Leche Flan

LECHE FLAN

Ingredients:

1 can evaporated milk

1 can condensed milk

8 egg yolks

2 whole eggs
Vanilla to taste

1. Mix all the ingredients in a bowl and stir slowly.
2. Pour on prepared pans with caramelized sugar in it.
3. Cook the leche flan using a double boiler.
4. It will cook approximately 30 to 45 mins.
5. Once cooked, let cool for awhile and invert on a serving plate

Here's a good way of caramelizing the sugar.


http://whatscookingamerica.net/Sauces_Condiments/CarmelizingSugar.htm

Teriyaki Salmon

Ingredients:

1/2 cup soya sauce
1/4 cup bottled cold water
1 teaspoon garlic salt
2 tablespoons dark brown sugar
6 x 8 oz salmon fillets with skin
Kosher Salt
pepper
Olive Oil

Preparation:

To make the sauce mix all the ingredients for the sauce together.

Place on low heat to dissolve the sugar. Next, set aside to cool.

Pour sauce over salmon pieces to marinate them. Best if you marinate them for approximately 30 minutes before cooking.

Heat grilling pan or a non-stick frying pan. Brush the pan with some olive oil. Make certain that the pan is very hot.

Season fish on each side with salt and pepper, to taste. Make sure to keep marinade for when you grill fish.

Place the salmon skin down in the pan. Cook for 4 to 5 minutes on each side, basting continuously with sauce.

Recipe from:
http://www.halfhourmeals.com/recipe/teriyaki-salmon

Eggplant Crusted Toast

Eggplant
http://www.flickr.com/photos/

This is a new recipe that i saw that is very simple:

Ingredients:
2-3 eggplants sliced in rings
salt and pepper to taste
flour
bread crumbs
1 egg beaten

1. Put salt and pepper to the eggplant.
2. Dip in flour.
3. Dip in egg.
4. Dip in breadcrumbs.
5. Fry on both sides until golden brown.
6. Serve with a Marinara Sauce if you like.

Enjoy your veggie meal.

Adobong Pusit ( Adobo Squid )

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove inkbag and dilute in:
1/2 cup water
3 tbsps. Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped

1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:

In a small saucepan, combine the squid, Vinegar, and water. Bring to a boil and simmer until tender. Sauté ginger, garlic, onion, and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry. Pour in the rest of the ingredients and simmer for 5 minutes. Serve hot with rice.

Tinolang Manok

This is a traditional chicken recipe that every filipino household cooks. I am sharing it to everyone because this is fast and easy to make. When you are in a hurry or when the weather is cold this recipe is the best. You can even cook it beforehand and then just reheat it whenever you feel like eating.


Tinolang Manok Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

AGLIO Olio

Aglio e Olio
Ingredients

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
salt
Directions

Cook pasta al dente.
Put the olive oil and the garlic in a large skillet over a medium heat.
When the garlic begins to change color add the parsley, red pepper flakes, and salt
Stir well and remove from heat.
When the pasta is cooked, return the skillet to a low heat.
Drain the pasta and add it to the skillet.
Toss until the pasta is well coated with sauce.
Serve at once with freshly grated cheese.
Note: The classic pasta is spaghettini, but you may also use spaghetti or angel hair pasta.

Tenette Shares Knowledge: College Freshman

Tenette Shares Knowledge: College Freshman

Garlic Scallops

Ingredients:
1 to 1 1/2 pounds scallops
3 tablespoons sliced almonds
1/4 cup butter
5 large cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
Salt to taste

Directions:

Rinse scallops and pat dry. Cut any large scallops in half. Set aside.
Place a wok over medium heat; when wok is hot, add almonds and stir until golden (about 2 minutes). Pour out of wok and set aside.
Melt butter in the wok. Add garlic, parsley and lemon peel and stir for about 1 minute.
Add scallops (a portion at a time, if necessary) and stir fry just until opaque throughout (3 to 4 minutes). Season to taste with salt.
Transfer scallop mixture to a platter. Top with almonds and serve immediately.

Mushroom pasta

I made a quick decision today. To make a new kind of pasta dish. And i just saw how this was made on TV. So i applied what i thought was right and what was available in my cupboard.

Mushroom Pasta Dish

Ingredients:

1/4 cup Butter
2 cloves garlic sliced diagonally
1 can Champignon Mushrooms sliced
100 g Angel Hair pasta cooked to aldente
Grated Parmesan Cheese
Salt and Pepper to taste

1. Cook Pasta as to package direction, till aldente.
2. While pasta is cooking, put butter in a pan.
3. Add the garlic and mushrooms
4. Continue stirring and until mushrooms are fully cooked and garlic is slightly browned.
5. Add the pasta and put off the fire.
6. Add salt and pepper to taste.
7. Transfer to a dish and add grated parmesan cheese

Now you are ready to eat. Its so easy as ABC. Happy Cooking.

By the way, they say that 100 g of pasta is good for 1 person.

This recipe is good for 1 person.

Egg and Bacon Pies

This is a recipe I saw this morning on TV. Thought of putting it here so that i can do it someday.
This is so simple and fast. I got it from Donna Hay - Fast, Fresh and Simple.

Ingredients:

6 thinly sliced bacon
6 eggs
1 cup sour cream
2 tablespoon flat fresh parsley leaves

1. Preheat oven to 180 degrees Celsius
2. Grease a small round pie tins and line with bacon.
3. Pour the egg mixture into the tins and bake for25 minutes or until the bacon is crisp and the egg filling is set.

Now you're ready to eat!

Pasta Carbonara

This is a recipe my son would like me to cook. He saw this on  http://noelbarnhurst.com/blog/pasta-alla-carbonara/

I will try this soon. But i want to share it with you too!

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.

Ingredients:
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
Directions:
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

ShrimpsScampi - my style

Tonight, i reinvented a new dish for my library of recipes.

I have heard so much about this from my eldest son. So i looked it up in my iPad app - Big Oven.

Here is my revised recipe.Had to revise it because i opted for what's in my fridge.

Here it goes:

1/2 kilo shrimps, peeled and deviened
1/2 block of butter
1/4 cup of Oilive Oil in Garlic
5 cloves of Garlic chopped
1 small scalion
1/4 cup chopped parsley
2 tbsps white wine
1/4 pack Angels Hair Pasta
Salt and cracked pepper to taste

1. Cook pasta as per package direction.
2. Heat butter and olive oil in a skillet.
3. Add the garlic, scallions and shrimps.
4. When shrimps are pink in color add the parsley and white wine.
5. Cook for a few minutes until alcohol has evaporated. Add salt and pepper as desired.
6. In a separate bowl add a small amount of olive oil to the pasta. Toss and place on a plate.
7. Place the scampi on top and add grated parmesan cheese.

Now enjoy your meal! Simple and easy to make! You'll love it!
Let me know ifyou like it.

Classic Pomodoro ( PASTA)

1/4 cup Olive Oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 x 400 g cans chopped tomatoes
1 tablespoon tomato paste
1 tsp dried parsley
1 tsp dried thyme
1 piece dried bay leaf
3 tablespoons torn basil leaves
freshly grated Parmesan Cheese, to serve ( optional)

1. Heat the oil in a deep frying pan and cook the onion over medium heat or 4-5 minutes, or until softened.
2. Add the garlic and cook for 30 seconds before adding the tomato, tomato paste, dried parsley, thyme and bay leaf.
3. Add some salt and pepper.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce thickens, stirring occasionally.
5. Add the basil.
6. Toss over a hot pasta and serve with grated Parmesan Cheese.

Mozzarella and Smoked Ham Stuffed Tomatoes

8 ripe tomatoes
1 cup breadcrumbs
2/3 cup chopped smoked ham
4 tablespoons Parmesan Cheese
4 tablespoons chopped herbs ( basil, oregano)
salt and pepper to taste
5-6 tablespoons olive oil
8 cubes mozzarella
8 leaves of lettuce

1. Slice the tomatoes crosswise in halves. Remove the seeds. Arrange on a baking pan.
2. In a bowl, combine the breadcrumbs, ham, Parmesan cheese and herbs. Season with salt and pepper. Add olive oil and blend well.
3. Fill the tomatoes with this mixture. Top each with a cube of mozzarella and sprinkle with more bread crumbs.
4. Cover and bake in a preheated 180 degrees C oven for 15 mins.
5. Serve the tomatoes on a bed of lettuce leaves.

Source: Taste and See ( A Couples for Christ International Cookbook).

Steak Salisbury

3/4 kilo ground beef
1 egg
2 slices ham, chopped
1/2 cup breadcrumbs
4 tsps finely chopped green onions
1/4 cups finely chopped parsley ( fresh)
1/4 cup grated cheese
salt and pepper
1 can Cream of Mushroom soup
1/3 cup water

1. Combine the first 7 ingredients in a bowl.
2. Season with salt and pepper
3. Add 1/4 cup of soup.
4. Mix well then form into patties.
5. Transfer to a baking pan and bake at 350 degrees F for 30minutes.
6. Add water to the remaining soup
7. Pour over patties and bake for another 10 mins

Stir Fried Carrots and Baguio Beans

4 tablespoons butter
2 cloves garlic
1 carrot, cut into strips
1/4kilo Baguio beans, sliced diagonally
salt and pepper to taste

1. Heat butter in a skillet.
2. Saute garlic, carrots and baguio beans
3. Cook until tender but still crisp.
4. Season to taste

POT ROAST

1 1/2  kilo pork tenderloin

Marinade:
2 cloves garlic, sliced
1/2 cup soy sauce
1/4 tsp pepper

1/2 tsp salt
1/2 tsp pepper
1/2 cup flour
1/2 cup cooking oil
1/2 cup water
2 tbsp cornstarch dispersed in 2 tbsp water

1. Tie pork with  string to shape like a ham.
2. Bore holes in pork meat and insert slivers of garlic about 1 1/2 inches apart.
3. Marinate with soy sauce and pepper overnight.
4. Combine salt, pepper and flour. Roll pork into the mixture.
5. Heat cooking oil. 
6. Fry pork until brown then add 1/2 cup water.
7. Seal in tight covered pan and simmer until tender.
8. Add cornstarch dispersed in 2 tbsp water to thicken sauce
9. Blend the sauce, slice the meat and serve

Maple Salmon

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1/2 kilo salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Recipe from All Recipes.com ; tried and tested by my son.

Carbonara

1 tbsp Olive Oil
200 g Pancetta, cut into long thin strips
6 egg yolks
200 ml double/heavy cream
75 g freshly grated Parmesan Cheese

1. Heat the oil in a frying pan and cook the Pancetta over high heat for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain in paper towels.
2. Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the Pancetta and return the pan to a very low heat and cook for 30-60 seconds. or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.

Preferably use penne pasta

Baked Salmon

500 g Salmon Fillet
1/2 lemon squeezed
salt and pepper to taste
1/2 cup Japanese Mayonnaise
3 tbsp grated Parmesan Cheese
Bread crumbs

1. Marinate the Salmon with juice from the lemon. salt and pepper  for an hour.
2. Brush a pyrex dish with butter and place the Salmon.
3. Mix the mayonnaise and parmesan cheese and place on top of the salmon.
4. Cover with bread crumbs
5. Preheat oven at 200 degrees Celsius and Bake the fish for 15 mins or until fish flakes when tested with a fork.

Quattro Formaggi Pasta

300 ml cream
40 g butter
100 g grated Parmesan Cheese
40 g freshly grated Fontina Cheese
75 g crumbled Gorgonzola Cheese
40 g grated Provolone Cheese

1. Put the cream, butter, Parmesan, Fontina, Gorgonzola and Provolone in a saucepan over low heat, stirring occasionally for 3-4 minutes or until cheeses have melted into a rich and smooth sauce.
2. Season with salt and pepper and toss through the hot pasta until well combined.

USE: 375 g penne or short pasta shape.

PUTTANESCA (PASTA)

6 large ripe Tomatoes
1/3 cup olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
4 tbsps capers, rinsed and squeezed dry
7-8 anchovies in oil, drained and chopped
150 g Kalamata Olives
3 tbsp chopped flat leaf parsley

1. Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.
2. Heat the oil in a saucepan, add the onion and cook over medium heat for 5 minutes.
3. Add the garlic and chili flakes, and cook for 30 seconds before adding the capers, anchovies and diced tomato.
4. Simmer over low heat for 5-10 minutes, or until thick and pulpy. Stir in the olives and parsley.
5. Add the hot pasta to the sauce and toss thoroughly until well combined.
6. Season with salt and freshly ground pepper and serve immediately.

This sauce can be used for 375 g spaghetti.

Camaron Rebosado

4 eggs
4 pcs green onions
1 cup shrimps,shelled and cleaned
Salt
1 tbsp flour with a pinch of baking powder
2 tbsp cooking oil

1. Chop green onions and fry in cooking oil.
2. Beat eggs until lemon colored.
3. Add flour with baking powder.
4. Add shrimps into flour and add salt to taste.
5. Put a spoonful into frying pan with enough oil.
6. Fry until golden brown.

Sinigang na Hipon (Shrimps Sour base soup)

1 onion sliced
3-4 pieces half ripe tomatoes quartered
1 small sachet Sinigang sa Sampaloc mix
200 fresh shrimps(medium sized)
4 cups water
1 tsp salt
200 gms kangkong leaves and tender stalks or spinach leaves or stringbeans

1. Place onion and tomatoes on the water and let boil.
2. When boiling add salt and Sinigang sa Sampalok mix.
3. Add the shrimps.
4. When shrimps are red colored or thoroughly cooked add the vegetables last .
5. Serve hot with a cup of steaming rice.

Grilled Beef Sirloin with Carrots and Green Peas on the sides

1 Beef Sirloin Steak
Salt and Pepper to taste
Olive Oil

1 carrot sliced into cubes
1/2 cup green peas
2 tbsps butter
1 cup chicken broth

For the Steak:

1. Add salt and pepper both sides of the steak.
2. Rub with a little Olive oil on both sides
3. Put a little oil on the searing pan then when hot rub with paper towel to remove the oil
4. Put the sirloin steak and sear  until the desired doneness.

For the side dish:

1. Boil the carrots and green peas with the chicken broth.
2. When the carrots are soft remove from pan.
3. Add butter until carrots are fully coated.

Eggs Benedict

3 hamburger buns, halved

butter

6 slices round ham, fried

6 Eggs

Hollandaise Sauce:

3 egg yolks

2 tablespoons lemon juice

1/4teaspoon salt

dash paprika

2/3 cup butter, melted

1. Butter the buns and toast in the oven until crisp.
2. Top each half with a slice of ham and a poached egg.
3. Prepare the sauce by processing the egg yolks, lemon juice and paprika in a blender.
4. Pour the melted butter in a thin, steady stream while beating continuously.
5. Process until thick
6. Spoon over the poached egg

Fried Pork Belly

1 Kilo Pork Belly sliced 2 inches long and 1/2 inch thick
7 cloves crushed garlic
1 tbsp salt
1/3 cup vinegar
1 tsp black pepper
Oil for frying

1. Marinade the pork, crushed garlic, vinegar, salt and black pepper for 2-3 hours
2. Fry the pork in enough oil. 

Beef Burger - Mom Style

1 kilo ground beef
1 piece potato shredded
1/2 onion minced
2 pieces garlic minced
1 egg unbeaten
2 tsp cornstarch or flour
Oil for frying

1.  In a bowl,mix together all ingredients.
2. Form into patties
3. Fry on medium heat until brown and cook through

Pork Sinigang

1  kilo pork, cubed
5  cups water
1  onion, quartered
3  pieces tomato, quartered
1  sachet Sinigang Mix
2  pieces radish
1  bundle Kangkong, cut into 2 inch length
1  bundle sitaw ( stringbeans)

1.  In a casserole, boil pork in water until tender.
2. Add onion and tomato
3. Let boil for a few minutes then add the Sinigang Mix.
4. Add the vegetables and cook until done.
5. Season to taste

Fried Chicken - Mom style

1 whole chicken
1 tbsp dried rosemary leaves
1 tbsp dried thyme
1 tbsp salt
1 tsp pepper
2 cups water
1 tbsp cornstarch
1 egg
oil for frying

1. Place 2 cups water on a steamer. Add the spices,rosemary leaves, thyme, salt and pepper.
2. Add the chicken on top of the steamer.
3. Boil till chicken is thoroughly cooked.
4. Remove from steamer and let cool for an hour, preferably in a freezer.
5. Cut chicken in half.
6. Rub cornstarch on the chicken and then dip in egg.
7. Deep fry in hot oil until golden brown.
8. Serve hot with a tomato catsup