Blueberry Cake Cobbler

You'll Need

• 1/4 pound (1 stick) unsalted butter
• 2 pints blackberries
• 1 cup granulated sugar, plus about 2 tablespoons, divided
• 2 teaspoons baking powder
• 1 cup all-purpose flour
• 1 cup milk

 Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F. Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.

Sift baking powder and flour into a mixing bowl. Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.

Pour fruit and any accumulated juice in the center of batter. Return the dish to the oven.

Bake about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.

Serve warm or at room temperature.

Serves 8

Blueberry Grunt

You'll Need

• 4 cups fresh blueberries
• 1 cup granulated sugar
• 1 cup water
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup milk

 In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonsful over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm.

Yields 8 servings

Canned Fruit Cobbler

You'll Need

• 2 1/2 to 3 cups canned fruit plus 3/4 cup of its juice
• 1/2 teaspoon cinnamon
• 2 tablespoons prepared biscuit mix
• 1/2 to 1 cup granulated sugar (according to sweetness of fruit)
• 1 teaspoon to 1 tablespoon lemon juice

Preheat oven to 425 degrees F.

Mix all ingredients in a 13 x 9-inch baking dish. Top with Short Pie Dough. Bake 25 minutes.

Short Pie Dough
Add 3 teaspoons boiling water to 1 cup prepared biscuit mix and add 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Drop on top of fruit by spoonsful

Cherry Cinnamon Cobbler

You'll Need

• 1 (21 ounce) can cherry pie filling
• 1 (12.4 ounce) tube refrigerated cinnamon rolls

 Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking dish.

Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls.

Serve warm

Cherry Mallow Cobbler

You'll Need

• 1 1/3 cups vanilla wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 1/2 cups cherry pie filling (21 ounce) can
• 1 cup whipping cream
• 1/2 teaspoon almond extract
• 2 cups miniature marshmallows

 Combine crumbs and margarine. Press into bottom of 8-inch round baking pan. Cover with pie filling. Chill.

Whip cream with almond extract until stiff. Fold in marshmallows and spread over cherry filling. Chill several hours before serving.

6 serving

Sinaing Sa Gata

You'll Need

# 6 cups glutinous rice
# 2 1/2 cups coconut cream Pinch salt
# 4 tablespoons grated young coconut
# 1 tablespoon white sugar


 # Wash the glutinous rice thoroughly.
# Place in a thick saucepan or casserole.
# Simmer with coconut milk and salt.
# Arrange in a platter and garnish with grated young coconut and sprinkle with sugar

Sisig

You'll Need
    *  1 1/2 kilo Pork head
    * 1/4 cup grilled liver (diced)
    * 2 small onions (minced)
    * 2 pieces red pepper (minced)
    * 1 head garlic (minced)
    * 6 pieces hot chili pepper (minced)
    * 2 tablespoons oil
    * 1 cup vinegar
    * 1 1/2 tablespoons liquid seasoning
    * 1 teaspoon black pepper
    * 1 teaspoon brown sugar
    * 1 cup beef stock

 # Grill pork head for to remove hair.
# Boil pork head until tender.
# Take out all the meat and dice.
# In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver.
# Season with liquid seasoning, black pepper, and brown sugar.
# Pour in beef stock and cook until meat is tender and starts to oil again.
# Add minced chili pepper last.
# Serve on a sizzling plate

Puchero ( Pochero )

You'll Need
# 1/2 kilo chicken (cut into parts)
# 1/2 kilo pork (cut into cubes)
# 1/2 kilo beef (for stewing, cut into chunk cubes)
# 4 pieces chorizo bilbao
# 8 cups water
# 1 teaspoon salt
# 1 bundle onion leeks
# 6 cloves garlic (minced)
# 2 tablespoons oil
# 5 pieces Saba banana
# 5 pieces boiled potatoes (quartered)
# 5 pieces boiled sweet potatoes (quartered)
# 1 cup chickpeas
# 1 bundle cabbage (sliced)
# 1 Pinch salt & pepper

# Boil pork, chicken, beef, chorizo in salted water with onion leeks.
# Lower fire and let simmer until all meat is tender.
# Take out all the meat, set aside, keep stock.
# In a casserole, saute garlic, onion, then pour in the stock.
# Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
# Saeson with salt and patis.
# Add in the cabbage.
# Serve hot

