Shiroruru's Sukiyaki

Shiroruru's Sukiyaki

1/4 k. shimofuri beef or beef tenderloin, very thinly sliced

a handful of shirataki noodles or rice noodles

8 pcs of shiitake mushrooms

1 medium sized onions

1 medium sized leeks

1 c. cabbage, shredded

1 block tofu (optional), cut into small pieces

sukiyaki sauce:

3 tbsp. soy sauce

3 tbsp. sugar

3 tbsp. sake or japanese rice wine

1 cup beef soup stock

Heat oil in a shallow skillet. Saute onions until transparent. Fry beef.

Add the sukiyaki sauce, adjust amount of ingredients according to taste. Bring to boil.

Add the remaining ingredients and simmer until the noodles and vegies are soft.

Serve hot.

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This recipe brought back to me my childhood memories. I first tasted sukiyaki when I was on my 2nd grade. Our kiosk usually served this for lunch and most of the time I'd choose to exchange my meal stub for this one. From then on, I have always loved Japanese cuisine.

I thought of serving this dish for lunch. Oh! did my li'l boy feasted for it!

Chili Shrimps

1/3 k. Shrimps
1/4 c. garlic
1/4 c. butter
2 tbsp. soy sauce
chilis
salt and pepper

Heat butter in skillet and saute garlic until golden brown. Add the shrimps and soy sauce. Season with salt and pepper according to taste. Add the chilis. Cook until shrimps are curled and orange in color.
Enjoy!

Pasta Alfredo

2 cups milk
1 1/2 Tbsp. flour 20 ml
1 pkg. chicken bouillon
1/4 cup parmesan cheese
1/4 tsp. ground pepper
1/2 tsp. basil
1/2 tsp. parsley

Whisk milk, flour and bouillon together. Heat in a saucepan, stirring constantly till slightly thick (or microwave on high for 2 minutes).
Add seasonings.
Slowly stir in Parmesan cheeses with a whisk.
Reduce heat and let thicken (or microwave on high for 1 minute).
Serve on top of your choice of pasta or veggies.

Makes 4 servings.

To prepare pasta al dente, bring a large pot of water to a boil. Add 1 tsp. (5 ml) of oil and pasta. Boil for 10 minutes stirring occasionally to prevent sticking. Drain in a strainer and rinse well with water.

Variations: Add in bacon bits and chopped pimientos, or
Add canned tuna flakes

Coffee Slurp

2 Tbsp. Instant Coffee, any variety

1 cup ice cubes

1/2 cup milk

4 Tbsp. sugar

PLACE all ingredients in blender container; cover.

Blend on high speed until ice is crushed.
POUR into 2 chilled glasses.

Serve immediately.

Makes: 2 servings

No Bake Cheesecake

This no-bake cheesecake will take pride of place on any dessert table. A base of gelatin and cream cheese makes the perfect setting for chocolate chips and whipped cream topping.

Ingredients:

1 recipe Crust, recipe follows

1 1/4 cup graham cracker crumbs

1/3 cup butter or margarine, melted

2 teaspoon granulated sugar
1 recipe cheesecake, recipe follows

1 envelope (.25-oz) unflavored gelatin

2/3 cup water

2 package (8-oz.) cream cheese, softened

1 package (12-oz.) Semi-Sweet Chocolate Morsels, melted and cooled

1 can Sweetened Condensed Milk

1 cup heavy whipping cream, whipped

Directions

FOR CRUST: MIX graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom.

FOR CHEESECAKE:

SPRINKLE gelatin over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatin dissolves. Remove from heat.
BEAT cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.

Banana Choc'late Milkshake

Ingredients

1 cup skim milk

2 tbsp hershey's cocoa

1 granulated sugar

1/3 cup sugar

1 tsp vanilla extract

1 medium ripe banana, sliced

8 large ice cubes

Directions

In blender container, pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar substitute, vanilla and banana. Cover; blend until smooth. Add ice cubes, one at a time, blending until thick. Serve immediately.

Makes 2 12-ounce servings.

Coleslaw

A fast and easy favorite side dish to grilled chicken or beef.

Ingredients:

2 cups cabbage, shredded 500 ml

1 cup carrot, shredded 250 ml

1/2 cup onion, sliced 125 ml

1/2 cup plain yogurt 125 ml

1/4 cup mayonnaise 50 ml

2 Tbsp. sugar 25 ml

salt & pepper

In a bowl combine cabbage, carrot and onion. In a small bowl stir together the yogurt, mayonnaise and sugar. Pour over salad and toss. Season with salt & pepper to taste. Cover and refrigerate.

This approximately makes 4 servings.

You may substitute 3 cups broccoli for cabbage and carrots. Add your choice of canned pineapple, diced apple, sunflower seeds or raisins.

For quick preparation of cabbage, microwave 2 cups on high for 4 minutes. Flavor with dill and plain yogurt or vinegar and sugar.

For the less diet conscious, mix 2 cups of cabbage with 4 tbsp. mayonnaise, add salt and sugar according to taste.

Sweet Spaghetti Sauce Filipino Style

1/4 lb ground beef

2 small bottles of Jufran or any banana ketchup/sauce

1/2 lb of hotdog (slice into bite size pieces)

1 small can of tomato sauce

about 4 oz garlic and onion for saute

1/2 cup of water

2 Tbsp of sugar

1 small can of tomato paste

Procedure :
1.)In medium heat, Fry the slice hotdog to keep them firm when combined with sauce. In about 2 Tbsp of cooking oil. Remove and Set aside.

2.) Saute garlic, onion and ground beef in the same skillet or pan. Cook well until meat is brown.

3.) Add your tomato sauce, banana ketchup, water and hotdogs. Stir very well. Bring to boil and reduce heat and simmer for about 15 minutes until it's kind of thick in consistency.
4.) Add your sugar and stir very well. Simmer for another 5 minutes and add your tomato paste to make it for thick and creamy.