Ingredients :
· 1-1/2 lb. pork, cut into serving pieces
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 3 tbsp. soy sauce
· 1 bay leaf
· salt to taste
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tbsp. sugar (optional)
· 1/2 cup water
· oil, for frying
Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.
Ingredients
Directions
Preheat Oven to 450 degrees. Place chicken wings in a shallow baking dish or cookie sheet with sides in a single layer. Bake wings 30-35 minutes or until cooked through. Pour BOSS SAUCE over wings and bake another 10 minutes, until wings are glazed with BOSS SAUCE.
Ingredients
Directions
Steam broccoli over water in a large pot for several minutes until tender.
In a separate pot over medium heat constantly stir lemon juice, water, and cornstarch until the sauce thickens (about 2 minutes). Serve sauce over steamed broccoli while warm.
Total calories per serving: 64
Fat: 0 grams
Protein: 6 gram
Carbohydrates: 14 grams
Iron: 1.3 grams
Calcium: 100 mg
Ingredients
Directions
Mix all together. Refrigerate for at least 1/2 hour for flavors to blend.
Serve with Buttermilk O-Rings.
Ingredients :
· 1 lb. pork, cut into 1 inch cube
· 1 lb. squid (calamari), fresh or frozen
· 3 to 4 cloves garlic, minced
· 1 onion, sliced
· 3 tomatoes, chopped
· 1/2 cup water
· 1/2 cup vinegar
· 2 tsp. salt
· 1/8 tsp. pepper
· 1 tsp. sugar
· 1 bay leaf · vegetable oil
Cooking Procedures :
1. Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes. Discard innards and transparent ribs. Wash and drain squid bodies and tentacles well. Set aside.
2. Heat oil in a skillet over medium heat. Stir-fry pork until no longer pink in color and it turns lightly brown. Drain pork and set aside.
3. Add garlic into the hot oil and sauté until fragrant. Stir in onions and tomatoes. Stir-fry for a few minutes until soft and wilted.
4. Add squids. Stir-fry for about 3 to 5 minutes or until the squids are half done. Stir in the pork until just to combine.
5. Add the rest of the ingredients. Bring to a boil without stirring and then lower the heat. Let it simmer for about 8 to 10 minutes or until pork and squid are cook. Correct seasonings. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids.
6. Remove from heat and transfer to a serving dish. Serve hot.
Ingredients :
· 1 lb. squid (calamari), fresh or frozen
· 1-1/2 tsp. salt
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1/3 cup vinegar
· 1/4 cup water
· 1 tsp. sugar
· 1 bay leaf
· 3 tbsp. vegetable oil
· 3 to 4 cloves garlic, crushed
· 1 onion, sliced
· 3 tomatoes, chopped
Cooking Procedures :
1. Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes. Discard innards and transparent ribs. Wash and drain squid bodies and tentacles well. Set aside.
2. Combine salt, pepper (or peppercorns, if using) vinegar, water, sugar and bay leaf in a bowl. Add squids and marinate for an hour. Drain, reserving marinade. Strained and set-aside.
3. Heat oil in a skillet over medium heat. Sauté garlic until fragrant. Add onions and tomatoes. Stir-fry for a few minutes until soft and wilted.
4. Add drained squids. Stir until the squids are half done for about 5 to 8 minutes. Add strained marinade. Bring to a boil and then lower the heat. Correct seasonings. Let it simmer until squids are cook. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids.
5. Remove from heat and transfer to a serving dish. Serve hot.
Ingredients :
· 1 lb. pork, cut into serving pieces
· 1 tsp. salt
· 1/8 tsp. pepper
· 3 cloves garlic, minced
· 1 onion, sliced
· 1 tbsp. patis (fish sauce)
· 4 potatoes, peeled and quartered
· 1 cup water
· 1/2 cup tomato sauce
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· 2 tbsp. fine breadcrumbs (or flour, or cornstarch) · vegetable oil
Cooking Procedures :
1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.
Ingredients :
· 1 cup tofu, diced
· 2 tsp. peanut oil
· 2 tsp. grated ginger
· 1 medium chili pepper, deseeded and sliced finely
· 1/4 cup soy sauce
· 1 to 2 tbsp. water
· 2 tsp. brown sugar
· 1 cup snow peas, trimmed and halved
· 1 cup bean sprouts, trimmed
· vegetable oil, for frying
Cooking Procedures :
1. Heat oil in a wok (or skillet). Add the tofu. Stir-fry and cook until golden and crisp. Remove and set aside.
2. Heat the peanut oil over medium-high heat. Add ginger and chili pepper. Stir-fry for a minute.
3. Add soy sauce, water, sugar, tofu and snow peas. Stir-fry for 2 to 4 minutes or until snow peas are tender.
4. Add in the bean sprouts. Stir and blend. Transfer to a serving platter and serve.
Ingredients :
· 1 lb. chicken, cut into serving pieces
· vegetable oil
· 1 tbsp. minced garlic
· 1/2 cup sliced onion
· 1 cup chicken stock (or water)
· 1 cup tomato sauce
· 4 large potatoes, peeled and quartered
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· salt and pepper, to taste
· 1/4 cup breadcrumbs
Cooking Procedures :
1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion. Pour in the stock (or water, if using) and tomato sauce. Stir to blend.
3. Add in the chicken and potatoes, bring to a boil. Lower the heat and allow simmering for about 15 to 20 minutes or until chicken is cooked and potatoes are tender.
4. Add in bell peppers and season with salt and pepper.
5. Thicken the sauce with breadcrumbs. Stir and blend and cook for another few minutes.
6. Remove from heat. Transfer into a serving dish. Serve hot.
Ingredients
Directions
In a sauce pan place the liquid from the canned clams.
Add the garlic and seasoning, except for the salt and pepper. Bring to a boil and lower to a medium low heat. Cook for 5 minutes. Add the tomato sauce and cook for 15 minutes. Add the clams and turn the heat off. Season with salt and pepper to taste. Add chopped parsley and mix well. Serve over hot pasta.
Web Stats
