TED'S LUMPIANG ANGELES PINIRITU

ASSORTED STYLE OF FRIED LUMPIA

HOW TO WRAP TED'S LUMPIANG ANGELES PINIRITU
LUMPIA WRAPPER- Available in the market and mall in Angeles City.

HOW TO SEPARATE EACH WRAPPER

HOW TO FOLD TO MAKE IT INTO LUMPIA

HOW TO FILL THE WRAPPER WITH MIXED GROUND PORK

FOLDED LUMPIA

TED'S LUMPIANG ANGELES PINIRITU
Note: In this lumpia mix you just add flour and eggs. But eggs can be optional.STEP - 7 - ROCK SALT
STEP - 6 - GARLIC SEASONING MIX
STEP - 5 – VETSIN
STEP - 4 - PAMINTANG TUNAY-GROUND PEPPER
STEP - 3 - MAGGI ALL-IN-ONE SEASONING GRANULES
STEP - 2 CARROTS AND ONION
STEP - 1 - GROUND PORK 4 KILOS

TED'S DEEP FRY CHEESE LUMPIA WITH GREEN PEPPER

TED'S DELICIOUS SPAGHETTI SAUCE-WATCH THE VIDEO

TED'S DELICIOUS SPAGHETTI SAUCE

INGREDIENTS:

1/4kilo ground beef
1/4kilo ground pork
1 pack tomato sauce -250gms.
1 can tomato paste -150gms. (or 500gms. tomato sauce if tomato
paste is not available)
1 tbsp. atsuete powder (to make it more red)
1 large onion, chopped
1 head garlic, crushed or chopped
2 pcs red pepper, chopped
2 pcs. green pepper, chopped
2 pcs. laurel or bay leaf
1 tbsp. oregano powder (ground)
1/4 cup or more sugar white
3 pcs sili-labuyo, chopped (if you want to make it a little hot) optional
1 tsp. vetsin
1/2 tsp. ground pepper
1/4 cup cooking oil
2 to 3 cups of water
1 bar cheese grated to melt quickly

PROCEDURE:

Saute garlic until a little brown. Add onion, cook until transparent. Add atsuete powder and mix well. Then add beef and pork. Cook for 10 minutes or until the meat is tender, add tomato sauce and tomato paste plus the water. Stir in remaining ingredients. Cover and cook for 20 minutes more. Note: You can add sliced hot dog and sliced mushroom to make it more presentable and delicious.SPAGHETTI SAUCE
BOILED SPAGHETTI NOODLE
GROUND BEEF AND GROUND PORK
PEELED FRESH GARLIC
ONIONS
CHOPPED ONIONS AND GARLIC

VEGETABLE CHOPPER
CHOPPED RED AND GREEN PEPPER
GREEN AND RED PEPPER
SILI-LABUYOA GLASS OF WATER
GROUND OREGANO LEAVES
ATSUETE POWDER-ADD COLOR TO YOUR SPAGHETTI SAUCE
GROUND PEPPER AND VETSIN
CHEESE
SUGAR
LAUREL LEAVES
TOMATO SAUCE
TOMATO PASTE
COOKING OIL AND TOMATO SAUCE

TED'S MIXED VEGETABLES WITH QUAIL EGGS-WATCH THE VIDEO

TED'S MIXED VEGETABLES WITH QUAIL EGGS

INGREDIENTS:

500 grams mixed veg. (fresh pack)
25 pcs. quail eggs (pugo), cooked, shelled
200 grams fresh shirmps (shelled)
250 grams porkmeat, thinly sliced
500 grams mussel, boiled, shelled (optional)
1 pack all purpose cream
3 tbsp. fish sauce (patis)
1 pc. vetsin
3 tbsp. cornstarch, mix with a little water
5 tbsp. cooking oil
1 pc. med. sized onion, chopped
5 cloves garlic, crushed

PROCEDURE:

Cook porkmeat in 2-1/2 cup of water until tender. Set aside. Saute garlic until golden brown. Drop in onion. After 2 minutes, add pork and shrimps. Stir and season with patis. Then, add the rest of the ingredients except mixed vegetables, and quail eggs. Boiled. Then, add the mixed vegetables and quail eggs. Cook for 2 minutes. Do not overcook the vegetables. Thicken the sauce with the mixture of water and cornstarch. Cook for 1 min. and serve hot.FINISHED PRODUCT


QUAIL EGGS BOILED
PEELED QUAIL EGGS


SHIRMP
PEELED SHIRMP
MUSSEL
PORK LIEMPO
SLICED PORK LIEMPO
BOILED PORK LIEMPO
MIXED VEGETABLES
ONION, GARLIC, AND VETSIN
CHOPPED ONION AND GARLIC
COOKING OIL, PATIS, NESTLE CREAM

TED'S KIMCHI CAPAMPANGAN-WATCH VIDEO

TED'S KIMCHI CAPAMPANGAN

INGREDIENTS:

2 medium size angeles pechay, sliced crosswise
2 medium size radish, peeled and slice by peeler
5pcs. onion leek, sliced crosswise
1/4cup salt sprinkle on sliced angeles pechay
1pack 35gms. chili powder
2tbsp. sugar
5cloves garlic, finely crushed
1pc. ginger root, sliced thinly
3pcs. sili-labuyo, finely chopped (to make it a little hot-optional)

PROCEDURE:

Cut the angeles pechay crosswise into 1-1/2 inch long. Place the pechay in a large container
and sprinkle with salt. Set aside for 2 to 3 hours or until the pechay becomes soft. Rinse the pickled pechay with water once and drain. Add the remaining ingredients and mix well. Place the
pechay in a gallon sized glass jar (note: plastic container will stain and retain the odor) and leave in a cool place for 3 to 4 days until it tastes a little sour. When it is ready to eat, store in the refrigerator which will stop the fermentation.
ANGELES PECHAY CABBAGE
SLICED PECHAY ANGELES

LABANUS OR RADISH
PEELED RADISH

SLICED RADISH BY PEELER

ONION LEEK
SLICED ONION LEEK

GINGER
SLICED GINGER AND CHOPPED SILI-LABUYO
WHOLE GARLIC

CHOPPED GARLIC

CHILI POWDER
WHITE SUGAR

ROCK SALT

TED'S BAGUK MANYAMAN-FOR KARI-KARI - WATCH THE VIDEO

TED'S BAGUK MANYAMAN PARA KENG KARI-KARI
BROWN SUGAR, GARLIC, CUBES, SILI-LABUYO, AND BAGUK
BAGUK

TED'S KARI-KARING CAPAMPANGAN-OXTAIL - WATCH THE VIDEO

TED'S KARI-KARING CAPAMPANGAN-OXTAIL

INGREDIENTS:

