Recipe Compilation

8/7/2019 Recipe Compilation

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Recipe Compilation by EvaJorgensen-Briggs

Table of Contents


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Breads Pancakes Page 1

Crepes Page 1Tortillas Page 1

Chapati Page 2Fry Bread Page 2Cornbread Page 2Ovenless Corn Bread Page 3Banana Bread Page 3

Chicken, Fish, and EggsIndonesian Chicken and Fried Rice Page 4Brazilian Chicken Page 4Creole Chicken Page 5Chicken Adobo Page 5Chicken and Snow Peas Page 6Chicken with Garlic and Ginger Page 6Chicken Randang Page 7Braised Chicken in Red Sauce Page 7Chicken Curry and Onions Page 8Belizean Chicken Stew Page 8Chicken with Peanut Sauce Page 9Chicken Mole Page 9

Arroz Caldo Fried Chicken and Gravy Chicken Curry and Onions Chicken or Fish with Garlic and Lime Juice PChicken with Honey Manok Sasale Chicken and Dumplings Thai Chicken Page 13Turkey Chili Page 13Warm Chicken and Couscous (or rice) Page 13

Tuna Nicoise Page 14Tilapia Tuna Sisig Page 14Spanish Potato Tortilla

Spaghetti with Mussels Page 1 Coconut Curry Mussels Page 16

Roasted Breaded Mussels Page 16


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MeatHamburgers Parmesan Pork Chops Page 16

Tacos Sweet and Sour Pork Pork Burgers Page 17Stir Fried Beef and Vegetables Bicol Express Stir Fry with Marinade Afritada Page 19

PastaLinguine with Tofu Page 20Rigatoni with Vegetables Gnocchi Gnocchi Sauces Tomato Sauce Pansit Page 22

VegetablesKimchee Tomato Salad

Avocado Egg Salad Cabbage and Tomato Sauce Creamy Potatoes and Cabbage Grill Potatoes Page 24Potatoes with Creamy Tomato Sauce Garlic Skillet Potatoes Curried Mashed Potatoes Garlic Mashed Kamote with Curry Page 26Navrattan Korma Stir Fried Okra Curry Okra and Tomatoes Sweet Squash Page 27Okra Marsala Sinigang Okra with Spices and Coconut Milk Vegetable Saut


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Thai Stir Fried Vegetables Colorful Green Beans Greek Green Beans Green Beans Toran Fried Green Tomatoes Page 31Corn Mango Salad Page 31Sour Mango Salad Page 32Mango Salad Page 32Carrot and Apple Salad Page 32Carrot Ambrosia Salad Page 33Coleslaw Page 33Potato Salad Page 33Potato Soup Page 34Squash Soup Page 34

Cream of Tomato Soup Page 34

Lentils, Beans, and RiceChili Dhal Refried Beans Hummus Page 36Hummus 2 Cuban Style Black Beans Fried Rice Pot of Beans Page 37Rice and Pigeon Peas Spiced Mung Beans Page 38Chick Peas in Coconut Milk Page 39Rajima Masala Page 39Bean Potato Burger Page 40Painted Rooster Page 40Fried Tofu and Black Beans Page 40Curried Rice Page 41

BBQ Baked Beans Page 41Mongo Beans Page 41

Sauces and Dressings Guacamole Page 42

Salsa Page 42Greek Salad Dressing Page 42Sesame Dressing Page 43


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Honey Mustard Dressing Page 43Red Tomato Chutney Page 43Mango Chutney Page 44Cajun Seasoning Page 44Teriyaki Sauce Page 45BBQ Sauce Page 45Fruit Salad Sauce Page 45

Desserts Bananas and Coconut Sauce Page 46

Coconut Pudding Page 46Rice Pudding Page 46Fudge Sauce for Ice Cream Page 47Steamed Cassava Cake Page 47Steamed Pudding Page 47

Bibinka Page 48Maja Blanca Page 48Leche Flan Page 48Chocolate Fudge Page 48Chocolate Fudge 2 Page 49Peanut Butter Fudge Page 49Peanut Butter Fudge 2 Page 49Graham Cracker Bars Page 50No Bake Cookies Page 50No Bake Cookies 2 Page 50Molasses Cookies Page 51Oatmeal Raisin Cookies Page 51Chocolate Chip Cookies Page 51Smores Fudge Page 52Peanut Brittle Page 52Chocolate Cake Page 52Chocolate Frosting Page 53Chocolate Pudding Page 53Vietnamese Coffee Page 53

Coconut Mango Pops Page 53Ginataan Page 54

Pancakes

1 c flour


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2 TBSP sugar2 eggs1 c. milk4 tsp baking powder1 tsp saltCombine in large bowl, all ingredients. Pour batter onto lightly greased griddle. Flip when bubbles start toform.

Crepes2 c flour2 c milk2 eggs c waterPinch of salt

1 TBSP oilCombine in large bowl all ingredients to make very thin batter. Whip with whisk until smooth, addingadditional water to lighten if necessary. Pour small amount of batter into hot, lightly oiled fry pan(preferably nonstick). Rotate pan until batter is evenly distributed, forming 1 large, thin pancake. Fryuntil slightly brown; turn and fry briefly on other side. Make stack. Serve with fruit or sprinkled withpowdered sugar

Tortillas

3 c flour

2 tsp baking powder tsp salt4 TBSP margarineAbout 1 c warm waterCombine in large bowl, flour, baking powder and salt. Cut in butter, add warm water little by little untilsoft and not stick. Form into ball and knead thoroughly on light floured board until smooth and fleckedwith air bubbles. Make 10 small dough balls, let rest 10 minutes. Roll each ball as thin as possible onlightly floured board. Drop onto very hot ungreased griddle. Bake until freckled on 1 side, about 20seconds. Lift edge, turn, and bake on second side. Wrap in clean tea towel to keep warm.

Chapati


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2c. whole wheat flour1 tsp margarine, meltedPinch of salt c (or more) lukewarm water

Combine in large bowl, flour, margarine, and salt. Gradually add water. Knead dough until soft. Coverwith damp cloth and let rest 1 hour. Divide dough into 10 pieces. On floured surface, roll each piece into 4-inch circle, inch thick.Heat heavy ungreased fry pan. Cook each chapatti until it starts to bubble on bottom, turn, fry other side,and remove. Stack in tea towel to keep warm.Options:Substitute white flour for half the whole wheat flour

Fry bread

Combine in large mixing bowl:3 c flour1 tsp baking powder1 tsp salt2 TBSP dry milk powder (optional)Gradually stir in:1 1/3 c warm water (or slightly less)Mix until dough forms ball and comes clean from edge of bowl. Knead on lightly floured surface until wellmixed and elastic. Divide dough into 8 pieces and roll into balls. Using palms of hands, pat into circlesabout inch thick. Heat inch oil in fry pan. Carefully dip rounded, flat piece of dough into hot oil.

Bread will start to rise to top of hot oil. When underside of bread is brown, turn over and brown otherside. Drain well on paper, then place in backing pan in 220 degree oven and cover with damp towel to keepwarm and chewy. Repeat with remaining dough.

CornbreadPreheat oven to 350. Mix together to cake-batter consistency:1c flour1c cornmeal1 tsp soda1 tsp baking powder

tsp salt1 c milkPour into greased 8X8 inch pan or greased muffin tins. Bake 30-35 minutes.

Ovenless Corn Bread

1 cup cornmeal


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cup flour1 TBSP baking powder1 tsp salt1 egg cup water cup evaporated milk1-2 TBSP honey or sugar2 TBSP oilCombine in large bowl, all ingredients. Pour into greased cans or metal cups no more than 1/3 full andcover with cellophane attached with rubber bands. Steam in boiling water until firm and cooked through(30 minutes or more depending on size)Options:Pour batter into a pre-heated frying pan greased with 3 tablespoons of oil. Cover and cook over a low fire.Flip over when brown on bottom and slightly firm on top. Cook other side till done. To prevent sticking,fry a little bit of salt in your pan, wipe it clean, and then start your cornbread.

Banana bread1 c margarine c sugar1 tsp vanilla1 egg, well beaterSift together:2 c flour1 TBSP baking powder tsp ground nutmegPinch of salt

Cream together margarine, sugar, vanilla, and egg. In separate bowl, sift together flour, baking powder,nutmeg, and salt. Add dry mixture to creamed mixture alternately with:

3 ripe medium bananas, mashed (about 1 cup)Add c nuts, chopped c raisins

Turn into greased 9 inch loaf pan. Bake 55 minutes in preheated 350 oven until golden brown.

Indonesian Chicken and Fried Rice

1 medium onion chopped


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3 cloves garlic peeled2 tsp curry tsp salt tsp crushed red pepper2 tsp canola oil2 eggs2 tsp water3 whole chicken breasts, skinned and cut cup celery chopped2 TBSP soy3 cups cooked riceBlend onion garlic curry, salt and pepper. Heat wok, add oilBeat eggs with water, pour into wok and cook over medium heat until eggs are set. Removefrom walk and fold over like an omelet. Cut into strips. Reheat wok and add remaining oil,add onion mixture and stir fry 2-43 minutes. Add chicken and celery and fry 3-4 minutes.Add chicken and celery and fry 3-4 minutes. Add soy and rice and stir fry until hot. Garnish

with egg.

Brazilian Chicken2 lb chicken cut in serving piecesSprinkle over or rub into chicken pieces:

1 onion, chopped2 cloves garlic, crushedSalt and pepper to taste

Refrigerate sever hours or overnight to flavor chicken. Brown chicken in large fry pan in a little oil. Setaside. saut in oil:

1-2 tomatoes, chopped2 T green pepper, chopped

Add:Browned chicken pieces3 potatoes cut in large pieces2-3 carrots cut in large pieces

Season with:1-2 T ground cumin1 T cilantro, chopped2 tsp paprika cup green onion, chopped

Salt and pepper to tasteAdd:

Water, enough to cook, but not to coverBring to a boil. Cook on low until chicken and vegetables are tender. Serve with rice

Creole ChickenMix 3 lb chicken pieces


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2 cloves garlic, crushed1 tsp dried oregano1 tsp salt2 tsp lemon juice or vinegar tsp pepper2 tsp Worcestershire sauce1 bay leaf1 green pepper cut in strips1-2 medium onions, sliced2 T fresh parsley, chopped (optional)1 T cilantro, chopped (optional)2 whole allspice (optional)Marinate 2 hour or longerIn saucepan, heat 2 T oilAdd:

1 tsp brown sugarRemove chicken pieces from spice mixture and brown in oil.

Add:Spice mixture cup tomato paste1 cup water

Cover and cook until soft, adding water if necessary. Serve with rice and spoon sauce over rice. Garnishwith capers and or olives (optional)

Chicken AdoboBring to boil:

3 lb chicken, cut in serving pieces

cup soy sauce2/3 cup vinegar1-2 cloves garlic, crushed2 bay leaves1 tsp peppercorns or coarsely ground black pepper

Simmer about 50 minutes until chicken is tender and sauce is reduced by about half.Add:

Salt to tasteServe with rice

Chicken and Snow PeasCut in 1-inch pieces


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lb chickenSprinkle with

1 tsp ginger root, gratedToss chicken and ginger root in mixture of:

2 T cornstarch cup water

Set aside.Mix together:

3 T broth or water1 T soy sauce1 T sugar tsp salt1 tsp sesameOilPepper to taste1 tsp ginger root, grated

In heated wok or fry pan place:

3 T oilChicken pieces

Fry chicken, keeping pieces separateAdd and fry briefly:

2 or more shiitake mushrooms, sliced thin carrots cut into small pieces

Add: lb snow peas

Heat through. Add broth mixture and turn several times until broth is heated through. Serve immediatelywith rice.

Chicken with Garlic and Ginger

Cut in serving pieces:Remove chicken skinPrepare:

2 inch piece ginger root, grated or crushed6 cloves garlic, finely minced or crushed

Rub ginger and garlic into chicken. Sprinkle with a little salt. Place small amount of oil in large fry pan,and gently cook chicken on low heat until done, about 40 minutes. Serve with rice.

Chicken Randang


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Fry in 3 T oil6 shallots or 1 large onion, chopped2 hot red chili peppers cut lengthwise3 tsp ginger root, grated6 cloves garlic, crushed

When golden brown, add:2 lb chicken breasts, skin removed, cut in medium pieces3 stalks fresh lemon grass, ends crushed, or 2 tsp dried lemon grass2 cup water1 cup coconut milk

Bring to boil. When chicken is almost cooked, add:1 tsp sugar1 cup coconut milk

Return to a boil. Lower heat and allow chicken to simmer until very tender, about 1 hours. When done,chicken will begin to flake apart easily when stirred and much of liquid will be evaporated.Add:

Salt to taste

Serve with rice and cucumbers

Braised Chicken in Red SauceCut in serving pieces:

3 lb chickenRub with salt and pepper. Saut in fry pan in a little oil.Remove chicken from pan.Saut:

2 T onion, choppedAdd:

1 T ketchup1 T soy sauce1 T Worcestershire sauce1-2 T Tabasco sauce1 T sugar1 cup water

Mix well. Add chicken and braise, covered, over low heat about 1 hour or until tender. Add water ifneeded.


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Chicken Curry and OnionsPuree in blender:

3 medium onions, chopped2-3 cloves garlic

1 T ginger root, grated1-2 fresh green chili peppers, seeded

Mix in:1 T ground coriander1 T ground cumin2 tsp turmeric1 tsp ground cinnamon1 tsp ground cardamom tsp ground cloves

Combine in large saucepan:3-4 T ghee or oil

3 onions thinly slicedFry onions, stirring frequently, until golden brown. Remove onions and set aside. Add pureed mixture tooil remaining in pan. Stir and fry until color darkens.Add:

3 chopped tomatoes, fresh or cannedStir and cook until liquid from tomatoes is almost evaporated.Add:

3 lb chicken, cut in piecesStir well.Add:

1 cup water1 T salt

Cover and cook 45 minutes or until chicken is tender.

Belizean Chicken StewIn large soup pot, brown in 3T oil

2-3 lb chicken, cut into piecesAdd:

2 qt water1-2 cloves garlic, mincedSalt and pepper to taste3 whole cloves2 tsp oregano c vinegar2-3 whole hot chili peppers

Bring to a boil. Reduce heat and simmer until chicken is tender, about 20-30 minutes.Meanwhile, cut into rings:

1 lb onionsSoak in warm water 30 minutes. Drain and add to other ingredients. Cook 2 minutes. Serve with tortillas


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Chicken with Peanut SauceHeat in large saucepan:

2 T oil

Fry until cooked through:3 lb chicken, cut up

Add additional oil if needed to keep chicken from sticking. Set aside.Fry in remaining oil:

1 large onion, sliced1-2 cloves garlic

Add:1 cup tomatoes, cup tomato paste cup peanuts, ground, or peanut butter

Add gradually and stir to make smooth sauce:

1 cup waterAdd:

1 bay leaf2 T celery chopped1 tsp salt

Cook a few minutes, stirring constantly. Return chicken to sauce. Stir to coat pieces well. Over and cookover medium heat about 15 minutes. If too thick, add a little water.

Chicken MoleBoneless skinless chicken cut into pieces

1 TBSP peanut butter1 TBSP chocolate syrup (you can try cocoa and sugar as a substitute)1 TBSP chili powder cup tomato sauce tsp ground cloves tsp cinnamon tsp paprika tsp saltIn pot cover with water and bring to boil. Reduce and simmer 15 minutes. Remove broth and add back 1cup. Mix in all ingredients. Bring to a boil and reduce to medium cook 30 minutes.

Serve in tortillas.

Arroz Caldo


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Boil until tender:5 c water1 chicken breast or leg quarter, skinned

Meanwhile brown in 1 TBSP oil3 cloves garlic, minced

Set aside.Debone chicken. Return meat to broth and add:

c uncooked rice1 TBSP ginger root, crushed

Cook 20 minutes. Add:Sauted garlic cloves2 green onions, chopped tsp salt tsp pepperSaffron to taste

If preparing ahead of time, do not add rice until 30 minutes before serving, since rice will absorb broth.

Fried Chicken and Gravy c. milk1 egg beaten1 c. flour2 tsp garlic salt1 tsp paprika1 tsp pepperChickenOil

1 c. chicken broth1 c. milkIn a bowl, beat c. milk and egg. Mix flour, garlic, paprika, and pepper in bag. Put chicken in bag andshake. Dip chicken in egg mix then again in flour. In a skillet heat oil and brown all sides of chicken,reduce heat to me low and cook 30 minutes. Remove from pan and drain on paper towels. Save 2 TBSP offry oil. Stir in reserve flour mix, stirring constantly, whisk in chicken stock. Stir in 1c.milk, bring to boil.Reduce to low and simmer 5 minutes.

Chicken Curry and OnionsPuree in blender:


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3 medium onions, chopped2-3 cloves garlic1 T ginger root, grated1-2 fresh green chili peppers, seeded

Mix in:1 T ground coriander1 T ground cumin2 tsp turmeric1 tsp ground cinnamon1 tsp ground cardamom tsp ground cloves

Combine in large saucepan:3-4 T ghee or oil3 onions thinly sliced

Fry onions, stirring frequently, until golden brown. Remove onions and set aside. Add pureed mixture tooil remaining in pan. Stir and fry until color darkens.Add:

3 chopped tomatoes, fresh or cannedStir and cook until liquid from tomatoes is almost evaporated.Add:

3 lb chicken, cut in piecesStir well.Add:

1 cup water1 T salt

Cover and cook 45 minutes or until chicken is tender.

Chicken or Fish with Garlic and Lime JuicePlace in fry pan:

4 pieces chicken skinned or fish filletsRub with:

7 cloves garlic, crushedSqueeze over chicken or fish:

Juice of 3 limesAdd:

tsp ground red pepper tsp salt

Add:

cup waterCook until dry. Add a little more water and cook until tender.

Chicken with Honey

1/2 kilo chicken


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cup honey2 slices ginger1 T salt cup soy sauce stalk leekBoil chicken, ginger and leek in a little water for 30 minutes. Drain. Remove bones and soak chicken meatin honey and soy.

Manok SasaleChicken cut into piecesPotatoesCarrotsBaguio beans bituelasWhite beans

Lemon grassOnions, garlic sautedBoil white beans, save water, and set asideFry chicken, set asideCombine white beans, water, and saut. Bring to boilAdd potato, chicken, bituelas, and carrots and lemon grassSalt to tasteBring to boil. Cook until tender.

Chicken and dumplings

stewing chicken1 1/2 to 2 tsp salt2 cups flour2 teaspoons baking powder1 teaspoon salt1/3 cup shortening1/2 cup milkCut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender.Debone chicken and set aside; reserve the broth. Sift together the flour, baking powder, and salt; cut inshortening.

Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares,and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about40 minutes. Add meat and serve.

Thai Chicken2 tsp oil4 skinless chicken breasts


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SaltLime minced onion1 TBSP minced garlic and ginger tsp crushed red pepper1/3 cup coconut milk1 TBSP fish sauceCook chicken and salt. Remove. Peel and juice lime. Heat oil and add onion and ginger. Cook then addgarlic and pepper. Add milk patis, juice, 1/3 cup water. Heat to boiling and pour over chicken.

Warm Chicken and Couscous (or rice)1 cup water tsp salt1 cup cooked couscous/(rice)2 finely chopped carrots cooking optional

2 scallions sliced1/3 cup dried cranberries (optional) cup olive oil2 TBSP sherry vinegar tsp pepperRoasted/cooked chicken

Turkey Chili1 TBSP olive oil1 lb lean ground turkey (or chicken)

1 TBSP minced garlic2 tsp ground cumin tsp each salt and pepper1 can (14 1/2 oz) can chicken broth1 can (19 oz) black beans, rinsed2 cups corn kernels cup uncooked white rice cup green salsa (or substitute chopped sili)1 cup sweet onion cup chopped cilantroHeat oil in a deep, large nonstick skillet over high heat. Add turkey and garlic and cook, stirring to breakup meat, 3-4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds. Stir in broth,beans, corn, rice, and salsa. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20-25minutes until rice is tender. Remove from heat. Stir in onion and cilantro

Tuna Nicoise Sandwiches


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white onion. thinly sliced red onion, thinly sliced cup olive oil2 TBSP red wine vinegarSalt and pepper14 oz canned tuna in oil1 TBSP lemon juiceHard boiled eggsBreadPut onions, cup oil, vinegar, and tsp salt in bowl. Season with pepper. Toss to combine. Let stand 10minutes. Add tuna and its oil to onion mixture. Add lemon juice and tsp salt; season with pepper.Gently toss to combine. Put on bread and top with greens and egg.

Tilapia

Tilapia1 c. oil1 onion1 pepperJuice of lemon1 TBSP vinegar2 tsp cayenne1 tsp saltCombine ingredients. Cover fish with marinade. Pour sauce in pan and boil. Grill fish on med high 4-5minutes per side until it flakes. Serve by pouring sauce over fillets.

Options:Marinate with lime, oil, basil, pepper, salt, and zest. Grill fish, and then pour marinade over top

Tuna Sisig2 TBSP olive oil1 TBSP garlic tsp paprika cup sliced mushroomSalt and parsley tsp chiliCanned tuna

Spanish Potato TortillaFry until tender in enough hot oil

4 medium potatoes, peeled, thinly sliced or cut as if for French fries


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Drain.Meanwhile, in separate fry pan, saut slowly until golden and tender:

1 large onion, choppedIn large bowl, beat:

8 eggsAdd and mix well:

Fried potatoesSauted onionsSalt and pepper to taste

In medium nonstick fry pan, heat 1T oil. Pour in half egg-potato mixture and cook slowly until sides andbottom are light golden color, and filling is not too liquid. To turn, place similar sized plate over top andquickly turn tortilla over onto it. Add a few drops of oil to fry pan and slide tortilla back into it lettingliquid fall first. When both sides are browned and egg is set, turn onto another plate as before. Cover tokeep warm while frying remaining mixture. Serve with bread or toast.

Mussels

Mussels (tahong in Tagalog) are freakin cheap, usually about 15 pesos for a kilo. That being said, hardlyanyone knows how to cook the suckers. First off, go early to the market to get the freshest ones possible. Also,ask the person selling the mussels where they harvest from. In the Philippines people will just have some polesout in the ocean that they harvest from every now and then. If their poles are in an area you know is gross,move on and find someone with good product. Secondly, you dont want any open shells when you buy them,that means theyre bad. If you get home and find some open ones, just throw them out. Cooking mussels issuper simple. Toss however many in your pinoy wok, add 2-3 Tbs water, cover the wok with a lid or anotherpan, and steam them on medium for 3-5 minutes until theyre all opened. Some may not open, thats fine. Thatmeans theyre bad, throw them out. You can eat them with some hot sauce, lemon, dipped into homemadecocktail sauce, topped with garlic herb butter, whatever. Or you use one of these recipes.

Spaghetti with Mussels

1 kilo musselsoil1 red onion, chopped3 cloves garlic, sliced1 TbSP hot chili flakes, or 1 sili, chopped kilo spaghettisalt, pepper, oregano, basil, thyme, whatever you have

Cook mussels until opened. Strain cooking liquid or just spoon out everything but the sediment and set theliquid aside. Saut onion, garlic and chili in oil until golden brown. Remove mussels from shell and add tomixture. Add reserved cooking liquid and simmer 10-15 minutes. Toss the sauce with the spaghetti.

Coconut Curry Mussels

2 Tbs ginger/calamansi/patis mixture1 Tbs curry paste or powder


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2 Tbs brown sugar400 ml coconut milk cup white wine (or veggie/chicken stock, or slightly less water)2 Tbs garlic, chopped3 Tbs butter kilo mussels

Chop up some ginger finely and mash it together with a little calamansi juice and some patis (not too much!).Dump that and all the other ingredients except the butter, garlic and mussels into a pan and simmer 20 minutesor so until reduced by about half. Saut the garlic in the butter in another pan, then add the sauce and themussels and cook covered 3-5 minutes until the mussels have opened. Serve with rice.

Roasted Breaded Mussels

1 kilo mussels2 Tbs sliced garlic

ts oregano cup bread crumbsoil

Cook mussels as described above until opened. Strain and reserve cooking liquid. Remove the meat, split theshells in half and add the meat back to the half shell. Sprinkle dry ingredients over the mussels, then the oil andreserved cooking liquid. Bake for about 10 minutes at 200C until tops are crisp. You can also mix tomato saucewith the cooking liquid and use that to top the mussels.

Hamburgers

SaltPepperParsleyMinced onionWorcestershireGarlic powder

Parmesan Pork Chops

cup dried bread crumbs

1/3 cup grated parmesan cheese (or powder)Mix together ingredients. Dip pork chops in beaten egg then in mixture. Fry.

Tacos2 lbs ground meat1 tsp salt2 TBSP chili powder


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2 TBSP paprika1 tsp cumin2 cloves garlic mincedBell pepper chopped to tasteOnion chopped to taste

Brown meat in skillet. Drain oil and rinse. Add spices and garlic. Add enough water to cover meat andbring to a boil. Reduce heat and cook 1 hour. Add onions and bell pepper and continue cooking 20minutes.

Sweet and Sour Pork Kilo pork, cut into strips cup brown sugar2 T corn starch cup vinegar

cup sliced onion cup pineapple chunks1 red bell pepper, cut into strips cup sliced celerySalt to tasteBrown pork in hot oil. Drain fat. Combine brown sugar, corn starch, vinegar, soy sauce, salt, andpineapple syrup. Cook over low heat until thick, stirring constantly. Add vegetables, pork and pineapplechunks. Simmer for 2 to 3 minutes more.

Pork Burgers kilo ground pork3 TbSP bread crumbs cup BBQ Saucesalt and pepper

If you dont have bread crumbs, toast up some stale bread until its super dry, then crumble it up finely.Mix the meat with the bread crumbs, the sauce, salt and pepper. Form into 4 patties. Cook on the grill for10 minutes or until you think theyre done. After the first flip, top the burgers with more BBQ Sauce.Dont turn sauce side down or they will burn. Place on toasted bun and top with the coleslaw

Stir Fried Beef and Vegetables

Mix sauce together and set aside:

1 T soy sauce1 T Worcestershire sauce


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2 T ketchup2 tsp curry powder tsp crushed red pepper cup water

In separate bowl, mix: lb beef tenderloin or boneless sirloin cut into thin slices2 tsp cornstarch2 tsp soy sauce1 tsp oil

Heat 2 T oil in fry panAdd:

1 tsp ginger root, mined1 clove garlic, mined

Cook a minute. Add beef mixture and stir-fry until meat is brown, about 2 minutes. Remove meat withclotted spoon and set aside.Add:

2 large stalks celery, cut in diagonal slices

1 large onions, cut in wedges and separatedAdditional oil, if neededStir-fry 1-2 minutes, add:

1 green pepper, cut in 1-inch squaresStir-fry another minute. Add a few drips of water, cover, and stem vegetables until crisp-tender.Add:

1-2 tomatoes cut in wedgesReturn meat to wok and add sauce. Stir and heat through until bubbling hot.

Bicol Express

Pork stripsGataAramangChili powderOnionsGarlicSaut garlic and onions in a little oil. Add pork and brown. Then add aramang and second extract ofcoconut milk. Add chili powder or fresh sili. Bring to a boil. Add long sili peppers. Bring again to boil. Add1stextract of coconut milk and bring to boil. Serve with rice.

Stir Fry with Marinade

Marinade:

2 cloves garlic, minced1 inch ginger root, thinly sliced


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1 T soy sauce tsp salt tsp pepper1 tsp sugar1 T cooking sherry (optional)

Add: lb beef tenderloin or sirloin, pork, or chicken, cut in thin strips

Marinate at least 1 hour, up to 24 hours. After marinating, add to meat:1 T cornstarch1 T oilDash of water, if too dry

Set asideStir-fry:In wok or fry pan, heat a little oil and fry:

1 clove garlic, mincedAdd variety of chopped vegetables about 5-6 cupsGreen peppers

CarrotsCeleryOnionsBamboo shootsCauliflowerBroccoli

Add:Salt and soy sauce to taste

Stir-fry vegetables until just tender; do not overcook. Remove from pan. Place marinated meat in fry panwith a little oil. Fry until tender, 3-5 minutes. Return vegetables to pan and heat through.

AfritadaTomatoesCarrots chopped into fine piecesPeasBell peppersOnionGarlicTomato sauceChicken or pork

Cook meat. Saute garlic and onion. Add to chicken and add all other ingredients. Cook until carrots aretender.

Linguine with TofuCooked LinguineTofu (tokwa)


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Tomatoes cup basilOlive oilMinced garlicFresh spinach or greensFry tofu. First add garlic, then tomatoes, and finally spinach, and 1 TBSP water. Add the rest of theingredients and toss with linguine.

Rigatoni with Vegetables2 T olive oil1 large onion, sliced1 pound each zucchini, and yellow squash. Diced1 pounds fresh tomatoes, seeded and chopped3 cloves garlic, chopped

1 tsp salt tsp dried Italian seasoning tsp red pepper flakes3 T tomato paste1 pound dried pasta pound ricotta salata cheeseHeat oil in skillet over medium high heat. Saut onion. Add zucchini and squash, saut 10 minutesAdd tomatoes, garlic, salt, seasoning, and paste, cook 5 minutes.While sauce is cooking, prepare pasta. Drain reserving 2 cups of water.Toss drained pasta with vegetables. Shred ricotta salata, stir into pasta. Add 1 to 2 cups reserved liquid topasta to moisten and make a little sauce.

Gnocchi

5 baking potatoes2 egg yolks tsp salt


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tsp grated nutmeg (optional) c grated parmesan cheese (optional)1 c. all purpose flourCombine all but flour and potatoes. Add mashed potatoes. Add flour little at a time until dough forms andholds together. Dough should be soft but firm enough to roll. Roll out into snakes. Cut small 1 inch pieces.Indent lightly with fork. Drop lightly into boiling water. Gnocchi will float when cooked. Remove andserve with sauce.

Gnocchi Sauces

1.Butter cinnamon and sugar2. cup onion, 29 oz canned plum tomatoes, 2 TBSP oil, 1 tsp butter pinch of sugar3.

1 12 oz can evaporated milk cup grated parmesan cheese cup fresh parsley4.tomato sauce

Fresh Tomato Sauce

2 kilos tomatoes5 minced cloves of garlic1/2 of a small onion minced


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olive oilSalt & Pepper

1TBSP dried oregano1 TBSP dried basil.

1 Bay leaf1 TBSP Tomato paste

Make a little x incision on the bottom of the tomatoes. Put them in a pot of boiling water and boil for 1min.Take them out with a slotted spoon and cool for about a half hour.Take the tomato skin off and open the tomato with your fingers and gently rake out the seeds into a separatebowl. At this point as well take the de skinned and de-seeded tomato and put it in a bowl and take the top(where the tomato came off the plant) off and discard. Do this until you are all done with the tomatoes.Once you are done break up the tomato pieces by hand just a little bit, so its still chunky.

Add a good pour of olive oil into a pan and saut the garlic on med-low heat for 1 minute. Next add the onionsand dried basil and oregano. Saut until everything is really soft and fragrant. Stir it often so nothing burns.Add the tomato parts and juice to the pan and the tomato paste.Adjust seasoning with S&P. Add bay leave and simmer for 10 min.

Add this to cooked pasta or fried eggplant.

Pansit

1 package dry rice noodles (can also use other kinds of noodles)

1 tsp vegetable oil1 onion, finely diced3 cloves garlic, minced

2 cups diced cooked chicken1 small head cabbage thinly sliced2 sayotes peeled and thinly sliced4 carrots, thinly sliced

cup soy sauce

Place the rice noodles in a large bow, and cover with warm water (if using dry noodles). When soft, drain andset aside. Heat oil in a wok or large skillet over medium heat. Saut onion and garlic until soft. Stir inchicken, cabbage, sayote, carrots, and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook

until heated through, stirring constantly. You can also add fish balls or porkKimchee

Remove core and cut in 2 inch pieces

1 medium heads Chinese cabbagePlace in large bowl. Rinse and drain, then sprinkle with


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2 TBSP saltMix well and let stand several hours or overnight. Wash thoroughly in cold water and drain.Mix with cabbage:

2-3 tsp crushed red pepper3 cloves garlic, crushed or minced-1 tsp ginger root, crushed or minced3 green onions, including stems1 TBSP sugar1 tsp salt

Cover and let stand 1 day at room temperature. Store in refrigerator. Serve with Korean or other Asianmeals.

Tomato Salad

Cut into thin wedges

6 tomatoes

Sprinkle with a bit of salt and let stand until juice is drawn. Combine:6-8 basil leaves, choppedFreshly ground pepper to taste2 TBSP olive oil1 TBSP wine vinegar2 TBSP onion finely chopped

Serve over tomatoes (I add minced garlic and use balsamic vinegar. I also top over sliced cucumbers,peppers, and/or onions)

Avocado Egg Salad

Combine in serving bowl:

4 eggs, hard-cooked and chopped2 large avocados, choppedSprinkle with salt and pepper to taste2 TBSP lemon juice1/6 garlic powder

Cabbage and Tomato SauceBrown in 1 TBSP oil:

1 onion choppedAdd:


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3 tomatoes, peeled and slicedStir, cover and simmer 3 minutes.Add:

medium cabbage, cut in small piecesCover and cook on low 5 minutes.Add:

Salt and pepperc water

Cover and cook 10-15 minutes, until cabbage is tender.

Creamy Potatoes and Cabbage

Strip green leaves from 1 lb cabbage or kaleShred and place in saucepan with a little water, and bring to a boil. Reduce heat and simmer until crisp-tender, 5-10 minutes. Drain well.Boil separately, covered, until tender:

1 lb potatoes, peeled and dicedI small saucepan, cook about 10 minutes2 small leeks or onions, or 6 green onions with tops, chopped c cream or milk

Mash potatoes, and then season with:Salt and pepper1/8 tsp mace

Mix in onions and milk. Combine potato mixture with cabbage or kale, beating it to a pale green fluff overlow heat. Pour into deep warmed dish. Dab with butter or margarine. Leftovers can be friend in oil untilcrisp and brown on both sides.

Grill PotatoesPotatoes slicedOnions choppedButterSalt and pepperMix all ingredients and wrap in small packets of aluminum foil. Throw on grill or in coals until cooked.

Potatoes with Creamy Tomato Sauce

In fry pan, melt:

2 TBSP margarineAdd and fry:

6 green onions cut in 1 inch length


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c onion, diced5 tomatoes, peeled and coarsely chopped

Cook, stirring frequently, until soft and transparent, about 5 minutes.Lower heat and add:

c cream1 tsp cilantro, finely chopped tsp dried oreganoPinch of ground cumin tsp saltFreshly ground black pepper to taste

Cook over low heat, stirring constantly.Add:

1 c mozzarella cheese, gratedContinue stirring and cook until cheese meltsPour sauce over:

8 large potatoes, unpeeled and boiled (or green beans, broccoli, or cauliflower)

Garlic Skillet Potatoes2 T oil4 large potatoes cut in wedges or slices cup chopped onion1 tsp garlic powder with parsley1 tsp saltPepper tsp sugar

Curried Mashed PotatoesBoil:

4 potatoes, peeledCool slightly and mash.

