Chicken Pastel Recipe

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

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

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

1. In a bowl, whip cream with half of the powdered sugar until light and fluffy. Set aside.
2. In another bowl, cream the butter and remaining sugar until light and fluffy. Fold the whipped cream into the creamed butter.
3. 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.
4. 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

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

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

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

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