[align=center][b]Chicken - Pork Adobo[/b][/align] [align=center][img]http://www.filipinovillage.com/uploads/recipe-images/Adobo%20Edited1.JPG[/img][/align] [b]Ingredients:[/b] [spoiler]1/2 kilo pork cut into servings pieces 1/2 kilo chicken ( a combination of chicken wings or drumstick) 1/2 small garlic head (macerated ) 1 tsp. peppercorn (crushed ) 1 tbs salt 1/4 tsp. ground pepper 1/2 cup vinegar 1/2 cup soy sauce 1 cup water (enough to cover meat)[/spoiler] [b]Procedures:[/b] [spoiler][b]Part 1[/b] 1. Combine all ingredients in a heavy sauce pan. 2. Cover and simmer until meat is tender. (If the meat is still tough and there is no more stock add 1/2 cup of water and continue simmering) 3. When the meat is tender, remove the pork and chicken from the sauce pan drain and set aside. 4. Put the sauce on a separate pan and set aside. [b]Part 2[/b] 1. On a frying pan, heat cooking oil and brown the pork and chicken on all sides. 2. When the meat are all brown, transfer to a serving dish. 3. Pour the sauce on the frying pan that you use in fryiing the meat and bring to a boil for a few minutes 4. Pour the sauce over the meat and serve. 5. Serve hot and eat with plain boiled rice.[/spoiler]

[b]Army SOS Creamed Ground Beef[/b] [img]http://images.media-allrecipes.com/userphotos/250x250/00/17/08/170882.jpg[/img] Ingredients 1 pound ground beef 1/4 cup all-purpose flour 1 cube beef bouillon 3/4 teaspoon salt 1 pinch ground black pepper 2 1/4 cups milk 1/4 teaspoon Worcestershire sauce Directions 1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot! ...this is my favorite breakfest meal and its so simple to make!

Grilled Chicken Margarita [align=center][img]http://farm1.static.flickr.com/181/473135186_9347b9c17d.jpg[/img][/align] Ingredients [spoiler]2/3 cup chopped fresh cilantro 2 tablespoons coarse black pepper 2 teaspoons garlic powder 2 teaspoons onion salt 1/2 cup margarita mix 1/4 cup lime juice 1/4 cup orange juice 3 tablespoons tequila 3 tablespoons triple sec 2 tablespoons honey 1 cup light olive oil 6 skinless, boneless chicken breast halves[/spoiler] Directions [spoiler]1. Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours. 2. Preheat an outdoor grill for medium-high heat and lightly oil grate. 3. Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.[/spoiler]

[align=center][b][color=#FF0000]Brownies[/color][/b][/align] [i][color=purple]Few can resist these dark, moist, fudgy, chocolately treats. Pull a batch out of the oven and watch them quickly vanish.[/color][/i] [b]Ingredients:[/b] [align=center][spoiler]250 g unsalted butter, chopped 200 g dark chocolate roughly chopped, plus 2/3 cup(100g) dark chocolate chunks or dark chocolate chips, extra 1 and the 3/4 cups (325 g) soft brown sugar 4 eggs, lightly beaten 1 teaspoon vanilla extract 1 and the 1/4 cups (185 g) plain flour, sifted sifted icing sugar, for dusting (optional) [color=#FF0000]MAKES[/color] 12 SLICES [color=#FF0000]PREPARATION[/color] 20 MINUTES [color=#FF0000]COOKING[/color] 40 MINUTES[/spoiler][/align] [align=center][img]http://farm8.staticflickr.com/7137/7810497752_23b973b333.jpg[/img][/align] [align=center] [img]http://a.deviantart.net/avatars/s/e/serious-plz.png?1[/img][color=green][b]PREPARE & RELAX[/b][/color] [img]http://a.deviantart.net/avatars/w/a/want--plz.png?1[/img] [color=green][b]EXTRA THRIFTY[/b][/color][/align] [align=center] [spoiler][b][color=#FF0000]1[/color][/b] Preheat the oven to 170�C. Line a 28� 18 cm baking tin with baking paper. [b][color=#FF0000]2[/color][/b] Melt the butter and the 200 g chopped chocolate in a saucepan over low heat. Whisk in the sugar until combined, then set aside for 5 minutes to cool. [b][color=#FF0000]3[/color][/b] Whisk in the eggs and vanilla, then stir the flour through. Add the chocolate chunks or chips and stir to combine. [b][color=#FF0000]4[/color][/b] Pour the mixture into the baking tin. Bake for 35 minutes, or until the top is firm and the cake is coming away from the sides of the tin - it should still be very moist inside. [b][color=#FF0000]5[/color][/b] Remove from the oven and allow to cool completely in the tin. Cut into 12 pieces and store in airtight containers for up to 4 days. Serve dusted with icing sugar if desired. [color=#FF0000]Variation[/color] [i][color=purple]For triple-choc brownies, replace the dark chocolate chunks or chips with 1/3 cup (50 g) white chocolate chips and 1/3 cup (50 g) milk chocolate chips. For walnut or macadamia brownies, add 1 and the 1/4 cups (150 g) chopped walnuts or macadamias with the chocolate chips.[/color][/i][/spoiler][/align] [scroll][color=blue]ENJOY THE SATISFACTION[/color][/scroll]