Banana Crepes

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings: 6


Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 6 bananas, halved lengthwise
• 1 1/2 cups whipped heavy cream
• 1 pinch ground cinnamon

Directions

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutritional Information

Amount Per Serving Calories: 518 | Total Fat: 28.7g | Cholesterol: 154mg

[source]

Celebrate 'Love Month' in style

On Valentine’s Day, make your loved ones feel more “special” by cooking up something from the heart – while also celebrating it in style right in the comfort of your own home.

Chef James Antolin, vice president of the Pastry Alliance of the Philippines, with the help of Glad Cook ‘n’ Bake, a versatile cooking partner you can use not just for baking but also for other cooking methods, has prepared this unique recipe in celebration of the 'love month.' Read on.

Pavlova with Seasonal Berries

Ingredients

3 pcs egg whites
½ cups granulated Sugar
1 tsp white Wine Vinegar
1 tsp cornstarch
¼ cup Caster Sugar
1 ¼ cups whipping cream
½ cup kiwi
½ cup strawberries
½ cup blueberries

Procedure:

1. Whip egg whites until soft peaks. Gradually add the 125g caster sugar and continue whipping until stiff peaks form.

2. Mix the white wine vinegar with cornstarch and 50g caster sugar. Fold into the egg white mixture.

3. Shape into a nest of about 5cm in a sheet tray lined with Glad Cook n’ Bake paper.

4. Bake at 150oC/300oF for 1 hour. Turn the oven off and leave the meringue to dry out and cool.

5. Whip cream until stiff peak form.

6. Fill shell with whipped cram no earlier than 1 hour before service. Garnish with fresh fruits.

Yield: 4 to 5 pieces.

[source]

Grilled Ham-and-Cheese Sandwiches with Tapenade

To make a gooey grilled cheese sandwich, you need a good melting cheese like Mahón; be sure to choose a young semi-soft variety rather than a hard aged one. Meaty lomo, a newly imported ham made from dry-cured pork loin accented with garlic and paprika, is definitely worth seeking out, though Serrano ham is a very acceptable substitute. Recipe By: Grace Parisi

Serves: 4

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Total Time: 25 min

Ingredients

• 2 ounce(s) Spanish green olives, pitted and coarsely chopped (1/4 cup)
• 1 small garlic clove, minced
• 1 tablespoon(s) minced flat-leaf parsley
• 1 teaspoon(s) fresh lemon juice
• Pinch of crushed red pepper
• 1 1/2 teaspoon(s) extra-virgin olive oil, plus more olive oil for brushing
• 8 slice(s) (1/2-inch-thick) peasant bread from a 1-pound loaf
• 6 ounce(s) sliced young Mahón or other young, mildly tangy cow''s-milk cheese, such as Edam or Gouda
• 3 ounce(s) thinly sliced lomo ham or thinly sliced Serrano ham trimmed of all fat

---

Directions

1. In a bowl, combine the olives with the garlic, parsley, lemon juice, crushed red pepper and 1 1/2 teaspoons of olive oil.
2. Preheat a grill pan or panini press. Arrange the bread slices on a work surface and brush one side of each slice with olive oil. Turn the oiled sides of the bread face down. Spread the olive tapenade on four slices of the bread. Top with the sliced Mahón cheese and lomo ham and close the sandwiches with the remaining slices of bread. Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese is melted, 5 to 6 minutes. Transfer the ham-and-cheese sandwiches to a cutting board, halve and serve at once.

[source]

Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe, Cheesecake is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.

The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.

Estimated cooking time: 1 hour and 30 minutes + 4 hours chilling

Blueberry Cheesecake Ingredients:

• 
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/3 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (21-ounce) can blueberry pie filling

Blueberry Cheesecake Cooking Instructions:

• In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
  

• Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.

• Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.

• Cover and chill at least 4 hours before serving.

[source]

Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Did You Know?
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.

