Filipino Style Spaghetti Recipe

Filipino Style Spaghetti Recipe

Spaghetti Ingredients:


1 kg. spaghetti noodles

1/2 kg. ground beef

1/2 kg. ground pork

1/4 kg. hotdogs, diagonally sliced

1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)

3 pieces laurel leaves (bay leaves)

1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)

2 green bell peppers, diced

2 onions, chopped

1 head garlic, minced

3 tablespoons of cooking oil

1 cup of water

Salt and pepper to taste

1/2 cup grated cheeseSpaghetti Cooking Instructions:


Cook spaghetti noodles according to package instructions.

In a sauce pan or wok, sauté garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

Optional: add hot sauce e.g. Tabasco for more spice if desired.

Serve with the cooked spaghetti noodles and grated cheese on top.

Chicken Afritada Recipe

Chicken Afritada Recipe

Chicken Afritada Ingredients:


1 kilo chicken, cut into pieces

5 pieces potatoes, peeled and halved

1 red onion, diced

1 head garlic, minced

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 cups pork or chicken stock (broth)

1 cup tomato sauce

2 tablespoons of patis (fish sauce)

3 tablespoons of cooking oilChicken Afritada Cooking Instructions:


In a cooking pot or wok, heat oil.

Sauté garlic and onions.

Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

Add the green and red bell peppers, simmer for an additional minute or two.

Salt and pepper to taste

Serve this chicken recipe hot with steamed rice.

Yummy Cabbage Rolls

Yummy Cabbage Rolls

1 md Cabbage

2 1/2 c Tofu; crumbled

8 c ;water; boiling

2 tb Olive oil

1 Celery stalk; chopped

1 ts Basil

1/2 ts Cinnamon

1 ts Thyme

1/4 ts Cloves

1/4 ts Celery seed

4 tb Tamari

1/2 c Tomato paste

2 c Brown rice; cooked

1/2 c Nuts; chopped

16 oz Tomatoes, canned; with their

-juice 10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the cabbage, stem end down, in a large kettle. Place about 1 inchof water in the bottom of the ketle. Cover and bring the water to a boil. Reduce the heat to a simmer and steam the cabbage for about 10 minutes. Remove the cabbage and let it cool for easier handling. Save the remaining water for use in soups or stews, if desired. While the cabbage cools, drop the crumbled tofu into the 6-8 cups boiling water. Bring the water back to a boil andlet the tofu cook for 1 minute. Drain the tofu through a colander lined with a clean dishtowel. Run cold water over the tofu to cool it off for easier handling. Twist the towel containing the tofu and pres sit to squeeze out the excess water. The pressed tofu should have a firm, ground-beef-like texture. Set the tofu aside while you prepare the remaining ingredients. Heat the olive oil in a large skillet. Add the onion, celery, herbs and spices. Saute until the onions begin to get tender. Add the pressed tofu to the sasuteed vegetables and stir over medium heat for a couple of minutes. Add the tamari, tomato paste, rice, and nuts. Mix well and remove from heat. Carefully peel the leaves away from the steamed cabbage. Inside each of teh larger leaves, palce one small leaf. Cut away the thick, tough part of the leaves. Drop one heaping tablespoon of the tofu-rice filling into the center of each small leaf. Fold both the top and the bottom of the large leaf over the filling, then fold the two sides over the seam. Palce the cabbage rolls seam side down on your table or countertop. Mix together the tomatoes and sauerkraut and place half of the mixture in the bottom of a large, shallow baking dish or in two 7- x 11-inch baking dishes. Set the cabbage rolls seam side down on top of the tomato-sauerkraut mixture over the cabbage rolls. Cover the baking dish(es) with aluminum foil and bake at 350 deg for 45-60 minuts, oruntil the cabbage is tender. Uncover the cabbage rolls during the last 10 minutes of baking. From the files of DEEANNE

Cajun Style Pasta

Cajun Style Pasta

12 ounces linguine

1 teaspoon butter or olive oil

2 garlic cloves, minced

8−12 medium size shrimp, peeled and deveined

1/2 pound chicken breast meat, diced

2 1/2 tablespoons all−purpose flour

2 cups of 1% milk

2 tablespoons sherry

1/4 cup grated Parmesan cheese

1/4 teaspoon cayenne

4 plum tomatoes, seeded and chopped

1/2 cup frozen peas

Salt and black pepper to taste

Prepare the linguine according to package directions.

