Cheesy Scrambled Eggs

3 eggs 1/4 cup shredded cheddar cheese 1/4 cup milk dash of pepper and/or garlic powder (optional) Whisk all ingredients in a bowl until frothy then pour in a warmed frying pan. Stir as the egg mix is cooking. Eggs are done when firm and not runny. Add veggies or even crumbled turkey sausage to this recipe if desired.

sauteed them in a little butter. Amazing how one little step can change the soup in such a substantial way. Serves 4 to 6. Ingredients for kalabasa (squash) soup 6 to 8 cups of good quality broth (instructions here and here) a quarter of a squash, cored and skin cut off 2 potatoes, peeled a whole onion, peeled and finely chopped salt pepper 1 tbsp. of butter milk or cream (optional) Heat the broth. Cut the squash and potatoes into small cubes. When the broth is boiling, drop the squash and potato cubes, lower the heat, cover and simmer until the vegetables are soft and mushy. Turn off the heat. Pour the broth and vegetables into the blender and process until smooth. In another stock pan, heat the butter. Sautee the chopped onion until it softens. Pour in the pureed soup and bring to the boil. Season with salt and pepper before serving. You may also also stir in some milk or cream.

Kalabasa (squash) soup

May 4, 2008 by Connie Veneracion 19 Comments The West has its pumpkin soup, we have kalabasa or squash soup. Pumpkin is only one variety of squash. And, amazingly enough, squash is classified as a fruit rather than as a vegetable. In the Noche Buena blog, there is a recipe for kalabasa (squash) and potato soupwhich I made using the broth from the bones of a duckling. I added cubes of squash and potatoes, and chopped onions to the strained broth, simmered everything until soft then pureed the mixture in the blender.

Potato fritters recipe

I did another version of this wonderful soup a few nights ago but, instead of pureeing the chopped onions along with the rest of the ingredients, I

Kidspot Potato fritters recipe Potato fritters are a deliciously easy recipe to make - they make a tasty snack that even the littlest of kids will love, or are fabulous as an accompaniment to a bigger meal like a barbecue and salad.

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder. Mini hotdogs recipe

Serving Size:
6

Serving Size:
10+

Category:
Budget, Easy recipes, Kids cooking, Kids food, Party food,Toddler

Category:
Budget, Easy recipes, Toddler, Vegetarian

Special Info: Ingredients:

Egg free, Nut free

Ingredients:

3 cups plain flour 3 large potatoes, grated 1 medium onion, finely chopped 1 can corn, drained salt and pepper to taste 3 cups milk vegetable oil for frying

6 bake-at-home mini rolls 6 skinless cocktail frankfurters cup grated cheese tomato sauce, to serve

Method:
Preheat oven to 220C. Place frankfurters in a saucepan of water, simmer for 10 minutes. Meanwhile place rolls on a tray and bake in the oven for 5 minutes until starting to turn golden brown. Split rolls in half, fill with some cheese and push in a frankfurter. Repeat with remaining rolls and dogs. Serve on a large plate with tomato sauce.

Method:
Add potatoes, onion, corn and salt and pepper to the flour and mix well. Add milk slowly until you have a thick batter-like consistency. Drop tablespoonsof the mixture into a hot frying pan and cook both on sides until golden brown.

Notes

Notes:

These potato fritters are very much like a cross between pancakes and hash browns. They make great kids food. I told my kids that the ingredients were secret.

I think cocktail frankfurters in general are foul and disgusting, but the kids seem to like them This makes a nice change from serving them in a bowl in the centr

SIOMAI

Siomai also called pork dumpling is a tasty Chinese dumpling that is now popular for many Filipinos . Because of its unique taste and one of the easiest to make, siomai has become one of the booming food cart businesses in the country. Siomai has a lot of variations and you can make your own homemade siomai like fish siomai, chicken siomai and beef siomai among others. The secret in having a soft, tasty siomai is that the ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired. Siomai is commonly eaten with a dip composed of a mix of soy sauce, calamansi extract, and chili sauce. The Original Siomaisa Tisa, one of my favorite, is very popular in Cebu, it comes with a siomai chili sauce, which has a spicy flavor that complements the dish, partnered with puso (hanging rice) and soft drink. Siomai Recipe

the filling, use a bigger wrapper. Do the same to the remaining meat mixture. - Meanwhile, boil water and brush steamer with oil. - When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces. - Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chili Sauce for Siomai: * 1/8 kilo Chillies (SilingLabuyo) * 3 tablespoons cooking oil * 2 cloves garlic, peeled and minced * dried shrimp or meat finely chopped or grind (Adds more flavor but optional) SiomaiChilli Sauce Cooking Instruction: - Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. Put your cooked Siomai in a nice packaging when planning to sell it. Siomai can be marketed in schools, offices, or to your neighbors.

Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 1/3 cup chopped water chestnuts or turnips (singkamas) 3/4 cup chopped carrots 2 tbsp or 4 cloves minced garlic 2 medium or 1 large minced onion(s) bunch of spring onions or leeks 1 egg 5 tablespoons sesame oil 1 teaspoon freshly ground pepper 1 teaspoon salt 5 g seasonings 50 pcs. large or 100 pcs. small wanton or siomai wrapper Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Read more: http://www.pinoybisnes.com/food-business/how-tomake-siomai/#ixzz2IyCt99EZ

Siomai Cooking Instructions:

- Mix all the ingredients for the filling in a bowl. - Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai. - To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you dont want to expose