Pancit Canton ~ Traditional Philippine Noodle Dish

There are a number of different Pancit noodles to use.  Canton (Cantonese) noodles are about the size of thick spaghetti noodles.  You'll truly enjoy this easy to make, one course, one pan meal.  If you don't like any of the vegetables used, no problem.  Leave it out.  You can even add other vegetables such as broccoli, water chestnuts, you name it.  It certainly will not take away from the unique flavor created by the other ingredients.

Red Beans And Rice

Red Beans and Rice is one of the first Creole recipes I tried. This one I modified to suit my taste, and I'm sure it will please yours.  Be careful with the Red and Black Pepper.  I found that when I use any kind of Alcoholic beverage in a recipe it seems to amplify the peppers spicy reaction.

Cassava Cake

This is a classic Filipino dessert enjoyed year round.  Most of the ingredients can be found in an oriental store near you.  I have found the most difficult ingredient to find is usually the coconut cream.  If you can't find it, don't worry.  Simply use another can of coconut milk in it's place.  Also it is easier to just buy the cassava already grated.  It should be in the freezer section.  You could cut the recipe in half but then you are left with 1/2 a can of everything.  Or try making one thick cake.  You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan.  I hope you enjoy it!

Peanut Brittle

Here is the best recipe I have ever tried for peanut brittle. It is relatively simple to make however, temperature is very important here. If you don't have a candy thermometer you need to get one. When it comes to making candies like this, if you don't get to the desired temp. you will end up with a sticky mess. Also, you will want to have all ingredients measured out and ready to go. Once you start cooking you won't have time to butter the pans or measure out the baking soda.

The Perfect Cheesecake

So many times I've tried to make the perfect cheesecake only to end-up
with a dry, cracked, flavorless brown mess that I wouldn't want to feed
the dog, even if I had a dog. After much research, and a lot of help from
The Food Network, I am finally satisfied that this is the one. The ingredients are much different than other recipes I've tried in the past as I have modified it to my taste. What makes this recipe unique is the technique. Follow the directions closely and you too can make the perfect cheesecake.

Habanero Pepper Sauce

This was my first attempt at a hot sauce. The habaneros will result in an intense heat so be prepared. If you decide you want something a little milder, you could substitute the habaneros for jalapenos. However, you may wish to roast the peppers just enough to char the skin to black, place the peppers in a plastic bag to steam for about 15-30 minutes, then peel all the charred skin off before chopping. This will result in a smoother sauce. The flesh on the habanero is just too thin to do this so save yourself the time and the burns to your fingers and anything you may touch afterward.

Pork Adobo ~ Adobong Baboy

Adobo is a wonderfully tangy dish. The ingredients are simple and additional spices may be added to suit your own taste buds. This main dish is best when served over white rice.

Jeff's Famous Baked Beans

This recipe came from a good friend of my father who has since passed. I remember him discribing the ingredients to my mother when I was about 8 yrs old and remembered the basics. I have made some adjustments to better suit my taste buds. This recipe is very adaptable to your own taste. Simply substitute your favorite herbs and spices to suit you. I frequently bring this dish to Pot-Lucks at work. I always bring a copy of the recipe because everyone wants it.