Grilled Pork Chop Ingredients 4 pork chops (about 1/2-inch thick) Neely's Seasoning, recipe follows Neely's BBQ

BBQ Sauce, recipe follows Directions Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Neely's Seasoning: 1 cup paprika 3 1/2 tablespoons sugar 1/2 teaspoon onion powder Mix all ingredients together in a small bowl. Neely's BBQ Sauce: 2 cups ketchup 1 cup water 6 tablespoons brown sugar 5 tablespoons white sugar 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard powder 1 1/2 teaspoons paprika 1/2 lemon, juiced 1 teaspoon Worcestershire sauce 1/2 cup apple cider vinegar 1 teaspoon light corn syrup Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Beef Taco Ingredients 3/4 cup peanut oil 12 (6-inch) yellow corn tortillas Kosher, for seasoning, plus 1 teaspoon for beef 1 medium onion, chopped 16 ounces ground sirloin 2 cloves garlic, minced 1 recipe Taco Potion #19, recipe follows 2/3 cup low-sodium beef broth 6 ounces panela cheese, crumbled 12 pickled jalapeno slices 1 cup shredded iceberg lettuce, optional 1 large tomato, seeded and chopped, optional 1/2 cup fresh cilantro leaves, optional Special equipment: heavy duty aluminum foil Directions Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Taco Potion #19: 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons

Cappucino How to Make a Cappuccino The beauty of attempting a cappuccino recipe at home is the ability to experiment with your drink. Now, I know that everyone does not have the time to experiment, and all you want is a basic cappuccino to keep you going. However, developing a flavor for your favorite coffee beans, and a few variations here and there, like a dollop of caramel, or a dash of chocolate, can help you create your own favorite brand of cappuccino. Basic Cappuccino Recipe This cappuccino recipe, without a machine, is quick and easy to prepare. Ingredients 1 cup Strongly Brewed Coffee 1 cup Skimmed Milk 1 tsp Sugar Preparation Put the sugar in the milk and thoroughly heat it in the microwave oven. Pour the milk in a blender and blend till it develops a thick layer of froth. You can also use a whisk for this purpose. Brew the coffee till it is strong, and fill only of your cup with coffee. Pour in the frothy milk and sugar mixture. Add in a pinch of cinnamon for a spicy flavor, or garnish the drink with some chocolate. You have 2 cappuccinos ready to go! Freshly ground coffee, with a coffee grinder, can give your cappuccino a fresh and smooth flavor. If you want to add a delicious twist to your cappuccino, add 2-3 tablespoons of caramel or 2 tablespoons of chocolate, or both together, just before pouring in the frothy mixture. Instant Cappuccino Recipe This homemade instant cappuccino recipe is actually a cappuccino mix, that you can add to milk and sip away. It is even simpler than the basic cappuccino, as all you have to do is make the mix once and store it. Ingredients 1 cup Coffee Granules 1 cup Sugar cup Powdered Chocolate Drink Mix 4 cups Powdered Milk jar Flavored Creamer Preparation Mix together all ingredients in a large bowl, and store it in an airtight jar. When you desire a cappuccino, just add 3 tablespoons of this mixture to 6 ounces of boiling water. Use a whisk or a milk frother to give it the real frothy appearance. Voila! Again, you can add more flavors in this such as cinnamon, cardamom, and nutmeg. Vanilla extract is another choice. This could be the perfect drink to warm up to, when you have a casual gathering of friends over at your apartment. Easy Iced Cappuccino Enough of hot drinks. It's time for a chilled cappuccino recipe to find its way into your kitchen. Ingredients 2 tsp Instant Coffee 1 tsp Sugar or a Low Calorie Sweetener 6 (fl.) oz Cold Milk 3 tbsp Warm Water Preparation First, prepare a tall glass filled to the brim with ice cubes. In a shaker, or a jar that can be sealed, add in all the ingredients and shake thoroughly. Pour the drink into the glass. The strength of the coffee and the sweetness can vary as per your choice. If you prefer strong coffee, you may add some more coffee to the drink. The same goes for the sugar. As goes for the above mentioned recipes, even this drink can be varied with additions of chocolate, caramel, vanilla, or even hazelnut. Special Beef Kaldereta. Kaldereta is the most popular celebration dish. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. I have already posted kaldereta recipe. Click here to see all. But all those recipe uses commercial kaldereta mixes. To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver, fried, massed in to paste 2 medium size red bell pepper, cut into 1 square 2 pcs. whole sweet pickle, sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. ground peppercorns 2 medium size onion, chopped 1/2 head garlic, chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce

3 bay leaf salt Cooking procedure: Marinate beef meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinade and stir fry meat until color changes to light brown, keep aside. In a saucepan, saut garlic and onion, add meat and saut for another 2-3 minutes. Add tomato sauce and stir cook for 3-5 minutes. Add 8-10 cups of water, ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains. Add more water as necessary. Add liver paste, mushroom, green olive and cook for 2-3 minutes or until sauce thickens. Add bell pepper, hot sauce, cheddar cheese and season with salt and cook for another 2-3 minute, serve hot. Beef Mechado Recipe Estimated cooking time: 1 hour Mechado Ingredients:

1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste

Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding to the casserole. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Beer can chicken Ingredients

Directions

1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Buttermilk Fried Chicken Recently at dinner my father instructed me, "tell your website readers that your dad says this is a good one." Done, dad. This chicken was good - perfectly tender, well flavored, crunchy - just what one wants in fried chicken. Ingredients

2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavybottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by. 3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. 4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Yield: Serves 4. chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best. Ingredients : 2-3 tbsp. oil 3 potatoes, peeled, quartered and fried 1 lb. chicken, cut into serving pieces 3 cloves garlic, minced 1 large onion, quartered 1 tbsp. patis (fish sauce) 3 tbsp. curry powder salt and pepper 1 cup water 1 red bell pepper, cut into big squares 1 green bell pepper, cut into big squares 3 celery stalks, cut into 1-1/2 long 1 cup coconut milk or evaporated milk (Cooking Conversion Chart) Cooking Procedures : 1. Pan fry potatoes. Set aside. 2. In the same pan, fry chicken pieces and brown a little. 3. Add garlic and onion. Saut for a few minutes until soft. 4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes. 5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done. 6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). 7. Remove from heat. Serve hot. Chicken Barbecue Ingredients

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper

6 frozen skinless, boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce

Directions 1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. 2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans, La. He and his partner, chef Stephen Stryjewski come from German and Polish stock and they know their pork.

Eastern European cooks are frugal, not wasting one ounce of the animals they slaughter -- heads, feet, tails, innards and more all find a place in the culinary repertoire. Pork belly, once considered scrap meat and relegated to the soup or cabbage pot, is now treated like royalty in trendy restaurants around the world. It's a fatty piece of meat, but when handled properly, wow! Makes 4 servings Braised Pork Belly Prep Time: 30 minutes Cook Time: 3 hours, 30 minutes Total Time: 3 hours, 60 minutes Ingredients:

Dry Rub Marinade: 1 tablespoon kosher salt 1 tablespoon ground fennel seed 1 tablespoon ground allspice 1 tablespoon ground black pepper Pork 1 1/2 pounds pork belly in one rectangular piece, at least 60 percent lean Braising Liquid:

BATTER FRIED FISH 1 c. pancake flour 1 egg 3/4 c. milk 1 tsp. paprika 2-3 tbsp. sugar Mix together pancake flour, egg, milk, paprika, and sugar. Can be thickened with pancake flour or thinned with milk according to taste. Batter coats 1 1/2 to 2 pounds of fillets. Pat fish fillets dry on paper towel. Dip fillets in batter mix and place in hot oil for several minutes until done. Pan fry the fish fillets by putting 1" to 1 1/2" of oil in a skillet. Turn fillets halfway through cooking. Asian-style oven-baked fish This aromatic baked fish makes a delicious dinner for two. Ingredients (serves 2) 2 whole fish, about 450g each (we used tailor)

2 tbs vegetable or sunflower oil 1 tbs sesame seeds 2cm piece ginger, peeled, cut into wafer- thin strips 1 red chilli, seeds removed, cut into thin strips 1/3 cup (80ml) soy sauce 1 tbs white wine vinegar 2 shallots (spring onions), sliced diagonally, to garnish Steamed rice, to serve Preheat the oven to 220C. Clean and scale the fish (see above). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork). Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice. Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Method 1. 2.

