tag:blogger.com,1999:blog-43312389477166385012024-02-19T00:45:22.713-08:00Filipino Best Recipes and All-Time Favorites Collection"Collection of Filipino Healthy Food Recipes and Favorite Food Recipes"piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.comBlogger514125tag:blogger.com,1999:blog-4331238947716638501.post-37885508734806528972016-08-16T20:59:00.000-07:002019-11-28T03:36:20.379-08:00GINGER BEEF & BROCCOLI<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CViDC8HJ1LM/Uf8kHGwBnjI/AAAAAAAAGac/i_LU3fwgZrQ/s1600/GINGER+BEEF+&+BROCCOLI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://3.bp.blogspot.com/-CViDC8HJ1LM/Uf8kHGwBnjI/AAAAAAAAGac/i_LU3fwgZrQ/s320/GINGER+BEEF+&+BROCCOLI.jpg" width="320" /></a></div>
WHAT YOU WILL NEED:<br />
1 tub Knorr® Homestyle Stock - Beef<br />
2 tsp. sesame oil, divided<br />
2 tsp. firmly packed brown sugar<br />
2 tsp. finely chopped fresh ginger [or 1/2 tsp. ground ginger]<br />
1/4 tsp. crushed red pepper flakes<br />
1 lb. boneless sirloin steak, thinly sliced<br />
1 Tbsp. vegetable oil<br />
1 cup water<br />
1 cup water<br />
6 cups broccoli florets<br />
1 Tbsp. cornstarch<br />
<br />
HERE'S HOW:<br />
<br />
<ul>
<li>Mash Knorr® Homestyle Stock - Beef, 1 teaspoon sesame oil, brown sugar, ginger and red pepper flakes in small bowl with fork until blended. Toss steak with ½ of the stock mixture.</li>
<li>Heat vegetable oil in large nonstick skillet over medium-high heat and brown steak, in 2 batches, stirring quickly, about 5 minutes. Remove steak and set aside.</li>
<li>Stir remaining stock mixture, water and broccoli into same skillet and cook covered until broccoli is crisp-tender, about 3 minutes. Blend cornstarch with reserved 1 tablespoon water and stir into skillet. Bring to a boil over high heat, then reduce heat to low. Return steak to skillet and heat through. Stir in remaining 1 teaspoon sesame oil. Serve, if desired, with hot cooked rice.</li>
</ul>
<br />
<br />
NUTRITIONAL INFORMATION<br />
Serving Size: 1 serving<br />
Amount Per Serving:<br />
Calories 280<br />
Calories from Fat 130<br />
Total Fat 15 g<br />
Saturated Fat 4 g<br />
Trans Fat 0 g<br />
Cholesterol 60 mg<br />
Sodium 690 mg<br />
Total Carbs 11 g<br />
Dietary Fiber 3 g<br />
Sugars 3 g<br />
Protein 28 g<br />
Vitamin A 60 %<br />
Vitamin C 170 %<br />
Calcium 8 %<br />
Iron 15 %piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-72058095929726498592016-08-07T23:46:00.000-07:002016-08-06T08:54:11.087-07:00Sweet And Sour Fishballs<a href="http://2.bp.blogspot.com/--tSpZL-oxbY/UAUKFAJTMXI/AAAAAAAAFh4/2fhnbJe3QZI/s1600/Sweet+And+Sour+Fishballs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://2.bp.blogspot.com/--tSpZL-oxbY/UAUKFAJTMXI/AAAAAAAAFh4/2fhnbJe3QZI/s200/Sweet+And+Sour+Fishballs.jpg" width="200" /></a>WHAT YOU WILL NEED:<br />
<br />
<br />
5 medium (400 g) dalagang bukid<br />
1 thumb size (41 g) ginger, crushed<br />
1 pc (15 g) medium carrot, chopped<br />
2 small (250 g) kamote, boiled and mashed<br />
4 stalks (15 g) green onions, chopped<br />
1 pc (50 g) egg, beaten<br />
1/3 cup (110 g) bread crumbs<br />
1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)<br />
6 tbsp (15 g) sugar<br />
1 tbsp (22 g) DEL MONTE Original Blend Ketchup<br />
2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water<br />
1 pc (50 g) medium red bell pepper, cut into strips<br />
4 stalks (60 g) green onions, cut into 1" long pieces<br />
<br />
HERE'S HOW:<br />
<br />
<br />
<ol>
<li>BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce. </li>
<li>FORM every tablespoon of mixture into balls. Deep fry until golden brown. Set aside. </li>
<li>SAUCE: Combine the first 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper and 1 1/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer stirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving. </li>
</ol>
<i>High in Fiber - Helps lower blood cholesterol level</i>piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-76134410161206893952016-07-31T00:13:00.000-07:002019-11-28T04:01:45.243-08:00Creamy Sweet Corn Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LSn5Qivde9o/UiGXduNAfUI/AAAAAAAAGhw/vsetgJD7SAI/s1600/creamy+sweetcorn+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://1.bp.blogspot.com/-LSn5Qivde9o/UiGXduNAfUI/AAAAAAAAGhw/vsetgJD7SAI/s320/creamy+sweetcorn+soup.jpg" width="320" /></a></div>
WHAT YOU WILL NEED:<br />
2 tbsp olive oil<br />
50g/1¾oz unsalted butter<br />
1 garlic clove, finely chopped<br />
1 onion, finely sliced<br />
150g/5½oz potato, cut into small cubes<br />
200g/7oz sweetcorn<br />
600ml/20fl oz hot vegetable stock<br />
50ml/2fl oz double cream<br />
salt and freshly ground black pepper<br />
1 tsp fresh chives, finely chopped<br />
<br />
HERE'S HOW:<br />
<br />
<ul>
<li>Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.</li>
<li>Add the sweetcorn and continue to cook for two more minutes.</li>
<li>Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.</li>
<li>Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.</li>
<li>To serve, pour into a warm bowl and garnish a sprinkle of chives.</li>
</ul>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-5759034535502962242016-07-28T06:19:00.000-07:002019-11-28T03:37:47.440-08:00Milo Ice Cream Cake<a href="http://www.thesugarhit.com/2014/01/milo-ice-cream-cake.html">Milo Ice Cream Cake | The Sugar Hit</a>: "<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-v7ijl6jDrsE/U0vfLoxWxyI/AAAAAAAAGqk/N5jEOlWiowU/s1600/milo-ice-cream-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-v7ijl6jDrsE/U0vfLoxWxyI/AAAAAAAAGqk/N5jEOlWiowU/s1600/milo-ice-cream-cake.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredients:<br />
For the Chocolate Malt Cake:<br />
1 + ¼ cups (190g) plain flour<br />
1 + ½ cups (335g) caster sugar<br />
½ cup (50g) malt powder (Horlicks, Ovaltine)<br />
¼ cup (30g) cocoa<br />
1 tsp baking soda<br />
1 + ½ cups (375ml) boiling water<br />
2 eggs<br />
½ cup (125ml) canola oil<br />
<br />
For the Milo Crumbs:<br />
⅓ cup (50g) flour<br />
⅓ cup (40g) milk powder<br />
⅓ cup (40g) Milo<br />
⅓ cup (40g) cocoa<br />
1 tsp salt<br />
1 tsp cornflour (cornstarch)<br />
6 tbsp (85g) butter<br />
1 L Vanilla Ice Cream (homemade or storebought)<br />
<br />
For the Malted Hot Fudge:<br />
⅓ cup (85ml) cream<br />
¼ cup (60ml) water<br />
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)<br />
6 oz (150g) dark chocolate<br />
1 tbsp glucose or light corn syrup<br />
<br />
Instructions:<br />
<br />
<ol>
<li>First, make the cake.</li>
<li>Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.</li>
<li>Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.</li>
<li>Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.</li>
<li>Next make the crumbs.</li>
<li>Place all the dry ingredients in a bowl and mix to combine.</li>
<li>Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.</li>
<li>Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.</li>
<li>Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.</li>
<li>To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.</li>
<li>To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.</li>
<li>Slice the chocolate cake into two even layers and place one of them in the base of the tin.</li>
<li>Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.</li>
<li>Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.</li>
<li>To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"</li>
</ol>
<br />
<br />
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piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-7285058907832921852016-01-10T06:57:00.000-08:002019-11-28T04:02:36.791-08:00Crisp Apple and Tuna Spread Canape<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_vZUSeG-88pw/TOnXJGinsWI/AAAAAAAAE7A/JaVt95e1g0g/s1600/Crisp+Apple+and+Tuna+Spread+Canape.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/_vZUSeG-88pw/TOnXJGinsWI/AAAAAAAAE7A/JaVt95e1g0g/s200/Crisp+Apple+and+Tuna+Spread+Canape.jpg" width="200" /></a></div>
WHAT YOU WILL NEED:<br />
2 cans Century Tuna Mayo Spread<br />
1 cup cream cheese<br />
¼ teaspoon cayenne pepper<br />
Salt and pepper to taste<br />
1 teaspoon grated lemon zest<br />
1 cup diced apples<br />
10 slices apples for garnish<br />
1 puff pastry cut in into 10 rounds<br />
1 piece egg<br />
1 tablespoon water<br />
<br />
<div style="text-align: justify;">
HERE'S HOW:</div>
<br />
<ol>
<li style="text-align: justify;">Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll puff pastry on work surface. Using a cookie cutter, cut 10 rounds of puff pastry. Place on cookie sheet; prick each round with fork. </li>
<li style="text-align: justify;">In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp.</li>
<li style="text-align: justify;">In another small bowl, mix cream cheese and Century Tuna Mayo Spread, cayenne pepper, lemon zest and apples with wooden spoon, leaving small pieces of tuna visible and season with salt and pepper. Spoon mixture into each puff pastry rounds. For each cracker, place 1 apple slice into tuna and cheese mixture.</li>
</ol>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-38440030684231876522015-07-25T03:51:00.000-07:002019-11-28T03:38:49.755-08:00Mango Ice Box<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nzjFWCRjzeg/TVmjnhDig9I/AAAAAAAAE_I/_x3kZ68zKwc/s1600/Mango+Ice+Box.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" src="http://4.bp.blogspot.com/-nzjFWCRjzeg/TVmjnhDig9I/AAAAAAAAE_I/_x3kZ68zKwc/s200/Mango+Ice+Box.jpg" width="200" /></a></div>
A match made in heaven - mangoes, cream, and lady fingers for a totally enjoyable tropical dessert<br />
<br />
Preparation Time: 10 minutes<br />
Cooking Time: 00:00<br />
Servings: 24<br />
<br />
WHAT YOU WILL NEED:<br />
<br />
1 300 ml can condensed milk<br />
2 cans 300g NESTLE Cream<br />
20 pieces <a href="http://filipinobestrecipes.blogspot.com/2015/07/ladyfingers.html" target="_blank">lady fingers</a><br />
4 medium size ripe mangoes sliced thinly<br />
1/3 cup lady finger crumbs<br />
<br />
HERE'S HOW:<br />
<br />
<ol>
<li>Combine condensed milk and NESTLÉ Cream in a bowl. Set aside.</li>
<li>Arrange 10 pieces lady fingers in a 12x7x2-inches rectangular dish. Top with half the mango slices. Pour in half of the cream mixture. Repeat for the remainder of the ingredients.</li>
<li>Top with crumbs, and freeze for a minimum of 4 hours.</li>
</ol>
<br />
<br />
<i>Nutritional Content:</i><br />
<i>Calories: 147</i><br />
<i>Carbohydrates (g): 19</i><br />
<i>Protein (g): 2</i><br />
<i>Fats (g): 7</i>piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-40995739817686071822014-07-04T06:14:00.000-07:002019-11-28T04:04:43.954-08:00Baby Corn, Ham and Jicama Stir Fry Recipe<a href="http://panlasangpinoy.com/2013/09/27/baby-corn-ham-and-jicama-stir-fry/">Baby Corn, Ham and Jicama Stir Fry Recipe</a>: "<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQd21ca6Rj9KCDIT3dc93-8WTVspc0mCbK0KxuVS8yrJbC1QpukrOX5WlAUlDhO-qFCyH_QsAFUo901AZ36QEJleYrkfQjbMIUjg2LdzYF4OWl2Em94DbZRWSxVuCXTqLSdidJv8bJjqQ/s1600/Baby-Corn-ham-and-jicama-stir-fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQd21ca6Rj9KCDIT3dc93-8WTVspc0mCbK0KxuVS8yrJbC1QpukrOX5WlAUlDhO-qFCyH_QsAFUo901AZ36QEJleYrkfQjbMIUjg2LdzYF4OWl2Em94DbZRWSxVuCXTqLSdidJv8bJjqQ/s1600/Baby-Corn-ham-and-jicama-stir-fry.jpg" height="212" width="320" /></a></div>
<br />
Ingredients<br />
2 1/2 cups young corn<br />
2 cups mixed vegetables (carrots, corn, green beans, green peas)<br />
1 medium yellow onion, chopped<br />
1 lb. ham, chopped<br />
1 teaspoon minced garlic<br />
1/4 cup cooking wine<br />
3/4 cup chicken broth<br />
1 1/2 cups <a href="http://filipinobestrecipes.blogspot.com/2014/01/jicama.html" target="_blank">Jicama</a>, chopped<br />
2 tablespoons cooking oil<br />
Salt and pepper to taste<br />
<br />
Cooking Procedure:<br />
<ul>
<li>Heat the oil in a wok.</li>
<li>Sauté the garlic and onion</li>
<li>Add the ham. Stir fry for 3 minutes.</li>
<li>Put-in the Jicama, young corn, and mixed vegetables. Stir-fry for 3 to 5 minutes.</li>
<li>Pour-in the cooking wine. Continue to cook for a minute.</li>
<li>Add the chicken broth. Let boil and cook for another minute.</li>
<li>Add salt and pepper to taste.</li>
<li>Transfer to a serving plate.</li>
<li>Serve. Share and enjoy!"</li>
</ul>
<br />
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<br />piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-72931590754196931852014-06-26T06:02:00.000-07:002019-11-28T04:00:59.431-08:00Vegan Ceasar Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizw9QNGbG53MUZXZnhMFO3I7WCsCxMoazM7PTifxFZwL-CFqq9Pkq2CFluF_82ZAWEne6MAVjGaogETi5BFsendEvP1ArmFGTprY5u8FZjyw7zpKroz0rXUVMh4exdIZIIdtKh55iKmDwj/s1600/Vegan+Ceasar+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizw9QNGbG53MUZXZnhMFO3I7WCsCxMoazM7PTifxFZwL-CFqq9Pkq2CFluF_82ZAWEne6MAVjGaogETi5BFsendEvP1ArmFGTprY5u8FZjyw7zpKroz0rXUVMh4exdIZIIdtKh55iKmDwj/s1600/Vegan+Ceasar+Salad.jpg" height="150" width="200" /></a><br />
Ingredients:<br />
1 12 oz. package soft Silken <a href="http://filipinobestrecipes.blogspot.com/2014/06/tofu.html" target="_blank">Tofu</a><br />
2 garlic cloves<br />
Juice of ½ a medium lemon<br />
2 tablespoons of cashews<br />
½ teaspoon of <a href="http://kidsresearchexpress.blogspot.com/2008/11/dill.html" target="_blank">dill</a><br />
1 ½ teaspoons salt<br />
1 cup of water<br />
3 Romaine Hearts washed<br />
1 cup <a href="http://filipinobestrecipes.blogspot.com/2014/06/crouton.html" target="_blank">croutons</a> (homemade or store bought<br />
<br />
Here's How:<br />
<ul>
<li style="text-align: justify;">Put all ingredients in the blender except lettuce and croutons. Blend well until smooth.</li>
<li style="text-align: justify;">Cut the romaine lettuce into medium pieces. Make your croutons by cutting whole wheat French bread into cubes and toast at 350 degrees for 10 minutes. Watch them so they will not burn. Turn them so they will not burn from one side.</li>
<li>Put croutons on top of your lettuce and add your dressing.</li>
</ul>
<div>
<br /></div>
<div>
<a href="http://filipinobestrecipes.blogspot.com/2014/06/how-to-make-silken-tofu.html" target="_blank">How to Make Silken Tofu</a></div>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-84656093505537719902014-06-26T05:19:00.001-07:002016-09-22T23:36:08.756-07:00How to Make Silken Tofu<a href="http://vegeangel.com/2012/05/31/how-to-make-silken-tofu/">How to Make Silken Tofu - Vege Angel</a>: "Homemade/DIY <a href="http://filipinobestrecipes.blogspot.com/2014/06/tofu.html" target="_blank">Silken Tofu</a>:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDd-_3zobbz7alzSKkjR7yk9l0FKhHli3efX3Odp8LpzOmuv30wjWQE_llqZNx9cdVNt8pawVmetQPTUMrGlVMwyiYlaBAlr2lhN8VmuTHKOkd_KKfRWdvj0cUqRnI6GSeO1JURQzo8/s1600/How-to-Make-Silken-Tofu-%E5%A6%82%E4%BD%95%E8%87%AA%E5%88%B6%E5%AB%A9%E8%B1%86%E8%85%90-560x373.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDd-_3zobbz7alzSKkjR7yk9l0FKhHli3efX3Odp8LpzOmuv30wjWQE_llqZNx9cdVNt8pawVmetQPTUMrGlVMwyiYlaBAlr2lhN8VmuTHKOkd_KKfRWdvj0cUqRnI6GSeO1JURQzo8/s1600/How-to-Make-Silken-Tofu-%E5%A6%82%E4%BD%95%E8%87%AA%E5%88%B6%E5%AB%A9%E8%B1%86%E8%85%90-560x373.jpg" width="320" /></a>servings – 6<br />
<br />
Ingredients<br />
<br />
1 cup soybeans (wash, soak in water overnight, drain and wash)<br />
2 3/4 cups water<br />
1 tsp gypsum powder - calcium sulfate/tofu coagulant<br />
<br />
<br />
Method<br />
<br />
<ul>
<li>Place soybeans and water (1 1/2 cups) in a blender and pulse until smooth.</li>
<li>Lay a large piece of muslin or cheesecloth in a mixing bowl.</li>
<li>Transfer the soy puree onto the cloth.</li>
<li>Bring up the sides of the cloth, wrap, twist and squeeze to extract the soy milk.</li>
<li>Return the soy pulp from the muslin cloth to the blender, add water (1 1/4 cups) and pulse until smooth.</li>
<li>Repeat steps 3 – 4.</li>
<li>Pour all the extracted soy milk into a sauce pot, heat at low flame, stir well until it boils, simmer for 5 minutes, skim the foam off the surface and turn off the heat.</li>
<li>In a cup, combine gypsum powder and 3 tbsp water, stir well and pour into a tofu-shaped container or a container of any shape desired.</li>
<li>Then, pour in the soy milk from a height of 1 foot above.</li>
<li>Allow the soy milk to cool and curdle.</li>
<li>May refrigerate the silken tofu for later cooking.</li>
</ul>
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<br />
<div style="text-align: center;">
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<div style="text-align: center;">
<div style="text-align: left;">
Go back to:</div>
</div>
<ul>
<li><a href="https://filipinobestrecipes.blogspot.com/2013/07/tips-and-tricks-in-cooking-rice.html" style="text-align: center;">Tips and Tricks In Cooking Rice</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-herbs.html">Storing and Proper Handling of Herbs and Spices</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-fruits.html">Storing and Proper Handling of Fruits</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of.html">Storing and Proper Handling of Vegetables</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-fishes.html">Storing and Proper Handling of Fishes</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-eggs.html">Storing and Proper Handling of Eggs</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-beef.html">Storing and Proper Handling of Beef</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/storing-and-proper-handling-of-pork.html">Storing and Proper Handling of Pork</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/freshness-storage.html">Storing and Proper Handling of Poultry</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/09/kitchen-tips.html">Kitchen Tips</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/02/make-meal-matrix.html">Making a Meal Matrix</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/02/learning-cooking.html">Essential kitchen tools and equipment</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/02/cooking-tips-for-beginners.html">Cooking Tips For Beginners</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/02/basic-cooking-methods.html">What are Basic Cooking Methods</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2008/02/cooking-time-with-family.html">Cooking Time With Family</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2011/02/cooking-measurement-equivalents-and.html">Cooking Measurement Equivalents and Conversion</a></li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/06/how-to-make-silken-tofu.html">How to Make Silken Tofu</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-roast-pork.html">How to Roast Pork</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-grill-with-charcoal.html">How to Grill with Charcoal</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-broil.html">How to Broil</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-roast-beef.html">How to Roast Beef</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-slice-poultry.html" target="_blank">How to Slice Poultry</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/05/how-to-stir-fry.html">How to Stir-Fry</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-steam.html">How to Steam</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/05/how-to-bake-cakes.html">How to Bake Cakes</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2014/04/how-to-roast-chicken.html">How to Roast Chicken</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2013/12/how-to-slice-vegetables-and-fruits.html">How to Slice Vegetables and Fruits</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2013/12/how-to-chop-and-mince.html">How to Chop and Mince</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2013/12/how-to-saute.html">How to Sauté</a> </li>
<li><a href="https://filipinobestrecipes.blogspot.com/2013/12/how-to-boil-and-simmer.html">How to Boil and Simmer</a></li>
</ul>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-68028554997225960702014-06-26T05:17:00.000-07:002016-09-23T00:40:52.718-07:00Tofu<div style="text-align: justify;">
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines.[3][4] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.</div>
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Tofu has a low calorie count and relatively large amounts of protein. It is high in iron and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it is often high in calcium and/or magnesium.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMaXyjG1Gj6P4vKrMP0L1Vk5KPq1XDjFDhlV1O7_h8Z7Cy0cTfllzMly0h8r5M-FyqMeoojztMuIEBDRryPksNwKm9KW0MZdjh8ktNibZZ2gsTSUViKbrIEYaI3FhTiK6CaFlcLZ6JM0h/s1600/Silken+Tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMaXyjG1Gj6P4vKrMP0L1Vk5KPq1XDjFDhlV1O7_h8Z7Cy0cTfllzMly0h8r5M-FyqMeoojztMuIEBDRryPksNwKm9KW0MZdjh8ktNibZZ2gsTSUViKbrIEYaI3FhTiK6CaFlcLZ6JM0h/s1600/Silken+Tofu.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDd-_3zobbz7alzSKkjR7yk9l0FKhHli3efX3Odp8LpzOmuv30wjWQE_llqZNx9cdVNt8pawVmetQPTUMrGlVMwyiYlaBAlr2lhN8VmuTHKOkd_KKfRWdvj0cUqRnI6GSeO1JURQzo8/s1600/How-to-Make-Silken-Tofu-%E5%A6%82%E4%BD%95%E8%87%AA%E5%88%B6%E5%AB%A9%E8%B1%86%E8%85%90-560x373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDd-_3zobbz7alzSKkjR7yk9l0FKhHli3efX3Odp8LpzOmuv30wjWQE_llqZNx9cdVNt8pawVmetQPTUMrGlVMwyiYlaBAlr2lhN8VmuTHKOkd_KKfRWdvj0cUqRnI6GSeO1JURQzo8/s1600/How-to-Make-Silken-Tofu-%E5%A6%82%E4%BD%95%E8%87%AA%E5%88%B6%E5%AB%A9%E8%B1%86%E8%85%90-560x373.jpg" width="320" /></a></div>
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<a href="https://vegeangel.com/2012/05/31/how-to-make-silken-tofu/" target="_blank">How to Make Silken Tofu</a></div>
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piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-42817449216195409662014-06-26T04:50:00.001-07:002016-09-23T00:33:05.135-07:00Crouton<div style="text-align: justify;">
A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlL2Y0-ELSpA8uu4SxHQsvITX_P3jQeKugLKVFrXLY2MonEAcRS4g5wta7gOywcxx5Y8Ao1ohQOIBqBuh80H3GwxaOVX-h6fUJQeSHXQoc4GRmcJQ7HXjI-Nv1IfyrUZhFZcETDHk7wMi/s1600/crouton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlL2Y0-ELSpA8uu4SxHQsvITX_P3jQeKugLKVFrXLY2MonEAcRS4g5wta7gOywcxx5Y8Ao1ohQOIBqBuh80H3GwxaOVX-h6fUJQeSHXQoc4GRmcJQ7HXjI-Nv1IfyrUZhFZcETDHk7wMi/s1600/crouton.jpg" height="320" width="240" /></a></div>
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piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-55004209141859011362014-06-15T06:06:00.000-07:002016-09-23T00:33:05.138-07:00Herbs and Spices<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bQBT5BmEH2o/U6wacXWhpiI/AAAAAAAAG60/0C4qF6olLno/s1600/dill_fernleaf_M.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bQBT5BmEH2o/U6wacXWhpiI/AAAAAAAAG60/0C4qF6olLno/s1600/dill_fernleaf_M.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: justify;">Dill</span></td></tr>
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<a href="http://1.bp.blogspot.com/-LsEAULqE1ro/U6wahvYRGbI/AAAAAAAAG68/vM8f9j0iI8Q/s1600/Dill-Herb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="http://1.bp.blogspot.com/-LsEAULqE1ro/U6wahvYRGbI/AAAAAAAAG68/vM8f9j0iI8Q/s1600/Dill-Herb.jpg" width="180" /></a><u>Dill</u>, an aromatic herb (Anethum graveolens) native to Eurasia, having finely dissected leaves and small yellow flowers clustered in umbels. The leaves or seeds of this plant is used as a seasoning.</div>
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<u>Wansoy or Kinchay</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lckF-3clqDfTRKLx7-4gTX6HOuXq_WiYWXSbRdzbH2lUhAQHvT4Z8a3BekTCq-_6LpbBB9MQpEca5iIXUMif_drdC5lU7hMo6bEWm5Cy8-F3oQ55nZshiKWx0F6EwULtdQgFaUjQLSNK/s1600/kinchay_wansoy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lckF-3clqDfTRKLx7-4gTX6HOuXq_WiYWXSbRdzbH2lUhAQHvT4Z8a3BekTCq-_6LpbBB9MQpEca5iIXUMif_drdC5lU7hMo6bEWm5Cy8-F3oQ55nZshiKWx0F6EwULtdQgFaUjQLSNK/s320/kinchay_wansoy1.jpg" width="320" /></a> </div>
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According to the encyclopedia, Cilantro refers to the fresh stems and finely divided young leaves of the coriander plant, used in salads and various dishes as a flavoring and garnish. It is also called Chinese parsley, coriander.</div>
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Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is anannual herb in the family Apiaceae. It is a soft plant growing to 50 cm (20 in) tall. Theleaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink,asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing toward it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm(0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods.</div>
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<br />piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-7608472573885729332014-06-15T05:46:00.000-07:002019-11-28T04:04:44.319-08:00Baby Bok Choy with Cashews<a href="http://www.simplyrecipes.com/recipes/baby_bok_choy_with_cashews/">Baby Bok Choy with Cashews Recipe | Simply Recipes</a>: "<br />
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<a href="http://1.bp.blogspot.com/-AO68EXKLkc8/U5Wsh-Ya2lI/AAAAAAAAGuU/V5-qrZmcaro/s1600/baby-bok-choy-cashews.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AO68EXKLkc8/U5Wsh-Ya2lI/AAAAAAAAGuU/V5-qrZmcaro/s1600/baby-bok-choy-cashews.jpg" height="213" width="320" /></a></div>
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Yield: Serves 4.<br />
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INGREDIENTS:<br />
2 Tbsp olive oil<br />
1 cup chopped green onions, including green ends<br />
3 cloves garlic, chopped<br />
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together<br />
1/2 teaspoon dark sesame oil<br />
Salt<br />
1/2 cup chopped, roasted, salted cashews<br />
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METHOD:<br />
<br />
<ol>
<li>Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)</li>
<li>Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.</li>
<li>Gently mix in cashews.</li>
</ol>
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"<br />
<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-64914064605015511312014-06-14T03:19:00.000-07:002019-11-28T03:47:48.383-08:00DELICIOUS CRAB CAKES<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-etW0tlCoz0M/U5WJNfKg9EI/AAAAAAAAGt8/vD5wzIqCIUc/s1600/1958093_10152414811158672_3157837539048422044_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-etW0tlCoz0M/U5WJNfKg9EI/AAAAAAAAGt8/vD5wzIqCIUc/s1600/1958093_10152414811158672_3157837539048422044_n.jpg" height="257" width="320" /></a></div>
Ingredients:<br />
1 (16-oz) can 'Chicken of the Sea' Crab Meat<br />
1 beaten egg<br />
2 tbsp mayonnaise<br />
1 tbsp mustard (prepared)<br />
1 tsp Worcestershire<br />
1 tsp mustard (dry)<br />
1 tsp seafood seasoning<br />
1/2 tsp lemon juice<br />
hot sauce (optional)<br />
1/4 cup bread crumbs<br />
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Here's How:<br />
Combine all ingredients except crab and bread crumbs. Add crab to mixture. Fold bread crumbs in gently. Form into desired size crab cakes by hand. Pan fry.<br />
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<a href="http://4.bp.blogspot.com/-5f1-jW78imY/U5WJT743ksI/AAAAAAAAGuE/WborpnEvD3Y/s1600/10441330_10152414793003672_3290056136758569744_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-5f1-jW78imY/U5WJT743ksI/AAAAAAAAGuE/WborpnEvD3Y/s1600/10441330_10152414793003672_3290056136758569744_n.jpg" height="149" width="200" /></a><br />
<br />piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-37638948979343166222014-06-13T03:07:00.001-07:002019-11-28T03:37:47.259-08:00Homemade Delicious “Especially Dark” Chocolate Cake<a href="http://www.cookingwithsugar.com/homemade-delicious-especially-dark-chocolate-cake-the-best-cake-recipe-from-hersheys/">Homemade Delicious “Especially Dark” Chocolate Cake – The Best Cake Recipe from Hershey’s</a>: "<br />
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<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="203" src="//www.youtube.com/embed/RXBJhNpPBO4?rel=0" width="360"></iframe></div>
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhbnkBleuS4lIbxKgKpLnjOmak00mkdxmvPPWrsaahj9SbDGN_4GY5tOCMpzTlzxghydQfO7aAuiuGXOQh-SpUej3elOeq-FxPQe0qlHiY1V_vjJO6Rga7xgfvhy6h5B2EQqvItUvxRjq/s1600/Homemade+Delicious+Especially+Dark+Chocolate+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhbnkBleuS4lIbxKgKpLnjOmak00mkdxmvPPWrsaahj9SbDGN_4GY5tOCMpzTlzxghydQfO7aAuiuGXOQh-SpUej3elOeq-FxPQe0qlHiY1V_vjJO6Rga7xgfvhy6h5B2EQqvItUvxRjq/s1600/Homemade+Delicious+Especially+Dark+Chocolate+Cake.jpg" width="320" /></a></div>
<br />
2 cups sugar<br />
1-3/4 cups all-purpose flour<br />
3/4 cup HERSHEY’S SPECIAL DARK Cocoa<br />
1-1/2 teaspoons baking powder<br />
1-1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1 cup boiling strong coffee"<br />
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Directions (cake):<br />
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don’t have to.)<br />
<br />
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.<br />
<br />
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)<br />
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DARK CHOCOLATE FROSTING<br />
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Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LQxA36sq8i4/U5rM3S9_O6I/AAAAAAAAG3s/Cd_M3kzJ4Mk/s1600/Homemade+Delicious+Especially+Dark+Chocolate+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://3.bp.blogspot.com/-LQxA36sq8i4/U5rM3S9_O6I/AAAAAAAAG3s/Cd_M3kzJ4Mk/s1600/Homemade+Delicious+Especially+Dark+Chocolate+Cake2.jpg" width="320" /></a></div>
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<br />
1/2 cup (1 stick) butter, melted<br />
2/3 cup HERSHEY’S SPECIAL DARK Cocoa<br />
3 cups powdered sugar<br />
1/2 cup heavy cream<br />
1 teaspoon vanilla extract<br />
Melt butter. Set aside while you mix dry ingredients.<br />
<br />
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.<br />
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Makes about 2 cups frosting.<br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-33553789773713104242014-06-13T02:39:00.000-07:002019-11-28T03:56:53.073-08:00ALASKA CREMA FRUITY DESSERT PIZZA<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Qh4rA6pZOdQ/U5WBPjSy3gI/AAAAAAAAGtk/Ym-jH88NLDo/s1600/ALASKA+CREMA+FRUITY+DESSERT+PIZZA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Qh4rA6pZOdQ/U5WBPjSy3gI/AAAAAAAAGtk/Ym-jH88NLDo/s1600/ALASKA+CREMA+FRUITY+DESSERT+PIZZA.jpg" height="241" width="320" /></a></div>
Ingredients:<br />
<b>For the pizza crust:</b><br />
1/8 cup Alaska Sweetened Condensed Milk<br />
1/8 cup grated cheese<br />
4 pcs. thin pizza crust (small)<br />
<br />
<b>For the Pizza Cream:</b><br />
1 1/2 cups cream cheese, softened<br />
1/2 cup Alaska Crema<br />
1 1/2 tbsps powdered sugar<br />
1/2 tsp vanilla extract<br />
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<b>For the Pizza Toppings:</b><br />
2 pcs kiwi, sliced<br />
10 pcs strawberries, sliced<br />
1/2 cup flaked coconut<br />
1/3 cup pumpkin seeds<br />
1/2 cup cereals<br />
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Procedure:<br />
<br />
<ol>
<li>For the crust, spread Alaska Sweetened Condensed Milk on the pizza crusts then sprinkle with grated cheese. Heat in an oven toaster for 2 to 3 minutes. Let it cool and set aside.</li>
<li>To make pizza cream, beat cream cheese until completely softened. Add remaining ingredients and continue whipping until fluffy.</li>
<li>To assemble, spread the pizza cream among the crusts then arrange the toppings. Slice then serve.</li>
</ol>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-36722350410315784002014-06-12T02:36:00.000-07:002019-11-28T03:47:48.305-08:00ALASKA CHILI CON CARNE RICE<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BFHs9QEqSKM/U5WAVQILETI/AAAAAAAAGtc/9XfaeoID94c/s1600/ALASKA+CHILI+CON+CARNE+RICE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BFHs9QEqSKM/U5WAVQILETI/AAAAAAAAGtc/9XfaeoID94c/s1600/ALASKA+CHILI+CON+CARNE+RICE.jpg" height="232" width="320" /></a></div>
Ingredients:<br />
2 tbsp oil<br />
1/4 cup onion<br />
1 tsp garlic<br />
1 cup ground beef<br />
1/3 cup red kidney beans<br />
1/3 cup corn<br />
1 pc beef cube<br />
1 tbsp cumin<br />
1/2 tsp cayenne pepper<br />
1/2 cup Alaska Crema<br />
2 cups cooked rice<br />
1/4 cup bell pepper<br />
<br />
Procedure:<br />
<br />
<ol>
<li>In a pan, saute onion and garlic in oil until onion is translucent and garlic is golden brown, add ground beef and stir until cooked.</li>
<li>Add in kidney beans, corn, beef cube, cumin, cayenne pepper and Alaska Crema. Mix until everything is well incorporated.</li>
<li>Stir in cooked rice and bell pepper.</li>
<li>Season with salt and pepper to taste.</li>
</ol>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-42417519273192512702014-06-11T04:15:00.000-07:002019-11-28T04:02:36.394-08:00Ladyfingers<a href="http://www.joyofbaking.com/Ladyfingers.html">Ladyfingers Recipe - Joyofbaking.com</a>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqA2DBuRQrNDBgbrrji1yckw4IHr3yDklN_9KdlcDCeWvdYZA5LdbFja1yuwR0sxBwV8y0QY9a59hU90isVmNg7_0m4Ju40UTWyKOW0MAsbVjylZe23jAwBWMW4RjKZCo1nzz_SStDG36/s1600/ladyfingers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqA2DBuRQrNDBgbrrji1yckw4IHr3yDklN_9KdlcDCeWvdYZA5LdbFja1yuwR0sxBwV8y0QY9a59hU90isVmNg7_0m4Ju40UTWyKOW0MAsbVjylZe23jAwBWMW4RjKZCo1nzz_SStDG36/s1600/ladyfingers1.jpg" /></a></div>
<div style="text-align: justify;">
Ladyfingers are made from a sponge cake batter where the egg yolks and sugar are beaten together until very thick and then flour and beaten beaten egg whites are folded in. Their unique "finger" shape is the result of piping the batter onto the baking sheet. The final touch is to dust the tops of the unbaked cookies with powdered sugar before baking to give them a crisp yet sweet outside crust. These ladyfingers are definitely at their best the day they are made. Keep in mind that homemade ladyfingers are not the same as store bought. The commercially made tend to be much more crisp and firm. Whereas homemade Ladyfingers are more soft and pliable.</div>
