homemade recipe - Easy Recipe, Top Class Taste

noreply@blogger.com (Gabby) — Wed, 06 Aug 2008 09:39:36 PDT

Ingredients :

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Methods :

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

72 servings

Source:
www.food.yahoo.com

Russian Beef Stroganoff

noreply@blogger.com (Gabby) — Wed, 06 Aug 2008 09:25:32 PDT

Ingredients :

• 2 lb sirloin or tenderloin steak
• 4 tablespoon butter
• ½ tablespoon minced onion
• ½ lb sliced mushroom
• ½ pt sour cream
• Salt
• Nutmeg
Method :

1. Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces.
2. Melt ½ butter in a large heavy pan. Add onion, cook and stir until onion is tender. Add beef, cook quickly, about 5 minutes, browning on all sides. Set aside.
3. Sauté mushrooms I remaining butter. Season with salt, pepper, and nutmeg and add to beef. Add cream, heat and season delicately to taste.
4. Serve over buttered noodle.

Serves 04

Source:
www.homemade-recipe.blogspot.com

Berry Recipe

noreply@blogger.com (Gabby) — Wed, 06 Aug 2008 09:20:31 PDT

Ingredients:

• 2 cups fresh strawberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• ¼ teaspoon rind lemon
• 2 teaspoon cornstarch
• 2 tablespoon cognac

Method :

1. Berry mixture:
Cook berries in sugar (more if fresh) just until hot. Add lemon juice, grated lemon rind and simmer 5 minutes. Forece though sieve.
2. Mix together cornstarch and cognac until smooth. Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened.
3. Sauce may be served hot or cold. Serve over fruit or ice cream.

Note : Blueberries may be used instead of strawberries.
Serves 04

Source:
www.homemade-recipe.blogspot.com

Bernaise Sauce

noreply@blogger.com (Gabby) — Tue, 05 Aug 2008 10:51:35 PDT

Ingredients :

• ¼ cup vinegar
• ¼ cup white wine
• 1 teaspoon dry tarragon
• 1 tablespoon minced scallion
• ½ cup melted butter
• 3 egg yolks
• ½ teaspoon salt
• ½ teaspoon pepper

Method :

1. Combine vinegar, wine, pepper, scallion, and tarragon in saucepan.
2. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire wisk or rotary beater, beat in beaten egg yolks and salt.
3. Cook over hot water until thickened.
4. Beat in butter 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.
5. Serves over beef or fish fillets.
Note : You can serve this sauce with beef or fish, yield 1 ½ cups (6 tbl per serving).

Serves 04

Source:
www.homemade-recipe.blogspot.com

Mexican Beef Enchiladas

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:57:18 PDT

Ingredients :

• 1 lb cooked ground beef
• 1 minced onion
• 2 cans diced chili pepper
• 1 clove minced garlic
• 2 pints tomato sauce
• ½ teaspoon salt
• 1 beaten egg
• ½ lb grated cheddar cheese
• ½ lb soft tortillas
• Olive oil
• Red sauce

Method :

1. Heat ½ inch of oil in skillet and fry tortillas about 15 second each side. Then remove and pat off excess oil.
2. In separate skillet heat 2 tbl oil (quantity for standard serving size) and sauté onion until tender. Add chili pepper, garlic, tomato sauce, salt, and pepper. Add ground beef. Simmer uncovered for 10 minutes.
3. Dip tortillas in egg, fill with sauce mixture roll and place in shallow greased baking dish.
4. Pour red sauce over tortillas, top with grated cheese and baked uncovered at 350oF for 15 minutes.

