Roasted Pumpkin Seed | Toasted Pumpkin Seed

Ingredients:
Pumpkin seeds
Olive oil
Salt and pepper
Seasoning flavor of choice

Party Eggs

Ingredients:
8 hard-cooked eggs
1 package frozen chopped spinach, cooked
1/2 teaspoon grated onion
1 teaspoon Worcestershire sauce
Tabasco
2 teaspoons lemon juice
2 Tablespoons melted butter
Salt and pepper
1 can condensed cream of mushroom soup
1 small jar (8 ounce) Cheez Whiz
Buttered bread crumbs
Parmesan cheese

Procedure:
1. Slice eggs in half, lengthwise, and remove yolks.
2. Mash yolks.
3. Combine yolks, spinach, onion, Worcestershire, Tabasco, lemon juice, melted butter, salt and pepper.
4. Mix well.
5. Mound yolk mixture into egg whites.
6. Place in a buttered shallow baking dish.
7. Heat soup and Cheez Whiz in double boiler.
8. Pour over stuffed eggs.
9. Cover with buttered bread crumbs, sprinkle with Parmesan cheese and bake in 350 degree oven until bubbly.

Serves nine people.

Pepper Cheese Spread

Ingredients:
8 ounces cream cheese
4 ounces bleu cheese
5 Tablespoons butter
1 clove garlic, minced
1 Tablespoon olive oil
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper to taste

Procedure:
1. Soften cheese and butter. Mix well.
2. Add remaining ingredients, stirring in enough bourbon to make a spreadable paste.
3. Refrigerate 24 hours.
4. Serve with crackers.

Makes two cups.

Peanut Butter Bars

Something to keep you company while watching the UFC 104 live stream.

Ingredients:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
12 ounces semi-sweet chocolate chips, melted

Procedure:
1. Butter an 11x15-inch pan, and spread with cereal.
2. In a saucepan, combine sugar and corn syrup; bring to a boil.
3. Remove from heat and stir in peanut butter.
4. Pour over cereal and mix.
5. Spread melted chocolate on top.
6. Chill two hours and cut into squares.

Makes twenty four pieces.

Herbed Butter Corn

Something to eat while you watch the UFC 104 live stream.

Ingredients:
2 Tablespoons butter
2 cups fresh corn, cut from about 3 ears
2 Tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

Procedure:
1. In a medium skillet, heat the butter over medium high heat until the foam subsides.
2. Saute the corn for approximately 4 minutes. The corn will be partially browned.
3. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

Serves four people.

Crispy Cornmeal Snack

Ingredients:
1 cup cornmeal
1/2 cup flour
2-1/2 teaspoons baking powder
1 small onion, finely chopped
1 egg
1/2 cup milk
1/2 teaspoon salt

Procedure:
1. Mix all ingredients.
2. Cook in hot cooking oil until golden brown on one side, then fry the other side.
3. Then turn and cook until brown on other side.

Makes twenty pieces.

Nachos

Ingredients:
Doritos or tostados
Refried beans or bean dip
Old English or Cheddar cheese, grated
Slices of jalapeno pepper

Procedure:
1. Spread Doritos (or tostados) with the mashed beans.
2. Sprinkle cheese over beans.
3. Top with a small slice of jalapeno pepper.
4. A small dab of sour cream may also be added.
5. Bake at 350 degrees for 10-15 minute, or until cheese melts.

Serves a bunch of hungry guys.

Puto | Puto Ube | Puto Pandan

Ingredients:
2 cups rice flour
1 tablespoons baking powder
3/4 cups sugar
a pinch of salt
2 cups coconut milk
2 tablesppons water
1 tablespoons anise extract

Procedure:
1. Blend flour, sugar, salt, and baking powder.
2. Add milk and water, and anise extract, if using, mix until smooth.
3. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes.
4. Serve hot with butter or shredded fresh coconut.

Serves four people.

Chevre Mushrooms

Ingredients:
24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Procedure:
1. Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish.
2. Set aside.
3. Melt butter in a medium skillet.
4. Add minced stems and onion.
5. Saute over medium heat until soft.
6. Remove from heat and add bread crumbs, parsley, lemon juice, and salt.
7. Mix well, then cool to room temperature.
8. Stir in cheeses until combined.
9. Preheat over to 450 degrees.
10. Spoon cheese mixture into mushroom caps.
11. Brush with melted butter.
12. Bake 5 to 7 minutes until lightly browned.

Serves eight people.

How to make Shawarma? I give you the Shawarma recipe.

Ingredients:
Main:
1 1/2 lbs beef, 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

Sauce:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

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

Procedure:
1. Combine all ingredients except for beef, fillings and sauce ingredients.
2. Marinate beef in solution for at least 8 hours.
3. Roast beef, set aside.
4. Combine sauce ingredients and mix well then set aside.
5. Take the onions, tomatoes, cucumbers and sprinkle with sumac.
6. Place enough beef on pita bread together with the vegetables.
7. Add the sauce.

Serves eight people.

