Father's Day Aloha Style
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It's Father's Day and we're celebrating Aloha Style with Tommy Bahama's. All of the food you see in ...
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Skinless longganisa making
This document provides a recipe for skinless longganisa, a Filipino pork sausage. It discusses that longganisa varies regionally in the Philippines depending on seasonings, and can be made with beef or chicken instead of pork. The recipe calls for ground pork, garlic, onion, tomato paste, rice vinegar, soy paste, sugar, breadcrumbs and egg to form logs of sausage, wrapped in wax paper and chilled before frying until browned. Longganisa is a popular breakfast item often served with fried rice and eggs.
Bake in-the-bag monkfish with couscous
This document provides a recipe for bake-in-the-bag monkfish with preserved lemon couscous. It involves cutting monkfish into slices and layering them on top of a mixture of couscous, preserved lemon, tomatoes, and herbs in foil parcels. The parcels are sealed and baked for 15-20 minutes. A cucumber and radish salad dressed with lemon yogurt, sumac, and olive oil is served alongside. The full recipe serves 6 and takes less than 30 minutes of preparation and 10-30 minutes of cooking time.
Okanomiyaki
Okanomiyaki is a Japanese omelette or pancake that traditionally contains eggs, flour, and cabbage. This recipe provides an all-Canadian version by substituting vegetables like mushrooms, cheese, ham, and peppers for the cabbage. To make it, vegetables and other ingredients are coated in a mixture of flour, eggs, and water before being poured into a pan to cook. It is topped with tomatoes, mayonnaise or other sauces once finished.
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The document provides several recipes for fish and pork dishes, including maple salmon, lemon garlic tilapia, crab stuffed fish fillets, and best grilled pork chops. Recipes offer instructions on ingredients and directions for preparing meals like fish lumpia, pinangat na tilapia, and blue cheese stuffed pork chops. The collection aims to submit different recipes using fish and pork.
Chunky pineapple Pork menudo
This document provides a recipe for Chunky Pineapple-Pork Menudo to serve 2-3 people. It includes instructions to sauté pork meat with potatoes, carrots, bell peppers, garlic and onion in tomato puree and water. Pineapple chunks, peas and soy sauce are added next. The dish is served over rice. Ripe mango cubes with sugar and orange juice are served for dessert and drinks. The cost per serving including the main dish, dessert and drinks is 80 Philippine pesos.
Bean and beetroot omelette
This recipe calls for steaming beetroot and green beans before frying them together with eggs in a pan. The ingredients are beetroot, green beans, eggs, oil, salt, herbs and pepper. The beetroot and beans are steamed separately and then fried together in a pan with a little oil before eggs are added and cooked while stirring, seasoned with salt, herbs and pepper.
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This document contains recipes for several Filipino delicacies including:
1) Paksiw na Pata with Beer, a pork shank dish cooked in beer with banana blossoms and seasonings.
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Making sweet basil pesto
Want to make fresh Pesto? Want to make it with Basil or Arugula? It's really easy and your dishes will POP with flavor. Follow my simple steps. Stop by the farm and pick it fresh or grow your own in your backyard with our automatic Hydroponic Vertical Gardens. Hydro Harvest Farms in Ruskin FL has been growing this way for almost 8 years. You can too! We promise.
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Skinless longganisa making
This document provides a recipe for skinless longganisa, a Filipino pork sausage. It discusses that longganisa varies regionally in the Philippines depending on seasonings, and can be made with beef or chicken instead of pork. The recipe calls for ground pork, garlic, onion, tomato paste, rice vinegar, soy paste, sugar, breadcrumbs and egg to form logs of sausage, wrapped in wax paper and chilled before frying until browned. Longganisa is a popular breakfast item often served with fried rice and eggs.
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This document provides a recipe for bake-in-the-bag monkfish with preserved lemon couscous. It involves cutting monkfish into slices and layering them on top of a mixture of couscous, preserved lemon, tomatoes, and herbs in foil parcels. The parcels are sealed and baked for 15-20 minutes. A cucumber and radish salad dressed with lemon yogurt, sumac, and olive oil is served alongside. The full recipe serves 6 and takes less than 30 minutes of preparation and 10-30 minutes of cooking time.
