Broccoli Cheese Casserole

It's Thanksgiving day. I never thought I would get so much compliment for this recipe. I have had a resentment towards this "famous" family recipe because of what happened 16 years ago. Campbell debut the Cream of Broccoli in 1990. Since then, my mother made it special for our family since she loves cheese and broccoli. Every Thanksgiving, I cook this for my family and friends. With my mother's blessings, she allowed me to call this recipe my own.

Courtesy of :leilove:

In 2001, Campbell announced a contest, "The 20-minute recipe challenge" which I participated. I didn't win; but it didn't matter to me at the time. The winner took home a price and got recognized with her name and recipe on every Campbell soup label. Some time in 2000, Condensed Broccoli Cheese Soup (Now called Signature Broccoli Cheese Soup), hit the shelves. You would not believe what recipe I found on that Campbell soup label. To read more of the story, click here: "An old trivia"

Everyone at worked liked it so much so, one of them asked for the recipe. I'm proud to say for myself, "Maybe it's about time I should share this."

Ingredients:

4 cans of Campbell's Condensed Broccoli Cheese Soup

2 cups of milk

2 cups of Sargento Mild Cheddar Cheese

4 heads of Broccoli, washed and cut to serving size

1 cup of Progresso Bread Crumbs, Plain

1 cup of Kraft Parmesan Cheese

Directions:

1. Wash broccoli under cold running water and cut florets to serving size. Steam for 2 minutes.

2. In a medium pot, heat Campbell's Condensed Broccoli Cheese soup under medium high. Pour in milk and stir occasionally until smooth.

3. Fold in the mild cheddar cheese and add the broccoli florets. Boil for 2 minutes stirring occasionally. Lower heat to low and continue to stir occasionally or until broccoli is tender.

4. Remove from heat and pour bread crumbs and Parmesan cheese to garnish

Red Bean and Barley Sweet Soup

Author: Daily Cooking Quest

Cuisine: Chinese

Prep time:  1 hour

Cook time:  1 hour

Total time:  2 hours

Serves: 8

 

Ingredients

• 250 gram red bean
• 100 gram barley
• 50 gram candied winter melon
• ½ tangerine peel
• 8 cups water
• 100 gram sugar

Instructions

1. Place red bean and 6 cups of water in a pot and bring to a boil. Let it boil for 5 minutes, then cover, and let the red bean soak in boiling water for 1 hour.
2. Meanwhile, wash and drain the barley until the water is clear. Let it soak in cold water.
3. Drain the red bean and refresh with cold water.
4. Return the drain red bean to a clean pot, drain barley and add to the pot, add candied winter melon, tangerine peel, and the 8 cups of water. Bring to a boil, cover, reduce heat, and simmer for 45 minutes to 1 hour, until the red bean has softened.
5. Add sugar and stir until all the sugar has dissolved. Turn off heat, serve hot, at room temperature, or chilled. ♥

Kare-kare

This is one of my favorite dish. I miss my mother's cooking. Without further ado, here's how to cook Kare-kare without the tripe and okra (lady's fingers). If you're in a hurry, just grab a sachet of Mama Sita's Kare-Kare sauce mix (contains peanut butter).

If you have family with peanut allergy, substitute with black beans.

Ingredients:

• 2 lbs oxtail
• 1 lb beef chuck
• 6 cups of water
• 1 cube beef stock
• 1 banana heart
• 2 large eggplant (brinjal); cut into 1" thick
• 1 medium pumpkin; cut into bite size portions 
• 1 bundle of long beans/string beans; cut into 3" lengths
• 1 bundle of bak choy/gai lan (Chinese broccoli); cut into bite size portions
• 1 1/2 tbsp annatto powder
• 1 1/2 cup chunky peanut butter
• 1 medium onion; peeled and sliced thinly
• 4 - 5 cloves of garlic; peeled and minced
• Dash of pepper

Instructions:

1. Trim excess fat from the oxtail. In a deep pot, place oxtail and enough water to cover. Over medium heat, bring to boil, skimming off scum. Lower heat, cover and simmer, adding more water as needed to maintain 6 cups for about 2 to 3 hours or until oxtail is tender. Reserve broth.
2. Peel and discard the outer fibrous skin layers of the banana heart until you reach the lighter soft core. Trim off stem and discard. Cut the banana core into half and into fourths. In a bowl of cold water, place cut banana and soak for 15 - 20 minutes. Using hands, squeeze to release the bitter sap. Rinse will cold water and drain well; discarding the liquid.
3. In a pot over medium heat, bring 4 cups of water to a boil. Add the banana heart, eggplant, longbeans and bak choy. Blanch for 1 minute. Remove from liquid and set aside.
4. In a small bowl, combine annatto powder and 1/4 reserved broth. Stir well until dissolved. Combine peanut butter and 1/2 cup reserved broth and stir well until blended.
5. In a large pot over medium heat, heat oil, add onions and garlic until cooked. Add beef chuck. Cook until brown and tender. Add oxtail stirring occasionally.
6. Add the remaining 5 cups of reserved broth and bring to simmer. Add annatto water and peanut butter mixture stirring to combine. Season with pepper. Continue to simmer for 10 minutes. Add vegetables. Serve with shrimp paste (bagoong) or fish sauce on the side.