How to Grilled Chicken with Barbecue Sauce

Grilled Chicken with Barbecue Sauce Recipe
with Sandra Lee
Ingredients: Makes 4 servings
2 tablespoons butter
1/3 cup ketchup
¼ cup fresh lemon juice
¼ cup soy sauce
1 tablespoon honey
½ teaspoon ground black pepper
½ teaspoon hot sauce
1 whole chickne, cut up (2 breasts, 2 wings, 2 thighs, 2 drumsticks)

  • In a medium saucepan, melt butter ove medium low heat. Stir in ketchup, lemon juice, soy sauce, honey, pepper, and hot sauce; bring to a boil. Reduce heat to low, and simmer, stirring often, for about 15 minutes, or until reduced to 2/3 cup in a small bowl, reserve half of barbecue sauce to serve with chicken.
  • Spray grill rack spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree)
  • Grill chickne, skin side down, covered with grill lid, turning occasionally and basting with remaining barbecue sauce, for 20 to 30 minutes, or until meat thermometer inserted into thickest portion registrs 165 degree let stand for 10 minutes. Brush with desired amount of reserved sauce before serving. End. 
How to Grilled Chicken with Barbecue Sauce

How to Make Chicken Thighs

Easy Chicken Thighs Recipe with Sandra Lee
Ingredients: Makes 4 to 6 servings
2 pounds skin on bone in chicken thighs (about 8 thighs)
2 tablespoons Creole seasoning

Garnish: large green onion

  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300 degree to 350 degree)
  • Sprinkle chicken with Creole seasoning. Grill chicken, covered with lid, for 12 to 15 minutes on each side, or until a meat thermometer inserted into thickest portion registers 165degree. Garnish with a green onion, if desired. End 
How to Make Chicken Thighs

Chicken Tomato with Fresh Mozzarella Ravioli Salad Recipe

Chicken, Tomato, and Fresh Mozzarella Ravioli Salad Recipe
by Sandra Lee
Ingredients: Makes 4 servings
1 (9 ounce) package refrigerated four cheese ravioli
2 cups chopped cooked chicken
1 pint grape tomatoes
1 (8 ounce) package fresh mozzarella ball, torn into bitesized pieces
1 cup fresh basil leaves, coarsely chopped
½ teaspoon coarse sea salt,
½ teaspoon ground black pepper
¾ cup Italian Dressing

  • Cook pasta according to package directions; drain and rinse well with cold water, tossing to cool.
  • In a large bowl, combine cooked pasta, chicken, tomatoes, mozzarella, basil salt, and pepper. Drizzle with dressing, and toss to coat. Serve immediately. End. 
Chicken Tomato with Fresh Mozzarella Ravioli Salad Recipe

Chicken Spinach Meatballs on Tomato and Beans Recipe

Chicken and Spinach Meatballs on Tomato and Beans
Ingredients: Serve 4
100 grams spinach leaves (2 big handfuls)
500 grams chicken mince
¾ cup fresh breadcrumbs
1 egg
1 teaspoon ground cumin
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Finely grated zest 1 lemon
2 tablespoons finely chopped basil
Sea salt and freshly ground pepper
1 tablespoon olive oil

1 onion, thinly sliced
2 cloves garlic, crushed
1 x 400 gram tin whole cherry tomatoes
1 tablespoon balsamic vinegar
½ cup water
1 x 400 gram tin cannellini beans, drained and rinsed
Handful basil leaves
Parmesan fro grating

Meatballs: combine all the ingredients in a bowl and season well. Form into 16 rough balls. The mixture is soft. The meatballs can be made several hours ahead. Cover and chill until ready to use.
Heat the oil in a large sauté pan and cook the meatballs until golden on all side and just cooked through. Transfer to a plate. Don’t wash the pan.

Beans: add the onion to the pan and cook until tender, adding a little more oil if necessary. Add the garlic, tomatoes, vinegar and water. Season and simmer gently for 5 minutes. Add the beans then the meatballs and simmer for a further 10 minutes. Stir in the basil.