3.

Barbecued Prawns Ingredients: 1 kg of large shrimp, shells intact 1/2 cup of good quality extra virgin olive oil 1/2 lemon, juiced 4 cloves of garlic, minced 2 sweet basil leaves, finely chopped 1/2 tsp of sea salt A pinch of freshly ground black pepper Preparation: 1. Add the olive oil to a small mixing bowl with the lemon juice, garlic, basil, salt and pepper. Mix quickly to emulsify to the mixture. Set aside. 2. Heat up the barbecue and throw on the shrimp. Cook one side for 1 minute. Turn and cook for another minute. 3. Shell the shrimp, being careful not to burn your fingers, and dip in the garlic basil oil. Sisig na bangus Ingredients 1 large bangus (milkfish), about 2 to 3 cups fish meat 1/2 cup red onion, peeled and diced 1/2 cup red pepper, seeded and diced

1/2 cup green pepper, seeded and diced juice from 2 lemons (about 2 to 3 tbsps) 2 to 3 thai peppers, minced frying oil salt and pepper to taste Procedure In a pan, heat oil. Slide in fish and fry until crisp and golden brown. Remove from pan and drain excess oil on paper towels. When cool to touch, flake fish to small pieces, discarding bones, head and tail. In a bowl, combine fish meat, onions and peppers. Season with salt and pepper. Toss with lemon juice.

Filipino Crabs with Jackfruit in Coconut Milk Recipe

Serves/Makes: 4 Ingredients: 15 small crabs (talangka)

Salt to taste How to cook Filipino Crabs with Jackfruit in Coconut Milk:

5 long green peppers (siling haba) 2 cloves garlic 2 cups jackfruit (nangka), cleaned and cut in cubes 1 can coconut milk (gata)

Brown the garlic, then add the talangka. Season with salt, cover and simmer. When talangka is turning red, add coconut milk and jackfruit. Bring to a boil, then drop the green peppers.

Salt to taste. Cook until done. Note: The Filipino Crabs with Jackfruit in Coconut Milk recipe easy to prepare and so good! This recipe for Filipino Crabs with Jackfruit in Coconut Milk serves/makes: 4 Bangus ala Pobre ( Milk Fish in Garlic Sauce) Filipino's favorite milk fish, marinated and pan fried usually served with vinaigrette and garlic rice. Cuisine Type Meal Type Product Other Asian, Filipino Fish and Other Seafood, Appetizers Lea & Perrins Worcestershire Sauce, HP Sauce, Heinz Distilled White Vinegar

Preparation Time 10 mins - 1 hr ( or overnight marination) Cooking Time Serves Ingredients 4 pcs 12 cup 14 cup bangus (daing style) Heinz Distilled White Vinegar Lea & Perrins Worcestershire Sauce 10 mins 4

112 Tbsp HP Sauce 4 Tbsp 1 Tbsp 12 tsp Salsa: 4 pcs. tomatoes, diced 1 pc onion, diced minced garlic salt pepper oil for frying

1 Tbsp Lea & Perrins Worcestershire Sauce 18 tsp salt pinch pepper Procedure 1. Place fish, Heinz Distilled White Vinegar, Lea & Perrins Worcestershire Sauce, HP Sauce, garlic, salt and pepper in a plastic bag. 2. Tie the ends and let stand for at least 1 hour. In a frying pan, fry marinated fish (one at a time) in a hot oil over medium heat. 3. Serve with salsa and rice. To make the salsa, mix all ingredients until well blended. Charcoal Broiled Tuna Fish Fresh Tuna cuts, marinated and grilled to perfection - perfect for figure watchers Cuisine Type Meal Type Product Other Asian, Filipino Fish and Other Seafood Lea & Perrins Worcestershire Sauce

