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84 Recipes Created by BOBBIY
These are my own recipes & those I am especially fond of. IF YOU HAVE ANY QUESTIONS ABOUT THE RECIPES BELOW PLEASE E-MAIL ME AT BOBBIYSMAEL@YAHOO.COM OR E-MAIL ME AT CUTIEPIEBOBBILITTLEHORSE@YAHOO.COM. THANKYOU. GOOD RECIPES AT http://www.philippinecountry.com/filipino_
Recipes in this Collection
A Very Delicious Dessert
Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by COACH_NICOLE
These are really great to eat and you can substitute the crab for salmon if you like and substitute chives for regular onions if you like. I like using Whole Grain Mustard myself but you can use the dijon. Submitted by BOBBIY
This is just one of many Pancit Bijon recipes. I love Pancit noodles. It's a Filipino dish but is made by Asians in different styles everywhere. It is very delicious in any style you have it. The Fish Sauce is optional and I always like to mix Fish Sauce with Lemon Juice and pour it over before I eat it. I love it. All I can say is try it.
Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. This is an excellent Vegetarian dish. There are many Adobo recipes and you can use meat. This is my own style of cooking this Adobo but you can find other Adobo recipes using the website in my intro to my cookbook. Go check them out. You will be pleasently surprised. In the recipe below I prefer using the Phillipine Palm Vinegar or Paombong as it's referred or regular White Vinegar but you can use any Vinegar you like.
Try using this recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavor penetrate the egg more easily. This particular dish (adobong itlog or egg adobo) really tastes well the next day. Any Adobo dish tastes even better when you let it sit for a day or two.
Get your daily dose of omega-3 fatty acid with this lime and ginger flavored salmon dish.
This recipe is very good and you can substitute any fruit you want and as many fruits as you want at a time. You can also use Cream Corn to make Corn Pancakes which is very, very delicious. Instead of using regular sugar you can also use brown sugar which is very delicious. These pancakes are really good any way you want them. Try it.
I recommend also using Jelly instead of Syrup or Fruit Flavored Syrup to match the Fruit you're using in your pancake. It tastes sooo much more delicious that way and it's something different to try. My mom used to say, " You never know if you like it or not unless you try it. If you never try it you will always wonder 'what if' for the rest of your life. Even if it is off the wall try it anyway--now that's adventure in living." Mom is always right. Trust me on this. LOL! :)
These cheesy stuffed mushrooms are a light vegetarian meal or a hearty side dish.
This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions. This Pemmican makes a great tasting snack like Granola does. It's loaded with Vitamins so if you're very busy and you forget to eat, this would be a great thing to have with you for emergency purposes. You can dry this outside for 2 days or in the oven for 2 hours.
Submitted by BOBBIY
Low-fat cottage cheese is the secret to the dressing in this delicious and simple summer side.
This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.
Submitted by BOBBIY