16 recipes different

7/28/2019 16 Recipes Different

1/20

INGREDIENTS

1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick1 head garlic, pounded4 teaspoon salt or toyo to taste1 teaspoon black pepper, ground1 tablespoon canola oil2 cups water

1/2 cup vinegar (native)

COOKING INSTRUCTIONS

Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo (soysauce) and water. Cover the saucepan and cook slowly until the meat istender and most of the broth has evaporated and only 1/4 cup remains.

Drain, separate the pieces of garlic from the pork and fry in oil until brown.

Add the pieces of pork and fry until brown. Add the broth and let simmerabout 5 minutes. Serve hot.

COOKING TIME: 45 mins. to 1 hour


2/20

INGREDIENTS

1 calf's pata (pork hocks), well-cleaned

3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long\1 banana heart (puso ng saging), sliced finely crosswise5 tablespoons oil3 cloves garlic, crushed2 tbsps. seed of Achuete4 regular-sized eggplants cut into 1" lengths3 small radishes, peeled and sliced1/3 cup toasted rice, powdered1/2 cup toasted peanuts, ground (or peanut butter)Salt


Clean the calf's leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover withwater, bring to a boil then simmer until tender. Set aside.

Saut the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt totaste and water in which leg was cooked. Boil.

Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Washthe seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture.Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong(alamang) sauted with pork.

Note: Remove fat from cooked calf's leg by cooling mixture and lifting off layer of fat thatforms on surface before adding to sauted mixture.

COOKING/PREPARATIONS TIME: 1/2 to 2 hours


3/20

INGREDIENTS

1 kilo pork, cubed1/4 cup shrimp paste (bagoong alamang)8 pieces red chili pepper (siling labuyo), whole10 pieces green jalapeno pepper (siling berde), chopped3 cups coconut milk 5 cloves garlic, minced1 big onion, chopped3 tablespoons cooking oil


1. In a frying pan heat the oil until hot.2. Saut garlic, onion, and shrimp paste.3. Add the pork and half of the coconut milk.4. Cover and simmer over medium heat for about 15 minutes.5. Put in the remaining coconut milk, chili pepper, and green pepper.6. Cook for another 10 minutes.7. Serve with rice.


4/20


5/20

Ingredients2 oranges 1 bay leaf Water 2 sprigs parsley3 Tbs. orange-flavored liqueur 1/2 tsp. whole peppercorns1 duckling, 41/2 to 5 lbs. 1/8 tsp. dried thyme leavesSalt 1 clove garlic, minced1 carrot, chopped 1 tsp. tomato paste1 medium onion, cut into wedges 1/4 cup sweet vermouth6 whole cloves 2 Tbs. cornstarch, blended with 1/4 cupcold water1 can (14 1/2 oz) chicken broth


* Thinly peel oranges. Cut into 1-inch strips, about 1/8-inch wide. Bring 2 cups water toboiling. Add orange strips. Cover and simmer 15 minutes. Drain. Peel, discard white skin.Separate oranges into wedges. Mix with liqueur.* Rinse duckling. Pat dry. Reserve giblets and neck. Discard excess fat. Sprinkle with salt.Place about a third of the orange peel inside. Pierce skin with a fork around legs and lowerbreast. Place, breast down, on rack in roasting pan.* Roast, uncovered, at 450F for 20 minutes. Discard fat in pan.* Add carrot and onion wedges (stuck with cloves). Turn duckling breast up. Roasat at 350Funtil well browned, about 1 1/2 hours.* Meanwhile, brown giblets and neck in a little duck fat. Add broth, seasonings, and tomato

paste. Simmer, covered, 1 hour. Strain broth.* Remove duckling to warm platter. Keep warm.* Discard fat in pan. Add vermouth to pan, stirring, Strain. Combine with giblet broth. Addoranges, reserving a few. Mix in cornstarch mixture. Cook, stirring until thick. Add most of theorange peel. Salt to taste.* Serve duckling with reserved orange peel and sections. Serve sauce in separate. bowl.


6/20

Ingredients1 lb. lean ground beef1/2 cup chopped onion1 clove garlic, minced1 tsp. salt1/2 tsp. chili powder2 cups shredded Monterey Jack cheese1 cup diced tomatoes4 large wheat tortillasOil for frying tortillas


1. Brown together ground beef, onion and garlic in a heavy frying pan over mediumheat, stirring until meat loses its pinkness.

2. Add salt and chili powder, blending well.

3. Place 1/2 cup of the ground beef filling, 1/2 cup shredded cheese and 1/4 cupdiced tomatoes onto one-half of each tortilla. Fold other half over fillling, pressing itdown to remove any air pockets.

4. Pour oil into large skillet to 1/4-inch depth.

5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium tohigh heat until golden on each side, about 45 seconds per side.

6. Remove from pan onto paper toweling. Cut into wedges to serve.


7/20

Ingredients

1 English cucumber, cut into matchsticks 1 teaspoon sesame seeds

1/4 cup gochujang (Korean hot pepper paste) 4 cups cooked white rice1 bunch fresh spinach, cut into thin strips 4 large eggs1 tablespoon soy sauce 1 teaspoon olive oil1 teaspoon olive oil 1 clove garlic, minced2 carrots, cut into matchsticks 1 pinch red pepper flakes1 pound thinly-sliced beef top round steak 4 teaspoons toasted sesame oil, divided2 teaspoons gochujang (Korean hot pepper paste), divided (optional)


Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.

Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook

until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out asmuch moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.

Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened,about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir incucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set themixture aside in a bowl.

Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, andset aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-lowheat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4minutes each.

To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach

mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving.Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a smallamount of gochujang paste if desired.


8/20

Ingredients

1/2 cup scallions, sliced

1/2 cup soy sauce

1/2 cup brown sugar

3 tablespoons fresh ginger, grated

3 cloves garlic, smashed

2 tablespoons toasted sesame seeds

2 tablespoons sesame oil


In a large zip top bag combine all ingredients.

Add steak and marinate in the fridge for 4 to 8 hours. Never leave uncookedmarinating meat at room temperature for more than 40 minutes.


9/20

Ingredients

1 pound medium shrimp, peeled (tails left on) and deveined1/2 teaspoon salt

1/2 teaspoon ground black pepper1/2 teaspoon garlic powder1 cup all-purpose flour1 teaspoon paprika2 eggs, beaten1 cup panko crumbs1 quart vegetable oil for frying


1. Place the shrimp in a bowl and season with salt, pepper and garlic

powder. In a small bowl, stir together the flour and paprika. Place eggsand panko crumbs into separate bowls.

2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190degrees C). Dip each shrimp into the flour mixture, then into the egg,and finally into the panko crumbs to coat. Fry a few at a time untilgolden brown. This should take no longer than 5 minutes. Remove witha slotted spoon and drain on paper towels before serving.


10/20


11/20

Ingredients

1/4 cup brandy1/4 cup dried currants1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained1 cup granulated sugar6 Tbsp plus 1 cup of all-purpose flour1 Tbsp finely grated orange zest3/4 teaspoon ground cinnamon1/8 teaspoon nutmeg1/4 teaspoon salt6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)10-inch pie pastry for a single-crust pie2/3 cup firmly packed brown sugar1/2 cup (1 stick) unsalted butter, cut into chunks


1. Combine the brandy and the currants in a small bowl. Let sit for at least anhour, until currants are plump.

2. Preheat oven to 375F. In a large bowl mix 1 cup white sugar with 6 Tbspflour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfercurrants from brandy (reserve the brandy) to the sugar mixture. Addcranberries and apples and mix well. Pour filling into unbaked pie pastry anddrizzle with the reserved brandy.

3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butterand cut in with a pastry blender or rub with your fingers until the mixture

forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined10x15 inch baking pan (to catch the juices).4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too

quickly, cover loosely with foil.5. Set pie on rack, uncovered, to cool for 2 to 3 hours.
http://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/http://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/


12/20

Ingredients

1/2 package of refrigerated sugar cookie dough 8 ounces of whipped light cream cheese 1/3 cup sugar 1/2 teaspoon vanilla 1 tablespoon water 1/4 cup apricot preserves Fruit of your choice (sliced bananas, sliced strawberries, sliced kiwi,

seedless grapes cut in half, blueberries, melon balls sliced in half)


CRUST: Spread the package of sugar cookie dough over a 14-inch pizzapan. Bake in a 375 degree oven for 12 minutes or until lightly golden brown.Cool in the pan.TOPPING: Blend the cream cheese with the sugar and vanilla until completelymixed. Spread in a thin layer over the cooled crust.FRUIT LAYER: Creatively arrange the fruit in circles while slightly overlappingthe slices around the crust.