[source]

Southwestern Ribs with a Rub

These pork ribs are smeared with a peppery rub, slathered with barbecue sauce, then grilled over mesquite chips for a great smoke flavor. Serve with baked beans and your favorite coleslaw on the side. Invite some friends over to share this delectable summertime meal and enjoy a fun and relaxing evening together.

ingredients

• 4 cups mesquite wood chips
• 1 cup ketchup
• 1/2 cup light-colored corn syrup
• 1/4 cup white vinegar
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped onion
• 2 tablespoons yellow mustard
• 1-1/2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon bottled hot pepper sauce
• 1/4 teaspoon ground cumin or chili powder
• 1/8 teaspoon cayenne pepper
• 4 pounds pork loin back ribs
• 1 recipe Rib Rub (see recipe below)

directions

1. At least 1 hour before grilling, soak wood chips in enough water to cover.
2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally.
3. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all sides of ribs; rub in with your fingers.
4. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Put some of the drained mesquite chips onto coals. Place ribs, bone sides down, on grill rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, adding more coals and remaining mesquite chips as needed. Brush ribs with some of the sauce during the last 10 minutes of grilling. Pass remaining sauce. Makes 4 to 6 servings.
5. Rib Rub: In a blender container or small food processor bowl combine 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 2 teaspoons dried minced onion, 2 teaspoons dried minced garlic, 1 teaspoon coarse salt, and 3/4 teaspoon ground black pepper. Blend or process until coarsely ground.

[source]

Chorizo Corn Bread Stuffing

Southern-style corn bread stuffing takes on spicy chorizo sausage, fennel, and minced garlic in this not-so-ordinary stuffing. Ruby-red cranberries also make a special appearance, adding some zing and flecks of crimson to this side dish favorite. When selecting fennel, choose bulbs that have a good white and green coloring void of brown or rust spots.

ingredients

• 15 to 16 oz. uncooked Chorizo sausage
• 1/2 cup butter
• 2 large onions, chopped (2 cups)
• 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges, or 2 large apples, cored and chopped (2 cups)
• 3/4 cup chopped celery
• 2 cloves garlic, minced
• 1 16-oz. pkg. corn bread stuffing mix
• 1 cup dry-roasted salted pistachio nuts
• 3/4 cup dried cranberries
• 1 14-oz. can reduced-sodium chicken broth
• 2 eggs, lightly beaten

directions

1. Preheat oven to 350F. Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside. In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat. Transfer sausage to bowl, set aside. Carefully wipe out skillet.
2. Melt butter in the skillet over medium heat. Add onions, fennel (if using), celery, and garlic. Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally. Add apples (if using); cook and stir 2 minutes. Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine. In medium bowl combine broth and eggs; add to sausage mixture. Toss to combine. (For moister stuffing, add 1/2 cup water.)
3. Transfer to prepared dish or pan. Cover, bake 20 minutes for individual casseroles (35 minutes for large). Uncover, bake 10 to 15 minutes more or until heated through (165F) and top is lightly browned. Makes 12 servings.

[source]

Asian Sesame Noodles

Serves: 4

Yields: 4 main-dish servings

Total Time: 30 min



Ingredients:

• 8 ounce(s) soba noodles
• 1 bag(s) (10-ounce) shredded (matchstick) carrots
• 8 ounce(s) snow peas, strings removed
• 1 tablespoon(s) vegetable oil
• 1 pound(s) chicken-breast tenders, each cut lengthwise in half
• 1 tablespoon(s) grated peeled fresh ginger
• 3 tablespoon(s) reduced-sodium soy sauce
• 1 teaspoon(s) Asian sesame oil

Directions

1. Heat covered saucepot of salted water to boiling on high. Add soba noodles and cook as label directs, adding shredded carrots 4 minutes and snow peas 2 minutes before noodles are done.
2. Meanwhile, in 12-inch nonstick skillet, heat vegetable oil on medium 1 minute. Add chicken, ginger, and 2 tablespoons soy sauce, stirring to coat. Cook about 10 minutes or until chicken is no longer pink throughout, stirring often. Remove from heat.
3. Drain noodles and vegetables; add them to chicken in skillet along with sesame oil and remaining 1 tablespoon soy sauce. Toss ingredients gently to combine.