Paksiw na Bangus

You'll Need
    *  3 medium bangus (clean, scaled & halved)
    * 2 small ampalaya (quartered)
    * 2 small eggplants (quartered)
    * 1 small ginger (crushed)
    * 4 pieces long green pepper
    * 2 cups vinegar
    * 1 cup water
    * 1 teaspoon patis (fish sauce)

 In a casserole, arrange vegetables at the bottom.
 Add in bangus, long green pepper and ginger.
 Pour in vinegar and bring to a boil.
 Lower the heat and pour in water.
 Allow cooking and season with patis.
 Serve hot

Potato Salad

You'll Need
4 cup Potatoes, *
2 cup Chicken broth, **
1/2 tsp Salt
1/4 cup Vegetable oil
1/3 cup Onion, chopped
1/2 tsp Sugar
2 tsp Lemon juice
1 x Pepper, as desired

 * * Potatoes should be peeled and sliced 1/4-inch thick.
      ** Chicken broth may be either home made or commercial.
    * Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
    * Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature

Nutmeg-Brandy Eggnog

You'll Need

• 1 tbsp margarine or butter
• 1 cup pecan halves
• 2 tbsp packed brown sugar
• 1/2 cup margarine or butter softened
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup eggnog
• 1 tsp ground nutmeg
• 2 tsp brandy extract
• 1 tsp rum extract
• 1 cup flour
• 1/2 tsp baking powder
• Powdered sugar

 Heat oven to 350. Grease and flour square pan 8x8x2 inches. Melt 1 tbsp margarine in 7 inch skillet over medium heat. Stir in pecans and 2 tbsp brown sugar. Cook 3 to 4 minutes, stirring occasionally, until pecans are carmelized; cool.
Beat 1/2 cup margarine and 1/2 cup brown sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in egg, eggnog, nutmeg, brandy extract and rum extract. Beat in flour and baking powder on low speed. Stir in pecans. Pour into pan. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar. Cut into 2 inch squares. 16 squares

Orange Caramel Flan

You'll Need

• 1/2 cup sugar
• 1 tbsp water
• 3 eggs
• 1/4 cup frozen orange juice concentrate, thawed
• 1 12-ounce can evaporated milk
• 1/2 cup milk
• 2 tsp vanilla
• 1/8 tsp almond extract

 Preheat oven to 300.
Mix 1/4 cup sugar with water in heavy small saucepan. Cook over medium-low heat until sugar dissolves, stirring frequently. Increase heat and cover and boil without stirring until sugar turns deep golden brown. Immediately pour caramel into six 6-ounce custard cups.
Whisk eggs, orange juice concentrate and remaining 1/4 cup sugar in large bowl. Gradually whisk in both milks and extracts. Divide custard among prepared cups. Place cups in large baking pan and add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 1 hour 20 minutes. Remove cups from water and refrigerate. Invert cups when ready to serve

Peach Mousse

You'll Need

• 1 pound ripe peaches
• 3 large egg yolks
• 1/3 cup sugar syrup
• Pinch of salt
• 2/3 cup heavy whipping cream

Halve and pit the peaches. Puree them through in a food processor. Strain the puree through a medium sieve to eliminate the skin. Set aside.
In the top of a double boiler, whisk together the yolks, sugar syrup, and salt. Cook the mixture, whisking constantly until thick, 2 to 3 minutes. Remove the bowl from the heat and whisk until the egg mixture is at room temperature. Fold in the peach puree.
Whip the cream until soft peaks form. Fold the cream into the peach mixture. Divide the peach mixture among 8 4-ounce molds and freeze until hard

Pineapple-Peach, Ginger Dipping Sauce

You'll Need

• 8 oz crushed pineapple in juice, undrained
• 1/2 cup glaze for peaches
• 1/2 tsp grated fresh ginger or 1/4 tsp ground ginger

 In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce

valentine's day recipe

You'll Need

• 2 rib eye (or strip) steaks
• 2 baked potatoes
• 2 servings tossed salad
• 1 bottle wine
• 1 candle
• 1 rose
• 1 Forever Yours candy bar, sliced diagonally into 1/2-inch pieces
• 1 blanket
• 1 fire in the fireplace (optional if you don?t have one)
• 1 Michael Bolton CD (the one with "When A Man Loves A Women")

 If you have children, find a relative, friend, or babysitter to take them for the evening. Tell your woman to freshen up while you get ready. Bake the potatoes, broil the steaks, and toss the salad. Spread the blanket on the den floor, light the fire and the candle, pour the wine, and enjoy these things with your woman while sitting on the blanket as if at a picnic. For dessert, serve the Forever Yours (making sure she knows the name of the candy bar dessert) while telling her sweet things. Then give her the rose and ask her to stand. Ask her if she?s ready for her present. When she nods, reach back and hit the button on the CD player. (You did anticipate this and cue up "When a Man Loves a Woman", right?) When the music starts, take her in your arms and dance with her.

Though the above is particularly effective when times are tight and you maybe can?t afford the expensive dining out, etc., it can be just as meaningful when money is not a problem. Women like the romance of such a thing. They appreciate the thoughtfulness of you going out of the way to create a magic moment for them. They will tell their friends what a wonderful sweetie you are. And you know what? The best part is that you?ll enjoy making her happy. Feel free to vary the ingredients and/or adapt the directions

Steak "Roast"

You'll Need

• 1 (1 pound) round steak
• Several small potatoes, quartered
• Several carrots, cut into 2-inch lengths
• 1 onion, sliced
• 2 packages brown gravy mix
• 2 packages onion gravy mix
• Salt
• Pepper
• Garlic powder
• 1/4 cup oil (for browning steak)

 Brown steak in oil on both sides at 400 degrees F in electric skillet. Pour out oil after browned. Pour mixed gravy mixes over steak. Add potatoes and carrots around steak. Add sliced onions to top of steak. Add salt, pepper and garlic powder to taste. Add enough water to about 1/2 depth of pan. Cover and cook at 350 degrees F for about 1 1/2 hours or until carrots and potatoes are done. Add water as needed

Fried Turkey Cutlets

You'll Need

• 2 c Buttermilk, lowfat
• 2 ts Worcestershire
• 2 ts Mustard
• 1/2 ts Cayenne
• 1/2 Onion, small, sliced thin
• 1 Garlic clove, sliced thin
• 1 1/2 lb Turkey breast cutlets
• 3/4 c Bread crumbs
• Salt and pepper
• 1/2 Gravy recipe

Combine the buttermilk, worcestershire, mustard, and
cayenne in a shallow baking dish. Stir in the onion
and garlic and add the turkey cutlets, turning to
coat. Cover and refrigerate for at least 4 hours, or
overnight.

Preheat the oven to 350. Spread the bread crumbs on a
baking sheet and toast for about 5 minutes, until
lightly browned. Transfer to a plate and season with
salt and pepper.

Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs,
shaking off the excess. Coat a large nonstick skillet
with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through
and golden, about 3 minutes per side. Transfer to a
platter, cover loosely with foil, and keep warm. Wipe
out the skillet and repeat with more spray and the
remaining turkey. Serve hot, spooning gravy over the
top. Serve perhaps with dumplings or spaetzle.

Alaska Bake

You'll Need

• 418 g Canned pink Alaska salmon
• 430 g Frozen broccoli
• -- cooked and drained
• 150 ml Dry white wine
• 2 tb Freshly chopped parsley
• 15 g Cornflour
• 175 g Gruyere or Edam cheese
• -- thinly sliced

 Pre-heat the oven to 190C, 375F, Gas mark 5.

Drain the can of salmon and make the juice up to 150ml
/ 1/4 pint with water for fish stock. Break the salmon
into large chunks and arrange it with the broccoli in
a single or 4 individual ovenproof dishes. Put the
fish stock, wine, parsley and cornflower into a
saucepan and blend until smooth. Heat gently, stirring
all the time until the sauce thickens. Pour over the
salmon and broccoli.

Arrange the slices of cheese over the top of the dish
and bake for 20 minutes or until the cheese has
melted. Serve immediately.

Serves 4. Approx. 395 kcals per serving

A Better Pot Roast

You'll Need

1. 1 First-cut brisket (5 lb)
2. -trimmed of all visible fat
3. Freshly ground black pepper
4. 1/4 c Corn oil
5. 8 Onion(s), thickly sliced
6. -separated into rings
7. 6 Carrots, peeled
8. -cut in chunks
9. 3 Garlic clove(s), minced
10. 2 Bay leaves
11. 4 tb Tomato paste
12. Salt to taste
13. 16 oz Can tomatoes, with juice
14. 1 c Dry red wine

