Name: Fried Plantain/Jackfruit Rolls
Prep time: 15 min
Cook time: 5 min
Yield: 16 people
Ingredients: 3 Ripe Plantains; 1 jar langka (jackfruit) strips (Preserved); 2 cups Brown Sugar; 12 spring roll wrappers; 1/4 cup peanut oil; 8 0z water (to seal the wrappers -use bowl for water)

12Jul 2018

Easy Filipino Dessert Rollups

by kraaker ⋅ Leave a Comment

In this episode Kathryn Raaker and her friend from the Philippines, Maria Dunaway make her special dessert Turon or in English Fried Plantain/Jackfruit Rolls really yummy!!

Fried Plantain/Jackfruit Rolls

CourseDessert
CuisinePhilippine

Servings	Prep Time
16 people	15 min

Cook Time

5 min

Servings	Prep Time
16 people	15 min

Cook Time

5 min

Fried Plantain/Jackfruit Rolls

CourseDessert
CuisinePhilippine

Servings	Prep Time
16 people	15 min

Cook Time

5 min

Servings	Prep Time
16 people	15 min

Cook Time

5 min

Ingredients

3 Ripe Plantains
1 jar langka (jackfruit) strips Preserved
2 cups Brown Sugar
12 spring roll wrappers
1/4 cup peanut oil
8 0z water to seal the wrappers -use bowl for water

Servings: people

Instructions

Separate spring roll wrappers (same ones used for making eggrolls) Cut bananas lengthwise in 3 inches to fit less than the width of the wrapper Roll banana pieces in brown sugar Lay each wrap on a board, l say a slice in the middle. You could combine both fruits if preferred. Roll in envelope fashion, seal edge with water. Heat oil in medium setting. Carefully lay each roll seam side down Fry on each side till light brown.
Then sprinkle oil with more brown sugar to caramelize if preferred or make syrup in separate saucepan. Lift carefully from pan. Cool off on racks with paper towel underneath. (laying the rolls directly on the towels will make it stick) Eat immediately for crispness. Serve with your choice of ice cream or fruit shake. Ideal for breakfast and snack too.

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10Jul 2018

Filipino Mung Bean Stew

by kraaker ⋅ Leave a Comment

In this episode, Kathryn Raaker and her friend Maria Dunaway from the Philippines share with you one of Maria’s favorite Filipino dishes Mung Bean Stew.
Munggo Guisado

Mung Bean Soup

CourseMain Dish
CuisineComfort Foods, Philippine

Servings	Prep Time
8 bowl	20 minutes

Cook Time

2 hours

Servings	Prep Time
8 bowl	20 minutes

Cook Time

2 hours

Mung Bean Soup

CourseMain Dish
CuisineComfort Foods, Philippine

Servings	Prep Time
8 bowl	20 minutes

Cook Time

2 hours

Servings	Prep Time
8 bowl	20 minutes

Cook Time

2 hours

Ingredients

1 cup Mung Beans soaked in 1 cup water overnight or for several hours
1 Shallot minced
1 cup water
2 cloves garlic minced
1 tomato sliced
1 small ampalaya (bitter melon) seeded, cut in half lengthwise and in quarters
1 bunch spinach or alugbati leaves
2 Tbsp. Shrimp paste
2 Tbsp. lime juice
2 Tbsp kosher salt Or to taste
2 tsp Back Pepper
3 Tbsp Soy Sauce Or to taste
3 cups water

Servings: bowl

Instructions

1. In a frying pan/skillet, sauté garlic, onions, and tomatoes. 2. Add the bitter melon pieces. 3. Add two tbsp. shrimp paste. 4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil. 5. Add spinach just before serving. 6. Serve over rice.

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01Jul 2018

Ice Cream Cupcakes for Kids Parties

by kraaker ⋅ Leave a Comment

In this episode Kathryn Raaker and her friend Marty Schultes make Ice Cream Cupcakes for their Grandchildren in Kathryn’s New Power Air Fryer Oven.