Preparation Time 5 - 10 mins Cooking Time 10 - 20 mins

Serves Ingredients 300 g

1-2

tuna parts such as head, tails, belly or center cut or slice into portions salt

14 cup calamansi juice 2 Tbsps Lea & Perrins Worcestershire Sauce dashes of pepper dashes of paprika 2 Tbsps toyo sili labuyo dashes of sesame oil (optional) Procedure 1. Wash and clean fish with salt. Rinse and set aside. 2. Mix together salt, pepper, Lea & Perrins Worcestershire Sauce, paprika, toyo and sili (optional). 3. Marinate the fish with this mixture for a few minutes, turning both sides from time to time. 4. Over hot charcoal, broil the fish until done on both sides, basting with the marinade all over while cooking. 5. Remove from fire and serve with the marinade as sauce. Spinach Delight Ingredients 1 tbsp. Olive Oil 1 cup chopped onion 4 oz. ( 1 pkg.) lean ground turkey 1 pkg. frozen spinach (thawed) 1 can cream of mushroom soup 1 tsp nutmeg 1 pinch salt 1 pinch pepper 1 tsp garlic powder .5 cup grated chedder cheese Directions 1. Saute the onions in the olive oil 2. add the ground turkey and brown w/ the onion. 3. add the spinach, and stir 4. pour the mushroom soup over the top 5. add nutmeg, salt, pepper and garlic powder and stir 6. stir in cheese until melted. Makes 5 servings Sauteed Mung Beans Munggo (mung beans) can be found in any Asian Store. Its one of the staples in most Asian country. Guisado (sauted) as what we Filipino are calling mostly of our food because of the way we cook it. In our household, I see to it that I have a variety of Filipino food in our table every week. My desire is to let my children continue to like and love to eat filipino food like we do back home. It is in a way of not to be homesick even with our food. And I'm thankful that they still do! Ingredients : 1 cup munggo (mung beans) 3 cups water 1 tbsp. vegetable oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, chopped 2 tomatoes, chopped 2 pcs. Chinese sausage, cubed (optional) 2 cups water or broth 1 tbsp. patis (fish sauce) salt to taste 1 cup ampalaya leaves or substitute spinach or watercress (Cooking Conversion Chart) Cooking Procedures : 1. Boil mung beans in water until soft and easily mashed. Set aside. 2. In a pan, heat oil. Cook pork until it turns slightly brown. 3. Add garlic, onions and tomatoes. Saut for a few seconds until tomatoes wilted. 4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. 5. Pour in water or broth and add boiled mung beans. 6. Season with patis and salt to taste. Bring to boil and let it simmer until thick. 7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot. Lumpia Shanghai Ingredients:

1 pound ground pork 1 pound ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce

1 1/2 quarts oil for frying Lumpia Shanghai Instructions:

2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers

In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use
your hands. Knead the meat in the bowl if you must.

Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling
is no thicker than your thumb, or the wrapper will cook faster than the meat.

Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the
last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia
are cooked through when they float, and the wrapper is golden brown.

Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
French fries Ingredients 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons 2 quarts peanut oil Salt and pepper Directions Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately. Grilled Porkchops Ingredients: Servings: 6 Units: US | Metric 1/2 cup water 1/3 cup light soy sauce 1/4 cup vegetable oil 3 tablespoons lemon pepper seasoning 2 garlic cloves, minced 6 pork loin chops, fat removed Directions: 1. 1 In deep bowl mix all marinade ingredients. 2. 2 Marinate at least 2 hours. 3. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through. Lemon Cream Chicken Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup butter, cubed 1 cup chicken broth 1 cup heavy whipping cream, divided 3 tablespoons lemon juice 1/2 pound fresh mushrooms, sliced Directions

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170. Remove chicken; cover and keep warm. Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.