Cooking time

Sometimes this weekend I am planning to make clam cake. Hopefully it wil be good and I can add this here for my recipe to keep. There was also another recipe cought my eye and it is interesting it it the mozzarella sticks wrap in egg roll wrap and fry. I bet this is good. Plan to make this sometime this months.

This is why very hard for everyone to loss weight. I keep on making foods. Foods that are sellable to my family.

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Holiday basket

Every year my company always do holiday basket with different theme depend on what every department decide to do. There will be at least 2 weeks to do the raffle. Employees will buy tickets and they can put on the selected basket they want to win. And all the money will go to charity of their choice.

For this year my department decided to have a chocolate theme for basket. We can put candies, bake goods or what ever chocolate it is. But one thing that pretty sure this basket will be the popular is because of the chocolate liqueur brands.

Yes chocolate liqueur brands, this is the new flavor for this year. My husband and I saw this couple weeks ago at a liquor store.  My coworker bought this chocolate liqueur brands to add into our holiday basket.  I know I will be excite to win this basket but if my youngest daughter will the one the choose she probably rather to have  a bottle of juice.  Like gatorade to which gatorade prices is ok to m y budget.  I know everyone in my family call me I am cheap.  I am just trying to find a way to spend our money wisely.

Anyway back to holiday basket.  Wither I win anything or not the important is I able to help out the charity my company chooses.  Christmas is about helping others anyway.  It is better to give than to receive right? 

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Fried Dough

2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons (1 ounce) cold butter
3/4 cup (6 ounces) lukewarm water

Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.

Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round.

Heat ¼" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re not using an electric frying pan, you’ll have to guesstimate the temperature of the oil in your stovetop pan.

Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45 to 60 seconds (it’ll puff up on top and become brown on the bottom), then flip it over and cook till brown on the other side, about 45 seconds. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200"F oven to keep warm while you make the remaining fried doughs.

Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon cugar; or the topping of your choice.
Yield: 8 fried doughs.

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New England Chowder

This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original version will not be beat for flavor.


2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.

Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).

In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).

Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.

Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.

Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.

After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.

Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.

Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).

When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.

Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.

Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute. When corn is in season, let corn be the main ingredient!

Submitted by: CM

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Spinach Artichioke Dip Recipe


2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced


1. Preheat oven to 375°F.

2. Mix together Parmesan cheese, spinach, and artichoke hearts.

3. Combine remaining ingredients and mix with spinach mixture.

4. Bake for 20-30 minutes.

5. Serve with crackers or toasted bread.

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Roast Turkey


Units: US | Metric
1 (16 lb) frozen young turkey

For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water

For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil


1. Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.

2. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.

3. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.

4. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.

5. Turn turkey over once, half way through brining.

6. A few minutes before roasting, heat oven to 500 degrees.

7. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

8. Remove bird from brine and rinse inside and out with cold water.

9. Discard brine.

10. Place bird on roasting rack inside wide, low pan and pat dry with paper towels.

11. Add steeped aromatics to cavity along with rosemary and sage.

12. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

13. Roast on lowest level of the oven at 500F for 30 minutes.

14. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.

15. Set thermometer alarm (if available) to 161°F.

16. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.

17. Let turkey rest, loosely covered for 15 minutes before carving.
Print This Recipe

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Thanksgiving Stuffing

In a couple weeks will be thanksgiving. We usually go to his cousin but because of Denise's husbands health issue we might be staying home for thanksgiving. I am start looking for thanksgiving menus and recipes to give me an idea on what I will cook. As every thanksgiving stuffing is one of the menu.


Servings: 8

3 cups cornbread stuffing mix
3 cups bread cubes
1 1/2 cups chopped onions
1/2 cup chopped celery
1 1/2cups chopped mushrooms
1/4 cup butter
1/2 cup chopped pecans(optional)
6 ounces bulk sausage or 6 ounces sausage links, will work
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 tablespoon poultry seasoning
1 eggs
1/2 teaspoon salt
12 teaspoon fresh ground pepper
3/4 cups turkey broth or 3/4 cups chicken broth


1. sausage until brown, remove from pan and cut into small bites.

2. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.

3. Transfer sausage and vegies including any butter that is left in the pan.

4. to a bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs.

5. Toss well and adjust seasoning.

6. stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.

7. Or better yet stuff it into a big fat turkey.

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Macaroni And Cheese

I was looking for a homemade Mac n cheese recipe. I found this and planning to make this weekend. Crossing my fingers that everyone specially the girls will like it.


1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered


1. Preheat oven to 400°F.

2. Cook and drain macaroni according to package directions; set aside.

3. In a large saucepan melt butter.

4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5. Pour milk and cream in gradually; stirring constantly.

6. Bring to boiling point and boil 2 minutes (stirring constantly).

7. Reduce heat and cook (stirring constantly) 10 minutes.

8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9. Turn off flame.

10. Add macaroni to the saucepan and toss to coat with the cheese sauce.

11. Transfer macaroni to a buttered baking dish.

12. Sprinkle with breadcrumbs.

13. Bake 20 minutes until the top is golden brown.

14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Made this tonight 11/05/11, everyones loves it. The kids gave me a thumbs up; means a yes to make it again.

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Meatballs Recipe


1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese


1. Mix all ingredients in a large bowl by hand.

2. Use your bare hands for best results.

3. Roll meatballs to about the size of a golf ball.

4. Bake for 350 for 30 minutes.

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Pumpkin Pie Recipe

Another cold day in New England. October but outside is white. This is the 1st time for 11 years of living here in US that it snow before thanksgiving even before holloween. I decided to bake a carrot cake but the girls requested for pumpkin pie. This is the 1st time for me baking pumpkin pie. Hope they will like it. Let you know what the outcome but here is the recipe I followed.


  • 1 1/4 cups pumpkin puree, canned or fresh
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • pinch nutmeg
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9-inch)whipped cream or whipped topping, for garnish.


  1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. 
  2. Add eggs; mix well. 
  3. Add evaporated milk, water, and vanilla; mix well.
  4.  Pour into pastry-lined pie pan. 
  5. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

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Fried Dough Recipe

If my kids are excited going to carnival to ride on their favorite rides while I am looking forward to have my fried dough. My mother-in-law introduce me to fried dough. Since then I have been addicted to this. But now even how much I love fried dough it is the price stopping me from buying especially now that the girls like this as well. So I realize why I have to buy why not have to cook this myself. Made this to my family once and all of them gave me a thumbs up which means one of the recipe I can make again so I did not just once but more than once.

Another recipe I can add in my site.

1 c. flour
1 tsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. shortening
1/3 c. milk


1. Mix dry ingredients in large bowl.

2. Blend in shortening with pastry blender.

3. Stir in milk with a fork until soft dough is formed.

4. On lightly floured surface, knead dough 2 or 3 times.

5. Pat smooth to 1/2 inch thickness.

6. Cut into fourths with a floured knife.

7. Place two at a time into the deep fat fryer, turning often once they reach the top to brown evenly. Cook for 4-5 minutes.

8. Drain on paper towels.

9. You may sprinkle with cinnamon, confectioners' sugar or butter.

Sit and eat.

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Binangkal Recipe

Recently I am in the mood of cooking and baking. My family loves it because there are more choices they can have In the house.

This recipe "binangkal" my family loves it except for the girls they want this less the sesame seeds. For Roger he said I can make this anytime I want. I did brought this to couple Filipino party I been to; my most of them I guess likes this as well.

Anyway here is the recipe:


2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

3/4 cup brown sugar

2/3 cup water

2 tablespoons oil

1 teaspoon vanilla flavor

Seasame seeds


1. Sift flour, salt, baking soda, baking powder.

2. Mix brown sugar, water, oil,  and vanilla flavor. ( or add flour mixture in step 1 all at once to the liquid mixture, not little by little). Mix to blend.

3. With a teaspoon, take a but of batter and drop into a bowl of sesame seeds. Pick seasme-seed covered batter and roll between palms to form a round mixture.

4. Drop into prepared tray. Make sure your deep fat fryer or Kawali is full of hot cooking oil but make sure temperature is moderate.

5. Fry in deep hot fat until brown (slightly dark brown). This is crispy outside and soft inside.

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Apple Crumb Cake

Got this recipe from my coworker.
Made to my family one Friday night. They all loved it. YES another recipe added to my cook it again list and to my recipe book.

3 c. flour
1 c. sugar
1 c. oil
2 tbsp. water
1 egg
1/2 tsp. salt
(No baking powder is correct)


2-3 lb. apples, peeled
1/2 c. sugar
1 tsp. cinnamon
1/4 c. chopped nuts
Put flour in a bowl. Add sugar and salt. Add water, oil and egg; mix with pastry blender until mixture forms crumbs. Cover bottom of a greased 9 x 13 inch pan with 1/2 of the crumb mixture.
Prepare filling by grating the apples on the coarse side of the grater. Mix with sugar, cinnamon and nuts. Spread filling over the crumbs in the pan and then cover with the remaining crumbs. Bake at 350 degrees for 1 hour.

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Siopao recipe (chinese dumpling)


1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be find at Oriental store)
3 tbsp. Sesame oil (or crisco is fine
eggs (cut in slice or cubes)
1 tsp. MSG (if preferred)

Filling Preparation


Saute garlic, onion in a sesame oil (or Crisco)
Add pork or chicken
Cook till lightly brown
Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)
Stir until sauce boils
Reduce heat and simmer uncovered for 2 minutes
Remove pan from heat
Add hard boiled eggs
Let cool for 5 minutes



2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
1 cup sugar (added to the flour mixture)
2 pouch dry yeast
6 cups all purpose flour
2 tsp tbsp baking powder
6 tbsp shortening or butter

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap.
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!

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Oreo cheesecake bites

Prep time: 20 min
Total time: 5 hour 5 min
Makes: 36 servings

What You Need
36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
I made this everyone love it. It was a hit.

1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate

Make It
Heat oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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Italian Meatloaf

As usual prepare this my family especially my picky kids loves this.  Anothe A+ for me.  :-)


2 lb ground beef
1 pkg (6oz) stuffing mix for chicken
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 gloves garlic minced.
  •   I used food chopper to minced the garlic and add the tomato because my kids hate tomato. Because o this they even did not noticed that there is tomato on this recipe.
2 eggs lighty beaten
1 cup spaghetti sauce, divided (1/4 cup & 4/3 cup)
1 1/12 cups shredded mozarella cheese, divided (1/4 cup & 1 1/4 cup)


Preheat oven to 375'F.  Mix all ingredients except 1/4 cup of spaghetti sauce and 1/4 cup of cheese.

Shape into loaf or if you prefer you can make 6 mini loaves.  this is what i did w/ my family.  The girls taught it is cool doing this way. 

  •  50 mins for 1 loaf.  Top the remaining 1/4 sauce and 1/4 cheeese.  Bake for another 10 mins or until loaf is cooked through 160'F.

  • 40 mins for 6 mini loaves. Top the remaining 1/4 sauce and 1/4 cheeese. Bake for another 5 mins or until loaf is cooked through 160'F.

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whoopie Pies

Recipe from my coworker. We all love this. 

2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup oil

Mixture for filling:

1 stickbutter ( soften)
4 cups confectionary sugar
1 tsp vanilla
3/4 or 3 oz cream cheese


1 stick butter ( soften)
4 cup confectionary sugar
1 tsp vanilla
3 to 5 heaping spoon of marshmallow fluff or more

Mix all together. Use electric beater.


  • Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  • Start w/ oil, flour, baking soda,  cocoa, sugar, vanilla, egg. Mix with milk. Can mix by hand or use electric mixer.

  • Bake for 10 minutes.
  • When the cookies have cooled completely, pair them up by size. Spread (or pipe) a dollop of the filling on the flat side of one cookie from each pair. Sandwich the cookies, pressing together to push the filling to the edges.

  • Store the whoopie pies in an airtight container.

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Tres Leches Cake


1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting (or you can use you fav frosting or you can make your own)


1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

2.In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3.Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4.In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.

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Lasagna Recipe


•salt and pepper
•1 1/2 cups milk
•Spaghetti sauce
•2 egg
•1 package (1lb) chopped frozen spinach, thawed and well drained
•1 cup ricotta cheese( in my case I used cottage cheese)
•8 ounces lasagna noodles, cooked and drained
•4 ounces shredded mozzarella cheese
•1/4 cup grated Parmesan cheese
•Italian bread crumbs


Mixed all together cottage/ricotta cheese, mozzarella cheese, parmesan, eggs, bread crumbs and spinach.

Greased 13x9x2-inch baking dish. Pour a little bit of sauce at the bottom of baking pan. Arrange lasagna noodles over the sauce. Top with all of the spinach mixture, sprinkle mozzarella and parmesan, and sauce. Top with remaining lasagna noodles and mixture. Sprinkle spinach lasagna evenly with Parmesan cheese.

Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving

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Mini Cheesecake


12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup white sugar
1 (21 ounce) can cherry pie filling


1.Preheat oven to 350 degrees F (175 degrees C).

2.Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

3.In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

4.Fill each baking cup 2/3 full with cream cheese mixture.

5.Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

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Beef Stew


2 pounds stew beef
2 tablespoons vegetable oil
2 cups water or beef broth
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
4 red skin potato, chopped
2 tablespoons cornstarch

  1. Brown meat in hot oil.
  2. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
  3. Cover and simmer 1 1/2 hours.
  4. Remove bay leaves and garlic clove.
  5. Add carrots and celery.
  6. Cover and cook 30 to 40 minutes longer.
  7. To thicken gravy, remove 2 cups hot liquid.
  8.  Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
  9. Mix with a little hot liquid and return mixture to pot.
  10. Stir and cook until bubbly.

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Lumpia Shanghai


1 lb ground pork
1 medium carrot grated
1/4 cup sweet relish
1/2 cup chopped waterchestnuts
2 large scallion finely chopped
1 egg
salt and pepper to taste
6 pieces dried mushrooms chopped
about 50 lumpia wrapper


  1. Combine ground pork,grated carrot,sweet relish,waterchestnuts,scallion, mushroom,salt , pepper,and egg.
  2. Lay out a wrapper in a flat surface and empty some of the mixture and roll

      3. make a long roll and brush the end of the wrapper with egg

        4. Cut to 2 inch pieces using sharp knife

          5. Heat the oil in a deep fryer or heavy skillet..deep fry for about 3 -4 minutes turning once.Lumpia are cooked when they float or the wrapper is golden brown.

          6.serve with -Spring Roll Sauce-

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Corn Dog

•1 c. Bisquick
•2 tbsp. yellow cornmeal
•1/2 tsp. dry mustard
•1/4 tsp. paprika
•1/8 tsp. pepper
•1 egg
•1/3 c. milk

Mix well. Dip hot dogs on a stick into batter to coat. Fry 3 minutes in hot fat. Covers about 1 pound of hot dogs.

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Maruya (banana Fritter Recipe)


•1 cup sifted flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•2 tablespoons sugar
•4 tablespoons milk
•1/3 cup water
•1 egg, beaten
•4 ripe bananas
•1/2 cup cooking oil
•powdered sugar (optional)


1.Sift flour, baking powder, salt and sugar.
2.Add milk, water and egg to the dry ingredients and mix until batter is smooth.
3.Peel the bananas and slice lengthwise into 4 pieces.
4.Dip in the batter and roll lightly in flour.
5.Deep fry in cooking oil, browning evenly.
6.Drain and serve with powdered sugar if desired.
7.Yield: 16 fritters.

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