Sangria Punch

2/3 cup lemon juice
1/3 cup orange juice
¼ cup sugar
1 bottle (4/5 quart) red wine

Strain juices, add sugar, stirring until dissolved. Just before serving, combine juice mixture and wine in pitcher. Add ice; serve in punch cups. If desired, decorate cups with twists of lemon peel 6 to 8 servings (about ½ cup each).

Reference: bettycrocker

Coconut Pistachio Barfi

Barfi can be made 3 days ahead; keep covered, in refrigerator. This recipe is not suitable to freeze or microwave.
30 g ghee
1 cup coconut milk
2 ¼ cups coconut
1 cup full cream milk powder
½ cup water
I cup castor sugar
1 teaspoon ground cardamom
1/3 shelled chopped pistachio nuts

1. Lightly grease 23cm square slab pan. Cover base and sides with foil, grease foil. Melt ghee in medium saucepan, add coconut milk, coconut, combined milk powder and water, sugar, cardamom and nuts; mix well.
2. Bring mixture to boil, reduce heat, slimmer, uncovered, for 10 minutes, stirring occasionally.
3. Spoon mixture into prepared pan, smooth surface, cover, refrigerate overnight. Remove barfi from pan, cut into squares before serving.

Reference: Home Library

Sizzling Mongolian Scallops

For this recipe you will need a sizzle plate, which consists of an iron plate that fits into a thick wooden mold of similar shape. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.

1 lb (450 g) scallops
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) dry sherry
3 tbsp (45 mL) vegetable oil
1 large onion, peeled and cut in eighths
2 1 tsp (5 mL) chopped fresh ginger
S A U C E
1 tsp (5 mL) chili garlic sauce
2 tsp (10 mL) hoisin sauce
1 tsp (5 mL) sesame oil
½ tsp (2.5 mL) five-spice powder
1 tsp (5 mL) sugar
1 tbsp (15 mL) peanut butter
¼ cup (60 mL) fish stock

In a bowl combine scallops, soy sauce and sherry. Het oil in a wok. Add onion and stir-fry 1 minute. Add ginger, scallops and marinade, stir-fry 2-3 minutes.

Blend in sauce ingredients and stir-fry until boiling. Serve at once on hot sizzle plate. Serves 6

Burgundy Beef Stew

1 to 2 cloves garlic, minced
1 Tbsp. oil
2 lb. stew beef
1 can (14-1/2 oz) Del Monte Stewed Tomatoes (No Salt Added)
1 can (16 oz) Del Monte Cut Green beans (No Salt Added)
1 can (17 oz) Del Monte Whole Kernel Corn (No Salt Added)
1 cup dry red wine
1 onion, chopped
1/2 tsp crushed oregano
½ tsp crushed basil
¼ tsp crused rosemary
¼ tsp pepper
1 bay leaf
½ cup flour
1 cup warm water
2 carrots, sliced
2 stalks celery, sliced

Sauté garlic in oil until soft; add meat and brown on all sides. Add tomatoes liquid from beans and corn, wine, onion, oregano, basil, rosemary, pepper and bay leaf. Cover and simmer 1 hour. Stir flour into water until smooth. Stir into meat mixture. Add carrots and celery. Simmer, uncovered, 30 minutes. Add beans and corn; simmer 10 minutes. Serve with warm bread or rolls. Makes 8 servings. – “Casserole and One Dish Meal”

Bake Ribs Oriental

1 tbsp. molasses
2 tbsps. honey
2 tsps. Maggi Seasoning Savor
4 cloves garlic, minced
2 tsps. hoisin sauce
1 pc Maggi Beef Cubes
¾ k. pork spareribs or chicken wings

1. Combine first 6 ingredients in a small bowl.

2. Arrange ribs or wings in shallow baking pan. Pour honey mixture over; cover and marinate for at least 1 hour in refrigerator.

3. Baked uncovered in a hot preheated oven (350°F) for 45 minutes until meat is tender and sauce is sticky.

Serves 6-8

Lomi Tempura

Hearty Japanese-inspired noodle soup topped with crispy shrimp tempura.

1 tablespoon cooking oil
2 teaspoons crushed garlic
4 Maggi Chicken Broth Cubes
1 cup leeks, sliced one-inch long
½ cup thinly sliced carrots
6 cups water
2 tablespoons rice wine
2 tablespoons brown sugar
2 teaspoon grated ginger
1 tablespoon grated radish
250 grams fresh lomi noodles, washed
6 pieces shrimp tempura, fried

In a large pot, heat oil and saute garlic, Maggi cubes, leeks and carrots. Add water, rice wine, sugar, grated ginger and radish. Bring to boil about 10 minutes. Add noodles and cook until noodles are done, about 5 to 7 minutes. Serve topped with shrimp tempura.

Langka Salad

½ k. unripe jackfruit (langka), sliced
1 medium onion, sliced
4 medium tomatoes, sliced
¼ cup ginger, cut to strips
6 tbsps. calamansi juice
2 tbsps. sugar
1 ¼ cups thick coconut milk
2 pcs. Maggie chicken cubes
1 tbsp. maggi chilli sauce

Boil jackfruit in slightly salted water until cooked. Drain thoroughly and combine with the next 3 ingredients. Chili.

Combine the rest of the ingredients in a separate bowl. Toss with the langka mixture. Serve, garnished with chopped spring onions. Serves 6-8.

Pintos

2 cups grated sweet corn kernels
1/3 cup milkmaid condensed
1/3 cup coconut milk
½ cup sugar
1 tsp. vanilla
¼ cup cornstarch meat of 1 young buko, shredded corn husks for wrapping.

