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SubmittedBy: S.Ivey
RecipeName: Kare Kare
category: Beef/Veal
Ingredients: 4 cloves garlic,crushed
ing2: 1 sliced big union
ing3: 1/4 cup cooking oil
ing4: 1/2 lb.eggplant quartered
ing5: 1 small banana bloosom slice(optionall)
ing6: 2 inches cut string beans
ing7: 2-3 small radishes cut into 2 inches
ing8: 1tsp. paprika
ing9: 1/4tsp black pepper
ing10: 1/2 cup peanut butter
Remote Name: 64.12.116.148
Date: Friday, October 15, 2004
Time: 11:51 PM

Directions

1)Clean and wash thoroughly calf's leg or any desired meat to use.Cut into serving pieces. Place in deep casserole with water and bring to a boil.Simmer for an hour or until meat is tender.2) Remove meat and set aside.Removed and discard surface fat from broth;set aside broth for sauce.3)In a deep skillet, saute garlic and union in oil.Add meat and vegetables.Season with paprika,and pepper.3)Pour broth into meat and vegetables mixture.Stir in peanut butter.Add powdered rice(this is optional).Stirring constantly to keep from lumping.Cook until vegetables are tender.Serve with alamang and hot cooked rice.

SubmittedBy: Eva Espanola Skrzynski
RecipeName: Glutinous Rice Cake
category: Cakes and Pies
Ingredients: 2 package of glutinous flour
ing2: 2 eggs
ing3: 2 tsp vanilla
ing4: 2 cans of coconut milk
ing5: 1/2 cup grated coconut or macapuno
ing6: 11/2cups of brown sugar
ing7: 3Tbsp of honey
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Remote Name: 70.48.62.39
Date: Friday, October 15, 2004
Time: 12:12 PM

Directions

1.Beat the eggs,add sugar, coconut milk, vanilla glutinous flourthen add the grated coconut or macapuno mix it properly. 2.Grease pan.3.Preheat oven at 350 F degrees 4.Bake it for an hour or untilthe top portion is golden brown. 5.Brush the top with honey and broil it for a few minutes or like what Kuya Ardy said use your judgement.Remove the pan from the oven and let it cool down for a few minutes, then serve with warning," HOLD YOUR DENTURES".

SubmittedBy: Maria Wilma Manuel Hockings
RecipeName: Barbecue Ribs (using oven)
category: Pork/Lamb
Ingredients: 1 pork ribs
ing2: 1 bottle barbecue sauce (honey smoke or brown maple)
ing3: salt, ground black pepper, garlic powder, onion powder
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Remote Name: 67.168.63.162
Date: Thursday, October 14, 2004
Time: 11:53 AM

Directions

Preheat oven to 350 degrees. Sliced ribs to serving size, season with salt pepper, garlic & onion powder. Place in a baking pan, cover and seal with aluminum foil. Bake for 2 hours. Removed from oven, coat pork ribs with barbecue sauce, return to oven, baked for another 30 minutes, uncover. Serve with baked beans and mashed potatoes.

SubmittedBy: Maria Wilma Manuel Hockings
RecipeName: Roast Pork (using oven)
category: Pork/Lamb
Ingredients: 1 whole Pork Shoulder Arm Picnic Roast
ing2: seasoning (salt, ground black pepper, garlic powder, MSG (optional)
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Remote Name: 67.168.63.162
Date: Thursday, October 14, 2004
Time: 11:43 AM

Directions

Preheat oven (325 degrees). In a baking pan or roasting pan, put seasoned meat with skin facing up. Cover and seal using aluminum foil. Bake for 3-4 hours (depends on the meat size). Then remove the aluminum foil and turn oven to 400 degrees, make sure to check the roasting pork frequently. Baked until the skin become brown or very crunchy. Serve roast pork with sweet & sour sauce.

SubmittedBy: Maria Wilma Manuel Hockings
RecipeName: Fruit Salad
category: Deserts
Ingredients: 1 bottle of Nata De Coco (drained)
ing2: 1 bottle of Coconut Sports (drained)
ing3: 1 bottle of Kaong (drained)
ing4: 3 large can of Fruit Cocktail (drained)
ing5: 1 pkg of cream cheese
ing6: 1 /2 pint of whipping cream
ing7: cheddar cheese (cubes) - optional
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Remote Name: 67.168.63.162
Date: Thursday, October 14, 2004
Time: 11:22 AM

Directions

In a mixing bowl, combine cream cheese and whipping cream, whip the ingredients. Make sure that Fruit Cocktail, Nata de Coco and Kaong are fully drained. Whip cream cheese and whipping cream until foamy, then add remaining ingredients, fold it using a rubber spatula. Add cubed cheddar cheese (optional). Refrigerate mixture for an hour then serve.

SubmittedBy: KuyaArdy
RecipeName: LAUYA NGA BAKA ( Classic )
category: Soups/Sauces
Ingredients: Beef Bones for soup
ing2: 6 cloves garlic
ing3: ginger
ing4: green onions
ing5: vegetables ( optional )
ing6: seasoning ( optional )
ing7: black pepper ( whole or powder/optional )
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Remote Name: 198.81.26.39
Date: Wednesday, October 13, 2004
Time: 04:34 PM

Directions

1.) Boil the beef bones for 1/2 hour before adding your ingredients or until the meat is tender. If you can picnh the meat from the bones then it is ready. 2.) Normally farmers in the barrio use cabbage where it is abundant. But in the old days we used Bok choy ( Pechay ) flowers to spice up the soup.Beef neck bones or ribs (a little expensive) but they are the best because they don't have a lot of fats. Modify it to your likings.

SubmittedBy: KuyaArdy
RecipeName: LAING con Baboy
category: Vegetables
Ingredients:
1 bundle of Taro leaves ( Bulong ti Aba )
1/2 lb. of pork ( Dried Dilis - original )
6 clobes of garlic
1/2 onion ( minced )
minced ginger ( some )
1 can of coconut milk
salt or patis ( fish sauce )
Powedered black pepper ( optional )
Vegetable cooking oil

Remote Name: 66.223.173.82
Date: Tuesday, October 12, 2004
Time: 05:41 PM

Directions

1. Wash and mince the taro leaves into bite size length, set it aside and let it dry
2.) Cut the pork into bite size
3.) Sautee ( egisa ) the garlic, onion, ginger before putting down the pork. Add water moderately. Boil it first before adding the coconut milk and let it simmer until the pork gets tender. At this time add your seasoning if you wish and also the powdered black pepper and salt for taste. Now you put in the taro leaves put the lid back for two minutes or until it is done. 6 servings.

SubmittedBy: KuyaArdy
name: Pork Adobo Classic
category: Pork/Lamb
Ingredients:
1/2 lb. Pork side
2 lbs Pork Shoulder
6 gloves of Garlic (Preferably Phil. Garlic)
12 pcs of Whole Black Pepper
4 leaves of Bay Leaves
1 cup of Soy Sauce
1 tsp Rice Vinegar (any kind is okay)
6 large Hard Boiled Eggs
1 bundle of Green Onions

Remote Name: 198.81.26.38
Date: Monday, October 11, 2004
Time: 01:58 PM

directions

Directions:
1. Cut meat into bite size (Always wash your meat)
2. Add water accordingly
3. Bring it to boil until meat is tender
4. Add your ingredients and stir it gently
5. Lower the temperature and let it simmer until it is almost dry. Serve while it is hot.
6. Serve it in a large plate
7. Peel the boiled eggs and cut it into half and put it top of the Adobo.
8. Clean and cut the green onions into half and put it around the edge of the plate for decor.(* Normally, as I remember it, they only serve green onions to newly weds as an aphrodisiac. For vigor they say)
9. This is the way father and those old Ilokanos from Vigan used to cook it .Revise it anyway you want.

SubmittedBy: Susan Ivey
name: siopao
category: Bread/Grains
Ingredients:
1 pkg of Active dry yeast
1 tbs of Sugar
1/4 cups of lukewarm water
1 cup of lukewarm water or milk
4 cups of sifted all-purpose flour
1 cup of granulated sugar
a pinch of salt

Remote Name: 205.188.116.145
Date: Monday, October 11, 2004
Time: 10:38 PM

Directions:
1. Sprinkle yeast and 1 tbs sugar into 1/4cup water. Let stand 3 mins. ,then stir to dissolve and let stand for another 5 mins.
2. Sift Flour in large bowl. Slowly pour yeast mixture and lukewarm milk, stirring with wooden spoon then with hands until its thoroughly combine.
3. Knead dough for 5 mins. in a large bowl cover with damp towel and let rise in a warm place for 1 1/2 to 2 hours or until it double it size.
4. Punch the dough ,cover and let rise for another 30 minutes. meanwhile prepare the filling.
5. Turn dough and knead until smooth and sanity in texture about 5 mins. Slice into inch rounds. Flatten each to a 4 or 5 diameter round.
6. Place1 heaping tablespoon of filling and cubes of boil egg in the center. Gather and press edges and twist to seal in filling. Place 2 inch square waxed paper to seal the edge down. Cover and let rise for 30 mins.
7. Bring water to a boil before putting the buns, cover and steam fo15mins. Serve hot with soy sauce or oyster sauce.

SubmittedBy: Susan Ivey
RecipeName: Siopao Filling
Category: Desserts
Ingredients:
1 lb chicken or lean pork
1 tbsp of Soy Sauce
1 tsp of Salt
2 tsp of Sugar
2 tbsp of Cornstarch
3 tbsp of Cooking Oil
1 cup of Chicken Broth
2 or 3 large Boiled Eggs cut into preferred size.

Remote Name: 205.188.116.145
Date: Monday, October 11, 2004
Time: 10:38 PM

directions

1. Combine pork or chicken,cornstarch,soy sauce,salt and sugar.
2. Saute the meat in hot oil until light brown.Add broth.Simmer until meat is tender and sauce thickened.Set aside until dough is ready to be filled.oh i forgot ..stir in the 1 cup of sugar with instruction number 2.

SubmittedBy: Florentino Acosta ( aka KuyaArdy)
RecipeName: CASSAVA CAKE
Category: Desserts
Ingredients:
1 Package of Powdered Cassava
2 large Eggs
1 can of coconut milk
12 Oz of Macapuno
1/2 cup of sugar ( splenda is okay )
1/2 cup of butter
Use of condensed milk is optional

Remote Name: 64.12.116.78
Date: Monday, October 11, 2004
Time: 09:24 AM

Directions

1.) Mix all ingredients in a mixing bowl. If you have a
mixer use it)
2.) Grease pan with any cooking oil available.
Use a medium size baking pan
3.) Preheat oven at 350 F degrees for 5 minutes
4.) Bake it for about an hour or until the top portion is
golden brown in color. Use your judgment.
5.) Add toppings and put it back in the oven and broil it
in low heat for a few minutes or until it is done.
6.) Remove the pan from the oven and let it cool for a
few minutes before cutting it to desired sizes.

TOPPINGS:

Use 1/2 can of condensed milk, add 1 teaspoon of water and mix it well. Again use your judgement. Some people like it sweet some people don't. For diabetic people like me use Splenda sugar for substitute.

SubmittedBy: jesse a sinues
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Remote Name: 62.194.117.84

Directions

****mirin---> Japanese cooking wine,a mixture of variant of sake with sugar. It contains only a trace of alcohol but imparts a distinctive sweet flavour to any dish in which it is used. I used to work in a kitchen, I have been working for a medeterranean cuisine(especially spanish cuisine)for a long time.I cook also in Asian cuisine...like Thai cuisine,Malaysian,indonesian and filipino of course.Any question just ask.

SubmittedBy: jessiea sinues
RecipeName: Chicken livers with peppers in a sweet soy sauce
category: -------------------- Select --------------------
Ingredients: 300 g/10 oz chicken liver,cut into bite -sized pieces
ing2: 1 tbsp vegetable oil
ing3: 1/2 green pepper,seeded and thinly sliced lenghtways
ing4: 1 1/2 tbsp soy sauce
ing5: 1 1/2 tbsp mirin
ing6: 1/2 tbsp caster sugar
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Remote Name: 62.194.117.84

Directions

*Dip the livers into a bowl of boiling water until blanched, then drain. *Heat the oil in a frying pan and fry the green pepper for about 3 minutes.Remove and set aside. *Add the livers tto the pan,frying over medium heat for about 7 minutes.Sprinkle over the soy sauce,mirin and sugar,and continue to cook,stirring,for about 5 min. *Return the green pepper to the pan and stir in lightly for a few min.*Serve hot with rice and veg.dish. Buen provecho...Bon appetite...eets makelijk eten...enjoy your meal.