Serves 06

Source:
www.homemade-recipe.blogspot.com

Mexican Beef Rellenos

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:51:09 PDT

Ingredients :

• 1 lb ground beef
• ½ minced onion
• 1 clove minced garlic
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1/3 cup tomato sauce
• 8 chili pepper
• 4 eggs
• ¼ cup olive oil
• ¼ cup flour

Method :

1. In large skillet, sauté meat until light brown. Drain excess fat.
2. Add onion, garlic, chili powder and salt. Sauté for 3 minutes. Add tomato sauce and simmer for 10 minutes. (If using fresh chilies, place under broiler for about 8 minutes. Split chilies down one side, then remove skin and seeds.)
3. Stuff inside with meat mixture and roll in flour. Have ready a large skillet filled with 1/4” oil.
4. Separate eggs. Beat whites stiff ; beat yolks light. Then folk yolks into whites.
5. Lightly dunk pepper in mixture, ease into hot oil in skillet and cook until golden brown. Remove
6. Serve with hot sauce on the side.

Serves 04

Source:
www.homemade-recipe.blogspot.com

American Beef Stew

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:46:21 PDT

Ingredients:

• 3 lbs cubed stew beef
• ¼ cup butter
• 1 medium chopped onion
• 1 can tomato (8-oz)
• 2 cloves minced garlic
• 6 cut-half carrot
• c stalks chopped celery
• 6 peeled halved potato
• 10 small pearl onion
• 2 tablespoon parsley
• 1/8 teaspoon ground thyme
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cubed beef bouillon

Method :

1. Lightly salt and pepper beef cubes and coat with flour.
2. In hot skillet, sauté with butter fluuored beef cubes until lightly browned.
3. In a heavy pot, sauté onion until clear.
4. Add meat, can of whole tomato, 3 cups water (quantity of standard serving size) ,bouillon, garlic, parsley, thyme, salt and pepper.
5. Cover, simmer 1 ½ hours. Then add carrots, celery, potatoes, and small onions. Cook until tender, about 1 hour.

Note : You can add 1 cup of red wine after the 4th method if desired
Serves 06

Source:
www.homemade-recipe.blogspot.com

Basil Tomatoes Salad

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:36:01 PDT

Ingredients :

• 3 medium sliced tomato
• 2 tablespoon olive oil
• 1 teaspoon basil
• 1 teapoon vinegar
• Pinch salt
• Pinch pepper
• Pinch garlic powder

Method :

1. Combine oil, vinegar, basil, salt, and pepper.
2. Add tomatoes and evenly coat. Add pinch garlic powder.
3. Chill at least 2 hours.

Serves 04

Source:
www.homemade-recipe.blogspot.com

American Baked Shrimp

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:31:08 PDT

Ingredients :

• 8 large cleaned shrimp
• 4 tablespoon lemon juice
• ½ cup butter
• ½ cup chopped parsley
• 3 cloves minced garlic
• 1 cupbread crumbs
• 2 teaspoon paprika

Method :

1. Butterfly shrimp but don’t cut all the way. Spread and flatten.
2. Place shrimp in individual baking dishes. Sprinkle with portion of lemon juice.
3. Combine butter, 5 tablespoon parsley and garlic in a bowl. Place some of the mixture on each shrimp.
4. Combine crumbs, remaining parsley and paprika and place some on each shrimp.
5. Bake at 400oF for 15 minutes. Garnish with lemon wedges.

Serves 04

Source:
www.homemade-recipe.blogspot.com

Baked Pork Chops

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:41:19 PDT

Ingredients:

• 6 pork chops
• 2 tablespoon butter
• 1 sliced lemon
• ½ cup tomato sauce
• Salt
• Pepper
• ¼ brown sugar

Method :

1. Brown chops with melted butter in large skillet.
2. Place them in greased baking dish. Place a thin slice of lemon on each, then sprinkle with salt and pepper.
3. Spread brown sugar over chops, then tomato sauce.
4. Cover and bake for 1 hours and 15 minutes at 350oF.

Serves 06

Source:
www.homemade-recipe.blogspot.com

Avocado Dip

noreply@blogger.com (Gabby) — Wed, 06 Aug 2008 09:16:15 PDT

Ingredients:

• 2 large ripe avocado
• 3 tablespoon lemon juice
• 1 small can chili pepper
• ½ teaspoon salt
• 1 tablespoon minced onion
• Dash tobasco sauce

Method :

1. Mash peeled avocados well or use blender.
2. Add remaining ingredients and blend well.
3. Refrigerate 1 hour before serving.

Serve 04

Source:
www.homemade-recipe.blogspot.com

Beef Bourguignon

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 07:04:40 PDT

Ingredients:

• 3 lb cubed stew beef
• 1 ½ cups brandy
• 2 ½ cups red wine
• ½ cup butter
• ½ lb whole mushroom
• ½ lb pearl onion
• c tablespoon tomato paste
• 2 cloves chopped garlic
• 1 bay leaf
• ½ teaspoon thyme
• 1 can beef stock (10.5 oz)
• ¼ cup flour

Method :

1. Marinate beef in 1/3 of brandy and wine for at least 1 hour. Turn occasionally.
2. In large heavy skillet heat half the butter until foamy. Mix together flour with salt and pepper to taste
3. Roll beef cubes in flour, place in hot butter and brown, remove cubes as they are done.
4. In separate skillet, heat remaining butter. Add onions, then stir, cover, simmer over low heat for 2 minutes. Add mushrooms, turn up heat and sauté for 3 minutes.
5. Remove fro heat add tomato paste, garlic and 1 tbl flour. Mix until smooth.
6. Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper. Boil, reduce heat. Simmer for 15 minutes.
7. Add beef and simmer 1 ½ hours.

Serves 06

Source:
www.homemade-recipe.blogspot.com

Aioli Sauce

noreply@blogger.com (Gabby) — Sun, 03 Aug 2008 06:17:07 PDT

Ingredients:

• 2 eggs
• 5 cloves crushed garlic
• 1 tablespoon prepared mustard
• 1 tablespoon lemon juice
• ¾ cup olive oil
• ½ teaspoon salt
• ½ teaspoon pepper

Method :

1. Separate yolks and wisks yollks with mustard and garlic in bowl.
2. Add oil drop by drop, beating continuously until half of oil is used.Add lemon juice a little at a time and remaining oil still beating.
3. Season with salt and pepper.
4. Serve as dip for shrimp or sauce over fish as sole, flounder, or halibut. Chill

Source:
www.homemade-recipe.blogspot.com

Szechuan Shrimp

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:33:07 PDT

Ingredients:

1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
3 tablespoons sherry
2 red bell peppers, cut into 3/4 inch pieces
1 1/4 cups long-grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon Asian sesame oil

Methods:

In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.

4 servings

Note: Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.

Source:
www.homemade-recipe.blogspot.com

Carrot Cake

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:33:07 PDT

Ingredients:

1 (18.25 ounce) package spice cake mix
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Methods:

Preheat oven to 350 degrees F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
Place 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

18 Servings

Source:

www.food.yahoo.com

Food for Thought

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 07:25:57 PDT

From the many studies in recent years that have linked diet to cognitive function, scientists are slowly putting together a list of foods that seem to have particular influence on the health of the brain.

Studies have shown improvements in memory, IQ, concentration and mood; others have shown a reduced risk of cognitive decline, dementia and Alzheimer's disease. Remember to eat these foods and you'll be more likely to remember everything else.

Antioxidant-rich fruits and vegetables:

blueberries

strawberries

blackberries

red peppers

oranges

apples

spinach

Foods dense in vitamin E:

nuts

soybean oil (found in many bottled salad dressings)

canola oil

wheat germ

Whole grains:

whole oats

barley

Foods rich in folic acid:

leafy green vegetables

citrus fruits

dried beans

Foods rich in omega-3s:

fish

flaxseed

purslane

One-Two Punch for Alzheimer's

A recent study of 4,740 elderly people linked the combination of vitamin C and E supplements with a 60 percent reduced risk of Alzheimer's disease. The benefits appeared in people who were taking daily supplements containing about 400 IU of vitamin E and 500 mg of vitamin C.

Why would these two work only in combination? Epidemiologist Peter Zandi at the Johns Hopkins Bloomberg School of Public Health says that fat-soluble vitamin E "stays around in the body for a relatively long time," while water-soluble vitamin C is rapidly excreted. Zandi speculates that "vitamin C may serve primarily to recharge the antioxidant capacities of the vitamin E that is in the body."

Arch. of Neur., Jan. 2004

Source:
www.food.yahoo.com

Almond Chicken

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

½ cup slivered almond
2 ½ cups cooked chicken
4 tablespoon butter
¼ cup flour
¼ cup white raisin
½ cup sliced mushroom
1 cup evaporated milk
½ cup sherry
Dash salt
Dash pepper

Method :

Melt half of the butter in a large skillet. Sauté mushrooms for about 2 minutes.
Add rest of butter, flour, salt and pepper to taste. Then, add raisins and sherry.
Cook until sherry has been absorbed. Add milk and simmer for about 10 minutes.
Serve topped with almonds over rice or toast.

Serves 04
entree

Source : www.homemade-recipe.blogspot.com

Simply Bruschetta with Basil Tomatoes

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

3 medium sliced tomatoes
2 tablespoon olive oil
1 teaspoon basil
1 teaspoon vinegar
Pinch salt
Pinch pepper
Pinch garlic powder
Some roasted garlic bagel crisp
Mozzarella cheese

Method :

Combine oil, vinegar, basil, salt and pepper. Combine tomatoes and evenly coat. Add pinch garlic powder.
Chill at least 2 hours.
Spoon some on the Roasted Garlic Bagel Crisps. Top with mozzarella cheese.
If want thinly slice some crusty bread, place on a baking sheet and drizzle some olive oil, salt and pepper then bake at 350 degrees for a few minutes until slightly brown and crispy.

Side Dish

Source :
www.homemade-recipe.blogspot.com

Mexican Chili Con Carne

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

1 lb ground beef
1cup chopped onion
1 cup chopped green pepper
2 cups canned tomato
1 clove minced garlic
2 teaspoons chili powder
1 teaspoon salt
1 dash cayenne
1 dash paprika
1 medium can kidney beans

Method :

Pan fry ground beef, onion and green pepper in skillet until meat is brown. Drain fat.
Add remaining to ingredients except beans and bring to a boil. Reduce heat, cover and simmer until thick (about 1 hour). Stir in beans and heat.
For dried kidney beans - use ½ lb (for standard serving size). Wash, and cover with boiling water. Cook 2 minutes and removes from heat.
Soak for 1 hour then bring to a boil, reduce heat and simmer until tender.

Serve 05
entree

Source : www.homemade-recipe.blogspot.com

Right Way to Cook Vegetable

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 07:25:57 PDT

Vitamins are organic food substances found only in living things, plants and animals. They are essential for our bodies to function properly, for growth, energy and for our general well-being. With very few exceptions the human body cannot manufacture or synthesize vitamins.

Some vegetables can be eaten raw, but most of them need some cooking so they can be easily digested and their nutrients easily absorbed!

Notes to remember when cooking vegetables :

Don’t over boil vegetables! Blanch them for 3 or 4 minutes or until they’re a bit softer.
Don’t forget that leaf vegetables cook much faster than root vegetables. For example :
Try steaming as much as you can.
Thin vegetable peels should not be taken unlike in potatoes or turnips as they prevent soluble vitamins to dissolve in the water.
Don’t use too much water when boiling them , use the small rest of liquid in soups and sauces.
Cover the pans where you cook the vegetables so you can shorten the cooking time. A pressure cooker is great if you’re careful and don’t overcook them. Leaf vegetables should be cooked uncovered the first minutes they start boiling so they don’t get too dark.
Boil the water before you add the vegetables, the oxygen will be released from the water and less vitamins will be lost by oxidation.

Braising!!

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 07:25:57 PDT

Braising is a method used for less tender cuts of meat such as steaks and roasts. Braising allows thick cuts of beef to tenderize and become flavorful.

Braising is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.

A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagen and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.

The 4 basics of braising
1. Browning
Brown the meat (preferably in the same pot in which you’ll be braising it) in a single layer on the stovetop in about a tablespoon of olive oil, and transfer to a plate when done. Don’t rush it. The more developed the color, the deeper and more concentrated the flavor of the braise will be.

2. Deglazing
Add aromatics like garlic, shallots, and hardy herbs such as rosemary and thyme, and cook until fragrant and golden. Deglaze the pan with wine, dissolving the tasty brown bits that are stuck to the pan. Add the braising liquid, such as beef broth, and bring to a simmer.

3. Slow cooking
Add the main ingredient back to the pan, cover tightly with a lid, and move to the oven. Cook until the meat and/or vegetables are fork-tender.

4. Finishing
Remove the meat or vegetables from the pan, transfer to a large plate, and cover loosely with foil. Reduce the remaining sauce on the stove top over medium-high heat. Cook for 10 to 20 minutes, or until the liquid has thickened enough to barely coat the back of a spoon. Lower heat, add meat back to the pan, and simmer for about another 5 minutes to heat through.

Ginger Pork

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

2 lbs cubed pork
¹/₃ chicken broth
1/3 cup soy sauce
2 tablespoon sherry
¼ cup sliced onion
1 clove mince garlic
1 tablespoon sugar
1 teaspoon ground ginger
1 dash pepper
3 tablespoon peanut oil
Cooked rice
Fluor

Method :

Dredge meat in flour. Heat oil in large skillet.
Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil in pan.
Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat.
Simmer, covered, for 15 minutes or until meat is tender. Serve over rice.

Serve 06
entree

Source :
www.homemade-recipe.blogspot.com

Dill Liver and Onions

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

1 lb sliced liver
½ cup flour
½ teaspoon dill weed
¼ teaspoon pepper
2 teaspoon salt
½ cup minced onion
¼ cup butter

Method :

Mix flour, salt and pepper in a shallow dish. Dredge liver with the mixture on both sides.
Melt butter in skillet and brown liver using medium heat. Reduce heat, sprinkle with onion and dill.
Cover and simmer for 20 minutes.

Serve 04

Source :
www.homemade-recipe.blogspot.com

Corn Fritters

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

1 egg
½ cup milk
1 can corn (12-oz)
1 tablespoon peanut oil
1 ½ cup unsifted flour
1 tablespoon baking powder
1 teaspoon salt
1 dash pepper

Method :

Beat egg in a large bowl. Stir in milk, can of corn with sweet pepper and oil.
Add and beat in flour, baking powder, salt and pepper.
Drop into tablespoons of the mixture into deep swallow hot oil. Fry until golden brown, 2-3 minutes each side.
Drain on pepper towels. Serve hot.
If desired serve with syrup.

Serves 06
Side Dish

source:
www.homemade-recipe.blogspot.com

Chinese Pepper Steak

noreply@blogger.com (Gabby) — Fri, 11 Jul 2008 08:32:42 PDT

Ingredients :

1 lb round steak
2 sliced green pepper
2 quarter tomato
4 chopped onion
4 tablespoon soy sauce
1 cup bean sprout
¼ cup butter
½ teaspoon sugar
½ teaspoon cornstarch
1 clove minced garlic
¼ teaspoon pepper
½ teaspoon salt
2 tablespoon water

Method :

Slice steak thinly in short cross-wise pieces. Heat butter in skillet and add garlic, salt and pepper. Add beef and brown on both sides.
Add soy sauce and sugar. Then, cover and simmer for 5 minutes. Add rinsed sprouts, tomatoes and green peppers ; cover and simmer for about 5 minutes.
Dissolve cornstarch in water and stir in until sauce is thicken. Sprinkle with onions and serve on rice.

Serves 04

source:
homemade-recipe.blogspot.com