 Note: Make this a day ahead so you can skim off the
fat. Preheat oven to 375?F.
Cover both sides of brisket with lots of pepper. Over
a medium flame, heat the oil in a heavy casserole or
roasting dish and brown the brisket on all sides. Take
the brisket out of the pan and set aside. Add the
onions to the casserole and cook them over medium-high
heat. As you stir them, scrape up the brown bits from
the bottom of the casserole. cook the onions for about
15 minutes, or until they are thoroughly browned. Add
the carrots, garlic, and bay leaves; stir for another
1-2 minutes. Take the casserole off the burner and
carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato
paste. Sprinkle more pepper, and a little salt, over
the tomato paste. Pour the tomatoes and red wine into
the bottom of the casserole. Cover the casserole
tightly, first with a layer of foil and then with the
lid. Let the pot roast cook on the middle rack of the
oven for 3? hours. check the liquid level in the
casserole frequently; if it gets too low, add a little
water or beef broth. When the meat is tender, take it
out of the oven. Keep the meat covered while you cool
it to room temperature. Then put it in the
refrigerator overnight. The next day, spoon off all
the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it
?? along with its juices and the vegetables ?? either
on top of the stove or in the oven. When it's hot,
slice it on the diagonal and serve with the pan juices
and vegetables spooned over. Add salt at the table, if
needed.

BBQ Short Ribs

You'll Need

• 4 lb Beef short ribs
• 1 t Salt (optional)
• 3/4 c Chopped onion
• 1 tb Vegetable oil
• 3/4 c Catsup
• 1/2 c Aunt Jemima Syrup
• -OR- Lite Syrup
• 1/3 c Lemon juice
• 3 tb Worcestershire sauce
• 2 tb Prepared mustard
• 1/4 ts Pepper

 Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender. Meanwhile, saute onion in oil until tender. Add
remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in
broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs
with sauce; continue broiling about 10 minutes, turning and basting
frequently with sauce. Serve with remaining sauce, if desired.

Banana Split Bread

You'll Need

• 1 package active dry yeast
• 3 cups bread flour
• 2 tablespoons gluten
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1/3 cup instant nonfat dry milk
• 1/3 cup walnuts, broken
• 1 egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 medium banana, sliced
• 8 frozen strawberries, with liquid
• 1/3 cup crushed pineapple
• 1/3 cup pineapple juice, heated
• 1/2 cup chocolate chips
• 4 maraschino cherries, chopped

Place ingredients, except chocolate chips and cherries, in pan in order listed. Select white bread setting and press "Start." Add chips and cherries at beep, just before end of kneading

Banana Rice Bread

You'll Need

• 2 large eggs
• 1/3 cup butter
• 1/8 cup milk
• 2 or 3 bananas, mashed
• 1 1/3 cups rice flour
• 2/3 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

 Add wet ingredients to pan separately from dry ingredients. Cook on a 2 hour Quick Bread setting

Apple Roquefort Bread

You'll Need

• 3/4 cup apple juice
• 1/3 cup crumbled Roquefort cheese
• 1 tablespoon shortening
• 1 1/3 cups whole wheat flour
• 2/3 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast

 Add the ingredients to the bread machine as directed by the manufacturer. Add the cheese and juice together. If possible, use the light crust setting for best results

Vicksburg Dipping Sauce for Boiled Shrimp

You'll Need

• 1/2 cup chopped stuffed olives
• 1/2 cup finely chopped celery
• 2 medium onions, finely chopped
• 1 tablespoon sweet pickle relish
• 1 pint mayonnaise
• 2 tablespoons chili sauce
• 1/2 teaspoon horseradish
• 2 hardboiled eggs, grated
• 1 tablespoon Worcestershire sauce
• Red pepper, to taste
• Tabasco sauce, to taste

 Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco sauce to taste and blend well. Chill and serve with boiled shrimp.

Yields about 5 cups

Tartar Sauce

You'll Need

• 1 cup salad dressing
• 3 tablespoons finely chopped sweet pickle
• 1 teaspoon sweet pickle juice
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped capers
• 2 tablespoons finely chopped stuffed olives
• 1 teaspoon grated onion

 Mix all ingredients. Cover and refrigerate

Fry Biscuits

You'll Need

• 3 cups self-rising flour
• 3/4 to 1 cup cold water to make a soft, but firm dough
• 2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet.

Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too "dusty". Put some flour on your fingertips and flatten the dough into thin "biscuits" about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners' sugar, jam or jelly

Cloud Biscuits

You'll Need

• 2 cups sifted flour
• 1 tablespoon granulated sugar
• 4 teaspoons baking powder
• 1/2 cup shortening
• 1 beaten egg
• 2/3 cup milk

 Sift dry ingredients and cut in shortening. Combine egg and milk with a fork. Add to first mixture. Bake at 450 degrees F for 10 to 14 minutes

Cheese Brambles

You'll Need

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• Dash of cayenne pepper
• Cubed American cheese

 Blend butter and cream cheese; blend in flour, salt and cayenne pepper. Chill.

