PINOY READERS

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 ...

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.

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 ...

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 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...

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. ...

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 ...

    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.