Healthy Food Recipes

Bacon Appetizer Crescents

2008-11-19T04:46:00.000-08:00

Ingredients:

1. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2. 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
3. 1/3 cup KRAFT 100% Grated Parmesan Cheese
4. 1/4 cup finely chopped onion
5. 2 tablespoons chopped fresh parsley
6. 1 tablespoon milk
7. 2 (8 ounce) cans refrigerated crescent dinner rolls

Directions:

1. Preheat oven to 375 degrees F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
2. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

Yield: 24 servings

Tex-Mex Appetizer Tart

2008-11-19T04:43:00.000-08:00

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend
3. 1/2 cup roasted red bell peppers, drained, chopped
4. 1/2 cup mayonnaise
5. 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
6. 1/4 cup chopped fresh cilantro or parsley

Directions:

1. Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Yield: 16 servings

Italian Appetizer Wedges

2008-11-19T04:41:00.001-08:00

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:

1. Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
2. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Yield: 12 servings

2008-11-19T04:41:00.000-08:00

Sun-Dried Tomato and Goat Cheese Appetizers

2008-11-19T04:39:00.000-08:00

Ingredients:

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese

Directions:

1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Cheesy Appetizer Loaf

2008-11-19T04:38:00.000-08:00

Ingredients:

1. 3 tablespoons KRAFT Mayo Real Mayonnaise
2. 1/2 teaspoon garlic powder
3. 1 (8 ounce) package KRAFT Natural Mozzarella Cheese Crumbles
4. 2 tablespoons chopped Spanish olives
5. 1 loaf French bread, cut lengthwise in half
6. Paprika

Directions:

1. Preheat broiler. Mix mayo, garlic powder, cheese and olives.
2. Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
3. Broil, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.

Yield: 24 servings

Slow-Cooked Green Beans, Tomatoes and Bacon

2008-11-19T04:35:00.000-08:00

Ingredients:

1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
2. 1 large onion, chopped
3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
4. 1/2 cup low-sodium chicken broth
5. 1/4 teaspoon pepper
6. 4 plum tomatoes, chopped

Directions:

1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.

2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.

3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings

Fruit Angel Cake Recipe

2008-05-24T03:46:00.000-07:00

Fruit Angel Cake

Ingredients:
2 cans Fruit Cocktail, drained and coarsely chopped
1 cup cake flour
1 – 2/3 cups sugar
12 pcs. Egg whites
1 – ½ tsp. Cream of tartar
¼ tsp. Iodized salt
1 – ½ tsp. Vanilla

Directions;

1. Preheat oven to 375°F. Shift together flour and half of sugar. Set aside
2. Beat egg whites, cream of tartar and salt until foamy. Gradually add remaining sugar, beating on high speed until glossy and stiff peaks form. Fold in vanilla and flour mixture, ¼ cup at a time.
3. Fold in Fiesta Fruit Cocktail. Pour into ungreased tube pan (10”x4”) and bake for 30 to 35 minutes. Invert tube pan on rack to cool.

Pine Chocolate Cookies Recipe

2008-05-24T03:39:00.000-07:00

Pine Chocolate Cookies.

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 pcs. eggs
1 tsp. vanilla
2 cans Fresh Cut Crushed Pineapple, well drained
4 cups all-purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. iodized fine salt
1/2 cup roasted peanuts, chopped
1/2 cup unsweetened chocolate chips

Directions:

Cream butters and sugars until light and fluffy. Beat in eggs, one at time. Add vanilla. Stir Fresh Cut Crushed Pineapples. Set Aside
Combine flour, baking soda and salt. Add half to creamed mixture, and then blend well before adding the other half. Stir in peanuts and chocolate chips.
Flatten 1 tbsp. of mixture, 2 inches apart, into a greased cookie sheet. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes. Cool in rack.

