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Cheese Balls

Wednesday, June 20, 2007


Cooking oil for deep frying
1 egg
1 (200 gms.) pack classic hotcake & waffle mix
2 tbsps. cornmeal
6 tbsps. water
1 tsp. oil
Cheddar cheese, cut into chunks


* Heat oil until bubbles appear.

* In a mixing bowl, beat eggs until frothy.

* Add the remaining ingredients except cheese, mix until fairly smooth.

* Dip cheese into the batter, coating them well.

* Drop coated cheese, one at a time, into the hot oil.

* When they float and are golden brown underneath, turn with fork to brown other side.

* Drain on absorbent paper.

source : Lutong Bahay

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posted on 6:23 PM | 1 comments |
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Potato Chesse Soup


4 (14 1/2 ounce) cans ready-to-use chicken broth
2 cups (1 pint) half-and-half
2 1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1/2 teaspoon black pepper
2 scallions, thinly sliced


In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3 1/2 cups cheese and pepper; mix well.

Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly.

Top with the remaining 1/2 cup cheese and the scallions. Serve immediately.

Makes 8 to 10 servings.

source : Recipe to Go / Allergy Advisor

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posted on 6:18 PM | 0 comments |
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Gulo Gulong Camote


1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 cups sweet potatoes sliced thin in 1/4-inch squares
1 egg
1/4 cup milk
1 cup cooking oil
1 cup sugar


Mix and sift flour, baking powder, sugar and salt. Add remaining ingredients. Form 3-inch patties and deep fry. Drain and sprinkle with sugar to coat before serving.

source : Recipe Hound / Gourmet Sleuth

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posted on 6:13 PM | 0 comments |
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Breakfast Express


1 can (15-1/4 oz.) Del Monte Fruit Cocktail
1 cup (8 oz.) plain or vanilla yogurt
1 cup Del Monte Pineapple Juice
3 to 4 Tbsp. wheat germ or oat bran (optional)
6 to 8 ice cubes


1. Combine undrained fruit, yogurt, pineapple juice, wheat germ and ice cubes in a blender.

2. Blend until smooth.

source : Del Monte / Jupiter Images


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posted on 6:02 PM | 0 comments |
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Coconut Gulaman


2 1/2 cups coconut milk

2 envelopes Knox gelatine

1 cup granulated sugar

1/2 cup water

1 cup evaporated milk


-> Dissolve gelatine in water.
-> First add sugar and coconut.
-> Cook over very low heat for 20 minutes.
-> Do not let it boil.
-> Add milk.
-> Pour into an 8-inch square pan and cool.
-> Chill.

source : Recipe Goldmine

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posted on 5:50 PM | 0 comments |
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Adobong Talong

Tuesday, June 19, 2007


5 cup Diced eggplant, cut in 1 1/2-inch cubes
Salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 Cloves garlic, minced
1/2 teaspoon freshly ground black pepper


- Spread eggplant on paper toweling and sprinkle with salt.

- Let drain for 30 minutes. Rinse and pat dry.

- In a non-stick skillet, fry eggplant in oil until brown and set aside.

- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.

- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

- Serve hot.

source : Astray

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posted on 7:08 PM | 0 comments |
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Halayang Ube


1 kilo ube yam root

1 can (14 ounces) evaporated milk

2 cans (12 ounces) condensed milk

1/2 cup butter or margarine

1/2 teaspoon of vanilla (optional)


> On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
> Peel and finely grate the ube yam.
> Heat a big wok in medium heat.
> Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
> Add the 1 kilo grated ube yam,
> Adjust the heat to low
> Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
> Add the evaporated milk and continue to mix for another 15 minutes.
> Let cool and place on a large platter.
> Refrigerate before serving the halayang ube.

source : Filipino Food Recipe / Flicker

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Rellenong Alimango


8 pieces crabs

1 small head of garlic (minced)

1 small onion (minced)

3 pieces tomatoes (diced)

3 pieces potato (boiled, peeled & cubed)

4 pieces whole eggs

Pinch of salt & pepper

3 tablespoons olive oil

Cooking oil


1. Cook crabs and take out all meat and mince.

2. Keep the shells and set aside.

3. In a pan, saut? garlic, onion, and tomatoes.

4. Add in potatoes and minced crabmeat.

5. Cook and let cool then add one whole egg to themixture.

6. Stuff the shells with the mixture.

7. In a bowl, whisk 3 whole eggs.

8. Dip stuffed shells in egg and deep fry.

9. Serve hot.

source : Kumain (Filipino Recipe) / The Blue Crab

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posted on 4:04 PM | 0 comments |
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Simple Ham Salad


2 cups ham, cooked & cubed
1/2 cup celery, diced
1/2 cup green pepper, diced
1/4 cup scallions, minced
1/2 cup pitted black olives, sliced
1 cup mayonnaise
1 tbsp. red wine vinegar
1 tbsp. cream
salt to taste
romaine lettuce
quartered tomatoes
hard-cooked eggs, sliced


1. Combine together the ham, celery, green pepper, scallions and olives in a bowl; set aside.

2. Mix the mayonnaise with vinegar and cream.

3. The resulting mixture should be thin.

4. Season with salt if needed.

5. Cover and chill until serving time.

6. Serve on a bed of romaine lettuce with quartered tomatoes and hard-cooked eggs. Serves 4.

source : Lutong Bahay

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Fried Green Tomatoes

Monday, June 18, 2007


4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk


> Heat 1 inch of oil in a frying pan to 350 f.

> Beat egg into milk.

> Slice tomatoes 1/4 - 3/8 inch thick.

> Season tomatoes with salt and pepper, or your favorite seasoning.

> Dredge tomatoes in flour,knock off excess then dip into egg-milk, last into cornmeal.

> Fry untill edges begin to brown slightly, turn over for 2 min., or untill golden -brown on both sides.

> Great with buttermilk and cornbread.

source : Your Home for Filipino Recipes / Chowbaby

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