Imaginary CooK

Buttermilk Pancakes with Chopped Apples

2011-08-04T15:32:00.000-07:00

***Saw this on Yummy.PH and I really have to take note of this because I wanted to make pancake from scratch (and my kiddos love pancakes so much). I usually have to rely on ready mixes which doesn't really get the taste I wanted to (even if I tweak it), so I wanted to try this one, maybe there's gonna be a difference.

These pancakes are incredibly light and fluffy—just how pancakes should be. Set aside the instant mixes and make your diner-style pancakes from scratch. It’s so easy and yummy!

Serves 4 Prep Time 15 minutes Cooking Time 20 minutes

For the pancakes
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
2 tablespoons butter, melted
oil for brushing pan
1/4 cup softened butter, to serve
pancake or maple syrup, to serve

For the chopped apples
1/3 cup sugar
2 tablespoons water
2 Red Delicious apples, cored,
chopped into small cubes, and mixed
with 1 tablespoon lemon juice

1 Prepare the pancake batter: Combine all the dry ingredients in a medium bowl using a whisk. In another bowl, combine buttermilk, beaten egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk just until mixed.

2 Heat pan and brush generously with oil. Pour 1/3 or 1/4 cup batter at a time, depending on desired pancake size. When pancake base starts to brown and the surface starts to bubble, flip and cook the other side. Re-oil the pan and repeat to cook remaining batter.

3 Stack three or more pancakes on a serving plate. Place a pat of butter on the center. Top with chopped apples and drizzle with pancake or maple syrup.

4 Make the chopped apples: Place sugar and water in a small saucepan. Over low heat, dissolve sugar until it turns into a colorless syrup. Cool. Add chopped apples. Serve with pancakes.

How to Make California Maki

2011-08-03T15:39:00.000-07:00

Another Yummy Recipe. I just love sushi!

With a basic sushi mat, you can indulge your fondness for inside-out Japanese rice rolls anytime.

cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water)

ground white pepper

mirin (Japanese rice wine)

bowl of water

nori (seaweed) sheets, cut in half

wasabi

Japanese mayonnaise

ripe mango slices

cucumber slices

crab sticks

fish roe

bamboo sushi mat

Make the vinegared rice: Season the cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a fork, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker too.

Procedure -

1 Spread rice on the sushi mat, leaving half an inch of margin on the edge.

2 Then lay half a nori sheet in the rice. On the nori, lay out crab sticks, mango slices, and cucumber slices lengthwise. Finish with Japanese mayonnaise.

3 With the help of the sushi mat, roll up sushi and seal tightly but gently. Then roll sushi on a bed of fish roe.

4 Using a very sharp knife, slice into 1-inch rounds. Cut firmly straight down.

Sushi tips

To make maki: Lay nori on sushi mat, shiny side down, followed by layer of rice. Spread wasabi, then top with fresh salmon or tuna and Japanese mayonnaise. Roll and seal. Slice into 1-inch rounds.

To make nigiri sushi: With two fingers, pat rice gently to shape it into oblong. Put wasabi and mayonnaise on the rice. Press a piece of fresh tuna or salmon on top of the wasabi and wrap with nori strips.

Photography by David Hanson | Text by Mishell Malabaguio | Recipe & Demonstration by Chef enrico magtanoing of Center for Culinary Arts (CCA), Manila

Bistek na Tangigue with Cream

2011-07-09T15:02:00.000-07:00

credits to PinoyRecipe.Net

3/4 kilo Tanigue, sliced

1 250ml All Purpose Cream

1/4 cup soy sauce

6 pieces calamansi or 1 pc lemon

1/2 tsp ground black pepper

3 cloves garlic, crushed

3 medium sized onion, sliced into rings

4 tbsp (Canola) cooking oil

Marinade Tanigue in soy sauce, lemon (or calamansi), half of the sliced onions and ground black pepper for at least 10 to 15 minutes.

Separate a few pieces of onion rings for garnish then Heat the cooking oil in a pan then stir fry the remaining onion rings until the texture becomes soft. Set aside.

Drain the Tanigue and separate the marinade then in the same pan where the onions were fried, fry the marinated Tanigue until color turns brown. Set aside.

Saute garlic for a few minutes, then drain the oil and pour the marinade and bring to a boil.

Put in the Tanique, add the All purpose Cream and simmer for 10 to 15 minutes. Add soysauce to taste and the stir-fried onions.

Add the onion rings for garnish and Serve hot.

1-2-3 BBQ

2010-12-29T12:12:00.000-08:00

One of the most important factor in making a very good BBQ whether it's meat or veggies is the sauce. Because what is a BBQ if not for the sauce?

In our country, one of the most favorite food is the BBQ. You can see an array of barbecued goods and in a lot of variety. But, since I can't make my favorite isaw (because they don't sell intestines here), I have to make do with some pork (belly is good) and chicken (young ones and the thigh part is the best).

I called it 1-2-3 since it's really easy to make and prepare, the only tiring part is the grilling. I have not yet perfected my own version of bbq since cooking is really a hit or a miss, but for the most part of this recipe - I always use these ingredients:

Meat, pork or chicken

Soy sauce

Garlic and Onion

Lemon or Calamansi (if you're lucky enough to have this tiny supers)

Sprite or 7-Up

Sugar

Black pepper and salt

As to how much? That I still have to weigh. I'm still in the process of knowing that perfect quantity. But take my cue, follow your instincts.

Just mix the marinade with the meat for an hour or overnight (overnight is best). Then grill. Optional: Skewers.

Vegetable Curry

2010-09-03T08:59:00.000-07:00

FitnessMagazine Recipe

Makes: 6 servings
Prep time: 5 minutes, plus 5 extra minutes while the onion is cooking
Cook time: 15 minutes

Ingredients
1 tablespoon olive oil
1 large red onion, halved and cut into thin wedges
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
1 14-1/2-ounce can diced tomatoes with liquid
2 medium potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
1 1/2 cups vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup loose-pack frozen peas
4 1/2 cups cooked couscous or brown rice

Directions
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, about 4 to 5 minutes. Add the curry powder, cumin, garam masala powder, and cayenne pepper. Stir well and cook for one minute.

2. Stir in the cauliflower, tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until the potatoes are tender. Stir in the peas; heat through. Serve over couscous or brown rice.

Nutrition facts per serving: 284 calories, 9g protein, 55g carbohydrate, 3g fat (0g saturated), 7g fiber

More About Indian Spices
Used in traditional Indian dishes such as this curry, garam masala is a powdered seasoning blend that has an earthy, spicy flavor. Typically it includes black pepper, cloves, cardamom, cumin, and cinnamon. (Garam masala is also available as a paste.) You can find it in the spice aisle of most major supermarkets or at gourmet specialty stores. Both the powder and the paste make a delicious rub or marinade for meat, poultry, fish, and roasted vegetables such as squash, cauliflower, potatoes, and eggplant, says Anar Allidina, RD.

Grilled Beef with Basil Puree Over Tuscan Beans

2010-09-03T08:35:00.000-07:00

FitnessMagazine Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

Ingredients
1 teaspoon fresh lemon juice
1/4 cup extra virgin olive oil

1 1/2 cups loosely packed fresh basil leaves

3 garlic cloves

1 teaspoon salt

1 teaspoon freshly ground black pepper

Nonstick cooking spray

1 pound 1-1/2-inch-thick sirloin steak, cut into 4 portions

2 15.5-ounce cans white beans, rinsed and drained

1 cup grape tomatoes, halved

1 tablespoon finely chopped red onion

Directions

1. In a food processor, combine the lemon juice, olive oil, 1 cup of the basil leaves, 1 garlic clove, 1/2 teaspoon of the salt ,and 1/4 teaspoon of the black pepper. Puree until smooth; set aside.

2. Heat a grill to medium high and mist with cooking spray. Halve one garlic clove and rub the steaks with its cut sides. Season meat with 1/4 teaspoon each of the salt and black pepper. Grill 5 to 6 minutes a side.

3. Mince remaining garlic and saute in pan coated with nonstick spray over medium-low heat for 2 minutes; let cool slightly. In a medium bowl, combine the white beans, tomatoes, red onion, remaining salt and black pepper, and sauteed garlic. Tear up remaining basil and combine with bean mixture.

4. Divide beans among four plates and top with steak. Add basil puree and serve.

Nutrition facts per serving: 478 calories, 35g protein, 32g carbohydrate, 28g fat (7.5g saturated), 11g fiber

Beef Up

This dish is typically made with juicy, buttery tenderloin. But at a price that can reach $28 a pound, it's not exactly a bargain. That's why we substituted sirloin. It's about one-third the price per pound, extremely flavorful, and equally lean, with fewer than 210 calories per 3-ounce serving. (Tenderloin has 232 calories.) Because sirloin is a slightly tougher cut of meat, be sure to cook the steaks just five to six minutes a side for medium rare and six to seven minutes for medium.

Fruit & Cream French Toast

2010-02-05T10:01:00.000-08:00

Created by The MDM Team

Simple, gorgeous and flavorful! You can use fresh blueberries, blackberries or raspberries instead of strawberries. Regardless of which fruit you choose, it's absolutely delicious.

Ingredients

Nonstick cooking spray
3 eggs
1 tbsp. milk
2 tsp. cinnamon
1 dash vanilla extract
1 dash fresh nutmeg
8 slices white bread or whole wheat bread
1 pint fresh strawberries
Whipped cream

Methods/steps

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.

Additional Tips

Ready in 15 min

Mexican-Style Snapper

2010-02-04T09:07:00.000-08:00

Created by The MDM Team

Snap to it. Bake this red snapper in a delicious sauce. Then drizzle with butter, and serve alongside avocado and tomato. It doesn't get any better than this.

Ingredients

1/3 cup of sour cream
1 tbsp. lemon juice
1/2 tsp. chili powder
1 lb. red snapper fillets
1 1/4 cups crushed corn chips
2 tbsp. butter, melted
Avocado slices
Tomato slices

Methods/steps

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork.

Additional Tips

Ready in 20 min

The Best Gluten Free Waffles

2010-02-04T09:05:00.000-08:00

Created by The MDM Team

Indulge in this fluffy and filling taste; these are so good you will never know they are gluten free!

Ingredients

3 eggs, separated
2 tbsp. baking powder
1/2 tsp. baking soda
1 tbsp. sugar
2/3 cup sour cream
¾ cup milk
¼ cup vegetable oil
¼ cup butter, melted
½ cup & 2 tbsp. white rice flour
½ cup & 3 tbsp. tapioca flour
½ cup cornstarch
½ tsp. potato flour
½ tsp. Xanthan gum

Methods/steps

Beat egg whites until stiff, set aside. In large mixing bowl beat egg yolks, sour cream, milk, butter and oil. Add dry ingredients. Mix until smooth. Fold in beaten egg whites. Bake until golden brown in a waffle maker.

Sicilian Cassata

2010-02-04T04:02:00.000-08:00

Created by The MDM Team

Cassata is a spongy cake filled with a creamy and sweet ricotta cheese! This recipe requires a bit of skill in the culinary department, but feel free to try it if you're up for a challenge.

Ingredients

1/2 cup white sugar
1 1/2 tbsp. lemon juice
1 1/2 tbsp. orange zest
2 tbsp. sherry
1 cup cake flour
1/2 tsp. salt
1 1/2 lb. ricotta cheese
6 tbsp. rum
1/2 cup confectioners' sugar
2 (1 oz.) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 tsp. ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 tsp. almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

Methods/steps

Preheat oven to 350 degrees.
To Make Pan di Spagna (Sponge Cake):

Have the following ingredients at room temperature for at least one hour before baking - 6 eggs, lemon juice, orange zest, and sherry.
Separate 6 eggs and set the egg whites aside.
Beat egg yolks until thick and lemon colored.
Beat in sugar, lemon juice, orange zest, and sherry or 1 tsp. almond extract. Beat until foamy.
Sift flour 3 times and fold into eggs yolks gently but thoroughly.
Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks.
Pour batter into one ungreased 9-inch springform pan.
Bake at 350 degrees for 50 to 60 minutes.
Test by pressing lightly with fingertip, if cake springs back at once it is done.
Leave cake in pan to cool, and invert on a wire rack.
Once cake is completely cool slice into 3 layers and sprinkle layers with rum.

To Make Filling:

Crush ricotta very finely with hands or a potato masher, add 1/2-cup confectioner's sugar and beat for about 3 minutes until creamy.
Stir in 6 tbsp. rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.

To Make Frosting:

Cream butter with 1 cup sifted confectioners' sugar.
Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar.
Fold egg whites into the butter mixture and add fold in 1 tsp. almond extract.
Cover sides and top cake evenly with frosting.
Store in refrigerator until ready to serve.

Additional Tips

1 9-inch cake

Café Amaretto

2010-02-04T03:59:00.000-08:00

Created by The MDM Team

Amaretto is a sweet almond-flavored liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both, with added spices and flavors. Some say it has a sweet cherry like flavor.

Ingredients

3/4 oz. Amaretto Di Saronno liqueur
5 oz. hot black coffee
1 oz. whipped cream
1 tsp. sugar

Methods/steps

Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Float the cream, and place three coffee beans on top.

French Crepes

2010-02-04T03:58:00.000-08:00

Created by The MDM Team

These extremely thin pancakes are of French origin and can be filled with anything from chocolate to cheese to Nutella or spinach. This is a great basic recipe for whatever your need. FANTASTIC!!

