Lasagna

Recipes for Lasagna

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

• Preheat oven to 375 degrees F (190 degrees C).

• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Source: allrecipes.com

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Easy Chocolate Cake

Ingredients for Easy Chocolate Cake

• 1+¼ cup (140 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder (dutched/dark)
• 2 teaspoons baking powder
• 2 pinches salt
• 1 cup (220 g) sugar
• 1 tablespoon vanilla essence
• ½ cup (1.2 dl) milk or water
• ½ cup (1.2 dl) vegetable oil (flavorless)
• 2 eggs

Ingredients for frosting

• 2/3 cup (1.6 dl) heavy cream or whipping cream
• 9 oz (260 g) semisweet chocolate (40-50% cocoa)

Instructions:

• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
• Grease a 9 inch (23 cm) cake tin.
• Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
• Add milk/water, vegetable oil and eggs.
• Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
• Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
• After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

• Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
• Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
• Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
• This cake should have room temperature when served.

Variations

• You may substitute 1-2 tablespoons of cream with rum for the frosting.
• You may cut the top of the cake to make a flat surface before adding the frosting.
• If you are making it for someone's birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008)
• If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008)
• Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
• You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

http://www.cacaoweb.net

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Sweet and Sour Pork Adobo

Ingredients of Sweet and Sour Pork

• 1 lb Pork shoulder or butt
• 1/3 cup Distilled white vinegar
• 2 Potatoes
• 2 Bell peppers
• 1 Onion
• 1 Carrot
• 1 tbsp Peanut oil
• 1 cup Water
• 2 tbsps Soy sauce
• 1/4 tsp Salt
• 1 Tbsp. sugar
• 2 tbsp All-purpose flour

Instructions:

• Chop the pork and vegetables into cubes.
• Add the oil to a medium saucepan or skillet
• Then add the meat, water, and onions and simmer for about 20 minutes or until the meat is very tender and breaks apart easily.
  
• Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar.
  
• Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor.
  
• Add flour to the broth to make gravy.

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Rocky Road No-Bake Cheesecake

Ingredients for Rocky Road No-Bake Cheesecake:

• 3 squares BAKER'S Semi-Sweet Chocolate, divided
• 2 pkg. (8 oz. each) Cream Cheese, softened
• 1/3 cup sugar
• 1/4 cup milk
• 2 cups thawed Whipped Topping
• 3/4 cup Miniature Marshmallows
• 1/3 cup chopped Peanuts
• 1 OREO Pie Crust (6 oz.)

Instruction:

• Microwave 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.
• Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
• Refregerate 4 hours or until set. Store leftover pie in refrigerator.
• Serve and Enjoy
  

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Pork Sinigang Recipe

It's always a pleasure eating Sinigang for me, so I decided to post its recipe.

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Sweet and Sour Fish Recipe

Sweet and Sour Fish Recipe Ingredients:

• 2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
• 1 large green pepper (cut into 1” chunks)
• 1 large tomato (cut into 1” chunks)
• 1 large onion (cut into 1” chunks)
• 1 can pineapple chunks (with juice)
• Oil (for deep frying)

Breading-

• ¼ cup cornstarch
• 2 cups flour
• 6 tablespoons vegetable oil
• 4 teaspoons baking powder
• 1 teaspoon seasoning salt
• 1 pinch cayenne pepper
• 2 cups water
• Sweet and Sour Sauce-
• ½ cup vinegar
• 1/3 cup sugar
• ½ teaspoon salt
• ¼ cup orange juice
• ¼ cup pineapple juice
• ¼ cup ketchup
• 2 tablespoons cornstarch

Here's how to cook Sweet and Sour Fish Recipe

• Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.
• In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.
• In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
• To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened. Add tomatoes and pineapple chunks to the sauce and heat.
• In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.

Source: http://blogchef.net/

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Deviled Eggs

I first saw and tasted deviled eggs in a party and since then I really wish I could make an ordinary egg taste that delicious too. So, I will try to make this delicious recipe over the weekend or should I say I really wish I could (~_^).

