chip Cookies

Meatless Lasagna

CHRISTMAS TREATS

BEEF AND VEGE SALAD WITH ASIAN DRESSING

Glazed Sweet Potatoes

Chicken Steak

Brunch Pizza Recipe

Ranch Pasta Salad

INGREDIENTS (Nutrition)

DIRECTIONS

Fruits and Crabstick Salad

Banana Colada Smoothie

Fruits Craze

Mango Fruit Salad

Fruits and Sago

Fruit Cheesecake

LASAGNA

Hot Cappuccino Float

Grilled Fish Squares with Tanglad

Fruit Medley Salad

Fish and Greens Salad

SPROUT BURGERS

Yogurt Sip

Strawberry-Mango Fruit Salad

FOOD THOUGHTS

Mini Chocolate Cupcakes

Lowfat Chocolate Banana ParfaitS

Corn-Rye Muffins

Fettuccini Carbonara

Panna Cotta de Fruta

Oatmeal Cookies ala Fruta

Pineapple-Carrot Smoothie

TOMATO-MANGO DELIGHT

FRUITY BUKO (COCONUT) LYCHEE SORBET

Crunchy Fish Fillet

EASY HEALTHY RECIPES

Delicious Summer Fish Recipes

Stuffed Milk Fish ( Rellenong Bangus )

Grilled Tilapia In Banana Leaves

Summer Delicious and Esay to prepare Appetizers

Summer Barbecue Recipes

How to barbecue this:

Summer Fruit Shakes and Coolers

Wendys Frosty Recipe