FickleMinded

2005-08-09T16:55:00.000-07:00

Beef & Pork Sinigang

Ingredients
2lbsBeef, cut in pieces
1/2lbsPork, cut in pieces
2Ripe tomatoes
3Chopped radishes
1/2cupsTamarind fruit
2cups Kangkong leaves*
8 cupsRice Water
1/4 tsp Patis
1/2 tsp Fresh ground pepper
*I used spinach coz I can't find any kangkong here.

Preparation
Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

2005-06-26T10:20:00.000-07:00

TILAPIA:

You need:
1 tilapia
scallions cut lengthwise into thread-like pieces
ginger cut same as scallions
vegetable oil
soy sauce
What to do:
Cover tilapia in aluminum foil and put in a relatively deep baking tray. don't use glass trays. Bake in oven at 350 F for about 45 mins to 1 hr (hanggang maluto pero dapat hindi matuyo) In a pan, heat oil under really hot. Take out tilapia. Spread scallions and ginger over it. Put as much as you like. Pour the oil over the fish.....enjoy the sizzle!

2005-05-30T09:17:00.000-07:00

Lemon-Garlic Grilled Chicken w/ Basil Aioli

Ingridients:
6 boneless skinless chicken breast halves
1 tbsp olive oil
4 large garlic cloves,minced,divided
1/3 cup grated lemon peel
2 tbsp chopped fresh parsley
1 1/2 tbsp lemon pepper seasoning
1/2 cup mayonnaise
1/2 cup chopped fresh basil
Method:
Heat grill.Brush chicken breast with oil.In small bowl,stir together 3 of the minced garlic cloves,lemon peel and parseley,rub onto both sides of chicken breast.Sprinkle with lemon pepper seasoning.
Place chicken on a gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals;cover grill.Grill 8 to 10 minutes or until no longer pink in center,turning once.
In another small bowl,stir together mayonnaise,basil and remaining 1 minced garlic clove.Serve aioli with chicken.

2005-05-24T09:14:00.000-07:00

Roasted Chicken

Ingridients:
1 whole chicken (6 lbs.)
1 bottle Balsamic Vinaigrette Dressing,divided*
1 lb carrots,peeled,cut into chunks
4 stalks celery,cut into chunks
*You can change the flavor of your chicken simply by changing the flavor of dressing.You can try honey mustard or Zesty Italian mixed w/ Parmesan cheese.
Method:
Pre-heat oven to 350 degrees F.Wash and pat chicken dry with paper towel.Using fingers or end of wooden spoon,separate skin from meat on both sides,being careful not to break skin.
Brush bottom of chicken with 1/4 cup of the dressing.
Tuck wings under chicken carefully place breast side up on rack in roasting pan.
Brush or pour 1/2 cup of the dressing under skin and on outside surface of chicken.
Mix carrots and celery with remaining 1/4 cup dressing.Spoon into cavity
Bake 1 1/2 to 2 1/2 hoursor until juices run clearwhen pricked with knife and thermometer inserted at thickest part of thigh next to body register 180 degrees F.Let stand 10 minutes before serving to let juice settle.Remove vegetables before serving.
Tucking wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.
Brushing salad dressing under the skin helps keep the meat moist and adds flavor,so you wonts even miss the skin if you remove it before eating.

2005-05-21T18:04:00.000-07:00

Italian Chicken pasta Skillet

Ingridients:
1 lb boneless skinless chicken breast,cut into bite size
1 green pepper,chopped
1 small onion,cut into thin wedges
1 jar spaghetti sauce
2 cups mostaccioli,cooked drained*
1 pkg Shredded cheese (anything you like)
Method:
Cook chicken for 5 mins.in a large skillet sprayed with cooking spray. Add green pepper and onion;cook for another 5 minutes or until chicken is cooked through and vegetables are tender.
Add spaghetti sauce and mostaccioli;cook until heated through.
Stir in 1 cup of the cheese.Sprinkle with remaining 1 cup cheese;cover.Let stand 2 minutes or until cheese is melted.
*You can also use any pasta of your choice.

2005-05-17T10:04:00.000-07:00

30 Minutes Almond Chicken

Ingredients:
8 boneless skinless chicken thighs
1/4 cup Italian Dressing
1 cup Chicken Broth
2 cup Green Bean,trimmed,halved
1 cup cooked rice
1/4 cup Planters Sliced Almond (optional)
Directions:
Toss chicken with dressing in resealable plastic bag.Add chicken with dressing to large nonstick skillet on medium-high heat;cook 4 min on each side or until browned.
Stir in broth;bring to boil.Covers.Simmer 10 minutes.Add beans;cook 5 min or until chicken is cooked through.
Remove chicken from skillet.Served over rice and almond mixture.