Easy Eggs Creole

Ingredients:
2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 Tablespoons butter
1 can mushrooms, drained
1 can tomatoes, drained
2 Tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 Tablespoons flour
2 cups milk, divided
4 Tablespoons butter
1 cup grated sharp Cheddar cheese

Procedure:
1. Saute onions, green peppers, and celery in butter.
2. Add mushrooms and tomatoes.
3. Add flour, and stir until thickened.
4. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish.
5. Set aside.

White Sauce:
1. In a jar, mix flour and 1/2 cup milk.
2. In a saucepan, heat butter and remaining milk until butter is melted.
3. Stir in flour mixture, and cook over medium heat until thickened.
4. Pour white sauce over top of eggs and sprinkle with Cheddar cheese.
5. Bake at 350 degrees for 30 minutes

Serves eight people.

Puto Bumbong

Ingredients:
5 kilos malagkit / galapong or glutinous rice
1 cup ordinary rice
1 tablespoon of lilac / purple / violet food color
1 kilo shredded mature coconut / niyog
margarine
sugar

Procedure:
1. Mix the glutinous rice, ordinary rice and food coloring.
2. Soak it in water for four hours.
3. Slowly grind using a stone or manual grinder. Do not to put too much water while grinding so the mixture will not become too sticky.
4. Put everything on cotton cloth. Tie the corners of the cloth and let it drip until all excess water is removed.
5. Let stand overnight.
6. The next day, mix and crush the ingredients using your hand.
7. Boil some water in a steamer. Cover it with the custom-made puto bumbong cooker.
8. Grease the cylinders with margarine then half-fill them with the milled ingredients.
9. Cover the other end of the cylinder with cotton cloth and fit the opposite end into the nozzle.
10. Steam will come out of the cylinder when the puto bumbong is cooked.
11. Before removing the puto bumbong from the cylinder, invert the cylinder to ensure proper cooking.
12. To remove the puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate. Put the sugar and freshly grated coconut as toppings.

Serves ten people.

Siopao Adobo

Ingredients:
Filling:
leftover adobo, potatoes and bones removed
3 tablespoons cider vinegar
1 tablespoons sugar

Dough:
1 package active dry yeast
1 cup warm water
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
3 1/4 cups all-purpose flour

Procedure:
Filling:
1. In a saucepan, heat the cider vinegar.
2. Add the sugar, stir until sugar is dissolved.
3. Add the leftover adobo.
4. Mix well and let cook for a few minutes until liquid is reduced and thickened.
5. Set aside to cool while you make the dough.

Dough:
1. In a large bowl, dissolve yeast in water.
2. Blend in sugar, oil, and salt.
3. Let stand in a warm place for 15 minutes.
4. Add 3 1/4 cups of flour and mix until dough holds together.
5. Place dough on a lightly floured board and knead for 10 minutes.
6. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
7. Turn dough out onto a lightly floured board and knead for 1 minute.
8. Shape into a rectangle.
9. Cut rectangle in half lengthwise.
10. Cut crosswise 6 times to make 12 equal pieces.
11. Roll each piece into a round about 4 inches in diameter.
12. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal.
13. Place each bun, sealed side down on a 3-inch square of wax paper.
14. Let buns rise for another 30 minutes.
15. Place in a steamer and let it steam for 12 to 15 minutes.

Yields 12 siopao buns.

Easy Corn Fritters

Ingredients:
17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper

Procedure:
1. Mix all ingredients the day before cooking so crumbs will absorb moisture.
2. Drop from a spoon into hot fat and fry until brown.
3. Drain on paper towel.
4. These may be kept in a warm oven for refill during a party.

Serves six people.

Pinoy Goto

Ingredients:
2 cups glutinous rice (malagkit)
1/2 kg pork tripe, boiled (tuwalya)
1 liter rice washing
1 medium sized onion
1 clove garlic crushed
1 tbsp ginger
cooking oil
1 tbsp saffron food color (optional)

Procedure:
1. Heat enough cooking oil in the cauldron.
2. Once the oil is hot enough, add crushed garlic, sliced onions and ginger. Stir slightly until the sauted ingredients turn golden brown.
3. Add pork tripe and stir ingredients thoroughly.
4. Add glutinous rice. Continue stirring until the ingredients are thoroughly mixed.
5. Once the ingredients are thoroughly mixed, pour one liter of rice washing carefully into the cauldron. Stir a little more.
6. Reduce heat and cover the cauldron. Cook for 10 minutes.
7. After 10 minutes, stir. See if the rice has already risen and softened into porridge consistency.
8. If rice is not fully cooked yet, cover the cauldron again and cook for another five minutes.

Serves eight people.

Crispy Cheese Snack

Ingredients:
1 cup margarine
1/2 pound Cheddar cheese, grated
2 cups flour
2 cups Rice Krispies
Salt and red pepper to taste

Procedure:
1. Mix margarine and cheese.
2. Add flour, salt and red pepper and Tabasco.
3. Stir in Rice Krispies last.
4. Roll into a ball and then flatten.
5. Place on ungreased cookie sheet and bake for 15 minutes.
6. Cut into squares.

Makes 36 pieces.