tag:blogger.com,1999:blog-69404550840072472722024-03-08T03:50:13.631-08:00apron, knife and chopping board<br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><center> ~Mom's kitchen is the heart of the home"~</center>Unknownnoreply@blogger.comBlogger63125tag:blogger.com,1999:blog-6940455084007247272.post-2158473899062570812016-01-15T01:21:00.003-08:002016-01-15T01:21:16.543-08:00AVOCADO PASTAIngredients<br />
<br />
* 2 avocados, ripe<br />
* 1/2 cup basil, fresh leaves<br />
* 1 cup cherry tomatoes<br />
* 1/2 cup corn, canned kernels<br />
* 2 cloves garlic<br />
* 2 tbsp lemon juice, freshly squeezed<br />
* 12 oz spaghetti<br />
* Pinch of salt and freshly ground black pepper<br />
* 1/3 cup olive oil<br />
<br />
Method:<br />
<br />
1. Bring to the boil a pot of water. Place pasta inside and follow packet instructions to cook pasta.<br />
2. Halve the cherry tomatoes and put aside for garnishing.<br />
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.<br />
4. Once pasta is cooked and strained mix the avocado paste through the pasta.<br />
5. Evenly distribute the corn and cherry tomatoes over the top of the pasta and serve while hot.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-1341806169168623472016-01-15T01:20:00.002-08:002016-01-15T01:20:08.475-08:00FRENCH TOAST BAKE<br />
Ingredients<br />
<br />
1/2 cup melted butter (1 stick)<br />
1 cup brown sugar<br />
1 loaf Texas toast<br />
4 eggs<br />
1 1/2 cup milk<br />
1 teaspoon vanilla<br />
Powdered sugar for sprinkling<br />
<br />
Directions<br />
<br />
1. Melt butter in microwave & add brown sugar....stir till mixed.<br />
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around<br />
3. Beat eggs, milk, & vanilla<br />
4. Lay single layer of Texas Toast in pan<br />
5. Spoon 1/2 of egg mixture on bread layer<br />
6. Add 2nd layer of Texas Toast<br />
7. Spoon on remaining egg mixture<br />
8. Cover & chill in fridge overnight<br />
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)<br />
10. Sprinkle with powdered sugar<br />
11. Serve with warm maple syrup<br />
<br />
By Hillbilly Recipes<br />
<br />
<br />
<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-81975582588505121762015-12-30T09:47:00.001-08:002015-12-30T09:47:09.940-08:00SOTANGHON GUISADOIngredients:<br />
<br />
cabbage – 5 leaves; chopped<br />
calamansi<br />
carrots – 2 medium-sized; cut into strips<br />
chicken bouillon cubes – 2 pieces<br />
chicken meat – 1 cup; cooked and shredded<br />
chicken stock or water – 1 cup<br />
cooking oil – 4 tablespoons<br />
garlic – 1 cloves; minced<br />
onion – 1 medium-sized; chopped<br />
oyster sauce – 2 tablespoons<br />
pork – ½ cup; cooked and sliced into small cubes<br />
red bell pepper – 1 small-sized; chopped<br />
salt and pepper to taste<br />
snow peas – ½ cup<br />
sotanghon – 1 big pack<br />
soy sauce – 2 tablespoons<br />
spring onions – 1 bunch; cut into one-inch parts<br />
<br />
METHOD:<br />
<br />
In a large pot, pour in chicken broth.Simmer.<br />
Place the noodles in the simmering chicken broth for 10 minutes.<br />
Drain the noodles and save the chicken broth.<br />
Set aside the noodles and the broth.<br />
In a pan, pour in cooking oil. Heat.<br />
Sauté garlic and onions.<br />
Place pork and chicken. Cook.<br />
Add snow peas. Stir fry.<br />
Add bell pepper, cabbage, and red bell pepper. Cook.<br />
Set aside everything that is in the pan.<br />
In a pot, pour in chicken broth.Boil.<br />
Put in chicken bouillon cubes.Stir.<br />
Add cooked noodles. Stir.<br />
Add salt and pepper to taste.<br />
Pour in soy sauce.<br />
Add in oyster sauce.<br />
Simmer everything for a few minutes.<br />
Mix everything thoroughly.<br />
Place the cooked noodles on a large platter.<br />
Garnish with green onions and serve with calamansi.<br />
Now your delicious pancit sotanghon is ready! <br />
<br />
Source: FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-75996807446146613982015-12-30T09:44:00.002-08:002015-12-30T09:44:40.579-08:00BIBINGKAINGREDIENTS:<br />
2 cups Rice flour<br />
2 cups coconut milk<br />
1 and 1/2 cup granulated sugar<br />
4 tsp baking powder<br />
4-5 eggs<br />
1/2 cup evaporated milk<br />
1 cup softened butter (reserve 1/2 cup for brushing)<br />
2 cups Grated coconut (or more)<br />
Banana leaves<br />
<br />
PROCEDURE<br />
1. Combine butter and sugar together then add the eggs.<br />
2. Gradually add the rice flour and baking powder.<br />
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.<br />
4. Brush banana leaves with butter then place them in individual molds<br />
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips<br />
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.<br />
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.<br />
8. Remove from oven and brush with more butter if desired.<br />
<br />
Source: FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-48966031979199792052015-12-17T22:36:00.000-08:002015-12-17T22:36:00.824-08:00BIBINGKA RecipeINGREDIENTS:<br />
2 cups Rice flour<br />
2 cups coconut milk<br />
1 and 1/2 cup granulated sugar<br />
4 tsp baking powder<br />
4-5 eggs<br />
1/2 cup evaporated milk<br />
1 cup softened butter (reserve 1/2 cup for brushing)<br />
2 cups Grated coconut (or more)<br />
Banana leaves<br />
<br />
PROCEDURE<br />
1. Combine butter and sugar together then add the eggs.<br />
2. Gradually add the rice flour and baking powder.<br />
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.<br />
4. Brush banana leaves with butter then place them in individual molds<br />
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips<br />
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.<br />
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.<br />
8. Remove from oven and brush with more butter if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-90480926801509593182015-12-17T22:34:00.002-08:002015-12-17T22:34:44.148-08:00Everything Nice Crock Pot Applesauceby Melissa. October 26, 2011<br />
<br />
<br />
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!<br />
<br />
place the following in the bowl of a crock pot:<br />
<br />
16-20 medium apples (peeled, cored, sliced)<br />
<br />
1 cup tart apple cider<br />
<br />
1 and 1/2 teaspoons cinnamon<br />
<br />
1/2 teaspoon pumpkin pie spice<br />
<br />
1/2 cup brown sugar<br />
<br />
1 teaspoon pure vanilla extract<br />
<br />
pinch ginger<br />
<br />
Cover and cook on low for 6-8 hours. Stir occasionally. Cool and mash with a potato masher.<br />
<br />
Enjoy!<br />
<br />
~Melissa<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-52195647147273739142015-12-17T22:32:00.001-08:002015-12-17T22:32:16.368-08:00Mayonnaise Banana Breadby Melissa • February 24, 2015<br />
<br />
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.<br />
<br />
Yup. Mayonnaise. Who would have thunk it?<br />
<br />
~ preheat oven to 350 degrees F. ~<br />
<br />
In a large bowl, combine:<br />
<br />
1 large egg, lightly beaten<br />
<br />
1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)<br />
<br />
3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)<br />
<br />
1 and 1/2 cups unbleached all-purpose flour<br />
<br />
1 cup sugar<br />
<br />
1 teaspoon baking soda<br />
<br />
1 teaspoon sea salt<br />
<br />
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.<br />
<br />
~Melissa<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-45110381979073339212015-12-16T04:05:00.004-08:002015-12-16T04:05:46.711-08:00PAN DE SALINGREDIENTS<br />
2 cups warm water or 475 ml warm water (110 degrees F/45 degrees C)<br />
2 teaspoons active dry yeast<br />
1/3 cup white sugar<br />
1/4 cup vegetable oil<br />
1 1/2 teaspoons salt<br />
6 cups all-purpose flour<br />
3 cups bread crumbs<br />
<br />
Directions:<br />
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.<br />
<br />
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.<br />
<br />
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.<br />
<br />
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.<br />
<br />
Roll each piece in breadcrumbs making sure the the whole roll is covered.<br />
<br />
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.<br />
<br />
Preheat oven to 375 degrees F (190 degrees C).<br />
<br />
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.<br />
<br />
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.<br />
<br />
If you have a BREADMAKER, here are the directions to make pandesal:<br />
<br />
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.<br />
In the breadmaker’s pan, pour 60 mls of vegetable oil<br />
Pour in the remaining 15 teaspoons of sugar and then the 1 and 1/2 teaspoons salt<br />
Add the 6 cups of all-purpose flour<br />
Lastly, add the yeast mixture<br />
Place the pan inside the baking chamber of the breadmaker<br />
Turn on the breadmaker to the dough setting and voila, after an hour and a half, you have your dough. No kneading needed! <br />
<br />
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.<br />
Roll each piece in breadcrumbs making sure the the whole roll is covered.<br />
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.<br />
Preheat oven to 375 degrees F (190 degrees C).<br />
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.<br />
Bake at 375 degrees F (190 degrees C) until golden brown, about 17-18 minutes.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-55070949002134211802015-12-09T09:43:00.003-08:002015-12-09T09:43:53.780-08:00POTATO SALADIngredients<br />
<br />
* 1kg large potatoes – peeled<br />
* 1 long cucumber – roughly sliced<br />
* 2 long sticks celery – roughly sliced<br />
* ½ bunch dill – shredded<br />
* ½ bunch chives – roughly chopped<br />
* ½ cup mayonnaise<br />
* good pinch salt<br />
<br />
Method<br />
<br />
1. Boil potatoes until just tender. Drain and set aside to cool.<br />
2. Once potatoes are cool, cut them into quarters and add them to a large bowl.<br />
3. Add all the other prepared ingredients to the potatoes and mix gently but thoroughly.<br />
4. Cover and refrigerate until ready to serve.<br />
Serves 6-8 as a side dish<br />
<br />
Source: FB<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-59404674418363227282015-12-09T09:42:00.000-08:002015-12-09T09:42:01.641-08:00POTATO BAKEIngredients<br />
* 1kg chat potatoes – thinly sliced<br />
* 1 tbsp oil of choice<br />
* 270ml coconut cream<br />
* 4 cloves garlic – crushed<br />
* 3 spring onions – cut into 1cm pieces<br />
* 1 heaped tbsp nutritional yeast<br />
* good pinch salt and pepper<br />
<br />
Method<br />
1. Preheat oven to 200c. Place the oil at the bottom of a baking dish, then put all the potatoes in the dish (I stand them all upright – see photo)<br />
2. Pour the coconut cream over the potatoes then sprinkle evenly with the remaining ingredients.<br />
3. Bake in preheated oven for 30 minutes. Stir very gently and bake for another 10-15 minutes until crispy and cooked.<br />
Serves 6 as a side dish<br />
<br />
Source: FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-26107856645382137562015-12-09T09:39:00.004-08:002015-12-09T09:39:58.021-08:00HOMEMADE BEEF TAPAThe procedure below requires combining water and oil. The beef is boiled until the water evaporates - this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil.<br />
<br />
Serves: 4<br />
<br />
Ingredients:<br />
<br />
1½ lb beef sirloin, thinly sliced<br />
5 tablespoons soy sauce<br />
3 tbsp minced garlic or 1 tablespoon garlic powder<br />
2 tbsp sugar<br />
¼ teaspoon salt<br />
¼ teaspoon ground black pepper<br />
<br />
Instructions:<br />
<br />
In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside<br />
<br />
Place the beef in the clear plastic bag<br />
<br />
Pour-in the the mixed seasonings in the <br />
clear plastic bag with meat and mix well<br />
<br />
Place inside the refrigerator and marinate for a minimum of 12 hours<br />
<br />
In a pan, place 1 cup water and bring to a boil<br />
<br />
Add 3 tbsp of cooking oil<br />
<br />
Put-in the marinated beef tapa and cook until the water evaporates.<br />
<br />
Source: FB<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-83907331660654061622015-12-06T00:17:00.002-08:002015-12-06T00:17:23.127-08:00LECHON MANOKLECHON MANOK<br />
<br />
1 kilo whole chicken<br />
1 8 oz Sprite or 7up<br />
3 tbsp of white or brown sugar <br />
1/4 cup fish sauce (patis)3-4 tbsp of lemon or calamansi juice<br />
1 thumb size ginger, sliced <br />
3 tbsp soy sauce <br />
ground black pepper<br />
salt <br />
15 cloves of garlic, minced<br />
1 medium sized onion, sliced <br />
1 stick of butter <br />
3 bay leaves<br />
1 tablespoon cooking oil <br />
1 or 2 stalks of lemon grass (tangled)<br />
1/2 to 1 whole garlic <br />
lemon o lime (optional) sliced in half<br />
<br />
Paraan:<br />
<br />
1) Siguraduhing nilinis ninyo po ang inyong manok at patuyuin. I-masahe ninyo po ang marinade na Sprite or 7up, brown sugar, minced garlic, onion, patis, ginger, toyo at calamansi juice. Budburan ng asin at paminta. I-marinate po ninyo ng overnight. <br />
<br />
2) Pre heat po ninyo ang oven ng 325°F.<br />
<br />
3) Ilagay po ang tinaling tanglad, 1/2 to 1 whole ng bawang at dahon ng laurel. Maari rin po ninyong lagyan ng hiniwang lemon o lime sa loob o cavity ng manok. Huwag po itapon ang marinade. <br />
<br />
4) Kung meron po kayong pang inject ... inject po ninyo ang marinade mix sa loob ng manok para lalong malasa. <br />
<br />
5) Pahiran ng butter ang balat o ang buong manok. Budburan ng asin at paminta. <br />
<br />
6) Roast po o ihorno ilagay sa oven ang manok ng mga 1 hour & 20 minutes o hanggang maging brown ang manok. <br />
<br />
7) Ilagay po ang tablespoon ng cooking oil sa natirang marinade at pahiran ng manaka naka ang inyo pong manok. Every 30 minutes o pagkaraan ng isang oras then baste ninyo ulit after. <br />
<br />
8) I check ninyo po kung luto na kung kapag tinusok ninyo ang inner thigh ng manok at wala nang dugo ... luto na po ito. Hayaan pong mag rest ng mga 15 minutes bago i-serve.<br />
<br />
From Nicarter Lomocso, FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-51312233243778658372015-08-21T21:44:00.001-07:002015-08-21T21:44:33.073-07:00GOLDEN CORRALS FAMOUS YEAST ROLLSIngredients:<br />
<br />
2 eggs<br />
1/2 cup sugar<br />
1 (.25 oz) pkg. active/dry yeast<br />
1/4 cup warm water<br />
1/2 cup butter or margarine, melted<br />
1 teaspoon salt<br />
1 cup warm milk<br />
4 cups all-purpose flour<br />
<br />
METHOD:<br />
<br />
Dissolve yeast in the 1/4 cup warm water and set aside. Beat eggs and sugar together with a whisk, add melted butter. (I just melt in the microwave for about 30 seconds). Add salt and warm milk to egg mixture, then add yeast and flour and mix well with spoon. Do not have your melted butter or warm milk hot. It will kill the yeast. Once all ingredients are combined, cover with a dish towel and let rise in warm place for at least six hours or overnight. Two hours before cooking, punch down dough, spray muffin pans, pinch off three pieces of dough for each muffin cup about the size of a walnut. Dip each piece in melted butter. Let rolls rise for about another hour in muffin pans. Cook in preheated 400 degree oven for approximately 15 to 20 minutes or until golden brown. Makes about 18 large rolls. Enjoy!<br />
<br />
<br />
Source: Country Kitchen, FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-90349659692136537142015-08-21T21:39:00.001-07:002015-08-21T21:39:08.773-07:00MAJA BLANCAIngredients:<br />
<br />
200g cornstarch<br />
1 can (250g) Condensed Milk or<br />
¾ cup Fresh Milk<br />
¾ cup Sugar<br />
1 Tbsp. Vanilla Extract<br />
450g Corn kernel or cream corn<br />
4 cups Coconut Milk<br />
5 Tbsp. grated Coconut, latik or cheese for Topping<br />
<br />
Preparation:<br />
<br />
1. Pour the coconut milk in a cooking pot and bring to a boil.<br />
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.<br />
3. Simmer for 8 minutes.<br />
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.<br />
5. Pour the fresh milk, vanilla and cornstarch mixture in the cooking pot and stir thoroughly.<br />
6. Allow to cook while stirring until the mixture reaches your desired thickness.<br />
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.<br />
8. Allow to cool down then refrigerate for at least 1 hour.<br />
9. Garnish with toasted grated coconut, cheese or Latik if available.<br />
<br />
Serve cold!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-74957034607956227222015-08-21T21:23:00.003-07:002015-08-21T21:23:34.694-07:00PUTO With GATAINGREDIENTS<br />
<br />
2 cups ordinary rice<br />
1 & 1/2 cups water<br />
3 teaspoons baking powder<br />
1 1/2 cup coconut milk<br />
1/2 teaspoon salt <br />
1 cup sugar (white, refined)<br />
Banana leaves (optional)<br />
<br />
PROCEDURE<br />
1. Soak rice in water overnight. <br />
2. Grind it to form a thick galapong batter. (You can grind rice using a blender)<br />
3. Mix-in sifted baking powder, salt and sugar.<br />
4. Add the coconut milk. Mix very well until the batter is smooth.<br />
(If you will be using banana leaves, heat it first to wilt it and place in the molder.)<br />
5. Pour in the batter to almost 3/4 full of the mold.<br />
6 Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.<br />
<br />
Source: Iloilo Food Trip Blog, FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-68875941752296931212014-08-02T13:18:00.001-07:002014-08-02T13:18:26.004-07:00Beef Stew(Slow-Cooker Recipes)<br />
<br />
The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.<br />
<br />
PREP TIME: 20 minutes<br />
TOTAL TIME: 2 hours 50 minutes<br />
Serves 8<br />
<br />
3 Tbsp olive oil<br />
2 lb cubed beef stew meat (1 1/4")<br />
1 med onion, diced<br />
3 cloves garlic, minced<br />
12 oz beer (pale lager)<br />
3 1/2 c beef broth<br />
2 Tbsp tomato paste<br />
1 Tbsp Worcestershire sauce<br />
1 1/2 tsp sugar<br />
1/2 tsp paprika<br />
8 new potatoes (1 1/2"-2" diameter), quartered<br />
4 carrots, sliced diagonally<br />
3 Tbsp all-purpose flour<br />
Finely chopped fresh parsley (optional)<br />
Crusty bread (optional)<br />
<br />
1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.<br />
<br />
2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.<br />
<br />
3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.<br />
<br />
4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.<br />
<br />
5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.<br />
<br />
6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.<br />
<br />
NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium<br />
<br />
Source: AnonUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-87398558066025532622014-08-02T13:16:00.001-07:002014-08-02T13:16:20.482-07:00Upside Down Pineapple CupcakesIngredients:<br />
<br />
2 eggs<br />
2/3 cup white sugar<br />
4 Tbsp pineapple juice<br />
2/3 cup all purpose flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
<br />
Topping:<br />
<br />
1/4 cup butter (1/2 stick or 4 Tbsp)<br />
2/3 cup brown sugar (packed)<br />
1-can pineapple rings<br />
6-maraschino cherries<br />
<br />
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.<br />
<br />
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.<br />
<br />
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.<br />
<br />
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.<br />
<br />
Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.<br />
<br />
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. <br />
Place wire rack of cakes on sheet tray to cool.<br />
<br />
Source: Bobbie Wolfer, FBUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-84885667527859192522014-08-02T13:13:00.003-07:002014-08-02T13:13:59.445-07:00GUYABANOGUYABANO (SOUR SOP) TEA FOR CANCER, DIABETES, ARTHRITIS AND OTHER INFLAMMATORY DISEASES. COME AND LETS TALK ABOUT IT.<br />
<br />
HOW TO PREPARE:<br />
<br />
You will be needing 40 pcs of Guyabano leaves<br />
1 liter clean water<br />
<br />
NOTE: USE MATURE BUT NOT TOO OLD LEAVES. AIR DRIED LEAVES ARE BETTER THAN FRESH LEAVES BECAUSE IT CONCENTRATES THE MEDICINAL PROPERTIES OF THE LEAVES MAKING IT MORE EFFECTIVE. DON'T ALSO DO SUN OR OVEN DRY BECAUSE TOO MUCH HEAT WILL COOK THE NUTRITIONAL VALUE OF THE LEAVES, THUS LOSING ITS POTENCY.<br />
<br />
PROCEDURE:<br />
<br />
1. Boil the 1 liter water in a sauce pan.<br />
2. As soon as it boils, add the leaves and turn the heat to low.<br />
3. Simmer it for 20 minutes. The color will turn to golden brown or just like the color of regular tea.<br />
4. let it cool before drinking.<br />
<br />
The tea is only good for 7-8 hours and may be refrigerated.<br />
<br />
*GUYABANO TEA MUST BE TAKEN FOR 30 DAYS, 3 TIMES A DAY, ONE GLASS BEFORE MEALS. THE TEA IS EASILY ABSORBED IN AN EMPTY STOMACH.<br />
<br />
*It should only be taken for 30 days. More than that, it will destroy the normal flora.<br />
<br />
*After 30 days, have yourself checked by your doctor to examine if the disease is still there. If the symptoms is still there, taper the dose to maintenance dose.<br />
<br />
*If the symptoms disappear before the 30 day treatment, continue taking the tea to make sure that no single sick cell is present.<br />
<br />
30 day treatment, 3x a day, one glass 30 minutes before meals no skipping.<br />
<br />
MAINTENANCE DOSE:<br />
<br />
ONE GLASS OF TEA A DAY 30 MINUTES BEFORE MEALS FOR 5 DAYS EXCEPT SATURDAY OR SUNDAY. HAVE AT LEAST 2 DAYS REST PERIOD A WEEK.<br />
<br />
***Don't mix the tea with other healing substances to avoid incompatibility.<br />
<br />
*** Dont overuse the tea. Follow the procedure.<br />
<br />
SHARE and POST IT TO YOUR FAMILY and FRIENDS<br />
<br />
Source: FB 2014Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-77892813919773577992014-08-02T13:11:00.002-07:002014-08-02T13:11:41.300-07:00ONE BOWL APPLE CAKEThis cake is so moist and rich and just perfect for this time of year. (and easy to make!)<br />
<br />
Ingredients:<br />
2 eggs<br />
1 3/4 cups sugar<br />
2 heaping teaspoons cinnamon<br />
1/2 cup oil<br />
6 medium Gala or Fuji or Honey Crisp apples<br />
2 cups flour<br />
2 teaspoons baking soda<br />
<br />
Directions:<br />
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.<br />
<br />
Source: https://www.facebook.com/TruckerWifeVickiSuddaby/FB<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-17198012982579756132014-08-02T13:06:00.003-07:002014-08-02T13:06:26.676-07:00CORIANDERCilantro is a phenomenal herb that is packed with vitamins A, K, & C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits or vegetables. Cilantro is a remarkable heavy-metal detoxifier and is able to remove mercury and aluminum from where it is stored in the adipose (fat) tissues. Cilantro is also able to mobilize mercury rapidly from the brain and central nervous system by separating it from the fat tissue and moving into the blood & lymph where when combined with a blue green algae such as spirulina it can be removed safely and effectively from the body. Cilantro & blue green algae used together is a winning combination and a natural miracle that has given tremendous relief to those suffering from mercury poisoning & toxicity. Cilantro also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer’s disease, Parkinson’s disease, Arthritis, Diabetes, Viral and Bacterial Infections, Hepatitis, Colitis, Obsessive-Compulsive Disorders, Autism, Tourette Syndrome, Infertility, and Bell’s Palsy. Cilantro is also very helpful with autoimmune disorders such as Fibromyalgia, Addison’s Disease, Guillain-Barre syndrome, IBS, Multiple Sclerosis, and Chronic Fatigue Syndrome. Cilantro is known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder, and lungs. It is also highly beneficial in reducing LDL (bad) cholesterol and raising HDL (good) cholesterol. Cilantro is often juiced with celery and apples for a medicinal and healing drink. Juicing cilantro is one of the most effective ways to get at least one bunch or more of cilantro in you a day. Cilantro can also be added to smoothies, salsas, salads, guacamole, soups, pesto, tomatoes, beans, and veggie dishes. If the green flavor of cilantro does not appeal to you, yet you still want to receive its health benefits, consider using cilantro tincture or extract which can be found online or at your local health food store.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-41320406569584843172014-03-12T22:49:00.005-07:002014-03-12T22:49:26.934-07:00SUMAN SA LIHIYA WITH LATIK<br />
Source: Facebook<br />
<br />
2 1/2 cups gluitinous rice ( malagkit rice) <br />
2 teaspoons lihiya ( lye water) <br />
<br />
Latik: <br />
2 cups coconut cream (kakang gata) <br />
2 cups dark brown or muscovado sugar <br />
<br />
Coconut Sprinkle (Optional) <br />
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from) <br />
1 cup sugar <br />
<br />
Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour. <br />
<br />
Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able. <br />
<br />
For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns. <br />
<br />
When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.<br />
<br />
http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbookUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-71088665547328708352014-03-12T22:49:00.003-07:002014-03-12T22:49:23.953-07:00SUMAN SA LIHIYA WITH LATIK<br />
Source: Facebook<br />
<br />
2 1/2 cups gluitinous rice ( malagkit rice) <br />
2 teaspoons lihiya ( lye water) <br />
<br />
Latik: <br />
2 cups coconut cream (kakang gata) <br />
2 cups dark brown or muscovado sugar <br />
<br />
Coconut Sprinkle (Optional) <br />
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from) <br />
1 cup sugar <br />
<br />
Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour. <br />
<br />
Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able. <br />
<br />
For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns. <br />
<br />
When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.<br />
<br />
http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbookUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-4318390204310362102014-03-12T22:49:00.001-07:002014-03-12T22:49:20.437-07:00SUMAN SA LIHIYA WITH LATIK<br />
Source: Facebook<br />
<br />
2 1/2 cups gluitinous rice ( malagkit rice) <br />
2 teaspoons lihiya ( lye water) <br />
<br />
Latik: <br />
2 cups coconut cream (kakang gata) <br />
2 cups dark brown or muscovado sugar <br />
<br />
Coconut Sprinkle (Optional) <br />
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from) <br />
1 cup sugar <br />
<br />
Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour. <br />
<br />
Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able. <br />
<br />
For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns. <br />
<br />
When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.<br />
<br />
http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbookUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-73974942845220289162014-03-12T22:39:00.003-07:002014-03-12T22:39:19.936-07:00Lasagna Roll UpsSource: Facebook<br />
<br />
- Easy and delicious!<br />
*To Save this recipe, simply Share it to your timeline*<br />
<br />
3 cups chopped cooked chicken<br />
1/4 cup milk<br />
1 cup Ricotta cheese<br />
1/4 cup crumbled feta cheese<br />
1/4 cup grated Parmesan cheese<br />
1/8 teaspoon white pepper<br />
8 lasagna noodles, cooked and drained<br />
2 cups Spaghetti Sauce<br />
<br />
Directions:<br />
1. In medium bowl, combine chicken, cheeses, milk, and pepper.<br />
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.<br />
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.<br />
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.<br />
5. Top with remaining spaghetti sauce and cover with foil.<br />
6. Bake at 375 degrees F for 30 minutes or until hot.<br />
7. Serve, if desired, with additional Parmesan cheese.<br />
<br />
Makes 8 servings<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6940455084007247272.post-68061062469304992192014-02-02T09:53:00.001-08:002014-02-02T09:53:29.176-08:00HOMEMADE FRESH SPRING ROLL<br />
<img src="webkit-fake-url://D1BD780E-4B70-4802-A8B6-A2FD7207675A/imagejpeg" /><br />
<br />
Lumpiang Sariwa Ingredients<br />
<br />
Fresh Lumpia Filling:<br />
<br />
* 1/4 kilo pork liempo, boiled and sliced<br />
* 1/2 kilo shrimp, shelled<br />
* 2 squares tokwa (tofu), cubed<br />
* 1/2 cabbage, medium-sized, shredded<br />
* 1 cup string beans, sliced diagonally<br />
* carrot, cut into thin strips<br />
* kinchay, cut lengthwise, half inch<br />
* kamote, medium-sized, cut into thin strips<br />
* lettuce leaves<br />
* 3 tbsp. cooking oil<br />
* 1 onion, sliced<br />
* 1 garlic, crushed<br />
* peanuts, finely chopped (for garnishing)<br />
<br />
Lumpiang Sariwa Wrappers:<br />
<br />
* 1 egg, lightly beaten<br />
* 1/2 cup water<br />
* 1/4 cup cornstarch<br />
* dash of salt<br />
* oil to grease frying pan<br />
<br />
Fresh Lumpia Sauce:<br />
<br />
* 1 cup brown sugar<br />
* water<br />
* cornstarch<br />
* soy sauce<br />
<br />
Fresh Lumpia Seasoning:<br />
<br />
* soy sauce to taste<br />
<br />
How To Make Lumpiang Sariwa Fillings:<br />
<br />
1). Saute garlic and onions. Add pork and shrimp.<br />
<br />
2). When pork and shrimp are slightly cooked, add tofu.<br />
<br />
3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.<br />
<br />
4). Season to taste. Cool before wrapping.<br />
<br />
How To Make Lumpiang Sariwa Wrappers:<br />
<br />
1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.<br />
<br />
2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.<br />
<br />
How To Make Fresh Lumpia Sauce:<br />
<br />
1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)<br />
<br />
2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.<br />
<br />
3). Stir until mixture becomes smooth and transparent.<br />
<br />
How To Make Lumpiang Sariwa or Fresh Lumpia:<br />
<br />
Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.<br />
<br />
Note: Image may vary with the result of this recipe.<br />
<br />
<br />
NOTE:<br />
<br />
Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.<br />
<br />
Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.<br />
<br />
This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.<br />
<br />
<br />
Source: FILIPINO FOOD RECIPES <br />
<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0