SubmittedBy: Lambong
RecipeName: Tokwa't Baboy
category: Appetizer
Ingredients: Side Pork 2 Lbs ( with FAT)
ing2: 6 Pieces of Pork Ears- Boiled (Optional)
ing3: Onion
ing4: Garlic
ing5: Vinegar (Datu Puti-White)
ing6: Soy Sauce (Silver Swan)
ing7: Jalapeno (Optional)
ing8: Black Pepper
ing9: 2 Lbs of Tofu
ing10: Seasoning (Optional)
Remote Name: 198.81.26.39

Directions

1. Boiled Side Pork or Pork ears until it soften 2. Drain and cool off said meat (cut 1/2 inch) 3 Deep fry Tofu to golden brown (cut 1/2 inch). 4. Cut 1 Onion into cubes (1/2 inch) 5. Cut 1 whole garlic into 1/8 (inch) 4. Mix 1/2 cup of vinegar and soy sauce (add pepper, seasoning to your satisfaction. 6. Mix everything into one container and add vinegar, sauce, seasoning if need be. Note to my sisig (pork ears and pork snouts must be boiled not barbecue.

SubmittedBy: J. Ramos
RecipeName: fresh spring rolls
category: Appetizer
Ingredients: 150gm bean sprouts
ing2: 50gm sliced shitake mushrooms
ing3: 2 cups hot water
ing4: 8 dried rice paper wrappers
ing5: 16 fresh Thai basil leaves
ing6: 1 cup fresh coriander leaves
ing7: 1 medium carrot,cut into short thick strips
ing8: 1 tablespoon grated lime rind
ing9: 2 tablespoons sweet chili sauce
ing10: 50gm dried mung bean vermicelli
Remote Name: 213.112.86.100

Directions

1.Soak the vermivelli in the hot water for 10 min.,then drain.Dip one rice paper on the lukewarm water until it softens.Place it on the work surface.Place the stuffing on it. 2.Pack the filling down,fold it on two sides and just roll it securely.Place them all on a plate w/ the seam side underneat. 3.Dipping .Sauce:1 red chili finely chooped,1 tspoon white vinegar,2 tspoon fish sauce,1 tspoon sugar,1/3 cup water boil it and dissolve the sugar and stir the rest of the ingredients. 4.Serve the springrolls,drizzled with sweet chili sauce on top and with the dipping sauce

SubmittedBy: Lambong
RecipeName: Sisig- Lambong style
category: Appetizer
Ingredients: Onion - 1
ing2: Ginger - (6 inches long)
ing3: Black Pepper
ing4: Side Pork (with fat) 3 lbs
ing5: Pork ears (optional)
ing6: Pork chick (optional)
ing7: Vinegar (datu puti) 1/2 cup
ing8: Soy Sauce (Silver Swan) 1/2up c
ing9: Seasoning, salt and lemon (optional)
ing10: Jalapeno or Sile (2 pcs)
Remote Name: 199.107.158.58

Directions

Instructions 1. Marinate the side pork with soy sauce, vinegar, pound garlic (1 hour). 2. Cut the onion and ginger and mixed it into a big container (1/4 size) with half a cup of vinegar and soy sauce, black pepper and jalapeno. 3. Barbecue the meat and cut into small pieces (1/4 size) (charcoal if possible) 4. Mixed everything and add any additional items to satisfy yourself how a good cook you are.

SubmittedBy: Roselie Rosal Sandt
RecipeName: Macaroons
category: Vegetables
Ingredients: 1 7 oz shreded coconut flakes
ing2: 1 can condensed milk
ing3: 4 tbsp. butter
ing4: 2 eggs
ing5: 1 tsp. vanilla
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Remote Name: 172.195.189.169

Directions

Mix all the ingredients in a bowl using a spoon. Put it in a small cup cake baking pan with small paper cup cake holder. Bake at 400 for 20 minutes or until golden brown.

SubmittedBy: rowena flores-curbi
RecipeName: camaron rebusado
category: Fish/Shellfish
Ingredients: shrimp 1/2 kilo
ing2: 1/2 tsp. salt
ing3: 1 tbsp.lemon juice
ing4: 1 egg beaten
ing5: 1 cup cold water
ing6: 1 1/2 tsp.baking powder
ing7: 1 1/2 cup flour
ing8: salt and black pepper to taste
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Remote Name: 81.225.128.30

Directions

Shell shrimps,sprinkle with salt and lemon juice and setaside.Mix flour,baking powder,salt and pepper.Combine egg with cold water,gradually add to flour mixture stirring to form a smooth paste.Take one shrimp at a time and fry for 2-3 minutes or until golden brown.

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Remote Name: 69.64.185.174
Date: Thursday, December 01, 2005
Time: 03:03 AM

directions

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category: Appetizer
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Remote Name: 222.151.211.93
Date: Saturday, July 07, 2007
Time: 09:28 AM

directions

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SubmittedBy: Lasenggo from papua new guinea
RecipeName: Tahong Cradled with Beer , charcoal broiled
category: Fish/Shellfish
Ingredients: Large tahong, fresh
ing2: beer
ing3: minced garlic
ing4: butter
ing5: salt
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Remote Name: 76.215.145.181
Date: Tuesday, December 25, 2007

Directions

1. Pry open fresh tahong. It is advisable to directly heat a little while to make an opening to separate the bi-valves. Let tahong rest on its shell cradle, remove the other cover. 2. The tahong on the cradle individually, accordingly to each shell cradle, paste it with butter, pinch a little garlic,pour beer at minimum, and add salt to your taste. 3. All prepared from #2, placed, arrange and cook it all (in a pan )above a charcoal grill till the butter melts. 4. the heaven taste is prepared, make it sure the cook has not eaten it all before it reach others. 5. This is best prepared for tunggahan or inuman with box of beers or few bottle of ginebra.

SubmittedBy: Chef Phillip Domantay
RecipeName: Ultimate Honey-Barbeque Chicken and Shrimps
category: Poultry
Ingredients: 2 lbs of Boneless Chicken Breast
ing2: 1 lb 25/26 Tiger Shrimps ( Peeled and Deveined)
ing3: 4 Cups Smoky Barbeque Sauce
ing4: 2 Cups Heavy Cream/ 1 cup Honey
ing5: 1 Cup Diced Tomatoes ( for pico de gallo)
ing6: 1/4 Cup Diced Jalapenos
ing7: 1/4 Cup Chopped Cilantro/Diced Onions
ing8: 2 tbsp Lime Juice
ing9: 2 tbsp Lemon Juice
ing10: 1 cup ZTF Butter/Salt/Pepper/Olive Oil
Remote Name: 68.127.139.234
Date: Monday, December 24, 2007

Directions

1. Marinade Chicken Breast with olive oil, Salt and Pepper. 2. Cross Grill Chicken breast on both sides. 3. Lay Shrimps on a sheet pan and sprinkle with Salt and Pepper and bake for 7 mminutes using convectional oven for 5 minutes. 4. In a medium sauce pan, heat the barbeque sauce with Heavy Cream and Honey until it boils. 5. Pico di Gallo: In a medium mixing bowl, mix Tomatoes, Cilantro, Jalapenos, Onions and finish it with Lemon and lime Juices. 6. Plating: 6.1.Place grilled chicken on a dinner plate. 6.2.In a small bowl, dump pieces of shrimps (4) with Honey-Barbeque Sauce (1/2 cup)and pour over the Chicken. 6.3. Topped with Pico de Gallo and a real barbeque sauce (preferred in a squeezed bottle) over the entree. 7. Served with Mashed Potato and Steamed Asparagus. 8. Enjoy!

SubmittedBy: Chef Phillip Domantay
RecipeName: Honey-Barbeque Chicken and Shrimps
category: Poultry
Ingredients: 2 lbs of Boneless Chicken Breast
ing2: 1 lb 25/26 Tiger Shrimps ( Peeled and Deveined)
ing3: 4 Cups Smoky Barbeque Sauce
ing4: 2 Cups Heavy Cream
ing5: 1 Cup Diced Tomatoes
ing6: 1/4 Cup Diced Jalapenos
ing7: 1/4 Cup Chopped Cilantro
ing8: 2 tbsp Lime Juice
ing9: 2 tbsp Lemon Juice
ing10: 1 cup ZTF Butter
Remote Name: 68.127.139.234
Date: Monday, December 24, 2007

Directions

1. Marinade Chicken Breast with

SubmittedBy: Aregato
RecipeName: Chicken Pot Pie
category: Poultry
Ingredients: 1 lb Chicken Breast(cut into cubes)
ing2: 3 cups of frozen mix vegetables.
ing3: 2 cans cream of mushroom soup.
ing4: 1 can pillsbury crossant roll
ing5: 2 cloves of garlic
ing6: 1 medium onion
ing7: salt and pepper to taste
ing8: 1 meduim aluminum tray.
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Remote Name: 67.180.210.161
Date: Wednesday, December 19, 2007

Directions

Saute garlic, onion, chicken add the vegetable and cream of mushroom. Season to taste.Transfer the cook mixture to aluminum tray. Spead the crossant roll on top. Bake at 375 until the dough is golden brown.

SubmittedBy: Aregato
RecipeName: Chicken Pot Pie
category: Poultry
Ingredients: 1 lb Chicken Breast.
ing2: 2 cup of frozen mix vegetables.
ing3: 2 cans cream of mushroom soup.
ing4: 1 can pillsbury crossant roll
ing5: 2 cloves of garlic
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Remote Name: 67.180.210.161
Date: Wednesday, December 19, 2007

Directions

SubmittedBy: Liezl Prangan Toronto
RecipeName: Roast Beef
category: Beef/Veal
Ingredients: 3 lbs roast beef
ing2: Campbell beef stock
ing3: 2 medium onion
ing4: salt and pepper
ing5: celery stalk
ing6: potato
ing7: mushroom
ing8: carrots
ing9: red pepper
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Remote Name: 99.225.116.113
Date: Sunday, November 04, 2007

Directions

Put roast beef in the roast pan or roast aluminum tray, chop onions into 4, and the rest of other ingredients put together into the tray and turn the oven for 375 for 2-3 hours.

SubmittedBy: Liezl Prangan Toronto
RecipeName: Roast Beef
category: Beef/Veal
Ingredients: Roast beef, 3lbs
ing2: Campbell beef stock
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Remote Name: 99.225.116.113
Date: Sunday, November 04, 2007

Directions

SubmittedBy: Digna Gilbert (Calimquim)
RecipeName: Bob's Bibingka
category: Deserts
Ingredients: 1 box sweet rice flour
ing2: 1 cup bisquick
ing3: 2 cups sugar
ing4: 1 stick butter
ing5: 1 teaspoon vanilla extract
ing6: 2 1/2 cups milk
ing7: 4 eggs
ing8: 1 can creamed corn
ing9: 1 bag of sweetened coconut flakes
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Remote Name: 71.202.175.39
Date: Friday, September 28, 2007

Directions

1. Mix together all ingredients except for coconut 2. Pour mixture into shallow greased pan(s) 3. Sprinkle coconut flakes on top 4. Bake 35 to 40 minutes at 350 degrees

SubmittedBy: Digna Gilbert (Calimquim)
RecipeName: Bob's Babinka
category: Deserts
Ingredients: 1 box sweet rice flour
ing2: 1 cup bisquick
ing3: 2 cups sugar
ing4: 1 stick butter
ing5: 1 teaspoon vanilla extract
ing6: 2 1/2 cups milk
ing7: 4 eggs
ing8: 1 can creamed corn
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Remote Name: 71.202.175.39
Date: Friday, September 28, 2007

Directions

SubmittedBy:
RecipeName: hotdog sarciado
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Remote Name: 210.4.114.31
Date: Thursday, September 27, 2007

Directions

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Remote Name: 218.103.0.95
Date: Tuesday, August 07, 2007

Directions

SubmittedBy: jmh
RecipeName: chicken with beer
category: Poultry
Ingredients: 20 pcs chicken leg & thigh
ing2: 1 can chopped whole peeled tomatoes
ing3: or fresh tomatoes approx. 5 big ones
ing4: 1 can beer or bottle of beer min. 12 0z
ing5: 3 0r 4 crushed garlic
ing6: bay leaves
ing7: whole black peppercorn
ing8: salt
ing9: chicken bouillon
ing10: 1 onions cut into quarters
Remote Name: 68.121.19.103
Date: Sunday, July 22, 2007

Directions

wash and dry chicken with paper towel.heat skillet and pour a little of olive oil or ordinary oil,fry chicken until golden brown. drained them in paper towel. saute'garlic and onions for at least 2 mins,add chopped tomatoes,cook for another 2 mins,add the chicken,a pinch of salt and pepper,whole pepper corn ,chicken buillon,bay leaves,and pour the beer into the chicken mixture,add 1 cup of water or more to cover up the chicken and simmer in slow fire for 1 hour until juices thickens,dont let it too dry though, you might need the juice for the rice to go with it. quick, easy and affordable recipe, enjoy!!!!!!!! let me know if you like it. j.

