PINOY READERS

Quinoa Chicken 40 40 2 cups chicken broth 1 cup quinoa 2 teaspoons vegetable oil, or as needed 1/2 onion, chopped 2 cloves garlic, or to taste, minced 1 1/2 pounds ground chicken 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) Directions Add a note Print   Prep 10  m Cook 40  m Ready In 50  m Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

I love these scotch meat loaves with the ketchup glaze on top. You can make these meat loaves with either ground beef or with ground pork sausage. My husband and I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added to it. INGREDIENTS Nutrition SERVINGS   5 UNITS   US 1 large egg, beaten 3 ⁄ 4 cup soft breadcrumbs (See *Note) 1 ⁄ 4 cup diced onion 1 ⁄ 4 cup diced green bell pepper 1 ⁄ 2 teaspoon salt 1 ⁄ 8 teaspoon pepper 1 lb ground beef (or 1 lb. ground pork See *Note) 5 medium size hard-boiled eggs, peeled (See *Note) Sauce 3 ⁄ 4 cup ketchup 3 tablespoons water 1  1 ⁄ 2 teaspoons vinegar 3 ⁄ 4 teaspoon chili powder 1 ⁄ 4 teaspoon dried crushedoregano leaves 1 ⁄ 8 teaspoon dried crushedoregano leaves DIRECTIONS In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper. Add the ground beef or ground pork; mix well. Shape equal

This pizza crust is quick, easy, and it comes together with the rest of the ingredients for a fast-food quality pizza! INGREDIENTS Nutrition SERVINGS 3 YIELD 8   Pieces UNITS US 1 cup hot water (not boiling) 2 tablespoons canola oil (plus more for rubbing) 1 teaspoon white sugar 1 ⁄ 4 teaspoon salt 2 cups flour (plus more for dusting) 1 (2 1/4 teaspoon) package yeast (I use instant yeast) 1 egg, beaten 3 -4 cups pizza cheese (I buy mine bagged) 1 (213 ml) jar pizza sauce, of choice 8 mozzarella cheese, strings parmesan cheese italian seasoning vegetables, and meats of choice DIRECTIONS Preheat oven to 425 degrees Farenheit. In a large bowl, combine water, oil, sugar and salt without stirring. Layer flour on top, then yeast. Stir together until you get a recognizable ball of dough. Using your hands, clean off spoon and sides of bowl, forming a ball. Add flour if dough is too sticky. Knead dough until it is one smooth ball. Pour about a capful of canola oil into your hands, and rub it on

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my  Creamy Macaroni Salad  as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see  Homemade Fresh Bacon Bits  for bacon bit tips. INGREDIENTS Nutrition SERVINGS   8 UNITS   US 6 medium potatoes (2 pounds) 1 ⁄ 2 lb bacon, prepared as inHomemade Fresh Bacon Bits 1 cup thinly sliced celery 1 ⁄ 2 cup finely chopped onion 1 ⁄

We love these potatoes, they are simple to make and taste great! INGREDIENTS Nutrition SERVINGS   4-6 UNITS   US 4 large potatoes 1 ⁄ 4 cup cooking oil 1 tablespoon parmesan cheese 1 teaspoon salt 1 tablespoon paprika 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon garlic powder DIRECTIONS Wash potatoes, cut into wedges. Place potatoes skin down in a baking dish. Mix the next 6 ingredients together and brush onto potatoes. Bake at 350 for 1 hour.

This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work. INGREDIENTS Nutrition SERVINGS   4-6 UNITS   US 4 cups chicken broth 4 cups peeled and cubedpotatoes 1 ⁄ 4 cup minced onion 1 ⁄ 2 teaspoon seasoning salt 1 ⁄ 4 teaspoon white pepper 1 ⁄ 4 teaspoon ground red pepper 1 (8 ounce) package cream cheese, cut into chunks DIRECTIONS Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.