[source]

Caesar Salad

We've given high-calorie Caesar a healthy makeover. We coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise to keep the classic dressing’s creamy texture — without the classic guilt.

Serves: 6

Yields: 6 first-course servings

Total Time: 25 min

Prep Time: 15 min

Cook Time: 10 min

Oven Temp: 400

Ingredients:

• 4 ounce(s) Italian bread
• 1 clove(s) garlic, cut in half
• Nonstick olive oil cooking spray
• 1/4 cup(s) light mayonnaise
• 1/4 cup(s) freshly grated Parmesan cheese
• 3 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) anchovy paste
• Coarsely ground black pepper
• 1 package(s) (18-ounce) hearts of romaine lettuce, torn into bite-size pieces

---

Directions

1. Preheat oven to 400 degrees F.
2. Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
4. Add lettuce and croutons to dressing in bowl; toss to coat.

Nutritional Information
(per serving)

Calories	140
Total Fat	8g
Saturated Fat	2g
Cholesterol	7mg
Sodium	280mg
Total Carbohydrate	13g
Dietary Fiber	2g
Sugars	--
Protein	4g
Calcium	--

[source]

Pistachio and Tart Cherry Chocolate Bark

Make sure to note on the gift tag to keep this tart and nutty chocolate bark refrigerated until ready to enjoy, but not longer than one month for best flavor.

Yields: 2 1/2 pounds

Total Time: 23 min

Ingredients:

• 1 pound(s) semisweet chocolate, coarsely chopped
• 8 ounce(s) white chocolate, coarsely chopped
• 12 ounce(s) pistachio nuts, shells removed (1 1/2 cups), toasted
• 8 ounce(s) (1 1/2 cups) dried tart cherries
• 
  

---

Directions

1. Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
2. Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.
3. Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.

   Nutritional information is based on 1 ounce.

Nutritional Information(per serving)

Calories	125
Total Fat	8g
Saturated Fat	4g
Cholesterol	2mg
Sodium	5mg
Total Carbohydrate	15g
Dietary Fiber	2g
Sugars	--
Protein	2g
Calcium	--

[source]

Cherry Ice Cream Cake

From Woman's Day

• Active Time: 20 minutes
• Total Time: 4 hours 40 minutes

INGREDIENTS

• 1 box (18.25 oz) dark-chocolate fudge cake mix
• 1⁄4 tsp almond extract
• 6 cups (1 qt plus 1 pt) cherry ice cream
• Garnish: chocolate shell ice cream topping, canned whipped cream and maraschino cherries with stems

PREPARATION

1. Heat oven to 350°F. Coat an 8- or 9-in. springform pan with nonstick spray.2. Prepare cake mix as box directs; stir in extract. Bake in prepared pan 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove pan sides; cool completely.3. Trim rounded top off cake with a long serrated knife until flat. Cut cake in half crosswise and very carefully separate halves. Place top half on a piece of foil; leave bottom in pan. Place sides back on pan. Freeze pan and cake layer 20 minutes until cold. Remove ice cream from freezer to soften slightly.4. Working quickly, take pan from freezer. Spread with 1⁄2 the ice cream. Top with other cake; spread with rest of ice cream. Freeze at least 2 hours until hard.5. At least 1 hour before serving: Remove pan sides. Drizzle cake with ice cream topping; garnish with whipped cream and cherries. Return to freezer.6. To serve: For clean cuts, dip a sharp knife in hot water and wipe dry between slices.Planning Tip: Can be prepared through Step 4 up to 1 week ahead. Wrap airtight and freeze. Garnish 2 hours before serving and return to freezer.

