Baked Ziti (white sauce)

INGREDIENTS:

         2          lbs. Ziti (uncooked)
         2          lbs. Ricotta Cheese
         3          Oz. Grated Romano Cheese
         3          Cups Garlic & Onion Tomato Sauce (any brand will do)
         1/2       tsp Black Pepper
         1 1/2    lbs. Shredded Mozzarella Cheese

 
PROCEDURE:

Cook Ziti according to package directions - 12 to 14 minutes until al dente stirring often. After cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER!

While Ziti is cooking preheat oven to 350F. Combine ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in large mixing bowl.

Gently combine cooked ziti with cheese/sauce mixture. In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce. Add ziti and top with mozzarella cheese. Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted (about 12-15 minutes). Serve with garlic bread and additional sauce if desired.


Alternative recipe can be found here

Baked Ziti

INGREDIENTS:

        1                       lb dry ziti pasta
        1                       onion, chopped
        1                       lb lean ground beef
        2 (26 ounce)   jars spaghetti sauce
        6                      ounces provolone cheese, sliced
        1 1/2                cups sour cream
        6                      ounces mozzarella cheese, shredded
        2                      tablespoons grated Parmesan cheese


 
PROCEDURE:


Bring a large pot of lightly salted water to a boil. Add ziti pasta. and cook until al dente, about 8 minutes; drain.


In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.


Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.



Bake for 30 minutes in the preheated oven, or until cheeses are melted.




Source: kitchenview

Champorado (Chocolate Rice Porridge)

INGREDIENTS

        1      cup glutinous rice (malagkit)
        1/4   cup cocoa powder (dissolve with 1 cup of warm water)
        3      cups water
        1/2   cup brown sugar
                 milk (fresh, evaporated or condensed)
    

PROCEDURE

Wash rice with water until runs clear.

In a pot, put in rice with water and bring to boil over medium heat for about 10 to 15 minutes. Stir occasionally.

Pour cocoa mixture into a pot then stir continuously until well blended.

Adjust the sweetness with brown sugar then continue cooking until rice is cooked and the texture becomes thick.

Transfer to serving plate with swirls of milk on top. Serve hot and enjoy!

Source: Filipino Style Recipe

Chicken Pepper Steak

INGREDIENTS

        1          tablespoon vegetable oil
        4          boneless, skinless chicken breasts
        1          teaspoon seasoning salt
        1/2       teaspoon onion powder
        2          teaspoons minced garlic
        1/2       cup soy sauce, divided
        1          large onion, cut into long slices
        2          tablespoons cornstarch
        2 1/2   cups water
        1          green bell pepper, sliced
        4          plum tomatoes, seeded and chopped


PROCEDURE

Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.

Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Source: allrecipes.com

Lasagna

INGREDIENTS

        500    gms lasagna noodles, cooked according to package directions
        3         tbsp butter
        1/2      cup onions
        3          tbsp garlic
        1         tsp basil
        1/4      tsp oregano
        1/2      kilo ground beef
        1         cup tomato paste
        1         cup tomato sauce
        1         cup water/stock
        250    gms ham
                   salt and pepper
        1/4     cup butter
        1/4     cup flour
        1 1/4  cup stock
        1 1/2  cup evaporated milk
        1 1/2  cup grated quick melting cheese


PROCEDURE

Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until done. Mix in tomato paste, tomato sauce and stock and bring to a boil. Simmer for 15 minutes. Add ham. Season with salt and pepper to taste.

In another pan, melt butter and mix in flour. Whisk in stock little by little to avoid lumps. Pour in the evaporated milk and cook over low heat until thick.

Lay noodles in an oven-proof dish and top with 3 tablespoons of cheese followed by 2/3 cup of meat sauce then 1/3 cup of cream sauce. Cover with another pasta layer and continue doing this until the dish is filled. Top with more cheese if desired and bake until cheese is melted.


* Serves 12

Silvanas

INGREDIENTS

~*~ Cookie ~*~ 

        1/2 cup egg whites
        1 cup sugar
        1/4 cup all-purpose flour
        1/2 cup unsalted cashew nuts, finely ground/crushed and sifted

~*~ Icing ~*~

         3/4 cup evaporated milk
         1 cup butter
         3/4 cup sugar
         1 cup cake crumbs (optional)


PROCEDURE

Preheat oven to 300 degrees F. Grease and flour cookie sheet.

Beat egg whites until stiff but not dry. Add sugar slowly. Fold in flour gradually, alternating with crushed cashew nuts. Put mixture into icing bag and press into cookie sheets. Bake for 15 minutes or until lightly brown.

Prepare icing while letting cookies cool down. Dissolve sugar in milk. Cream butter until color is light. Add sugar-milk solution slowly while beating continuously until smooth. Spread icing on one cookie and sandwich with another cookie.

Optional - Ice resulting sandwich all around and roll in cake crumbs if desired.

Source: Sushibytes

Chicken Potato Salad

INGREDIENTS

        1 kilo potatoes
        1 big chicken breast
        3 pcs medium sized carrots
        500 ml mayonnaise
        1 can (836 g) pineapple tidbits or chunks 
        1/2 cup sweet pickle relish
        1 cup cheddar cheese, diced (optional)
        3 tbsp chopped spring onions (optional)
         iodized salt and pepper to taste (optional)

 
PROCEDURE

In a big pot, boil potatoes and carrots (covered with water) for about 15-20 mins. or until cracks on the potato skin appears. (TIP: Pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes and carrots are cooked).

Drain potatoes and carrots, let cool.

Once cooled, the skin can be peeled easily by hand.

Dice the potatoes and carrots (about 1x1 cm)

Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths.

Drain pineapple chunks or tidbits.

Combine all ingredients in a big bowl and add salt and pepper to taste (optional)

Refrigerate before serving.

Ham and Flour Tortilla

INGREDIENTS

        12 pcs small flour tortilla
        185 g Quickmelt Cheese, grated
         6 slices Sweet Ham


PROCEDURE

         Place a tortilla on a plate. Top with grated cheese, then a slice of ham. Add more cheese then cover with another tortilla.

         Heat a nonstick pan over medium heat. Put the filled tortilla. Cook until slightly browned and cheese has melted. Flip to brown the other side. Transfer to a chopping board and cut each into triangles. Serve hot.


* Serves 6

Ginataang Pakbet

INGREDIENTS:
  
        2 tbsp cooking oil
        1 cup sliced squash
        1/2 cup sliced ampalaya
        1 cup sliced okra
        1 cup sitaw cut 1 and 1/2 inch long
        1 cup sliced talong
        1 8g MAGGI MAGIC SARAP
        1 cup coconut milk
        1 cup sigarilyas


PROCEDURE:
 
1. Heat oil, sauté kalabasa, ampalaya and okra for 5 minutes or until vegetables turned light in color.
 
2. Stir in sitaw, sigarilyas and talong, add MAGGI MAGIC SARAP and cook for another minute.
 
3. Pour in coconut milk and bring to boil. Cook for 5 minutes more or until vegetables are crisp tender.

Chicken Pastel

INGREDIENTS

        1 kilo chicken fillet, cut into cubes
        1 med. sized green bell pepper, cut into cubes
        1 med. sized carrots, diced
        1 med. sized potatoes, diced
           onions, finely chopped
        6 cloves garlic, chopped
        6 pcs hotdog
        1 tall can evaporated milk
        1 tetra pack All-Purpose Cream
        1 cup button mushroom (optional)
        1/2 cup grated cheese
            Maggi Magic Sarap for seasoning
            Black Pepper powder
        1 can Cream of Mushroom (optional)
            raisin (optional)



PROCEDURE

         Saute onions, garlic and chicken fillet. Next, add in the carrots, potatoes and hotdog. Simmer. Add the bell pepper, button mushroom, raisin, All-Purpose Cream, and Evaporated Milk. Season with Maggi Magic Sarap and pepper. Simmer. Finally, top it with grated cheese.