Stir-Fried Squid with Vegetables

Ingredients:

3 medium squid, each about 6 ounce, cleaned, tentacle cluster left whole, body cut into thin rings
1 egg white
2 teaspoons cornstarch
2 tablespoons olive oil
1/2 cup fish stock or water
6 ounce broccoli florets
1 clove garlic, peeled and finely chopped
2 teaspoons peeled and grated root ginger, or 1/4 teaspoon ground ginger
1 teaspoon finely chopped Clementine or orange rind
2 tablespoons dry sherry
1 tablespoon black-bean sauce
1 tablespoon oyster sauce
6 oz. Snap peas, trimmed and sliced
4 oz. peeled shrimps

Directions:
1. Mix the squid with the egg white and half the cornstarch.
2. Heat half the oil in a wok until very hot and stir-fry the squid in it for about 1 minute, until opaque. Spoon into a warmed dish.
3. Keep 1 teaspoon of the fish stock or water and bring the rest to the boil in a small saucepan. Cook the broccoli in it for 1 minute. Drain thoroughly, reserving the liquid.
4. Heat the remaining oil in the wok and stir-fry the garlic, ginger and clementine or orange rind for about 30 seconds. Stir in the reserved cooking liquid, the sherry, black-bean sauce and oyster sauce and bring to the boil. Mix the remaining cornstarch with the reserved teaspoon of stock or water and blend it into the wok. Cook, stirring, until thickened.
5. Return the squid to the wok and add the broccoli, Snap peas and shrimps. Cook, stirring, for 1 - 2 minutes until all the ingredients are hot, and serve at once.

Vegetable Medley

Ingredients:
    1 cup Baguio beans, sliced diagonnaly
    1 1/3 cups Sayote, sliced
    1/2 cup Carrots, flowerettes
    1 1/2 Cabbage, sliced
    1 pc. Red bell pepper, chunks
    3-4 tbps. Cooking Oil
    1 cup Water
    1 pack (7g) Ginisa Flavor Mix
    2 tsps. Cornstarch dissolved in 1 tbsp. water

 Directions:
1. In hot oil, stir-fry Baguio Beans and Sayote. Later add the carrots.
2. Pour water and bring to a boil. Add the cabbage and bell pepper.
3. Sprinkle Ginisa Flavor Mix and blend.
4. Thicken with cornstarch mixture.

Fiesta Fruit Veggie Salad

Ingredients:
   1 can (439g) Fruit Cocktail, drained (reserved syrup)
   1 large (300g) Sayote
   30 pcs. (200g) Baguio Beans
   1/2 (150g) Chicken Breast
 Dressing:
   1/3 cup Mayonnaise
   2 tbps. Fruit Cocktail Syrup
   1/4 cup All purpose Cream
   1 tsp. Calamansi Juice
   1/4 tsp. Paprika (optional)
   3/4 tsp. fine salt
 
Directions:
1. Cook chicken, sayote and baguio beans in fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking chicken until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1" long, and flake chicken meat. Mix with fruit cocktail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.

Spaghetti

Spaghetti Ingredients:
    1 kg. spaghetti noodles
    1/2 kg. ground beef
    1/2 kg. ground pork
    1/4 kg. hotdogs, diagonally sliced
    1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
    3 pieces laurel leaves (bay leaves)
    1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
    2 green bell peppers, diced
    2 onions, chopped
    1 head garlic, minced
    3 tablespoons of cooking oil
    1 cup of water
    Salt and pepper to taste
    1/2 cup grated cheese

Directions:
    1. Cook spaghetti noodles according to package instructions.
    2. In a sauce pan or wok, sauté garlic and onions in cooking oil.
    3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
    4. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
    5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
    6. Optional: add hot sauce e.g. Tabasco for more spice if desired.
    7. Serve with the cooked spaghetti noodles and grated cheese on top.

Turkey Cordon Bleu

Ingredients:

2 medium-sized carrots
1 medium-sized zucchini
Butter or margarine
Salt
6 fresh or frozen (thawed) turkey cutlets
1 teaspoon paprika
All-purpose flour
1 6-ounce package sliced cooked ham
1 6-ounce package sliced Swiss cheese
Pepper
3/4 cup water
1/4 cup dry white wine
1 chicken-flavor bouillon cube or envelope
1 cup half-and-half
1 8-ounce package vermicelli or thin spaghetti

Directions:
1. Cut carrots and zucchini crosswise in half; cut each half lengthwise into thin slices, then cut slices into matchstick-thin strips. In 2-quart saucepan over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add carrots and 1/4 teaspoon salt; cook 3 minutes. Add zucchini and cook 10 minutes longer, stirring occasionally, until vegetables are tender. Remove saucepan from heat; set aside.
2. On cutting board with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8 inch thickness. On waxed paper, mix paprika,1/4 cup flour, and 1/2 teaspoon salt. Coat turkey cutlets with flour mixture.
3. In 12-inch skillet over medium-high heat, melt 3 tablespoons butter or margarine; add cutlets, a few at a time, and cook until lightly browned on both sides, adding more butter or margarine if necessary. Remove cutlets from skillet. Top each cutlet with a ham slice, then a cheese slice, folding ham and cheese slices to fit. Fold each cutlet in half; skewer together with a toothpick; set aside.
4. Into drippings remaining in skillet over medium heat, stir 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Gradually stir in water, wine, bouillon, and 1/2 cup half-and-half; heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until cheese is melted. Remove cutlets to warm large platter, leaving sauce in skillet. Remove toothpicks from cut lets; keep cutlets and sauce warm.
5. Meanwhile, in 6-quart saucepot, prepare vermicelli as label directs. Drain vermicelli; return to saucepot. Over low heat, heat vermicelli, reserved carrots, zucchini, and 1/2 cup half-and-half until hot, tossing to coat vermicelli well; sprinkle lightly with salt and pepper to taste. Arrange vermicelli mixture on platter with cutlets. Pour sauce over cutlets.

Beef Sukiyaki

Ingredients:
   
For the Sukiyaki:
    14 oz good beef tenderloin, sliced paper thin
    1/2 block fresh tofu
    6 Shiitaki mushrooms
    1 Medium onion or 2 leeks
    4 oz fresh spinach
    beef suet (optional)
    2 packets udon noodles or 1/2 package vermicelli
   
For the Warishita Broth:
    6 Tbs Soy
    6 Tbs sake (rice wine)
    5 Tbs sugar
    2 cups soup broth with a bit of dashi (or substitute beef bullion)
    Dipping Sauces:
    1 raw organic egg for each person, broken and slightly beaten into small individual bowls
    1 bottle Japanese Sesame dipping sauce (also used for shabu shabu) called Shiro Neri Goma (see my recipe) poured into small individual bowls.

Directions:
    1. Slice up and arrange all the Sukiyaki ingredients on a platter to put by your cook top.
    2. Cook the noodles and keep warm in an attractive bowl.
    3. Mix the Warishita Broth and heat in the microwave for 1 min.
    4. Heat the suet or a little vegetable oil in a large skillet.
    5. Fry the onion till browned, push aside.
    6. Fry the meat until barely pink, push aside.
    7. Fry the mushrooms.
    8. Add the tofu and the broth.
    9. Place each ingredient next to each other in separate attractive groups in the pan, getting broth on all bits.
    Add the spinach.
    Cover and simmer for about 5 mains till ingredients are all softened.
    Uncover and serve the meal right from the skillet at the table with the dipping sauces and the noodles.

Siomai

Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper


Directions:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.

Pochero

Ingredients:

1/2 kilo chicken, cut into parts
1/2 kilo pork, cut into cubes
1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper

Directions:
   1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.
   2. Lower fire and let SIMMER until all meat is tender.
   3. Take out all the meat, set aside, keep stock.
   4. In a casserole, SAUTE garlic, onion, then pour in the stock.
   5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.
   6. SEASON with salt and patis and add in the cabbage.
   7. Serve hot.

Pansit Molo

Ingredients:
    1 pack (100 pcs.) 3" x 3" wanton wrappers

Filling:
    ¼ kilo ground pork
    1 medium carrots, chopped (3/4 cup)
    egg
    5 stems kinchay , chopped (2 tbsp)
    3 medium shrimps, chopped (1 - ½ tbsp)

Soup:
    cloves garlic, crushed (1 tbsp)
    medium onion, chopped (1/2 cup)
    cups chicken broth or water
    medium shrimps, shells removed and shopped (1/2 cup)
    cup cooked chicken, flaked
    can (368 g.) Tomato Sauce
    stalks green onion, chopped (2 tbsp)

Directions:
1. Mix well all ingredients for filling. All 1 - ¼ tsp rock salt and 1 tsp. Pepper.
2. Wrap one teaspoon of filling in a wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.
3. Saute garlic and onions in 2 tbsp. Oil. Pour in chicken broth or water. Season with salt, pepper and sugar according to taste.
4. Bring to a boil. Add chicken and stuffed wanton. Simmer for 15 minutes.
    6. Add tomato sauce, shrimps and wanton wrapper strips, if any. Simmer for 2 minutes. Sprinkle with green onions on top just before serving.

Paella

Ingredients:
    1 medium chicken
    2 medium ripe chopped tomatoes
    165 grs. wide green bean ( spanish-bachoqueta)
    130 grs. large white lima beans ( spanish-garrafon)
    1 level teaspoon of saffron
    3 cups of spanish rice
    8 cups of hot water or ( even better chicken broth)
    olive oil ( enough to cover the bottom of the paella pan)
    salt ( to taste)
    1 level teaspoon of sweet red paprika

Directions:
1. First, heat the oil and when it is hot enough, add chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
2. Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
3. For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Lumpiang Shanghai

Ingredients:
    1 tablespoon vegetable oil
    1 pound ground pork
    2 cloves garlic, crushed
    1/2 cup chopped onion
    1/2 cup minced carrots
    1/2 cup chopped green onions
    1/2 cup thinly sliced green cabbage
    1 teaspoon ground black pepper
    1 teaspoon salt
    1 teaspoon garlic powder
    1 teaspoon soy sauce
    30 lumpia wrappers
    2 cups vegetable oil for frying

Directions:
    1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
    2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
    3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Lengua Estofado

Ingredients:
    1 tongue pork (about 1 1/2-2 kilos)
    2-3 large onions, quartered
    6 green olives (optional)
    1/4 kilo pork fat
    3 tbsp pimento
    1 small can tomato paste or 2 cans tomato sauce
    1 tbsp. vetsin (MSG)
    1 tsp. pepper (ground)
    1 tbsp. salt
    1/2 cup rum
    2 tbsp. chili sauce
    2 tbsp. Worcestershire sauce
    3 bell pepper, red & green (strips)
    1 small can pineapple juice
    1/2 cup bread crumbs
    1 chorizo de bilbao (finely chopped)

Instructions:
1. To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
2. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
3. Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
4. Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.

Chicken Cordon Bleu w/ Mushroom Sauce

Ingredients:

    8 boneless chicken breast halves, skin removed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 eggs, beaten
    1 cup milk
    4 slices (1 ounce each) cooked ham, cut in half
    4 slices (1 ounce each) Swiss cheese, cut in half
    1/3 cup all-purpose flour
    1 1/3 cup fine dry bread crumbs
    vegetable oil

Mushroom Sauce:
    2 tablespoons butter
    1/2 cup thinly sliced mushrooms
    2 tablespoons all-purpose flour
    1/2 cup heated milk
    1/2 cup chicken broth
    salt
    white pepper

Directions:
1. Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
2. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.

Mushroom Sauce:
1. Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.

Cook Time: 25 minutes
Total Time: 25 minutes

Camaron Rebosado

Ingredients:
    1 lb large shrimps (prawns); shelled and deveined (keep tail intact)
    1 tablespoon calamansi or lemon juice
    Salt and pepper to taste
    Cooking oil

Batter Ingredients:
    2 egg; slightly beaten
    1 cup flour
    1/4 cup water
    Salt and pepper to taste

Directions:

1. Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the black intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansi and salt. Set aside in the refrigerator.
2. Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and gradually pour water, blending it well with the mixture, until you reach your desired thickness of consistency. Salt to taste, then set aside.
3. Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and dry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup.

Bopis

Ingredients:
    1/2 pound pork liver
    1/2 pound pork lung
    1/2 pound pork heart, cut into bite-size pieces
    2 bay leaves
    1/2 cup distilled white vinegar
    1/2 cup water
    salt and pepper to taste
    3 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, minced
    2 tomatoes, diced

Directions:
    1. Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
    2. Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
    3. Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.

Beef with Oyster Sauce

Ingredients:

    1 pound beef steak
    1/2 teaspoon salt
    3 1/2 tablespoons vegetable oil
    1 tablespoon soy sauce
    2 teaspoons cornstarch
    2 tablespoons water
    2 tablespoons sherry
    4 tablespoons beef stock
    2 slices ginger root (finely chopped)
    2 1/2 tablespoons oyster sauce
    3/4 teaspoon sugar
    salt and pepper -- to taste

Directions:

1. Cut the beef into small thin slices and rub these with the salt and 1/2 tablespoon of oil.
2. Mix the soy sauce, cornstarch, water, sherry and stock in a bowl until well blended.
3. Heat the oil in a frying pan. When hot add the beef, spreading the pieces out, and stir-fry them over a high heat for 1 minute.
4. Add the ginger, followed by the oyster sauce and sugar, and continue to stir-fry for 30 seconds.
5. Pour in the sauce mixture from the bowl, and continue to stir-fry over a high heat for a further minute.
6. Serve immediately on a well-heated dish.

Moussaka

Ingredients
    3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
    salt
    1/4 cup olive oil
    1 tablespoon butter
    1 pound lean ground beef
    salt to taste
    ground black pepper to taste
    2 onions, chopped
    1 clove garlic, minced
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 teaspoon fines herbs
    2 tablespoons dried parsley
    1 (8 ounce) can tomato sauce
    1/2 cup red wine
    1 egg, beaten
   
    4 cups milk
    1/2 cup butter
    6 tablespoons all-purpose flour
    salt to taste
    ground white pepper, to taste
   
    1 1/2 cups freshly grated Parmesan cheese
    1/4 teaspoon ground nutmeg

Directions:
   1.  Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
    2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
    3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
    4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
    5. Bake for 1 hour at 350 degrees F (175 degrees C).

