- 1 and a half cups of cake flour
- 1/2 cup whole-wheat flour
- 2 teaspoons baking powder
- 2 eggs beaten
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla essence
- pinch of salt
- 6 bananas, mashed
Beat butter and sugar until the mixture is creamy.
Add the vanilla and eggs, beating the mixture thoroughly.
Sift the dry ingredients, except the whole-wheat
Add the whole-wheat flour to the dry ingredients
and mix well.
Add the dry ingredients to the egg mixture. Add the mashed bananas
and mix thoroughly.
Grease a bread pan and spoon the mixture into
Bake in a preheated oven at 350 degrees Fahrenheit for about one
Add 1/2 cup cake corn flour and omit the whole-wheat
Instead of whole-wheat flour, use bran.
and Pork Adobo
cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.
Simmer and cook for about 30 minutes. Sprinkle liberally with soy
sauce and cook for an additional 10 minutes. Remove met and reduce
sauce. Remove sauce to a bowl. Put oil into the casserole and brown
cooked meat. Drain oil from the casserole, and return the reduced
sauce back with the meat.
Canton ni Manong Ken
whole chicken, hacked into pieces, boiled in a big casserole with
one medium sized onion, 2 sticks of celery and pepper corns. Cover
chicken with enough water. Remove meat from bone and don't forget
to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien
1 piece of carrot, julienned
a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced
ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton or a package of vermicelli or angel
hair pasta. If you really can't find pancit, try egg noodles - although
they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
Heat oil in a pan (or wok if possible). Sautee garlic and onion
slices until the onion is transparent. Add chicken and pork. Cook
until pork is brown. Add half of the chicken stock. Boil for about
three minutes. Add salt, soy sauce or patis to taste. Also sprinkle
some ground black pepper. Simmer for about another three minutes.
Add shrimps, mushrooms, carrots and other ingredients except the
noodles itself. Simmer for another 3 minutes or so (covered). Add
the remaining stock. Adjust the taste with salt, pepper, patis and
soy sauce. Add the noodles. Mix thoroughly until noodles are soft.
with sliced green onions and sliced lemon. Serve with lemon juice.
1 cup tahina sauce *
1 tablespoon lemon juice
slices of lemon
Soak the dried chickpeas overnight. Drain, add fresh water, and
simmer until tender, about 1 hour. Drain. Set aside a spoonful of
whole chickpeas for decoration and mash or pound the rest. Add tahina
sauce* and lemon juice to chickpeas and blend to a smooth paste.
Sprinkle top with olive oil and garnish with whole chickpeas, finely
chopped parsley, chili powder and slices of lemon (optional).
Canned chickpeas may be used and therefore omitting the soaking
and simmering step. You may use a food processor or blender to make
the puree. Being a local or baladi recipe, the amount of lemon juice
may vary according to taste from 1 up to 6 tablespoons. However,
I would recommend using fresh ingredients.
Sauce (Salatit tahina)
tahina (sesame seed puree, available in specialty food stores or
the international section of large groceries)
½ to 2 cups of water
tablespoons lemon juice
small onion, chopped
crushed garlic cloves (optional)
chopped parsley (optional)
tahina, add water, lemon juice, salt, cumin and vinegar then stir
thoroughly until well blended and a smooth paste will result. Or,
dissolve salt in water, then add cumin, lemon juice and vinegar.
Stir, then gradually add tahina stirring constantly. Add any or
all of the optional ingredients, according to taste. You may also
use a blender or food processor at a slow speed.
(19 ounce) cans fava beans (use fresh if you have them, take off
the pods and boil them until tender, cool and then slip off the)
tablespoons olive oil
large onions, chopped
cloves garlic, minced
tablespoons hot red pepper flakes
cup tomato sauce
cup hot water
tablespoons fresh parsley, chopped
tablepoons Hungarian paprika
Heat oil in a large saucepan& over medium heat saute the onions&
garlic until golden.
2. Stir in remaining ingredients except the beans.
3. Bring to a boil, reduce heat and simmer 30 minutes (add a bit
more water if it reduces too much- the sauce should have some liquid
4. Gently stir in the fava beans and let stand for a few minutes
so the beans absorb some of the flavor from the sauce.
Hawaii - Spicy Baked Shrimp
cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced
a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon
juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate
at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked
through, about 8 to 10 minutes. Garnish with lemon wedges and serve
with French bread. Makes 4 servings.