Drain and keep warm until ready to serve.

Melt the butter in the center of a large non−stick skillet over

medium−high heat. Add the garlic and cook for 1 minute. Add the

shrimp and chicken. Pan−fry until the chicken is cooked through,

3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese

together. Pour into the skillet and bring to a boil while stirring.

Reduce heat to medium and continue to cook for about 5 minutes

until the mixture has thickened, stirring occasionally. Add the

cayenne and fold in the tomatoes and peas. Cook until heated

through. Season to taste with salt and pepper. Arrange the

linguine on individual plates and spoon the sauce over the top.

Garnish with chopped fresh parsley.

Tofu French Toast

Tofu French Toast

1 1/2 c Soft or medium tofu

1 c Water

4 tb Oil

1 pn Salt

1 t Vanilla extract

3 ts Sugar

8 sl Wholewheat bread

Margarine or oil for frying

Put the tofu, water, oil, salt, vanilla extract & sugar in blender or food processor & blend thoroughly. Pour the mixture into a shallow bowl & dip in the slices of bread. Heat the margarine or oil in a skillet & fry the dipped bread over a moderate heat until browned on both sides. Serve with maple syrup or jam. Or, serve with a mixture of sugar & cinnamon powder.

Tropical Coffee Cake(Microwave)

Tropical Coffee Cake(Microwave)

Topping: 1/2 C. flake coconut

1/2 C. chopped nuts

1/2 C. sugar

1 Tsp. cinnamon

Cake: 1 Can Mandarin -- (11 oz.)

oranges (reserve 1/4 c. juice) 1/2 C. vegetable oil

2 Large eggs

1 yellow cake mix (Jiffy) -- (9 oz.)

For Topping: Combine coconut, nuts, sugar and cinnamon in small bowl. Set aside. Combine 1/4 cup of juice from oranges, oil and eggs in 2 cup liquid measure. Blend well. Add to cake mix. Stir until well blended (batter will be slightly lumpy). Spread batter in greased 9 x 2-inch round dish. Arrange drained oranges evenly on top. Cook in microwave, Full power for 4 minutes. Sprinkle topping over batter. Continue to cook on Full power for 2 to 3 minutes more until toothpick comes out clean. Let stand 3 minutes until done.

Mama's Strawberry Jam

Mama's Strawberry Jam

4 cups of fresh strawberries ( washed, capped and sliced in half)

2 cups of water

3/4 cup of sugar

3 tablespoons of flour

1 tablespoon of butter

dash of salt

Combine strawberries, salt and water in medium pot. Cook over

medium heat until strawberries are soft. Combine sugar and flour, pour enough hot juice from

berries to mix very thin. Add to strawberries stir until mixed well. Add butter and stir occasio nally

until thickens. Serve with hot biscuits. Frozen strawberries may be used. If using other be rries

or fruits, adjust the amount of sugar to taste.

Thai Pizza

Thai Pizza

1 Pizza Dough Shell (uncooked)

Sauce:

2/3 cup smooth peanut butter

3 tablespoons Hoisin Sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

6 oz. Monterrey Jack cheese

1 cup bean sprouts

1/2 lb. small shrimp, cooked, shelled, and deveined

1/4 cup finely chopped green onions

crushed dried hot chilis, to taste

Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust.

Top with shrimp and onions, then cheese. Bake until cheese begins

to brown, 12 to 15 minutes.

Remove from oven, top with bean sprouts and pepper flakes, slice and

serve.

Greek Chicken

Greek Chicken

2 teaspoons olive oil

4 chicken breast halves on the bone, skin removed

1/2 medium onion, minced

2 cloves garlic, minced

1 − 14 1/2 ounce can cut−up tomatoes

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

1/2 cup Greek olives, cut in half and pitted

1 tablespoon lemon juice

1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat.

Brown chicken on both sides. Add onion and garlic; cook 2 minutes.

Add tomatoes with their liquid to the pan with the cinnamon,

cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Turn chicken and continue cooking 10−15 minutes, until chicken

tests done. Remove chicken to a warm platter. Bring sauce to boil

with lemon and parsley. Boil a few minutes until slightly

thickened. Pour over chicken. Serve with rice or noodles.

Middle Eastern Roast Chicken

Middle Eastern Roast Chicken

2 teaspoons dried orange peel or freshly grated orange zest

1 teaspoon garlic powder

1 teaspoon ground coriander

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/8 teaspoon ground cardamom or cloves

1/8 teaspoon cayenne pepper

1−2 tablespoons canola or saffron oil

1 8−10 pound roasting chicken, capon or small turkey

Orange Scented Gravy

1−2 cups fat free and low sodium chicken broth

1/2 cup orange juice

3 tablespoons flour

1/3 cup Madeira

Salt and pepper for seasoning

Set oven temperature to 325 degrees. Combine the orange peel, garlic

powder, coriander, cinnamon, salt, white pepper, cardamom and cayenne

pepper together in a small bowl. Set aside a large roasting pan fitted

with a rack. Remove the giblets from inside the chicken. Discard or

reserve for another use. Rinse the bird inside and out with cold

running water. Place on a working surface and pat dry with paper

towels. Remove any visible fat with poultry shears. Very carefully

loosen the skin from around the breast, thigh, leg and neck areas with

a spoon without tearing the skin. Season the inside cavity with about

1/3 of the spice mixture. Rub the remaining mixture under the skin as

evenly as possible. Lightly oil the outside with canola oil. Tuck the

wings under the bird and tie the legs together loosely. Place in the

roasting pan and roast for 15 minutes per pound or until the internal

temperature registers 180F degrees. Use an instant read thermometer

placed between the thigh and the body without touching bone. Remove

the bird from the oven, transfer to a carving board, cover with

aluminum foil and let rest for 20 minutes before carving.

Pour the pan juices into a bowl. Let the juices settle. The fat will

float to the top. Skim off the fat with a spoon or use a turkey baster

to siphon the juices from the bottom of the bowl. Add enough chicken

broth to measure 2 1/2 cups and pour into a saucepan. Add the orange

juice and bring to a boil. Mix the flour and Madeira together to make

Middle Eastern Roast Chicken 37

a slurry. Slowly pour into the gravy while whisking. Cook over

medium−high heat for 5−10 minutes stirring occasionally. Season to

taste with salt and pepper.

Orange Chicken with Rice

Orange Chicken with Rice

1 tablespoon canola or olive oil

4 boneless, skinless chicken breasts; cut in 1/2 inch strips

Lemon pepper seasoning

1/4 cup low−fat or fat−free ranch salad dressing

1/2 cup orange juice

1/4 cup low−fat mayonnaise

2 tablespoons brown sugar

1 cup instant rice

1 green pepper; julienned

1 can (11 oz.) mandarin oranges; drained

In a large skillet that has a lid, heat oil over medium heat.

Add chicken, cook and stir about 5 to 7 minutes. Sprinkle

liberally with lemon pepper while cooking. In a medium bowl,

combine mayonnaise, ranch dressing, orange juice, and brown

sugar. Stir mixture into chicken, mix well. Add rice and green

pepper; bring to a boil. Cook 5 minutes. Remove from heat and

add mandarin oranges. Cover and let stand 5 minutes.

Chicken Jalfraizi Recipe

Chicken Jalfraizi Recipe

Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil
Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Nacho Cheese Soup

Nacho Cheese Soup

1 can (11 oz.) whole kernel corn, drained

1 can (14−15 oz.) diced tomatoes and green chilies, undrained

hot pepper sauce, to taste

2 cups water

1 package (5 1/4 oz.) Au Gratin Potatoes (with cheese packet)

2 cups skim milk

1 cup (about 5 oz.) light Velveeta cheese, cubed

In a large pot, combine the contents of the Au Gratin potatoes

package (with cheese packet), corn, tomatoes, and water. Mix

well and bring to a boil. Reduce heat, cover and simmer for

15 to 20 minutes or until potatoes are tender. Add milk,

cheese, and hot sauce. Cook and stir frequently until the

cheese is completely melted.

Sweet Tropics Fruit Salad

Sweet Tropics Fruit Salad

Serves 6 to 8 (recipe can be doubled)

1 large stalk of celery, cut into 1/2 -inch cubes

3 golden kiwi fruits, peeled and cut into 1/2 -inch cubes

1 cup jicama peeled and cut into 1/2 -inch cubes

1/4 cup finely minced red onion

1 medium mango (ripe but still firm), peeled and cut into 1/2 -inch cubes

1 jalapeno pepper, seeded and finely minced

3 tablespoons fresh lemon juice

1 tablespoon extra -virgin olive oil

4 tablespoons f inely chopped fresh mint leaves

Directions: Peel and chop ingredients as directed. Combine ingredients in a large bowl and stir to coat. Add

salt to taste.

