PINOY READERS

Deep-Fried Wild Turkey Wild Game 1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite.

Venison Burgers 1 lb Ground venison 3 oz Pork fat back, ground Salt Freshly ground pepper Because venison has so little fat, you’ll need to add some for a juicy burger. But don’t use deer fat – it tastes bad.) Mix venison, pork, salt and pepper, handling as little as possible. Heat grill. Brush burgers with vegetable oil and grill about 4 minutes turn and cook to desired doneness. Serve on rolls with your choice of condiments.

Ingredients 2 lb Sliced venison 1/8 thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

Ingredients 1 1/2 (8-oz.) packages vermicelli 1/2 cup butter 1/2 cup all-purpose flour 4 cups milk 1/2 cup dry white wine 2 tablespoons chicken bouillon granules 1 teaspoon seasoned pepper 2 cups freshly grated Parmesan cheese, divided 4 cups diced cooked chicken 1 (6-oz.) jar sliced mushrooms, drained 3/4 cup slivered almonds Preparation 1. Preheat oven to 350°. Prepare pasta according to package directions. 2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese. 5. Bake at 350° for 35 min

Ingredients 5 tablespoons butter 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons 2 portabella mushroom caps, cut into cubes 1 1/2 cups (4 oz.) sliced button mushrooms 5 teaspoons salt, plus more to taste 1/4 teaspoon nutmeg 1 pound medium egg noodles 3 tablespoons flour 2 cups chicken broth 1/2 cup dry sherry 1 cup half-and-half 1/2 cup parmesan cheese 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish 3/4 cup chopped radicchio leaves Preparation 1. Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside. 2. Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodl

Ingredients 3 ounces finely chopped prosciutto 2 teaspoons vegetable oil 1 (7-oz.) package vermicelli 3 cups chopped cooked chicken 1 cup (4 oz.) shredded Parmesan cheese 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) container refrigerated Alfredo sauce 1 (4-oz.) can sliced mushrooms, drained 1/2 cup chicken broth 1/4 cup dry dry white wine 1/4 teaspoon freshly ground pepper 1 cup frozen baby English peas, thawed 1/2 cup slivered almonds Preparation 1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. 2. Preheat oven to 350°. Prepare pasta according to package directions. 3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. 4. Bake at 350° for 35 minutes or until bubbly.

Ingredients 1 tablespoon unsalted butter $ Cooking spray 1 cup finely chopped onion $ 2/3 cup finely chopped celery $ 3/4 teaspoon freshly ground black pepper $ 1/4 teaspoon salt $ 3 (8-ounce) packages presliced mushrooms 1/2 cup dry sherry 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth $ 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $ 1/2 cup (4 ounces) 1/3-less-fat cream cheese $ 7 cups hot cooked vermicelli (about 1 pound uncooked pasta) 4 cups chopped cooked chicken breast (about 1 1/2 pounds) 1 (1-ounce) slice white bread $ Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a

Ingredients 8 ounces uncooked angel hair pasta $ 2 teaspoons olive oil $ 4 (6-ounce) skinless, boneless chicken breast halves $ 1/2 teaspoon salt $ 2 cups tomato-basil pasta sauce (such as Muir Glen Organic) $ 1/4 cup pitted and coarsely chopped kalamata olives 1 tablespoon capers 1/4 teaspoon crushed red pepper $ 1/4 cup (1 ounce) preshredded Parmesan cheese $ Chopped fresh basil or basil sprigs (optional) Preparation Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopp

Ingredients THE 5 INGREDIENTS: 4 (6-ounce) skinless, boneless chicken breast halves $ 1 cup multicolored cherry or grape tomatoes, halved $ 3 tablespoons oil and vinegar dressing, divided $ 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese $ Preparation Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Ingredients 3 tablespoons low-sodium soy sauce, divided 2 tablespoons dry sherry 4 teaspoons cornstarch, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 tablespoon honey 2 teaspoons sesame oil, divided 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1/2 cup chopped green onions (about 3 green onions) 1/4 cup chopped unsalted dry-roasted cashews Preparation 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parm