2005-05-10T19:51:00.000-07:00

Ukoy

Ingridients:
1 cup flour
1 egg
1 clove garlic minced
1 tsp salt
2 cups mung bean (mungo) sprouts
1 tsp baking powder
1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in
1 2/3 cups water)
2 green onions
12 shrimp
Method:
Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

2005-05-05T19:49:00.000-07:00

Crispy Pata

Ingridients:
4 pig's trotters (pigs feet)
1 tsp salt
½ tsp white pepper
oil for deep frying
Method:
Wash the pig's trotters (pig's feet) under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt and pepper. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

2005-04-19T23:31:00.000-07:00

ESCABECHE
Ingredients
2 lb. whole fish
1 1/3 tbsp. salt
1/2 cup white vinegar
1 cup water
1/2 cup brown sugar
4 tbsp. vegetable or corn oil
6 tbsp. minced garlic
1 cup chopped onion
4 tbsp. ginger, julliened
1 cup sliced button mushrooms
1/2 cup julienned bell pepper
1/2 cup julienned celery
1/2 cup julienned carrot
1/2 cup cup julienned scallions
1 tbsp. sifted flour
Preparation
Clean fish and slit open. Season fish with 1 tbsp. of salt inside and out .Mix vinegar, water, sugar and remaining salt and set aside. Heat oil in a medium sized skillet and fry fish .Set fish aside .Saute garlic until light brown .Add and saute onion with garlic until transparent .Add ginger .Add vinegar mixture and bring to a boil .Add fried fish, mushrooms, pepper, celery, carrot, scallions and flour to thicken .Cover and simmer for 5 minutes .
Serve!

Bicol Express

2005-04-17T10:54:00.000-07:00

Ingredients
1/2 lb. pork (sliced very thinly)
3 cups long chili pepper (julienne)
1 cup Baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream
Pinch of salt and pepper
Preparation
Soak chili peppers in salted water for 30 minutes, rinse and drain In a pan, brown pork for a few minutes and set aside Saute garlic and onion .Mix pork Pour coconut milk and bring to a boil. Lower fire and let simmer for 10 minutes.Add Baguio beans and chili pepper .Let simmer until dish is a bit dry .Pour coconut cream and cook until sauce thickens Season to taste.

2005-04-16T21:47:00.000-07:00

POCHERO
Ingredients
2 lbs chicken, cut into serving pieces

1 small cabbage, quartered
4 small potataoe quartered,fried
2 red bell pepper, cut into thick strips
1 carrot, small cubes
4 saging na saba, cut into thick diagonal slices
1 can tomato sauce
1 small onion, quartered
4 cloves garlic, minced
1/2 c water
patis to taste
Preparation
Saute garlic til brown. Add onion and stir for 3 mins. Add chicken. Season with patis and cover pan, let simmer for 5 mins. Add tomato sauce. Stir for 3 mins and add water. Lower heat and cover pan. When chicken is almost done, add poatatoes. When potatoes are done, add cabbage, carrots, saba, and bell pepper.

Embutido

2005-04-15T18:59:00.000-07:00

Ingredients
1 kilo ground pork
2 cups diced ham
1/2 cup grated carrots
1 cup pickle relish
1/2 cup raisins
1/4 cup green bell pepper (minced)
1/4 cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
Preparation
In a mixing bowl, mix all ingredients well
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends
Steam or bake in oven until firm
Let cool and refrigerate
Serve chilled and sliced

2005-04-01T19:31:00.000-08:00

Mango Salsa Salmon

Ingridients:
4 (6 ounce) salmon steaks

3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2 tomatoes, diced
1 sprig fresh cilantro, chopped
2 mangos - peeled, seeded, and diced
Directions:
1 Preheat the oven broiler. Line a broiler pan with foil.2 Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.3 Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

