Tuesday, February 21, 2012

Scrambled Eggs Recipe Variations

scrambled eggs variations
Ingredients:
  • 6 eggs
  • 3/4 teaspoon salt
  • 2 tablespoons margarine or oil

Procedure:
  • Beat eggs slightly until yolks and whites are broken.
  • Add seasonings and mix well.
  • Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added.
  • Add eggs, reduce heat and cook slowly, stirring eggs from the bottom as they become firm and cooked (but not dry) throughout.
Makes 4 servings

Variations:
  • Cheese - Add 1/2 to 3/4 cup grated cheese before cooking, or add 3/4 to 1 cup cottage cheese and 1 1/2 teaspoons finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.
  • Crouton - Saute small bread cubes in margarine until light brown and crisp. Add to scrambled eggs.
  • Curried - add 1 to 4 tablespoons (according to taste) curry powder to egg mixture. Serve on toast or biscuits.
  • Cooked Vegetable - Add 3/4 cup any cooked vegetable desired.
  • Gluten or Tokwa - Add 3/4 cup diced gluten, tokwa or other meat substitute to egg mixture before cooking.
  • Mushroom - Add 1/3 cup mushroom soup to egg mixture or 1/2 cup sauteed mushrooms.
  • Onion and Parsley - By adding a little onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.
  • Potato - Make a depression in stuffed baked potato and fill with scrambled eggs.
  • Spanish Eggs - Cook chopped green pepper and pimiento with equal parts of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.
  • Unusual Scrambled Eggs - Use 1/2 cup thick sour cream. Add 1/2 teaspoon turmeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to egg mixture.

Monday, February 20, 2012

Cheese Fondue

cheese fondue
Ingredients:
  • 4 slices bread, cut in half and buttered (margarine may be used)
  • 1 cup cheese - grated or cut in small pieces
  • 1/2 teaspoon dry turmeric
  • 2 eggs, well beaten
  • 2 cups milk
  • 1/2 teaspoon salt (if cheese is very salty, this may be omitted)

Procedure:
  • Heat oven to 350° F. (moderate).
  • Place bread in shallow oblong baking dish, 8" x 12". Two smaller ones may be used.
  • Spread cheese over bread; sprinkle with turmeric.
  • Mix egg, milk and seasoning - pour over bread.
  • Bake 30 minutes until puffy and brown.
  • If desired, dish can stand ready for the oven up to one hour before baking.
Makes 4 servings

Bulgur With Egg

bulgur with egg
Ingredients:
  • 1 cup bulgur wheat
  • 3 cups hot water
  • 4 tablespoons cooking oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced onion
  • 12 cups water
  • 3 eggs, scrambled till golden brown or hard boiled egg
  • 4 teaspoons salt
  • 4 tablespoons minced onion

Procedure:
  • Soak wheat in hot water for 2 hours.
  • Saute garlic and onion. (Reserve part of fried garlic for garnish).
  • Add soaked wheat and water, bring to a boil, cook 30 minutes on high fire, stirring to avoid sticking.
  • Add scrambled eggs (or hard boiled eggs), sliced into strips, and salt.
  • Cook 15 minutes on medium, 7 minutes on low.
  • Serve hot with fried, minced garlic and fresh green onions on top.
Makes 12 servings

Sunday, February 19, 2012

Baked Eggs on Toast

baked eggs on toast
Ingredients:
  • 4 eggs
  • 4 slices buttered toast
  • 4 teaspoons butter
  • 4 tablespoons water

Procedure:
  • Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. (If some cups in muffin tin remain, fill half full of water to keep from discoloring.)
  • Drop one egg into each cup.
  • Add 1 tablespoon of water.
  • Place in 350° F. oven and cook till well done, probably about 15 minutes.
  • Slip from cup onto buttered toast-round toasted buns cut in half lengthwise are nice for this - and serve immediately.

Baked Eggs on Spanish Rice

baked eggs on Spanish rice
Ingredients:
  • 1 cup uncooked rice
  • 2 1/2 cups cooked or canned tomatoes
  • 1/2 small onion, sliced
  • 3/4 teaspoon salt
  • 2 tablespoons melted butter
  • 6 eggs
  • 2 tablespoons grated cheese
  • 1/2 cup buttered bread crumbs

Procedure:
  • Cook the rice.
  • Simmer tomatoes, onion and salt, for ten minutes.
  • Put through strainer, pressing through as much pulp as possible.
  • Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.
  • Arrange layer of rice in greased casserole and make 6 depressions in rice.
  • Open and drop an uncooked egg into each depression.
  • Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs.
  • Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes.
Makes 6 servings

Saturday, February 18, 2012

Rice-Carrot-Peanut Butter Roast

rice-carrot-peanut butter roast
Ingredients:
  • 1 1/2 cups peanut butter
  • 1 cup milk
  • 1/2 cup grated raw carrots
  • 1 cup cooked rice
  • 1 large or 2 small eggs
  • 2 tablespoons oil
  • 1 large onion, chopped fine
  • 1/2 teaspoon sage or poultry seasoning
  • 1 teaspoon salt

Procedure:
  • Fry onion in oil if desired.
  • Combine milk and peanut butter, mixing well.
  • Add other ingredients.
  • When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350° F.) until carrots are done (30-45 minutes).

Three-Layer Casserole

three-layer casserole
Ingredients:
  • 2 cups mashed potatoes
  • 2 cups ground gluten, fried
  • 2 tablespoons onions, minced
  • 1 tablespoon green and red pepper
  • 1/2 teaspoon sage
  • 2 cups corn, cream style
  • 1/2 cup shredded cheese

Procedure:
  • Mix gluten, onions, pepper and sage. Set aside.
  • Grease a baking dish with margarine or butter.
  • Season mashed potatoes with a little salt.
  • Place it in baking dish, add the gluten mixture, then the corn and last the shredded cheese.
  • Bake 10 to 15 minutes.

Friday, February 17, 2012

String Beans in Vegetable Loaf

string beans in vegetable loaf
Ingredients:
  • 1 cup finely cut string beans
  • 1/2 cup diced carrots
  • 1/2 cup finely cut celery
  • 1/2 cup cooked rice
  • 1 egg well beaten
  • 3 tablespoons butter
  • Salt to taste
  • 2 tablespoons chopped nuts
  • 1/4 cup butter crumbs

Procedure:
  • Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery.
  • Boil down rapidly so that little water is left. Drain.
  • Add rice, egg, butter, salt, nuts and white sauce.
  • Shape into loaf. 
  • Place into buttered pan; cover with buttered crumbs.
  • Bake in hot oven until lightly brown.
Serve with tomato sauce.

Spaghetti en Franco

spaghetti with cheese sauce
Ingredients:
  • 1 package cooked spaghetti (1 1/2 cups)
  • 1 1/2 cups gluten, small cubes
  • 1/2 cup chopped onions
  • 1/2 cup finely chopped tomatoes
  • 2 tablespoons margarine
  • 2 1/2 cups thin cheese sauce

Procedure:
  • Fry gluten and onions in margarine.
  • Add the tomatoes and let simmer.
  • Add the spaghetti and cheese sauce.
  • Place in greased pan and bake at 350° F. for 1/2 hour.

Thursday, February 16, 2012

Macaroni Fondue Recipe

macaroni fondue
Ingredients:
  • 1 cup uncooked macaroni
  • 4 eggs, separated
  • 1/2 cup diced gluten
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 cup cheese, shredded
  • 1 cup soft bread crumbs
  • 1/2 cup green chopped pepper
  • 6 tablespoons finely cut pimiento

For Sauce:
  • 2 cans cream of mushroom soup or
  • 2 cans corn, cream style

Procedure:
  • Cook the macaroni.
  • Beat egg yolk, add milk, salt, cheese, crumbs, pepper, gluten, pimiento and macaroni. Mix well.
  • Beat egg whites till stiff, fold gently into macaroni mixture.
  • Pour in a well-greased baking dish and bake till knife comes out clean.
  • Heat mushroom or corn - serve hot over Fondue.
  • Garnish with green and red pepper.

Gluten and Corn Casserole

gluten and corn casserole Ingredients:
  • 1 cup diced gluten
  • 1/4 cup grated cheese
  • 1/4 cup chopped onions
  • 1 1/2 cups cooked corn (may use canned whole kernel corn)
  • 1/4 cup chopped green pepper
  • 1 cup sliced mushrooms (optional)
  • 2 egg yolks, beaten
  • 1/4 teaspoon paprika
  • 1 teaspoon salt

Procedure:
  • Saute onions and pepper in 1 tablespoon oil till tender. 
  • Add the gluten, then the corn and mushrooms. Cook for 5 minutes.
  • Remove from fire. 
  • Blend together the sauce, egg yolks, and salt.
  • Add the cooked gluten mixture.
  • Pour into greased baking dish.
  • Sprinkle with grated cheese and paprika.
  • Bake at 350° F. for 1/2 hour.

Wednesday, February 15, 2012

Gluten Casserole

gluten with cabbage casserole
Ingredients:
  • 3 tablespoons butter (or margarine)
  • Garlic
  • 1 chopped onion
  • 1 can condensed tomato soup
  • 3 cups ground gluten
  • Sage
  • Salt
  • 3 cups coarsely shredded cabbage


Procedure:
  • Saute the garlic and onion in the butter, add gluten, salt and sage.
  • Spread the cabbage in a baking dish, cover with gluten mixture and top with 3 more cups coarsely shredded cabbage.
  • Pour tomato soup over the top.
  • Bake in moderate oven for 30 minutes.

