Category : Seafood
Author : gurlnextdoor143
Hits : 2273
Date : 19/03/2003
Ingredients:* 1/2 kilo of white and round miki (NOODLES) Garnishing: * squid adobo (pusit) * flaked fish meat (tinapa) * pork sitsaron, coarsely pounded * powdered pork sitsaron * fried minced garlic * cooked shrimps, shelled * hard boiled eggs, sliced * chopped springs onions Palabok: * 1/4 kilo pork, cut into small cubes\ * 1/4 kilo chicken giblets & liver * 2-3 chicken wings, cut into small pieces * 1/4 kilo fresh shrimps, shelled * 2 large onions, quartered * 3 cloves garlic crushed * 1 pc. medium sized carrots, round thin slices * 1/4 kilo cabbage, chopped 1 1/2" squares * 1/4 kilo cauliflower, break into flowerettes * 2-3 stalks leeks, chopped 2" long * 1/4 kilo lomi noodles (flat) * 1/2 cup pork (sliced into strips) * 1/2 cup shrimps, shelled * 1/4 cup chopped ham * 1 large onion, chopped Ingredients2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened2 cans (6 oz. each) crabmeat, drained, flaked1/2 cup KRAFT Shredded Parmesan Cheese1/4 cup chopped green onions2 Tbsp. dry white wine2 tsp. KRAFT Prepared Horseradish1/4 tsp. hot pepper sauce
PreparationMIX all ingredients with electric mixer on medium speed until well blended.SPOON into 9-inch pie plate or quiche dish.BAKE at 350°F for 25 to 30 minutes or until lightly browned. Serve with assorted NABISCO Crackers.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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