9.3+Foods

 A Bobby Flay Recipe
 * [[image:http://mrsprod.unilever.com/webservices/GetImage.aspx?ImageId=3688 width="165" height="165"]] ||  EGG & SHRIMP SALAD WITH POPPY SEEDS

 **Serves:** 4  **Prep Time:** 15 Minute(s)

print recipe[|send to a friend] || 2 medium green onions Juice of 1 lemon 3 Tbsp. snipped fresh dill 2 Tbsp. poppy seeds 1 Tbsp. Dijon mustard 8 medium hard-cooked eggs, peeled and coarsely chopped 6 ounces cooked large shrimp or crabmeat
 * 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions. || Estimated cooking time: 50 minutes
 * 1) Combine Hellmann's® or Best Foods® Real Mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on toasted bread.
 * === Adobo Ingredients: === ||
 * [[image:http://www.pinoyrecipe.net/index.php?callback=image&pid=1&width=240&height=180&mode= caption="Pork and Chicken Adobo" link="http://www.pinoyrecipe.net/wp-content/gallery/pinoy-favorite-foods/adobo1_l.jpg"]] 1/2 kilo pork, cut in cubes
 * 1/2 kilo chicken, cut into pieces
 * 1 head garlic, minced
 * 1/2 yellow onion, diced
 * 1/2 cup soy sauce
 * 1 cup vinegar
 * 2 cups of water
 * 1 teaspoon paprika
 * 5 laurel leaves (bay leaves)
 * 4 tablespoons of cooking oil or olive oil
 * 2 tablespoons cornstarch
 * 3 tablespoons water

= Buko Salad Ingredients: =
 * === Adobo Cooking Instructions: === ||
 * In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
 * Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
 * Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
 * Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
 * Serve hot with the adobo gravy and plain rice.
 * === Adobo Cooking Tips: === ||
 * You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
 * [[image:http://www.pinoyrecipe.net/index.php?callback=image&pid=62&width=240&height=180&mode= caption="Pinoy Buko Salad" link="http://www.pinoyrecipe.net/wp-content/gallery/pics-for-post/bukosalad.jpg"]] Coconut meat from 4 buko (must be young coconut)
 * 1/2 kilo of seedless grapes (combined red and green)
 * 2 apples
 * 8 bananas (//latundan// variety)
 * 3 large sweet ripe (not overripe) mangoes
 * juice of 1/4 lemon
 * 1 cup of Nestle cream, chilled
 * 1 cup of sweetened condensed milk, chilled


 * === Buko Salad Cooking Instructions === ||
 * Cut the //buko// into slivers, about half an inch wide and two to three inches long.
 * Peel and dice the apples.
 * Peel and cut the bananas into half-inch rings.
 * Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
 * Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
 * Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
 * Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.