Jasmine's Recipe Collection

Adobong Kangkong (River Spinach) Recipe

2009-02-22T03:38:00.002-08:00

Ingredients:
*1 big bowl of kangkong (river spinach)
*1/4 kilo of pork, cut into small pieces
*1/4 cup of vinegar
*1/4 cup soy sauce
*5 cloves of garlic, minced
*1 onion, diced
*2 laurel leaves (bay leaves)
*1/2 teaspoon of monosodium glutamate (MSG)
*1 cup pork stock (broth) or bouillon pork cube dissolved in water
*Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

*Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
*Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
*Let simmer then add the vinegar. Do not stir for 5 minutes.
*Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
*Serve hot with rice.

Cooking Note:
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

source: www.filipinofoodrecipes.net

Adobong Kangkong (River Spinach) Recipe

2009-02-22T03:38:00.001-08:00

Adobong Kangkong (River Spinach) Recipe

2009-02-22T03:38:00.000-08:00

Leche flan

2009-02-21T23:19:00.001-08:00

I love leche flan...

Ingredients
For the flan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar
3/4 cup water

Procedure

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

source: http://www.filipinofoodrecipes.net

Chicken Pastel Recipe

2009-02-21T23:16:00.000-08:00

Estimated cooking time for this chicken recipe: 1.5 hours

Ingredents:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

source: http://www.filipinofoodrecipes.net

Braised Beef Short Ribs Recipe

2009-02-21T23:13:00.000-08:00

Ingredients

12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)

Procedure

1 Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2 Transfer ribs to a plate. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

soource: www.elise.com/

Easy Sylvannas

2009-02-21T21:46:00.000-08:00

simplified version of a much-loved dessert, so easy to prepare you can do it anytime. No need to bake the meringue base. With this recipe, sylvannas will no longer be just an occasional treat!

Preparation Time: 20 minutes plus 1 hour to refrigerate sylvannas
Cooking Time:
Servings: 10-12

Ingredients

1 250ml NESTLÉ All Purpose Cream, chilled
1 cup butter, slightly softened
¾ cup powdered sugar
1 cup chopped cashew nuts, roasted
24 pieces otap (local flaky cookie)

Procedure

In a bowl, whip cream with half of the powdered sugar until light and fluffy. Set aside.
In another bowl, cream the butter and remaining sugar until light and fluffy. Fold the whipped cream into the creamed butter.
Spread cream mixture on a piece of otap, sprinkle with chopped nuts and top with another piece of otap. Cover the entire surface of the otap with more butter-cream mixture. Chill for 30 minutes.
Roll on the chopped cashew nuts and chill until ready to serve.

source: http://www.nestle.com.ph

Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves

2009-02-21T20:45:00.000-08:00

Tender pork slices and crisp fresh vegetables in soothing broth

Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings:

Ingredients

1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste

Procedure

1. Boil rice washing with tomatoes, onions, pork liempo and pork ribs. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.
2. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.
3. Add mustasa leaves and siling panigang. Season with patis to taste.

source: http://www.nestle.com.ph

Orange Butter Cupcakes

2009-02-21T20:42:00.000-08:00

Feather light cakes delicately flavored with orange

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 24

Ingredients

3 cups cake flour
1 tbsp baking powder
1/4 tsp salt
2 cups butter
1 cup sugar
2 tbsp orange rind
1/2 tsp vanilla
5 eggs
2/3 cup NESTLE Fresh Milk
2/3 cup granulated sugar
1/3 cup NESTLE Premium Squeeze Orange Juice
1/4 cup butter

Procedure

1. Preheat oven to 350 degrees F.
2. Sift together first 3 ingredients and set aside.
3. Cream together butter and sugar; stir in orange rind and vanilla. Add eggs one at a time, beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending with the flour.
4. Pour into paper-lined muffins pans and bake for 40 min. or until inserted toothpick comes out clean. While cake is in the oven, prepare sauce.
5. Heat together sugar, orange juice, and butter. Remove cake from oven and pour sauce over cake while still hot.

source: www.nestle.com.ph

Igado

2009-02-21T20:16:00.000-08:00

Igado is one Ilocano dish that I always request to be served whenever I visit friend and relatives that I know Genuine Ilocano, wherever they are, whether they are in Laoag, Cagayan or in Nueva Vizcaya.

I really love this dish. I enjoy each and every version.

