Recipes and Food from around the World: American-Filipino-Thailand-Chinese-Mexican-Malaysian

Easy to Cook Meals - Ingredients - Dirrections -- A Gastronomic Delight

Ingredients:
1 cup white vinegar
1 3/4 cup brown sugar, packed
1 md onion, chopped
2 limes or lemons, sliced
1 garlic clove, crushed
1 cup golden raisins
2 lg tomatoes, peel & chopped
1 green bell pepper, chopped
1/2 cup ginger, cut in strips
1/2 cup whole blanched almonds
1/4 teaspoon red pepper flakes
1 1/2 teaspoon salt
1 cup dry white wine
3 firm papayas *
2 cups chopped fresh pineapple

* Papayas should be peeled, seeded and cut up.

Instructions:
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.
Makes about 4 pints

Ingredients:
2 cups sweet rice
2 cups water
1 can coconut milk
1 1/2 cup brown sugar
1 small piece of ginger chopped and pounded
1/4 cup young shredded coconut

Cooking Instructions:
1. Rinse sweet rice and put 2 cups of water. Steam/boil for 15-20 minutes until cooked.
2. Mix ginger to the sweet rice. Set aside when cooked.
3. In a pan, place coconut milk and 1 1/2 cup brown sugar until brown.
4. Cook over low heat until it becomes sticky.
5. Separate half a cup for the toppings.
6. Mix the shredded young coconut to the remaining coconut milk with brown sugar.
7.Then mix the sweet rice.
8. Transfer it to the bowl or any dish then place the toppings.

( using bread machine)
Ingredients:
Put 3 cups of sifted general purpose flour in the bread machine.
Add 3 tablespoons of vegetable oil.
Add 1/2 cup of dark brown sugar.
Add one cup luke-warm (not hold, not cold) water
Add just a pinch of salt.
Add just one package (7 grams) dry yeast.

Set the bread machine to make dough and start.

When the dough looks really mixed (give 15 minutes to
an hour and twenty minutes depending on bread machine),
take pandesal dough out, form into dough ball and place in bowl
and let rise for 40 minutes to an hour.

Take dough ball out and place on clean chopping board. With a fork,
poke pandesal dough several times to let the air out,
flatten with a rolling pin (a large glass works too),
reshape into a dough ball and replace the dough ball in the bowl and
let rise again for another 40 minutes to an hour.

After dough has doubled in size place dough on board
preheat oven to 350 degrees
flatten dough (about 3/4 inch thick)
spread dough across board and sprinkle bread crumbs
gently roll bread crumbs into dough
turn dough over to other side
spread dough across board and sprinkle bread crumbs
cut dough into 4 columns & 6 rows to yield 24 small pandesal rolls
shape each piece into a roll and place on lightly oiled baking pan
arrange all 24 pandesal evenly on baking pan
let stand for another 10 minutes
place baking pan into 350-degree fahrenheit oven
inspect carefully every 3-5 minutes
many ovens bake pandesal at 350 degrees fahrenheit for between 10 to 15 minutes
take pandesal out of oven, place in bow1 to serve
they are best to eat when fresh out of oven

Ingredients
2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice washed

Instructions:

Boil sampalok in water until the shell shows cracks. Cool and peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve hot. Estimated: 1 hour Prep. & Cook

Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Instructions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice

Estimated 50 minutes: Prep & Cooking time

Ingredients:

1/2 kilo beef cut into cubes ( traditional, cleaned beef tripe)

1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Instructions:
In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables .Estimated cooking time: 2 hours

Ingredients:
1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
2 cup shaved ice
2 cup milk
4 scoops of favorite ice cream
1/2 cup chopped peanuts or rice krispies

Instruction:
Peel mangoes and slice them into 1/2-inch cubes. Discard the seeds.
Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
Top with 1/2 cup shaved ice.
Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
Sprinkle nuts or rice krispies over it

I

Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar
Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Serve with bagoong on the side and hot plain rice. Appox. cooking time: 2 hours

I

Ingredients:

1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chili peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

Instructions:

On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice. Appox. cooking time: 1 hours
Ginataang Kalabasa Cooking Tip:
This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Ingredients:

5 to 6 cups of "cold" steamed rice
1 head garlic, crushed then minced
1 fried scrambled egg, chopped
1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
1/4 cup, cooking oil
Salt to taste

Cooking Instructions:

On a big wok or frying pan, heat cooking oil
Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes
Add the scrambled egg and meat
Season with salt, mix well
Serve on a big platter while hot
Top fried rice with the fried garlic