Seafood Pizza

Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)

3/4 cup Crab meat

3/4 cup Tiny shrimp

1/2 cup Crushed pineapple

5 Mushrooms, sliced

4 1/4 oz. Canned sliced black olives

1/4 cup diced green pepper

1 cup Mozzarella cheese, grated

1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab,

shrimp, pineapple, mushrooms, olives, green pepper,

mozzarella and cheddar cheese. Bake at 450 degrees F.

until cheese is bubbly.

Grilled Key Lime Chicken

Grilled Key Lime Chicken

3 pounds Chicken breasts; boneless, skinless

1 cup Key lime juice

1 tablespoon Honey

3/4 cup Water

1/2 teaspoon Fresh ground black pepper

1/2 teaspoon Ground thyme

2 tablespoons Vegetable oil

1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let

marinate in the refrigerator overnight. Grill over hot coals, turning

once, until done. Garnish with cilantro and lime slices.

Sesame Ginger Noodles

Sesame Ginger Noodles

Dressing:

1/2 cup creamy peanut butter

3/4 cup chicken broth

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon minced fresh ginger

1 tablespoon sesame oil

1 clove minced garlic

2 cups trimmed watercress

1 cucumber, peeled, halved lengthwise, seeded and thinly sliced

1/2 cup finely diced yellow pepper

1/2 cup finely diced red pepper

1/4 cup thinly sliced radishes

1/4 cup thinly sliced green onions

18 oz. linguini

Dressing: Puree all dressing ingredients in blender until smooth.

Combine veggies in large bowl. Cook pasta according to directions;

drain and rinse. Add to bowl with veggies. Toss with dressing.

Corn Soup

Corn Soup

Ingredients
Corn-1 tin
Corn flour-1tbsp (take warm water dissolve cornflour in it)
Black Pepper (Ground)-1tsp
Sugar-1tsp
Butter-1tbsp
Fresh Cream-1tbsp
Water-1 glass
Salt- As required
Method
Take corn add some water and blend it.
Cook it for 5 minutes, now add cornflour dissolve water.
After that add salt, sugar, black pepper and cook it for 5 minutes.
When you want to serve, serve it with butter or cream.


 

Fish and Potato recipe

Fish and Potato recipe

Ingredients

Fish-half kg
Garlic-50 grams
Yogurt-125 grams
White cumin-some
Potato-125 grams
Salt and red pepper-to taste
Oil-125 grams
Dried coriander-some
Method
Fry the fish. Fry half boiled potatoes. Then fry ghee with coriander and cumin seed.
Add salt and red pepper in fish and then add ghee in it and add water to tender it.
When it is tender and cooked then serve.
 

 

Bombay Biryani

Bombay Biryani

IngredientsMutton or Chicken-1 kg (round pieces)
Potato-4 big size
Tomato-6 (cut in 4 pieces)
Rice Basmati-1 kg (soak in water in 15 minutes)
Lemon-4
Yogurt-1 cyup
Ginger/Garlic Paste-1-1/2 tbsp
Mint-1 bunch
Clove-4
Black cumin-1 tsp
Corinder seeds powder-2 tbsp
Food color (zarday ka rang)-1/4 tsp
Onion-4
Dried Plum-1 cup (soak in warm water)
Salt-To taste
Green Chili-6
Little Cardamom-6
Clack Pepper-6
Red Pepper Powder-1 tbsp
Milk-1 cup
Ghee/Oil-1 cup
Method
First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
Take a cooking bowl put oil, onion and cook it until golden brown in it.
When it gets golden brown then remove half onion from it and put meat and cook it.
After that when meat water evaporate then remove it from the flame.
Take potato cut it into bid pieces and deep fry it.
Cut tomato in 4 pieces and also fry it.
Now take tomato and potato put it in the meat and cook it.
Boil the rice in another flame. when you are going to boil the rice put mint, green chili, little cardamom, black pepper, salt, clove.
Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do this step. In the end put brown onion, put food color in milk and mix it, lemon syrup, and cook it over slow flame.
 

Chicken Karahi Recipe

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
Instructions
Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons