Embutido

Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages.

They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesn’t like to eat food that contains internal organs of the animals.

Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmm…delicious... Enjoy!!!

Ingredients :

· 1 lb. ground pork
· 1/2 cup finely chopped carrots
· 1 cup (6 slices) finely chopped (sweet or cooked) ham
· 3 tbsp. minced green bell pepper
· 3 tbsp. minced red bell pepper
· 1/3 cup sweet pickle relish
· 1/4 cup raisins
· 3 whole eggs
· 1/2 cup grated cheddar cheese
· dash of liquid seasoning
· salt & pepper, to taste
· 1 tbsp. cornstarch

· slices (wedges) of hard-cooked eggs (see recipe)
· slices (wedges) of Vienna sausage
· aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.

Buttermilk Pancakes

Pancakes are called hotcakes back in our country. Pancakes can be eaten hot or cold, and are generally topped or filled with a sweet or savory sauce or condiment, but this buttermilk pancakes that I made was filled with butter and maple syrup.

Before, I used to buy commercial or ready to make pancakes, one that you can buy from grocery stores that is ready to cook. But when I made pancakes using the basic cooking techniques, you will really taste a big difference.

The whole family agrees that next time I will make pancakes, I’ll use my treasures of baking ingredient in my kitchen and no more to ready to make pancakes.

If you want to make a perfect pancake, visit the hints and tips portion of this site or follow this link – Making a Perfect Pancakes

Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)


Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.

2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.

3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).

4. Let the batter rest for 30 minutes to 1 hour for better results.

5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.

6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.

7. Repeat with the remaining butter and batter.

8. Serve with a dollop of whipped cream and maple syrup.

Beef with Celery

Ingredients :

· 1 lb. beef rump or round steak

· 2 tbsp. soy sauce
· 1 tsp. white vinegar
· 1 egg white

· 4 to 6 stalks celery
· 1-1/2 cups water
· 1/2 tsp. salt

· 3 tbsp. vegetable oil
· 6 green onions, cut into an inch pieces
· 1 tbsp. finely chopped, pared fresh gingerroot
· 2 clove garlic, crushed

· 1-1/2 tbsp. dry sherry
· 1 tbsp. cornstarch
· 2 tsp. oyster sauce

Cooking Procedures :

1. Cut meat across the grain into thin strips 1-1/2 inches long. Combine 1/2 tbsp. of the soy sauce, vinegar and egg white in a medium bowl. Beat lightly with fork until foamy. Mix in meat. Cover and let stand for an hour in the refrigerator, stirring occasionally.

2. Cut celery into 1/2 inch diagonal slices. Combine celery, a cup of the water and salt in a saucepan. Cook over medium-high heat until boiling. Boil for 1 to 2 minutes. Drain celery. Running a cold water to stop cooking. Set aside.

3. Combine remaining 1/2 cup of water, 1-1/2 tbsp. of soy sauce, sherry, cornstarch and oyster sauce in a bowl. Set aside.

4. Heat 2 tbsp. of the vegetable oil in a wok (or heavy-bottomed skillet) over high heat. Drain meat and add to wok. Stir-fry until meat is brown for about 5 minutes. Remove meat from wok.

5. Pour remaining 1 tbsp. oil to wok. Add celery, onions, ginger and garlic. Stir-fry for a minute. Return meat to wok and mix well. Pour in the liquid mixture. Cook and stir until liquid boils and thickens. Correct seasonings.

6. Remove from heat. Transfer to a serving dish and serve.

Oven Barbecue Baby Back Ribs

The first time I cook this oven barbecue baby back ribs, my kids asked me why they are called baby back ribs and even suggested that they came from a baby pig. Honestly, I didn’t answer them because I didn’t know the right answer. So, I’ve made a simple research why they are called a such.

They are name not the age of the hog, but because they are the small size of ribs compared to the larger pork spareribs. Pork spareribs are the actual ribs of a hog while baby back ribs are basically the spine and part of the ribs. They are located at the upper part of the pork rib cage, next to the loin along the back – the vertebrae section of the pork loin.

So, I told my kids that "Baby" refers to the small size of the ribs and "Back" refers to the fact that the ribs come from the backbone of the hog. wink

Ingredients :

· 1 kg. (2 to 2-1/2 lb) baby back pork ribs, cut into 3 to 4 pieces
· salt and pepper, to taste

Sauce
· 1 cup barbecue(barbeque) sauce
· 1 tbsp. soy sauce
· 2 tbsp. packed brown sugar
· 1 tbsp. onion powder
· 4 cloves garlic, minced
· 1 tbsp. salt
· 1 tsp. pepper
· 1/4 cup vegetable oil

(Cooking Conversion Chart)

Cooking Procedures :

1. Preheat oven to 300°F. Prepare a baking sheet and set aside.

2. Rub salt and pepper to pork ribs to seasoned well. Let set for 30 minutes to an hour in the refrigerator.

3. In a small saucepan, combine barbecue(barbeque) sauce, soy sauce, brown sugar, onion powder, garlic, salt, pepper and vegetable oil. Bring to a boil over medium heat. Stirring constantly until well blended. Reduce heat to low and let it simmer for 3 to 6 minutes or until thickened. Remove from heat. Set aside.

4. Cut pieces of aluminum foil into 14 inches (20 cm) sections. Place one section of rib in center of each piece of foil.

5. Reserve 1 cup of marinade. Divide remaining marinade equally among rib sections. Fold up sides of aluminum foil and seal, making sure that steam cannot escape. Transfer to a prepared baking sheet.

6. Bake ribs for 2 hours, or until tender and pulling away from the bone. Remove from the oven and set aside.

7. Preheat grill over medium heat.

8. Grill cooked ribs, basting with reserved marinade for about 10 to 15 minutes or until caramelized and darkened.

9. Transfer the oven barbecue baby back ribs to a serving platter. You may wish to slice into serving pieces and serve with your favorite sauce. Enjoy!

Crispy Pata

Ingredients :

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying


Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Chicken and Mixed Vegetables Stir-fry

Ingredients :

· 1 lb. chicken, boned and skinned – cut into serving pieces
(or any choice cuts of your liking like thighs, drumsticks or wings)
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 tsp. soy sauce
· 1/4 tsp. salt
· 1/8 tsp. pepper

· 1/2 to 1 cup water (or broth)
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce
· 1 tbsp. soy sauce
· 1/2 tsp. sugar
· dash of sesame oil

· 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil



Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.

2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.

3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.

4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.

5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.

6. Remove from heat and transfer to a serving dish.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

· 2 tbsp. oil
· 1 lb. pork, cubed
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, coarsely chopped
· 3 tbsp. bagoong alamang (salted shrimp paste)
· 2 tbsp. calamansi concentrate
· 1 tbsp. sugar
· 2 tbsp. butter

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry pork cubes in hot oil until light brown. Set aside.

2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.

3. Add bagoong alamang, calamansi, sugar and butter.

4. Pour in back the pork and mix well until coated.

5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

Tiradito

The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.

Ingredients

1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp of aji amarillo paste
2 aji limo, seeded, deveined cut into brunoise
2 tbsp cilantro in chiffonade
1 tsp minced garlic
2 tbsp of vegetable oil
4 tbsp key lime juice
salt and white pepper

Garnish:
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade

Preparation

Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.

Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.

Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.

Fried Chicken

Fried chicken is a chicken that is cut up, dredged in flour or dipped in a breaded mixture and then pan fried, deep-fried, or pressure cooked until golden brown. Fried chicken has many recipe variations and some had their own tricks and special touches just to have a perfect fried chicken. Some people remove the skin before battering; others fry in oil, in butter and others in lard or bacon grease just to get that perfect taste.

The fried chicken recipe version that I made was marinated overnight with buttermilk. The buttermilk tenderizes the chicken and giving a rich, slightly tangy flavor. The trick that I did in cooking this fried chicken is making the oil temperature even. I use a deep-fry thermometer that was always kept in the pot and let the temperature remain between 300°F and 350°F at all times. I make sure that the oil does not get too hot; otherwise the color of the coat will turn dark before the chicken is actually done.

Try it yourself and taste the difference. wink

Ingredients :

· 1 lb. chicken, cut into serving pieces
(or choice cuts of thighs, drumsticks or wings), skins removed – preferred
· 1 cup buttermilk (optional)
· 1 to 2 tbsp. salt
· 1 tsp. pepper
· 1-1/2 cups all-purpose flour
· 1 tsp. garlic powder
· 1 tsp. onion powder
· 1 tsp. sweet paprika
· 1/4 tsp. cayenne
· 1/2 tsp. sugar
· salt and pepper
· 2 to 3 eggs
· hot sauce (optional)
· oil, for frying

(Cooking Conversion Chart)

Cooking Procedures :

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.

2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.

3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.

5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.

6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

Tandoori Chicken

I got this tandoori chicken recipe from one of my Asian chicken recipe book. They said that tandoors from the word tandoori chicken, is a clay oven used in cooking and baking specialty foods at high temperature. Tandoor is used for cooking certain types of Afghani and Indian food such as this chicken tandoori, chicken tikka and other bread varieties.

Anyway, after cooking this tandoori chicken, the aroma and flavors of the chicken stand out and with rice with it, we love it.

Ingredients :

· 1 (2 lb.) whole fresh (roasting) chicken
· 3 tbsp. tandoori curry paste
· 1/2 cup plain yogurt
· 2 tbsp. lemon juice
· 2 tbsp. melted butter
· lettuce, onion rings, tomato and lemon, for serving

(Cooking Conversion Chart)

Cooking Procedures :

1. Preheat oven to 375°F. Prepare a roasting rack and a baking dish. Set aside.

2. Rinse chicken inside and out and pat dry with paper towels. Make deep gashes in thighs and on each side of breast. Pin back the wings. Place chicken in a non-reactive bowl. Set aside.

3. Combine tandoori curry paste, yogurt, lemon juice and melted butter. Stir to blend. Spread mixture all over the chicken, rubbing well into the gashes. Cover and refrigerate for 6 or more hours.

4. Place chicken on the prepared roasting rack in a baking dish. Spoon any remaining marinade over chicken.

5. Transfer and place in the center rack of the oven. Bake for an hour or until chicken is done, basting with pan juices every 15 minutes during cooking. Internal temperature reads 160°F for the leg, 180°F for the breast and 190°F for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

6. Remove the chicken from the oven and transfer to a cutting board. Cover with aluminum foil for about 10-15 minutes before carving so the juices settle.

7. Arrange crisp lettuce leaves on a large serving platter and cover with onion rings. Cut chicken into portions and place on the platter. Garnish with tomato wedges and lemon slices.

Pinakbet

Pinakbet is one of the Filipino recipes that I love to cook and a dish that my hubby likes to eat. He’s very fond of eating any kind of food recipes that contain vegetables. No matter how it was prepared and cooked. It is very easy for him when it comes with vegetables.

Growing up until college, I’m very picky when it comes with vegetables. I’m not fond of eating vegetables until I’ve met my hubby. He taught me how to eat and the benefit of eating this type of food. Slowly, I’ve learned to love and appreciate the taste of vegetables like this pinakbet. I remember then eating out on a date he preferred to choose food dishes with vegetables. He wanted me to learn to eat vegetables. It sounds funny but its true. Being with him, with the type of food he eats, I have no choice but to learn to love and appreciate the kind of foods he eats, specially this Filipino food.

Learning on things that my hubby loves especially on foods is what I enhanced the most. As the saying goes- "The way to a man’s heart is through his stomach". I’ve got the chance to learn more of vegetables recipes here in Canada. Away from home, we missed a lot of filipino comfort food. Pinakbet, an authentic Filipino dish is one of them. I also like Pork Chopsuey, Repolyo Guisado (Sautéed Cabbage), Togue Guisado (Sautéed Bean Sprouts), Sayote Guisado (Sautéed Chayote) and many other Filipino veggie dishes.

