tag:blogger.com,1999:blog-36394755245426576552024-03-14T16:10:56.389+08:00My Collection Of RecipesLots of recipes for easy-to-cook meals that I have collected over the years. Some of them I have tried and some are just kept for future use. I hope you'll find the recipe that you have been looking for in here!Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3639475524542657655.post-50977226763774770222009-04-09T19:51:00.004+08:002009-04-09T20:29:07.140+08:00Fish and Tokwa (Tofu) Saute<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_43-0_6c3NEc/Sd3pl-4ZERI/AAAAAAAAAK4/v1sWPfxLVPg/s1600-h/sweet-spicy-fish-tofu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 238px;" src="http://4.bp.blogspot.com/_43-0_6c3NEc/Sd3pl-4ZERI/AAAAAAAAAK4/v1sWPfxLVPg/s400/sweet-spicy-fish-tofu.jpg" alt="" id="BLOGGER_PHOTO_ID_5322667173365747986" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /></div><div style="text-align: center;"><br />3 squares tokwa (tofu), fried and each piece cut into 6<br />3/4 kg dalagang bukid, filleted and cut into chunks<br />1tsp calamansi juice<br />2tbsp all-purpose flour<br />4 cloves garlic, crushed<br />2tsp minced ginger<br />2 stalks leeks or green onions, sliced<br />1 pouch Del Monte Original Style Tomato Sauce (250g)<br />1pc medium red bell pepper, cut into strips<br />1/4 kg cucumber, sliced with peel<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 0, 204);">Procedure:</span><br /><br />1. Sprinkle fish with 1/2tsp iodized rock salt and calamansi juice. Coat with flour. Fry until golden brown. Set aside.<br />2. Saute garlic, ginger and half of leeks.<br />3. Add tomato sauce, 3/4cup water, 1/3tsp iodized fine salt (or 1tsp iodized rock salt) and 1-1/2tbsp sugar. Simmer for 5 minutes.<br />4. Add remaining ingredients. Blend well.<br /><br /><br />Makes 6 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com2tag:blogger.com,1999:blog-3639475524542657655.post-60152383531297858612009-02-11T23:23:00.006+08:002009-02-11T23:38:52.636+08:00Fruity Fiesta Frolic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_43-0_6c3NEc/SZLw3_ZC8dI/AAAAAAAAAKg/KFpQG-yaaJs/s1600-h/fruity+fiesta+frolic.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 224px;" src="http://2.bp.blogspot.com/_43-0_6c3NEc/SZLw3_ZC8dI/AAAAAAAAAKg/KFpQG-yaaJs/s400/fruity+fiesta+frolic.jpg" alt="" id="BLOGGER_PHOTO_ID_5301564556068450770" border="0" /></a><div style="text-align: center;"><span style="color: rgb(255, 102, 0); font-weight: bold;">Ingredients:</span><br /><br />2 250ml NESTLE All Purpose Cream<br />1/2 cup CARNATION Condensada<br />1 tsp. orange flavoring<br />4 tbsp. orange jam, divided<br />6 drops yellow food coloring<br />6 drops red food coloring<br />14pcs. graham crackers<br />1pc. medium ripe mango, sliced<br /><br /><br /><span style="color: rgb(102, 0, 204); font-weight: bold;">Procedure:</span><br /><br />1. Mix together Nestle All Purpose Cream, Carnation Condensada, orange flavoring and 2 tbsp. orange jam. Add food colorings to the cream mixtures until the desired color is achieved.<br /><br />2. Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the orange-cream mixture and mango slices for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange-cream mixture. Top with mango slices and more orange jam if desired.<br /><br />3. Chill before serving. Recommended chilling time is 4 hours.<br /><br />*For more recipe ideas, visit www.nestlerecipes.com.ph</div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com1tag:blogger.com,1999:blog-3639475524542657655.post-43918460622620419072009-02-11T23:14:00.001+08:002009-02-11T23:18:30.419+08:00Del Monte Fiesta Float<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SZLsB2tL-yI/AAAAAAAAAKY/T3MmCRzJ6DQ/s1600-h/fiesta+float.