Water and Cup

Topics: Water, Teaspoon, Milk Pages: 10 (1951 words) Published: August 29, 2012
Glazed Luncheon Meat with Scrambled Eggs

2 pc. Eggs, beaten
Salt to taste
1 tbsp. Cooking oil
2 tbsp. onion, chopped
1 pc. Tomato, diced
1 can Pure foods Luncheon Meat 215 g., sliced
¼ cup brown, sugar
1 tbsp. butter

Beat eggs and add salt. Sauté onions and tomatoes in oil. Pour scrambled eggs and cook until done. Transfer to plate. In the same pan melt butter. Dip sides of luncheon meat slices on sugar then pan fry in butter. Served glazed luncheon meat with scrambled eggs.

Shrimp Chowder

¼ cup butter or margarine
1 kilo shrimp, shelled and deveined
1 ½ cups of Alaska Evaporated Filled Milk
2 tbsp garlic
1 cup chopped onion
5 cups water
2 pcs. Chicken cubes
4 cups potato, peeled and cubed
2 cups cheese, grated
Salt and pepper to taste
Chopped parsley for garnish

Sauté butter or margarine, garlic, onions and shrimps. Set aside. In the same pan, boil water. Add chicken cube, cheese and potatoes. Let it boil. Add sautéed shrimps and Alaska Evaporated Filled Milk. Boil for a few minutes. Garnish with chopped parsley before serving.


500 gms. Lasagna noodles, cook according to package directions 3 tbsp Butter
½ cup Onions
3 tbsp Garlic
1 tsp Basil
¼ tsp Oregano
½ kilo Ground beef
1 cup Tomato paste
1 cup Tomato sauce
1 cup Water / stock
250 gms ham
Salt and pepper
¼ cup butter
¼ cup flour
1 ¼ cup stock
1 ½ cup Alaska Evaporated Filled Milk
1 ½ cup grated quick melting cheese

Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until done. Mix in tomato paste, tomato sauce and stock and bring to a boil. Simmer for 15 minutes. Add ham. Season with salt and pepper to taste. In another pan, melt butter and mix in flour. Whisk in stock little by little to avoid lumps. Pour in Alaska Evaporated Filled Milk and cook over low heat until thick. Lay noodles in an over-proof dish and top with 3 table spoons of cheese followed by 2/3 cup of meat sauce then 1/3 cup of cream sauce. Cover with another pasta layer and continue doing this until the dish is filled. Top with more cheese if desired and bake until cheese is melted. Serves 12.

Sweet and Sour Pork

1/2 kilo pork loin, sliced into pieces
small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.Fry the pork in a skillet until golden brown, set aside.Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.Pour over fried pork then serve with rice.

Pork Steak/Beef Steak

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.Increase heat for a minute or two to brown steaks.Add the sliced onions and continue to cook for another minute.Serve on a platter including the oil and sauce.Best served with...
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