Thank God that there are Asian stores here where we can find some of our vegetables grown back home. smile

Ingredients :

· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw (yard long beans)
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

(Cooking Conversion Chart)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.

2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.

3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4. Pour in water and add the bagoong alamang, and bring to a boil.

5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Lumpia Recipe

In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai.

This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose.

Since she is also a good cook; she gave me the technique in making these wrapper sticks together. And guess what she told me, just used the egg white as a paste in binding this wrapper together. And it works! Since then, my filipino lumpia shanghai servings looks better and taste good.

Thank you Carmelita for the great tip! wink

Ingredients :

· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste

· lumpia wrapper
· vegetable oil, for frying

(Cooking Conversion Chart)

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Chicken Curry Recipe

This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, Filipino chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because my family and friends loves it too. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.

Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best. wink

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

Adobong Manok (Braised Chicken in Tangy Sauce)

Ingredients :


· 1 lb. chicken, cut into serving pieces
· 1/3 cup white vinegar
· 2 to 3 tbsp. soy sauce
· 2 tbsp. crushed garlic
· 2 bay leaf
· salt to taste
· 1/4 tsp. pepper (or 1 tsp. peppercorn)
· water
· 2 tbsp oil



Cooking Procedures :

1. In a deep skillet, brown chicken in oil.

2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.

3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.

4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.

5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.

6. Remove from heat. Transfer into a serving dish. Serve hot

BLOODY MARY SOUP

1 med. onion, diced
3 celery ribs, diced
2 tbsp. butter
2 tbsp. tomato puree
1 tbsp. sugar
5 c. tomato juice
1 tbsp. salt
2 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 tbsp. lemon juice
1/2 c. vodka

Saute onions and celery in butter until light brown. Add tomato puree and sugar. Saute for 1 minute. Simmer for 8 minutes. Add remaining ingredients. Strain and serve. Serves 6. NOTE: Serve as a hot drink or a pick-me-up to accompany meals on cold days. Or, serve chilled. You can make it up ahead of time and refrigerate for a day or two. Strained onion and celery may be frozen and used later in soups or stews.

WHISKEY SOUR PUNCH

1 (6 oz.) can frozen orange juice
1 (6 oz.) can lemonade
1 tbsp. Angostura Bitters
2 tbsp. sugar
2 (32 oz.) bottles club soda
1-2 pkg. whiskey sour mix
Maraschino cherries
Orange slices
Ice ring
1-2 c. whiskey

Mix together orange juice, lemonade, bitters, sugar, soda and whiskey sour mix. Pour in punch bowl. Add ice ring. Add orange slices, cherries and whiskey to taste. Double or triple for large group. Excellent for showers and parties. This can be made the day before and stored in gallon bottles in refrigerator. Garnish with orange slices and cherries when used.

HOMEMADE IRISH CREAM LIQUEUR

1 3/4 c. liquor (Irish whiskey,
brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffeecream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract

In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.

NANCY’S EGG NOG

1 doz. egg, separated
1 1/2 c. sugar
1 qt. heavy cream, whipped
1 pt. whiskey

Beat 1 dozen egg yolks with all the sugar until creamy. Slowly add the whiskey and 1 quart whipped cream. Beat egg whites. Fold egg whites into mixture.

SLUSH

7 c. boiling water
1 c. sugar
1 sm. can lime concentrate
2 sm. cans lemonade concentrate
1 sm. can orange juice concentrate
2 c. strong tea (use 4 tea bags)
3 c. whiskey (or whole fifth)

Mix all ingredients in large bowl. Put bowl in freezer. Freeze for 24 hours. Fill glass 3/4 full of mix and 1/4 with 7-Up. Provide a stir stick and enjoy! Preparation time: 15 minutes.

PECAN BALL COOKIES

1 1/4 c. unsifted flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans

Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen.

Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two
more of liquor.