Broiled Shrimp

2 lb large raw shrimp (900g)
½ cup olive oil (125 ml)
½ tsp salt (2 ml)
¼ tsp pepper (1 ml)
2 tbsp finely chopped parsley (30 ml)
Pinch dried leaf tarragon (pinch)
¼ cup butter (60 ml)
3 tbsp lemon juice (45 ml)

Shell and clean shrimp. Mix oil, slat, pepper, parsley and tarragon thoroughly in a small bowl. Dip shrimp in mixture to coat well. Lay on shallow metal baking pan.

Heat broiler. Slip shrimp under hot broiler and broil about 3 minutes a side or until cooked. Put shrimp on hot platter.

Heat butter and lemon juice together while shrimp are cooking. Add the oil mixture left in pan shrimp were cooked in. heat well and pour over shrimp. Serve with rice.

Ref: Margo Oliver

Photo courtesy: graphic 8

Swiss Steak

¾ cup flour 180 ml
1 ½ tbsp dry mustard 22 ml
1 ½ tsp salt 7 ml
¼ tsp pepper 1 ml
2 ½ lb round steak 1.1 kg
cut 1 inch (2.5 cm) thick
3 tbsp cooking oil 45 ml
1 ½ cups sliced onion 375 ml
1 clove garlic, chopped fine 1 clove
2 large carrots, diced 2 large
4 cup coarsely chopped 1 L

peeled tomatoes
2 tbsp Worcestershire sauce 30 ml
2 tbsp brown sugar 10 ml
Mashed or boiled potatoes

Combine flour, mustard, salt and pepper. Pound as much of the mixture as possible into the steak with a meat pounder or the edge of a heavy plate. Cut meat into serving-size pieces.

Heat oil in large heavy skillet or Dutch over. Brown meat well on both sides. Sprinkle onion, garlic and carrots over meat. Add tomatoes. Worcestershire sauce and brown sugar. Cover and heat gently until tomatoes begin to break up. Stir sauce to blend, turn meat pieces over, cover tightly and simmer about 2 hours of until meat is very tender. Stir often and add a little water if necessary to keep the sauce from sticking. Serve with potatoes

Ref: Margo Oliver “The Good food”
Photo coutesy:

Cold Cucumber Soup

2 medium cucumbers
4 cups buttermilk
1 tbsp finely chopped green onions
¼ cup finely chopped parsley
1 tsp salt
dash pepper

Peel cucumber and scraped out seeds. Dice very finely. Combine with buttermilk, green onions, parsley, sald and pepper. Chill very well.

Stir and spoon into chilled soup cups at serving time. Tops with a thin slice cucumber.

ref: Margo Oliver

photo courtesy: Finest Chef

Caramel Flan

4 eggs, slightly

/2 cup caramel ice-cream sundae topping Dash salt

1 teaspoon rum flavoring

1 1/2 cups milk, scalded

6 to 8 teaspoons caramel ice-cream sundae topping

Heat oven to 350 degree. Blend eggs, 1/3 cup caramel topping, the salt and flavoring, gradually stir in milk. Place 1 teaspoon caramel topping in each of 6 to 8 custard cups; pour custard over caramel topping. Place cups in baking pan, 13x9x2 inches, pour very hot water into pan to within 1/2 inch of tops of cups. bake about 45 minutes or until knife inserted between center and edge comes out clean. Remove cups, chill. Unmold into deser dishes. 6 to 8 servings.

ref: bettycrocker

Marinate, Broiled or Grilled Rainbow Trout (Idaho Trout Company)

4 5- to 9-ounces Idaho Trout Company boneless rainbow trout fillets
4-6 ounces Italian salad dressing
1-2 tablespoon olive oil
Suggested garnishes, letuse, parsley, lemon wedges, toasted almond

1. Marinate trout fillets in salad dressing for at least 30 minutes. (You also marinate them for up to 24 hours in the refrigerator, cutting final preparation time to 10-12 minutes).

