Ingredients:
2 lb (1 kg) chicken thigh fillets, cut into 1 inch (2.5-cm) pieces
1/2 cup (4 fl oz/125 ml) buttermilk
2/3 cup (5 fl oz/150 ml) vegetable oil and melted unsalted butter combined
1-inch (2.5-cm) cinnamon stick
3 green cardamom pods, cracked
3 whole cloves
1 teaspoon powdered asafoetida
5 yellow (brown) onions, chopped
2 1/2 tablespoons crushed fresh ginger
2 1/2 tablespoons crushed gailic
3-4 tablespoons chili powder
2 1/2 tablespoons ground coriander
4 teaspoons ground turmeric
salt to taste
8 tomatoes, chopped
1 cup (1 1/2 oz/45 g) chopped fresh cilantro (coriander)
2 tablespoons crushed black peppercorns
18 fresh curry leaves
steamed basmati rice

Method:
In a glass or ceramic bowl, combine chicken and butternilk, and mix well. Place in refrigerator to marinate while preparing sauce.

In a large, heavy saucepan or karhai, heat oil and butter micture oven medium heat. Add cinnamon, cardamon and cloves and cook until fragrant, about 30 seconds. Immediately stir in asafoetida, then add onions.

Cook onions, uncovered, stirring often, until dark golden brown, 10-15 minutes. Add ginger and garlic and cook, stirring, for 1 minute.

Add chili powder, coriander, turmeric and salt to tatse, and stir until fragrant, about 1 minute. Add tomatoes and cook, uncovered, stirring occasionally, until tomatoes soften and sauce thickens slightly, 10-15 minutes

Stir in chicken and buttermilk and cook, stirring often. until chicken is cooked through. 5-10 minutes. Add cilantro, peppercorns and curry leaves and mix well.

Serve with steamed rice.

Chicken Chettinad Recipe

For spice paste:
1 onion, coarsely chopped
1/3 cup (3 fl oz/80 ml) tomato paste
1/3 cup (2 oz/60 g) roasted cashew nuts
2 teaspoons garam masala
3 cloves garlac. chopped
1 tablespoon fresh lemon Juice
1 teaspoon grated lemon zest
1/4 Reaspoon ground turmeric
1 teaspoon sea salt
1 tablespoon plain (natural) yogurt
2 tablespoons vegetable oil
3 oz (90 g) dried apricots
1 lb (500 g) skinless, boneless chicken thighs, cut into strips 3/8-inch (1-cm) wide
1 1/4 cups (10 fl oz/300 ml) chicken stock
1/4 cup (1 1/2 oz/45 g) roasted cashew nuts for garnish
1/4 cup (1/4 oz/7 g) fresh cilantro (fresh coriander) leaves for garnish

To make spice paste:
In a food process, combine all ingredients and process until smooth, about 30 seconds Transfer to a small bowl

In a work or large skillet. heat oil over medium heat and fry spice paste until fragrant. about 2 minutes. Add apricots and chicken.

Cook for 1 minute. Stir in stock, cover. and simmer over low heat until chicken ss tender, 10-12 minutes. Spoon into serving bowls, Garnish with cashews and cilantro leaves.

Serve with steamed basmati rice.

Chicken and Nut Curry Recipe

Serves 4

Ingredients:
2 Chinese dried mushrooms
3 1/2 oz (105 g) cellophane (bean thread) noodles
1 tablespoon vegetable oil
2 small red chillies, seeded, if desired, and chopped
2 cloves garlic, crushed
12 oz (375 g) ground (minced) chicken
6 scallions (shallots/spring onions), sliced
1/4 cup (1 oz/30 g) finely chopped canned bamboo shoots
1/4 cup (2 oz/60 g) finely chopped canned water chestnuts
juice of 1 lime
2 tablespoons fish sauce
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro (fresh coriander)
1 tablespoon Asian sesame oil
1 small heud butter or iceberg lettuce, leaves separated and trimmed
Thai sweet chili sauce, for serving

Method:
Place mushroom in small bowl, add boiling water to cover and let stand for 10-15 minutes. Dain and sgueeze out excess liquid. Finely chop muschrooms. discarding tough stems.

Soak noodles in boiling water for 10 minutes. Drain and Set aside.

In a frying pan over medium-high, warm vegetable oil. Add chilies and garlic and cook until aromatic. about 1 minute. Add ground chicken and mushrooms and cook, stirring occasionally, until chicken is browned, 4-5 minutes.

Remove From heat and stir in noodles, scallions, bamboo shoots, water chesnuts, lime juice. fish sauce, mint, cilantro and sesame oil. Mix well.

To serve, arrange lettuce leaves on individual plates. Spoon chicken mixture on leaves. Drizzle with chill sauce.

Chicken and Noodles in Crisp Lettuce Cups Recipe

Serve 4-6

Ingredients:
2 lb (1 kg) chicken thigh filets
1/4 cup (2 fl oz/60 ml) while vinegar or lemon juice
1/3 cup coriander seeds
2-inch (5-cm) cinnamon stick. broken Into smaller pieces
5 brown or black cardamom pods
10 green cardamom pods
1 teaspoon whole cloves
3 tepoons ground turmeric
2 teaspoons chilL powder
2 teaspoons paprika
1 teaspoon ground nutmeg
1 teaspoon ground mace
1/4 cup (2 oz/6O g) plain (natural) whole-milk yogurt
2 1/2 tablspoons crushed garlic
2 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons vegetable oil
salt to taste

For sauce:
1/2 cup (4 f1 oz/125 ml) vegetable oil and melted unsalted butter combined
2 lb (1 kg) yellow (brown) onions, about 6 medium, chopped
1 teaspoon salt. plus extra salt to taste
2 1/2 tabespoons grated fresh ginger
2 1/2 tablespoons crushd garlic
2 teaspoons chili powder
3 teaspoons ground turmeric
2 teaspoons chopped fresh green chilies
2 lb (1 kg) tomatoes. about 7 medium, chopped and pureed in blender or food processor
2/3 cup (5 fl oz/150 ml) heavy (double) cream
1/4 cup (2 oz/60 g) unsalted butter
4 teaspoons honey
2 tablespoons dried fenugreek leaves
1/3 cup (1/2 oz/15 g) chopped fresh cilantro (fresh coriander)

Method:
Cut cicken fillets into quarters. In a glass or ceramic bowl, combine chicken with 4 teaspoon vinegar or lemon Juice and turm to coat. Set aside.

