Cherries In The Snow

Ingredients:

1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed

Instructions:

Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together.  Cover and refrigerate until ready to serve.

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Indian Curry with Paneer and Peas

This is a very satisfying vegetarian Indian dish made with a tomato cream base and include paneer and peas. If you’re not familiar with paneer, it’s a rennet-free cheese product that is popular in South Asian cooking. While it is technically a cheese, it has the texture of tofu. It also absorbs the flavors of what it’s cooked in, much like tofu. This recipe is is quite easy to make and can be on your plate in about 30 minutes.

Ingredients

•    1 tablespoon vegetable oil
•    1 diced onion
•    1 clove crushed garlic
•    1 teaspoon crushed ginger
•    1 tsp chili powder
•    2 tsp curry powder
•    1/4 tsp cloves
•    1/4 tsp cinnamon
•    1 tsp crushed red peppers
•    1 – 14 oz can stewed tomatoes, blended into a puree
•    8 oz paneer diced into 1-inch cubes (half a package)
•    2 cups frozen peas
•    3 tablespoons sour cream

This recipe makes 4 servings.

Preparation

Gather up and prepare all your ingredients including dicing the onion, creating your tomato puree, dicing the paneer, etc. You can also put all your seasonings and spices into a small bowl and set them aside.

Heat the oil in a large frying pan and add the garlic and onion. Cook for a few minutes until tender. Add the seasoning and mix thoroughly. Now add the tomato puree and continue to stir until heated through.

Next add the peas and paneer, stirring occasionally. Cook for about 3 minutes to fully heat the paneer and cook the peas. Add the sour cream and mix thoroughly. Serve with basmati rice and naan bread.

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Breakfast Casserole

Ingredients:

1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat. Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown.  Serve warm with a buttery maple syrup.

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BUBBLE PIZZA

Ingredients:

1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions:

Brown the beef in a skillet and drain.

Mix pizza sauce hamburger and simmer until heated through.

Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.

Bake uncovered at 400 degrees F for 20 minutes.

Sprinkle with cheeses and bake 5-10 more minutes.

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20 Minute Tuna Casserole

Ingredients:
8 ounces of rotini pasta
2 cans of cream of mushroom soup
12 ounces of white albacore tuna in water
3 cups of shredded white cheddar cheese
1 cup of bread crumbs

Directions:
Preheat the oven to 325 degrees. Prepare pasta according to the box directions. While it's boiling, mix together the soup, tuna, and 2 cups of cheese. Drain pasta and pour into a 9" x 13" baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.

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Homemade Vegetable Gyoza

Gyoza seems like a complicated appetizer, but with ready-made wonton wrappers, they’re easy to make. Plus, they’re very delicious. Following this recipe will make about 36 gyoza.

Ingredients

1 tablespoon sesame oil
½ cup chopped onion
½ cup shredded carrot
2 cups shredded cabbage
36 wonton wrappers
2 tablespoons vegetable oil
Water – you’ll need some on hand for sautéing the vegetables to moisten the wrappers and for cooking the wrappers

Preparation

Heat the sesame oil in a frying pan over medium heat. Add the onion, carrot and cabbage and sauté, stirring occasionally, for a few minutes.

If you want softer vegetables, add a ½ cup of water or so and put a lid on your pan, continuing to cook until desired tenderness.  Set the vegetable mixture aside and let it cool slightly.

Now add about 1 tablespoon of the mixture to the middle of each wonton wrapper. Fold it over, moisten your fingers with water and seal it with your fingers.

Preheat the vegetable oil in a large non-stick frying pan at medium high heat. Add the gyoza and cook for approximately 1 minute on each side. Then add ¼ cup of water, place a lid on the pan and cook until the water evaporates.

Serve warm with gyoza dipping sauce.

For recipe on how to make Gyoza Dipping Sauce, click here!

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Cream Cheese & Herb Cucumber Bites

Ingredients:

1 carrot, shredded and divided
½ cup Chive & Onion Cream Cheese
2 cucumbers, cut lengthwise in half, seeded

Directions:

Set aside 2 Tbsp. carrots. Mix the rest of the carrots and cream cheese, sprinkle with set aside carrots

Slice each cucumber half into 5 pieces to serve.

