Monday, December 1, 2008

Barbeque baby back ribs

1 can (8 oz.) DEL MONTE® Tomato Sauce
1/2 cup DEL MONTE® Tomato Ketchup
1/3 cup firmly packed brown sugar
3 Tbsp. steak sauce
1 Tbsp. cider vinegar
1 medium clove garlic, minced
1/2 tsp. hot pepper sauce
4 lb. beef back ribs or pork spareribs

1. Combine all ingredients except ribs.
2. Grill ribs over medium-low coals 30 to 35 minutes. Baste generously with sauce and continue grilling and basting with sauce 10 to 15 minutes longer or until cooked. Serve with remaining sauce.

4 servings

Apple Walnut Cake

I love this cake.

4 cups apples, cored and chopped
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
2. In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Tanigue with pineapple salsa

1 tbsp. MAGGI Savor, or to taste
1 tbsp. MAGGI Chilli Sauce
1 k. tanigue steaks
1 cup chopped fresh pineapple
1 small red and green bell pepper, diced
1/2 small red onion, diced
1 tbsp. chopped parsley
1 tsp. salad oil
2 tsp. brown sugar

1. Combine MAGGI Savor and MAGGI Chilli Sauce with fish; let stand for 10-15 min. Cook on broiler or grill for about 8 min. or until cooked, brushing with remaining marinade half-way through cooking, turning just once. Keep warm.
2. Saute the next four ingredients in heated oil until crisp-tender. Add sugar and heat through.
3. To serve, spoon salsa on top of fish. Serve with baked potato or rice.

4 servings

lechon manok with creamy liver sauce

Add your personal touch to your store bought lechon manok


1 whole lechon manok

Creamy Liver Sauce:
1/2 cup liver sauce
1/2 cup NESTLÉ Cream
1/2 tsp. salt

Mango-Cucumber Salsa: Combine-
1/4 cup vinegar
2 tbsp. MAGGI Savor Chili garlic
1 tbsp. sugar
1/4 tsp. salt
1 cup semi-ripe mangoes
1 cup cucumber, peeled and seeded
1/4 cup red bell pepper

Cut lechon manok into serving pieces. Serve with the Creamy Liver Sauce and Mango-Cucumber Salsa on the side.

8 servings

Macaroni and Cheese

3/8 cup cooking oil
1 1/2 small head garlic, minced
3 medium onions, minced
3/8 kg. tomatoes, peeled, seeded & diced
1 1/2 tbsp. all-purpose flour
1 1/2 378 ml. can CARNATION Evap
1 1/2 MAGGI Pork Broth Cube, dissolved in
1 cup water
3 tbsps. fresh basil leaves, chopped
1 cup cheese, grated
pepper to taste
1 kg. elbow macaroni, cooked


1. Heat oil and saute garlic, onion and tomatoes for about 5 min. or until limp. Stir in flour then, CARNATION Evaporated Milk and broth.

2. Add in basil leaves and grated cheese. Simmer stirring constantly until thick. Toss in cooked pasta. Serve hot with toast.


I enjoy eating fruitcake. It is one of the baked goodies that I look forward to when "ber" months are fast aprroaching.

Here's a recipe I got from the internet.



  • 300 gms assorted dried local fruits
  • 100 gms glazed fruit mix
  • 100 gms raisins
  • 80 gms glazed kaong
  • 50 gms orange peel
  • 1 c rum (used for fruit soaking)
  • 50 gms cashew nuts / Pili nuts
  • 1/2 c dayap rind
  • 180 gms all-purpose flour
  • 2 t cinnamon
  • 150 gms butter
  • 120 gms brown sugar
  • 3 pcs whole eggs
  • 1 jigger rum (for brushing)


Combine glazed fruits, dried fruits, raisins, kaong and peel. Soak the fruits in rum for one week. Beat the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.

After one week, drain the fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into two lined baked pans. When desired weight is required, weigh accordingly and place mixture in the right baking pan. Bake in 300° F oven for two hours. Brush cake with one jigger of rum. Wrap in foil and let age for one week before consuming.

Fruitcake tips and cooking hints:

Line cake pans with greased foil to prevent over-browning, being sure to leave a generous amount of foil overhanging the sides of the pan to act as handles to lift the cake from the pan when it’s done.

Fill pans no more than two-thirds full.

Placing pans in a tray half-filled with hot water will also help prevent over-browning during the long, slow cooking period.

Before removing the cake from the pan to cool, let it rest about 10 minutes in the pan.

The standard cake testing method applies to fruitcakes: a wooden skewer inserted in the center should come out clean.

For easy slicing, the cake should be cold. Use a thin knife.

For liquor-soaked cakes, refrigerate at least three weeks before eating to let it ripen.

Substitute plain dried fruit for candied fruit if you wish.

Fruit juice can be substituted for liquor as a soaking liquid. Be sure to refrigerate and consume within two months.