Cooking Tips:
You may add any or all or the following to fried rice:
1/4 cup of cooked green peas
2 tablespoons of sesame oil or peanut oil for flavour
chopped spring onions

Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice. prep & cooking time: appox. 30 minutes

Ingredients:
500 g (1 lb) chicken fillets
5 tb oil
100 g (3 1/2 oz) unsalted cashew nuts
3 spring onions
2 tomatoes
200 g (6 1/2) mushrooms
soy sauce
2 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar

Instructions:
Takes 30 minutes
1. Slice chicken and marinade with soy sauce and oil for ten minutes.
2. Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.
3. Wash spring onions and cut into 2 cm long pieces. Wash tomatoes and mushrooms and dice.
4. Heat oil in a wok or a pan, add chicken and stir-fry for two minutes.
5. Add tomatoes, onions, mushrooms and cashew nuts and stir-fry.
6. Reduce heat and season with fish sauce, oyster sauce and sugar.

Ingredients:

6 tb oil
500 g (1 lb) chicken fillets
2 tb flour
1 onion
1 green pepper
6 tb ketchup
300 g (10 oz) canned pineapple pieces
100 ml (3 1/2 fl oz) chicken soup stock
1 ts sweet soy sauce
1 ts sugar

Takes 30 minutes plus time to marinade

Instructions

1. Slice chicken and turn in flour.
2. Dice onions and pepper. Drain pineapple pieces.
3. Heat oil in a wok or a pan. Add chicken and stir-fry for five minutes.
4. Take chicken out of the wok and put onions and pepper into the wok. Stir-fry for two minutes.
5. Add ketchup, pineapple, chicken soup stock, soy sauce, sugar and vinegar and stir.
6. Stir in chicken.

Ingredients:

500 g (1 lb) chicken fillets
1 tb fish sauce
pepper
1 ts oil
400 g (13 oz) babycorn (fresh or canned)
3 spring onions
2 cloves garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar
1 ts white vinegar

Takes 25 minutes

1. Slice chicken and marinade with fish sauce, pepper and oil for ten minutes.
2. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm long pieces.
3. Chop garlic.
4. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender.
5. Add babycorn and onion and continue to stir-fry.
6. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.

Ingredients:

100 grams (3.5 oz) glass noodles (aka mung bean noodles)
500 grams (about 1 lb) egg roll sheets, fresh
100 grams (3.5 oz) bean sprouts
200 grams (1/2 lb) ground pork or chicken
100 grams (1/4 lb) crab meat (frozen, canned or fresh)
1 egg
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/3 cup (5-6) dried tree ear mushrooms, chopped (presoaked in hot water)
1/2 tbsp black pepper
1 tbsp light (thin) Thai soy sauce (Healthy Boy brand is preferred)
2 tsp sea salt
1 tbsp chopped garlic
3 cups cooking oil

Soak the noodles until soft, then cut into short lengths.

2. Mix pork, crab meat, egg, cabbage, carrot, mushroom, pepper, salt, and light soy sauce together and then add the noodles and mix well.

3. Fry the garlic in 3 tbsp.oil and then add the pork-and-noodle mixture. Fry until fairly dry, then dip up and set aside to cool.

4. Place a tablespoon of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, rollup tightly, sealing the sheet closed with the paste (see below).

5. Deep fry in plenty of oil over low heat until crisp and golden brown.

Ingredients

1 cup chopped shallots
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons Thai green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp

Instructions:
Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).

While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Ingredients:

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Instructions:

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing
mallet. You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then
combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then
threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form
a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over
charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.
Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Ingredients:

1/2 lb pork
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon fresh garlic, finely chopped (use more if desired)
1 tablespoon fresh Thai chile peppers, finely chopped
1 tablespoon parsely root, finely chopped
1 teaspoon sugar

Instructions:

Grill the pork over medium-high heat until done, then cut the pork into thin slices. Transfer pork to a serving plate. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish. Prepare lime slices and set aside. Thoroughly mix remaining ingredients, and pour the mixture over the pork. Garnish with kale and lime slices.

Ingredients:
1.5 pounds chicken wings

Marinade

1 tablespoon fish sauce
quarter cup thinly sliced lemongrass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup (or Thai ketchup)
1/4 cup whisky (preferably bourbon or Mekong whiskey)

Instructions:
Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
Barbeque or grill the wings over fairly high heat until cooked through.
Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part sriracha sauce.

Ingredients:
1 whole chicken, about 5 pounds or a little more.

