Cranberry Cornish Hens(Crainbery Cornissh Henns) Recipe

Ingredients

• 2 slices whole wheat bread
• 2 slices white bread
• 1 cup chopped fresh or frozen cranberries, thawed
• 3 tablespoons sugar
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 tablespoons raisins
• 3 tablespoons butter, melted, divided
• 1 to 2 tablespoons orange juice
• 4 Cornish game hens (22 ounces each)

Directions

1. Cut bread into 1/2-in. cubes; place on a baking sheet.
2. Bake at 300° for 15 minutes or until toasted and dry.
3. In a bowl, combine the cranberries, sugar, orange peel, salt and cinnamon; mix well.
4. Stir in bread cubes and raisins.
5. Add 1 tablespoon butter and enough orange juice until stuffing reaches desired moistness.
   Loosely stuff hens; rub skin with remaining butter.
6. Place in a shallow roasting pan. Bake, uncovered, at 375° for 1 hour and 15 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165°.
7. Yield: 4 servings.

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BBQ Chicken Legs (Barbecued Chikin Leggs) Recipe

Ingredients

• 2 chicken leg quarters
• 1 tablespoon canola oil
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon cider vinegar
• 1 tablespoon steak sauce
• Dash hot pepper sauce

Directions

1. In a large nonstick skillet, brown chicken in oil.
2. Transfer to an 8-in. square baking dish coated with cooking spray.
3. In a bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken.
4. Bake, uncovered, at 350° for 55-60 minutes or until a meat thermometer reads 180°, basting every 15 minutes with sauce

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Mee Udang (Malay Prawn Noodle) Recipe

Ingredients:

• 250-300gm yellow noodle
• 600gm of big-sized sea prawns (I got 8 big prawns)
• 5 tbsp of tomato sauce
• 200gm of tomatoes, diced
• 400ml of water
• 4 cloves of garlic, peeled and chopped
• 6 shallots, peeled and licedCooking oil
• 2 tbsp of sugar
• 1 ½ tbsp of chili pasteLight soy sauce to taste

Garnishing:

• 3 leaves of lettuce, thinly sliced
• 2 eggs, hard-boiled, peeled and halved
• 2 calamansi lime, halved
• 1 stalk of spring onion, chopped
• 1/4 of onion, thinly sliced
• Fried crispy shallot

Method:

1. Blend the diced tomatoes with 400ml of water. Set aside.
2. Blanch the yellow noodle and set aside.
3. Heat enough oil in a wok, deep fried sliced shallot till golden brown, set aside.
4. Leave about 2 tbsp of oil in the wok, saute garlic till fragrant.
5. Add prawns and stir fry with 1 tbsp of light soy sauce for 1 minute.
6. Pour in the tomato puree.
7. Add tomato sauce and chili paste.
8. Bring the gravy to simmer under medium heat.
9. Add sugar and light soy sauce to taste.
10. Add in the yellow noodle to the simmering gravy.
11. Mix well.
12. Serve up and garnish with onion, spring onion, egg, lettuce, calamansi lime and fried shallot.

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Cream Of Tomato Soup (Creem of Tomatow Soop) Recipe

Ingredients

• 2 tablespoons oil
• 1 medium onion chopped
• 1 stalk celery chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 garlic clove finely chopped
• 28 ounce can tomatoes drained
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 2 cups chicken broth
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Heat oil in a large saucepan over moderate heat then add onions, celery, garlic basil and thyme.

1. When onions are tender add tomatoes, tomato paste, sugar, salt and pepper then cover and simmer 18 minutes.
3. Add chicken broth then bring to boil.

Reduce heat and simmer 30 minutes stirring occasionally.

Transfer mixture in batches to blender and puree.

Strain through a sieve to remove any tomato seeds.

In saucepan melt butter then add flour and cook gently for 2 minutes.

Add milk and cook stirring until thick and smooth then whisk into tomato puree.

Taste and adjust seasoning then simmer an additional 5 minutes.

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Onion Potato Soup (Oneon Potatow Soop) Resipe

Ingredients

• 1 tbsp Butter
• 1 cup Chopped onion or leek
• 1 1/4 pounds (about 4 medium-size) potatoes
• 2 1/2 cups Boinling water
• 2 tbsp Chopped parsley
• Salt and pepper, to taste

Preparation

1. Peel potatoes and cut into 3/4 inch cubes; set aside.
2. Melt butter in 2 or 3 quart saucepan.
3. Add onion; saute 5 minutes.
4. Add potatoes and water.
5. Cover, bring to a boil and cook until potatoes are just tender, about 15 minutes.
6. Remove 1 cup of potato cubes with a slotted spoon; set aside.
7. Pour contents of the saucepan into an electric blender container.
8. Holding lid securely, blend until smooth: return to saucepan.
9. Mix in reserved potatoes and parsley. S
10. eason with salt and pepper.
11. Heat through.

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Vegetable Beef Soup (Vegitabal Beaf Soop) Recipe

Ingredients

• 1 pound extra-lean ground beef


• 1 cup sliced turkey pepperoni (3 ounces)


• Vegetable cooking spray


• 1 cup sliced fresh mushrooms


• 1 green bell pepper, seeded and chopped


• 1 bunch green onions, chopped


• 2 garlic cloves, minced


• 1 teaspoon olive oil


• 2 tablespoons tomato paste


• 1 (28-ounce) can crushed tomatoes


• 4 cups low-sodium fat-free chicken broth


• 1 tablespoon chopped fresh or 1 teaspoon dried basil


• 1 tablespoon chopped fresh or 1 teaspoon dried oregano


• 1 teaspoon freshly ground pepper


• Garnishes: sliced fresh basil, shredded Parmesan cheese


• Parmesan Toast Points (optional)

Preparation

1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink.


2. Rinse and drain beef mixture.


3. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes.


4. Stir in beef mixture, tomato paste, and next 5 ingredients.


5. Bring to a boil; reduce heat, and simmer 30 minutes.


6. If desired, garnish and serve with Parmesan Toast Points.

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