Saut in 1TSBP oil1 onion, finely chopped2 chili peppers minced

Mix with mashed potatoes. Add: tsp ground turmericSalt to taste

Garlic Mashed Kamote with Curry10-12 medium sized Kamote , washed, peeled, and quartered1 TBSP butter, softened cup milk at room temperature2 TBSP canola or olive oil1 large head garlic, peeled and chopped fine


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cup minced fresh kamote leaves1 tsp salt tsp white pepper tsp curry powderIn a large saucepan, cover potatoes with cold water. Bring to a boil. Cook over medium heat until done, thendrain. Saut the garlic in the olive oil in a small frying pan over medium heat. Stir in the greens, remove fromheat and set aside. Begin mashing, using a fork or potato masher, adding butter as you mash. Add oil, garlicand greens, then milk and seasonings. Slowly add the milk, until the desired consistency is obtained. Coconutmilk may be used if preferred.

Navrattan Korma1/2 cup cut green beans (cut into 1/2-inch lengths)1/2 cup cauliflower (cut into small florets)1/2 cup diced carrots

1/2 cup peas3 medium potatoes, peeled and cut into 1/2-inch cubes1 cup whipping cream4 tablespoons catsup2 tablespoons flour1 cup milk2 tablespoons butter1/2 cup sliced onions1 teaspoon chili powder1 to 1 1/2 teaspoons garam masalaSalt to tasteHot cooked ricePrecook all vegetables (except onions) by boiling them individually. Or, microwave each vegetable in bowlwith 1 cup water for 3 to 4 minutes, then drain. Combine whipping cream, catsup, flour and milk in bowland mix well. Set aside.Heat butter in pot. Add onions and saut until golden brown. Add prepared vegetables and saut 2 to 3minutes or until heated through. Add chili powder and garam masala and mix well. Add RESERVEDcream mixture and stir well. Let cook for 6 to 7 minutes.

Stir Fried Okra Curry kilos okra1 T oil1 T butterSmall pinch each: whole mustard, cumin, fenugreek, and fennel seeds1 piece red onion, finely chopped


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tsp ground turmeric tsp chili flakes or 1-2 pieces red chilies tsp curry powder tsp salt or patisCut okra to bite sized pieces. Heat oil, add butter, add seeds and stir in and fry onions, add spices. Addokra and stir, cover and cook about 5-8 minutes.

Okra and Tomatoes

2 small onions1 clove garlic2 tsp canola oil1 pound okra2 small tomatoes cut in wedges tsp salt1/8 tsp pepper

tsp basil2 small bay leavesSaut onion and garlic in a little oil. Add okra and cook for 5 minutes. Add rest of ingredients and cook for10 minutes.

Sweet SquashPeeled squashFor every 2 cups squash add:

1 cup sugar

1 cup evaporated milk tsp salt

Boil squash in a little water until soft. Mash. Add rest of ingredients. Boil slowly for about 2 minutes.

Okra Masala

1 lb/450 g okra cut into small pieces2 onions1 tsp cumin tsp turmeric1 tsp coriander powder


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tsp salt3 green chilies, finely chopped2 curry leaves1 tomato1 potato2 tbsp lemon juice cup vegetable oilfresh coriander, ginger-julienne to garnishHeat the oil in a large, heavy-bottom pan. Add the chopped onions, chilies, curry leaves, cumin, corianderand salt, and mix together. Stir-fry for 5 minutes. Add the chopped potato. Add the chopped tomato andsprinkle over the lemon juice. Finally, add the okra, mixing with a slotted spoon. Stir-fry the vegetablemixture over medium heat for 12-15 minutes. Then transfer to serving plates, garnish with fresh cilantroand ginger - julienne. Serve hot.

Sinigang

4 pieces tamarind6 cups rice washing1 small onion, sliced1 tomato2 medium eggplants sliced1 TBSP crushed ginger4 cups kamote topsBoil tamarind in 1 cup rice washing. When soft, mash. Strain and add remaining rice washing.Cover, boil. Add onions, tomato, eggplants and ginger. Cover and cook for five minutes.

Okra with Spices and Coconut Milk

1 lb/450 g okra cut into small pieces2 onions finely chopped3 tomatoes1 cups canned coconut milk1 tsp chopped ginger


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1 tsp garlic paste1 tsp ginger paste1 tsp cumin tsp turmeric1 tsp coriander powder tsp chili powder1 tsp paprikasalt to taste3 green chilies, finely chopped2 curry leaves3 tbsp vegetable oilHeat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirringoccasionally, for 10 minutes, or until golden. Add garlic and ginger paste and cook for 2 minutes. Addcumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spicesgive off their aroma. Finally add the okra, mixing with a spoon. Increase the heat to medium, add thetomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil. Reduce the heat, cover,

and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.

Vegetable Saut

Fry 2 minutes in 2 TBSP peanut or vegetable oil in wok or fry pan:

c onion, thickly sliced2 cloves garlic, finely minced

Add and stir-fry 5-7 minutes until crisp-tender:2 c cabbage, coarsely shredded1 c green beans, chopped

1 c carrots, sliced thin diagonally green pepper, sliced1 tsp dried red chili pepper1 tsp salt tsp sugar1 bay leaf

Add1-2 TBSP sweet soy sauce (or mix 1 TBSP brown sugar and regular soy sauce with dash of ginger)

Cook about 2 minutes. Do not over cook. Serve with rice.

Thai Stir Fried VegetablesHeat in wok or large fry pan over high heat:

3 TBSP oilStir fry a few seconds:

4 cloves garlic, mincedAdd:

2 broccoli stalks, split length wise and cut in bite-size pieces


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1 green pepper, chopped in bite size pieces10 fresh baby corns, sliced in half lengthwise1 c green beans sliced in 1 inch pieces2 c mushrooms, sliced

Fry about 2 minutesAdd:

3 TBSP water1 TBSP fish sauce1 tsp soy sauce1 TBSP ketchup1 tsp sugar1 TBSP oyster sauce (optional)

Stir quickly and cook 1-2 minutes until vegetables are lightly cooked but crisp. Adds:3 tomatoes, cut in wedges. Stir to heat and serve

Colorful Green Beans

2 tsp olive oilc onionc celery tsp salt tsp pepper2 medium tomatoes, peeled and cut into wedgesCook oil onion and celery. Add beans, salt and pepper cook 10 minutes. Add tomatoes and cook 5 moreminutes.

Greek Green BeansBrown in 2 TBSP olive oil

1 clove garlic, minced1 onion, chopped

When vegetables are transparent, add:1 lb green beans, chopped1-2 tsp fresh mint, chopped2 beef bullion cubes, dissolved in a little water1 large tomato, peeled and chopped2 tsp tomato paste

Little fresh parsley, choppedStir gently and add enough water to allow beans to simmer. Cover and simmer about 30 minutes. Checkperiodically and add water as needed to keep beans from sticking.Add:

Salt and pepper to taste

Green Beans Toran


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225 G (8oz) green beans, trimmed and cut 2.5 cm (1 in) lengths1 tbsp oil1 tsp mustard seeds1 tsp red chili (cut into 4-6 pieces)4-6 curry leaves1 small onion (finely chopped)salt to taste50-75 g (2-3 oz) grated coconutHeat the oil in a thick bottomed pan and when hot add mustard seeds. Sizzle for a few seconds until theseeds have popped. Add the red chili, curry leaves and onion and fry gently, stirring, until onion is golden.Turn the heat to low and add the beans, 1 tbsp water, salt and the coconut. Cook with the lid firmly on,for about 10 min, until the beans are tender but not soft, stirring occasionally. Adjust salt and let the potstand for 5 min.

Fried Green Tomatoes

c all purpose flourc milk2 beaten eggs2/3c fine dry bread crumbsc olive oiltsp salttsp pepperSlice tomatoes, sprinkle with salt and pepper. Let stand 15 minutes. Mix the rest of ingredients in dish.Heat oil in pan over medium heat. Dip tomatoes then fry 4-6 minutes on each side

Corn Mango Salad

6 cups fresh cooked corn1 large mango diced10 scallions cup red chili1 cup fresh lime juice1 tsp coarse salt

Sour Mango Salad

2 large unripe mangoes cup chopped onionsChopped tomatoesSili pepperVinegar


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Mango Salad2 cups diced mangoes2 cups diced tomatoes

cup chopped white onions cup green lemon juice1 TBSP honeySalt and pepperCoriander (wansuy)Mix together and chill 30 minutes

Carrot and Apple Salad1 medium red bell pepper thinly sliced

cup raisins1 TBSP brown sugar2 TBSP cider vinegar6 TBSP mayo1 TBSP Dijon mustardPepper1 medium apple sliced in cubes2 cups shredded carrotsCombine peppers, raisings, sugar, and vinegar. Cook til boiling. Reduce heat and simmer uncovered 5minutes. Remove and cool. Add remaining ingredients.

