ADOBONG MANOK

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Zucchini Sticks

4 Medium Zucchini 

1 1/2 Cups Homemade Bread Crumbs

1/3 Cup Grated Parmesan Cheese

Salt & Pepper

1 Teaspoon Dried Oregano

2 Eggs, Lightly Beaten

Olive Oil Spray

Spicy Pepper Sauce:

1 Red And 1 Orange Sweet Pepper

1/2 Hot Red Pepper, Minced

1/2 Cup Chopped Onion

2 Clove Garlic, Minced

3 Tablespoons Olive Oil (Plus Additional If Needed)

3 Plum Tomatoes

Salt & Pepper

1/4 Cup Fresh Chopped Parsley

To make the sauce, first core the peppers, remove seeds and dice. In a heavy frying pan, heat the oil and add the peppers and onions. Cook until the vegetables are very soft and are taking on a nice light brown color. Add the garlic and cook an additional minute. Core the tomatoes, cut in half and gently squeeze to remove most of the seeds. Coarsely chop, then add to the pepper mixture. Cook until the tomatoes are soft and are breaking down, about 5 minutes. Place the vegetables in a food processor, and pulse until well blended. Season with salt and pepper, and continue to blend until you have a smooth sauce, adding a little addition olive oil if needed. Add the parsley and pulse until it is finely chopped into the sauce. Set aside until you are ready to use.

Preheat oven to 375 degrees F. Cut the ends off of the zucchini, then cut in half lengthwise. Cut each half into 6 to 8 sticks. Mix together the bread crumbs, cheese, oregano, salt and pepper. Dip the zucchini sticks first into the beaten eggs, then into the bread crumbs. Spray a baking sheet with the olive oil spray and place the breaded zucchini sticks on the sheet. When all of the zucchini are breaded, spray the top with more of the olive oil spray. Bake the zucchini until golden brown, about 25 to 30 minutes.

Serve the zucchini hot on a platter with a small bowl of the pepper sauce next to them for dipping

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Mushroommelt

4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size

1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms

4 Slices Of Fontina or Mozzarella Cheese

2 Tablespoons Fresh Basil Pesto

4 Tablespoons Olive Oil

4 Fresh Basil Sprigs As Garnish

Preheat the oven to 375 degrees F. Cut off the stems of each mushroom and set aside for another use. Wipe the mushroom caps with a wet paper towel. Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil. Bake the caps for about 20 minutes or until they are tender when pierced with a fork. Slice the tomato into 4 equal slices and place one on each mushroom cap. Brush with a little more of the oil, and bake an additional 10 minutes. Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.

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Chicken Pot Pie IX

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Awesome Sausage, Apple and Cranberry Stuffing

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup turkey stock

4 tablespoons unsalted butter, melted

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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Cheesecake

15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving