RECIPE FOR ANY GOOD DISH?

it would be a good idea to try looking recipe sites.

Here's a famous Filipino recipe that you might enjoy, it's one of my favorite dishes. ----------------------------------------------------------------------------------- Sinigang na Hipon (shrimp in sour broth) Ingredients: 1 Kilo Shrimp 12 pcs Tamarind (Sampaloc) or Sour broth / sinigang mix 1 big Onion (diced) 3 big tomatoes (quartered) 2 pieces Radish (sliced) 1 bundle Sitaw (Strringbeans) 1 bundle Kangkong (cut into 2" long) 3 pieces long green pepper 5 cups ricewash or water Salt or Patis to taste Procedure: - Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside. - In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish. - Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes. - Season with salt and patis. - Serve hot.

This is for a casserole. Chicken & Broccoli Casserole Skinless and boneless chicken, broccoli, 2 can of cream of chicken, 2 can of cream of celery,2 cups of mayo, bread crumbs, parmesan cheese. Cook chicken for 45mins to an hour. Steam broccoli. Mix in a bowl cream of chicken and celery and mayo. Layer chicken, then broccoli, then cream of chicken,celery,mayo, then bread crumbs, then parmesan cheese. Cook at 350 degrees for 20 mins with foil on,then 10 mins without foil. It is very good. When I make it, My family eats it all.

Long Johns SUBMITTED BY: DONNAE3 "These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors." INGREDIENTS 3 (.25 ounce) envelopes active dry yeast 1/2 cup warm water 1/2 cup shortening 1 cup boiling water 1 cup canned evaporated milk 2 eggs, beaten 1/2 teaspoon ground nutmeg 1/2 cup white sugar 2 teaspoons salt 8 1/2 cups all-purpose flour 1 quart oil for frying, or as needed 3/4 cup confectioners' sugar 1 tablespoon water, or as needed DIRECTIONS In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm. Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes. Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze. To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary. Malasadas Dois SUBMITTED BY: Scotty Carreiro "A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up." INGREDIENTS 1 teaspoon sugar 1/4 cup warm water 1 (.25 ounce) envelope active dry yeast 4 eggs 1 teaspoon salt 4 cups all-purpose flour 1 cup white sugar 1 cup lukewarm milk 3/4 cup butter or margarine, melted 1 quart vegetable oil for deep-frying 1 cup white sugar for decoration DIRECTIONS Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm. Crispy Cornmeal Drop Doughnuts SUBMITTED BY: CALICOCAT1959 "These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too." INGREDIENTS peanut or corn oil for frying 3/4 cup self-rising flour 1/2 cup self-rising cornmeal mix 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 egg 1/2 cup buttermilk cinnamon (optional) sugar (optional) DIRECTIONS Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix. Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!