Recipes

Red Lobster Biscuit

Batter Mix

2 cups Bisquick baking mix
3/4 cup milk
3/4 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder for batter
1/4 teaspoon salt
1/4 teaspoon OLD Bay Seasoning

Toppings

1/2 teaspoon garlic powder for toppings
1/2 teaspoon OLD Bay Seasoning
pinch salt
2 tablespoons butter melted

Heat oven to 425.

Combine batter mix in a bowl.

Roll out on a lightly floured surface, until 1 inch thick.

Cut biscuits, and place on an ungreased pan.

Melt butter and spices together.

Brush the biscuits with the butter and bake for 8 to 10 minutes.

Bacon Onion Cheddar Biscuit

2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder for batter
1/2 teaspoon garlic powder for toppings
1/2 teaspoon italian seasoning
pinch salt
10 bacon
1 cup onion

Heat oven to 450.

Melt butter and the combine all ingredients except water. Add water.

Gelatin

1.5 gelatin bar
half can (190z) coconut milk
2 cups water
1 can condensed milk

Pininyahang Manok

2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
2 1/2 tbsp fish sauce (patis)
1/2 cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil

   Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
   Pour the cooking oil in a cooking pot / casserole then apply heat
   Sauté the garlic, onion, and tomatoes
   Put-in the chicken and cook until color of the outer part turns light brown
   Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
   Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
   Put-in the carrots and simmer for 5 minutes
   Add the bell pepper and fish sauce then simmer for 3 minutes
   Remove from the cooking pot / casserole and transfer to a serving dish.
   Serve hot. Share and enjoy!

Honey-Glazed Ham

Ingredients

   * 1 cup honey
   * 1/2 cup ketchup
   * 1/4 cup yellow mustard
   * 1 tablespoon Worcestershire sauce
   * 1 tablespoon dried minced onion
   * 1/4 teaspoon ground cloves
   * 1/8 teaspoon ground ginger

Spice-Rubbed Braised Beef

You can make the sauce up to three days ahead—just reheat it before adding the roast.

Yield: 10 servings (serving size: 3 ounces beef and about 1/3 cup sauce) Ingredients

   * Roast:
   * 1  tablespoon  paprika
   * 1  tablespoon  dark brown sugar
   * 2  teaspoons  garlic powder
   * 1  teaspoon  salt
   * 1  teaspoon  dry mustard
   * 1/2  teaspoon  ground red pepper
   * 1  (3-pound) boneless chuck roast, trimmed
   *

     Sauce:
   * Cooking spray
   * 1  cup  chopped onion
   * 1/4  teaspoon  crushed red pepper
   * 3  garlic cloves, minced
   * 1  (28-ounce) can whole tomatoes, undrained
   * 1/2  cup  water
   * 6  tablespoons  dark brown sugar
   * 1/4  cup  red wine vinegar
   * 1  tablespoon  tomato paste
   * 1/2  teaspoon  salt
   * 1/2  teaspoon  freshly ground black pepper

Preparation

1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.

2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently. Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.

3. Preheat oven to 325°.

4. Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.

Nutritional Information

Calories:

Pain Perdu

Yield: 4 servings Ingredients

   * 3/4  cup  2% reduced-fat milk
   * 2  tablespoons  sugar, divided
   * 1/2  teaspoon  ground cinnamon
   * 1 1/2  teaspoons  vanilla extract
   * 1/4  teaspoon  grated whole nutmeg
   * 1/8  teaspoon  salt
   * 3  large eggs, lightly beaten
   * 8  (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
   * 2  cups  sliced strawberries
   * 2  teaspoons  grated orange rind
   * 4  teaspoons  butter, divided
   * 2  tablespoons  powdered sugar

Preparation

1. Combine milk, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl; stir with a whisk. Place bread slices in a 13 x 9–inch baking dish; pour egg mixture over bread; turn to coat. Let stand at room temperature 20 minutes, turning occasionally, until egg is absorbed.

2. Combine strawberries, remaining 1 tablespoon sugar, and rind in a small bowl. Let stand 20 minutes.

3. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 4 bread slices to pan; cook 3 1/2 minutes on each side or until golden. Repeat procedure with remaining butter and bread.

4. Place 2 bread slices on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons powdered sugar; top each with 1/2 cup strawberry mixture.

Calories:

Crispy Skin Salmon with Fiery Asian Slaw

Be sure to purchase skin-on salmon fillets for the best flavor and texture.

Yield: 4 servings (serving size: about 1 cup slaw and 1 fillet) Ingredients

   * 4  (6-ounce) salmon fillets
   * 3/4  teaspoon  salt, divided
   * 1/4  teaspoon  black pepper
   * Cooking spray
   * 1/4  cup  fresh orange juice
   * 1  tablespoon  rice vinegar
   * 1  tablespoon  balsamic vinegar
   * 1  tablespoon  olive oil
   * 2  teaspoons  Sriracha (hot chile sauce)
   * 1  teaspoon  bottled ground fresh ginger
   * 1/2  teaspoon  honey
   * 1/2  cup  chopped fresh cilantro
   * 1  (16-ounce) package cabbage-and-carrot coleslaw
   * 1  tablespoon  toasted sesame seeds

Preparation

1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.

Nutritional Information

Calories:

Apple Pie

Source: http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Ingredients

1 whole Pie Crust
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
1/2 whole (juice Of) Lemon
1/2 cup Sugar
4 Tablespoons Flour
1/4 teaspoon Salt
1/2 cup Flour
1-1/2 stick Butter
1 cup Brown Sugar
1/2 cup Quick Oats
1/4 teaspoon Salt
1/2 cup Pecans, Chopped

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes.

Banana Cream Pie

Source: http://allrecipes.com/Recipe/banana-cream-pie-i/detail.aspx

Ingredients

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Directions

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Braised Beef Short Ribs

Ingredients: Beef short rib, soy sauce, water, potato, carrot, rice wine, sugar, dry chestnut, dry seedless red dates, pine nuts, shredded chili pepper.

Bread (Very Soft)

Based on the Bread Bible Pullman Loaf sandwich bread

290g	flour
20g	dry milk
5g	yeast
42g	butter softened
176g	water room temp
20g	honey
6.6g	salt

Bread (Fruit)

Mary Fischer's recipe.

4 eggs
1 cup oil
3 cup sugar
2/3 cup water
2 cup fruit (pumpkin, banana, or other)
3 1/2 cup flour
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp baking soda

Mix sugar, eggs, oil, fruit and water.
If fruit is mango: use 1/2 large mango, cubed and mashed, plus 1/2 cup mango puree.
If fruit is blueberry: use 1.5 cups whole blueberries, blended.
Gradually mix in dry ingredients. Add baking soda last.
(Add nuts, raisins, and/or dates as desired.)
Pour into greased baking bread pans. Fill each half full.
Bake at 350 degrees for one hour.

Note: If fruit is dry, you may need to add extra water.

Coffee Cake

http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

A 2/3 recipe no-nuts version that I usually use:

FOR THE CAKE

1 stick Butter, Softened
1-1/3 cups Scant Sugar
2 cups Flour, Sifted
2-2/3 teaspoons Baking Powder
1 teaspoon Salt
5/6 cup Whole Milk
2 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING

1 stick Butter, Softened
1/2 cups Flour
1 cup Brown Sugar
1-1/3 Tablespoons Cinnamon

Preheat oven to 350F. Mix first six ingredients (through milk) to make batter. Combine last four ingredients (butter through cinnamon) with a pastry cutter until crumbly, to make topping. Fold egg whites into batter. Pour batter into greased baking pan. Add topping. Place in oven for 50 minutes.

Key Lime Pie

Source: http://allrecipes.com/Recipe/easy-key-lime-pie-i/detail.aspx

Ingredients

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Pancit Bihon

This is the national noodle dish of the Philippines.

1 8 oz pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups chicken broth or 2 chicken bouillon cubes dissolved in 2 cups water
1/4 cabbage, sliced into strips
1 onion
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Grease with oil a large pan or wok. Saute garlic and onions.
Wet the pansit bihon noodles to soften.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pansit bihon noodles and add the soy sauce. Cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.

Pata Tim

2 pieces of pock hock 
1lb of pork roast cuts in chunks
1 pc. Star anise (sangke)
2 tbsp. Hoysin sauce (optional)
1/4 cup Dark Soy sauce
1/2 cup Brown sugar
2 cups Root beer (optional)
2 tsp Corn starch
1 pc Medium size Chinese cabbage
6 to 8 pcs Shitake medium mushrooms (optional) soaked on hot water
for 30 minutes then drained
1 pc. large carrot
2 cups of water

Pata Asado

http://www.kitchenomics.com/recipe/pata-asado/597/

Pork Giniling

Ground Pork About 4 tbsp of crushed garlic 1 pc onion, diced 1 pc carrot, diced 1 pc potato, diced 1/2 cup raisins (optional) 1/2 cup chopped red bell pepper 2-3 tbsps soy sauce salt and pepper 1 pc bay leaf

PORK GINILING PROCEDURES

Fry garlic until golden brown and aromatic. Throw in the minced pork and sauté until brownish. Add in onions, tomatoes, raisins, carrots, potatoes, and bay leaf. Season with salt, pepper, and soy sauce and sauté for about 2 minutes. Add in about half a cup of water, throw in the red bell pepper, and simmer until the potatoes are done.

