CookHead

Ingredients

• 3/4 cup  sugar
• 1 large head cabbage — shredded/not chopped
• 2 large red onions — thinly sliced
• Hot Dressing — see below

Procedures

Stir sugar into cabbage.  Place half of the cabbage in a large bowl. Cover with onion slices.  Top with the remaining cabbage.  Pour boiling hot dressing over slowly. Do not stir.   Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

• 1 teaspoon celery seeds
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 cup cider vinegar
• 1 teaspoon dry mustard
• 1 cup oil

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil.  Add oil, stirring,
and return to rolling boil.  Makes about two cups.

Ingredients

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Procedures

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

Procedures

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Ingredients

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Directions

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

Directions

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Ingredients

• 2 (170 gram) cans white tuna in water, drained, flaked
• 1 (120 g) package STOVE TOP Stuffing Mix for Chicken
• 3/4 cup water
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese
• 1 carrot, shredded
• 1/4 cup MIRACLE WHIP Salad Dressing
• 2 tablespoons sweet pickle relish

Directions

• Mix all ingredients. Refrigerate 10 minutes.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Use small ice cream scoop to add 1/4-cup portions of tuna mixture, in batches, to skillet.
• Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.

Footnotes

• Substitute: 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, 1/2 cup chopped green onions and 1 tablespoon. lemon juice for the KRAFT Mozza-Cheddar Shredded Cheese, carrots and pickle relish.
• For Easier Handling in the Skillet: Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Ingredients

• 2 1/2 cups penne pasta
• 1/3 cup margarine, melted
• 3 cloves garlic, minced
• 4 (4 ounce) fillets tilapia fillets
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup heavy cream
• 2 1/2 tablespoons lemon juice
• 2 jalapeno peppers, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 (5 ounce) package baby spinach leaves
• 1 roma (plum) tomato, chopped

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
3. Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.



Ingredients

For the marinade:

• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons canola oil

• 4 white fish fillets
• 1 onion, coarsely chopped
• 4 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 5 cashew halves
• 1 tablespoon canola oil
• 2 teaspoons cayenne pepper, or to taste
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 cup chopped tomato
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Directions

1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Cook’s Notes

• You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.

Jamaican Goat Curry [video]

Ingredients

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Cooking Instructions

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.

Estimated Cooking Time: 35 minutes

Nilagang Baka is one of the most common dishes that can be found in every part of the Philippines. Nilagang Baka is an everyday dish that can be found in carinderias (small eatery) which is highly appreciated by every one, most especially those tired jeepney and cab drivers who never eat without “mainit na sabaw” (hot soup), and their top choice…Nilagang Baka.

From the name itself Nilaga (boiled), Baka (beef), it takes several hours to cook this dish. The process of boiling makes the meat soft and tender. Beef brisket, short rib or beef shank would be an excellent choice for this dish, and of course, fresh vegetables must be added to make a perfect flavorful bouillon (soup stock).

Ingredients

• 1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes
• 8 potatoes cut the same size as the beef
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 small cabbage, quartered
• 5 onions, diced
• 1 head garlic, minced
• 4 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil
• 10 corns of black pepper
• 1 liter of water
• Salt and pepper to taste

Cooking Instructions:

• In a big casserole, heat oil and sauté the garlic and onions.
• Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
• Add the potatoes. Continue to simmer until potatoes are cooked.
• Add the cabbage then the pechay. Do not over cook the vegetables.
• Salt and pepper to taste.
• Serve steaming hot in a bowl and plain white rice.

Estimated Cooking Time: 1 to 2 hours

Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar.

Ingredients

• 4 cups malagkit na bigas (glutinous or sweet rice)
• 1 can (14 oz) coconut milk (only the thick part; drain water)
• White sugar
• Dahon ng saging (Banana leaves)
• 1/4 tsp anise (optional)

• Soak “malagkit na bigas” in water overnight with water to the
  top of the rice. Drain water completely in the morning.
• Prepare the banana leaves by running on fire (oven top) till
  limp or wilted.
• Mix the well-drained “malagkit” with coconut milk and anise.
• Spoon desired amount of mixture into banana leaves.
• Sprinkle white sugar on top of the ready to roll mixture.
• Fold to a half or simply roll to wrap, then fold both ends and
  tie using small pieces of the banana leaves.
• Wrap and tie securely to prevent bursting during boiling.
• Boil 2-3 hours on medium heat. Check one on top to see if done
  before or after the hour.
• Add more water if the water in the pan is getting low.
• Should make 30 pieces or more Sumans of 4-5 inches long and about a
  quarter-size round.