Description:
Filipino Custard

Ingredients:
12 egg yolks
1 can condensed milk
1 pint evaporated (or any kind of milk)
1 tbsp vanilla
sugar (for caramel)

Directions:
mix ingredients (except sugar) in blender
caramelize sugar in tin pan
place mix on tin pan on another large pan water
cover, bake in oven, 350 F, in 1 hour or until firm to serve

Description:
This is a French toast recipe with eggs and bre

Ingredients:
4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

Directions:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Description:
This recipe tastes better when prepared a day beforehand and reheated at serving time... it gives the flavors time to blend in!

Remember, best when cooked a day in advance, or at least in the morning the day you plan to serve for dinner

Ingredients:
1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
1/2 cup cider vinegar
6 crushed black peppercorns
3 cloves of garlic, crushed
4 tablespoons oil
2 medium potatoes, peeled, cut into 1/2 inch cubes
1 medium onion, cut in half, thinly sliced
1 cup beef broth
1 cup tomato sauce
1 bay leaf
1/2 red bell pepper cut into 1/4-inch strips
1/2 green bell pepper cut into 1/4-inch strips
2 ounces liver sausage (optional)
1 teaspoon hot pepper sauce
Salt to taste

Directions:
Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well
In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside
Add onion and more oil if necessary
Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it)
Add beef, broth, tomato sauce & bay leaf. Bring to a boil
Reduce heat and simmer, covered, for 1-1/2 hours
Add potatoes & red and green peppers
Continue cooking until potato is soft (but not overcooked!!)
Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so
Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives
Serve with rice

Ingredients:
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 1 Tbsp. sugar
2 tbsp All-purpose flour

Directions:
Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the 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.

Ingredients:
Beef (variation: boneless chicken or porkchops)
Onion cut into rings
garlic
Toyo, Lemon or calamansi
Oil for frying

Directions:
Marinate meat on toyo and lemon mix for about one hour. Saute garlic until golden brown. Set aside. Fry meat (save marinade). Then add onion rings and cook until transparent. Then add garlic and marinade. Bring to a boil. Season to taste (add sugar if too maalat).

Ingredients:
1/2 c. flour
1/2 tsp. paprika
6 halved chicken breasts
1 can whole mushrooms, drained (save liquid)
1/2 c. chicken broth
1/2 c. orange juice
1/4 tsp. nutmeg
2 c. diagonally sliced carrots, 1/2 inch thick
1/2 tsp. salt
Dash of pepper and garlic salt
6 tbsp. oil
1 can cream of mushroom soup
1/2 c. dry white wine (optional)
2 tsp. brown sugar

Directions:
Blend flour, salt, paprika, pepper and garlic salt. Coat chicken in flour mixture and fry in oil until brown on both sides. Scatter mushrooms over the chicken. Blend soup, mushroom liquid, broth, orange juice, wine, nutmeg and brown sugar until smooth; pour over chicken.

Cover and cook at 225 degrees in electric frying pan or simmer in a regular frying pan for about 30 minutes or until chicken is tender. About 15 minutes before chicken is done, stir in carrots.

Ingredients:
3 thick cut pork chops
1 med. onion
2 baking apples
1/2 c. Gulden's mustard
1/2 c. honey

Directions:
Sprinkle pork chops with salt, pepper and paprika. Spread mustard on both sides of meat. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions, and apples. Bake, uncovered, at 350 degrees for 1 hour.

Ingredients:
8 oz. cooked, drained, rinsed thin noodles (if long, break into pieces before cooking)
8 slices bacon, cut in 1/2" pieces
1 bunch sliced green onions & 1/2 tops
4 oz. sliced fresh mushrooms
2/3 c. Parmesan cheese, grated (I get domestic, in plastic sack at Pioneer Co- op)
3 eggs, room temperature
2/3 c. cream, room temperature
2 tsp. dry parsley flakes
1 tsp. Nature's Seasoning (or salt & pepper)


Directions:
In fry pan brown bacon pieces. Add onion and mushrooms, saute until soft. In bowl beat eggs, add other ingredients and mix and set aside.

To fry pan with bacon, onions and mushrooms and add rinsed, cooked noodles; heat. Just before serving, add bowl of egg mixture to hot noodle mixture (take off heat or unplug) and mix. Serve immediately.

Ingredients:
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 1 Tbsp. sugar
2 tbsp All-purpose flour

Directions:
Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the 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.

Ingredients:
2 lbs Pork butt or shoulder, cut into small cubes
1 oz Thinly sliced pepperoni
4 Chopped green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
1 Chopped green pepper
2 tbsps Vegetable cooking oil
2 cloves Crushed garlic
1/2 cup Tomato sauce
1 cup Garbanzo beans
2 tbsps Salt

Directions:
Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.

Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices. Pour the tomato sauce over the meat and vegetables.

Ingredients:
1 whole Chicken
1 tbsp Pepper
1 tbsp Salt
1 cup Peanut Oil
1/4 cup Distilled white vinegar
1 head Macerated Garlic

Directions:
Cut your chicken into pieces, add the salt and pepper, then place in a large saucepan with the vinegar, and macerated garlic, letting it simmer until the chicken is tender. You can add water if you feel the chicken is getting dry. Once it reaches the desired tenderness, add the peanut oil and stir fry until the chicken is golden brown.