Tortang Talong (Eggplant Omelette)

Ingredients:
* 5 medium size Egg Plant or Talong
* 2 eggs
* 1/2 tsp of salt
* 1/4 tsp of ground pepper
* corn oil

Cooking procedure:
1. Roast eggplant preferably in charcoal. For alternative, you can use your gas stove. Put a metal screen on top and roast it. Another alternative beside from roasting is boiling the eggplant.
2. Remove the skin and flatten it with fork. Then set it aside.
3. Scramble the eggs, add salt and pepper.
4. Dip the flattened eggplant into the scrambled egg and fry it.

That easy!

I know this recipe is messy to do but I assure you will love it, just eat it with Banana Catsup and steamed rice.

Pork with Bamboo Shoots



Ingredients:


* 1 cup of dried mushrooms


* 1/4 kg pork fillet


* 1/4 kg of bamboo shoots


* 3 tbps of corn oil


* 1 1/2 teaspoons Salt


* 2 tbps Soy sauce


* 1 tbp Corn flour


Cooking Procedures:


1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.


2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.


3. Cut bamboo shoots into thin slices.


4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.


5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.




For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.



Voila!



Any comments and suggestions are welcome.





If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!





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Sourdough Starter #5

Title: Sourdough Starter #5
Categories: Breads
Servings: 1
4 c Unbleached Flour 2 tb Salt
2 tb Sugar 4 c Lukewarm Potato Water

Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.

Sourdough Starter #6

Title: Sourdough Starter #6
Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use. NOTE: All
containers for starters not using yeast, must be carefully scalded before
use. If you are carless or do not scald them the starter will fail.

Sourdough Starter #3

Title: Sourdough Starter #3
Categories: Breads
Servings: 1
2 c Unbleached Flour Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.

Sourdough Starter #4

Title: Sourdough Starter #4
Categories: Breads
Servings: 1
Unbleached Flour Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.

Sourdough Starter #2

Title: Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.

Sourdough Starter #1

Title: Sourdough Starter #1
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast
Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.

Crusty Cheddar Bread

Title: Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.

Cheddar Braids

Title: Cheddar Braids
Categories: Breads, Cheese, Yeast bread
Servings: 8

1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.

Sunrise Popovers

Title: Sunrise Popovers
Categories: Breads, Cheese, Quickbreads
Servings: 8
4 tb Vegetable Shortening 1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
then gradually stir in the milk and water until well blended. Beat in the
eggs, 1 at a time, beating until smooth after each addition. Fold in the
cheddar cheese. Place the baking sheet with the custard cups in the
preheated oven for 3 to 5 minutes until the shortening melts and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the
batter. Bake for 45 minutes in the preheated oven, without opening the
oven door until the popovers rise and turn golden brown. If not golden
brown after 45 minutes, bake for an additional 5 minutes. Serve piping
hot.

Polka Dot Quick Bread

Title: Polka Dot Quick Bread
Categories: Breads, Cheese, Quickbreads, Fruits
Servings: 4
2 c Cranberries; Fresh Or Frozen 1 c Milk
1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted
1 tb Orange Peel; Grated 2 c Unbleached Flour
1 c Sugar 1 tb Baking Powder
1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
aside. Cut the cranberries in half and set aside in a small bowl. In a
medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl. Add the
halved cranberries, cheese and nuts. Toss with a fork to distribute. Add
the milk mixture all at once and stir the flour mixture until just
moistened. Turn into the prepared loaf pan and bake for 1 hour and 15
minutes in the preheated oven or until a wooden pick inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes, then remove
from the pan. Cool to room temperature on the wire rack before slicing.

Hearthside Cheddar Bread

Title: Hearthside Cheddar Bread
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
2 1/2 c Unbleached Flour 1/2 c Sugar
2 ts Baking Powder 1 ts Salt
1/2 ts Cinnamon; Ground 3/4 c Milk
1/4 c Vegetable Oil 2 Eggs; Lg
1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded
3/4 c Walnuts Or Pecans; Chopped
* Apples should be the cooking type (sour not sweet eating apples).
They should be peeled, cored, and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf

pan. In a large bowl, combine the flour, sugar, baking powder, salt and
cinnamon. Make a well in the center of the dry ingredients and add the
milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the
chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes
in the preheated oven until loaf is browned and sounds hollow when tapped
on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the
pan and cool to room temperature, on a wire rack, before slicing.

Panhandle Cornbread

Title: Panhandle Cornbread
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 4
1 c Corn Meal; Yellow 1 tb Baking Powder
1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten
1/2 c Vegetable Oil 1 c Dairy Sour Cream
8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped
Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
9-inch tube pan; set aside. In a large bowl, combine the cornmeal and
baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal mixture. Stir
until just moistened and then spoon the batter into the prepared pan. Bake
for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
the center comes out clean. Cool on a rack for 10 minutes then invert over
a serving plate.

No-Knead Cheddar Rolls

Title: No-Knead Cheddar Rolls
Categories: Breads, Cheese, Yeast bread
Servings: 8
1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 tb Sugar
1 ts Salt 3/4 c Milk
1/2 c Water 3 tb Butter
1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated
1/4 c Butter 1 Egg Yolk; Lg
1 tb Milk
Place the grated cheese in a small bowl and cover to prevent drying then
set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and
butter into a saucepan and heat until the liquids are warm, 115 to 120
degrees F.. Gradually add the liquids to the dry ingredients in the mixer
bowl, beating for 2 minutes at medium speed of the electric mixer, scraping
the bowl occasionally. Add and beat in 1 cup of unsifted flour at high
speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough
additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will
be slightly sticky.) Put the dough into a greased deep bowl. Cover with
waxed paper and a clean towel and let stand in a warm place until the dough
has doubled, 45 to 60 minutes. Generously grease several baking sheets.
Melt the butter and set aside. Punch the dough down wit a fist and turn
the dough out onto a lightly floured surface. Divide the dough into two
equal portions. Set one portion aside. Roll the dough into a rectangle 16
X 8-inches. Brush with about one-half of the melted butter. Sprinkle with
about one half of the grated cheddar cheese. Cut crosswise into 8 equal
portions. Cut into halves lengthwise. Fold each strip into thirds,
lapping each side portion over the center third. Place the rolls on a
baking sheet. Repeat for the other half of the dough. Beat the egg yolk
with the tbls of milk, slightly. Brush the tops of the rolls with the egg
yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425
degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls
hot.

Cheddar Squares

Title: Cheddar Squares
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 6
2 c Unbleached Flour 1 tb Baking Powder
1 ts Salt 1/3 c Butter
1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped
2 tb Pimento; Chopped 2/3 c Milk
Combine the dry ingredients, then cut the butter into the dry mixture until
it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing
well. Add the milk, mixing until just moistened. Spread the dough in a
9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or
until a wooden pick inserted in the center comes out clean. Cool slightly
and cut into squares. Serve warm.

Cheddar Date Nut Loaf

Title: Cheddar Date Nut Loaf
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
8 oz Dates; Finely Chopped 2 tb Butter
3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted
1/4 ts Salt 1 ts Baking Soda
1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten
4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped
Preheat the oven to 325 degrees F. Place the dates and butter in a small
bowl and pour the boiling water over them. Let stand for 5 minutes. Stir
the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60
minutes in the preheated oven or until a wooden pick inserted in the center
of the loaf comes out clean. Turn out onto a rack and cool before slicing.

NOTE: The flavor improves is the bread stands overnight before serving.

Cheesy Corn Bread

Title: Cheesy Corn Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
1 c Unbleached Flour 1 c Corn Meal; White Or Yellow

2 tb Sugar 1 tb Baking Powder
1 ts Salt 1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten
1 c Milk 1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine the
egg with the milk and oil. Stir into the cheddar mixture, mixing until
just moistened. Pour the mixture into a greased 9-inch square baking pan.
Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into
squares, then serve warm.

Quick Cheddar Bread

Title: Quick Cheddar Bread
Categories: Breads, Cheese, Quickbreads
Servings: 4
3 3/4 c Unbleached Flour 5 ts Baking Powder
1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the flour until the
mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375
degrees F. hour. Remove from the pan immediately and let cool on a wire
rack.

Apple-Cheddar Muffins

Title: Apple-Cheddar Muffins
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.

Golden Cheddar Corn Bread

Title: Golden Cheddar Corn Bread
Categories: Breads, Cheese, Side dishes, Quickbreads
Servings: 6
1 c Corn Meal; White If Poss. 1 c Unbleached Flour
1 tb Baking Powder 1 1/2 ts Salt
10 oz Cheddar; Sharp, Shredded 1 c Milk

1/4 c Butter, Melted 1 Egg; Lg, Beaten
Combine the dry ingredients and then stir in the cheddar cheese. Combine
the milk, butter and egg then add them to the dry ingredients, mixing until
just moistened. Pour into a greased 8-inch square baking pan and bake at
425 degrees F for 35 minutes. Serve hot.