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SZLsB2tL-yI/AAAAAAAAAKY/T3MmCRzJ6DQ/s400/fiesta+float.jpg" alt="" id="BLOGGER_PHOTO_ID_5301559227977562914" border="0" /></a>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com1tag:blogger.com,1999:blog-3639475524542657655.post-74555959201443860392008-09-17T23:01:00.005+08:002008-09-17T23:22:06.270+08:00GINATAANG GULAY at LIEMPO (Vegetable in coconut milk and pork liempo)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_43-0_6c3NEc/SNEggOhYuVI/AAAAAAAAAJs/yq23AyXpUH4/s1600-h/ginataang+sitaw+at+liempo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_43-0_6c3NEc/SNEggOhYuVI/AAAAAAAAAJs/yq23AyXpUH4/s320/ginataang+sitaw+at+liempo.jpg" alt="" id="BLOGGER_PHOTO_ID_5247010778889369938" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />700g. pork liempo, sliced<br />6 cloves garlic, sliced<br />1pc. large onion, sliced<br />1 & 1/2tsp. grated ginger<br />1-2pc. siling haba (long green pepper), seeds removed and sliced<br />2 & 1/2tbsp. bagoong alamang (shrimp paste)<br />1 & 1/3 cups thick coconut milk<br />1 pouch Del Monte Filipino Style Tomato Sauce (200g)<br />2 bunches sitaw (string beans), cut into strips (350g)<br />1/4kg. kalabasa (squash), sliced into chunks<br />2pcs. siling labuyo (small hot red pepper), sliced (optional)<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">Procedure:</span><br /><br />1. Sprinkle pork with 1/2tsp iodized fine salt (or 1 1/2tsp iodized rock salt).<br />2. Sauté garlic, onion, ginger, siling haba, bagoong and pork for 10 minutes<br />3. Add coconut milk and tomato sauce. Cover and simmer over low heat for 25 minutes.<br />4. Add sitaw, kalabasa and siling labuyo. Simmer for another 15 minutes or until vegetables are cooked.<br /><br />Makes 10 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com1tag:blogger.com,1999:blog-3639475524542657655.post-77571186853443629392008-09-17T17:51:00.005+08:002008-09-17T18:05:30.795+08:00TUNA PASTA MELT<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SNDWKYvX6KI/AAAAAAAAAJk/eZulOCQQSo8/s1600-h/tuna-and-pasta-cheddar-melt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 181px;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SNDWKYvX6KI/AAAAAAAAAJk/eZulOCQQSo8/s320/tuna-and-pasta-cheddar-melt.jpg" alt="" id="BLOGGER_PHOTO_ID_5246929039814813858" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />300g. Del Monte Elbow/Twist Macaroni, cooked<br />6 cloves garlic, crushed<br />1pc. large onion, sliced<br />1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)<br />1 can tuna chunks in oil (184g), drained but reserve oil<br />1/2 cup coarsely grated quickmelt cheese<br /><br /><span style="color: rgb(204, 153, 51);">For the White Sauce:</span><br /><br />2tbsp. all-purpose flour<br />1/4 cup evaporated milk<br />1/4 cup water<br />1tbsp. margarine<br /><br /><br /><span style="color: rgb(102, 51, 255); font-weight: bold;">Procedure:</span><br /><br /><span style="color: rgb(204, 153, 51);">White Sauce:</span><br />Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.<br /><br />1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.<br />2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.<br />3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.<br />4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.<br /><br />Makes 6 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-88422781568816976042008-09-17T17:38:00.003+08:002008-09-17T17:50:39.997+08:00FISH, CLAM & CORN CHOWDER<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SNDS2nX2CaI/AAAAAAAAAJU/yoRVetHNJXQ/s1600-h/cornclamchowder.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SNDS2nX2CaI/AAAAAAAAAJU/yoRVetHNJXQ/s320/cornclamchowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5246925401610389922" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />300g. halaan (clams), boiled (reserve 2 cups broth), and shelled<br />3 cloves garlic, crushed<br />100g. onion, chopped<br />1/4 cup all-purpose flour<br />2pc. chicken bouillon cubes<br />1 pouch Del Monte Filipino Style Tomato Sauce (250g)<br />1/4kg. potato, cubed<br />130g. tuna steak or fillet, deboned and cubed<br />2/3 cup canned whole kernel corn, drained<br />1/3 cup all-purpose cream<br />3tbsp. snipped parsley<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">Procedure:</span><br /><br />1. Sauté garlic and onion in 3tbsp oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously.<br />2. Add bouillon cubes, clam broth, 1 and 1/4 cups water, tomato sauce and potatoes. Simmer for 10-12 minutes.<br />3. Add fish, clam meat, corn and 1/3tsp iodized fine salt (or 1tsp iodized rock salt). Simmer for 5 minutes.<br />4. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes.<br /><br />Makes 7 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-76189114928798095662008-09-17T11:41:00.006+08:002008-09-17T23:12:13.365+08:00QUICK PORK & VEGGIE SAUTÉ<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_43-0_6c3NEc/SNDPbouj6nI/AAAAAAAAAJM/0k4y0FB9434/s1600-h/veggie+saute.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_43-0_6c3NEc/SNDPbouj6nI/AAAAAAAAAJM/0k4y0FB9434/s320/veggie+saute.jpg" alt="" id="BLOGGER_PHOTO_ID_5246921639582755442" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />3 cloves garlic, crushed<br />1pc. small onion, sliced<br />1/4kg. pork pigue, cut into chunks<br />1pc. pork bouillon cube<br />1 pouch Del Monte Filipino Style Tomato Sauce (250g)<br />150g. carrot, sliced<br />1/4kg. cabbage, sliced<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">Procedure:</span><br /><br />1. Sauté garlic, onion, pork and bouillon cube.<br />2. Add tomato sauce, 1/2tsp iodized fine salt (or 1/2tbsp rock salt) and 1 cup water. Simmer for 10 minutes.<br />3. Add carrot and simmer for 5 minutes.<br />4. Add cabbage and simmer for 3 minutes.<br /><br />Makes 6 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-6307678545250685202008-09-17T10:20:00.004+08:002008-09-17T11:39:53.190+08:00BAKED SPAGHETTI<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_43-0_6c3NEc/SNB7n7_LPPI/AAAAAAAAAI8/G64CQAPf4Fo/s1600-h/baked+spaghetti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_43-0_6c3NEc/SNB7n7_LPPI/AAAAAAAAAI8/G64CQAPf4Fo/s320/baked+spaghetti.jpg" alt="" id="BLOGGER_PHOTO_ID_5246829491934412018" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />2 cups canned, diced tomatoes<br />2 cups tomato sauce<br />1/3 cup tomato paste<br />1 cup water<br />2 cloves chopped garlic<br />1/2 cup diced onions<br />1 1/2tsp Italian seasoning<br />2tsp salt<br />1/2tsp sugar<br />1/4 cup chopped parsley<br />2 small bay leaves<br />1 pound ground beef<br />2 boneless raw chicken breast, chopped<br />1 cup minced sausage<br />4 cups cooked Angel hair pasta (8 ounces raw)<br />1 (8 ounces) package cream cheese<br />2 cups combined grated cheddar<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">Procedure:</span><br /><br />1. Combine first 11 ingredients in a stock pot. Bring to a boil, lower heat and simmer for 1 hour covered.<br />2. Combine ground beef, chicken, sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20mins.<br />3. Layer in aluminum pans with sauce. Add a layer of angel hair, pinch cream cheese over pasta, place a single layer of quickmelt cheese, then 1/2 of cheddar, repeat layers ending with sauce.<br />4. Bake in a 350 degree oven for 30mins. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares.<br /><br />Yield: 10 servings<br />Prep Time: 10mins.<br />Cook Time: 2hrs, 15mins.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-2138304390190499902008-09-02T22:27:00.004+08:002008-09-02T22:44:13.191+08:00TACO! TACO! TACO!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SL1QynmB6-I/AAAAAAAAAI0/s7hp0zBrgJQ/s1600-h/tacos.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SL1QynmB6-I/AAAAAAAAAI0/s7hp0zBrgJQ/s320/tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5241434371881298914" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />36pcs. taco shells<br />1 head garlic, crushed<br />150g. onion, sliced<br />1kilo ground pork<br />1pouch (750g) Del Monte Filipino Style Spaghetti Sauce<br />9pcs. medium tomatoes, seeded and diced<br />3cups cheese, grated<br />1/4kilo lettuce, shredded<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Sautè garlic, onion and pork. Cook until dry.<br />2. Add spaghetti sauce, salt and pepper to taste. Simmer for 5mins. Set aside.<br />3. Bake taco shells in a pre-heated oven at 350 degrees Fahrenheit for 3mins. Fill each shell with 2tbsp. of sautèed mixture, tomatoes, lettuce and top with grated cheese.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />For better taste, you can use ground beef instead of pork. Use white onions not the "sibuyas tagalog" if you are not fond of the onion smell in your mouth. You can also make a mixture the chili kind by adding hot sauce while cooking.