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Grilled Pork Chop

Grilled Pork Chop

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Published by: Nicomille T. Caliging on Sep 01, 2011
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Grilled Pork Chop Ingredients  4 pork chops (about 1/2-inch thick)  Neely's Seasoning, recipe follows  Neely's BBQ

Sauce, recipe follows Directions Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Neely's Seasoning:  1 cup paprika  3 1/2 tablespoons sugar  1/2 teaspoon onion powder Mix all ingredients together in a small bowl. Neely's BBQ Sauce:  2 cups ketchup  1 cup water  6 tablespoons brown sugar  5 tablespoons white sugar  1 1/2 teaspoons freshly ground black pepper  1 1/2 teaspoons onion powder  1 1/2 teaspoons dry mustard powder  1 1/2 teaspoons paprika  1/2 lemon, juiced  1 teaspoon Worcestershire sauce  1/2 cup apple cider vinegar  1 teaspoon light corn syrup Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Beef Taco Ingredients  3/4 cup peanut oil  12 (6-inch) yellow corn tortillas  Kosher, for seasoning, plus 1 teaspoon for beef  1 medium onion, chopped  16 ounces ground sirloin  2 cloves garlic, minced  1 recipe Taco Potion #19, recipe follows  2/3 cup low-sodium beef broth  6 ounces panela cheese, crumbled  12 pickled jalapeno slices  1 cup shredded iceberg lettuce, optional  1 large tomato, seeded and chopped, optional  1/2 cup fresh cilantro leaves, optional  Special equipment: heavy duty aluminum foil Directions Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Taco Potion #19:  2 tablespoons chili powder  1 tablespoon ground cumin  2 teaspoons cornstarch  2 teaspoons kosher salt  1 1/2 teaspoons hot smoked paprika  1 teaspoon ground coriander  1/2 teaspoon cayenne pepper Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons

massed in to paste 2 medium size red bell pepper. Use a whisk or a milk frother to give it the real frothy appearance. Pour in the frothy milk and sugar mixture. with a coffee grinder. or even hazelnut. You have 2 cappuccinos ready to go! Freshly ground coffee. If you prefer strong coffee. As goes for the above mentioned recipes. developing a flavor for your favorite coffee beans. Voila! Again. vanilla. But all those recipe uses commercial kaldereta mixes. Now. Vanilla extract is another choice. I know that everyone does not have the time to experiment. just before pouring in the frothy mixture. or a dash of chocolate. add in all the ingredients and shake thoroughly. like a dollop of caramel. Instant Cappuccino Recipe This homemade instant cappuccino recipe is actually a cappuccino mix.  Add in a pinch of cinnamon for a spicy flavor. fried. and fill only ¾ of your cup with coffee. It is even simpler than the basic cappuccino. cut into 1” square 2 pcs. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver. and a few variations here and there. ground peppercorns 2 medium size onion. can give your cappuccino a fresh and smooth flavor. prepare a tall glass filled to the brim with ice cubes.  Brew the coffee till it is strong. or both together. Ingredients  2 tsp Instant Coffee  1 tsp Sugar or a Low Calorie Sweetener  6 (fl. Click here to see all. add 2-3 tablespoons of caramel or 2 tablespoons of chocolate. is quick and easy to prepare. chopped 1/2 head garlic. The same goes for the sugar.  In a shaker. I have already posted kaldereta recipe. sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time.  Pour the milk in a blender and blend till it develops a thick layer of froth. Basic Cappuccino Recipe This cappuccino recipe. just add 3 tablespoons of this mixture to 6 ounces of boiling water. To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. Kaldereta is the most popular celebration dish. or a jar that can be sealed. and store it in an airtight jar. However. or garnish the drink with some chocolate. can help you create your own favorite brand of cappuccino. Ingredients  1½ cup Strongly Brewed Coffee  1 cup Skimmed Milk  1 tsp Sugar Preparation  Put the sugar in the milk and thoroughly heat it in the microwave oven. that you can add to milk and sip away. Special Beef Kaldereta. without a machine. The strength of the coffee and the sweetness can vary as per your choice. you can add more flavors in this such as cinnamon. cardamom. This could be the perfect drink to warm up to. and nutmeg. as all you have to do is make the mix once and store it. It's time for a chilled cappuccino recipe to find its way into your kitchen. chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce . You can also use a whisk for this purpose.  When you desire a cappuccino. and all you want is a basic cappuccino to keep you going. when you have a casual gathering of friends over at your apartment. even this drink can be varied with additions of chocolate. Ingredients  1 cup Coffee Granules  1 cup Sugar  ¾ cup Powdered Chocolate Drink Mix  4 cups Powdered Milk  ½ jar Flavored Creamer Preparation  Mix together all ingredients in a large bowl. If you want to add a delicious twist to your cappuccino.Cappucino How to Make a Cappuccino The beauty of attempting a cappuccino recipe at home is the ability to experiment with your drink. caramel. Easy Iced Cappuccino Enough of hot drinks.  Pour the drink into the glass. whole sweet pickle.) oz Cold Milk  3 tbsp Warm Water Preparation  First. you may add some more coffee to the drink.