Ingredients

2 eggs
Few shakes salt
1/2 cup flour
3/4 cup milk (whole, low or non fat)
Butter or margarine to grease the pan

Methods/steps

Beat 2 eggs well and combine with salt and flour. Mix to a creamy consistency. Add milk gradually and keep mixing so batter does not lump. Put aside or refrigerate. Mix well before starting; as you are cooking the crepes, the mixture tends to separate.

Best Pecan Bars

2010-02-04T03:56:00.000-08:00

Created by The MDM Team

Pecans are in a league of their own. While you might enjoy a handful of nuts here and there, you won't want to miss what this decadent dessert has to offer. It's a pecan lover's wildest dream.

Ingredients

Base
1 (18 oz.) pkg. yellow cake mix or butter recipe cake mix
1/3 cup butter, softened
1 egg
Filling
1/2 cup firmly packed brown sugar
1 1/2 cup dark corn syrup
1 tsp. vanilla
3 eggs
1 cup pecans, chopped

Methods/steps

Heat oven to 350 degrees.
Grease 13 x 9 inch pan.
Reserve 2/3 cup of the dry cake mix for filling.
In a large bowl, combine remaining dry cake mix, butter and 1 egg at low speed until well blended.
Press in bottom of greased pan.
Bake at 350 degrees for 15-20 minutes or until light golden brown.
In large bowl, combine reserved 2/3-cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
Beat 1 minute at medium speed or until well blended.
Pour filling mixture over warm base; sprinkle with pecans.
Bake an additional 30-35 minutes or until filling is set.
Cool completely and cut into 36 bars. Store in refrigerator.

Additional Tips

Ready in 1¼ hour

Tempura Fondue

2010-02-04T03:53:00.000-08:00

Created by The MDM Team

High fry! Kick and back and whip up a batch of this tempura fondue. And be sure not to skimp on the shrimp.

Ingredients

10 mushrooms
1 onion, cut in eighths
1 lb. shrimp, shelled and deveined
1 eggplant, in chunks
Any other vegetables, you like
Batter
1 egg yolk
2 cups ice water
1 pinch baking soda
2 1/4 cups flour
3 3/4 cups peanut oil
1/4 cup sesame oil

Methods/steps

Beat egg with ice water, baking soda, add flour stirring - batter should be light. Heat oil to 350. Spear food, dip into batter, and cook in oil, approximately 2 minutes.

Additional Tips

Ready in 25 min

Me & the Egg

2010-02-04T03:51:00.000-08:00

Created by The MDM Team

This simple egg sandwich is a hole in one. The kids will love how cool this egg-and-bread breakfast looks. For additional taste, top it with a slice of ham, cheese or tomato.

Ingredients

1 egg
1 slice of bread

Methods/steps

Using a drinking cup, press down in the center of the bread to create a hole. Heat the skillet and add the bread and fry the egg in the hole you created. You can also top it with a slice of cheese.

Mon Bistek

2010-01-14T20:29:00.001-08:00

Pork Bistek and Beef Bistek

My own version of bistek (the term bistek came from the word, beefsteak) tagalog that I've made for my kids. I love this viand. It's made of pork chop, soysauce, lemoncito (lemon is another thing), garlic, onions and pepper. Instead of pouring the usual salt, try to put some patis (fish sauce).

Ginseng Tea

2010-01-14T20:28:00.001-08:00

My mom's friend went to South Korea last week and she got us a box of tea. I really enjoyed this tea and I hope I can find it somewhere here in Korean stores. The box contains only 30 packs of this variety. Love this!

BBQ and SATAY

2010-01-12T06:55:00.001-08:00

CLASSIC BBQ SAUCE

3 tbsps tomato sauce
2 cloves garlic
½ tsp salt
½ tsp paprika
4 tbsps sugar
4 tbsps calamansi juice
4 tbsps vinegar
6 tbsps soy sauce

SATAY

Salt and pepper
½ tsp calamnasi juice
¼ pint soy sauce
2 cloves garlic
2 small onions, sliced

Season meat with salt and pepper. Leave it to marinate for about an hour in a sauce made from the lemon juice, soy sauce and garlic.

Easy Summer Soups for Comfort and Health

2010-01-12T06:42:00.000-08:00

BY FROM THE AMERICAN INSTITUTE FOR CANCER RESEARCH

WASHINGTON, D.C. Although soups are sometimes ignored in summertime, they can be refreshingly effective in dealing with sizzling temperatures. And, as a “starter” or first course, they are useful in taking the edge off the appetite for dieters. Soups can also function as a light summer meal, served with a salad and bread and, from a health perspective, offer an interesting and easy way to increase daily servings of vegetables.

The American Institute for Cancer Research (AICR) has developed soups of three distinctly different ethnic styles, based on a basic chicken broth. The broth as well as the soups are easy to make yet rich in flavor, and healthful and light enough to enjoy throughout the summer.

Soups Counter Hot Weather and Help Dieters

Both hot and very spicy dishes are often used in other culinary cultures to counter hot summer weather, on the theory that the accompanying sweating produces a cooling effect. But, according to Karen Collins, AICR’s Nutrition Adviser, whether or not you use soups for this purpose they are an excellent way to start a meal.

“Soups are a smart and easy strategy to take in a few extra servings of vegetables and other foods that contain health-protective phytochemicals,” she says, “and they help many dieters take the edge off their appetites before the higher-calorie dishes that follow.”

Although most people think making a basic chicken soup from scratch is time-consuming, Collins asserts that it is possible to make one that is low in fat and sodium but still richly flavored, without a lot of time or work on the part of the cook.

Soups Are an Easy Way to Add Healthful Foods to the Day’s Meals

Homemade soups that include a variety of vegetables, herbs and spices offer enough flavor to more than compensate for the absence of the unhealthful fats and excess sodium that are found in most processed soups, Collins states.

“Most people recognize that vegetables are rich in nutrients and phytochemicals, but many don't appreciate how effective herbs are in protecting our health,” she says. In addition to enlivening the flavor of soups and other dishes, their cancer-protective antioxidant activity is often as great as that of produce. Some herbs also offer anti-viral and anti-inflammatory protection as well.

Secrets to Making Easy but Healthful Chicken Soup

Chicken parts provide a key flavor component in a homemade chicken soup a vast improvement in both flavor and health features over commercial bouillon cubes, which are high in sodium. A few cooking techniques can help eliminate unhealthful saturated fat when using chicken. Advance planning as well as cooking techniques can also reduce the time usually associated with making chicken soup.

The chicken broth recipe below is used to make three soups distinctly different in their ethnic flavors Mediterranean, Caribbean and Asian by using a different “flavor mix” of seasonings for each. The basic broth requires relatively little of the cook’s time or attention only an occasional skimming in the early stages of cooking. And, with advance planning, the broth can be made ahead and frozen in small containers for future meals.

In this recipe, the chicken is gently simmered, a technique that is especially useful with breasts, which can easily dry out in the cooking process. However, for maximum flavor, thighs or other parts of the chicken are recommended.

In some Asian households, a small amount of Mirin, a cooking rice wine, is used in making mild broths in order to impart a delicate flavor and “umami,” or mouth feel, to substitute for unhealthful fats. This custom has been adapted and also adopted for use with the Mediterranean and Caribbean versions, but in each case, the alcohol-based flavoring can be omitted.

Easy Chicken Broth

2 quarts water
1 lb. skinless, bone-in chicken parts, preferably thighs, rinsed
Mediterranean, Asian, or Caribbean
Flavor Mix, as desired (see below)

To a large pot, add the water and chicken. Add desired Flavor Mix (see below).

Heat the pot, uncovered, over high heat until the water comes to a boil. Immediately reduce heat until the liquid is simmering gently. Continue simmering, occasionally skimming the froth that forms on the surface, for 35 to 40 minutes, or until the meat is thoroughly cooked. To prevent overcooking, a thermometer can be used; the chicken is done when it reaches 165 degrees.

For greater convenience and less time required of the cook, a slow cooker or “crock pot” can be used. When the liquid comes to a boil, carefully transfer first the solid ingredients and then the liquid to an electric cooker that has been preheated at the low temperature. (The cooker should be large enough so that the contents fill no more than two-thirds of the pot.) Cover and cook 8 to 10 hours, according to instructions that come with the cooker. (Instructions can vary according to brand and size.)

When the chicken is done, shut off the heat and cover the pot. Allow the broth to cool down for 2 hours, which will allow the broth’s flavor to deepen. Because of food safety issues, however, do not allow the broth to sit longer than that.

Remove the chicken from the pot and set aside until cool enough to handle. Wrap tightly in plastic wrap and refrigerate until ready to use, 1-2 days. Using a large colander or sieve to strain out the other ingredients, transfer the broth to a large container. Discard strained ingredients.
Chill broth in the refrigerator or freezer until the fat has hardened at the top of the broth. Remove the fat and discard. Use the broth to make soup or transfer into small containers suitable for personal use and freeze for future use.

Makes 8 cups or 8 servings.Per serving: 35 calories, 1 g. total fat (less than 1g. saturated fat),0 g. carbohydrate, 3 g. protein, 0 g. dietary fiber, 130 mg. sodium.

Mediterranean Flavor Mix

1-3 peeled garlic cloves, or to taste*
1 medium onion, roughly chopped
2 large bay leaves
1/4 cup dry white wine (optional)

* To maximize the health-protective benefits in garlic, mash the cloves with the flat side of a large knife. Let garlic stand about 15 minutes before using. Remove from soup after cooking.

Asia Flavor Mix

1 large leek, including green part, cut in
3-4 pieces
3-6 thick slices ginger, or to taste
1 small piece kombu* (optional)
1/4 cup Mirin or sake** (optional)

*Kombu is a dried Japanese seaweed used to impart a delicate flavor and, as with Mirin, the mouth feel (called “umami” in Japanese) normally associated with fats. Rich in nutrients and phytochemicals, kombu can be found in the Asian food section of some large supermarkets or in Asian markets.

** Mirin is a cooking rice wine made from sake. It is found in the Asian food section of some large supermarkets or in Asian markets. Sake, which is less sweet than Mirin, can also be used.

Caribbean Flavor Mix

6 large peeled shallots
2 peeled garlic cloves, or to taste*
4 cardamon pods (optional)
Leaves of 1 bunch fresh cilantro, rinsed
1/4 cup white rum (optional)

* To maximize the health-protective benefits in garlic, mash the cloves with the flat side of a large knife. Let garlic stand about 15 minutes before using.

The following three soups are made with the chicken broth prepared with one of the three flavor mixes.

Asian-Style Soup

8 dried shiitake mushrooms, preferably small
4 cups chicken broth prepared with Asian Flavor Mix
1/2 small head bok choy (green and white), cut into small chunks
1 cup (packed) minced coriander leaves
8 oz. fresh or defrosted frozen snow peas
1/2 package firm tofu, cut into bite-sized pieces
4 cooked (skinless) chicken thighs, boned and cut up, if desired
Salt and freshly ground white pepper, as desired

Place mushrooms in a small bowl and add 1 cup hot water, or enough to cover. Soak until mushrooms are soft. Drain mushrooms, reserving water. Remove stems from mushrooms and cut any large mushrooms into bite-sized pieces.

Using a fine sieve or cloth, strain water used to soak mushrooms and place in a large pot. Add the broth, bok choy, mushrooms and coriander leaves. Bring soup to a boil, immediately reduce heat to a simmer and cook, gently simmering, until bok choy is crisp-tender. Add snow peas and simmer gently until crisp-tender. Add tofu and chicken (if using) and heat until tofu and meat are hot. Season to taste with salt and pepper, using white pepper if a pale-colored broth is desired. Serve immediately.

Makes 7 cups soup or 7 servings. Per serving: 99 calories, 4 g. total fat (less than 1 g. saturated fat), 7 g. carbohydrate, 9 g. protein, 2g. dietary fiber, 123 mg. sodium.

____________________________________

AICR offers a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to 5 p.m. ET, a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer. The American Institute for Cancer Research is the only major cancer charity focusing exclusively on the link between diet, nutrition and cancer. The Institute provides a range of education programs that help millions of Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. The Institute has provided more than $78 million in funding for research in diet, nutrition and cancer. AICR’s Web address is http://www.aicr.org/. AICR is a member of the World Cancer Research Fund International.

____________________________________

ARTICLE POSTED August 15, 2006

PinoyCook Recipes I Like

2010-01-04T00:18:00.000-08:00

One of my new year's resolution is to provide healthy and delicious Filipino (most of the time) food for my family. And here's a wonderful site with many wonderful recipes that I've noted.

Asian Street Sandwiches

2009-12-02T09:31:00.000-08:00

Ingredients

* 3 tablespoons soy sauce
* 2 tablespoons packed brown sugar
* 2 tablespoons oyster sauce
* 2 tablespoons garlic, crushed
* 1 tablespoon grated fresh ginger
* 1 teaspoon plus 2 tablespoons chili garlic sauce (such as Sriracha Thai hot sauce)
* 1 teaspoon sesame oil
* 1 pound pork roast, sliced on the bias into 12 thin pieces
* 1/4 cup rice wine vinegar
* 1/4 cup mirin (Asian cooking wine)
* 1 tablespoon fresh mint, minced
* 1 medium cucumber, peeled and thinly sliced (about 1-1/4 cups)
* 1/2 cup mayonnaise
* 2 tablespoons olive oil
* 6 hero rolls, each 6 inches long, split
* 6 romaine lettuce leaves
* 1 cup cilantro leaves, stemmed and cleaned

Directions

1. In a medium-size bowl, mix 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 1 tablespoon of the oyster sauce, the garlic, the ginger, 1 teaspoon of the chili garlic sauce and 1/2 teaspoon of the sesame oil. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator 4 to 4-1/2 hours.

2. Combine remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, the rice wine vinegar, mirin and mint; mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.

3. In a small bowl, blend mayonnaise with the remaining 1 tablespoon oyster sauce, 2 tablespoons chili garlic sauce and 1/2 teaspoon sesame oil. Let sit for 5 minutes.

4. In medium-size saute pan or on hot grill, cook meat to medium-rare, until it registers 145° on an instant-read thermometer, about 3 minutes. Transfer pork to a plate or platter.

5. Drizzle olive oil on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top with marinated cucumbers, lettuce and cilantro. Slice in half and serve.

Source: Parents.com

Fitness Recipes

2009-11-25T10:09:00.000-08:00

Taking notes of the recipes I found in my Fitness mailbox.

Heartburn Friendly Recipes

2009-11-04T07:08:00.000-08:00

My stomach is just sensitive, that is why most of the time, I opt for something easy for my digestive system. I found links in Beliefnet on recipes that are heartburn friendly.

Crimini Mushrooms Saute

2009-10-15T01:01:00.000-07:00

Prep and Cook Time: 15 minutes

Ingredients:

½ medium onion, cut in half and sliced thin
1 TBS chicken or vegetable broth
4 cups whole small to medium crimini mushrooms. Remove ends of mushroom stems and wipe clean if necessary.
6 medium cloves of garlic, chopped
1 TBS chopped fresh rosemary (or 1 tsp dried rosemary)
¼ cup Tawny or regular Port
salt and black pepper to taste

Directions:

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion for 5 minutes over medium heat stirring frequently. While onions are cooking, prepare rest of ingredients.
Add garlic, mushrooms and rosemary to onions, and continue to sauté for another 5 minutes.
Stir in port and simmer for about 4 more minutes. Season with salt and pepper.

1-Minute Spinach

2009-10-15T00:59:00.000-07:00

Prep and Cook Time: 15 minutes

Ingredients:

1 pound fresh spinach
1 tsp lemon juice
1 medium fresh garlic, pressed
1 TBS extra virgin olive oil
salt and cracked black pepper to taste

Directions:

Bring lightly salted water to a rapid boil in a large pot.
Cut stems off spinach leaves and clean well. This can be done easily by leaving spinach bundled and cutting off stems all at once. Rinse spinach leaves very well as they often contain a lot of soil.
Cook spinach in boiling water for 1 minute.
Drain and press out excess water. Toss in rest of ingredients while still hot.
Serves 2

Source: http://www.whfoods.com/

Spaghetti a la Calabrese

2009-09-23T11:22:00.001-07:00

I found this at MDM (My Daily Moment) and it's a really simple pasta. For more information on this recipe, it's here.

Ingredients
1 (6 oz.) pkg. spaghetti
1/2 cup butter
2 tbsp. minced garlic
1 cup grated Romano cheese

Methods/steps
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.

A Spoonful of Ginger

2009-08-20T11:40:00.000-07:00

I borrowed this book in the local library, and I can't seem to return it since it is so good. I mean, not just the cooking, but the way the author explained the things about yin and yang of our body, tips on what to eat when your element is fire (I'm fire) and what's good for four seasons. I know I got to own this book but it's out of stock in store. The better option is online. I'm going to get mine at AlibrisDOTcom because it's the cheapest there (the shipping though is costly).

And yes, the said author got a the same blog with the same name (just click the book). This book, is NOT your ordinary recipe book.

Lunch In A Box

2009-08-18T21:37:00.001-07:00

I found this blog in IVillage when I was looking for some good snacks to give to my kid when he goes to school. I wanted something nutritious (I hope he eats it - he's too picky!) and I may found something on this site worth preparing. Go here.

OIL CHOICES

2009-07-23T16:19:00.000-07:00

Corn oil. Use it for baked goods, salad dressings, making margarine. With a high smoke point (that’s the stage wherein cooking oil ‘burns’ and gives unpleasant odor), it works for all kinds of frying. Use it because high in polyunsaturated fats, which is believed to lower LDL or bad cholesterol.

Canola oil. Use it for cooking and baking. Handy for deep-frying too! Use it because lower in saturated fat versus other cooking oils. It also contains omega-3 fatty acids, which lowers LDL and contributes to brain development (note that omega-3 is destroyed when oil is used for deep frying).

Olive oil. Use it for cooking (except deep frying because it has a low smoke point) and salad dressings (it adds excellent flavor). Use it because its high percentage of monounsaturated fat helps reduce LDL.

Palm oil. Use it for cooking and baking. Use it because it’s loaded with beta-carotene. Relatively high in saturated fats, it has a longer shelf life.

Sesame oil. Use it for salad dressings and sautéing. Has a delicious nutty note and is usually used as a flavor accent in Asian dishes. Use it because its high in polyunsaturated fats.

Soya oil. Use it for Chinese cooking. This too, has a high smoke point. Use it because it’s high in both polyunsaturated and monounsaturated fats while low in saturated fat – very healthy friendly!

Good Marinating Habits

2009-07-23T16:17:00.000-07:00

DO keep marinades covered in a cool environment (preferably in the refrigerator) to avoid bacteria growth. Bacteria thrive at room and at warmer temperature.

DO set aside some of the marinade before pouring it oer the raw food. The extra can be used as additional sauce like bistek or as dip.

DO put marinated food in a resealable plastic instead of a bowl – to save fridge space.

DON’T overmarinate or you might end up with too tough food!

Here are the general guidelines for liquid marinating time:
• Seafood No longer than 45 minutes
• Small meat and poultry cuts No more than 2 hours
• Large sizes like whole chicken, whole fish, large steak cuts Overnight and not a second more

Beef Salpicao (Beef in garlic) (ala Filipino Beefsteak)

2009-07-23T16:14:00.000-07:00

I did this recipe but tweaked it a lot. I basically marinated the beef with half lime and around 2 ½ tbsps soy sauce (I used marca pina toyomansi for this). Round the taste test, it was quite good. In fact, it turned out to be a beefsteak after all! I had a hearty meal with this one since Filipino beefsteak is my favorite dish. It still was a salpicao since I didn’t skip the fried garlic chips!

kg beef tenderloin, sliced in 1-inch cubes
1-2 tsps liquid seasoning
1 tsp black peppercorns, cracked
2 tbsps olive oil
2 tbsps garlic, minced
Fried garlic chips, optional

In a bowl, marinate beef cubes in liquid seasoning and peppercorns for 10 minutes. Set aside.

In a preheated saucepan with olive oil, sauté garlic over medium heat until lightly golden, then toss in marinated beef and continue sautéing till beef is cooked to desired doneness. Transfer to a serving dish and top with fried garlic chips.

Serves 4-6
Recipe courtesy of restaurant 9501

Picapica

2009-04-10T19:38:00.000-07:00

1 box (500g) instant pancake mix (coats 10-12 corn dogs)
½ cup corn meal
½ cup cornstarch
3 hotdogs
3 cheese sticks
3 parma ham-wrapped cheese sticks
3 bacon-wrapped hotdogs

Prepare hotdogs and other fillings by skewering with barbecue sticks. Prepare pancake mix according to package instructions. Add cornmeal and cornstarch. Dip a hotdog stick in batter and deep-fry until batter starts to form. Take out the oil and dip one more time in the coating mix. Deep fry once more. Remove as soon as batter holds shape.

Steak Buying Guide

2009-04-10T19:34:00.000-07:00

- Look for bright, cherry-red colored steak with good marbling, thin creamy-white fat evenly distributed throughout the steak.

- The package containing the steak must be cold but without excessive moisture.

- DO NOT BUY STEAKS ON SALE. Prefer steaks cut the same day it was purchased to ensure freshness.

- Avoid soft or squishy steak. No matter which cut, the meat must be firm.

- Look for cuts from the less used muscles along the back such as the loin and the rib sections.

- Do not buy steaks already tenderized by butchers. Tenderizing must be performed without piercing the meat. Steak loses its natural flavor with repetitive piercing.

- Look at the label. Know whether the steak was injected with additives.

Steak with Sauteed Onions

2009-04-10T19:32:00.000-07:00

Ingredients
6 4oz beef tenderloin steaks (1 inch thick)
¼ tsp salt
¼ tsp pepper
2 tbsps margarine or butter
1 small red onion, cut into wedges
2 cloves garlic, minced
1 tsp dried basil, crushed
½ tsp dried oregano, crushed
2 tbsps whipping cream
2 tbsps onion marmalade or orange marmalade

Directions

1. Sprinkle meat with salt and pepper. In a large skillet, melt margarine over medium heat. Add onion and garlic. Cook and stir for 6 to 8 minutes or until onion is tender but not brown. Remove onion from skillet.

2. Increase heat to medium-high. Add steaks to skillet; cook to desired doneness, turning once. (For rare, cook meat about 4 minutes on each side. Allow 2 to 3 minutes longer for medium). After turning, sprinkle meat with basil and oregano.

3. Remove meat from skillet; place on a serving platter. Return onions to skillet. Heat onions through. Remove skillet fro heat. Stir in whipping cream. Spoon cream over steaks. Top each steak with 1 tbsp of the onion marmalade, and then divide cooked onions evenly among the steaks. Makes 6 servings.

Mushroom in Ginger Sauce

2009-04-10T19:31:00.000-07:00

Ingredients

2 tbsps butter * 1/3 cup chopped green onions * 1/3 cup chopped fresh cilantro * 1 tbsp grated fresh ginger * 4 cloves garlic, minced * 12 oz fresh button mushrooms sliced (about 3-1/2 cups) * 2 tbsp soy sauce * ¼ cup unsweetened coconut milk * 1 tbsp lime juice * steamed green beans or hot cooked rice (optional)

Directions

1. In a large skillet, heat butter over medium-high heat. Add green onions, cilantro, ginger and garlic. Cook and stir for 1 minute.

2. Stir in mushrooms and soy sauce: cook for 2 minutes. Stir in coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens. Remove from heat. Stir in lime juice. Serve as a side dish or over steamed green beans or hot cooked rice. 6 servings.

NOTE: To grate ginger, cut off one end of the root; peel with a vegetable peeler, moving down the root. Grate with the fine openings of grater.

Pizzarap

2009-04-10T19:28:00.000-07:00

10 loaf bread slices
1 pouch (115g) Del Monte Sweet Style Pizza Sauce
10 stick cheddar cheese
5 slices sweet or spiced ham, each cut into 2 pcs
2 eggs, beaten
1 ½ cups bread crumbs

Flatten bread with a rolling pin. Spread Del Monte Pizza sauce on top of bread. Put ham and cheese. Roll carefully and tightly. Dip each bread in beaten eggs then coat with bread crumbs. Deep fry until golden brown. Drain in paper towels. If desired, sliced diagonally into bite size pieces.

Vanilla Sugar

2009-04-09T19:34:00.000-07:00

Don't throw away leftover vanilla bean shells. Mix the used vanilla bean with 1-2 cups of granulated sugar and store covered for 2-3 weeks prior to using. Now your sugar's just a touch less ordinary. (Yummy Mag)

Vanilla Coconut Macaroons

2009-04-09T16:30:00.000-07:00

A three-ingredient recipe!

First, preheat oven to 350F. Then blend together 2 1/2 cups dessicated coconut, 1 can condensed milk, and 2 tsps vanilla extract. Mix and then drop spoonfuls of mixture onto a lightly greased baking sheet. bake for 10 minutes or until edges are lightly browned. Let cool.

**You can lessen the condensed milk to 3/4 to 1/2 if don't like it too sweet. And just double the amount of the ingredients to multiply the recipe. (YummyMag recipe)

Grandma's Corn Chowder

2009-04-05T17:48:00.000-07:00

2 tbsps oil
2 cloves garlic, minced
2 tbsps onion, chopped
8 ears uncooked Japanese corn, grated off the cobs
1/4 cup ground pork
1/8 cups shrimps
5 cups water
salt and pepper to taste
chopped spring onions for garnish

1. In a large saucepan, saute garlic and onion in oil. Add ground pork and shrimp.
2. Stir in the grated corn. Mix well.
3. Pour in water and bring to boil.
4. Season with salt and pepper.
5. Transfer to a bowl and serve. Garnish with chopped spring onions.

Serves 6-8.

Prepping Tips:
- Always use uncooked sweet yellow corn.
- Do not boil the corn before grating.
- Omit the shrimp if you have family memebers who are allergic. Don't worry, it will still be yummy!

Source: Yummy Mag, Recipe by Rowena Lei

Creamy Stir-Fried Pork With Bell Peppers

2009-04-05T16:57:00.000-07:00

2 tbsps oil
1/2 kg pork loin, sliced into strips
1 green bell pepper, sliced into strips
1/3 cup condensed cream of mushroom soup dissolved in 1/4 cup chicken stock or water
freshly cracked black pepper

1. Pour oil in a hot wok then stir-fry pork until no longer pink. Cook for about 5 minutes then add baby corn.
2. Add red and green bell peppers. Cook for a few minutes then pour in mushroom soup mixture. Season with black pepper to taste.
3. Bring to a simmer and serve hot with steamed rice.

Steamed Vegetables with Herbed Butter

2009-04-05T16:29:00.000-07:00

1 bunch broccoli
1 bunch cauliflower
1 bunch young corn, sliced in half
2 tbsps unsalted butter, at room temperature
1/2 tsp rosemary leaves, finely crushed
1/2 tsp thyme
1/4 tsp salt
1/8 tsp ground black pepper

1. Wash vegetables. Split broccoli and cauliflower into florets and set aside. Prepare the steamer.
2. In a bowl, mix together butter, rosemary leaves, thyme, salt and ppper. Toss with the vegetables.
3. Place vegetables on a plate, steam for about 3-5 minutes or until cooked and crisp.

Tip: Portion the vegetables with the herbed butter mixture in resealable bags for storing in the chiller. Simply steam the bag (or zap the veggies i the microwave) and you have a veggie side dish in mere minutes! Serves 3. (YummyMag recipe)

Embutido (Ground Pork Roll)

2009-04-05T06:31:00.000-07:00

1/2 kg giniling na baboy (lean ground pork)
1/4 cup sweet pickle relish
1/2 cup ham, minced
1 pc chorizo (spanish sausage), minced
1 pc carrot carrot, peeled and minced
1/4 cup raisins
2 pcs eggs, lightly beaten
salt and pepper, to taste
catsup or meat gravy

In a bowl, combine ground pork, pickle relish, ham, sausage, carrot and raisins. Add the eggs and mix well. Season with salt and pepper. Divide mixture into two portions.

Lay meat mixture on a sheet of aluminum foil leaving a 2-inch border on both sides. Roll tightly into a cylinder. Seal rolls by twisting the foil ends tightly, like a candy wrapper.

Place the olls in a steamer and cook over medium heat for 20 minutes or until done.

Allow to cool before unwrapping and slice into 1/2 inch pieces. Serve at room temperature with catsup or gravy.

Serve 8

Meat Gravy
2 pcs chicken bouillon cube
2 cups water
1 tbsp soy sauce
pepper, to taste
1 tbsp cornstarch dissolved in 1 tbsp water

In a pot, dissolved bouillon cubes in water then add soy sauce. Simmer mixture over medium heat. Season with pepper and thicken with cornstarch, while whisking rigorously to prevent lumps. Makes 1 1/2 cups.

Tamarind Fried Prawns

2009-04-05T06:13:00.000-07:00

To obtain tamarind liquid, squeeze out the pulp in a little hot water then pass through a sieve to strain the juice. Another substitute? Dissolve 3 tbsps of tamarind mix in 1 cup of water. Increase amount if desired. You can also use tamarind paste, found in the Thai section of leading supermarkets.

Serves 5 Prep Time 10 minutes + 2 hours marinating time

1 cup tamarind liquid
2 tbsps sugar
2 tbsps dark soy sauce
1/2 kg large prawns, deveined but with shells intact
oil for frying
pepper to taste

1. In a mixing bowl, combine the tamarind liquid, sugar and dark soy sauce.
2. Marinate the prawns in this mixture for at lest 2 hours in the refrigerator.
3. Heat the oil in a wok over medium to low flame. Add the prawns together with the marinade and fry until slightly burnt and aromatic. Season to taste. Serve immediately. (YummyMag recipe)

Cereal Prawns

2009-04-05T05:51:00.000-07:00

If you've got kids digging in, remove shells from prawns before cooking. Do not substitute curry powder for curry leaves. Simply omit if it's not available.

5 tbsps cornstarch
1 tbsp powdered milk
600g prawns, cleaned, leave shells on
2 eggs, beaten
1/4 cup butter
8 pcs curry leaves
2 pcs chili padi (siling labuyo)
1 cup quick-cooking oats
2 tbsps sugar
2 tbsps chicken powder (simply crush a chicken broth cube)

1. Mix cornstarch and powdered milk together.
2. Dip the prawns in the egg, then in the flour-milk mixture. Deep-fry the prawns in hot oil and set aside.
3. In a wok, melt butter and add the curry leaves and chili padi. Cook until fragrant, then add in the oats and stir-fry for a while.
4. Add the sugar and chicken powder.
5. Throw in the prawns and stir-fry until all pieces are coated with the cereal mixture. (YummyMag recipe)

Adobong Kangkong

2009-04-05T05:07:00.000-07:00

2 tbsp cooking oil
1/4 cup minced garlic
1/2 cup vinegar
2 tbsp soy sauce
1 tsp Maggi Magic Sarap
1/2 tsp sugar or to taste
3 cups kangkong cut-ups

Procedure:
Heat cooking oil. fry garlic until brown. Reserve around 2 tbsp of toasted garlic for later. Add vinegar and soy sauce to the pan with the garlic. Season with Maggi Magic Sarap and sugar to taste. Stir in kangkong cut-ups and cook uncovered for 3 more minutes.

Chocolate Chunk Cookies

2009-04-03T06:31:00.000-07:00

Serves 35-37

½ cup butter, softened
¾ cup shortening
1 cup brown sugar
2 pcs large eggs
½ tsp vanilla
2 ½ cups all-purpose flour
½ cup alkalized cocoa
1 tsp salt
½ tsp baking powder
1 cup dark chocolate, coarse chopped
1 cup walnuts, coarse chopped
Sugar for rolling

Preheat oven to 350F.

Grease some cookie sheets. Set aside. Cream butter, shortening and brown sugar. Add the eggs and vanilla. Mix well.

Fold in chocolate and nuts. Scoop into ¼ inch balls. Roll lightly in sugar. Lay on cookie sheets. Flatten slightly.

Bake for 12-15 minutes or until done. Cool for 5 minutes, then remove from cookie sheets. Cool completely on wire rack.

All Smoothies

2009-04-03T06:27:00.000-07:00

Minted Carrot Smoothie
Serves 2

3 medium or 250g carrots, peeled
2-3 sprigs of fresh mint leaves, washed and cleaned
Sugar substitute, to taste
1 cup ice cubes

Cut carrots into small pcs (enough to pass through the feeder tube of a juice extractor).

When half of the carrots have been processed, add mint leaves, sugar substitute, and the rest of the carrots. Strain mixture into a glass using a fine strainer, discarding sediments.

Top with ice and serve.

NOTE: If using a blender, add ½ cup water, all of the ice, and then the rest of the ingredients.

Fruit Smoothie
Blend 2 chilled bananas, 2/3 cup strawberries/mango slices, 8oz fat free yogurt and 1 tbsp honey. Serves 6.

BBQ Sauces

2009-04-03T06:24:00.000-07:00

1. Classic BBQ Sauce

3 tbsps tomato sauce
2 cloves garlic
½ tsp salt
½ tsp paprika
4 tbsps sugar
4 tbsps calamansi juice
4 tbsps vinegar
6 tbsps soy sauce

2. BBQ Sauce

2 tbsps oil, 1 tsp Worcestershire sauce, 2 cloves garlic, 2 tbsps brown sugar, 1 cup peeled tomatoes, 4 tbsp vinegar, ½ tsp chili powder, ¼ tsp mustard, salt and pepper

Ice Queen Delight

2009-04-03T06:23:00.001-07:00

1 cup sago (tapioca pearls)
½ cup gulaman (agar-agar)
½ cup sweetened kidney beans
½ cup mung beans, cooked and sweetened
½ cup sweetened kamote (sweet potatoes), cubed
½ cup sweetened saba (plantains), siced or cubed
½ cup kaong (palm fruit)
½ cup nata de coco (coconut gel)
½ cup canned whole corn kernels, drained
½ cup haleyang ube (purple yam jam)
½ cup macapuno strips (coconut sport)
Crushed or shaved ice
1 cup evaporated milk
¼ cup cornflakes
Leche flan (caramel custard), sliced 1x2 rectangles
1 scoop ube (purple yam) ice cream
1 tbsp pinipig (rice crispies)
Granulated sugar, to taste

Combine all ingredients. Top with cornflakes, leche flan, ice cream or pinipig.

Sambal Kangkong

2009-04-03T06:20:00.002-07:00

2 bunches kangkong, discard lower parts
3 tbsps cooking oil
1 tbsp garlic, minced
2 tbsps dried shrimps, hibe, soaked in ½ cup hot water until soft and then chopped
1 tbsps bottled sautéed bagoong alamang
1-2 tsps chili-garlic sauce
2 tbsps water
½ cup small dried dilis, deep fried to a crisp

In a wok, heat oil. Saute garlic until fragrant but not brown. Add soaked hibe and bagoong and sauté briefly. Toss in some chili-garlic sauce and water. Add kangkong stalks first, and then the kangkong leaves. Mix well. Turn off the heat as soon as the vegetables change in color. Place on serving platter and top with crispy dilis.

Garlic Clams

2009-04-03T06:20:00.001-07:00

½ kg clams, washed and cleansed
¼ cup olive oil
4 cloves garlic, minced
¼ cup fresh parsley, minced
Salt and pepper to taste

In a preheated skillet, warm the olive oil over medium heat. Add the garlic and sauté until light golden brown. Add the clams and sauté stir to coat the shells with olive oil. Sprinkle with fresh parsley and continue cooking until the clam shells opens. Discard any unopened shells. Season to taste and serve immediately.

Garlicky Steak and Asparagus

2009-04-03T06:19:00.000-07:00

Ingredients
1 12-14oz boneless beef top loin (strip) steak, cut about ¾ inch thick
1 or 2 large cloves garlic, coarsely chopped
½ tsp cracked or coarsely ground black pepper
¼ tsp salt
8-10 think asparagus spears, trimmed (6oz)
2 tsp garlic-flavored olive oil or olive oil
½ cup beef broth
1 tbsp dry white wine
¼ tsp Dijon-style mustard

Directions
1. Rub the steak on both sides with a mixture of the garlic, pepper and salt, pressing in the mixture with your fingers. Place the asparagus in shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high meat for 4 to 5 minutes or until mixture is reduced to ¼ cup. Whisk in mustard; keep warm.
2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. If space allows, add asparagus to covered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.
3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top. Makes 2 servings.

NOTE: The asparagus cooking time will vary with its size.

CONVENTIONAL METHOD: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

Sardinas Sa Gata

2009-04-03T06:18:00.000-07:00

Get a big can of sardines in tomato sauce. Drain sardines. (At this point you may decide to use the sauce. I don’t.) Press juice of 4-5 calamansi on sardines. Sauté plenty of onions in oil, add the sardines, and pour in a good amount of kakang gata. Boil once. Serve at once.

(Source: Potluck Hidalgo Bonding: A Family Heritage Cookbook)

Baby Food

2009-04-03T06:17:00.001-07:00

BROWN RICE WITH WHITE FISH
For 9months onwards

2 tbsps brown rice * pinch of kasubba flower * 1 cup water * 2 small okra * 25 grams white fish fillet * 4-5 pcs kangkong leaves

• Wash brown rice. Put rice and kasubba flower in a saucepan with water. Bring to a boil then reduce heat to low. Yu may add more water during the cooking.
• Trim and discard the hard edges of the okra. Chop okra in small pieces then add to the rice.
• Poach fish in a separate saucepan. When cooked, cut fish into small pieces to check for the bones. Carefully remove any bones. Add to the rice.
• Chop kangkong leaves into small pieces. When rice is cooked, add kangkong and cook for about five more minutes. Puree in a blender or pass through a baby food mill.

FRUIT PUREE
For 6months onwards

1 apple or pear * 6-8 tbps water

• Peel apple or pear and remove core. Slice into small pieces.
• Put into a saucepan and add water. Simmer for about 10 minutes on low heat or until fruit is soft.
• Let cool. Mash through a sieve or put it through a food mill or blender.
• This puree is suitable for freezing and can be mixed with cooked oatmeal.

LAMB STEW
For 9months onwards

1 small tomato * ½ small potato * ½ baby carrot * 25 grams lamb, boneless, lean cut * 2 tbsps lentils * 1 tbsp couscous * 1 ½ cups water

• Blanch tomato in hot water for three minutes. Peel and remove the seeds.
• Chop potato and carrots into small pieces.
• Put lentils into a sieve and rinse under cold water to remove black bits.
• Put the lamb, lentils, couscous, carrot potato, peeled tomato and water into a saucepan. Cook over low flame for 20-30 minutes.
• Let cool. Pass mixture through a baby food mill or a blender and process until smooth.

NOTE: Suitable for freezing

PRIMAVERA SAUCE
For 8months and onwards

3 native tomatoes * ¼ small zucchini * 3 button mushrooms * 2 tbsps green peas * 1 basil leaf * ½ small carrot * 2 broccoli florets * 2 cauliflower florets * 1-1 ½ cups water

• Blanch tomatoes in hot water. Remove tomato skin and seeds.
• Put tomatoes, zucchini, mushrooms, green peas, basil, carrots, broccoli, cauliflower and one cup of the water in a saucepan. Cook over low heat until vegetables are tender.
• Let cool. Put mixture through a baby food mill or a blender and process until smooth. Mix with cooked pasta or rice.

NOTE: Freeze extra sauce

Beef and Snowpeas In Oyster Sauce

2009-04-03T06:16:00.001-07:00

In a pan, heat 2 tbsps of oil then sauté 2 cloves of crushed garlic and 3 slices ginger. Add ½ kg sliced beef and cook until brown. Add 1 cup snowpeas. In a small bowl, combine ¼ cup oyster sauce, 1 tbsp soy sauce, 2 tsps sesame oil, ¼ cup water and 1 tbsp cornstarch. Add to the beef mixture and continue cooking until sauce has thickened. Season with salt and pepper if needed.

