iheartsfood

SIZZLING SISIG FILIPINO STYLE

2011-10-10T05:59:00.000-07:00

Ingredients:

½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:

1 cup of chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo (hot peppers)
¼ cup of calamansi juice
1 clove of garlic, minced
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

1. Mix the pork cheeks, tongue and heart together in salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour or you can wait until the meat is tender.
2. Drain and let it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2â€³X3â€³ X 1/4â€³pieces.
4. Place the pieces in bamboo skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Mix with the marinade seasoning and store in the fridge for 2-3 hours.
7. Take out of the fridge and cook in with butter in sizzling plate.
8. While sizzling, (you may or may not) opt to crack an egg on top. The sizzling sisig will cook the egg when mixed with the food. serve
Some like sprinkle lemon juice and/or chili sauce to sizzling Sisig

CARAMEL FONDUE

2011-10-10T05:36:00.000-07:00

½ c. margarine
2 c. brown sugar
1 c. light corn syrup
1 can sweetened condensed milk
1 tsp. vanilla

Melt margarine and brown sugar. Add light corn syrup and bring to a boil. Add sweetened condensed milk and boil at 230º on candy thermometer. Add 1 teaspoon vanilla. Serve warm with apple slices.

CARAMEL DIP

2011-10-10T05:33:00.000-07:00

3 ounce package cream cheese, softened
7 ounce jar marshmallow crème
12.5 ounce jar caramel topping

In medium bowl, blend cream cheese and marshmallow crème until smooth. Thoroughly blend in caramel topping. Cover; refrigerate until serving time. Serve as a dip for fresh fruit; is especially good with Granny Smith apple slices.

GOUDA CHEESE FLOWER

2011-10-10T05:30:00.000-07:00

1(7-oz.) round Gouda cheese with red wax coating
1(3-oz.) pkg. cream cheese.softened
2 tbsp. apricot preserves
1 teaspoon finely chopped onion
¼ cup finely chopped pecans
¼ cup finely chopped green bell pepper

FOOD PROCESSOR DIRECTIONS:
Using sharp knife, remove thin slice or wax coating from top of Gouda cheese. Carefully spoon out cheese, leaving wax coating intact to form a shell. If desired, cut decorative edge around opening with small sharp knife.
In food processor bowl, with metal blade, combine Gouda cheese, cream cheese, apricot preserves and onion; process until smooth. Stir in pecans and green pepper. Spoon half of mixture into wax shell, mounding in center. Cover remaining cheese mixture; refrigerate. Refill shell as needed. Serve cheese mixture with crackers. 1 ½ cups

OAT SNACK MIX

2011-10-10T05:24:00.000-07:00

Kids of all ages seem to enjoy the creative combination of ingredients in this not-so-sweet mix.
My three children would rather munch on this than on candy.
--Patti Brandt. Reedsburg, Wisconsin

½ cup butter or margarine
1/3 cup honey
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups square oat cereal
1-½ cups old-fashioned oats
1 cup chopped walnuts
½ cup dried cranberries
½ cup chocolate-covered raisins

In a saucepan or microwave-safe bowl, combine the first five ingredients;
heat until the butter is melted. Stir until the sugar is dissolved. In a large bowl,
combine cereal, oats and nuts. Drizzle with butter mixture and mix well.
Place in a greased 15-in. x 10-in. x 1-in baking pan. Bake, uncovered, at 275º for 45 minutes,
stirring every 15 minutes. Cool for 15 minutes, stirring occasionally. Stir in cranberries and chocolate-covered raisins.
Store in an airtight container Yield: about 6 cups.

BACON-WRAPPED RUMAKI

2011-10-10T05:19:00.000-07:00

Prep Time: 20 minutes
Ready in: 50 minutes
Makes: 24 appetizers
1(8-oz.) can whole water chestnuts,
drained, cut into 24 equal pieces if necessary
¼ cup soy sauce
1 tablespoon sugar
8 slices bacon, cut into thirds

1. In small bowl, combine water chestnut pieces, soy sauce and sugar; mix well. Let stand at room temperature for 30 minutes to marinate.
2. Drain water chestnuts; discard marinade. Wrap 1 piece of bacon around each water chestnut; secure with toothpick. Plane on broiler pen or on rack in shallow baking pan.
3. Broil 4 to 6 inches from heat for 4 to 7 minutes on each side or until bacon is crisp.

CARAMEL PRETZEL STICKS

2011-10-10T05:15:00.000-07:00

Prep: 2 Hours
COOK: 35 min
2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 can(14 oz.) sweetened condensed milk
1 pkg.(10 oz.) pretzel rods
6-12 oz. white candy coating
6-12 oz. milk chocolate candy coating
¾ cup finely chopped walnuts, optional

In a heavy saucepan, combine the sugar, corn syrup and butter. Bring just to a boil over medium heat,
stirring constantly. Continue boiling, without stirring,
at a moderate-steady rate for 4 minutes.
Remove from the heat; stir in milk. Return to the heat.
Reduce to medium-low; cook and stir until a candy thermometer reads 245º (firm-ball stage). Keep warm.
Pour 2 cups caramel into a 2-cup glass measuring cup.
Quickly dip each pretzel halfway into caramel.
Allow excess to drip-off. Place on well-buttered baking sheets; let stand until hardened.
In a microwave-safe bowl or measuring cup,
melt white candy coating. Dip half of the caramel-coated pretzels into coating.
Melt milk chocolate coating; dip remaining pretzels.
Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle walnuts if desired.
Store in an airtight container Yield: about 2-1/2 dozen.
We recommend you test your candy thermometer before each use by bringing water to a boil; thermometer should read 212º.
Adjust recipe temperature up or down based on test. Remaining caramel mixture may be poured into a square pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.

PIÑA COLADA DIP

2011-10-10T05:09:00.000-07:00

2 (8 oz.) cartons plain yogurt
4 serving size pkg. low-calVanilla pudding mix
½ cup drained crushed pineapple
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup frozen whipped topping,thawed
Bite-sized pieces of fresh fruits and/or vegetables such as pineapple, apple, mandarin orange, strawberries, grapes, etc.

In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover; Refrigerate until serving time.
Serve with fruit and vegetable dippers. 2 ½ cups.

TIPS: Weight Watcher recipe: 8 servings, each = ½ milk X, 31 ½
optional calories.
Can also be served as topping for fruit cup or other dessert

PIZZA EGG ROLLS

2011-08-08T09:03:00.000-07:00

Prep: 35min. + cooling Cook: 10 min

1 pound bulk Italian sausage
¾ cup diced green pepper
1 garlic clove, minced
1 can(15 oz.) crushed tomatoes
¼ cup tomato paste
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon sugar
1/8 teaspoon dried rosemary crushed
Dash pepper
1 block(8 oz.) part –skim mozzarella cheese, cut into ¼ inch cubes
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

In a large skillet, cook the sausage, green pepper and garlic over
medium heat until meat is no light pink; drain. Stir in the tomatoes,
tomato paste and seasonings. Bring to a boil. Reduce heat, cover and
simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove
from the heat; Cool for 20 minutes. Stir in cheese.
Place ⅓ cup sausage mixture in the center of egg roll wrapper.
Fold bottom corner over filling sides toward center over filling.
Brush remaining corner with egg; roll up lightly to beat.
In an electric skillet or deep-fat fryer, heat oil to 375º.
Fry egg rolls in batches for 1-2 minute each side or until golden brown.
Drain on paper wrappers. Yield: 13 eggrolls.

PASTRY-WRAPPED JALAPEÑO BRIE WITH FRUIT

2011-08-08T08:58:00.000-07:00

Prep Time: 15 minutes
Ready in : 1 hour
Makes : 12 servings

1(8-oz.) can refrigerated
crescent dinner rolls
1(8-oz.) round Brie cheese
2 tablespoons green or red jalapeño jelly or hot pepper jelly
2 tablespoons chopped fresh cilantro
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled , sliced
½ cup fresh strawberry halves
Fresh cilantro or rosemary sprigs

1. Heat oven to 350ºF. Spray cookie sheet with nonstick cooking spray. Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares. Firmly pressing perforations to seal. Place 1 square on sprayed cookie sheet.
2. Cut cheese crosswise into 2 equal layers place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half.
3. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square of dough and roll 3 small pieces of dough to form 3 balls; set aside. Place square of dough on top of cheese round.
Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.
4. Bake at 350ºF for 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
5. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs.

CHEESE BITES

2011-08-08T08:54:00.000-07:00

1 cup coarsely shredded sharp cheddar, at room temperature
½ cup butter at room temperature
1 cup Rice Krispies
1 cup flour
1/8 tsp. salt
½ tsp. hot pepper sauce
1 tsp. dry mustard

Put all ingredients in bowl and mix well. Pinch off marble sized pieces and place on lightly greased baking sheet. Bake in moderate oven(350º) 10 to 15 minutes or until lightly browned. Makes about 4 dozen.

ARTICBOKE APPETIZER SQUARES

2011-08-08T08:51:00.000-07:00

1(8-oz) can Pillsbury Crescent Dinner Rolls
2 tablespoons grated Parmesan cheese
2(3-oz) pkg. cream cheese,softened
½ cup dairy sour cream
½ teaspoon dried dill weed
¼ teaspoon seasoned salt
1 egg
⅓ cup chopped green onions
1 (14-oz) can artichoke hearts, drained, chopped
1 (2-oz) jar diced pimiento, drained

Heat oven to 375ºF. Unroll dough into long rectangle in ungreased
13x9-inch pan; seal perforations. Press over bottom and ½ inch up
sides to form crust. Sprinkle with Parmesan cheese. Bake at 375ºF for
5 minutes.

In small bowl, beat cream cheese until smooth. Add sour cream, dill
weed, salt and egg; blend well. Spread over partially baked crust.
Top with remaining ingredients. Return to oven and bake an additional
13 to 19 minutes or until edges are deep golden brown and center is set.
To serve, cut into squares. Serve warm or cold. Store in refrigerator.
24 appetizers.

CREAMY ORANGE DIP

2011-08-03T10:37:00.000-07:00

1 cup miracle whip or Miracle Whip Light dressing
½ cup sour cream
3 Tbsp. sugar
1 tsp. grated orange peel

Mix all ingredients Refrigerate. Makes: 1 ½ cups.
Serving suggestion:
•Serving with shake ‘n bake chicken nuggets or hot cooked turkey nuggets.
•Mix with leftover cooked turkey or chicken for Turkey- Orange salad.
•Spread on bread for Turkey- Orange Sandwiches.
•Serve with assorted vegetable dippers.
Variations:
•Substitute ½ cup orange preserves for sugar and orange peel.
•Add ¼ cup Dijon mustard.

CARAMEL FRUIT DIP

2011-08-03T10:33:00.000-07:00

2 packages (8 ounces each) cream softened
1 cup packed brown sugar
½ cup caramel ice cream topping
Assorted fresh fruit

In a small mixing bowl, beat cream cheese, sugar until smooth. Add caramel topping; blended. Serve with fruit. Refrigerate leftover. Makes: 3 cups.

DAIRY DELICIOUS DIP

2011-08-03T10:28:00.000-07:00

1 package (8 ounces) cream cheese, softened
½ cup sour cream
¼ cup sugar
¼ cup packed brown sugar
1 to 2 tablespoon maple syrup
Assorted fresh fruit

In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth. Chill. Serve with fruit. Yield: 2 cups.

LEANN’S FRUIT DIP

2011-08-03T10:23:00.000-07:00

1 pkg. (8 oz.) Cream cheese
½ cup granulated sugar
½ cup brown sugar
½ cup Spanish peanuts or for a smoother dip, substitute ½ cup peanut butter

Serve with sliced apples, pears, bananas, etc. The caramels nutty taste will lend you believe you are enjoying a caramel.

FUDGY FRUIT DIP

2011-08-03T10:19:00.000-07:00

1/3 cup fat-free hot fudge topping
1/3 cup fat-free vanilla yogurt
1- ½ tsp. orange juice concentrate
Fresh strawberries

In a bowl, combine fudge topping, yogurt and orange juice concentrate. Cover and refrigerate for at least 30 minutes. Serve with strawberries. Yield: ½ cup.