In a spice grinder. grind coriander seeds, cinnamon, cardamon and cloves to a powder. Place in a bowl and combine with turmeric, chib powder, paprika, nutmeg, mace. remaining vinegar or lemon juice, yogurt garlic, ginger and oil, and mix well. Season with salt and add to chicken. Mix well, cover and place in refrigerator to  marinate for 30 minutes.

Preheat oven to 475 f (240 C/Gas 9). Oil a shallow  roasting pan and place chicken pieces in pan in a single layer, Bake, without turning. for 12 minutes. Remove from oven and set aside.

To make sauce:
In a deghchi or large frying pan, heat oil and butter mixture over medium-low heat. Add onions and 1 teaspoon salt and cook, uncovered, stirring occasionally, until onions are dark golden and cook, stirring, for 2 minutes. Add chili powder, turmeric and chillies, and cook for 1 minute. Add tomatoes and cook, uncovered, stirring often, until tomatoes are soft, about 5-10 minutes.

Add cream and butter to pan. and cook, stirring, until butter melts. Stir in chicken, honey and fenugreek. and cook, stirring often. until chicken is cooked through, about 5 mnutes. Stir in cilantro. Taste and add salt if necessary. Serve immediately.

Butter Chicken Recipe

Ingredients:
2 2 Envelopes of unflavored gelatin (1/4 oz., 7 g, each)
2 1/2 625 ml Milk
2/3 cup 150 ml Granulated sugar
1/2 125 ml Cocoa, sifted
1/4 tsp 1 ml Salt
3 3 Egg yolks (large)
2 tbsp 30 ml Milk
1 tsp 5 ml Vanilla
3 3 Egg whites (large), room temperature .
1/3 75 ml Granulated sugar
2 cups 500 ml Frozen wNpped topping, thawed
30 30 Ladytingers

Method:
Sprinkle gelatin over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatin is dissolved. Bring mixture to a boil. Cool slightly.

Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water.

Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture wfll mound slightly. This thickens quickly.

Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff Fold into gelatin mixture. Fold in whipped topping.

Cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough laclyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan.

Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon tilling into pan, keeping ladyflngers from falling over. Chill. Cuts into 10 wedges.

Chocolate Charlotte Russe Recipe

For Crust:
1/4 cup 60 ml Hard margarine
3 tbsp. 50 ml Granulated sugar
1 1/4 Cups 300 ml Graham cracker crumbs
3 tbsp 50 ml Cocoa, sifted 5OmL

For Filling:
6 6 Semisweet chocolate baking squares (1 oz, 28 g, each), cut up
2 2 Cream cheese (8 oz., 250 g, each), softened
1/2 cup 125 ml Granulated sugar
2 2Large eggs
2/3 75 ml Sour cream
1/3 cup 75 ml Amaretto liqueur
1 tsp 5 ml Vanilla
1/2 tsp 2 ml Almond flavoring

For Crust:
Melt margarine in saucepan. Stir in sugar, graham crumbs and cocoa. Press in bottom and 1 inch (2.5 cm) up side of ungreased 9 inch (22 cm) springform pan. Chill.

For Filling:
Melt chocolate in small saucepan over hot wate or on low, stirring constantly until smooth. Do not overheat.

Beat cream cheese and sugar well in medium bowl. Beat in eggs, 1 at a time, just until blended. Stir in remaining 4 ingredients. Stir In melted chocolate. Pour filling over crust.

Bake in 300F (150°C) oven for 1 hour Turn oven off. Do not open oven door. Leave cheesecake in oven for 1 more hour. Cool. Chill overnight. Cuts into 12 wedges

Chocolate Amaretto Cheesecake Recipe

Ingredients:
1/2 cup 125 ml Hard margarine
2 cups 500 ml Vanilla wafer crumbs

Second Layer:
40 40 Caramels
Skim evaporated milk 1/4 cup 60 ml
1 cup 250 mL Chopped pecans, toasted

Third Layer:
2 2Light cream cheese (8 oz, 250 g, each), softened
1/2 cup 125 mL Granulated sugar
1 tsp 5 mL Vanilla
2 2 Large eggs
1/2 cup 125 mL Semisweet chocolate chips

For Crust:
Melt margarine in small saucepan4 Add wafer Crumbs. Stir well. Press in bottom and 1 inch (2.5 cm) up 9 inch (22 cm) springform pan. Bake in 350 F (175 C) oven for 5 minutes. Cool.

Second Layer:
Heat caramels and evaporated milk in medium saucepan, stirring often, until smooth. Pour over crust Sprinkle with pecans

Third Layer:
Beat cream cheese, sugar and vanilla in large bowl until smooth Beat in eggs on low, 1 at a time, just until blended Heat cocolate chips in small saucepan over hot water, or in low, stirring constantly, until smooth. Do not overheat Stir into cream cheese mixture.

Pour over pecans. Bake in 350°F (175 C) oven for 50 to 55 minutes. Run paring knife around ede of pan to allow cake to settle evenly without cracking Cool.

Remove sides of pan. Place cake on rack set on waxed paper. Pour glaze over top and down sides of cake. Cuts into 12 wedges.

Turtle Cheesecake Recipe

Prep: 10 minutes, Serve 8

Ingredients:
1 Oreo Pie Crust (6 oz.)
2 eggs
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup heavy whipping cream
1/4 cup milk
6 Oreo Chocolate Sandwich Cookies
coarsely chopped about 3/4 cup, divided

Method:
Preheat oven to 325 degrees F.

