tag:blogger.com,1999:blog-36041700428736774652024-03-05T13:27:08.946-08:00Rojoy's Kitchenrojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3604170042873677465.post-68975512478787142782013-12-22T13:08:00.000-08:002013-12-22T13:08:15.889-08:00Choco Balls<br />
Another recipe I got from my co-worker. I have been making this recipe for at least 3 years in a row every Christmas. Everyone in my family likes it. Hope you too.<br />
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1 cup crushed vanilla wafers<br />
1 lb box confectionary sugar<br />
1 cup smooth peanut butter<br />
1 cup finely chopped walnuts<br />
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Mix well (very dry). Melt 1/2 lb butter (2 sticks). Pour in peanut butter mix. Roll little balls. Refrigerate( 2 hours to get firm).<br />
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Melt large bag chocolate chips and 1/2 bar wax. Dip balls with toothpicks and put on wax paper until choc mixture hardens. Take out toothpicks. (Fill the hole). Keep refrigerate.<br />
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ENJOY!!!!<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-37971564784281656912013-06-23T13:50:00.000-07:002013-06-23T13:50:03.140-07:00Blueberry Muffin<br />
Another tasty sweet I prepare for the family. You can use the basic recipe to make muffin and just add your favorite fruit instead for blueberry. Its up to what you're in the mood to make. <br />
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INGREDIENTS:<br />
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1 1/2 cups all-purpose flour<br />
3/4 cup white sugar<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
1/3 cup vegetable oil<br />
1 egg<br />
1/3 cup milk<br />
1 cup fresh blueberries<br />
1/2 cup white sugar<br />
1/3 cup all-purpose flour<br />
1/4 cup butter, cubed<br />
1 1/2 teaspoons ground cinnamon<br />
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DIRECTIONS:<br />
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1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.<br />
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2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.<br />
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3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.4.Bake for 20 to 25 minutes in the preheated oven, or until done.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-56779741761661776542013-06-23T09:27:00.000-07:002013-06-23T09:27:52.062-07:00Pineapple Brown Sugar Ham GlazedIt was sunday and I was thinking to cook something different for my family for dinner. I have this ham in the freezer. I was thinking to cook this instead. I will use this recipe for glazed. It taste good home this bring flavor to my ham.<br />
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Wish me luck.<br />
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INGREDIENTS:<br />
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1Cup Brown Sugar<br />
1Teaspoon Mustard<br />
2Tablespoons Flour<br />
1/4Cup Pineapple Juice<br />
Pineapples Slices<br />
Maraschino Cherries (Optional)<br />
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Direction:<br />
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<ol>
<li>1Combine brown sugar, mustard and flour.</li>
<li>Add pineapple juice and mix thoroughly.</li>
<li> Spread mixture over ham. </li>
<li>About 1/2 hour before ham has finished baking, remove from oven and pour off drippings. </li>
<li>Decorate with pineapple slices and maraschino cherry halves in the centers (may be secured with a toothpick). </li>
<li>Return ham to oven for about 30 minutes to allow glaze to set.</li>
</ol>
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Enjoy!!!</div>
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-28030648001188311582013-05-05T05:58:00.000-07:002013-05-05T05:58:45.221-07:00Pork and Beef Steak<br />
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*Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.<br />
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*In a frying, add cooking oil.<br />
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*Add the marinated pork or beef steak and cook slow until done.Increase heat for a minute or two to brown steaks.<br />
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*Add the sliced onions and continue to cook for another minute.<br />
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*Serve on a platter including the oil and sauce.<br />
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*Best served with hot plain rice.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-85154162814063495012013-04-17T18:07:00.001-07:002013-04-17T18:08:30.111-07:00Melt in your mouth chicken breasts<br />
Ingredients:<br />
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4 chicken breast halves<br />
1 cup mayonnaise<br />
1/2 cup grated parmesan cheese<br />
1 1/2 tsp seasoning salt<br />
1/2 tsp ground black pepper<br />
1 tsp garlic powder<br />
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Directions:<br />
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1. Mix mayonnaise, cheese and seasonings.<br />
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2. Spread mixture over chicken breast and place in baking dish.<br />
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3. bake 375 degrees for 45 minutes.<br />
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Enjoy!!!<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-90953669131041985522013-04-16T16:41:00.000-07:002013-04-16T16:42:17.302-07:00Tortellini Soup<br />
Todays menu. Hubby and my mom likes it but not my girls. Good thing the girls are sleeping over at a friends house and they're having their dinner with them. Angel usually likes it. Per my mom she called this "kiki" soup. Filipinos know what this word means. This is 1st time making the tortellini soup this way. But still really good. For cold weather this is great for dinner. Easy and affordable.<br />
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Ingredients: <br />
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1 pkg tortellini<br />
1 lb sausage<br />
2 tbsp olive oil<br />
Medium onion<br />
1 cup diced carrot<br />
4 tsp. Minced garlic<br />
4 cans chicken broth<br />
2 cups chopped spinach<br />
1 cup frozen peas<br />
4 tbsp parmesan cheese<br />
4 tbsp prepared pesto<br />
Salt and pepper<br />
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Direction:<br />
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1. In a large saucepan, heat olive oil over medium heat.<br />
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2. Add sausage until no longer pink. Add onion, carrot and garlic. Cook, stirring frequently until onion is transculent.<br />
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3. Add chicken broth and bring to boil.<br />
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4. Stir in tortellini and frozen peas.<br />
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5. Cook 5 to 8 minutes. Reduce heat and stir in spinach, cheese, pesto , salt and pepper to taste.<br />
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Serve immediately.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-33188573631990918692013-04-14T08:38:00.002-07:002013-04-14T08:39:28.593-07:00Corn Muffin<br />
One of my kids favorite breakfast is corn muffin.<br />
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Ingredients:<br />
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3 cups all-purpose flour<br />
1 cup sugar1 cup medium cornmeal<br />
2 tablespoons baking powder<br />
1 1/2 teaspoons salt<br />
1 1/2 cups whole milk<br />
1/2 pound unsalted butter, melted and cooled<br />
2 extra-large eggs<br />
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Directions:<br />
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Preheat the oven to 350 degrees F.<br />
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Line 12 muffin cups with paper liners.<br />
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In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.<br />
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In a separate bowl, combine the milk, melted butter, and eggs.<br />
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With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.<br />
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Spoon the batter into the paper liners, filling each one to the top.<br />
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Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.<br />
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Cool slightly and remove from the pan.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-26691560754256751832013-04-14T08:24:00.000-07:002013-04-15T16:35:30.413-07:00Basic Pizza Dough<br />
Having a growing kids is getting expensive. Buying pizza getting expensive because we are buying not only 2 pizza but we are buying 3 pizza. So I was start making our own pizza. Now I am thinking to make pizza from the scratch. So I found this basic pizza dough. It is a recipe by Emerill Lagasse.<br />
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Serves:1 large pizza crust or 2 medium pizza crusts<br />
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Ingredients:<br />
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1 cup warm (110 degrees F) water<br />
1 (1/4-ounce) envelope active dry yeast<br />
1 teaspoon sugar<br />
1 tablespoon plus<br />
1 1/2 teaspoons extra-virgin olive oil<br />
3 cups bleached all-purpose flour<br />
1 teaspoon salt<br />
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Directions:<br />
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1. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.<br />
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2. Let sit until the mixture is foamy, about 5 minutes.<br />
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3. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.<br />
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4. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.<br />
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5. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.<br />
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6. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.<br />
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7. Place the dough in the bowl and turn to oil all sides.<br />
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8. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.<br />
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9. Use as directed.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-78776667907767045882013-04-06T06:08:00.001-07:002013-04-06T06:08:18.336-07:00Grilled Chicken<br />
It was Saturday morning I wad watching GMA cooking show.<br />
What a coincedence I was planning to cook chicken and they were cooking grilled chicken. Ingredients are so easy and lookd yummy too. So I thought to try making it.<br />
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Let you know who whats the outcome.<br />
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Ingredients:<br />
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Whole chicken slice into halves<br />
Salt<br />
Garlic<br />
Ginger<br />
Leeks<br />
Celery<br />
Mustard<br />
Onion<br />
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Directions:<br />
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Mix all ingredients in a bowl.<br />
Drizzle olive oil on aluminum foil. Spread celantro or coriander.<br />
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Place all the chicken with the mix ingredients on the foil and bake or grilled for an hour.<br />
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Enjoy.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-6123274759793700912013-04-05T15:16:00.000-07:002013-04-05T15:16:52.201-07:00Slow cooker Chicken & Dumplings<br />
Ingredients:<br />
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2 medium potato, cut into 1 inch (about 2 cups)<br />
2 cups fresh or frozen baby carrots<br />
2 stalks celery, soiced (about a cup)<br />
1 1/2 lbs skinless boneless chicken, cut into 1 inch pieces<br />
2 cans (10 3/4 oz each) condensed cream of chicken soup<br />
1 cup water<br />
1 tsp dried thyme<br />
1/4 tsp pepper<br />
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Dumplings:<br />
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2 cups flour<br />
4 tsp baking powder<br />
1 tsp salt<br />
3/4 cup milk<br />
4 tbsp oil<br />
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PLACE potatoes, carrots, celery and chicken in 6 quart slow cooker.<br />
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MIX soup, water, thyme and black pepper. Pour over chicken and vegetables.<br />
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COVER and cook on low 7 to 8 hours or until chicken is no longer pink.<br />
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MIX dumpling ingredients. Spoon batter over chicken mixture. Turn heat to high. Tilt lid to vent and cook 30 minutes or until dumplings are cooked in center.<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-57840081323213606102013-03-28T16:32:00.002-07:002014-11-16T06:52:01.814-08:00Shakoy<br />
Ingrefients:<br />
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3/4 warm water<br />
1 3/4 tbsp sugar (added to yeast misture)<br />
1/2 cup sugar (added to flour mixture)<br />
1 pouch dry yeast<br />
3 cups flour<br />
1 tbsp baking powder<br />
3 tbsp butter<br />
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Directions:<br />
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1. Place warm water in a bowl then add the yeast and sugar and mix well.Leave the mixture for 10 to 15 minutes.<br />
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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).<br />
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3. Knead the combined mixture until the texture of the dough becomes fine. Let the doughrise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).<br />
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4. Knead the dough again. Roll into in the size you want. Do it crisscross.<br />
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5. Dough is now ready to fry. Enjoy!<br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-90101540203764350942013-02-03T16:07:00.001-08:002013-02-03T16:09:10.391-08:00Make Your Own Cake Flour Recipe<br />
Note: For every cup of all purpose flour, remove two tablespoons of the flour and add in two tablespoons of corn starch. <br />
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Combine the ingredients in a sifter. Sift together four times. (I like to sift it into one bowl, scoop it out, and sift it back into the same bowl.) And store in a tight container. <br />
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Instead buying of cake flour... this is what I do. <br />
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<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-48358599692352783072013-02-03T15:59:00.002-08:002013-04-15T16:40:27.337-07:00MANGO Chiffon Cake<br />
Last December I went to New York with my mom and some friends. While we were there we took the opportunity to go to Red ribbons A Filipino famous bakery goods. I bought Mango cake I know my family loves. This gives me an idea to bake it myself to save money. Lucky me i did find a simple recipe. I baked it once and it was very tastey. even it calls for cake flour. because i don't want to spend so much money I <br />
made <a href="http://rojoyskitchen.blogspot.com/2013/02/make-your-own-cake-flour-recipe.html">my own cake flour</a>. And it works. The mango chiffon cake came out good and my family approved it. The only thing I did not do was the frost. You can do how you want your cake. But to me without the frost the cake still good.<br />
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Here are the ingredients and directions.<br />
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<h4>
<span style="font-size: large;">Ingredients:</span></h4>
<ul class="ingredients">
<li class="ingredient ingridients-cont" jquery18307249016205542946="34"><a href="http://asianinamericamag.com/tag/cake-flour/"><span style="color: black;">cake flour</span></a> - 2 cups, sifted</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="36"><a href="http://asianinamericamag.com/tag/granulated-sugar/"><span style="color: black;">granulated sugar</span></a> - 3/4 cup</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="37"><a href="http://asianinamericamag.com/tag/baking-powder/"><span style="color: black;">baking powder</span></a> - 1 Tablespoon</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="38"><a href="http://asianinamericamag.com/tag/egg-whites/"><span style="color: black;">egg whites</span></a> - 7</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="39"><a href="http://asianinamericamag.com/tag/cream-of-tartar/"><span style="color: black;">cream of tartar</span></a> - 1/2 teaspoon</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="40"><a href="http://asianinamericamag.com/tag/granulated-sugar/"><span style="color: black;">granulated sugar</span></a> - 3/4 cup</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="41"><a href="http://asianinamericamag.com/tag/egg-yolks/"><span style="color: black;">egg yolks</span></a> - 7</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="42"><a href="http://asianinamericamag.com/tag/corn-oil/"><span style="color: black;">corn oil</span></a> - 1/2 cup</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="43"><a href="http://asianinamericamag.com/tag/mango-juice/"><span style="color: black;">mango juice</span></a> - 3/4 cup (canned or bottled juice is fine)</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="44"><a href="http://asianinamericamag.com/tag/lemon-flavoring/"><span style="color: black;">lemon flavoring</span></a> - 1 teaspoon</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="45"><a href="http://asianinamericamag.com/tag/fresh-mango/"><span style="color: black;">fresh mango</span></a> - 1 cup cut in cubes, from a whole mango</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="46"><a href="http://asianinamericamag.com/tag/butter/"><span style="color: black;">butter </span></a>- 1 cup, softened</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="47"><a href="http://asianinamericamag.com/tag/heavy-cream/"><span style="color: black;">heavy cream</span></a> - 1/4 cup</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="48"><a href="http://asianinamericamag.com/tag/mango-nectar/"><span style="color: black;">mango nectar</span></a> - 1/4 cup (canned or bottled juice is fine), for cake icing</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="49"><a href="http://www.blogger.com/"><span style="color: black;">confectioners' sugar</span></a> - 3 cups</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="50"><a href="http://asianinamericamag.com/tag/lemon-flavoring/"><span style="color: black;">lemon flavoring</span></a> - 1 teaspoon, for cake icing</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="51"><a href="http://asianinamericamag.com/tag/golden-yellow-food-color/"><span style="color: black;">golden yellow food color</span></a> - 1/4 teaspoon (optional)</li>
<li class="ingredient ingridients-cont" jquery18307249016205542946="52"><a href="http://asianinamericamag.com/tag/fresh-mango/"><span style="color: black;">fresh mango</span></a> - 1 piece, peeled, pitted, sliced in strips, for cake decoration</li>
</ul>
<br />
<h4>
<span style="font-size: large;">Instructions:</span></h4>
<div class="instructions">
<ul>
<li jquery18307249016205542946="53">Preheat oven to 350 degrees.</li>
<li jquery18307249016205542946="54">Sift together the dry ingredients: cake flour, 3/4 cup granulated sugar, baking powder. Set aside.</li>
<li jquery18307249016205542946="55">In a separate bowl, at highest speed, beat the eggwhites and cream of tartar together. When there are high peaks and hardly any bubbles left, slowly add the 3/4 cup granulated sugar, a few tablespoons at a time. When peaks form and whites are shiny, put aside.</li>
<li jquery18307249016205542946="56">In another mixing bowl, make a well of all the dry ingredients. In the center add : oil, yolks, mango juice, lemon flavoring. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.</li>
<li jquery18307249016205542946="57">Into the yellow mango batter, add the cubes of mango fruit, by folding with a spatula.</li>
<li jquery18307249016205542946="58">Finally, fold the mango mix very gradually into the eggwhites. Try to do the folding in 3 batches, to prevent the eggwhites from dropping.</li>
<li jquery18307249016205542946="59">Pour batter into a greased round tube pan, measuring 8 inches in diameter, 4 inches high. Bake at 350 degrees for 45 minutes or test for doneness.</li>
<li jquery18307249016205542946="60">When done, cool on counter for a few minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled before adding any of the Mango icing.</li>
</ul>
<div>
</div>
<ul>
<li jquery18307249016205542946="61">How to make the MANGO BUTTERCREAM ICING (makes 2 1/2 cups)</li>
</ul>
<ul>
<li jquery18307249016205542946="62">In a mixing bowl, at high speed, mix together the softened butter and 1 cup confectioners' sugar. Cream and blend well till smooth.</li>
<li jquery18307249016205542946="63">Gradually add in alternating order, a few tablespoons at a time : confectioners' sugar, heavy cream, and mango juice. Begin and end with the confectioners' sugar.</li>
<li jquery18307249016205542946="64">Add the lemon flavoring and blend well.</li>
<li jquery18307249016205542946="65">Finally, add the golden yellow food coloring. Mix well. Refrigerate the icing till ready to use on cake.</li>
<li jquery18307249016205542946="66">After icing the cake, garnish mango slices on top in a spiral manner .</li>
</ul>
</div>
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com1tag:blogger.com,1999:blog-3604170042873677465.post-43327722615229678822013-02-03T15:52:00.000-08:002013-02-03T16:09:52.099-08:00Cranberry Chili Meatballs Recipe<br />
<br />
Tonight is superbowl. Sad to say Patriots did not make it but we are routing for 49s because Raven cause our team Pats not to be in Superbow this year. <br />
<br />
Even Pats not on the game we still have to watch it. I prepare special food. For a change I cook the meatballs in different as how I usually prepare. <br />
<br />
This time I made <span class="item"><span class="fn"> Cranberry chilli meatballs which my family loves it. Surprisingly my mom loves this recipe. </span></span><br />
<br />
<span class="item"><span class="fn">Anyway Here are the Ingredients and direction to prepare. So easy...</span></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjTm1NJ7EWkne9Xo4z7SOfrXq1olaA43DMiNpmRZwOXP1QBQmTQ_OY9JB6gpYrLkOVIG4q4hwGsMKT7hCJA2oy0peB-l2jE9q0aJhM1MqSB6ZzqKkva2M1TM3Bd52BiFXt7TNqK4K5lgB/s1600/Bavarian-Style-Meatballs-Allrecipes-87025_card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjTm1NJ7EWkne9Xo4z7SOfrXq1olaA43DMiNpmRZwOXP1QBQmTQ_OY9JB6gpYrLkOVIG4q4hwGsMKT7hCJA2oy0peB-l2jE9q0aJhM1MqSB6ZzqKkva2M1TM3Bd52BiFXt7TNqK4K5lgB/s1600/Bavarian-Style-Meatballs-Allrecipes-87025_card.jpg" /></a></div>
<h2>
Ingredients</h2>
<ul class="ingredients">
<li class="ingredient"><span class="amount">1 can </span><i><span class="name">(14 ounces) jellied cranberry sauce</span></i></li>
<li class="ingredient"><span class="amount">1 bottle </span><i><span class="name">(12 ounces) chili sauce</span></i></li>
<li class="ingredient"><span class="amount">3/4 cup </span><i><span class="name">packed brown sugar</span></i></li>
<li class="ingredient"><span class="amount">1/2 teaspoon </span><i><span class="name">chili powder</span></i></li>
<li class="ingredient"><span class="amount">1/2 teaspoon </span><i><span class="name">ground cumin</span></i></li>
<li class="ingredient"><span class="amount">1/4 teaspoon </span><i><span class="name">cayenne pepper</span></i></li>
<li class="ingredient">1 package <em>(32 ounces) frozen fully cooked homestyle meatballs, thawed</em><span class="instructions"> </span></li>
</ul>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<br /></div>
<h2>
Directions</h2>
<ul class="directions">
<li>In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.<b> </b></li>
</ul>
<strong>ENJOY!!!</strong><br />
<br />
<br />
<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-33300836081947979682012-09-08T23:32:00.000-07:002013-04-17T17:46:14.279-07:00Oatmeal Cookies<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; color: #7d7d7d; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 20px;"></span><br />
<div class="ingredients" style="background-color: transparent; border-width: 0px; margin: 0px; outline: 0px; padding: 0px;">
<div style="background-color: transparent; border-width: 0px; margin: 10px 0px 15px; outline: 0px; padding: 0px;">
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">Now Tried baking this cookies for the first time. Everyone loves them. Because i have Leona who doesn't like anything with nuts and raisin I divide the though into 2; 1 batch with nuts and raisin the other half don't. </span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 cup butter, softened</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 cup white sugar</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 cup packed brown sugar</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">3 eggs</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">2 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 1/2 teaspoons ground cinnamon</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">2 cups quick cooking oats</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">1 cup raisins </span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">Nuts ( optional)</span></div>
</div>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">
</span>
<br />
<div style="background-color: transparent; border-width: 0px; margin: 10px 0px 15px; outline: 0px; padding: 0px;">
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><strong style="background-color: transparent; border-width: 0px; margin: 0px; outline: 0px; padding: 0px;">Directions:</strong></span><br />
<br />
1. This is the very important first step to make the cookie: combine eggs, raisins and vanilla and let stand for an hour. </div>
<div style="background-color: transparent; border-width: 0px; margin: 10px 0px 15px; outline: 0px; padding: 0px;">
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">2. cream together sugars and butter.</span></div>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">
</span>
<div style="background-color: transparent; border-width: 0px; margin: 10px 0px 15px; outline: 0px; padding: 0px;">
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">3. Add flour, cinnamon, baking soda,and salt and mix well.</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">4. Blend in egg-raisin mixture.</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">5. Dough will be stiff.</span><br />
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;"><br /></span>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">6. Drop by heaping teaspoon unto greased baking sheet or roll into balls and flatten slightly.</span></div>
<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.294118); -webkit-text-size-adjust: auto; font-family: Helvetica, Arial, sans-serif; line-height: 20px;">
<div style="background-color: transparent; border-width: 0px; margin: 10px 0px 15px; outline: 0px; padding: 0px;">
7. Bake 350 degrees and bake for 10- 12 minutes or until lightly brown.<br />
<br />
Makes approx. 36-60 cookies, depending on how large or small you make them.</div>
</span>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-68140914324938741002012-07-04T08:34:00.001-07:002013-04-15T16:39:57.250-07:00Crispy banana RollI was watching Kris TV and they have this recipe that I want to try cooking for my family. It is simple and I am pretty sure everyone specially the girls will love it.
Ingredients:
Banana
Eggs
Evap milk
Flour
Bread crumbs( they said japanese crumbs). Thinking i will use coconut on this.
Brown sugar
Melted chocolate for dipping
Direction:
1. Cut banana horizontally
2. Beat eggs and add evap milk
3. Dip banana in egg mixture
4. Dip banana and put back to the egg mixture
5. Dip to the crumbs before cooking.
6. Fry and dip to brown sugar
7. Optional dip to liquid chocolate.
Enjoy
<strike></strike><a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-87342372540124999262012-02-25T03:21:00.000-08:002012-02-25T03:21:56.076-08:00Weekend MenuI have been thinking what I am going to prepare for my family this weekend. I am have some couple of ideas. <br />
<br />
1. Chow fan fried rice (so much for me wants to cut rice on my diet right) oh well :-)<br />
2. Pork loin barbecue ( I want to use some for the fried rice)<br />
3. Block Forest cupcakes<br />
4. Of course I will be making a big breakfast for the family this morning; country style gravy with sausage, biscuits, sausage and turkey bacon( kids preferred this than the regular bacon. Much healthier.) <br />
<br />
<br />
Aside from start boxing some stuff to get ready for our move I make it sure I have some family time. <br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-37739563313098658262011-12-10T03:34:00.000-08:002011-12-10T03:34:35.454-08:00Cooking timeSometimes 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. <br />
<br />
This is why very hard for everyone to loss weight. I keep on making foods. Foods that are sellable to my family. <br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-81834051411979824712011-12-05T13:41:00.000-08:002011-12-05T13:42:10.878-08:00Holiday basket<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lThyu25z_A_BbYEyBC-zMVOgACnB9jy_pmOPEGCeLXPavXq742WLVcKYGPPxMhxswVhTcrMYC5__epKyL3TN-taPglhnqYuF_FfbA-Fwi9tG_exzQNjrT_W3V3vyiVqmrlXKVZOaSe1C/s1600/5214_M.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lThyu25z_A_BbYEyBC-zMVOgACnB9jy_pmOPEGCeLXPavXq742WLVcKYGPPxMhxswVhTcrMYC5__epKyL3TN-taPglhnqYuF_FfbA-Fwi9tG_exzQNjrT_W3V3vyiVqmrlXKVZOaSe1C/s1600/5214_M.jpg" /></a>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.<br />
<br />
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. <br />
<br />
Yes <a href="http://food-and-drink.become.com/chocolate-liqueur">chocolate liqueur brands</a>, 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 <a href="http://www.become.com/gatorade-flavor%20%20%20">gatorade prices</a> 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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lThyu25z_A_BbYEyBC-zMVOgACnB9jy_pmOPEGCeLXPavXq742WLVcKYGPPxMhxswVhTcrMYC5__epKyL3TN-taPglhnqYuF_FfbA-Fwi9tG_exzQNjrT_W3V3vyiVqmrlXKVZOaSe1C/s1600/5214_M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>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? <br />
<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-27786712676067328962011-11-26T04:53:00.000-08:002013-04-15T16:41:01.718-07:00Fried Dough2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
2 tablespoons (1 ounce) cold butter<br />
3/4 cup (6 ounces) lukewarm water<br />
<br />
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.<br />
<br />
Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon cugar; or the topping of your choice.<br />
Yield: 8 fried doughs.<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-26676842947395759972011-11-12T15:47:00.001-08:002011-11-12T15:50:10.351-08:00New England ChowderThis 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.<br />
<br />
Ingredients:<br />
<br />
2 quarts Little Neck clams, steamed, liquor reserved<br />
3-4 lbs potatoes, peeled<br />
1/2 lb lean salt pork<br />
3 large sweet onions, sliced<br />
2 whole bay leaves<br />
1 thick slice bacon (optional)<br />
2-3 celery stalks with green tops<br />
4 tablespoons fresh parsley, minced<br />
2-3 green onions or 1 leek, finely chopped (optional)<br />
1-2 lbs frozen sweet corn (as desired)<br />
3 cloves garlic<br />
1 pint cream<br />
1 quart clam broth or water<br />
1/2 gallon milk<br />
pinch celery seed (optional)<br />
3-4 tablespoons flour<br />
1 stick butter<br />
1 tablespoon olive oil<br />
salt and pepper, to taste<br />
paprika, to taste<br />
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.<br />
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.<br />
<br />
Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).<br />
<br />
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).<br />
<br />
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.<br />
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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.<br />
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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.<br />
<br />
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.<br />
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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.<br />
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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!).<br />
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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.<br />
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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.<br />
<br />
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!<br />
<br />
Submitted by: CM<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-39578243187898944552011-11-04T07:34:00.000-07:002011-11-04T07:36:40.006-07:00Spinach Artichioke Dip RecipeIngredients:<br />
<br />
2 cups parmesan cheese<br />
1 (10 ounce) box frozen chopped spinach, thawed<br />
1 (14 ounce) can artichoke hearts, drained and chopped<br />
2/3 cup sour cream<br />
1 cup cream cheese<br />
1/3 cup mayonnaise<br />
2 teaspoons garlic, minced<br />
<br />
<br />
<b></b>Directions:<b></b><br />
<br />
1. Preheat oven to 375°F.<br />
<br />
2. Mix together Parmesan cheese, spinach, and artichoke hearts.<br />
<br />
3. Combine remaining ingredients and mix with spinach mixture.<br />
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4. Bake for 20-30 minutes.<br />
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5. Serve with crackers or toasted bread.<br />
<br />
<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-46747314420105176512011-11-03T18:20:00.000-07:002011-11-03T18:22:36.088-07:00Roast TurkeyIngredients:<br />
<br />
Servings:<br />
16<br />
Units: US | Metric<br />
1 (16 lb) frozen young turkey<br />
<br />
For the brine<br />
1 cup kosher salt<br />
1/2 cup light brown sugar<br />
1 gallon vegetable stock<br />
1 tablespoon black peppercorns<br />
1/2 tablespoon allspice berry<br />
1/2 tablespoon candied ginger<br />
1 gallon ice water<br />
<br />
For the aromatics<br />
1 red apple, sliced<br />
1/2 onion, sliced<br />
1 cinnamon stick<br />
1 cup water<br />
4 sprigs rosemary<br />
6 leaves sage<br />
canola oil<br />
<br />
Directions:<br />
<br />
1. Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.<br />
<br />
2. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.<br />
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3. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.<br />
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4. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.<br />
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5. Turn turkey over once, half way through brining.<br />
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6. A few minutes before roasting, heat oven to 500 degrees.<br />
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7. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.<br />
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8. Remove bird from brine and rinse inside and out with cold water.<br />
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9. Discard brine.<br />
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10. Place bird on roasting rack inside wide, low pan and pat dry with paper towels.<br />
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11. Add steeped aromatics to cavity along with rosemary and sage.<br />
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12. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.<br />
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13. Roast on lowest level of the oven at 500F for 30 minutes.<br />
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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.<br />
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15. Set thermometer alarm (if available) to 161°F.<br />
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16. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.<br />
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17. Let turkey rest, loosely covered for 15 minutes before carving.<br />
Print This Recipe<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-4737140407121495122011-11-03T18:01:00.000-07:002014-11-18T10:00:03.857-08:00Thanksgiving StuffingIn 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.<br />
<br />
Ingredients:<br />
<br />
Servings: 8<br />
<br />
3 cups cornbread stuffing mix<br />
3 cups bread cubes<br />
1 1/2 cups chopped onions<br />
1/2 cup chopped celery<br />
1 1/2cups chopped mushrooms<br />
1/4 cup butter<br />
1/2 cup chopped pecans(optional)<br />
6 ounces bulk sausage or 6 ounces sausage links, will work<br />
1/2 teaspoon rubbed sage<br />
1/2 teaspoon dried thyme<br />
1/2 tablespoon poultry seasoning<br />
1 eggs<br />
1/2 teaspoon salt<br />
12 teaspoon fresh ground pepper<br />
3/4 cups turkey broth or 3/4 cups chicken broth<br />
<br />
Directions:<br />
<br />
<br />
<br />
1. sausage until brown, remove from pan and cut into small bites.<br />
<br />
2. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.<br />
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3. Transfer sausage and vegies including any butter that is left in the pan.<br />
<br />
4. to a bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs.<br />
<br />
5. Toss well and adjust seasoning.<br />
<br />
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.<br />
<br />
7. Or better yet stuff it into a big fat turkey.<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="background: transparent; border: none;" /></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0tag:blogger.com,1999:blog-3604170042873677465.post-81082116273550454112011-11-03T17:15:00.000-07:002011-11-05T15:47:11.899-07:00Macaroni And CheeseI 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. <br />
<br />
Ingredients:<br />
<br />
1 (8 ounce) package macaroni<br />
4 tablespoons butter<br />
4 tablespoons flour<br />
1 cup milk<br />
1 cup cream<br />
1/2 teaspoon salt<br />
fresh ground black pepper, to taste<br />
2 cups cheddar cheese, shredded good quality<br />
1/2 cup breadcrumbs, buttered<br />
<br />
Direction:<br />
<br />
<br />
1. Preheat oven to 400°F.<br />
<br />
2. Cook and drain macaroni according to package directions; set aside.<br />
<br />
3. In a large saucepan melt butter.<br />
<br />
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.<br />
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5. Pour milk and cream in gradually; stirring constantly.<br />
<br />
6. Bring to boiling point and boil 2 minutes (stirring constantly).<br />
<br />
7. Reduce heat and cook (stirring constantly) 10 minutes.<br />
<br />
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.<br />
<br />
9. Turn off flame.<br />
<br />
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.<br />
<br />
11. Transfer macaroni to a buttered baking dish.<br />
<br />
12. Sprinkle with breadcrumbs.<br />
<br />
13. Bake 20 minutes until the top is golden brown.<br />
<br />
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.<br />
<br />
Follow-up: <br />
Made this tonight 11/05/11, everyones loves it. The kids gave me a thumbs up; means a yes to make it again. <br />
<br />
<br />
<a href="http://www.rojoy.blogspot.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/114/DB287D4EBC7728495DC8AD1759EECC8E.png" style="border: none; background: transparent;"/></a>rojoyhttp://www.blogger.com/profile/16081638743961918859noreply@blogger.com0