GINGERED CHICKEN ADOBO

This is a true Filipino classic recipe of all time. The adobo lines. For this food, we will be needing the following ingredients:

INGREDIENTS

* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns

DIRECTIONS

1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

DELICIOUS FRIED CHICKEN

This is a classic in the recipe books. Every country has their own version of cooking fried chicken. Even there are many variations in cooking friend chicken, it is still the same old deliciously fried chicken.

For this recipe, we will be needing the following things.

INGREDIENTS
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves

DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

TURKEY BURGER

Turkey is not just for the thanks giving celebration. But it can also be served daily as patty for turkey burgers. The ingredients are the following.

INGREDIENTS

* 3 pounds ground turkey
* 1/4 cup seasoned bread crumbs
* 1/4 cup finely diced onion
* 2 egg whites, lightly beaten
* 1/4 cup chopped fresh parsley
* 1 clove garlic, peeled and minced
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

OVEN COOKED PORK RIBS

4 lb. pork spare ribs, cut into 2 rib portions
1/2 c. packed brown sugar
2 tsp. cornstarch
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground ginger
1 c. unsweetened grapefruit juice

Place ribs, meaty sides down, in a shallow roasting pan. Roast ribs in 450 degree oven for 30 minutes. Remove from oven and drain excess fat. Turn ribs, meaty side up. Reduce oven to 350 degrees and roast 30 minutes longer.

While meat is roasting prepare glaze as follows: In a 1 quart saucepan, combine sugar, spices and juice. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer.

Spoon some of the mixture over the ribs. Roast 25 minutes longer or until meat is tender and thoroughly cooked occasionally spooning mixture over ribs. Brush with remaining glaze before serving. Serves 6.

YUMMY CHEESE CAKE

CHERRY CHEESECAKE

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Cheesecake:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

Makes 10 to 12 servings.