Tuna - Pizza Filling Recipe

2008-05-23T20:17:00.000-07:00

Tuna - Pizza Filling

2 tbsp. chopped onion, sauteed
1 pouch Classic Italian Pizza Sauce
2/3 cup mayonnaise
2 cans tuna chunks in brine, drained
1 stalk c elery, chopped
2 tbsp. chopped pimiento
2 tsp pickle relish
3 tbsp. grated cheese

Directions:

Combine all ingredients
Season with salt and white pepper to taste
Pack in a sealed container and store in the refrigerator.
Serve as sandwich filling

Chicken Sandwich Supreme Recipe

2008-05-23T20:06:00.000-07:00

Makes 4 servings
Ingredients:

1 can Fresh Cut Crushed Pineapple, well - drained
200 grams chicken breast, cooked and flaked
2 tsp. sweet pickle relish
1/3 cup mayonnaise
1 tsp. chopped white onion, sauted
1 Tbsp. diced cheddar cheese (optional)

Directions:

Combine all ingredients.
Season with salt, white pepper and sugar to taste.
Chill.
Serve as sandwich filling.

Tomato Phyllo Tart Recipe

2008-01-02T13:35:00.000-08:00

INGREDIENTS
1. 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
2. 1/4 cup extra-virgin olive oil
3. 1 tablespoon plain dry breadcrumbs
4. 2 tablespoons prepared pesto
5. 3/4 cup crumbled feta cheese
6. 1 large red tomato, cut into 1/4-inch slices
7. 1 large yellow tomato, cut into 1/4-inch slices
8. 1/2 teaspoon kosher salt, or to taste
9. Freshly ground pepper to taste
10. 10 small basil leaves

DIRECTIONS
1. Preheat oven to 400 degrees F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Yield: 12 servings

Crispy Chicken Wings Recipe

2008-01-02T13:32:00.000-08:00

INGREDIENTS:
1. 1 teaspoon olive oil, for baking sheets
2. 1 (8 ounce) package salted corn tortilla chips
3. 2 large eggs
4. 1 teaspoon paprika
5. Coarse salt and ground pepper
6. 12 whole chicken wings
7. 1 cup red or green prepared salsa, for serving (optional)

DIRECTIONS

1. Preheat oven to 450 degrees F. Line two rimmed baking sheets with aluminum foil; brush lightly with oil. Set aside. In a food processor, pulse chips in two batches until finely ground (you should have about 2 cups ground chips); transfer to a large shallow dish.
2. In a separate bowl, whisk eggs; season with paprika, salt, and pepper. Working in two batches, place wings in egg mixture. Remove wings one by one, letting excess egg fall off. Transfer to dish containing ground chips; toss to coat, patting mixture on with hands. Arrange coated wings on prepared baking sheets.
3. Bake, switching pans from top to bottom shelf halfway through, until lightly browned and tender, 40 to 45 minutes. Season wings with salt. Serve with salsa, if desired.

Yield: 4 servings

Spicy Asian Lettuce Wraps Recipe

2008-01-02T13:30:00.000-08:00

INGREDIENTS:
1. 1 pound boneless skinless chicken breast halves
2. 1 (1 pound) package Green Giant(R) Create A Meal!(R) Frozen Stir-Fry Lo Mein Meal Starter
3. 2 tablespoons purchased chili-garlic sauce
4. 2 tablespoons soy sauce
5. 3 tablespoons oil
6. 2 cloves garlic, minced
7. 1 tablespoon sugar
8. 2 tablespoons peanut butter
9. 2 tablespoons water
10. 8 large leaves Bibb lettuce
11. 1 1/2 cups grated carrots
12. 1/3 cup chopped peanuts
13. 1/4 cup finely chopped green onions
14. 2 tablespoons finely chopped fresh cilantro (optional)

DIRECTIONS

1. To flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. In small bowl, combine frozen sauce from meal starter, chili-garlic sauce and soy sauce; mix well. In medium bowl, combine chicken, 1/4 cup soy sauce mixture and 2 tablespoons of the oil. Heat 12-inch nonstick skillet over medium-high heat until hot. Add chicken mixture; cook 5 to 6 minutes or until no longer pink in center, stirring occasionally. Remove chicken from skillet; cut into 1-inch pieces. Cover to keep warm.
3. Heat remaining tablespoon oil in same nonstick skillet over medium-high heat until hot. Add 3 tablespoons soy sauce mixture, garlic, and frozen vegetables and noodles from meal starter; cook 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently. To remaining soy sauce mixture in small bowl, add sugar, peanut butter and water; mix well.
4. Arrange lettuce on part of large serving platter. Spoon carrots onto platter next to lettuce. Arrange cooked vegetables and noodles on platter. Place chicken over vegetables and noodles. Sprinkle chicken with peanuts, onions and cilantro.
5. To serve, spread peanut sauce in center of each lettuce leaf. Top with chicken and vegetable mixture, and carrots. Wrap lettuce around filling.