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Remote Name: 64.246.44.83
Date: Wednesday, July 04, 2007

Directions

Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936 Keeping it in the family - an inspiration to others about an American dream. Dan Mendoza (SQHS Class '76) right, with President Bush during his daughter's Hermie's graduation @ U.S. Coast Guard Academy and Danilo Jr., who was also commissioned as a Naval Officer last May 18, 2007. President addresses Coast Guard Academy cadets http://www.WTNH.com/Global/story.asp?s=6555936

SubmittedBy:
RecipeName:
category: Pork/Lamb/Goat
Ingredients: /'[lpwk
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Remote Name: 203.131.128.204
Date: Tuesday, June 12, 2007

Directions

SubmittedBy: rhona ricketts
RecipeName: oatmeal cookies
category: Deserts
Ingredients: 1cup unsalted butter
ing2: 1cup brown sugar
ing3: 1tlbscorn syrup
ing4: 2eggs
ing5: 2cups flour
ing6: 1tsp vanilla
ing7: 1cup oatmeal
ing8: 1cup coconut flakes
ing9: 1/2cup raisin
ing10: 1/2cup dried cherry,1/2cup nuts(optional)
Remote Name: 24.71.223.153
Date: Monday, June 04, 2007

Directions

mix butter brown sugar and corn syrup together, add egg,vanilla,put flour and mix it add oatmeal,coconut, raisin cherry and any kind of nuts and bake 350 degree for 20to 30 minutes til brown

SubmittedBy: JULIUS S. VELICARIA
RecipeName: bamboo chute salad
category: Salads
Ingredients: 3 cups bamboo chute
ing2: 1 1/2 cup mayonnaise
ing3: 2 onions white
ing4: 2 medium size potatoes
ing5: 1/2 teaspoon powdered pepper
ing6: 1 box raisins
ing7: 2 medium size carrots
ing8: salt to taste
ing9: grated cheese
ing10: 1 medium size celery
Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

half cook the bamboo chute, an then combine all ingredients. mix well and then chill. ready to serve. ( serve as appetizer or side dish )

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2: mayonnaise
ing3: onions
ing4: pepper
ing5: salt
ing6: raisins
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2: mayonnaise
ing3: onions
ing4: pepper
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2: mayonnaise
ing3: onions
ing4: pepper
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2: mayonnaise
ing3: onions
ing4:
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2: mayonnaise
ing3:
ing4:
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: bamboo chute
ing2:
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ing4:
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy: julius velicaria
RecipeName: bamboo chute salad
category: Salads
Ingredients: 3 cups bamboo chute
ing2:
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Remote Name: 124.217.67.215
Date: Saturday, May 26, 2007

Directions

SubmittedBy:
RecipeName: sweet chili shrimps
category: Fish/Shellfish
Ingredients: 1 kilo big and fresh shrimps
ing2: 1 bottle of sweet chili sauce
ing3: 3 cloves garlic, slice
ing4: 1onion, slice
ing5: 1 tablesppon of ginger, slice
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Remote Name: 203.111.235.13
Date: Friday, May 11, 2007

Directions

wash shrimps. fry until half cook. set aside. fry the garlic,onion and ginger,put the shrimps and the sweet chili sauce and 1 cup of water.cook until the shrimps are cook and all the sauce have been absorbed by the shrimps. servewith hot rice and atchara.

SubmittedBy:
RecipeName: curried crabs
category: Fish/Shellfish
Ingredients: 1 kl. mud crabs
ing2: gata from 2 coconuts
ing3: curry powder
ing4: 3 cloves garlic (sliced finely)
ing5: 1 onion sliced
ing6: 2 tablespoons of finely sliced ginger
ing7: onion leaves
ing8: tanglad leaves
ing9: salt and pepper
ing10:
Remote Name: 203.111.235.13
Date: Friday, May 11, 2007

Directions

wash the crabs. saute garlic, onion and ginger in a large casserole. pour the gata, tanglad leaves and arrange the crabs inside the casserole. let boil and put the curry powder(amount depends of your taste). put some salt and pepper. boil until the crabs are cooked. served with hot rice.

SubmittedBy: Roslee M. Formoso
RecipeName: Pork or chicken barbeque
category: Poultry
Ingredients: 1 kilo barbeque cut pork or chicken
ing2: 5 squeezed calamansi or lemon
ing3: 1/2 cup brown sugar
ing4: 1 tablespoon salt
ing5: small can of pineapple juice or 1bot 7UP
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Remote Name: 209.78.98.26
Date: Wednesday, May 02, 2007

Directions

There is a secret for barbeque, and I shall share it with you. The result would be a super tender, juicy flavored barbeque. Here goes. It is very important to follow the technique, that's the secret. First,rubbed the pork or chichen with the 1 tablespoon of salt (you have to LAMAS the salt to the meat) until the salt have dissolve. (The LAMAS is one at a time) Next rubbed the brown sugar until it is dissolve, then pour the lemon or calamansi and rubbed it until it mixes with the meat. Then pour the can of pineapple juice or 1 can of 7UP and let it sit overnight in the refrigerator. The next day, place the meat in the skrewer or stick while the remaining juice, put it in a pan, heat the pan then stir in low fire adding a little brown sugar to thicken it. Barbeque in charcoal. Used it as barbeque sauce. The secret is rubbing the ingredients one at a time. Try this and if taste like the barbeque of Aristocrat let me know.

Directions

There is a secret for barbeque, and I shall share it with you. The result would be a super tender, juicy flavored barbeque. Here goes. It is very important to follow the technique, that's the secret. First,rubbed the pork or chichen with the 1 tablespoon of salt (you have to LAMAS the salt to the meat) until the salt have dissolve. (The LAMAS is one at a time) Next rubbed the brown sugar until it is dissolve, then pour the lemon or calamansi and rubbed it until it mixes with the meat. Then pour the can of pineapple juice or 1 can of 7UP and let it sit overnight in the refrigerator. The next day, place the meat in the skrewer or stick while the remaining juice, put it in a pan, heat the pan then stir in low fire adding a little brown sugar to thicken it. Used it as barbeque sauce. The secret is rubbing the ingredients one at a time. Try this and if taste like the barbeque of Aristocrat let me know.

Directions

SubmittedBy: Meldz
RecipeName: Pancit Bihon Special
category: Pasta
Ingredients: 2 packages pancit bihon 1 can cream of mushroom
ing2: 1 pound baguio beans (sliced) 4 pcs shiitake mushroom
ing3: 2 medium size carrots (sliced) 5 tbsp fish sauce (patis)
ing4: 3 stokes celery (sliced) 3 tbsp soy sauce (optional)
ing5: 1 clove garlic Msg (optional)
ing6: 2 medium size round onion (sliced) 8 pcs calamanci
ing7: 1 1/2 pounds pork (sliced) or shredded chicken thigh
ing8: 1 package achuete
ing9: 4 tbsp cooking oil
ing10: 2 large cans chicken broth
Remote Name: 70.95.52.33
Date: Thursday, April 12, 2007

Directions

Heat pan to medium. Add cooking oil and sautee sliced pork or shredded chicken thigh. When meat lightly brown, add baguio beans, carrots, celery, onion & mushroom. Mix also the achuete at the same time. Add the fish sauce and cream of mushroom. Sautee all engridients in pan then add chicken broth..Bring to a boil then add pancit bihon. Cook until noodle is softened or when sauce is almost gone. (make sure not to overcook the noodle) Taste and add soy sauce & msg if needed. Ready to serve for 8 people...enjoy with a slice of calamansi

SubmittedBy: Imelda Baron
RecipeName: Pancit Bihon Special
category: Pasta
Ingredients: 2 packages of bihon
ing2: 1 medium size carrot
ing3: 3 stokes celery
ing4: 4 pcs shiitake mushroom
ing5: 1 1/2 pounds pork or shredded chicken thigh
ing6: 1 large can chicken broth
ing7: 1 small can cream of mushroom
ing8: 1 pkg achuete
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Remote Name: 70.95.52.33
Date: Thursday, April 12, 2007

Directions

SubmittedBy: Manny
RecipeName: FILIPINO FRUIT SALAD
category: Deserts
Ingredients: 5 big cans of fruit cocktail
ing2: 1 large brick Philadelphia cream cheese
ing3: 1 big can condensed milk
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Remote Name: 72.235.61.80
Date: Monday, March 26, 2007

Directions

Drain fruit cocktail thoroughly until no more juice is dripping. Whip cream cheese and condensed milk together and mix the drain fruit cocktail Refrigerate and enjoy this terrific dessert.

SubmittedBy: Manny
RecipeName: FILIPINO FRUIT SALAD
category: Deserts
Ingredients: 5 big cans of fruit cocktail
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Remote Name: 72.235.61.80
Date: Monday, March 26, 2007

Directions

SubmittedBy: Manny
RecipeName: LECHE FLAN (CUSTARD)
category: Deserts
Ingredients: 12 egg yolks (only, no whites)
ing2: 1 big can evaporated milk
ing3: 1 big can condensed milk
ing4: 1/2 teaspoon lemon or vanilla extract
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Remote Name: 72.235.61.80
Date: Monday, March 26, 2007

Directions

Mix evaporated and condensed milk together, then add egg yolks. Pour in pan lined with caramelized sugar. Cover the pan with aluminum foil and then bake in a pan with water in 350 degrees F oven for one hour. To make caramelize sugar, mix sugar and water until thick or use Karo sugar syrup. Pour the mixture on the pan and heat on top of the stove until thicken. Swirl mixture all over the sides of the pan and let it cool before pouring the egg mixture. Bon appetite.

SubmittedBy: lynn
RecipeName: CHILLI CRABS OR LOBSTER
category: Fish/Shellfish
Ingredients: 1 lb crab or lobters
ing2: 6 fresh red chillies
ing3: 5 cloves garlic
ing4: 2 stalks spring onions
ing5: 1 coriander plant
ing6: 3 tbs vegetable oil
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Remote Name: 41.204.243.2
Date: Saturday, February 17, 2007

Directions

Sauce: 3 Tbs tomato ketchup. One and a half tbs sugar, according to taste. Quarter tsp salt. One tsp pounded salted brown soya bean paste. One cup of water. One and a half tsp cornflour. Half tsp rice or malt vinegar or freshly squeezed lime juice. Quarter tsp dark soya sauce. 1) Wash uncooked shellfish well, break off the claws and crack the shell by gently hitting it with a pestle. When preparing crabs, chop the bodies in half and then each half into 3 pieces. Wash and retain the shells. When using lobters, chop off the tail and head, and chop the body, with shell still on,into thumb length pieces. 2) Plunge head and tail of lobter into boiling water and cook till the shell turns red. Remove from water and set aside for decoration. (This is optional). 3) Peel garlic and pound coarsely. Pound chillies coarsely too. Or grind in a food processor. 4) Wash spring onions, discard roots, cut into finger lengths. Cut coriander into one inch length. 5) Mix sauce ingredients except for the vinegar or lime juice. 6) Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobter pieces. 7) Stir fry for 2 to 3 minutes till shells turn slightly red. Stir sauce, add to the crabs of lobster and stir well for 2 minutes. Cover with a lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red. 8) Remove cover, squeeze the lime juice over or add a the vinegar, stir well and add spring onions. Turn heat off, stir well and serve, garnish with coriander leaves.

SubmittedBy: tita ems
RecipeName: pancit lug-lug
category: Pasta
Ingredients: 1pack pancit lug-lug "poolee"
ing2: shrimp 1/2 lb shelled/headless
ing3: anato powder-atsuete abt 1 tbsp
ing4: chicharon-durog-1 pack
ing5: 1/2 lb giniling baboy
ing6: dahon sibuyas/bawang/sibuyas
ing7: 4 pcs boiled eggs
ing8: 1 pack tokwa (optional)
ing9: oil/powedered black pepper/patis
ing10:
Remote Name: 76.168.12.134
Date: Thursday, February 01, 2007

Directions

boil water-soak "lug-log" til tender. igisa bawang sibuyas giniling na baboy add soy sauce or patis to taste. set aside boil shrimp-remove shell leave tail on when "lug-log" is tender drain water place in big pan for mixing; add all the ingredients patis tokwa anato oil chicharon dahong sibuyas place shrimp and cut boiled egg on top of lug-log.