APPLES WITH PISTACHIO-ALMOND BUTTER

2011-08-03T10:15:00.000-07:00

½ cup pistachio nuts
½ cup blanched almonds
¼ cup butter (no substitute), out into pieces
2 tablespoons honey
1 teaspoon finely shredded orange peel
3 tablespoon orange juice
Apples and/or pears, out into wedges

Combine pistachio nuts, almonds, butter, honey, orange peel, and orange juice in a food processor bowl. Cover and process until mixture is the consistency of butter. Serve at once or cover and chill. Serve with apple and/or pear wedges. Make 12 servings.

CARROT-CELERY DIP

2011-07-28T10:05:00.000-07:00

1 cup sour cream
½ cup salad dressing
Chives or green onions
Dill weed
Beau Monde seasoning
Celery powder

Season all to taste.

HOT SPINACH DIP

2011-07-28T09:58:00.000-07:00

1 cup Miracle Whip or Miracle Whip Light dressing
1 pkg. (10 oz.) frozen chopped spinach. Well drained
1 cup KRAFT shredded Cheddar or Swiss cheese
½ cup (2 oz.) KRAFT 100% Grated Parmesan cheese
1 clove garlic. Minced
Chopped tomato
Sliced green onions

Mix: All ingredients except tomato and onions.
Spoon: Into 9 inch. Pie plate or quiche dish.
Bake: at 350 degrees F for 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onion, if desired. Serve with cracker. Makes: 2 ½ cups.
To Make Ahead: Prepare dip as directed except for baking: cover, refrigerate overnight. When ready to serve. Bake, uncovered, at 350 degrees F for 20- 25 minutes or until lightly browned.

CREAMY GREEN ONION SPREAD

2011-07-28T09:54:00.000-07:00

1 package (8 ounces) cream cheese, softened
2 tablespoon milk
2 green onions with ops, chopped
¼ cup crushed pineapple, drained, optional crackers

In a small bowl, beat cream cheese and milk until smooth. Stir in onions and pineapple if desired. Serve with crackers. Yield: 1 cup.

CRANBERRY CHEESE SPREAD

2011-07-28T09:48:00.000-07:00

1 pkg(8-oz.) pkg. cream
cheese, softened
½ cup sour cream
2 tablespoons honey
¼ teaspoon ground cinnamon
1 can(16 oz.) whole-berry cranberry sauce
1/3 cup slivered almonds,toasted
Assorted Crackers

In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers. Yield: 12-14 servings.

BEER DIP

2011-07-28T09:45:00.000-07:00

1 (8-oz.) pkg. cream cheese
½ lb, Cheddar cheese, cubed
1 c. beer
1 clove garlic/garlic salt to taste
3 medium size dill pickles out up

The easiest way is to use a blender first blending the cream cheese and beer, then the cheese cubes and garlic, lastly the pickles. If you do not have a blender, do grate the Cheddar Cheese for easier blending by hand. Chill well and serve with chips and raw vegetables.

BAR CHEESE

2011-07-28T09:42:00.000-07:00

Grind up to 1-lb mild Colby-cheddar cheese
Add 4 or 5 cloves of fresh garlic
Add hot sauce to taste.
Mix well
Add can of beer (beer must be stale opened at least 24hrs before)
Add as much beer to get to texture that you like
I grate the cheese and make the garlic into liquid by mixing in blender then I add a little bit of beer.
Then I use hand mixer to due the rest.
Serve with crackers, bread or veggies

CEVICHE

2011-07-24T10:27:00.000-07:00

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients:

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into ½ inch pieces, completely deboned

½ cup of fresh squeezed lime juice

½ cup of fresh squeezed lemon juice

½ red onion, finely diced

1 cup of chopped fresh seeded tomatoes

1 serrano chili, seeded and finely diced

2 teaspoons of salt

Dash of ground oregano

Dash of Tabasco or a light pinch of cayenne pepper

Cilantro

Avocado

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slice of avocado with heated tortillas for Ceviche tacos or with tortilla chips.
Serves 4-8.