In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar, milk, and whipping cream and mix until smooth.

Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies.

Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top.

Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

Top with the Oreo cookie crumbs into top of the cheescake and finaly put whipping cream.

Oreo Cheesecake Recipe

Serves 8 to 12

Ingredients:
2 225-gram bars cream cheese, softened
1 white onion, chopped
5 tomatoes, chopped
1 large garlic head, minced chopped bacon, or tuna or diced cooked chicken or ground meat
Italian seasoning, to taste
salt and pepper, to taste
10-20 pita bread wraps, lightly grilled

Method:
In a bowl, combine cream cheese, onion, tomatoes, garlic and choice of tuna or any of the meat. Season with Italian seasoning, salt and pepper.

Set aside for 3 to 5 hours for flavors to blend Spread 2 heaping tablespoons of the cream cheese mixture on each pita bread.

Fold two opposite ends of the pita bread and roll to seal the spread.

Notes and Tips:
Optional After rolling, put toothpicks 1-inch apart on the rolled part and slice in between, Discard toothpicks. Arrange sliced pita on plates and serve.

Cream Cheese Pita Bread Wraps Recipe

Serves 6 to 8

jelly roll pan plastic wrap

Ingredients:
16 pieces sliced bread, fresh, not previously refrigerated
1/4 cup butter, softened
16 slices quick-melting cheese
4 Italian sausages, cut
2 cups breadcrumbs
3 eggs, beaten

Method:
Remove crusts from all sides of the bread. Save in the freezer to be used later for croutons or bread pudding.

Flatten bread slices with a rolling pin. Spread butter on both sides. Arrange a slice of cheese and a slice of sausage on each bread slice. Roll tightly. Wrap in plastic wrap and store in refrigerator about 1 hour.

Preheat oven to 350°F (1 80°C).

Grease jelly roll pan and set aside.

Remove plastic wrap from bread. Roll bread ¡n breadcrumbs, dip in eggs, then roll in bread crumbs again. Arrange in a jelly roll pan.

Bake in preheated oven about 5 minutes or until golden in color. Serve warm.

Sausage Rolls Recipe

Make 12 Slices

For the dough:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup shortening
2/3 cup milk

For the longganisa filling:
1/2 kilo skinless Iongganisa (or remove Iongganisa stuffing from casing), half-cooked
2 eggs, lightly beaten
1 egg white, slightly beaten for brushing on the pinwheels

Make the dough:
In a large bowl, with a fork or wire whisk, mix well the flour, baking powder, salt and sugar. Add shortening and cut mixture with a pastry blender or 2 knives, until mixture resembles fine crumbs.

Stir in milk. Mix with a fork until dough sticks together and can be formed into a ball.

Turn dough onto a lightly floured surface. Knead lightly for around 10 seconds. Press with rolling pin or pat with the hands into a 9-x12-inch rectangle, around 1/2-inch thick.

Make the longganisa filling:
In a small bowl, mix the Iongganisa and eggs well.

Cooking:
Preheat oven to 450°F (232°C).

Spread /ongganisa filling over the dough. Roll up, jelly roll style, starting from short end. Chill until firm, around 10 minutes, Cut roll into 1/2-inch slices.

Place pinwheels on lightly greased cookie sheets. Brush top of pinwheels with egg white.

Bake for 10 to 12 minutes or until golden. Remove immediately from the cookie sheets. Serve warm.

Longganisa Pinwheels Recipe

Serve 1

Ingredients:
1 chicken breast, poached and sliced
1 slice spicy ham
1 thinly sliced quick-melting cheese
2 slices white bread
1 egg, beaten
3 tablespoons milk
cooking oíl or butter, for frying

Method:
Place chicken breast, ham and cheese slice on 1 piece of bread. Top with the remaining slice of bread.

Secure the sandwich with 2 toothpicks placed in opposite corners. In a shallow bowl, beat the egg and milk together.

Dip the sandwich in the egg and milk mixture until it is completely coated and the bread has partially absorbed the liquid.

In a skillet, heat oil or butter and fry the sandwich on both sides until golden brown.

Place the sandwich on a plate and slice in half diagonally.

Garnish as desired and serve immediately.

Angel Egg Hugged Sandwich Recipe

Make 5 Servings

Ingredients:
2 tablespoons olive oil
1 large head garlic, crushed, divided into 2 portions
1 cube beef bouillon
3/4 kilo beef sirloin, sukiyaki cut
2 teaspoons soy sauce
2 teaspoons liquid seasoning ground black pepper, to taste
3 medium white onions, sliced into rings
2 tablespoons salted butter
1 tablespoon olive oil
2 teaspoons liquid seasoning
2 cups sliced canned button mushrooms, drained
6 pieces bread roll, ciabatta, or steak roll (get a pack from Le Coeur de France or steak roll from French Baker)
9 slices Mozzarella cheese, thinly sliced (you may use the ones that are individually wrapped)

Method:
In a skillet, heat 2 tablespoons of the olive oil. Sauté half of the crushed garlic. Add beef bouillon. Crush the bouillon until pasty in texture.

Add sioin pieces. Continue sautéing, making sure the flavor of the bouillon is absorbed by the beef. Add soy sauce and 2 teaspoons of the liquid seasoning. Season th black pepper.

Connue stirring, allowing the liquid to evaporate. Don’t worry that the beef pieces will not cook evenly and will look fried. Some will be well done, others medium well, and still some Mll be crisp on the side.

When the liquid has evaporated, rem ove beef slices from skillet. Set aside. Without removing the mixture of oil and flavors in the skillet, throw in onion rings and toss for about 5 minutes or until onions are translucent. Remove from heat.  Set aside.

In a separate skillet, heat butter and 1 tablespoon olive oil. Toss in remaining crushed gaic and 2 teaspoons liquid seasoning and a dash of ground black pepper.

Aid button mushrooms and sauté until tender. Set aside. Turn on the panini grill and set temperature between medium and maximum.

Slice each bread lengthwise. Put about 2 tablespoons of bccf mixture on each roll. Pace just the right amount espœialy since the bread will be pressed. ( using a toaster add more filling.) Md some onion nngs and sautéed mushrooms.

Top each roll with 1 1/2 slices Mozzarella cheese. The sandwiches are now ready to be pressed.

Place a prepared sandch ¡n the panini press, Press down the top part of the panini press to grill the sandwich for about 8 minutes. Remove from press. Repeat procedure for remaining sandwiches.

To keep sandwiches warm, wrap the already-grilled paninis in foil while waiting for the rest to be grilled.

Catherine's Cheese Steak Panini Recipe

Serves: 8

Ingredients:
1 whole French bread (8-inch baguette)
butter
1/3 cup mayonnaise
1 teaspoon mustard
1 cup sweet ham
lettuce
3 tomatoes, sliced into rounds
1 small cucumber, sliced into rounds
1/4 cup cheddar cheese, sliced

Method:
Cut the French bread crosswise in half. Then cut each half into 3 pieces of 1-inch thick slices, but don’t cut through the bottom so that the bread remains intact.

Lightly butter the inside surfaces of the cut bread. Spread mayonnaise and mustard also.

Fold ham and place ¡n between bread slices. Arrange the tomatoes and cucumber slices in between. Place the cheese slices beside the ham.

Heat each whole sandwich in an oven toaster until lightly browned. Remove from oven and serve.

Gourmet Ham Sandwich Recipe

Serves: 6

Ingredients:
2 tablespoons vegetable oil
1 cup sliced bell peppers
1 cup sliced white onions
6 chicken breasts, deboneci
1 cup shredded quick melting cheese
6 slices white bread, toasted
1/4 cup sandwich spread

Method:
In a skillet heat vegetable oil and stir-fry bell peppers and onions for 3 to 5 minutes, stirring frequently until cooked but still crisp. Remove from the skillet.

In same skillet, cook chicken breasts, each one for 10 to 12 minutes, turning occasionally, until light golden brown and no longer pink in center. Turn off heat but let chicken remain in pan.

Top each chicken breast with the stir-fried peppers and onions and the shredded cheese. Cover pan until the cheese melts, about 1 to 2 minutes.

Spread some sandwich spread on toasted bread slices. Carefully place chicken over bread slice. Serve warm.

Open Faced Garden Chicken Sandwich Recipe

Serves: 4

Ingredients:
3-4 pieces zucchini water for boiling ice bath
3/4 cup loosely-packed wansuy (coriander)
1-2 tablespoons harissa, a North African sauce made with chili, garlic, cumin, coriander, caraway and olive oil
1 tablespoon paprika
1 teaspoon cumin
2 teaspoons rock salt, or to taste
1/2 teaspoon black pepper
3-4 tablespoons olive oil
2 teaspoons vinegar
1 teaspoon minced garlic

Method:
Wash zucchini very well. Cut into 2- x 1/2-inch pieces. Blanch in boiling water for 1 minute then immediately dip in an
ice bath. Drain well.

Place zucchini in a bowl and add the rest of the ingredients. Toss lightly.

Transfer to a serving dish, Garnish with sliced zucchini or cucumber.

Zucchini Salad Recipe

Serves: 6 to 8

Ingredients:
4 pieces orange, peeled, separate segments, remove the skin and seeds
4-6 pieces carrots, shredded
1/2 cup sugar, or to taste
1/4 cup vinegar, or to taste
black olives, pitted, for garnish

Method:
Cut orange into 1/2-inch cubes.

In a bowl, place the orange cubes, Add the carrots, sugar and vinegar. Mix together. Transfer to a serving bowl. Garnish with black olives.

Chill until needed.

Carrot Orange Salad Recipe

Serves: 4

Ingredients:
230 grams sotanghon (glass noodles)
1 handful tengang daga (wood ear mushrooms) water, to boil prawns in
12 pieces prawns, peeled and deveined
1 tablespoon oil
300 grams firm tofu, cubed
6 spring onions, thinly sliced
1/4 cup Chinese celery, minced
24 pieces cherry tomatoes, halved
1 2 pieces suing Iabuyo (bird’s eye red chili), finely-chopped
1 handful wansuy (coriander) leaves
5 tablespoons fresh lime, or calamansi juice
3 tablespoons patis (fish sauce)

Method:
Soak noodles in hot water for 2 to 3 minutes. Drain and rinse in cold water.

Chill Soak mushrooms in hot water for 5 minutes till soft. Drain and cut into thin slices.

Boil water in a pot, add prawns and cook for 3 minutes. Remove prawns and put in ice bath until cool. Remove prawns from ¡ce bath and cut each into 3 pieces. Set aside.

Place oil in skillet. Stir-fry tofu for 3 minutes till golden brown. Cool. When ready to serve, place noodles in large plate with prawns, tofu and mushrooms.

Add the rest of the ingredients and toss well to combine. Adjust seasoning if necessary.

Sotanghon Salad Recipe

Serves: 4

Ingredients:
1/2 baguette, sliced lengthwise into 4 píeces butter, for brushing baguette chopped parsley, for topping
1 head Romaine lettuce
1 clove garlic, peeled and chopped
2-3 anchovy fillets, chopped
2 egg yolks
1 1/2 tablespoons lemon juice
6 tablespoons olive oil or vegetable oil
1 teaspoon Dijon mustard freshly ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
4 pieces rolled anchovy fillets
8 pieces crisp bacon rashers

Method:
Brush baguette slices with buffer. Sprinkle with chopped parsley. Bake in moderate heat or grill until brown and crisp. Set aside.

Meanwhile, separate the Romaine lettuce leaves from the core. Discard the core and tear the leaves into bite-size pieces.

Put greens into a bowl of water with a teaspoon of vinegar to clean, then gently pat dry with paper towels, Set aside in a bowl.