TIP: As a substitute for snowpeas, you can use fresh asparagus, baby corn or mushrooms.

Misua Con Mais

2009-04-03T06:15:00.001-07:00

1 tbsp ginger strips
3 coves garlic, crushed
1 medium (50g) onion, sliced
4 ears (1kg) yellow corn, shredded
1 can (150g) Del Monte tomato sauce
1 pc pork bouillon cube
2 rolls misua
2 stalks green onions, chopped

Saute ginger, garlic, onion and corn. Add Del Monte tomato sauce, bouillon cube, water, salt and pepper to taste. Simmer for 20 minutes until corn is tender. Add misua. Simmer for 2 minutes. Top with green onions.

Pocherong Baka (Stewed Beef with Tomato Sauce and Vegetables)

2009-04-02T17:26:00.002-07:00

Serves 6-8

1 kg beef brisket, cut in to stewing pcs
Enough water to cover the meat
3 tbsps oil
2 cloves garlic, minced
1 pc white onion, minced
1 pc tomato, minced
½ cup tomato sauce
¼ cup chorizo, sliced crosswise into ¼ inch rings, optional
2 pcs potato, peeled and quartered
4 pcs ripe cooking saba or plantains, peeled and cut into 2
½ cup garbanzos (chick peas)
¼ kg bok choy or pechay (chard), or any leafy vegetables, washed, leaves separated, cut into 2 inch pcs

In a pot, place the brisket and water. Simmer over medium heat till beef is tender. Remove beef from stock and reserve liquid.

In a preheated pot with oil, sauté the garlic, onion and tomato over medium heat. Add the beef, tomato sauce, sausage and reserved stock. Stir mixture then add the potatoes, bananas, chickpeas and continue simmering until potatoes are half-cooked. Add the vegetables and continue cooking until potatoes and bananas are done. Season with slat and pepper. Serve warm with fish sauce and lime or calamansi juice dip.

Cola Glazed Pork Chops

2009-04-02T17:26:00.001-07:00

Serves 4

1 kg pork chops, sliced 1-inch thick
3 cloves garlic, minced
1 tbsp vegetable oil
1 tsp salt
½ tsp ground cloves
½ tsp ground ginger
1 220-ml can of cola
3 tbsps bottled teriyaki sauce
2 tbsps muscovado sugar
1 tsp hot pepper sauce

Fire up the grill. Season pork chops with garlic, vegetable oil, salt, cloves and ginger. Set aside.

In a small saucepan, combine cola, teriyaki sauce, muscovado sugar and hot sauce. Cook on high heat for about 10 minutes or until reduced and glaze is slightly thickened.

Grill the pork chops for about 5 minutes per side. Do this until you get good grill marks on the chops.

Move the pork chops away from direct heat and cover with a lid. Grill indirectly for about 30 minutes or until done.

During the last 15 minutes, baste with the glaze a few times. Serve with more glaze on the side.

Grilled Lamb Ribs and Sausage

2009-04-02T17:25:00.000-07:00

Serves 6

6 pcs lamb ribs
6 pcs sausage (may use Hungarian or any garlicky sausage such as vigan longganiza)

Marinade
½ cup olive oil
Juice of 1 lemon
½ head of garlic, minced
1 tsp Worcestershire sauce
1 pinch of cardamom
1 pinch of salt
1 pinch of pepper
1 pinch Cajun spice (a blend of cayenne pepper, black pepper, dried oregano, dried thyme, paprika, garlic powder, onion powder and salt)

Sidings
3 large potatoes, boiled until half-cooked then sliced in half
2 tbsps olive oil
Salt, to taste
Dijon mustard, for garnish
Chilled rose de province wine

Combine marinade ingredients in a blender and massage the lamb ribs with the mixture. Marinate for 2 hours. Just before serving, cook the ribs and the sausages over a hot grill. Brush the halved potatoes with olive oil and sprinkle with salt. Grill until tender.

Serve with Dijon mustard and a very chilled rose de province wine.

Basic Pickling Solutions

2009-04-02T17:23:00.000-07:00

Brine Solution
(Salted Solution)

In a stainless steel bowl, combine ¾ cup rock salt and 1 ½ cups purified water. Stir until salt is dissolved. Makes 1 ¾ cups

Sugar Syrup
In a stainless steel saucepan, combine 1 cup sugar and 1 cup purified water. Cook over medium heat until sugar is dissolved. Cool. Makes 1 ½ cups

Sweet Vinegar Syrup
In a stainless steel saucepan, combine 1 cup sugar, ½ cup purified water and ½ cup vinegar. Cook over medium heat until sugar is dissolved. Coo. Makes 1 ½ cups.

TIP: Always use a non-reactive container made of stainless steel or glass when picking or making jams to prevent any chemical reaction with the acids in the vinegar and fruits.

Aside from sterilizing containers, start with purified water for brine and syrup solutions to further prevent bacterial contamination.

Pickled Green Mangoes
2 large green mangoes, peeled and sliced into ½ inch strips
1 ½ cups brine solution
1 ½ cups sugar syrup, cooled

In a stainess steel bowl, soak the mangoes I brine solution for 10 minutes. Drain then pack the mangoes in a sterilized bottle.

Pour sugar syrup into sterilized bottle. Abel the bottle and store in the refrigerator to keep the mangoes crisp.

Papaya Achara
2 pcs green papaya, peeled and grated (you can use ampalaya (bitter gourd) in place of green papaya)
¼ cup rock salt
1 medium size onion, peeled and thinly sliced
1 red bell pepper, seeded and sliced into strips
½ cup raisins, optional
1 ½ cup sweet vinegar syrup
¼ cup ginger, sliced into matchsticks

Place grated papaya in a stainless steel bowl. Mix in salt. Leave for 10 minutes then squeeze out the juice from the papaya. Discard liquid. Add onion, pepper and raisins to papaya. Set aside.

In a stainless steel saucepan, simmer vinegar syrup and ginger over medium heat for 5 minutes. Turn off heat and add papaya mixture. Stir achara until it cooks down. Pack in sterilized bottles. Serves 4-6.

Three-Herbed Steaks

2009-04-02T17:22:00.000-07:00

Ingredients
½ cup snipped fresh parsley * ¼ cp olive oil * ¼ cup snipped fresh basil * 1 tbsp snipped fresh oregano * 1-2 tsp cracked black pepper * ½ tsp salt * 2 beef top loin steaks, cut 1 ½ inch thick * 2 medium red or yellow sweet peppers cut into ½ inch rings, seeds removed * 1 tbsp olive oil * salt and pepper

Directions
1. In a bowl, combine parsley, ¼ cup olive oil, basil, oregano, cracked black pepper and ½ tsp salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tbsp olive oil. Season lightly with salt and pepper.

2. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18-23 minutes for medium (160 degrees F). Grill pepper rings next to the steaks, the last 8-10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.

3. To serve, slice steaks across the grain. Serve with sweet pepper rings. 6 servings.

Value Spaghetti

2009-04-02T17:20:00.000-07:00

800g Del Monte Spaghetti
1 head garlic, crushed
2 large onions, chopped
½ kg ground lean beef
2 cans (150g each) Del Monte tomato paste
1 ¼ cups Del Monte Banana Catsup

Saute garlic, onions and beef. Cook for 5 minutes. Add Del Monte tomato paste, 2 cups water, 2 tbsps sugar, 2 tsp iodized salt, ¼ tsp pepper and Del Monte Banana Catsup. Simmer for 10 minutes. Combine with cooked Del Monte spaghetti. Sprinkle with cheese.

Fiesta Banana Salad

2009-04-02T17:19:00.001-07:00

1 can (439g) Del Monte Fiesta Fruit Cocktail
2 medium lacatan bananas
1 tbsp calamansi juice
¼ cup confectioner’s sugar
¼ cup fiesta orange juice

Cut banana crosswise into 8 slices then add calamansi juice. Combine with remaining ingredients. Stir until sugar is dissolved. Chill until ready to serve.

Sauteed Corn, Spinach, and Green Beans

2009-03-02T19:09:00.000-08:00

Ingredients
Serves 4

* 1 tablespoon olive oil
* 1 box (10 ounces) frozen corn kernels
* 1 box (10 ounces) frozen cut green beans
* 5 ounces baby spinach
* 1/4 teaspoon dried thyme leaves
* coarse salt and ground pepper
* 2 teaspoons white-wine vinegar

Directions

1. In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
2. Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Source: Martha Recipes

How To Debone A Chicken

2009-03-02T18:35:00.000-08:00

Cut through the shoulder joint on each side of the chicken.

Using a thin, sharp knife, detach the chicken meat from the breastbone. Separate skin from the backbone, being careful not to tear the skin.

Carefully pull out the breastbone and backbone then cut just before the tailbone area.

From the disjointed shoulders, push out the thigh bones, detach the meat and remove the bones from the whole chicken. Stuff the cavity with prepared stuffing and reshape the chicken.

(Excerpt: Foodie Vol. 1 No. 5 p. 35)

Roast Pork Loin with Stewed Pineapple Sauce

2009-03-02T16:22:00.000-08:00

1 1/2 kgs porkloin, trimmed and seasoned with rosemary or thyme, salt and pepper
1/4 cup vegetable oil

Preheat oven to 350F.

In a preheated pan, sear all sides of the porkloin in hot oil until lightly browned. Transfer porkloin to a baking dish and roast in the oven for 1 to 1 1/2 hours or until well done. Skim off the excess oil and reserve the porkloin drippings to be added to the sauce.

To serve, carve the roast porkloin before the guests and lace with the stewed pineapple sauce.

Stewed Pineapple Sauce

1 cup white sugar
1 cup unsweetened pineapple juice
1/2 cup pineapple tidbits, drained
2 tbsps cornstarch diluted in 2 tbsps water

In a preheated saucepan, caramelize sugar over medium heat till amber in color. Gradually pour pineapple juice. Add pineapple tidbits and gently simmer minutes.

Add diluted cornstarch and continue simmering until sauce thickens. Add porkloin drippings, if desired. Allow to cool and serve on the side.

(Excerpt: Foodie Vol. 1 No. 5 p. 81)

Prawntastically Yummy!

2009-02-26T20:55:00.000-08:00

Marinated Butterfly Shrimp

Butterfly 1/2 kilo tiger prawns. Season with salt and pepper. Add a couple of tablespoons olive oil to coat all the shrimps. Marinate for 15 minutes. In a nonstick pan, melt 2 tbsps butter. Add 2 tbsps cooking oil. Pan-fry prawns in batches. Serves 3 to 4.

Sinigang na Sugpo

In a palayok, put 4 cups hugas-bigas (water used to wash rice). Bring to a boil. Then add 1 large sliced onion and 2 large tomatoes cut into chunks. In a small pot, boil 2 cups water then add a handful of green tamarind 9sampaloc). After a few minutes or when sampaloc is tender, take them out of the pot and transfer to a shallow bowl to mash and strain. Add all the sour juiceto the boiling hugas-bigas. Add 1 packet powdered tamarind and stir. Wash 1 kilo tiger prawns and shake of excess water. Add to the sour broth. Season with 1 1/2 tbsps fish sauce (patis). Simmer for a few minutes until prawns change orangey color. Add kangkong leaves and stems, and a few pieces of sliced labanos (radish) and siling pangsigang. Cover and simmer 1 minute more. Turn off the stove. Serve steaming hot. Serves 5.

Deep-Fried Chili Crab

Wash 2 large mud crabs. Chop in half, cutting through the top and bottom shell. In a bowl, mix together minced ginger, finely chopped red chili (siling labuyo), salt and pepper, and 2 tbsps sesame oil. Pour this over the crab, making sureto coat every piece. Marinate for 30 minutes. Dredge each crab in flour that's been lightly seasoned with cayenne pepper. Deep-fry in hot oil. Serve with green mango salad. Serves 2.

(Excerpt: Yummy June 2008)

Two-Step Peanut Butter

2009-02-26T20:33:00.000-08:00

This takes 5 minutes!

Step 1 Put 2 cups roasted peanuts, 1/2 cup canola oil, 1/4 cup honey, 2 tbsps caster sugar and a pinch of salt in a food processor.

Step 2 Pulse until it turns into a paste. Makes 1 jar.

NOTE: You can choose whatever texture you like by controlling it. Less pulse means chunkier peanut butter and longer pulse means creamier spread.

(Excerpt: Yummy June 08)

Stir-Fried Shrimp: 2 Ways

2009-02-22T01:43:00.000-08:00

Chinese Shrimp with Garlic & Ginger
(makes 4 servings)

1 1/2 pounds shrimp, peeled and deveined
1/4 cup peanut or vegetable oil
1-inch piece of ginger, peeled and minced
3 cloves of garlic, minced
4 green onions (scallions), cut in 1-inch lengths
Salt and pepper to taste

1. Heat the oil in a wok over high heat.

2. Add the minced ginger, garlic, and scallions and stir-fry for about 1 minute.

3. Add the shrimp and cook until shrimp turn pink.

4. Season with salt and pepper.

5. Serve with white rice.

Spanish Shrimp with Garlic
(makes 4 servings)

1/4 cup olive oil
1 1/2 pound shrimp, peeled and deveined
8 cloves garlic, sliced
1 teaspoon Spanish paprika
1/2 teaspoon red pepper flakes (optional)
3 tablespoons lemon juice
3 tablespoons Sherry or Cognac (optional)
Salt a nd pepper to taste
1/4 cup chopped parsley

1. Heat the oil in a wok over high heat.

2. Add the garlic and red pepper flakes and stir-fry about 2 minutes. (Don't let the garlic brown.)

3. Add the shrimp and paprika and stir-fry about 2 more minutes.

4. Add the lemon juice and Sherry or Cognac and stir-fry another 2 minutes, or until the shrimp turn pink.

5. If you added Sherry or Cognac, remove the shrimp to a serving dish once they're cooked and keep the sauce on the heat until it's reduced slightly. Then spoon the sauce over the shrimp and sprinkle with the chopped parsley.

6. Serve with white rice.

(Excerpt from Michelle Greenwald's The Magical Melting Pot - Stir-Fried Shrimp: 4 Countries, 4 Ways)

chiffon cake with sunshine glaze

2009-02-14T05:15:00.000-08:00

8-12 servings

2 1/4 cups sifted cake flour
1 cup caster sugar, for the yolks
1 tbsp sifted baking powder
1/2 cup corn oil
5 egg yolks
3/4 cup water
1 tbsp orange juice concentrate
1 tsp fine salt
1 cup egg whites
1 tsp cream of tartar
1/2 cup caster sugar, for the egg whites

For the glaze:
1 cup sifted powdered sugar
2 tbsps orange juice concentrate
1 tbsp water

Preheat oven to 350F. Line the bottom of a tube pan, measuring 9 inches in diameter and 4 1/2 inches in height, with baking paper. Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, oil, egg yolks, water, orange concentrate and salt. Beat with a wire whisk until smooth. Set aside.

In another mixing bowl, using an electric mixer, beat egg whites and cream of tartar until frothy. Gradually add the 1/2 cup sugar while continuing to beat at medium speed. After adding all the sugar, increase mixer speed and continue beating until egg whites are stiff but not dry.

Carefully fold egg yolk mixture into the beaten egg whites. Pour the cake batter into the prepared baking pan. Bake at least 45 minutes or until a cake tester inserted in center comes out clean.

To prepare the glaze: Combine glaze ingredients in a small bowl. Brushed or spoon the prepared mixture on surface of the cake, letting the excess drip to the sides.

(Excerpt: Food May 2004)

mango cheesecake

2009-02-14T00:16:00.000-08:00

8 slices per cheesecake

For the crust:
1/2 cup butter
1 1/2 cups crushed graham crackers
1/4 cup caster sugar

For the cheesecake mixture:
2 tbsps unflavored gelatin
1/2 cup water
2 cups all-purpose cream
3 ripe mangoes, peeped and sliced separately, divided
2 cups (two 225-gram bars) cream cheese
1/2 cup caster sugar
1 tsp calamansi juice

Make the crust:

Melt the butter over low heat in a frying pan. Pour into a mixing bowl, add graham crackers and sugar. Mix well.
Wrap the base of two 6-inch spring form pans with sheets of foil. Reassemble the spring form pans. Line the sides with baking paper to prevent discoloration of the cheesecake.
Divide the crust mixture into two and pour the mixture into prepared springform pans. Using the back of the spoon, press the mixture against the bottoms of the pans, covering the bottoms completely.

Make the cheesecake mixture:

Disperse gelatin in water in a saucepan. Mix well and let stand for 3 to 5 minutes to allow gelatin granules to swell. Cook over low heat until gelatin is clear, taking care that it dos not boil at any given point. Set aside.
In a blender process all-purpose cream and two of the mangoes until smooth. Set aside.
Using an electric mixer, beat cream cheese until softened. Pour in sugar, calamansi and the processed mangoes. Beat until blended. Pour in gelatin solution and beat until blended. Stir in remaining mango.
Divide the mixture equally among the prepared pans. chill until firm. You may also freeze it if in a hurry.

(Excerpt: FOOD May 2004)

How to Make Flavored Vinegar

2009-02-13T07:08:00.001-08:00

Fresh herbs and spices give wonderful color and flavor to wine vinegar or cider vinegar. They make great dips and add extra zest to salad dressings.

Put them in pretty bottles and these flavored vinegars make a welcome gourmet present for any occasion. They're also great accents for your kitchen or dining room.

4 cups apple cider vinegar
2 tbsps sliced ginger
2 cloves garlic
2 shallots, sliced
1 tbsp whole peppercorns
4 strips lemon rind
8 siling labuyo
sprigs of rosemary

1. In a non-reactive saucepan, heat vinegar and bring to boil. let vinegar boil for two minutes. Remove from heat and let cool just until warm.

2. In sterilized bottles put ginger, garlic, labuyo and rosemary sprigs. Set aside.

3. Pour vinegar into prepared sterilized bottles. Seal tightly. Store at room temperature.

4. The flavored vinegar will be ready to use in 2 to 3 weeks. Shake bottle occasionally during storage to blend flavor.

Other flavorings you can use: To cider or white vinegar, add one or a combination of the following herbs and spices: tarragon stalks, celery seed, thyme, parsley, mustard seed, dried basil.

(Excerpt: Food April 2004)

Beef Chuck with Mushroom Sauce

2009-02-13T06:24:00.000-08:00

2 kgs whole beef (kalitran)
1/2 cup soy sauce
Water
1/2 cup butter, divided, plus additional for frying
2 tbsps Borges or Ybarra olive oil
1 can button mushrooms
2 305-gram cans cream of mushroom soup
salt and pepper

In a stockpot, simmer beef in soy sauce and enough water to cover. When beef is almost tender drain beef and reserve broth. Cut beef crosswise in thin slices, such as for lengua.

In a skillet, heat half of the butter until melted. Add olive oil. Fry beef slices in the butter and oil, adding remaining butter and oil whenever necessary.

In a large casserole, mix soup with 2 cups of reserved broth. Stir in mushrooms and sliced beef and simmer until beef is completely tender. Adjust to taste with salt and pepper.

(Excert: Food April 2004)

Canned Tuna

2009-02-11T05:36:00.000-08:00

What else to do with that can of tuna flakes or chunks? Here are 10 good-anytime ideas.

1. An easy cold salad.
Toss together boiled and cubed potatoes, blanched green beans, diced tomatoes and tuna, Drizzle with ready-made ranch dressing or vinaigrette, and chill before serving.

2. Make sushi!
Get a piece of nori wrapper and spread some vinegared rice on it. Drizzle Japanese mayo on top then arrange drained tuna flakes, cucumber and mango strips. Roll into a tight log then slice as desired.

3. Homemade sizzling 'sisig'.
Serve friends a sizzling, spicy tuna sisig dish over drinks. Cook tuna flakes in oil and stir-fry until very crispy. Saute chopped garlic and chopped onions in a pan, then add crispy fried tuna. Add chopped chili and season with liquid seasoning, calamnsi juice, salt and pepper. Transfer to a very hot sizzling plate then top with raw egg.

4. Merienda idea.
Mixed together flaked tuna meat, mayonnaise or salad dressing, garlic poweder, chopped celery, salt, and pepper. Spoon on top of one half of a toasted English muffin then top with shredded mozzarella cheese. Heat in a toaster until cheese melts and top with other muffin half.

5. Fried tuna croquettes
Cook garlic, onions and chopped pimiento in a little olive oil. Add tuna flakes and a little bit of cream. Add mashed potatoes (about a cup of mashed potatoes for every cup of tuna) and mix well until the mixture comes together. Season with salt and pepper, then chill. When cool, form into thick patties, balls or little logs. Coat in flour, dip in beaten eggs, then roll in breadcrumbs. Deep fry and serve hot.

6. Kid-friendly twist
Whip up the kids'favorite mac and cheese, then add tuna! Melt butter ina pan and add an equal amount of flour. Cook until bubbly then slowly pour in milk, whisking to avoid lumps. Let mixture boil, adding more milk if the mixture is too thick. You should achieve a creamy mixture. Season with salt and pepper and add a pinch of nutmeg. Add tuna and grated cheese. Toss in cooked macaroni noodles then transfer to a baking dish and top with grated mozzarella cheese. heat in oven until cheese melts.

7. Tuna Lasagna
Make tuna lasagna by following the same procedure (as in #6) until the step before you toss in the macaroni noodles. Line the bottom of a pan with bottled pureed tomatoes or tomato sauce, then a layer of cooked lasagna noodles, followed by another layer of pureed tomatoes, then the tuna mixture. Repeat layers ending with the tuna mixture, then sprinkle on top with a mixture of grated gruyere and mozzarella cheese. Heat in the oven until cheese melts.

8. A pasta dish
Century Tuna folks suggested making Stir-Fried Tuna and Spaghetti in Peanut Sauce: Heat a large stir-fry pan or wok and add oil from a can of Century Tuna chunks in vegetable oil. Add 1/2 cup of sliced onions, 2 tsps chopped garlic, 1/2 cup carrot strips, 1/4 cup green bell pepper strips, 1 cup bean sprouts, and tuna chunks. Pour in 1/4 cup of rice wine, then simmer for two minutes. Strain vegetables and tuna and set aside. In the same pan, add two teaspoons chili garlic paste, 1/4 cup peanut butter, 2 tbsps soysauce, 1/2 tsp salt, 1/8 tsp pepper and 1 tbsp sugar. Add 1/4 cup chicken broth or water then bring to a boil. Stir in 600g cooked spaghetti noodles, then add tuna and vegetables and toss well. Add 1/4 cup coarsely chopped peanuts and 1/4 cup chopped chilantro. Serve hot.

9. Quick Stew
Make a hearty stew in half the time with a can of ready-to-eat tuna. Saute garlic and onions in oil then add tuna to the pan. Add cubed carrots, potatoes, bell peppers and a tbsp of tomato paste. Add tomato sauce, bay leaf, and water, then simmer until vegetables are tender. Season to taste with salt and black pepper.

10. Souper!
Make soup using canned tuna by sauteing garlic, onions and roasted red bell peppers in olive oil. Toss in cubed carrots, flaked tuna, and chopped spinach leaves, then pour in chicken broth. Season to taste with salt and pepper. Serve hot. You can add a little bit of cream if you like.

(Excerpt from Yummy Lessons Ten Ideas Jan/Feb 2009 Ed)

Pasta of Different Shapes and Sizes

2009-02-11T04:48:00.000-08:00

Conchiglie

Commonly known as "seashells", the name derives from the Italian word for seashell. It is usually sold in the plain durum wheat variety, and also in colored varieties which utilize natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta is good at catching the sauce. It is one of the most popular pasta types in the UK.

Farfalle

Farfalle is a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

Farfalle comes in several sizes, but has a distinctive bowtie shape. Usually, the farfalla is formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different varieties are available; plain, tomato, and spinach. These are often sold together in a mix. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.

A larger variation of farfalle is known as farfallone, while there is a miniature version called "farfalline". In Modena farfalle are known as strichetti.

Cavatelli

Cavatelli (plural) are a type of pasta, typically about 3 cm (1¼ inch) long, with a rolled edge. It is similar in shape to casarecci, but shorter in length. While they are often available frozen in Italian specialty grocers, they are typically homemade in Italian and Italian-American households. In Italy, cavatelli are especially popular in the Avellino province.Cavatelli are sometimes confused with gnocchi, another form of pasta. The shapes are similar, however the main difference being in composition. Cavatelli are normally made of flour, semolina and water - they can also be made with ricotta cheese in the dough; gnocchi are usually made from a softer dough consisting of potatoes and flour.

Fusilli

This is a type of Italian pasta that's shaped like either like screws or springs. This is a good choice for pasta salads and casseroles, or for serving with hearty, thick sauces. A long version of the spring-shaped fusilli is called fusilli col buco.

Fettuccine

Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy.

In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market.

A popular fettuccine dish in North America is fettuccine alfredo.

Linguine

Linguine (also spelled linguini) is a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name means "little tongues" in Italian.

According to Bobby Flay, linguine originates from the Campania region of Italy.[1] Linguine alle vongole (with clams) is a popular use of this pasta.

While spaghetti traditionally accompanies meat and tomato dishes, linguine is often served with seafood or pesto. Linguine is slightly wider than spaghetti, and there is a companion product called linguini fini which is similar in width to spaghetti. In most recipes spaghetti and linguine are interchangeable.

Orecchiette

Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is orecchio, so this translates as "little ears". In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface.

A different, non-domed version is called strascinate. Like most pasta, all versions of orecchiette are made with only hard wheat flour, water and salt.

The typical regional recipe combines orecchiette with turnip heads. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as The silver spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.

Penne

Penne is a type of pasta with cylinder-shaped pieces, usually with a ridged surface with the ends cut on the diagonal. The same or similar shape is also called mostaccioli and Ziti, which also refer to particular dishes made from penne-shaped pasta.[1] Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill").

In Italy, penne are produced in two variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each noodle.

Penne is traditionally cooked to al dente and served with pasta sauces such as pesto. Penne is a popular ingredient in pasta salads. Penne makes an excellent and versatile pasta for many applications because of its very practical design. The hollow center allows it to hold sauce, while the angular ends act as scoops. Penne rigate's ridges allow it to hold still more sauce, as well as lending it an appealing texture.

Ravioli

Ravioli (perhaps a diminutive of Italian dialectal rava, or turnip) is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb ravvolgere ("to wrap"), though the two words are not etymologically connected.[citation needed]

The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Other traditional Italian filings include ricotta mixed with grated cheese and vegetables such as spinach, swiss chard, or nettles or they may be a puree made of potatoes, mushrooms, pumpkin, chestnut or artichokes.

Ravioli is often topped with a red tomato-based sauce, though tomato sauce would not have been used until tomatoes were introduced to Europe in the 15th century. More delicate fillings are often paired with sage and melted butter, or more rarely with pesto- or broth-based sauces. Cream sauces are foreign to Italian traditional cuisine.

========

The truth is, there are a lot of pasta out there. Wikipedia listed at least 85. Well, there might be others that is not yet listed. Another is listed in Cook's Thesaurus.

A more detailed site is the National Pasta Association.

Double Chocolate Loaf

2009-02-10T21:53:00.000-08:00

Recipe created by Matt Lewis and Renato Poliafito
(Oprah.com Recipe)

This dense, heavenly creation is one of Baked's biggest hits. This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Ingredients

Serves 12

* Butter , for greasing pan
* 3/4 cup tightly-packed dark brown sugar
* 1 cup Dutch cocoa powder , sifted
* 1 1/2 cups all-purpose flour , plus more for dusting
* 3/4 cup granulated sugar
* 1 1/2 tsp. baking soda
* 3/4 tsp. baking powder
* 1 tsp. salt
* 2 eggs
* 1 egg yolk
* 3/4 cup buttermilk
* 1/2 cup vegetable oil
* 1 tsp. vanilla
* 8 ounces semisweet (60 percent) chocolate chunks
* Whipped cream (optional)

Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour.

Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined.

Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.

Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).

Source: Oprah

Mini Dark Chocolate Bundts with Crème Anglaise

2009-02-10T20:38:00.000-08:00

Recipe created by Matt Lewis and Renato Poliafito
(Oprah.com Recipe)

Makes about 8 mini Bundt cakes

Ingredients

Bundts:

* 4 ounces coarsely chopped dark (at least 64 percent) chocolate
* 1/2 cup very hot (simmering) water
* 1/2 cup Dutch cocoa powder
* 2 tsp. espresso powder
* 1/2 cup sour cream
* 1 cup cake flour , plus more for pans
* 1/2 tsp. salt
* 1 tsp. baking powder
* 1/4 tsp. baking soda
* 10 Tbsp. (1 1/4 sticks) butter softened, plus more for pans
* 1 cup tightly-packed dark brown sugar
* 2 large eggs
* 1 large egg yolk
* 1 tsp. pure vanilla extract

Crème Anglaise:

* 4 large egg yolks
* 1/4 cup sugar
* 1/2 cup heavy cream
* 1 cup milk
* 1 vanilla bean scraped, seeds removed
* Pinch of salt
* 1 Tbsp. brandy

To make Bundts: Preheat oven to 350°. Grease and flour 8 (1-cup) mini Bundt pans.

Place chocolate in a medium bowl. Pour simmering water on top and let stand for 3 minutes. Add cocoa and espresso powders; whisk together until smooth. Let stand 15 minutes. Stir in sour cream until blended.

Meanwhile, in a separate bowl, whisk together flour, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar together until smooth and creamy, 3 minutes. Scrape down the bowl and add eggs and egg yolk, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.

Turn mixer to low. Add the flour mixture in 3 parts to the butter-egg mixture, alternating with the chocolate mixture in 2 parts. Scrape down the bowl, then mix on low speed for a few more seconds.

Fill the mini Bundt pans about halfway full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove Bundts from oven and place pans on racks to cool, 5 minutes; loosen cakes from edges of pans with a small heatproof spatula and invert onto racks. Let cool.

To make crème anglaise: In a large bowl, whisk together egg yolks and sugar. Set aside.

In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.

While whisking constantly, add half of milk mixture to egg mixture. Then stir egg-milk mixture back into saucepan with rest of milk; cook over low heat whisking constantly until thickened so as not to cook the eggs, 2 to 4 minutes (should coat the back of a spoon).

Strain mixture through a fine sieve. Add brandy and chill in the refrigerator at least 3 hours or overnight. When mixture is cool, pour over Bundts and serve immediately.

Source: Oprah

BABY FOOD FOR THOUGHT

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

In preparing baby food:

• Freeze extra puree by pouring them in ice cube trays and keeping them in the freezer. When you’re ready to use them, pop them out from the trays and store them in resealable plastic bags for thawing. Frozen puree can last in the fridge for about a month.

• Purchase separate pots, pans, chopping board and other equipment you might need to prepare your baby’s food. Pour hot water over them then let cool.

• Instead of using a blender, which churns solids into a shake-like consistency, try to puree baby food in a food mill. Available at most baby stores, the food mill turns solids into a soft and chunky form – perfect for your baby to practice chewing.

• Try a table blend of mixed herbs to add taste to bland baby food like Mr. Dash.

• Remember, it’s not about buying food for yourself and your baby. It’s about buying additional food for the family. In other words, eat as healthy as your baby does so you don’t have to buy a different batch of ingredients for your meals.

• Finally, relax the rules. They can get their sweet tooth fancies once in a while.

LAPIS: Layer EAT Up!

2009-02-08T22:50:00.000-08:00

When I saw the theme, I was excited to show my first-ever made cheesecake (Oreo Cheesecake)...rummage, rummage, rummage. NGEK! I don't have any!*&*&^*^%&%

So, for this theme, I present my first-ever Macaroons...I edited portions kasi sunog (since its somewhat burnt). Why this? I made batches and it got layered! Happy eating!

Swiss Oatmeal

2009-01-21T00:10:00.000-08:00

Ingredients

* 1-1/2 cups water
* 3/4 cup steel-cut oats
* 3/4 cup fat-free milk
* 1 6-oz. carton plain low-fat yogurt
* 3 Tbsp. honey
* 1/4 tsp. apple pie or pumpkin pie spice
* 1/8 teaspoon salt
* 1/2 cup assorted dried fruit, such as cranberries; blueberries; snipped apples; apricots, or plums (prunes); and/or dried fruit bits
* 1/3 cup coarsely chopped almonds, toasted
* Sliced banana (optional)

Directions

1. In 2-quart saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.

2. To serve*, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tablespoon honey. Divide among serving bowls. Top with almonds and sliced banana. Makes 3-1/4 cups (5, 2/3-cup servings).

3. *Note: Oatmeal may be served at room temperature; let stand 15 minutes before serving.

Source: BHG

Fruit and Yogurt Parfaits

2009-01-21T00:06:00.000-08:00

1 medium ripe fresh peach or nectarine or 2 medium kiwifruits
1 8-ounce carton plain low-fat yogurt
1/2 teaspoon vanilla
1/2 cup bite-size shredded wheat biscuits, coarsely crushed
2 teaspoons sugar-free pancake and waffle syrup or light pancake and waffle syrup product
1 tablespoon sliced almonds, toasted
Dash ground cinnamon

1. If desired, peel fruit; pit peach and nectarine. Chop fruit, reserving 2 wedges for garnish. Set aside.

2. Combine yogurt and vanilla. Spoon half of the yogurt mixture into two 8- to 10-ounce parfait glasses. Top with half of the crushed cereal, all of the chopped fruit, syrup, remaining yogurt mixture, and remaining crushed cereal. Sprinkle with almonds and cinnamon. Garnish each serving with a reserved fruit wedge. Makes 2 servings.

Source: BHG

double chocolate malted cookies

2009-01-17T22:43:00.000-08:00

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp butter, softened
3/4 cup plus 2 tbsps white sugar
1 tsp vanilla extract
1 egg
1 1/2 cups malted milk balls, halved
1 1/2 cups dark chocolate, chopped

Preheat oven to 350F.

Line cookie sheets with baking paper. Set aside.

Sift flour, baking soda and salt in a bowl. Set aside.

In another bowl, cream together butter, sugar and vanilla with a wooden spoon until light. Add egg and mix just until blended. Fold in dry ingredients. Add malted milk balls and dark chocolate. Mix well. Chill for 30 minutes to an hour.

Scoop cookie dough into 2-inch balls and arrange on cookie sheets, about 2 inches apart. Bake for 12 to 15 minutes or until edges turn light brown. Remove from oven and cool for 5 minutes. Transfer to a cooling rack. Cool completely before packing.

Note: Makes 15 large cookies, 45 minutes preparation with chilling time, 15 minutes baking time
Recipe by Tina Diaz (excerpt from Foodie, Vol. 1, No. 4)

tomato mustard sauce

2009-01-17T22:35:00.000-08:00

2 cups tomato catsup
2 tbsps french-style mustard
1 1/2 tbsps white sugar
2 tbsps water

In a saucepan, combine catsup, mustard, sugar and water. Stir and simmer for 5 minutes. Serve warm with meatloaf.

Note: Makes about 2 1/3 cups, 5 minutes preparation time and cooking time

Recipe by Restaurant 9501 (excerpt from Foodie, Vol 1, No. 4)

old-fashioned meatloaf wrapped in bacon

2009-01-17T21:52:00.000-08:00

1/2 kg ground pork
1/2 kg ground beef
2 cups fresh white breadcrumbs
1/4 cup packed light brown sugar
2 tsps salt
pepper, to taste
1 tbsp white onion, minced
1/2 cup heavy cream
3 eggs
14 to 16 pieces bacon strips
2 tbsps oil, for frying
tomato mustard sauce

In a large bowl, combine breadcrumbs, sugar salt, pepper, onion, cream and eggs. Let stand for 5 minutes. Add ground pork and beef, mix well. Refrigerate mixture for 30 minutes to allow the flavors to blend.

Preheat oven to 350F.

Lay the bacon strips crosswise to line the bottom pan and sides of a loaf pan, allowing the excess to hang over the sides of pan.

Bake meat loaf for one hour or until meatloaf is cooked.

Carefully unmold meat loaf from the pan, making sure bacon strips are well-adhered to the meatloaf.

In a preheated frying pan with oil, sear bacon-wrapped meat loaf on all sides till bacon is lightly golden. Slice and serve with warm potato mustard sauce.

Note: Serves 8, 40 minutes preparation time, 1 hour and 10 minutes cooking time

Recipe by Restauran 9501 (excerpt from Foodie, Vol. 1 No. 4)

banana cupcakes

2009-01-17T20:49:00.000-08:00

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups mashed ripe lacatan or cavendish bananas (about 6 pieces)
1/2 cup sour cream
3/4 cup unsalted butter, softened
2 cups light brown sugar, packed
1 teaspoon vanilla extract
3 eggs
powdered sugar

Preheat oven to 350F.

Line 2-ounce size muffin pans with paper cups.

In a bowl, sift together flour, baking soda and salt. Set aside.

Combine bananas and sour cream in a separate bowl. Set aside.

In a bowl, cream butter, sugar and vanilla until light. Add the egss, one a a time, mixing well for 30 seconds before adding the next one.

At low speed, alternately add sifted dry ingredients and banana mixture to the creamed butter.

Scoop batter into muffin pans three-fourths full. Bake for about 25 minutes or until the top springs back when light touched. cool, Dust tops with powdered sugar.

Note: Makes 36 cupcakes, 15 minutes preparation time, 25 minutes baking time
Recipe by Tina C. Diaz (excerpt from Foodie, Vol. 1 No. 4)

Chef Bernard’s Nuggets of Wisdom

2008-11-03T02:12:00.000-08:00

Learn Something New Everyday

• Always go for simple, uncomplicated recipes especially if you’re just starting.

• Be familiar with your culinary basics, like frying, sautéing, etc. Know the basic ingredients and their tastes so experimenting and combining them with other ingredients become easier.

• Must-have equipment in your kitchen: a good oven, toaster, griller, pots and pans, blender, and a reliable set of knives. If you want heavy-duty and industrial-type nonstick pots and pans, use Le Creuset (a French brand). Volrath (German) is also of good quality and more reasonably priced.

• To bring out the best in a foreign dish, have the basic ingredients. Here’s a short list of must-have ingredients for each type of cuisine:
o Mediterranean – cinnamon stick, cumin, thyme
o Italian – oregano, thyme, basil
o Spanish – saffron, thyme, tomato sauce
o French – butter, cream, wine
o Chinese – oyster sauce
o Thai – curry and other aromatic spices
o Filipino – vinegar and spices

• Get your ingredients from reliable and clean markets.

• When you travel, try to taste everything to develop your palate and use your memory of these food experiences to attempt something new in your kitchen.

• If you want to succeed as a chef, love and enjoy what you do. Be hands-on.

• Huwag umasa sa iba. Do food costing yourself, plan the menu, purchase the ingredients yourself. Know what’s fresh. Go to the market. Feel the fish, touch it.

• It’s easy to be a cook but that’s not enough. There are lots of good cooks. You must know the details of a kitchen operation.

• Learn something new everyday. The culinary business is so wide there’s just no end as to what you can learn. Keep on experimenting and learning new things.

Kitchen Tips

2008-10-10T20:44:00.000-07:00

Test if cornstarch is fresh by combining a tablespoon of vinegar with cornstarch. You can still use it if the mixture bubbles.

Frozen poultry must be defrosted completely before cooking. Thaw it in the refrigerator for 3-5 hours in its original packaging.

To avoid crying, peel onions under running water.

To remove corn silk, dampen a clean toothbrush and brush downwards.

It's a good idea to have two cutting boards in your kitchen -- one for foods that will be eaten raw (such as salad ingredients) and one for meats and fish.

