RECIPES: A MOUTHFUL! Go to and kick your taste buds to notches unknown to mankind!BAM!!!
GREAT SUMMER COOLER!
"Filipino Tan #1"(The Manila Bay)

1 cup brewed coffee preferably not instant
1/2 to 1 cup creme or half and half 
3 heaping tbsp coffee mate (optional)
3 tbsp unsweetened cocoa powder
1/3 to 2/3 cup chocolate milk syrup
1 tsp finely powdered coffee

Take all the ingredients and stick them in a blender.
Set the blender on whip for about 15 to 30 seconds or 
until well blended. At this point you have a number of
options. You can place the drink in the fridge for 30
minutes, pour over ice cubes, shave some ice sno-cone
style and mix the ice and drink, or you can dump between
6 to a dozen ice cubes in the blender and set the blender
to chop or puree until the ice is blended with the drink.
If you choose the last option, you may want to increase
your ingredients because as the ice melts, it will make 
the drink bland.

variations:
Tan #2 (Filipino Twilight): instead of brewed coffee, use
cappuccino and top with whipped cream.

Tan #3 (Magandang Gabi): instead of brewed coffee, use
expresso...double brewed.. and top with whipped cream.

Vary the amounts of each ingredient and create your own tan!

SUNSET BEACH

1/2 cup pureed cantaloupe
1/2 cup pureed mango
1/2 cup pureed papaya
1/2 cup pureed strawberries
1/4 to 1/3 cup rum (optional)
12-18 ice cubes

This is so easy. Take the strawberries pureed in a blender with 
four to six ice cubes and crush the ice. DON'T LET THE ICE MELT!
put the mixture in a tall glass until the glass is 1/4 full. Do 
the same with the others in this order: Strawberries, papaya, 
mango, cantaloupe. If you pour slowly and do it right you got a 
sunset. If you like rum, add 1 part to each 4 parts of the fruit
blends per layer. In other words, pour strawberry then add 1/8 cup
rum, etc.


Chicken Dishes

A small section for cooking chicken which is very versatile and my favorite food. Try them out or make your own and e-mail it to me and I will post it up. Fried Chicken I have so many variations on this it's amazing. The taste for each is really up to you because you can adjust each to suit your own tastes. For those of you who are health conscious, guess what, you don't have to fry! These recipes are baked! Let's begin! Tamarind Chicken 3 cups flour 2 tablespoons salt* 3 tablespoons pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 package of tamarind soup base mix 4 large eggs 1/4 cup lemon juice 4-6 pieces of chicken drumsticks, thighs, etc. skinless if desired * or salt substitute You can find the tamarind mix in any asian grocery store. Take all the dry ingredients and whisk them together in a medium bowl. Put that aside. Whisk together the eggs and the lemon juice. This will be your egg wash. Take a piece of chicken and put it in the egg wash, until well coated then place it in the dry mix coating it well. Then dip it in the wash again and in the dry mix again. this will ensure that the chicken stays moist. Repeat with the other pieces. Discard any remaining dry mix. Coat a shallow baking pan with olive oil. Place the chicken about 1 inch from each other in the pan. Preheat the oven to 375. Bake for 30 minutes to one hour (ovens vary) or until juices run clear when poked through center with toothpick. Turn pieces twice during baking. If you prefer, you can fry the chicken in a pan. If you do, put only enough oil to cover the chicken halfway. DO NOT FRY IN A DEEP FRYER!!! This will cause the chicken to be underdone inside and scorched outside. Fry over medium heat covered for 15 minutes. Then turn the pieces and fry uncovered until juices run clear. VARIATIONS: If you enjoy finger food, you can take skinless chicken breasts and cut them into strips. Then follow the above directions reducing the cooking time accordingly. Instead of using the tamarind mix, you can use one envelope of ranch dressing mix, or italian dressing mix, or even beef stew mix! Hey! Be spontanoeus and inventive! Take portions of all of the above and throw it together! Oh the possibilities are endless!
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