2005-03-26T17:08:00.000-08:00

Chicken Afritada

Ingredients
2 1/2 to 3 lb. chicken -- cut into serving pieces
1 clove garlic -- crushed
1/2 of medium sized onion -- chopped
6 oz. can of tomato sauce
2 medium sized potatoes -- cubed
4 oz. can of garvanzo beans
3 bay leaves
1 whole peppercorn -- sliced lengthwise
Patis (fish sauce) or salt to taste
Cooking oil
Preparation
In a deep wok, fry cubed potatoes until brown and set aside
In the same wok, sautee garlic until brown
Add and sautee onion until transparent
Add chicken and let simmer for 15 minutes or until chicken is tender
Add tomato sauce and let simmer for 5 minutes over low heat
Add garvanzo beans, bay leaves and patis (fish sauce) or salt
Add fried potatoes and sliced peppercorn
Simmer for 5 minutes
Serve Hot with rice

*Thanks to Duyan.Com

2005-03-17T17:22:00.000-08:00

Parmigiano and Herb Chicken Breast Tenders
Ingridients:
Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading: 2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped,
3 tablespoons 2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes Chicken Parmigiano,
Method
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste. Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve. Enjoy!

Lechon Paksiw

2005-02-28T10:56:00.000-08:00

Ingridients:
2 pounds roast pork butt(leftover pork roast may beused), cut into cubes

2 cups Lechon Sauce

1 teaspoon thyme

1 stick cinnamon

1 teaspoon oregano

3 bay leaves

5 cloves garlic, minced

1 cup white vinegar

4 tablespoons soy sauce

salt and freshly ground pepper to taste

1 tablespoon peppercorns

4 tablespoons brown sugar

Method:

Mix all ingredients in a large enamel ware or non-aluminum pot. Boil and simmerfor about 2 hours.Serves 4- 6.

2005-01-24T10:41:00.000-08:00

Chicken A La King
Ingridients:
A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley
Directions:
Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce

2005-01-17T16:27:00.000-08:00

Amazing Pork Tenderloin
Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Live Longer If You Eat These 14 Foods?

2005-01-14T08:22:00.000-08:00

They're ordinary items that are probably in your refrigerator or kitchen pantry right now: beans, blueberries, broccoli, oats, oranges, pumpkin, soy, spinach, green or black tea, tomatoes, turkey, walnuts, wild salmon, and yogurt.
Here are the 14 "superfoods" and the superpowers they bestow that are outlined in "SuperFoods Rx":
Beans
They lower cholesterol, fight heart disease, stabilize blood sugar, reduce obesity, lessen cancer risk, and relieve hypertension. --Eat four 1/2-cup servings a week. Don't like beans? Substitute green beans, sugar snap peas, green peas, or chick peas instead.
Blueberries
They lower the risk of heart disease and cancer and help maintain youthful, healthy skin.--Eat 1 to 2 cups a day. When they aren't in season, eat cranberries, raspberries, strawberries, cherries, currants, and purple grapes.
Broccoli
It boosts your immune system, reduces the incidence of cataracts, builds bones, and fights birth defects and heart disease. --Eat 1/2 to 1 cup a day. Can't stand broccoli? Eat brussels sprouts, red and green cabbage, cauliflower, bok choy, and kale.
Oats
Oats lower cholesterol, reduce the risk of heart disease and diabetes, and are high in fiber and protein.--Eat five to seven servings a week. Don't want it that often? Try wheat germ, brown rice, barley, wheat, buckwheat, rye, millet, and quinoa.
Oranges
They support heart health while preventing cancer, stroke, diabetes, and other chronic ailments.--Eat one a day. Want more variety? Try lemons, grapefruit, kumquats, tangerines, or limes.PumpkinIt's not just for pie.
Pumpkin
lowers the risk of various cancers, while it promotes youthful, healthy skin.--Eat 1/2 cup a day. Want an alternative? Try carrots, carrots, butternut squash, sweet potatoes, and orange bell peppers.
Soy
It prevents heart disease, cancer, and osteoporosis, as well as relieves menopausal and menstrual symptoms.--Eat at least 15 grams daily. Don't like soy? Try tofu, soymilk, soy nuts, edamame, or miso.
Spinach
Popeye was on to something! Spinach lowers the risk of cardiovascular diseases, a variety of cancers, age-related macular degeneration, and cataracts.--Eat 1 cup of steamed spinach or 2 cups of raw spinach a day. Don't like it? Then eat kale, collards, Swiss chard, bok choy, romaine lettuce, mustard, or turnip greens.
Tea (Black or green)
Besides soothing the soul, tea boosts the immune system, helps prevent cancer and osteoporosis, lowers stroke risk, and promotes cardiovascular health.--Drink at least one cup a day.
Tomatoes
They lower cancer risk, increase your skin's sun-protection factor, and play a role in preventing cataracts and age-related macular degeneration.--Eat one tomato a day. Don't like them? Try watermelon, persimmons, or pink grapefruit instead.
Turkey (skinless breast)
It's not just for Thanksgiving. Turkey is not only the perfect healthy low-fat protein, but also builds a strong immune system.--Eat three or four 3-ounce servings a week. Want something else? Skinless chicken breast is a great alternative.
Walnuts
How nutty is this? Walnuts reduce the risk of heart disease, diabetes, and cancer.--Eat 1 ounce five times a week. Other options include almonds, pistachios, sesame seeds, peanuts, pumpkin and sunflower seeds, macadamia nuts, pecans, hazelnuts, and cashews.
Wild salmon
It lowers risk of heart disease and cancer.--Eat it two to four times a week. Don't like salmon? Go for Alaskan halibut, canned albacore tuna, sardines, herring, trout, sea bass, or clams.
Yogurt
In addition to being a great source of protein and calcium, yogurt promotes strong bones and a healthy heart.--Eat 2 cups a day. Want something else? Try kefir.

Pork Loin Chops in Tomato Sauce

2005-01-13T17:15:00.000-08:00

INGREDIENTS:
2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded thin
1 large onion, sliced
1/2 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste
DIRECTIONS:
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

Beef & Pepper

2005-01-11T17:28:00.000-08:00

Beef w/ Pepper

Ingredients:
1lb tenderized beef

1 Bell Pepper

1 Onion

1 sm. cluster of mushrooms

1 or 2 pkg brown gravy

Method:

Brown beef in evoo, julian bell pepper, chop onion, slice mushrooms and add to beef, while simmering (10 min med heat) pour in 1 or 2 cups water and add gravy. Let all the ingredients slow cook to release flavors. Pour over steamed rice and serve.

Asian grilled steak

2004-12-28T11:12:00.000-08:00

Asian Grilled Steaks with Spicy Herb Sauce
For the Marinade:
2/3 cup Crisco® Oil
3 tablespoons cooking sherry
3 tablespoons sugar
1 1/2 tablespoons garlic, minced
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon salt
6 strip steaks, 1-inch thick, 3/4 pound each
Salt and pepper to taste

For the Spicy Herb Sauce:
1 cup cilantro, including stems
1/3 cup Crisco® Oil
1 tablespoon fresh lime juice
3 tablespoons soy sauce
1 1/2 teaspoons garlic
1/2 teaspoon sesame oil
1/2 teaspoon minced jalapeno pepper

For the Marinade:
Stir together oil, sherry, sugar, garlic, sesame oil, pepper flakes and salt in a 9 x 13-inch baking dish. Stir until sugar is dissolved. Add steaks, turning once to coat. Marinate for 1 hour, turning once.

For the Spicy Herb Sauce:
Stir together cilantro, Crisco® Oil, lime juice, soy sauce, garlic, sesame oil and jalapeño.

For the Steaks:
Remove steaks from marinade; season with salt and pepper. Cook steaks on a medium-hot grill for 3-4 minutes per side for medium rare. Top each steak with sauce. Serve with remaining sauce on the side.

Pork Chop W/ Sage Leave.

2004-12-27T15:21:00.000-08:00

Pork Chops with Sage
4 pork chops cut from the rib, about 6 oz. Each
8 fresh sage leaves
2 tablespoons unsalted butter
Oil, for cooking
2 shallots, finely chopped
2 teaspoons light-colored honey
Juice of 1/2 lemon
3/4 cup white wine
1 1/2 cups brown stock
2 tablespoons Dijon mustard

Preheat the oven to 350 degrees F. Trim the pork chops well and season with salt and pepper. Set aside the four nicest sage leaves to garnish, and finely shred the others.
Heat the butter and a tablespoon of oil in an ovenproof skillet. Brown the chops on both sides over medium heat, then transfer to the oven and roast for 15 minutes.
Once cooked, remove the chops from the pan; cover and keep warm. Add the shallots to the pan and cook over medium heat, without coloring, for 2-3 minutes, then add the honey and lemon juice and cook until the mixture is syrupy.
Add the wine, scraping the bottom of the pan well. Add the stock and simmer for 10-15 minutes, or until reduced in volume by half. Whisk in the mustard, being careful not to let the sauce boil.
Strain the sauce, mix in the shredded sage, and adjust the seasoning. Coat the warm chops with the sauce, garnish each with a sage leaf and serve immediately.