Cheddar Dumplings

Title: Cheddar Dumplings
Categories: Breads, Cheese, Main dish, Quickbreads
Servings: 4
16 oz Cheddar; Md, Shredded 2 Eggs; Lg
1 c Unbleached Flour 1 ts Salt
3 qt Boiling Water 1/2 c Butter
1/2 pt Sour Cream
---------------------------------GARNISHES---------------------------
Paprika Parsley
Mash the cheddar cheese and add the eggs mixing well. Stir in the flour
and salt. Drop by TBLS into the rapidly boiling water then cover and boil
for 15 minutes. Drain and serve with melted butter and sour cream.
Sprinkle with chopped parsley or paprika, if desired.

Golden Spoon Bread

Title: Golden Spoon Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
10 oz Cheddar; Sharp, Grated 2 c Milk
4 Egg Yolks; Lg 1 c Corn Meal; Yellow
1/4 c Butter 1 ts Sugar
1/2 ts Salt 4 Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a
small bowl and set aside. Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them
aside. When the milk is scalded, add the corn meal very gradually,
stirring constantly. Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually
add the beaten egg yolks, stirring constantly. Mix in the grated cheese,
butter, sugar and salt. Beat the egg whites, in a small bowl, until round
peaks are formed. Gently spread the beaten egg whites over the corn meal
mixture then carefully fold together until just blended. Turn the mixture
into the greased casserole dish. Bake at 375 degrees F. for 35 to 40
minutes or until a wooden pick or cake tester comes out clean when inserted
in the center of the dish. Serve piping hot with butter and maple syrup or
honey.

Cheddar Bread Ring

Categories: Cheese, Breads, Yeast bread
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.

Punch the dough down and turn out on a lightly floured surface and shape
into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring
mold, pinching the ends together. Cover and let rise in warm place until
nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350
degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For
a softer crust, brush with melted butter while still hot. Crust will become
crisp when cool if you do not.

Cheddar Pinwheels

Title: Cheddar Pinwheels
Categories: Breads, Cheese, Quickbreads
Servings: 6
2 c Unbleached Flour; Sifted 1/2 ts Salt
1 tb Baking Powder 1/4 c Butter
2/3 c Milk 1 c Cheddar; Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then
cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to
baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
or until delicately browned.

Cheddar Biscuits Very Delicious

Title: Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour; Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

Little Cheddar Biscuits

Title: Little Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.

Delicious Cheddar Fans

Title: Cheddar Fans
Categories: Breads, Cheese, Quickbreads
Servings: 4
5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted
1 tb Baking Powder 1 ts Salt
1/2 c Butter Or Shortening 1/2 c Milk
Butter; Softened Butter; Melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if
not already grated and set aside. Sift the flour, baking powder and salt
into a bowl. Cut in the shortening with a pastry blender or two knives,
until the mixture resembles coarse corn meal. Make a well in the center of
the mixture and add the milk all at once. Stir with a fork until the dough
forms a ball. Gently form the dough into a ball and put on a lightly
floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll
the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
strips and spread with the softened butter. Sprinkle four strips with the
grated cheddar cheese and stack the four on top of one another and top with
the fifth strip. Cut into 12 equal pieces and place on end in the muffin
cups. Brush the tops of the rolls with the melted butter. Bake at 450
degrees F. for 10 to 15 minutes or until the biscuits are golden brown.
Serve hot with butter. Makes 1 dozen Cheddar Fans.

Chili-Cheese Bread

Title: Chili-Cheese Bread
Categories: Breads, Vegetables
Servings: 6
3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, *
1 c Mayonnaise 1 French Bread; Loaf, Unsliced
* You can use one can of sweet green chiles or jalapenos that have been
chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut
surface of the French bread, which has been sliced in half horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and
serve hot.

Cheddar-Olive Bread

Title: Cheddar-Olive Bread
Categories: Breads, Cheese, Vegetables
Servings: 6
3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced
1 c Mayonnaise 1 French Bread; Loaf, Unsliced

Mix the cheese, olives, and mayonnaise together. Spread on the cut surface
of the French Bread, which has been sliced horizontally. Bake at 350
degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.