Transfer the bird-on-a-can to your grill and place in the center of the grate. balancing the bird on its 2 legs and the can like a tripod. Beef Mechado Recipe Estimated cooking time: 1 hour Mechado Ingredients:                   1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions. Add bell pepper.  Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole. tomato sauce. mushroom.3 bay leaf salt Cooking procedure: Marinate beef meat with vinegar. carrot. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes. no coals or burners on directly under the bird). serve hot. a dash of salt and pepper for 5-10 minutes. green olive and cook for 2-3 minutes or until sauce thickens. Rub chicken lightly with oil then rub inside and out with salt. Add liver paste.e. bay leaves and beef stock. quartered (optional: fried) 1 medium sized carrot. keep aside. Add tomato sauce and stir cook for 3-5 minutes. cheddar cheese and season with salt and cook for another 2-3 minute. peeled and quartered 5 medium potatoes. plunk the bird cavity over the beer can. Remove from grill and let rest for 10 minutes before carving. sliced in 1/2" sections 2 red bell pepper. with the grill cover on. indirect heat (i. Add 8-10 cups of water. combine the beef (with the fat). Place beer can on a solid surface. Cook the chicken over medium-high. and pat dry with paper towels. soy sauce.occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips:  Pressure cook the beef with the beef stock for faster cooking time. Drain marinade and stir fry meat until color changes to light brown. pepper and dry rub. Rinse chicken inside and out. sauté garlic and onion. Beer can chicken Ingredients       Directions 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. . or until the thigh juice runs clear when stabbed with a sharp knife. In a saucepan. hot sauce. and bell pepper Let simmer until potatoes and carrots are cooked . add meat and sauté for another 2-3 minutes. for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Add more water as necessary. ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains.  Fry the potatoes before adding to the casserole. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Grabbing a chicken leg in each hand. onions.

He and his partner. Chicken Barbecue Ingredients             1 (3 pound) fryer (see Wikipedia on the difference between broilers. they feel a little burning sensation in their mouth and wow really spicy delicious. again until golden brown. add celery. Add milk and stir occasionally. La. herbs. cut into pieces 2 cups buttermilk 1 large onion. 4. or anodized aluminum . Add garlic and onion. In a bowl. and then use tongs to turn the pieces over and fry for another 10-12 minutes. But here in Canada. This chicken was good . Yield: Serves 4. 4 Use tongs to remove chicken from pan. dad. paprika. leaving some herbs on chicken. 3 Place chicken pieces in bag with flour and shake until thoroughly coated. Lower the heat. chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. oil  3 potatoes. 5. salt and pepper. mix the barbecue sauce. Serve hot. chicken. stainless steel. quartered and fried  1 lb. 3.just what one wants in fried chicken. 2." Done. . Ingredients 2 cups grapeseed oil.perfectly tender. Pan fry potatoes. my mother has had good results from soaking chicken in plain yogurt instead of buttermilk. cut into 1-1/2” long  1 cup coconut milk or evaporated milk (Cooking Conversion Chart) Cooking Procedures : 1. bell peppers and fried potatoes. fry chicken pieces and brown a little. but not so high as it burns the chicken. or other high smoke-point oil such as canola oil. sliced 1/4 cup chopped mixed fresh herbs (parsley. Be careful to keep the oil hot enough to fry the chicken. heavybottomed skillet (cast iron. cut into serving pieces  3 cloves garlic. cut into big squares  1 green bell pepper. Sauté for a few minutes until soft. Remove from heat. well flavored. Well. Pour in patis and season with curry powder. curry powder  salt and pepper  1 cup water  1 red bell pepper. thyme) or a teaspoon each of the dried herbs. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain.something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). minced  1 large onion. mix flour with seasonings. Meanwhile. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper      6 frozen skinless. until golden brown. "tell your website readers that your dad says this is a good one. They said that when they start eating this chicken curry. Set aside. and cayenne pepper. Add more salt and pepper to taste. In a large paper or plastic (sturdy) bag. 7. Ingredients :  2-3 tbsp. This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans. 2. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). and Worcestershire sauce. I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions.Buttermilk Fried Chicken Recently at dinner my father instructed me. Place chicken in a slow cooker. heat 2 cups oil in a large. 6. chef Stephen Stryjewski come from German and Polish stock and they know their pork. and roasting birds). Stir for 2 minutes. Italian salad dressing. always have a pan lid close by. tarragon. Simmer for 3 minutes or until half done. patis (fish sauce)  3 tbsp. Cover. cut into big squares  3 celery stalks. crunchy . Add chicken to hot pan and fry on 1 side for 12-15 minutes. quartered  1 tbsp.) 2 Drain in colander. peeled. and cook 3 to 4 hours on High or 6 to 8 hours on Low. the Filipino chicken curry is still the best. Pour over the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. Add water. many countries had their own version of chicken curry but for me. brown sugar. fryers. (Regarding the use of buttermilk. In the same pan. Remember when working with hot oil. Cover and bring to a boil. boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce Directions 1.