2kilos beef oxtail
5tbsp. cooking oil
1whole garlic, crushed
1pc. onion, chopped
1tsp atsuete powder
1tsp. ground pepper
1pc. banana heart, sliced crosswise
1/4kilo string beans, cut 2inch lengths
3pcs. eggplant, cut in 1/2 inch slices
3tbsp. cornstarch, mix in a little water to thicken sauce
1/2cup blended peanuts
2tbsp. patis-fish sauce
1pc. vetsin

PROCEDURE:

Clean the oxtail and cut into 3inch pieces. Boil once and discard the water. Boil again with 1-1/2liter of water until tender. It will take 3 to 4hrs to get tender. Saute garlic and onion in 5tbsp. hot cooking oil. Add atsuete powder and mix in the hot oil and then, add the tender beef oxtail and blended peanuts bring to a boil. Add the vegetables and enough broth from the oxtail to make a sauce. Season with patis, pepper, and vetsin to taste. Thicken sauce with the mixture of cornstarch and water. Serve with baguk.
BEEF OR CARABEEF OXTAIL SLICED
BOIL OXTAIL
STRING BEANS FRESH
BOILED STRING BEANS
BANANA HEART

SLICED BANANA HEART

EGGPLANT

SLICED EGGPLANT

ONION AND GARLIC
CHOPPED ONION AND GARLIC

PEANUTS
GRINDED PEANUTS
BLENDER

COOKING OIL AND PATIS OR FISH SAUCE
ATSUETE POWDER
GROUND PEPPER

VETSIN

BEEF CUTS, TIPS AND TECHNIQUES

Beef Cuts

Beef is first divided into what are called primal cuts which are the basic cuts from which the different meats, you will find listed below, have come. At the bottom of the page are two diagrams showing the American and British cuts of beef. If you look at these you will see that the closer to the middle back that the cut comes from the more tender the meat is. The reason for this is muscle use. The animal's legs and neck muscles do the most work and they are the toughest part of the animal . . . the further the cut of meat is from "hoof and horn" so its tenderness increases.

Ageing Beef

Before the beef arrives in the butcher's for the customer to buy it has to be aged. Ageing is very important both to the flavour and texture of the meat. The ageing process allows natural enzymes to break down fibres and tenderise the meat. The process of ageing beef allows natural enzymes to break down fibres and tenderise the meat. Originally beef was dry aged but the increasing cost of this saw the majority of beef being wet aged by the 1940s. Dry ageing gives a lot more flavour but the economics of modern food win out and it is rare to be able to enjoy dry aged beef in this day and age.

Cooking Beef

The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from a slower and longer cooking methods.

ROAST BEEF


Beef, Roast Beef . . . beef fillet steak to oxtail it all makes a wonderful meal
When mighty Roast Beef was the Englishman's food,It ennobled our brains and enriched our blood.Our soldiers were brave and our courtiers were good

BEEF AMERICAN CUTS

BEEF BRITISH CUTS
BEEF SIRLOIN JOINT
Cut Type: Roast
Description:The premium beef roasting joint both tender and flavoursome.

BEEF SIRLOIN JOINT ON BONE
Cut Type: Roast
Description:The premium beef roasting joint both tender and flavoursome. This one is for those who like it on the bone.

BEEF RIB JOINT BONED AND ROLLED

Cut Type: Roast
Description:Beautifully marbled giving a delicious flavour, an easy to carve joint perfect for your roast dinner.

BEEF RIB JOINT ON THE BONE
Cut Type: Roast
Description:The definitive roasting joint- the connoisseurs choice for taste and value. Make Yorkshire puds with the fat.

BEEF TOPSIDE JOINT

Cut Type: Roast
Description:Topside of Beef, a traditional beef roasting joint.

BEEF SILVERSIDE JOINT
Cut Type: Roast
Description:A very lean joint - good for corned beef or bresaola.

BEEF FILLET STEAK

Cut Type: Steak
Description:Luxurious cut of superb beef from under the sirloin. Grill or fry. Used for Chateaubriand.

BEEF FILLET TAIL END
Cut Type: Steak
Description:The delicious tender narrow end of the fillet used for grilling and frying. A cut traditionally used in a stroganoff.

BEEF RIB EYE STEAK

Cut Type: Steak
Description:The Rib-Eye steak is a very popular steak in the States. Taken from the fore-rib this is a large steak with a beautiful flavour.

BEEF SIRLOIN STEAK
Cut Type: Steak
Description:When beautifully marbled this steak has a delicious flavour and is superbly tender. Just don't overcook it!

BEEF RUMP STEAK

Cut Type: Steak
Description:Really super for frying and grilling - the steak of choice for many meat eaters.

BEEF FEATHER STEAK
Cut Type: Steak
Description:The Beef Feather Steak, is a forequarter steak, so-called because of the heavy marbling of the meat which gives the steak a feather like appearance. This cut was championed by Rick Stein in his Food Heroes series. Serve very hot as this steak will toughen up on cooling, the flavour however, is tremendous.

BEEF MINUTE STEAKS

Cut Type: Steak
Description:As the name suggests cook these steaks for no longer than 30 seconds each side. This cut makes the most delightful steak sandwich.

BEEF BRAISING STEAK
Cut Type: Slow cooking
Description:Underrated. One of most delicious cuts of beef; beautiful when given time to cook.

BEEF CHUCK STEAK

Cut Type: Slow cooking
Description:Chuck is another cut which benefits from time in the pan. Use it in stews and casseroles but remember don't rush.

BEEF BRISKET JOINT
Cut Type: Slow cooking
Description: Real beef flavour in this fore quarter cut. Very slow roast / pot roast / boil.

BEEF SKIRT

Cut Type: Slow cooking
Description:The traditional cut used in Cornish pasties.

SHIN OF BEEF
Cut Type: Slow cooking
Description:Four hours cooking will give this a satisfyingly rich gravy, while the meat still retains texture. Popular on the bone.

BEEF OXTAIL
Cut Type: Slow cooking
Description:Once cooked for a long time, the oxtail creates a well flavoured liquor with gelatinous meat and sinew that just falls off the bone.

TED'S LENGUANG CAPAMPANGAN-WATCH THE VIDEO

TED'S LENGUANG CAPAMPANGAN

INGREDIENTS:

2kilos beef top round steak, thin sliced
1can whole corn
1can sliced mushroom
1can cream of mushroom
1bar butter, melted
2pcs. onion, chopped
1whole garlic, crushed
2cups broth from boiled beef

PROCEDURE:

Boiled beef or pork/beef tongue in 1liter of water and add vetsin, ground pepper, and beef cubes. Boiled beef meat until or almost tender. Sliced the meat or tongue thin sliced, before it gets tender. Saute garlic and onion in melted butter and add to the tender beef meat. And then add the whole corn, sliced mushroom, and cream of mushroom and boil for a few minutes. Adjust the taste by adding rock salt and vetsin. Serve hot.
YOU CAN USE BEEF, CARABEEF, OR PORK TONGUE

BEEF OR CARABEEF MEAT
THIN SLICED OF BEEF MEAT
WHOLE CORN

SLICED MUSHROOM

CREAM OF MUSHROOM

MARGARINE

CHOPPED ONION AND GARLIC
ONIONS AND GARLIC
GROUND PEPPER, VETSIN AND CUBES

BURGERS AND SALAD RECIPES

SOUTHWESTERN BURGERS

These tasty, low fat burgers use extra-lean ground beef combined with mashed black beans to reduce fat content and make moist, flavorful patties. The jalapeno pepper, cumin and cilantro add a nice little kick. Use a hotter chile pepper if you prefer, or omit it altogether if you want a more subtle flavor. Serve burgers on a whole grain or sourdough bun with plenty of low fat condiments. Fresh salsa and low fat sour cream work perfectly.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
1 cup reduced-sodium black beans, rinsed
1/4 cup minced red onion
1 jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
3/4 pound extra-lean ground beef
1/4 cup tomato sauce
1 egg white
2 tbsp fresh chopped cilantro
Preparation:
In a small bowl, mash black beans with a fork. Add onion, jalapeno pepper and cumin. Mix well. Place ground beef in a large bowl, followed by the bean mixture. Add sauce, egg white and cilantro. Blend well with a fork.
Form into four 3/4-inch patties.
Broil or grill for 5-6 per side until internal temperature reaches 160 degrees.
Per Serving: Calories 145, Calories from Fat 40, Total Fat 4.4g (sat 2.2g), Cholesterol 52mg, Sodium 173mg, Carbohydrate 5.9g, Fiber 1.7g, Protein 20.4g

BARBECUED PORK CHOPS

Lean pork chops make a nice change from eating chicken, and the leanest cuts—from the loin—are leaner than chicken thighs, so don't feel guilty about eating pork chops from time to time. As with all meats, be sure to trim any excess fat before cooking. These barbecued pork chops are tangy and delicious.
Prep Time: 6 hours,
Cook Time: 10 minutes
Ingredients:
1/3 cup ketchup
1 tbsp cider vinegar
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp chili powder
4 lean loin pork chops, trimmed of fat
Preparation:
Combine ketchup, cider vinegar, brown sugar, Worcestershire sauce and chili powder. Place pork chops in a large resealable plastic bag. Pour barbecue sauce into bag and cover chops with it. Marinate for 4-6 hours.
Preheat grill or broiler. Spray grill with high-temperature nonstick cooking spray before heating; or spray broiler rack while broiler is heating.
Place marinated chops on grill or broiler and cook until done, about 5 minutes per side.
Serves 4.
Per Serving:Calories 241, Calories from Fat 68, Total Fat 7.6g (sat 2.6g), Cholesterol 90mg, Sodium 449mg, Carbohydrate 11.5g, Fiber 0.9g, Protein 31.7g

LOW FAT CURRIED FISH KEBABS

Enjoy these low-fat curried fish kebabs with whole grain rice, or a fresh green salad with a light citrus dressing.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
1 8-ounce carton plain nonfat or low fat yogurt, drained
1 tsp crushed garlic
2 tbsp curry powder
1 tbsp lemon juice
20-ounces firm white fish such as cod or halibut cut into chunks
1 tsp paprika
Preparation:
Blend drained yogurt with crushed garlic, curry powder and lemon juice. Place chunks of fish in a large glass baking dish and pour curried yogurt mixture over them. Stir to cover the fish pieces. Alternatively, place fish and yogurt mixture in a large resealable plastic bag. Marinate in the refrigerator for up to 30 minutes.
Meanwhile, soak bamboo skewers in cold water for 30 minutes. When ready to cook, preheat broiler. Thread marinated fish pieces on to wooden skewers. Sprinkle with a little paprika. Spray broiler rack with nonstick cooking spray, and broil fish kebabs for 5 minutes each side. Serve with salad or rice.
Serves 4.
Per serving: Calories 196, Calories from Fat 34, Total Fat 3.7g (sat 0.7g), Cholesterol 46mg, Sodium 126mg, Carbohydrate 7g, Fiber 7g, Protein 33g

LOW FAT MEDITERRANEAN SALAD

I often make this low fat Mediterranean salad to pack for lunch on busy days. To make a full meal out of this salad, top it with water-packed tuna or some cooked chicken.
Prep Time: 20 minutes
Ingredients:
4 cups baby arugula
1 15-ounce can cannellini beans
1 14-ounce can water-packed artichoke hearts
1 7-ounce jar roasted peppers
1 cup grape tomatoes, halved
.
For the Dressing:
2 tablespoon extra-virgin olive oil
1/4 cup lemon juice
1 tbsp water
1/2 tsp dried oregano
Freshly ground black pepper
Preparation:
Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters. Arrange on the four plates. Cut roasted peppers into strips and add to salads. Finish with the tomatoes.
For the dressing, combine oil, lemon, water, oregano and pepper in a small screw-top jar. Shake vigorously until combined. Drizzle a little over each plate.
Serves 4.
Per Serving: Calories 223, Calories from Fat 63, Total Fat 7.1g (sat 1g), Cholesterol 0mg, Sodium 812mg, Carbohydrate 29.8g, Fiber 9.2g, Protein 10.3g

LOW FAT CHICKEN CAESAR SALAD

Caesar salads can be huge fat traps with their creamy dressings and deep-fried croutons. Not this one. Make your own tangy, low fat Caesar salad dressing, and use either fat-free croutons from the grocery store or bake your own croutons.
Use rotisserie chicken for speed, or top your salad with slices of freshly grilled skinless chicken breasts.
Prep Time: 30 minutes
Ingredients:
1 large head of romaine lettuce, torn
2 cups chopped, cooked, skinless chicken breast
1 cup fat-free or low fat croutons
1/4 cup freshly grated parmesan cheese
.
Dressing:
1/3 cup plain non-fat yogurt, drained (or fat-free mayonnaise)
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp anchovy paste (optional)
1 tsp Worcestershire sauce
1 garlic clove, crushed
Preparation:
Arrange torn Romaine lettuce in a big serving bowl. Top with chicken, croutons and sprinkle with cheese. Whisk dressing ingredients together and drizzle over salad. Gently toss until combined. Add freshly ground black pepper to taste.
Serves 4
Per Serving: Calories 188, Calories from Fat 39, Total Fat 4.5g (Sat 1.5g), Cholesterol 54mg, Sodium 328mg, Carbohydrate 11.3g, Fiber 2.3g, Protein 25.9g

LOW FAT MACARONI SALAD

This makes a great picnic salad. Use elbow macaroni or ditaloni, the short tube pasta. It's fine to increase the amount of fat-free mayonnaise and yogurt to half a cup each if you want more of the dressing. It won't affect the fat content to any significant degree.
Prep Time: 2 hours, 20 minutes
Cook Time: 8 minutes
Ingredients:
2 cups dry macaroni or ditaloni
1 cup sliced celery
1 cup chopped red pepper
1/2 cup cucumber, sliced and quartered
1/2 cup chopped red onion
1/3 cup fat-free mayonnaise
1/3 cup low fat plain yogurt (Fat-free Greek yogurt works well too)
1 tbsp Dijon mustard
Preparation:
Cook macaroni according to package directions. Drain and rinse with cold water to cool. In a large bowl, combine cooled macaroni, chopped celery, pepper, cucumber, and onion. In a small bowl, combine mayonnaise, yogurt and mustard. Add to pasta salad and toss well to coat. Chill for at least 2 hours.
Serves 6 Per Serving: Calories 165, Calories from Fat 11, Total Fat 1.2g (sat 0.2g), Cholesterol 3mg, Sodium 196mg, Carbohydrate 32.6g, Fiber 1.9g, Protein 5.8g

LOW FAT POTATO SALAD

Picnic potato salads are big fat traps, but this potato salad manages to be both low fat and creamy. Take some on your next picnic or serve some at your next cookout.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
1 1/2 pounds small white potatoes, unpeeled, and cut into pieces
1/4 cup red onion, finely chopped
2 tbsp Dijonnaise
1 6-ounce pot plain low fat yogurt, drained
Preparation:
Bring a large pot of water to a boil and cook potatoes until tender. Drain and allow to cool. In a large bowl, combine red onion, Dijonnaise and plain yogurt. Add cooled potatoes and mix well. Serve warm, or refrigerate until ready to serve.
Serves 6
Per Serving: Calories 125, Calories from Fat 5 (sat 0.5g), Cholesterol 0.3mg, Sodium 95mg, Carbohydrate 26.4g, Fiber 2.1g, Protein 3.7g

EASY LOW FAT COLESLAW

If you don't have time to shred whole heads of cabbage and countless carrots, buy some bags of shredded veggies--without the dressing pouches--and simply make your own low-fat dressing.
Prep Time: 10 minutes
Ingredients:
1/2 cup fat-free mayonnaise
2 tbsp cider vinegar
1 tsp Dijon mustard
2 tsp sugar (or sugar substitute if you prefer)
1/4 tsp celery seed (optional)
1 16-ounce bag of ready-shredded coleslaw mix
Preparation:
In a small bowl, whisk mayonnaise, cider vinegar, mustard, sugar and celery seed together. Empty coleslaw mix into a large bowl. Pour dressing on top and toss. If you need to thin it a little, add a tablespoon or two of nonfat milk. Refrigerate until ready to serve.
Serves 6
Per Serving: Calories 48, Calories from Fat 7, Total Fat 0.8g,(sat 0g), Cholesterol 3mg, Sodium 194mg, Carbohydrate 9.2g, Fiber 1.7g, Protein 1.1g

LOW FAT SUMMER CHEESECAKE

Cheesecake is such a rich dessert that you really need only a small piece. Here's a low fat version that uses a mix of light and fat-free cream cheese and low-fat cottage cheese to shave off a significant number of fat calories. Top with fresh berries.
Prep Time: 4 hours, 20 minutes
Cook Time: 1 hours,
Ingredients:
15 ginger or vanilla wafer cookies (such as Mi-Del brand)
Cooking spray
1 8-ounce pack fat free cream cheese, softened
1 8-ounce pack light cream cheese, softened
1 cup low-fat cottage cheese
1 egg
4 egg whites
Zest and juice of 1 lemon
1 cup sugar
2 cups seasonal berries
Preparation:
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.
Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.
Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.
Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.
Top with berries.
Serves 12
Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat 3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g, Protein 9.3g

TROPICAL FRUIT SALAD

You can't beat fruit salad for a low-fat sweet treat. This tropical fruit salad makes the most of delicious summer fruit. It's really perfect by itself, but you can add a little low-fat vanilla yogurt or fat-free whipped topping if you like.
Prep Time: 15 minutes
Ingredients:
2 cups fresh pineapple
2 cups fresh cantaloupe
2 large, ripe mangoes, cubed
2 kiwifruit, sliced
2 medium navel oranges, peeled, pith and skin removed, cut into pieces
Juice of 1 small lemon
Juice of 1 small lime
1 tsp sugar
Preparation:
Combine pineapple, cantaloupe, mangoes, kiwifruit and orange pieces in a large bowl. Combine lemon juice and lime juice with sugar. Stir until sugar dissolves. Drizzle over fruit. Toss and refrigerate until ready to serve.
6-8 servings
Per Serving: Calories 123, Calories from Fat 5, Total Fat 0.6g (sat 0g), Cholesterol 0mg, Sodium 9mg, Carbohydrate 28.1g, Fiber 3.5g, Protein 1.5g

LOW FAT CREPES


Crêpes are thin pancakes which can be eaten in the same way as pancakes or rolled up with a filling of your choice. These are the kind of "pancakes" I used to flip on Shrove Tuesday when I grew up in England.
Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients:
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 egg, lightly beaten
• 2/3 cup of nonfat milk
Preparation:
Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.
Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crêpe. After about 1 minute, flip the crêpe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crêpes, so probably serves 2 or 3.
Enjoy with a sprinkling of confectioners sugar and a squeeze of lemon, or use the crêpes as the base for a fruity filling.
Per Crêpe: Calories 57, Calories from Fat 8, total Fat 0.9g (sat 0.3), Cholesterol 35mg, Sodium, 122mg, Carbohydrate 9.3g, Fiber 0.3g, Protein 3

TED'S MARINATED PORK BARBECUE-WATCH THE VIDEO

TED'S MARINATED PORK BARBECUE

INGREDIENTS: FOR A 1/2KILO PORKMEAT

1/2 of whole garlic, crushed
1/2 tsp. ground pepper
1/2 tsp. vetsin
10 pcs. calamansi/juice
1/4 cup white sugar
1/4 cup soy sauce
1/4 cup brandy
1/2 kilo porkmeat, thin sliced
1 bundle BBQ stick

DIRECTION:

Combine all the ingredients except the porkmeat and mix it together. Add the thin sliced of porkmeat and mix it. Marinate for at least 1/2 day and put it on BBQ stick. And ready to grill.