To serve: divide the beans and meatballs between shallow bowls and top with a good grating of Parmesan. End.
Chicken Spinach Meatballs on Tomato and Beans Recipe

Buttermilk Almond Crumbed Baked Chicken Recipe

Buttermilk and Almond Crumbed Baked Chicken
Ingredients: Serve 4
700 grams chicken nibbles or small drumsticks
2 cups buttermilk
1 egg
½ - 1 teaspoon Tabasco sauce
2 cloves garlic, crushed
½ teaspoon sea salt
Freshly ground pepper

Almond Crumbs:
1 cup roasted skin on almonds
¼ cup sesame seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika

Yoghurt Sauce:
1 cup thick plain yoghurt
1 clove garlic, crushed
½ teaspoon ground cumin
1 spring onion, finely chopped
2 tablespoons finely chopped mint

Chicken: Combine the buttermilk with all the remaining ingredients then add the chicken, turning to coat. Cover and refrigerate for up to 24 hours.

Almond Crumbs: place all the ingredients in a food processor and process until well chopped but not completely smooth.

Preheat the oven to 170 degree.

To Cook: tips the chicken into a large sieve to drain off the marinade. Working with one piece of chicken at a time and holding it over a plate, sprinkle with the almond crumbs until well coated. Place on a lined baking tray and repeat with the remaining chicken.

Bake for 45 minutes, gently turning the chicken every 15 minutes for even browning until cooked through.

Yoghurt Sauce: Combine all the ingredients in a bowl and season.

Serve the chicken hot or warm with the yoghurt sauce.

Note: Traditional buttermilk is the liquid left over from chuming cream into butter. Cultured buttermilk is more readily available in supermarkets and food stores and is made by adding lactic acid cultures to milk. This curdles and thickens it slightly, and gives a pleasant tartness.
Buttermilk Almond Crumbed Baked Chicken Recipe

How to Make Yema

Yema Recipe
Ingredients: Make 16 to 20 pieces by: Gina Navarro
1 cup egg yolks
1 can condensed milk
1 tablespoons dayap juice
1 tablespoon butter
Cooking oil

Double boiler
Cookie or Teaspoon

For Yema Syrup:
1 ¼ cups sugar, divided
½ cup water

  • Combine egg yolks, condensed milk and dayap juice in a double boiler. Stir continuosly while cooking over low heat.
  • Mixture is cooked when it is thick and lumpy. Add a spoonful of butter to the thickened misture and mix well. Let cool.
  • Brush the cookie sheet with a little oil. To prevent candy mixture from sticking, oil the palm of your hands as well. Scoop portions of the egg yolk mixture. With the hands, roll these into 1 ½ inch balls. Set aside on oiled cookie sheet. Insert a toothpick into each yema ball.
Prepare the syrup:
  • In a small pan, over low heat, burn one to two teaspoons of the sugar. Remove from heat. Stir 1 cup sugar into the burnt sugar; return pan into to low heat. Add water and bring mixture to a low boil without stirring. The burned sugar gives the syrup its golden color.
  • Syrup is ready after about ten minutes of low boiling. To test, with a teaspoon, scoop a small amount of syrup and dip it in a saucer of water. If the syrup forms into a hard ball candy, it is ready to coat the yema balls. Remove from heat.
Dip yema balls into the syrup. Work fast because the syrup solidifies witha afew minutes. Put the yema balls bakc on the greased cookie sheet and allow the syrup to cool and harden. Serve on a candy tray or wrap in cellophane and store in a candy jar.

For a simpler version of the yema, omit syrup. Just roll the yema balls in sugar and serve unwrapped on trays or boxes. End.
How to Make Yema

How to Make Prawns Tempura

Tempura Recipe
Ingredients: Servings 4 by: Chef Albert de Jesus
1 kilo prawns (about 30 to 32 pieces per kilo)
2 to 3 cups all purpose flour
Ice cold water
Pinch of baking powder
1 teaspoon cornstarch
2 cups cooking oil

For Dip:
¾ cup water
1 beef broth cube
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon grated ginger
1 tablespoon grated radish

  • Clean prawns in water. Remove the heads and shells but leave intact a small part of the shell near the tail. Remove the shell cover of the frontal part of the tails.
  • Place each prawn on a cutting board and make a shallow cut down the bakc with a paring knife. Pick out its vein (or digestive tract), which resembles a thin black string.
  • Make diagonal cuts along the inner side of each prawn to stretch it.
  • Flatten the tail of each prawn on a cutting board and scrape off the dirt on the lower half of the tail with a knife. The dirt will pop out.
  • Position each prawn flat on the table. Squeeze its side gently to straighten and lengthen its figure.
  • Put about 1 cup of the flour in a bowl. Hold each prawn by the tail and roll in a bowl of flour. Set aside.
Prepare the batter:
  • Mix together just enough of the remaining flour with the ice cold water to produce a watery consistency. Add baking powder and cornstarch. (the cold water makes the batter swell and become puffy when it is fried in hot oil).
  • Heat cooking oil in a large wok or deep fryer. Oil must be very hot. To test if the oil is hot enough, put in a small amount of batter in the oil. If the batter floats, then the oil is ready.
  • Holding it by its tail, dip each floured prawn in the batter.
  • While astill holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp.
  • Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.
  • If you wish you may use the same procedure for cooking vegetable tempura. Just slice carrots, bell peppers, sweet potatoes and eggplants into servign pieces. Dredge vegetables in flour, dip in batter and deep fry as above.
To prepare Dip:
In a small saucepan, heat water. Dissolve beef cube. Add soy sauce, sugar, ginger and radish. Mix serve with tempura. End
How to Make Prawns Tempura

How to Make Beef or Pork Tapa

Beef Tapa Recipe
Ingredients: 6 Serving
2 tablespoons sugar
2 tablespoon vinegar
1 whole head garlic, very finely choppped
2 tablespoons soy sauce
Pinch of rock salt
Black pepper, finely ground
1 kilo beef, very thinly sliced
Olive oil

  • Dissolve the sugar in vinegar. In a large bowl, combine sugar vinegar mixture, garlic, soy sauce, slat ang pepper.
  • Arange beef in a marinating dish. Pour vinegar soy sauce, mixture over beef. Allow to marinate in refrigerator a few hours or overnight.
  • When ready to cook, heat olive oil in skillet. Drain beef slices and fry in hot oil until fully cooked. Serve with rice. End. 
How to Make Beef or Pork Tapa

How to Make Sweet and Sour Chicken Balls

Sweet and Sour Chicken Balls Recipe
Ingredients: 6 Serving Serving Portion ½ cup = 100 grams
¾ cup chopped chicken
¾ cup ground pork lomo
½ teaspoon salt
½ teaspoon sugar
½ teaspoon oyster sauce
¼ teaspoon sesame oil
Dash of pepper
1 teaspoon cornstarch
Water for boiling

Combine all ingredients except water together and blend well.

Take one tablespoon of the mixture and form into a ball. Repeat with remaining mixture.

Heat water in stockpot to boiling. Dropschicken balls is boiling water. Cook until they float. Drain and set aside.

Serve with sweet and sour sauce if desired. End.
How to Make Sweet and Sour Chicken Balls

How to Make String Bean Salad with Adobo Vinaigrette

String Bean Salad with Adobo Vinaigrette
Leftover dish: adobong sitaw
Ingredients: 4 Serving
5 cups string beans
3 – 5 cups adobo sauce
3 cups olive oil or corn oil
3 slices white bread, trimmed and diced
2 tablespoons butter
3 teaspoons garlic powder
2 carrots, peeled and grated
1 can corn kernels in water, drained
5 red tomatoes, medium diced
Salt and pepper to taste
50 grams red leaf lettuce, cleaned and torn into pieces
50 gramds green leaf lettuce, cleaned and torn into pieces
½ onion sliced into rings
Parsley for garnish

  • Wash and drain string beans and set aside.
  • For adobo vinaigrette: in a pan, simmer the adobo sauce and reduce until almost syrupy in consistency. Transfer to a bowl, add oil in steady stream while whisking.
  • Trim bread and dice to crouton sizes. In a saute pan, toss the bread croutons in small amount of butter. Sprinkle with gralic pwoeder and toss well. Bee careful so as not to brun. Use medium heat. Remove from pan. Place on a plate with paper towel so excess fat will be absorbed. Set aside.
  • Toss together string beans, carrots, corn and tomatoes. Season with salt and pepper.
Arrange on a plate. Place a mound of lettuce on the plate, top it with the string bean mixtre. Drizzle with the adobo vinaigrett. Garnish with croutons, onion rings and parsley. End.
How to Make String Bean Salad with Adobo Vinaigrette