Deviled Eggs Recipe

• 4-6 eggs
• 1 tablespoon mayonnaise
• 1 dash hot pepper sauce
• ¼ teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon salt
• 1 tablespoon onion juice
• 4 stuffed olives, sliced

Instructions:

• Put eggs into a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes.
  
• Remove from heat and discard hot water and allow cold water from tap to run over egg until cool.
  
• Remove shell and cut eggs in half.
  
• Remove yolks to a plate.
  
• Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, salt.
  
• Mixture should be the consistency of a thick paste. Using a tube or spoon, stuff the egg whites with the egg yolk mixture.
  
• Chill for a couple of hours. Then serve garnished with olive slices or parsley.

Source: http://www.recipe.dominica-weekly.com

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Garlic Shrimp Tapa Recipe - Gambas al Ajillo

Garlic Shrimp Tapa Ingredients:

• 1 lb shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 2-3 oz of cognac (you may substitute dry sherry instead)
• 1/4 cup virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 Baguette

Preparation:

• In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!
• Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
• Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
• Serve with fresh bread.

Enjoy!

http://spanishfood.about.com

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Filipino Recipe Mussel Gambas

Ingredients :

• 1-1/2 kilos mussel, boiled and shell removed (reserve ½ up broth)
• 2 eggs, lightly beaten
• ½ cup bread crumbs
• 1 clove garlic, crushed
• 1 large onion, chopped
• ¼ can (227 g.) tomato sauce
• 1 red and 1 green medium bell peppers, cut into strips

Procedure :

1. Marinate mussel in 1 tbsp. calamansi or lemon juice, ½ tsp rock salt and ¼ tsp black pepper for 30 minutes.
2. Dip each piece in egg, roll in bread crumbs. Deep fry until golden brown. Set aside.
3. Saute garlic and onions in margarine. Pour in tomato sauce and mussel broth. Season with ½ tsp hot sauce, 1-1/2 tsp rock salt and ½ tsp pepper. Simmer for 5 minutes.
4. Stir in mussel and bell peppers. Simmer until cooked.

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Eggs with Milk and Cheese

Ingredients of Eggs with Cheese

• 3 eggs
• 1 to 2 tablespoons butter
• 1 tablespoon evaporated milk
• 1 slice cheese
• pinch of salt

Procedure on how to cook eggs with milk and cheese

• Heat small skillet over low to medium-low heat.
• Mix eggs, evaporated milk, and salt together until thoroughly combined.
• Add butter to skillet, swirl to coat.
• Pour in eggs.
• Tear cheese into pieces and add to the eggs.
• Stir eggs gently as they cook.
• When cheese is totally melted, eggs are done.

Source: http://thepioneerwoman.com

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Hershey Bar Pie

I was browsing the net for some no-bake recipes and found this. I think this is so yummy and planning to make this recipe over the weekend.

Well, I am honestly not so good with cooking so wish me luck. (^_^)

Hershey Bar Pie's Ingredients:

• 1 prepared graham cracker crust
• 1/2 cup milk
• 16 large marshmallows
• 1 (8 ounce) hershey chocolate bars with almonds, chopped (or the equiv in smaller bars)
• 1 cup whipped cream
  

Hershey Bar Pie's Directions:

1. Heat milk and marshmallows in top of a double boiler.
2. Add Hershey bar and stir until melted and combined.
3. Allow to cool to room temperature.
4. Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
5. Chill at least one hour or until firm.
   

http://www.recipezaar.com

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Unbaked Chocolate Cheesecake

Ingredients:
Crust:
1/2 cup butter, melted
2 cups chocolate wafer crumbs

Filling:
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 large eggs, separated
1 teaspoon vanilla
6 squares semi-sweet chocolate, melted
1 cup whipping cream


Directions:

Crust:
Combine butter and chocolate wafer crumbs. Press into the bottom and up the sides of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla, and then the melted chocolate.

Whip cream and fold into the chocolate mixture. Beat egg whites until stiff but not dry. Fold into the chocolate mixture. Pour over crust.

Chill at least 4 hours before serving.


source: http://www.donogh.com

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Korean Classic Cabbage Kimchi

Korean Classic Cabbage Kimchi

• 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)

• 3 liters (12 cups) water
• 250 g (1 cup) sea salt or coarse salt

Stuffing

• 1 daikon radish (about 500 g/1 lb), peeled and cut into thin strips
• 5 tablespoons Korean chili powder (gochu-garu), or to taste
• 10 cloves garlic, minced
• 4 tablespoons minced fresh ginger root
• 250 ml (1 cup) fish sauce 1 onion, finely grated 1 bunch (100 g/3oz)
• Chinese chives, cut into lengths

Korean Classic Cabbage Kimchi Preparation Instructions:

• Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the salt between all the leaves. Set aside.

• Combine the water and remaining salt in a large pot and stir until the salt is dissolved.
  

• Soak the cabbage in the salt water for about 3-6 hours.
  

• Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

• Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and mixing well.
  

• Add all the other ingredients and stir until well blended.

• Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.

• Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2-3 weeks.

from: http://www.pinoyrecipe.net

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Scrunchy Sweet and Sour Chicken

Here's the recipe for today - a scrumptious meal - Sweet and Sour Chicken which is good for 4 serving .

Preparation - 20 minutes; Cooking time - 15 minutes

• 2 egg yolks
• 2 tbsp cornstarch
• salt and ground black pepper
• 4 skinless, boneless chicken breast halves, cubed
• vegetable oil

For the sweet and sour sauce:

• 1 onion, sliced
• 1 small red pepper, cut into 1 inch pieces
• 1 small orange pepper, cut into 1 inch pieces
• 1 lb can pineapple cubes in natural juice
• 1 tbsp cornstarch
• 2 tbsp tomato ketchup
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• handful of fresh cilantro leaves, to garnish

Here's how to cook it:

1. Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
2. Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden.
   
3. Drain on paper towels.
4. Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
5. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two.
6. Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
7. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
8. Scatter the cilantro on top and serve.

Enjoy the Scrunchy Sweet and Sour Chicken!

Source: http://www.free-gourmet-recipes.com/chisss.shtml

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BAGOONG FRIED RICE

I found this recipe from http://www2.kitchenomics.com while I was trying to find a delicious recipe to make out of this bagoong that I just got from my friend ars. So bagoong fried rice is just perfect!

YOU WILL NEED
1 head garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
2 pc siling haba, seeded and sliced
1/2 cup ground pork
3 tbsp bagoong alamang
1 can (140 g) DEL MONTE Original Style Tomato Sauce
5 cups cooked rice
1 pc small green mango, cut into thin strips
1 stalk green onion, chopped
1 pc egg, cooked as omelet then cut into thin strips

HERE'S HOW

1 SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.

2 ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6
Rich in Vitamin A –for good eyesight.

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Chicken Inasal Recipe

I first tasted Chicken Inasal here in the office when it was offered as a "viand-for-sell"and I loved it since then. So I searched for a good recipe of Chicken Inasal online and here's the simplest recipe I found:

Ingredients

• salt .
• 4 stalks lemongrass, julienned .
• 1 roasting chicken, quartered .
• 1 tsp fresh coarse ground black pepper .
• chili pepper flakes .
• 1 lemon, juice of, extracted .
• 1 lime, juice of, extracted .
• 1 tsp salt .
• 2 tbsps garlic, minced .
• 1/4 c annatto seeds, soaked in 1/4 c water .
• 1/4 c garlic butter, melted

Directions

• Step #1 Combine the juices of lemon & lime, divide in 2 equal parts.
• Step #2 Marinate chicken overnight in salt, lemon grass, garlic, pepper, half lime & lemon juice mixture.
• Step #3 Mix marinade with the water that has been used to soak the annato seeds & margarine.
• Step #4 Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.
• Step #5 Adjust seasoning with salt & pepper flakes if desired.
• Step #6 Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
• Enjoy the Filipino Chicken BBQ (Chicken Inasal) recipe

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A Blog For Recipes

Since I really love to eat, yet not really good at cooking, I decided to create a blog in which I will post yummy foods that I would like to cook or make (someday). This blog will contain recipes from everywhere around the world that looks delicious.

Until next post!

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