Creamy Cheese Cauliflower Casserole

creamy cheese cauliflower casserole
Ingredients:
  • 1 head cauliflower
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup grated cheese

Procedure:
  • Wash and cook cauliflower in boiling salted water until tender; drain.
  • Melt butter in saucepan, blend in flour and salt and stir until well mixed. Cook 1 minute.
  • Remove from heat, add milk all at once.
  • Cook over low-to-medium heat stirring constantly until thickened. Add cheese, reserving 1/4 cup, and continue stirring until it melts. 
  • Pour sauce over cauliflower in casserole pan, then sprinkle remaining cheese over top.
  • Bake in 350° F. oven until cheese melts.

Tuesday, February 14, 2012

Cauliflower and Tomato Casserole

cauliflower and tomato casserole
Ingredients:
  • 1 head cauliflower
  • Boiling water, 1 inch deep in pan
  • 2 teaspoons salt
  • 5 gluten steaks
  • 1/4 teaspoon dill seed
  • 3 teaspoons cooking oil
  • 2 large tomatoes, sliced
  • 2 cups soft bread crumbs

Procedure:
  • Wash cauliflower and break into flowerettes.
  • Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender.
  • Fry gluten, mix with bread crumbs, dill seed and 3 tablespoons of oil.
  • Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6-cup casserole, sprinkling tomatoes with salt.
  • Repeat layer by layer until all ingredients are used, having bread crumbs on top layer.
  • Bake in preheated oven 400° F. for 30 minutes or until crumbs are brown.

Cashew Nut-Cheese Balls

cashew nut-cheese balls
Ingredients:
  • 1 cup cashew nuts, ground
  • 1 cup cracker crumbs
  • 1/2 cup grated cheese
  • 1 cup ground gluten
  • 3 eggs, raw
  • 1/2 cup onions, chopped fine
  • 1 tablespoon crushed garlic
  • 1 teaspoon salt

Procedure:
  • Combine all ingredients.
  • Shape into balls and deep-fat fry.
  • Sprinkle with another 1/2 cup cheese.
  • Bake at 350° F. for 30 minutes. If no even available, simmer over low fire for 5-10 minutes.

Monday, February 13, 2012

Tomato Gravy Recipe

tomato gravyIngredients:
  • 2 cup chopped tomatoes
  • 1/2 chopped onion
  • 2 cups water
  • 3 tablespoons dissolved cornstarch
  • 1 tablespoon oil
  • 1/4 cup grated cheese
  • 1 teaspoon salt

Procedure:
  • Saute onions in oil. Add the tomatoes and cook tomatoes well.
  • Add the water and let boil.
  • Season with salt. Thicken with cornstarch.

Cabbage Rolls

cabbage rolls
Ingredients:
  • 1 medium head cabbage
  • 1 cup ground gluten
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 1/4 cup chopped green pepper
  • 1/4 cup cooking oil
  • 1 cup cooked rice
  • 1 teaspoon salt

Procedure:
  • Steam cabbage till leaves can be removed easily.
  • Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings.
  • Let simmer for a few more minutes.
  • Add the mixture to the cooked rice. Mix well.
  • Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll.
  • Arrange cabbage rolls in a baking dish and pour tomato sauce. 
  • Bake for one hour at slow oven.
  • Serve with tomato sauce.
Makes 5 to 6 servings

Tomato Sauce
Ingredients:
  • 1 cup finely chopped tomatoes
  • 1 cup tomato sauce
  • 3/4 cup water
  • 2 teaspoon salt
  • 2 tablespoons oil
  • 1/4 cup chopped onions

Procedure
  • Saute onions in hot oil.
  • Add the rest of the ingredients and let simmer for about 15 minutes.

Sunday, February 12, 2012

Cabbage Au Gratin Recipe

cabbage au gratin 
Ingredients:
  • 1 small, firm head of cabbage
  • 1 teaspoon butter
  • 2 cups milk
  • 4 tablespoons flour
  • 4 tablespoons fat
  • 1 teaspoon salt
  • 2/3 cup grated cheese
  • 1/2 cup bread crumbs

Procedure:
  • Soak cabbage in cold, salted water for 15 minutes.
  • Put enough water in saucepan to partially cover cabbage and bring to a boil.
  • Cut cabbage in small pieces, discard core.
  • Drop into boiling water, cover, cook 8-10 minutes.
  • Prepare white sauce in double boiler, add cheese, cook till cheese is melted.
  • Drain cabbage, place in casserole. 
  • Pour white sauce over cabbage. Sprinkle bread crumbs over top.
  • Bake 25-30 minutes until top is brown.