Here's one version that I got thru /www.grouprecipes.com/

Ingredients

2 onions, finely chopped

2 tomatoes, chopped

1 bell pepper, juliene

1/2 kilo pork liver , cut into 2 inch strips

1/4 kilo pork, 2 inch strips

2 garlic cloves, minced

1/4 cup soy sauce

1/4 cup white vinegar

1 tbsp sugar

Directions

Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.

Add tomatoes just before the garlic and onions turn very light brown.

Add in the pork strips, and stir fry until pork is light brown.

Add in the liver and stir until liver is half-cooked.

Add in the vinegar, soy sauce and the sugar.

Simmer until the meat is cooked.

Serve with steamed rice.

Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Baked French Toast

2009-02-11T06:42:00.000-08:00

This baked French toast is made up the night before in an 8 1/2 x 13-inch pan. In the morning, you just pop it in the oven. Let it bake while you are getting ready for the day and you’ll have a wonderful breakfast for your family.

Ingredients

1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
12 slices soft bread
6 large eggs
1 1/2 cup milk
1/2 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees.

1. Melt the butter in an 8 1/2 x 13-inch baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan.
2. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the 1/2 teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight.
3. Bake for 45 to 50 minutes or until the bread is browned. Serve hot with maple syrup, peach syrup, or cinnamon apple syrup. Top with butter or honey butter.

source: www.preparedpantry.com

Triple Chocolate Cookies

2009-02-11T06:38:00.001-08:00

This cookie combines Dutch process cocoa with white and dark chocolates.

Prep Time: 25 minutes

Cook Time: 11 minutes

Ingredients:

2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup Dutch process cocoa or unsweetened baking cocoa
1 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
6 ounces white chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)
6 ounces dark chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)

Preparation:

Preheat oven to 350 degrees F. Lightly grease (spray and wipe off) or line baking sheet with parchment paper or baking mat. In a medium bowl, combine flour, soda, salt and cocoa with a wire whisk. In large bowl, cream butter and sugars. Stir in vanilla. Add eggs one-at-a-time. Combine completely. While mixing add flour mixture 1/2 cup or so at a time. Hand stir-in chopped chocolates. Drop by tablespoonsful onto prepared baking sheets. Bake for 9 to 11 minutes. Cool on cookie sheets for 2 minutes. Remove to wire racks for cooling completely. Makes about 4 dozen cookies.

For bar cookies: Lightly grease 9x13 pan. Spread dough into pan. Bake for 20-25 minutes.

source: http://baking.about.com/od/cookies/r/triplechocolate.htm

Yangchow Fried Rice

2009-02-09T09:07:00.000-08:00

Ingredients:

3 large eggs
6 ounces roast pork
4 ounces frozen medium shrimp
.
Shrimp Seasonings:
Salt and freshly ground black pepper, to taste
1/2 teaspoon cornstarch
.
Other:
5 tablespoons oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

Preparation:

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

http://chinesefood.about.com/od/ricefried/r/yangchowrice.htm

Beef With Broccoli Stir Fry

2009-02-09T07:28:00.000-08:00

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

source: http://about.com

Red Velvet Cake Recipe

2009-02-07T21:39:00.000-08:00

Ingredients:

Cake:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting:

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Cake Directions:
1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not overbeat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Homemade Yeasted Donuts

2009-02-07T20:51:00.000-08:00

Homemade donuts are easy to make. You can make them with your favorite bread dough adding just a bit more sugar than normal. (Too much sugar will make the donuts brown too rapidly.)

Ingredients
3 1/2 to 4 cups bread flour
1 package 7 gram instant yeast, SAF or equal
1 cup water at 105 degrees
1 teaspoon salt
1/4 cup dry milk, preferably baker’s dry milk
1/4 cup sugar
2 tablespoons shortening
1 large egg
oil for deep frying

Directions
1. Place about two cups of the flour in the bowl of your stand-type mixer. Add the yeast. Add the water. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, dry milk, sugar, shortening, and egg and continue mixing. Add most of the remaining flour and continue mixing at medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Let rise until double, about one hour.
4. Once the dough has risen, roll it out on a floured counter. Let it rest for ten minutes. Finish rolling the dough to one-half inch thick. Use a floured donut cutter to cut out the donuts.
5. Cover the donuts and let them rise until they are very light, 30 to 45 minutes.
6. Heat the oil to 375 degrees. Add the donuts, a few at a time, to the hot oil being careful not to splash oil. Fry for about one minute and then turn the donuts with tongs. Fry for another minute. The donuts should be golden on both sides. Remove the donuts to drain on paper towels.
To glaze your donuts, mix 2 cups powdered sugar with 1/4 cup milk and 1 teaspoon vanilla. Dip the warm donuts in the glaze.

chocolate cake donut

2009-02-07T20:46:00.000-08:00

This is a chocolate cake donut, leavened with baking powder and fried. This recipe calls for a chocolate glaze but you can also glaze it with a vanilla glaze.