Broccoli and pasta are normally paired with pork, particularly sausage meat. You will be surprised at how close in taste our lighter version with ground turkey is to the classic. ingredients 2 teaspoons salt 3/4 pound penne pasta 3 cups broccoli florets 3 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 1 1/4 pounds ground turkey 2/3 cup store-bought julienned sundried tomatoes in olive oil, drained 1/2 to 1 teaspoon crushed red pepper, or to taste 2/3 cup grated Parmesan or Romano directions In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat. Ingredients 4 medium zucchini 1 egg 1 cup chopped fresh spinach 3/4 cup dry bread crumbs 1/2 cup tomato sauce 1/3 cup grated Parmesan cheese 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped 1 cup (4 ounces) shredded reduced-fat Swiss cheese Directions Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Set pulp aside. In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells. Place in an ungreased 13 x 9 x 2-inch bak

One of the easiest pasta dishes you’ll ever make, this lemony pasta is great as a light meal or as a side dish, especially for grilled fish. (Recipe from "Everyday Italian" by Giada De Laurentiis.) Ingredients 2/3 cup olive oil 2/3 cup freshly grated Parmesan cheese 1/2 cup fresh lemon juice (from about 2 lemons) 3/4 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 pound dried spaghetti 1/3 cup chopped fresh basil 1 tablespoon grated lemon zest (from about 2 lemons) Directions In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon juice mixture aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup o

This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. Ingredients 3/4 pound fettuccine 1 cup thick whole-milk ricotta cheese 1/2 cup finely grated pecorino cheese, plus more for serving (1 1/2 ounces) 1/4 cup chopped basil leaves Salt and freshly ground black pepper, to taste Directions In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated pecorino at the table. Get more Food & Wine recipes

Lots of carrots and parsnips give old-favorite chicken noodle soup a slightly sweet flavor. To balance this effect, use the optional parsley, which is just slightly bitter. Ingredients 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 onion, chopped 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 pound boneless, skinless chicken breasts (about 3) 1 cup wide egg noodles (about 2 ounces) 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley (optional) Directions In a large pot, combine the broth, onion, carrots, parsnips, salt and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir the noodles into the soup.

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. Ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley Directions In a Dutch oven or l

This classic American turkey stuffing is good as it stands, but it can also form the foundation for three other very popular variations--Giblet Stuffing, Oyster Stuffing and Sausage Stuffing. My secret is a generous amount of celery leaves, which add a subtle, but distinctive difference. If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth. Ingredients 8 tablespoons (1 stick) unsalted butter 2 medium onions, chopped 3 medium celery ribs, chopped 1/2 cup chopped celery leaves (from inner celery ribs) 1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons 1/4 cup chopped fresh parsley 2 teaspoons poultry seasoning, preferably homemade (see Note) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 1/2 to 2 cups turkey or chicken broth, as needed Directions In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequentl

A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. Ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving Directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 table

While raw garlic is potent and sharp, when oven-roasted it takes on a mellow, delicate sweetness. Ingredients 3-3 1/2-pound whole broiler-fryer chicken 15 cloves garlic, peeled 1 tablespoon minced garlic (about 6 cloves) 1 teaspoon salt 1 tablespoon cooking oil 1 cup water 1/4 cup all-purpose flour Chicken broth 1 tablespoon lemon juice Pepper Chopped fresh parsley (optional) Directions Rinse the chicken and pat dry. Flatten 5 of the garlic cloves and place inside the cavity of the chicken. Skewer the neck skin to back and tie legs to tail. Twist the wings under back. Combine the minced garlic and salt. Brush the chicken with oil, then rub the garlic-salt mixture onto the skin. Place the chicken, breast-side up, on a rack in a shallow roasting pan. In another ovenproof pan, combine the remaining garlic cloves and the water. Place both pans in a preheated 375 degrees F oven and roast, uncovered, for 1 1/4-1 1/2 hours, or till the juices run clear and the drumsticks move ea

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. Ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves Directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inc

