Hey!! Greek Saganaki recipe (image and recipe copy in: http://allrecipes.com/Recipe/Greek-Saganaki/?prop24=hn_slide1_Greek-Saganaki&evt19=1)



Ingredients:
8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
1/2 cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

Procedure:
1.Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
2.Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
3.Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

Cucumber Lemonade. So refreshing.. (recipe and picture copy in: http://allrecipes.com/Recipe/Refreshing-Cucumber-Lemonade/Detail.aspx?evt19=1)
Ingredients:
1 cup water
1/2 cup white sugar
1 cucumber, sliced
6 lemon juice
Directions:

1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
2. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 3. 2/3 cup of liquid from the cucumber, about 15 minutes.
Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Strawberry Julius Recipe. This taste good guix. Try this!!! (recipe and photo copy in: http://www.food.com/recipe/strawberry-julius-24088)

Ingredients:

1 cup strawberry, sliced (Fresh is best, this is about 100-125grams)
1/2 cup milk (nonfat or lowfat okay)
1/2 cup water
1/4 cup caster sugar (about 50g) or 1/4 cup superfine sugar (about 50g)
1/2-2/3 teaspoon vanilla (extract or flavouring to preference)
Directions:


1. Slice up fresh strawberries until you have enough to fill a one cup measure.
2.Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.
3.Add rest of ingredients.
4.Blend until smooth.
5.You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes.
6.I only leave out the ice cubes because my food processor can't handle hard ice.
7.Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.

Baked Lemon Meringue recipe: ( recipe and picture copy in: http://www.taste.com.au/recipes/28022/baked+lemon+meringue+pie?ref=collections,dessert-recipes)

Ingredients:

1 3/4 cups plain flour
1/2 cup almond meal (ground almonds)
1/3 cup icing sugar mixture
175g butter, chilled, chopped
2 egg yolks
2 tablespoons iced water, approximately

Lemon filling

5 eggs, lightly beaten
1/2 cup caster sugar
1 cup pure cream
2 teaspoons finely grated lemon rind
1/2 cup lemon juice
Meringue
4 egg whites
1 cup caster sugar

Procedure:

Step 1

Process flour, almond meal, icing sugar and butter until mixture resembles fine breadcrumbs. Add yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate for 15 minutes.
Step 3

Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
Step 4

Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for 15 minutes.
Step 5

Make Meringue Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden. Serve.

Yow.. Lasagna recipe all the way: ( recipe and picture copy in: http://www.hunts.com/recipes-Classic-Lasagna-3483)

Ingredients

• 9 uncooked lasagna noodles (about 8 ounces)
• PAM® Olive Oil No-Stick Cooking Spray
• 1 pound Italian pork sausage
• 1 pound ground round
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz each) Hunt's® Crushed Tomatoes
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 4 tablespoons chopped fresh flat leaf parsley, divided
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon ground black pepper, divided
• 1/4 teaspoon salt
• 2 cups part skim ricotta cheese
• 1 cup shredded Romano cheese, divided
• 2 eggs, beaten
• 2 tablespoons thinly sliced fresh basil
• 3 cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)

Nutrition Information

418

Calories

21g

Total Fat

30g

Protein

Serving Size: 12 servings (1 piece each)

Directions

1. Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
2. Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.
3. Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
4. Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
5. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.

seafood pansit bihon recipe ( recipe copyright in: http://filipinostylerecipe.com/2014/06/seafood-pansit-bihon-guisado/)

Ingredients:
500 grams rice noodles(bihon)
12-15 pieces shrimp, peeled and deveined
12 pieces squid, cleaned and cut into rings
12-15 pieces mussels, boiled and removed from shells
100 grams fish balls, quartered(optional)
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 red bell pepper, sliced into strips
6 cloves garlic, minced
1 onion, chopped
4 cups shrimp broth(shrimp heads mashed then boiled in water with salt)
4 tablespoons soy sauce
fish sauce, salt and pepper to taste
200 grams calamansi

Procedures:
Part 1
1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.

Part 2
1. In a large wok, heat oil then stir fry fish balls until color turns to light brown. Remove and set aside.
2. In a same wok, saute garlic and onions then add shrimp, mussels and squid. Saute until shrimp color turns to pink. Remove and set aside.
3. In a same work, pour broth, soy sauce, salt and pepper then simmer for 3 minutes.
4. Add vegetables then simmer for 5 minutes or until half cooked. Remove and set aside except for the liquid.
5. Add soaked noodles then toss until the liquid absorb.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Put back all the ingredients then cooked 2 minutes. Mix well.
7. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Chili Con Carne recipe (http://www.krisaquino.net/chili-con-carne-recipe/)

Ingredients:
ground beef,soy sauce,cream cheese,olive oil,crushed tomatoes,onions,garlic ,salt ,pepper,cayenne pepper, beans
Procedure:
Put the olive oil in a pan, saute the onion and garlic, put the ground beef, wait until the beef is cooked, put the salt, black pepper, and cayenne pepper, put the crashed tomato and mix well, put the beans and soy sauce, ready a bowl and spread the cream cheese, when the beef is cooked already put it on the bowl where you spread the cream cheese, put the grated cheese, and bake for 10 minutes, serve and eat.

Have you eaten "spicy Korean cucumber salad"? Me? I don't. I just feel like asking you. So yeah... this is how you can make a spicy Korean cucumber salad: (recipe copied in: http://www.thekitchn.com/)

ingredients:

2 teaspoons rice vinegar
1-2 teaspoons gochugaru
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8-inch thick

procedure:

Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.

Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).

Serve room temperature or chilled.

Hey guys... I guess you all know what's this. Yeah!! a Carbonara. This is one of my most favorite foods. So this is how our moms prepared Carbonara: (recipe is taken in: http://panlasangpinoy.com/2010/10/11/spaghetti-carbonara-recipe/)

Ingredients are:

• 1 lb spaghetti noodles, cooked according to package instructions
• 4 pieces eggs, beaten
• 3/4 cup heavy whipping cream
• 3/4 lb bacon, chopped
• 1/2 cup parmesan cheese, grated
• 2 tablespoons green onion, minced
• 4 cloves garlic, mince
• 4 tablespoons butter

Cooking Procedure

1. Combine beaten eggs, heavy whipping cream, and parmesan cheese then mix well. Set aside.
2. Heat a cooking pot or pan then place the butter and let melt.
3. Fry the bacon until the texture becomes crisp. Set aside.
4. On the same cooking pot or pan, remove excess butter then sauté the garlic and green onions.
5. Put-in the spaghetti noodles and beaten egg- heavy whipping cream – parmesan cheese mixture then mix well. Cook for 1 to 2 minutes.
6. Add the fried bacon and distribute.
7. Transfer to a serving plate then serve.