Red Cabbage

This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.

Red Cabbage
Father Andrew’s Red Cabbage
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Red Cabbage
Father Andrew’s Red Cabbage
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Ingredients
Servings:
Instructions
  1. Sauté chopped onions in Butter and olive oil.
  2. Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
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Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Sauerbraten
Sauerbraten
Braised Brussel Sprouts
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Sauerbraten
Braised Brussel Sprouts
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Ingredients
Servings:
Instructions
  1. In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
  2. Serve with Sauerbraten and noodles.
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Teriyaki Chicken
Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Teriyaki Chicken
Teriyaki Chicken
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Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Teriyaki Sauce/Marinade
Servings: servings
Instructions
Chicken
  1. Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  2. Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Teriyaki Marinade/Sauce
  1. Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
Recipe Notes

375 Calories per serving

Serve with Brown Rice, cooked according to directions.

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Tomato Soup
Tomato Soup
Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Tomato Soup
Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Ingredients
Servings:
Instructions
  1. In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  2. Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.
Recipe Notes
Nutrients

Serving size,  1 1/4 cups,  is 76 calories

2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

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Turon or Fried/ Jackfruit Rolls is a Specialty of the Phillipines

Fried Plantain/Jackfruit Rolls
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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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Filipino Bean Stew

Mung Bean Soup
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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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Jamya Chocolate Chip Cake & Cream Cheese Icing
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Jamya Chocolate Chip Cake & Cream Cheese Icing
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Ingredients
Icing
Servings:
Instructions
  1. Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  2. Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  3. Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan
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Steamed Artichokes and Balsamic Dipping Sauce
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Delectable first course or served with main meal . Artichokes are great and low in calories!
Servings Prep Time
6 10 min
Cook Time
1 hour
Servings Prep Time
6 10 min
Cook Time
1 hour
Steamed Artichokes and Balsamic Dipping Sauce
Print Recipe
Delectable first course or served with main meal . Artichokes are great and low in calories!
Servings Prep Time
6 10 min
Cook Time
1 hour
Servings Prep Time
6 10 min
Cook Time
1 hour
Ingredients
Steamed Artichokes
Artichoke Dipping Sauce
Servings:
Instructions
Steamed Artichokes
  1. Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
Dipping Sauce
  1. To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
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Sour Pork Stew (Pork Sinigang)
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Recipe provided by Chef Marie A Dunaway
Servings
4 servings
Servings
4 servings
Sour Pork Stew (Pork Sinigang)
Print Recipe
Recipe provided by Chef Marie A Dunaway
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Saute onion. Add the pork and cook until no longer pink. Pour in the water and bring to a boil. Add fish sauce, radish (or taro) and tomatoes and simmer for 40 mins. or until pork is tender. Add in the powdered sinigang mix and pepper. Add the string beans and other choice of veggies and simmer for 5 to 8 mins. Put in spinach last. Turn off heat and serve hot.... immediately savor!
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