Grind corn very finely and pass through a sieve to make a smooth past. Combine with the rest of the ingredients and cook, stirring constantly over low heat until thick. Cool and wrap about ¼ cup of the mixture in corn husks. Steam for about 10 minutes. Serve hot or cold. Make 6-8 pieces,

Broiled Shrimps

½ k. medium prawns, slit at the back
2 tbsps. calamansi juice, salt and pepper
3 cloves garlic, crushed
1 small onion, minced
1 tomato, minced
2 tbsps. cooking oil
2 pcs. Maggi Chicken Cubes

Trim whiskers and feet of shrimps with scissors, leaving head and shell intact. Marinate in calamansi, salt and pepper. Set aside. Sauté garlic, onions and tomatoes in hot oil. Stir in crushed Maggi Cubes. Stuff sautéed mixture into prawns and wrap in banana leaves. Broil over charcoal and serve hot. Serves 4-6.

Chicken Tinu-Om

1 whole chicken, cut into serving portions
3 pcs. Maggi chicken Cubes
2 medium potatoes, quartered
2 medium onions, quartered
1 tbsp. silvered ginger
6 pcs. tomatoes
3 stalks tanglad, cut in 2” pieces banana leaves, wilted

Rub chicken with Maggi Cubes and set aside for about 30 minutes. Cut banana leaves to about 9” x 9”. Make 2 layers of leaves and arrange a piece of chicken, potatoes, onions, ginger, tomatoes and tanglad. Gather up sides of leaves and tie with a string. Steam for about 30 minutes and serve hot.

Spicy Inun-Unan

4-5 pcs. of medium-sized fish (apahap, maya-maya, bisugo or alumahan), dressed whole
1 cup native vinegar
3 medium tomatoes, sliced
1 thumb-sized ginger, peeled and sliced
2 pcs. finger chili (siling haba)
2 pcs. Maggi Beef Cubes, dissolved in
½ cup water
4 cloves garlic, pounded]
2 tsps. Maggi Seasoning Savor
2/3 cup coconut cream (kakang gata)

Combine all ingredients (except coconut cream) in a saucepan. Simmer for about 15 minutes or until fish is cooked. Stir in coconut cream and simmer 2 more minutes. Serve hot with rice. Serves 6-8. – Nestle Homemaker

Pork chops with fresh corn salsa

Serves 4 Active: 20 min/Total: 20 min

4 center-cut bone-in 1-in,thick pork chops (about 2 ¼ lb), fat trimmed
3 ears fresh corn, kernels cut from cobs
1 cup fresh or bottled salsa

1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle skillet with ¼ tsp each salt and pepper.

2. Add chops and cook 5 to 6 minutes per side until barely pink near the bone. Remove to serving platter; cover loosely with foil to keep warm.

3. Sauté corn in same skillet 2 to 3 minutes. Remove from heat; stir in salsa. Spoon over chops. Sprinkle with chopped cilantro, if desired. –www.womansday.com

Spicy Mexicali Drumstick

8 chicken drumsticks (about 1 ¼ pounds)
1/3 cup non fat buttermilk
¼ teaspoon red pepper sauce
2/3 cup cornmeal
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon salt
2 teaspoons vegetable oil Casera Sauce, if desired

Casera Sauce
1 medium tomato, finely chopped (about ¾ cup)
1 small onion, chopped (about ¾ cup)
2 teaspoons chopped fres cilantro or parsley
2 teaspoon lemon juice
¾ teaspoon chopped fresh or ¼ teaspoon dried oregano leaves
1 small clove garlic, crushed
1 canned green chili or jalapeno chili, seeded and finely chopped
Mix all ingredients.

Heat over to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Remove skin and fat from chicken. Mix buttermilk and pepper sauce in medium bosl. Mix cornmeal, cumin, chili powder and salt in large plastic bag. Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture. Place in pan. Drizzle 2 teaspoons oil over chicken. Bake uncovered 40 to 45 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve with Casera Sauce. 4 servings

Source: “Great Tasting Chicken” Betty Crocker

Carribean Chicken Stew

3 tbsps. cooking oil
3 cloves garlic, minced
1 small onion, minced
3 medium tomatoes, sliced
½ chicken, cut to serving portions salt and pepper to taste
2 Maggi Chicken Cubes
2 ears sweet corn, cut into 2-in. piece
2 medium sweet potatoes, quartered
1 medium carrot, peeled and sliced into ¼-in. rounds
100 g. chicharo or Baguio beans
2 jalapeno chilis chopped green onions or chives

Heat oi, and sauté garlic, onions, and tomatoes. Add chicken, seasonings to taste Maggi cubes and 4 cups water. Bring to boil, lower heat and add corn. Simmer 15 minutes, then add potatoes and carrots. Continue simmering until cooked, adding beans and chilis last. Sprinkle top with green onions just before serving. Serves 4. ‘ Nestle Homemaker

Oven-barbecued Chicken Wings

12 chicken wings (about 2 pounds)
Hoisin-Ginger Marinade (below)
Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off and discard excess skin. Place chicken in shallow glass or plastic dish. Prepare Hoisin-Ginger Marinade.

Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 1 hour.

Heat oven to 450°. Place chicken with marinade in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 30 minutes. Reduce oven temperature to 375°. Turn chicken. Bake about 20 minutes longer or until no longer pink in center. 4 servings.

Hoisin-Ginger Marinade
¼ cup ketchup
1 tablespoon sugar
1 tablespoon hoisin sauce
1 teaspoon finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
¼ teaspoon salt
2cloves garlic, finely copped
Mix all ingredients.

Source: “Great Tasting Chicken” Betty Crocker

Tahitian Pork

3 tablespoon cornstarch
2 tablespoons soy sauce
2 lb. lean pork, cut into 1-inch cubes
1 tablespoon oil
1 can (15-1/4 oz.) Del Monte
Pineapple Chunks in its Own Juice
1/3 cup cider vinegar
¼ cup firmly packed brown sugar
1 tsp. garlic salt
¼ cup water
½ head cabbage, shredded

Combine 2 tablespoons cornstarch with soy sauce. Toss with meat until all pieces are coated. Brown in hot oil, drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar and garlic salt to meat. Bring to boil, reduce heat. Cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook, stirring constantly, until thickened and translucent. Add pineapple; heat through. Serve on bed of cabbage. Makes 6 servings.

