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Post by DarkCloud on Mar 29, 2005 14:51:17 GMT -5
Adobo!
1 cup distilled white vinegar (or apple cider vinegar) half cup water 8 clovers peeled and crushed garlic half sized onions 4pieces of bay leaves 1 teaspoon freshly ground black pepper 1 pound chicken, cut into serving pieces, Chinese style 2 pounds pork butt, cut into cubes soy sauce about 1 tablespoon finely chopped ginger
Instructions:
wash the chicken and pork
in a saucepan combine the poor chicken and the filthy pork with the ground black peppers, ginger, onions and add half cup water. Bring to a boil, simmer until you see the oil coming out from both creatures. let it sit for half hour in a medium fire.
when everything is tender add the vinegar, let it simmer for 15 to 20 min.
then add the soy sauce, simmer for 15 to 20 min again.
add the bay leaves 3 to 5 min. before putting off the fire.
then Walah.... serve with fried or steamed rice!
always remember adobo is best when there is a very little sauce left. enough for you and others to fight with.
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Post by Aish on Apr 5, 2005 17:40:33 GMT -5
Spinach Spread (this is best on a really dense, crusty rye)
1 pgk cream cheese, softened 1/4 Cup sour cream 1 pkg dried spinach (like for dressing or dip) 1/4 teaspoon garlic 1 Tablespoon dried dill 1/4 teaspoon basil 1/4 Cup finely chopped green onions 1'4 Cup finely chopped radishes (optoinal) 1 Tablespoon lime juice (optional)
blend all ingredients well, chill for an hour. leftovers can be refrigerated for about 5 days.
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Post by Aish on Apr 5, 2005 17:49:32 GMT -5
Majik Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (16 ounce) container sour cream 1 cup mayonnaise 1 envelope dry vegetable soup mix 1 (8 ounce) can water chestnuts, drained and chopped 3 green onions, chopped 1 tomato, finely chopped 10 slices bacon, crumbled 3/4 C. shredded mozzarella
In a medium bowl, mix all ingredients together. Cover and chill in the refrigerator approximately 2 hours before serving.
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Post by Aish on Apr 5, 2005 17:57:37 GMT -5
Hot Spinach and Artichoke Dip
1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 2 cloves garlic, peeled and minced 1/2 teaspoon dried basil 1/4 teaspoon garlic salt salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 3/4 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with Swiss cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
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Post by Aish on Apr 5, 2005 18:00:11 GMT -5
Wine and Spinach Dip
3 tablespoons butter 2 cloves garlic, peeled and chopped 1 bunch baby spinach, rinsed 1/2 cup white wine salt and pepper to taste hot sauce to taste 1/2 cup chopped green onion 3 cups shredded mozzarella cheese 1/2 cup mayonnaise 1/2 cup half-and-half
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl. Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Note: also great with crab meat
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Post by Aish on Apr 5, 2005 18:04:28 GMT -5
Tortilla Heaven
2/3 cup beer 3 cups shredded Monterey Jack cheese 2 tablespoons all-purpose flour 1/2 cup frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh cilantro 1/4 cup chopped green chiles 1/4 cup chopped green onions salt and pepper to taste
DIRECTIONS: In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly. Mix spinach, cilantro, chiles, onions, salt and pepper into the beer mixture. Serve warm with tortilla chips.
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Post by Aish on Apr 5, 2005 18:15:45 GMT -5
Mandi's Black Eyed Peas (my cousin Mandi came up with this, it's the only way I like black eyed peas)
1 can black eyed peas(drained) 1 can pinto beans (rinsed and drained) 1 can black beans (rinsed and drained) 1/2 cup yellow onion, chopped 3 TBSP brown sugar 1 clove garlic, chopped or minced hot sauce or tabasco, to taste
Toss all ingredients into a medium saucepan and simmer, about 20 minutes. Don't omit the hot sauce!
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Post by Aish on Apr 5, 2005 18:25:34 GMT -5
Southwest Chicken Soup
The stock: 2 quarts chicken broth 1 quart water 1 store-bought roast chicken 3 tablespoons vegetable oil 2 large onions, cut into medium dice 2 large carrots, peeled and cut into rounds or half rounds, depending on size 2 large stalks celery, sliced 1/4 inch thick 1 teaspoon dried thyme leaves
DIRECTIONS: Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.
