Saturday, March 23, 2013

Baked Pancakes

You would not even believe how easy this is after you've tried it. It cuts your stress of standing at the griddle or stove for a long time waiting for these to heat, bubble up, flip, done. This is done in one smack!
I will be honest.. I've cheated.

2 C. Bisquick
2 Eggs
1 C. Water

Mix all ingredients together. In a 8x8 pan, lightly greased, go ahead and add your mixture.

Bake at 350 (degrees) for 15-20 minutes.

Mines was light on the top but could see it turning golden on the sides. But just like a cake you'd check to see if the inside is wet. So stick a toothpick inside the middle and elsewhere (don't go poking happy).

Monday, March 18, 2013

Teriyaki Meatballs

Tonight we had teriyaki meatballs. I remember when my mom told me the recipe I was all excited to try it. This comes from my childhood that I remember. Instead of having my grandma cook it, now that i'm older -- I try! It can't  be that hard would it? Food network makes it look easy. That's for sure. Here's the recipe.

1 ½ Ground beef (*)
4-5 Cups of low sodium Soy Sauce, I used Aloha low-sodium soy sauce.
6 tbsp. Splenda (*), I used sugar blend (splenda)
1 tbsp. Garlic, minced.
1 bundle of Chinese cabbage, chopped
2 carrots, sliced thinly (*)

Lets cook:

  • In a medium/large pot, combine the soy sauce as well as the splenda together. 
  • Add your garlic at this time.
  • On medium heat, bring sauce to a boil.
  • Roll your beef into small balls to your preference and add them to your pot.
  • Check your beef if it's no longer pink then you can throw in your veggies.
    • Fold in your veggies into the beef. 
  • Lower the temp to medium-low heat. Cook for a little more than 5 minutes, stirring 2 or 3 times.
  • As long as your chinese cabbage is alittle tender and carrots is to your preference and meat is cooked. It's good to go. Enjoy.

* more or less, it's up to you, go by your taste buds and how much people you're feeding.

Saturday, October 13, 2012

Prok & Peas Pimentos.

I've been craving this for a very very very long time. This can also be the filipino dish Pork Guisantes. But, mines is simple to make and just yummilicious =)

Anyways, here's the ingredients:
1 bottle Pimentos
1/2 bag frozen peas (*)
3 lbs. Pork butt, diced or small pieces (*)
2 1/2 tsp. Patis (*)
5 cloves garlic, mince (*)
8-10 oz. Tomato paste (*)
Bay leaves, optional

Lets cook:
In a large skillet or pot, saute your garlic with your oil.
Add in your pork butt. Cook until no longer pink add in your patis.
Mix well.
Then add in your peas, tomato paste, and pimentos.
Mix well.
Cook for the next 5 minutes until comes to a slight boil.
Turn off heat and let sit for a few minutes.

(*) If you wanna add more or less, go by taste, it's up to you.

Tuesday, February 28, 2012

Salmon & Rotini Alfredo

Salmon & Rotini Alfredo

1 can Alaskan Salmon, drained*
1 box Rotini pasta

Alfredo Sauce: (source)
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese (ehh, wasn't my favorite)
1/4 cup chopped fresh parsley

Lets Cook:
In a large pot, boil your rotini according to the instructions on the box. Drain.
Throw in your Salmon and cook for a bit. I threw in butter just to give it a little flavor.
Then, throw in the rotini and alfredo sauce. Cook until all mixed well. Serve while hot with sides.

Sauteed Spinach, Corn, any kind of vegetable or a salad sounds good.

*There is bones in the salmon can be careful. If you could remove the bones before hand - take it out.

Friday, February 3, 2012

Beef & Cabbage

1 small cabbage, chopped
1- 1 1/2 lbs. Beef
Soy Sauce ( Aloha Brand, to taste )
1 tbsp. Garlic Salt
1 tbsp. Montreal Steak seasoning

In 4 quart water, in a pot, soften your cabbage. When to your desire, drain.

In the same pot, cook your beef thoroughly.

Add your cabbage, half your garlic salt, and Montreal seasoning. Taste. Add shoyu (aka Soy Sauce).

Let all flavors mix together. Serve.

Thursday, January 26, 2012

Pork Adobo (My Style)

So yesterday, I was having some weird craving for Pork Adobo. But, it's downgraded from the real pork adobo! lol. So, here ya go!

1½ lbs. Pork (Pork Adobo Meat)
3-4 Cloves Garlic, Crushed
Patis to taste
Water, if needed
1 tsp. Peppercorn
5-6 Bay Leaves

Cook your pork until the oils of your pork has appeared and the insides aren't pink! lol.

Add your garlic. Stir. Cover.

Add your patis. I used about a tsp of patis. But go according to your taste. If it's too salty add water.

Add in about a dash of peppercorn.

Add about 5 or 6 WHOLE bay-leaves. Cover.

Let simmer for about 15 minutes more.

Things my grandma said I should've added: Vinegar.

It tasted a little more like soy sauced Pork than adobo! lol.

Tuesday, January 24, 2012

Pork & Sigarilyas

Pork & Sigarilyas

Small bunch of Sigarilyas
Small bunch String beans (otoong)
1-2 lbs Pork Butt, Chopped
Patis to taste
Garlic Salt to taste
2 or 3 Kabatiti, sliced or chopped

In a large pot, cook your pork until there is little to no liquids at the bottom.
Add your garlic.

Stir fry your garlic and pork.

Add your Patis. I normally put in about a 1/2 - 1 tsp. Patis. Go by taste. Don't add TOO much or you'll have to add more water. Let it cook for a bit.

Add about half cup water for the veggies. Throw in the string beans, cover. Let sit for about 5-10 minutes. When beans are a little tender. You can add the remaining of your veggies.

Add the Kabatiti, and the Sigarilyas, cover. Let it sit until all veggies have soften. That's when it's pretty much done.