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Grilled Tequila Shrimp

Ingredients:

2 pounds of large, unpeeled shrimp
½ cup of peanut or olive oil
½ cup of Tequila, any brand
¼ cup of lime juice
2 shallots, chopped
2 medium cloves of garlic, minced
2 teaspoons of ground cumin
Salt and Pepper


Directions:

If you are using wooden skewers, be sure to soak them in water for an hour before you get started.

Thread 3 or 4 shrimp onto the skewers and place them all in a shallow glass dish. Don’t use an aluminum pan!

In a bowl, mix the tequila, lime juice, garlic, shallots, cumin, and salt and pepper. Base the salt and pepper on your personal taste. Slowly whisk in the peanut oil until everything is well blended. Pour over the shrimp and leave in the refrigerator for 2 to 4 hours to marinate.

Oil the grill to prevent sticking or apply a non-stick spray like Pam. Bring the grill to medium heat. Lay out the skewers and cook for about 3 or 4 minutes on each side. Serve immediately.

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Clubhouse Wrap

Ingredients

2 cups broccoli slaw
¼ cup Light Dressing
4 whole wheat tortillas (8 inch)
4 KRAFT Singles
16 slices Smoked Turkey Breast
8 slices Fully Cooked Bacon


Directions
Mix together slaw and dressing
Place slaw mixture on tortillas and place, cheese, turnkey, bacon and cheese on top, and roll it up.

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How to Make Japanese Sticky Rice

If you’ve ever wondered how they make that deliciously moist and sticky rice in Japanese restaurants, wonder no longer. It’s easy as picking up some sushi rice at your local grocery store (most large chains carry it) and following these instructions. Serve with your favorite Teriyaki or enjoy it on its own.

Ingredients

•    2 cups sushi rice
•    2 ¼ cups water

This recipe makes 6 cups of cooked rice.

Preparation

Place the rice in a cooking pot and fill it with water. Stir the rice with your hands and drain the pot. Repeat this process a couple of times to rinse the rice properly and until the water is nearly clear. Drain the rice in a strainer for about 30 minutes.

Now place the rice back into your pot and add 2 ¼ cups of water and let soak for about 1 hour. After soaking, make sure the pot lid is on and turn your stove to medium high heat. Bring the rice to a boil and leave it at medium high heat for about 1 minute. Reduce heat to medium for about 5 minutes and then bring it down to medium low, letting it cook for another 10 minutes.

Remove from heat and drape a cloth over your post and let it sit for another 15 minutes before serving.

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Fried Spring Roll Recipe

Who doesn’t love a little spring roll with plum sauce? You don’t need to order Chinese takeout to enjoy this crispy delight. Just follow this recipe and enjoy. This one uses very simple ingredients, but you can add meat or shrimp if you prefer.

Ingredients

1 tablespoon vegetable oil
2 shredded carrots
1 ½ cups finely diced onion
2 cups chopped bean sprouts
8 rice papers
1 egg
Vegetable oil for deep frying

This recipe makes 8 spring rolls.

Preparation

Heat the vegetable oil in a skillet over medium heat. Add the onions and carrots and sauté until tender. 

Add the chopped bean sprouts and keep cooking to desired tenderness. 

Once the mixture is cooked, remove it from heat and allow it cool slightly. 

Now, you need to get your rice papers ready by moistening them with water. Moisten, fill and fold each paper one by one or you’ll just have a soggy mess.   

Add about 3 tablespoons of mixture to middle of the paper.

Fold in the sides of the paper. 

Then fold the bottom up.

Finish by rolling the paper all the way.

Brush the paper with egg to seal the edges. 

Allow the egg to dry and in the meantime, heat the vegetable oil in a pan or deep fryer to 375 F. Carefully place the rolls in the oil and fry until they golden brown, about 5-6 minutes. 

Serve with plum sauce and enjoy.

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Baked Salmon with Black Olive Salsa

Ingredients

1 salmon fillet (1-1/2 lb.)
¼ cup sliced pitted black olives
¼ cup chopped green pepper
¼ cup chopped red onion
5 cherry tomatoes, quartered
¼ cup Sun Dried Tomato Vinaigrette Dressing


Directions

Preheat oven to 400°F.

Place salmon, skin side down, on foil-lined baking sheet.

Combine, olives, green pepper, onion, tomatoes and dressing, mix well; spoon over salmon.