Roll 1/8 inch thick, then cut into 2-inch rounds. Place a cheese cube on half of each round; fold over and crip edges; place on baking sheet. Chill until baking time.

Bake at 450 degrees for 8 to 10 minutes.

Yield: 36 to 4

Breakfast Blossoms

You'll Need

• 1 (12 ounce) can buttermilk biscuits (10 count)
• 3/4 cup raspberry or strawberry preserves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

 Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.

Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.

Serve warm

Blender Popovers

You'll Need

• 3 eggs
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1/4 teaspoon salt

 Preheat the oven to 450 degrees F. Grease well muffin cups or popover pans.

In a blender container, combine all ingredients. Process a few more seconds, until the mixture is smooth. Pour the batter into prepared muffin cups or popover pans, filling each half-full. Bake for 20 minutes.

Reduce oven temperature to 350 degrees F and bake the popovers until they are golden brown (10 to 15 minutes). Spear each with a sharp knife to let the steam escape. Bake 5 minutes more, and serve.

Yield: 

braised beef in cream

You'll Need

• 4lb boneless pot roast
• 2 tbs olive oil
• salt and ground black pepper
• 1/2 cup water
• 1/2 cup butter or margarine
• 2 cup heavy cream
• 2 large garlic cloves
• 4 tbs lemon juice

In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in olive oil. Season generously with salt and pepper. Add water; cover and simmer 2 1/2 to 3 hours or until tender, adding more water as necessary. Remove meat from pan and allow to stand 20 minutes; slice thinly. Pour off pan juices and save for another use. Heat butter in pan until it bubbles and browns. Add cream, garlic, lemon juice, about 1 tsp salt and about 1/2 tsp ground black pepper (or to taste). Cook over medium heat, stirring constantly, for about 3 minutes. Spoon half of the sauce over bottom of a shallow heat-proof serving platter. Arrange meat slices, slightly overlapping, in sauce. Pour remaining sauce over top. Near serving time, bake in a moderate oven (350 degrees F.) for 10 minutes or until heated through. Spoon sauce over mea

beefy noodle dinner

You'll Need

• 1/2 lb ground beef
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 2 tbs fresh minced parsley
• 1 can (6oz) tomato paste
• 2 1/4 cups water
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups medium egg noodles
• Grated Parmesan cheese

 Combine ground beef, onion, garlic, and parsley in a large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt, and pepper. Reduce heat to low; cover and cook 10 minutes. Add noodles; cover and cook about 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese, if desired

beefy noodle dinner

You'll Need

• 1/2 lb ground beef
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 2 tbs fresh minced parsley
• 1 can (6oz) tomato paste
• 2 1/4 cups water
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups medium egg noodles
• Grated Parmesan cheese

 Combine ground beef, onion, garlic, and parsley in a large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt, and pepper. Reduce heat to low; cover and cook 10 minutes. Add noodles; cover and cook about 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese, if desired

Tiramisu

You'll Need

• 2 eggs, separated
• 1/4 cup sugar
• 1/2 cup Mascarpone plus 2 tbsp
• 1/2 cup Cottage cheese plus 2 tbsp
• 1 tsp lemon zest or vanilla
• Salt
• 24 Ladyfingers
• 
  
• Coffee mixture:
• 1 cup coffee, very strong
• 2 tbsp liquor or almond extract
• 2 tbsp sugar
• 2 tsp cocoa powder 

Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture.
Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.
Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder

Zabaglione

You'll Need

• 5 eggs yolks
• 1/2 cup superfine sugar
• 2/3 cup Marsala or sweet sherry
• Fresh friut or amaretti cookies, to serve (optional)

Place the egg yolks in a large mixing bowl.
Add the superfine sugar to the egg yolks and beat well until the mixture is thick and very pale and has doubleed in volume.
Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water.
Add the Marsala or sherry to the egg yolk and sugar mixture and continue beating until the foam mixture becomes warm.
This process may take as long as 10 minutes.
Pour the mixture, which should be frothy and light, into 4 wine glasses.
Serve the zabaglione warm with fresh fruit or amaretti cookies if you wish

Spooky Eyeball Tacos

You'll Need

• 1 pound ground beef
• 1 (10 3/4 ounce) package TACO BELL HOME
•     ORIGINALS Taco Dinner Kit
• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Sliced pitted olives

 Mix meat and seasoning mix. Shape into 36 (1-inch) balls. Place in a 13 x 9-inch baking dish. Bake at 350 degrees F for 15 to 20 minutes or until cooked through.

