Pancit Bihon - Rice Noodles
by Patty

Similar to Pancit Canton using rice noodles instead. Sauteed with garlic, onions, pork, chicken, shrimp, chinese sausage, celery, carrots and cabbage. Garnish with green onions and serve with calamansi or lemon.

Plum Sauce Chicken with Lettuce Cups
by Patty

This dish is so delicious! Simply saute minced chicken breast with garlic, ginger, onions, carrots, celery and water chestnusts. Add plum sauce, the bottled kind from the asian store, and a splash of lite soy. If you find the dish too sweet, add some chili sauce. Add scallions and serve on iceberg lettuce cups. You can also use bibb lettuce.

Course I - Complete
by Amy

This is our final cake after completion of Course I. Wilton Signature Roses using icing tip 104 and 352 for leaves.

Stay tuned for Course II - Basket Weave Design and more.......

Mapo Bean Curd
by Patty

If you like tofu with a bit of spicy taste, try this one. It's quite simple. Saute some ground pork in a wok, no oil necessary. Add Spicy Garlic Sauce and a little bit of water, simmer for a few minutes. Add your cubed firm tofu. Topped with scallions.

Chiffon Cake with Buttercream Frosting
by Patty

Baking a cake from scratch is not difficult. Having all your ingredients on hand before getting started really helps. A basic chiffon cake recipe requires egg separation. Make sure your egg whites are placed in a clean, grease-free bowl. Cream of Tartar is not necessary to stiffen your egg whites. I find that it leaves a funny taste. I baked the chiffon batter in a sheet so I can later assemble the finished product in layers. I think it's prettier. Although you can bake it in any size pan you like. When you make the frosting, your butter should be room temp. The frosting can be flavored with vanilla, orange or lemon extract. You can also use fresh whipped cream for frosting. Serve with your favorite fruit. I garnished mine with sliced nectarines from our tree.

Steak Fajita Quesadilla
by Amy

McCormick's Fajita seasoning is used to season the fajita skirt. It has that flavorful restaurant taste. Fresco brand quesadilla cheese is melted between the flour tortillas along with the fajitas. Serve with your favorite salsa or fresh pico de gallo.

Cinnamon Roll and Twist
by Patty

This is made of the same sweet dough as the kolaches. I actually messed up by adding more water than called for. I fixed that by adding a little more flour. The rolls and twists came out soft and very moist. Drizzle with sugar glaze.

Pork Barbeque
by Patty

Another traditional Filipino dish. Marinate pork in soy sauce, minced garlic, calamansi or lemon, sugar and cracked pepper. Place pork on bamboo skewers then grill over hot charcoals. Tip: Soak bamboo skewers in water to prevent them from getting scorched while you grill.

Pancit Palabok
by Amy

Traditional Filipino dish made with thick rice noodles, shrimp gravy and topped with roasted pork.