Description:
For Christmas this year, I thought I would make pasta again. Then I found out that a neighbor had sent over spaghetti and some green pesto. So I looked around the pantry and cobbled this together instead. And you know what? I think we have a new winner!

If you dont have the time to make your own pesto, you can always get the pre-made ones from the local grocery stores. I like the brand Bravo, P220 for a bottle. Really yummy.

Ingredients:
- For Sundried Tomato Pesto

250gm sundried tomatoes
toasted pinenuts
2 cloves garlic (crushed)
2/3 cup shaved parmessan
150 mls olive oil
chopped basil
chopped parsley
salt to taste
pepper to taste

- One box All Purpose Cream
- 5 fillets spicy sardines, deboned and shredded *
* Alternatively you can use shredded anchovies, tuna or chicken breast

Directions:
For Sundried Tomato Pesto place all the ingredients except the olive oil into a food processor and blend to a course paste. Gradually add your olive oil and blend to a smoother paste.

With a wire whisk, slowly add the all purpose cream and shredded sardines no longer lumpy. Keep adding cream to desired texture. Personally I like it a bit lumpy.

Spread on thin bread with some shaved pepper jack then toast, or use as a dip for chips. Or thin it out and use as a pasta sauce.

Serve to friends and family members with a smile. :)

Description:
An old English recipe that moved west across America with the Wagon Trains. Sent to me years ago by my really awesome friend Simone. Still untried because the oven in our kitchen is a mystery to me. Hahaha.

A tip from Simone -- to me its the best when stored in a food storage container overnight (before eating) this gives it time to get that awesome sticky top. Also, I test it with a toothpick or tester if its cooked and have also baked it in muffin tins with the liners. Freezes amazing!


Ingredients:

2 1/2 cups sifted all purpose flour
1 3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

1 cup sugar
1/2 cup veg shortening
1 cup molasses
1 cup boiling water
2 eggs, well beaten


Directions:
Sift together flour, soda, spices and salt - set aside
Cream sugar with shortening and molasses until well blended
Add sifted dry ingredients to creamed mixture, alternating with boiling water, beginning and ending with dry ingredients. STIR in eggs
Pour into well greased 13x9 pan and bake in moderate oven (350 degrees) for 30 minutes or till centre springs back when lightly pressed with fingertip. Cool upright in pan to room temp.

Description:
All this rain is making me crave comfort food. And what could be more comforting that some warm pork chops glazed with a hint of sweetness? This is Karena's recipe from Allrecipes.com and is her adult take on the classic pork chops served with apple sauce.

Haven't tried making it yet but am excited about the thought of serving this the next time I get the chance to cook.

Ingredients:
* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)



Directions:

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Description:
This combines three things I love to eat: crab, garlic and chilis. If you cant be fussed to make your own, drive to Red Crab and order one. Had one (an entire one, yes) last week and it's all I can think of when I get hungry. So yan, had a look around All Recipes to see if I could find the recipe card.

Super thanks to Alicia N for the info!

Ingredients:
INGREDIENTS

* 1 pound whole Dungeness crab
* 5 tablespoons ketchup
* 1 cup water
* 2 tablespoons cornstarch
* 3/4 teaspoon dark soy sauce
* 5 tablespoons vegetable oil
* 7 cloves garlic, crushed
* 2 tablespoons chopped shallots
* 10 red chili peppers, pounded with seeds
* 3/4 teaspoon lemon juice
* 1 egg, beaten
* 4 green onions, minced


Directions:
1. Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.

2. In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.

3. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.

4. Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.

5. Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

Description:
Cybs introduced me to the term 'pantry chef' many moons ago. It banks on going through what you have in your kitchen and inventing a dish. Some are total duds. Others become staples at potluck dinners.

This is an impromptu meal I invented for Jun's Despedida and it is super easy to make.

Goes great with olive oil-based pasta or with dry brown rice. Best eaten with friends over cold drinks and amidst lots of good vibes.

Ingredients:
- Chicken Breast Fillets, cut into strips or cubes.
-1 bottle Sweet Chili Sauce (I am partial to Jufran)
-2/3 bottle fresh honey (different varieties taste slightly different, I like Palawan honey)
- One bulb of garlic, rough chopped
- One inch of ginger root, rough chopped
- Chili powder to taste

Directions:
-Marinate chicken in sweet chili sauce, honey and chili powder.
-Allow chicken to sit for at least half an hour.

-In a heated non-stick pan, stir fry garlic and ginger in light olive oil.
-Add chicken when garlic has started to brown.
-Coat the chicken pieces with chili-honey mixture for added flavor and color.
-Remove from heat when chicken is cooked through. (use a toothpick or fork to test)

Serve with love.

Description:
Big ups to DARTHMAGUS of All Recipes.