SnowPeas and Tomatoes

2004-12-24T21:47:00.000-08:00

SNOW PEAS AND CHERRY TOMATOES

Ingredients:
1 1/2 cups snow peas, trimmed

3 tablespoons water

1/2 teaspoon butter or stick margarine

1/4 teaspoon sugar

12 cherry tomatoes, halved

1/2 teaspoon dark sesame oil

1/8 teaspoon salt

1/8 teaspoon black pepper

Method: Combine first 4 ingredients in a large nonstick skillet. Cook over medium-high heat 2 minutes or until liquid almost evaporates. Add the tomatoes, and cook for 2 minutes or until tomatoes are thoroughly heated. Remove from heat; stir in remaining ingredients.

Bean Sprout w/ Pork

2004-12-23T16:37:00.000-08:00

Bean Sprouts with Pork

For Marinated Pork:
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
3/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
3/4 pound pork loin, cut into 1/4-inch dice
For Mung Bean Sprouts:
3 tablespoons oil
3 tablespoons minced ginger
3 tablespoons minced shallot
6 cups mung bean sprouts, coarsely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
1 tablespoon cornstarch
3 tablespoons water
3 tablespoons minced fresh coriander
3/4 cup sliced scallions, white and green parts, cut into 1/2-inch pieces

TO MARINATE PORK:
In a medium bowl, combine all the ingredients for the marinade except the pork, and mix together to make a thick paste. Add the pork and stir with a spoon so the pork is thoroughly coated with the paste. Set aside to marinate for ten minutes.When ready to cook, heat a wok or large skillet. Add 1 tablespoon of the oil. Add half the ginger and shallot and stir-fry for 1 to 2 minutes. Take care not to burn the shallots. Add the sprouts, salt, sugar, and soy sauce. Stir-fry over high heat for 3 minutes to wilt the sprouts. Remove the sprouts from the pan and set aside.Reheat the wok and add the remaining oil. When the oil is hot, add the remaining ginger and shallot and cook until fragrant, about 1 minute. Add the marinated pork and stir-fry over high heat for 4 to 5 minutes, until the pork is cooked.When the pork is cooked, return the sprouts to the pan, and cook for 2 minutes to heat through. Dissolve the cornstarch in the water and add to the pan. Cook for 2 minutes more so the cornstarch thickens. Add the coriander and scallions, mix well, and serve.

Braised Pork w/ Bacon and Onions

2004-12-21T16:33:00.000-08:00

Braised Pork with Bacon and Onions

Ingredients:
2 slices bacon cut crosswise into 1/2-inch strips
2 pork tenderloins (about 1 3/4 pounds in all)
Salt
1/2 teaspoon fresh-ground black pepper
1 tablespoon olive oil
2 onions, sliced thin
2 cloves garlic, minced
1/2 cup dry white wine
1 cup canned low-sodium chicken broth or homemade stock
1 teaspoon wine vinegar
3 cloves
2 bay leaves
1 sprig rosemary, or 1/2 teaspoon dried rosemary, crumbled
Method:
In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.

Baked Dijon chicken

2004-12-18T16:35:00.000-08:00

BAKED DIJON CHICKEN

Ingredients:
1/4 cup Dijon mustard
1/4 cup Nestle® Carnation® Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4-oz.) boneless, skinless chicken breast halves
Method:
Preheat oven to 475 degrees F. Spray 13 x 9-inch
baking dish with nonstick cooking spray.
Combine mustard and evaporated milk in shallow bowl.
Combine bread crumbs and cheese in separate shallow bowl.
ip chicken into mustard mixture, coating both sides,
then into bread crumb mixture. Place in prepared dish.
Bake for 15 to 20 minutes or until chicken is
golden brown and no longer pink in center.

Chicken w/ lemon and thyme

2004-12-18T16:32:00.000-08:00

Grilled Chicken Breasts with Lemon and Thyme

Ingredients:
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
Method:
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

Variations*

Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.*Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.*Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

