PINOY READERS

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....

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 ...

My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method  INGREDIENTS Nutrition SERVINGS   4-5 UNITS   US 1 lb boneless pork tenderloin, AT ROOM TEMPERATURE (approximate) salt and pepper dry seasoning, of ...

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...

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.

INGREDIENTS Nutrition SERVINGS   8 UNITS   US 1 ⁄ 2 cup butter 1 ⁄ 2 cup flour 2 teaspoons salt 1 ⁄ 2 teaspoon pepper 3 cups milk 3 cups ham, cooked 1 large green pepper, chopped 1 large onion, chopped 1 ⁄ 2 cup cheddar cheese, shredded 5 cups potatoes, pared and sliced DIRECTIONS Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup INGREDIENTS Nutrition SERVINGS   4 UNITS   US 6 -8 medium potatoes 1 ⁄ 4 cup butter 1 ⁄ 2 cup flour 6 cups milk 2 teaspoons chicken bouillon 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper 1 ⁄ 2 lb cheddar cheese DIRECTIONS Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces). In separate pan, melt butter, add flour and cook while stirring for about a minute or so. Add half the milk and stir until lumps are out of flour mixture. Add remaining milk and on med-high heat, heat to a boil. Stir almost constantly or it will scorch. After boiling, turn heat off and add remaining ingredients.

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over. INGREDIENTS Nutrition SERVINGS   8 UNITS   US 4 lbs red potatoes 5 hard-boiled eggs, separated 1 teaspoon salt, divided 3 green onions, sliced 1 cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon prepared mustard 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon celery seed DIRECTIONS Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1 inch pieces. Chop egg whites. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve t...