Fill each of the 12 taco shells with 1 meatball, taco sauce, lettuce and tomato.

Top with 2 additional meatballs dipped in sour cream. Garnish with sliced pitted ripe olives to create "eyes."

Make Ahead Tip: The meatballs can be made ahead and frozen in a resealable plastic bag. To reheat, open bag slightly, microwave on HIGH 2 minutes

Quick Ghost Cookies

You'll Need

• 1 pound almond bark or white chocolate
• 1 package mini chocolate chips
• 1 package Nutter Butter cookies

 Melt almond bark/white chocolate over a double boiler or in the microwave. Dip cookies in almond bark/white chocolate. Place cookies on cookie sheet or parchment paper. Place mini chocolate chips on cookies for eyes. Let dry for 1 to 2 minutes

Shrunken Heads

You'll Need

• 4 small to medium size Gala apples
• Lemon juice
• 3 tablespoons packed brown sugar
• 2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon apple pie spice
• Dash of salt
• Ice cream
• Caramel ice cream topping
• Colored sprinkles (optional)

Heat oven to 400 degrees F. Grease baking dish.

Wash and core apples, then cut in half lengthwise; brush cut sides with lemon juice. Carve a face on each apple half.

Combine brown sugar, melted butter, spices and salt in small bowl; brush over all sides of apple, filling face cutouts, place apples cut side down in baking dish. Pour remaining brown sugar mixture over apples in dish. Bake 18-20 minutes until apples are tender.

For each serving, place a scoop of ice cream in bowl and drizzle with caramel topping, top with apple half and sprinkles, if desired.

8 servings

Spider Cake

You'll Need

• Pretzel sticks
• Round crackers
• Pepperoni slices
• Green olives stuffed with pimento or pitted
•     black olives, sliced Into small circles
• Squeeze cheese or mustard
• 
  
• For each spider, cut 4 pretzel sticks in half

 Place a cracker on a plate. Arrange pretzels around the edge of the cracker so they look like 4 legs on each side. Cover the cracker with a pepperoni slice. Place an olive slice at the edge of the pepperoni. With the squeeze cheese, make 2 antennas stretching out from the olive

Spooky Sundaes

You'll Need

• Oreo cookies
• Orange sherbet
• Chocolate ice cream topping
• Caramel ice cream topping

 Put a small scoop of sherbet between two cookies; top with chocolate topping, and then drizzle with caramel.  Serve immediately. Or you can crush the cookies and layer them in the bottom of a dish, top with sherbet and then more crumbs, then drizzle the toppings over that

island ham

You'll Need

• 1 2lb ham slice, 1 1/4 inch thick
• 1 16oz can pineapple chunks, plus juice
• 1/2 cup maple flavored syrup
• 1/4 tsp allspice
• 1/4 tsp ground black pepper
• 1 29oz can sweet potatoes, drained

  Score edge of ham so it doesn't curl while cooking; sear in skillet. Combine pineapple, juice, syrup, allspice and pepper; pour over ham. Cover and simmer 30 minutes or until ham is cooked and tender. During last 10 minutes of cooking, place sweet potatoes around ham and baste with juices. Serve when sweet potatoes are heated through

crab bisque

You'll Need

• 1 lb blue crab meat, fresh or pasteurized
• 2 tbs finely chopped onion
• 2 tbs finely chopped celery
• 1/4 cup melted butter or margarine
• 3 tbs all purpose flour
• 1 tsp salt
• 1/4 tsp paprika
• dash of ground white (or black) pepper
• 1 qt milk
• 2 generous dashes hot pepper sauce

 Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving

shrimp destin

You'll Need

• 1/4 cup chopped scallions or green onion
• 2 tsp minced garlic
• 1 cup butter or margarine
• 2 lbs large shrimp, peeled and deveined
• 1 tsp lemon juice
• 1 tbs white wine
• 1/2 tsp salt
• Coarsely ground black pepper
• 1 tsp dried whole dillweed
• 1 tsp chopped fresh parsley
• 3 long French rolls, split lengthwise and toasted

  scallions and garlic in butter until scallions are tender. Add shrimp, lemon juice, white wine, salt, and pepper; cook over medium heat about 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over the toasted rolls and serve immediately

