Food Recipe Notebook

INGREDIENTS: 1/2 kilo pork lungs 1/2 kilo pork heart 1 tablespoon garlic; minced 1 medium carrots; cut into small cubes 1 medium kinchay or celery 3 dried bay leaves 5 Philippine bird's eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute: 1/4 cup catsup Salt and pepper to taste HOW TO COOK: 1. Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water. 2. Boil again for another 10 minutes in "new" water. Strain and set aside. 3. Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds. 4. Sauté garlic and onion. 5. Add lungs, heart, kinchay, and soy sauce. 6. Sauté for another 10 minutes. Add vinegar and siling labuyo. 7. Simmer for 5 minutes. Season with salt and pepper. 8. Add carrots, dried bay leaves, and annatto water. 9. Simmer and continue cooking until done. 10. Serve hot! Source: My Fil...

INGREDIENTS: 1/4 cup water 1/3 cup cornstarch 2 cups coconut water 1 cup sugar 2 cups shredded young coconut ( buco) 1 teaspoon vanilla 1 8-inch double-crust pie shell 1 egg white HOW TO COOK: 1. Preheat oven to 375 degrees F. 2. Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine. 3. Stir in the coconut water and sugar and bring to a boil. 4. Cook, stirring constantly, over medium to low heat until thick. 5. Add the shredded buco and vanilla and cook 3 more minutes. 6. Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust. 7. Top with upper pie crust, seal edges and flute decoratively. 8. Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape. 9. Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown. Source: Food

INGREDIENTS: 1 (6.75 ounce) package rice noodles 5 tablespoons vegetable oil, divided 1 small onion, minced 2 cloves garlic, minced 1/2 teaspoon ground ginger 1 1/2 cups cooked small shrimp, diced 1 1/2 cups chopped cooked pork 4 cups shredded bok choy 3 tablespoons oyster sauce 1/4 cup chicken broth 1/4 teaspoon crushed red pepper flakes 1 green onion, minced HOW TO COOK: 1. Soak the rice noodles in warm water for 20 minutes; drain. 2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. 3. Saute noodles for 1 minute. 4. Transfer to serving dish, and keep warm. 5. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. 6. Stir in bok choy, oyster sauce and chicken broth. 7. Season with pepper flakes. 8. Cover, and cook for 1 minute, or until bok choy is wilted. 9. Spoon over noodles, and garnish with minced green onion. Source: All Recipes

INGREDIENTS 1 medium sized chopped cucumber 1 medium sized chopped tomato 1 medium sized chopped onion 3 tbsp frozen corn (optional) 1 tsp chaat masala salt to taste pepper to taste 2 cheese slices 2 tbsp cheese spread 4 bread slices (white/brown/multi grain) oil for greasing HOW TO MAKE: 1. In a bowl, mix cucumber, onions, tomato and corn. Add salt, pepper and chaat masala. 2. Take bread slice, put cheese spread on all the slices. 3. Put 2 tbsp veggie mix over it. Put one or half cheese slice on top and cover with other bread slice. 4. Grease sandwich maker with little oil. Keep the bread slices in it and toast for 3-4 minutes. 5. Power on the sandwich maker at least 2 minutes prior putting bread in it, for quick and better results. Source: Easy Children Recipes

INGREDIENTS: 1 bunch of kale (Food Processed small, about 4-5 cups) 1 carrot (using grater on food processor is easiest) 1 zucchini (using grater on food processor is easiest) 3 tablespoons Olive Oil 1-1 ½ t. sea salt 1 teaspoon fresh grated ginger 1 avocado, pitted, peeled and chopped 3 T. finely chopped onion (red or yellow) 3 T. finely chopped red bell pepper 3 T. toasted sunflower seeds 1 T. fresh lemon juice 2 T. fresh lime juice HOW TO MAKE: 1. Remove stalks from kale and discard. Use disc tool of food processor to process the kale and transfer to a large bowl. 2. Use grater tool on food processor and grate the zucchini and carrots.  3. Mix the vegetables in a bowl and drizzle with olive oil and using your fingers, gently massage oil into vegetables.  4. Sprinkle with sea salt and Ginger, add avocado and continue massaging until evenly coated. 5. Add onion, red pepper, and sunflower seeds and toss.  6. Drizz...

INGREDIENTS: 16 ounces baby red potatoes, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 1/3 cup all-purpose flour 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix 2 pounds boneless, skinless chicken breasts, cut into strips 2 large eggs, beaten 3 cups crushed Corn Flakes 4 zucchini, chopped 2 tablespoons chopped fresh parsley leaves HOW TO COOK: 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside. 3. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat. 4. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray.  5. Place into ...

INGREDIENTS: 1/2 cup chickpea flour (besan) 1/2 cup all purpose flour 2 tablespoons cornstarch 1 teaspoon red cayenne pepper 1 teaspoon whole cumin seeds Salt to taste 1 egg, beaten 1/2 cup medium sized shrimp cut into small pieces 1/4 pound cod or any other white fish, cut into pieces 1/2 cup fresh corn kernels (about 1 ear of corn) 1/4 cup chopped cilantro 1 tablespoon minced thyme Oil for frying HOW TO COOK: 1. In a mixing mix together the besan, all purpose flour, cornstarch, red cayenne pepper, whole cumin seeds and salt. Add in the egg with up to 1/2 cup water to form a thick batter. 2. Mix in the shrimp, cod and the corn, Stir in the cilantro and the thyme. 3. Heat the oil and add the mixture in small amounts about 11/2 tablespoons at a time, and cook on medium low heat for about 3 minutes on each side. 4. Drain the fritters on paper towels and serve with ketchup. Source: Spice Chronicles