Ingredients
3 1/2 cups all-purpose flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons butter, melted
3/4 cup buttermilk

Directions
1. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, cinnamon, and salt together.
2. In another bowl, whisk the eggs, sugar, vanilla, melted butter, and buttermilk together.
3. Mix the dry ingredients and wet ingredients together, alternately, beginning with about one third of the flour, then half of the liquids, then one third of the flour, until all are mixed. Do not over mix.
4. Chill the dough for two hours.
5. Roll the dough one-half inch thick. Cut into donut shapes and deep fry at 365 degrees, not below 360.

Chocolate Glaze

Ingredients
2/3 cup semi-sweet chocolate chips
4 tablespoons butter
1/2 cup milk
1 1/2 cups powdered sugar
2 teaspoon pure vanilla extract

Directions
Melt the chocolate chips and butter in a small, heavy saucepan over low heat, stirring occasionally. Whisk in the milk until the chocolate mixture is smooth. Remove from the heat and add the powdered sugar and vanilla. The glaze should be slightly runny, but not watery. Adjust the amount of powdered sugar, if necessary. Dip each donut into the glaze to coat one side. Invert onto a wire rack and allow to set up before serving. Best served fresh.

chicken breast with a great mushroom sauce

2009-02-07T20:42:00.000-08:00

This is a simple sautéed chicken breast with a great mushroom sauce. The sauce is basic. Try this same sauce with caramelized onions substituted for the mushrooms.

Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 14-ounce can chicken broth
1/4 cup flour plus enough water to dissolve the flour
1/2 cup heavy cream
2 tablespoons cooking sherry or to taste
1/2 teaspoon lemon juice
1 tablespoon butter
salt and pepper

Directions
1. Season the chicken breasts with salt and pepper and then dredge them in flour, shaking off the excess flour.
2. Sauté the chicken in melted butter in a large skillet over medium high heat, turning once when the bottom of the chicken is browned and halfway cooked. Reduce the heat to medium and continue cooking uncovered until the chicken is browned and done (170 to 175 degrees). Remove the chicken from the pan and set aside.
3. Melt the butter in the pan and add the mushrooms. Sauté the mushrooms until they turn light brown. Add the chicken broth to the pan and continue cooking.
4. Make a slurry of the flour and water. Add a little hot broth to the slurry and mix it in; then slowly pour it into the broth and mushrooms, stirring constantly. Continue cooking until the sauce bubbles and thickens.
5. Slowly add the cream and stir to combine. Stir in the cooking sherry and lemon juice. Salt and pepper to taste.
6. Place the chicken on a plate and pour the mushroom sauce over the top. Serve hot.

Barbeque baby back ribs

2008-12-01T06:29:00.000-08:00

Ingredients:
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

Preparation:
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

2008-12-01T06:24:00.000-08:00

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

2008-12-01T06:20:00.000-08:00

Ingredients:
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

Preparation:
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

2008-12-01T05:46:00.000-08:00

Add your personal touch to your store bought lechon manok

Ingredients:

1 whole lechon manok

Creamy Liver Sauce:
Combine-
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

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

8 servings

Macaroni and Cheese

2008-12-01T05:27:00.000-08:00

Ingredients:
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

Preparation:

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.

Fruitcake

2008-12-01T04:54:00.005-08:00

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.

The LEGEND VILLAS FILIPINO FRUITCAKE Recipe

Ingredients:

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)

Procedures:

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 300Ã‚Â° 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.

source: www.homecooking.about.com, www.malaya.com.ph

Welcome!

2008-11-30T06:17:00.000-08:00

Hello, everyone!

I created this blog to share to all of you my collections of recipe, from the recipes I copied at the back label of canned goods to recipes I got from different websites; as well as tips from here and there.

I don't believe in secret recipe, but I believe in the love that you can impart while you do a certain dish. It is my personal experience that when I am not in the mood to cook or bake, the finished product is far different and will surely receive unlikely comment.

I think it's like in "Like Water for Chocolate" by Laura Esquivel, a novel which introduced to me by a dear friend.

So let's start the ball rolling.

Happy cooking!