Log (Tinginys)

Log (Tinginys)

• 1 can chocolate sweetened condensed milk (vanilla works if no chocolate)
• 1 can (use milk can) of NesQuick
• 4 packages crumbled Selga or other cookies
• 250 grams melted butter

Mix it all together. Freeze in any shape you want. Normally you just pour it in a bag and form a log.

After eating see a doctor.

Gyoza

Gyoza

• 1/2 cabbage
• 1 lb uncooked hamburger
• 2 cloves garlic
• 4 green onions
• 1 tsp soy sauce
• Gyoza skins

Finely chop cabbage into confetti sized pieces. Add hamburger. Finely chop garlic and green onions. Add to mixture. Add soy sauce. Mix thoroughly. Heat 1 Tbs oil in frying pan. Add gyoza. Brown the bottoms of the gyoza then add 1/4 cup of water and cover. Steam until water is mostly gone then remove gyoza. Mix soy sauce and rice vinegar together for dipping approximately 1:1 ratio, but slightly more soy sauce.

Mom’s Stroganoff - Beef

Mom’s Stroganoff - Beef

• 1 ½ lbs Round Steak (cut in strips)
• ¼ cup minced onion
• ½ clove garlic
• 1 cup sour cream
• 4-8 oz. sliced mushrooms

Brown beef strips in small amount of fat. Add onion and garlic. Cook. Add sour cream and liquid drained from mushrooms. Simmer for 20 minutes. Add mushrooms. Heat 1-2 minutes. Serve over rice or noodles.

Variation - Hamburger may be used for beef. Also 1 can cream of mushroom or cream of chicken soup may be used instead of or with sour cream. Serve with mashed potatoes or toast.

Chicken Enchiladas

Ingredients

2-3 Chicken Breasts, shredded

1 Can Green Enchilada Sauce

1 Can Diced Green Chilis 

2 cups Shredded Mozzarella Cheese

1/2 Box Cream Cheese

1 Can Cream of Mushroom Soup

1 Cup Milk

1/4 Cup Sour Cream

10 Small Tortillas

Directions

Mix chicken, 1/2 can of chilis, 1/2 can enchilada sauce, cream cheese and 1 cup of cheese in a bowl. Use this to fill the tortillas and line them in a baking dish. Mix cream of mushroom soup, milk, sour cream, the remaining chilis and enchilada sauce (to taste). Add more/less milk to sauce to adjust sauce thickness. Bake until bubbly at 350 degrees. Add remaining cheese to top after removing from the oven. Serve with diced tomatoes and lettuce.

Number of Servings: 10

White Bean Chicken Chili

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
3 t ground cumin
1/2 t chili powder
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
shredded cheese 

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Cranberry Chicken

This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.

Ingredients

1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard

Related: 23 creative cranberry recipes to bust out this Thanksgiving

Directions

1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

4. Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

5. Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.

- By Anne Coleman

Veggie Tian

Summer Veggie Tian

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
   
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.