Asian-style oven-baked fish This aromatic baked fish makes a delicious dinner for two. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork). It's a fatty piece of meat. Turn and cook for another minute. Clean and scale the fish (see above). minced  2 sweet basil leaves. Add the olive oil to a small mixing bowl with the lemon juice. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. finely chopped  1/2 tsp of sea salt  A pinch of freshly ground black pepper Preparation: 1. Thai recipes. not wasting one ounce of the animals they slaughter -. Can be thickened with pancake flour or thinned with milk according to taste. is now treated like royalty in trendy restaurants around the world. but when handled properly. Sisig na bangus Ingredients 1 large bangus (milkfish). Take a trip around the globe with our range of international recipe collections. at least 60 percent lean Braising Liquid: BATTER FRIED FISH 1 c. season with salt and pepper. garlic. 2. chilli. Start with our French recipes. Batter coats 1 1/2 to 2 pounds of fillets. pancake flour 1 egg 3/4 c. Cook over low heat until the ginger and chilli have started to soften. egg. wow! Makes 4 servings Braised Pork Belly Prep Time: 30 minutes Cook Time: 3 hours. salt and pepper. innards and more all find a place in the culinary repertoire. about 2 to 3 cups fish meat 1/2 cup red onion. shells intact  1/2 cup of good quality extra virgin olive oil  1/2 lemon. soy. to garnish Steamed rice. and dip in the garlic basil oil. Heat up the barbecue and throw on the shrimp. Pork belly. Ingredients (serves 2)  2 whole fish. 3.   Barbecued Prawns Ingredients:  1 kg of large shrimp. 3. peeled and diced 1/2 cup red pepper. Make 2 slashes in the thickest part of the fish flesh. Place the fish on a large plate and pour the Asian-style dressing over top. vinegar and 2 tablespoons of water in a pan. Mix quickly to emulsify to the mixture. Shell the shrimp. about 450g each (we used tailor)         2 tbs vegetable or sunflower oil 1 tbs sesame seeds 2cm piece ginger. Pan fry the fish fillets by putting 1" to 1 1/2" of oil in a skillet. to serve Preheat the oven to 220°C. 2. basil. and sprinkle with the sesame seeds. peeled. cut into thin strips 1/3 cup (80ml) soy sauce 1 tbs white wine vinegar 2 shallots (spring onions). 60 minutes Ingredients:         Dry Rub Marinade: 1 tablespoon kosher salt 1 tablespoon ground fennel seed 1 tablespoon ground allspice 1 tablespoon ground black pepper Pork 1 1/2 pounds pork belly in one rectangular piece. cut into wafer. seeds removed. sliced diagonally. juiced  4 cloves of garlic. Method 1. milk 1 tsp. milk. Dip fillets in batter mix and place in hot oil for several minutes until done. 30 minutes Total Time: 3 hours. and sugar. Turkish recipes and Spanish recipes. feet. Pat fish fillets dry on paper towel. paprika. Garnish with shallots and serve with rice. tails.Eastern European cooks are frugal.thin strips 1 red chilli. sugar Mix together pancake flour. being careful not to burn your fingers. paprika 2-3 tbsp. once considered scrap meat and relegated to the soup or cabbage pot.heads. Cook one side for 1 minute. seeded and diced . Meanwhile. Turn fillets halfway through cooking. place the ginger. Set aside. Brush the flesh with remaining oil.