Rich's crab cakes

You'll Need

• 2 eggs, beaten
• 1 tsp honey mustard
• 1 tbs honey
• 5 dashes hot sauce & tsp salt, if desired
• 2 tbs mayo
• 1 tbs prepared horseradish
• 1/8 tsp ground black pepper & cup chopped fresh parsley
• 1 lb crabmeat
• cracker crumbs

Add everything except parsley, crabmeat, and cracker crumbs to the beaten eggs.  Mix well. Combine parsley and crabmeat, then gently blend in with the egg mixture. Shape into 8 cakes and roll them in the cracker crumbs. (Be advised, the mixture will be messy and drippy.) Saut in hot butter or margarine until browned. Serve plain with honey mustard, cocktail sauce, or tartar sauce on the side

salmon delish

You'll Need

• 1 7 1/2oz can salmon
• 1 8oz box vermicelli
• 2 eggs, beaten
• 1 cup Parmesan cheese
• 1/4 cup butter (or margarine), melted
• 1/2 cup chopped fresh parsley
• 1/4 tsp ground black pepper

  Drain salmon. Flake into small chunks and set aside. Cook vermicelli according to pkg directions; drain. Combine vermicelli, beaten eggs, Parmesan cheese, melted butter, parsley, and black pepper, tossing to coat. Add salmon and toss gently. Spoon onto a serving dish and dust with additional Parmesan cheese

Ancient sweet with honey

You'll Need
    * 200gr white flour
    * 50gr peeled almonds
    * 50gr walnuts
    * 50gr sesame
    * 150gr honey (thyme fed)
    * 3 eggs
 Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool

Ancient Greek Gilt - head bream with cheese and oil

You'll Need
   * 1 ½ kg gilt head bream fish
    * 225 gr pecorino romano cheese
    * 3 spoons olive oil
    * 1 tea spoon salt
    * 1 tea spoon cumin
 Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve

Ancient Fruit Salad

You'll Need
    * 1 melon
    * 2 peaches
    * 2 pears
    * 1 bunch of grapes
    * 2 glasses Mosxato wine
    * 1/2 cup peeled and chopped almonds
    * 1/2 cup golden grapes
    * 1/2 cup honey
 Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour

peanut slaw

You'll Need

• 3 1/2 cups shredded cabbage
• 3/4 cup chopped celery
• 1/2 cup peeled and chopped cucumber
• 1/2 cup chopped cocktail peanuts
• 3 tbs diced onion
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 tsp prepared horseradish
• 1/4 tsp honey mustard
• dash of salt
• dash of pepper

  Combine cabbage, celery, cucumber, peanuts, and onion in a large bowl. Set aside. Combine remaining ingredients; mix well. Add to cabbage mixture; toss well. Cover and chill

gingerbread bisquick

You'll Need

• 1/4 cup water
• 1/4 cup molasses
• 1 egg yolk (or half egg)
• 2 tbs sugar
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 cup Bisquick

Combine Bisquick, sugar, and spices. Combine water, egg, and molasses. Stir half of water, egg, molasses mixture into the Bisquick mixture and beat 2 minutes. Add remainder and beat 1 minute more. Pour into greased and floured 4x6 pan and bake at 350 degrees, F. for about 40 minutes. (Or bake in a waffle iron for gingerbread waffles.) Top with whipped cream and chopped bananas for something special

Mellowscotch Pie

You'll Need

• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 2 cups cold milk, divided
• 1/4 cup cornstarch
• 2 egg yolks, slightly beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 baked pie shell
• 
  
• Brown Sugar Meringue
• 2 egg whites
• 4 tablespoons brown sugar, divided
• 1/2 teaspoon vanilla extract

 Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 minutes. Mix 1/4 cup milk with cornstarch to make a thin paste. Add remaining 1 3/4 cups milk, then combine very gradually with hot syrup. Place over hot water and cook until thick and smooth, stirring frequently.

Once mixture is thick, cook, stirring constantly, for 15 more minutes.

Stir a small amount of the hot mixture into the egg yolks, then stir yolks into hot mixture. Set again over water; cook 3 minutes more, stirring. Remove from heat; whisk in butter and vanilla extract. Cool to room temperature before pouring into cool, baked pie shell.

Preheat oven to 325 degrees F.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 tablespoons at a time, beating constantly. Add vanilla extract. Pile lightly on filling. Bake until firm and delicately browned, about 20 minutes.