SubmittedBy: tita ems
RecipeName: pancit lug-lug
category: Pasta
Ingredients: 1pack pancit lug-lug "poolee"
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Remote Name: 76.168.12.134
Date: Thursday, February 01, 2007

Directions

SubmittedBy: Mariebelle Peregrino Roman
RecipeName: PUTO ESPECIAL
category: Cakes and Pies
Ingredients: 2 cups Baking flour (sifted)
ing2: 1 1/2 cup Milk Powder
ing3: 1 1/2 cups Sugar (according to your taste)
ing4: 3/4 cup Conut Powder
ing5: 1/4 cup Butter or Corn Oil
ing6: 7 whole Eggs
ing7: 1 cup orange soda
ing8: 4 tsp Baking Powder
ing9: Cheese - for toppings
ing10:
Remote Name: 213.230.9.21
Date: Saturday, January 27, 2007

Directions

1.Mix all ingredients in a bowl. 2.Bring your steamer with water into boil. 3.Place the ingredients in a small/medium puto cup "hulmahan" 4.Top with cheese. 5.Place them in the steamer in a medium heat 6.Cover the top steamer with fine cloth to avoid dripping of the moist into your puto 7.Steam it for 30 mins. 8.ENJOY YOUR DELICIOUS PUTO

SubmittedBy: Mariebelle Peregrino Roman
RecipeName: PUTO ESPECIAL
category: Cakes and Pies
Ingredients: 2 cups Flour (sifted)
ing2: 1 1/2 cup Milk Powder
ing3: 1 1/2 cups Sugar (according to your taste)
ing4: 3/4 cup Conut Powder
ing5: 1/4 cup Butter or Corn Oil
ing6: 7 whole Eggs
ing7: 1 cup orange soda
ing8: 4 tsp Baking Powder
ing9: Cheese - for toppings
ing10:
Remote Name: 213.230.9.21
Date: Saturday, January 27, 2007

Directions

1.Mix all ingredients in a bowl. 2.Bring your steamer with water into boil. 3.Place the ingredients in a small/medium puto cup "hulmahan" 4.Top with cheese. 5.Place them in the steamer in a medium heat 5.Cover the top steamer with fine cloth to avoid dripping of the moist into your puto 5.Steam it for 30 mins. 6.ENJOY YOUR DELICIOUS PUTO

SubmittedBy: sous chef ericson roces
RecipeName: roasted kalau pig / litchon baboy style
category: Pork/Lamb/Goat
Ingredients: pork large 5 lbs
ing2: salt sea salt /kosher salt
ing3: dahon ng saging
ing4: tali /string
ing5: water 1 quart
ing6: smoke liquid 2 oz
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Remote Name: 71.227.242.7
Date: Friday, October 13, 2006

Directions

ipahid ang salt sa baboy ipahid din ang smoke liquid balutin mg dahon ng saging at talian ng string parang tali ng sintas para madaling alisin ito ilagay sa roasting pan at ubuhos ang tubig at ilagay sa oven 320 degree for 4 to 5 hrs tusukin ng fork para malaman mo kung itoy malambot na

SubmittedBy: Tony Ramos
RecipeName: Crispy Pata
category: Pork/Lamb/Goat
Ingredients: 1 pig's knuckle, about 2 pounds
ing2: 4 cups water
ing3: 1 tablespoon salt
ing4: 1 bay leaf
ing5: oil for frying (enough to cover)
ing6: DIP: 1/2 cup vinegar
ing7: 3 cloves mashed garlic
ing8: salt and pepper to taste
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Remote Name: 203.84.188.10
Date: Wednesday, October 11, 2006

Directions

Boil pig's knuckle in water. Add salt and bay leaf. Cook until tender, then deep fry in oil until skin is crispy. Serve with relish or dip of vinegar and garlic.

Directions

please show me how to cook bibingkaang galapong

SubmittedBy: flordeliza contaoi
RecipeName: bibingkang galapong
category: Cakes and Pies
Ingredients:
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Remote Name: 194.32.41.11
Date: Tuesday, September 19, 2006

Directions

SubmittedBy: vanessa dee zerja
RecipeName: baked spaghetti
category: Pasta
Ingredients: 1kg spaghetti boiled for 8 mins
ing2: 1kg giniling (beef or pork)
ing3: 2 carrots chopped into small dices
ing4: 2 stalks celery chopped into small dices
ing5: 1 medium onion chopped
ing6: 1kg tomatoe sauce
ing7: 2 boxes of grated cheese
ing8: 3/4 cup all purpose flour
ing9: 1 litre fresh milk
ing10: 3 tbls.oil 1 stick of butter salt & pepper
Remote Name: 87.14.162.146
Date: Thursday, August 17, 2006

Directions

besciamella sauce: you need 1 stick of butter & 1 tbls.of oil in a pot then put flour saute a little then pour in milk 1/2 tbls. salt stir well until you have a medium thick sauce. ragu sauce: put oil into shallow pan saute onion carrots & celery together about 5 mins then put in the ground pork or beef saute another 6-7 mins then add tomatoe sauce salt and pepper to taste continue cooking it for another 10 mins meanwhile heat the oven for 200 degrees. put the cooked spaghetti together with the ragu sauce mix it well then get a rectangle baking dish put 1/3 of the spaghetti on the bottom then put 1/3 of besciamella sauce then 1/3 of the grated cheese repeat these procedure until you have a nice cheese topping on top then put into oven for about 30 minutes then its done! its a good dinner or when you have special guest try it!

SubmittedBy: Emily Sarsoza
RecipeName: Adobong Tagalog
category: Pork/Lamb/Goat
Ingredients: 1 kg pork spare ribs, cut up
ing2: 2 tbsp Red Cane Vinegar
ing3: 1/2 tbsp sugar
ing4: MARINADE:
ing5: 1 can (140g) Tomato Sauce
ing6: 1 tbsp. sugar
ing7: 1/4 iodized salt
ing8: 2 cloves garlic, crushed
ing9: 1 pc. medium onion, chopped
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Remote Name: 202.91.165.236
Date: Wednesday, August 02, 2006

Directions

1. Season pork with 1/2 tsp iodized salt & 1/4 tsp pepper. 2. Combine ingredients for marinade and marinate pork for 20 minutes. Add vinegar & sugar. Simmer pork with marinade for 1 hour or unitl meat is tender. If desired, serve with fried potatoes

SubmittedBy: Myleen Ducusin
RecipeName: Cassava cake
category: Deserts
Ingredients: 1 cup sugar
ing2: 2 eggs
ing3: 1tsp vanilla
ing4: 1 can of coconut milk
ing5: 2 packs of frozen grated cassava
ing6: 1 Jar of sweet macapuno
ing7: 1 cup of evaporated milk (optional)
ing8: condensed milk for toppings
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Remote Name: 153.2.246.31
Date: Tuesday, April 25, 2006

Directions

Combine all the ingredients together except for the condensed milk. Bake it for 30 minutes. When done spread the condensed milk on top and bake it for another 10 minutes until it turns to brown.

SubmittedBy: sol
RecipeName:
category: Cakes and Pies
Ingredients:
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Remote Name: 58.105.117.181
Date: Wednesday, March 29, 2006

Directions

Marinate the chicken thigh fillet with oyster sauce,soy sauce and pepper overnight.Cook the marinated chicken ( do not add water)put 1tbsp. of cornflour dissolved in 1 tbsp. of water when the chicken is nearly dry.Fry the sliced onions with 1 tbsp oil until golden brown then add to cooked chicken.Cut the puff pastry into desired sizes.put the chicken filling on the puff pastry then press the pastry by using the fork to seal.Brush the pastry with scrambled egg. Pre-heat the oven at 200 C then cook until brown.Approx. 1hour

SubmittedBy: Sol
RecipeName: Chicken pastry
category: Cakes and Pies
Ingredients: 1 kilo chicken thigh fillet
ing2: 1tbsp. oyster sauce
ing3: 1 tbsp. soy sauce
ing4: 1/4tsp. pepper
ing5: 2 white onions
ing6: 1 packet Puff pastry
ing7: 1 egg
ing8: 1 tbsp. corn flour
ing9:
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Remote Name: 58.105.117.181
Date: Wednesday, March 29, 2006

Directions

SubmittedBy: Cerdenola
RecipeName: Dinakdakan, Sisig or Kilawin
category: Appetizer
Ingredients: 4 slices of porkchops
ing2: 4 slices of liver (pork or beef)
ing3: 6 pig's ear
ing4: Deepfried pigs head(boneless) if available
ing5: a lot of ginger -finely chopped
ing6: Shallots or sibuyas bombay -finely chopped
ing7: Bunch of green or spring onion-chopped
ing8: pilipino vinegar with siling labuyo- 2tbsp vinegar and sili(optional)
ing9: A lot of lime juice
ing10: Salt and freshly ground pepper, soy sauce to taste
Remote Name: 67.190.135.49
Date: Tuesday, March 28, 2006

Directions

You can buy a whole pig's head deboned and deepfried in a mexican store(carceneria). Marinate the porkchops with soysauce, lemon juice and garlic for an hour. Boil the pig's ears using a pressure cooker for for 20 mins, drain. Start the grill and brown the porkchops, liver and pig's ear on each side. Roughly chop all the barbecued meats. In a mixing bowl, mix all ingredients together. You can add steam sweetbread(utak ng baboy if you want). Add salt and pepper and soysauce to taste. Enjoy your Dinakdakan.

SubmittedBy:
RecipeName:
category: -------------------- Select --------------------
Ingredients: 4 slices of porkchops
ing2: 4 slices of liver (pork or beef)
ing3: 6 pig's ear
ing4: Deepfried pigs head(boneless) if available
ing5: a lot of ginger finely chopped
ing6: Shallots or sibuyas bombay finely chopped
ing7: Bunch of green or spring onion-chopped
ing8: pilipino vinegar with siling labuyo- 2tbsp vinegar and sili(optional)
ing9: lAlo
ing10:
Remote Name: 67.190.135.49
Date: Tuesday, March 28, 2006

Directions

You can buy a whole pig's head deboned and deepfried in a mexican store(carceneria). Marinate the porkchops with soysauce, lemon juice and garlic for an hour. Boil the pig's ears using a pressure cooker for for 20 mins, drain. Start the grill and brown the porkchops, liver and pig's ear on each side. Roughly chop all the meats. In a mixing bowl, mix all ingredients together. You can add steam sweebread(utak if you want). Add salt and pepper to taste. Enjoy your Dinakdakan.

Directions

You can buy a whole pig's head deboned and deepfried in a mexican store(carceneria). Marinate the porkchops with soysauce, lemon juice and garlic for an hour. Boil the pig's ears using a pressure cooker for for 20 mins, drain. Start the grill and brown the porkchops, liver and pig's ear on each side. Roughly chop all the meats. In a mixing bowl, mix all ingredients together. You can add steam sweebread(utak if you want). Add salt and pepper to taste. Enjoy your Dinakdakan.

SubmittedBy: Evelyn Cerdenola
RecipeName: Pandesal
category: Bread/Grains
Ingredients: 4 cups all purpose flour plus extra 2 cups or more for kneading
ing2: 12 tbsp white sugar and 2 tsp salt
ing3: 2 cups fresh milk and 2 tbsp sugar
ing4: 6 tsp. dry active yeast
ing5: 2 room temperature eggyolk and 2tbsp melted butter
ing6: 2 tbsp cooking oil
ing7: a lot of plain breadcrumds
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Remote Name: 67.190.135.49
Date: Monday, March 27, 2006

Directions

Don't use metal mixing bowl. In a saucepan, warm the milk in a medium heat. Don't let it boil, milk should be warm to the touch like baby's formula. Remove from heat and dissolved 2tbsp. of sugar in the milk. Sprinkle the yeast, stir, and leave until it gets frothy(like melted ice cream). In a large mixing bowl, mix flour, sugar and salt together, set aside. Beat the eggyolks and butter together.When the yeast mixture is ready, pour the yeast mixture and eggyolk mixture in the flour mixtutre and add 2tbsp. of cooking oil. Mix the ingredients with your hands(gooey) but don't overmix. Transfer the dough onto a floured board. Clean your hands and floured it. Knead the dough pushing out/folding in direction. Adding flour everytime you knead and don't forget to flour your hands so you will know when it doesn't stick to your hands, you're done kneading. Knead the dough 10-12mins. Transfer the dough in a clean bowl that has been sprayed or wipe with oil(regular oil). Cover with wet hot towel and leave in a warm place for 1hour until double in bulk. Punch down the dough to let the air out and cut in half. Form each dough into round log about 15 inches long and cut about 1 inch size. For me, each log I can make 12 pandesal so it really depends on how big or small you want. Coat each cut in breadcrumds and arrange in a bakingsheet 1-inch apart. Leave uncovered for another hour to expand in a warm place( make pansit).Preheat oven to 375degrees and bake for 20-30 mins. or until brown and the smell of pandesal is coming out of the oven. Do not open the oven while you're baking the bread until it's done, Please.

