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.

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.

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.

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

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.