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/AD3AfLVDVi8" width="360"></iframe>
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<br />
<b>Ladyfingers Recipe:</b><br />
<br />
5 large eggs<br />
2/3 cup (135 grams) granulated white sugar, divided<br />
1 teaspoon (4 grams) pure vanilla extract<br />
1 cup (120 grams) cake flour<br />
1/4 teaspoon (1 gram) salt<br />
1/4 teaspoon cream of tartar<br />
1/3 cup (40 grams) powdered sugar (icing or confectioners sugar)<br />
<br />
<u>Procedure:</u><br />
<div style="text-align: justify;">
Preheat oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) plain round tip. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into four - 3 inch (7.5 cm) rows, spacing the rows about 1 inch (2.5 cm) apart. </div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Then, in your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the egg yolks and 1/3 cup (65 grams) white sugar on high speed until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) (This will take between 5-10 minutes.) Beat in the vanilla extract. Sift the cake flour and salt over the batter but do not fold in.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
In a clean bowl, with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup (65 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Transfer the batter to your pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Space the ladyfingers about 1 inch (2.5 cm) apart.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When you have piped all the cookies, place the powdered sugar in a fine strainer, and lightly sift the sugar over the tops of the cookies. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the baking sheets from the oven and immediately slide the parchment paper (with the ladyfingers) from the baking sheet onto a wire rack. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack. (If you left them completely cool before removing them from the parchment they tend to stick and are hard to remove without breaking.) The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Makes about 40 - 3 inch (7.5 cm) Ladyfingers.</div>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-45520848056722802162014-06-11T02:31:00.000-07:002019-11-28T03:36:20.406-08:00ALASKA CREMA BEEF STEW<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rQuYKd7u8_0/U5V_Ru8YImI/AAAAAAAAGtQ/n4qeEbJdkQo/s1600/ALASKA+CREMA+BEEF+STEW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rQuYKd7u8_0/U5V_Ru8YImI/AAAAAAAAGtQ/n4qeEbJdkQo/s1600/ALASKA+CREMA+BEEF+STEW.jpg" height="239" width="320" /></a></div>
Ingredients:<br />
2 tbsp oil<br />
1/4 cup onion<br />
1 tbsp garlic<br />
1 1/2 cups beef strips<br />
2 cups beef broth<br />
1/2 cup potatoes<br />
1/2 cup carrots<br />
1 pc. beef broth cube<br />
1/2 cup bell pepper<br />
1 cup Alaska Crema<br />
salt and pepper<br />
<br />
Procedure:<br />
<br />
<ol>
<li>Pressure Cook beef until beef is tender. After pressure cooking, set aside beef broth.</li>
<li>In a pan saute onion and garlic in oil, add cooked beef then add beef broth.</li>
<li>Simmer for a few minutes.</li>
<li>Add beef broth cube, potatoes carrots and bell pepper. Allow to simmer until vegetable become tender.</li>
<li>Add in Alaska Crema and stir until well incorporated.</li>
<li>Season with salt and pepper.</li>
</ol>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-43670397820972179942014-06-10T02:27:00.000-07:002019-11-28T03:56:53.272-08:00ALASKA MANGO & CHOCOLATE CHIP NAPOLEON<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Mfn8QXxAK2w/U5V-hKljJ7I/AAAAAAAAGtI/Ul79bTMeYc0/s1600/ALASKA+MANGO+&+CHOCOLATE+CHIP+NAPOLEON.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://1.bp.blogspot.com/-Mfn8QXxAK2w/U5V-hKljJ7I/AAAAAAAAGtI/Ul79bTMeYc0/s1600/ALASKA+MANGO+&+CHOCOLATE+CHIP+NAPOLEON.jpg" width="320" /></a></div>
Ingredients:<br />
18 pcs otap cookies<br />
1 whole ripe mango (cut into slices)<br />
1-1/2 tbsp Alaska Sweetened Condensed Milk<br />
2 tbsp chocolate chips<br />
1 pack Alaska Crema<br />
<br />
Procedure:<br />
<br />
<ol>
<li>Arrange a layer of otap cookies in a container and set aside.</li>
<li>Whip Alaska Crema until it has doubled in volume. Gently fold in Alaska Sweetened Condensed Milk into the whipped cream.</li>
<li>Place a layer of the cream on top of the prepared otap cookies.</li>
<li>Place sliced mangoes, another layer of cream and sprinkle with chocolate chips.</li>
<li>Top with another layer of otap cookies</li>
<li>Chill and serve.</li>
</ol>
piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com2tag:blogger.com,1999:blog-4331238947716638501.post-28743936287967177862014-06-09T02:05:00.001-07:002019-11-28T03:38:49.342-08:00ALASKA GRAHAM MUNCHBALLS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XfaysD_ve_I/U5V4tH3Wn8I/AAAAAAAAGs4/smLYa9l0_3Y/s1600/10169195_10152415985933672_3868642369245629719_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XfaysD_ve_I/U5V4tH3Wn8I/AAAAAAAAGs4/smLYa9l0_3Y/s1600/10169195_10152415985933672_3868642369245629719_n.jpg" height="232" width="320" /></a></div>
Ingredients:<br />
5-1/2 cups graham crackers, crushed<br />
1 can Alaska Condensada 300ml<br />
2/3 cup Alaska Evaporada<br />
3 cups desiccated coconut<br />
1/3 cup powdered sugar<br />
3 cheeks ripe mango cut into small cubes<br />
<br />
Procedure:<br />
1. Combine graham crackers, Alaska Condensada and Alaska Evaporada in a bowl.<br />
2. Shape mixture into balls and insert mango in the middle.<br />
3. In a separate bowl, combine desiccated coconut and powdered sugar.<br />
4. Roll balls in desiccated coconut and powdered sugar mixture.<br />
5. Chill and serve.<br />
<br />
<b>KAPECHINO ALASKA</b><br />
Ingredients:<br />
1-3/4 cups Alaska Condensada<br />
1 can Alaska Evaporada 370 ml<br />
4 liters water<br />
1 cup instant coffee powder<br />
4 pieces star anise (optional)<br />
<br />
Procedure:<br />
1. Boil water with star anise. Remove from heat then add in instant coffee powder<br />
2. Strain out star anise and mix in Alaska Evaporada. Divide coffee among cups.<br />
3. Serve with a drizzle of Alaska Condensada.piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-54146176703385867782014-06-08T10:00:00.003-07:002019-11-28T03:47:48.357-08:00CREAMY CARBONARA<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yNi5FddKPVk/U5SWeFuaYoI/AAAAAAAAGso/B5xDws0G0wU/s1600/CREAMY+CARBONARA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yNi5FddKPVk/U5SWeFuaYoI/AAAAAAAAGso/B5xDws0G0wU/s1600/CREAMY+CARBONARA.jpg" height="200" width="180" /></a></div>