GLAZE: Bring the water and preserves to a boil, stirring constantly

. Lightlybrush this glaze on top on the fruit to preserve the color. Refrigerate untilready to serve.Makes 10 servings.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262http://recipes.sparkpeople.com/recipe-detail.asp?recipe=262


13/20

Ingredients

1 cup berries any type (I like Kirkland's Frozen Mixed Berry Blend)1 small banana (6")1 cup Low Fat Vanilla Yogurt (I used Mountain High which is madewith fructose, if you use an artificially sweetened product thecalories will be lower)1/2 cup skim milk or enough as needed to make to a drinkingconsistency


Place all ingredients in blender and process to desired consistency.Makes 3 servings approx 3/4 cup each.

Number of Servings: 3
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=461440http://recipes.sparkpeople.com/recipe-detail.asp?recipe=461440


14/20

Ingredients

4 frozen bananas


Place frozen bananas in the bowl of a food processor. Pulse severaltimes to break into smaller pieces, then turn on and run for aboutfive minutes, stopping occasionally to scrape down the sides of the

bowl. The bananas will start to resemble soft serve in a fewminutes. Transfer to a bowl and place in freezer for about 15minutes, if you'd like, or serve immediately.

I topped mine with a tablespoon ofpure maple syrup

mixed with 2t dark cocoa powder (calories not included).(Makes four 1/2 cup servings)


15/20

Ingredients

Low Fat Graham Crackers

8 oz. fat free cream cheese (softened)1 cup cold skim milk2 Tblsp. lemon juice1 small box instant vanilla pudding (sugar free)8 oz. fat free Cool Whip1 can lite cherry pie filling (or any flavor)


Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the creamcheese until smooth. Add milk and lemon juice to the cream cheese and beatuntil smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of creamcheese mixture over graham crackers. Repeat with another layer of grahamcrackers and cream cheese mixture. Spread pie filling over top. Refrigerateovernight for graham crackers to soften. Enjoy :)Makes approx. 20 servings

Number of Servings: 20


16/20

Ingredients

Non-stick cooking spray1 8 oz. package of fat free cream cheese (can also substitute neufatchel cheese)1 diced shallot/green onion/chive (white base and some green only)


17/20

1/2 package of imitation crab (Crab Supreme works well)36 wonton wrapper


1. Pre-heat oven to 350 degrees farenheit.2. Spray mini-muffin pans with non-stick cooking spray.

3. Place wonton wrappers in mini-muffin molds, being careful that wontons to not fall

into the center while backing as these will be filled later.

4. Bake wonton wrappers in over for approximately 7-9 minutes or until just starting

to turn golden brown.

5. While wonton wrappers are baking, mix package ofcream cheese, shallot, and

imitation crab until mixed well.

6. When wonton wrappers are cooked, remove them and let them cook on a separate

tray.

7. Once cool, fill wonton wrappers with filling of cream cheese/shallot/crab mixture.

8. Place filled wontons onto cookie tray and put back in oven for 5-7 minutes or untilheated through, being careful not to burn the edges of the wonton.

Any leftover filling can be placed in an oven safe dish and baked and can be used as

a dip or to be made into a spread on a whole wheat bagel.

This makes 36 individual pieces, which is approximately 8 servings of 4 pieces


18/20

Ingredients

1 (170 g) package dried sweetened cranberries1 (250 g) container cream cheese spread1 cup crumbled feta cheese

1/4 cup chopped green onion4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinachtortillas


1. Combine all ingredients except tortillas, mix well.

2. Divide and spread mixture evenly among tortillas.

3. Roll up tightly, wrap in plastic and refrigerate at least one hour.

4. To serve cut into 12 slices.

5. A nice variation is to add thin slices of ham on top of the spread

before rolling.

Ingredients2 lbs green seedless grapes2 lbs red seedless grapes8 ounces sour cream8 ounces cream cheese, softened1/2 cup granulated sugar1 teaspoon vanilla extract, to taste


19/20

Topping Ingredients1 cup brown sugar, packed, to taste1 cup crushed pecans, to taste


Wash and stem grapes.

Set aside.

Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.

Chill overnight


20/20

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