Marinade
1 whole head of garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon corriander seed
1 teaspoon Thai pepper powder
1/2 teaspoon salt
1 tablespoon fresh lemongrass, minced
1/4 cup of coconut milk
1/4 cup of fish sauce
1/4 cup of honey
2 tablespoons oyster sauce
1 tablespoon red curry paste
2 tablespoons Thai chili in oil
1/4 cup whiskey ( Wild Turkey works great)

For flambeing : Additional 2 oz to 80 oz whiskey

Instructions:

In a mortar and pestle, pound the first 5 ingredients into a paste. Then mix this paste with the remaining ingredients. Marinade the chicken for three hours in this mixture, in the fridge.
Heat oven to 400 degrees. Remove chicken from marinade, set aside marinade, and place the chicken over a soda can which is 1/2 full of water or soup stock. This stabilizes your chicken as shown in picture below. Put the chicken in a roasting pan or skillet suitable for catching the drippings, then place the chicken in the oven. Lower the heat to 350 degrees. To prevent your chicken from getting dark on the outside, you can cover with a foil tent.
While the chicken is cooking, put the marinade into a small saucepan over medium heat, cook until it thickens.
Every 20 minutes or so baste the chicken with marinade, and turn chicken to ensure it gets brown on all sides. The chicken should cook for about 90 minutes, or more. The internal temperature should reach 165 degrees.
After the chicken is fully cooked, remove from oven and set for 10 minutes to cool down a bit. In an area free of curtains or napkins or anything else directly nearby, pour 1-2 oz whiskey over the top of the chicken. Promptly set it alight with a match or lighter, it will burn for 30 seconds or so.
Remove soda can from chicken and carve. Serve with sweet chile sauce and jasmine rice or, as we prefer, sticky rice.
Notes on Flambeing (be careful, you are playing with fire after all!)
Heat liquor until warm, or at least room temperature. Do not overheat or alcohol will evaporate. Never pour liquor directly from a bottle into a hot pan or an already flaming dish as the flames may travel to the bottle. To make the flames of a dessert last longer, soak a sugar cube with whiskey and place it on the food before igniting.

Malaysian

Ingredients:
1 chicken, cut into chunks
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped
2 tomatoes, roughly chopped
1/2 cups chopped cilantro
2 tbsp. oil
1 bay leaf
1 lb. potatoes, peeled and cut into chunks
1 cup coconut milk
3 cups water

DIRECTIONS:
Heat oil in big pot and fry onion and garlic for 1 minute.
Then add the chicken and continue cooking for 3 minutes.
Add all the spices. Stir everything together for a few minutes.
Let cook until chicken is tender. Add the rest of the ingredients.
Salt and pepper to taste
Adjust seasoning and serve with steamed rice.

Seafood lovers for BBQ Season. Favourite fish for grilling (red snapper, cod or salmon)

Ingredients A:
1/4 cup coconut
1/4 cup tamarind liquid
1/4 cup shallots, chop fine
1 tbsp garlic, chop fine
1/2 tbsp ginger, chop fine
1 tsp turmeric powder
1/2 tbsp galangal (if available), chop fine
1/2 tsp chili paste (sambal oelek)

Dirrections:
Cut several diagonal slashes in the sides of the fish.
Combine ingredients A in a bowl. Rub half of the paste into the incisions on each side of the fish and reserve the remaining half. Set the fish aside for 2 hours. Wrap the fish in aluminium foil (a banana leaf would be a fragrant substitute) and grill on the BBQ or oven for about 10 minutes on each side.
Bring the remaining sauce to a boil in a sauce pan and simmer for 5 minutes.
Remove the fish from the BBQ or oven, spread the rest of the paste over the fish and return to BBQ or oven for another 2 minutes leaving the foil open.

Steamed whole Fish

Ingredients:
For seasoning:
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper

For sauce:
1 cup water
2 tbsp soya sauce
1 tsp chicken stock powder
1 tsp sesame oil
1/4 tsp salt

For garnish:
1 stalk green onions, chopped
2 sprigs coriander leaves, chopped

2 tbsp cooking oil
4 dried chinese mushrooms, soaked and chopped finely
6 cloves garlic, chopped
1 red pepper, finely chopped

Dirrections:
Marinate fish with seasoning ingredients for 15-30 minutes.
Heat oil and stir fry chopped mushroom 1 minute until fragrant. Add half of the garlic & chili, fry until lightly brown. Add into sauce ingredients. Stir in remaining garlic and pour over fish.
Steam fish over rapid boiling water for 12-15 minutes. Garnish woth green onions and coriander leaves. Serve hot with rice.

