Turon or Fried/ Jackfruit Rolls is a Specialty of the Phillipines

Fried Plantain/Jackfruit Rolls
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Servings Prep Time
16 people 15 min
Cook Time
5 min
Servings Prep Time
16 people 15 min
Cook Time
5 min
Fried Plantain/Jackfruit Rolls
Print Recipe
Servings Prep Time
16 people 15 min
Cook Time
5 min
Servings Prep Time
16 people 15 min
Cook Time
5 min
Ingredients
Servings: people
Instructions
  1. Separate spring roll wrappers (same ones used for making eggrolls) Cut bananas lengthwise in 3 inches to fit less than the width of the wrapper Roll banana pieces in brown sugar Lay each wrap on a board, l say a slice in the middle. You could combine both fruits if preferred. Roll in envelope fashion, seal edge with water. Heat oil in medium setting. Carefully lay each roll seam side down Fry on each side till light brown.
  2. Then sprinkle oil with more brown sugar to caramelize if preferred or make syrup in separate saucepan. Lift carefully from pan. Cool off on racks with paper towel underneath. (laying the rolls directly on the towels will make it stick) Eat immediately for crispness. Serve with your choice of ice cream or fruit shake. Ideal for breakfast and snack too.
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Filipino Bean Stew

Mung Bean Soup
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Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Mung Bean Soup
Print Recipe
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Ingredients
Servings: bowl
Instructions
  1. 1. In a frying pan/skillet, sauté garlic, onions, and tomatoes. 2. Add the bitter melon pieces. 3. Add two tbsp. shrimp paste. 4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil. 5. Add spinach just before serving. 6. Serve over rice.
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Doo Doo Ice Cream Cone Cupcakes

Fun Easy Recipe to make for Kids

Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Ingredients
Servings: cones
Instructions
  1. Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  2. Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
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A typical easy Mexican or South American Recipe

Empanada Sunburst
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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Lighter Polish Cream Cheese Coffee Cake

People are always asking me for this recipe, so I’m sharing this version made with Splenda. Hope you enjoy it.

Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
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Lemon Chicken and Shell pasta
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
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Servings
4 Servings
Servings
4 Servings
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut chicken into small cubes then poach in broth until done.
  2. Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  3. Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  4. If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  5. Top with the last of the cilantro and serve.
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Shrimp Spread
Print Recipe
Servings
4 servings
Servings
4 servings
Shrimp Spread
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Mince shrimp and stir into cream cheese
  2. Stir in catsup, Tabasco sauce, Worcestershire sauce and Mrs. Dash herb seasoning.
  3. Place 1 teaspoon of spread on each cracker. Garnish with minced parsley.
Recipe Notes
Nutrients per serving;

Calories 54
Protein 3 G
Carbohydrate 7 G
Fat 1 G
Cholesterol 21 MG
Sodium 67 MG
Potassium 51 MG
Phosphorus 29 MG

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Leafy Salad
Leafy Salad
Cranberry Vinaigrette Dressing
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Each serving is 2 tablespoon
Servings
8 servings
Servings
8 servings
Leafy Salad
Cranberry Vinaigrette Dressing
Print Recipe
Each serving is 2 tablespoon
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat cranberry sauce to liquefy, then add the remaining ingredients.
  2. Cool and store in a jar with tight lid.
  3. Place in refrigerator to blend flavors.
  4. Shake well before serving. Refrigerate unused portion for up to a week.
Recipe Notes
Nutrients per Serving

Calories 60
Protein 0G
Carbohydrate 5G
Fat 4 G
Cholesterol O MG
Sodium 101 MG
Potassium 35 MG
Phosphorus 10MG

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Leafy Salad
Leafy Salad
Lettuce and Spinach Leaf Salad
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Important: Use exact measures to ensure potassium content is not high.
Servings
4 Servings
Servings
4 Servings
Leafy Salad
Lettuce and Spinach Leaf Salad
Print Recipe
Important: Use exact measures to ensure potassium content is not high.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Combine vegetables in a salad bowl
  2. Divide into 4 portions and serve on chilled salad bowls or plates and top with Cranberry Vinaigrette Dressing.
  3. Please Note: Use exact measures to ensure potassium content is not high.
Recipe Notes

Top this salad with a Cranberry Vinaigrette Dressing for a festive flavor.

Nutrients per Serving:

Calories 14
Protein 1 Gr
Carbohydrate 3 Gr
Fat 0 Gr
Cholesterol 0 MG
Sodium 10 MG
Potassium 186 MG
Phosphorus 26 MG

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Collard Greens Sauteed
Collard Greens Sauteed
Sautéed Collard Greens
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Collard Greens Sauteed
Sautéed Collard Greens
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Ingredients
Servings:
Instructions
  1. Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  2. Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  3. In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  4. Remove from heat, add vinegar, if desired, and stir.
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