INGREDIENTS-BREADED PORK CHOP 4 to 6 pork chops (bone-in) or boneless pork loin chops 1/2-inch thick 2 c. crushed cracker crumbs 1/4 c. flour 3 tbsp. paprika 2 tsp. sugar 2 tsp. onion 1/4 tsp. oregano 1/4 tsp. garlic powdersalt and pepper 1/4 c. extra virgin olive oil
PROCEDURE-BREADED PORK CHOP1. Sprinkle pork chops lightly with salt and pepper.2. Combine remaining ingredients in a large plastic bag or bowl with lids. Add pork chops and shake.3. Bake at 350°F for 1 hour on a shallow sided baking sheet (like a cookie sheet) or until pork chops are tender and juices no longer run pink when poked with a fork.
INGREDIENTS-CHICKEN FILLET 4-6 chicken fillets, skinned 3/4 c. boiling water 2 chicken bouillon cubes Garlic powder to taste 1 tsp. Worcestershire sauce 1/2 tsp. oregano 1/2 tsp. paprika 1/2 tsp. dry mustard, dissolved in 1 tsp. water
PROCEDURE-CHICKEN FILLET1. Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
INGREDIENTS-SOUR CREAM FISH Thick white fish fillets, the thicker the better 16 oz. sour cream Onions Limes Butter Salt & pepper, coarse ground if availableGlass of chilled white wine Fresh milk (to wash fish in) Paprika Parsley or watercress for garnish
PROCEDURE-SOUR CREAM FISH1. Soak fish briefly (5 to 10 minutes) in milk to remove excess fishy odor. Discard milk. Place fish in generously buttered baking dish, arranging fillets to make a uniform thickness. Season with salt and pepper to taste. Measure thickness for estimating cooking time. Drink the wine.2. Slice onions to make onion rings. Cover fish with one layer of onion rings. Slice limes into 1/4" poker chip shapes and place one layer of limes over the onion layer.3. Tightly cover baking dish with aluminum foil or lid and bake in preheated 450 degree oven. Cook the fish 10 minutes for each 1" of thickness, 7 minutes for 3/4", etc. Fish is done when it turns white and flakes easily.4. Remove the aluminum foil or lid and coat the fish with a thick layer of sour cream, dusting with paprika for appearance. Return to oven uncovered for a few minutes to lightly brown or thoroughly heat the sour cream. Not all sour creams actually brown. Garnish and serve.
INGREDIENTS-PASTA PUTTANESCA 1/8-1/4 cup pancetta, finely diced 3 tablespoons olive oil 5-8 cloves garlic, peeled and minced 1 large can (approx 35oz) whole peeled Italian tomatoes 1 dozen oil-cured black olives, pitted and chopped 3 anchovies, finely mashed (optional) 2 tablespoons red wine vinegar a pinch red hot pepper flakes 2 tablespoons each fresh basil and oregano 1/4 cup chopped fresh parsley (save a little for sprinkling) 1 bay leaf Romano or Parmesan cheese (for sprinkling) 1 lb pasta, cooked according to package directions salt and pepper, to taste
PROCEDURE-PASTA PUTTANESCA1. In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.2. Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after its cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.3. When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.4. Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.5. Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.6. In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).7. Cooks Note: Always use a good quality wine vinegar, and dont substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation. Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.
INGREDIENTS-LASAGNA 3 cups shredded mozzarella cheese 1 15 oz container ricotta cheese 1/4 cup fresh parsley, chopped 1/4 cup grated Parmesan cheese 2 teaspoons minced garlic 3 cups marinara-style pasta sauce 9 no-boil lasagna noodles 2 cans (15 ounces) spinach, well drained 1/2 teaspoon black pepper, cracked pinch of red pepper flakes
PROCEDURE-LASAGNA1. Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.2. In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of no boil lasagna on the sauce, covering with another 1/2 cup of the sauce.3. Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.4. Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.
PROCEDURE-SPAGHETTI W/ MEATBALLS1. Preheat oven to 450°F2. .Coat baking sheet with cooking spray. Cook spaghetti as directed on package.3. In a large bowl, combine ground turkey breast, sausage, egg white, breadcrumbs, and oregano. Mix well.4. Shape meat mixture into 16 (1-1/2 inch) meatballs. Place meatballs on baking sheet. Coat meatballs with cooking spray. Bake 6 minutes. Turn meatballs, Bake another 6 minutes.5. Pour spaghetti sauce into a large pan, add meatballs. Cook over medium heat, stirring often. Drain spaghetti, divide among 4 plates, top each plate with meatballs and sauce. Garnish with cheese and basil.
PROCEDURE-TIRAMISU1. In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.2. Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.3. Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.4. Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.
PROCEDURE-LECHE FLAN1. In a large bowl, combine all custard ingredients.2. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.3. Preheat oven to 325 degrees.4. Cover mold with tin foil. Put molds into a bigger tray filled with water.5. Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter. **One of the ingredients of our famous Halo-Halo dessert6. Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.7. Put molds in a bigger tray/ baking pan filled with water.8. Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.
INGREDIENTS-VEG. SALAD 1 package prepared lemon gelatin 1 cup boiling water 1 cup cold water 1/2 teaspoon salt 2/3 cup cooked peas 2/3 cup cooked carrots, cut in strips 2/3 cup celery, cut in strips 2/3 cup cranberries, cut in halves
PROCEDURE-VEG. SALAD1. Dissolve gelatin in boiling water, add cold water and salt and chill until it begins to congeal.2. Place alternate layers of vegetables, cranberries and gelatin in mold and chill until firm.3. Unmold on lettuce and serve with mayonnaise.