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
Print Recipe
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
Print Recipe
Servings Prep Time
16 people 15 min
Cook Time
5 min
Servings Prep Time
16 people 15 min
Cook Time
5 min
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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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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
Print Recipe
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
Print Recipe
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Servings Prep Time
8 bowl 20 minutes
Cook Time
2 hours
Ingredients
Servings: bowl
Instructions
  1. 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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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.

Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Servings Prep Time
16 cones 10 minutes
Cook Time
16-20 minutes
Doo Doo Ice Cream Cone Cupcakes
Ice Cream Cone Cakes
Print Recipe
Cute Party Type Cakes for Children
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
Servings: cones
Instructions
  1. 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.
    Non iced cupcakes
  2. 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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Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!!!!

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

Avocado, Onion, Tomato Spread
Print Recipe
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
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Ingredients
Servings: people
Instructions
  1. 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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This summer salad is tasty, low in calories and so healthy you will love it!

Watermelon Strawberry an Cucumber Salad
Print Recipe
Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Watermelon Strawberry an Cucumber Salad
Print Recipe
Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Ingredients
Servings: people
Instructions
  1. 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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Kathryn makes a fast Jalapeno,cream cheese and bacon appetizer.

Bacon Wrapped Jalapeno Peppers
Print Recipe
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Bacon Wrapped Jalapeno Peppers
Print Recipe
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Servings Prep Time
2 5 Min
Cook Time
6 min
Servings Prep Time
2 5 Min
Cook Time
6 min
Ingredients
Servings:
Instructions
  1. 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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Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast!

Marinate for Grilled Asian Chicken
Print Recipe
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
Print Recipe
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
Servings: people
Instructions
  1. 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
Print Recipe
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
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. 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
Print Recipe
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ambrosia Salad
Print Recipe
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ingredients
Servings: people
Instructions
  1. 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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A great Summer Salsa that has fresh garden ingredients a lovely treat for your guests.

Corn Salsa
Print Recipe
Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Corn Salsa
Print Recipe
Servings Prep Time
6 5 Min
Servings Prep Time
6 5 Min
Ingredients
Servings:
Instructions
  1. Add all ingredients in a salad Bowl add Dressing and Mix and Serve
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Kathryn Creates a fast Healthy Summer Salad

Kathryn's Tomato, Cucumber, and Basil Salad.
Print Recipe
A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Kathryn's Tomato, Cucumber, and Basil Salad.
Print Recipe
A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix salad ingredients in a bowl
  2. Mix Italian Dressing with salad, toss and serve
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