Bake 18 to 20 minutes or until salmon flakes easily with fork.

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Carrot Soufflé

Ingredients
1 3/4 lbs. carrots, peeled and chopped
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. all-purpose flour
3 eggs, well-beaten
1 stick butter (room temperature)
powdered sugar (to sprinkle on top of baked soufflé)

Directions
Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth.

Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish.

Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.

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Cinnamon Dumplings

Ingredients:

1 ½ c. all-purpose flour
2 ¼ tsp. baking powder
1 tsp. cinnamon
¾ tsp. kosher salt
2 c. sugar
6 tbsp. unsalted butter, cut into pieces
2 large eggs
1 ½ tbsp. whole milk
4 c. apple cider
Crème Fraiche or Cool Whip


Instructions:

Sift together the flour, cinnamon and salt and set aside.  In a large saucepan, over medium heat, stir together the ¾ cup of water and the sugar. Cook over low/medium heat without stirring for 10 to 12 minutes.

Meanwhile, in a large bowl, cut the butter into the flour until it’s crumbly. In another bowl, whisk together the milk, 1 whole egg and only the yolk from the other egg. Make a well in the flour and pour in the milk/egg mixture. Stir gently with a fork until blended.

Back at the stove, once the sugar has been cooking for at least 10 minutes, stir well and cook another 4 or 5 minutes. Remove from heat and slowly whisk in the cider until well blended. Return to the heat and bring just to a good simmer.

Divide your dough into 12 parts and roll each into a ball. Drop these into the simmering cider syrup. Turning the dumplings once or twice, cook them until they triple in size. It may take up to 20 minutes to cook all twelve.

Place each dumpling in an individual serving bowl and drizzle with the remaining cider syrup. Top with crème and serve at once.

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Bacon Wrapped Chicken

Ingredients:
1/2 cup teriyaki sauce
1/4 cup dry white vermouth
1 1/2 tbsp. garlic, chopped
4 boneless skinless chicken breasts
vegetable oil
8 bacon slices


Directions:

In a bowl combine the teriyaki sauce, vermouth and garlic.

Add chicken and coat with teriyaki mixture.

Refrigerate at least 3 hours.

Turn BBQ on medium heat.

Brush BBQ rack with vegetable oil.

Remove chicken from sauce mixture and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.

Grill chicken until it is firm, about 15 minutes, turning occasionally.

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Pinangat sa Kamias na GALUNGGONG

Galunggong photo by marketmanila.com

Ingredients:


1/2     kilo      fresh galunggong
5-6                tomatoes, quartered
1        large    onion, chopped
6-7     large    kamias
1        tbsp    salt
1        tbsp    patis
1        tsp      vetsin
2        tbsp    cooking oil
3/4     cup     water

Procedure:

Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong on top of mixtures. Cover and cook for 15-20 minutes over low heat.

*Galunggong is a very popular fish in the Philippines. In English the galunggong fish has been known as the blue mackerel scad, round scad or as the shortfin scad, but these names have been applied to other fish of the Decapterus family as well. 

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Pork Sinigang

Ingredients:
* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pag sigang (green finger pepper)
* 200 grams sampalok (tamarind)
* 3 tablespoons of patis (fish sauce)
* 1 liter of rice wash or water


Instructions:
* Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
* Serve piping hot.
Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning or sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Onions Fried in Deep Fat

6 medium onions -- (6 to 8)
1 cup flour
1 cup milk
1 egg
¼ teaspoon salt
        cooking fat

Skin the onions, slice very thin, separate into rings, dip into a  batter made from the flour, milk, egg, and salt, and drain well. Have ready a kettle of fat hot enough to brown a small piece of bread in 60 seconds. Put the onions in a wire basket, lower into the hot fat, fry until the onions are golden brown, remove, drain on absorbent paper, sprinkle with salt, and keep hot until served. Onions fried in this way will generally keep crisp for several days, or may be reheated in the same way as potato chips.


Along with the pendant is a glass and capiz teardrop beads.

Pendant: 1-1/4" diameter
Chain: 26" copper

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Cottage Berry Crunch

Ingredients:
½ cup  cottage cheese
2 Tbsp. granola
½ cup bananas, sliced
½ cup fresh berries


Directions:
Spoon cottage cheese into a parfait dish, top with remaining ingredients

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