Chicken Empanada

INGREDIENTS:

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. 
3. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 
4. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Source : Paula Deen via Food Network

Chocolate Ice Cream

INGREDIENTS:

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• chocolate syrup (optional)

INSTRUCTIONS:

1. Mix sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Slowly stir in 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about 2-3 hours until cold, stir occasionally.
2. When chocolate mixture has completely cooled, stir in the cream and vanilla then pour into an ice cream maker

Source : Easy Dessert Recipes

Mamon

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 8 egg yolks
• 2 tablespoons grated orange pee
• 1 teaspoon vanilla extract
• 1/3 cup orange juice
• 1/3 cup water
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

INSTRUCTIONS:

1. Preheat an oven to 325 degrees F and grease 16 muffin cups. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by until no lumps
2. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

Source : Easy Dessert Recipes

Tinolang Manok

INGREDIENTS:

• 1 Kilo Chicken, Cut into Pieces
• 2 Medium-Sized Green Papaya, Cut into Cubes
• 1 cup Native Chili Leaves
• 4 gloves Garlic, Crushed
• 1 piece Onion, Chopped
• 1 Thumb-sized Ginger, Stripped
• 1 liter Water
• 2 tablespoon Soy Sauce
• 2 tablespoon Fish Sauce
• 2 tablespoon Cooking Oil
• 1 cup Lemon Juice
• 1 tablespoon Salt, Seasoned to taste
• 1/2 tablespoon Pepper

INSTRUCTIONS:

1. Heat oil in the casserole. Saute garlic, onion, and ginger. (one at a time)
2. Add the cut native chicken
3. Put the soy sauce (for native Chicken), pepper and salt for seasoning - You may not use soy sauce if your not using native chicken.
4. When the chicken turns golden brown, add the water and let it boil
5. When the chicken turns golden brown, add the water and let it boil
6. Add the sliced green papaya and let it boil
7. When the chicken and papaya is already cooked, put the lemon juice and the chilli leaves.
8. Add fish sauce to taste
9. Serve the dish with plain rice

Source : Aileen Billones

Arroz Caldo

INGREDIENTS:

• 1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
• 5 pcs hard boiled eggs
• 2 cups cooked rice
• 6 cups chicken broth (or 6 cups plain water if broth not available)
• 1 cup onion, minced
• 3 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup scallions (red onions), minced
• 3 knobs ginger, julienned
• 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
• 5 pcs calamansi
• 3 tbsp Canola cooking oil

INSTRUCTIONS:

1. In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside
2. Next saute the garlic, onion, and ginger. Dash-in some ground black pepper
3. Add the chicken and cook until outer layer color turns golden brown.
4. Then Add the fish sauce and the cooked rice then mix and cook for a few minutes
5. Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts)
6. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
7. Removed the Egg shells and put-in the hard boiled eggs
8. Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
9. Share and Enjoy!

Source : Filipino Recipes Portal

Chicken ala King

INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped, about 1 cup
• 2 cups mushrooms, sliced
• 2 large carrots, cut into matchsticks, about 1 ½ cups
• ¼ cup flour
• 1½ cups milk
• 1½ cups chicken stock
• ½ teaspoon pepper
• ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice
• 1 cup peas, frozen
• 6 cups cooked and shredded chicken
• 2 tablespoons fresh parsley, chopped
• Wide egg noodles, rice, biscuits or toast points for serving

INSTRUCTIONS:

1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.
3. Serve over noodles, rice, biscuits or toast.

Source : Honest Cooking

Pancit Malabon

INGREDIENTS:

Sauce

• 2 tablespoons canola oil
• 1 small garlic clove, minced
• 1 ½ cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)
• 2 tablespoons all-purpose flour
• 1 teaspoon powdered achuete , dissolved in ½ cup warm water
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 tablespoon fish sauce

Pancit

• 1 pound thick tubular rice noodle, soaked in warm water for 15 minutes
• 1 cup chopped Napa cabbage, boiled for 30 seconds and drained
• 1 cup small shrimp, peeled and de-veined
• 1 cup shucked oysters, simmered with their liquor for 3 minutes
• 1cup squid, cut into 1-inch pieces
• ½ cup flaked smoked tinapa or trout
• ½ cup crushed fried pork rind (chicharon)
• 3 cloves fried garlic
• 2 scallions, thinly sliced
• ½ cup cilantro, chopped
• 2 hard boiled eggs
• 2 lemons, cut into small wedges

INSTRUCTIONS:

1. Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
2. Boil the shrimp for 3 minutes until pink
3. Put the cabbage in boiling water for 30 seconds and then drain.
4. Soak noddles in warm water for 15 minutes
5. Put noodles in boiling water for 10 minutes or until it softens but still tender.
6. Make the sauce.  In a medium sauce pan, sautee the garlic until lightly brown on medium heat.  Dissolve the flour in shrimp juice in a separate cup and pour slowly into the pan. Pour the water with dissolved achuete.  Add the salt, pepper and fish sauce.  Stir continuously until it thickens, about 8 minutes. To test for thickness, dip a spoon into the sauce and if it coats the back of the spoon, that should be thick enough.
7. Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.
8. Alternatively, you may combine everything in a big container.  Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp, oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon).  The rest of the ingredient are for garnishing on top.

Source : qwek qwek