• Nutrition Facts
• Yield 1 cake
• Amount Per Serving
• Calories 381
• Total Fat 17g
• Saturated Fat 3g
• Cholesterol 72mg
• Sodium 426mg
• Total Carbohydrates 53g
• Dietary Fiber 1g
• Protein 6g

[source]

Fresh Corn Soup Topped with Roasted Corn Guacamole

From Delish

The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.

By Lourdes Castro

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Lucy Schaeffer

Serves: 4

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Yields: Up to 6 servings

Ingredients

U.S.

Metric

• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoon(s) olive oil
• 1 clove(s) garlic, crushed
• 1/2 red onion, chopped
• 1 jalapeño, stemmed and chopped
• Salt
• Black pepper
• 1 1/2 cup(s) chicken broth
• Roasted Corn Guacamole, to garnish
• Cilantro sprigs, to garnish
• 
  

---

Directions

1. Put the kernels (fresh or frozen and defrosted) in a blender.
2. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes.
3. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
4. Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
5. Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

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Tips & Techniques

The soup can be made a day in advance, cooled, and stored in the refrigerator. However, it is best to make the corn guacamole a few hours before you are going to eat it.

[source]

Blueberry-Almond Shortcakes with Crème Fraîche

Serves: 8

Total Time: 1 hr 45 min

Cook Time: 18 min

Ingredients:

• 1/2 cup(s) sliced almonds
• 2 cup(s) all-purpose flour
• 1 cup(s) almond flour (see Tips & Techniques)
• 1/2 cup(s) cornmeal
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) kosher salt, plus more for sprinkling
• 3/4 cup(s) sugar, plus more for sprinkling
• 1/4 cup(s) chilled vegetable shortening, cubed
• 2 tablespoon(s) chilled vegetable shortening
• 4 tablespoon(s) cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
• 1 cup(s) buttermilk
• 2 1/2 cup(s) (about 12 ounces) blueberries
• 1/4 cup(s) fresh orange juice
• 1 teaspoon(s) grated orange zest
• 1 cup(s) crème fraîche

---

Directions

1. Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.
2. Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt, and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.
3. Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.
4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.
5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice, and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.
6. In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote, and a few toasted almonds. Cover with the biscuit tops and serve.

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Nutritional Information
(per serving)

Calories	--
Total Fat	--
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	--
Dietary Fiber	--
Sugars	--
Protein	--
Calcium	--

Tips & Techniques

Almond flour is simply ground blanched almonds. Look for it at specialty-food stores and health-food stores.

[source]

Tomato-Basil Pizza

Yield

4 servings (serving size: 2 wedges)

Ingredients

• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound plum tomatoes, cut into 1/4-inch-thick slices
• 1/2 cup chopped fresh basil
• 1 teaspoon dried Italian seasoning
• 2 teaspoons balsamic vinegar

Preparation

Preheat oven to 450°.

Place pizza crust on a baking sheet; sprinkle with 1/2 cup cheese, leaving a 1/2-inch border. Arrange tomato slices over cheese; sprinkle with basil. Sprinkle with seasoning; drizzle with vinegar. Top with 3/4 cup cheese.

Bake at 450° for 10 minutes or until cheese melts. Cut into 8 wedges.

Nutritional Information

Calories: 305 (29% from fat)

Fat: 9.8g (sat 4.9g,mono 1.7g,poly 0.3g)

Protein: 17.2g

Carbohydrate: 36.9g

Fiber: 2.2g

Cholesterol: 20mg

Iron: 2.8mg

Sodium: 549mg

Calcium: 436mg

[source]

Beef Shawarma

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon
• ___________________________
• FOR THE SAUCE:
• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt
• ___________________________
• PITA FILLINGS:
• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

[source]

Crispy Pata (Filipino Style)

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)

• 1 bottle of soda (7Up or sprite)

• 1 tablespoon of salt

• 2 tablespoons patis (fish sauce)

• 1/2 tablespoon baking soda

• 1 tablespoon of monosodium glutamate (MSG)

• 4 tablespoons of flour

• Enough oil for deep frying

• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

• Make four to five inch cuts on the sides of the pata.

• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

• After the above process, rub patis on the pata and sprinkle flour liberally.

• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

[source]

Pork / Chicken Adobo (Filipino Style)

Estimated cooking time: 50 minutes

Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

• choice of either 1 kilo of pork or 1 kilo of chicken

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• Salt and pepper to taste

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

• Add salt and/or pepper if desired

• Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

[source]

Laing.. (Filipino Style)

Most of the time when we eat at Lachis restaurant, we order this food. It's delicious! Try it out!

Estimated cooking time: 30 minutes.

Laing Ingredients:

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Laing Cooking Instructions:

• In a casserole, sauté garlic, ginger and onions then add the pork.

• mix in the gabi leaves.

• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

• Add the coconut cream and continue to simmer until oil comes out of the cream.

• Serve hot with plain white rice.

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Kare Kare (Filipino Style)

One of my favorites..

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

• 1/2 kilo oxtail, cut 2 inch long

• 3 cups of peanut butter

• 1/4 cup grounded toasted rice

• 1/2 cup cooked bagoong alamang (anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 bundle of sitaw (string beans) cut to 2" long

• 1 banana bud, cut similar to eggplant slices, blanch in boiling water

• 1/2 cup oil

• 8 cups of water

• Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

• In a big pan or wok, heat oil and atsuete oil.

• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

• Serve with bagoong on the side and hot plain rice.

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Roast Lemon Chicken

From Country Living
This recipe has been tested by Country Living

A lemon inserted into the chicken's cavity during roasting keeps the meat moist and juicy. Seasoning the skin with zest imparts flavor and salt makes it crispy. During roasting, the chicken is surrounded with lemons. which caramelize into a relish-like condiment. Tip: Toss baby carrots and onions into the roasting pan when you add the lemons for a quick and simple side dish.

INGREDIENTS

U.S.

3	lemons
1/4 cup(s)	unsalted butter
1	(4-pound) whole chicken
1 teaspoon(s)	salt
1/2 teaspoon(s)	(crushed) black peppercorns
6 clove(s)	(large) garlic, crushed

DIRECTIONS

1. Heat oven to 500 degrees F. Zest and juice 1 lemon. Heat the lemon juice and the butter together in a small saucepan and set aside. Sprinkle the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon of the crushed peppercorns. Gently slide two fingers under the skin of the breast and rub half of the zest and 1/8 teaspoon pepper onto the breast meat. Cut 1 lemon into quarters and place it and the garlic in the cavity. Tie the legs together with butcher's twine and season the outside of the bird with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on a rack in a small roasting pan, and roast for 10 minutes. Reduce heat to 375 degrees F. Quarter the remaining lemon and place it in the bottom of the pan. Continue to roast, basting with a brush every 15 minutes with the prepared lemon butter, until the meat between the thigh and body (avoid touching the bone) reaches 167 degrees F -- about 1 hour, 15 minutes. Let the chicken rest at least 15 minutes to allow the juice to settle before carving.

   NUTRITIONAL INFORMATION (per serving)

   Calories	825
   Total Fat	63g
   Saturated Fat	--
   Cholesterol	269mg
   Sodium	815mg
   Total Carbohydrate	6g
   Dietary Fiber	1g
   Sugars	--
   Protein	57g
   Calcium -

COOKING INFO

Serves	4
Yield	--
Prep Time	--
Cook Time	--
Total time	1 hour(s) 45 minutes
Oven Temp	375

TIPS & TECHNIQUES

Toss baby carrots and onions into the pan when you add the lemons for a quick and simple side dish.

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