Source: Casserole & Other Dish Meals

Broiled Oriental Turkey Slices

3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon finely chopped gingerroot
or ¼ teaspoon ground ginger
2 green onions, sliced
2 cloves garlic, crushed
1 pound turkey breast slices

Mix all ingredients except turkey breast slices in glass bowl or plastic bag. Add turkey; turn to coat with marinade. Cover bowl or seal bag tightly. Refrigerate at least 4 hours. Remove turkey slices from marinade. Set over control to broil. Place turkey on rack in broiler pan. Broil turkey 4 inches from heat about 7 minutes, turning once, until no longer pink inside. 4 servings.

Source: “ Eating Quick and Healthy “ Betty Crocker

Chicken Breast with Mushrooms

1-1/2 cups button mushrooms
Butter or olive oil
MaggEvai savor
2 large chicken breast, deboned and halved
1 tsp. oregano
1 tsp. basil
1 Maggi chicken cube, crushed
Salt and pepper to taste
2 tbsp. cornstarch
½ cup Carnation evaporated milk

Cut mushrooms in half if they are big. Sauté heated butter or olive oil. Sprinkle with few dashes of magi savor to taste. Remove to a small bowl.

Rub chicken breast with oregano, basil, maggi cube, salt and pepper to taste. In same skillet, heat 1-2 tbsp. butter or olive oil; cook chicken breast until juices run clear, turning once about 8-10 minutes. Remove chicken to 4 dinner plates.

In a small bowl, dissolve cornstarch in ½ cup water and carnation evaporated milk. Pour on same skillet; cook stirring until thickened. Stir in sautéed mushrooms. Heat through and spoon mixture over chicken. Serve with rice.

Makes 4 servings.

Lemon-Ginger Trifle with Apricots

¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ¼ cup water
1 teaspoon grated lemon peel
¼ cup lemon juice
2 teaspoon margarine
1 ½ teaspoons grated gingerroot or ½ teaspoon ground ginger
¼ package (5.2-ounce size) whipped topping mix (1 envelop)
8 cups 1-inch cubes angel food cake
6 lare apricots, thinly sliced

Mix suar, cornstarch and salt in 2-quat saucepan. Gradually stri in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, mararine and ginger-root. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.

Prepare topping mix as directed on package, using skim milk. Fold lemon mixture into whipped topping.

Place one-third of the cake cubes in large clear glass bowl. Spread on-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate up to 8 hours.

8 servings.

Source: Eating Quick and Healthy Betty Croker

Cheesy Ham Casserole

Ingredients:

2 cups fresh or frozen broccoli, flowerets, thawed
1-1/2 cups (6 ounces) Kraft Natural Shredded Sharp Cheddar Cheese, divided
1-1/2 cups ham cubes
1-1/2 cups (4 o) rotini, cooked, drained
½ cup Miracle Whip or Miracle Whip Light Salad Dressing
¼ cup chopped green pepper
¼ cup chopped red pepper
¼ cup milk
¾ cup seasoned croutons (optional)

Preheat oven to 350°F. Mix all ingredients except ½ cup cheese and croutons. Spoon into 1-1/2-quat casserole. Sprinkle with remaining ½ cup cheese and croutons. Bake 30 minutes or until thoroughly heated. Makes 4 to 6 servings.

Source: Casseroles & One Dish Meals

Avocado/Pineapple Salad

Ingredients:
2 pcs avocado
4 pcs calamansi juice
4 pcs pineapple slices (canned)
100 gms Baguio lettuce
½ cup low fat cottage cheese
¼ cup honey chopped mint (optional)

Procedure:
1. Cut avocados lengthwise into halves; remove peels and seeds
2. Cut each half into 8 pieces crosswise; sprinkle with a lemon/calamansi juice to prevent discoloration.
3. Cu pineapple slice into halves.
4. Spoon cottage cheese over the greens to make a base for the pineapple and avocado slices.
5. Reassemble one avocado half over each serving of cottage cheese, alternating avocado pieces with pineapple halves.
6. Pour over pineapple and avocado slices.

Per Serving:
8 gm fats, 2 mg cholesterol, 4 mg sodium, 208 cal calories, 19 gm carbohydrates, 1 gm protein

Cholesterol.

Photo courtesy: epicurious

Pork and Lettuce Rolls

Generally, meat filling and lettuce leaves are served separately: guests fill and roll their own lettuce leaves.

1 oz (28 g) dried Chinese mushrooms,

soaked in warm water 20 minutes
2 tsp (10 mL) oil
¼ lb (110 g) ground pork
1 oz (60 g) water chestnuts, finely chopped
2 oz (60 g) bamboo shoots, finely chopped
3 green onions, finely chopped
7 oz (200 g) can crab, drained and flaked
1 tsp (5 mL) sesame oil
1 tsp (5 mL) oyster sauce
1 tbsp (15 mL) sherry
1 head iceberg lettuce, washed and cried

1 Drain mushrooms, remove stems and chop mushroom caps finely

2 Heat oil in a wok and stir-fry pork until golden. Stir in mushrooms, water chestnuts, bamboo shoots, green onions and crab. Cook 1 minute. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into pork mixture.

3 Place 3 level tbsp (45 mL) of the mixture into the center of each lettuce leaf. Fold in the ends of the lettuce leaf and roll up to form a neat parcel.
Serves 4

Beef and Green Onion Fried Rice

1 ½ tbsp (20 mL) butter
1 lb (450 g) skirt steak, sliced thin
2 cups (500 mL) cold cooked rice
Salt and pepper
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sugar
Pinch pepper
3 green onions, finely chopped

1 Melt butter in a wok and stir-fry steak until it has changed color.
2 Add rice and stir-fry over high heat until rice is heated through. Add seasonings and serve decorated with finely chopped green onions.
Serves 4-6

Chicken and Ham Rolls

2 whole chicken breast
1 slice ham steak cut ½ inch (1 cm) thick poultry seasoning
2 tsp (10 mL) hoisin sauce
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
1 egg, beaten
½ cum (125 mL) milk, or use halt water and half milk
1 tbsp (15 mL) cornstarch
1 ½ cups (375 mL) oil, for deep-frying
1 oz (28 g) vermicelli noodles, deep-fried

1 Remove skin and bone chicken breasts. Place each breast and the small under fillers on a board and cover with foil. Using a rolling pin, press our each chicken piece thinly. Partly cover each breast with the fillet to make an even rectangular shape. Sprinkle with poultry seasoning,

2 Cut ham into four ½ inch (1 cm) wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill 15 minutes.

3 Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with cornstarch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with friend noodles.
Serves 4

Paksiw na Bangus

Want some dish which is a little bit sour. Here’s the perfect one you should taste. Paksiw na bagus. It’s a combination of white cane vinegar, garlic, ginger (to remove the fishy smell and taste), chili pepper, black pepper. Together with a hot plain rice, your meal will be a perfect one.

