The Tasty Cookbook

Ingredients:

1 kilo mussels, boiled in water

1/4 cup butter

3 cloves garlic, finely crushed

1 pc onion, chopped

1 tsp ginger, finely chopped

1-2 tbsp cilantro, chopped

2 tbsp oyster sauce

2 tbsp chili garlic sauce

1 tsp sugar

2 tbsp rice wine or brandy (optional)

1 pack Hunt’s Tomato Sauce with LycoFiber 200g

Procedure:

1. Boil mussels in salted water until they are open. Strain and set aside.

2. In a wok, heat butter then saute garlic until brown. Add in onions, ginger, and half of the cilantro.

3. Add in oyster sauce, chili garlic sauce, sugar, rice wine, and Hunt’s Tomato Sauce. Simmer until sauce is a bit thick.

4. Toss in mussels and the rest of the cilantro.

Makes 7-9 servings.

Recipe courtesy of Hunt’s

Photo edited from http://www.yummyhunts.com/index.php?option=com_content&view=article&id=60&Itemid=87

By SaffronMe Silly

Prep Time: 2mins

Cook Time: 15 mins

Serves: 4

Ingredients:

    * 4 ears corn
    * 2 tablespoons plain low-fat yogurt
    * 2 tablespoons light mayonnaise
    * ½ teaspoon red pepper
    * grated parmesan cheese (or Mexican Cojita cheese)

Directions:

1. Grill or boil Corn to taste (about 15 minutes with medium high heat on the grill).
2. Combine yogurt, mayonnaise, and red pepper in a small bowl.
3. Spread mixture over corn, sprinkle with cheese as desired.

Text and Photo Credits: http://www.food.com/recipe/mexican-corn-on-the-cob-311377

By pavut

Prep Time: 5 mins

Cook Time: 10 mins

Serves: 4

Ingredients:

Taco Salad, Pinoy Style

Ingredients:
1 tbsp Dari-Crème
¼ cup chopped onion
¼ kilo Monterey ground beef
1 tbsp chili powder
1 cup whole kernel corn, canned or frozen
1 cup tomatoes, cut into cubes
2 tbsps tomato sauce
1 tsp sugar
½ tsp ground oregano
½ tsp salt
½ tsp pepper
Taco shells
Lettuce, shredded
Sliced tomatoes
Coarsely grated Magnolia Cheddar

Procedure:
Heat margarine in a wok. Add beef and onion. Stir-fry over high heat, until beef is no longer pink. Stir in chili powder, corn, tomatoes, tomato sauce, sugar, oregano, salt and pepper. Bring to boil. Lower heat, cover and simmer for about 10 minutes. Top taco shells with ground beef mixture, lettuce and tomatoes. Top with coarsely grated cheese.

Makes 4 servings.

Text and Photo Credits: http://www.filipinorecipe-tv.com/taco-salad.html

or (I edited this second recipe from the same site)

Taco Salad, McCormick Style

Ingredients:
1 tbsp Dari-Crème
¼ cup chopped onion
¼ kilo Monterey ground beef
McCormick Taco Seasoning Mix
3/4 cup water
1 cup whole kernel corn, canned or frozen
Taco shell
Lettuce, shredded
Sliced tomatoes
Kraft Mexican Four Cheese
Sour cream or salsa

Procedure:
Heat margarine in a wok. Add beef and onion. Stir-fry over high heat, until beef is no longer pink. Stir in corn, McCormick Taco Seasoning Mix and water. Bring to boil. Lower heat, cover and simmer for about 5-10 minutes. Top taco shells with ground beef mixture, lettuce, and tomatoes. Top with Kraft Mexican Four Cheese and sour cream or salsa.

Makes 4 servings.

Preparation Time: 2 minutes
Cooking Time: 15 minutes
Serves: 1

Ingredients:
1 potato
Olive oil
Spices
Any kind of dips

Method:
1. Cut the potato into wedges and nuke them until tender.
2. Place them in a plastic bag with a splash of oil and spices, shake about until coated.
3. Place wedges under the griller until brown.
4. Serve with a 4-pack of ready made dips.

Text and Photo Credits: http://www.westernpotatoes.com.au/go/consumers/recipes/quick-and-easy-recipes?mode=recipe&recipeID=0023FA10-A0CC-3C8C-D939544BCC53335D