Ingredients:<br />
<br />
1/2 cup chopped bacon<br />
2 tbsp chopped garlic<br />
2 packs Nestle All Purpose Cream 250 ml<br />
1/4 cup grated parmesan cheese<br />
1/4 cup grated cheddar cheese<br />
1/2 cup water<br />
300 grams spaghetti or flat noodles cooked al dente<br />
<br />
Procedure:<br />
1. Fry bacon in a pan until crisp. Add garlic and cook until lightly browned.<br />
2. Lower heat and pour in Nestle All Purpose Cream, followed by cheeses. Thin out with water and stir to combine.<br />
3. Toss cooked spaghetti into the sauce until well-coated. Serve immediately.piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-305811194569888942014-05-25T01:46:00.000-07:002019-11-28T03:54:51.925-08:00Homemade Italian Lasagna Bolognese<a href="http://www.cookingwithsugar.com/the-best-meat-lasagna-recipe-how-to-make-homemade-italian-lasagna-bolognese/">The Best Meat Lasagna Recipe – How to Make Homemade Italian Lasagna Bolognese</a>: "<br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends."<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="203" src="//www.youtube.com/embed/gfhfsBPt46s?rel=0" width="360"></iframe></div>
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<div style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;">
Prep time: 1 1/2 hours<br />
Cook time: 1 hour<br />
Total time: 2-3 hours<br />
Makes 12 servings</div>
<div style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;">
<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Homemade-Italian-Lasagna-Bolognese_5.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"></a></div>
<div class="sdj_pinterest_wrap" style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; margin: 0px; padding: 0px;">
<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Homemade-Italian-Lasagna-Bolognese_5.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Homemade Italian Lasagna Bolognese_5" class="aligncenter size-full wp-image-4397" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Homemade-Italian-Lasagna-Bolognese_5.png" height="177" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a><br />
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<strong style="margin: 0px; padding: 0px;"><br /></strong></div>
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<strong style="margin: 0px; padding: 0px;">Ingredients:</strong></div>
<div class="sdjpip_linkbox sdjpip_" style="background-color: rgba(255, 255, 255, 0.8); margin: 0px; padding: 5px 10px; position: relative; top: -26px;">
<strong style="margin: 0px; padding: 0px;">For Meat Sauce (Bolognese Sauce)</strong></div>
</div>
<ul style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1 box (1lb.) of dried lasagna noodles, cooked al dente</li>
<li style="margin: 0px; padding: 0px;">1 pound of ground beef</li>
<li style="margin: 0px; padding: 0px;">1 pound of ground veal</li>
<li style="margin: 0px; padding: 0px;">1 pound pork sausage, removed from casing</li>
<li style="margin: 0px; padding: 0px;">2 tablespoons olive oil</li>
<li style="margin: 0px; padding: 0px;">1 medium-sized onion, chopped</li>
<li style="margin: 0px; padding: 0px;">4 garlic cloves, finely chopped</li>
<li style="margin: 0px; padding: 0px;">1 celery stalk, finely chopped</li>
<li style="margin: 0px; padding: 0px;">1 carrot, peeled and finely chopped</li>
<li style="margin: 0px; padding: 0px;">1 (6oz) can tomato paste</li>
<li style="margin: 0px; padding: 0px;">2 (28-ounce) cans crushed tomatoes</li>
<li style="margin: 0px; padding: 0px;">1 cup red wine</li>
<li style="margin: 0px; padding: 0px;">2 cups beef stock</li>
<li style="margin: 0px; padding: 0px;">2 dried bay leaves</li>
<li style="margin: 0px; padding: 0px;">1/2 cup fresh chopped basil or 2 teaspoons dried basil</li>
<li style="margin: 0px; padding: 0px;">Salt and freshly ground black pepper</li>
<li style="margin: 0px; padding: 0px;">1 teaspoon sugar</li>
<li style="margin: 0px; padding: 0px;">Sprinkle of red pepper flakes (optional)</li>
</ul>
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<strong style="margin: 0px; padding: 0px;">For Ricotta Filling</strong></div>
<ul style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li style="margin: 0px; padding: 0px;">1 (2 pound) container of whole milk ricotta cheese</li>
<li style="margin: 0px; padding: 0px;">1/2 cup grated Parmesan cheese</li>
<li style="margin: 0px; padding: 0px;">1/2 cup chopped fresh parsley</li>
<li style="margin: 0px; padding: 0px;">2 eggs</li>
<li style="margin: 0px; padding: 0px;">Salt and pepper</li>
</ul>
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<strong style="margin: 0px; padding: 0px;">For Topping and Filling:</strong></div>
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1 block (16 oz.) mozzarella, shredded</div>
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In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.</div>
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Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.</div>
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"></a></div>
<div class="sdj_pinterest_wrap" style="background-color: #fff2e8; color: #3c2415; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 21.993999481201172px; margin: 0px; padding: 0px;">
<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" class="aligncenter size-full wp-image-4394" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make.png" height="187" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /><span style="color: #3c2415;">Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.</span></a><br />
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"></a></div>
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While your sauce is cooking, preheat oven to 350°F</div>
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Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.</div>
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<strong style="margin: 0px; padding: 0px;">To make filling:</strong></div>
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Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.</div>
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<strong style="margin: 0px; padding: 0px;">To Assemble:</strong></div>
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Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.</div>
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_2.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" class="aligncenter size-full wp-image-4391" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_2.png" height="176" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a></div>
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<span style="background-color: #fff2e8;">Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).</span><a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_2.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"></a></div>
