CHICKEN PINEAPPLE

INGREDIENTS:

1 lb. chicken, cut into small pieces
4 cloves garlic, minced
1 onion, sliced
3-4 tablespoons of butter (vegetable oil can also be used as substitute)
1 can crushed pineapple (chunks can also be used)
1/2" slice fresh ginger, minced or grated
1 can evaporated milk
1/2 cup soy sauce (or according to taste)


PROCEDURE:

Wash chicken. Place in a bowl. Combine crushed pineapple, ginger and soy sauce. Allow to marinate for 1 hour.

In a pan melt the butter (or oil) and sauté garlic and onion. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over low heat. When chicken is tender and almost cooked, stir in the milk.

Peanut Butter & Jelly Sandwich

Ingredients:
3 Slices Toast (sliced bread)
4 Tbsp Peanut Butter, Creamy
1 Tbsp Strawberry Preserves


Directions:
Spread 2 Tbsp peanut butter on one slice of bread.
Spread 1 Tbsp strawberry preserves on top of peanut butter.
Top preserves with 2nd slice of bread.
Spread 2 Tbsp peanut butter on 2nd slice of bread.
Cut sandwich in half diagonally and serve.

Note: If left over, do not reuse.

Javanese Prawns

Ingredients:

1/2 kilo prawns, peeled and deveined
3 garlic cloves, minced
1/2 tomato, sliced
2 tablespoons tomato paste
Juice of 1/3 Lime
1 cup of Palm Sugar
AJI-NO-MOTO Umami Seasoning
1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon paprika
10 Kaffir lime leaves
1/2 cup Water
Salt
Pepper
Lime wedge for garnish



Directions:

1. Saute garlic in oil and butter.
2. Add tomato paste, kaffir and AJI-NO-MOTO Umami Seasoning, prawns tomatoes, lime juice, salt, pepper, soy sauce, sugar and paprika.
3. Garnish with lime. Serve.

Fried Shrimps in Breadcrumbs

INGREDIENTS:

1 kilo shrimps / prawns
2 cups breadcrumbs
1/2 cup flour / cornstarch
1/2 cup milk
2 beaten eggs
salt
pepper





PROCEDURE:


Clean the shrimps, leave tail on.

Season shrimps with salt and pepper.

Dip in corn starch.

Dip in the mixed beaten egg & milk.

Dip in breadcrumbs.

Deep fry at 375 until done or just plain fry side by side…Check by tasting if done and make a note of time. Tasting is better than timing!

Serve.

Penne Pasta with Vodka Sauce - Alcohol Will Make You and this Sauce More Interesting

INGREDIENTS:

1 14.5-oz box Barilla multigrain penne pasta
1 tbsp olive oil
4 oz chopped bacon or pancetta
1/2 cup vodka
1 small spring fresh rosemary, whole
1/2 cup heavy cream
3 cups prepared tomato/pasta sauce
3/4 cup water
salt and fresh ground black pepper to taste
1/2 cup freshly grated Parmesan cheese



for the procedure watch the video on this link

<a href="http://foodwishes.blogspot.com/2009/06/penne-pasta-with-vodka-sauce-alcohol.html">http://foodwishes.blogspot.com/2009/06/penne-pasta-with-vodka-sauce-alcohol.html</a>

BBQ Chicken Sandwich

INGREDIENTS

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce


PREPARATION

Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.


NUTRITION
Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 37 g carbohydrates; 26 g protein; 4 g fiber; 729 mg sodium; 456 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Selenium (56% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit

choc chip pancakes + choco milk shake

CHOCO CHIP PANCAKES


1 box Pillsbury hotcake mix or 1 cup flour
1 egg
1/4 cup milk
1/2 cup sugar (if you're not using Pillsbury hotcake mix)
1/3 cup choco droplets


1st. Mix all the dry ingredients first.
2nd. Pour in the wet ones.
3rd. Heat the skillet and pour about 1/2 cup of the mixture into the pan.
4th. When pancake starts bubbling flip it over and cook the other side.
5th. Serve it hot.




