Chicken Kare

This recipe is faster than the traditional Kare-kare dish but will give you the same savour. Ingredients: 1 kilo of chicken cut in serving portions half a cup of peanut butter 1/4 cup of grinded toasted rice 1 onion sliced some cooking oil 1 cup of sitaw (string beans) one bundle of petchay (bokchoy) 3 pieces of egg plant cut lenghtwise some orange food coloring Procedure: In a pan, put some cooking oil. Fry all the vegetables to give them a greener and brighter look. Take them off and set them aside. Add some more oil and saut some onions with the chicken. Salt and pepper to taste. Pour one cup of water and let it simmer for about thirty minutes. After the first boil, get some hot liquid from the casserole and mix this with the peanut butter and grinded toasted rice. You will need to mix them well until it becomes smooth and homogenous. Pour this mixture in the pot. Add the vegetables and let it simmer for another ten minutes. Add your food coloring. Serve with sauted bagoong on the side.

Nasi Goreng (Fried Rice)

Ingredients:

3/4 pint basmati rice 1 1/2 pints boiling water salt 3 onions, chopped small 2 cloves garlic, crushed 1 chicken stock cube 4 dried chilies, chopped (roughly one per person) 3 -4 chicken breasts, diced 1/2 tablespoon coriander seed prawns or shrimp (according to how much you like them) butter or olive oil or other flavoured oil 2 eggs, omelette (optional) sliced cucumber (optional) tomato (optional)

Directions:
Prep Time: 15 mins Total Time: 35 mins
1. 1 Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent. 2. 2 Crumble the stock cube into the water, stir to dissolve it and add to the rice. 3. 3 Bring to a vigorous boil. 4. 4 Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool. 5. 5 Fry the onion, garlic and chillies until onions are softened and transparent, put aside. 6. 6 Using a wok (ideally), heat a generous quantity of oil until its just beginning to smoke, swirl around the wok so the sides are coated. 7. 7 Add coriander, meat and salt, fry for about five minutes turning regularly. 8. 8 Add the onion mixture and mix well together over the heat until all are cooked. 9. 9 Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through. 10.10 Make an omelette and break it into the mixture before serving. 11.11 Serve with a side dish of tomatoes and cucumber. 12.12 Soy sauce adds to the flavour when served.

Steamed Garlic Prawns Chinese-Style

Prep Time: 5 Min Cook Time: 15 Min Ready In: 20 Min
Original Recipe Yield 4 servings

Ingredients

20 large tiger prawns with shell 2 tablespoons light soy sauce 5 cloves garlic, minced 1 teaspoon brandy

Directions
1. Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture. 2. Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

Grilled Salmon Kyoto

Prep Time: 10 Min Cook Time: 10 Min Ready In: 1 Hr 20 Min
Original Recipe Yield 4 servings

Ingredients

1/3 cup soy sauce 1/4 cup orange juice concentrate 2 tablespoons vegetable oil 2 tablespoons tomato sauce 1 teaspoon lemon juice 1/2 teaspoon prepared mustard 1 tablespoon green onion, minced 1 clove garlic, minced 1/2 teaspoon minced fresh ginger root 4 salmon steaks (1 inch thick) 1 tablespoon olive oil

Directions
1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour. 2. Preheat an outdoor grill for high heat. 3. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute. 4. Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Crab Cakes

Prep Time: 20 Min Cook Time: 10 Min Ready In: 30 Min

Original Recipe Yield 10 crab cakes

Ingredients

2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil 1 (16 ounce) can canned crabmeat, drained 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers, crushed 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Chicken Berry Salad

Prep Time: 20 Min Cook Time: 15 Min Ready In: 35 Min
Original Recipe Yield 6 servings

Ingredients

1 (.75 ounce) packet honey mustard salad dressing mix 1/4 cup cider vinegar 1/2 cup vegetable oil 2 tablespoons orange juice 1 pound skinless, boneless chicken breast halves 8 cups mixed salad greens 1 cup sliced fresh strawberries 1/2 cup fresh blueberries 1/2 cup fresh raspberries 8 ounces sugar snap peas 1/2 cup toasted pecans

Directions
1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips. 4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Grill Master Chicken Wings

Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min
Original Recipe Yield 10 servings

Ingredients

Wings: 1/2 cup soy sauce 1/2 cup Italian-style salad dressing 3 pounds chicken wings, cut apart at joints, wing tips discarded Sauce: 1/4 cup butter 1 teaspoon soy sauce 1/4 cup hot pepper sauce (such as Frank's RedHot), or to taste

Directions
1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. 2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve. 3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. 4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

Grilled Beef Tenderloin with Herb-GarlicPepper Coating

Prep Time: 30 Min Cook Time: 55 Min Ready In: 1 Hr 25 Min
Original Recipe Yield 13 (6-ounce) servings

Ingredients

1 6 8 2 1 2 1

(5 pound) whole beef tenderloin tablespoons olive oil large garlic cloves, minced tablespoons minced fresh rosemary tablespoon dried thyme leaves tablespoons coarsely ground black pepper tablespoon salt

Directions
1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside. 2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes. 3. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Best Tuna Casserole

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min
Original Recipe Yield 6 servings Ingredients

1 (12 ounce) package egg noodles 1/4 cup chopped onion 2 cups shredded Cheddar cheese 1 cup frozen green peas 2 (6 ounce) cans tuna, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 1/2 (4.5 ounce) can sliced mushrooms 1 cup crushed potato chips

Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. 2. Preheat oven to 425 degrees F (220 degrees C). 3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. 4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Antipasto Salad
Prep Time: 10 Min Cook Time: 15 Min Ready In: 2 Hrs 25 Min
Original Recipe Yield 6 servings
Ingredients

1/2 cup vegetable oil 3 tablespoons red wine vinegar 1 clove garlic, minced 1 teaspoon dried basil 1/8 teaspoon crushed red pepper flakes 1 teaspoon salt 6 ounces macaroni 1/4 cup grated Parmesan cheese 2 cups broccoli florets 4 ounces sliced pepperoni sausage 10 cherry tomatoes, halved 1/2 cup shredded mozzarella cheese

Directions
1. Cook pasta in a pot of boiling salted water until al dente. Drain. 2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. 3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.