Ice Cream Cone Cakes

Cute Party Type Cakes for Children

CourseDessert

Servings	Prep Time
16 cones	10 minutes

Cook Time

16-20 minutes

Servings	Prep Time
16 cones	10 minutes

Cook Time

16-20 minutes

Ice Cream Cone Cakes

Cute Party Type Cakes for Children

CourseDessert

Servings	Prep Time
16 cones	10 minutes

Cook Time

16-20 minutes

Servings	Prep Time
16 cones	10 minutes

Cook Time

16-20 minutes

Ingredients

1 Box White Cake Mix Make the cake according to Box directions
24 Flat-bottomed Ice cream Cones May have leftover batter
4 Food Coloring Colors of your choice

Servings: cones

Instructions

Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.

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01Jul 2018

Easy Beef or Ground Chicken Empanada Dish

by kraaker ⋅ Leave a Comment

Empanada Sunburst

CourseMain Dish
CuisineMexican

Servings	Prep Time
12 people	20 minutes

Cook Time

35 minutes

Servings	Prep Time
12 people	20 minutes

Cook Time

35 minutes

Empanada Sunburst

CourseMain Dish
CuisineMexican

Servings	Prep Time
12 people	20 minutes

Cook Time

35 minutes

Servings	Prep Time
12 people	20 minutes

Cook Time

35 minutes

Ingredients

1 Tbs. olive oil
1 medium onion
2 cloves garlic-optional minced
1 medium Bell Pepper Red diced
1 tsp Paprika
1 tsp cumin
1 tsp ground coriander
1/2 tsp chili powder I used a 1 TBSP
1 6 oz. can tomato paste
1 cup frozen or fresh corn I used fresh corn
1 lb lean ground beef, chicken, or turkey

Pie Crusts

3 cups All Purpose Flour
1 1/2 sticks Butter diced
1/2 cup Milk can be lactose free - I use ice water 1/4 cup
1 tsp sugar optional

Servings: people

Instructions

Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.

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In this episode, Kathryn Raaker and regular guest Chef Marty Schultes, makes a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

31Aug 2017

Kathryn’s Avocado and Tomato Appetizer

by kraaker ⋅ Leave a Comment

Chef Kathryn loves to make this Summer spread or appetizer for her guests so healthy try it!

Avocado, Onion, Tomato Spread

Servings	Prep Time
10 people	10 minutes

Passive Time

1 Hour

Servings	Prep Time
10 people	10 minutes

Passive Time

1 Hour

Avocado, Onion, Tomato Spread

Servings	Prep Time
10 people	10 minutes

Passive Time

1 Hour

Servings	Prep Time
10 people	10 minutes

Passive Time

1 Hour

Ingredients

4 Medium Ripe Avocados I used the Dark Black Avocados
4 Small firm Roma tomatoes diced them
1/4 cup white onion diced
2 Tablespoons fresh cilantro chopped fine
1 small Jalapeno Pepper seeded and chopped
1/2 medium Green Bell Pepper seeded and chopped into thin strips
1/2 medium Yellow Bell Pepper seeded and chopped into thin strips
1/2 medium Orange Bell Pepper seeded and chopped into thin strips

Servings: people

Instructions

Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.

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30Aug 2017

Summer Strawberry Watermelon Salad

by kraaker ⋅ Leave a Comment

This summer salad is tasty, low in calories and so healthy you will love it!

Watermelon Strawberry an Cucumber Salad

CourseAppetizer, Side Dish
CuisineComfort Foods

Servings	Prep Time
5 people	6 minutes

Servings	Prep Time
5 people	6 minutes

Watermelon Strawberry an Cucumber Salad

CourseAppetizer, Side Dish
CuisineComfort Foods

Servings	Prep Time
5 people	6 minutes

Servings	Prep Time
5 people	6 minutes

Ingredients

2 cups Seedless Watermelon slice in thin triangles
10 medium fresh strawberries slice thin
1 regular English cucumber slice thin
2 Tbsl Fresh Lime Juice or Gin
3 leaves Fresh Mint Leaves divide leaves

Servings: people

Instructions

Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.

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29Aug 2017

Jalapeno Appetizers

by kraaker ⋅ Leave a Comment

Kathryn makes a fast Jalapeno,cream cheese and bacon appetizer.

Bacon Wrapped Jalapeno Peppers

Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.

CourseAppetizer
CuisineMexican

Servings	Prep Time
2	5 Min

Cook Time

6 min

Servings	Prep Time
2	5 Min

Cook Time

6 min

Bacon Wrapped Jalapeno Peppers

Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.

CourseAppetizer
CuisineMexican

Servings	Prep Time
2	5 Min

Cook Time

6 min

Servings	Prep Time
2	5 Min

Cook Time

6 min

Ingredients

6 Medium Jalapeno Peppers Cut in half
1 8 oz Package Block Philadelphia cream cheese Softened
6 Strips bacon Stringy Bacon

Servings:

Instructions

Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.

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28Aug 2017

Father Andrew’s Asian Meal

by kraaker ⋅ Leave a Comment

Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast!

Marinate for Grilled Asian Chicken

CourseMain Dish
CuisineMeats

Servings	Prep Time
4 to 6 people	6 min

Cook Time	Passive Time
6 min	8 Hours

Servings	Prep Time
4 to 6 people	6 min

Cook Time	Passive Time
6 min	8 Hours

Marinate for Grilled Asian Chicken

CourseMain Dish
CuisineMeats

Servings	Prep Time
4 to 6 people	6 min

Cook Time	Passive Time
6 min	8 Hours

Servings	Prep Time
4 to 6 people	6 min

Cook Time	Passive Time
6 min	8 Hours

Ingredients

1/3 1/3 cup 1/3 cup olive oil extra vigin
1/3 1/3 cup low-salt soy sauce
1 Tablespoon garlic, minced optional
2 Tablespoons White Vinegar
1/2 Teaspoon Black Pepper
4 Chicken Breast Boneless and Skinless

Servings: people

Instructions

Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.

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Asian Stir Fry

CourseSide Dish
CuisineComfort Foods

Servings	Prep Time
6 people	6 min

Cook Time

8 min

Servings	Prep Time
6 people	6 min

Cook Time

8 min

Asian Stir Fry

CourseSide Dish
CuisineComfort Foods

Servings	Prep Time
6 people	6 min

Cook Time

8 min

Servings	Prep Time
6 people	6 min

Cook Time

8 min

Ingredients

1 Bell Green Bell Pepper Slice into 1/4 inch Strips
1 Bell red bell pepper Slice into 1/4 inch Strips
1 Bell Yellow Bell Pepper Slice into 1/4 inch Strips
1 white onion Julianne
1 Whole Green Cabbage Chop into Strips
4 carrots Peel and slice carrots on diagonal in small pieces
2 Bunches Brocolli Cut the tops of Broccoli florets into small pieces
2 Tablespoons Ginger or Ginger paste
2 Tablespoons Molasses
1/3 cup vegetable oil
3 Tablespoons chopped garlic*
1/4 cup of water

Servings: people

Instructions

Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice

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Ambrosia Salad

CourseDessert

Servings	Prep Time
6 people	8 min

Passive Time

2 Hours

Servings	Prep Time
6 people	8 min

Passive Time

2 Hours

Ambrosia Salad

CourseDessert

Servings	Prep Time
6 people	8 min

Passive Time

2 Hours

Servings	Prep Time
6 people	8 min

Passive Time

2 Hours

Ingredients

2 cans 15 oz canned mandarin oranges rinsed
2 20 Oz Canned Water Based Chunk Pineapple or use half of fresh Pineapple cut in chunks
1/2 cup Toasted Coconut
1 teaspoon Almond Extract
1 cup mini marshmallows
1 cup Light Cool Whipped Topping
12 Maraschino Cherries

Servings: people

Instructions

Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.

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