Cheddar Crackers

Title: Cheddar Crackers
Categories: Breads, Crackers, Cheese
Servings: 6
1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted
1/2 ts Salt 1 ts Baking Powder
1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, *
* The Extra Sharp Cheddar Cheese should be finely grated.

++++++++++++++++++++++++++++++++++++++++++++++++++++
Stir the dry ingredients into a bowl and then cut in the butter to resemble
cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix
in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
for 30 to 40 minutes in the refrigerator and then slice each roll into
slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400
degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will last
indefinitely.

Poppin' Fresh Barbe Cups

Title: Poppin' Fresh Barbe Cups
Categories: Breads, Cheese, Main dish, Meats, Sandwiches
Servings: 6
3/4 lb Ground Beef; Lean 1 tb Onion; Minced
2 tb Brown Sugar 12 Biscuits; *
1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit
recipe. ** Use store bought sauce or your favorite recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++
In a skillet brown the ground beef and then drain off the excess fat. Add
the bbq sauce, onion and brown sugar and set aside. Separate the biscuit
dough into 12 pieces and place one in each of 12 ungreased muffin cups,
pressing the dough up the sides to the edge of the cup. Spoon the mixture
into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a
preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1
13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of
baked beans, and frankfurters or hot dogs that have been cut into pieces)
in place of the meat mixture. You can also add green bell pepper or a hot
pepper to the above recipe with good results.

Stuffed Rolls

Title: Stuffed Rolls
Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
Servings: 6
16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, *
2 Green Bell Peppers; Md 12 French Rolls; Large
6 oz Tomato Sauce; * 1 Onion; Md.
* These are approximate sizes. Recipe called for 1 small jar of
stuffed olives and 1 can of tomato sauce. It should be to your
taste.
++++++++++++++++++++++++++++++++++++++++++++++++
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor
and stuff back into the rolls. Place the tops back on the rolls and secure
with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for
about 45 minutes. Serve Hot.

French Toast Cheddar Sandwiches

Title: French Toast Cheddar Sandwiches
Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
Servings: 4
2 Eggs; Lg 1/3 c Milk Or Light Cream
1/2 ts Salt 8 White Bread; Slices
Mustard; Prepared 4 Cheddar Cheese; Thick,Slices
3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and top
each cheese slice with bread, butter side down. Heat the butter in the
skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the skillet
or griddle. Cook over low heat until browned. Turn and brown the other
sides. Repeat for the remaining sandwiches and if necessary, add more
butter to the skillet or griddle to prevent sticking. Or you can place the
sandwiches, after dipping, on a well greased baking sheet and brown in the
oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Baked Cheddar Toast

Title: Baked Cheddar Toast
Categories: Breads, Cheese, Eggs, Main dish
Servings: 6
1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg 1/4 ts White Pepper
4 Eggs; Lg, Well Beaten 12 Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
hot.

Bicol Express

Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines. It is a stew made with red hot chilli peppers (siling labuyo in Philippines), coconut milk (gata ng niyog), shrimp paste (bagoong na alamang), onion, pork, and garlic.
Ingredients:
* 1/4 cup corn oil or olive oil (if you're health conscious)
* 1 kilo of pork - cut into 1/2 inch slices
* 3 tablespoon garlic - minced
* 1/2 cup onions chopped
* 1/4 cup fresh ginger - chopped
* 1/2 cup of Shrimp paste (Bagoong alamang)
* 1/2 tablespoon chopped red chili peppers (siling labuyo)
* 1 1/2 cup fresh red or green bell pepper, sliced diagonally
* 3 cups coconut milk (preferrably fresh)
* salt and pepper

Cooking Procedure:
1. In a pan, fry pork for a few minutes until its brown then put it on the side.
2. Saute garlic in hot oil then add onions and cook until slightly brown.
3. Stir in fresh ginger, and the cooked pork that you've set aside.
4. Add Shrimp paste and chopped hot chilli (siling labuyo).
5. Pour in 6 cups of coconut cream, do not stir and let it boil until the sauce is thick enough.
6. Then add the sliced green and red bell peppers. Continue cooking for about 10 minutes.
7. Add salt and pepper according to your taste.

Please note that Red Hot Chilip Peppers can really sting, be careful on the amount of chilis you put. :)
 
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