Rub a wooden salad bowl with the garlic, and then mash the garlic and chopped anchovies into a paste.

Add the egg yolks, lemon juice, oil and mustard and whisk until creamy and well emulsified. Season with pepper.

Add greens and toss gently wth the sauce. Transfer tossed greens into 4 serving dishes or plates and garnish each with buttered baguette slices, Parmesan cheese, rolled anchovies and bacon. Serve at once.

Modern Caesar Salad Recipe

Serves: 4 to 6

For the salad:
1 cucumber, peeled
2 - 3 medium carrots, peeled
2 kedondong (ambarella) or hard apples
2 bengkuang (small yam beans) or unripe pears
1 small pineapple, peeled and cored, optional
115 grams bean sprouts, cleaned
115 grams white cabbage, finely shredded
60 grams Chinese cabbage, finely shredded

For the dressing:
1/4 cup brown sugar
4 tablespoons water
1 tablespoon caster sugar
1 teaspoon fried or grilled terasi (shrimp paste)
2 tablespoons dried shrimps, soaked in hot water br 5 minutes, then drained
3-5 cabe rawit (bird’s-eye chili), or 2 small dried red chilies
1 large red chili, deseeded and chopped
225 milliliters distilled malt or white vinegar
2 teaspoons salt

For the garnish:
85 grams fried or roasted peanuts
3 - 4 krupuk udang (prawn crackers)
some mixed lettuce leaves

Method:
To prepare the salad, cut the cucumber and carrots into matchsticks, taking care not to make them too small. Peel the kedondong and bengkuang then slice them into irregular wedges, but not too thinly.

Cut the pineapple, ¡f using, into small pieces. Place ail of these in a bowl including bean sprouts, white cabbage and Chinese cabbage. Set aside.

To make the dressing, melt the brown sugar and the water in a small saucepan. Transfer this straightaway into a large glass bowl. Set aside.

Put the rest of the ingredients for the dressing into a blender and blend, but not too smoothly. Transfer this into the bowl with the already melted brown sugar.

Stir this dressing to mix well, and adjust the seasoning. Now toss all the salad ingredients with the dressing, and leave to stand for a few hours or overnight, in the refrigerator or a cool place, to let the juices penetrate.

Just before serving, transfer the salad mixture to a large platter, garnish with the peanuts and krupuk udang, and arrange the lettuce leaves around the edge of the platter.

*From the book Foodlore & Flavors: Inside the Southeast Asian Kitchen

Asinan Jakarta Jakarta fruit and Vegetable Salad Recipe

Serves: 6 to 8

For the vinaigrette:
2 tablespoons balsamic vinegar
1/2 cup olive oil
1 tablespoon mustard
1/4 cup honey
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

For the salad:
6 cups assorted leafy greens like bib lettuce, Romaine, Arugula, etc.
2 tablespoons red turnips or singkamas, sliced or julienne
2 tomatoes, sliced
1 312-gram can Mandarin oranges, drained
almond flakes

Method:
Combine all vinaigrette ingredients in a screw-cap bottle and shake to blend flavors.

In a salad bowl, toss together mixed greens, red turnips or singkamas, tomatoes and Mandarin oranges.

Drizzle with vinaigrette dressing. Top with almond flakes.

Mixed Greens with Mandarin Oranges and Honey Balsamic Vinaigrette Recipe

Serves: 1

Ingredients:
2 prawns
salt and pepper, to taste
2 tablespoons desiccated coconut cooking oil
50 grams assorted greens (about 1 cup)
pomelo segment, remove skin
orange segments, remove skins
pineapple slices from 1 small wedge
4 seedless grapes
1/4 cup sesame dressing
4 coarsely chopped candied walnuts

Method:
Shell and devein prawns. Season with salt and pepper.

Dredge with desiccated coconut. Heat oil and fry prawns until golden brown. In a bowl, toss mixed greens and fruits with 1/4 cup of sesame dressing.

Arrange prawns, fruits and greens on salad plate and garnish with walnuts.

For the sesame dressing:
1/2 cup roasted sesame seeds
1 1/2 teaspoons sugar
1/2 cup sesame oil
1/4 cupcorn oil
cup vinegar
cup canola oil

Method:
Whisk together all ingredients in a bowl.

Crispy Prawn Salad Coconut crusted prawns with pomelo orange segments and pineapple Recipe

Serves: 6

Ingredients:
3 medium size ripe avocado
1 small apple, skin on, chopped
1 tablespoon chopped celery
1 tablespoon chopped onion
1 cup tuna chunks in oil, drained
1/2 cup mayonnaise
1 teaspoon fresh calamansi juice salt and pepper, to taste parsley leaves, for garnish

Method:
Peel the avocados and slice in half. Remove the pits. Scoop out some flesh in big chunks. Make sure to leave a 1-inch edge.
Dice the scooped out avocado flesh.

In a bowl, toss together the apple, celery, onion, tuna, mayonnaise, calamansi juice and the diced avocado. Season with salt and pepper.

Fill avocado halves with the tuna mixture and garnish with parsley leaves. Serve cold.

Tuna in Avocado Halves Recipe

Serves: 6

Ingredients:
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup sandwich spread
1 teaspoon sugar
salt and pepper to taste
1 cup bacon bits, cooked until crisp
2 cups tomato wedges
4 cups iceberg lettuce, torn into bite size pieces
1 small white onion, sliced thinly
1 1/2 cups garlic croutons
1/2 cup grated Parmesan cheese, optional

For the garlic croutons:
4 slices of 1/2-inch thick bread (white loaf, wholewheat, French bread or any bread of choice)
1/4 cup butter or margarine
1/8 teaspoon garlic salt or salt with 1 clove minced fresh garlic
1 teaspoon parsley flakes,freshly minced or dried

Method:
In a small jar, combine the garlic, vinegar, oil, sandwich spread, sugar, salt and pepper. Cover tightly and shake until thoroughly mixed. Chill in the refrigerator.

In a salad bowl, toss together the bacon bits, tomato wedges, torn lettuce and sliced onion.

Pour the dressing over the vegetables and toss lightly to coat. Divide salad in individual bowls and top with croutons.

Sprinkle Parmesan cheese, if desired. Serve chilled.

Make the garlic croutons:
Preheat oven to 300°F (150°C).

Remove the crusty edges of the bread with a serrated knife. In a small bowl, mix butter and garlic salt or salt with minced
garlic. Spread on one side of each slice of bread, Sprinkle with parsley flakes or desired herbs.

Slice bread into cubes. Spread the cubes in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry.

Take out of oven and cool on a dish or wire rack. bits are avaie fr the frozen fcxxis section of supeTnarkets.

BLT Salad with Croutons Recipe

Serves: 8

For the dough:
1 teaspoon active dry yeast
1/3 cup warm water
1 2/3 cups all-purpose flour, sifted
tablespoons pale plisen beer
1/2 teaspoon salt
1/2 tablespoon olive oil

For the toppings:
1/3 cup store-bought pizza sauce
2 cups grated Mozzarella cheese
1/4 cup Parmesan cheese
1/2 cup fresh basil leaves
extra virgin olive oil, for drizzling

Method:
In a small bowl, combine yeast and warm water and allcw to rest until foamy. Set aside.

Place sifted flour in a large boM and create a well. Pour the yeast mbture in the center of the flour. Mix Well. Pour in beer and stir. Add salt and olive oil. Knead mixture until it forms a dough.

Turn out dough onto a floured surface and knead until smooth and elastic, adding a little flour from time to time to keep the dough from getting sticky. Place dough in an oiled bowl.

Caver wTh plasc wrap and let  nse for 45 to 60 minutes or untll double in bulk. Punch dough in the middle and let it stand covered for another 30 minutes,

Preheat oven to 400°F (200°C).

Flatten dough into a 6-inch round disc. With a rolling pin, roll out thinly to make a 12-inch pizza crust. place rolled pizza crust on a pizza tray.

Brush top of crust generously with pizza sauce. Spnnkle Mozzarella cheese and Parmesan cheese. Bake for 8 to 10 minutes or until cheese becomes bubbly.

Remove pizza from oven and top with fresh basil leaves. Bring back to oven for another 2 minutes or until basil is wdted.

Remove from oven and drizzle with virgin olivo oil. Slice into 8 pieces. Serve hot.

Pizza a la Pie Recipe

Make 3 Large or 6 small calzones

For the dough:
3 1/2 cups warm water
1 teaspoon yeast
1 tablespoon white sugar
3 to 4 cups all-purpose flour (if using only all-purpose flour, use 8 cups)
3 to 4 cups semolina flour
1 tablespoon salt
1 tablespoon + 1 teaspoon olive oil

For filling 1:
3/4 cup grated Mozzarella cheese
1/2 cupchopped ham
1/4 cup sliced mushrooms
1/4 cup tomato sauce
1 egg yolk

For filling 2:
1 cup goat cheese
1/2 cup steamed broccoli florets
1/2 cup steamed cauliflower florets
2 tablespoons peas
1 medium tomato, diced
2 tablespoons sliced pitted black olives
1/2 cup artichoke hearts

For filling 3:
3/4 cup grated Mozzarella cheese
1 cup mixed seafood of choice
6 tablespoons tomato sauce
1 tablespoon shredded fresh basil leaves

Method:
To make the dough:
Pour the water into a medium bowl. Spnnkle the yeast and sugar over the surface of the water. Stir unl dissolved and let stand until mixture is foamy, about 5to 10 minutes.

In a large bcml, place half of the flour. Add the salt, olive oil and the yeast mixture and whisk i hand using a large ooden spoon. If using an electric stand mixer use the dough hook.

Add the remaining flour, 1/2 cup at a time, mixing all the while until a soft, sticky dough forms. The dough should lightly clear the sides of the mixing bcwl.

Place the dough on a lightly floured work surface and knead until the dough is springy and smooth to the touch, about 8 minutes. You may need to add more flour occasionaily but don’t add more than necessary otherwse the caone will be tough.

Pat the dough into a flattened round. Place on a large plate and wrap loosely with astic wrap. Let rest for 30 minutes.

Making the fillings:
Preheat on to 350°F (1800G).

Make fillings, combining all ingredients for each filling in separate bos. Each filling is good for 1 large caizone. If you choose to use just one type of filling, double or triple the given quantities.

To make the caizone:
Pinch off 250 grams of the dough or enough to make a 12-inch circle. On a lightly floured suriace, press the dough into a circle until it ¡s about 1/4-inch thick. Keep the edges slightly thicker than the oenter. While rolling the dough, pick it up occasionally and turn ft over in your hands several times to stretch ft.

Continue to flour your hands to keep the dough from sticking. You should be able to make 3 large rounds of dough or 6 smaller dough rounds. When dough ¡s formed, arrange filling of choice into each dough.

To achieve the desired half-moon shape of a calzone, fill only one side of the dough. Fold the dough over at the center. Seal by folding ¡n the dough edges.

Place filled calzones on slightly greased baking sheet. Bake for 30 minues or unl the caizone is golden brown and darkened at the edges. Serve homemade tomato sauce or pizza sauœ on the side.

Calzone Recipe

Serve: 4

Ingredients:
3-4 cups leftover pasta (penne, spaghetti or fettuccini)
2 cups leftover sausages, cut into thin slices
1 piece celery stalk, cut into thin slices
1/2 cup hard cheese (cheddar, Queso de bola, Gruyere, Parmesan), cut into small pieces
1/2 cup lemon-olive oil dressing
4 pieces fresh basil leaves, cut into thin strips,
optional salt and pepper, to taste

For the lemon-olive oil dressing:
juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

Method:
In a mixing bowl, whisk together all ingredients for the dressing until well blended.

To assemble In a salad bowl, toss all ingredients for the pasta with lemon-olive oil dressing.

Season as needed.

Cold Pasta Salad Recipe

Serve: 8 to 12

Ingredients:
500 grams Italian pasta, preferably linguine
1 tablespoon butter
1 tablespoon oil
1 medium onion, peeled and chopped
1 tablespoon chopped garlic
1/2 kilo ground beef
1/2 kilo ground pork
1/2 cup chopped ham, divided into two portions
1 284-gram can sliced mushroom, drained
2 cups fresh milk
2 305-gram cans condensed
cream of mushroom soup
2 1/2 cups grated cheese, apportion into 2 cups salt, to taste

Method:
Cook pasta according to package directions. Drain and set aside. In a sauté pan, heat butter and oil. Sauté onions and garlic briefly.

Add beef then cook for 5 minutes over medium heat. Add ground pork and cook for 5 minutes more or until light brown.

Add 1 portion of the chopped ham and the mushrooms. Add the fresh milk. Cook for about 3 minutes then add 1 can cream of mushroom soup.

Slowly add 2 cups of the grated cheese. Mix well. Add the pasta to the sauce and mix well. Season with salt.

Pour the pasta on a serving dish and top with the other can of cream of mushroom soup.

Top with the remaining grated cheese and ham. Serve hot.

Beef Stroganoff Recipe

Serve: 4

Ingredients:
225 grams uncooked penne
4 pieces boneless and skinless chicken breasts
2 teaspoons lemon or calamansi juice
salt and pepper, to taste
1 tablespoon dried sage, or to taste
1 tablespoon butter
1/3 cup olive oil, reserve 2 tablespoons
fresh sage, optional
dried chili flakes, optional grated Parmesan cheese, optional

Method:
Cook penne according to package directions. Set aside,

Place chicken breasts in a nonreactive container. Drizzle with lemon or calamansi juice. Season with salt and pepper. Add dried sage and cover with plastic wrap. Refrigerate for 30 to 45 minutes.

In a sauté pan, heat together butter and 2 tablespoons of the olive oil. Pan-fry chicken breasts until golden.

Remove chicken breasts and set aside. Cool briefly then slice into cubes.

In the same pan, add the remaining olive oil. Heat gently and add the cooked pasta. Toss well.

Add some chopped fresh sage and dried chili flakes, if desired. Adjust seasonings, if necessary. Add chicken. Transfer to a serving dish.

Serve hot with Parmesan cheese.

Penne with Chicken and Sage Recipe

Serve: 6

Ingredients:
1 500-gram pack penne pasta
2 tablespoons olive oil
1/4 kilo Italian sausage, sliced
1 cup sliced mushrooms
2 250-gram packs marinara sauce or pasta sauce of choice
salt and pepper, to taste
1 1/2 cups Mozzarella cheese
1/4 cup Parmesan cheese

Method:
Cook pasta according to package directions.

Drain and keep warm. Preheat oven to 400°F (200°C). Grease a 13- x 9-inch baking dish.

Heat oil in a skillet. Add sausages, stirring frequently, until sausages are cooked through.

Stir in mushrooms and simmer until mushrooms are tender. Pour in marinara sauce. Cook, stirring occasionally. Season with salt and pepper.

Add pasta to sauce mixture. Toss well to coat. Transfer to prepared baking dish.

Sprinkle top evenly with Mozzarella and Parmesan cheeses.

Bake for about 15 minutes or until cheese is bubbly. Let cool about 5 minutes before serving.

Baked Penne with Italian Sausage Recipe

Serve: 6

Ingredients:
1/2 cup olive oil
3 tablespoons garlic
1 56-gram can chopped anchovies
1/4 cup sliced sun-dried tomatoes
1 cup dry Italian beef salami
1/2 cup sliced shiitake mushrooms
1/2 cup sliced straw mushrooms
1/2 cup sliced button mushrooms
2 tablespoons capers
2 tablespoon black olives
salt and pepper to taste
pinch of chili flakes
dash of Parmesan cheese
500-gram pack linguine noodles, cooked according to package directions

Method:
In a large skillet, heat olive oil and sauté garlic, anchovies, sun-dried tomatoes and salami.

Stir in the three kinds of mushrooms, capers and olives.

Season with salt and pepper. Sprinkle with chili flakes and Parmesan cheese.

Serve over cooked pasta.

Three Mushroom Pasta with Sun Dried Tomatoes and Salami Recipe

Serve: 4 to 6

Ingredients:
2 kilos firm red tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons minced garlic
1 medium size white onion, finely chopped
1 tablespoon salt
1 teaspoon Italian seasoning
2 tablespoons extra virgin olive oil
1 425-gram can sliced button mushroom, drained
2 cups heavy cream
1/4 cup white wine
500 grams linguine, cooked according to package directions
Parmesan cheese

Method:
In a large pot, blanch tomatoes in boiling water for 30 seconds.

Remove from water and immediately plunge in a basin of ice water to stop the cooking. Peel tomatoes, remove seeds and slice into quarters.

In a wide pan over medium flame, heat 1/4 cup olive oil. Add garlic and onions and cook-stir for 1 minute. Add sliced tomatoes.

Stir in salt and Italian seasoning. Turn heat down to lowest setting.

Cover pan and let tomatoes stew gently for 1 hour, stirring occasionally, being careful not to mash the tomatoes.

When tomatoes are stewed, heat 2 tablespoons olive oil in a separate

Pasta in Fresh Tomato Cream Recipe

Serve: 6 to 10

Ingredients:
1 1/2 cups extra virgin olive oil, divided
3 tablespoons minced garlic
5 Italian garlic sausages (300grams), sliced diagonally
6 herbed sausages (300grams), sliced diagonally
2 cups thickly sliced white onions (large variety)
2 large red or green bell peppers
4 - 5 whole pieces sun-dried tomatoes, soaked in water
1/2 teaspoon salt
2 - 3 fresh basil leaves, cut into strips
750 grams cooked spaghetti noodles or ziti or penne
1 cup grated Parmesan cheese

Method:
In a wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add garlic and cook just until edges start lo turn golden.

Add sausage slices and cook for 3 minutes, stirring constantly. Remove garlic and sausages from oil. Set aside.

Lower heat and add onions to oil, stirring onœ. Cook, covered, for about 10 minutes or until onions are soit and limp. Meanwhile, place a rack over a stovetop.

Place bell peppers over rack and roast over high heat until the skins backen. Immediately plunge peppers into cold water to remove the skin.

Slice in half ard remove seeds. Slice peppers into strips. Drain sun-dried tomatoes and slice into strips. Uncover onions and add remaining olive oil and beU pepper strips, stirring sloy to avoid mashing the mixture.

Season with salt. Return sausages to pan, tossing to coat well with sauce. Stir in sun dried tomatoes and basil.

To serve, place cooked noodles in a serving dish. Toss 2/3 of the sauce with the noodles.

Just before serving, sprinkle Parmesan cheese on noodes and toss lightly. To with remaining sauce. pan.

Add mushrooms and sauté for about 2 minutes or until liquid released from the mushrooms

reduces.

Add the stewed tomatoes and bring to a simmer. Pour in cream and white wine. S& gently and
cook just until mixture simmers. Seasor with salt if desired.

Serve over cooked pasta anc sprinkle with Parmesan cheese.

Two Sausage Pasta with Roasted Peppers Recipe

Serve: 8 to 10

For the meat sauce:
2 tablespoons cooking oil
1/2 head garlic, peeled and minced
2 onions, sliced
1 kiloground beef
2 green and red bell peppers, seeded and cubed
1 750-gram pack spaghetti sauce
1 150-gram can tomato paste
2 beef broth cubes dissolved ¡n 2 cups hot water, or 2 cups beef broth
1/2 teaspoon black pepper
1 teaspoon salt
1-2 tablespoons sugar

For the white sauce:
1 cup butter
1/4 cup flour
4 cups milk
1/2 beef broth cube
salt and pepper, to taste
500 grams spaghetti noodles, cooked
according to package directions
2 cups grated cheese

Make the meat sauce:
In a large skillet, heat oil and sauté gaic and onions. Add beef and cook until beef is brown. Stir ir bell pepoers. Pour in spaghetti sauce and tomato paste. Add dissolved beef cube or Deef broth. Season with pepper, salt and sugar. Simmer for 45 minutes.

Make the white sauce:
In a skillet, melt butter. Slowly add in flour and stir until well combined wi:h butter. Pour in milk. Simmer, stirring, until thickened. Add beef cube. Season with salt and pepper. Continue simmering until beef cube dissolves.

To bake:
Preheat oven to 350°F (180°C).

Pour one thrd of the white sauce on a baking dish. Add half of the cooked spaghetti noodles. Pour in half of the meat sauce then one third of the white sauce. Add remaininq spagheffi noodles.

Pour remaining meat sauce and remaining white sauoe. Sprinke about 2 cups grated cheese on top. Cover baking dish Mtb toil.

Bake in oven until cheese melts and turns golden brown.

Baked Spaghetti with Two Sauces Recipe

Serve: 4 to 6

Ingredients:
500 grams linguine noodles
1/4 cup olive oil
1 56-gram can anchovies
1 tablespoon garlic
1 medium onion, diced
1 284-gram can sliced mushrooms
1 large can dressed clams in clam juice, or
1/2 kilo fresh clams, cleaned and boiled,
reserving 1 cup liquid
laurel leaves
oregano leaves
Italian seasoning
3 tablespoons cornstarch, dissolved in 2 tablespoons water
parsley
Parmesan cheese

Method:
Cook linguine noodles according to package directions, making sure they remain al dente (firm to the bite). Keep warm.

In a pan, heat o ive oil and sauté anchovies, gaic, onions and mushrooms.

Blend in clams and their juices. Simmer and season with aurel leaves, oregano and Italian seasoning.

Thicken slightly vvith dissolved cornstarch, Toss with the cooked noodles.

Top with parsley and Parmesan cheese.

Linguine with Clam Sauce Recipe

Prep: 11 Minutes, Cook, 13 Minutes, Serve: 4

Ingredients:
4 crepes
4 bananas, sliced
1 cup chocolate hazelnut spread
1 '7 ounce' can pressurized whipped cream

Method:
Spread 1/4 cup of chocolate hazelnut spread onto each crepe.

Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat.

Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

Chocolate Hazelnut Fruit Crepes Recipe

Prep: 18 minutes, Cook 1 hour and 13 minutes, Serve 6

Ingredients:
1/3 cup white sugar
1 teaspoon vanilla extract
2 cups heavy cream
3 tablespoons Irish cream liqueur or Frangelico hazelnut liquer
6 egg yolks
superfine sugar as needed

Method:
Preheat oven to 300 degrees F 150 degrees C.

Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves.

Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.

Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.

Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.

Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.

Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown.

Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust.

Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Irish Cream Creme Brulee Recipe

Prep: 15 minutes, Cook: 45 minutes, Serve 7

Ingredients:
1/2 cup raw,unsalted pistachios
1/3 cup fresh tarragon, torn into small pieces
1/3 cup fresh mint leaves, torn into small pieces
1/4 cup fresh lemon juice
1/8 teaspoon salt
2 teaspoons honey
2 teaspoons minced shallot, about 1 medium
3 tablespoons mild olive oil
6 ounces good-quality mild feta cheese, cut into triangles
10 to 12 oz. romaine lettuce hearts, cored and roughly chopped
12 ounces strawberries, hulled and quartered lengthwise

Method:
Heat oven to 352°.

Spread pistachios on a sizable baking sheet and bake until precise lighty crispen they should still retain some green, 9 to 11 minutes.

take away from oven and cill to room temperature.

In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries.

In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.

separate lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.

Herbed Romaine Salad with Strawberries Recipe