Recipe for homecooking

Related recipes

Ingredients:
Get a fresh/raw ham from your butcher; have them leave the skin on.

Prep Needs:
5 Gallon Plastic Bucket
1/2 cup Kosher/sea Salt
1/2 cup Brown Sugar
6 Bay Leaves
4 Tablespoons Fresh Black pepper
1/2 cup cane vinegar
2-3 gallons of water
Aluminun Foil

Procedures:

• In a large pot put 1 gallon of water, salt, sugar, pepper, Bay leaves, and vinegar. Heat over low heat until sugar and salt dissolved. Allow to cool to room temperature. Place Ham in the bucket, pour in marinade and add water in water until ham is covered, cover bucket with foil… put in ice box overnight.

Cooking Needs:

• Large BBQ Grill
• Foil cake pan
• Charcoal
• Meat thermometer

Cooking:

• Place charcoal in BBQ grill and light, wait 20 min. move charcoal to the sides of the grill and place foil pan in the bottom of grill, with the coals on both sides of the pan and place on the top grill rack, fill pan half full with liquid from the bucket.

• Remove the Ham from the bucket and place on the grill large side down. Cook for 4 to 6 hrs, adding 5 or 6 coals, to each side every 30 min. check the meat with a meat thermometer, when you get a reading of 160 degrees at the center of the ham it’s done. Remove from grill and allow resting for 20 min. then carve and enjoy.

Related Recipes

Related recipes

Ingredients:

4 lean sirloin, rump or rib-eye steaks
75g (3oz) Stilton, crumbled or Cheddar cheese,
grated
25g (1oz) fresh breadcrumbs
Salt and pepper
20ml (4tsp) sandwich pickle

Procedures:

• Place the steaks on a chopping board and season on both sides. Cook under a moderate grill according to your preference.

• Meanwhile, in a small bowl mix the cheese and breadcrumbs together.

• Two minutes before the end of the cooking time remove the steaks and spread the pickle over one side of each steak

• Sprinkle over the cheese mixture, return to the grill and continue to cook until the cheese is bubbling and golden brown.

• Serve with chunky chips and a salad garnish.

Related Recipes

Related recipes

Ingredients:

1 jar of chilli and garlic pesto
Olive oil
4 rashers smoked streaky bacon
a knob of butter
4 eggs, preferably free-range or organic, lightly beaten
Sea salt and freshly ground black pepper
2 slices of good quality rustic bread

Procedures:

• Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, until golden and crisp. Transfer the bacon on to some pieces of kitchen paper to drain and set aside.

• Put a small pan on a low heat and slowly melt a good knob of butter until frothy. Pour the eggs into the pan and add a pinch of seasoning. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.

• Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chilli and garlic pesto and your crispy bacon on the side.

Related Recipes

Related recipes

Ingredients:

1 lb ground lamb
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, cut into 1/4-inch pieces (3 cups)
1 dried bay leaf
2 small tomatoes, coarsely chopped (1 cup)

Procedures:

• Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.

• Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.

Related Recipes

Related recipes

Ingredients:

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Procedures:

• Preheat grill to medium-high or preheat the broiler.

• Combine Cheddar and Gruyere in a small bowl.

• Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

• To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Related Recipes

Related recipes
Ingredients

for Filling

1/2 kilo small shrimps, chopped
1/2 kilo ground pork
1/4 cup chopped dried Chinese mushrooms
1/4 cup chopped spring green onion leaves
1/4 cup chopped singkamas
2 eggs
2 Tablespoon soy sauace
1 teaspoon Sesame oil
Dash of salt
Dash of Pepper

Procedures:

Procedure for filling

1. Combine all the ingredients above.

2. Wrap filling into the lumpia wrapper.

3. Fry in deep fat.

4. After frying, drain in paper napkins.

5. Cut the fried lumpia into 1 and 1/2 inch pieces.

6. Serve hot with sweet and sour sauce.

How to prepare sweet and sour sauce

• 2 tablespoon Vinegar

• 6 tablespoons sugar

• 1/4 teaspoon salt

• 1 Tablespoon tomato catsup (not banana)

• 1 cup water

• 2 teaspoons Oyster sauce

• 1 Tablespoon cornstarch

• 3 tablespoon water for dissolving cornstarch

1. Mix water sugar, salt, vinegar in a saucepan. Add catsup and oyster sauce and bring to a boil.

2. Add dissolved cornstarch to the boiling mixture.

3. Stir until thick.

Related Recipes

Related recipes
Ingredients

1 kilo pork belly, cut into serving pieces
1/2 cup cane vinegar
1/4 cup soy sauce
3-4 dried bay leaves
1 tbsp whole peppercorns
6-10 cloves garlic, chopped

Procedures

• Mix all the ingredients in a pot. Add enough water to cover the pork belly.

• Cover the pot and bring to a boil. Don’t mix the adobo while cooking.

• Simmer until pork is tender. Add more water if necessary.

• Once pork is tender, keep on simmering until sauce has thickened.

• Best eaten with garlic fried rice.

Related Recipes

Related recipes

Ingredients

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar

Procedures

• Cook spaghetti noodles according to package instructions.

• In a sauce pan or wok, sauté garlic and onions in cooking oil.

• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

• Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

• Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

• Serve with the cooked spaghetti noodles and grated cheese on top.

Related Recipes