- ¾ cup vegetable oil
- Juice of 3 limes
- 6 cloves garlic, chopped
- 1½ tsp. ground black pepper
- 1 tsp. Fiery Scotch Bonnet Hot Sauce
- 2 tsp. oregano
- 1½ tbs. cilantro
- 3 pounds boneless chicken breast
Combine the oil, juice, and seasonings. Place the
chicken in a glass or ceramic dish, pour the marinade over the chicken,
and cover. Marinate in the refrigerator for 2 to 3 hours. Grill
the breasts for about 12 minutes on each side.
Kulfi - Indian ice cream
tb Unflavored gelatin
Kulfi is a delightful Indian ice cream. Although it does not
have a custard base it does have a soft, creamy texture. You
don't even need and electric ice cream gizmo to make it! Kulfi
is usually molded into individual portions and garnished with
lots of ground roasted pistachio nuts.
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground
Place water in a small saucepan; sprinkle with gelatin. Allow
to soften for five minutes; cook over low heat until dissolved.
Peel and pit mangoes. Puree flesh in a blender or food processor.
You should have 3-1/2 cups puree. Place mango in a large bowl;
add sugar, lemon juice and dissolved gelatin. Stir until the
Fold whipped cream into mango mixture. Place bowl in freezer
until mixture is half frozen; about one hour. Remove from freezer;
beat until smooth. Pack into individual bowls or molds; return
and freeze until about half frozen but still creamy. Garnish
with plenty or ground roasted pistachio nuts. Makes 6 1 cup
2 oz butter
1 large onion, finely sliced
2 tsp curry powder
1/4 tsp ground ginger
1/4 green pepper, seeded and chopped salt
1 tbsp lemon juice, or 1 dessertspoon lime juice
1/2 pint water
Hard-boil the eggs, shell and halve them. Heat the butter
and fry the onion until lightly browned. Add the spices and
cook gently for 1 - 2 minutes, then stir in the chopped green
pepper and 1/4 teaspoon salt.
Add the water, blend in and stir until the sauce has thickened.
Add the lemon or lime juice and put in the eggs, cut surface
down. Spoon the sauce over them and leave about 10 minutes
for the eggs to heat through before serving. Serve with freshly
1 cup sliced chicken breast
2 cups coconut milk
2 tbsp green curry paste
2 green chillies, cut longways
2 tbsp fish sauce
2 tbsp vegetable sauce
1 cup frozen baby beans
Stir-fry green curry paste for 1 minute. Add chicken and fish
sauce. Fry until cooked, add coconut milk, bring to the boil.
Add beans and chilli. Serve.
1 Tbsp. pearl tapioca
2 Tbsp. cornmeal
1/2 cup molasses
1/2 cup sugar
all. Bake slowly at 300 degrees for 2 hours. Serve with whip
1 Tbsp. pearl tapioca
2 Tbsp. cornmeal
1/2 cup molasses
1/2 cup sugar
all. Bake slowly at 300 degrees for 2 hours. Serve with whip
West Indian Coco Bread
1 cup granulated sugar
1 cup warm (105-110*F) water
4 packages active dry yeast
8 cups all-purpose flour
3 sticks butter or margarine, at room temperature
4 large eggs, beaten
Grated meat of 1 coconut
1/4 teaspoon vanilla essence or vanilla extract
2 teaspoons salt
In a large bowl, dissolve the sugar in the warm water. Add
the yeast, mix, and set aside for a few minutes, until foamy.
(If the yeast doesn't bubble up, discard the mixture and start
again with fresh
ingredients.) Stir 3 cups of the flour into the yeast mixture
and mix until smooth. In a medium bowl, cream together the
butter, eggs, coconut, essence or extract, and salt until
smooth. Add to the yeast and flour mixture and beat until
the dough is smooth. One cup at a time, add the remaining
5 cups of flour, and mix until the dough is stiff and pulls
away from the bowl. Begin kneading the dough in the bowl,
then turn out onto a lightly floured board. Knead until the
dough is elastic and smooth, 5 to 10 minutes, adding more
flour if necessary. Place the dough in a lightly greased bowl,
cover with a towel, and set aside to rise until double in
size; 1 hour. Remove the dough from the bowl and divide in
half. Shape into 2 loaf shapes. Cover the loaves with a towel
and set aside to rise a bit, 30 minutes.
