1 SAUTE garlic, onion, chicken, bouillon cube and rice in margarine. Cook for 5 minutes while stirring. Add 3 cups water and DEL MONTE Tomato Sauce. Simmer until rice is cooked. 2 STIR in cheese and bell pepper. Serve with your favorite main dish (barbecue, longganisa, tapa,

In medium bowl combine soy sauce, wine, honey, lime juice, cornstarch and ginger. Add pork strips, marinate for 20-30 minutes. Drain pork, reserving marinade. Heat oil in nonstick skillet over medium-high heat, add pork and stir-fry 3-4 minutes. Add onion and stir-fry one minute longer. Ad

1 SAUTE garlic, onion and chicken in olive oil. Add kidney beans, kernel corn, mushrooms, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and chili powder. Cook for 10 minutes. 2 ADD the remaining ingredients. Cook for another 10 minutes. Pour over cooked DEL MONTE Spa

Brown pork in hot oil. Sprinkle with a little salt and as much pepper as you want. Add water, soy sauce and onion. Cover and simmer 30 minutes (do not let it cook completely dry). Add shredded cabbage and cook covered until tender. Top with noodles when served over rice.

Combine crumbs, cheese, salt, and pepper. Mix egg and milk in another bowl. Coat chops with crumbs, dip in egg mixture and back into crumbs to coat. Place butter in 13 x 9 x 2 pan and melt. Place chops in pan and bake at 325 degrees for 30 minutes. Turn and bake 30 minutes more.

In large skillet, brown meat in oil; remove and keep warm. Combine milk, coffee and pepper with 3 tbsp water. Drain fruit reserving liquid in skillet. Add coffee mixture. Cook over high heat 3 minutes to reduce and thicken liquid. Return meat to skillet; simmer 4 to 6 minutes, turning freq

Using a sharp knife, cut the pork tenderloin into 4 equal pieces. Place them between sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it. Cut a horizontal slit in each piece of pork to make a pocket. Spread out the almonds on a cookie

Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). A

Toss pork with 2 tbsp of the soy sauce, 1 tsp of the cornstarch and sesame oil, let stand for 30 minutes. Combine juice from pineapple, stock, remaining soy sauce, remaining cornstarch, ketchup, brown sugar and vinegar. Set aside. Heat wok over high heat, add 2 tbsp of the vegetable

1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat.

Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant). Rinse the beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop. Peel and mince the garlic. Mash the beans and the garlic together. Set

Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven.

one: Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put the seaweed onto a sushi mat and press rice down onto it. Slice the mushrooms and asparagus pieces and lay along the rice. Add the wasabi. Roll the sushi and cut into slices. Serve with s

1 Put a large pot of salted water on to boil. 2 In your largest nonstick skillet heat oil and saut?; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved. 3 Add olives and capers. Saut? for one minute. 4 Add tomatoes and bring to a

1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. 2 Peel and cut eggplant into 3/4? cubes. Put in a large bowl. 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4? slices.

Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the egg whites, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consi

Cut the butter into cubes. Put all ingredients except water into food processor and whizz until fat cut into flour. Add just enough liquid to just moisten the dough. Dump into a bowl and bring together to make 2 balls. Roll out each ball to approximately 30 cm (12 inches) square. This will cut i

* Heat oil in a wok and when hot, add garlic and stir-fry for approx. 10 seconds. * Add beansprouts and spring onions and stir-fry for approx. 1 minute, add salt and sugar and sprinkle with the sesame oil. * Transfer to a shallow plate and serv

# In a pot, pour in water and bagoong. # Strain mixture and bring back to heat. # Add in the bangus and vegetables. # Cover and cook well.

Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Ca

Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into small er roasts, about 6" long, cut a hole through the center of each roast, al ong the center axis of the roasts and insert the sausage. I

Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 35

Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and s

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all

Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until <

NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a lar

* 1. Heat the oil in a large saucepan or a deep fryer to 375 F, or until a slice of potato sizzles when immersed. * 2. Fry the chips a few at a time until crisp and golden, about 2 minutes. * 3. Drain on paper towels and toss immediately with the chile powder and salt to taste.

1.Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour. 2.In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside. 3.Heat a large skillet over m

Marinate meat in combined ingredients at least 6 hours or overnight in a ziploc bag, turning occasionally. Discard marinade, retaining onion slices. Encase onions in aluminum foil; grill steaks and onions over medium high coals (350-400 degrees) about 15 minutes or till of

Trim fat from tenderloin, fold under 3" of small end and tie with string at 2" intervals. Combine marinade ingredients in a ziploc bag and marinate tenderloin in refrigerator 2 hours, turning bag occasionally. Cook tenderloin in sprayed Dutch oven until b

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes (by user)

Grilled Flank Steak with Rosemary

Combine marinade ingredients in a ziploc bag. Add steak and refrigerate 2 hours, turning bag occasionally. Remove steak and discard marinade. Grill or broil to desired doneness. Let stand 5 minutes; cut across grain into thin strips. Arrange on platter and serve.

(by user)

Awesome Roast Beef

Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

(by user)

Belgian Beef V

Combine the flour and garlic powder in a shallow dish and mix well. Coat the beef in the flour mixture. Brown the beef on all sides in the oil in a heavy saucepan. Stir in the beer and teriyaki baste. Bring to a boil; reduce heat. Simmer covered, for 1 hour, stirring constantly. Stir

(by user)

CASHEW AND TOMATO BROWN RICE

In a large Dutch oven, heat the sun dried tomato oil until fairly hot. Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften. Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.

(by user)

Burgoo

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside.

(by user)

Cheese Stuffed Red Peppers

Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1 c. cheese, brown rice, green onions, p

(by user)

CURRIED RICE WITH LENTILS

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the hea

(by user)

Chuckwagon Stew

2 1/2 pounds Beef cubes.(5 cups) 2 tablespoons All-purpose flour 1 tablespoon Paprika 1 teaspoon Chili powder 2 teaspoons Salt 3 tablespoons Lard Sliced onions Clove garlic -- minced 28 ounces Can tomatoes 3 tablespoons C

(by user)

Crockpot Red Beans and Rice

Place beans in large pot or Dutch oven and cover with baking soda and water. Soak for about 1/2 hour drain, rinse and repeat the process 2 more times. Place red beans, onions, garlic, tomat oes. bell pepper in crock pot. Cover with ground pepper, and herbs. Fill crock pot ab

(by user)

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