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_1.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" class="aligncenter size-full wp-image-4392" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_1.png" height="177" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a><br />
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Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.</div>
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_3.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" class="aligncenter size-full wp-image-4390" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_3.png" height="178" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a><br />
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4_6PM.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4_6PM" class="aligncenter size-full wp-image-4400" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4_6PM.png" height="177" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a><br />
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Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.</div>
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<a href="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" style="color: #3b8dd4; margin: 0px; padding: 0px; text-decoration: none;"><img alt="Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" class="aligncenter size-full wp-image-4395" src="http://www.cookingwithsugar.com/wp-content/uploads/2013/02/Best_Homemade_Lasagna_Recipe_Italian_Meat_Lasagna_Recipe_How_to_Make_4.png" height="174" style="border: none; clear: both; display: block; float: none; margin: 0px auto 1.571em; padding: 0px;" width="320" /></a><br />
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Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.</div>
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Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.</div>
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<strong style="margin: 0px; padding: 0px;">Cook’s Tips</strong></div>
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The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.</div>
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Lasagna can be assembled a day or two ahead of time. Don’t bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.</div>
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Vegetables can be easily chopped in a food processor or with a hand chopper</div>
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If sauce seems too thick, add a little more beef stock. If it’s too thin, allow it to cook longer.</div>
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a><br />
<br />piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-90527066025740908512014-05-16T10:06:00.003-07:002019-11-28T03:38:51.261-08:00Frozen Fruit Salad<a href="http://www.delmonte.ph/kitchenomics/recipe/frozen-fruit-salad?utm_source=CRM&utm_medium=EMAIL&utm_content=CAKE&utm_campaign=MAI_DMK_MAYBD_20140501">Frozen Fruit Salad | Del Monte Philippines</a>: "<br />
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<a href="http://3.bp.blogspot.com/-716_uS_mRnc/U3ZFoEv5KXI/AAAAAAAAGrY/Lw6Vbi5CiWc/s1600/FROZEN+FRUITCAKE+SALAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-716_uS_mRnc/U3ZFoEv5KXI/AAAAAAAAGrY/Lw6Vbi5CiWc/s1600/FROZEN+FRUITCAKE+SALAD.jpg" height="168" width="320" /></a></div>
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<b>Ingredients:</b><br />
24 pc Broas <br />
1 pc Green Apple (diced with peel)<br />
10 pc Grapes (halved)<br />
1 can (300 ml) Condensed Milk (for fruit mixture)<br />
1 pack (250 ml) All-Purpose Cream (for fruit mixture)<br />
1 cup Mayonnaise (for fruit mixture)<br />
¼ tsp Iodized Fine Salt (for fruit mixture)<br />
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup)<br />
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<b>Cooking Procedure:</b><br />
<br />
<ol>
<li>In a bowl, combine DEL MONTE Fiesta Fruit Cocktail with apples and grapes, then mix thoroughly. Set aside.</li>
<li>Using 8'x12" pan, arrange half of broas to cover bottom of pan. Drizzle with half of fruit cocktail syrup and half of fruit mixture.</li>
<li>Do the same with the remaining broas, syrup and fruits. Cover and freeze overnight.</li>
</ol>
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<br />
Makes 12 servings<br />
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Lusog Notes: This dessert is a good source of fiber."<br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0tag:blogger.com,1999:blog-4331238947716638501.post-19978470104158118112014-05-16T06:18:00.000-07:002019-11-28T04:01:21.019-08:00Chili Shrimps<a href="http://www.delmonte.ph/kitchenomics/recipe/chili-shrimps?utm_source=CRM&utm_medium=EMAIL&utm_content=MINOR_RECIPE&utm_campaign=MAI_DMK_MAYBD_20140501">Chili Shrimps | Del Monte Philippines</a>: "<br />
Turn up the heat with this spicy seafood dish cooked in a tomato-coconut sauce.
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<a href="http://3.bp.blogspot.com/-xNBKtFvzvEk/U3YPpkN3q1I/AAAAAAAAGrM/O-LO0agQfP4/s1600/Chili+Shrimp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xNBKtFvzvEk/U3YPpkN3q1I/AAAAAAAAGrM/O-LO0agQfP4/s1600/Chili+Shrimp1.jpg" height="168" width="320" /></a></div>
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<b>Ingredients:</b><br />
2 tbsp Garlic (chopped)<br />
2 tbsp Ginger (chopped)<br />
1 pc (medium) Onion (chopped)<br />
1½ cups Fresh Coconut Milk (you may use 50 grams coconut powder, about ½ cup, dissolved in 1¼ cups water)<br />
2 tbsp Soy Sauce (or oyster sauce)<br />
½ kg (medium) Shrimps (cleaned and trimmed)<br />
2 to 3 tbsp Siling Labuyo (sliced)<br />
1 pc Egg (beaten)<br />
25 g (12 stalks) Kinchay <br />
1 pouch (200 grams) Del Monte Original Style Tomato Sauce<br />
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<b>Cooking Procedure</b>:<br />
Sauté garlic,ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce, salt and pepper to taste.<br />
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Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.<br />
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Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.<br />
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Makes 9 servings<br />
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Lusog Notes: Chili shrimps are a good source of vitamin A, for good eyesight."<br />
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<a href="https://chrome.google.com/webstore/detail/pengoopmcjnbflcjbmoeodbmoflcgjlk" style="font-size: 13px;">'via Blog this'</a>piayachoohttp://www.blogger.com/profile/13044272628617391460noreply@blogger.com0