Favorite recipes?

Here is mine, my family and friends favorite recipe for sweet apple pie :) Ingredients : 1 1/2 cup of sugar (plus an additional 1 tablespoon to sprinkle on top of the pie before baking) 4 Tablespoons of butter 1/4 flour 2 Tablespoons of water 1 Bag of red delicious apples (peeled, cored, and sliced) 1 1/2 Teaspoons of cinnamon 1 Teaspoon nutmeg 1/2 Teaspoon allspice 1/2 Teaspoon of salt 2 Unbaked 9 inch pie crusts Preheat oven at 425 degrees Combine the butter and sugar in a deep pot and cook over low heat until it starts to bubble. Add the flour and stir it until it's blended. Slowly add the apples and water. Cook over low heat - uncovered - until the apples are tender. Add the cinnamon, nutmeg, allspice, and salt. Cool the mixture for 30 minutes. Poor the mixture into the bottom pie crust and then place the other on top. Flute and trim the edges. Sprinkle the tablespoon of sugar on top. Bake for 10 minutes at 425 the reduce the temperature to 325 degrees for about an hour or until golden brown.

try this one but just remember one thing that i m no expert chef and i do not necessarily cook this authentic way . chop 2 full sized onions and leave it aside. unwrap garlic and chop up just 3 garlic pellets. cut up just a small amount of ginger , like the size of your thumb. add 3lbs. skinless chicken begin simmering your onions and garlic together in any kind of oil, preferably low fat.simmer until it becomes brown. once your onion and garlic pieces ar ebrown begin adding in chicken.add turmeric sauce for yellow colour.blend indian red peppers and the ginger together. add to chicken. cover up the pot so that none of the boiling water leaves. this allows the natural juices of the chicken to remain.. after 5 min. add salt. boil slowly until chicken is completely done .

Here is one of my favorites: BEEF STRONGANOFF ½ cup chopped onion ¼ tsp garlic powder ½ tsp paprika ½ pint sour cream 1 can of cream of mushroom soup 1 pound ground beef Egg noodles 2 tbsp flour ½ cup of milk 1 small jar of mushrooms drained Brown beef in onion. Add flour, then milk and soup. Add remaining ingredients, except sour cream and noodles. Cook for 10 minutes. Cook noodles as package describes. Just before serving add sour cream and serve over hot drained noodles.

This is a recipe of a dessert that we have here in Singapore:Ingredients: 50g Tinned lotus nuts (optional) 250g Red beans 1 Dried tangerine peel 4 cups Water 3/4 cup Sugar Method: Rinse the red beans thoroughly and then soak in cold water for at least 5 hours or overnight. Drain and bring a pot with 4 cups of water to a boil. Add the red beans and tangerine peel. Simmer and stir occasionally for about an hour. Add the lotus nuts and simmer for another hour. Once the beans are tender and just starting to break apart, add the sugar. Stir until dissolved. Serve hot or chilled.

grilled chicken marinade the chicken in garlic, salt, pepper, and calamansi for over night. saute the butter, the marinade and the achuete juice and spreas it to the chicken whiled you grilled it.

Have you ever seen those big pork shoulders in the pork section THey can be used to make a Puerto Rican dish called Pernir. I can find smaller ones to make a special treat for my small family, but when I was younger my parents would rent a spit, and roast a whole pig!! Not sure if I have the stomach to prepare a whole pig like my mom did, but here goes. use a clove of garlic for each pund of pork. Put it in a mortar a pestle of a small good processors, or chop very finly by hand. add, about a tsp of salt per pound ans about 1/2 tsp os black pepper per pound. now pound this all together, or grind, to make a nice paste. Get a knife and use and make deep holes in the pork ans put a bit opf this in each whole with your finger, continue all over the pork. when tour done pour bottled lemon juice or fresh lemon juice in all the holes and all over the pork. Now these porks usually come with a skin, what tou do with that is cut it up wile leaving it attached to the meat in a checker board fashion. now sprinkle all with a touch more salt. Its nice if you have time to let this marinate for a while, overnight is good, but it depends on the size of the meat, longer for larger, just an hour or 2 for smaller family sized. when ready put this in your oven at 350 for 20 minutes per pound, as its pork I always use my meat thermometer. As it cooks the skin will get very crispy, fresh pork rinds, yummy!! It will bast the meat and keep it moist, in my house the slin never makes it to the table, because I pick it all off and eat it wile its cooking!! So good, for a croud, serve with rice and beans, but thats antoher recipe!! Hope you understan I will be glad to answer any questions.

PARTY PITA WEDGES 2 regular sized pita pockets (6 inch) 2 large cloves garlic, minced 3 tablespoons olive oil 1 tablespoon butter 1/4 teaspoon oregano 1/4 teaspoon sea salt 1/4 teaspoon pepper 16 slices pepperoni 4 round slices provolone cheese 1/3 cup medium chunky salsa In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside. Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well. Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt. Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm. Makes 16 wedges. Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts)

Fish head curry is the main contender for the title of our National (Singapore)Dish. You need: Brinjal Ladies' fingers Tomatoes Green and Red chillies Curry leaves Curry powder Coconut milk Tamarind juice Garlic Shallots (or small red onion) Tumeric Chili powder Lemon grass Gelangal Don't forget the fishhead! 1. Ground shallots, garlic and tumeric. Crush lemon grass and gelangal. Prepare coconut milk and tamarind juice. Slice diagonally brinjal and ladies' fingers, quarter tomatoes. 2. Heat oil and fry grounded shallots, galic and tumeric till fragrant. Add in lemon grass, gelangal, curry powder, curry leaves and chili powder, fry briefly. Take care not to burn the ingredients. 3. Add in tamarind juice, half of the coconut milk, ladies' fingers,brinjal, some salt and let it cook, when half cooked, add in fishhead,tomatoes and green and red chillies. When it's cooked, add in the rest of the coconut milk, remove from heat before it start to boil.

Dinuguan Leche flan Halo halo Sinigang Lahat masarap

I live in Nacogdoches,Texas where it is in the 90's today and all week so we make SNOW CONES.. to make your own snow cone syrup... Bring to boil 2 cups of sugar and 3/4 cup of water. then add any flavor of kool-aid. let cool and pour over shaved ice. store syrup in refrigator. Here's Hoping You All Stay Cool from down in Texas