Yield: 8 servings

Fruit Fizz

You'll Need

• 12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 
• 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)  
• 1 medium (200 g) green apple  
• 1 small (1.5 k) pakwan (watermelon), seeds removed  

 1   CUT pakwan & apple into tidbits or squares.
 2   SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill.
 3   POUR chilled softdrink just before serving.  

Bagoong Fried Rice

You'll Need

• 1 pc egg, cooked as omelet then cut into thin strips  
• 1 head garlic, crushed  
• 1 medium (50 g) onion, sliced  
• 1 Tbsp ginger strips  
• 2 pcs siling haba (cayenne pepper), seeded then sliced  
• 1/2 cup ground pork  
• 3 Tbsp bagoong alamang (shrimp paste)  
• 1/4 cup oil  
• 1 can (140 g) DEL MONTE Tomato Sauce  
• 5 cups cooked rice  
• 1 small (175 g) green mango, cut into thin strips  
• 1 stalk green onion, chopped  

 1   SAUT garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.


 2   ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.  

Barbeque Rice

You'll Need

• 300 g. pork lomo, sliced into thin strips 
• 3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 
• 1/2 cup cooked or frozen green peas 
• 6 cups cooked rice 
• 2 Tbsp. margarine 
• 2 tsp. cornstarch 

  1    MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.


 2    SAUT? pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick. Add rice and salt to taste. Cook for 2 minutes with continuous stirring.  

Dinuguan

You'll Need

• 6 cloves garlic, crushed  
• 2 medium onion, sliced  
• 400 grams pork pigue, cut into cubes  
• 1 can (140 g) DEL MONTE Tomato Sauce  
• 2 pieces siling haba  
• 1/2 cup DEL MONTE Red Cane Vinegar  
• 1-1/2 cups fresh pork blood, strained  
• 1 medium sayote, cut into cubes  

1   SAUT garlic, onion and pork in oil until pork is brown. Add 1 to 1-1/2 cups water, DEL MONTE Tomato Sauce, siling haba ang DEL MONTE Vinegar. Season with salt and pepper to taste. Simmer for 15 minutes or until pork is tender


 2   ADD sayote. Simmer for another 10 minutes. Add pork blood. Simmer for 15 minutes or until cooked.

Bloody Fingers

You'll Need

• 1 package ladyfingers
• Raspberry jam
• Confectioners' sugar
• Almond slices

Place the ladyfingers on a tray. Spread with raspberry jam. Place an almond slice at the tip of the finger. Sprinkle with confectioners' sugar and serve.

Brain Dip

You'll Need

• 1 whole cauliflower
• Your favorite spinach or dill dip
• Radishes
• Assorted raw vegetables
• Crackers for dipping

 Cut florets from the top of the cauliflower until you have a cauliflower "bowl." Remove greens from bottom.

Cut stems from radishes, leave the root and remove skin.

Using wooden picks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve.

Fill cauliflower with dip, garnish with radish "eyes," and serve with veggies and crackers

Abracadabra Ritz

You'll Need

• 48 Ritz crackers
• 1 cup Baker's Angel Flake Coconut
• 1 cup semi-sweet chocolate chips
• 1/2 cup Planters walnuts
• 1 can sweetened condensed milk

 Preheat oven to 350 degrees F.

Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.

Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk.

Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.

24 servings, 1 bar each

Western Meal-in-One

You'll Need

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon chili powder
• 1 can tomatoes
• 1 can kidney beans, undrained
• 3/4 cup uncooked rice
• Tomato juice (optional)
• 1/4 cup chopped ripe olives
• 3/4 cup grated Cheddar cheese

 Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saut for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8

Tamale Casserole

You'll Need

• 3/4 cup yellow cornmeal
• 1 1/2 cups milk
• 1 medium onion, chopped
• 1 can enchilada or red chili sauce
• 1 egg, beaten
• 2 tablespoons oil
• 1 pound ground beef
• 1/2 teaspoon oregano
• 1 (1 pound) can tomatoes
• 1 can pitted ripe olives
• 1 can whole kernel corn
• 1 cup shredded Cheddar cheese

Mix cornmeal, milk, and egg in 2 1/2-quart casserole. Brown meat in oil in large skillet. Pour off excess fat. Add onion, enchilada sauce, oregano, tomatoes, olives and corn. Simmer for about five minutes.

Stir mixture into cornmeal mixture in casserole. Bake at 350 degrees F for 1 hour. Sprinkle cheese on top and bake just until cheese melts