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.) VoS Ingredients FOR THE COOKIES: 2 1/2 cups all-purpose flour (310 grams) 1 teaspoon baking powder (4 grams) 1 teaspoon salt (4 grams) 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 2 eggs 1 (15-ounce) container whole-milk ricotta cheese (425 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) FOR THE GLAZE: 1 1/2 cups confectioners' sugar (180 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) Directions Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the

Mousse rings give these big blueberry beauties their distinctive shape, but you can also use a large cupcake pan (or a regular-sized muffin pan for smaller muffins). Ingredients Nonstick vegetable oil spray 3 1/4 cups all-purpose flour 1 1/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground mace 1 1/2 cups buttermilk 2 large eggs 1 teaspoon vanilla extract 2 cups fresh or frozen, unthawed, blueberries Directions Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture.

Dried cranberries add a chewy surprise to these crisp oatmeal cookies. Ingredients 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed golden brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup old-fashioned oats (not quick cooking) 3/4 cup dried cranberries (Craisins) Directions Preheat the oven to 350 degrees F. Grease 2 baking sheets. Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries. For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch apart

Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. The reason why this noodle dish seems like a complete seafood sampler is because of the city’s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas. Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference. Try this Pancit Malabon Recipe and let me know what you think. Pancit Malabon Recipe Ingredients 1 lb thick rice noodles Sauce: 1/2 lb pork belly, boiled and sliced 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water) 3/4 cup shrimp juice 3 tablespoons fish sauce (

  Prep time: 20 mins Total time: 20 mins Yield: 4 to 6 Servings Ingredients     2 pounds pork belly, cut into strips     2 cups coconut milk     1 cup coconut cream     1 cup water     1 small onion, peeled and chopped     6 cloves garlic, peeled and minced     2 tablespoons shrimp paste     12 to 14 Thai chili peppers, stemmed and minced     1 tablespoon oil     salt and pepper to taste Instructions     In a wide pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add shrimp paste and cook, stirring occasionally, for about 5 minutes or until it begins to brown.     Add pork and cook, stirring regularly, until lightly browned. Add coconut milk and water and bring to a simmer. Cook for about 10 minutes or until liquid is reduced. Add coconut cream and chilis. Continue to cook until pork is tender and sauce begins to render fat. Season with salt and pepper to taste. Serve hot.

HOW TO MAKE THE LUMPIANG SARIWA SAUCE: In a saucepan, bring the water to a boil.  Add pork cube, brown sugar, soy sauce and a dash of salt. Add the diluted cornstarch.  Cook until the sauce becomes thick.  Enjoy Eating And Cooking !! :D

     HOW TO MAKE THE SOFT WRAPPER: Combine beaten eggs and milk. Add salt, vegetable oil and all purpose flour. Mix thoroughly.  Prepare a non-stick lightly greased pan with oil or butter.  Pour- in about 1/3 cup of wrapper mixture in the pan. Distribute the mixture evenly on the pan by tilting it.  Cook over low-medium heat for 2 minutes or until the mixture becomes dry.  Remove the cooked mixture using a spatula or a small turner. Place the wrapper into a plate. Set aside. 

    HOW TO MAKE LUMPIANG SARIWA FILLING: Saute garlic and onion. Add the pork strips. Cook until color turns light brown. Add fish sauce, sweet potatoes and jicama. Cook until tender. Add the tofu then green beans, and carrots.  Cook for 3-5 minutes.  Add the bean sprouts and cilantro. Add salt to taste. Cook for 3 minutes.    Remove from heat. Cool down before wrapping. 

