| Chocolate Balls |
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2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
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| Quiche Lorraine |
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1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs, bacon, 1 onion, gruyere cheese (or mozarella) salt, pepper.
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| Pancit Palabok (Pancit Malabon) |
)
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* 8 oz. pack rice noodles (a thicker version of parmicelli)
* 1 tbsp. Annato seeds (achuete)
* 1 cup shrimp juice
* 2 tbsp fish sauce (patis)
* 2 1/2 tbsp cornstarch, mixed with 1/4 cup water
* 1/2 lbs. shrimps, shelled and fried
* 3/4 cup finely crushed chicharon (fried or sun-dried pork rinds)
* 3 cloves garlic, chopped and fried
* 2 tbsp green onion, finely chopped
* 2 slices of hard boiled egg
* Pinch of salt and pepper to taste
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| HAMBURGER - VEGETABLE CASSEROLE |
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10 lb. (24 c.) potatoes, peeled,
sliced and rinsed well
3 lb. fresh carrots, peeled and sliced
3 lb. frozen peas
1 bunch celery, cut finely
2 lg. onions, cut finely
8 lb. ground beef
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| Chicken Pot Stickers |
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1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1
small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce
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| Deep-Fried Turkey Marinade |
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1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder
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| PEANUT BUTTER BON BONS |
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1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
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| Double Chocolate Cherry Bourbon Balls |
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1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
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| African Chicken Wings |
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FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs -- for
If
Desired
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| Caramel Apples w/ Chocolate |
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1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
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| Caramel Apple Salad |
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8 oz Frozen whipped topping, thawed
1 pk Butterscotch pudding mix
8 oz Can crushed pineapple with juice
3 c Diced apples
1 c Dry roasted peanuts
1 c Mini marshmallows
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| Tantalising Potato and Onion Baji |
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2 large potatoes, peeled and grated
2 large onions, cut in half then sliced
3 cups cornflour
3 tblspn curry powder
1/3 cup water
1 tspn turmeric
1 tspn salt
Pinch white pepper
1 tblspn fennel seeds (optional)
Spicy Tomato Dipping Sauce:
1 tblspn Worcestershire sauce
1 tblspn tabasco sauce
1 tspn cumin (optional)
1 cup tomato sauce
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| Chocolate Covered Truffles |
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1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration
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| Monster Cookies |
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2 lb. brown sugar
3 cups white sugar
1 lb. margarine
1 tbl. vanilla
1 tbl. white corn syrup
12 eggs
3 lb. peanut butter
18 cups oatmeal
8 tsp. soda
1 lb. M&M candies
12oz. dark chocolate chips
12oz. white chocolate chips
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| Adobo Pasta |
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1/4 kilo DEL MONTE Spaghetti, cooked
8 cloves garlic, crushed and fried
1 small onion, sliced
400 grams pork pigue or kasim, cut into chunks
1 pc. laurel leaf
6 Tbsp. olive oil
MARINADE
1/4 cup soy sauce
1/4 cup DEL MONTE Red Cane Vinegar
1/4 tsp. pepper
8 cloves garlic, crushed
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| PASTEL DE ZANAHORIA |
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1 taza de zanahoria rallada
1 1/2 taza de aceite (Wesson)
4 huevos
2 tazas de azucar
3 tazas de harina
3 cucharaditas de canela
2 cucharaditas de polvo de hornear
2 cucharaditas de baking soda
1/2 cucharadita de sal
EXTRA:
1 bote de 8 oz. pina partida (crushed)
1 taza de nueces en pedazos
1 taza de pasas
Revolver los cuatro primeros ingredientes, luego agregue los demas batiendo bien con la batidora. Despues agregue los extra ingredientes pero estos no los bata con la batidora sino que los revuelva nada mas. Cocine por 1 hora y 15 min. a 350 grados.BETUN (FROSTING):
1 caja de azucar glas (powder sugar)
1 barra de mantequilla
1 (8 oz.) queso Philadelphia cream
cheese
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| Mocha Truffles |
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2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional
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| Chili Con Carne |
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1 bouillon cube -- beef
1 12 oz. can beans -- drained, pinto or ki
8 ounces pork -- cooked, diced
1 cup canned tomatoes -- crushed
1 green bell pepper -- seeded and diced
1/2 cup tomato puree
1/4 cup onion -- diced
2 garlic clove -- minced
1 teaspoon oregano leaf
1/8 teaspoon ground cumin
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| Classic Chicken Gumbo |
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2 tablespoons Vegetable shortening
1/2 cup Uncooked rice
2 tablespoons Flour -- all-purpose
2 Ribs celery -- chopped
2 Onions -- finely chopped
1 teaspoon Salt
1 Green bell pepper -- fine chop
1/2 teaspoon Pepper
5 cups Warm chicken broth
1/4 teaspoon Thyme
8 Tomatoes -- peeled/chopped
1 Bay leaf
1/2 pound Okra -- cut into 1/4" pieces
1 Broiler-fryer chicken -- cooked
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| Japanese Cutlets With Sweet Wine Dressing |
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750 g cutlets of gemfish, kingfish
1 jewfish, tuna or nortas
1 ocean trout
4 tb plum or rice vinegar
2 tb soy sauce
2 tb mirin wine
3 ts sugar
1 1/2 c shredded white radish,
1 soaked in water
1/2 sheet nori, cut in thin
1 strips
1 lebanese cucumber halved,
1 seeded and sliced
|
| Chicken and Pork Adobo |
|
1 cup white or cider vinegar
1 cup water
2 tablespoons peeled and crushed garlic
1 teaspoon salt
3 bay leaves
1 teaspoon black pepper
3 pounds of chicken (large pieces or hacked small)
2 ½ pounds pork butt cut into 1 ½ inch cubes
2 tablespoons soy sauce
2 tablespoons peanut oil (optional)
¼ cup of red wine (optional)
hot sauce or dried hot peppers (optional)
1/2 cup to 1 full cup of brown sugar (optional)
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| Chocolate Cream Hazelnut Balls |
|
1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
|
| Chocolate Brittle |
|
1 LB Suger
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
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| CHOCOLATE FILLED BON BONS |
|
1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
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| Udon - Japanese Noodles |
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Udon*
Noodle soup*: e.g. Ninben Tsuyu no moto
Kitsune Udon:
Naruto*: Fish sausage with a pink pattern when cut
Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit.
Leek or green onion
Tanuki Udon:
Naruto*
Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tenpura. If not available, you can cut some leek, mix it with tenpura batter and deep fry it.
Leek or green onion
Tsukimi Udon:
One egg per person
Naruto*
Leek or green onion
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