Yield: 8 servings

Antipasto Appetizer Pizza Recpie

2008-01-02T13:28:00.000-08:00

INGREDIENTS:
1. 1 1/2 teaspoons all-purpose flour
2. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
3. 1 (7.5 ounce) jar roasted red bell peppers, drained, chopped
4. 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
5. 3/4 cup drained pitted ripe olives, chopped
6. 3 ounces thinly sliced Genoa salami, cut into 1/2-inch pieces
7. 3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
8. 1 cup crumbled feta cheese
9. 1/2 teaspoon dried Italian seasoning (optional)

DIRECTIONS

1. Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400 degrees F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Yield: 16 servings

Mushroom-Orange Chop Recipe

2008-01-02T13:24:00.000-08:00

INGREDIENTS:
1. 1 (3/4 inch) butterfly pork chop
2. 2 teaspoons vegetable oil
3. 2 green onions, thinly sliced
4. 2 fresh mushrooms, chopped
5. 1 garlic clove, minced
6. 2 tablespoons orange marmalade
7. 1 teaspoon soy sauce
8. 1 tablespoon sunflower kernels (optional)

DIRECTIONS:

1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160 - 170 degrees F, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Yield: 1 servings

Fiesta Shrimp Tacos with Cucumber Salsa Recipe

2008-01-02T13:19:00.000-08:00

INGREDIENTS:
1/2 cups nonfat sour cream
1/2 cup chopped seeded peeled cucumber
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 pound shelled deveined uncooked medium shrimp
1 (4.6 ounce) package Old El Paso(R) Taco Shells
1 tablespoon olive oil
1 cup Old El Paso(R) Thick 'n Chunky Salsa
1/2 cup chopped fresh cilantro

DIRECTIONS

1. Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
2. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
3. Heat taco shells at 375 degrees F as directed on package.
4. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
5. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.

Skillet Pork Chops Food Recipe

2008-01-02T13:16:00.000-08:00

Yield: 4 servings

INGREDIENTS
4 (1 inch thick) pork chops
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 tablespoons grape jelly
1/4 teaspoon ground ginger
4 1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

DIRECTIONS:
In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.

Mago Shake Juice

2007-10-04T22:45:00.000-07:00

15 min 15 min prep

Change to: servings US Metric
1 cup plain fat-free yogurt
1 cup ice cubes
1 large mango, peeled, pitted and chopped
1 tablespoon sugar
mint leaves
Steps:
1. Place all ingredients, except mint, in a blender; blend until smooth.
2. Pour into 2 tall glasses.
3. Garnish each with a mint leaf.

JAPANESE FRIED RICE

2007-09-02T10:06:00.000-07:00

JAPANESE FRIED RICE

3 cups cooked brown rice (packed Cordillera rice available in groceries)
½ cup onion, chopped
½ cup garlic, chopped
½ cup green bell pepper, diced
½ cup red bell pepper, diced
ground bangus longganisa or ordinary pork longganisa
olive grove or canola butter
3 tbsp. Olive or canola oil
Kikkoman soy sauce
Oyster sauce

Steps:

Put wok or pan in high heat.
Heat olive oil or canola oil and sauté garlic and onions until translucent.
Add ground longganisa, sauté until crispy.
Add salt and pepper, sauté until a little crunchy.
Add rice and mix well.
Add Kikkoman soy sauce and oyster sauce just enough for rice to be sticky. Mix well.
Add a little Olive Grove or canola butter to taste. Sprinkle a little Splenda sweetener for a tinge of sweetness.

TUNA and WHITE BEAN SALAD

2007-09-01T19:04:00.000-07:00

TUNA and WHITE BEAN SALAD

6-8 servings
Preparation time: 15 minutes
(Recipe of Sarah Timmins De Gregory)

THIS RECIPE breaks away from the traditional way of serving canned tuna, which is to mix with mayonnaise to make tuna spread. Beans, olives and capers add flavors to the tuna and make it a light and refreshing sandwich filling.
If the mixture is too salty for your taste, omit either olives or capers. This should be eaten within a few days; otherwise, the oil and vinegar become absorbed in the tuna and the salad becomes dry. It is great for lunch, as multi-grain bread, or on mixed salad.

2 184-gram cans albacore tuna in water, drained, OR solid or chunk-style tuna
1 16-oz can small white beans (drained and rinsed)
¼ cup chopped cilantro leaves
8-12 green olives with pimento, rinsed, chopped
1 tablespoon small capers, rinsed, chopped (optional)
2 tablespoons olive oil
3 tablespoons white balsamic vinegar OR white wine vinegar
Garlic powder to taste
Pepper to taste

Steps:
Ø Drain tuna and transfer to a bowl. With a fork, break apart the tuna until flaky. Fold white beans into tuna.
Ø Toss cilantro with the tuna, and then add olives and capers.
Ø In a separate bowl, combine olive oil balsamic vinegar. Season to taste with garlic powder and pepper.
Ø Toss with tuna mixture. Serve as sandwich filling or with salad vegetables.

SPINACH AND SHIITAKE SOUP

2007-09-01T18:55:00.000-07:00

SPINACH AND SHIITAKE SOUP

4-5 Servings
Preparation time: 8 minutes Cooking time: 15 minutes

ALTHOUGH quick and easy to prepare, this soup is nonetheless made nutritious by the addition of spinach. The mushrooms give it a rather earthy flavor.

5 cups water
2 beef cubes
1 cup sliced fresh, shiitake mushrooms (stems removed)
1 cup trimmed spinach leaves
Salt and pepper

Steps:
Ø In a casserole, bring water to a boil. Add beef cubes and mushrooms. Simmer for about 10 minutes or until mushrooms are tender.
Ø Stir in spinach and cook until spinach leaves are slightly wilted.
Ø Season with salt and pepper.

KIWI FRUIT SALAD

2007-09-01T18:52:00.000-07:00

KIWI FRUIT SALAD

6 servings
Preparation time: 25 minutes
§ Plan ahead. Needs to chill.

KIWI is a plan-shaped fruit with a taste that is somewhat between a strawberry and a melon. Although it is of Chinese origin, it is often associated with New Zealand where it grows abundantly. This recipe combines kiwi with other fruits to make a cool, refreshing salad.

2 cups sliced kiwi
1 cup strawberries, cut into halves OR cherries in syrup, drained
1 cup peaches, cut into cubes
¼ cup strawberry-flavored yogurt
½ cup all-purpose cream
½ condensed milk
¼ cup walnuts, coarsely chopped

Steps:
Ø In a bowl, combine kiwi, peaches, yogurt, all-purpose, condensed milk, and walnuts. Toss gently.
Ø Chill in the refrigerator about one hour before serving.

STIR-FRIED TOFU

2007-09-01T18:35:00.000-07:00

STIR-FRIED TOFU

4 servings
Preparation time: 8 minutes Cooking time: 6 minutes

2 tablespoons sesame oil
1 cup broccoli florets
½ cup sliced red bell pepper
2 cups spinach, trimmed
1 tablespoon light soy sauce
1 cup cubed tofu

Steps:
Ø In a skillet, heat oil and stir-fry broccoli and bell pepper about 3 minutes.
Ø Add spinach and cook until spinach is wilted. Stir in soy sauce and tofu. Toss gently and heat. Serve warm.

ITALIAN STUFFED TOMATOES recipe

2007-08-25T11:11:00.000-07:00

ITALIAN STUFFED TOMATOES
4 Servings
Preparation time: 10 minutes Cooking time: 15-20 minutes
§ Plan ahead. Needs pre-cooked rice.
(Recipe of Chef Maurizio Gibillini)

MAURIZIO GABILLINI, chef and owner of Pagliacci (The Podium, ADB Avenue, Ortigas Center, Pasig City), still craves his mother’s cooking in faraway Italy. This is one of the dishes they often prepared in Italy and now he cooks it for his own family in the Philippines.

8 medium, very red tomato
4 cups cooked long grain rice
8 cloves garlic, chopped
½ cup chopped fresh basil leaves
1 cup Mozarelle cheese OR Parmesan cheese, shredded or grated
4 tablespoon olive oil

Steps:
Ø Preheat oven to 350°F (180°-200°C).
Ø Cut off top part of tomatoes. Carve out some of the pulp and seeds. Discard the seeds and reserve the pulp. Set aside tomatoes and pulp.
Ø In a bowl, mix together rice, garlic, tomato pulp, and fresh basil. Stuff mixture inside the carve tomatoes.
Ø Top tomatoes with cheese. Drizzle olive oil on top. Bake in oven for 15-20 minutes.

CREAMY MARSHMALLOW SALAD recipe

2007-08-25T10:59:00.000-07:00

CREAMY MARSHMALLOW SALAD

10-12 servings
Preparation time: 8 minutes Assembly time: 3 minutes
§Plan ahead. Needs to chill.

1 567 gram can pineapple tidbits, drained
1 825 gram can fruit cocktail, drained
1 cup coarsely chopped toasted cashew nuts
1 ½ cups all-purpose cream OR whipped cream
1 cup condensed milk
1 cups miniature marshmallow

Steps:
Ø In a large bowl, combine all the ingredients except for the marshmallows. Fold in marshmallows.
Ø Cover with plastic wrap and chill until serving time.

CHICKEN TINOLA BROTH recipe

2007-08-25T10:46:00.000-07:00

CHICKEN TINOLA BROTH

6 servings
Preparation time: 5 minutes/8 minutes if using papaya
Cooking time: 11 minutes/15 minutes if cooking with papaya

AS SIMPLE as it looks, this soup still evokes the taste of old-fashioned tinola because of the flavor of ginger in the soup. The sili leaves and papaya cubes both add authenticity and pleasure to the enjoyment of the soup. Serve this as a first course and when you want to serve a heavier dish with whole meat.

6 cups water
3 chicken broth cubes
3 cloves garlic, thinly sliced
2 tablespoon sliced ginger
2 cups green papaya
2 cups sili leaves

Steps:
Ø In a medium stockpot, bring first four ingredients to a boil. Lowe heat then allow simmering for about 3 minutes.
Ø Add papaya cubes. Heat for about 7 minutes or until papaya cubes are tender. Add sili leaves. Heat through for one minute.

ASPARAGUS WITH LEMON recipe

2007-08-25T10:31:00.000-07:00

ASPARAGUS WITH LEMON
2-3 servings
Preparation time: 5 minutes Cooking time: 10-12 minutes

In Spain, this dish is served with various roasts and fried dishes. Simple and easy to prepare, it not only balances the taste of heavier foods but it also great as a first course or appetizer.

Ingredients:

250 grams fresh asparagus spears
¼ cup extra virgin olive oil
lemon juice
coarse salt (optional)

Steps:
Ø Trim asparagus, cutting off the hard ends. Rinse well then pat dry with paper towel.
Ø Heat olive oil in a skillet and fry the asparagus over medium heat until tender, about 10-12 minutes, depending on the thickness of the spears and heat of the flame.
Ø Arrange asparagus on a serving dish and drizzle with lemon juice. If desired, sprinkle with salt before serving.

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO recipe

2007-08-25T10:12:00.000-07:00

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO

6-8 Servings
Preparation time: 10 minutes
Cooking time: 20 minutes

8 chicken breast fillets
Salt and pepper to taste
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tomatoes, peeled, seeded and julienned
1/3 cup shallots
6 tablespoon pesto
6 tablespoon oil
Fresh basil leaves for garnish

Steps:
Ø Preheat oven to 350°F. Slice each chicken breast fillet on its thickest part to make a pocket. Season inside and out with salt and pepper.
Ø Stuff chicken with peppers, tomatoes, shallots and pesto. Set aside.
Ø In a skillet, heat oil. Sauté chicken in oil just until brown. Remove chicken from the skillet and arrange in baking dish.
Ø Bake chicken in preheated oven for 10 minutes or until fully cooked. Garnish with fresh basil leaves. Serve hot.