Carrot Ambrosia Salad1 cups Pineapple, diced and drained

2 cups Carrots, peeled and shredded

1 cup Shredded coconut, unsweet

1 cup Coconut milk


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1 cup Raisins

2 TBSP. Honey

Mix together all ingredients in a large salad bowl. Chill for at least 30 minutes.

Coleslaw

cup mayo2 TBSP sugar1 TBSP cider vinegarSalt and pepper5 cups shredded cabbageShredded carrots (optional)Shredded sayote (optional)

Potato Salad

1 Kilo potatoes washed and cut into large pieces3-4 hard boiled eggs, peeled and cut into small pieces3-4 small onions dicedMayoMustardWhite vinegarSalt and PepperPaprika

Boil potatoes. Cool. Cut into small pieces. Add egg and onion. Add mayo and mustard to taste. Add a dashvinegar (to taste). Season with salt, pepper, and paprika.

Potato Soup2 lbs Potatoes washed and cut into large pieces c chopped onions c sliced carrotsceleryMilkButter


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Salt and pepper to tasteYou can make this any way you want. I usually boil potatoes with skin on until cooked. Then I add celery,onions, and carrots and cook until tender. Add milk, butter, salt and pepper to taste. Some prefer a pureedsoup so you boil all vegetables and blend or grind then add other ingredients.

Squash Soup squash peeled and cut up into small pieces1-2 carrots peeled and cut up into small pieces2-3 small potatoes peeled and cut up into small piecesOnionsGarlicSalt and pepperKnorr cube (optional if you dont mind MSG!)

Boil squash, carrots, and potatoes until fully cooked. Blend together or mash with fork until smooth (willhave to add a little water). Saute onions and garlic. Add to vegetables and cook until smooth, addingwater if needed. Season with salt and pepper.

Cream of Tomato Soup

1 cup tomato paste

cup onions, pounded to a pulp2 TBSP inches of butter3 Knorr chicken bouillons (optional)

1 cup evaporated milk cup water3 TBSP flour dispersed in water

Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp. Simmer, and stiruntil onion has blended into milk-bouillon mixture. Strain.

Return bouillon-milk mixture to saucepan adding butter and stirring until melted. Add tomatopaste, stirring constantly to blend well. Thicken with flour dispersed in water. Remove from heat andserve.

Cooking BeansTo decrease cooking time soak beans overnight in three to four cups of water per cup of dry beans. Or forquick method, bring beans to a boil for two minutes and cook one hour before cooking. Cook beans insoaking water.

Chili


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2 pounds lean ground beef1 (46 fluid ounce) can tomato juice1 (29 ounce) can tomato sauce1 1/2 cups chopped onion1/2 cup chopped celery1/4 cup chopped green bell pepper

1/4 cup chili powder2 teaspoons ground cumin1 1/2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon dried oregano1/2 teaspoon white sugar1/8 teaspoon ground cayenne pepper2 cups canned red beans, drained and rinsedPlace ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble,and set aside.Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2hours, stirring occasionally.

DhalFry in 2 T. oil until golden brown

1 onion, diced1-2 cloves garlic, minced1 tsp turmeric1 tsp cumin1 tsp ginger root, finely grated tsp ground cardamom (optional)

Add:1 cup dried lentils or split peas3 cup hot water1 tsp salt

Bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Remove cover andsimmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick,about the consistency of refried beans. Garnish with onions, thinly sliced and browned, or a squeeze oflemon. Serve with rice.

Refried BeansPuree in blender:

3 cups cooked black, red or pinto beans with liquid1/3 cup onion, chopped1-2 cloves garlic, crushed cup green pepper, chopped


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Heat in fry pan:1 TBSP oil

Add:Pureed beansSalt to taste tsp ground cumin

Simmer, uncovered, over low heat, stirring occasionally, until beans thicken, 10-15 minutes.

Hummus1 can chickpeas3 cloves garlic minced c water reserved lemon2 TBSP vinegar tsp salt

tsp cumin1 TBSP olive oil tsp paprika2 TBSP tahini

Hummus 2

1 can of chic peas2 cloves garlic minced

3 eggplants roastedS&PCumin or Curry PowderOlive Oil

Drain and mash the chic peas with a fork. Add the minced garlic. Roast the 3 eggplants and remove the skin.Mash the meat of the eggplant and add into the mashed chic peas. Add Salt, Pepper and Cumin or CurryPowder to taste. Add Olive Oil to smooth out the texture.

Cuban Style Black Beans

In large fry pan, saut in 2 T olive oil until soft:1 cup green pepper, chopped2 cloves garlic, crushed

Add:2 16 oz cans black beans or 4 cups cooked beans with juice tsp dried oregano


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3 T vinegarCover and simmer 10 minutes over low heat. Serve over rice.Over medium heat, stir carefully through rice until eggs are cooked through.

Fried RiceCook:

1 c rice or have ready 3 c leftover riceHeat in large fry pan:

3 TBSP oilAdd:

-1/2 cooked or raw meat, cut in this strips3 cloves garlic, minced1 large onion, coarsely chopped tsp pepper1 tsp sugar

1 TBSP soy sauce1 TBSP fish sauce (optional)Stir-fry until meat is tender and hot, 1-2 minutesAdd:

3 c rice cookedStir-fry 5 minutesAdd and stir well

1 c chopped carrots, green beans, or cabbageJust before serving, add

2 eggs beaten.

Pot o BeansSoak overnight or by quick method

1 lb dried red or black beans (about 3 cups)2 qt water

Before cooking add:1 tsp salt3 whole cloves garlic, peeled1 T oil1-2 beef bullion cubes or several strips of bacon

Bring beans to a boil and cover. Simmer until tender

Rice and Pigeon PeasIn heavy saucepan, saut in 1-3 TBSP oil

ham, sausage, or baconAdd:

3 TBSP onion, chopped2 TBSP green pepper, chopped2 TBSP cilantro, chopped


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1 small green chili pepper, chopped3 TBSP olives or capers c tomato sauce

Simmer 5 minutes. Add:1 tsp dried oregano tsp garlic powder1 tsp salt1/8 tsp pepper1 lb can pigeon peas with juice (can substitute any kind of bean)2 c water3 c uncooked rice

Bring to boil, then turn heat down very low. Cook covered, until water is absorbed and rice is tender, 30-45 minutes. Peas will all be on top; rice should b dry and fluffy. A brown crust called pegao, which formson the bottom, is a favorite part of the meal for many.

Spiced Mung Beans

Soak overnight1 c mung beans

In large saucepan, heat: c margarine

Add and fry briefly:1 tsp ginger root, finely chopped or grated1 bay leaf

Add:1 c mung beans, rinsed and drained2 c long grain rice rinsed2 whole cloves

tsp ground cinnamon1 tsp ground red pepper

Fry 15 minutes, stirring occasionally.Add:

6 c boiling water1 TBSP salt

Cover and simmer 25-30 minutes on low heat until beans and rice are tenderIn separate fry pan, fry

c onion choppedTop rice with onions

Chick Peas in Coconut Milk

Combine in saucepan:

2 cups cooked or canned chick peas1 tomato, chopped4 whole cloves garlic, minced1 cup coconut milk


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1 tsp ground turmeric tsp salt

Bring to boil. Reduce heat and simmer at least 20 minutes to blend flavors. Serve with rice.

Rajma Masala

2 c red kidney beans: 2 cups (soaked overnight)4 cups water2 medium sized onions, (medium, finely chopped)1 TBSP each ginger and garlic (finely chopped) tsp asafetida tsp turmeric powder1 tsp cumin seed2 tsp red chili powder: 2 tsp2 tomatoes finely chopped Tomato: 2 (finely chopped)1 tsp garam masala

1 tsp cumin powder2 TBSP coriander powder2 TBSP oilSalt to tasteCoriander leaves: finely chopped (for garnishing)Soak kidney beans overnight and drain the water properly. Add water and salt in pressure cooker and addbeans. Cook it on high heat level. Once first whistle is there cook for another 10 minutes on low heat sothat beans become soft and tender.Heat oil in large skillet. Add cumin seeds. Add bay leaves, chopped ginger-garlic and asafetida. Fry lightly.Add chopped onions and fry until they turn golden brown. Add spice powders except garam masala. Thenadd chopped tomatoes. Fry until the oil is separated. Add beans and salt and cook for 15-20 minutes.

Finally, add garam masala and cook for 5 minutes.Garnish the rajma masala with finely chopped coriander leaves. Serve with rice, puri or naan.