tomatoes. Slide in fish and fry until crisp and golden brown. marinated and grilled to perfection . head and tail. Charcoal Broiled Tuna Fish Fresh Tuna cuts. Filipino Fish and Other Seafood Lea & Perrins Worcestershire Sauce Preparation Time 5 . Serve with salsa and rice. Remove from pan and drain excess oil on paper towels. 2. diced minced garlic salt pepper oil for frying 1 Tbsp Lea & Perrins Worcestershire Sauce 1⁄8 tsp salt pinch pepper Procedure 1. cleaned and cut in cubes 1 can coconut milk (gata) Brown the garlic.perfect for figure watchers Cuisine Type Meal Type Product Other Asian. then drop the green peppers. Lea & Perrins Worcestershire Sauce. Bring to a boil. Tie the ends and let stand for at least 1 hour. cover and simmer. HP Sauce. add coconut milk and jackfruit.20 mins . discarding bones.1/2 cup green pepper. 3.10 mins Cooking Time 10 . Place fish. then add the talangka. Appetizers Lea & Perrins Worcestershire Sauce. minced frying oil salt and pepper to taste Procedure In a pan. heat oil. Heinz Distilled White Vinegar Preparation Time 10 mins . When talangka is turning red. salt and pepper in a plastic bag. garlic. Note: The Filipino Crabs with Jackfruit in Coconut Milk recipe easy to prepare and so good! This recipe for Filipino Crabs with Jackfruit in Coconut Milk serves/makes: 4 Bangus ala Pobre ( Milk Fish in Garlic Sauce) Filipino's favorite milk fish.1 hr ( or overnight marination) Cooking Time Serves Ingredients 4 pcs 1⁄2 cup 1⁄4 cup bangus (daing style) Heinz Distilled White Vinegar Lea & Perrins Worcestershire Sauce 10 mins 4 11⁄2 Tbsp HP Sauce 4 Tbsp 1 Tbsp 1⁄2 tsp Salsa: 4 pcs. flake fish to small pieces. mix all ingredients until well blended. Season with salt. onions and peppers. Filipino Fish and Other Seafood. diced 1 pc onion. In a bowl. In a frying pan. marinated and pan fried usually served with vinaigrette and garlic rice. Season with salt and pepper. Filipino Crabs with Jackfruit in Coconut Milk Recipe Serves/Makes: 4 Ingredients:  15 small crabs (talangka) Salt to taste How to cook Filipino Crabs with Jackfruit in Coconut Milk:          5 long green peppers (siling haba) 2 cloves garlic 2 cups jackfruit (nangka). combine fish meat. fry marinated fish (one at a time) in a hot oil over medium heat. Cuisine Type Meal Type Product Other Asian. Cook until done. Salt to taste. Toss with lemon juice. Heinz Distilled White Vinegar. seeded and diced juice from 2 lemons (about 2 to 3 tbsps) 2 to 3 thai peppers. To make the salsa. HP Sauce. When cool to touch.

And I'm thankful that they still do! Ingredients :  1 cup munggo (mung beans)  3 cups water  1 tbsp. In our household. finely chopped 1 carrot. 2. patis (fish sauce)  salt to taste  1 cup ampalaya leaves or substitute spinach or watercress (Cooking Conversion Chart) Cooking Procedures : 1. 3. Mix together salt. I see to it that I have a variety of Filipino food in our table every week. add the ground turkey and brown w/ the onion. Set aside. cubed (optional)  2 cups water or broth  1 tbsp. 4. heat oil. It’s one of the staples in most Asian country. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. frozen spinach (thawed) 1 can cream of mushroom soup 1 tsp nutmeg 1 pinch salt 1 pinch pepper 1 tsp garlic powder . Remove from fire and serve with the marinade as sauce. broil the fish until done on both sides. In a pan. and stir 4. sliced  2 cloves garlic. 5. onions and tomatoes. add nutmeg. belly or center cut or slice into portions salt 1⁄4 cup calamansi juice 2 Tbsps Lea & Perrins Worcestershire Sauce dashes of pepper dashes of paprika 2 Tbsps toyo sili labuyo dashes of sesame oil (optional) Procedure 1. Cover and remove from heat. Add garlic. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it. add the spinach. Season with patis and salt to taste. 2. Saute the onions in the olive oil 2.Serves Ingredients 300 g 1-2 tuna parts such as head. 3. pepper. basting with the marinade all over while cooking. Sauté for a few seconds until tomatoes wilted. Rinse and set aside. minced  1 onion.) lean ground turkey 1 pkg. Cook pork until it turns slightly brown. pour the mushroom soup over the top 5. chopped  2 pcs. tails. toyo and sili (optional). pork. salt. vegetable oil  1/2 lb. Add ampalaya leaves or substitute. stir in cheese until melted. Marinate the fish with this mixture for a few minutes. Over hot charcoal. grated 1/4 cup soy sauce . Olive Oil 1 cup chopped onion 4 oz. Lumpia Shanghai Ingredients:      1 pound ground pork 1 pound ground beef 1 medium onion. Serve hot. Lea & Perrins Worcestershire Sauce. 6. 3. pepper and garlic powder and stir 6. It is in a way of not to be homesick even with our food. Wash and clean fish with salt. 5. Chinese sausage. Pour in water or broth and add boiled mung beans. My desire is to let my children continue to like and love to eat filipino food like we do back home. paprika. Bring to boil and let it simmer until thick. Spinach Delight Ingredients 1 tbsp. 7. ( 1 pkg.5 cup grated chedder cheese Directions 1. Boil mung beans in water until soft and easily mashed. turning both sides from time to time. 4. Makes 5 servings Sauteed Mung Beans Munggo (mung beans) can be found in any Asian Store. chopped  2 tomatoes.

black pepper. Moisten the last edge of the wrapper to seal. (or in an electric deep fryer). divided 3 tablespoons lemon juice 1/2 pound fresh mushrooms. and carrot. divided 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup butter. soy sauce with lemon.  Lay out a few wrappers at a time on a flat surface. until golden brown and puffed. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer. Grilled Porkchops Ingredients: Servings: 6 Units: US | Metric  1/2 cup water  1/3 cup light soy sauce  1/4 cup vegetable oil  3 tablespoons lemon pepper seasoning  2 garlic cloves. about 6 to 8 minutes. Now repeat using the rest of the wrappers. 3.  Cut in half. combine ground pork. Make sure the filling is no thicker than your thumb. After 2 minutes grilling on a side. and have hubby or the kids help you out. Fry. Serve immediately. peeled and cut into 1/4 by 1/4-inch thick batons  2 quarts peanut oil  Salt and pepper Directions Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. or serve as is with dipping sauce. onion. reheat the oil to 350 degrees F. as fries will bubble up when they are added. and place about 2 tablespoons of the filling in a line down the center of the wrapper. Cover with water by 1-inch and cover with ice.1 1/2 quarts oil for frying Lumpia Shanghai Instructions:      2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers  In a Large bowl. chops will become tough. or banana ketchup. Lemon Cream Chicken Ingredients          1/2 cup plus 1 tablespoon all-purpose flour. turning once. carefully remove fries from the oil and set aside to drain on paper towels. about 1 minute. Cooking time for second side is shorter by 1-2 minutes. to the hot oil. DO NOT OVER_GRILL. and fold them towards the center. 2 Marinate at least 2 hours. Transfer the blanched potatoes to the hot oil and fry again. 2. French fries Ingredients  4 large russet or kinnebec potatoes. Take the left and right sides. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. thicker than 3/4" 6-7 minutes maximum per side. When ready to serve the French fries. Lumpia are cooked through when they float.  Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). stirring frequently. ground beef. 5-6 minutes maximum per side. We like sweet and sour sauce. fat removed Directions: 1. Refrigerate at least 30 minutes and up to 2 days. Knead the meat in the bowl if you must. to taste. a handful at a time. Transfer to paper lined platter and sprinkle with salt and pepper. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. heat oil over medium-low heat until the thermometer registers 325 degrees F. or the wrapper will cook faster than the meat. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan. Using a skimmer or a slotted spoon. stirring occasionally. 3/4" or thinner. cubed 1 cup chicken broth 1 cup heavy whipping cream. Increase the heat to medium-high and add fries. Make sure to completely mix everything. rotate chops 45 degrees for even cooking. 1 In deep bowl mix all marinade ingredients.  Gradually blend in the soy sauce . I suggest getting down and dirty and use your hands. garlic powder. and the wrapper is golden brown. and salt until all ingredients are evenly distributed. until potatoes are soft and limp and begin to turn a blond color.  Take the bottom and top edges of the wrapper and fold them towards the center. minced  6 pork loin chops. Fry for about 3 or 4 minutes. Fry 3 or 4 lumpia at a time. sliced Directions . Let rest for at least 10 minutes or up to 2 hours. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

uncovered. cook and stir for 2 minutes or until thickened. Combine remaining flour and cream until smooth. stir into skillet. lemon juice and mushrooms. Add broth to the drippings. cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Return chicken to skillet and heat through. In a large skillet. Bring to a boil. combine 1/2 cup flour. salt and pepper. Simmer. add the chicken. stir to loosen browned bits from pan. cover and keep warm. . Yield: 6 servings. Bring to a boil over medium heat. Remove chicken. Seal bag and shake to coat. for 10 minutes or until broth is reduced to 1/3 cup. a few pieces at a time.    In a large resealable plastic bag. Stir in 3/4 cup cream. Cook over medium-low heat for 5 minutes.

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