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-75060205138376275212008-08-21T23:08:00.003+08:002008-09-17T23:11:33.705+08:00SQUID BALLS SPAGHETTI<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_43-0_6c3NEc/SK2GNwKuZEI/AAAAAAAAAIs/91ASvX73MJw/s1600-h/spaghetti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 198px;" src="http://1.bp.blogspot.com/_43-0_6c3NEc/SK2GNwKuZEI/AAAAAAAAAIs/91ASvX73MJw/s400/spaghetti.jpg" alt="" id="BLOGGER_PHOTO_ID_5236989512528061506" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />175g. Del Monte Spaghetti, cooked as per package directions<br />150g. (12pcs.) squid balls, each piece cut into 6pcs.<br />1 pouch (250g.) Del Monte Filipino Style Spaghetti Sauce<br />1/4cup frozen green peas<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Sautè squid balls in 1tbsp. oil. Add spaghetti sauce, peas, 3tbsp. water and salt to taste. Simmer for 3mins.<br />2. Pour over or mix with cooked spaghetti noodles. Top with grated cheese if desired.<br /><br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-22989934743419965662008-08-21T22:39:00.003+08:002008-08-21T22:50:50.183+08:00HOLIDAY NOODLES<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_43-0_6c3NEc/SK2AtkHwTrI/AAAAAAAAAIc/PlgRqm-JDjI/s1600-h/holiday+noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_43-0_6c3NEc/SK2AtkHwTrI/AAAAAAAAAIc/PlgRqm-JDjI/s320/holiday+noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5236983461980425906" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />400g. Del Monte Spaghetti, cooked per package directions<br />1 head garlic, crushed<br />1 large onion, chopped<br />1/2kg. chicken breast, deboned and cut into strips<br />3/4cup canned button mushrooms, sliced<br />4pcs. frankfurters, sliced<br />1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce<br />1 large red bell pepper, cut into strips<br />3/4cup chicken broth or water<br />4 stalks green onions, chopped<br />3tbsp. margarine<br />3tbsp. flour<br />1/3cup milk<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. WHITE SAUCE: Melt 3tbsp. margarine in pan. Remove from heat and blend in 3tbsp. flour until smooth. Add 1/3cup milk gradually and cook over low heat, stirring constantly until thick. Set aside.<br />2. Sautè garlic, onion, chicken, mushrooms and frankfurters in oil. Add spaghetti sauce, 3/4tsp. iodized salt, bell pepper and chicken broth or water. Simmer until chicken is tender.<br />3. Blend in white sauce. Pour over or mix with cooked spaghetti. Top with green onions and grated cheese, if desired.<br /><br />Makes 11 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-50168903377294221012008-08-21T22:27:00.003+08:002008-08-21T22:39:08.019+08:00MEATLOAF Kitchenomica<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_43-0_6c3NEc/SK197bDvoBI/AAAAAAAAAIU/tgt63M_nMvY/s1600-h/meatloaf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_43-0_6c3NEc/SK197bDvoBI/AAAAAAAAAIU/tgt63M_nMvY/s320/meatloaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5236980401530970130" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />2 large onions, chopped<br />1/4kg. carrots, chopped<br />2 small sayote, chopped<br />2/3cup cooked green peas<br />2 medium red bell peppers, chopped<br />1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce<br />1kg. ground pork, chicken or beef<br />14pcs. pan americano, shredded<br />5pcs. eggs, beaten<br />3 & 1/2tsp. iodized salt (or 3 & 1/2tbsp. iodized rock salt)<br />1tsp. pepper<br /><br /><br /><span style="color: rgb(102, 102, 204); font-weight: bold;">Procedure:</span><br /><br />1. Combine everything, then mix thoroughly. Pack firmly in three 9"x 5" loaf pans.<br />2. Bake uncovered in turbo broiler at 300 degrees Fahrenheit for 30mins.<br />3. Increase temperature to 350 degrees Fahrenheit for 10mins.<br />4. Cool for 10mins before slicing.<br /><br />Makes 19 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-33535286323420898952008-08-21T22:05:00.003+08:002008-08-21T22:25:46.350+08:00FISH POCHERO<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_43-0_6c3NEc/SK15ZFPNLiI/AAAAAAAAAIM/dgZ4Bo0LW5Y/s1600-h/fish+pochero.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_43-0_6c3NEc/SK15ZFPNLiI/AAAAAAAAAIM/dgZ4Bo0LW5Y/s320/fish+pochero.jpg" alt="" id="BLOGGER_PHOTO_ID_5236975413511400994" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />3 cloves garlic, crushed<br />1 medium onion, sliced<br />2 medium saba bananas, with peel, each cut into 4pcs.