SubmittedBy: Evelyn Cerdenola
RecipeName: Meatloaf
category: Beef/Veal
Ingredients: 3 lbs. ground beef
ing2: 3 eggs
ing3: 3 slices of bread(your choice)
ing4: 1/2 cup milk
ing5: stoplight bellpeppers- chopped
ing6: 1 large onion- chopped
ing7: 2 tomatoes- chopped, 2 tbsp. chopped parsley
ing8: 2 bayleaves
ing9: 1 cup tomato ketchup
ing10: salt and ground pepper to taste
Remote Name: 67.190.135.49
Date: Saturday, March 25, 2006

Directions

Heat a tbsp. of cooking oil in a sauce pan. Saute onion and bellpeppers together until soft. Add bayleaves, tomatoes and parsley and saute until done. Removed from heat, pick out the bayleaves and leave to cool. Preheat oven to 375 degrees. In a large mixing bowl, beat the eggs and milk together. Break the slices of bread in the mixture and soak until soft. Mix in the ground meat, tomato ketchup, salt and pepper, and sauted ingredients. Mix well. Microwave a tablespoon of the mixture for 30 seconds and taste if you need more salt. Form into log in the middle of a large deep enough baking tin or pan. Bake uncovered for an hour or until done. Serve with mashed potato, garlic bread and caesar salad with avocado. Enjoy

SubmittedBy: lanie
RecipeName: BAKED SPAGHETTI RECIPE:
category: Pasta
Ingredients:
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Remote Name: 172.128.104.200
Date: Saturday, March 25, 2006

Directions

1 K. SPAG. OR MACARONI ( cook accdg. to direction) FOR RED SAUCE: 1/2 K. GROUND BEEF GARLIC, UNION(minch) RED & GREEN BELL PEPPER (chopped) 2 PCS. KNORR BEEF CUBES 1 K. ITALIAN TOMATO SAUCE OR ITALIAN SPAG. SAUCE SALT TO TASTE, VETSIN 1/2 CUP WHITE SUGAR BUTTON MUSHROOM(cut into two) 1 CAN WHOLE CORN PAMINTA (pino) QUICK MELT BUTTER ( STRIP) SPAM/LUNCHEON MEAT ( cubes ) FOR WHITE SAUCE: 2 BIG EVAP MILK I BIG MAGNOLIA BUTTER 2 ALL PURPOSE NESTLE CREAM 2 CANS CAMPBELLS CREAM OF MUSHROOM GARLIC (minch) Procedure: RED SAUCE: Sautee minch garlic and union then pour the ground beef w/ cubes mixed until well sauteed after that pour the spag. sauce mixed ,red and green bell pepper, spam(cubes), whole corn kernel season w/ salt and other spices... simmer mixed until finally cooked. (set aside ) WHITE SAUCE: melt the butter and sauteed the garlic pour evap milk , nestle cream, cream of campbells mushroom, mixed well (slow fire only) until thickened. Remove from fire. prepare baked pan, spread a little amt of white sauce in a pan also w/ the pasta ( itayak mo may pasta daisit labat) after that u spread the red sauce then white sauce again then put the pasta again.. repeat until u reach 3 layered..on the top lagyan mo ng maraming sauce pra mlasa, red sauce first then white sauce top with quickmelt butter ( strip ) slanting or horizontal as u preferred.. baked in 180 deg. celsius for 5 mins basta nenneng mo babig agga nasunog..

SubmittedBy: lanie
RecipeName: bake macaroni
category: Pasta
Ingredients: 1 kilo spaghetti or macaroni-cook accrdg to direction
ing2: for red sauce: 1/2 kilo ground beef
ing3: garlic union minch
ing4: red & green bell pepper
ing5: 1 kilo italian tomatoe sauceor spaghetti sauce
ing6: slt to taste & vetsin (msg)
ing7: 1/2 white cup sugar
ing8: button mushroom (cut into 2)
ing9: i can whole corn
ing10: paminta ( black pepper ) pino
Remote Name: 172.128.104.200
Date: Saturday, March 25, 2006

Directions

SubmittedBy: P. RAMOS
RecipeName: PEPPERSTEAK(my own version)
category: Beef/Veal
Ingredients: 1lbs. of beef(sirloin )
ing2: 1 med onion
ing3: 2 cloves of garlic
ing4: 1 green or red bell pepper
ing5: 3 tbsp. soy sauce(add more to ur taste)
ing6: 2 tbsp.oyster sauce
ing7: 2 tbsp. cooking oil
ing8: 1 tsp. ground blk. pepper
ing9:
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Remote Name: 205.188.117.66
Date: Saturday, March 18, 2006

Directions

Wash the beef and pat dry w/ paper towel.Slice thinly against the grain and set aside.Chop the onion,garlic.Slice bell pepper into strips.Heat the oil into a saute pan,add garlic,onion cook 1-2 minutes until it's translucent,add the beef and cook for 5 minutes,seasoned w/ soy sauce,oyter sauce,add bell pepper and blk pepper and simmer over low heat til bell pepper are tender.Serve over w/ white rice(milagrosa)

SubmittedBy: lanie /calasiao/virginia
RecipeName: bake macaroni
category: Pasta
Ingredients:
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Remote Name: 172.138.43.92
Date: Friday, March 10, 2006

Directions

BAKED SPAGHETTI RECIPE: 1 K. SPAG. OR MACARONI ( cook accdg. to direction) FOR RED SAUCE: 1/2 K. GROUND BEEF GARLIC, UNION(minch) RED & GREEN BELL PEPPER (chopped) 2 PCS. KNORR BEEF CUBES 1 K. ITALIAN TOMATO SAUCE OR ITALIAN SPAG. SAUCE SALT TO TASTE, VETSIN 1/2 CUP WHITE SUGAR BUTTON MUSHROOM(cut into two) 1 CAN WHOLE CORN PAMINTA (pino) QUICK MELT BUTTER ( STRIP) SPAM/LUNCHEON MEAT ( cubes ) FOR WHITE SAUCE: 2 BIG EVAP MILK I BIG MAGNOLIA BUTTER 2 ALL PURPOSE NESTLE CREAM 2 CANS CAMPBELLS CREAM OF MUSHROOM GARLIC (minch) Procedure: RED SAUCE: Sautee minch garlic and union then pour the ground beef w/ cubes mixed until well sauteed after that pour the spag. sauce mixed ,red and green bell pepper, spam(cubes), whole corn kernel season w/ salt and other spices... simmer mixed until finally cooked. (set aside ) WHITE SAUCE: melt the butter and sauteed the garlic pour evap milk , nestle cream, cream of campbells mushroom, mixed well (slow fire only) until thickened. Remove from fire. prepare baked pan, spread a little amt of white sauce in a pan also w/ the pasta ( itayak mo may pasta daisit labat) after that u spread the red sauce then white sauce again then put the pasta again.. repeat until u reach 3 layered..on the top lagyan mo ng maraming sauce pra mlasa, red sauce first then white sauce top with quickmelt butter ( strip ) slanting or horizontal as u preferred.. baked in 180 deg. celsius for 5 mins basta nenneng mo babig agga nasunog..

SubmittedBy: JEANALYN AGUSTIN ORMOND
RecipeName: PASTA BAKE THE ORMOND STYLE (spaghetti)
category: Pasta
Ingredients: 500 g spaghetti noodles (your own brand)
ing2: 2 chicken breasts (cut into cubes)
ing3: 250 g unsmoked bacon (cut into cubes)
ing4: 1large pc. of either red or green pepper
ing5: 1 small carrot (cut into tiny cubes)
ing6: 1 medium size onion (chopped)
ing7: 3 cloves garlic (chopped)
ing8: 200 ml cream (nestle cream willl do)
ing9: 400 ml spaghetti or tomato sauce (in bottle or tin)
ing10: 1-2 tsp sugar, salt and ground pepper to taste..
Remote Name: 80.65.254.130
Date: Tuesday, February 21, 2006

Directions

FOR THE NOODLES: boil the water in a deep pan. pour a little bit of oil and salt. put the spaghetti noodles and cook until "al dente" or just right for you. Drain the noodles but make sure to leave at least a very small amount of liquid on it to avoid dry and sticky noodles. FOR THE SAUCE:Using deep pan as well. Saute garlic and onion using olive oil or butter if you prefer. add the chicken breasts then cook till brown. add the bacon and carrot and cook for 10 minutes. Pour the spaghetti or tomato sauce and red/green pepper. simmer for 5 minutes then add in the cream, sugar, salt and ground pepper. let it cook for another 10 minutes.... IN A BIG OVEN PROOF DISH, COMBINE NOODLES AND SAUCE ANY AMOUNT YOU PREFER. (you can sprinkle shredded cheese on top if you want)BAKE IT IN THE OVEN FOR 15-20 MINUTES ON GAS MARK 6 OR AT ABOUT 150 DEGREES...or until cheese turned to golden brown THEN SERVE IT WITH GARLIC BREAD...

SubmittedBy:
RecipeName: vanishing oatmeal cookies
category: Appetizer
Ingredients: 1 cup(2 sticks) maragarine or butter, softened
ing2: 1 cup firmly packed brown sugar
ing3: 1/2 cup granulated suger
ing4: 2 eggs
ing5: 1 teaspoon vanilla
ing6: 1-1/2 cups all-purpose flour
ing7: 1 teaspoon baking soda
ing8: 1 teaspoon cinnamon
ing9: 1/2 teaspoon salt(optional)
ing10: 3 cups quaker oats(quick or old fashioned,uncook
Remote Name: 207.200.116.66
Date: Sunday, February 19, 2006

Directions

1.Heat oven to 350 degrees f. 2.beat together margarine and sugars until creamy 3.add eggs and vanilla;beat well 4.add combined flour,baking sodacinnamon and salt;mix well 5.stir in oats;mix well 6.drop by rounded tablespoonfuls onto ungreased cookie sheet 7.bake 10 to 12 minutes or until golden brown 8.cool 1 minute on cookie sheet;remove to wire rack makes about 4 dozens bar cookies: bake 30 to 35 minutes in ungreased 13by9 inch metal baking pan

SubmittedBy: --------------------------------------------------
RecipeName: Vanishing Oatmeal Raisin Cookies
category: Bread/Grains
Ingredients: 1 cup(2 sticks) maragarine or butter, softened
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Remote Name: 207.200.116.66
Date: Sunday, February 19, 2006

Directions

SubmittedBy: Evelyn Cerdenola
RecipeName: My Dad's Specialty--IGADO
category: Pork/Lamb/Goat
Ingredients: 2 lbs. pork belly ,slice thinly(panggisa)
ing2: 1 lb. lean pork,slice thinly(panggisa)
ing3: 1 lb. pork liver ,slice thinly(panggisa)
ing4: 1 medium onion(chopped)
ing5: 3 cloves garlic(crushed)
ing6: 1 red bell pepper(slice thinly)
ing7: 1/4 c raisins (if you prefer more ,it's ok)
ing8: 1 can of garbanzo beans(chick pea)
ing9: chicken cube, salt and peper to taste
ing10: 3 tbsp. vinegar or more, 3 tbsp. soy sauce, bayleaves to marinate
Remote Name: 24.9.135.45
Date: Friday, February 17, 2006

Directions

marinate the pork belly and lean pork with 2tbsp. each of vinegar and soy sauce,freshly ground pepper and bayleaves for 1 hr. Marinate the liver with 1 tbsp. each of vinegar and soy sauce. In a large pan, heat 2 tbsp oil and saute' onion and bell pepper until wilted, add the garlic, 3 bayleaves and raisins, then add the pork, cover and cook until almost done, add water if needed. Add the liver, crush chicken cubes and garbanzo beans, cook until done. Sprinkle some salt and pepper to taste and thicken the sauce with cornstarch and water mixture. Add a pinch of sugar if the raisins are not sweet enough. You can also add 1 cup cut boiled isaw(optional).

SubmittedBy: Evelyn Cerdenola Greene
RecipeName: Bread Pudding
category: Deserts
Ingredients: 3/4 c white sugar
ing2: 1 tsp ground cinnamon
ing3: pinch of ground nutmeg(fresh is better)
ing4: 3 large eggs
ing5: 1 c heavy cream or evap. milk(your choice)
ing6: 1 tsp vanilla
ing7: 5 cups french bread(soft) cut in cubes
ing8: 1/3 c raisins
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Remote Name: 24.9.135.45
Date: Friday, February 17, 2006

Directions

Preheat oven -(350degrees) depends on where you live. Grease an 8 inch pan,scatter the raisins and then the bread. Beat the eggs and sugar together in a mixing bowl.Mix in the cream, vanilla, cinnamon and nutmeg and beat until well blended. Ladle the mixture evenly onto the bread and let it soak for 10 mins. Bake 30 mins. or until done. Enjoy!

SubmittedBy: GLORIA LIWANAG
RecipeName: CHICKEN CASSEROLE de LUXE
category: Poultry
Ingredients: 3 c. bread crumbs
ing2: 3 c. cooked chicken cut into strips
ing3: 1 c. chicken broth
ing4: 1 c. evaporated milk
ing5: 1/2 c. chopped mushrooms
ing6: 2 beaten eggs
ing7: 1/4 c. chopped pimiento
ing8: 2 tbsps. chopped onions
ing9: salt and pepper to taste
ing10:
Remote Name: 207.200.116.69
Date: Friday, February 17, 2006

Directions

Heat oven to 350 degrees F. Mix all the ingredients. Pour into ungreased baking dish. Place baking dish in pan of hot water. Bake uncovered for one hr. or until knife inserted comes out clean. 6 servings

Directions

SubmittedBy: Evelyn
RecipeName: Fried Chicken
category: Poultry
Ingredients: 8 chicken thighs
ing2: 1 tbsp. ground mustard
ing3: 1 tsp. dried thyme
ing4: 1 tsp oregano
ing5: 1 tsp. salt
ing6: 1 tsp. each of garlic and onion powder
ing7: 1/2 tsp. freshly ground black pep
ing8: 2 eggs
ing9: hot chili sauce (optional)
ing10: 2 cups flour to coat the chicken
Remote Name: 24.9.135.45
Date: Wednesday, February 15, 2006

Directions

Beat the eggs, mustard and all the dried ingredients together. Put the chicken thighs in a large ziploc bag and pour in the egg mixture. Refregirate/marinate for 2 hours(the longer the better).Heat 4 cups of any cooking oil in a 2 quart deep sauce pan with a lid. Coat each chicken thigh with flour before frying. Deep fry the thigh and cover the pan to steam cook until done and golden brown on each side.