A marinade for New York, sirloin, t-bone and rib-eye steaks. The lemon juice tenderizes and the garlic-oyster sauce adds the flavor.

I saw the words beer and steak and had to have a second look. ;) Will post photos once I've cooked this.

* Prep Time: 5 Minutes
* Cook Time: 10 Minutes
* Ready In: 15 Minutes








Ingredients:
INGREDIENTS

* 1 (12 fluid ounce) can or bottle beer
* 3 cloves garlic, minced
* 1 teaspoon black pepper
* 1 cup oyster sauce
* 1 lemon, juiced
* 4 beef steaks
* steak seasoning to taste

Directions:
DIRECTIONS

1. In a shallow glass dish, combine the beer, garlic, pepper, oyster sauce and lemon juice. Mix well. Rub steaks on both sides with steak seasoning, and place in the marinade. Be sure to coat the steaks well. Cover and refrigerate for at least 2 hours.
2. Preheat grill for high heat, and lightly oil grate.
3. Remove steaks from marinade, and discard marinade. Grill steaks for about 5 minutes on each side, or to desired doneness.

Description:
Recipe courtesy of Mlyin

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes

I haven't cooked this yet but it sounds good and I've been looking for a dish that I can use coconut milk in since I am obsessed with it. When I do get around to making this, I shall let everyone know how it turns out.

By the way, does anyone know if Coco Evap can be substituted for Cocomilk?


Ingredients:
INGREDIENTS:
1 teaspoon ground cumin
1 teaspoon ground cayenne
pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken
breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped

1 tablespoon minced fresh
ginger
2 jalapeno peppers, seeded
and chopped
2 cloves garlic, minced
3 tomatoes, seeded and
chopped
1 (14 ounce) can light coconut
milk
1 bunch chopped fresh parsley

Directions:
DIRECTIONS:
1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Description:
A simple Chinese dish courtesy of the All Recipes website

* Prep Time: 15 Minutes
* Cook Time: 15 Minutes
* Ready In: 30 Minutes

Serve with steamed rice or buttered noodles.
Substitute chicken for pork.




Ingredients:
INGREDIENTS

* 2 tablespoons vegetable oil
* 1/2 inch piece fresh ginger root, thinly sliced
* 1/4 pound thinly sliced lean pork
* 1 teaspoon soy sauce
* 1/2 teaspoon dark soy sauce
* 1/2 teaspoon salt
* 1/3 teaspoon sugar
* 1 teaspoon sesame oil
* 1 green onion, chopped
* 1 tablespoon Chinese rice wine


Directions:
1. Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.

2. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Description:
I grew up with fried banana served with sugar for merienda. Later on, I tweaked the 'recipe' a little to add more flavor. I usually make this when I'm in charge of bringing dessert to parties but without the rum. Then Venus made it with rum once at a party and I've been sold on that version ever since.



Ingredients:
Unfortunately, I often cook by taste so I dont have actual measurements for the ingredients. Heehee.

Saba bananas
Brown Sugar
Rum (preferably Tanduay)
Cinnamon (sticks or powder)
Lemon Juice

Directions:
Slice bananas lengthwise.
Combine Rum, Lemon Juice, Brown Sugar and Cinnamon in a deep bowl.
Soak bananas in liquid for 15 minutes.

In a heated pan, melt butter and introduce banana slices. Pour rum-sugar liquid into pan as needed to heighten flavor. Once slices have turned a golden brown, remove from pan. Place on paper towels in futile effort to absorb excess oil.

Best served warm with a side of French Vanilla ice cream and eaten in a hammock overlooking a pristine beach while the smell of frangipani blossoms wafts in the air. Or you know, for merienda on a Sunday afternoon, whichever comes first.

Note: you can also grill the banana slices in another effort to make it a healthier version of this rum soaked, sugar packed pottasium filled treat.

Description:
Haven't tried this out either but just thinking about it makes my mouth water. Sounds like the kind of dish you serve with a lot of other things that arent good for you like mashed potatos and cold beer ;)

Ingredients:
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir.

Pour diluted vinegar over ribs and cover with foil.

Bake in the preheated oven for 45 minutes.

Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.

Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once.

Baste ribs generously with barbeque sauce, and grill 8 minutes.

Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Description:
An easy way to get low-fat protein - taken from http://chicken.allrecipes.com

Ingredients:
1/4 cup reduced-salt soy sauce
2 tablespoons white wine vinegar
2 tablespoons mirin (sweetened Asian wine)
1 teaspoon grated ginger root
2 crushed garlic cloves
1 tablespoon cornstarch
2 tablespoons oil, preferably sesame oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 cups fresh or frozen pepper strips
1 (20 ounce) can chunk pineapple in juice
1/4 cup sliced almonds (optional)

Directions:
Combine first six ingredients; stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.