Tinolang Manok (Chicken Ginger Stew)

Papaya or sayote (chayote) and dahon ng sili (chili leaves) with malunggay (moringa) leaves were among the basic ingredient of a Tinolang Manok. . Here in the Middle East dahon ng sili and malunggay are scarce and it’s not available in the market. Others used malunggay leaves but still its so healthy leaves. A vast majority of expats in the Emirates loves chili on their food especially Indians, Pakistanis and some Arabs but ironically chili leaves are off their list.

Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Cooking Instructions:
In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but

ot overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot with plain rice.

Oriental Beef with Rice Noodles

¾ pound lean beef boneless round steak
2 tablespoons sake (rice wine),

sherry or reduced-sodium chichen broth
1 talesppon finely chopped gingerroot
2 teaspoons vegetable oil
½ teaspoon salt
1 clove garlic, crushed
1 packaged (8 ounces) rice stick noodles
1 teaspoon vegetable oil
2 cups thinly sliced bok choy with leaves (about 3 large stalks)
½ cup sliced green onions
1 can (15 ounces) straw mushrooms, drained
2 tablespoons sake (rice wine), sherry or reduce-sodium chicken broth

Trim fat from beef steak if necessary. Cut beef diagonally into ¼-inc strips. Mix beef, 2 tablesppons sake, the gingerroot, 2 teaspoon oil, the salt and garlic in medium glass or plastic bowl. Cover with hot water. Let stand 10 minutes; drain well. Chop coarsely.

Heat 1 teaspoon oil in 10-inch skilltet or work over medium-high heat until hot. Add beef mixture; stir-fry about 5 minutes or until beef is done. Add rice stick noodles, bok choy, onions and mushrooms; stir-fy about 4 minutes or until bok choy is crisp-tender. Sprinkle with 2 tablespoon sake. 4 Servings.
Source: “Eating Quick and Healthy” Betty Crocker

Creole Eggplant

Ingredient:
3 pcs eggplant (talong), sliced
½ cup breadcrumbs
1-1/2 tsp cooking oil for greasing pan
dash ground pepper
Procedure:
Parboil eggplant for 10 minutes.
Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, alternating with eggplant and sauce.
Continue until all eggplants are used, finished with a layer of sauce.
Sprinkle seasoned breadcrumbs over top and bake in a greased pan at 3500F for 30 minutes or until bubbling.
Creole Sauce
2 tbsp corn oil
1 pc onion, medium
1 pc green pepper, medium
3 pcs mushroom, canned
4-5 pcs fresh tomatoes
dash freshly ground pepper
Procedure:
Cook onion, green pepper and mushroom in corn oil over low heat for 5 minute.
Add chopped tomatoes and seasonings and simmer until sauce is thick.
Photo courtesy: static.flickr

Cranberry-Orange Mix (CHEX)

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
¼ cup butter or margarine, melted
¼ cup packed brown sugar
¼ cup frozen orange juice concentrate, thawed
½ cup sweetened dried cranberries

● Preheat over to 3000F.
● In an ungreased large roasting pan, mix, cereals and almonds; set aside.
● Place butter, brown suga and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.
● Bake for 30 minutes, stirring after 15 minutes.
● Stir in cranberries.
● Spread on waxed paper or foil to cool. Store in an airtight container. Makes 20 servings.

Ref: COSTCO

Delightful Vegie Dish

Ingredients:
12 pcs quail eggs
2 pcs egg, beaten
6 tbsp breadcrumbs
2 tbsp corn oil
2 segments garlic
½ cup chicharo (50 gms)
1 pc carrot, sliced
1 pc onion, medium
¼ k pechay Baguio, sliced
¼ cup celery, sliced
3-4 pcs tengang daga (optional)
2 pcs sincamas, sliced (250 gms)
1 tbsp cornstarch, diluted with water
dash black pepper
Procedure:
Fry a little and set aside.
Sauté garlic and onion just enough to soften.
Add all vegetables together or cook until tender crisp
Add quail eggs.
Photo courtesy: flickr

Kare-Kare

Ingredients:
1 pata (cow)*
1 ½ kilo goto*
½ kilo intestines*
1 clove garlic, minced
1 onion, sliced
2 banana blossoms, sliced
1 bundle sitao
1 cup ground toasted rice

1 cup ground toasted peanuts
½ cup achuete coloring
Salt to taste
Cooking oil
5 eggplants
*-clean and boiled

Procedure:
1. Sauté garlic and onion.
2. Add banana blossoms.
3. Add the rest of the vegetables.
4. Add the achuete coloring.
5. Season to taste.
6. Add the stock from which the pata, goto and intestines had been boiled.
7. Allow to simmer, then add toasted rice and peanuts.
8. Lastly, add the sliced goto, pata and intestines.
9. Correct the seasoning.
10. Serve with bago-ong.