SubmittedBy:
RecipeName: Eat Your Heart Out - Fried Chicken
category: Poultry
Ingredients: 8 chicken thighs
ing2: 1 tbsp. ground mustard
ing3: 1 tsp. dried thyme
ing4: 1 tsp oregano
ing5: 1 tsp. salt
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Remote Name: 24.9.135.45
Date: Tuesday, February 14, 2006

Directions

SubmittedBy: Lorna
RecipeName: PeeBeeNJAY
category: Sandwiches
Ingredients: Bread (two slices unless you want 3)
ing2: Preseves (jelly, Jam Marmalade)
ing3: Chunky Peanut Butter
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Remote Name: 12.217.157.25
Date: Friday, February 10, 2006

Directions

Step #1 Lay bread carefully on table or work surface (be sure to open the bread bag first) Step #2 Delicately spread Preserves (if you like a strawberry taste you should use strawberry preserves- If you don't like chunks of orange peel don't use marmalade or pick them out with a toothpick if you don't have a toothpick you can use a little stick or something provided it is sanitary) Step #3 Using same method as step #2 apply chunky peanut butter to other piece of bread - Be very gentle with this step as you may catch a chunk and accidentally tear the bread - if this happens use marshmallow sauce to glue it back together Step #4 Very gently smash both pieces of bread together being very careful not to put them together backwards (this will cause peanut butter and jelly to be all over your hands) Step #6 using a sharp knife carefully cut from one corner to the opposite corner (for pointy sandwich) or for a rectangular sandwich measure to the center on each side and cut across the middle (for more pieces just cut keep cutting in half Bonus: If you do not like the crust you may cut it off and share it with a friend or relative also you may want to have a glass of chocolate milk with this for a very refreshing and fattening snack Pee Bee n Jays should not be baked, Barbecued or roasted - its just not right Good luck to your sandwiches

SubmittedBy: JAMES AND JEANALYN ORMOND
RecipeName: CHINESE STIR FRIED VEG (THE ORMOND'S STYLE)
category: Vegetables
Ingredients: 2 medium carrots
ing2: 1/4 kg of broccoli florets
ing3: 1/4 kg og baby corn
ing4: 2 big size red and green bell pepper
ing5: 1/4 kg mangetout(chicharo)
ing6: 1/4 kg string beans
ing7: 3-4 tbsps of hoi sin sauce
ing8: 1 tsp soy sauce
ing9: 1 tsp. canderel/splenda sweetener ( 1/2 tsp regular sugar)
ing10: oil for stir frying
Remote Name: 80.65.243.91
Date: Saturday, February 04, 2006

Directions

In a big pan, heat the oil and fry each veg separately (just half cooked). strain the excess oil. Set aside. Remove the oil from the pan. Using the same pan, put the veg all together then add the hoisin sauce, soy sauce and sugar then cook for 3 minutes! I used to cook here in UK everytime we have a party... filipinos really love this recipe as this will compliment to all dry meat dishes like fried, grilled or roasted. Would also compliment with rice alone! Try it and enjoy!!!

SubmittedBy: JAMES AND JEANALYN ORMOND
RecipeName: CHINESE STIR FRIED VEG (THE ORMOND'S STYLE)
category: Vegetables
Ingredients: 2 medium carrots
ing2: 1/4 kg of broccoli florets
ing3: 1/4 kg og baby corn
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Remote Name: 80.65.243.91
Date: Saturday, February 04, 2006

Directions

SubmittedBy: Jeanalyn Agustin Ormond
RecipeName: Chicken ala james
category: Poultry
Ingredients: 2 cloves garlic
ing2: 1 small onion
ing3: pinch of black ground pepper
ing4: 1-2 tsp of wholegrain mustard
ing5: 3-4 tbsp of creme fraiche
ing6: traffic light bell peppers small portion each(optional)
ing7: salt to taste
ing8: 2 tbsp. sunflower or olive oil for sauteeing ( regular oil will do)
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Remote Name: 80.65.243.91
Date: Saturday, February 04, 2006

Directions

Heat the oil in the pan. Saute garlic and onion then add the chicken breasts. Cook until the meat is tender. Add traffic light peppers if using. Then stir in the wholegrain mustard and creme fraiche. Add salt to taste then cook for another 5 minutes. Serve with boiled rice or creamy buttered mashed potatoes.

SubmittedBy: fred natividad
RecipeName: fish sarciado soup
category: Soups/Sauces
Ingredients: 1 lb fish (any kind) filet
ing2: 2 cloves of minced garlic
ing3: 1/2 cup sliced onions
ing4: 1/2 cup diced ripe tomatoes
ing5: 1 cup water
ing6: 1/2 cup peas
ing7: 1/2 cup cut up pechay
ing8: salt and pepper to taste
ing9: enough frying oil for sauteing garlic and onions
ing10:
Remote Name: 66.167.25.240
Date: Thursday, January 26, 2006

Directions

saute garlic and onions; add tomatoes; add fish and water; when fish is cooked add pechay and peas; season with salt and pepper; when veggies are done (crisp but not soft-cooked) remove from stove; serve hot with plain cooked rice. enjoy!

SubmittedBy: fred natividad
RecipeName: fish sarciado soup
category: Soups/Sauces
Ingredients: 1 lb fish filet, any fish
ing2: 1/4 cup diced ripe tomatoes
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Remote Name: 66.167.25.240
Date: Thursday, January 26, 2006

Directions

SubmittedBy: Jinky Tan
RecipeName: TACO SALADS
category: Salads
Ingredients: 2 Pounds of Ground Beef
ing2: 1 Onion
ing3: 1 Tblsp.Cooking Oil
ing4: 1 Pocket Taco Mix
ing5: 1 Package of Cornchips
ing6: 1 Can of Tomatoe Sauce
ing7: 1 Bunch Romaine Lettuce
ing8: Shredded Cheeze(to sprinkle on top)
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Remote Name: 65.95.57.218
Date: Thursday, January 19, 2006

Directions

In a large frying fan,saute onion,ground beef.until golden brown.pour the taco mix and tomatoe sauce. After cooking:spread in a layer,into large square Dish.then put the slices lettuce,cornchips and sprinkle the shredded cheeze on top.

SubmittedBy: McKenzie English
RecipeName: Ginger Beer Non-acloholic
category: Beverages
Ingredients: Ripe pineapple, 1 full size
ing2: Fresh Ginger 2 medium sized
ing3: Large Pot, 6 -10 qt size
ing4: Sweeten to taste
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Remote Name: 71.133.212.122
Date: Wednesday, January 18, 2006

Directions

add water to large pot 3/4 full, wash ginger, crush and add to water and heat to boil. As water is getting ready, peel pineapple, slice and add to water, boil 10 to 15 minutes uncovered. Let stand for 20 minutes to cool. Take pineapple out of pot add to blender a few at a time with cooled water from pot, less ginger which can not be discarded. Blend well all pineapple add blended water and pineapple to container for storage, sweeten with honey or white sugar to taste. Very refreshing with a kick

SubmittedBy:
RecipeName: Frank Johnson
category: -------------------- Select --------------------
Ingredients:
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Remote Name: 69.64.185.174
Date: Thursday, December 01, 2005

Directions

SubmittedBy: Maribella Trainor
RecipeName: Crab Curry
category: Fish/Shellfish
Ingredients: 1teaspoon each salt and sugar
ing2: 4 tesspoons curry powder
ing3: 1/4 pound lean boneless pork(Shoulder or Butt)Trimmed of excess fat and finely chopped or ground
ing4: 1 large cooked crab in shell (1 1/2 to 2lbs.) cleaned and cracked
ing5: 3 tablespoons salad oil
ing6: 1 large clove garlic,minced
ing7: 1 medium size onion,cut into wedges,layers separated
ing8: 1 medium-size green bell pepper,seeded and cut into 1 -inch squares
ing9: 1 egg lightly beaten
ing10:
Remote Name: 206.248.153.222
Date: Sunday, November 27, 2005

Directions

PREPARE COOKING SAUCE AND SET ASIDE.SPRINKLE SALT SUGAR,AND CURRY POWDER OVER PORK;MIX WELL AND SET ASIDE. CUT CRAB BODY INTO QUARTERS;LEAVE LEGS AND CLAWS WHOLE.SET CRAB ASIDE. PLACE A WOK OVER HIGH HEAT.WHEN WOK IS HOT, ADD OIL.WHEN OIL BEGINS TO HEAT,ADD GARLIC AND STIR ONCE;THEN ADD SEASONED PORK AND STIR-FRY UNTIL NO LONGER PINK(ABOUT 2 MINUTES)ADD ONION AND BELL PEPPER AND STIR-FRY FOR 1 MINUTE.ADD CRAB AND STIR OFTEN UNTIL HEATED THROUGH(ABOUT 3 MINUTES)STIR COOKING SAUCE,POUR INTO WOK,AND STIR UNTIL SAUCE BOILS AND THICKENS.ADD EGG;STIR JUST UNTIL EGGS BEGINS TO SET(ABOUT 30 SECONDS)MAKES 3 OR 4 SERVINGS. COOKING SAUCE.STIR TOGETHER 3/4 CUP REGULAR-STRENGTH CHICKEN BROTH AND 1 TABLESPOON EACH CORNTARCH,SOY SAUCE AND DRY SHERRY.

SubmittedBy: Ate Jhona
RecipeName: FISH HEAD SOUPSOUP
category: Soups/Sauces
Ingredients: 1big fish head (lapu-lapu,tanigue or any fish
ing2: you want.
ing3: 6-8 cups broth or water
ing4: 1beef cube,2pcs.cubed tofu
ing5: 8pcs. tenga ng daga or dried mushroom
ing6: soaked in water drained and sliced.
ing7: 2cups sotanghon noodles,1tsp.sesame oil
ing8: 1/4 cup sliced bamboo shoots,1tbsp.ginger
ing9: 1/4c.soy sauce,1/4 c.black vinegar,2T.sugar
ing10: 2 eggs,slightly beaten,1/4 cornstarch
Remote Name: 70.68.235.173
Date: Tuesday, November 22, 2005

Directions

1.Saute ginger in a little oil.Add mushrooms and tenga ng daga.2.Mix well then add the fish head,broth,water from mushroom,bambooshoot,soysauce,black vinegar,pepper and vetsin.Boil for a few minutes.3.Thicken with cornstarch dispersed in water.Add tofu,sotanghon and the eggs,drobbling soup with a fork add sesame oil and taste it.

SubmittedBy: teemy
RecipeName: pavlova
category: Deserts
Ingredients: 4 egg whites
ing2: 1 and a half cups of caster sugar
ing3: fresh fruit strawberries and passion fruit pulp
ing4: cream
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Remote Name: 202.72.148.102
Date: Saturday, October 29, 2005

Directions

1. beat the egg whites untilsoft peaks form.(beat with an electic beater) 2.add caster sugar bit by bit while beating egg whites then beat until like soft cream. 3.beat cream until thick. 4.spoon egg white and sugar into a baking paper lined circle tin. 5.put in oven till firm on top or until a light creamy colour. 6.put cream all over the top of egg whites and sugar. 7.put fruit and passion fruit on the cream.

SubmittedBy: melissadvl
RecipeName: patatim
category: Pork/Lamb/Goat
Ingredients: 1 kilo pork pata
ing2: star anise
ing3: dried mushroom
ing4: 5 tbsps oyster sauce
ing5: half cup soy sauce
ing6: garlic
ing7: 1 onion
ing8: chinese pechay
ing9: salt and red sugar to taste
ing10: water and cornstarch
Remote Name: 202.91.161.250
Date: Monday, October 24, 2005

Directions

boil the pata in a water with soysauce and star anise til its done.soak the dried mushroom in a water.When the pata is cooked. in a different pan saute garlic and onions together with the pata then add the water that is used during boiling then put the mushroom then simmer.add salt, sugar,oyster sauce.then dissolve the cornstarch then add then let it simmer den put the chines pechay til the its done...