Meanwhile, preheat the oven to 350*F.
Place the loaves on a baking sheet or baking tiles and bake
until golden brown, about 1 hour. Cool on a wire rack.
cup yellow cornmeal
1/4 teaspoon salt
2 1/2 cups whole milk
1/3 cup molasses
1 teaspoon pumpkin pie spice
1 pint vanilla ice cream
a medium saucepan, whisk together the cornmeal and salt. Slowly
whisk in the milk until smooth. Whisk in the molasses and
spice. Bring to a boil over medium heat, stirring almost constantly.
Reduce heat to medium low and simmer gently, stirring often,
until very thick and creamy, 8 to 11 minutes.
the warm pudding spooned into 6 dessert bowls. Top each serving
with a scoop of ice cream. Yield: 6 servings.
small peeled and halved onions
2 Bay leaves
about 1 liter water
1 chicken about 1.5-2 kg
1 teaspoon saffron
750 gr basmati rice
100 gr ghee
5 shredded cloves of garlic
2 Cinnamon sticks about 7 cm
50 gr blanched almonds
100 gr sultanas
4 hard boiled eggs sliced
1 large onion shredded and crispy fried
a large pot, the chicken has to fit, get the halved onions
and bay leaves and the water to the boil. Add the chicken
and simmer for about 2 hours until the chicken meat is tender.
Take the chicken from the pot, keep the stock and the onions.
Let the chicken cool or if you have asbestos hands go ahead
and remove the meat from
the bones, discard the bones and the skin. Put the meat in
a bowl and cover with foil and place in an oven heated at
150 ?C just to keep it warm.
a saucepan bring about 1.5 dl of the stock to the boil. Put
the saffron in a bowl and pour the boiling stock over the
saffron and leave for about 10
minutes. In the meantime wash the rice and get rid of any
stones or whatever.
Melt the ghee in a big pot. Take the onions from the stock,
and add to the ghee together with the garlic, the cloves,
cardamom and cinnamon and simmer
on a low heat for 4-5 minutes.
the rice and stir well so that all the rice grains get in
contact with the spices. Then pour through a sieve the rest
of the stock until the rice is covered, pour the saffron water
through the sieve, and get to the boil.
Without a lid on the pan leave to simmer for 10-15 minutes,
I said cooking is not a science. If needed add more of the
stock or boiling water. Mix the
rice with the almonds, raisins and the chicken.
the warm rice on a preheated plate and garnish with the egg
and crispy fried onion and serve warm.
Pit barbecue sauce
1 lb butter 2 cups of vinegar ½ cup Worcestershire
sauce 3 cups of catsup 1 tablespoons onion juice or ¼ cup
finely minced onion 1 tablespoon hot sauce 3 toes of garlic ¼
cup of Mrs. Dash spices 1 tablespoon salt Dash of black pepper ¼
teaspoon crushed red pepper
Place in a heavy pot and bring to a boil, then adjust
heat to simmer for thirty minutes.
Excellent for use with pork or beef
Homemade Sweet Barbecue Sauce
1 medium onion chopped 2 tablespoons butter 1/2
cup brown sugar 1 tablespoon vinegar 1 15 ounce can tomato sauce
1 tablespoon dry mustard
Sauté onion in the butter. Add the rest of
the ingredients, bring to a boil and reduce heat to simmer for five
or ten minutes.
Pour over beef or pork and bake in oven or cook
on the Barbie. Enjoy
Georgia Barbecue Sauce
1 medium onion chopped 3 toes of garlic sliced ½
cup of olive oil
Sauté these ingredients until onion is clear.
1 15 ounce can of tomato sauce 1 cup of water ½
teaspoon salt ½ teaspoon of pepper ½ cup of lemon
juice ¼ cup vinegar 4 tablespoons brown sugar 2 tablespoons
of prepared yellow mustard
Mix everything together, bring to a boil, instantly
reduce heat and simmer for about a half hour.
Superb with beef or pork,
South Carolina Barbecue Pork with
2/3 cup of yellow mustard ½ cup packed brown
or light brown sugar ½ cup white vinegar ½ cup water
4 or 5 toes of garlic crushed ¼ cup dried onion flakes ½
teaspoon hot sauce 1 tablespoon soy sauce
Combine mustard, brown sugar, water, dried onion
flakes, vinegar, soy sauce, crushed garlic and pepper sauce in a
small sauce pan. Boil, and reduce heat to simmer for thirty minutes.
Fantastic poured over a pork tenderloin or pork
½ cup water ¼ cup vinegar 1 cup catsup
½ cup onion 2 tablespoons Worcestershire sauce 1 tablespoon
yellow mustard 2 tablespoons brown sugar Dash of salt Sprinkle of
Add all ingredients and bring to a boil, reduce
heat and simmer for thirty minutes.
4 to 5 pounds of round or tenderloin beef Lay raw
meat in a roasting pan cover with sauce and cover. Bake at 350 degrees
for 2 hours.
Melts in your mouth.
Chinese Barbecue Chicken
½ cup of strong chicken broth 1/3 cup soy
sauce 3 tablespoons brown sugar 3 tablespoons vinegar 1 teaspoon
of ground ginger 3 toes of garlic crushed Accent Fresh ground pepper
Three pounds of chicken, drumsticks, breasts, wings
boneless thighs your choice.
Marinate chicken for two hours. Bake chicken in
350 degree oven uncovered for one hour, turn chicken and baste a
couple of times.
Baby drumsticks, breast strips or separated wings
parts make great hors d?oeuvres.
Simple Indoor /Outdoor Meat Loaf
2 pounds good hamburger 2 eggs 2 cups of bread crumbs
or oatmeal ½ cup onion finely minced 2 tablespoons of celery
salt or I cup finely chopped celery with leaves 1 teaspoon of garlic
or 2 chopped garlic toes Dash of black pepper ½ cup of your
own home made World Famous BBQ sauce
Mix crumbs, onions, 2 tablespoons of water celery,
garlic salt, pepper and the eggs. Add he beef and i/2 cup of BBQ
sauce and mix well using hands. Put in a loaf pan, bake for 30 minutes
at 350 degrees. Dump the excess grease. Cover lavishly with the
BBQ sauce and keep baking until thermometer reaches 150 degrees.
Add more BBQ sauce and if you like and serve.
Crock Pot Barbecue
1 to 2 pounds of meat, beef, pork, chicken, duck,
yak, turkey, iguana, what ever you prefer in a crock pot. Cover
with your favorite BBQ sauce. Cook for 2 to 3 hours. Remove meat
and pull apart. Put back in the pot and cook for another half hour.
Great on a roll or as a main dish with fries and Cole slaw.
Carolina Sauce for Meat
2 cups prepared mustard ¾ cup of cider vinegar
1 tablespoon chili powder ½ cup packed brown sugar ½
cup of beer (can be non-alcoholic) 1 teaspoon black pepper 1 teaspoon
of white pepper 1 ½ teaspoons Worcestershire sauce 3 tablespoons
of warm butter 1 ½ teaspoons of liquid smoke 1 teaspoon red
In a heavy sauce pot combine brown sugar, mustard,
vinegar and beer mix well; add all three peppers and chili powder.
Bring to a boil and instantly remove from heat and turn down stove
to simmer for about twenty minutes. Add Worcestershire sauce liquid
smoke and butter and simmer for about ten minutes. Add dashes of
hot sauce to taste. Excellent for use on any meat.
Meat of your choice can either be cooked on the
Barbie or in your oven. When meat is almost done add BBQ sauce and
Any meat or poultry uses mop sauce for extremely
1 cup of cider vinegar or white wine 2/3 cup of
olive oil 6 Tablespoons Worcestershire sauce 4 tablespoons of butter
2 tablespoons dry mustard 3 cloves crushed 1 lemon sliced thin 2
tablespoons ginger grated
Combine everything in a sauce pan and simmer until
all flavors are well blended. Use to baste meat or poultry.
2 pounds of beef tenderloin 1 tablespoon of salt
1 dash of black pepper 1 medium onion chopped ¼ cup of fresh
squeezed lime juice
Cut and trim beef into one by one and a half inch cubes.
Stir all of the ingredients (meat also) together in a mixing bowl
and refrigerate covered overnight. Heat grill to max. Thread beef
on presoaked wood or bamboo skewers six or seven pieces on each. Put
a light coat of oil on the grill grate and place kabobs on the grill.
Cook three to four minutes on each side ten to fifteen minutes total.