Arroz a la Luzonia

arroz a la luzonia
Ingredients:
  • 4 ripe saba bananas, sliced and fried till brown
  • 1/4 cup sliced cooked gluten
  • 1/2 cup tokwa, cut in cubes and fried
  • 2 raw eggs
  • 1 hard-cooked egg, sliced into half moons
  • 2 cup boiled malagkit
  • 6 slices red, sweet pepper
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 2 sections garlic, crushed
  • 1 small onion, diced
  • Dash of paprika

Procedure:
  • Saute garlic, onion, gluten and tokwa.
  • Season with salt, and pepper if desired.
  • Add malagkit and mix well. Add paprika for color.
  • Remove from fire and cool.
  • Add raw eggs, slightly beaten, and mix well. 
  • Grease a mold and line bottom with sliced hard-cooked egg and slices of red pepper.
  • Fill with sauteed mixture, cover with a piece of wax paper and steam for 30 minutes.
  • Unmold and garnish with fried bananas.

Saturday, February 11, 2012

Red Beans with Coconut Milk


red beans with coconut milk
Ingredients:
  • 2 1/2 cups cooked, drained red beans
  • 1 tablespoon oil
  • 1 teaspoon crushed garlic
  • 1/2 cup sliced tomatoes
  • 1 medium onion sliced
  • 2 cups thick coconut milk
  • 1 teaspoon salt

Procedure:
  • Saute garlic and onions in hot oil.
  • Add tomatoes, press with back of spoon to cook thoroughly.
  • Add the beans and coconut milk, let boil.
  • Season with salt.

Red Beans Corn Creole

red beans corn creole
Ingredients:
  • 2 cups cooked, drained red beans
  • 1/2 cup chopped onions
  • 1/2 cup chopped pepper
  • 1/4 cup margarine
  • 1 teaspoon salt
  • 2/3 cup catsup
  • 1 cup liquid from beans
  • 1 1/2 cups cooked corn
  • 1/4 cup chopped kinchay

Procedure:
  • Saute onions and pepper in margarine. 
  • Stir in catsup and the rest of the ingredients.
  • Cook over low heat for 5 minutes.
Makes 6 to 8 servings

Friday, February 10, 2012

Mongo Beans with Ampalaya

mongo beans with ampalaya
Ingredients:
  • 2 cups cooked mongo (mung bean)
  • 1 tablespoon oil
  • 1/2 cup sliced tomatoes, finely chopped
  • 1 onion sliced
  • 1 teaspoon garlic crushed
  • 1 teaspoon salt
  • 1 1/2 cups water
  • Ampalaya (bitter gourd) leaves

Procedure:
  • Saute garlic and onions in hot oil and add the tomatoes.
  • When tomatoes are thoroughly cooked add the mongo.
  • Season with salt and let boil.
  • Add the ampalaya leaves, cooking only long enough to wither the leaves.

          Ovenless Baked Beans

          ovenless baked beans
          Ingredients:
          • 2 cups cooked and drained navy beans
          • 2 tablespoons brown sugar
          • 1/2 cup tomato sauce
          • 1/2 cup liquid from beans
          • 1 medium onion, cut in rings
          • 1 1/2 teaspoon salt
          • 1 tablespoon margarine

          Procedure:
          • Saute onion ring in hot margarine; save some onion rings for garnish.
          • Add the tomato sauce to the sauteed onion rings.
          • Add the water, salt, and sugar, and let simmer.
          • Add the cooked beans, let simmer over low fire until half of the liquid has evaporated.
          • Garnish with onion rings.
          Makes 5 servings

          Thursday, February 9, 2012

          Mock Fillet Recipe

          mock fillet garbanzos
          Ingredients:
          • 1 cup rolled oats
          • 2 cup ground garbanzos
          • 1/2 cup hard-cooked eggs
          • 1/2 cup chopped celery
          • 1 onion, minced
          • 1 can chopped pimiento
          • Salt
          • 2 eggs, well-beaten
          • Crumbs to bind

          Procedure:
          • Mix very well.
          • Mold in fish molder or form by hand in form of small fillet.
          • Bake or fry.
          • Serve with any sauce desired.

          Kidney Bean Loaf Recipe

          kidney bean loafIngredients:
          • 1 bread crumbs 
          • 2 cups red kidney beans, mashed 
          • 1/4 pound cheese grated 
          • 1 onion, chopped and sauteed in 1 tablespoon oil 
          • 2 eggs, beaten 
          • Salt, sage 

          Procedure: 
          • Mix together all ingredients. 
          • If too dry, add more bean juice. 
          • Bake and serve with tomato sauce.

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