Category : Seafood
Author : gurlnextdoor143
Hits : 2112
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.
Broccoli is available year-round from California, and available from Washington from June through October.
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