Recipes Included On This Page Apple Cinnamon Cake Arroz Caldo (Lugaw) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Apple Cinnamon Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package spice cake mix -- 18 1/2 ounces 21 ounces canned apple pie filling 3 eggs 3 tablespoons sugar 1 teaspoon ground cinnamon Whipped topping Preheat oven to 350F. Spray a 13 x 9-inch baking pan with non-stick vegetable spray. In a large mixing bowl, combine cake mix, pie filling and eggs. Beat for 2 minutes. In a small bowl, combine sugar and cinnamon. Spread half the batter in prepared baking pan; sprinkle with half the cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar. Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack. Serve with whipped topping. Yield: 12 servings Source: "http://www.amethysts-recipes.com" S(MC Formatted by): "Suzie May" Bobbie's Note: I made this for a group meal and it was gone very quickly. I loved it and so easy. Great with whipped topping. Contributed to the FareShare Gazette by Bobbie; 25 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 1g Fat (14.0% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Arroz Caldo (Lugaw) Recipe By : Art Guyer Serving Size : 20 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 tablespoons vegetable oil 10 garlic cloves, peeled and finely chopped 1 5 inch piece ginger, peeled and finely chopped 1 large sweet onion, chopped 6 ribs celery, cleaned and chopped 3 large carrots, peeled and chopped 1 large roasting chicken, washed 1 gallon water, more or less 2 teaspoons kosher salt 2 teaspoons black pepper 2 cups medium-grain rice 1 large pinch of saffron 4 tablespoons fish sauce 3 tablespoons soy sauce 4 lemons, zest and juice 3 tablespoons fresh parsley, cleaned and chopped 1 teaspoon poultry seasoning 2 teaspoons ground ginger powder salt and pepper to taste 6 hard-boiled eggs, sliced for garnish 8 spring onions, thinly sliced for garnish Arroz Caldo is Filipino rice porridge or thick soup. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce. It is ladled in bowls and served with hard-boiled eggs and spring onions. This recipe is based on the one our daughter got from her Filipino mother-in-law. In a large pot, bring the butter and oil to temperature. Sauté the garlic, ginger, onion, celery and carrots until the onion is translucent. Sprinkle the chicken with salt and pepper. Add half the water and the chicken to the pot; add additional water until the chicken is nearly covered. Bring to a boil, then cover and reduce heat to a simmer and cook for several hours until the chicken is nearly falling off the bones. When chicken is done, remove it from the broth making sure to get any lose bones or chicken parts. Place chicken on a cutting board that has an indentation that will catch juices and let cool for 20 minutes or so. When chicken has cooled sufficiently, pick the meat from the bones, reserving most of the breast meat for other uses. Cut the meat you want to use in the Lugaw in bite-sized pieces. Skim as much fat as possible off the broth at this point. Then add the chicken and captured juices, rice, saffron, fish sauce, soy sauce, lemon zest and juice, parsley, poultry seasoning and ginger powder. Cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the rice is cooked through. Adjust seasoning to taste. Ladle the Lugaw into bowls and serve with plates of hard-boiled eggs and spring onions, if desired. Notes: This recipe makes a medium thick rice soup. Adjust the thickness of the dish with canned chicken broth as necessary, especially when reheating. My son-in-law, who is Filipino and also makes a great Lugaw, loved this dish. I made this on March 5, 2012. Contributed to the FareShare Gazette by Art; 7 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 2g Fat (80.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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