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The document provides several recipes for fish and pork dishes, including maple salmon, lemon garlic tilapia, crab stuffed fish fillets, and best grilled pork chops. Recipes offer instructions on ingredients and directions for preparing meals like fish lumpia, pinangat na tilapia, and blue cheese stuffed pork chops. The collection aims to submit different recipes using fish and pork.
Chunky pineapple Pork menudo
This document provides a recipe for Chunky Pineapple-Pork Menudo to serve 2-3 people. It includes instructions to sauté pork meat with potatoes, carrots, bell peppers, garlic and onion in tomato puree and water. Pineapple chunks, peas and soy sauce are added next. The dish is served over rice. Ripe mango cubes with sugar and orange juice are served for dessert and drinks. The cost per serving including the main dish, dessert and drinks is 80 Philippine pesos.
Bean and beetroot omelette
This recipe calls for steaming beetroot and green beans before frying them together with eggs in a pan. The ingredients are beetroot, green beans, eggs, oil, salt, herbs and pepper. The beetroot and beans are steamed separately and then fried together in a pan with a little oil before eggs are added and cooked while stirring, seasoned with salt, herbs and pepper.
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This document contains recipes for several Filipino delicacies including:
1) Paksiw na Pata with Beer, a pork shank dish cooked in beer with banana blossoms and seasonings.
2) Pancit Guisado Pampango, a noodle dish with pork, shrimp, vegetables and a garlic and kamias sauce.
3) Other recipes include Kamaniang (squash and sitaw), Binagis (meat stew), Pinatisan (intestines dish), and Mazapan de Pili (pili nut candy).
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Want to make fresh Pesto? Want to make it with Basil or Arugula? It's really easy and your dishes will POP with flavor. Follow my simple steps. Stop by the farm and pick it fresh or grow your own in your backyard with our automatic Hydroponic Vertical Gardens. Hydro Harvest Farms in Ruskin FL has been growing this way for almost 8 years. You can too! We promise.
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Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
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This document provides recipes and information for cooking at home. It discusses the benefits of cooking at home such as better quality food at a lower cost. Homemade pizza, bacon burgers, and banana pie recipes are included. Baking is described as a fun way to cook that involves different styles but takes practice to master. The final section emphasizes that making the kitchen a fun place to spend time and finding exciting cooking processes are reasons to enjoy cooking at home. Websites for finding more cooking information are also listed.
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2) Igado - A liver and kidney recipe that combines pork tenderloin, pig's liver and kidney along with vegetables like carrots and bell peppers in a soy sauce and vinegar based sauce.
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2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
3. Additionally, the document gives a recipe and steps for making Paella, the classic Spanish rice dish made with sausages, shrimp, clams, rice and seasoned broth.
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This recipe provides instructions for making peas pulau, an Indian rice dish considered a daily staple. The recipe calls for basmati rice, olive oil, various whole spices, onion, turmeric powder, salt, frozen baby peas, boiled water, and cashews. To make it, the spices and onion are sauteed in oil before adding the rice and cooking for 10-15 minutes with the peas and water, gently stirring to ensure even cooking.
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These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
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Meat appetizers recipes
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
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The document provides recipes for a fall season cooking menu including beef stew, pumpkin apple shandy, and apple crisp. The beef stew recipe calls for browning cubed beef in oil with vegetables like potatoes, carrots, and celery before adding bouillon, herbs, and water and simmering for 2 hours. The pumpkin apple shandy combines pumpkin ale, apple cider, and sliced apples. The apple crisp recipe layers sliced apples with a cinnamon sugar mixture on the bottom and a crumbly oats, flour, brown sugar, and butter topping that bakes for 45 minutes.
Cooking home made foods
This document provides recipes and information for cooking at home. It discusses the benefits of cooking at home such as better quality food at a lower cost. Homemade pizza, bacon burgers, and banana pie recipes are included. Baking is described as a fun way to cook that involves different styles but takes practice to master. The final section emphasizes that making the kitchen a fun place to spend time and finding exciting cooking processes are reasons to enjoy cooking at home. Websites for finding more cooking information are also listed.
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The document provides recipes for three dishes: 1) an avocado couscous salad with ingredients like avocado, couscous, chickpeas, and pomegranate seeds, 2) a muesli with almonds and cinnamon made from oats, almonds, cinnamon, and apple, and 3) a chicken and roast vegetable pasta dish made with chicken, peppers, courgette, onion, tomatoes, and pasta.
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This recipe provides instructions for making Cherry Zinfandel Sliders - mini hamburgers made with ground beef patties on Perfect Parmesan Biscuits and topped with Cherry Zinfandel Grill Sauce. The sliders can be made ahead of time and frozen for an easy meal. To freeze, the ground beef is flattened and divided into 16 patties in a ziplock bag which is then wrapped and frozen. The frozen sliders can later be cooked and served on biscuits topped with sauce.
Chicken paste recipe
This document provides a recipe for chicken pastel, a Filipino chicken pot pie dish. It lists the ingredients needed which include chicken, vegetables, sausage, broth and cheese. The instructions detail how to marinate and cook the chicken and vegetables, then combine them in a baking dish. A pie crust is made with flour, oil and water and placed over the filling before baking until golden brown. The recipe source is noted as coming from Chef Boy Logro on the kusina101.com website.
Seafood dressing
This recipe combines seafood with cornbread and rice dressing. It uses jiffy cornbread mix, shrimp, crabmeat, rice dressing mix, vegetables, chicken stock, and cream of mushroom soup. The cornbread is made and crumbled into a pan. The vegetables are sauteed with dressing mix and other ingredients before pouring over the cornbread crumbs and baking for 30-40 minutes.
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The document contains recipes for several Filipino dishes including:
1) Pork Steak - A pork chop recipe that includes marinating the pork in soy sauce and lime juice before pan frying and simmering in water, soy sauce, sugar and onions.
2) Igado - A liver and kidney recipe that combines pork tenderloin, pig's liver and kidney along with vegetables like carrots and bell peppers in a soy sauce and vinegar based sauce.
3) Adobong Pusit - A squid adobo using squid, garlic, onions, vinegar and soy sauce along with vegetables like chilies and celery.
4) Ginataang Tilapia - A coconut milk based
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This article provides recipes for a romantic vegan or vegetarian dinner for Valentine's Day that can please both vegans and non-vegans alike. It includes recipes for Wild Mushroom Bruschetta, Lemony Bulgur with Arugula, Crispy Tofu Hearts shaped like hearts, and Cinnamon Heart Cookies. The recipes were designed to forge a "marriage of minds and tastes" for couples with different dietary preferences to enjoy a meal together on Valentine's Day.
Buffalo wings
Buffalo wings are chicken wing sections that are deep fried and then coated in a sauce of hot pepper sauce and melted butter before serving. The document provides a recipe and instructions for preparing Buffalo wings at home, including cutting and marinating the chicken wings, broiling them, and making a blue cheese dip to serve alongside. The wings are first marinated in a mixture of butter, hot sauce, paprika, salt, cayenne, and black pepper before being broiled until cooked through and coated in reserved marinade. A blue cheese dip is made from sour cream, blue cheese, mayonnaise, vinegar and garlic.
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February recipes:
Hoisin Flounder
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Lemon Pepper Chicken Tacos
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Rosemary Garlic Steak Tips
Skillet Rosemary Garlic Chicken
Swordfish with Red Bell Pepper Couscous
Japanese recipes 1
This document provides recipes and instructions for several traditional Japanese dishes including shumai, oyako donburi, yakisoba, tempura, fried rice, and cooking plain rice. The recipes include lists of ingredients and step-by-step instructions for preparation and cooking. Additional tips are provided for making crispy tempura and common ingredients like shrimp, squid and vegetables are suggested for tempura variations.
Freezer Meals
The document provides instructions for making several freezer meal recipes including chicken enchiladas, Spanish rice, Mexican meatballs, make-ahead meatloaf, single/triple recipe meatballs, sweet and sour or beef gravy sauce for meatballs, country chicken vegetable casserole, and sloppy joes. The recipes can all be prepared and frozen for later baking or reheating from a frozen state within 4 months.
Stuffed Red Peppers
This document provides a recipe for stuffed red peppers. It calls for 4 red peppers, 2 onions, 1 garlic clove, 2 sausages, 200g cured ham, olive oil and salt. The ham and sausages are fried and combined with sautéed onions and garlic. The meat mixture is then combined with boiled and strained rice before being stuffed into the peppers. The stuffed peppers are baked for 45 minutes at 210°C, turning every 10 minutes, and served with salad and olives.
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This document compares traditional foods from the United States and Australia. It provides recipes for a Philly cheesesteak from the US and a meat pie from Australia. The Philly cheesesteak recipe calls for ingredients like beef, peppers, onions, cheese and a hoagie roll. It is cooked by sauteing the beef and vegetables then assembling the sandwich and baking it. The meat pie recipe includes ingredients like beef mince, onions, stock, sauces and pastry. It is prepared by cooking the beef and filling, then using pastry to form and bake individual pies.
Spanish recipes
1. The document provides recipes and instructions for making Empanada Gallega, a Spanish pie filled with tuna, eggs, peppers and onions.
2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
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Peas Pulau - Indian Cooking Classes Perth
This recipe provides instructions for making peas pulau, an Indian rice dish considered a daily staple. The recipe calls for basmati rice, olive oil, various whole spices, onion, turmeric powder, salt, frozen baby peas, boiled water, and cashews. To make it, the spices and onion are sauteed in oil before adding the rice and cooking for 10-15 minutes with the peas and water, gently stirring to ensure even cooking.
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3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
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Father's Day Aloha Style
- 1. Father's Day Aloha Style It's Father's Day and we're celebrating Aloha Style with Tommy Bahama's. All of the food you see in this display are from the Flavors of Aloha: Cooking with Tommy Bahama Cookbook. Two of the featured items were Salmon Fillets with Ginger Glaze, and Grilled Skirt Steaks with Kona Coffee Rub. Both the recipes are listed below if you'd like to try them for Father's Day or any day! Grilled Skirt Steaks with Kona Coffee Rub (Makes 4-6 Servings) Rub 1 1/2 Tbsp kosher salt 1 Tbsp finely ground Kona coffee 1 Tbsp sweet paprika, preferably Spanish or Hungarian 1 tsp freshly ground black pepper 1 tsp ground cumin 1/4 tsp cayenne pepper 2 1/2 lb/1.2 kg skirt steaks, cut into serving pieces
- 2. Extra-virgin olive oil 1) To make the rub: Whisk the ingredients together in a small bowl. 2) Lightly coat the steaks on both sides with the oil. Generously sprinkle the steaks all over with the rub and gently massage it in. Let the steaks stand at room temperature for 20 to 30 minutes. 3) Prepare a grill for direct cooking over high heat (see page 19). 4) Brush the grill grate clean. Cook the steaks over direct high heat, with the lid closed as much as
- 3. possible, flipping the steaks halfway through cooking, until well browned, about 6 minutes for medium-rare. Transfer the steaks to a carving board and let stand for 3 to 5 minutes. With the knife held on a slight diagonal, carve the steaks across the grain. Transfer the slices and juices to a platter andserve hot. Salmon Fillets with Ginger Glaze (Makes 4 Servings) 1/4 cup/60 ml hoisin sauce 2 Tbsp Chinese rice wine or dry sherry 1 green onion, white and pale green parts minced, and dark green leaves sliced 1 small garlic clove, crushed through a press 2 Tbsp shredded unpeeled fresh ginger (use the large holes of a box grater) 4 salmon fillets, each 6 oz/170 g, skinned and pin bones removed Toasted sesame seeds, for garnish 1) Position an oiled broiler rack 6 in/15 cm from the heat source and preheat the broiler. 2) Mix the hoisin sauce, rice wine, minced green onion, and garlic in a small bowl. Working over the bowl, squeeze the ginger hard in your hand to extract the juice, and stir the juice into the sauce. Discard the ginger. 3) Broil the fillets, skinned side up, for 3 minutes. Flip the salmon over. Slather with the glaze and continue broiling until the glaze is bubbling, 2 to 3 minutes for medium-rare salmon. Transfer each fillet to a dinner plate. Sprinkle with the sliced green onion leaves and sesame seeds and serve. Copyright 2015 FOX 11 Los Angeles | Download our mobile app for breaking news alerts or to watch FOX 11 News | Follow us on Facebook , Twitter and YouTube.