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:
Preheat oven to 400 degrees F.
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.
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.
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.
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.
When chocolate mixture has completely cooled, stir in the cream and vanilla then pour into an ice cream maker
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
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.
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.
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:
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.
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.
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:
Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
Boil the shrimp for 3 minutes until pink
Put the cabbage in boiling water for 30 seconds and then drain.
Soak noddles in warm water for 15 minutes
Put noodles in boiling water for 10 minutes or until it softens but still tender.
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.
Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.
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.
Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.
Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce for serving.
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry sauce.
Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce with cheesecake.
In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
Add hot water if necessary to replace the evaporated liquid.
Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
Place lettuce in a platter. Put the pata over the lettuce. Set aside.
For Pata Tim Sauce
In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
Pour the sauce on top of the pata. Serve hot!
Note: Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender. Source : Filipino Recipes Portal
3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin
2 tsps prague powder (instead of saltpeter or salitre)
INSTRUCTIONS:
Mix all dry ingredients in a bowl.
Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.
Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
Keep the ham inside a plastic bag in the freezer for a month or more.
To cook the ham
Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
1/4 cup annatto seeds soaked in 1/2 cup boiling water
3 tbsp brown sugar
4 cups beef stock
Water
Salt
oil
Freshly ground black pepper
Bagoong
For the vegetables
3 pieces eggplant, sliced
1 bundle string beans, sliced
1 bunch Baby Bok Choy
INSTRUCTIONS:
In a pot add oil and sauté onion and garlic, once onions turn translucent remove then set it aside.
Now using the same pot add ox tail then brown all sides.
Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or until meat is tender (Add water if needed).
Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.
Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until it’s even in consistency. Turn on the heat to medium then let it boil.
Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
Now cook the vegetables separately by blanching string beans, eggplants and bok choy.
Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.
In a bowl marinate the thinly sliced lean beef with soy sauce, calamansi, and ground pepper. Leave for at least 1 hour but not longer than 3 hours.
Heat a fry pan. Pour in the oil and let it hot. When oil is hot, cook the onions rings. When done, take it off the pan and set it aside.
In the same frying pan, pan-fry the beef until it turns to slightly brown. Don’t over fry the beef for it will turn rubbery and very hard to eat.
After frying the beef, set it aside.
Put in the garlic to the frying pan and saute the garlic. Add in the marinade and bring to a boil.
When marinade is boiling, add the fried beef and let it simmer for 20-30 minutes or until beef it tender. Add water if necessary. Add some salt and taste if to your desired taste.
Add in the onion rings and serve while hot. Enjoy!
1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)
1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)
1 head of garlic, peeled and crushed
2 white onion, thinly sliced (or you could use red onion if you want it traditional)
5 green chili peppers, cut diagonally into 1/4-inch thick slices
(you may not use this if you don’t want it to be spicy hot)
1 red or green bell pepper, diced
2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)
salt and pepper (to taste)
1/2 cup of kalamansi juice (lemon)
1 1/2 cup of kakang gata
(coconut cream, you could discard with this if you don’t have any)
INSTRUCTIONS:
Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels.
Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices.
Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.
On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
Remove the pan and transfer the mixture into a big bowl.
Add the powdered milk, and toss for another 3-4 minutes, then add sugar and melted butter. Mix well using the wooden spoon.
Fill the Polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
Place the Polvoron in an airtight container, then chill in the fridge until firm.
Carefully wrap the polvoron individually in japanese paper or cellophane.
Keep the Polvoron refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.
1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
1/5 tsp. Lilac or violet food coloring
Pandan leaves
salt to taste
1 pc Shredded mature coconut
Butter or margarine
Banana leaves
Water
Sugar
INSTRUCTIONS:
Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
Put something heavy on top to squeeze out water.
Mixture is ready for cooking the following morning.
Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full. Enjoy!
2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
1/2 lb large shrimps (about 7 to 8 pieces), tendrils trimmed
2 to 3 cloves garlic, peeled and minced
1 small onion, peeled and thinly sliced
2 cups coconut milk
1 banana chili
1 tablespoon fish sauce
1 tablespoon vegetable oil
salt to taste
INSTRUCTIONS:
In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.
Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.
Combine egg mixture to the flour mixture, mix well to form a dough.
Turn dough into a well-floured surface and knead until soft and elastic.
Place the kneaded dough in a well-oiled bowl.
Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
Form dough into a ball, flatten it by hand or rolling pin.
Place about 1 tablespoon of filling at the center.
Pinch all the side together and twist to seal the edges.
Place pinched side down on parchment paper.
Cover with cloth and let it rise until doubled in size, about 1 hours.
Bake at 350°F for about 5 minutes, brush the top with egg wash.
Bake for another 15 minutes or until top becomes golden brown.
Notes: --If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place. --Use warm damped cloth or towel in covering the dough. --Use all purpose flour as the substitute for bread flour. Source : Pinoy Hapagkainan
Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes. Set aside.
In a large bowl, combine the milk, sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
In a separate bowl, combine all the ingredients for the filling.
Flatten the dough with a rolling pin until it stretches into a triangular shape.
Spread some fillings then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.
Prepare Crust: Cream butter and sugar until light. Add the egg and flour and continue mixing until well-blended. Form into a log then divide the dough into 12 pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set aside.
Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light brown in color. Remove from pan and cool completely.
Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot.
Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster.
When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs.
In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined.
Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust the seasoning according to taste. Set aside in a fridge to chill for about 2 hours or so.
Serve the potato salad with your favorite main dish and enjoy!
Heat olive oil in a steel or a heavy pan or paellera. Fry chicken, pork, ham and chorizo. Cover until half done. Push to one side. Saute garlic, onion, and tomato sauce. Add the broths of clams and chicken and rice. Mix everything together.
When rice is halfway done, drop the red pepper, string beans, clams. Season with salt. cover tightly and allow to cook without stirring for 20 minutes or until all the broth is absorbed by the rice. Paella may be baked in the oven. (Keep pan covered).
During the last 5 minutes of cooking, put shrimps, crabs and peas on top. Garnish with sliced egg, strips of pepper, saffron, and parsley and lemon slices.
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