Shrimp Scampi

Prep: 30 min cook: 3 min ■ 6 servings

For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.

Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.

1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker

Macaroni and Cheese

Mix up your cheese! Try Queso Fresco, smoked Gouda or white Cheddar for all or half of the sharp Cheddar. Stir in crumbled cooked bacon and crumble a little blue cheese over the top for a hearty, richly-flavored twist.

Macaroni and Cheese
2 cups uncooked elbow macaroni (7 ounces)
¼ cup butter or margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground mustard
¼ teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 ounces)

1. Heat oven to 350°F.
2. Cook macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stri in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.

1 serving (about 1 cups): Calories 610 (calories from Fat 305); Fat 34g (Saturated 21g); Cholesterol 100mg; Sodium 790mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 26g % Daily Value: Vitamin A 28%; Vitamin C 0%; Calcium 46%; Iron 14% Exchanges: 2 ½ Starch, 1 Milk, 1 ½ High-Fat Meat, 4 Fat Carbohydrate Choices: 3 ½
Reference: “COCINA” Betty Crocker

Layered Mexican Turkey Rice Salad

1 lb. ground turkey
1 package (1-1/2 oz) taco seasoning mix
1 package (7.6 oz) Mexican-flavored rice mix, prepared according to package directions
1 recipe Mock Guacamole, prepared according to recipe below
1 cup low-fat sour cream
1 cup salsa
1 cup reduced-fat Cheddar cheese, shredded
½ cup green onions, sliced
1 medium tomato, chopped

In large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, layer prepared rice, turkey mixture and mock guacamole (spreading over turkey mixture to within ¼-inch of pie plate edges). Top guacamole with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. Makes 8 servings.

NOTE: Recipe may be made the night before, covered and refrigerated.

MOCK GUACAMOLE

2 large cloves garlic
2 cups frozen peas, cooked according to package directions and drained
½ cup fresh cilantro leaves
¼ cup onion, chopped
1 tablespoon lemon juice
¼ teaspoon pepper
1/8 teaspoon hot pepper sauce

In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth

Reference: Casseroles and One Dish Meal

Mandarin Tuna Salad

1 package Tuna Helper mix for Tuna Salad
1 can (11 oz) mandarin oranges segments, drained
1 can (8 oz) sliced water chestnuts, drained
¼ cup slivered almonds, toasted

Prepare tuna salad as directed on package except—stir orange segments, water chestnuts and almonds into tuna mixture. Makes 5 servings.

NOTE: To toast almonds, heat over to 350°. Bake on undergreased cookie sheet, stirring occasionally, until golden brown, about 10 minutes.

Reference: Casseroles and One Dish Meal

Creamy Macaroni Salad

1 lb. ground beef
1 package Hamburger Helper mix for Cheeseburger Macaroni
3 cups hot water
1 package (10 oz) frozen green peas, thawed and drained
2 cups sliced celery
¼ cup sweet pickle relish
½ cup mayonnaise or salad dressing
1 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper

Cook and stir ground beef in 10-inc skillet until brown, drain. Stir in Macaroni. Sauce Mix and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Mix peas, celery and relish in small bowl. Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture. Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours. Makes 4 to 5 servings.

Reference: Casseroles and One Dish Meal

Vegetable Spring Rolls

3 tbsp (45 mL) vegetable oil
6 medium Chinese mushrooms,
soaked in warm water 20 minutes and sliced
2 medium onions, sliced
½ tsp (2.5 mL) chopped garlic
1 tsp (5 mL) chopped fresh ginger
2/3 lb (300 g) Chinese cabbage, shredded
1 cup (250 mL) celery, sliced
1 cup (250 mL) green beans, sliced
2 cup (250 mL) carrot, grated
2 oz (60 g) soybean sprouts
¼ lb (110 g) water chestnuts
¼ cup (60 mL) light soy sauce
1 tsp (5 mL) sesame oil
Pinch pepper
1 ½ tbsp (20 mL) cornstarch blended with
3 tbsp (45 mL) vegetable stock
12 large white or 3 tbsp (45 mL) water
¼ lb (110 g) firm bean curd, sliced
5 tbsp (75 mL) plum sauce

1. Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.

2. Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.

3. Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes. Serve with warm plum sauce. Serves 4-6.

Reference: “Chinese Cooking Made Easy” Douglas Marsland

Dried shrimp Salad

3 cups cooked rice
1 lb. shrimp, cooked, shelled and deveined
½ cup sliced celery
½ cup sliced green onion
½ cup julienne green pepper
1/3 cup julienne red pepper
2/3 cup bottled herb & Garlic dressing
1 teaspoon curry powder
1 cup Pepperidge Farm Seasoned Croutons
Crisp lettuce leaves

In a bowl, combine first 8 ingredients. Toss to blend. Cover and refrigerate several hours to blend flavors. To serve, toss in croutons. Spoon onto lettuce leaves. Makes 4 to 6 servings.

Reference: Casseroles and One-dish-meal

Tomato Curry Fish

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

3 tablespoons cooking oil

200 Grams lapu-lapu, steak 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 patis1 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 minutesCooking Time: 10 minutesNo. of Servings: 2

Photo courtesy: jasu

Carribean Chicken

Carribean Seasoning
1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces

1 tablespoon vegetable oil

1 can (14 ½ ounces) diced tomatoes, undrained

1 medium bell pepper, cut into 1-inch pieces

1 large onion, chopped (about 1 cup)

1 clove garlic, finely chopped

2 cups hot cooked white or brown rice

Prepare Carribean Seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes or until no longer pink in center. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.4 servings.

Carribean Seasoning
2 tablespoons Gold Medal all-purpose flour

1 teaspoon ground allspice

¼ teaspoon paprika

¼ teaspoon pepper

¼ teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients in large plastic bag.

Reference: Betty Crocker “Great tasting Chicken”

Pancit Ilokos

Ingredients:
¼ cup oil3 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 mikiSalt 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

Morcon

YOU WILL NEED:
1 kilo beef round or rump, slice tapa style

3 regular size hotdogs, cut lengthwise into 2

100 g cheddar cheese, cut into long strips (8 pcs)

1 small carrot, cut into long strips

3 whole pickles, each cut inot 4 strips

2 eggs hard boiled and cut into 4 lengthwise

2 Tbsp flour

2 cans (368 g each)Del Monte Tomato Sauce

HERES HOW:

► Pound beef to flatten. Marinate in 2 Tsp calamansi juice. 1 tsp iodized salt (or 1 Tsp rock salt) and ¼ tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.

► Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickle and egg until all are used. Roll and tie with string (crocheting thread. Dredge roll meat in flour then brown all sides in oil.

► Add 1 cup water and Del Monte Tomato Sauce. Seasoned 1/3 tsp iodized salt (or 1 rock salt). Cover and simmer over low heat for 1 ½ hours or until tender. Remove meal from sauce and cool for ten minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Photo courtesy: unofficialcook

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 not overcooked.
● Add sili leaves then turn off the heat.
● Serve steaming hot with plain rice.