My Only Recipe Book

Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from
2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

• In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes.
•Pour into serving dishes and cool.
•Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca.
Makes 12 portions

Ingredients:

• tablespoons kaong or...
  2 tablespoons nangka (jackfruit)

• 2 tablespoons macapuno (a variety of coconut meat sold in bottles)

• 2 tablespoons sweetened kidney beans

• 2 tablespoons sweetened garabanzos

• 2 tablespoons sweetened plantains

• 2 tablespoons ube or yam

• 2 tablespoons custard or creme caramel

• 2 tablespoons sweetened corn kernels

• crushed ice to fill glass

• 2/3 evaporated milk

• a scoop of ice cream on top

Procedure:

-Combine all ingredients except ice and milk.
-Then add ice.
-Then pour milk
-Top with ice cream.

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Total Time: 5 Minutes

Ingredients:
1-1/2 cups cranberry juice cocktail, chilled
2 cups sparkling apple cider, chilled
3/4 cup citrus flavored sparkling water, chilled
4 slices lime (optional)

Instructions:

Combine liquid ingredients in a pitcher. Serve garnished with lime, if desired.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients:
3 lbs. chicken legs
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup water
1 Tablespoon fish sauce
3 bay leaves
1/2 Tablespoon ground black pepper
2 Tablespoons garlic, finely chopped
2 Tablespoons sugar, optional
1 Tablespoon corn starch mixed with
1/4 cup of water for thickening sauce

Instructions:

Place all ingredients in medium sauce pot and simmer for 40 minutes or untill chicken is fully cooked. Remove cooked chicken, thicken sauce with corn starch mixture and cook for 5 minutes more. Pour sauce over chicken and serve witha bowl hot steamed rice.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes

Ingredients:

1/2 lb. linguine or other pasta
3/4 lb. cooked shrimp, thawed and drained
2 Tbsps. unsalted butter, melted
1 Tbsp. fresh lemon juice
1-1/2 tsps. basil leaves
3/4 tsp. garlic salt
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese


Instructions:

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Add shrimp and drain immediately. Return pasta mixture to pan. Combine next 5 ingredients in a bowl. Toss with cooked pasta and shrimp. Sprinkle cheese over pasta and serve immediately.

Prep Time: 60 Minutes
Cook Time: 45 Minutes
Total Time: 105 Minutes

Ingredients:

BEEF CUTLETS
1 Lb. Ground Beef
½ Cup Breadcrumbs
¼ Onion chopped fine
1 Jalapeno Pepper chopped fine
¼ Bunch Cilantro chopped fine
1-2 Teaspoons Ginger-Garlic Paste
½ Teaspoon Cumin Powder
½ Teaspoon Coriander Powder
½ Teaspoon Mustard
½ Teaspoon Paprika
¼ Teaspoon Garam Masala (available at all Indian Grocery Stores)
¼ Teaspoon Curry Powder
1 Tablespoon Worcestershire Sauce
1 Tablespoon BBQ SauceSalt & Pepper
2 Cups Breadcrumbs
2 Eggs well beaten with
Salt & Pepper
Oil for frying

TOMATO GRAVY
2-3 Tablespoons oil – preferably oil left over after frying cutlets
1 Medium Onion chopped fine*
1 Jalapeño Pepper slit*
½ Teaspoon Cumin*
1 Stick cinnamon*
2-3 Green Cardamoms*
2-3 Whole Cloves*
5-6 Whole Black Peppercorns*
1 Bay Leaf*
1 Teaspoon Ginger-Garlic Paste*
1 Teaspoon Paprika*
1 Teaspoon Cumin-Coriander Powder*
1/4 Teaspoon Garam Masala
1 Medium Tomato chopped fine
1 Tablespoon All Purpose Flour
2 Cups Tomato Sauce Red Wine/Apple Cider Vinegar – according to tasteSugar – according to taste
Salt and Pepper

BEEF CUTLETS
1 Lb. Ground Beef
½ Cup Breadcrumbs
¼ Onion chopped fine
1 Jalapeno Pepper chopped fine
¼ Bunch Cilantro chopped fine
1-2 Teaspoons Ginger-Garlic Paste
½ Teaspoon Cumin Powder
½ Teaspoon Coriander Powder
½ Teaspoon Mustard
½ Teaspoon Paprika
¼ Teaspoon Garam Masala (available at all Indian Grocery Stores)
¼ Teaspoon Curry Powder
1 Tablespoon Worcestershire Sauce
1 Tablespoon BBQ Sauce
Salt & Pepper
2 Cups Breadcrumbs
2 Eggs well beaten withSalt & Pepper
Oil for frying

