PINOY READERS

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook. INGREDIENTS Nutrition SERVINGS   6 UNITS   US 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1  1 ⁄ 2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1 ⁄ 2 cup grated cheese, to sprinkle on top DIRECTIONS In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and ch...

INGREDIENTS Nutrition SERVINGS   3 UNITS   US 1 garlic clove, minced 1 teaspoon salt 1 ⁄ 2 teaspoon white pepper 1 ⁄ 4 teaspoon thyme 1 lb pork tenderloin 1 tablespoon olive oil DIRECTIONS Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. Remove pork and place in a 9x13x2 pan. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water. Cover with foil and bake at 350 for approximately 45 to 50 minutes. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole. INGREDIENTS Nutrition SERVINGS   2-3 UNITS   US 5 -6 chicken drumsticks garlic powder pepper salt olive oil DIRECTIONS Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked til 160 degrees)).

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 2 tablespoons extra virgin olive oil 1  1 ⁄ 2 lbs boneless skinless chicken thighs 1 lb andouille sausage, cut into 1/4 inch slices 1 large onion, chopped 2 celery ribs, diced 1 ⁄ 2 green bell pepper, diced 1 ⁄ 2 red bell pepper, diced 1 ⁄ 2 teaspoon dried thyme 1 ⁄ 4 teaspoon dried oregano 1 ⁄ 4 teaspoon sweet paprika 1 ⁄ 2 teaspoon salt 1 ⁄ 4 - 1 ⁄ 2 teaspoon cayenne pepper(optional) 1  1 ⁄ 2 cups long grain rice 1 (14 ounce) can tomatoes, chopped,with juice 2 cups chicken broth or 2 cups stock 8 ounces medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley 3 green onions, finely chopped DIRECTIONS Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking a...

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1 ⁄ 3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1  1 ⁄ 2 teaspoons salt 1 ⁄ 2 cup fresh cilantro, minced 1 lime DIRECTIONS Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR ...

Cincinnati chili, sometimes referred to as 5-way chili, is served layered with spaghetti, cheese, onion and beans. Equally good, our simplified version can be prepared in minutes making it the perfect weeknight meal. ingredients 1/2 pound spaghetti 1 tablespoon vegetable oil 1 cup chopped onion 1 pound ground beef 1-ounce package chili seasoning 1/2 teaspoon cinnamon One 16-ounce can tomato sauce One 14-ounce can black or kidney beans, drained and rinsed 1 cup beef broth directions In a large saucepan set over high heat bring 2 quarts salted water to a boil, covered. Add pasta and cook according to package directions. Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion. Cook, stirring, 2 minutes. Add beef and cook until no longer pink. Stir in chili seasoning and cinnamon. Cook, stirring, 1 minute. Add tomato sauce, black beans and broth. Bring to boil, reduce heat to medium-low and simmer 10 minutes. Serve over pasta. Non-Restaurant Food-Server Job Duties...

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. Non-Restaurant Food-Server Job Duties Food-servers who work in a non-restaurant environment may be employed at such places as hospitals and hotel. They use carts or trays to carry and deliver...

Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal. ingredients 5- to 6-pound chicken, wing tips removed 1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges 1/2 pound beets, peeled and cut into 3-inch wedges 4-5 parsnips, peeled and cut into 4-inch chunks 2 medium onions, peeled and quartered 6 garlic cloves, peeled, left whole Salt and fresh ground pepper to taste 1 teaspoon chopped fresh rosemary directions Preheat oven to 450 degrees F. Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use. Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roas...

Chili powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player. ingredients 4 pounds sweet potatoes (4 to 5 large) 2 tablespoons butter 2 tablespoons pure maple syrup 1 tablespoon chili powder 2 teaspoons cumin seeds, toasted and ground (see Ingredient Note) 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon freshly ground pepper directions Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine. Ingredient Note: Cumin seeds - Toast seeds...

Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature. WINE RECOMMENDATION: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment. ingredients 2 pounds vine-ripened tomatoes (about 6), chopped 3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature 1 1/4 cups chopped fresh basil 1/2 cup halved and pitted black olives 4 teaspoons balsamic vinegar 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 pound spaghetti 1/2 cup olive oil 3 cloves garlic, minced directions In a large glass or stainles...

Sweet bananas are grown predominantly along the Gulf Coast, where they are frequently cooked with butter and sugar and then flambéed. This extra-moist cake combines them with coconut, a favorite ingredient in Mexican candies. Look for wide shards of flaked coconut in health food stores. ingredients For Cake: 3/4 cup plus 2 tablespoons unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 2 1/2 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup finely chopped pecans For Custard: 3/4 cup plus 1 tablespoon unsweetened coconut milk 1 cup whole milk 1/2 cup sugar 1/4 cup cornstarch 4 egg yolks For Assembly: 3 bananas, peeled and sliced 1/4 cup lemon juice 2 tablespoons sugar 1 cup unsweetened flaked or shredded dried coconut, toasted directions FOR CAKE: Preheat an oven to 350 degrees F. Butter and flour two 9-inch round cake pans. To make the cake, in a large bowl and using an electric...