tag:blogger.com,1999:blog-55400115696728997092011-07-30T12:11:36.173-07:00Where you go to find all your favorite Filipino and International recipes and cuisine. Post your own recipes, comment on others, meet other cooks/chefs and enhance you culinary skills. All at here.holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.comBlogger1711100tag:blogger.com,1999:blog-5540011569672899709.post-77661163362866947552009-06-16T18:23:00.000-07:002009-06-16T18:25:09.618-07:00<img src="http://static.flickr.com/33/61103023_7d4606bb7c_m.jpg" alt="P1040671" height="180" width="240" /> <img src="http://static.flickr.com/27/61103024_58b040583a_m.jpg" alt="P1040672" height="180" width="240" /><br /><br /><b>Ingredients</b><br />(A) 200g margarine, 100g icing sugar, 1 egg &amp; half tsp vanilla essence<br />(B) 300g wholemeal flour, 75g rolled oats<br />(C) 90g rolled oats<br /><br /><b>Method</b><br />Beat (A) till creamy, stir in (B) to form a dough. Make dough into small balls, coat on (C) and flatten them in a tray. Put in oven and bake at 180 degrees C for 10-15 minutes. Cool cookies and store in an airtight container to keep them fresh and crunchy for days.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7766116336286694755?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-65600868651766820712008-07-22T11:05:00.000-07:002008-07-22T11:08:45.101-07:00<div style="text-align: center;"><img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/70519.jpg" alt=" Fabulous Oatmeal-Bran Cake" /><br /></div><span style="font-weight: bold;">INGREDIENTS</span><br /><ul><li> 1 1/2 cups boiling water</li><li> 1/2 cup rolled oats</li><li> 1/2 cup whole bran cereal</li><li> 1 cup white sugar</li><li> 1 cup packed light brown sugar</li><li> 1/2 cup shortening</li><li> 2 eggs</li><li> 1 teaspoon baking soda</li><li> 1 teaspoon ground cinnamon</li><li> 1/2 teaspoon salt</li><li> 1 1/2 cups all-purpose flour</li></ul><span style="font-weight: bold;">DIRECTIONS</span><br /><ol><li><span> Pour boiling water over oats and bran cereal, and let stand 10 minutes. </span></li><li><span> Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans. </span></li><li><span> Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean. </span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6560086865176682071?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-9778350987881848142008-02-17T05:20:00.000-08:002008-02-17T05:31:44.055-08:00<h2>INGREDIENTS</h2> <ul><li>2 1/2 cups all-purpose flour</li><li>1 3/4 cups white sugar</li><li>1 1/2 teaspoons baking soda</li><li>1/4 teaspoon salt</li><li>1/2 teaspoon baking powder</li><li>3/4 teaspoon ground cinnamon</li><li>1/2 teaspoon ground cloves</li><li>1/2 teaspoon ground allspice</li><li>1/2 cup butter</li><li>1/2 cup buttermilk</li><li>1 1/2 cups applesauce</li><li>2 eggs</li><li>3/4 cup chopped walnuts</li><li>1/4 cup butter</li><li>1 cup chopped pecans</li><li>4 cups confectioners' sugar</li><li>1 (8 ounce) package cream cheese, softened</li><li>1 1/2 teaspoons vanilla extract</li></ul> <div id="floatbox"> <div id="floatboxpadding"> <div id="recipeactionbox"> <div class="raised"> <div class="boxcontent"> <!-- REVIEWS AND STARS --> <div id="recipeactionboxheader"> <img id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_imgRating" src="http://images.allrecipes.com/images/15862.gif" alt="number of stars" style="border-width: 0px; height: 22px; width: 121px;" /><br /> <p><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkReadReviews" class="more" href="http://allrecipes.com/Recipe/Never-Fail-Applesauce-Spice-Cake/Reviews.aspx">READ REVIEWS</a> (39)</p> </div> <!-- RECIPE TOOLS --> <ul class="first"><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkRateReview" href="http://allrecipes.com/My/RecipeBox/Recipes/Review.aspx?id=7997">Review/Rate This Recipe</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBox" rel="nofollow" href="http://allrecipes.com/Recipe/Never-Fail-Applesauce-Spice-Cake/SaveToRecipeBox.ashx">Save To Recipe Box</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkAddToShoppingList" rel="nofollow" href="http://allrecipes.com/Recipe/Never-Fail-Applesauce-Spice-Cake/AddToShoppingList.ashx?rurl=http://allrecipes.com/Recipe/Never-Fail-Applesauce-Spice-Cake/Detail.aspx&amp;rid=7997&amp;rserve=18">Add to Shopping List</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkAddNote" href="http://allrecipes.com/My/RecipeBox/Recipes/Note.aspx?id=7997">Add a Personal Note</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkPostPhoto" href="http://allrecipes.com/My/Shared/Photos/Upload.aspx?recipeID=7997">Post a Recipe Photo</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkPostFavorite" href="http://allrecipes.com/My/Shared/Lists/Step1Create.aspx">Post a Favorite Food List</a></li><li><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkCreateMenu" href="http://allrecipes.com/My/Shared/Meals/EditMeal.aspx">Create a Menu</a></li></ul> </div> <!-- / boxcontent --> <b class="bottom"><b class="b1b"> </b></b> </div> </div> </div> </div> <!-- DIRECTIONS --> <h2>DIRECTIONS</h2> <ol><li><span> Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan. </span></li><li><span> Bake at 350 degrees F (175 degrees C) for 50 minutes. </span></li><li><span> Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake. </span></li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-977835098788184814?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-30489262543163746062008-01-25T17:26:00.001-08:002008-01-25T17:26:34.691-08:00<h2 class="h2b">Ingredients</h2><br />3/4 cup sugar<br />3/4 cup water<br />2 cups water chestnuts, diced<br />1 tsp. red food coloring, dispersed in<br />1 cup water<br />1/2 tsp. langka essence<br />1 tsp. green food coloring, dispersed in<br />1 cup water<br />1/2 tsp. pandan essence<br />3/4 cup cassava flour<br />4 cups water<br />1 cup CARNATION Evap<br />4 cups crushed ice <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Make syrup by boiling sugar and water, stir until sugar is completely dissolved.<br /><br />2. Divide water chestnuts into 2, place 1 part into red colored water and add langka essence. Marinate chestnuts absorb red color.<br /><br />3. Repeat procedure using green food coloring and pandan essence.<br /><br />4. Divide cassava flour into 2 bowls. Drain water chestnuts very well, roll in flour until well coated. Keep 2 colors separately. Shake excess flour from chestnuts using a strainer.<br /><br />5. Boil 2 cups water, drop red chestnuts into boiling water. When chestnuts starts to float, remove from boiling water and soak in prepared syrup. Repeat procedure for the green chestnuts.<br /><br />6. To assemble, in a bowl combine red and green water chestnuts, ice and milk. Serve right away.<br /><br />*Cook Notes:<br /><br />1. Other colors and flavorings can be used for a more colorful halo-halo. 2. Sweetened black monggo beans, white beans and other sweets can be added for a special halo-halo. 3. Water chestnuts or apulid is available in the canned vegetable section of the supermarket while langka and pandan essences and cassava flour can be found in the baking section of the supermarket.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3048926254316374606?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-19532812435772535452008-01-25T17:25:00.004-08:002008-01-25T17:26:15.352-08:00<h2 class="h2b">Ingredients</h2><br />Japanese style fruit mousse that's so easy to prepare.<br /><br />1 3/4 cup water<br />3 bars white gulaman, shredded<br />1 301 ml. CARNATION Condensada<br />2 tbsp. lemon juice<br />2 egg whites<br />2 cups cubed ripe mangoes<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Boil water then add shredded gulaman and CARNATION Condensada. Cook over low heat until gulaman has completely dissolved.<br />2. Pass through a strainer then stir-in lemon juice and set aside to cool.<br />3. Beat egg white for at least 10 minutes until stiff but not dry.<br />4. Fold in milk-gulaman mixture into the beaten egg whites and transfer on an 8x8 in. pyrex dish or 6 individual ramekins.<br />5. Top with mangoes and chill for at least 3 hours or until set.<br /><br />Cook Notes:<br /><br />You can substitute mango with any favorite fruit in season.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1953281243577253545?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-25753157568623379302008-01-25T17:25:00.003-08:002008-01-25T17:25:55.318-08:00<h2 class="h2b">Ingredients</h2><br />1 jar (18 oz.) peanut butter<br />1 stick butter (melted)<br />1 lb. powdered sugar<br />1 1/4 cups Rice Krispies (or equivalent rice breakfast cereal<br />1 (12 oz.) and 1 (6 oz.) package semi sweet chocolate morsels<br />1/4 stick paraffin wax (or use chocolate dipping products like Baker's or Candiquik) <br /><br /> <h2 class="h2c">Instructions</h2><br />Put peanut butter into a large bowl, add alternately (small amounts at a time) butter and sugar. Mix well until all sugar disappears. Add rice and continue mixing. Form into balls the size of walnuts.<br /><br />Melt morsels and wax in a double boiler, remove from heat. Leave water on the stove at medium temperature. Do not let water boil.<br /><br />Dip balls into the chocolate mixture with a large spoon, lift out with two forks, rocking back and forth to remove excess chocolate. When chocolate gets too thick, return to hot water until soft enough to dip again. You may need to return mixture back to hot water two or three times.<br /><br />Place dipped balls on wax paper to cool. Makes three or four dozen.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2575315756862337930?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-57208113763915181502008-01-25T17:25:00.001-08:002008-01-25T17:25:35.734-08:00<h2 class="h2b">Ingredients</h2><br />2 envelopes unflavored gelatin<br />1 cup boiling water<br />1/4 cup lemon juice<br />1 8 oz. cream cheese, softened<br />1 cup pineapple, crushed<br />1/2 cup chopped walnuts<br />1 250 ml NESTLÃ� All Purpose Cream<br />dessicated coconut, toasted <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine gelatin, hot water, lemon juice and cream cheese in pan and stir over low heat until cheese is blended well into the mixture.<br /><br />2. Remove from heat; add crushed pineapple and walnuts. Let cool and stir in the NESTLÃ� All-Purpose Cream.<br /><br />3. Stuff into cucumber boats and tomato cups.<br /><br />4. Sprinkle with toasted coconut before serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5720811376391518150?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-53537680987720397312008-01-25T17:24:00.004-08:002008-01-25T17:25:12.901-08:00<h2 class="h2b">Ingredients</h2><br />1 cup Sweetened Condensed Milk<br />1 cup sugar<br />3/4 cup flour<br />1/2 cup butter<br />1/2 tsp. vanilla extract<br />1 cup NESTLÃ� Cornflakes <br /><br /> <h2 class="h2c">Instructions</h2><br />1.Combine MILKMAID, sugar, and flour until smooth. Heat over low fire until sugar dissolves, stir in butter and cook stirring constantly until thick.<br />2.Mix in vanilla and cornflakes. Pour onto a greased plate. Smoothen top and cool before cutting into squares.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5353768098772039731?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-65438806654364863582008-01-25T17:24:00.003-08:002008-01-25T17:24:54.243-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup small tapioca (sago)<br />1/2 piece white gulaman bar<br />2 cups CARNATION Evap<br />1 cup sugar<br />1/2 cup cornstarch<br />1/2 tsp. almond extract<br />1 cup dessicated coconut, toasted combined with<br />2 tbsp. sugar <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Boil tapioca in 5 cups water for about 20-30 minutes or until transparent, stiriing occasionally. Strain and set aside.<br /><br />2. Soak gulaman bar in 1 cup water in a saucepan; bring to boil until melted. Strain into a casserole and add tapioca, CARNATION Evap, sugar, cornstarch and almond extract. Bring to boil and simmer until thick, stirring constantly. Pour into an 8 inch square pan; chill until set. Cut into bars and roll in coconut-sugar mixture.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6543880665436486358?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-38212578857066704162008-01-25T17:24:00.001-08:002008-01-25T17:24:31.833-08:00<h2 class="h2b">Ingredients</h2><br />ROASTED BANANA ICE CREAM<br /><br />MAKES 1 QUART<br /><br />2 Tablespoons vegetable oil<br />4 ripe bananas, unpeeled<br />6 egg yolks<br />1 1/3 cups sugar<br />2 cups milk<br />2 cups heavy cream<br />2 Tablespoons dark rum<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. -- Preheat oven to 350° F.<br /><br />2. -- Lightly oil bananas and place on a baking sheet. Bake for 10 â��15, or until they are dark and soft.<br /><br />3.-- Remove the bananas from the oven and peel. Puree in a food processor and set aside.<br /><br />4. -- In a large stainless steel bowl, whisk together the egg yolks and sugar until light and foamy.<br /><br />5. -- In a large saucepan set over medium heat, combine the milk and cream. Bring to a boil.<br /><br />6. -- Remove from heat and slowly pour into the yolk mixture, whisking rapidly. Add the banana puree and rum.<br /><br />7. -- Strain and cool. Freeze according to the manufacturerâ��s instructions.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3821257885706670416?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-19479271844364025822008-01-25T17:23:00.004-08:002008-01-25T17:24:04.099-08:00<h2 class="h2b">Ingredients</h2><br />Sweet leche flan with a kick of orange flavor<br /><br />1/2 cup sugar<br />5 pieces whole eggs, slightly beaten<br />1 301 ml. CARNATION Condensada<br />1 cup NESTLÃ� Premium Orange Juice <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Caramelize sugar in llanera. Set aside.<br /><br />2. Combine all ingredients in a bowl. Pour into<br />prepared llanera over a strainer. Cover with foil (if llanera is without cover) and cook in a steamer for 1 hour.<br /><br />3. Start timing when water boils in the steamer.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1947927184436402582?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-21742563929768424982008-01-25T17:23:00.003-08:002008-01-25T17:23:45.837-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup butter<br />1/2 cup powdered sugar<br />2 pieces eggwhites<br />1/2 cup all purpose flour<br />1 170 g. can NESTLE Cream, chilled<br />1 cup fruit cocktail, drained, refrigerated<br />1 cup watermelon chunks<br />nuts, chopped <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Cream butter and sugar in a bowl until light and creamy.<br /><br />2. Gradually add unbeaten eggwhites until smooth.<br /><br />3. Stir in flour.<br /><br />4. Thinly spread a teaspoonful of mixture into a circle on a lightly greased baking sheet.<br /><br />5. Bake in center of oven at 400 degrees F for about 4 minutes or until edges are golden brown.<br /><br />6. Using a metal spatula, immediately lift from baking sheet.<br /><br />7. Place over an upturned small glass or jar; press gently over to mold.<br /><br />8. The biscuits will crispen into shape quickly.<br /><br />9. Repeat with remaining mixture.<br /><br />10.Arrange each biscuit on a serving tray; spoon NESTLÃ� Cream, filling 1/4 of biscuit, and top with fruits.<br /><br />11.Add a dollop of NESTLÃ� Cream on top of fruits.<br /><br />12.Sprinkle with chopped nuts if desired.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2174256392976842498?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-53370850032641306892008-01-25T17:23:00.001-08:002008-01-25T17:23:22.630-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup canned peaches, syrup reserved<br /> 2 tbsp. crushed pineapple, syrup reserved<br /> 1 tbsp. sweetened langka, syrup reserved<br /> 2 cups shaved ice<br /> <br />Garnish:<br /> 2 tbsp. NESTLÃ� Trix<br /> 1 tbsp. NESTLÃ� Koko Krunch<br /> 1 tbsp. NESTLÃ� Honey Stars<br /> <br />Langka Syrup: Combine-<br /> 1 tbsp. peaches syrup<br /> 1/8 tsp. langka flavoring<br /> 2 drops yellow food coloring<br /> 1 tbsp. sugar<br /> 1/4 cup CARNATION Evap<br /> <br />Langka Syrup: Combined-<br /> 1 tbsp. pineapple syrup<br /> 1 tbsp. langka syrup<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Arrange peaches at the bottom of a holo-halo bowl. Add crushed pineapple and sweetened langka.<br />2. Top with shaved ice and drizzle with the prepared langka syrup.<br /><!-- Sources --><!-- /Sources --> 3. Garnish with your favorite NESTLÃ� Cereal. Serve immediately.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5337085003264130689?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-20905831487978082632008-01-25T17:22:00.003-08:002008-01-25T17:22:38.030-08:00<h2 class="h2b">Ingredients</h2><br />-1/2 pt. fresh strawberries<br />1 angel food cake<br />1 large container Cool Whip<br />1 large box vanilla instant pudding mix, prepared according to pkg. directions with 3 or 4 cups (950 ml) of milk.<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Crumble angel food cake into medium sized pieces in bottom of large bowl (a clear glass bowl is better because you can see the layers).<br />Pour a layer of vanilla pudding, then arrange a layer of strawberries and a layer of Cool Whip.<br />Repeat layers with Cool Whip at top of bowl.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2090583148797808263?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-33311005199783844462008-01-25T17:22:00.001-08:002008-01-25T17:22:14.953-08:00<h2 class="h2b">Ingredients</h2><br />50g oatmeal, plus extra for serving<br />450ml semi-skimmed milk<br />2 tbsp (40g) heather honey<br />125g pack raspberries <br /><br /> <h2 class="h2c">Instructions</h2><br />Place the oatmeal, milk and honey into a saucepan. Bring to the boil over a medium heat, then simmer for 4-5 minutes, stirring throughout, until thick and creamy. Remove from the heat and stir in the raspberries until they begin to break up and release their juice.<br /><br />Spoon into bowls and serve hot with a little oatmeal scattered over the top.<br /><br />Variation:<br />Try replacing the raspberries with chunks of fresh pear and add some chopped roasted hazelnuts.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3331100519978384446?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-23523928297190122512008-01-25T17:21:00.003-08:002008-01-25T17:21:56.884-08:00<h2 class="h2b">Ingredients</h2><br />32 caramel candies (the Kraft caramel squares are what I use)<br />5 tbsp (70 ml) heavy cream<br />1 cup (225 ml) flour<br />1 cup (225 ml) quick oats<br />3/4 cup (175 ml) brown sugar<br />1/2 tsp (2 ml) baking soda<br />1/4 tsp (1 ml) salt<br />3/4 cup (175 ml) butter, melted<br />12 ounces chocolate chips<br />1/2 cup (125 ml) chopped pecans<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />In the top of double boiler, melt caramels with the cream, keep warm, not hot, and set aside.<br />Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mixture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan) and bake 10 minutes at 350 degrees (175 C.).<br />Immediately when the crust comes out of the oven , sprinkle chocolate chips and pecans over baked crumb mixture.<br />Next, pour caramel mixture over the top of the nuts and chocolate.<br />For the next layer, sprinkle with the remaining crumbs and bake for 20 more minutes at 350 degrees (175 C.).<br />Chill for at least 2 hours before cutting into squares.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2352392829719012251?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-81791208582993819912008-01-25T17:21:00.001-08:002008-01-25T17:21:35.559-08:00<h2 class="h2b">Ingredients</h2><br />1 quart vanilla ice cream<br /><br />1 1/2 cups International Delight Vanilla Toffee Caramel creamer<br /><br />3 SKOR bars<br /><br />1 prepared chocolate or grahamn cracker pie shell<br /><br />whipped cream (optional)<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Let ice cream soften in a large bowl at room temperature.<br /><br />2. Whisk in International Delight.<br /><br />3. Mix in 2 1/2 crushed SKOR bars and stir.<br /><br />4. Top with 1/2 crushed SKOR bar and freeze.<br /><br />5. Garnish each slice with whipped cream.<br /><br />Click on International Delight for more coffee related recipes!<br /><br /> Preparation Time: 15 min Serves: 12<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-8179120858299381991?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-51765503478671222502008-01-25T17:20:00.001-08:002008-01-25T17:20:20.741-08:00<h2 class="h2b">Ingredients</h2><br />1 1/3 cups cream filled chocolate cookies, coarsely chopped<br />2 250 ml. bricks NESTLÃ� All Purpose Cream<br />3/4 cup butter, melted<br />1/4 cup sugar<br />1 1/2 cups mini marshmallows <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine all of the ingredients in a bowl.<br />2. Pour into an 8x8x2 - inch container.<br />3. Top with extra mallows or chunks of chocolate cream cookies.<br /><!-- Sources --><!-- /Sources --> 4. Chill for at least an hour before serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5176550347867122250?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-47260605311335845902008-01-25T17:19:00.003-08:002008-01-25T17:19:58.482-08:00<h2 class="h2b">Ingredients</h2><br />custard<br /> 2/3 cup sugar<br /> 2 tbsps. flour<br /> 1 1/3 cup CARNATION Evaporated Milk<br /> 2 pieces eggyolks<br /> 1/2 cup cream cheese<br /> 10 pieces lady fingers<br /> 2 cups ripe mangoes, sliced<br /> <br />gelatin<br /> 1 cup water<br /> 2 tbsps. unflavored gelatin, softened in 1/2 cup tap water<br /> 1/2 cup tap water<br /> 1/2 cup CARNATION Condensada<br /> 1/2 cup NESTLE Cream<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine sugar, flour, CARNATION Evaporated Milk and eggyolks in a saucepan. Cook over medium heat until thick. Set aside.<br />2. Beat cream cheese until soft and creamy. Stir into custard mixture.<br />3. Arrange lady fingers in a rectangular serving pan and pour on custard mixture. Arrange mangoes on top and set aside.<br />4. Boil 1 cup water and stir in softened gelatin. Remove from heat and stir in CARNATION Condensada and NESTLÃ� Cream. Pour into prepared custard and chill before serving or until gelatin is set.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4726060531133584590?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-66868884845298119992008-01-25T17:19:00.001-08:002008-01-25T17:19:32.490-08:00<h2 class="h2b">Ingredients</h2><br />1 1/2 cups raw peanuts, shelled<br />1 cup CARNATION Condensada<br />1 tsp. anise seeds<br />cooking oil for greasing<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Pour boiling water over peanuts. Let stand for about 10 min.; then peel off skin. Grind until smooth and fine.<br /><br />2. Combine ground peanuts with the rest of the ingredients in a heavy saucepan or kawali. Cook stirring constantly over low fire until very thick.<br />3. Transfer to an oil-greased chopping board and roll to a sheet (about 1/4 inch thick). Cut into bars or any desired shape.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6686888484529811999?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-3641501709045773562008-01-25T17:18:00.004-08:002008-01-25T17:19:12.182-08:00<h2 class="h2b">Ingredients</h2><br />2 nestle cream<br />4 egg yolks<br />1 condensed milk<br />1 tbsp.vanilla<br />1 pack of Graham crackers<br />1 can of fruit cocktail <br /><br /> <h2 class="h2c">Instructions</h2><br />1.Mix Nestle cream,egg yolks,condensed milk,Vanilla and evap in a bowl until smooth..Call it Milk..<br />2.Put graham crackers ona tupperware(long)And put milk on top..do this 2 times more and put the fruit cocktail on top...Then close...Chill...Ready to serve....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-364150170904577356?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-21681469133526096872008-01-25T17:18:00.003-08:002008-01-25T17:18:47.895-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:8 or more<br /><br />2 cups (475 ml) fruit pie filling (any kind)<br />2 cups (475 ml) all-purpose flour<br />2 tsp (10 ml). baking powder<br />1-1/2 cups (350 ml) granulated sugar<br />2 sticks margarine, melted and slightly cooled<br />2 cups (475 ml) milk<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preheat oven to 350 degrees (175 C.).<br />Lightly spray a 9 inch x 13 inch baking pan with non-stick oil.<br />Set aside for use later.<br />In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined.<br />Mix in the melted margarine, and blend well.<br />Add the milk and stir until smooth.<br />The mixture will be very thin, but it will bake to a cake-like texture.<br />Pour the mixture into the prepared baking pan.<br />Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes.<br />The finished cobbler should be golden brown on top.<br />Serve warm topped with ice cream.<br />Comments<br />This recipe can be prepared and baked ahead of service time, then warmed in the microwave just prior to serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2168146913352609687?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-49359501351648553482008-01-25T17:18:00.001-08:002008-01-25T17:18:24.103-08:00<h2 class="h2b">Ingredients</h2><br />1 25 g. pack NESTLE Cornflakes<br />1 piece (medium) ripe mango, stoned and thinly sliced<br />1/2 200 g. tub NESTLÃ� Yogurt<br />1 tbsp. honey<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Breakfast cereal is enhanced by the fruity taste of mango and the sourness of yogurt.<br /><br />1. Put NESTLÃ� Breakfast Cereals into the cereal bowl.<br />2. Pour half of NESTLE Yogurt, then mango slices, then the remaining half of yogurt.<br />3. Drizzle honey.<br />4. Chill and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4935950135164855348?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-65831417393550850662008-01-25T17:17:00.002-08:002008-01-25T17:18:04.845-08:00<h2 class="h2b">Ingredients</h2><br />6 med.-sized firm ripe manggo<br />1/2 cup sugar<br />2 tbsps. rum<br />1 1/2 cups all-purpose flour<br />1 tbsp. sugar<br />3 tsps. baking powder<br />1/2 tsp. salt<br />1/3 cup shortening<br />1 egg, beaten<br />1/2 cup CARNATION Evaporated Milk<br />2 tbsps. sugar<br />2 170 g. cans NESTLE Cream, chilled<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 400 degrees F. Scoop mangoes with spoon and place in a heat-proof dish. Mix sugar and rum together, then pour over mangoes. Place in oven for 10 minutes or until sugar has melted.<br /><br />2. Meanwhile sift dry ingredients together in a bowl then cut in shortening.<br />3. Mix beaten egg and CARNATION Evaporated Milk together and pour all at once into flour mixture. Mix lightly with a fork. Drop dough by spoonful over hot mangoes pushing it gently with the back of a spoon. Sprinkle with sugar.<br />4. Bake for 30 minutes or until brown. Serve warm with chilled NESTLÃ� Cream.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6583141739355085066?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-46859259486672709522008-01-25T17:17:00.001-08:002008-01-25T17:17:22.852-08:00<h2 class="h2b">Ingredients</h2><br />1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter)<br />2 cups (475 ml) brown sugar<br />2 eggs (I use Jumbo eggs, large or x-large are fine)<br />3 tsp (15 ml) vanilla<br />1-1/2 cups (350 ml) flour<br />1 tsp (5 ml) baking soda<br />1-1/2 tsp (7 ml) salt<br />4 cups (950 ml) quick cooking oats<br />2 cups (475 ml) chopped nuts<br />2 tbsp (30 ml) butter<br />12 ounces chocolate chips<br />1 can (14 ounces) sweetened condensed milk <br /><br /> <h2 class="h2c">Instructions</h2><br />Cream the shortening (and butter if you use it) until fluffy; add sugar and beat thoroughly.<br />Add eggs and 1 tsp (5 ml) vanilla; beat well.<br />Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.<br />Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.<br />Press remaining dough into greased 9inch x 13 inch pan.<br />In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; stir, but do not cook.<br />Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate mixture.<br />Spread this mixture over the dough in the pan.<br />Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350 degrees (175 C.) for 25 minutes or until golden brown.<br />Cool before cutting.. if you can wait!<br />Comments<br />This is especially delicious gently warmed in the mircowave and then put a scoop of vanilla ice cream over it!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4685925948667270952?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-72093281548650916462008-01-25T17:16:00.002-08:002008-01-25T17:17:02.412-08:00<h2 class="h2b">Ingredients</h2><br />1 Gelatin Powder<br />2 raisins<br />1 chunks pineaple <br /><br /> <h2 class="h2c">Instructions</h2><br />Boil water then put gelatin powder,stir well.Add pineapple juice if wanted..Put in a plastic tupperware or shaped tupperware..Then put in chunks and raisins...Serve it to your guest or family..<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7209328154865091646?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-10054945669862833882008-01-25T17:16:00.001-08:002008-01-25T17:16:39.024-08:00<h2 class="h2b">Ingredients</h2><br />2 papayas<br />4 tbsps lime juice<br />1/3 cup sugar<br />1/2 cup heavy cream<br />lime wedges<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Cut papayas in half lenghtwise, scoop out and discard seeds. Scoop out 4 small balls with a melon baller, reserve for garnish.<br />Carefully scoop out remaining pulp, reserve papaya shells.<br />Puree papaya with lemon juice and sugar in a blender until smooth. Beat cream until stiff. Quickly, but gently fold papaya into cream (do not over mix). Pour mixture in a container. Freeze for 1 hour or until frozen 1-inch around edge. Stir with spoon when serving.<br /><br />(Serves 4)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1005494566986283388?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-16651156022096161002008-01-25T17:15:00.006-08:002008-01-25T17:16:15.650-08:00<h2 class="h2b">Ingredients</h2><br />2 170 g. cans NESTLE Cream, chilled<br />2 tbsps. confectioner`s sugar<br />1/4 cup mango puree<br />2 medium ripe mangoes, sliced into cubes<br />1 cup NESTLÃ� Gold Breakfast Cereals <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Whisk NESTLÃ� Cream, confectioner`s sugar and mango puree.<br />2. Place cream mixture, fruit and NESTLÃ� Gold Breakfast Cereal in layers. Repeat layering for remaining ingredients ending with cereal on top.<br />3. Chill very well before serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1665115602209616100?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-90089860458375857462008-01-25T17:15:00.005-08:002008-01-25T17:15:53.668-08:00<h2 class="h2b">Ingredients</h2><br />A creamy gelatin-based dessert with young coconut and mango chunks.<br /><br />Ingredients:<br />3 tbsp. unflavored gelatin<br />1 cup buco water<br />1 300 ml. can CARNATION Condensada<br />2 1/2 cups coarsely chopped ripe mangoes<br />2 cups coarsely chopped buco meat <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Dissolve gelatin in the buco water. Bring to boil just until gelatin has dissolved.<br /><br />2. Turn off heat and stir in CARNATION Condensada, mangoes and buco. Pour into desired molds and chill until set.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-9008986045837585746?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-87052699802808470792008-01-25T17:15:00.003-08:002008-01-25T17:15:36.877-08:00<h2 class="h2b">Ingredients</h2><br />My favorite halo-halo ingredients in a creamy leche flan dessert<br /><br />1/2 cup sugar<br />2 tbsp. sweetened macapuno<br />2 tbsp. sweetened red monggo<br />5 pieces whole eggs, slightly beaten<br />1 301 ml. CARNATION Condensada<br />1 cup water <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Caramelize sugar in a llanera. Set aside.<br />2. Arrange sweetened macapuno and mongo in prepared llanera before pouring in flan mixture.<br />3. Combine rest of the ingredients in a bowl. Pour into prepared llanera over strainer. Cover with foil (if llanera is without a cover) and cook in a steamer for 1 hour.<br />4. Start timing when water boils in the steamer.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-8705269980280847079?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-44399829309618006512008-01-25T17:15:00.001-08:002008-01-25T17:15:22.267-08:00<h2 class="h2b">Ingredients</h2><br />Fruit salad ingredients in a leche flan dessert.<br /><br />1/2 cup sugar<br />1/2 cup fruit cocktail, drained<br />5 pieces whole eggs, slightly beaten<br />1 301 ml. CARNATION Condensada<br />1 cup water<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Caramelize sugar in a llanera. Set aside.<br />2. Arrange fruit cocktail in prepared llanera before pouring in flan mixture.<br />3. Combine rest of the ingredients in a bowl. Pour into prepared llanera over a strainer. Cover with foil (if llanera is without a cover) and cook in a steamer for 1 hour.<br />4. Start timing when water boils in the steamer.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4439982930961800651?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-33378324130145475632008-01-25T17:14:00.000-08:002008-01-25T17:15:04.944-08:00<h2 class="h2b">Ingredients</h2>½ cup sugar<br />4 whole eggs<br />1 300 ml can of Milkmaid Condensed Milk<br />1 cup water<br />1 tsp. lemon flavoring or lemon rind<br />½ cup macapuno<br /> <br /> <h2 class="h2c">Instructions</h2><br />½ cup sugar<br />4 whole eggs<br />1 300 ml can of Milkmaid Condensed Milk<br />1 cup water<br />1 tsp. lemon flavoring or lemon rind<br />½ cup macapuno<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3337832413014547563?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-30021274710934447462008-01-25T17:13:00.005-08:002008-01-25T17:13:45.066-08:00<h2 class="h2b">Ingredients</h2><br />1/2 brick cream cheese<br />2 bricks Nestle all purpose cream<br />1/2 can Carnation Condensada<br />2 cans rambutan (or fresh)<br />1 cup coconut (or fresh), shredded<br />2 tbsps walnut, toasted<br />1/2 cup crushed graham crackers<br />green nata de coco<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Buko salad with rambutan! Sounds new to you but the taste definitely rings a bell.<br /><br />Procedures:<br /><br />Combine cream cheese, all purpose cream and milk.<br /><br />Add rambutan and coconut. Chill.<br /><br />Serve with walnuts, crackers and nata de coco.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3002127471093444746?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-61458628271446807322008-01-25T17:13:00.003-08:002008-01-25T17:13:30.660-08:00<h2 class="h2b">Ingredients</h2><br />2 16 oz (448 grm). cans peaches<br />1/2 box yellow cake mix<br />1/2 cup (125 ml) butter melted<br />nutmeg or cinnamon<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Pour peaches in bottom of medium to large glass pan(do not drain).<br />1/2 Pour box yellow cake mix evenly on top of peaches.<br />Pour melted butter evenly on top of cake mix.<br />Bake at 325 degrees (175 C.) for about 30 min. or until golden brown.<br />Options: Spinkle with a dash of nutmeg or cinnamon before baking for a tongue tantalizing flavor!<br /><br />This recipes is great for the working mom! It's easy, fast, and full of flavor your family will love!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6145862827144680732?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-52985177310395480742008-01-25T17:13:00.001-08:002008-01-25T17:13:12.102-08:00<h2 class="h2b">Ingredients</h2><br />1 big can condensed milk<br />1 big can evaporated milk<br />1 small can evaporated milk<br />2 tetra packs all-purpose cream<br />Oreo cookie (vanilla) or Hi-ro (grind)<br />Marshmallows<br />Nips or M&amp;M chocolates <br /><br /> <h2 class="h2c">Instructions</h2><br />1. In an ice cream container, mix all milk and cream.Stir manually for about 5 mins.<br />2. Have it frozen for a minimum of 4 hrs.<br />3. Mix the frozen mixture using an electric mixer for about 20 mins.<br />4. Add the grind cookies,marshmallows and chocolates. Stir it again for 10 mins, using the electric mixer.<br />5. Place it into the freezer until frozen.<br /><br />Serving: Good for 1 gallon<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5298517731039548074?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-49752357482076461852008-01-25T17:12:00.003-08:002008-01-25T17:12:57.766-08:00<h2 class="h2b">Ingredients</h2><br />2/3 cup white sugar<br />1/3 cup unsweetened cocoa powder<br />3 egg yolks, beaten<br />2 2/3 cups heavy cream<br />1/3 cup semisweet chocolate chips<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.<br /> <br />2. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4975235748207646185?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-13203170080564592402008-01-25T17:12:00.001-08:002008-01-25T17:12:35.044-08:00<h2 class="h2b">Ingredients</h2><br />2 cups all-purpose flour<br />1/3 cup unsweetened cocoa powder<br />1 1/2 teaspoons baking powder<br />3/4 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />1 cup unsalted butter<br />1 1/4 cups white sugar<br />1 teaspoon vanilla extract<br />3 eggs<br />1 cup sour cream<br />1 cup semisweet chocolate chips<br />1 cup chopped pecans<br />1/4 cup white sugar<br />1 teaspoon ground cinnamon<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon, and salt; set aside.<br /><br />2. In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.<br /><br />3. For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.<br /><br />4. Bake in the preheated oven for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert cake onto rack, and cool completely.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1320317008056459240?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-43369466711590391742008-01-25T17:11:00.007-08:002008-01-25T17:11:59.700-08:00<h2 class="h2b">Ingredients</h2><br />sweet beans: red or white beans, mongo, garbanzos etc.<br />sweetened fruit: langka, kaong, macapuno, etc.<br />prepared gelatin, cubed<br />ube jam<br />leche flan<br />NESTLE Cornflakes<br />shaved ice<br />sugar, to taste<br />CARNATION Evaporated Milk<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Place three or more combinations of around a tablespoon each of the suggested ingredients in half buko, (complete with husk or in sherbet glasses).<br /><br />2. Mix and enjoy scooping buko meat along with each spoonful. For special Halo-halo, top with a scoop of your favorite ice cream flavor.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4336946671159039174?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-70498849852133185542008-01-25T17:11:00.005-08:002008-01-25T17:11:43.509-08:00<h2 class="h2b">Ingredients</h2><br />1 pack broas<br /><br />for the filling:<br />1/2 cup milk<br />1/2 cup buko water<br />2 tbsps. cornstarch<br />1/4 cup sugar<br />2 egg yolks<br />1 tbsp. butter<br />1/2 tbsp.vanilla<br />1/2 cup shredded buko meat<br /><br />For the topping:<br />1 box Green Gulaman<br />2 cups pandan water*<br />(Note:to make pandan water,boil 4-5 pcs pandan leaves in 4 cups of water for 5 minutes) <br /><br /> <h2 class="h2c">Instructions</h2><br />Prepare the filling.Put all ingredients,except buko meat in a saucepan and cook until thick let cool.Prepare the topping.Dissolve gulaman in pandan water.Boil mixture for 2 minutes,stirring constantly set aside.To assemble,line bottom and sides of a 9 inch squarepan with aluminum foil.Line bottom with broas.Spread half of the filling over the broas.Top of half of the shredded buko meat.Line with another layer of broas.Spread remaining filling and then buko meat over it.Cover with gulaman topping.Chill until set.When set,remove from pan,then slice before serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7049884985213318554?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-72115632180169918822008-01-25T17:11:00.003-08:002008-01-25T17:11:27.834-08:00<h2 class="h2b">Ingredients</h2><br />Makes 1 - 9x13 inch pan<br /><br />2 (3.4 ounce) packages instant vanilla pudding mix<br />1 cup confectioners' sugar<br />3 cups milk<br />1 (8 ounce) container frozen whipped topping, thawed<br />1 (16 ounce) package graham crackers<br />1 (16 ounce) container chocolate frosting<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.<br />2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.<br />3 Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, unil frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.<br /> <!-- Sources --> <!-- /Sources --><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7211563218016991882?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-25769585720488879182008-01-25T17:11:00.001-08:002008-01-25T17:11:11.309-08:00<h2 class="h2b">Ingredients</h2><br />1 cup NESTLÃ� Cottage Cheese<br />1 170 g. can NESTLE Cream<br />1 tsp. cinnamon<br />1/3 cup honey<br />4 cups chopped fresh fruits in season<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine all ingredients except fruits. Process in a blender or pass through a sieve until smooth.<br />2. Pour in a bowl and toss in fruits.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2576958572048887918?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-32313085096064769142008-01-25T17:10:00.005-08:002008-01-25T17:10:57.434-08:00<h2 class="h2b">Ingredients</h2><br />3 cups ripe caimito(preferably violet variety), seeded and mashed<br />1 370 ml. can CARNATION Evaporated Milk<br />1 cup sugar<br />2 cups water<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Mix all ingredients and place in a plastic container. Freeze until partially set.<br />2. Beat thoroughly and freeze overnight. Serve in ice cream cups.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3231308509606476914?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-16758339126070978142008-01-25T17:10:00.003-08:002008-01-25T17:10:39.140-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup margarine<br />1/3 cup sugar<br />2 eggs<br />1/2 cup all-purpose flour<br />1/2 tsp baking powder<br />200 grams pack dessicated coconut<br />1 can sweetened condensed milk<br />1/2 tsp vanilla<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preheat oven to 375°F. Prepare macaroons tin cups by lining them with colored fluted paper cups. Set aside.<br />In a bowl, cream margarine and sugar until light and fluffy. Add eggs, mix well. Blend in flour, baking powder, dessicated coconut, condensed milk and vanilla. Blend well.<br />Spoon mixture to prepared macaroon cups and bake in preheated oven for about 15-20 minutes or until golden brown.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1675833912607097814?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-12118098789547141702008-01-25T17:10:00.001-08:002008-01-25T17:10:23.110-08:00<h2 class="h2b">Ingredients</h2><br />Crust and Topping <br />1 pkg Duncan Hines® Moist Deluxe Yellow Cake Mix 1 pkg <br />1 cup quick-cooking oats 250 mL <br />1 cup chopped walnuts 250 mL <br />3/4 cup butter or margarine â�� ground 175 mL <br /><br />Filling <br />7 1/2 cups peeled and sliced apples â�� (about 6 large) 2 L <br />1/2 cup raisins 125 mL <br />1/2 cup water 125 mL <br />3 tbsp sugar 45 mL <br />2 tsp ground cinnamon 10 mL <br />1/2 tsp ground nutmeg 2 mL <br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 350°F (180°C). Grease and flour 13 x 9 x 2 inch (33 x 23 x 5 cm) pan.<br /><br />2. For crust and topping, combine cake mix, oats, walnuts and melted butter in large bowl. Sprinkle half the mixture into pan.<br /><br />3. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionally on low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling.<br /><br />4. Bake at 350°F (180°C) for 35 minutes or until lightly browned. Serve warm or at room temperature.<br /><br />Makes 12 to 16 servings.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1211809878954714170?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-4314004899426338312008-01-25T17:09:00.004-08:002008-01-25T17:10:06.712-08:00<h2 class="h2b">Ingredients</h2><br />Dough Ingredients:<br />1/4 cup (60 ml) butter, melted<br />1/4 cup (60 ml) water<br />1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)<br />1 cup (225 ml) milk<br />1 egg, beaten<br />1 tbsp (15 ml) sugar<br />1/2 tsp (2 ml) salt<br />4 cups (950 ml) all-purpose flour (unbleached is best)<br />2-1/2 tsp (12.5 ml) yeast<br />Filling:<br />1/2 cup (125 ml) butter, melted<br />1 cup (225 ml) brown sugar<br />2 tsp (10 ml) ground cinnamon<br />raisins (optional)<br />chopped nuts (optional)<br />Frosting:<br />4 oz (112 grm). cream cheese, softened<br />1/4 cup (60 ml) butter, softened<br />1-1/2 cups (350 ml) confectioners sugar<br />1/2 tsp (2 ml) vanilla<br />1-1/2 tsp (7 ml) milk<br />1/4 tsp (1 ml) vanilla extract<br />1/4 tsp (1 ml) almond extract<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Dough:<br />Place ingredients in your bread machine following its specifications for the dough cycle.<br />When it is completed with the dough making option, remove from machine and roll out to a 17 inch x 10 inch (approx.) rectangle.<br />Filling:<br />Mix together brown sugar and cinnamon, set aside.<br />Spread melted butter over dough.<br />Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if you want them, on top of the buttered dough.<br />Roll tightly from long end, pinching edges closed when completely rolled.<br />Slice rolled dough into 3/4" slices, (I use the dental floss trick and avoid the problems with knife slicing).<br />Place into greased cake pans. (I use just my rectangle turkey roaster!).<br />Let rise until doubled.<br />Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake! Essential to keep them tender and perfectly textured.<br />Frosting:<br />Mix all the ingredients together. (I have also used rum and brandy for flavorings with great success).<br />Spread on very warm rolls.<br />Comments<br />They are best when eaten fresh, but you can freeze them. Thaw to room temperature and then microwave them for about 15-20 seconds to warm them up.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-431400489942633831?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-50665008875930791702008-01-25T17:09:00.003-08:002008-01-25T17:09:48.646-08:00<h2 class="h2b">Ingredients</h2><br />2 eggs<br />1/2 cup white sugar<br />1/2 cup packed brown sugar<br />1 teaspoon vanilla extract<br />1 cup butter<br />1/2 cup all-purpose flour<br />1 cup semisweet chocolate chips<br />1 cup chopped walnuts<br />1 recipe pastry for a 9 inch single crust pie<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 325 degrees F (165 degrees C).<br /><br />2 .Beat eggs until frothy, add sugars and vanilla.<br /><br />3.Melt butter or margarine, and add to sugar and egg mixture.<br /><br />4.Stir in flour until well blended.<br /><br />5.Mix in walnuts and chocolate chips.<br /><br />6.Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cream.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5066500887593079170?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-91523973442953890352008-01-25T17:09:00.001-08:002008-01-25T17:09:24.882-08:00<h2 class="h2b">Ingredients</h2><br />Crust<br /> 2 cups all-purpose flour<br /> 1 tsp. salt<br /> 2/3 cup shortening<br /> 1 piece eggyolk<br /> 1 tsp. vinegar<br /> 1/4 cup ice water<br /><br />Filling<br /> 4 cups coconut meat<br /> 1 cup coconut water<br /> 1 300 ml. can MILKMAID Sweetened Condensed Milk<br /> 2/3 cup cornstarch <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.<br /><br />2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serving.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-9152397344295389035?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-32876350196287309432008-01-25T17:07:00.004-08:002008-01-25T17:08:10.311-08:00<h2 class="h2b">Ingredients</h2><br />1 cup buko meat, grated<br />2 cups buko water<br />1 300 ml. can CARNATION Condensada<br />1 cup candied nangka <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Mix all ingredients well except candied nangka.<br /><!-- Sources --><!-- /Sources --> 2. Pour into a freezing tray. Freeze until firm and top with candied nangka.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3287635019628730943?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-62599638198794347112008-01-25T17:07:00.003-08:002008-01-25T17:07:49.650-08:00<h2 class="h2b">Ingredients</h2><br />1 1/2 cups sugar<br />2 cups mature buko, shredded<br />1/2 cup CARNATION Evaporated Milk<br />2 eggs, slightly beaten<br />1 tbsp. calamansi juice <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine sugar and buco in a heavy saucepan. Cook stirring constantly over low heat until almost dry.<br /><br />2. Stir in CARNATION Evaporated Milk and slightly beaten eggs.<br /><br />3. Cook until thick and stir in calamansi juice. Drop by teaspoonfuls on wilted banana leaves or wax paper. Cool until set<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6259963819879434711?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-56562134714700708442008-01-25T17:07:00.001-08:002008-01-25T17:07:20.719-08:00<h2 class="h2b">Ingredients</h2><br />2 bananas(for 1 person)<br />1 whipped cream or 3 differ. flavors of ice cream<br />Chocolate syrup or any syrup<br />1Cherries<br /><br />NOTE:if 3 ice creams it should be 3 cherries..<br /> Best flavors are chocolate,mango,strawberry <br /><br /> <h2 class="h2c">Instructions</h2><br />Place bananas on a plate it should be like this(( touching each other!Put whipped cream in a formation of swirled mountain or 3 scoops of ice cream..Put syrup on top of each ice cream or whatever you want...Put cherries on top of each ice cream...Presto!!You can eat it now!!......=><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5656213471470070844?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-42195343121122011122008-01-25T17:06:00.004-08:002008-01-25T17:07:04.077-08:00<h2 class="h2b">Ingredients</h2><br />1 170 g. can NESTLÃ� Cream<br />1 cup NESTLÃ� Cottage Cheese<br />1 tbsp. orange rind, grated<br />3 tbsp. sugar<br />3 tbsp. NESTLÃ� Orange Juice<br />1/2 piece orange, membranes removed and cut up<br />1 piece kiwi, sliced<br />1 cup lacatan banana, sliced<br />1/2 cup ripe mangoes, sliced<br />1/2 cup pineapple chunks, drained<br />1/4 cup dessicated coconut<br />4 pieces taco shells<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine first 5 ingredients. Chill.<br />2. Toss cut-up fruits with dessicated coconut then chill.<br />3. Heat taco shells according to package directions.<br />4. Place 1 to 2 tbsp. of fruit in each taco shell. Top with dressing and serve immediately.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4219534312112201112?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-19382461441404420372008-01-25T17:06:00.003-08:002008-01-25T17:06:46.709-08:00<h2 class="h2b">Ingredients</h2><br />100g (4oz) caster sugar<br />100g (4oz) blanched almonds<br />450ml (3/4pt) double cream<br />150ml (1/4pt) condensed milk<br />5ml (1tsp) vanilla extract<br />4 bananas<br />Splash of lemon juice <br /><br /> <h2 class="h2c">Instructions</h2><br />Place sugar and almonds in a pan. Heat on the simmering plate for 10-15 minutes until the sugar has started to melt. Transfer to the boiling plate for 1-2 minutes and cook to a rich, golden brown caramel. Taking great care, pour on to Aga Bake-o-Glide in a small roasting tin or on to an oiled baking sheet. Leave to cool and harden.<br /><br />Whisk the cream, condensed milk and vanilla extract to a soft peak. Peel and slice the bananas and place in a food processor with lemon juice. Process until smooth. Cover the praline with a tea towel and crush with a rolling pin. Fold the banana puree and praline into the cream mixture. Freeze for 2 hours.<br /><br />Stir well and re-freeze until firm â�� about 6 hours.<br /><br />To serve<br />Stand the ice cream in the refrigerator for 10 minutes until soft enough to scoop into chilled glasses. Serve with the sweet Christmas biscuits and the sticky toffee sauce.<br /><br />The ice cream will keep in the freezer for up to two months.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1938246144140442037?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-29047822342536727792008-01-25T17:06:00.001-08:002008-01-25T17:06:31.903-08:00<h2 class="h2b">Ingredients</h2><br />Custard Filling<br /> 2/3 cup sugar<br /> 1/3 cup cornstarch<br /> 1 tbsp. all-purpose flour<br /> pinch salt<br /> 100 g. langka(fresh or preserved), cut into cubes<br /> 1 cup CARNATION Evaporated Milk<br /> 3 pieces eggyolks, slightly beaten<br /> 1/4 cup butter<br /> 1/2 tsp. vanilla<br /><br />Dough<br /> 1/2 k. galapong<br /> 1/2 cup sesame seeds<br /> cooking oil, for deep-frying <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.<br /><br />2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2904782234253672779?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-68466743740630956272008-01-25T17:05:00.005-08:002008-01-25T17:05:56.901-08:00<h2 class="h2b">Ingredients</h2><br />1 cup (225 ml) all-purpose flour<br />1/2 cup (125 ml) chopped pecans<br />1/2 cup (125 ml) (1 stick) of margarine or butter<br />1 8 oz (224 grm) package of cream cheese<br />1 cup (225 ml) confectionary sugar<br />1 cup (225 ml) Cool Whip<br />1 cup (225 ml) of peanut butter<br />1 small box of instant cocolate pudding<br />1 small box of instant vanilla pudding<br />2-1/2 cups (600 ml) of milk<br />Cool Whip ( as much as desired )<br />chopped pecans ( optional )<br />cherries (optional )<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preheat oven to 350 degrees (175 C.) and spray a 13 inch by 9 inch pan lightly with Pam.<br />Mix flour, 1/2 cup (125 ml) chopped pecans, and the margarine by hand until well blended.<br />Press the dough into the pan and bake for 20 minutes or until a light golden brown. Let cool before adding any other layers.<br />Mix the cream cheese, confectionary sugar, and 1 cup (225 ml) of Cool Whip together until well blended and smooth.<br />Spread on top of the cooled crust.<br />Spread the peanut butter on top of the first layer.<br />Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes of pudding calls for) until thick.<br />Spread on top of the second layer.<br />Spread Cool Whip on top of the third layer (I usually use what remains of a medium container of Cool Whip ) as you desire.<br />If you desire, sprinkle more chopped nuts and cherries onto the top of the dessert.<br />Chill. If you want you can eat it right away, but after you cut your slices, place the remaining dessert in the refrigerator so that the Cool Whip won't melt.<br />ENJOY!!! :O<br />Comments<br />A mouth watering dessert with a pecan crust.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6846674374063095627?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-19775681701916294682008-01-25T17:05:00.003-08:002008-01-25T17:05:38.424-08:00<h2 class="h2b">Ingredients</h2><br />4 pieces soft flour tortillas<br />1/4 cup chunky peanut butter<br />1/4 cup miniature semisweet chocolate chips<br />2 pieces lacatan banana<br />2 tsp. butter, softened<br />NESTLÃ� Ice Cream, (vanilla flavor)<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Heat coals or gas grill. Soak 4 small bamboo skewers or about 6 toothpicks in water, 30 minutes.<br />2. Spread 1 side of each tortilla with peanut butter. Sprinkle with chocolate chips. Slice banana into half lengthwise. Arrange on one side of tortilla.<br />3. Roll up as in lumpia and secure with toothpicks or skewers.<br />4. Brush rolls with butter and grill about 8 minutes turning once until golden brown.<br />5. Remove toothpicks or skewers and serve tortilla with a scoop of NESTLÃ� Ice Cream, Vanilla.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1977568170191629468?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-73020375908284133022008-01-25T17:05:00.001-08:002008-01-25T17:05:21.767-08:00<h2 class="h2b">Ingredients</h2><br />2 bananas, peeled and sliced<br />1 tablespoon vanilla extract<br />2 tablespoons butter, melted<br />1 (8 ounce) can refrigerated crescent rolls<br />1 cup caramel topping<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1)Preheat oven to 350 degrees F (175 degrees C).<br /><br />2)In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.<br /><br />3)Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7302037590828413302?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-62878674032216489232008-01-25T17:04:00.004-08:002008-01-25T17:05:05.337-08:00<h2 class="h2b">Ingredients</h2><br />4 (14 ounce) cans sweetened condensed milk<br />4 pints heavy whipping cream<br />1 (4 ounce) jar maraschino cherries<br />1 cup chopped almonds<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Makes 8 -10 servings<br /><br />1) Remove labels from the cans of milk and put them unopened into a large pot of gently boiling water. Boil for about 3 hours. Make sure the water doesn't boil away or the cans will explode (or so I'm told).<br /><br />2) After 3 hours, take the cans out and cool in fridge.<br /><br />3) When chilled, open the cans and put the results into a bowl.<br /><br />4) Beat the whipping cream, and fold into the "caramel sauce" (cooked, cooled condensed milk). Mix in the nuts and cherries.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6287867403221648923?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-87505376741485415052008-01-25T17:04:00.003-08:002008-01-25T17:04:45.607-08:00<h2 class="h2b">Ingredients</h2><br />1 lb loaf of any white bread<br />6 large eggs<br />2 cups of whole milk<br />1 c granulated sugar<br />1 c minced jackfruit<br />pinch of salt <br /><br /> <h2 class="h2c">Instructions</h2><br />In a medium sauce pan warm the whole milk without letting it boil.<br />Preheat oven to 350 degrees Farenheit.<br /><br />Cut up the bread into cubes.And in a bowl combine the eggs and the sugar and salt.When combined slowly add the warm milk as to temper the eggs with the warm milk.Then pour back into the sauce pan with a medium heat until slightly thickened.Then remove from fire.<br /><br />In a loaf pan, layer bread and jackfruit, until all is used.Ladle the the pudding mixture into the loaf pan.Cover with foil tightly and poke little holes for venting purposes.<br /><br />In a water bath, baked the bread pudding for 50 minutes.Cool the pudding until warm to the touch, carefully invert and slice to desired serving portions.Great to be service with creme anglaise and whipped cream. Enjoy.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-8750537674148541505?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-42357791557055994392008-01-25T17:04:00.001-08:002008-01-25T17:04:27.836-08:00<h2 class="h2b">Ingredients</h2><br />6 bananas,cut in half lengthwise<br />4 tablespoons brown sugar<br />juice of 1 lemon<br />3 tablespoons water<br />6 ounces rum<br />whipped cream <br /><br /> <h2 class="h2c">Instructions</h2><br />>Preheat oven to 375*F<br />>Butter a shallow ovenproof dish<br />>Arrange bananas overlaping in the dish<br />>Sprinkle sugar over the bananas<br />>Add lemon juice and water .Bake in oven for 20 minutes<br />>Add rum just before finishing<br />>Serve warm w/ whipped cream<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4235779155705599439?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-56367345769214831772008-01-25T17:03:00.002-08:002008-01-25T17:04:08.454-08:00<h2 class="h2b">Ingredients</h2><br />1 large box Instant Vanilla Pudding<br />2 envelopes of Dream Whip whipped topping mix<br />Milk<br />Vanilla wafers<br />Sliced bananas<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Add the dream whip to the pudding mix. Add milk according to what both call for. Beat until it gets fluffy. The longer you beat this, the fluffier it will get, so beat for awhile.<br /><br />Layer a 9x13 pan with a layer of vanilla wafers, a layer of bananas, another layer of wafers, and another layer of bananas. Pour the pudding mixture of the layers. Crush some vanilla wafers and sprinkle over the top to make a light crust topping. Refrigerate 15 minutes!! Serve<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5636734576921483177?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-15902659757166116562008-01-25T17:03:00.001-08:002008-01-25T17:03:53.361-08:00<h2 class="h2b">Ingredients</h2><br />1 300 ml. can MILKMAID Sweetened Condensed Milk<br />2 cups water<br />1 piece lacatan banana<br />2 tbsp. lemon juice<br />ice, crushed<br /><br /><br /> <h2 class="h2c">Instructions</h2><br />Whisk together all the ingredients in a blender and pour into tall glasses.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1590265975716611656?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-62703620297244010792008-01-25T17:01:00.004-08:002008-01-25T17:03:34.702-08:00<h2 class="h2b">Ingredients</h2><br />1 cup (225 ml) flour<br />1 tsp (5 ml) baking powder<br />1 tsp (5 ml) powdered sugar<br />1/4 tsp (1 ml) salt<br />1 egg beaten<br />2 Georgia Apples,peeled and chopped<br />1/4 cup (60 ml) milk<br />powdered sugar<br />vegetable oil<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Combine dry ingredients in medium mixing bowl.<br />Combine milk and egg; stir into dry ingredints.<br />Stir in apples.<br />Drop batter by tspful into deep hot oil; fry until brown, turning once.<br />Drain on absorbent paper, sprinkle with sugar.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6270362029724401079?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-66026061814528318802008-01-25T17:01:00.003-08:002008-01-25T17:01:41.545-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:4<br /><br /><br />Ingredients<br />1 cut up chicken fryer<br />1 cup (225 ml) ketchup<br />12 oz (336 grm). Coke (not diet)<br />1/2 tsp (2 ml) black pepper<br />1 tsp (5 ml) garlic powder<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Combine Coke, ketchup, pepper and garlic powder in marinading dish.<br />Place chicken in marinate and refrigerate for 2 to 4 hours.<br />Cook on BBQ grill until meat starts to separate from bone.<br />Comments<br />This marinate is especially good for for tenderizing tough chicken.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6602606181452831880?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-39086017712138935792008-01-25T17:01:00.001-08:002008-01-25T17:01:26.090-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:6 Lbs. Pork Spareribs<br /><br /><br />Ingredients<br />6 Lbs (2.7 kg). Pork Spareribs<br />1 (10-3/4 oz (301 grm).) can tomato soup<br />1 (10-1/2 oz (294 grm).) can condensed beef broth<br />2 Tbs (30 ml). light or dark molasses<br />1/4 cup (60 ml) onion, chopped<br />1/4 cup (60 ml) cider vinegar<br />1 tsp (5 ml). chili powder<br />1 tsp (5 ml). crushed thyme<br />1 tsp (5 ml). dry mustard<br />2 cloves garlic, crushed<br />Dash celery salt<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Mix all ingredients (except spareribs) in saucepan.<br />Simmer 10 minutes.<br />Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.<br />Drain excess fat.<br />Brush sauce over partially cooked ribs.<br />Continue roasting ribs 30 to 40 minutes, basting with the sauce every 10 minutes.<br />Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side. Ribs should be placed 6 inches above gray coals.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3908601771213893579?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-22622001797202850562008-01-25T17:00:00.004-08:002008-01-25T17:01:11.372-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:6 to 8<br /><br /><br />Ingredients<br />One pork butt sliced into steaks.<br />(This is easy to find in the midwest, but may not be elsewhere.)<br />One jar of Italian salad dressing.<br />One to Two jars of barbecue sauce, depending on the size. You'll need approximately 32 ounces.<br />1/3 cup (80 ml) Worchestire sauce<br />1/2 cup (125 ml) lemon juice<br />3/4 cup (175 ml) brown sugar<br />1/2 cup (125 ml) sugar<br />One Chopped onion (optional)<br />garlic or garlic salt (optional)<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Marinate pork steaks overnight or at least 4 hours in Italian salad dressing.<br />Barbecue meat over low heat, turning frequently for approximately 2 hours on a grill.<br />The meat will separate from the bone slightly when fully cooked.<br />Other ingredients should be mixed for barbecue sauce.<br />Using a basting brush, apply the sauce and continue cooking over low heat and turning frequently.<br />Amount of barbecue sauce to coat with, and additional cooking time is a matter of personal preference.<br />I suggest 1/2 to 1 hour additional cooking time for coating with the barbecue sauce.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2262200179720285056?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-45570741377669647852008-01-25T17:00:00.003-08:002008-01-25T17:00:54.796-08:00<h2 class="h2b">Ingredients</h2><br />1/2 kg. chicken thighs<br />1/3 cup water<br />1/3 cup MAGGI Oyster Sauce<br />1 tbsp. spring onions<br />1 tbsp. ginger, sliced thinly in strips<br />1 tbsp. sesame seeds<br />1 tsp. sesame oil <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Marinate chicken thighs in the remaining ingredients for about 4 hours.<br /><br />2. Grill in charcoal or on an electric grill. Brush chicken with marinade every once in a while to prevent drying. Serve with favorite pickle and hot rice.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4557074137766964785?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-8670040592458536402008-01-25T17:00:00.001-08:002008-01-25T17:00:39.894-08:00<h2 class="h2b">Ingredients</h2><br />2 tsp (10 ml) butter<br />1/4 tsp (1 ml) cumin<br />1/2 tsp (2 ml) paprika<br />1/2 tsp (2 ml) chili powder<br />1 tsp (5 ml) soy sauce<br />1/2 lb (.2 kg) raw pecans<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Melt butter.<br />Add spices and soy sauce.<br />Stir until blended<br />Stir in pecans to coat.<br />Line a baking sheet with foil.<br />Spoon pecans in one layer.<br />Bake at 300 degrees (150 C.) until golden, about 20 minutes.<br />Stir half way through.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-867004059245853640?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-747066555473483662008-01-25T16:59:00.006-08:002008-01-25T17:00:05.703-08:00<h2 class="h2b">Ingredients</h2><br />1/2 onion, minced<br />4 cloves garlic, minced<br />3/4 cup bourbon whiskey<br />1/2 teaspoon ground black pepper<br />1/2 tablespoon salt<br />2 cups ketchup<br />1/4 cup tomato paste<br />1/3 cup cider vinegar<br />2 tablespoons liquid smoke flavoring<br />1/4 cup Worcestershire sauce<br />1/2 cup packed brown sugar<br />1/3 teaspoon hot pepper sauce, or to taste<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1)In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.<br /><br />2)Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-74706655547348366?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-84293093193364729822008-01-25T16:59:00.005-08:002008-01-25T16:59:48.942-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:8 or more<br /><br /><br />Ingredients<br />1 whole salmon cleaned<br />2 to 3 lemons, sliced<br />2 to 3 limes, sliced<br />a few tarragon sprigs<br />a few dill sprigs<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Place fish on double foil.<br />Put herbs inside salmon.<br />Arrange alternate citrus slices over the fish.<br />Put foil on top and do other side.<br />Wrap well and refrigerate.<br />Preheat barbeque at medium high cooking 10 min for each inch thickness.<br />It can also be put in the oven.<br />Serve with fresh citrus slices.<br />Good hot or cold.<br />Comments<br />Have used orange slices also.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-8429309319336472982?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-35480866557079681482008-01-25T16:59:00.003-08:002008-01-25T16:59:32.753-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:8 or more<br /><br /><br />Ingredients<br />3 lbs (1.4 kg). chuck roast OR 3 lbs (1.4 kg). pork roast (or more)<br />1/2 cup (125 ml) chopped onion<br />1 tsp (5 ml) salt<br />1 tsp (5 ml) paprika<br />1/2 tsp (2 ml) pepper<br />1 tbsp (15 ml) brown sugar<br />1 tsp (5 ml) mustard<br />1 tbsp (15 ml) Worcestershire sauce<br />1 cup (225 ml) ketchup<br />1 tbsp (15 ml) lemon juice<br />1 tbsp (15 ml) vinegar <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart.<br />Shred it into bite-sized pieces.<br />Combine all remaining ingredients in a large pan and stir in the meat.<br />Cover and let simmer about 30 minutes.<br />Comments<br />Delicious when served on soft rolls with cole slaw!<br /><br />Note: This can also be used with leftover meat or chicken.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3548086655707968148?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-13213904732406739322008-01-25T16:59:00.001-08:002008-01-25T16:59:18.037-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:1 - 10 lb. brisket<br /><br /><br />Ingredients<br />8 oz (224 grm). "Tony's Cajun Seasoning"<br />4 tbsp (60 ml) mustard<br />2 lbs (.9 kg) light brown sugar<br />1 large (bottle) Italian salad sressing (any brand )<br />1 10 to 12 lbs (5.4 kg). beef brisket (untrimed is best)<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Lay brisket on large piece of aluminium foil.<br />1/4 Apply of the Tony's to each side of the brisket and rub in.<br />Apply 2 tbsp (30 ml) mustard to one side and then apply another 1/4 of the Tony's over the mustard and rub in.<br />Turn brisket over and repeat mustard and Tony's to the other side.<br />1/2 Apply of the brown sugar so that it completely covers one side with a layer that is about 1/4 inch thick.<br />Flip meat over and repeat on other side.<br />With fat side of the meat facing up, pour entire bottle of Italian salad dressing over the brisket and seal tightly in the aluminium foil.<br />While it can be cooked inside an oven, best results are obtained by cooking outside in a smoker.<br />Cook at 400 degrees (200 C.) F for approx. 4 hours, or until done. Loosen foil and allow to "smoke" for last 30 minutes of cooking. This is also great for pork ribs!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1321390473240673932?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-16207448520359055832008-01-25T16:58:00.005-08:002008-01-25T16:58:59.651-08:00<h2 class="h2b">Ingredients</h2><br />2/3 cup hoisin sauce<br />6 tablespoons rice vinegar<br />1/2 cup minced green onions<br />1/4 cup mushroom soy sauce<br />4 tablespoons minced garlic<br />2 tablespoons honey<br />1/2 teaspoon sesame oil<br />1 tablespoon toasted sesame seeds<br />1/2 teaspoon ground white pepper<br />1/2 teaspoon freshly ground black pepper<br />1 (5 pound) boneless butterflied leg of lamb<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1)In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.<br /><br />2)Preheat grill for high heat.<br /><br />3)Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.<br /><br />Note:<br /><!-- Sources --><!-- /Sources --> Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1620744852035905583?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-1049028762564094272008-01-25T16:58:00.003-08:002008-01-25T16:58:44.024-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:7 with side dishes<br /><br /><br />Ingredients<br />4 pounds spareribs(baby back are best) 1/4 cup (60 ml) melted melted butter<br />1 cup (225 ml) blackberry jam or syrup<br />1/4 cup (60 ml) chili sauce<br />1/4 cup (60 ml) tabasco sauce<br />1/4 cup (60 ml) catsup<br />1/4 cup (60 ml) soy sauce<br />1/4 cup (60 ml) Worcestershire sauce<br />2 cloves minced garlic<br />1/8 tsp (1 ml) black pepper<br />1/8 tsp (1 ml) cayenne pepper<br />1/4 tsp (1 ml) Mrs.Dash Spicy Herb<br />1 tsp (5 ml) dry mustard<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Wrap the ribs(baby backs) in double thickness of aluminum foil and bake at 350 degrees (175 C.) for 1 1/2 hours.<br />Unwrap and drain drippings.Combine all ingredients and pour over ribs.<br />Marinate at room temperature 1 to 2 hours(longer the better seasoned).<br />Lay ribs on already hot grill, about 4 to 5 inches above coals.<br />Turn often and baste with BCP's"miracle marinade"(DO NOT OVERCOOK).<br />Comments<br />Should serve 6-7 but only if you have complementary side dishes. These beautifully flavored and colored ribs are all you need for a GREAT family get together. Best to double the "miracle marinade" when cooking 5 pounds of ribs or more,accordingly.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-104902876256409427?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-10256947251101980322008-01-25T16:58:00.001-08:002008-01-25T16:58:23.865-08:00<h2 class="h2b">Ingredients</h2><br />Ingredients<br />1-1/2 sticks butter<br />1/4 cup (60 ml) vinegar<br />crushed red pepper, to taste<br />cayenne pepper, to taste<br />1 chicken<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preparation<br />Melt everything together - DO NOT BOIL.<br />Cook chicken on grill or in oven.<br />When done pull off skin and remove from bone.<br />Chop up like you would pork BBQ.<br />Mix everything together.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1025694725110198032?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-61691590987626533002008-01-25T16:57:00.002-08:002008-01-25T16:58:08.728-08:00<h2 class="h2b">Ingredients</h2><br />2 cups water<br />3/4 cup light corn syrup<br />1/2 cup tomato paste<br />1/2 cup vinegar<br />3 tablespoons molasses<br />3 tablespoons brown sugar<br />1 teaspoon liquid smoke<br />1/2 teaspoon salt<br />1/4 teaspoon onion powder<br />1/4 teaspoon pepper<br />1/8 teaspoon paprika<br />1/8 teaspoon garlic powder<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.<br />2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.<br />3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.<br />Makes 1 1/2 cups.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6169159098762653300?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-84075057568337397532008-01-25T16:57:00.001-08:002008-01-25T16:57:48.680-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:4-6<br /><br /><br />Ingredients<br />4 racks pork baby back ribs<br />3 large white onions<br />1 2-liter bottle Canada Dry Ginger Ale<br />1 bottle your favorite BBQ sauce (I use Bullseye's Original). <br /><br /> <h2 class="h2c">Instructions</h2><br />Place ribs (bone side down) in shallow baking pan(s).<br />Add ginger ale until ribs are completely submerged.<br />Cut onions in semi-thick (about 1/4 inch) slices.<br />Place onions directly on ribs (3-4 slices per rack)<br />Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.<br />Let cool to room temperature (still covered).<br />Place ribs on medium-high grill.<br />Add bbq sauce to taste.<br />Note: Only grill ribs bone side down, no need to turn over.<br />The ribs will be so tender they will fall apart if you try<br />to turn them.<br />Comments<br />You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-8407505756833739753?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-23465755552034812612008-01-25T16:56:00.000-08:002008-01-25T16:57:31.572-08:00<h2 class="h2b">Ingredients</h2><br />3/4 cup barbecue sauce<br />1/4 cup chopped green onion<br />3 tablespoons soy sauce<br />2 tablespoons toasted sesame seeds<br />1 teaspoon minced garlic<br />1/4 teaspoon ground ginger<br />2 pounds turkey thighs, skinned and excess fat removed<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1.To Marinate: In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.<br /><br />2.Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with favorite rice dish and a vegetable, if desired.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2346575555203481261?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-7248851825274687052008-01-25T14:41:00.000-08:002008-01-25T15:08:28.751-08:00<h2 class="h2b">Ingredients</h2><br />Ukrainian Classic Borsch:<br /><br />For a good borsch, is to prepare the stock and vegetables correctly,strictly observing the proper order in which the ingredients are added.<br /><br />The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.<br /><br />STOCK:<br /><br />1 1/2 pounds beef short ribs<br />1 pound pork ribs<br />2 beef marrow bones<br />3 quarts water<br />1 carrot, peeled<br />2 medium-size parsnips, peeled<br />1 rib celery with leaves<br />salt to taste<br /><br />Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)<br /><br />In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.<br /><br />Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes.<br /><br />When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean large pot and discard all the solids.<br /><br />Preheat the oven to 375 degree F.<br /><br />Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 1/4 hours. Do this while the stock is cooking.<br /><br />SOUP:<br /><br />2 large beets (about 1 1/4 pounds)baked.<br />4 medium-size boiling potatoes, peeled and cut into large pieces<br />1 pound fresh, ripe plum, tomatoes, peeled and chopped, or 1 can (16 ounces ) plum tomatoes, drained and chopped<br />SALT, to taste<br />1 large onion, chopped<br />1 large carrot, peeled and cut into julienne<br />1 large green bell pepper, cored, seeded, and diced<br />4 cups shredded green cabbage<br />1/4 cup fresh lemon juice, or more to taste<br />3 tablespoons tomato paste<br />2 teaspoons sugar, or to taste<br />Freshly ground black pepper, to taste<br />4 cloves garlic, minced<br />3 tablespoons chopped fresh parsley,<br />3 tablespoons chopped fresh dill<br />Sour cream<br /><h2 class="h2c">Instructions</h2>Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-724885182527468705?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-7047041719947596852008-01-24T18:50:00.004-08:002008-01-24T18:51:06.727-08:00<h2 class="h2b">Ingredients</h2><br />Ukrainian Classic Borsch:<br /><br />For a good borsch, is to prepare the stock and vegetables correctly,strictly observing the proper order in which the ingredients are added.<br /><br />The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.<br /><br />STOCK:<br /><br />1 1/2 pounds beef short ribs<br />1 pound pork ribs<br />2 beef marrow bones<br />3 quarts water<br />1 carrot, peeled<br />2 medium-size parsnips, peeled<br />1 rib celery with leaves<br />salt to taste<br /><br />Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)<br /><br />In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.<br /><br />Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes.<br /><br />When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean large pot and discard all the solids.<br /><br />Preheat the oven to 375 degree F.<br /><br />Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 1/4 hours. Do this while the stock is cooking.<br /><br />SOUP:<br /><br />2 large beets (about 1 1/4 pounds)baked.<br />4 medium-size boiling potatoes, peeled and cut into large pieces<br />1 pound fresh, ripe plum, tomatoes, peeled and chopped, or 1 can (16 ounces ) plum tomatoes, drained and chopped<br />SALT, to taste<br />1 large onion, chopped<br />1 large carrot, peeled and cut into julienne<br />1 large green bell pepper, cored, seeded, and diced<br />4 cups shredded green cabbage<br />1/4 cup fresh lemon juice, or more to taste<br />3 tablespoons tomato paste<br />2 teaspoons sugar, or to taste<br />Freshly ground black pepper, to taste<br />4 cloves garlic, minced<br />3 tablespoons chopped fresh parsley,<br />3 tablespoons chopped fresh dill<br />Sour cream<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.<br /><br />Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.<br /><br />Season to taste with sugar, pepper, and additional lemon juice and salt. Simmer for 15 more minutes.<br /><br />Cut the beef into bite-size pieces and scrape all the meat off the bones. Add meat to the soup. Simmer for 15 more minutes.<br /><br />Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.<br /><br />Let stand at least 15 minutes before serving. Serve with sour cream.<br /><br />Serves 12 to 14.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-704704171994759685?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-70703931356721160712008-01-24T18:50:00.003-08:002008-01-24T18:50:44.128-08:00<h2 class="h2b">Ingredients</h2><br />2 quarts water<br />8 skinless, boneless chicken breast halves<br />1/2 teaspoon salt<br />1 teaspoon ground black pepper<br />1 teaspoon garlic powder<br />2 tablespoons dried parsley<br />1 tablespoon onion powder<br />5 cubes chicken bouillon<br />3 tablespoons olive oil<br />1 onion, chopped<br />3 cloves garlic, chopped<br />1 (16 ounce) jar chunky salsa<br />2 (14.5 ounce) cans peeled and diced tomatoes<br />1 (14.5 ounce) can whole peeled tomatoes<br />1 (10.75 ounce) can condensed tomato soup<br />3 tablespoons chili powder<br />1 (15 ounce) can whole kernel corn, drained<br />2 (16 ounce) cans chili beans, undrained<br />1 (8 ounce) container sour cream<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.<br /><br />2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7070393135672116071?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-11053779868420925532008-01-24T18:50:00.001-08:002008-01-24T18:50:21.335-08:00<h2 class="h2b">Ingredients</h2><br />1 qt. chicken broth<br />1/2 cup (125 ml) frozen peas<br />1/2 cup (125 ml) whole kernel sweet corn<br />1/2 cup (125 ml) canned green beans<br />1/2 cup (125 ml) carrots, peeled and grated<br />1/2 tsp (2 ml). garlic powder<br />1/2 tsp (2 ml). onion powder<br />1-1/2 cups (350 ml) heavy whipping cream<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Fully cook all vegetables individually and then grind into small pieces.<br />Bring broth, seasonings and vegetables to a boil and then add the whipping cream.<br />Add salt and pepper to taste.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1105377986842092553?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-10070516909854887002008-01-24T18:49:00.003-08:002008-01-24T18:49:58.748-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup chopped onions<br />1/4 cup chopped celery stalk and leaves<br />1/4 kg. chicken, cut-up<br />2 tbsp. butter<br />1 MAGGI Chicken Broth Cube, dissolved in<br />4 cups water<br />2 cups shredded buko<br />1 158 ml. CARNATION Evap<br />1/2 tsp. salt<br />pepper<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Saute onions, celery, and chicken in butter. Stir in broth. Simmer for 10 minutes and add the rest of the ingredients. Season to taste.<br />2. Bring to simmer for 5 mins. Serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1007051690985488700?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-26024123054887141522008-01-24T18:49:00.001-08:002008-01-24T18:49:40.133-08:00<h2 class="h2b">Ingredients</h2><br />Soup Stock:<br />1 pc pork or chicken bones<br />2 tbsp cooking oil<br />1 pc onion, quartered<br />1 1/2 cups carrots diced<br />1/4 cup celery<br />2 tbsp leeks<br />8 cups water<br />1 tbsp salt<br />1/4 tsp black pepper<br /><br />Wonton Filling:<br />3/4 cup shrimps, shelled, deveined and chopped<br />3/4 cup ground pork<br />1 tbsp dahon ng sibuyas (spring onions), chopped<br />2 tbsp Mama Sita's Oyster Sauce<br />2 tsp garlic, chopped<br />1/4 tsp ginger, chopped<br />30 pcs wonton wrapper<br />1 pc egg, beaten<br />1/4 tsp black pepper dahon ng sibuyas (spring onions), chopped for garnish<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Soup Sock Cooking Directions:<br />Brown pork bones (either bake it in a 350°F oven for 10-15 minutes or fry it in 1/4 cup or 2 fl oz cooking oil). Set aside. In a saucepan, heat oil and sauté onion. Add carrots, celery, leeks, and browned pork bones. Add water, salt, and pepper. Let boil then simmer for 2 to 3 hours. Strain and set aside soup stock.<br /><br />Wonton Soup Cooking Directions:<br />In a bowl, combine ingredients for the filling and mix thoroughly. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing, any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner. Measure 7 cups (1.8L) of soup stock into a saucepan and let boil. Drop the dumplings, 5-6 at a time and cook for 5 minutes. Set aside. (Do not overload in pan to avoid clinging together. Repeat until the dumplings are cooked.) Bring soup stock to a boil and add the fresh egg. Stir. Drop the cooked dumplings and bring to a boil once more. Sprinkle with spring onions and pepper. Serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2602412305488714152?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-46569112467266766062008-01-24T18:48:00.004-08:002008-01-24T18:49:17.490-08:00<h2 class="h2b">Ingredients</h2><br />2 lbs (.9 kg). ground beef<br />1 28 oz (784 grm). can tomato sauce<br />1 28 oz (784 grm). can diced tomatoes in juice<br />2 cups (475 ml) cooked rice (1 cup (225 ml) dry)<br />2 cups (475 ml) chopped green pepper<br />2 beef bouillion cubes<br />1/4 c brown sugar<br />2 tsp (10 ml). salt<br />1 tsp (5 ml). pepper<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Brown beef, drain.<br />Add remaining ingredients.<br />Bring to boil.<br />Reduce head, cover and simmer 30-40 minutes or until peppers are tender.<br />Comments<br />I've made this several times. Excellent<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-4656911246726676606?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-39297450016780629262008-01-24T18:48:00.003-08:002008-01-24T18:48:54.846-08:00<h2 class="h2b">Ingredients</h2><br />1 lb (.5 kg). ground meat<br />1 medium onion, chopped<br />1 pkg. taco seasoning mix<br />1 pkg. Ranch Dressing mix<br />1 can stewed tomatoes, undrained<br />1 can tomatoes and chiles (Rotel), undrained<br />1 can Ranch Style beans, undrained<br />1 can pinto beans, undrained (use "hot" beans if you dare)<br />1 can black beans, undrained<br />1 can hominy (white or yellow), undrained<br />1 can whole kernel corn , undrained<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Saute ground meat and onion until beef is brown and onion is limp and transparent.<br />Drain.<br />Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining grease.<br />Add all canned ingredient; do not drain any liquids!<br />Heat together until flavors are blended, the longer the better...but, as great as this soup smells, I'll bet you can't wait very long!<br />Comments<br />Mix a bowl of salad and bake a pan or cornbread while the soup is simmering, and you'll have a complete meal. My family enjoys this soup as a satisfying winter dish. In fact, we always have it after Christmas, sort of to clear the palate from all the Christmas food!<br /> <!-- Sources --> <!-- /Sources --><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-3929745001678062926?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-57566025791255456712008-01-24T18:48:00.001-08:002008-01-24T18:48:33.072-08:00<h2 class="h2b">Ingredients</h2><br />1 cup carrots, diced <br /> <br />8 cups water<br /><br />1/2 cup celery, diced <br /> <br />2 cups dry noodles<br /><br />1/4 cup tomatoes, chopped <br /> <br />2 tablespoons margarine<br /><br />1 cup onion, chopped <br /> <br />2 tablespoons flour<br /><br />1-1/2 cups potatoes, diced<br /> <br />1 teaspoon salt<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Combine first 6 ingredients and simmer until tender.<br /><br />Add noodles and cook until tender.<br /><br />Blend margarine, flour and salt with a<br /><br />little of the soup liquid until smooth.<br /><br />Add to soup, stirring rapidly and boil for about 3 minutes.<br /><br />Yield: 12 servings.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5756602579125545671?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-21652865012702007802008-01-24T18:47:00.004-08:002008-01-24T18:48:10.212-08:00<h2 class="h2b">Ingredients</h2><br />1/4 cup butter<br />1/4 cup all-purpose flour<br />2 cups whole milk<br />2 cups half-and-half<br />1 3/4 cups whole kernel corn<br />1 cup chopped green onions<br />1 pound fresh crab meat<br />1/2 teaspoon ground white pepper<br />1/2 teaspoon seasoning salt<br />1 tablespoon soy sauce<br />1/4 cup chopped parsley<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Prep Time: 5 Minutes<br />Cook Time: 25 Minutes<br />Ready in: 30 Minutes<br /><br />1) In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.<br /><br />2) Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.<br /><br />3) Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2165286501270200780?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-60774518265664723112008-01-24T18:47:00.003-08:002008-01-24T18:47:50.375-08:00<h2 class="h2b">Ingredients</h2><br />2 carrots, chopped<br />2 celery stalks, chopped<br />1 large onion, chopped<br />2 qt chicken or turkey stock<br />2 lb black eyed peas<br />1 picnic ham w/bone, 3 to 4 lb<br />2 bay leaves<br />fresh oregano or basil to taste<br />fresh ground pepper to taste<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Soak beans in cold water for 6-8 hours and drain.<br />Cut the ham into large chunks and combine all the<br />ingredients in a large pot. Top off with enough<br />water to barely cover the ingredients. Cover pot<br />and simmer for 2-3 hours, stirring occasionally.<br />Remove the lid and simmer for 1 hour.<br /><br />Can be served right away, but if you let it sit in<br />the refrigerator over night then reheat it, the flavor<br />intensifies.<br /><br />Serve with hot cornbread and a glass of your<br />favorite red wine. Enjoy!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6077451826566472311?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-27704627087011128592008-01-24T18:47:00.001-08:002008-01-24T18:47:29.741-08:00<h2 class="h2b">Ingredients</h2><br />SQUIDBALLS<br />OYSTER SAUSE<br />GARLIC minced<br />ONIO<br />egg NOODLE<br />BEEF CUBES<br />PETCHAY BAGUIO<br />SOY SAUCE<br />GROUND PEPPER <br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />SAUTE GARLIC AND ONION AND ADD BEEF CUBES AFTER 2 MINUTES PUT 1 LITER OF WATER. wHILE BOILING PUT A LITTLE OYSTER SAUCE, SOY SAUCE, GROUND PEPPER AND THE SQUIDBALLS. lET IT BOIL FOR 5 TO 6 MINUTES. ON A SEPARATE BOWL PLACE the EGG NOODLES AND pour on the prepared soup.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-2770462708701112859?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-5438490712874191132008-01-24T18:46:00.000-08:002008-01-24T18:47:08.642-08:00<h2 class="h2b">Ingredients</h2><br />2 pieces chicken breasts, finely chopped<br />1 tbsp. rice wine<br />1 tbsp. MAGGI Savor<br />2 pieces eggwhites, slightly beaten<br />1 1/2 tbsps. water<br />1 tbsp. spring onions, chopped<br />1 tbsp. ginger, chopped<br />4 55 g. packs MAGGI Rich Mami Noodles<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Marinate chicken in the next 6 ingredients for about 20 min.<br />2. Cook the MAGGI Rich Mami Noodles as directed in the pack, adding marinated chicken together with noodles.<br />3. Bring to boil and serve right away.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-543849071287419113?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-76558206896996908702008-01-24T18:45:00.000-08:002008-01-24T18:46:24.345-08:00<h2 class="h2b">Ingredients</h2><br />1 kilo mustasa leaves<br />2 to 3 cups rice water<br />1/4 cup coarse salt<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Wash mustasa leaves very well in running water.<br /><br />2. Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)<br /><br />3. Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.<br /><br />4. Squeeze out the sap and place liquidless mustasa leaves in a clean jar.<br /><br />5. Boil rice water with the remaining salt and allow to cool to body temperature.<br /><br />6. Pour this rice water over the mustasa leaves until totally immersed.<br /><br />7. Cover the jar and store at room temperature. This is ready for use in about 2 days.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7655820689699690870?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-63407577822579336212008-01-24T18:44:00.000-08:002008-01-24T18:45:54.481-08:00<h2 class="h2b">Ingredients</h2><br />1/2 lb (.2 kg) ground beef (optional)<br />8oz. spaghetti (Thin)<br />32 oz (896 grm). tomato sauce<br />32 oz (896 grm). of Ragu Zesty Spaghetti Sauce<br />32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,green beans) may use fresh<br />2 large onions(diced)<br />16 oz (448 grm). can pinto beans (optional) this makes the soup filling<br />1 tsp (5 ml) McCormick Season-All<br />1 tsp (5 ml) garlic powder<br />salt and ground black pepper (to taste)<br />4 cups (950 ml) water<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions until fully cooked.<br />Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do not over cook), rinse &amp; drain.<br />Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans, and drained spaghetti.<br />Let simmer for 30 to 45 mins.<br />Serve with buttery crackers, country corn bread or toasted bread.<br />Comments<br />This recipe was born during one of our ice storms and I had only gas top range working and I had leftover spaghetti and meats balls needed to prepare something that was hearty and filling for my family. Hope you enjoy the meal.You can freeze the leftover and serve another day.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6340757782257933621?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-61410716911907915272008-01-24T18:43:00.003-08:002008-01-24T18:43:59.314-08:00<h2 class="h2b">Ingredients</h2><br />Ukrainian Snow Cap Cookies:<br /><br />It is always a pleasure to serve these regal-looking cookies with a baked-on topping.<br /><br />1 cup sifted flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />1/2 cup butter<br />3 egg yolks<br />1 tablespoon rich milk or cream<br />3 egg whites<br />1 1/4 cups confectioners' (icing) sugar<br />1 1/2 cups chopped walnuts<br />1 cup coconut<br /><br /><br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Sift the flour with the dry ingredients. Cream the butter; add the egg yolks, one at a time, and continue creaming. Stir in the milk or cream. Add the flour and mix thoroughly. The dough should be light. Chill for easier handling. Roll thin and cut into small rounds.<br /><br />Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.<br /><br />Place the rounds on a greased baking sheet and top each with the meringue. Bake in a moderate oven (350 degrees F.) for about 12 minutes, or until delicately browned.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-6141071691190791527?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-17299150876394152942008-01-24T18:43:00.001-08:002008-01-24T18:43:32.247-08:00<h2 class="h2b">Ingredients</h2><br />Serves/Makes:Makes 24 nice sized squares<br /><br />1/2 lb (.2 kg). butter<br />2 cups (475 ml) flour<br />8 oz (224 grm). cream cheese<br />3/4 tsp (4 ml) salt<br />Raspberry Jam and Damson Plum Jam (use your favorite jam)<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Cut the softened butter into small pieces and mix with the flour until well blended.<br />Add the cream cheese and salt; mix thoroughly.<br />Refrigrate until dough is firm.<br />Roll out the dough and cut into 2 inch to 3 inch squares (depending on how big you want them).<br />Place a tsp or so of the jam or marmalade in the center of each square.<br />Fold the corners to the center and press together.<br />Bake at 400 degrees (200 C.) until lightly browned.<br />Comments<br />My favorite fillings are Orange Marmalade, three fruit marmalade, or my very favorite of all when I have time to make it or find it in specialty gourmet shops is Peach Almond Perserves.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1729915087639415294?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-6586697697090890622008-01-24T18:42:00.003-08:002008-01-24T18:42:42.849-08:00<h2 class="h2b">Ingredients</h2><br />1/2 cup powdered sugar<br />1/3 cup sugar<br />1/3 cup shortening<br />1 egg<br />1 teaspoon vanilla<br />1/8 teaspoon salt<br />1 1/2 cups cake flour<br />1 1/2 teaspoons baking powder<br />1 tablespoon water<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 325 degrees.<br />2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.<br />3. Add the the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.<br />4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown. (http://www.topsecretrecipes.com)<br />Makes 50-56 cookies.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-658669769709089062?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-19621620764975997882008-01-24T18:42:00.001-08:002008-01-24T18:42:16.814-08:00<h2 class="h2b">Ingredients</h2><br />Ukrainian Cheese Crust Pyrizhky:<br /><br />Most homemakers, at one time or another, wonder what to bake for some special occasion. Here is a good recipe for cheese-crust pastries with a prune-nut filling.<br /><br />1/2 cup butter<br />1 cup cottage cheese<br />3 tablespoons sugar<br />1 cup sifted flour<br />1/2 teaspoon cinnamon<br />1/2 teaspoon salt<br />20 prunes, stewed<br />1/4 cup chopped walnuts<br />1 tablespoon honey<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Cream the butter with the cottage cheese and sugar. Sift the flour with the cinnamon and salt. Combine both mixtures and mix well. Chill thoroughly.<br /><br />Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey. Roll the dough 1/8 inch thick and cut into rounds.<br /><br />Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong. This is the traditional shape for pyrizhky.<br /><br />Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape. Bake in a moderate over 350 degrees F. for 15 to 20 minutes, or until delicately browned. Yield: 40 pyrizhky.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1962162076497599788?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-77254643551942299612008-01-24T18:41:00.003-08:002008-01-24T18:41:54.672-08:00<h2 class="h2b">Ingredients</h2><br />2 egg whites<br />1 cup plus 5 tablespoons sugar<br />2 tablespoons brown sugar<br />2 tablespoons molasses<br />1 1/2 cups banana puree*<br />3 tablespoons shortening<br />1/4 cup whole milk<br />1/2 teaspoon vanilla butter nut extract<br />1 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/4 teaspoon baking soda<br /><br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 350°.<br />2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.<br />3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks.<br />4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.<br />5. In a separate bowl, combine the remaining ingredients.<br />6. While beating the wet mixture, slowly add the bowl of dry ingredients.<br />7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.<br />8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.<br />9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.<br /><br />*Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy.<br /><br />Nutrition Facts<br />Serving size â�� 1 bar<br />Servings â�� 21<br />Total fat (per serving) â�� 1.8g<br />Calories (per serving) â�� 118<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7725464355194229961?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-55190927399057953562008-01-24T18:41:00.001-08:002008-01-24T18:41:35.083-08:00<h2 class="h2b">Ingredients</h2><br />56 grams unsalted butter<br />275 grams semi-sweetened chocolate<br />1/2 cup granulated white sugar<br />2 large eggs<br />2 tsps. vanilla extract<br />1 1/2 cups all purpose floud<br />1/2 tsp. baking power<br />1/4 tsp. salt<br />1 cup confectioners sugar, sifted <br /><br /> <h2 class="h2c">Instructions</h2><br />Melt the butter with the chocolate in the microwave for 1 min 15 secs on high.<br /><br />In an electric stand mixer, beat the eggs with the sugar until its well mixed.<br /><br />Beat in the vanilla and stir in the melted chocolate mix.<br /><br />In a seperate bowl whisk together the flour, baking powder and salt. Add to the wet mix and stir until just incorporated.<br /><br />Cover bowl with plastic wrap and store in refrigerator for 1-2 hours or overnight to make the dough hard enough to roll into balls.<br /><br />Preheat oven to 325 degrees F (170 degrees C).<br /><br />Line a baking pan with baking sheets.<br /><br />Sift the confectioners sugar into a shallow bowl.<br /><br />Grease your palms, don't use flour as it gets removed too quickly. Roll 1 inch balls (2.54 cm) of the cookie mix in your palms and roll it around in the sugar until its all covered in white then tap the ball a bit to remove excess sugar and place on the baking sheets 2 inches apart from each other.<br /><br />Place in the oven for 10 - 14 minutes until the edges are slightly firm but the center is still soft. Bring out and let cool, eat well.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-5519092739905795356?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-14165720436388965292008-01-24T18:40:00.003-08:002008-01-24T18:40:55.439-08:00<h2 class="h2b">Ingredients</h2><br />1 cup packed dark brown sugar<br />3/4 cup sugar<br />1/4 cup molasses<br />1/4 cup shortening<br />1 tablespoon butter, softened<br />1 egg<br />1/2 teaspoon vanilla<br />2 1/2 cups all-purpose flour<br />2 teaspoons baking soda<br />2 teaspoons ground ginger<br />1 teaspoon salt<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground cloves<br />1/4 cup water<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />1. Preheat oven to 350 degrees.<br />2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.<br />3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.<br />4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.<br />5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.<br />6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.<br />Makes 120 (10 dozen) cookies.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-1416572043638896529?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0tag:blogger.com,1999:blog-5540011569672899709.post-74152280474978710932008-01-24T18:40:00.001-08:002008-01-24T18:40:20.475-08:00<h2 class="h2b">Ingredients</h2><br />4 dozen cookies<br /><br />3/4 cup (175 ml) shortening<br />1 tsp (5 ml). cinnamon<br />1 cup (225 ml) sugar<br />1 tsp (5 ml). vanilla<br />1 egg, beaten<br />1-3/4 cups (425 ml) oatmeal<br />1-1/2 cups (350 ml) flour<br />1 cup (225 ml) mashed bananas<br />1/2 tsp (2 ml). baking soda<br />1/2 cup (125 ml) raisins or nuts<br /> <br /><br /> <h2 class="h2c">Instructions</h2><br />Preheat oven to 400 degrees (200 C.).<br />Combine all ingredients, beat until thouroughly blended.<br />Drop by rounded tspfuls about 1-1/2 inches apart onto greased baking sheet.<br />Bake 12 to 15 minutes.<br />Comments<br />This recipe is my mom's. She makes these cookies alot. Just wanted to share the love she puts in them with you all. She is the best just like her cookies.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5540011569672899709-7415228047497871093?l=delicioushomerecipes.blogspot.com' alt='' /></div>holidayinturkeyhttp://www.blogger.com/profile/06182424071194746213noreply@blogger.com0