Banana Bread

Ingredients:

1 cup banana, mashed
1 cup sugar
2 eggs
1/2 cup butter
1 tsp teaspoon salt
1 tsp vanilla essence
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 cup chopped walnuts

Cooking procedure:

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, butter, vanilla essence) then mix well with the dry ingredients until a batter is formed. Add the walnuts.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees then bake the mixture for 70 minutes.
6. Remove from loaf pan from the oven then allow to cool down for 5-10 minutes before inverting. Transfer the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!

Monte Cristo Sandwich

This is my favorite sandwich! The ingredients may sound a bit odd, but I LOVE it nonetheless. *grin*

INGREDIENTS:

12 slices sourdough bread
4 slices Swiss cheese
4 slices American cheese
butter
8 slices of ham
8 slices of turkey
Powdered sugar

Jam

Batter:

2 eggs
1/2 cup heavy cream
1 tsp salt
2 tbsp sugar

For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken, followed by a slice of cheese. Butter both sides of the second slice of bread and spread with a little butter or other dressing, if desired. Place on top of turkey or ham slice and top with another slice of cheese.

Press sandwich lightly. Cut into halves diagonally and secure with toothpicks.

Beat the eggs with milk, salt and sugar. Dip sandwich halves into the egg mixture and fry on a skillet (keep it on low - medium temp to avoid drying/burning ) or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.

Sprinkle with powder sugar & serve with jam on the side.

Yema

Ingredients:

1 tbsp unsalted butter

1 can (14 ounces) condensed milk

3 egg yolks

3 tbsp peanuts, chopped

1 tsp Vanilla

Directions:

1. In a saucepan, melt the butter in low-medium heat.

2. Stir-in the condensed milk and allow to cook for 3 minutes

3. Add the beaten egg yolks then continue stirring for 2 minutes

4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved. Add the vanilla extract.

5. Turn-off the heat and allow the mixture to cool down

6. Scoop a spoonful then roll with your hands to form a sphere (ball shape).

7. Transfer to a serving dish and apply your desired presentation. i.e. wrapped in cellphone, topped with colorful toothpicks, or placed in a macarron liner.

8. Serve. Share and Enjoy!

Hearty Breakfast Casserole

Use maple-flavored sausage when serving with kids in mind. But for an all grown up breakfast, use hot pork sausage. :-)

4 English muffins, halved
1 pound sausage, cooked & drained
3 eggs
1 10 3/4 ounce can cream of mushroom soup
1 1/2 cups milk
1 1/4 cups shredded swiss cheese/ any cheese you prefer
4 slices of swiss cheese

Preheat oven to 350.
Line a baking dish with the halved english muffins.
Add the cooked sausage.
Mix eggs, soup and milk together with the shredded cheese.
Pour over the sausage.
Top with slices of swiss cheese.
Bake for 20 minutes or until warmed through.

Pork Menudo

2 lbs pork belly
½ lb pork liver or 1 can liver pate
1 cup carrots, diced
1 cup potatoes, diced
1 cup red bell pepper, diced
1/2 cup soy sauce
lemon juice
1 bulb onion, chopped
3 cloves garlic, finely chopped
1 tsp. brown sugar
2 cups tomato sauce
1 cup pork/chicken stock
¼ cup cooking oil
1 cup frozen green peas
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of fish sauce
bay leaves
1/4 cup sprite
garlic powder


Step 1: Marinade pork with soy sauce, bay leaves, ¼ cup sprite, garlic powder and lemon juice for approximately 1 hour
Step 2: Heat pan and place cooking oil
Step 3: Fry potatoes and carrots for about 5 minutes and set aside
Step 4: Sauté garlic and onion in the same pan where the vegetables were fried
Step 5: Add the marinated pork belly until slight brown; add pork/chicken stock & paprika then simmer for 15 minutes
Step 6: Add the pork liver/liver pate and tomato sauce and simmer for 10 minutes
Step 7: Add the fried carrots and potatoes, red bell pepper, green peas and brown sugar then simmer for another 5 minutes
Step 8: Add fish sauce.
Step 9:Serve hot. Enjoy!

Pineapple Chicken

INGREDIENTS:

2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
3 medium sized carrots, wedged
2 1/2 tbsp fish sauce
1/2 cup coconut milk
2 tbsp garlic, minced
1 medium sized onion, sliced
3-4 tbsp of butter
1 tbsp Chicken bouillon
1 tsp powdered ginger

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks), half of the pineapple chunks , powdered ginger & chicken bouillon for 45 minutes to an hour.
2. Melt the butter (or regular cooking oil).
3. Sauté the garlic, onion, and tomatoes
4. Add the chicken.
5. When chicken is HALF COOKED, add the coconut milk (and maybe some of the marinade) then bring to a boil.
6. Add the remaining half of the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

Chocolate covered brownie bites

Use your favorite brownie recipe.
Cut an 8-inch square pan of chilled brownies into 2-inch squares.
Melt 1 cup semisweet or bittersweet chocolate chips by microwaving it on medium for 1minute. Stir, then continue microwaving stirring every 30 seconds, until melted.
Dip half of each brownie square in the melted chocolate.
Place on a baking sheet lined with wax paper.
Refrigerate until chocolate is set.

Chicken w/ Sun-dried tomatoes

4 boneless, skinless chicken breasts - cut into strips
1 1/2 tbsp butter
2 tbsp minced onions
1 tbsp Dijon mustard
2/3 cup heavy cream
2 tbsp cooking white wine
3 ounces sun-dried tomatoes
2 tbsp mined garlic

Mrs Dash
Salt & Pepper
Powdered ginger

With butter, brown minced garlic and saute chicken strips. Add a dash or 2 of powdered ginger and Mrs Dash.
Remove the chicken & set aside.
Add onions and saute.
Add mustard, cream, white wine and tomatoes to the skillet.
Cook & stir until the sauce thickens slightly.
return the chicken to the skillet and simmer until heated through.

Season with salt & pepper. Not needed though.

OPTIONAL: Top with pepper flakes. I like mine a bit spicy.

Serve with rice or pasta!

Kaelynn's all time favorite chicken wings

Ingredients:
6 tbsp Hoisin Sauce
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp minced garlic
ginger, peeled and finely shredded
1 tbsp Chinese rice wine/dry sherry
4 tsp Chili Sauce
4 tsp White Wine Vinegar
4 tbsp brown sugar
2 lbs large Chicken wings

optional:

1/2 cup chopped cashew nuts
2 scallions, trimmed and finely chopped

Directions:

* Preheat the oven to 425 F. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine, chili sauce, vinegar & sugar in a small saucepan with 2/3 cup of water.

* Bring to a boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

* Place the chicken wings in a roasting pan in a single layer. Pour the glaze on top, and stir until the wings are coated thoroughly.

* Cover the pan loosely with aluminum foil, place in the preheated oven, and roast for 25 minutes. Remove the foil, baste the wings, and cook for an additional 5 minutes.

* Reduce the oven temperature to 375 F. Turn the wings over, and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, and the glaze is sticky, and the wings are tender. Remove from the oven and let stand for 5 minutes before arranging on a warmed platter.

*Serve with rice.

*Have plenty of napkins! *wink*