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
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
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
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.
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
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.
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.
INGREDIENTS:
1/2 kilo pork belly, chopped
1-2 medium tomato/es, diced
1 medium onion, diced
1 teaspoon garlic, minced
1/4 cup chopped onion
1 large or 4 pcs small banana (ripe) saba, chopped
1-2 medium sized potato, cubed
1 small cabbage, quartered
1 bunch pechay (bok choy)
8 cups water (depends on your serving size)
2 tablespoons cooking oil
PROCEDURE:
1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes.
3. Add pork and cookuntil the color turns light brown.
4. Add water and 2 sachets of Maggi Magic Sabaw and let boil. Simmer until pork is tender (about 30 to 40 minutes).
5. Put-in potato. Cook for 5 to 7 minutes.
6. Add banana (Saba) and cabbage. Cookfor 5 minutes.
7. Stir in the pechay. Cover the pot and turn off the heat.
8. Let the residual heat cook the pechay (about 5 minutes)
INGREDIENTS:
1 1/2 lbs Potatoes
1/2 tsp salt
4 tbsp heavy cream
2 tbsp butter
1 tbsp milk
salt & pepper
PROCEDURE:
Cook the potatoes until fork tender. Mash with salt, heavy cream, butter and milk. Season with salt and pepper.
INGREDIENTS:
3/4 cup Sugar
1 3/4 cups Evaporated Milk
7 Egg Yolks
2 Eggs
1 - 380 gram Condensed Milk
1/4 tsp grated Dayap Rind
PROCEDURE:
Preheat oven to 350F. Pour the sugar into 2 llaneras, then heat
over medium flame until sugar caramelizes. Set aside. In a bowl, mix
together the rest of the ingredients. Strain twice. Pour into the
llaneras. Cover with aluminum foil. Cook in a bainmarie* or steam for 1
1/2 hours or until firm.
* Makes 2-3 llaneras.
* Also called water bath. This is a method of cooking where a pan or
container of food is placed in a shallow pan with hot water then
placed to bake in an oven or on a stove.