Borrowed image: bigislandgrinds

Sotanghon Guisado

Ingredients:
½ kilo sotanghon, soaked in water
1 chicken, boiled and shredded
4 slices ham
1 bunch green onions
A few springs of kinchay
1 cup pork, boiled and sliced
½ cup minced garlic
2 medium size onion, sliced
½ cup mushrooms, or tengang daga (diced)
2 tablespoon soy sauce
Patis, slat and pepper to taste
100 gms, sitcharon, dices
2 cup pork stock
1 teaspoon vetsin
¼ kilo shrimps (optional)
Procedure:
1. Sauté garlic until brown. Set aside. Add onions.
2. Add patis, pork, chicken, ham, mushroom, pork stock and broth. Simmer for 10 minutes to bring out the flavor.
3. Add the sotanghon. Cook over low flame until all the liquid is absorbed. Stir to prevent sticking.
4. Add the kinchay and green onions. Continue to cook for a few mintures.
5. Remove from fire and add the sitcharon.
6. Serve hot; garnish with toasted garlic, green onions and calamansi halves.
Borrowed image: static.flickr

Ukoy

Ingredients:
200 gms. shrimps
2 cup togue or mongo sprouts
1 cup cake tokua or bean curd in strips
1 cup spring onions in strips
Batter:
1 cup all-purpose flour
1 cup cornstarch
1 ½ teaspoon baking powder
1 ½ teaspoon salt
½ teaspoon pepper
½ teaspoon M.S.G.
¼ cup achuete water
1 egg, well beaten
2/3 cup shrimp juice
Procedure:
1. Sift dry ingredients in a bowl.
2. Blend in remaining ingredients. Beat thoroughly to make a smooth batter. Set aside.
3. Arrange a bed of mongo sprout in a saucer. Garnish with spring onions, shrimps and tokua. Add about ¼ cup butter and lower carefully into deep hot fat. Fry until crispy on both side. Remove friend ukoy and place it on absorbent paper.

Borrowed photo: filipino-foods

Bangus En Tocho

Ingredients:
1 medium-sliced bangus about ½ kilo
½ c cooking oil for frying fish
1 cake tokua or beancurd, ubt into 3/4 ‘ x ½’ pc.
1 ½ tsps. Ginger, in strips
2 cloves garlic, chopped fine
1 medium onion, sliced
6 medium-sized tomatoes, chopped fine
2 tbsps. tajure
2 tbsps tausi (salted black soy beans)
3 tbsps vinegar
Sugar to taste
3 tbsps cooking oil for sautéing
½ tsp Aji-no-moto

Clean fish, cut in pieces 1’ thick. Salt and let stand 15 minutes. Drain. Fry in cooking oil until brown. Set aside. Fry tokua. St aside. Sauté garlic, onion, tomatoes and ginger. Add the tajure which has been dissolved in 1 cup of water, then the tausi, fried tokua, vinegar, Aji-no-moto and sugar to taste. Boil 5 minutes longer. Do not stir. Drop in fish and continue cooking 10 minutes more. Serve hot. Serves 6.

Photo courtesy: nestle

Chili Con Carne

50 grams chopped onion
1 ml Garam Masala
2 grams cumin
¼ cup tomatoes, cubed
5 grams tomato paste
150 grams ground beef stock
15 grams red kidney beans, soaked overnight
chillies
tortilla chips
shredded lettuce
grated cheese
The Garam Masala:
½ tsp black peppercorns
1 tsp cumin seeds
½ tsp cardamom seeds, pods removed
½ tsp cloves
1 pc bay leaf
½ inch cinnamon stick

First, prepare the Garam Masala, which is a special spice blend used throughout South Asia. Grind all spices together and store in an airtight jar, using only as necessary. Proportions of the spices may be varied according to personal preference and taste.

Sauté onion, Garam Masala, chilli powser and cumin in oil until fragrant.

Add tomatoes, tomato paste and ground beef. When beef changes color, pour in stock and simmer until meat is tender.

Boil beans and incorporate into the meat mixture. Cover and bake in preheated oven for 1 hour, stirring occasionally. Serve with chillies and tortilla chips with shredded lettuce and grated cheese.
Visual source: scoutshove

Caldereta Kitchonomica

You will need:
300 mg. beef round, cut into chunks
¼ cup beef liver spread
1 laurel leaf
1 medium potato (100 g), cut into chunks
1 red and 1 green bell peppers, cut into cubes
½ cup cooked green peas
1 medium onion, sliced
2 pcs. “siling labuyo” (optional)
1 can (227 g) Del Monte Mechado-Caldereta Sauce

Procedure:
1. Simmer beef chucks in 1-1/2 cups water until tender. Add beef liver spread and all vegetables. Cook until vegetables are half-tender.
2. Pour in Del Monte Mechado-Caldereta Sauce. Continue simmering until cooked.

Makes 6 servings.
Save 27%
Del Monte Mechado-Caldereta Sauce saves on beef; no need to marinate or sauté.

Source: Del Monte Kitchenomics

Photo courtesy: whats4eats

Barbecue (Pinoy Style)

Ingredients:
¼ cup soy sauce
5 cloves garlic
2 tablespoon white vinegar
2 tablespoon brown sugar
¼ cup tomato catsup
½ kilo pork, sliced bite size

Procedure:
Let the pork soaked in soy sauce, garlic, vinegar and sugar. Let is stay there overnight. Heat the grill. Put the pork in a barbecue stick. Grill the pork. Wipe it with the remaining sauce with the catsup. Serve it while it is still hot. The barbecue can be eaten together with or without rice. The molasses can also be use instead of a sugar so that it will have a different taste.
Photo courtesy: pampanguenacafe

Red Grape Stack with Seared Sea Scallops [Four Star Fruit]

Ingredients:
¼ cup butter
1 ½ pounds (12) sea scallops, cut in half horizontally
Salt and pepper
36 small fresh spinach leaves
12 pieces Kirkland Signature Parmesan Cracker Bread

Grape Sauce
¼ cup butter
¾ cup sliced shallots
½ tablespoon beef base
4 cups Four Star Fruit red seedless grapes
Sea Salt
Freshly ground pepper
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 cup heavy shipping cream
½ teaspoon dried oregano

Procedure:
1. Heat a large skillet over medium heat. Add butter and then sea scallops. Sear on both sides until golden brown. Season to taste with salt and pepper. Remove from the heat and cover.
2. To prepare grape sauce, in the same pan combine butter, shallots, beef base and grapes. Season to taste with salt and pepper. Cook for 1 minute.
3. Add balsamic vinegar to the grapes and stir to deglaze the pan. Stir in lemon juice, cream and oregano. Reduce heat to low and cook for about 10 minutes, or until the sauce thickens.
4. To assemble each serving, place 3 spinach leaves in the center of a plate. Place 1 piece of cracker bread on top. Place 3 scallops on top and 2 spoonfuls of sauce. Repeat with 2 more layers.
5. Pour sauce over and around each stack. Serve immediately. Makes 4 servings.
Recipe created by Jean-Yves Mocquet, Costco Foods Assistant General Merchandising Manager.