Bean Potato Burger c boiled and mashed potatoes c boiled and mashed white beans c all purpose flour2 egg whites beaten1 TBSP chopped onion1 tsp salt


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Pepper5 TBSP oil

Mix potatoes, beans, flour, egg and pepper and make into 5 cm patties and fry

Painted RoosterCook:

1 c riceHave ready

red or black beans, cooked and drainedIn fry pan, saut in small oil

2 TBSP onionWhen onions are clear, add

Beans tsp ground cumin or ground coriander

Saut until dry. Stir in rice and cook until heater through. Top with cheese, sour cream or yogurt. Servewith hot tortillas and friend or scrambled eggs

Fried tofu and black beans

10 cubes of Tofu4 medium size tomatoes1 can black beans (or cooked)kinchay (or any leafy greens you like)cubed chicken breast (optional)saltpepper groundgarliconiononion leaves

Stir fry tofu until cooked. Set aside. In separate pan, saut garlic, onion, and tomatoes. Add cubed chickenbreast and cook until brown. Sprinkle with salt and pepper. Add the black beans and kinchay leaves. Toss inthe tofu and serve.

Curried Rice

2 cups cooked rice1 apple cored2 handfuls raisins1 handful sliced onions


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3 TBSP curry powder3 TBSP butter or oil

Saut the onions, cored apple, raisins and curry powder in the butter or oil on medium heat for 5 min. Add thecooked rice until well mixed. Add salt and pepper to taste.

BBQ Baked Beans1 lb navy beans4 oz bacon or pork1 large onion diced1 clove garlic minced3 cups tomato juice cup tomato paste3 TBSP molasses cup dark packed brown sugar

cup cider vinegar2 TBSP Worcestershire2 TBSP yellow mustard tsp turmeric10 dashes TabascoSoak dry beans over night. Cook in 2 inches water. Bring to boil and reduce to medium. Simmer covered 1hour. Drain, reserving liquid. Cook meat. Cook onion and garlic. Stir in rest of ingredients and 4 cupsreserved liquid. Reduce heat, cover, cook until thickened. Uncover and cook, stirring occasionally about 1hour.

Mongo BeansMongo beansPork (optional)Garlic dicedGinger peeled and slicedOnions dicedGreensCook Beans. Saute garlic and onions (with meat if you want) and add to beans. Add ginger to beans andcontinue cooking. When almost done, add greens to blanch. Remove after cooked.

GuacamoleIn bowl, chop or mash:

1 avocado, peeledStir in:

1 small tomato, finely chopped


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1-2 T onion, minced1 T lemon juice1 clove garlic, mincedSalt to tasteCilantro, chopped tsp fresh green chili pepper, minced or Tabasco sauce and black pepper

Salsa3 tomatoes, chopped1 onion, finely chopped2 cloves garlic, minced4 jalapeos, finely choppedSalt and pepper2-4 T cilantro, chopped2 T olive oil (optional)

Greek salad dressing

c red wine vinegar1 tsp salt tsp pepper tsp sugar1 tsp dry mustard1 tsp oregano tsp garlic, minced

tsp lemon juiceLet stand 15 minutes. Add gradually:1 c olive oil.Store in fridge. And add on any salad

Sesame dressing

3 TBSP soy sauce2 TBSP sesame oil1 TBSP toasted sesame seeds1 clove garlic, minced1 TBSP sugar1 TBSP vinegarDash of black or ground red pepperBest served over steamed spinach.served cold

Honey mustard dressing


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2 TBSP balsamic vinaigrette2 TBSP rice vinegar1 TBSP plus 1 tsp honey2 tsp Dijon mustardSalt and pepper

Red tomato Chutney

2.7g kilos tomatoes chopped450 g onions chopped350 vinegar 350g25 g salt tsp cayenne pepper350 g sugar2 tsp paprika

Mix the tomatoes and onion and put in a saucepan. Heat for 20 to 30 minutes on low until tomato juicecomes out. Then mix the other ingredients: vinegar (half), cayenne, paprika, and salt. Cook it further for 30to 40 minutes. Now add sugar, remaining vinegar, and stir it till it becomes thick. Leave it to cool down.Enjoy it with anything you like.

Mango Chutney

6 pieces green mango, peeled and cut into stripsvinegar1 kilo brown sugarsalt

2 medium-sized green bell peppers, sliced into strips2 medium-sized red bell peppers, cut into strips2 jalapeno peppers, sliced into strips1 head garlic, coarsely chopped1 thumb-sized ginger, peeled and cut into strips20 pieces native onion, peeled and halved1/2 cup raisins

Measure sliced mangoes. For every cup of mangoes, prepare the following pickling solution:Combine 1/4 cup vinegar, 1 cup brown sugar and 1 teaspoon salt.

Bring this mixture to a boil until thick or it spins a thread. Stir in mangoes and cook until transparent.

Add the peppers, garlic, ginger and onions Cook for 10 minutes. Add raisins. Remove from heat. Cool and serve.

Cajun seasoning

4 tsp salt4 tsp paprika3 tsp garlic powder3 tsp ground pepper


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2 tsp onion powder1 twp dried thyme1 tsp oregano

Teriyaki Sauce

1/3 cup oyster sauce1/3 cup white sugar1 TBSP brown sugar1 TBSP ginger juice1 TBSP chopped garlic cup water1 TBSP cornstarch dissolved in cup water

BBQ Sauce

1 cup ketchup1 can 8 oz tomato sauce1 cup packed brown sugar1 cup cider vinegar1 TBSP Worcestershire1 TBSP paprika1 tsp onion salt1 tsp dry mustard1-2 tsp TabascoCombine all ingredients in small saucepan until blended and sugar dissolved. Use for grilling meat or

vegetables.

Fruit Salad Sauce

2 TBSP sugar cup lime juiceSplash of light rumMix with pineapple, papaya, mango, or any fruit you like.

Bananas and Coconut SauceHeat in saucepan:

cup coconut milkAdd:

2 tsp sugarPinch of salt


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Bring to boil and simmer 2 minutes, stirring constantly.Remove from heat.Stir in:

3 large bananas, peeled and cut in inch slicesReturn to a boil for 10 seconds. Serve alone or with sticky rice

Coconut PuddingCombine in saucepan:

4 cup coconut milk2/3 cup sugar tsp salt

Use a little of milk mixture to dissolve: cup cornstarch

Add to rest of milk. Cook over medium-low heat, stirring constantly, until mixture thickens. Lower heatand cook 5 additional minutes. Pour into serving dish. Sprinkle ground cinnamon on top. Refrigerate and

serve chilled.

Rice Pudding

1.5 c. cooked rice2 c. Milk1/3 c. brown sugar2/3 c. raisins tsp salt1 TBSP butter1 egg beater

tsp vanillaCinnamon to taste

Combine in saucepan rice and 1 cups milk, sugar, and salt. Cook over medium heat, stirring occasionallyuntil thick, approximately 15-20 minutes. Blend in remaining milk and egg. Add raisins and cook 2 moreminutes, stirring occasionally. Add butter and vanilla. Serve hot or chilled.

Fudge Sauce for Ice Cream

2 cups confectioners sugar6 T evaporated milk1 tsp vanilla cup cocoa cup margarine


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Melt margarine in small saucepan. Add cocoa and mix until melted. Add milk and mix. Add sugargradually. When mixture is well-mixed, stir in vanilla.

Steamed Cassava Cake6 eggs, yolks separated1 cups cassava flour1 cup refined sugar3 T BP2 tsp lemon juice2 tsp vanilla cup water1/8 tsp saltBeat egg yolks until thick and lemon colored. Gradually add sugar while continuing to beat. Mix lemon

juice with cup water, and then add alternately with cassava flour mixed with BP and salt.Beat egg whites until fluffy and add cup sugar gradually. Fold into the mixture. Pour batter into theungreased baking pan. Steam for 30 minutes or until done.

Steamed Pudding2 cups all purpose flourPinch salt1 tsp cinnamon90 g block margarine2 oz/50g light brown sugar

4 oz raisins1 tsp baking soda150 ml milkSauce6 T light corn syrup2 T lemon juiceSift flour, salt, and cinnamon. Add margarine. Stir in raisins and sugar. Blend soda with mil and stir intomixture to form soft dropping consistency. Turn into greased basin and cover with greased paper. Steam 1 hours.

Bibinka2 cups malagkit3 cups coconut milk from 2 coconuts (2ndextraction) cup pure coconut milk (1st extraction)1 cup sugar1 tsp salt


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Boil the 3 cup coconut milk in a deep cooking vessel. Add malagkit and salt. Stir constantly until dry.Lower fire and add 2/3 cup sugar. Line a clay mold with wilted banana leaf. Pour little mixture. On topof the mixture, pour the pure coconut milk and remaining sugar. Put over fire. On a piece of metal sheetlarge enough to cover mold, put live charcoals. Cover bibingka with it until it browns.

Maja Blanca1 cups grated young fresh corn cup rice flour2 cups coconut milk2 cups sugar cup latik (oil sediments)Combine all ingredients. Strain. Cook over low fire. Stir constantly until thick. Pour into a mold. Cool.Garnish with latik.

Leche Flan

4 egg yolks1 cup evaporated milk1 cup sugarBeat egg yolks. Add the sugar and milk. Pour into a mold. Place in large pan half filled with water. Steamor bake until mixture becomes firm. Cool before removing from the mold. Can add lemon rind or vanilla.

Chocolate Fudge2 cup sugar cup butter2/3 cup evaporated milk7 oz marshmallow cream2 cups semi sweet chocolate chips cup walnuts1 tsp vanillaStir together all ingredients except vanilla in saucepan. Boil ten minutes, stirring occasionally. Add invanilla. Spread onto buttered pan. Cool and cut into pieces.

Chocolate Fudge 2

3 2/3 cup confectioners sugar cup cocoa cup milk cup butter


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1 TBSP vanilla1 cup chopped pecans (optional)Combine and cook confectioners' sugar, cocoa, milk, and butter, stirring occasionally, until smooth. Blendin vanilla and pecans. Spread into a buttered 8-inch square pan. Cool and cut into squares.

Peanut Butter Fudge

3 cup sugar1 cup evaporated milk1/8 tsp salt1 lb peanut butter lb marshmallow fluff1 TBSP butter1 tsp vanilla

Combine sugar, milk and salt, cook over medium until it reaches soft ball stage. Remove. Add peanutbutter, fluff, butter, and vanilla. Stir and pour in pan.

Peanut Butter Fudge 2

1 cup butter, plus more for greasing pan1 cup peanut butter1 teaspoon vanilla1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more

minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a woodenspoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paperon the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtightcontainer for up to a week.

Graham Cracker Bars

cup butter1 cup brown sugar

1/2 cup milk1 cup coconut1 cup graham cracker crumbsBoil 10 minutes. Pour over whole crackers in pan. Cover with another layer of whole crackers, presslightly. Cover with powdered sugar frosting.

No Bake Cookies 1


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1 cup sugar1 cup brown sugar1 cup coconut3 cups oatmeal cup milk cup walnuts4 T cocoa1 tsp vanillaHeat sugar, margarine, milk, and cocoa together and bring to a boil. Cook for 5 minutes stirring constantly.Add oatmeal, coconut, and walnuts. Drop from spoon onto waxed paper. Makes about 42 cookies.

No Bake Cookies 2

3 cups quick cooking oats

2/3 cups peanut butter2 cups sugar cup butter/margarine cup milk1/3 cup cocoa powder2 tsp vanilla extract

Lay out wax paper or foil on a flat surface. Measure oats, vanilla, and peanut butter. Set aside. Combinesugar, butter, milk and cocoa in a medium saucepan. Cook over medium heat, stirring constantly until mixturecomes to a rolling boil. Remove from heat. Add oats, vanilla and peanut butter; stir quickly, mixing well.Immediately drop mixture by spoonfuls onto wax paper/foil. Cool. Cookies should harden on their own in

about 20 minutes to an hour depending on the humidity. Store in air tight container.

Molasses Cookies

cup butter c light molasses1 c sugar1 large egg2 c flour2 tsp baking soda1 tsp cinnamon tsp ground ginger

Oatmeal Raisin Cookies


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1 cup margarine softened1 cup packed brown sugar cup sugar2 eggs1 tsp vanilla1 cup flour1 tsp baking soda1 tsp cinnamon tsp salt3 cups oatmeal1 cup raisinsPreheat oven to 350 degrees. Beat margarine and sugars until creamy. Add eggs and vanilla. Beat. Stir indry ingredients. Add oatmeal and raisins. Put onto ungreased cookie sheet and bake for 10-12 minutes.

Chocolate Chip Cookies cup sugar cup brown sugar cup softened margarine1 tsp vanilla1 egg white1 cup flour1 tsp baking soda tsp salt cup mini chocolate chips (or Nips)

Preheat oven to 375. Mix margarine, sugar, and eggs, and vanilla. Stir in baking soda, flour and salt(previously mixed). Stir in chocolate chips. Bake on an ungreased cookie sheet for 8-10 minutes.

Smores Fudge2 2/3 cups chocolate chips14 oz sweetened condensed milk2 tsp vanilla2 cups mini marshmallowsLine 8 inch pan with foil. Cook chocolate chips and milk over low, stirring constantly until melted andsmooth. Cool 2 minutes and stir in vanilla. Add marshmallows. Pour in pan. Chill three hours.

Peanut Brittle


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Unsalted butter, softened for baking sheet2 cups sugarPinch of salt1 cups salted peanuts (7ozs)Butter a rimmed baking sheet; set aside. Stir together sugar, cup water, and the salt in a mediumsaucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber,about 10 minutes. Remove pan from heat. Quickly spread mixture to 1.2 inch thick using an oiled metalspatula. Let cool completely, about 15 minutes. Break brittle into pieces.

Chocolate Cake2 cups flour2 cups sugar2 tsp soda2 tsp powder

1 cup cocoa1 pinch salt2/3 cup shortening2 cups boiling water2 eggs beaten2 tsp vanillaPreheat oven to 350 degrees. Grease a 9 x 13 pan. Sift flour, sugar, soda, powder, cocoa, salt, and set aside.Melt shortening in boiling water. Stir in mixture. Beat in eggs. Add vanilla. Pour in pan and bake 30minutes.

Chocolate Frosting

cup margarine melted cup cocoa1/3 cup milk

1 tsp vanilla3 cups confectioners sugarIn large bowl, beat margarine and cocoa. Add milk and vanilla until smooth. Add confectioners sugar.Adjust milk or sugar if necessary.

Chocolate Pudding


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1 cup sugar cup baking cocoa cup flour2 cup water cup evap milk1 TBSP vanillaPinch of saltCombine sugar, cocoa, and flour. Add water and milk. Stir until smooth. Cook over medium stirringconstantly until boiling. Cook until thick about 1 minute. Remove from heat. Add vanilla and salt. Cool,stirring several times.

Vietnamese Coffee2 TBSP sugar

3 cups coffee1 can sweetened condensed milkMix sugar and coffee and freeze in glass baking dish. Use a fork to scrape into shavings. Pour milk overtop.

Coconut Mango Pops3 large mangoes coarsely chopped1 can coconut milk

cup sugar cup and 1 TBSP lime juicePinch of saltMix all ingredients in processor or blender and freeze. Can also add shredded coconut

Ginataan

4 cups water

2 Cups coconut milk cup sugar

1 cup diced sweet potatoes

1 cup diced bananas

3 TBSP water

1 cup of sweet rice powder

cup tapioca(sago)

cup of jack fruit (optional)


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In a large pot, bring the 4cups of water and coconut milk to boil. Add 1/4 cup of sugar and simmer. Thenadd sweet potatoes and plantains and simmer until half done. Add 3 TBSP water to the sweet rice powdera little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form intoballs the size of hazelnuts. Drop the balls into the simmering mix. Add the cooked tapioca (sago), sugarand langka. Stir and cook for 5 minutes. Serve hot or cold.

Hello everyone! I hope you enjoy my cookbook. It is a collection of recipes from all around. Most of themcan be made quite easily and with ingredients that we can find here in the Philippines. Along with theserecipes, I made the following:SmoresOatmeal (rolled oats found in markets for 50-100 pesos a kilo)Cinamon toastFrench toastTuna sandwichesFried Egg sandwichesOmelets (cheese, ampalaya, potatoes, peppers, tomatoes, and onions)Potato salad (just like home!)Saut any of the grassy greens in a little oil, garlic, salt, and pepperAvocadoes with sugar and cream are delicious!Anything barbequed on the grillSome notes about shopping: It took me some time to discover but I have found out about the following:


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Tofu can be bought extremely cheap on market days.Beans are super cheap and great alternative to meat. Most markets carry quite a few different kinds.Meat can be bought, the fat removed, and then ground for little or no charge.Some meat venders will allow you to buy the breast of the chicken only, sometimes as little as one.Some finds on market day: bamboo shoots, bean sprouts, tofu, lettuce, peppers, cauliflower and broccoli.Spices are cheap curry, chili, paprika, mustard, cinnamon, and Italian seasoning can be found in anysupermarket. There are many more in Manila.Confectioners sugar is the same as powdered sugar and can be bought anywhere and used on French toast,crepes, and pancakes.Ask the people selling peanut butter to make you a batch without sugar. Its easy! They wont mind.Mussels are super cheap. Use the recipes in this book to doctor em up.There is variety here and ingredients can be found. You just have to look. There is no longer any reasonwhy you have to suffer without the comforts of your favorite foods.

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Recipe Compilation