Category : Seafood
Author : gurlnextdoor143
Hits : 1926
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 Ingredients1 cup KRAFT Mayo Real Mayonnaise, divided2 Tbsp. lime juice, divided1 envelope GOOD SEASONS Zesty Italian Salad Dressing Mix2 cans (6 oz. each) crabmeat, drained, flaked1 cup dry bread crumbs, divided2 Tbsp. chopped green onion1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream2 tsp. grated lime peel
PreparationMIX 1/2 cup of the mayo, 1 Tbsp. of the lime juice and salad dressing mix. Add crabmeat, 1/2 cup of the bread crumbs and onion.SHAPE into 8 (1/2-inch-thick) patties; coat with remaining bread crumbs.COOK patties in large nonstick skillet on medium heat 3 minutes on each side or until browned on both sides and thoroughly heated.MEANWHILE, mix remaining mayo, lime juice, sour cream and lime peel in small bowl. Serve with crab cakes.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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