2. Brush a broiler pan with olive oil or line a charcoal or gas grill with aluminum foil.

3. Broil or grill trout on medium-high heat, skin side down, about 4 inches from the heat for 4-6 minutes (for 5- to 6- ounces fillets) or 5-7 minutes (for 7- to 9- ounces fillets), or until the fish flakes easily with a fork.

4. Garnish as desired and serve. Makes 4 servings.

Ref: COSTCO

Classic Tuna Noodle Casserole (Campbell's)

1 can 10 1/4 ounces) Campbell's Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 cans (6 ounces each) tuna, rinsed and drained
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter or margarine, melted

1. Preheat oven to 400 F.

2. Place soup, milk, peas, tuna and noodles in a 1 1/2-quart casserole and stir to combine.

3. Bake for 20 minutes, or until hot. Stir.

4. Mix bread crumbs with butter and sprinkle on top. Bake for 5 more minutes. Makes 4 servings.

ref: COSTCO

Lemon Raspberry Cheesecake (JON DONAIR DESSEERTS)

½ - ¾ cup seedless raspberry preserves, warmed, or aspberry sauce
1 Jon Donair Baked New York Cheesecake, thawed (16 slices)
1 cup prepared lemon curd
16 tablespoons sweetened whipped cream or nondairy whipped topping
16 fresh raspberries
16 small mint leaves

Procedure:

1. Drizzle each dessert plate with 1-2 teaspoons of raspberry preserves in a pretty zigzag pattern.

2. Carefully place a slice of cheesecake on each raspberry-sauced plate.

3. Spread 1 tablespoon lemon curd over each slice of cheesecake.

4. Spoon 1 tablespoon whipped cream on the edge of each slice.

5. Decorate whipped cream with a fresh raspberry and a mint leaf. Serve immediately. Makes 16 servings.

Ref: COSTCO

Blueberry-Lemon Squares (Grower Direct/Western Sweet Cherry)

Crust
½ cup all-purpose flour
¾ cup yellow cornmeal
7 tablespoons confectioners’ sugar
½ teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cunt into pieces

Filling
3 large eggs
½ cup granulated sugar
1 ½ tablespoon all-purpose flour
1 ½ teaspoons finely grated fresh lemon peel
2 tablespoons fresh lemon juice
2 tablespoons light cream salt
2 cups (10 ounces) Grower Direct blueberries
4 tablespoons blueberry jam, melted and strained

1. Preheat oven to 3750F. line a buttered 8-inch square glass pan with two 18-by-6-inch sheets of foil, overlapping in opposite directions with overhang on all sides.
2. To prepare the crust, place all ingredients in a food processor and pulse until mixture resembles coarse meal. Press onto the bottom and 1 inch up the sides of the pan. Bake on the middle over rack for 20 minutes, or until golden brown.
3. To prepare the filling, whisk together eggs, sugar, flour and grated peel. Whisk in lemon juice, cream and a pinch of salt. Pour immediately into the hot crust. Bake until just set, about 17 minutes.
4. Toss blueberries with jam; gently spoon over the top and bake 2 minutes longer. Let cool in the pan on a rack. Chill, covered, overnight (8 hours). Lift dessert out of the pan and cut into squares. Make 12 servings.

ref: COSTCO

Cashew Brittle (ANN'S HOUSE OF NUTS)

1 cup sugar
½ cup light corn syrup
1 ½ cups Kirkland Signature roasted and salted cashew (halves)
1 teaspoon butter
1 teaspoon baking soda
1 teaspoon banilla extract

1. Combine sugar and corn syrup in a microwave-safe bowl. Microwave, uncovered, for 4 minutes on high; stir, then heat for 3 minutes longer.

2. Stir in cashews and butter. Microwave for 30-60 seconds on high, or until the mixture turns light amber (mixture will be very hot).