TOMATO GRAVY
2-3 Tablespoons oil – preferably oil left over after frying cutlets
1 Medium Onion chopped fine*
1 Jalapeño Pepper slit*
½ Teaspoon Cumin*
1 Stick cinnamon*
2-3 Green Cardamoms*
2-3 Whole Cloves*
5-6 Whole Black Peppercorns*
1 Bay Leaf*
1 Teaspoon Ginger-Garlic Paste*
1 Teaspoon Paprika*
1 Teaspoon Cumin-Coriander Powder*
1/4 Teaspoon Garam Masala
1 Medium Tomato chopped fine
1 Tablespoon All Purpose Flour
2 Cups Tomato SauceRed Wine/Apple Cider Vinegar – according to tasteSugar – according to taste
Salt and Pepper

Instructions:

BEEF CUTLETS

1. Mix the first set of ingredients with your hands and shape into 8 meatballs. 2. Spread breadcrumbs on a flat surface or cutting board. Roll each meatball in breadcrumbs and flatten into an oval shaped patty. Make sure both sides are well covered with breadcrumbs. 3. Cover patty with foil and put in the fridge for approx. 30 minutes to let them set. 4. Heat oil in a frying pan. 5. Beat the eggs with salt and pepper. 6. Dip the patty into egg and fry in hot oil. Fry only. 2 or 3 at a time. Flip the cutlets over and fry the other side. Remove from the oil and let it stand for approx 10 minutes before serving. 7. Do not over-fry and brown the cutlets otherwise they will not be moist.

TOMATO GRAVY

1. Fry onions till transparent. 2. Add all the ingredients marked with an asterisk (*) 3. Stir over a low flame for approx. 5 minutes 4. Add chopped tomato and fry over a low flame for another 3-5 minutes 5. Add flour and mix with the tomato mixture 6. Add tomato sauce with ½ cup water. 7. Add vinegar, sugar, salt and pepper and bring to a boil. 8. Simmer over a low flame till the gravy thickens. 9. Adjust the vinegar and sugar according to your taste. Serving Instructions: Serve cutlets on a flat platter garnished with cilantro. Serve gravy in a bowl placed in the center of the platter. The dish can be served with mashed potatoes or fries.

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes

Ingredients:

1-1/2 lbs. ground beef
3/4 cup quick or old fashioned oatmeal, uncooked
1/2 cup scallions, or green bell pepper, chopped
1/3 cup milk, tomato sauce, ketchup, or burgundy wine
1 egg2 Tbsps. vegetable oil
1 cup tomato sauce6 oz. tomato paste
1/4 cup water1/4 cup water, stock, or burgundy wine
1-1/2 tsps. oregano leaves, crushed

Instructions:

Combine first 5 ingredients and salt and pepper to taste in a bowl and mix well. Shape to form 16 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs 4-5 minutes until browned. Drain. For sauce, combine remaining 5 ingredients and salt to taste in a bowl and mix well. Pour over meatballs in skillet. Cover and simmer about 30 minutes. Microwave oven directions: Reduce liquid in meat mixture to 1/4 cup. Mix and shape as above. Place in an ungreased 11x7 inch baking dish and cover with wax paper. Cook in microwave oven on high about 6 minutes, rotating dish 1/4 turn after 3 minutes of cooking. Drain. Combine sauce ingredients in a bowl and pour over meatballs. Cover with wax paper. Continue cooking in microwave oven about 3 minutes or until meatballs are cooked throughout. If you wish to freeze cooked meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to temperature 350°F. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (USDA recommends reheating meats to temperature 165°F to destroy any bacteria.)

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Ingredients:

1-3/4 cups all purpose flour
3/4 cup sugar
1/2 cup cocoa powder
2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup milk, room temperature
1/2 cup unsalted butter, melted and cooled
1 egg, lightly beaten
1 tsp. vanilla extract
6 oz. white chocolate chips

Instructions:

Preheat oven to temperature 375°F. Butter a 12-muffin pan and set aside. Combine first 6 ingredients in a bowl and set aside. Combine milk, butter, egg and vanilla in another bowl and mix thoroughly. Form a well in the center of dry ingredients. Stir milk and egg mixture into dry ingredients until just combined. Add half the white chocolate chips and continue to stir. Spoon batter into prepared muffin pan. Sprinkle with remaining white chocolate. Bake 20-25 minutes or until tester comes out clean when inserted in center. Cool muffins in pan on a wire rack 5 minutes before turning out.

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Total Time: 5 Minutes

Ingredients:

1 cup nonfat vanilla frozen yogurt

3/4 cup lowfat milk

1/4 cup frozen orange juice concentrate

Instructions:

Combine all ingredients in a blender and process until smooth.

Ingredients:

6 cup chicken stock
6 cup water
6 cup long grain rice
18 Tbsps. lemon juice
12 Tbsps. cilantro or parsley, chopped

Instructions:

Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork.