Ingredients
* 2 avocados, ripe
* 1/2 cup basil, fresh leaves
* 1 cup cherry tomatoes
* 1/2 cup corn, canned kernels
* 2 cloves garlic
* 2 tbsp lemon juice, freshly squeezed
* 12 oz spaghetti
* Pinch of salt and freshly ground black pepper
* 1/3 cup olive oil
Method:
1. Bring to the boil a pot of water. Place pasta inside and follow packet instructions to cook pasta.
2. Halve the cherry tomatoes and put aside for garnishing.
3. Place avocado, basil leaves, lemon juice, olive oil and salt and pepper inside a food processor and combine ingredients till they are a smooth and creamy paste.
4. Once pasta is cooked and strained mix the avocado paste through the pasta.
5. Evenly distribute the corn and cherry tomatoes over the top of the pasta and serve while hot.
Friday, January 15, 2016
FRENCH TOAST BAKE
Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
By Hillbilly Recipes
Wednesday, December 30, 2015
SOTANGHON GUISADO
Ingredients:
cabbage – 5 leaves; chopped
calamansi
carrots – 2 medium-sized; cut into strips
chicken bouillon cubes – 2 pieces
chicken meat – 1 cup; cooked and shredded
chicken stock or water – 1 cup
cooking oil – 4 tablespoons
garlic – 1 cloves; minced
onion – 1 medium-sized; chopped
oyster sauce – 2 tablespoons
pork – ½ cup; cooked and sliced into small cubes
red bell pepper – 1 small-sized; chopped
salt and pepper to taste
snow peas – ½ cup
sotanghon – 1 big pack
soy sauce – 2 tablespoons
spring onions – 1 bunch; cut into one-inch parts
METHOD:
In a large pot, pour in chicken broth.Simmer.
Place the noodles in the simmering chicken broth for 10 minutes.
Drain the noodles and save the chicken broth.
Set aside the noodles and the broth.
In a pan, pour in cooking oil. Heat.
Sauté garlic and onions.
Place pork and chicken. Cook.
Add snow peas. Stir fry.
Add bell pepper, cabbage, and red bell pepper. Cook.
Set aside everything that is in the pan.
In a pot, pour in chicken broth.Boil.
Put in chicken bouillon cubes.Stir.
Add cooked noodles. Stir.
Add salt and pepper to taste.
Pour in soy sauce.
Add in oyster sauce.
Simmer everything for a few minutes.
Mix everything thoroughly.
Place the cooked noodles on a large platter.
Garnish with green onions and serve with calamansi.
Now your delicious pancit sotanghon is ready!
Source: FB
cabbage – 5 leaves; chopped
calamansi
carrots – 2 medium-sized; cut into strips
chicken bouillon cubes – 2 pieces
chicken meat – 1 cup; cooked and shredded
chicken stock or water – 1 cup
cooking oil – 4 tablespoons
garlic – 1 cloves; minced
onion – 1 medium-sized; chopped
oyster sauce – 2 tablespoons
pork – ½ cup; cooked and sliced into small cubes
red bell pepper – 1 small-sized; chopped
salt and pepper to taste
snow peas – ½ cup
sotanghon – 1 big pack
soy sauce – 2 tablespoons
spring onions – 1 bunch; cut into one-inch parts
METHOD:
In a large pot, pour in chicken broth.Simmer.
Place the noodles in the simmering chicken broth for 10 minutes.
Drain the noodles and save the chicken broth.
Set aside the noodles and the broth.
In a pan, pour in cooking oil. Heat.
Sauté garlic and onions.
Place pork and chicken. Cook.
Add snow peas. Stir fry.
Add bell pepper, cabbage, and red bell pepper. Cook.
Set aside everything that is in the pan.
In a pot, pour in chicken broth.Boil.
Put in chicken bouillon cubes.Stir.
Add cooked noodles. Stir.
Add salt and pepper to taste.
Pour in soy sauce.
Add in oyster sauce.
Simmer everything for a few minutes.
Mix everything thoroughly.
Place the cooked noodles on a large platter.
Garnish with green onions and serve with calamansi.
Now your delicious pancit sotanghon is ready!
Source: FB
BIBINGKA
INGREDIENTS:
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Source: FB
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Source: FB
Thursday, December 17, 2015
BIBINGKA Recipe
INGREDIENTS:
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Everything Nice Crock Pot Applesauce
by Melissa. October 26, 2011
Have you ever wondered how to make applesauce? Here’s a recipe for delicious, homemade spicy applesauce that will make your house smell like autumn as it simmers in the crock pot!
place the following in the bowl of a crock pot:
16-20 medium apples (peeled, cored, sliced)
1 cup tart apple cider
1 and 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon pure vanilla extract
pinch ginger
Cover and cook on low for 6-8 hours. Stir occasionally. Cool and mash with a potato masher.
Enjoy!
~Melissa
Have you ever wondered how to make applesauce? Here’s a recipe for delicious, homemade spicy applesauce that will make your house smell like autumn as it simmers in the crock pot!
place the following in the bowl of a crock pot:
16-20 medium apples (peeled, cored, sliced)
1 cup tart apple cider
1 and 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon pure vanilla extract
pinch ginger
Cover and cook on low for 6-8 hours. Stir occasionally. Cool and mash with a potato masher.
Enjoy!
~Melissa
Mayonnaise Banana Bread
by Melissa • February 24, 2015
There are a lot of banana bread recipes out there claiming to be THE best banana bread. I’ve made a lot of quick breads and banana breads and I’m not kidding when I say this is the easiest and best I’ve ever eaten. The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that’s ridiculously moist, just sweet enough, and you probably have everything you need in your fridge and pantry to whip up a loaf. We love this with tea and as a lunch box treat.
Yup. Mayonnaise. Who would have thunk it?
~ preheat oven to 350 degrees F. ~
In a large bowl, combine:
1 large egg, lightly beaten
1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)
3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)
1 and 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon sea salt
Generously butter a 9×5 loaf pan. Mix everything until just combined. Don’t over-mix. Pour batter into prepared pan. Smooth top and bake in 350 degree oven for 55 to 65 minutes–just until a toothpick or wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf. Cool loaf in pan for 10 minutes. Transfer to a wire rack to cool the rest of the way. Enjoy slightly warm, at room temperature or cold.
~Melissa
There are a lot of banana bread recipes out there claiming to be THE best banana bread. I’ve made a lot of quick breads and banana breads and I’m not kidding when I say this is the easiest and best I’ve ever eaten. The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that’s ridiculously moist, just sweet enough, and you probably have everything you need in your fridge and pantry to whip up a loaf. We love this with tea and as a lunch box treat.
Yup. Mayonnaise. Who would have thunk it?
~ preheat oven to 350 degrees F. ~
In a large bowl, combine:
1 large egg, lightly beaten
1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)
3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)
1 and 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon sea salt
Generously butter a 9×5 loaf pan. Mix everything until just combined. Don’t over-mix. Pour batter into prepared pan. Smooth top and bake in 350 degree oven for 55 to 65 minutes–just until a toothpick or wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf. Cool loaf in pan for 10 minutes. Transfer to a wire rack to cool the rest of the way. Enjoy slightly warm, at room temperature or cold.
~Melissa
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