Egg Pie

 EGG PIE

 

2 Pie Crusts

3 Eggs

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

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Buco Tarts

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Buco Tarts

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.

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Tio Cadeng’s & Botyog’s Bouillabaisse

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Butter
Red Pepper Flakes
Garlic
Onion
Shrimp
Crabs
Clams
Mussels
Red and Green bell pepper
Carrots
Green Beans
Celery
Snow Peas
Evaporated Milk
Quickmelt cheese
Cornstarch in water Saute garlic and onion in lots of butter. Add red pepper flakes.
Add crabs, mussels and clams. Then add shrimp. Sprinkle with salt and pepper.
Add water for soup. Add cornstarch mixed in water to thicken
Add the vegetables.
Add milk and cheese.

Serve with warm bread 🙂

Bouillabaisse 003

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Chicken Parmigiana

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Chicken Parmigiana

Recipe courtesy Tyler Florence
Serves:
4 servings

Ingredients

Chicken Parmigiana
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Directions

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

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Siomai

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SIOMAI

 

Mix the following ingredients well: Smash well with hands.

2 lbs Ground Pork

Rehydrated dried mushrooms, finely chopped

Carrots, minced

Water Chestnuts, minced

Onion, 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

Salt

Pepper

 

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.

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Tomato Feta Salad

Jackson Park Tomato Feta 036

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.

Jackson Park Tomato Feta 041

 

Broccolli Salad

Broccoli Salad

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

Sunflower Seeds

 

MIX dressing, sugar and vinegar in large bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE 1 hour.