Kare-kare

Ingredients:

• 1 kilo of beef cut into cubes, or oxtail or a combination of all beef, and oxtail
• 3 cups of butter of peanut.
• 1/4 cup grounded rice (toasted)
• 1/2 cup cooked bagoong alamang
• 2 pieces of onions
• 2 heads of garlic
• 4 tablespoons of atsuete oil
• 4 pieces of eggplant, sliced 1 inch thick
• 1 bundle of Pechay, which is cut into 2 pieces
• 1 bundle of string beans, cut 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• ½ of cup oil
• 8 cups of adequate water
• Salt & Pepper to taste

Directions:
• In stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain it. Also keep the stock.
• Do it in a big pan or wok. Heat atsuete oil. Sauté garlic, onions until they become golden brown. Add the stock, toasted rice, beef, oxtail and peanut butter to this. Bring it to a boil and simmer for 15 minutes. Add salt and pepper to taste.
• Add the eggplant, string beans, pechay and banana bud. Do cook the vegetables for some time.
• Serve it as hot on the side of your plate. Make it tasty with hot plain rice.

Beef Cordon Bleu

Ingredients:
  
    6 ounces steak fillets, cut to 1-inch thickness
    3 ounces butter
    2 ounces brandy
    2 ounces mushrooms, sauteed
    1 ounce bearnaise sauce
    1 slice ham
    1 slice swiss cheese

Directions:
    1. Saute the fillet in butter to the right degree.
    2. Pour over the warmed brandy and flame.
    3. Top the steaks with mushrooms and Bearnaise Sauce.
    4. Add the ham then broil for about 2 minutes.
    5. Add the cheese and broil until the cheese is melted.

Prep Time: 5 mins

Total Time: 20 mins

Chicken Tetrazzine

Ingredients:
1    tbsp     margarine   
3    cup     mushrooms fresh, sliced
1/2    cup     onion     minced
1/2    cup     flour, all-purpose   
2 1/3    cup     chicken broth   
2    cup     milk, skim   
1/4    cup     cream cheese     light process
1/3    cup     parmesan, parmigiano-reggiano cheese, grated
1/4    cup     sherry   
1    tsp     garlic powder   
1/4    tsp     black pepper   
2    jars     pimiento diced, drained
7    package spaghetti (uncooked)
2 1/2    cup     chicken chopped, cooked bre
1    x     nonstick cooking spray   

Directions:

1. Melt margarine in large pan.
2. Add mushrooms and onion and sauté 6-7 minutes or until liquid evaporates.
3. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes, stirring constantly.
4. Remove from heat and stir in 2 tablespoons of parmesan cheese and next 5 ingredients.
5. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces.
6. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture.
7. Spoon into a deep 3 quart casserole dish coated with cooking spray.
8. Sprinkle with remaining parmesan cheese.
9. Cover casserole and bake at 350 degrees F for 20 minutes.
10.Uncover and continue baking for 10 minutes more.
11.Let stand for 5 minutes before serving.

Fried Pinsec w/ Plum Sauce

Ingredients:
    1/2 lb shrimp, finely chopped
    1/4 lb ground pork
    1 (6 ounce) can crabmeat
    1/4 cup green onion, finely chopped
    1 dash garlic powder (I used 1 clove garlic, minced)
    salt and pepper, to taste
    1 egg
    1/4 cup water chestnut, finely chopped
    1 (50 count) package wonton wrappers
    oil (for deep frying)

Plum sauce: (optional)

    1 cup plum preserves
    1/4 cup white vinegar
    1 tablespoon cornstarch
    1 teaspoon cayenne pepper

Directions:

    1 Combine all ingredients except wonton wrapper and blend very well. Wrap about 1/2 teaspoons of filling in each wonton wrapper by folding one side to form a triangle. Seal with a few drops of water; set aside. Deep fry and drain on paper towel. Serve with plum sauce.
    2 Plum Sauce: Combine all ingredients and blend very well. Place in a saucepan and bring to a boil.

Beef Stroganoff

Ingredients

[Slice the top sirloin thin]

    6 Tbsp butter
    1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
    1/3 cup chopped shallots (can substitute onions)
    1/2 pound cremini mushrooms, sliced
    Salt to taste
    Pepper to taste
    1/8 teaspoon nutmeg
    1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
    1 cup of sour cream at room temperature

Method
[Saute beef quickly on high heat] [Brown each side]
1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
[Saute the shallots] [Saute the mushrooms]
3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.
Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

Serves: 4