SubmittedBy: melissa v. lopez
RecipeName: patatim
category: Pork/Lamb/Goat
Ingredients: 1 kl pork pata
ing2: star anise
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Remote Name: 202.91.161.250
Date: Monday, October 24, 2005

Directions

SubmittedBy: OLIVE MUYA (ROSALES)
RecipeName: CHOCOLATE FONDANT
category: Cakes and Pies
Ingredients: 200 grams black chocolate bar
ing2: 200 grams butter
ing3: 250 grams sugar
ing4: 5 eggs
ing5: 1 tbsp flour
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Remote Name: 85.169.66.41
Date: Saturday, October 22, 2005

Directions

Switch oven in 190 deg°...melt butter & chocolate in bain marie(double boiler casserole) add sugar cool a little bit then add 1 by 1 the eggs with wooden ladder,add the flour and mix well.Put in molder bake 22 minutes only.Let cool,put in d fridge & serve...Bonne appétit

SubmittedBy: Popeye
RecipeName: Eggplant Casserole
category: Pork/Lamb/Goat
Ingredients: 4 gloves garlic
ing2: 1 mediem size of onion
ing3: 5 pcs. of eggplant (long) cut into bite size
ing4: 500 kilograms of pork (giniling)
ing5: 250 kilograms hotdog
ing6: 350 grams tomato sauce
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Remote Name: 210.213.224.117
Date: Friday, October 21, 2005

Directions

SubmittedBy: Popeye
RecipeName: Eggplant Casserole
category: Casseroles
Ingredients: 4 gloves garlic
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Remote Name: 210.213.224.117
Date: Friday, October 21, 2005

Directions

SubmittedBy: maverick & kevin
RecipeName: cassava cake
category: Deserts
Ingredients: 4 bags greated cassava
ing2: 1 or 2 condense milk
ing3: 1 cup sugar
ing4: 1 can evaporated milk
ing5: 1/4 cup of margarine
ing6: 2 or 3 bag of young coconut
ing7: 3 or 4can of coconut milk
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Remote Name: 65.95.111.145
Date: Friday, September 30, 2005

Directions

squeeze the cassava . mixed all the ingredient spread to the baking pan with 1 inch thick. then put the young coconut on the top. baked @375 degrees for 1 hour-1 1/2 hour.

SubmittedBy: maverick & kevin
RecipeName: cassava cake
category: Deserts
Ingredients: 4 bags of greated cassava
ing2: 1 or 2 condense milk
ing3: 1 cup sugar
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Remote Name: 65.92.112.16
Date: Friday, September 30, 2005

Directions

SubmittedBy: maverick & kevin
RecipeName: cassava cake
category: -------------------- Select --------------------
Ingredients:
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Remote Name: 65.92.112.16
Date: Friday, September 30, 2005

Directions

SubmittedBy: Enat
RecipeName: Macaroni and cheese
category: -------------------- Select --------------------
Ingredients: 1 pouch of KD mac and cheese
ing2: 300 ml of water
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Remote Name: 207.194.109.157
Date: Monday, September 05, 2005

Directions

Place 1 pouch of mac and cheese in a microwavable bowl. Pour water and place inside microwave. Set microwave to 4 minutes or until macaroni is tender. Pour in powdered cheese and mix. Read package for further instruction. Enjoy.

Directions

SubmittedBy: Lazy Garfield
RecipeName: Porksteak tagalog
category: Pork/Lamb/Goat
Ingredients: 1 kilo pork filet or pork tenderloin
ing2: 1/2 cup Maggi soy sauce or dark dark soy sauce
ing3: 1 lemon , squeeze
ing4: 1tsp. garlic powder ( or use fresh garlic )
ing5: 1/2 spoon of black pepper ( Pamenta )
ing6: 1/4 cup cooking oil
ing7: 1 big onion
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Remote Name: 83.134.222.157
Date: Monday, July 25, 2005

Directions

Procedures: Cut pork into thin slices and set aside. Mix soy sauce,lemon, garlic and black pepper together. Add sliced pork to the mixture and marinade for at least an hour. After an hour, remove pork. Set aside sauce. Slice onion. Cooking direction: Heat oil in a wok. Fry thin slices of pork until golden brown. When cooked, pour marinated sauce together with the sliced onion. Cover it and cook for 2minutes. Serveit with fried or hot rice. For 8 serving ... Note : You can add over easy eggs on top.

SubmittedBy: Lazy Garfield
RecipeName: Porksteak tagalog
category: Pork/Lamb/Goat
Ingredients: 1 kilo pork filet or pork or pork tenderloin
ing2: 1/2 cup Maggi soy sauce or dark dark soy sauce
ing3: 1 lemon , squeeze
ing4: 1tsp. garlic powder ( or use fresh garlic )
ing5: 1/2 spoon of black pepper ( Pamenta )
ing6: 1/4 cup cooking oil
ing7: 1 big onion
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Remote Name: 83.134.222.157
Date: Monday, July 25, 2005

Directions

SubmittedBy: IRENE BALLESTEROS JUNG
RecipeName: KOREAN HOT CHICKEN KALBI
category: Beef/Veal
Ingredients: 1 whole chicken
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Remote Name: 211.171.94.27
Date: Saturday, May 21, 2005

Directions

SubmittedBy: Floricar Lacuesta Sison
RecipeName: Royal Raspberry Cake
category: Deserts
Ingredients: 2 cups all-purpose flour
ing2: 1/2 teaspoon salt
ing3: 1 tablespoon baking powder
ing4: 1/3 cup butter, room temperature
ing5: 1 cup sugar
ing6: 1 egg, room temperature
ing7: 1 cup milk, room temperature
ing8: 1 teaspoon vanilla
ing9: 3 1/2 cups fresh or frozen (unthawed) raspberries, whole, unsweetened
ing10: GLAZE: 1 1/2 cup confectioners' sugar, 2 tablespoon cream or milk w/ melted butter, 1 teaspoon vanilla
Remote Name: 68.151.62.12
Date: Sunday, April 24, 2005

Directions

Stir together the first three ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually beating well after each addition, until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased, floured in 13-in.x9-in.x2-in. baking pan. Spread the berries evenly over top of batter. Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; Spread over cake, leaving berries esposed. Serve warm with vanilla ice cream, if desired. Yield: 16-20 servings

SubmittedBy: Floricar Lacuesta Sison
RecipeName: Royal
category: -------------------- Select --------------------
Ingredients:
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Remote Name: 68.151.62.12
Date: Sunday, April 24, 2005

Directions

SubmittedBy: Arlene R.
RecipeName: Sapin-Sapin(source: Philippine Recipes Made Easy)
category: Deserts
Ingredients: 2 cups glutinous rice flour
ing2: 1 cup regular flour
ing3: 1 cup sugar
ing4: 1 3/4 cups diluted coconut milk
ing5: 1/2 cup grated purple yam(ube)
ing6: 2 Tbls annatto water
ing7: 1 cup lightly toasted sweetened coconut flakes for topping
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Remote Name: 65.246.83.133
Date: Friday, April 22, 2005

Directions

In three bowls, mix three separate mistures of 2/3 cup glutinous rice flour, 1/3 cup regular flour and 1/3 cup sugar. 1. To the first mixture, add and mix until smooth, 1/2 cup coconut milk combined with 1 1/2 Tbls strongly concentrated annatto water. 2. To the second mixture, add and mix until smooth, 1/2 cup plus 1 1/2 Tbls coconut milk. 3. To the third mixture, add and mix until smooth, 1/2 cup grated purple yam, 1/2 cup plus 1 1/2 Tbls. coconut milk. Transfer the first mixture (with the annatto water) to a lightly greased shallow square or round pan. Steam in a steamer for 10 minutes. Remove from steamer. Add the second mixture (plain white) on top of the first steamed mixture. Put back in steamer and steam for another 10 minutes. Take out pan once more and add the remaining third mixture (purple yam) on top of the white layer. Steam for an additional 10 minutes or until top layer is fully cooked. Let cool. Cut in diagonal shaped when firm. Top with lighly toasted sweetened coconut flakes. Enjoy!

SubmittedBy:
RecipeName: Sapin-Sapin (book: Philippine Recipes Made Easy)
category: Deserts
Ingredients: 2 cups glutinous rice flour
ing2: 1 cup regular flour
ing3: 1 cup sugar
ing4: 1 3/4 cups diluted coconut milk
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Remote Name: 65.246.82.84
Date: Friday, April 22, 2005

Directions

SubmittedBy: amy c.
RecipeName: vegetable salad
category: Salads
Ingredients: carrots
ing2: lettuce
ing3: red cabagge
ing4: kirbies
ing5: ripe avocado
ing6: red or green bell pepper
ing7: bacon
ing8: shredded cheese
ing9: italian dressing
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Remote Name: 205.188.116.139
Date: Friday, March 25, 2005

Directions

all the vegetable ingredients needs to be cut in a thin pieces, put them together in a big salad bowl. put the bacon, cut also in pieces, then the shredded cheese then finally the dressing and cover it with plastic food cover and place it in the refrigerator. then ready to serve with your favorite recipe.

SubmittedBy: amalia p.ferrol
RecipeName: vegetable salad
category: Salads
Ingredients: carrots
ing2: lettuce
ing3: red cabagge
ing4: kirbies
ing5: ripe avocado
ing6: red or green bell pepper
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Remote Name: 205.188.116.139
Date: Friday, March 25, 2005

Directions

SubmittedBy: annie
RecipeName: ceviche
category: Appetizer
Ingredients: 2 lbs tiger shrimp (headless and deviened)
ing2: 4 limes
ing3: 1 c ch cilantro leaves
ing4: 1/2 c diced green onion
ing5: 1 c diced tomato
ing6: 4 lemons
ing7: 3 tbsp hot sauce * accdg to preference*
ing8: 1/4 c tomato catsup
ing9: avocado ( garnish/toppings
ing10: salt and pepper to taste
Remote Name: 67.10.227.37
Date: Sunday, March 13, 2005

Directions

Slice the shrimps about 1/4 (steak cut)and marinate w/lime juice overnight. *You can add tilapia fillet( diced)if you want * Drain BUT DO NOT WASH the shrimp the following day.Add chopped cilantro,diced green onion,diced tomatoes, lemon juice,hot sauce and catsup,salt and pepper to taste.Mix and sprinkle a dash of crushed red pepper Serve w/sliced avocado and cracker. Enjoy...

SubmittedBy: Cristine Ortiguero
RecipeName: Espasol
category: Deserts
Ingredients: 4 cups sweet rice flour
ing2: 1 1/2 cups sugar
ing3: 3 cups coconut milk
ing4: 1 tbsp vanilla extract
ing5: 1/2 tsp salt
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ing7: Wax Paper
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Remote Name: 70.17.103.117
Date: Wednesday, February 23, 2005

Directions

Serving Size: 24-30 rice cakes. In a large skillet, brown the rice flour over medium-high heat until it is a golden brown. Stir occasionally for even color. In a large pot, mix together the sugar, coconut milk, vanilla and salt and bring to a boil. Add 3 cups of the pan-roasted flour to the liquid, stir, and cook until it is thick and dry, stirring frequently, for 30-40 minutes. Turn out the dough onto a board or surface that has been well dusted with some of the remaining 1 cup of flour. Flatten with a rolling pin to 1/4-1/2 inch in thickness. With a sharp knife, cut the dough into rectangles 1/4-1/2 inch wide by 3-4 inches long. Roll each in the remaining pan-roasted rice flour. Wrap each espasol in wax paper to keep them from sticking. Serve at room temperature. Enjoy! Reference: Filipino Cuisine by Gerry G Gelle

SubmittedBy: mon
RecipeName:
category: Appetizer
Ingredients: 1 kg tuna fish/yellow fin
ing2: 1 50 grams wassabi
ing3: soy sauce/kikkoman
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Remote Name: 222.126.5.26
Date: Friday, February 11, 2005

Directions

Wash fresh tunafish/yellow fin thoroughly, Remove skin, cut its flesh into 1/4" thick by 1"x1". Place on a platter and keep freeze in the refrigirator for 2 hours, Mix wassabi and kikkoman soy. Enjoy eating dipping the fresh tuna into the soy with kikkoman.

SubmittedBy: Marsha R
RecipeName: Ginisang Alamang
category: Pork/Lamb/Goat
Ingredients: Half kilo alamang
ing2: Garlic (1 buo) onions (1 piraso)
ing3: Spring onions (dahon )
ing4: Cooking Oil (2 kutsara )
ing5: Half kilo baboy with taba
ing6: Sili (labuyo)
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Remote Name: 67.11.214.138
Date: Wednesday, February 02, 2005

Directions

Wash and slice the karne baboy(manipis lang po)handa po ang garlic and onions,so pag mainit na ang nakasalang na cooking oil;Igisa po ang bawang. sibuyas at karne baboy hanggang sa magmantika at ilagay na din po ang alamang ilagay po ang sili at springonions pag luto na ang alamang para po mabango ... Sarap kumain ano po...