SALISBUSRY STEAK

2007-08-25T09:54:00.000-07:00

SALISBURY STEAK

Makes about 8 patties
Preparation time: 8-10 minutes
Cooking time: 20 minutes

Nineteenth-century dietician, Dr. James H. Salisbury, devised THIS DISH as a way of preventing what was supposed to be unhealthy fermentation in the digestive tract. Originally consisting only of seasoned lean broiled beef, Salisbury steak has since been cooked in other ways, including this version, which has a mushroom sauce and topping.

½ cup breadcrumbs
1 kilo ground pork
1 onion, finely chopped
2 eggs, lightly beaten
1 305-gram can cream of mushroom soup
¼ teaspoon liquid seasoning
1 cup sliced button mushroom or two 198-gram cans
mushrooms pieces and stems, drained (reserve the
liquid)
2-4 tablespoon butter

Steps:
Ø In a mixing bowl, combine breadcrumbs, sirloin, onions, and eggs. Mix all.
Ø Shape the beef mixture into 8 patties. Let stand shile making the mushroom sauce.
Ø In a saucepan, combine soup, liquid seasoning, mushrooms, and ¼ cup reserved mushroom liquid. Heat and simmer until mixture is smooth, stirring occasionally, about 3 minutes.
Ø In a large skillet, melt butter and brown the patties 2 or 3 at a time, 2-3 minutes on each side or until cooked to desired doneness. Do not overcrowd patties. Patties will shrink as they cook.
Ø Transfer cooked patties to individual plates and pour mushroom mixture over patties.

GROUND PORK ADOBO

2007-08-25T09:47:00.000-07:00

GROUND BEEF ADOBO

4-6 Servings
Preparation time: 8 minutes
Cooking time: 20 minutes

THIS IS as whole new way to cook adobo. Instead of the usual pork or chicken, this recipe uses ground sirloin. However, the mouth-puckering flavor of the adobo is very much present in the dish, and the annatto powder gives it a bright, appetizing color.

½ kilo ground beef sirloin
¼ cup chopped onion, divided
1 ½ tablespoon chopped garlic, divided
½ teaspoon ground black pepper
½ tablespoon salt
2 tablespoon calamnsi juice
½ cup vinegar
1 teaspoon annatto powder
2 tablespoon cooking oil

Steps:
Ø In a casserole, combine ground sirloin, half of the onions, one tablespoon of garlic and the pepper, salt, calamansi juice, and vinegar.
Ø Simmer for about 15-20 minutes or until ground sirloin is tender. Drain ground sirloin from the sauce. Set aside and reserve sauce.
Ø In a separate pan, heat oil and sauté remaining onions and garlic. Dissolve annatto powder in the reserve sauce. Pour into pan.
Ø Add ground sirloin, and simmer until beef is light golden in color, about 5 minutes. Serve warm with steamed rice.

MAIN COURSES RECIPES - beef recipes, chicken recipes

2007-08-25T09:23:00.000-07:00

CHICKEN-BEEF ARROZ A LA CUBANA

6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
♣ Plan ahead. Needs cooked rice.

2 tablespoons cooking oil
1 tablespoons minced garlic
½ cup chopped onion
½ cup sliced tomatoes
½ kilo ground chicken
½ kilo ground beef
½ cup raisins
¼ cup green peas
Salt and pepper
6 cups cooked rice
6 eggs, fried sunny side-up
7 saba banana, sliced lengthwise and fried

Steps:
Ø In a pan, heat cooking oil and sauté garlic until a light golden. Add onions and cook until transparent. Stir in tomatoes and ground meats. Cooke, covered, about 10 minutes or until chicken or beef are fully cooked.
Ø Stir in raisins and green peas and cook for another 5 minutes, stirring constantly. Season with salt and pepper.
Ø Arrange cooked fried rice on a platter and top with meat mixture. Assemble fried bananas around rice and serve with eggs on top.