2 Pie Crusts
1 Can Condensed Milk
1 Can Evaporated Milk
1/2 cup sugar
Heat oven 450 F
Beat eggs into the milk and sugar.
Put pie crusts into baking sheet, to avoild spilling of the filling.
Pour filling into the pie crusts.
Bake 15 minutes.
Reduce heat to 350 F and bake for an additional 10 to 15 minutes until toothpick comes out clean.
Center may still look a little soft but it will set later.
Cool and serve.
Adapted from : http://recipepieces.blogspot.ca/2011/07/egg-pie-filling.html
24 mini pie crust to make 12
2 cups buco, cut into strips
1 cup sugar
3/4 cup buco juice
3/4 cup coconut milk
1/3 cup cornstarch
Heat a saucepan and pour in the coconut milk. Let boil.
Add the granulated white sugar and stir.
Put in the young coconut meat and cook for 3 minutes.
Pour the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
Turn off the heat and allow the mixture to cool down.
Preheat oven to 375 degrees Fahrenheit.
Arrange the cooked filling into pie crust.
Put the second crust over the filling and seal the sides.
Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.
Bake for 45 to 55 minutes or until the color turns golden brown.
Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.
Mix the following ingredients well: Smash well with hands.
2 lbs Ground Pork
Rehydrated dried mushrooms, finely chopped
Water Chestnuts, minced
Chinese Sausage, minced
Green Onions, minced
1 TBSP 5 Spice Powder
2 to 3 TBSP Light Soy Sauce
1 to 2 TBSP Sesame Oil
2 TBSP Shaoxing Rice Wine, optional
Mix well then add 1 egg and 2 TBSP cornstarch and marinade for at least an hour.
Place the meat mixture into a ziplock bag and cut off one corner. Squeeze the filling onto the circular wrappers and pleat the wrappers around the filling. Wet the edges of the wrapper with water to help them stick together.
Add a small piece of chorizo on top.
Boil water in steamer before putting siomai. Steam for 15 to 20 minutes.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/tomato-feta-salad-recipe2/index.html
- 4 pints grape tomatoes, red or mixed colors
- medum size mango diced
- 1 1/2 cups small-diced red onion (2 onions)
- 1/4 cup good white wine vinegar
- 6 tablespoons good olive oil
- 1/2 tablespoon kosher salt , add more to taste
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add diced mangoe. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
3/4 cup Miracle Whip Calorie-Wise Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
6 cups fresh broccoli florets
6 slices low-sodium bacon, cooked, crumbled
1 small red onion, chopped
1/2 cup Sultana Raisins
MIX dressing, sugar and vinegar in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE 1 hour.