Chicken-Pork Embutido

Ingredients:
1 tablespoon vetsin
2 teaspoon salt
1 tablespoon sugar
3 egggs
2 tablespoon pickle relish
2 eggs round slice
3 tablespoon bread crumbs
1 ½ cup meat of chicken, grinded
2 tablespoon cheese, grated
1 teaspoon ground pepper
1 teaspoon cinnamon powder
1 carrots, strip sliced then boil a little
½ kilo grounded pork (pure meat and no fat)

Procedure:
Heat oven with 300°F. Mix all the ingredients except the carrots. Place that in an aluminum foil. Put the carrots on top. Roll over in the foil and place it in the oven and let it heat. After 30 minutes, remove that in the foil. Return again it in the oven for 15 minutes more or until brown. Let it cool before carefully slicing with a ¼ size wide.

Photo courtesy: static.flickr

Pancit Ilokos

Ingredients:
¼ cup oil
3 garlic cloves (crushed)
2 onion (sliced)
½ cup shrimp (chopped)
½ cup chicken (sliced)
2 cups atsuete (soak in ¼ cup water—use the soup)
½ cup cabbage (thinly slice like toothpick)
½ cup baguio beans
¼ cup carrots (thinly slice like toothpick)
½ liter soup of nilaga (1/2 liter water + 1 chicken broth)
¼ kilo sotanghon
¼ kilo thick miki
Salt and Spices (to taste)

Procedure:
1. Sauté garlic, onion, shrimp, chicken and vegetables.
2. Put ¼ liter of soup and then boil.
3. When boiled remove the vegetables in the soup and set aside.
4. Put the remaining soup and mix the sotanghon and miki. Mix it while cooking.
5. Return the vegetables in the pan and mix all the ingredients before putting out the fire.
Photo courtesy: the-protagonist

Baked Salmon Fillet with Walnut Sauce [Marine Harvest]

Ingredients:
2 fresh Kirkland Signature* Salmon Fillets (1 ½-2 pounds each)
3 tablespoons canola oil, plus more for greasing baking dish
1 large white onion, minced
2 large red bell peppers, cored and diced
3 tablespoons Hungarian or Spanish paprika
2 tablespoons tomato paste
1 cup walnut halves
1 teaspon salt
1 teasponn freshly grounded black pepper
24 ounces sour cream
Juice of 1 lemon
Lemon wedges, for garnish

Procedure:
1. Preheat oven to 400°F. Place salmon in an oiled baking dish.
2. Heat 3 tablespoons oil in a skillet and add onions. Turn the heat to low, cover and cook, stirring occasionally, until onions become soft and pasty (do not brown)
3. Add bell pepper and cook until soft. Stir in paprika and tomato paste and remove from the heat.
4. Briefly toast walnuts, being careful not to burn. Let cool briefly, then add walnuts, salt, pepper and sour cream to onions and bell peppers. Mix well.
5. Spread sauce thickly over the salmon. Drizzle with lemon juice. Bake salmon for about 10 minutes per inch of thickness of fish and sauce (about 15 minutes). Serve with lemon wedges. Makes 6 servings.
Tips: This recipe goes wonderfully with an Alsatian Riesling. – Karen MacNeil
*Brands may vary by region; substitute a similar product.

Estoufface de Boeuf

½ pound lead sliced Kirkland Signature bacon
3 ½ pounds bottom round of beef, cubed
½ cup all-purpose flour seasoned with ¼ teaspoon salt and freshly ground pepper to taste
2 shallots or green onions, sliced
2 medium onions, coarsely copped
2 arge carrots, thickly sliced
2 cups dry red wine
¼ cup brandy
2 garlic cloves, crushed
1/’2 teaspoon fresh thyme leaves
1 bay leaf, crumbled
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
1 tablespoon tomato paste
½ - 1 cup beef broth

1. Preheat over to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices and roughly chop remainder. Lay 3 bacon strips in a heavy flamedproof casserole just large enough to hold the ingredient.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon. Cover with half of vegetables and chopped bacon. Repeat layers with remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to taste and tomato past. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the over for 3 hours, or until meat is tender.
7. Simmer off fat, season to taste and serve. Makes 8 servings.
Photo courtesy: chambreshangest

Chicken Cacciatore

Ingredients:

1 pc chicken broiler, skinless, cut up into serving pieces, 800 gms
¼ tsp salt
Dash ground pepper
3 tbsp corn oil
3 segments garlic
1 pc onion, medium, sliced
3 pcs green epper, chopped
¼ cup tomato sauce
broth
½ paprika
1 oregano

Procedure:

1. Season chicken slices with salt, pepper and paprika.
2. Cook chicken half brown in hot oil. Set aside.
3. Sauté garlic, onion, in remaining oil.
4. Add green pepper then return chicken and mix.
5. Add tomato sauce, oregano and broth.
6. Simmer until chicken is tender

Photo courtesy: cappers

Tomato Curry Fish

A curry fish dish that’s meant to delight your palate.

3 tablespoons cooking oil
200 Grams lapu-lapu, steack cut
1 teaspoon crushed Garlic
½ cup chopped onion
1 teaspoon curry powder
2 tablespoons raisin
½ cup tomato sauce
¼ teaspoon salt
Dash of pepper
½ teaspoon patis
1 170 g can Nestle Cream
½ cup frozen peas

In a pan heat oil and pan-fry fish steaks until done, about 4 to 5 minutes each side. Keep warm. In saucepan sauté garlic and onions. Stir in curry powder and the rest of the ingredients. Summer 3 minutes or until thick. Pour sauce over fish.