THIN SLICED OF PORK MEAT
PORK MEAT
SOY SAUCE AND BRANDY

CALAMANSI
WHITE SUGAR
GROUND PEPPER, VETSIN, AND GARLIC
DIFFERENT KINDS OF BBQ-MARINADE & HOW TO MAKE YOUR BBQ INTO BUSINESS.
MARINATED PORK MEAT
STYROPOR AND WEIGHING SCALE

1/2 KILO PORK MEAT MEAT MARINATED AND PACKED

READY TO SELL BBQ MARINATED

BARBECUE-2
(Chicken or Pork)
For every 1kilo

Pork – slice into square but thin pieces
Chicken- cut whole chicken into 4 pieces. Slit thick meat (thigh and breast). Break joints of wings to flatten, but do not separate the bones.
Marinate for at least ½ day or overnight in the following mixture:

½ cup tomato or banana catsup
2 tbsp. sugar white
1 whole garlic, crushed
1 tsp. ground pepper
1 tsp. vetsin
¼ cup rhum, gin, or brandy
1 tsp. rock salt
1 tbsp. soy sauce

Brush pork or chicken with the mixture while grilling.


BARBECUE – 3

Barbecue marinade: for every 1kilo of pork or chicken

1 whole garlic, crushed
2 tbsp. soy sauce
1 tsp. rock salt
1 tsp. vetsin
1 tsp. ground pepper
1 cup 7-up, sprite, or mountain dew
1 cup tomato catsup

Marinate pork or chicken in the mixture. Let stand for ½ day or overnight. Brush with the marinade while grilling.

BARBECUE – 4

Barbecue marinade: for every 1kilo of pork or chicken.

¼ cup soy sauce
1 whole garlic, crushed
½ cup sugar white
1 tsp. vetsin
1 tsp. ground pepper

PLAN A SUMMER BARBECUE

A summer barbecue is one of life's simple pleasures. In addition to showcasing fresh, seasonal food, it allows us to enjoy the great outdoors while mingling with our friends. What could be better?

Setting the Stage

Since it's a barbecue, guests will expect you to keep things casual. Let them know that tee-shirts and shorts are the extent of your dress requirements.
Set your table outside with colorful placemats and informal dinnerware. Plates should be large enough to fit sandwiches, kebabs, corn-on-the-cob and salads, all of which take extra room.

Lucky you, if you have a flower cutting garden. If so, right before your party you can fill pitchers with your fresh-cut treasures from the garden. If you don't have a green thumb, you could use annuals purchased inexpensively from your garden center, or even your supermarket. Transplant them into simple, terra cotta pots, and set them down the center of your table. After your barbecue, you can always transplant them in your yard for a summer full of color.

Activities

Sometimes the food is enough to keep your guests busy at a summer barbecue. But if you're planning an extended party, there are so many fun outdoor activities that it would be a shame not to invite your guests to play along. For example, you can provide equipment for any of these summertime games, provided your yard is large enough to accommodate them:

volleyball
croquet
badminton
bocce
horseshoes
ring toss
frisbee
softball

The Menu

Plan a menu that includes summertime favorites, namely the food you miss while surviving on winter root veggies. The number of items you add to your menu should depend on the expected number of guests as well as the time you have for cooking for the party. If you have any question about how much to serve you can find answers in Estimating Food Quantities for Your Party .
Starters: Grilled rum and pineapple kebabs would be a delicious way to start your barbecue. Likewise, a salsa made with fresh, local tomatoes is irresistible served with tortilla chips. One of my favorites is garlic shrimp, but since they go fast, make sure you've prepared enough.

The Main Event: Depending on where you live, your definition of barbecue is going to vary. You can serve burgers and hot dogs; Carolina Ribs with Red Pepper Sauce; Pulled Pork; Cajun Teriyaki Grilled Chicken Sandwiches; Grilled Portabella Mozzarella Vegetarian Sandwiches; Grilled Seafood Kebabs; or even Grilled Lobsters in Basil Butter. Mix and match, but just make sure the food is cooked outdoors on some type of grill to tease your guests with the aroma as their meal is prepared.

Salads: You'll find some guests prefer a traditional salad such as potato or macaroni. But with the growing awareness of grains and the availability of summer produce, you can add excitement to your menu with salads such as Israeli Tomato and Cucumber Salad; Greek Quinoa Salad; or Couscous Salad with Dried Cranberries and Pecans.
Dessert: Pies are all the rage at a summer party because fruit is at its peak. Offer a selection of favorite summer pies such as cherry , blueberry , and peach to keep your guests coming back for more. And speaking of more, remember to provide the ingredients for the perennial campfire treat, S'mores, for both younger and older guests.

Beverages: Summer favorites include lemonade, beer, sangria, and iced tea.

1. Pork Chop and Tenderloin Marinade
Doug Freeman sent me this marinade for all kinds of grilled pork. You can omit the liquid smoke if you don't want a smoky flavor. If you do, then this great marinade adds a lot of flavor to whatever cut of pork you want to grill.
Doug Freeman sent in this marinade recipe for grilled pork. You may leave out the liquid smoke if you are so inclined.

Prep Time: 15 minutes

Ingredients:
1/2 cup peanut oil (no substitutions)
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon garlic power or 3 cloves fresh pressed
1 teaspoon ground black pepper
1/4 cup parsley flakes

Preparation:
Marinade pork chops or tenderloin in a Zip-Top bag for at least 4 hours, shaking often. One can also freeze bags of pork chops, marinade and all. They will last up to six months in the freezer if you burp all of the air out of the Zip-Top first.

2. Tequila Carne Asada Marinade
Whether you are making Carne Asada or not, this is a great marinade for most meats, especially beef. The acid from the citrus juices will tenderize the toughest cuts of meat and the tequila will give it a very unique flavor.

Whether you are making Carne Asada or not, this is a great marinade for most meats, especially beef. The acid from the citrus juices will tenderize the toughest cuts of meat and the tequila will give it a very unique flavor.

Prep Time: 10 minutes

Ingredients:
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper

Preparation:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in the refrigerator.

3. Greek Lamb Marinade
This Greek-style marinade can be applied to any meat, but is particularly good on lamb. Let the meat marinade for a while so the flavors can infuse.

This Greek-style marinade can be applied to any meat, but is particularly good on lamb. Let the meat marinate for a while so the flavors can infuse.

Prep Time: 10 minutes

Ingredients:
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste

Preparation:
Combine all ingredients and mix well. Use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours. Large cuts like leg of lamb should be marinated for 8 hours to overnight.

4. Bulgogi Marinade
This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into strips and served up in lettuce leaves or on rice. This is also a great marinade for most cuts of beef.

This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef.

Prep Time: 20 minutes

Ingredients:
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake (or rice wine or sherry)
2 tablespoons sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper

Preparation:
Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better.
Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl.
This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce.

5. Beef Rib Marinade
This marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.

This marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will keep beef ribs nice and tender as they smoke.

Prep Time: 20 minutes

Ingredients:
1/4 cup lemon juice
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons honey
4 cloves garlic crushed
1 teaspoon cayenne
1 teaspoon ground black pepper

Preparation:
Mix all ingredients. Place ribs in a container large enough to lay one rack flat. Pour marinade over ribs, coating completely. Let rest over night. Turn ribs over occasionally to allow marinade to soak in. Prepare smoker. Remove ribs from marinade and place in smoker. Boil remaining marinade for two minutes and use as a baste for ribs.

6. Pork Chop Marinade
This is a great Asian style marinade that works on all cuts of pork, particularly pork chops.

This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops.

Prep Time: 10 minutes

Ingredients:
1/2 cup soy sauce
1/4 cup sake
2 tablespoons brown sugar
1 tablespoon chili sauce
1 garlic clove, minced
1 pinch ginger

Preparation:
Combine all ingredients and mix until smooth. Store in an airtight container in refrigerator until ready to use. Makes about 4 cups or enough for about 6 to 8 pork chops.

7. Best Odds Brisket Marinade
Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderization process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.

Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderization process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.

Prep Time: 15 minutes

Ingredients:
1 cup red wine vinegar
1/2 cup olive oil
1/4 cup worcestershire sauce
1/4 cup brown sugar
4 cloves garlic, minced
2 tablespoons paprika
1 tablespoon kosher salt
2 teaspoons black pepper

Preparation:
Combine all ingredients and mix until the sugar is completely dissolved. Marinate Brisket overnight. Discard marinade when done.

8. Pineapple Marinade
This marinade works really well on pork or chicken.

This marinade works really well on pork or chicken.

Prep Time: 6 minutes

Ingredients:
1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon powdered cloves

Preparation:
Mix all ingredients together and use immediately or store in airtight container for up to 7 days.

9. Lemon and Rosemary Marinade
This is a great marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store made chickens, but this is better.

This is a great marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store made chickens, but this is better.

Prep Time: 10 minutes

Ingredients:
3 large lemons
1/2 cup fresh rosemary (3 tablespoons dried rosemary)
1/4 cup of olive or salad oil
6 cloves garlic, minced

Preparation:
Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Throw in the lemon halves and everything else. Mix together well. Great for chicken. Marinate for at least 4 hours.

10. Brisket Marinade
Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat.

Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help keep the meat tender.

Prep Time: 20 minutes

Ingredients:
1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Preparation:
Mix all ingredients together. Pour over brisket and let marinate overnight in the refrigerator, turning occasionally. Remove brisket from marinade and boil remaining marinade for 5 minutes to use as a mop.

GRILLING TIPS AND FOOD SAFETY

HEALTHY COOKING ON THE GRILL

Using an outdoor grill can be a great way to prepare healthy foods -- as long as you use your grill properly. Barbequing meats on the grill not only adds a delicious smoky flavor, but foods are cooked without adding excessive amounts of unhealthy fats and oils. (Think of a delicious seasoned grilled chicken breast served with a summery salad!) Using an outdoor grill also helps to keep your kitchen cooler on a hot summer day.

However, you need to take care of how your use your grill, because careless use can be bad for your health. Cooking meat at high temperatures (charring them) causes the formation of chemicals called "polycyclic aromatic hydrocarbons" and "hetrocyclic amines" -- both of which are linked to a higher risk of some cancers.

Also, meats usually prepared on the grill include high-fat hamburgers, and processed meats like hot dogs and sausages that contain nitrosamines, which are also linked to cancer risk.
Lastly, you need to remember basic food safety when using your grill, just as you do in your kitchen.

The basic rules for healthy outdoor grilling include keeping your grill clean, avoid charring meats, choose healthy foods and cook meats to the proper temperature. And remember that grilling doesn’t need to be limited to meats – you can cook your vegetables and even some fruits on your grill as well.

Enjoy healthy foods without risking your health with these tips:
Keep your outdoor grill clean and well-maintained.
Wash the grate each time you use your grill or use grill liners.
Keep raw meats in the refrigerator or in a cooler until cooking time.
Keep raw meats separated from cooked foods and fresh fruits and vegetables.
Cook meats to the proper temperature – use a meat thermometer to be sure.
Don’t overcook your meats and remove any charred black portions.
Trim excess fat before cooking to reduce the risk of flare-ups that burn the meat.
Choose leaner cuts of beef, fish, poultry or game meats instead of hot dogs, high fat hamburgers and sausages.

Marinate meats before grilling to reduce the formation of hetrocyclic amines, and to add flavor.
Add sauces at the end of the cooking time to prevent burning.
Grill your such as potatoes, zucchini, peppers and egg-plant.
Here are a few grilling tricks and ideas I have picked up over the past few years:
For a healthier version of French fries, I spray the inside of an old metal cake pan with a non-stick cooking spray, then scatter thinly cut strips of raw potatoes in the pan and dust with my favorite seasonings. I place the pan on the grill over a low flame and turn the potatoes occasionally until they are tender.

I love fish and my favorite way to cook fish is to place a fillet on a large sheet of aluminum foil with a few fresh herbs, a little garlic, some lemon slices and a splash of white wine. I carefully fold the aluminum foil into a packet and place it on the grill and cook until the fish is done.
My favorite grilled vegetable is sweet corn, and it is so easy to prepare. Take a few ears of corn with the husks still on and remove the silk tassels. Soak the ears of corn in water for about 30 minutes, then place the corn, husks and all, on the grill for five to ten minutes. Pull back the husks and serve with a light coating of butter and a little salt.

Grill pineapple slices for dessert. This one is very simple. I buy a can of sliced pineapple and place the slices on the grill and cook them until they are heated through, just a couple of minutes. Serve the pineapple rings with a little bit of frozen yogurt and a sprinkling of nuts.

More Healthy Grilling Ideas

Grilled TomatoesTomatoes are a great source of vitamins and an a phytochemical called lycopene. Try grilling your tomatoes with a little olive oil for a heart-healthy and delicious side dish.
Grilled Squash Squash has a sweet flavor and loads of vitamin A. Squash can be grilled just as easily as it can be baked in the oven.

How to Grill TunaTired of eating cans of tuna to get your omega-3's fats? Tuna is a great source of omega-3 essential fatty acids and it is easy to cook on the grill.
Marinades add flavor and keep your meats healthy when you grill.

PICNIC AND GRILLING TIPS FOR A SAFE COOKOUT

Picnics, barbecues, and potlucks are wonderful ways to celebrate Spring and Summer holidays, but whatever your plans, take care to prepare and transport food safely. Whether your picnic is an elaborate affair for a few dozen friends and relatives or a simple cook-out for a few, a little planning will help prevent food borne illnesses so common during the summer months.
Bacteria begin to multiply between 40°F and 140°F, so it's important to keep it either cold or hot right up to the moment of cooking and/or serving. To make cleanup easier, take garbage bags, paper towels and damp washcloths in plastic bags.

The following safety tips have been gleaned from various Extension Service publications. Have a safe and happy cookout season!

Transporting Food

• Make sure your cooler will keep foods at 40°F, or plan foods that are less perishable, such as luncheon meats, cheese, peanut butter, etc.. Keep drinks in a separate cooler, since it will be opened more often.
• Plan ahead; try to take only what will be eaten so you won't have to worry about leftovers.
Don't partially precook meat or poultry before transporting; if it must be precooked, cook until done then chill before packing in the cooler.
Pack condiments in small containers rather than taking whole jars.
• Put the cooler in the inside of the car rather than the hot trunk, and keep it in the shade at your destination; replenish ice often.
If you cook food ahead of time, chill thoroughly before putting it in the cooler. If you take hot food, wrap the dish in aluminum foil and towels to keep it above 140°F; if it's a long trip it may be best not to take a hot dish.
• Take-out foods like fried chicken or barbecue should be eaten within 2 hours of purchase or thoroughly chilled before adding to the cooler and transporting.

Safe Grilling

• Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before handling food.
• Take only as much food out of the cooler as you're going to cook right then.
When meat is cooked, transfer to a clean plate or platter - never place cooked meat on a platter which held raw meat.
• The USDA recommends fully cooking meats to ensure bacteria is destroyed. To be sure bacteria are destroyed, hamburgers and ribs should be cooked to 160° F or until the center is no longer pink and juices are clear. Cook ground poultry to 165° F and poultry parts to 180° F. Reheat pre-cooked meats until steaming hot.
• Never reuse marinades that have come in contact with raw meat, chicken or fish, and don't put the cooked food back into an unwashed container or the dish that contained the marinade.

LOW FAT SUMMER GRILLING

Low Fat Grilling and Cookouts
It's so easy to overeat in the summer. We fire up the grill at every opportunity and cook countless steaks, hot dogs and burgers; we prepare mounds of potato salad and macaroni salad; and we offer big plates of decadent fudgy brownies and ice cream for dessert. Yet it is possible to have low fat cookouts and picnics without compromising on flavor. So get ready to grill, or spread your picnic blanket, and enjoy some healthier, low fat summer foods.
Lets start with low fat summer cookouts:

Hot Dogs or Hamburgers?

Preferably neither—unless the hot dog is a lower fat, lower sodium, nitrite-free turkey dog, or the burger is made from lean ground beef or lean ground turkey. Here's how to make low fat burgers. Or why not try vegetarian burgers?
Top your low-fat burgers with reduced-fat cheeses or a small amount of strong-flavored cheese. Have plenty of dark, leafy lettuce leaves, tomatoes, onions, avocado and salsa toppings available. For condiments, have light or fat-free mayo on hand, as well as mustard, ketchup, steak sauce, hot sauce, pickles and relish. Use whole-grain buns.

Choose Lean Meats or Fish

Marinated chicken breast, halibut, scallops or shrimp are delicious low-fat grilling fare. Salmon is another great option. While fattier than other fish, it has heart-healthy fats that can easily fit in with our low-fat eating plans. Just monitor portion sizes, and eat lowe-fat side dishes and condiments. If you're eating chicken, cook it with the skin on, but remove it before eating.
Opt for lean cuts of beef. Flank steak, filet mignon, top loin or round are good choices. Use marinades to add flavor and also to tenderize the meat. Lean cuts of pork and lamb are fine, too. For lean, read “loin.” Trim all visible fat before cooking.

As important as it is not to undercook your food, be careful not to char your meat either, as two cancer-causing agents, Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PCAs), can form in the presence of fat and extreme heat. This is another good reason to use marinades, as the marinade forms a barrier between the meat and the heat.

Marinades and Rubs

The key to succulent, flavorful meat is the marinade or rub. Use heart-healthy monounsaturated oils in your marinades or for brushing food. Olive oil and canola oil are excellent choices.

Make your own marinades where possible. This helps control the fat and sodium content. It needn’t be complicated—a basic blend of oil, lemon or lime juice and herbs is all you need as a base. For an Asian accent, use some reduced-sodium soy sauce, grated ginger and garlic. For a Southwestern flavor, use cumin, chiles, and cilantro. Honey with mustard is another simple yet flavorful option. If you’ve got ketchup, vinegar, Worcestershire sauce and molasses, make your own barbecue sauce, too. Give it some heat with some hot sauce.

One caveat, however: be sure to remove excess marinade from the meat, as too much can cause flare-ups on the grill and burn the meat, which negates the protective benefit of the marinade. Marinades with a high sugar content—yep, that Barbecue sauce, for instance, should be used only in the last 5-10 minutes of cooking.

Kebabs

Not only are kebabs delicious, they are also a great way to eat vegetables and balance your meat consumption. You can eat your steak, but perhaps less of it when it’s competing for space with some delicious chunks of vegetables. Thread pre-soaked wooden skewers with your choice of meat or firm fish, alternating with vegetables such as zucchini, cherry tomatoes, peppers, red onion and mushrooms. Brush with a low fat marinade of your choice and grill away. Grill vegetables by themselves, either on skewers or in a basket. Brush with a little balsamic vinegar to enhance the flavor.

SUMMER FOOD SAFETY

Handling Food Properly
Summer Food Safety
• Food should be marinated in the refrigerator and stored in non-reactive containers such as glass or in sealable plastic bags. Always discard the marinade after use, since it will be contaminated by the raw meat. Keep dishes with raw meats, or that contained raw meats, away from other food. So don’t put the cooked meat on the same plate that held the meat before it was grilled.
• During preparation, keep meats and other foods separate. Use separate utensils and cutting boards, washing them in hot soapy water afterwards.
• Cook meat to a safe internal temperature. This is especially important for chicken, pork and hamburgers, where the risk of food-borne illness is greatest. Chicken must be cooked to a minimum internal temperature of 165 degrees (170 degrees for bone-in breasts). Pork and hamburgers to 160 degrees. Lamb and beef steaks can be grilled to lower temperatures, where pinkness is actually desirable. If you like your lamb or beef rare, 140 degrees will be fine. Test for doneness a few minutes before the stated time. Grilling time may be altered by external factors--principally the weather.
• Keep cold foods cold. Bring out the salads when you need them. Keep them on ice if you can, or monitor how long they remain unrefrigerated. Once food has been out of the refrigerator or cooler for two hours, toss it. In hot weather, that time is reduced to one hour.
• No double-dipping! Once that spoon or fork has been in your mouth, don’t use it to scoop from the serving bowls. It’s obvious, but sometimes these rules are broken when we’re with family and friends.
Finally, have a wonderful time with your family and friends, and enjoy those long summer evenings. They pass all too quickly.

EATING OUTSIDE:LOW FAT SALADS, SIDES AND DESSERTS

Summer Cookouts and Picnics
Salads and Sides
By all means make potato salad. Picnics and cookouts just wouldn't be the same without it. Substitute low fat or fat free mayonnaise, yogurt or sour cream for the full fat versions. Low-fat buttermilk is another great option, too. If you add eggs to your potato salads, lose some or even all of the yolks. If you make coleslaw dressing, use low-fat or fat-free mayonnaise as the base. For rice, bean, corn or tomato salads, reverse the oil to vinegar ratio. It’s usually three parts oil to one part vinegar. If the dressing is too tart, it's fine to dilute it a little with a tablespoon of water or broth. Toss green salads with a citrus-based vinaigrette. You really won’t miss the fat so long as you compensate with flavor. Top your salads with baked croutons or a small amount of heart-healthy walnuts or almonds. Add dried fruit, too: cranberries, cherries, raisins and apricots are delicious additions.

So lose the fat and bring out the herbs, spices, vinegars and mustards for your salads instead. Your taste buds, and your waistline, will thank you.
Here are some ideas for low fat main course or side salads.

Fruit

Make a big summer fruit salad with as many colorful fruits as you can.
Make fruit kebabs—these are very popular with kids. Skewer chunks of banana, strawberries, mangoes and pineapple. Make a dipping sauce from chocolate syrup or low-fat vanilla yogurt. Grill some pineapple, peach or nectarine halves and add a little brown sugar and low fat whipped topping. Make fruit smoothies or slushies using your favorite combination of fruit, low-fat milk or yogurt, and ice.

Other Low Fat Desserts

Serve blueberries and strawberries with angel food cake and low fat or fat free whipped topping. Make an apple or fruit pie using phyllo dough instead of regular pastry. Serve with frozen yogurt instead of ice cream. Offer sorbets instead of ice cream, too, or homemade fruit juice popsicles.

A BEGINNERS GUIDE TO THE BARBECUE

Now that it’s officially summer, it’s time to get outside and grill.
What’s that?
You’re new to grilling?
You’re afraid to light a barbecue?
Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you're a city slicker like Kathy, and outdoor grilling isn't an option, indoor grilling is. Stay tuned to startcooking.com for more grilling posts over the summer!

Charcoal or Gas?
Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:

Charcoal:
There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+)
Gets very hot (+-)
Needs to be manually lit and preheated for 15-20 minutes (-)
Cleaning is more complicated due to ashes (-)
Smoky flavor every time you grill (+-)
Tough to keep a constant temperature (-)
You get to play with real fire (+)

Gas:
Typically pricier than charcoal, though inexpensive models are available (+-)
A more complicated grill means more parts that can break (-)
Easy to clean (+)
Has the option of smoky flavor or not, with use of wood chips in a smoker box (+)
Convenient (+)
For more details about the differences between gas and charcoal grills, check out chow.com’s objective and clear breakdown.
Get Your Grill On! (Preparing for Grilling)
If you’re using a charcoal grill, empty the ashes from your last grilling session.
Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Here’s a video demonstration for lighting a charcoal grill. Let the gas grill heat up for at least 10 minutes, and your charcoal grill for about 20.
After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do. After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)
Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!

What to grill

Sure, everyone knows steaks and burgers can go on the grill, but did you know that it's also great for sandwiches and pizza?
Here's a list of recipe ideas to get you started.

Truly GRILLED grilled cheese.
Vegetables are easy to grill when you use the “foil packet” method!
Or try these vegetable kabobs if you prefer yours on a stick.
Corn on the cob comes with its own “packet”… the husk! It’s perfect for throwing on the grill, once you have these simple directions!
Grilled sweet onions wrapped in bacon would make a great appetizer or party food.

Grilled pizza doesn’t have to be complicated!
Beef tenderloin sandwiches with a garlic mayonnaise topper sound like a great lunch for a lazy summer day.
Pork chops and caramelized onions are simple to make on your grill!
You know how good the chicken is at fairs, right? This “roadside chicken” recipe will help you recreate the same succulent flavor at home, with any pieces of chicken you’d like to use.

Chili beef skewers are flavorful kabobs, and this meal is even more special because it’s served up with a side of grilled watermelon. Yum!
Grilled Alaskan salmon is truly indulgent. Leaving the skin on during grilling protects the flesh from overcooking and falling apart.
Ribs seem to be made for the grill! This first-time rib chef turned out a perfect batch, even though she had to battle a few flames!
Each Friday, Coconut & Lime posts a new grill recipe. June brought us pomegranate-mint pork chops.

Barbecue Tips and Tricks

To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
Try to limit the flips. Ideally, you should flip each item once during the grilling process.
Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).

For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.

If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.
For more recipes and techniques, as well as cooking times for different meats, check out Weber’s free downloadable grilling book.

TED'S MENUDUNG CAPAMPANGAN-2

INGREDIENTS:

1kilo pormeat, sliced into small cubes
1/4kilo pork liver, sliced into small cubes
4pcs. hotdogs, sliced
4pcs. carrots, sliced into small cubes
2pcs. potatoes, sliced into small cubes
1/4kilo garbanzos
1/4kilo green peas
20 to 22pcs. calamansi
1/4cup soy sauce, note: add some tbsp soy sauce if tasteless
1tsp. ground pepper
1pc. vetsin to taste
1pc. onion, chopped
5cloves garlic, crushed
5tbsp. cooking oil
1glass of water

PROCEDURE:

Saute garlic and onion in hot cooking oil till brown. Add porkmeat , liver, calamansi juice, soy sauce and let boil. Next add ground pepper, water, garbanzos, and green peas. Boil until the porkmeat and liver is almost tender and add the carrots and potato boil until it's tender. Then add the hotdogs and vetsin to taste. Boil in a few minutes and serve hot.

SLICED PORKMEAT
PORKMEAT

SLICED PORK LIVER

PORK LIVER

SLICED HOTDOG
HOTDOG

GREEN PEAS

GARBANZOS

SLICED CARROTS
CARROTS

SLICED POTATOES

POTATOES

CALAMANSI JUICE AND SOY SAUCE
CALAMANSI

BOTTLED SOY SAUCE

A GLASS OF WATER

ONION AND GARLIC
CHOPPED ONION AND GARLIC

VETSIN AND GROUND PEPPER