3. Quickly stir in baking soda and vanilla until light and foamy.

4. Immediately pour onto a greased baking sheet and spread with a metal spatula.

5. Refrigerate for 20 minutes, or until set.

6. Break into small pieces. Store in an airtight container. Makes 16 servings.

ref: COSTCO

Famous Fudge (NESTLE TOLL HOUSE)

1 ½ cups granulated sugar
2/3 cup (5-ounce can) Nestle Carnation Evaporated Milk
2 tablespoons butter or margarine
¼ teaspoon salt
2 cups miniature marshmallows
1 ½ cups (9 ounce) Nestle Toll House Semi-Sweet Chocolate Morsels
½ cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

1. Line an 8-inch square baking pan with foil.

2. Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.

3. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallows are melted.

4. Pour into prepared baking pan. Refrigerate for 2 hours, or until firm.

5. Lift fudge from the pan and remove foil. Cut into pieces. Make 49 servings.

Ref: COSTCO

Eggplant Casserole

YOU WILL NEED:

300 g chicken liver, diced

3 medium eggplants, pared and sliced lengthwise

1 egg, lightly beaten

1/2 cup bread crumbs

1 mdium onion, chopped

1 stalk celery sliced

1 can (385 g) Del Monte Spaghetti Sauce

1/4 cup grated cheese

HERE'S HOW:

1. Marinate liver in rock salt, soy sauce and pepper for 30 minutes. Dip eggplants in egg then coat with bread crumbs. Fry until golden brown. Set aside.

2. Saute onions, marinated liver and celery in a little oit. Pour in Del Monte Spaghetti Sauce and 1/4 cup water. Season with rock salt, sugar and pepper to tast. Simmer for 10-15 minutes.

3. Arrange fried egplants in a dish. Pour sauce on top and sprinkle with grated cheese before serving. Make 6 servings.

ref: delmontekitchenomics

Chili Tahong

Ingredients:

1 k tahong steamed-open and sjucked

1 1/2 Tbsp crushed garlic

4 Tbsp Del Monte Chili Catsup

2 pcs crushed siling labuyo

4 Tbsp margarine

Salt and pepper

Procedure:

Melt margarine in an. Saute garlic. Add Del Monte Chil Catsup and siling labuyo. Season. Stir in tahong. Sprinkle with grated cheese, if desired. Serve hot.

ref: delmontekitchenomics

Shrimp Rolls

Ingredients:

400 g. shrimps, shelled
1/4 cup chopped carrots
1 can (234 gDel Monte Crushed Pineapple, well-drained

3 Tbsp spring onions, chopped

Salt, pepper, not sauce and soy sauced

11 pcs lumpia wrappers (cut into 4 parts)

Marinade:

1/2 cup Del Monte Crushed Pineapple syrup

Salt and pepper

Procedure:

Cut off shrimp meat from the tail, leaving tail intact. Marinate shrimp for at least an hour. Chop up. Combine with the rest of the ingredients. Mix thorougly. Wrap each 2 tablespoons end of each roll. Deep-fry until golden brown. Serve hot with Del Monte Banana Katchup or Tomato Catsup. Make 8 servings.

ref: delmontekitchenomics

Golden Banana Rolls

Ingredients:

6 pcs. "saba" banana

1 can (234 g) Del Monte Pineapple Chunks

1 cup brown sugar

4 Tbsp. margarine

2 pandan leaves

1 cup water

12 pcs lumpia wrapper, cut in half

1/2 cup oil

Procedure:

Peel and slice bananas into four, lengthwise. Wrap bananas in lumpia wrapper and fry until golden brown. Set aside. Boil sugar, water and pandan leaves for 20 minutes or until thick. Add Del Monte Pineapple Chunks. Simmer until mixture thickens. Add margarine. Stir to melt. Pour on fried bananas. Serve immediately.

ref: delmontekitchenomics

Bagels with Smoked Salmon (Kirkland Signature)

4 bagels

2 ounces cream chseese (natural or with chives)

12 slices Kirkland Signature Smoked Salmon

1 jay capers

1 red onion, thinly sliced

Chopped fresh dill

Procedure:

1. Slice bagels in half horizontally and spread with cream cheese.

2. Place 3 slices of smoked salmon on the bottom half of each bagel.

3. Top with capers and red onion rings.

4. Garnish with dill and cover with top halves of the bagels. makes 4 servings

ref: COSTCO