You can substitute chicken with pork.
Ingredients:
l chicken, cut into bite sizes
2 tbsp chilli paste
4 cloves garlic, ground
1/2 tsp mustard
1/2 cup tamarind juice
sugar, salt to taste.
1/2 cup oil

Dirrections:
Half fry chicken in hot oil. Remove and set aside. Heat oil in pan, add chilli paste, garlic, mustard and stir fry till oil floats from paste, adding a little water at a time so that the paste does not burnt. Put in chicken and stir a while. Pour in tamarind juice, salt and sugar to taste. Allow to simmer until chicken is cooked. If the paste gets dry add a little water every now and then. Serve with hot rice.

Prep time: 35 minutes / Serves 6

Ingredients:
4 chicken breasts, skinless and boneless
1 cup all purpose flour
½ tsp. Salt
¼ tsp. Pepper
¾ cup milk
1 cup vegetable oil
½ cup honey
¼ cup Dijon mustard

Directions for Honey Mustard:
• In small bowl, blend honey and mustard.
• Set aside.

Note: Honey Mustard can be prepared
a day in advance to allow flavors to blend.

Directions for Chicken:
• Cut chicken into 1/2 x 2 inch strips.
• Mix flour, salt and pepper in shallow bowl.
• Dip chicken in milk, roll in flour mixture to coat well, and place chicken on wax paper.
• Pour 1/4 inch oil into a large heavy skillet.
• Heat over medium-high heat to 350 degrees.
• Divide chicken in batches.
• Place chicken in an even layer in hot oil.
• Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.
• Drain on paper towels.
Serve warm with Honey mustard sauce

4 1/2 pound pork center-cut loin (you may want to ask the butcher to tie it)
Ingredients:
1 tablespoon Worcestershire
1 tablespoon soy sauce
2 teaspoons Mrs. Dash
2 teaspoons Lowry's seasoning salt
2 teaspoons garlic salt
1 cup Pepsi

Dirrections:
Preheat oven to 350 degrees.
Place pork in 9-by-13-inch baking pan. Rub with Worcestershire and soy sauce. Sprinkle with Mrs. Dash, Lowry's and garlic salt. Roll roast and rub to coat with spices. Pour Pepsi over all. Place roast in oven.
Bake 2 1/2 to 3 hours, until a meat thermometer inserted in the center reads 180 degrees.
Serves 8 to 10.

INGREDIENTS:
6 bell peppers (green,red,yellow)
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

PREPARATION:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water.
Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper
Simmer for about 10 minutes.

Dirrections:
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
serves 6.

Ingredients:
1 boneless smoked pork shoulder
1/4 cup butter
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 cup vinegar
1 teaspoon dry mustard
2 cans (approx. 16 ounces each) kidney beans, drained
1 can (approx. 16 ounces) lima beans, drained
1/2 cup ketchup

Dirrections:
Place the smoked shoulder in a large kettle; cover with boiling water. Simmer over medium low heat, covered, for 2 hours. Drain.
Heat oven to 350°. Melt butter in a skillet; saut&eacute onion and garlic until tender, about 5 minutes.
Add sugar, vinegar, mustard, drained beans, and ketchup; mix well. Taste and add salt and pepper if necessary. Pour bean mixture into a 2 to 2 1/2-quart casserole. Arrange 3/4-inch thick slices of the cooked pork shoulder over beans. Bake, covered, for 15 minutes. Uncover and bake for 15 minutes longer.
Serves 6.

Ingredients:
2 1/2 lbs. chicken wing pieces
4 cloves garlic - chopped
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup honey
2 Tbls. soy sauce
1 1/2 tsp. ground cinnamon
1 tsp. thyme
1/2 tsp. ground ginger
1/2 tsp. dry mustard

Dirrections:
Combine all ingredients in a plastic zipper bag and refrigerate for 2
hours, kneading every 30 minutes.
Remove wings from bag and place on a hot grill.
Cook wings for 10 minutes on one side, then turn and baste with the
marinade.
Continue cooking 10 minutes.

Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator.
INGREDIENTS:
1/3 cup light brown sugar, packed
1/2 cup honey
1/3 cup dry red wine
1/2 cup pineapple juice
1 medium clove garlic, finely minced
1 fully cooked ham, about 6 pounds

Dirrections:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator.
Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.
Serves 8 to 10.

INGREDIENTS:
1 cup milk
1 cup fresh bread crumbs
2 pounds ground beef
1/3 cup finely chopped onion
1 egg
1 teaspoon salt
ground black pepper to taste
2 (12 ounce) bottles chile sauce
1 cup grape jelly
1/2 cup water
1 cup sour cream

DIRECTIONS:
1. In a mixing bowl, combine the milk and bread crumbs. Add ground beef, onion, egg, salt and pepper. Mix thoroughly and form into 1 inch balls.
2. In a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. Gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. Occasionally skim off excess fat, as necessary.
3. Stir in sour cream just before serving. Remove from heat before sour cream comes to a boil.

