I thought this would be a bit of fun since we all love to cook and play in the kitchen.

Let's start our own "restaurant" with dishes we would love to see served.

Post anything from beverages, appetizers, entrees, sides, desserts, breakfasts, lunches or dinners - ANYTHING at all!

Remember - at this restaurant we don't have to cook or do dishes! LOL

:eek:

Banana Pineapple Lumpia

(Serves 6)


1 lb. cream cheese 1 oz. dark cane rum, optional
1 cup pineapple, diced 16 lumpia wrappers
1 cup banana, small diced 1 egg, beaten
1/2 cup powdered sugar oil to deep fry
1/2 cup macadamia nuts, crushed 1/4 cup powdered sugar, to sprinkle


In a bowl, add cream cheese, pineapple, banana, 1/2 cup powdered sugar, macadamia nuts and rum. Thoroughly mix by hand.
Next, lay out lumpia wrappers so that the corners are pointed top to bottom and left to right.
Place equal amounts of the mix on each wrapper, fold the bottoms up over the mix but not completely point to point.
Brush upper half with the egg.
Fold in the sides and roll the lumpia up.
Place into freezer for one hour.
Heat oil to a temperature of 350 degrees.
Add lumpias, a few at a time, and cook until golden brown (approx 2 minutes).
Remove to a paper towel.

ASSEMBLY:
Cut lumpias in half, dust with remaining powdered sugar, and place two lumpias on each plate and garnish with two scoops of ice cream.
Serve immediately.

Note: The Lumpias can be frozen and held for future use.

Individual Pineapple Upside Down Cake
(serves 4)


Batter:
4 egg yolks 3/4 cup sour cream
1 tsp. vanilla extract 2 1/4 cups flour
1 1/4 cups sugar 1 tsp. baking powder
1/2 tsp. baking soda 7 oz. butter, unsalted
pinch of salt
Cakes:
1/4 cup brown sugar 1/4 cup butter, unsalted
4 slices pineapple, 1/4" thick 1/2 T. minced ginger
1/4 cup pecans


Batter:
Stir dry ingredients together.
Cream butter, sugar and 1/4 of sour cream.
Combine remaining sour cream and egg yolks with vanilla.
To creamed butter mixture, add 1/3 of sifted dry ingredients and egg yolk mixture; repeat twice.

Cakes:
Lightly grease 4 ring molds (3" x 1 3/4").
Melt butter and ginger together and stir in brown sugar.
Dip pineapple in brown sugar mixture.
Place in molds.
Sprinkle with pecans.
Scoop batter on top.
Place cakes in baking dish. Bake at 350 degrees for 25-30 min.
Unmold and leave at room temperature.

Japanese-Style Pork Spare Ribs
(serves 4)


Ingredients for Spare Ribs:
2-1/2 lbs. pork ribs 1/2 tsp. salt
1/4 tsp. pepper 1/2 tsp. oregano
1/2 tsp. rosemary 4 bay leaves
1 tsp. ginger, diced 4 cloves garlic

Ingredients for Sauce:
1 cup soy sauce 4 T. Mirin
1/4 cup Sake 1 tsp. juice of ginger
2 tsp. juice of garlic 1/4 cup sugar

Preparation:
Boil the pork ribs for one hour in hot water seasoned with salt, pepper, oregano, rosemary, bay leaves, ginger and garlic. Broil the pork ribs on an open broiler. Use special sauce for wonderful flavor.

Panzanella (Tuscan Bread Salad)
(serves 2-4)


4 lg. slices Italian bread or 8 small slices French baguette that is several days old
3 lg. tomatoes (about 1 lb.)
Kosher salt
1 small red bell pepper
2 tsp. drained capers
1-1/2 cups cucumber, thinly sliced, peeled, and seeded
2 T. red wine vinegar
1/2 tsp. minced garlic
6 T. extra virgin olive oil
Black pepper, freshly ground


Break bread into bite-size pieces. Place in serving bowl.
Remove stems from tomatoes. Chop into half-inch cubes.
Place tomatoes and their juices over bread. Season with salt. Let sit for 10 minutes. Toss.
Split red pepper in half lengthwise. Remove stem, seeds and core.
Cut pepper into half-inch squares. Add to salad bowl.
Add capers and cucumber.
Dressing: Whisk together vinegar and garlic. Season with pinch of salt. Whisk in olive oil.
Add dressing to salad. Season with pepper to taste.
Toss well and serve.