Get the latest recipes from Cutiechie_23 http://www.grouprecipes.com/people/cutiechie_23 Luscious chicken wrapped in soft gourmet tortilla flavored with some homemade Salsa. Wansoy leaves is a type of Herb similar to Kinchay and the usual Coriander. It will give the distinct Mexican flavor to this dish. If you want an all natural Mexican flavor, add some of this herb. This can be your main if you're not much of an eater. http://www.grouprecipes.com/103328/my-mexican-chicken-wrap.html Another recipe shared by mom when I got married. You can use chicken, pork or even better, combine both. Filipino-tomato sauce based recipes look somewhat the same. It's just a matter of taste and how will you make use of the ingredients to get that distinct aroma and flavor. There are 2 easy cooking techniques to be done. Boilng and Sauteeing. "Inadobo sa Suka" style until to tenderize meat and to get the sour flavor. Note: adding water does not mean to eliminate the vinegar flavor. You can also fry the potatoes in a separate pan. http://www.grouprecipes.com/76412/pork-afritada.html Note: The thicker the cheese the better. It is going to be the holding ingredient. At the same time, it will also give the "baked appearance" for this recipe. You can also prepare Cannelloni stuffed with vegetables or any combination of your choice of meats http://www.grouprecipes.com/68231/no-bake-cannelloni.html I went to WikiHow to make Grilled Cheese Sandwiches. Checked my pantry and fridge, found some wheat bread, cheese and butter. Plus I added the left-over spam we had for breakfast this morning. Tips: Check to see if the pan is hot enough to start by dripping a tiny amount of water on it. If it sizzles and disappears right away, it is ready. Place a weight or press with a spatula during cooking to attain even cheese melting and a compact sandwich. Remove pan from burner when done to allow both of them to cool. Try adding other kinds of food to the sandwich like grilled ham, thinly sliced tomato, bacon, two jalapeños; you name it, you can add it to a grilled cheese sandwich. Try adding jelly, chutney, preserves or maple syrup to the top once it's done...delicious! Tomato soup goes very well with a Grilled Cheese Sandwich. Try a delicious fruit punch when eating your grilled sandwich; the two mix well. I served mine with a nice cold pitcher of Pink Lemonade and some Knots Berry Fram Jelly in Orange Marmalade http://www.grouprecipes.com/61018/easy-grilled-cheese.html This is an easy, quick recipe for those who wants to have great meal with a snap of a finger. You can also bake it and top with the mushroom sauce. Note: ingredients that doesn't have any measurements means it will depends on how much does the person wants it. (as needed) note: the golden brown state of the garlic adds more flavor to the sauce http://www.grouprecipes.com/61015/pork-tenderloin-in-mushroom-sauce.html This is a simple pasta dish with pesto. my ingredients...straight from my pantry! http://www.grouprecipes.com/46080/simple-pasta-and-pesto.html This ain't mine, but I'm glad to share it... Yummy August 2007 Issue Frustrated by too-dry scrambled eggs? This recipe and procedure from Chef Gino Gonzalez will yield tenderly creamy eggs. The secret? It's all in the hand. Eat anytime of the day! http://www.grouprecipes.com/42862/splendidly-scrambled.html This is a very simple recipe I made for the holidays 2007. The ingredients are very basic. You can add some shrimps, other seafoods like crab meat, mussles and pork if you want. NOTE: I didn't include any specific measurements for some ingredients, those will depend on you on how much you want it to be. A little background on a very famous Italian Herb used for Puttanesca. Capers. Caper buds blossom on a flowering plant called Capperis Spinosa, a wild bush that grows along the coastlines of southern Italy. It thrives in arid, rocky areas, popping up even in the cracks of old walls. During the spring months, the plant sports large, rosy white flowers. In the Kitchen This aromatic plant has been used for thousands of years in Mediterranean cuisine; in Italy, capers top pizzas and grace alla puttanesca tomato-based sauces. The best capers are smaller in size; larger capers are actually less flavorful. Capers preserved in sea salt, especially those from the island of Pantelleria, are more flavorful than those stored in vinegar. Capers should never be cooked with fellow ingredients, but should be added at the last minute, and only briefly heated. Lengthy cooking causes capers to lose their aroma and take on a more pronounced bitter flavor. http://www.grouprecipes.com/34799/puttanesca.html Quick and easy carbonara recipe. Something different. http://www.grouprecipes.com/34061/tuna-carbonara.html Picadillo is a dish mainly consisting of ground beef (sometimes shredded beef or chicken) typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, "picar" which means "to chop". Picadillo is a traditional dish in many Latin American countries; it's made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice. The classic recipe uses ground meat, boiled and cubed potatoes, raisins, slivered almonds, diced olives, allspice, salt, pepper, chopped serrano or jalapeno pepper, and sometimes a little chili powder. This is all slowly simmered and served with hot flour tortillas. WIKIPEDIA Here in the Philippines we eat it with rice. There are so many Picadillo Recipes. I used Oyster Sauce in this Recipe. And I also have a tomato based Picadillo Recipe. http://www.grouprecipes.com/21660/picadillo.html