Shrimp New Orleans

3/4 c. Creole (hot) or brown mustard
3/4 c. salad oil
4 1/2 tbsp. ketchup
1/2 c. vinegar
Few dashes hot pepper sauce (Tabasco)
3 tbsp. finely chopped celery
3 tbsp. finely chopped green onion
3 tbsp. finely chopped green pepper
Lemon juice (optional)
Worcestershire sauce (optional)
Horseradish (optional)
Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon.

This is the same sauce server at Arnaud's Restaurant and may be refrigerated indefinitely.

Tortang Talong

Ingredients

1/2 lb of ground lean pork
3 cloves of finely minced garlic
1/2 cup of finely chopped onions (1 onion)
2 small tomatoes of coarsely chopped tomatoes
1/8 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
2 tsp. salt 
1 tsp. pepper
cooking oil

Cooking Procedure

Mix together all the ingredients except the eggplants and the cooking oil.
Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.
Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.

Wacky Cake

Mary Fischer's recipe.

This cake is best eaten while still warm, due to the icing. Don't make it without the mint icing unless you hate mint or something... you'd be missing out on the best part!

1 1/2 cup flour
1 cup sugar
3 tbsp cocoa
1 tsp soda
t tsp salt
1 tsp vinegar
1 tsp vanilla
6 tbsp oil
1 cup cold water
1 package thin mints or mint wafers

Mix dry ingredients in ungreased 8x8 cake pan.
Make 3 holes in dry ingredients, one large and two small.
Put vinegar in one hole, vanilla in the second, and oil in the third.
Pour water over all and stir with spoon until batter is smooth.
Bake at 350 degrees for 30 minutes.
Icing: Place mints on top of cake about one inch apart. Replace cake into oven for about five minutes - until mints are soft. Spread soft mints over cake with knife.

Garlic Gulch Pizza

This is based on the ingredient list from Atlantic Street Pizza. I don't even see it on their menu list anymore, which is a real shame.

thick sourdough crust
tomato sauce
Toppings:
- artichoke hearts
- sundried tomatoes
- garlic pesto
- lots of cheese

Random Tried Recipe Links

Random Untried But Tasty-Looking Recipe Links

Holiday Paella

Ingredients:

1/2 kg large tahong 1/2 kg (3 pc) large crab (alimasag) 350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) 1/4 cup olive oil 8 cloves garlic crushed 1 large onion sliced 100 grams sweet ham cut into 1-1/2” squares 2 pc (100g) chorizo de bilbao sliced 2 cups Raw rice washed once, drained 1/4 kg (8 pc) shrimps 1 pouch (250g) DEL MONTE Original Style Tomato Sauce 1 tsp paprika (optional) 1 tbsp kasubha 1 pc laurel 1/4 cup pitted green olives each cut into 2 1/2 cup frozen green peas 1 pc large red bell pepper cut into strips 1 pc egg hard boiled and sliced

PROCEDURE:

1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside. 2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside. 3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add DEL MONTE Tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked. 4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.

NUMBER OF SERVINGS: Makes 10 servings LUSOG NOTE: Excellent source of Potassium – for proper muscle and nerve functioning.

Recipes

Contents

Red Lobster Biscuit

Bacon Onion Cheddar Biscuit

Gelatin

Pininyahang Manok

Honey-Glazed Ham

Spice-Rubbed Braised Beef

Pain Perdu

Crispy Skin Salmon with Fiery Asian Slaw

Apple Pie

Banana Cream Pie

Braised Beef Short Ribs

Bread (Very Soft)

Bread (Fruit)

Coffee Cake

Key Lime Pie

Pancit Bihon

Pata Tim

Pata Asado

Pork Giniling

Shrimp New Orleans

Tortang Talong

Ingredients

Cooking Procedure

Wacky Cake

Garlic Gulch Pizza

Random Tried Recipe Links

Random Untried But Tasty-Looking Recipe Links

Holiday Paella

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