Cooking Recipe: Shish Kebab

“A wise man remembers his friends at all times; a fool, only when he has need of them.”

Ingredients

1 kg. mutton ( from shoulder or thigh, without fat)

1 tablespoon olive oil

1 medium size onion

2 teaspoons salt

3 small tomatoes (optional)

3 bell peppers (optional)

1 tablespoon oregano (optional)

Instructions

Cut the meat into 2-3 cm. dice. Add olive oil, salt and onion juice. ( Slice the onion lengthwise. Sprinkle with salt. Let stand for 10 minutes. Rub and squeeze by hand to extract the juice). Leave for 1-2 hours. Skewer the meat (alternating with pieces of tomatoes and peppers, if wished) leaving ½ cm. between each piece. Grill on barbecue fire for 2-3 minutes each side. Sprinkle with salt and oregano.

Cooking Recipe: Chinese Fried Onion Rings

Ingredients:

1 1/2 cups flour
1 1/2 cups beer, room temperature
Salt and Pepper
3 very large yellow onions
3 cups oil for deep frying
Preparation:

Combine flour and beer in a large bowl and blend thoroughly with a whisk. Cover the bowl and allow the batter to sit at room temperature for 3 hours.
Cut onions into 1/4-inch thick slices then separate into rings. Heat oil to 370°. Using metal tongs, dip a few onion slices into the batter. Then carefully place them in the hot fat. Fry onion rings about 2 minutes, turning them once or twice until they're an even delicate golden color .

Cooking Recipe: Russian Pelmeni

"Pelmeni are Russian poached pasties that have a meat filling that is really appetizing"

Ingredients:
2 c flour
1 c milk or water
1/2 tsp salt
1 tbsp vegetable oil
3 eggs
1/2 lb beef
1/2 lb pork
1 onion
salt and pepper to taste




Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
3. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.
4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.
5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.
6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.
5. Served with butter, sour cream or vinegar, and ketchup.

Cooking Recipe: Australian Savory Beef Steak

Ingredients:

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Procedure:

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness.

Cooking Recipe: Spring Chicken Caldereta

They say that Filipino Food recipes are mixture of foreign cuisine. As we all know, Philippines was colonized by different foreign settlers many years ago. But there is one thing more about top secret cooking Filipino recipe, it’s the way they cook they’re food. It’s always with style, class and love. Here is another sample of Filipino tasty dish.

Top Secret Cooking Ingredients:

½ cup    cooking oil

2 pcs      Magnolia Spring Chicken, cut in serving pieces

¼ cup    soy sauce

2 tbsp    vinegar

1 cup     tomato sauce

2 tsp      hot sauce

1 can      Purefoods Liver Spread pepper

1 cup     onions, diced

1 pc        carrot, cubed 1 ½” thick

1 ½ cup green and red bell pepper, diced

2 pcs      potato, peeled and cubed

½ cup    Magnolia Quickmelt, grated

¼ cup    Olives

Top Secret Cooking Recipe Procedure:

Marinate chicken and soy sauce, vinegar and tomato sauce for 30 minutes. Set aside the marinate mixture and fry the chicken in oil. Return the mixture in the chicken and let boil. Add the onions, bell pepper, carrots, potatoes, liver spread and hot sauce. Cook until done. Remove from fire and garnish with grated cheese, fried, and olives. Season with salt and pepper

Cooking Recipe: Pork and Chicken Adobo Recipe

Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.
Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Cooking Recipe: Mexican Deviled Eggs

Ingredients

(12 servings)

12 ea Hard Boiled Eggs; Lg, Peeled

1/4 c Mayonnaise Or Salad Dressing

1 tb Cumin; Ground

1 tb Capers; Finely Chopped

1 tb Mustard; Prepared

1/2 ts Salt

1 ea Jalapeno Pepper; *

1 x Red Chiles; Ground

1 x Cilantro; Fresh, Snipped

Instructions

* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.

Cooking Recipe: Sukiyaki

Ingredients:

1 ts sesame oil

4 lb lean beef; 1/2 inch strips

1/2 c soy sauce

1 bundle green onions;

-coarsely chopped

1 box fried tofu; cut into 16

-pieces

1 c fresh mushrooms; chopped

1 bundle spinach; chopped

1/2 ts fresh garlic; minced

1/2 ts fresh ginger; minced

1 tb white pepper

1 lb potato noodles*

6 raw eggs; whisked

Instructions

(cooked until clear, then drained) Optional

1 Preheat wok on high. Add oil. 2 Cook meat until well done. 3 Add soy

sauce, onion, tofu, mushrooms, spinach, ginger, garlic, white pepper and

potato noodles. Combine well. 4 Divide evenly into six serving dishes. 5

Served with steamed rice.

May be served with whisked raw eggs in side bowls for dipping.

Per serving (excluding unknown items): 4351 Calories; 285g Fat (60%

calories from fat); 388g Protein; 43g Carbohydrate; 1108mg Cholesterol;

9176mg Sodium

Cooking Recipe: Italian Olive Garden Shrimp Cristoforo

Ingredients:

(4 servings)

BASIL BUTTER:

2 oz Fresh basil leaves (about 2 bunches

10 oz Butter, softened (2-1/2 cubes)

1 ts Minced garlic

1/4 ts Salt

1/8 ts Black pepper

3 tb Grated parmesan cheese plus additonal for garnish

1 tb Grated romano cheese

REST OF DISH:

1 lb Fresh Linguine or angel hair pasta

1 lb Medium shrimp, shelled

Instructions:

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.

Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese.

Makes 4 to 6 servings.

Cooking Recipe: Adas Polow Recipe

INGREDIENTS:

lentils, 400 grams

long-grain or basmati rice, 500 grams

ground beef or lamb, 400 grams

dates (pitted), 100 grams

raisins, 120 grams

saffron, 1/2 teaspoon

onions, 2 large

cooking oil

salt

black pepper

ADAS POLOW

made with rice, meat, raisins, saffron, dates and lentils

Makes 4 Servings

METHOD

Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.