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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. Basic Cappuccino Recipe This cappuccino recipe. is quick and easy to prepare. caramel. or a dash of chocolate. developing a flavor for your favorite coffee beans. The same goes for the sugar. chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce . 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. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver. sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. This could be the perfect drink to warm up to. I have already posted kaldereta recipe. you can add more flavors in this such as cinnamon. Vanilla extract is another choice. You have 2 cappuccinos ready to go! Freshly ground coffee. 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. However. 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. Add in a pinch of cinnamon for a spicy flavor. cardamom. and nutmeg. ground peppercorns 2 medium size onion. or a jar that can be sealed. Pour the drink into the glass. with a coffee grinder. You can also use a whisk for this purpose. 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. without a machine. you may add some more coffee to the drink. If you prefer strong coffee.) oz Cold Milk 3 tbsp Warm Water Preparation First. and store it in an airtight jar. just before pouring in the frothy mixture. fried. or both together. even this drink can be varied with additions of chocolate. As goes for the above mentioned recipes. and a few variations here and there. Now. just add 3 tablespoons of this mixture to 6 ounces of boiling water.Cappucino How to Make a Cappuccino The beauty of attempting a cappuccino recipe at home is the ability to experiment with your drink. Brew the coffee till it is strong. Special Beef Kaldereta. prepare a tall glass filled to the brim with ice cubes. Pour the milk in a blender and blend till it develops a thick layer of froth. or garnish the drink with some chocolate. Pour in the frothy milk and sugar mixture. Ingredients 2 tsp Instant Coffee 1 tsp Sugar or a Low Calorie Sweetener 6 (fl. I know that everyone does not have the time to experiment. when you have a casual gathering of friends over at your apartment. Easy Iced Cappuccino Enough of hot drinks. and fill only ¾ of your cup with coffee. If you want to add a delicious twist to your cappuccino. that you can add to milk and sip away. cut into 1” square 2 pcs. and all you want is a basic cappuccino to keep you going. as all you have to do is make the mix once and store it. Voila! Again. It is even simpler than the basic cappuccino. like a dollop of caramel. add 2-3 tablespoons of caramel or 2 tablespoons of chocolate. In a shaker. can help you create your own favorite brand of cappuccino. Use a whisk or a milk frother to give it the real frothy appearance. or even hazelnut. When you desire a cappuccino. It's time for a chilled cappuccino recipe to find its way into your kitchen. chopped 1/2 head garlic. Kaldereta is the most popular celebration dish. add in all the ingredients and shake thoroughly. whole sweet pickle. Click here to see all. The strength of the coffee and the sweetness can vary as per your choice. vanilla. But all those recipe uses commercial kaldereta mixes. Instant Cappuccino Recipe This homemade instant cappuccino recipe is actually a cappuccino mix. can give your cappuccino a fresh and smooth flavor.
e. cheddar cheese and season with salt and cook for another 2-3 minute. Grabbing a chicken leg in each hand. 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. Add tomato sauce and stir cook for 3-5 minutes. or until the thigh juice runs clear when stabbed with a sharp knife. onions. soy sauce. carrot.3 bay leaf salt Cooking procedure: Marinate beef meat with vinegar. Set aside. keep aside. . balancing the bird on its 2 legs and the can like a tripod. Add 8-10 cups of water. serve hot. Rinse chicken inside and out. with the grill cover on. Remove from grill and let rest for 10 minutes before carving. 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. ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains. add meat and sauté for another 2-3 minutes. bay leaves and beef stock. Rub chicken lightly with oil then rub inside and out with salt. tomato sauce. green olive and cook for 2-3 minutes or until sauce thickens. no coals or burners on directly under the bird). 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. combine the beef (with the fat). In a saucepan. pepper and dry rub. Add bell pepper. Add more water as necessary. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Cook the chicken over medium-high. Add liver paste. sauté garlic and onion. Transfer the bird-on-a-can to your grill and place in the center of the grate. and pat dry with paper towels. a dash of salt and pepper for 5-10 minutes. sliced in 1/2" sections 2 red bell pepper. plunk the bird cavity over the beer can.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. indirect heat (i. Drain marinade and stir fry meat until color changes to light brown. hot sauce. 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. and bell pepper Let simmer until potatoes and carrots are cooked . 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 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. peeled and quartered 5 medium potatoes. mushroom. Fry the potatoes before adding to the casserole. quartered (optional: fried) 1 medium sized carrot.