SubmittedBy: Marsha R
RecipeName: Steam Fish
category: Fish/Shellfish
Ingredients: One whole fish(any)
ing2: Soysauce "dark" (1 spoonfull)
ing3: Gincer/garlic (5thin slices)
ing4: Salt/sugar (half tbspoon)
ing5: Spring onions/parsley
ing6: 0il (half-tblspoon)
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Remote Name: 67.11.214.138
Date: Tuesday, February 01, 2005

Directions

Wash the fish with salt and lemon, put it on top of springonions,ginger garnish with garlic, salt/sugar, let to boil in 15 minutes, check the fish with chopstick or fork if it is done garnish with spring onions and parsley,the lastly pour soysauce,oil into it and "WOW" tasty ..

SubmittedBy: michols
RecipeName: bibingka
category: Bread/Grains
Ingredients: 4 c fresh coconut milk; devided
ing2: 1 1/2 c brown sugar; devided
ing3: 1 1/3 c mochi rice
ing4: wilted banana leaves
ing5: Fresh grated coconut
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Remote Name: 61.249.58.203
Date: Saturday, January 29, 2005

Directions

Reserve 1/2 cup coconut milk and 1/2 cup brown sugar for topping .Wash rice & let stand in cold water( while cooking coconut milk). Cook 3 1/2 cups coconut milk in top of double boiler for 30 mins. Stiring constantly. Note: Keep water in lower portion at constant boil. Add 1 cup brown sugar, mochi rice in strainer and stir into milk mixture. Cook in double boiler for 30 mins or up. Stirring constantly. Line baking pan with banana leaves and pour in pudding. Sprinkle top of 1/2 cup brown sugar and 1/2 cup coconut milk. Bake in oven set at 350 f for 5 mins temperature to 300/f and continue baking for 30 mins. Remove the cakes from the oven and place on a wire rack to cool. Brush with a little more margarine while cooling, and sprinkle on a bit of sugar,too. Then sprinkle with a thin grated coconut.

SubmittedBy: annie
RecipeName: ceviche-
category: Fish/Shellfish
Ingredients: 2lbs. shrimp
ing2: 2 lbs. tilapia fillet
ing3: 8 limes
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Remote Name: 207.126.221.70
Date: Thursday, January 27, 2005

Directions

SubmittedBy: Eva Ramos Espanola-Skrzynski
RecipeName: Salmon Roast w/ Pineapple Salsa and Coriander
category: Fish/Shellfish
Ingredients: 4 fillets of salmon (no skin).
ing2: Pineapple Salsa ing.
ing3: 1 cup canned pineapple, drained and diced
ing4: 1 /2 red bell pepper diced, 2green onions finely chopped
ing5: 1/4 cupfresh coriander chopped, 1 pinch groun cumin salt and pepper to taste
ing6: Breading Mix,
ing7: 1 1/2cups Emmental cheese, grated,
ing8: 3/4 cup bread crumbs,1/4 cup parsley chopped
ing9: 2 table spoons olive oil,zest and juice of 1/2
ing10: lemon salt and pepper ( MIX IT TOGETHER).
Remote Name: 67.68.252.16
Date: Tuesday, January 25, 2005

Directions

Preheat the oven to 200 degrees. Combine the salsa ingredients in a bowl and let it stand at room temperature. Put a parchment paper on the baking dish and place salmon on the parchment paper.Coat the salmon with the breading mix and compact it by pressing it down on top of the salmon. Bake it to 12 to 15 minutes. Brown under the broiler for 1 to 2 minutes. Serve on a bed of rice with pineapple salsa.

SubmittedBy: diokno sornoza
RecipeName: beef lasagna
category: Beef/Veal
Ingredients: 1kg, of beef ,fin (giniling)mince
ing2: 1onion slice , 2botton of garlic
ing3: 1teable spoon salt
ing4: 1cup flour, 3;4 butter
ing5: tomatoe sauce
ing6: one cup milk for white sauce
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Remote Name: 80.119.70.78
Date: Sunday, January 23, 2005

Directions

stir the beef in garlic onion until brown then mixed the tom,sauce,and make white sauce melt the butter then mixed the flour

SubmittedBy: diokno sornoza
RecipeName: beef stir fry
category: Beef/Veal
Ingredients: fry the beef in boiling oil, (slice beef)
ing2: stir the vegetable in cooking fan
ing3: cabage,green beans,carrots, sayuti,red pepper
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Remote Name: 80.119.70.78
Date: Sunday, January 23, 2005

Directions

SubmittedBy: Mrs Ofelia Mejia
RecipeName: Salad d'amour
category: Salads
Ingredients: 1/2 pkg spinach
ing2: 2 cups cooked rice
ing3: 1 cup green onions
ing4: 2 cups bean sprouts
ing5: 1 cup raisins
ing6: 1 cup mushroom
ing7: 1/2-1 cup sunflowers seeds or cashew nuts
ing8: 1/2 cup celery
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Remote Name: 24.200.83.68
Date: Sunday, January 09, 2005

Directions

Mix all the ingredients with 1/2 cup of olive oil, 2 tbsp soya sauce and garlic

SubmittedBy:
RecipeName: GINISANG BAGOONG
category: Fish/Shellfish
Ingredients: 1)MANTIKA
ing2: 2)BAWANG
ing3: 3)SIBUYAS
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Remote Name: 64.34.28.98
Date: Monday, January 03, 2005

Directions

ISALANG ANG KAWALI AT KAPAG MAINIT NA ANG MANTIKA ILAGAY ANG BAWANG AT ISUNOD ANG SIBUYAS. MAY GINISANG BAGOONG NA TAYO,MASARAP PANG ISAW-SAW ANG MANGGANG HILAW.WOW ANG SARAP! "HAPPY NEW YEAR" and "GOD BLESS YOU ALL"

SubmittedBy: Lambong
RecipeName: Baked Ham
category: Casseroles
Ingredients: 15-20 lbs of uncook ham
ing2: 1 bottle of 7-up
ing3: 1 bottle of apple cider
ing4: 1 can of crushed pineapple
ing5: 1 can of slices pineappe
ing6: 1 cup of honey
ing7: 1 pack of dried whole cloves
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Remote Name: 198.81.26.39
Date: Monday, November 22, 2004

Directions

1. Remove and washed ham from the plastic container then drain. Mix 1 bottle of 7-up, 1 bottle of apple cider and the crushed pineapple into a large marinating container and marinate the meat overnight into a cool place. 2. Drain ham and put the dried whole cloves and the pineapple slices around the ham bake it for 2 hours 350 degrees. 3. Mix the honey and the sauce from the pineapple slices and use this to polish your ham until its fully cooked. You can use the same sauce to marinate another ham if you need to...simply follow the same process....

SubmittedBy: ma. cristina corpuz
RecipeName: squid salad
category: Salads
Ingredients: 1/2 kl.squid(remove skin @ ink sac)
ing2: 2 cans 439g. pineapple tidbits(resrve syrup)
ing3: 2 small. ginger ( slice )
ing4: 2 lrge. 300g. cucumber (half moon size)
ing5: 2 pcs. red bell pepper
ing6: 1/2 cup mayonaise
ing7: 2 tsp. calamansi juice
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Remote Name: 80.44.100.181
Date: Sunday, November 21, 2004

Directions

1. simmer squid in pine apple syrup w/ 2 tsp. salt @ ginger - 8 mins. 2. combine all seasons w/ 1 tsp. iodized salt @ 1/2 tsp. pepper. 3. chilled before serving

Directions

SubmittedBy: Long
RecipeName: Eggplant Kulau
category: Vegetables
Ingredients: 4 egplant (long)
ing2: 1 cup coconut milk
ing3: garlic
ing4: 1/2 red onion
ing5: ground black pepper
ing6: salt
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Remote Name: 170.94.43.242
Date: Friday, November 19, 2004

Directions

1.Boil whole eggplant with stem until tender. 2.Remove from boiling water. 3.Cut lengthwise in a deep plate. 4.Pour coconut milk. 5.Add sliced onion,pound garlic,black pepper and salt to taste. Serve with rice and fried fish or daing.

SubmittedBy: jesse of A'dam--Madrid
RecipeName: Lamb in a Hot Garlic Sauce
category: Pork/Lamb/Goat
Ingredients: 225 grams/8 oz spinach or any green vegetable
ing2: 2 tbsp vegetable oil
ing3: 225 grams/8 oz lean lamb,thinly sliced
ing4: 4 cloves garlic, finely chopped
ing5: freshly ground white pepper
ing6: 1/4tsp sugar (optional)
ing7: 1tbsp fish sauce or 1 tbsp light soy sauce and 1 tsp anchovy essence
ing8: 1 tbsp oyster sauce
ing9: fresh sprigs of mint and/or coriander to garnish
ing10:
Remote Name: 62.194.117.84
Date: Thursday, November 18, 2004

Directions

* Blanch the greens in a boiling water for one minute.Drain and place in a serving dish. *Heat the oil in a wok and stir-fry the lamb until nearly cooked.This should not take more than 2 minutes.Add the garlic,pepper,sugar,fish sauce and oyster sauce,and stir-fry until the lamb is completely cooked and tender. *Pour the lamb and sauce over the greens.Garnish with mint and/or coriander sprigs. Enjoy your meal!eetsmakkelijk,bon appetite,que aprovechen!!!!

SubmittedBy: jcsinues@hotmail.com/Coldit-A'dam-Madrid
RecipeName: Hot and Sour Prawns Soup/serves 4
category: Soups/Sauces
Ingredients: 750ml/11/4 pt chicken stock
ing2: 3 stalks of lemon grass,cut into 5mm/1/4 in slices
ing3: 3 kaffir lime leaves
ing4: 12 raw medium-sized or 6 large prawns,shelled but not deheaded
ing5: 150g/5oz mushrooms,halved
ing6: 5 fresh small whole green chillies
ing7: 25g/1 oz coriander leaves ans stalks,sliced
ing8: 3tbsp lime juice,or to taste
ing9: 1/2 tbsp fish sauce,or to taste
ing10:
Remote Name: 62.194.117.84
Date: Thursday, November 18, 2004

Directions

*Boil the stock in a pan,add the lemon grass and lime leaf,then the prawns and mushrooms.When the mushrooms are cooked,about 8-10 minutes,removed the pan from the heat and add the rest of the ingredients. *leave to stand for five minutes,then checked the seasoning,adding more fish sauce or lime juice,or breaking up the chillies to release more heat as required-the soup should be spicy-sour and a little salty.Serve accompanied by rice. Eetsmakkelijk,bon appetite,buen provecho...enjoy!!

SubmittedBy: jcsinues@hotmail.com-Coldit/A'dam/Madrid
RecipeName: Hot and Sour Prawn Soup-->serves for 4
category: Soups/Sauces
Ingredients: 750ml/11/4pt chiken stock
ing2: 3 stocks of lemon grass,cut into 5mm/1/4in slices
ing3: 3 kaffir lime leaves
ing4: 12 raw medium-sized or large prawns,shelled but not deheaded
ing5: 150g/5oz mushrooms,halved
ing6: 5 fresh small whole green chillies
ing7: 25 g/1 oz coreander leaves and stalks,sliced
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Remote Name: 62.194.117.84
Date: Thursday, November 18, 2004

Directions

SubmittedBy: Sue
RecipeName: Thai Mango Chicken
category: Poultry
Ingredients: 11/4 cups Campbellès Ready to Use Chicken Broth or 25% Less Sodium Broth
ing2: 2 tbsp cornstarch
ing3: 1lb boneless chicken breast strips
ing4: 1 tbsp oil
ing5: 11/2 cups each cubed red and green bell peppers
ing6: 1 cup cubed fresh mango
ing7: 1/3 cup coconut milk
ing8: 1/4 cup hoisin sauce (can be found @ chinese grocery stores)
ing9: 2 tbsp peanut butter (any kind & brand)
ing10: 1 tbsp Thai green curry paste
Remote Name: 68.151.49.171
Date: Tuesday, November 16, 2004

Directions

1. MIX - Campbellès Ready to Use Broth with cornstarch. Set aside. 2. SAUTÉ - chicken in hot oil in skillet until browned. Add vegetables and Stir-Fry until tender-crisp. Do not overcook vegetables. 3. ADD - broth mixture and flavouring accents (last 4 ingredients). Cook and stir until mixture boils and thickens - about 5 minutes. **Serve over rice or noodles. Serves 4. Bon Apetite!!!!

SubmittedBy: RAMON ANTONIO
RecipeName: KOREAN BOLGOKI
category: -------------------- Select --------------------
Ingredients: 2 POUNDS OF BEEF(SLICE THIN)
ing2: 2 WHITE ONION (SLICE)
ing3: 5 STRAW GREEN ONION (CUT 4 INCH)
ing4: 1 GLOVE OF GARLIC(CRUSHED)
ing5: SOY SOUCE
ing6: SESAMI OIL
ing7: SESAMI SEED (ROASTED)
ing8: BROWN SUGAR
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Remote Name: 159.71.254.248
Date: Monday, Nove

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