Ingredients:
2 chiles, roasted and peeled
1 1/3 oz cheese, monterey jack
oil, for frying
1 eggs, separated
1 cup flour, all purpose

Tomato Sauce:
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
chiles
1/4 teaspoon cinnamon, ground
pn cloves, ground

Dirrections:
Prepare tomato sauce. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.
Dry the chiles on paper towels.
Cut cheese into long thin sticks, one for each chile.
Place one stick in each chile, using more if chiles are large.
If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.
Pour oil 1/4" deep into large heavy pan.
Heat oil to 365 F.
Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula.
Drain on paper towels.
Serve immediately topped with tomato sauce.
For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree.
Heat oil in a medium saucepan, add tomato mixture.
Cook 10 minutes, stirring occasionally.
Add broth, salt, chiles, cloves and cinnamon.
Simmer gently 15 minutes.

Ingredients:
3 lb. boneless shoulder chuck roast
salt and pepper
2 T. bacon drippings or vegetable oil
3 garlic cloves minced
1/2 C. chopped onion
1 C. beef stock
10 10-12 inch tortillas

Dirrections:
Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until golden brown, about 4 minutes. Drain.
Top with cheese, sour cream, tomatoes and salsa. Serve immediately.

Ingredients:
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Dirrections:
Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.
Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.
Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.
Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm with sour cream and Guacamole Dip, if desired.

Ingredients:
2 tablespoons lemon juice, 2 to 4 garlic cloves finely minced, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro, 1/4 teaspoon dried oregano leaves, crushed 6 chicken breast halves, skinned and boned, cut into strips, 1 dozen flour tortillas, 2 tablespoons vegetable oil, 1 green or red bell pepper, seeded and cut into strips, 1 medium onion, cut in half and sliced into strips

Suggested Condiments: Shredded Monterey Jack or cheddar cheese Shredded lettuce Chopped tomato Chopped green onion Chopped fresh cilantro Lime wedges Guacamole Sour Cream Pico de Gallo (fresh salsa)

Dirrections:
Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.

Wrap tortillas in aluminum foil; bake at 350*F (175*C) for about 15 minutes.

Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and saute vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments. Makes 6 servings.

Using a deli-prepared roasted chicken saves you time and makes this recipe simple to prepare. Serve as a main course or as a party appetizer.

Ingredients:
1 deli-roasted whole chicken, deboned and shredded
8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded
1/2 cup chopped red onion
4 green onions, chopped
2 ripe tomatoes, seeded and chopped
1/2 cup fresh cilantro leaves, packed
1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped
Juice of 1 fresh lime
Salt and freshly ground black pepper to taste
8 (10-inch) flour or whole wheat tortillas
Softened butter
Sour cream for accompaniment
Salsa for accompaniment

Dirrections:
In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.
To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.
To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
Makes 4 main course servings or 32 appetizers.

Ingredients:
2 chicken breasts
1 cup honey
1 cup spicey mustard
2 tbsp mayonnaise
1 tbsp BBQ sauce

Dirrections:
Butterfly chicken and pound with meat mallot to flatten.
Set aside in greased baking dish.
Mix together honey, mustard, mayonnaise, and BBQ sauce.
Pour over chicken and bake covered for 30-40 minutes at 350 degrees.
Serve over rice.

Ingredients:
2 tablespoons dry sherry
4 green (Spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying

Dirrections:
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper. Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes.
Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.

Ingredients:
4 pounds Chicken cut-up
1 package Lipton Onion Soup Mix
1/2 cup rice raw
1 can Campbells Cream of Chicken Soup
1 can milk

Dirrections:
Put rice in bottom of 9x13 pan. Sprinkle half of onion soup over rice.
Put Chicken on top of rice. Mix soup and 1 can of milk together. Pour soup mixture over all.
Sprinkle the rest of the dry onion soup over all. Cover Bake at 350 for 1 hr 30 min.

Ingredients:
1 c. white sugar
1/2 c. white vinegar
1/4 c. water
3 to 4 tbsp. ketchup
2 tsp. soy sauce
1 1/2 tsp. salt
Mix ingredients together in a bowl.

Dirrections:
Marinate 3 pounds chicken wings (cut into 3 pieces) with garlic powder and onion salt.
Coat chicken in cornstarch. Dip into 3 beaten eggs, then fry in 1/2 inch oil, about 1 to 2 minutes until golden.
Place chicken wings in baking pan. Pour sweet and sour sauce over chicken.
Bake at 300 degrees for 40 minutes.

Philippine Time