7. and cook 3 to 4 hours on High or 6 to 8 hours on Low. Stir for 2 minutes. 2. Be careful to keep the oil hot enough to fry the chicken. add celery. quartered and fried 1 lb. curry powder salt and pepper 1 cup water 1 red bell pepper. tarragon. cut into big squares 1 green bell pepper. (Regarding the use of buttermilk. Pan fry potatoes. cut into serving pieces 3 cloves garlic. fry chicken pieces and brown a little. always have a pan lid close by. they feel a little burning sensation in their mouth and wow really spicy delicious. brown sugar. Meanwhile. crunchy .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). Well. Simmer for 3 minutes or until half done. 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. 4. the Filipino chicken curry is still the best. This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans. "tell your website readers that your dad says this is a good one. Add more salt and pepper to taste. Add water. Lower the heat. I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. and cayenne pepper. La. 4 Use tongs to remove chicken from pan. 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. 5. patis (fish sauce) 3 tbsp. dad. Remove from heat. Yield: Serves 4. Add garlic and onion. Add chicken to hot pan and fry on 1 side for 12-15 minutes. well flavored. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). thyme) or a teaspoon each of the dried herbs.Buttermilk Fried Chicken Recently at dinner my father instructed me. herbs.just what one wants in fried chicken. cut into big squares 3 celery stalks. He and his partner. quartered 1 tbsp. Pour over the chicken.perfectly tender. chef Stephen Stryjewski come from German and Polish stock and they know their pork. 6. mix the barbecue sauce. Ingredients : 2-3 tbsp. stainless steel. 3. heavybottomed skillet (cast iron. minced 1 large onion. They said that when they start eating this chicken curry. Cover and bring to a boil. Remember when working with hot oil. Cover. 3 Place chicken pieces in bag with flour and shake until thoroughly coated. Ingredients 2 cups grapeseed oil. oil 3 potatoes. bell peppers and fried potatoes. In a large paper or plastic (sturdy) bag. In the same pan. Italian salad dressing. salt and pepper. and Worcestershire sauce. . cut into pieces 2 cups buttermilk 1 large onion. This chicken was good . But here in Canada. chicken. again until golden brown. and roasting birds). many countries had their own version of chicken curry but for me. and then use tongs to turn the pieces over and fry for another 10-12 minutes. Pour in patis and season with curry powder. Serve hot. Add milk and stir occasionally. 2. Chicken Barbecue Ingredients 1 (3 pound) fryer (see Wikipedia on the difference between broilers. until golden brown. or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions. fryers. In a bowl. peeled. paprika. 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. chicken curry is a dish that we usually make during birthdays and parties back in the Philippines." Done. or anodized aluminum . mix flour with seasonings. leaving some herbs on chicken.) 2 Drain in colander. Set aside. Sauté for a few minutes until soft. Place chicken in a slow cooker. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. heat 2 cups oil in a large. 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. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
3. Shell the shrimp. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork). Turn fillets halfway through cooking. Meanwhile. soy. sliced diagonally. It's a fatty piece of meat.heads. cut into wafer.Eastern European cooks are frugal. to garnish Steamed rice. Method 1. Turn and cook for another minute. finely chopped 1/2 tsp of sea salt A pinch of freshly ground black pepper Preparation: 1. Set aside. Garnish with shallots and serve with rice. Pork belly. Place the fish on a large plate and pour the Asian-style dressing over top. Barbecued Prawns Ingredients: 1 kg of large shrimp. about 2 to 3 cups fish meat 1/2 cup red onion. Dip fillets in batter mix and place in hot oil for several minutes until done. Cook over low heat until the ginger and chilli have started to soften. seeds removed. and sugar. 30 minutes Total Time: 3 hours. Take a trip around the globe with our range of international recipe collections. garlic. Mix quickly to emulsify to the mixture. is now treated like royalty in trendy restaurants around the world. Make 2 slashes in the thickest part of the fish flesh. Asian-style oven-baked fish This aromatic baked fish makes a delicious dinner for two. sugar Mix together pancake flour. Pan fry the fish fillets by putting 1" to 1 1/2" of oil in a skillet. tails. Ingredients (serves 2) 2 whole fish. place the ginger. Heat up the barbecue and throw on the shrimp. 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 thin strips 1/3 cup (80ml) soy sauce 1 tbs white wine vinegar 2 shallots (spring onions). Batter coats 1 1/2 to 2 pounds of fillets. innards and more all find a place in the culinary repertoire. chilli. Start with our French recipes. at least 60 percent lean Braising Liquid: BATTER FRIED FISH 1 c. Sisig na bangus Ingredients 1 large bangus (milkfish). not wasting one ounce of the animals they slaughter -. minced 2 sweet basil leaves. about 450g each (we used tailor) 2 tbs vegetable or sunflower oil 1 tbs sesame seeds 2cm piece ginger. paprika 2-3 tbsp. season with salt and pepper. 3. basil. Add the olive oil to a small mixing bowl with the lemon juice. wow! Makes 4 servings Braised Pork Belly Prep Time: 30 minutes Cook Time: 3 hours. salt and pepper. but when handled properly. Brush the flesh with remaining oil. Can be thickened with pancake flour or thinned with milk according to taste. milk 1 tsp.thin strips 1 red chilli. seeded and diced . vinegar and 2 tablespoons of water in a pan. feet. juiced 4 cloves of garlic. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. 2. and dip in the garlic basil oil. Clean and scale the fish (see above). to serve Preheat the oven to 220°C. milk. peeled. Thai recipes. and sprinkle with the sesame seeds. Turkish recipes and Spanish recipes. Pat fish fillets dry on paper towel. once considered scrap meat and relegated to the soup or cabbage pot. peeled and diced 1/2 cup red pepper. being careful not to burn your fingers. pancake flour 1 egg 3/4 c. egg. Cook one side for 1 minute. shells intact 1/2 cup of good quality extra virgin olive oil 1/2 lemon. 2. paprika.
When talangka is turning red. then drop the green peppers. Serve with salsa and rice. mix all ingredients until well blended. marinated and pan fried usually served with vinaigrette and garlic rice.1/2 cup green pepper. garlic. Heinz Distilled White Vinegar Preparation Time 10 mins . Season with salt. Heinz Distilled White Vinegar.20 mins . diced 1 pc onion. In a bowl. discarding bones. minced frying oil salt and pepper to taste Procedure In a pan. Lea & Perrins Worcestershire Sauce. heat oil. Bring to a boil. seeded and diced juice from 2 lemons (about 2 to 3 tbsps) 2 to 3 thai peppers. Charcoal Broiled Tuna Fish Fresh Tuna cuts. combine fish meat. Salt to taste. To make the salsa. Toss with lemon juice.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. Tie the ends and let stand for at least 1 hour. In a frying pan.perfect for figure watchers Cuisine Type Meal Type Product Other Asian. Appetizers Lea & Perrins Worcestershire Sauce. diced minced garlic salt pepper oil for frying 1 Tbsp Lea & Perrins Worcestershire Sauce 1⁄8 tsp salt pinch pepper Procedure 1. 2. HP Sauce. Cook until done. Filipino Fish and Other Seafood. Cuisine Type Meal Type Product Other Asian. fry marinated fish (one at a time) in a hot oil over medium heat. flake fish to small pieces. HP Sauce. Slide in fish and fry until crisp and golden brown. salt and pepper in a plastic bag. 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). 3.10 mins Cooking Time 10 . Season with salt and pepper. add coconut milk and jackfruit. head and tail. cover and simmer. onions and peppers. cleaned and cut in cubes 1 can coconut milk (gata) Brown the garlic. Filipino Fish and Other Seafood Lea & Perrins Worcestershire Sauce Preparation Time 5 . 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. Remove from pan and drain excess oil on paper towels. then add the talangka. tomatoes. When cool to touch. Place fish. marinated and grilled to perfection .
frozen spinach (thawed) 1 can cream of mushroom soup 1 tsp nutmeg 1 pinch salt 1 pinch pepper 1 tsp garlic powder . 6. In our household. 5. Cook pork until it turns slightly brown. 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. And I'm thankful that they still do! Ingredients : 1 cup munggo (mung beans) 3 cups water 1 tbsp. My desire is to let my children continue to like and love to eat filipino food like we do back home. chopped 2 pcs. Saute the onions in the olive oil 2. chopped 2 tomatoes. Makes 5 servings Sauteed Mung Beans Munggo (mung beans) can be found in any Asian Store. pour the mushroom soup over the top 5. Lea & Perrins Worcestershire Sauce. sliced 2 cloves garlic.) lean ground turkey 1 pkg. Marinate the fish with this mixture for a few minutes. Spinach Delight Ingredients 1 tbsp. In a pan. and stir 4. patis (fish sauce) salt to taste 1 cup ampalaya leaves or substitute spinach or watercress (Cooking Conversion Chart) Cooking Procedures : 1. Lumpia Shanghai Ingredients: 1 pound ground pork 1 pound ground beef 1 medium onion. add the ground turkey and brown w/ the onion. turning both sides from time to time. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it. Rinse and set aside. basting with the marinade all over while cooking. pepper and garlic powder and stir 6. Over hot charcoal. Sauté for a few seconds until tomatoes wilted. Boil mung beans in water until soft and easily mashed. Remove from fire and serve with the marinade as sauce. It’s one of the staples in most Asian country. Pour in water or broth and add boiled mung beans. pork. pepper. salt. Add garlic. Mix together salt. Set aside. Bring to boil and let it simmer until thick. add the spinach. I see to it that I have a variety of Filipino food in our table every week. broil the fish until done on both sides. cubed (optional) 2 cups water or broth 1 tbsp. Wash and clean fish with salt. vegetable oil 1/2 lb.Serves Ingredients 300 g 1-2 tuna parts such as head. Olive Oil 1 cup chopped onion 4 oz. Serve hot. grated 1/4 cup soy sauce . add nutmeg. heat oil. paprika. 2. 3. finely chopped 1 carrot. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. 4. tails. 5. onions and tomatoes. 3.5 cup grated chedder cheese Directions 1. 2. stir in cheese until melted. 3. toyo and sili (optional). 7. Cover and remove from heat. minced 1 onion. Add ampalaya leaves or substitute. ( 1 pkg. 4. It is in a way of not to be homesick even with our food. Chinese sausage. Season with patis and salt to taste.
(or in an electric deep fryer). We like sweet and sour sauce. turning once. and place about 2 tablespoons of the filling in a line down the center of the wrapper. 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. Lay out a few wrappers at a time on a flat surface. Lumpia are cooked through when they float. Cooking time for second side is shorter by 1-2 minutes. Knead the meat in the bowl if you must. and carrot. chops will become tough. Fry for about 3 or 4 minutes. After 2 minutes grilling on a side. French fries Ingredients 4 large russet or kinnebec potatoes. fat removed Directions: 1. Make sure the filling is no thicker than your thumb. or banana ketchup.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. onion. or the wrapper will cook faster than the meat. 2. 3/4" or thinner. 5-6 minutes maximum per side. or serve as is with dipping sauce. Using a skimmer or a slotted spoon. to taste. and salt until all ingredients are evenly distributed. 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. Transfer to paper lined platter and sprinkle with salt and pepper. stirring occasionally. about 6 to 8 minutes. Fry. and the wrapper is golden brown. minced 6 pork loin chops. heat oil over medium-low heat until the thermometer registers 325 degrees F. Transfer the blanched potatoes to the hot oil and fry again. Fry 3 or 4 lumpia at a time. Refrigerate at least 30 minutes and up to 2 days. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Moisten the last edge of the wrapper to seal. garlic powder. about 1 minute. Take the bottom and top edges of the wrapper and fold them towards the center. cubed 1 cup chicken broth 1 cup heavy whipping cream. Cover with water by 1-inch and cover with ice. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). until potatoes are soft and limp and begin to turn a blond color. divided 3 tablespoons lemon juice 1/2 pound fresh mushrooms. rotate chops 45 degrees for even cooking. sliced Directions . DO NOT OVER_GRILL. stirring frequently. reheat the oil to 350 degrees F. combine ground pork. and fold them towards the center. ground beef. 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. as fries will bubble up when they are added. until golden brown and puffed. to the hot oil. Cut in half. black pepper. a handful at a time. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer. Serve immediately. Increase the heat to medium-high and add fries. 2 Marinate at least 2 hours. I suggest getting down and dirty and use your hands. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan. carefully remove fries from the oil and set aside to drain on paper towels. and have hubby or the kids help you out. Now repeat using the rest of the wrappers. Take the left and right sides. 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. 1 In deep bowl mix all marinade ingredients. thicker than 3/4" 6-7 minutes maximum per side. When ready to serve the French fries. Make sure to completely mix everything. Gradually blend in the soy sauce . Lemon Cream Chicken Ingredients 1/2 cup plus 1 tablespoon all-purpose flour. 3.
for 10 minutes or until broth is reduced to 1/3 cup. Cook over medium-low heat for 5 minutes. lemon juice and mushrooms. uncovered. stir to loosen browned bits from pan. Yield: 6 servings. cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. add the chicken. Bring to a boil. Add broth to the drippings. Bring to a boil over medium heat. Combine remaining flour and cream until smooth. In a large skillet. Stir in 3/4 cup cream. Simmer. Remove chicken. salt and pepper. a few pieces at a time. stir into skillet. cook and stir for 2 minutes or until thickened. combine 1/2 cup flour. Seal bag and shake to coat. . cover and keep warm. Return chicken to skillet and heat through. In a large resealable plastic bag.
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