Prep Time: 5 minutes
Cooking Time: 10 minutes
No. of Servings: 2
Photo courtesy: jasu

Sukiyaki

Ingredients:
½ k. beef sirloin, sliced very thinly
2 tbsps. soy sauce
1 tbsp. sake (rice wine) or brandy
3 tbsps. brown sugar
2 tbsps. Maggi Savor butter

Broth:
4 Maggi Beef Cubes, dissolved in 6 cups water
¼ cup sake (rice wine) or brandy
2 tbsps sugar
¼ cup soy sauce
½ cup butter
2 medium onions, sliced into strips
3 stalk leeks, sliced about 2 in. diagonally
½ cup shiitaki mushrooms, soaked and sliced into strips
1 medium carrot, sliced into flowerettes
3 cups sliced Baguio pechay, about 2 in. slices
250 g. sotanghon, soaked
1 tube tofu, sliced ½ in. thick
6 egss

Marinate beef in the next 4 ingredients for about 2 hours. Melt butter and sauté beef with its marinade. Add broth and bring to boil. Simmer un til beef is tender. Add vegetable one after another. Simmer until vegetables are crisp-tender, adding sotanghon and tofu just before serving. Break one egg in 6 individual bowls. Dish out sukiyaki mixture over eggs. Serves 6.
Photo courtesy: justhungry

Mini Pork Kebabs with Satay Sauce

Recipe can be prepared a day ahead; keep, covered, in refrigerator. Cook just before serving. This recipe is not suitable to freeze or microwave.

Ingredients:
2 medium pork fillets
1 medium onion, grated
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
½ teaspoon sambal djeroek
1 teaspoon ground coriander
1 tablespoon light soy sauce
½ teaspoon ground cumin
2 tablespoons coconut cream

Satay Sauce
¾ cup roasted unsalted peanuts
1 tablespoon sambal oelek
1 tablespoon brown sugar
1 table light sy sauce
¼ cup water
½ cup coconut cream
1 teaspoon chopped fresh lemon grass

Slice pork into long thin strips, thread 2 strips into each skewer. Combine onion, ginger, sugar, sambal djeroek, coriander, cause, cumin and coconut cream in small bowl; mix well. Place kebabs onto tray, spread with marinade, cover, refrigerate overnight. Grill or barbecue kebabs until golden frown and tender. Serve with hot satay sauce.

Satay Sauce: Blend or process peanut until finely chopped. Combine peanuts with remaining ingredients in small saucepan, stir over medium heat, without boiling, until heated through. Serves 6.
Photo courtesy: deliaonline

Braised Chicken Legs

Ingredients:
2 tbsps cooking oil
1 k chicken legs (thighs and drumstick)
4 cloves garlic, minced
2 stalks celery stalks, minced
1 medium onion, minced
5 pcs tomatoes, peeled, seeded and diced
2 cup Bay leaves
2 pcs Maggi Chicken Cubes dissolve in water
1 cup water
1 cup Baby potatoes

Garnish:
1 big carrot, sliced into strips
1 big zucchini, sliced into strips
¼ cup parsley, chopped

Heat oil and stir-fry chicken until half-cooked. Set aside and sauté next four ingredients in same pan. Put back chicken to pan and add the rest of the ingredients. Simmer until meat and potatoes are fork-tender. Sprinkle top with parsley and serve with sidings of carrot and zucchini strips sautéed in a small amount of butter.

Photo courtesy: fotobank

Photo courtesy: fotobank

Chicken Paprika

1/4 cup butter
1 cup button mushrooms, sliced
2 tsps Maggie Savor
1 whole chicken, cut to swerving portion
3 tbsps all purpose flour
1 tsp paprika
1 medium onion, thinly sliced
½ cup Carnation Evaporated Milk
1 tsp. calamansi juice
1 Maggi Chicken Cube
200 2. Buitoni Tagliatelle, cooked

Heat butter in pan; stir-fry mushrooms with a few dashes of Maggi Savor; cook, stirring until mushrooms are tender and browned. Remove mushrooms to a bowl.

Dust chicken with a mixture of flour and paprika; fry in same skillet using more butter if necessary in 2-3 batches until brown. (Reserve any remaining flour mixture). Remove chicken to bowl with mushrooms.

In drippings in skillet and a little more butter if necessary, cook onion until tender and lightly browned. Stir carnation evaporated, magi cube and 1 cup water.

Return mushrooms and chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer until chicken is tender, around 20 minutes.

Prepare noodles as directed in pack. Spoon chicken mixture and noodles onto large platter. Garnish with parsley.

Photo courtesy: a3.vox

Caribbean Curry

2 tbsps cooking oil
1 k chicken thighs
1 medium onion, chopped
2 pcs Maggi Chicken Cubes, dissolved in
½ cup water
2 tsps curry powder
3 tbsps calamansi juice
1 tbsp rum or to taste
salt and pepper, to taste
1 cup pineapple chunks
1 pc green bell pepper
1 tbsp cornstarch, dissolved in
2 tbsps water
4 pcs saba bananas, cut into rounds and fried
½ cup toasted cashew nuts

Heat oil and sauté chicken until cooked. Add onions and simmer until limp. Pour in broth, curry powder, lemon juice and rum. Season with salt and pepper. Simmer until chicken is tender. Add in pineapple and bell pepper. Thicken with cornstarch, then stir in fried bananas and cashew just before serving. Serves 6-8.
Photo courtesy: gracefoods

Quick Paella

Ingredient:
1 Tbsp olive oil
1 ¼ lb frozen, peeled large shrimp, thawed
8 oz chorizo sausage, cut diagonally in ½-in-thick slices
2 pouches (8.82 oz each) 90-second rice
1 cup frozen green peas
1 jar (6 oz) quartered marinated artichoke heats
½ cup pimiento-stuffed small olives
2 Tbsp lemon juice
1/8 tsp ground red pepper (cayenne)

1. Heat oil in a large skillet over medium-high heat. Add shrimp and chorizo; sauté 3 minutes, or until shrimp is just cooked through.

2. Add remaining ingredients. Cook 3 minutes until hot.
Photo courtesy: WD

Cherry-Coconut Snowballs

4 chocolate-covered cherries
1 pt vanilla ice cream
1 cup sweetened flaked coconut, toasted as pkg directs and cooled

1. Place chocolate-covered cherries about 5 in. apart on a baking sheet lined with nonstick foil; freeze 10 minutes. Remove ice cream from freezer to soften slightly.

2. Press a scoop of ice cream over each cherry. Return to freezer for 20 minutes.

3. Put coconut in a medium bowl. Remove ice cream from baking sheet and roll in coconut, pressing coconut against balls. Freeze balls on lined sheet 30 minutes. Serve or wrap individually and freeze until needed.

Photo courtesy: foodnetwork

Eggs Benedict

Prep 30 minutes
Cook/Broil about 20 minutes
Makes 4 main-dish servings


Hollandaise Sauce
3 large egg yolks
¼ cup water
2 tablespoons fresh lemon juice
½ cup cold butter, cut into 16 pieces
¼ teaspoon salt
8 large eggs
4 English muffins, split
8 slices Canadian bacon

1. Prepare Hollandaise Sauce: In heavy 1-quart saucepan, whisk yolks, water and lemon juice. Cook over medium low heat 5 to 6 minutes or until mixture starts to thicken, stirring constantly.
2. Reduce heat to low. Whisk in butter, 1 piece at a time, until sauce has thickened. Remove from heat; stir in salt. Keep warm.
3. Preheat broiler, with rack about 4 inches from source of heat.
4. Prepare poached eggs: In 12-inch skiller, heat 1 inch water to boiling over high heat. Reduce heat to medium-low. Break 1 egg into cup. Holding cup close to surface of water, slip egg into simmering water; repeat with remaining eggs.
5. Cover skiller and cook eggs 4 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, transfer eggs, 1 at a time, to paper towels to drain.
6. Meanwhile, arrange muffins, split sides down, on cookie sheet; broil until toasted. Turn muffins over; place bacon on same sheet. Broil 2 minutes or until muffins are toasted and bacon is hot.
7. Place 2 muffin halves on each of 4 plates; top each with 1 slice bacon and 1 egg. Top with sauce.


Photo courtesy: flickr

Fall Pumpkin Pie

2 eggs
1 (15 oz) can of pumpkin
1 cup C&H Granulated OR Certified Orange Organic Sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 tablespoon molasses
¾ cup evaporated milk
2 (9 inch) deep dish, unbaked pie crust shells
1 egg white

Preheat over to 425o F. beat 2 eggs lightly in medium bowl. Add pumpkin, C&H Sugar, spices and molasses. Blend thoroughly, add milk and stir to blend. Pour into one unbaked, deep dish pie crust. Bake 45-55 minutes, or until set.

To make pastry leaves: roll out second pastry on a floured surface. Using a leaf-shaped cookie cutter, cut out shapes, gently place on baking sheet. Brush with egg white, bake at 425o F for 10-12 minutes or until golden brown. Arrange on top of baked, cooled pie.

Photo courtesy: google

Beef Taco Skillet

Prep/Cook Time: 20 min.

1 lb. ground beef
1 can (10 ¾ oz) Campbell’s* Tomato Soup
1 cup Pace* Chunky Salsa or Picante Sauce
½ cup water
8 flour or corn tortillas (6*), cut into 1* pieces
1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. butter in skillet. Add chicken and cook until browned, stirring often.

TOP with remaining cheese. Serves 4.

Photo courtesy: recipes

Chicken and Broccoli Alfredo

Prep/Cook Time: 20 min.
½ pkg. linguine (8 oz)*
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless chicken breasts, cubed
1 can (10 ¾ oz) Campbell’s* Cream of Mushroom of 98% Fat Free Cream of Mushroom Soup
½ cup milk
½ cup grated Parmesan Cheese
¼ tsp. pepper

COOK linguine according to pkg. directions. Add broccoli for last 4 mins. Of cooking time. Drain.

HEAT butter in skillet. Add chicken and cook until browned, stirring often.

ADD soup, milk, cheese, pepper and lignuine mixture and heat throught. Serve with additional Parmesan cheese. Serves 4.

*Or substitute spaghetti for linguine

Photo courtesy: timeinc

Cranberry Sorbet

Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead. Scoop balls of sorbet up to 1 week ahead; freeze in an airtight container with wax paper between layers.

Ingredients:
4 cups (16 oz) fresh or frozen cranberries
2 ¼ cups sugar
2-in. piece fresh ginger, thinly sliced
½ cup orange juice
1 Tbsp grated lime zest
2 Tbsp fresh lime juice
Garnish: sugared fresh cranberries and mint
Serve with: purchased cookies, if desired

Procedure:
1. In a medium saucepan, bring cranberries, sugar, 2 ½ cups water and the slice ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.
2. Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- to 9-in, metal pan; cover and freeze at least 12 hours, or until solid.
3. To serve: Garnish scoops of sorbet with sugared cranberries and mint.
Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.
Photo courtesy: womansday

Glazed Spiral-Sliced Ham

What could be better for a hungry crowd? Smoked and cured spiral-cut hams are precooked and presliced. They can be heated or served as is A 7- to 8-lb bone- in half-ham (either shank or butt end) will easily feed up to 12 people with leftovers for sandwiches. To serve hot: heat over to 2750F. Remove plastic disk from bone and wrap ham in heavy-duty foil. Place cut side down in a roasting pan. Bake 10 minutes per pound. If ham comes with a packet of glaze mix: Prepare mix and use as directed on packet. It ham comes with granular honey-glaze mix: Use as directed, or for a Coffee-Honey Glaze, put mix in a small saucepan with 1/3 cup brewed coffee; bring to a boil and boil 1 minute until thickened. Whisk in 3 Tbsp whole-grain Dijon mustard. Remove ham from oven; increase temperature to 4250F. open foil to expose ham, brush with the glaze and bake 8 minutes longer.
Photo courtesy: stubbsbbq