Salmon Scrambled Eggs

INGREDIENTS:

4 eggs
1 tablespoon milk
1/4 teaspoon dried dill weed (optional)
pepper
salt
1 tablespoon butter or margarine
1/4 cup sliced green onions
1 (7 1/4 oz) can red salmon, drained, bones and skin removed, flaked
1 oz. shredded cheese


PROCEDURE:

Beat eggs in medium bowl. Add milk, dill, pepper, salt. Beat well.

Melt butter in medium nonstick skillet over medium-low heat. Add onions and cook until crisp-tender. Add egg mixture. Gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.

Sprinkle cheese over eggs. Cook 1 minute or until cheese is melted.

Pork in Teriyaki Sauce Recipe

This dish is our own concoction. This dish can be cooked very 

quickly and yet taste good

Ingredients:

300g pork, slice into strips

1 large red pepper (cut into strips) 

or 1 medium sized onion (cut into strips)

2 tsp. chopped garlic

1/4 tsp. ground ginger or several strips of fresh ginger

2 tsp. cooking sherry or Chinese cooking wine or white wine vinegar

3-4 tbsp. your-favourite-brand teriyaki sauce 

1 tbsp. vegetable cooking oil

1 tsp. cornstarch in 3-4 tbsp. water

Procedure:

Heat cooking oil over high heat. 

Add garlic and ginger to cook for 1 min. 

If using onion, add it together with the garlic and ginger. 

Add pork, brown lightly and then add sherry/vinegar. 

Stir fry till pork is more or less done. 

If using red peppers, add the red peppers now. 

Lower heat to medium or medium high.

Add the teriyaki sauce. 

Mix the sauce well with the pork and red peppers.

Stir fry for about 3-5 mins until the red pepper is cooked

but is still crispy.

Add the cornstarch mixture and cook until sauce thickens.

*OPTIONAL*Serve with steamed white rice.

Instant Pancit Canton with a twist!

Ingredients:

2 packs 65 grams Instant Pancit Canton (any brand and flavor)

1/2 small carrot, strips

1/2 small onion, chopped

one piece cabbage leaf, strips

4 tbsp left-over giniling / leftover chicken (optional)

1 tbsp soy sauce

1 tbsp oyster sauce

1 large kalamansi, seeds removed

ground pepper

1 1/2 cups of water

1 broiled egg (optional)

How to Cook:

1) Sauté onion and carrots in small amount of oil, adding the oil in the instant pancit canton (IPC), until onion becomes transparent. Add 4 tbsp left-over giniling, 1 tbsp soy sauce and 1 tbsp of oyster sauce and a dash of ground pepper afterwards.

2) Pour in 1 1/2 cups of water into the sautéed ingredients. Bring to boil. Add in the noodles and the cabbage when boiling. Dry up the water. Do not drain. Let the pancit canton stirred fry (guisado) to perfection.

3) When the water dries up and the noodles are already cooked, add in the remaining seasoning of the IPC. Mix well to distribute the taste. Taste will vary according to the variant that you chose (regular or plain, spicy hot, chili-mansi, calamansi, seafood, beefy, etc.)

:: Serve immediately with pan de sal, bread or cooked rice whichever afternoon snacks you prefer. Makes 1-2 servings. Happy eating!

Spiced Seafood Balls with a Twist

Not your ordinary sweet & sour meal. Something new for the family to taste.

Found this recipe originally named as Anise Spiced-Seafood Balls, but due to lack of ingredients (usually depends on the availability of the ingredients at home), we invented something with a not-so-sour taste and changed its name, ingredients, and directions for cooking. So, that makes it our own original recipe. 

Ingredients for the seafood balls:

100 grams crabmeat / imitation crabsticks, chopped

100 grams shrimp, chopped

1/2 white onion, 2 tbsp. garlic, chopped & minced

1/2 finger chili, seeds removed & chopped *optional

1 egg beaten ---  salt to taste

1/3 cup flour  --- 1/3 cup breadcrumbs

1/4 cup milk

oil

beans, for garnish (broiled)

Ingredients for the sauce:

3/4 cup tomato sauce

1 cup water

flour (estimate for desired thickness of the sauce)

3 tbsp. brown sugar

3 tbsp. vinegar (white wine vinegar)

Directions:

1. Combine all ingredients for balls. Deep fry.

2. Create sauce by heating together all ingredients.

3. Pour sauce over balls and garnish with beans.

Crabmeat Omelette

Ingredients:

3/4 cup crab meat

1 small onion, thinly sliced lengthwise

3 pieces raw eggs

4 tbsp oil

2 tbsp green onions, minced (optional)

salt to taste

beans as sides *optional*

Cooking procedure:

1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt.

2. Add the onion, crabmeat, and green onions then cook until half done

3. Add salt and pepper to taste then set aside.

4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt.

5. Crack the eggs and place in a bowl then add some salt

6. Whisk the eggs and pour on the frying pan

7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space.

8. Put the cooked crabmeat and onions on top of the half side of the omelette.

9. Cover the crabmeat and onions by folding the other side of the omelette.

10. Place in a serving plate.

11.Serve hot with bread or rice. Share and Enjoy!

Green Beans with Bacon Recipe

Ingredients

1/2 pound green beans, cut into 1-inch pieces

6 bacon strips

white wine vinegar & seasoned salt to taste

Directions

In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. 

Meanwhile, in a skillet, cook bacon until crisp. 

Remove bacon, reserving drippings. Crumble bacon and set aside. 

Add beans to drippings; sprinkle with pepper and seasoned salt. 

Heat through. Add crumbled bacon and toss. 

Yield: 8 servings.

FOR THE NUTRITION INFORMATION OF THIS RECIPE, CLICK THE LINK BELOW

<a href="http://maclovesjo.multiply.com/photos/album/77#photo=6">http://maclovesjo.multiply.com/photos/album/77#photo=6</a>

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

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.