How to cook Sizzling Pork Chop

Ingredients:

1 piece (8 oz) pork loin chop
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3/4 cup mixed vegetables, cooked
3 tablespoons all-purpose flour
4 tablespoons butter
1 cup yellow rice

Cooking procedure:

1. Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
2. Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
3. Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
4. Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
5. Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
6. Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
7. Pour gravy over the pork loin chop then turn-off heat.
8. Serve. Share and enjoy!

How to cook Salmon with Veggies

 


Recipe for Cooking salmon:

   1. Pour a little of olive oil onto a plate.
   2. Chop dill finely (fresh herb) and throw it onto the plate.
   3. Flip your salmon pieces over in the oil and dill a 2 – 3 times.
   4. Prepared – nothing else to it!

Now the cooking:

Salmon cooking and recipe Drizzle a little bit of olive oil in frying pan and heat it up on the stove top in mid to high heat. At hot but not at max temperature, put your salmon fillet pieces in the pan. Put fish on the heat always starting with the skin size down. Fry the salmon for 2 to 3 minutes (time depends on the filet thickness, you can watch it, when the white color from the heat progresses one quarter of the whole thickness into red) flip the salmon onto its second side. Fry it another 2 minutes and that’s it, done! Don’t turn filets second time, turn only once and also don’t cook for too long or the salmon will be dry.

Place the salmon pieces onto plates, add cooked and steamed vegetables next, plus a bit of lemon and you can eat while the meal is still hot.

How to cook Lechon Kawali or Pan roasted Pork

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

How to cook Chicken Cream Soup

Ingredients

Makes 4-6 servings


3 tablespoons vegetable oil
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 tablespoons chopped tomatoes
8 ounces (1 cup) cooked chicken, shredded
5 cups chicken broth
6 ounces thin spaghetti, broken in half and then half again
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 cup evaporated milk


Directions


1. Heat the oil in a medium-size pot. Fry the chopped onion, garlic, tomato, and shredded chicken until golden.

2. Add the broth and bring to a boil. Next, add the spaghetti and cook for 7-10 minutes or until the pasta is fully cooked. Add the salt, pepper, and oregano.

3. Just before serving, stir in the evaporated milk and heat through.

4. Serve in individual bowls with spoons and forks to twirl the spaghetti.

How to cook Roast Lamb

 

Preparation time: 20 minutes

Cooking time: 1 3/4 hours
Serves six

 

Ingredients

- 1.8 kg leg of lamb
- 1/4 cup olive oil
- Freshly ground black pepper
- 2 cloves garlic, peeled and thinly sliced (optional)
- 6 unwashed potatoes, peeled and quartered
- 1 kg butternut pumpkin, chopped and seeds removed, or 1 kg kumara (sweet potatoes), peeled and cut into large chunks
- salt
- 1 tablespoon plain flour
- 1 1/2 cups beef stock
- 400 g green beans, topped and tailed, boiled, to serve
- 4 small carrots, peeled and thickly sliced on the diagonal, boiled, to serve

 

How to cook

1 Preheat the oven to 220°C. Place the lamb in a large roasting pan and brush it all over with a little of the oil. Season well with pepper. If you are using the garlic, make 1-cm-deep slits with a small, sharp knife in the leg of lamb, and press a piece of garlic into each slit with your fingers. Roast the lamb in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C.

2 Meanwhile, place the potatoes and pumpkin or kumara on a board and brush with the remaining oil. Season with salt and pepper. Arrange the potatoes around the lamb and roast the lamb and potatoes for 30 minutes. Add the pumpkin or kumara to the roasting pan and roast for a further 40 minutes (for medium-cooked lamb). Transfer the lamb to a carving plate, cover loosely with foil and set aside to rest. Transfer the vegetables to a large well-greased roasting pan. Increase the oven temperature to 230°C and return them to the oven for 10 minutes to crisp up.

3 For the gravy, skim off all but about 2 tablespoons of the fat from the juices remaining in the roasting pan. Place the pan on the stove over medium heat. Add the flour and cook, stirring with a wooden spoon and scraping the base of the pan to loosen any crisp bits, for 1–2 minutes, or until the flour just starts to brown. Gradually stir in the stock until well combined. Increase the heat to high and bring to the boil. Reduce the heat to medium-high and boil, uncovered, for 5 minutes, or until the gravy thickens.

4 Carve the lamb and serve with the pumpkin or kumara, potatoes, carrots, beans and gravy.

How to cook Vegetables Lasagna

Ingredients:

    * 2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
    * 1 medium onion, finely chopped
    * 4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
    * 1 teaspoon dried oregano
    * 1 teaspoon dried basil
    * 1 teaspoon dried parsley
    * 24 ounces canned crushed tomatoes
    * 1/4 teaspoon salt
    * 1/2 teaspoon dried thyme
    * 2 medium zucchini, cut lengthwise into 1/4-inch thick slices
    * 1 eggplant, cut into bite-sized pieces
    * 1 medium yellow squash, cut into bite-sized pieces
    * 1 cup button mushrooms, sliced 1/4-inch thick
    * 2 portobello mushroom, sliced 1/4-inch thick
    * 1/2 cup low-fat ricotta cheese
    * 1 cup reduced-fat shredded mozzarella cheese
    * 1/2 cup grated Parmesan

Directions:

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.


     

     

    
    

   

How to cook Honey Chicken Wings

Ingredients:

    * 3 pounds chicken wings
    * 2 cups Honey
    * 1 cup Soy Sauce
    * 3 tablespoons Olive Oil
    * 1/4 cup Ketchup
    * 3 Garlic Cloves
    * 2 Scallions
    * 1/4 tsp. Pepper
    * 1/2 tsp. Salt


Procedures:

  1. Begin by slicing the ends off the scallions and slice them thin. Use mostly the white and light green parts of the scallions.

  2. Smash each garlic clove with the side of a large knife and peel the skin off. Chop the garlic up very small after crushing it.

    3. Cut the wings in 3 sections and discard the ends. Salt and pepper them and place them in a large bowl.  

4. In a medium sized bowl, combine the honey, soy sauce, ketchup, oil, scallions, garlic, and mix well.

      5. Pour the mixture over the chicken and blend well. Place the chicken in a large baking pan and try not to arrange them too neatly so the heat and the sauce flows evenly around the chicken.
      

6. Bake for 45 minutes at 350 degrees. 

How to cook Carbonara Spaghetti

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

How to cook Pizza Eggplant

Ingredients

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices 4 teaspoons olive oil 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup pasta sauce 1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4