Ingredients:1 tsp garlic
2 cups rice
3/4 cup hotdog, chopped
1 tsp cooking oil
1 cup Kraft Cheez Whiz
Directions:
1. Saute garlic and rice.
2. Add chopped hotdog.
3. Add Kraft Cheez Whiz.
Source: Cheez Whiz
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, April 1, 2011
Cheez Whiz Fried Rice
Ingredients:1 tsp garlic
2 cups rice
3/4 cup hotdog, chopped
1 tsp cooking oil
1 cup Kraft Cheez Whiz
Directions:
1. Saute garlic and rice.
2. Add chopped hotdog.
3. Add Kraft Cheez Whiz.
Source: Cheez Whiz
Sunday, March 20, 2011
Fish Afritada 2.0
Ingredients:
1 tbsp calamansi (philippine lemon) juice
300 g gresh tuna, deboned and cut into chunks (10 pcs)
1/4 cup all-purpose flour
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1 pouch (200 g) menudo-estofado and afritada recipe sauce
100 g baguio beans, sliced diagonally
1 medium red bell pepper, cut into strips
Directions:
1. Sprinkle fish with calamansi juice, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper. Dredge in flour and fry until golden brown. Set aside.
2. Simmer potatoes and carrot in 1 to 1 1/3 cups water with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) for 5 minutes.
3. Add recipe sauce. Simmer fro 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.
Notes:
Makes 5 servings.
Excellent source of Niacin - promotes normal digestion and healthy skin
Source: Del Monte Kitchenomics
Afritada
Ingredients:
1/3 kg pork, cut in cubes
1 pack pork powder
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup tomato sauce
1 tsp soy sauce
1 1/2 cups water
1 pc potato, cubed
1 pc carrot, cubed
1 tbsp oil
Directions:
1. Heat oil in pan. Fry pork cubes until light brown.
2. Add garlic, onion, tomato sauce, water, soy sauce and pork powder.
3. Simmer until pork is tender.
4. Add potatoes and carrots. Cook for another 10 minutes.
Source: Knorr
Baguio Beans Guisado
Ingredients:
1/3 kg baguio beans, sliced diagonally
1 pack chicken powder
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp oil
Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Sprinkle chicken powder.
4. Simmer for 5 minutes. Serve while hot.
Source: Knorr
Sunday, June 20, 2010
Holiday Delights - Dish
Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin
Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.
Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)
Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.
Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste
Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.
Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives
Direction:
1. Toss all ingredients and top with bechamel sauce.
Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste
Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.
Optional: Boil all ingredients in 5 minutes.
Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf
Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).
Source: Alaska
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin
Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.
Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)
Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.
Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste
Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.
Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives
Direction:
1. Toss all ingredients and top with bechamel sauce.
Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste
Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.
Optional: Boil all ingredients in 5 minutes.
Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf
Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).
Source: Alaska
Gamberi N' Poulet - Dish
Chicken Roulade
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste
Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.
Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard
Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.
Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)
Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.
Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste
Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.
Source: Alaska
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste
Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.
Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard
Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.
Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)
Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.
Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste
Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.
Source: Alaska
Atlantic Adventure - Dish
Fish
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped
Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.
Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper
Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.
Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste
Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.
Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter
Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.
Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped
Directions:
1. Mix thoroughly.
Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.
Source: Alaska
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped
Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.
Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper
Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.
Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste
Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.
Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter
Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.
Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped
Directions:
1. Mix thoroughly.
Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.
Source: Alaska
Fascinating Orientalia
Ingredients:
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass
2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving
Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.
1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.
Source: Alaska
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass
2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving
Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.
1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.
Source: Alaska
Bounty from the Deep Blue
Ingredients:
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed
Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.
Source: Alaska
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed
Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.
Source: Alaska
Drizzling Bisque All'Italiana
Ingredients:
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper
Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.
Makes 6 servings.
Preparation time: 45 minutes
Source: Alaska
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper
Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.
Makes 6 servings.
Preparation time: 45 minutes
Source: Alaska
A Dragon's Power
Ingredients:
crushed ice
3 tbsp avocado
2 oz fresh milk
melted chocolate
1 tbsp sugar
wafer stick for garnish
Directions:
1. Put ice in the blender.
2. Blend the milk, avocado and the sugar.
3. Put the melted chocolate in the glass.
4. Pour on the avocado mixture.
5. Build the grenadine syrup allowing to settle at the bottom.
6. Sprinkle powdered chocolate.
7. Garnish.
Source: Alaska
crushed ice
3 tbsp avocado
2 oz fresh milk
melted chocolate
1 tbsp sugar
wafer stick for garnish
Directions:
1. Put ice in the blender.
2. Blend the milk, avocado and the sugar.
3. Put the melted chocolate in the glass.
4. Pour on the avocado mixture.
5. Build the grenadine syrup allowing to settle at the bottom.
6. Sprinkle powdered chocolate.
7. Garnish.
Source: Alaska
Clouds of Dreams
Ingredients:
8 oz mango juice
3 oz guyabano juice
3 oz orange juice
3 oz cranberry juice
1 drop vanilla
3 oz fresh milk
3 oz syrup
ice cubes
Directions:
1. Pour all ingredients and ice into a cocktail shaker. Shake and pour into an all purpose wine glass.
2. Garnish with a slice of orange and a piece of cherry.
Source: Alaska
8 oz mango juice
3 oz guyabano juice
3 oz orange juice
3 oz cranberry juice
1 drop vanilla
3 oz fresh milk
3 oz syrup
ice cubes
Directions:
1. Pour all ingredients and ice into a cocktail shaker. Shake and pour into an all purpose wine glass.
2. Garnish with a slice of orange and a piece of cherry.
Source: Alaska
Elixir Of Fun
Ingredients:
2 cups fresh milk (chilled)
2 large bananas
6 oz orange juice (chilled)
3 oz honey
almond extract
whipped cream (for topping)
mango syrup (for topping)
Directions:
1. Pour all the ingredients in a blended except whipped cream and mango syrup.
2. Blend for 10-15 seconds. Pour in a fancy glass and top with whipped cream.
3. Drizzle with mango syrup.
Source: Alaska
2 cups fresh milk (chilled)
2 large bananas
6 oz orange juice (chilled)
3 oz honey
almond extract
whipped cream (for topping)
mango syrup (for topping)
Directions:
1. Pour all the ingredients in a blended except whipped cream and mango syrup.
2. Blend for 10-15 seconds. Pour in a fancy glass and top with whipped cream.
3. Drizzle with mango syrup.
Source: Alaska
Biko Pinipig
Ingredients:
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk
Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.
Source: Alaska
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk
Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.
Source: Alaska
Mocha Choco Polvoron
Ingredients:
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts
Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.
Source: Alaska
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts
Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.
Source: Alaska
Kalamay Latik with Anise
Ingredients:
520 grams galapong (rice milk)
240 grams coconut milk
250 grams evaporated milk
1/2 tsp anise seed
480 grams sugar
Directions:
1. Mix all the ingredients and strain in cheesecloth.
2. Pour the mixture in a rectangular pan. Steam fro 30-45 minutes.
Source: Alaska
520 grams galapong (rice milk)
240 grams coconut milk
250 grams evaporated milk
1/2 tsp anise seed
480 grams sugar
Directions:
1. Mix all the ingredients and strain in cheesecloth.
2. Pour the mixture in a rectangular pan. Steam fro 30-45 minutes.
Source: Alaska
Maja Terrine
Ingredients:
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water
Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.
Source: Alaska
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water
Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.
Source: Alaska
Pandan Mousse
Ingredients:
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)
Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.
Source: Alaska
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)
Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.
Source: Alaska
Heavenly Chocolate Mousse Pie
Ingredients:
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)
Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.
Source: Alaska
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)
Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.
Source: Alaska
Refrigerated Mango Pie
Ingredients:
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs
Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish
Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.
1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.
Source: Alaska
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs
Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish
Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.
1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.
Source: Alaska
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