Shrimp and Scallop Spaghettini
by Patty

This dish is prepared with lots of garlic, Oliviers & Co. lemon infused extra virgin olive oil, fresh lemons, scallops, shrimp and brocolli. Saute ingredients then add spaghettini. Add freshly grated parmigianno reggiano and red pepper flakes.

Pastel de Tres Leches
by Patty

This dessert originated in South America. It is very popular in Mexico, Nicaragua, Cuba , Puerto Rico and Guatemala. If you are familiar with it, you know how fantastic this cake is. I can't take full credit for the recipe. The one I found in texascooking.com is easy and so delicious. It is called Tres Leches or Three Milk because of the 3 milk mixture you pour over the finished cake.
The result is so unbelievably good, with just the right amount of sweetness and so moist (not mushy). The recipe calls for condensed milk, evaporated milk and whole milk (I used 1% and it was still delicious!)

Homemade whipped cream is used to frost the cake. I did not add any sugar on mine as the recipe called for. I didn't think it needed any more. I don't recommend using Cool Whip or Redi Whip, it is not the same thing!

Yellow Curry Chicken
by Patty

Yellow curry paste is used to make this dish. The chicken is sauteed in garlic, onions and yellow curry paste, then cooked with new potatoes, carrots and cabbage in coconut milk. Sweet thai basil can also be added after the dish is cooked.

Roasted Figs with Walla Walla Onions served with Gorgonzola Crostini
by Kristine

Fresh figs and onions with white wine, balsamic vinegar, thyme and sea salt. Arrange in a round casserole dish and bake for 40 minutes. Sweet onion is essential. If you can't find Walla Walla onions, you can substitute it with Cipollini or Maui.

Chicken with Green Papaya and Malunggay Leaves
by Kristine

Malunggay is a plant cultivated in tropical countries. It is an excellent vitamin source. Rich in vitamins A & B and minerals such as calcium & iron, these leaves have an antioxidant activity of about 71%! I am fortunate enough to find it at our local asian store in the San Francisco area.

The broth is flavored with garlic, onions and a hint of ginger. Green papaya is cooked until tender (not mushy). Excellent with hot steamed jasmine rice and fish sauce! My 19 month old toddler, Solie, loves this dish!

Egg Roll
by Patty

This egg roll is filled with ground pork, carrots, garbanzo beans and string beans. Any filling of your preference will work also.
For dipping sauce, I used a mixture of vinegar, soy sauce, fresh garlic, salt & pepper. Try it with bottled sweet and spicy chili sauce.

Wild Keta Salmon topped with Prawns and Scallops Sauteed with Garlic & Butter
by Patty

Wild Keta Salmon was seasoned with lemon, extra virgin olive oil and Old Bay seasoning and baked for 30 mins. Prawns and scallops are lightly sauteed with garlic, butter, olive oil and lemon.
Served with saffron basmati rice.

Wonton Soup
by Patty

I always use homemade chicken stock when preparing any soup dish. Although the canned variety also works, you can control what goes in your broth if you make it yourself. Basic chicken stock contains chicken bones, celery, carrots, onions, salt & pepper.The wonton wrappers are stuffed with ground pork, shrimp, garlic, green onions and salt/pepper. Topped your soup with green onions and fried garlic.

Sweet Bread stuffed with Cheddar Cheese
by Patty

I made the dough for this bread yesterday and before I knew it, it was too late to bake. So I left it to rise, for the third time, overnight. Then, the first thing I did this morning was bake them in the oven. I also made some with cinnamon. I thought a cup of latte would be great with the bread. Enjoying the latte and the sweet bread while I'm posting this!

Grilled Ahi Tuna with Teriyaki Glazed Onions, Garlic Spinach and Basmati Rice
by Patty

Ahi tuna is marinated in teriyaki sauce then grilled over hot coals along with some spanish onions. Fresh spinach are sauteed with garlic. Serve with basmati rice.

Pancit Canton
by Patty

Wheat noodles sauteed with garlic, onions, pork, shrimp, carrots, celery, broccoli. Serve with lemon and soy sauce.

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.