CHOCOLATE MILKSHAKE


Vanilla / Chocolate ice cream
2 tbsp. chocolate syrup or more
1/2 c. milk


Put about 5 big spoonfuls ice cream in shaker or covered jar.
Add chocolate syrup. Mix a bit with spoon.
Add milk.
Cover jar and shake hard. This makes a shake.

CHILI CORNED TUNA SHANGHAI

Ingredients:

1 can Chili Corned Tuna (or just plain corned tuna)
Shanghai/lumpia wrapper
1 carrot, small dice
1 onion, small dice
1/2 tsp sesame oil
1 egg
Chopped green onions
Oil for frying
Sweet and sour sauce or Ketchup


Procedure:

1. Mix tuna, carrots, onions, sesame oil, egg and green onions in bowl.
2. Stuff Shanghai mixture in wrapper and form into lumpia shape.
3. Fry until crispy.
4. Serve with sweet and sour sauce. (or ketchup)

CORNED BEEF BALLS

Ingredients for the balls:
1 can 450 grams corned beef
1 cup milk
4 slices white bread
1 egg, beaten lightly
2 cups panko breadcrumbs
Ajinomoto Umami Super Seasoning
1 green bell pepper, small dice
1 white onion, minced
3 cloves garlic, minced
Oil
Salt and pepper



Directions:

1. Soak the bread in milk and squeeze out the excess liquid.
2. In a large mixing bowl, combine corned beef, bread, beaten egg, bell pepper, onion and garlic and season with salt, pepper and Ajinomoto Umami Super Seasoning.
3. Form them into medium sized balls and coat them with bread crumbs.
4. Deep fry until golden brown. Set aside.

Adobong Pusit - Black Squid Dish

Ingredients:

2 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil


Cooking procedure:

1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.
10.Share and enjoy!

Filipino Style 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
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
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 cheese


Cooking Instructions:

1.Cook spaghetti noodles according to package instructions.
2.In a sauce pan or wok, sauté garlic and onions in cooking oil.
3.Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. 4.Bring to a boil and let simmer for 10 minutes.
5.Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
6.Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
7.Serve with the cooked spaghetti noodles and grated cheese on top.

Pan-Fried Fish

ingredients

1 pound fresh or frozen fish fillets, 1/2 to 3/4 inch thick
1 egg, beaten
2 tablespoons water
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Shortening or cooking oil for frying


directions

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture.
In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying on one side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining fish.
Makes 4 servings
Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and combine with 1/4 cup all-purpose flour, 3/4 teaspoon cayenne pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1 1/3 cups finely crushed potato chips (about 4 cups chips) or saltine crackers for the cornmeal and omit salt. Nutrition Facts per 3 ounces for potato chip variation: 303 cal., 18 g total fat (4 g sat. fat), 102 mg chol., 185 mg sodium, 10 g carbo., 1 g fiber, 23 g pro. Daily Values: 2% vit. A, 22% vit. C, 4% calcium, 6% iron Exchanges: 1/2 Starch, 3 Very Lean Meat, 3 1/2 Fat

Tinolang Isda - Fish Tinola (Soup with Fish)

INGREDIENTS:

2 slices malasugue
1/2 medium size onion sliced
2 medium size tomatoes
ginger
lemon grass or tanglad
salt
malunggay leaves or moringa (optional)


PROCEDURE:

Clean the fish.
In a pot bring to a boil 1 1/2 liter of water, add in the fish and continue to simmer for 3-5 minutes.
Add add onion, lemon grass, ginger and tomato then simmer for 3 to 5 minutes.
Season with salt to taste.
Cook until fish is already cooked. Add malunggay leaves if desired.
Serve hot.

Choco Chip Cookies

INGREDIENTS:

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 melted butter

1 cup brown sugar

1/2 cup white sugar

1 tbsp vanilla extract

1 whole egg, 1 yolk

2 cups choc

Procedure:

1. Mix all ingredients to make a saft dough. Knead a small portion and roll on mould.

2. Cut edges and bake at moderate temperature for 12 to 15 minutes or until golden brown.