There are certain fruits and vegetables that should not be stored together. Potatoes will spoil faster when stored with onions because of the interaction of their natural gases.

1) Lay tenderloin on the chopping board. Cut into the thickest portion with the knife blade flat against the meat. Slice to open the meat out flat without separating the flesh.

2) Turn over the meat and slice again into the thickest part to open the meat out flat. Repeat procedure until the desired width and thickness are achieved.

To remove the fishy odor and flavor of previously used oil, fry a few strips of fresh ginger in it.

To freeze a whole, cleaned fish, put it in a zip-closure plastic bag, add water to cover the fish, seal and freeze. To thaw, place the bag in a bowl and store for about 2 hours in the refrigerator.

pansit supreme

2008-10-10T20:43:00.000-07:00

You'll Need:

1/4 kg pork, cut into strips
150 g chicken liver, cut into strips
1 pc small carrot, sliced
1 cup DEL MONTE Instant Marinade
Pinoy BBQ
100 g shrimps, shelled but tails kept
intact
1/4 kg canton noodles (wheat or egg
noodles), washed and drained
200 g Baguio pechay (Chinese
cabbage), sliced
calamansi or Philippine lemon
(optional)

Here's How:

1. Sauté pork in 2 tbsp oil until browned. Add liver and carrot. Cook for 2 minutes.

2. Add DEL MONTE Instant Marinade, 3/4 cup water, shrimps and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes.

3. Add canton and pechay. Cook for 5 minutes or until done.

Lusog Note: Rich in Vitamin A - for good eyesight. (courtesy of Del Monte Kitchenomics)

pine-banana shake

2008-10-10T20:42:00.000-07:00

You'll Need:

1 can (35 cl) DEL MONTE 100% Pure Pineapple
Juice
1 cup plain yogurt or evaporated milk, chilled
5 tbsp white sugar
1 tsp vanilla extract
3 pc lacatan bananas, each cut into 3
12 pc ice cubes

Here's How:

1. Combine all ingredients in a blender.

2. Blend until smooth or crushed.

Lusog Note: Rich in Vitamin C - helps fight common infections. (courtesy of Del Monte Kitchenomics)

Make-Ahead Marinades

2008-10-10T20:39:00.000-07:00

Mixing 'Em Up
Marinades usually consist of oil, an acidic ingredient and various herbs, spices and seasonings. Oil adds moisture and helps distribute flavors while the acid acts as a tenderizing agent on meats by breaking down the fibers. Common acidic ingredients are vinegar, wine, yogurt, and pineapple, lime, orange and lemon juices.

Helpful Tips:

· It's best to marinate foods in heavy-duty plastic bags or glass dishes. The acid in the marinade can react with aluminum pans, altering the flavor of the food and discoloring the pan.

· A general guide is 1 cup of marinade per pound of meat when marinated in a heavy-duty plastic bag and 2 cups per pound of meat marinated in a flat dish.

· The marinade should completely cover the food. If there isn't enough marinade to cover it, turn the food occasionally to ensure even distribution of flavors.

The advantages of marinating in a plastic bag are that less marinade is needed, the bag can be turned over easily to distribute the marinade, and when you're done, the bag can simply be thrown away.

Time to Tenderize
Marinating times depend on the type of food and the amount of flavor you want.

· Delicate seafood and tender cuts of meat pick up great flavor when marinated from 15 minutes to 2 hours.

· Less tender cuts can be marinated from 6 hours to overnight. (Marinating longer than 24 hours is not recommended because it can cause the surface of the meat to become mushy.)

· To help tenderize meat and to increase flavor, cut meat into serving-size pieces before marinating so it will absorb more of the marinade.

Although a marinade can help tenderize meat, it will not turn a tough cut of meat into a tender one. (A better way to tenderize a tough cut of meat is by cooking it with moist heat, such as braising or slow cooking, then slicing it across the grain.)

And don't forget--foods should be covered and refrigerated while they're marinating.

Tips for Basting
Here are some ways to make the most of your marinade.

· Consider reserving a portion of it before adding it to the meat to serve as a sauce with the food. Or double the marinade recipe and reserve half of it for basting, then discard the amount used to marinate the food.

· If you'd rather not discard the marinade after draining it from the uncooked meat, put it in a saucepan and bring it to a full rolling boil for 1 minute before using it to baste the food. This will ensure that it's food-safe.

· Before basting meats, first cook the food on one side for 5 minutes. Then turn and baste on the cooked side of the meat to prevent cross-contamination from raw meat to the marinade.

· If the food can't be turned on the grill (because it's too delicate or too large, for example), simply spoon the marinade or basting sauce over it.

When cooking foods that have been marinated in a sugary mixture, keep a close eye on them. The high sugar content will cause them to brown (and burn) more quickly, especially when grilling.

(NOTE: I m confused if I got this from BHG or AllRecipes)

Tinumtuman

2008-10-06T01:40:00.001-07:00

Ingredients

* 1 kg. Sliced labong
* 1 142 ml. Carnation Coco Evap
* 1 thumb ginger, diced
* 1 8g Maggi Magic Sarap
* 1 cup shelled clams

Procedure

1. Boil labong. Drain and discard water after boiling. Set aside.
2. Bring to boil combined Carnation Coco Evap, ginger and Maggi Magic Sarap.
3. Add labong and clams. Cook until done or for 10 minutes.

Grilled Tanguingue Steak with Papaya Cream

2008-10-06T01:39:00.001-07:00

Ingredients

* 1 small onion, coarsely chopped
* 3 cups cubed half-ripe papaya (manibalang)
* 1 Maggi Chicken Cube, crushed
* 1 tbsp. Butter, salt and pepper to taste
* ¼ cup calamansi juice
* 1 170g can Nestle Cream
* ½ tsp. Chili powder
* 4 pcs. Tanguingue steak

Procedure
Saute onions, papaya Maggi Chicken Cube in heated butter. Season to taste. Add ½ cup water and all but 1 tbsp. Calamansi juice. Bring to boil; lower heat and simmer for 10 minutes. Transfer papaya mixture to a blender. Puree until smooth, stopping once to scrape down the sides. Set aside.

Heat Nestle Cream and simmer gently with chili powder, wishing often. Gradually wish-in papaya mixture. Keep warm.

Season fish with salt and pepper and the remaining calamansi juice. Grill fish for 4 minutes. Turn fish and continue cooking until flesh is firm to the touch. Transfer steak to a warm platter. Spoon papaya sauce. Serve immediately.

Chocolate Cream Cake

2008-10-06T01:36:00.001-07:00

You'll Need:

Cake:

1 cup cake flour
3/4 cup sugar
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp iodized fine salt
3/4 cup evaporated milk, mixed with
3/4 tsp DEL MONTE Red
Cane Vinegar
1/4 cup margarine
1 pc egg
1/2 tsp vanilla extract
Cream:

1 pack (200 ml) DEL MONTE Fruit
Salad Cream, chilled
1 tbsp sugar
1 can (850 g) DEL MONTE Fiesta
Fruit Cocktail
1 tsp unflavored gelatin, dissolved
in 1 tbsp hot water

Chocolate Mousse:

1 pack (200 ml) DEL MONTE Fruit
Salad Cream, chilled
1/4 cup confectioner's sugar
1/4 tsp vanilla extract
2-1/2 tbsp cocoa powder
1 tsp unflavored gelatin, dissolved
in 1 tbsp hot water
Here's How:

1. Cake: Preheat oven to 350oF. Grease and flour an 8-inch round pan. Combine ingredients in a bowl. Beat with mixer for 30 seconds on low speed and 3 minutes on high speed. Pour in pan.

2. Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean). Cool. Slice.

3. Frost with cream mixture. Pipe with chocolate mousse. Refrigerate before serving.

4. Cream: Whip DEL MONTE Fruit Salad Cream with sugar. Fold in DEL MONTE Fiesta Fruit Cocktail and gelatin mixture.

5. Chocolate Mousse: Whip DEL MONTE Fruit Salad Cream with vanilla. Add confectioner's sugar, cocoa and gelatin mixture. Whip until stiff peaks form.

Lusog Note: Good source of Vitamin C - helps fight common infections.

Tapang Baboy

2008-10-06T01:34:00.000-07:00

Ingredients

2 lbs. pork tenderloin (cut into 1/4-inch slices)
6 tbsp. soy sauce
6 tbsp. white vinegar
1 tbsp. finely minced garlic
1 tbsp. saltpepper
1 tbsp. salt
2 tbsp. sugar
2 tbsp. peanut oil

Preparation

Combine and mix all ingredients and marinate for at least 12 hours (or more) in refrigerator
Drain excess sauce from pork
Fry pork until well done
Serve hot

Guinataang Munggo

2008-10-05T05:50:00.001-07:00

Ingredients

1/2 cup red mongo beans, toasted
1 cup coconut milk powder dissolved in 6 cups water or
6 cups fresh coconut milk (2 coconuts)
1 cup malagkit rice
1 1/2 cups sugar

Procedure:
1. Put raw mongo beans in a pan over medium heat. Cook until it turns brown. Remove and cool completely.
2. In a small pot, bring to boil the toasted mongo beans to a boil. Simmer for 15 minutes until slightly tender. Drain.
3. In a large pot, bring the coconut milk and malagkit rice to a boil. Add the mongo beans. Stir constantly until rice and mongo are cooked. Add sugar. Adjust seasoning to taste.
4. Serve with hot thick coconut cream. Serves 6.

Dilis Appetizer

2008-10-05T05:48:00.000-07:00

Ingredients

one packet small dilis
garlic
soy sauce
garlic-chili paste (found in oriental store)
sugar
hot pepper, 1 or 2 pieces depending on preference(can also use dried pepper)

Preparation

Deep fry dilis until just crispy but not burnt, using a fry basket. (when burnt, dilis will taste bitter so be careful)
Remove from heat, place dilis on paper towel to absorb oil
Mix enough soy sauce, garlic-chili paste, sugar and hot pepper to coat dilis. Set aside
Saute a few cloves of garlic in small amount of oil
Add soy sauce mixture
When mixture begins to boil remove from heat immediately
Add dilis to coat
Center dilis in platter garnished with sprigs of cilantro and thinly sliced orange halves

Stir-Fried Vegetables

2008-10-05T05:47:00.001-07:00

Ingredients

3 cloves crushed garlic
1 lb. or 1 bunch of asparagus
1 lb. fresh snow peas
1 lb. baby carrots
½ lb. fresh shrimps, shelled and deveined
2 tbsp. vegetable oil
Patis (fish sauce) to taste

Procedure

* Heat the vegetable oil in wok and saute garlic.
* Add the shrimps and saute for 1 minute or until they turn pink in color. Set aside.
* Stir fry carrots and then add the asparagus. Stir fry for 2 minutes.
* Add snow peas and stir fry for another 2 minutes before adding patis.
* Add a small amount of water then put the shrimps back and stir-fry for 2 minutes.
* Serve hot.

Grilled Salmon Steaks

2008-10-01T08:10:00.002-07:00

Ingredients

1 tbsps white wine vinegar or cider vinegar
2 tbsps sugar
1 tbsp dill weed
¾ tsp salt
1/8 to ¼ tsp pepper, optional
4 salmon steaks (1 inch thick)

Mustard Dill Sauce:
3 tbsps mayonnaise
3 tbsps Dijon mustard
3 tbsps dill weed
1 tbsp sugar
4 tsps white wine vinegar or cider vinegar
¼ tsp pepper, optional

Procedure

In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. In a small bowl, combine the sauce ingredients; cover and refrigerate.

Drain salmon, discarding marinade. Grill salmon, covered, over medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until fish flakes easily with a fork. Serve with the mustard dill sauce. 4 servings.

Mushroom-Sauced Pork Chops

2008-10-01T08:10:00.001-07:00

Ingredients

* 4 pork loin chops, cut 3/4 inch thick (abt. 2 lbs)
* 1 tbsp cooking oil
* 1 small onion, thinly sliced
* 2 tbsps quick-cooking tapioca
* 1 10-3/4 ounce can reduced fat and reduced sodium condensed cream of mushroom soup
* 1/2 cup of apple juice or apple cider
* 1-1/2 tsps Worcestershire sauce
* 2 tsps snipped fresh thyme or 3/4 tsp dried thyme, crushed
* 1/4 tsp garlic powder
* 1-1/2 cups sliced fresh mushrooms
* fresh thyme sprigs (optional)

Directions
1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2 or 4-quart slow cooker. Add chops. Using mortar and pestle, crush tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. If desired, garnished with thyme sprigs. Makes 6 servings.

Pinoy Sinangag (excerpt from the net)

2008-10-01T08:06:00.000-07:00

Ingredients:

* 6 cups of cold cooked rice
* 8-10 tbsps. used of cooking oil (cooking oil that had been used fro frying meat is best)
* 1 whole garlic, crushed, peeled and finely chopped
* 1 tbsp of finely chopped basil
* 1 tbsp of finely chopped sibuyas na mura (onion leaves)
* salt

Cooking procedure:

Mash the rice to separate the grains.

Heat the cooking oil in a skillet or wok over medium-low heat. Add garlic and cook gently until fragrant and the garlic bits just start to brown. Add the basil and sibuyas na mura. Turn up the heat and cook, stirring, for a few seconds. Add the rice. Sprinkle with salt. Cook, stirring, until the rice is thoroughly heated through.