Kitchen Adventure

Ingredients:

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt

How To:

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com)

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Ingredients

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract (optional)
1 (3 ounce) package lime flavored gelatin mix
6 whole graham crackers

Directions

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. This recipe takes a bit longer to set up than the usual ice cream.
Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Courtesy of AllRecipe.Com

[youtube http://www.youtube.com/watch?v=I4WniuAebhs&hl=en&fs=1]

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Every time we visit Filipino Resto here in our place, I always end up of getting this Pinoy dish called Pinakbet. It is a sauteed mixed vegetables with slice of pork or shrimp (you can use both)… It also taste much better if you put Alamang or Shrimp Paste with it. Humm gosh just thinking of the smell of hot Pinakbet will make you hungry… By the way you can eat Pinakbet with rice or with out rice.

Ingredients :

· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

How To:

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown. Then stir in garlic, onions and tomatoes. Sauté for a few minutes and then add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

2. Pour in water and add the bagoong alamang, and bring to a boil. After that, try to lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. Gently stir to blend and remove from heat.

If you would like to advertise your site on Kitchen Adventure and Fil-Am Gallery or any other site I operate, then email me @ atbriley@yahoo.com.

Below are the link of my other blog…

http://www.pinay-american.com – Fil-Am Gallery

http://www.srgcollections.com – SRG Collections

http://pinaywifi.com – Pinay Wifi

http://www.texaswanderer.com – Texaswanderer