INGREDIENTS: 1/2 lb pork, thin strips 1/2 cup shrimp, shelled and deveined  1/2 cup sweet potato, cubed 1 cup bean sprouts (togue)  1/2 cup jicama (singkamas), thin strips 1/2 cup string beans (baguio beans), sliced diagonally  1/2 cup carrots, julienned 1/4 cup cilantro 3/4 cup extra firm tofu, slice into thin strips 4 gloves garlic, crushed 1 medium onion, sliced 2 tbsp fish sauce salt to taste cooking oil lettuce leaves 1/2 cup ground or crushed peanuts for garnishing FOR THE WRAPPER: 1 cup all-purpose flour 2 pieces raw eggs, beaten 1 1/4 cups fresh milk 1/3 tsp salt 2 tbsp vegetable oil FOR THE SAUCE: 1 cup brown sugar 4 cups water 2 tbsp soy sauce 1  pork cube dash of salt 1 head garlic, minced 4 tbsp cornstarch - dilute in 1/2 water

Got some fresh shrimps today, but I have not decided yet on what to do with them. Garlic Butter Shrimp first came into my mind, but we already had that last week. Nilasing na Hipon sounds appetizing, but its nice to have something spicy. I decided to make Sweet and Spicy Shrimp Stir Fry instead.There are many good things that I can say about Sweet and Spicy Shrimp Stir Fry Recipe. Besides the fact that it tastes real nice and goes well with either fried rice or steamed rice, I also consider this Sweet and Spicy Shrimp Stir Fry Recipe quick to prepare. It took me less than 15 minutes to prepare everything and I did not even have a hard time during the process. You don’t need any Culinary Arts background to be able to make this dish. The ingredients are also easy to find. Even if used fresh shrimps with head in this recipe, you are free to use packaged frozen shrimps – even the ones that are shelled. By the way, you can use any size of shrimp in this Sweet and Spicy Shrimp Stir Fry Recip

INGREDIENTS FOR ESCABECHE one whole fleshy fish (lapulapu, red snapper, carp or mackerel)1 tsp salt1 tsp peppersome flour to dredge the fish in 1 tsp minced garlic1 tbsp ginger root,  cut into thin strips1/2 cup sliced onions1 cup red and green bell peppers, cut into strips2 tbsp lard or oil 2 cups water1/4 cup vinegar1/4 cup brown sugar2 tbsp soy sauce2 tbsp cornstarch  PROCEDURE FOR COOKING FILIPINO-STYLE ESCABECHE 1. Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in lard or oil. Don't overcook the onions and bell peppers. Set aside.3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.4. Place the fish on a platter and pour over it the sauce prepared in step 3.5. Arrange the sauteed ginger, onions and peppers on top of the fish and serv

Pork Menudo is not complete without liver. However, there are some people who don’t want to include it because of its gamy taste. This recipe deals with this issue by providing a step wherein the liver is sauteed in minced ginger; this gets rid of the gamy flavor of the liver making it more pleasurable to eat. It is better to use Filipino style red hotdogs for this recipe. If you don’t have it, I suggest that you use less salty substitutes. I would prefer beef franks over wieners, if you’ll ask me. The potatoes and carrots can be fried separately before adding them in the cooking pot with the rest of the ingredients — just make sure that you let the excess oil drip so that the dish won’t be very oily. Pork menudo is best enjoyed with warm steamed white rice. I also find it good with sinangag in the morning for breakfast. Menudo with Raisins and Green Peas Ingredients 2 lbs. pork, cubed 1/4 lb. pig’s liver, cubed 4 hotdogs, sliced diagonally 2 medium baking potatoes, peeled a

Pork Menudo is not complete without liver. However, there are some people who don’t want to include it because of its gamy taste. This recipe deals with this issue by providing a step wherein the liver is sauteed in minced ginger; this gets rid of the gamy flavor of the liver making it more pleasurable to eat. It is better to use Filipino style red hotdogs for this recipe. If you don’t have it, I suggest that you use less salty substitutes. I would prefer beef franks over wieners, if you’ll ask me. The potatoes and carrots can be fried separately before adding them in the cooking pot with the rest of the ingredients — just make sure that you let the excess oil drip so that the dish won’t be very oily. Pork menudo is best enjoyed with warm steamed white rice. I also find it good with sinangag in the morning for breakfast. Menudo with Raisins and Green Peas Ingredients 2 lbs. pork, cubed 1/4 lb. pig’s liver, cubed 4 hotdogs, sliced diagonally 2 medium baking potatoes, peeled a