PINOY READERS

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...

DIRECTIONS Preheat the oven to 375 degrees. Using a blender or food processor, grind the cereal to a breadcrumb-like consistency. Add garlic salt and black pepper to crumbs. Place crumbs in one small dish and egg substitute in another. Next, coat raw chicken - first with egg and then with crumbs. Place strips on a baking pan sprayed with nonstick spray. Add a light mist of nonstick spray on top and place in the oven. Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy. Enjoy! INGREDIENTS 6 ounces boneless skinless chicken breasts, raw, lean, cut into 8 strips 1⁄2 cup all-bran cereal (Fiber One original) 1⁄4 cup fat free egg substitute 1⁄4 teaspoon garlic salt 1⁄8 teaspoon black pepper (to taste)

INGREDIENTS 1 small hamburger bun (light, if available) 1 vegan burger, Boca Original Vegan Meatless Burger 1 slice fat-free cheddar cheese 1 pineapple ring, packed in juice 1 slice tomato 1 leaf lettuce 1 tablespoon teriyaki marinade, thick kind with about 20 - 25 calories per tbsp. (like the one by Lawry's) 1 teaspoon fat-free mayonnaise DIRECTIONS Bring a pan sprayed with nonstick spray to medium-high heat on the stove. (If you have a grill pan, use it -- you'll get neato grill marks.) Lay pineapple ring in the pan, and cook until slightly blackened and caram elized, about 3 minutes per side. Set aside to cool. Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just 1 minute (not the time given on the box). If your microwave is low wattage, microwave for an additional 15 seconds. Remove patty from the microwave and place on a microwave-safe plate. Pour half of the teriyaki marinade on top, spread it around, and flip patty to coat ...

Sweet and chewy French toast is the perfect way to say bonjour to your weekend. A classic weekend favorite, French toast is a great way to use up stale bread. Plus, it's simple and quick to prepare. You can freeze the leftovers and pop them in the toaster or microwave for a fast weekday breakfast. Follow this step-by-step guide to create fantastic French toast every time. Step 1 GATHER INGREDIENTS To start, you'll need: 1/3 cup flour, 1/3 cup sugar, 1/8 teaspoon cinnamon, 1/4 teaspoon salt, 4 eggs, 2/3 cup whole milk, 1/2 teaspoon vanilla, 2 teaspoons canola oil, Butter, syrup and powdered sugar for garnish and 8 slices of Texas toast bread Step 2 MAKE THE BATTER In a large mixing bowl, stir together the flour, sugar, cinnamon and salt until combined. In a small mixing bowl, whisk together the eggs. Step 3 ADD MILK Slowly pour 2/3 cup whole milk into the dry ingredients while whisking. Step 4 ADD EGGS AND VANILLA Stir in the eggs and vanilla. If batter turns lumpy, use a hand...

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 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.

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 ...

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

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...

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 fis...