Now: 2 (16 ounce) cans black beans, drained 1 (10 ounce) package frozen corn 1 (14.5 ounce) can diced tomatoes 1 jalapeno pepper, stemmed, seeded and minced 2 tablespoons ground cumin 2 teaspoons chili powder 1/2 cup chopped fresh cilantro Salt and freshly ground black pepper tortilla chips grated Monterey Jack cheese fresh lime wedges
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Yield: one large pot of yummy soup. Serves about 12. Can be refrigerated for up to 5 dyas, or frozen.
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Post by Aish on Apr 5, 2005 18:28:26 GMT -5
Brazilian Black Beans
1 (8 ounce) package dry black beans 2 1/2 quarts water 3 tablespoons olive oil 3 cloves garlic, peeled and minced 1 large onion, chopped 1 tomato, cubed 1 carrot, cubed 1/2 pound bacon strips, diced 1 tablespoon chopped fresh parsley salt and pepper to taste
DIRECTIONS: Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight. Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside. Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned. Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.
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Post by Aish on Apr 5, 2005 18:30:21 GMT -5
Asparagus Quiche
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces 10 slices bacon 2 (8 inch) unbaked pie shells 1 egg white, lightly beaten 4 eggs 1 1/2 cups half-and-half cream 1/4 teaspoon ground nutmeg salt and pepper to taste 2 cups shredded Swiss cheese
DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
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Post by Aish on Apr 5, 2005 18:35:40 GMT -5
Veggie Quiche
2 tablespoons butter 1 onion, minced 1 teaspoon minced garlic 1 cup chopped fresh cauliflower 1 cup chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded mozzarella cheese 4 eggs, well beaten 1 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper sprinkling of cilantro 1 tablespoon butter, melted
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions, garlic, cauliflower broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Sprinkle with cilantro. Bake in preheated oven for 30 minutes, or until center
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Post by Aish on Apr 5, 2005 18:39:21 GMT -5
Angel Hair with Shrimp
1/4 cup olive oil, divided 1 (8 ounce) package angel hair pasta 1 teaspoon chopped garlic 1 pound large shrimp - peeled and deveined 2 (28 ounce) cans Italian-style diced tomatoes, drained 1/2 cup dry white wine 1/4 cup chopped parsley 3 tablespoons chopped fresh basil 3 tablespoons freshly grated Parmesan cheese
DIRECTIONS: Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
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Post by Aish on Apr 5, 2005 18:40:40 GMT -5
Apple Pumpkin Dessert
1 (21 ounce) can apple pie filling 1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup gingersnap crumbs 2 tablespoons butter or margarine, melted
DIRECTIONS: Preheat oven to 400 degrees F. Spoon equal portions of apple filling into 8 to 10 lightly greased custard cups. In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling. Combine crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator.
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Post by Aish on Apr 5, 2005 18:42:53 GMT -5
Strawberries with Raspberry Dip
1 cup fresh raspberries 1 cup low-fat cottage cheese 1/2 cup part-skim ricotta cheese 2 tablespoons nonfat evaporated milk 2 teaspoons almond extract 12 fresh strawberries
DIRECTIONS: Puree the raspberries in the blender. Pour the puree in a bowl. Blend in cottage cheese, ricotta cheese, milk, and almond extract by hand and mix well. Place the dip in a pretty bowl and chill for 2 hours. Serve the dip surrounded by the strawberries.
Note: This is also great to smear onto layers of devil's food cake instead of frosting!
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Post by Aish on Apr 5, 2005 18:44:34 GMT -5
Strawberries Flambeed in Vodka with Hot Ice Cream
2 large scoops vanilla ice cream, softened 1 teaspoon hot pepper sauce 2 tablespoons unsalted butter 1/4 cup white sugar 2 cups sliced fresh strawberries 2 fluid ounces vodka
DIRECTIONS: Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm. Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat. Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
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