Sauted Porkloin w/ Honey Sauce

2004-12-17T16:31:00.000-08:00

SAUTED PORK LOIN WITH HONEY SAUCE

Ingredients:
2 tablespoons vegetable oilSalt and freshly ground black pepper, to taste
One 2-pound pork tenderloin, trimmed of all fat
2 tablespoons minced fresh ginger
2 cloves garlic, minced
3/4 cup scallions, cut into 1/4-inch rounds
2 tablespoons white wine or water
2 cups beef broth
3 tablespoons honey
1/2 cup minced carrot
1 teaspoon cornstarch dissolved in 1/2 teaspoon cold water
Method:
In a deep sauté pan over medium heat, warm the vegetable oil.Salt and pepper the pork loin and place into the pan.
Over medium-high heat, brown the pork for 2 to 4
minutes on each side. You want to brown all the
surfaces of the meat. Then cover the pan, lower
heat to medium, and cook until the pork is thoroughly cooked.
The pork should have an internal temperature of 170 degrees F.
Remove the pork from the pan and hold aside.Remove any excess fat drippings from the pan. Add the ginger, garlic,
1/2 cup of the scallions, and the white wine or water.
Cook over medium heat and scrape the surface until
the wine or water boils down to about a tablespoon
of liquid. Add the beef broth, honey, and carrots.
Bring to a boil and boil for 10 minutes to produce a
thick sauce. Add the cornstarch mixture and cook for another minute.The pork is sliced into thin rounds and served
with the sauce on top and a garnish of the
remaining 1/4 cup of scallions.

Bacon Wrapped Chicken

2004-12-16T16:29:00.000-08:00

BACON-WRAPPED CHICKEN

Ingredients:
6 boneless skinless chicken breast halves
1 carton (8 ounces) whipped cream cheese with onion and chives
1 tablespoon butter or margarine, cubed
Salt to taste
6 bacon strips
Method:
Flatten the chicken to 1/2-in. thickness.
Spread 3 tablespoons cream cheese over each.
Dot with the butter and sprinkle with salt; roll up.
Wrap each with a bacon strip.Place, seam side down, in a greased 13-in. x 9-in. x 2-in.
baking pan. Bake, uncovered, at 400 degrees F for 35-40
minutes or until juices run clear. Broil 6 in.
from the heat for 5 minutes or until bacon is crisp.
6 boneless skinless chicken breast halves1 carton (8 ounces) whipped cream cheese with onion and chives1 tablespoon butter or margarine, cubedSalt to taste6 bacon strips
Flatten the chicken to 1/2-in. thickness.
Spread 3 tablespoons cream cheese over each.
Dot with the butter and sprinkle with salt; roll up.
Wrap each with a bacon strip.Place, seam side down, in a greased 13-in. x 9-in. x 2-in.
baking pan. Bake, uncovered, at 400 degrees F for 35-40
minutes or until juices run clear. Broil 6 in.
from the heat for 5 minutes or until bacon is crisp.

Chicken w/ Honeyed Onion and Spinach

2004-12-15T16:29:00.000-08:00

BREAT CHICKEN W/ HONEYED RED ONIONS AND SPINACH

Ingridients:
3 tablespoons vegetable oil
2 boneless, skinless chicken breasts, cut in half
1/2 cup flour2 cups sliced red onions
1/4 cup honey
2 tablespoons red wine vinegar (balsamic or raspberry)
1 clove garlic, crushed
4 cups spinach, cleaned and pulled into bite-sized pieces
4 slices Brie cheese (1-inch square x 1/4-inch thick)
Procedure:
Heat 2 tablespoons of the oil in a nonstick frying pan. Dredge both sides of the chicken breasts in the flour. Place the chicken into the heated oil. Lightly salt and pepper the chicken and cook for 4 minutes on each side, or until the chicken is fully cooked. Remove the chicken from the pan and hold aside.Add the onion to the pan and cook, stirring, for 3 minutes. Add the honey and the vinegar and cook and stir for 2 minutes. Remove the onion mixture from the pan and hold aside.Add the remaining tablespoon of vegetable oil to the pan. As soon as it is hot, add the garlic and cook for 1 minute. Add the spinach and cook and stir for 2 minutes, until wilted. Return the onions to the pan and mix them into the spinach. Remove the onion and spinach mixture from the pan and hold aside.Return the chicken to the nonstick frying pan and heat for a minute. Place some of the onion and spinach mixture on top of each chicken breast. Place one piece of cheese on top of the onion and spinach mixture. Cover the pan and cook for 2 minutes, allowing the cheese to melt.

Pork Tenderloin w/ creamy Mustard

2004-12-14T16:25:00.000-08:00

PORK TENDERLOIN W/ CREAMY MUSTARD SAUCE.

Ingridients:
1 pound pork tenderloin
1 teaspoon vegetable oil
1/2 cup NESTLÉ CARNATION Evaporated Fat Free Milk
2 tablespoons Dijon mustard
2 green onions, sliced
Method:
Cut pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper.Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet.
Cook for 1 to 2 minutes or until sauce is lightly thickened, turning pork to coat with sauce.