<br />1 small kamote (sweet potato), cut into chunks<br />8pcs. sitaw, cut 2" long<br />1 pouch (200g.) Del Monte Tomato Sauce<br />350g. fresh lean fish (salmon or any lean fish), cut into steaks<br />50g. pechay, sliced<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Sautè garlic and onion. Add 2cups water, saba, kamote, 3/4tsp. iodized salt (or 3/4tbsp. rock salt), 1/2tsp. pepper and 3/4tsp. sugar. Cook for 10mins.<br />2. Add sitaw and tomato sauce. Simmer for 15mins.<br />3. Add fish and pechay. Simmer for 5mins. or until cooked.<br /><br />Makes 7 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-52611387662038630482008-08-21T21:07:00.003+08:002008-08-21T22:25:31.195+08:00SHRIMP SOTANGHON<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_43-0_6c3NEc/SK11j8rX5UI/AAAAAAAAAIE/TEafxe6HojQ/s1600-h/sotanghon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_43-0_6c3NEc/SK11j8rX5UI/AAAAAAAAAIE/TEafxe6HojQ/s320/sotanghon.jpg" alt="" id="BLOGGER_PHOTO_ID_5236971202145674562" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />2 squares tokwa (tofu), fried and cut into strips<br />6 cloves garlic, crushed<br />1 medium onion, sliced<br />16 medium (200g.) shrimps, shells removed<br />1 pouch (200g.) Del Monte Tomato Sauce<br />4 & 1/2cups shrimp juice<br />300g. toge (monggo sprouts)<br />1 pack (125g.) sotanghon, cut 2" long<br />5 stalks green onions, cut 1" long<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Sautè garlic and onions. Add Del Monte Tomato Sauce and shrimp juice.<br />2. Season with 2tbsp. patis (fish sauce) and 1/4tsp. pepper. Simmer for 10mins.<br />3. Add toge, shrimps and tokwa. Cook for 3mins.<br />4. Add sotanghon and simmer for 5mins. Top with green onions just before serving.<br /><br />Makes 8 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-52420883893199911592008-08-21T20:44:00.005+08:002008-08-21T22:24:43.583+08:00CHICKEN GARLIC SOUP<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SK1oDU-6v2I/AAAAAAAAAH8/GoW63o59Gb0/s1600-h/chicken+soup+a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SK1oDU-6v2I/AAAAAAAAAH8/GoW63o59Gb0/s320/chicken+soup+a.jpg" alt="" id="BLOGGER_PHOTO_ID_5236956348083257186" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />2tbsp. olive oil or cooking oil<br />2tbsp. garlic, finely chopped<br />4cups water<br />2pcs. Knorr chicken broth cubes<br />1/2cup chicken meat, sliced<br />2pcs. eggs, slightly beaten<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Over a medium flame, sautè garlic in oil until golden brown. Add water and bring to a boil.<br />2. Add chicken broth cubes and chicken. Simmer until meat is cooked.<br />3. Drizzle the egg in a thin stream while stirring the soup continuously. Serve hot.<br /><br />Makes 4 servings.</div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-3411789067249494242008-08-20T20:27:00.008+08:002008-08-21T22:26:38.979+08:00BAKED MUSSELS (Tahong)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_43-0_6c3NEc/SKwTg-6UmVI/AAAAAAAAAH0/Wudfjiju0rA/s1600-h/baked-mussels.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_43-0_6c3NEc/SKwTg-6UmVI/AAAAAAAAAH0/Wudfjiju0rA/s320/baked-mussels.jpg" alt="" id="BLOGGER_PHOTO_ID_5236581924089403730" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />60pcs. fresh mussels (tahong)<br />1/4cup Magnolia Gold Butter<br />2tbsp. minced garlic<br />1/4cup all purpose flour<br />1/2cup Magnolia Fresh Milk<br />pinch of salt and pepper to taste<br />3/4cup Magnolia Quickmelt Cheese, grated<br /><br /></div><h3 style="color: rgb(51, 51, 153); text-align: center;"><span style="font-size:78%;"><a href="http://www.pinoycook.net/baked-mussels-tahong-the-simple-way/">Cleaning and preparing the mussels:</a></span></h3><div style="text-align: center;"> </div><p style="text-align: center;">Wash the mussels several times. Place in a bowl and cover with water. Place in the fridge and allow to soak for several hours, changing the water every hour or so.</p><div style="text-align: center;"> </div><p style="text-align: center;">Wash the mussels again and pull off the beards. If they had been soaked sufficiently, the beards should come off easily.</p><div style="text-align: center;"><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Steam mussels until shells open. Remove and discard empty shell. Arrange mussels on a baking tray.<br />2. In a saucepan, melt butter and sauté garlic. Add flour and mix well. Stir in stock and milk and season with salt and pepper. Remove from heat when mixture thickens lightly.<br />3. Spoon white sauce onto mussels.<br />4. Top with grated quickmelt cheese.<br />5. Bake at 350 degrees Fahrenheit until cheese melts. Garnish with chopped parsley.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />You can also use a conventional oven toaster, adjust timer until the cheese melts since the mussels are already cooked by steam.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-53055399259037181372008-08-20T19:51:00.005+08:002008-08-21T22:22:36.024+08:00BAKED MACARONI<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SKwNLSsDfAI/AAAAAAAAAHs/bAWtn2yYMS8/s1600-h/baked+macaroni.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SKwNLSsDfAI/AAAAAAAAAHs/bAWtn2yYMS8/s320/baked+macaroni.jpg" alt="" id="BLOGGER_PHOTO_ID_5236574954371382274" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />450g. elbow macaroni<br />1/2cup Magnolia Gold Butter<br />1tsp. minced garlic<br />1/2cup chopped onion<br />1/2kilo Magnolia Chicken Giniling<br />1cup Purefoods Sweet Ham, chopped<br />1/2cup red bell peppers, chopped<br />2cups tomato sauce<br />1/2cup chicken broth<br />1tsp. salt<br />3/4tsp. pepper<br />2tbsp. sugar<br />1cup Magnolia Quickmelt Cheese, grated<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Cook pasta according to package directions.<br />2. In a saucepan, melt butter and sauté the rest of the ingredients (except cheese). Allow mixture to simmer for 5-10 minutes.<br />3. Toss noodles with prepared sauce. Place in an oven-proof baking dish and sprinkle with grated quickmelt cheese on top.<br />4. Bake at 180 degrees Celsius pre-heated oven for 15-20 minutes or until cheese melts.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />I don't have an oven so I just use steam by placing the macaroni dish inside a pan over the boiling water inside of a larger pot to melt the cheese.<br /><br />Makes 12 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-73193572714150202652008-08-20T17:02:00.004+08:002008-08-21T22:22:16.620+08:00LAING (Taro leaves in coconut milk)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SKwETWwfB3I/AAAAAAAAAHk/S8zwn4nuIa8/s1600-h/laing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SKwETWwfB3I/AAAAAAAAAHk/S8zwn4nuIa8/s320/laing.jpg" alt="" id="BLOGGER_PHOTO_ID_5236565197298009970" border="0" /></a><span style="color: rgb(255, 102, 0); font-weight: bold;">Ingredients:</span><br /><br />1tbsp. cooking oil<br />3 cloves garlic, minced<br />1pc. onion, small, chopped<br />1pc. Knorr shrimp broth cube<br />2cups water<br />1/2kg. Taro leaves (Dahon ng Gabi)<br />1pack Knorr Cook-It-Easy Gata Recipe Mix (coconut milk powder)<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. In a saucepan, sauté garlic and onion in 1tbsp. cooking oil.<br />2. Add shrimp broth cube and water. Bring to boil.<br />3. Add Taro leaves and simmer for 5 minutes.<br />4. Pour Gata Recipe Mix. Stir gradually until powder is fully dissolved.<br />5. Cook for 1 minute. Serve while hot.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />Add 2pcs. of "siling labuyo" (hot red chili) to make the dish a little spicy. <span style="font-weight: bold;">Do not</span> stir the taro leaves too much, it will make the dish give an itchy feeling to your mouth.<br /><br />Makes 5 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-79026772488732314022008-08-20T16:09:00.011+08:002008-09-17T17:38:09.897+08:00GINISANG MUNGGO Kitchenomica<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_43-0_6c3NEc/SKvb4DfeE7I/AAAAAAAAAHU/4GXLWVpTZU0/s1600-h/ginisang+munggo+kitchenomica.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_43-0_6c3NEc/SKvb4DfeE7I/AAAAAAAAAHU/4GXLWVpTZU0/s320/ginisang+munggo+kitchenomica.jpg" alt="" id="BLOGGER_PHOTO_ID_5236520747804791730" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />1/2cup dried green munggo beans<br />4 cloves garlic, crushed<br />1 medium onion, sliced<br />100g. ground pork<br />1pouch (200g) Del Monte Tomato Sauce<br />1 small (1/2kilo) puso ng saging (bongolan) <banana>, trimmed and shredded<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. Wash munggo beans once. