Pumpkin Crumble Recipe (english) ;)

3 1/2 c. cooked, drained, and pureed pumpkin (can use blender)
1 c. rich milk
1 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
4 eggs, slightly beaten
3/4 c. melted butter (or 1 1/4 sticks)
1 tsp. allspice
1/2 tsp. nutmeg
Chopped nuts (optional)

Grease a 9 x 13 inch baking pan. Combine pumpkin, milk, sugar, eggs, salt, and 1 teaspoon cinnamon; spread in the pan. Dribble the melted butter on top of the mix. Sprinkle with chopped nuts or grated coconut, if desired. Bake in 350 degree F. oven one hour or until done when tested with blade of table knife.

Note: This is a good for Thanksgiving or Christmas dessert for a group.

Pumpkin Soup Recipe

 

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yakisoba Recipe (japanese)



Ingredients:

• 2 packages steamed chuka noodles (150g/package)
• 1/2 Tbsp vegetable oil
• 1/4 lb. boneless pork rib, thinly sliced
• 1/4 cup peeled and thinly sliced carrots
• 1 green bell pepper, chopped
• 1/4 medium onion, thinly sliced
• 2 green head cabbage leaves, chopped
• 4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
• Beni-shoga (pickled red ginger) for garnish*
• Ao-nori (dried green seaweed) for garnish*
• Salt and pepper
• *These are available in packages at Asian grocery stores

How:

Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

Chicken Korma Recipe (indian)

 

Ingredients

• 1.3 kg ( 3 pounds ) Small Chicken pieces
• 1/2 Cup Cooking Oil
• 1 1/2 Cup Chopped Onion
• 10-15 Cloves Garlic
• 1 piece ( approx 1 inch ) Ginger
• 1 cup Yogurt
• 1 1/2 Cup Milk
• 4 tbs Lemon Juice
• 1 tbs Coriander
• 3 Cardamoms
• 2 sticks Cinnamon
• 1/2 tbs Black Pepper Powder
• 1 tbs Garam Masala
• 1 1/2 tbs Red chilli powder
• Sugar to taste
• Salt to taste

How:

1. Take a non-stick pan and heat the Cooking Oil in it. Then fry Onion till it turns to golden.
2. Add garlic, ginger, coriander, cardamoms, cinnamon, red chilli powder and salt. Stir and fry it untill oil separates from the gravy.
3. Then add Chicken and fry it for 5-10 minutes. After that add yoghurt and milk, stir it well.
4. Cover the pan and cook it on lowish heat for approx 20-25 minutes.
5. Then open it and add sugar, garam masala and lemon juice.
6. Stir it and cook it again until it gets creamy and oil separates from the gravy.
7. Now it is ready to serve. Serve it with love and Garnish it with onion pieces and fresh coriander.

Halo-Halo Dessert or Mixed Fruits in Shaved Ice Recipe (filipino)

Ingredients:1 cup sweetened red mung beans (monggo)
1 cup sweetened white beans
1 cup kaong (sugar palm seed)
1 cup nata de coco (coconut gel)
1 cup macapuno (coconut sport strips)
1 cup langka (bottled jackfruit strips)
4 tsps white sugar, optional
1 cup evaporated milk
2 cups shaved or crushed ice
1/2 cup purple yam jam (halayang ube)
1/2 leche flan (caramel custard)
4 scoops ice cream (vanilla, strawberry, or purple yam flavor), optional
pinipig (just to sprinkle on top of ice cream)

Actually, the ingredients like the sweetened fruits, purple yam jam, and beans can be bought already cooked, bottled, or canned at Filipino or Asian stores.


How:

Place about 1 tablespoon each of the first 6 ingredients into 4 tall glasses. If desired, add a teaspoon of white sugar per glass. Add half cup of shaved ice to each glass. Add 1/4 cup of evaporated milk to each glass. Top with 1 tablespoon of purple yam jam and caramel custard. If you want to make it special halo-halo, add a scoop of ice cream. Serve with a long spoon.

Chocolate Mousse Dessert Recipe (french)

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

How:

1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Tortang Talong or Eggplant Omelet Recipe (filipino)

Ingredients :
250 g. of ground lean pork
1 tbsp. of finely minced garlic
1/2 c. of finely chopped onions
3/4 c. of coarsely chopped tomatoes
1 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
salt and pepper
cooking oil


How:

Mix together all the ingredients except the eggplants and the cooking oil.
Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.
Serve with catsup.
If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top

Apple Crumble Recipe (english)

Ingredients

• 1 (9 inch) deep dish pie crust
• 5 cups apples - peeled, cored and thinly sliced
• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup white sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Note:

      You can also use rhubarb, pear or any fruit that you want. Enjoy :)

Chicken Tikka Masala Recipe (indian)

What:

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inchinch" long)
• 6 bamboo skewers (6-inchinch")

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

How:

1 Soak bamboo skewers in water.

2 For sauce, melt butter on medium heat.

3 Add garlic& jalapeno; cook 1 minute.

4 Stir in coriander, cumin, paprika, garam masala& salt.

5 Stir in tomato sauce.

6 Simmer 15 minutes.

7 Stir in cream; simmer to thicken- about 5 minutes.

8 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.

9 Discard marinade.

10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.

11 Remove chicken from skewers; add to sauce.

12 Simmer 5 minutes.

13 Garnish with cilantro Serve with basmati rice, naan or pita bread.

14 You can make your own garam masala.

15 McCormick also makes garam masala; it's available in super markets.

Honey Broiled Salmon Recipe (american)

 

Ingredients

• 1 scallion, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, skinned and cut into 4 portions
• 1 teaspoon toasted sesame seeds

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.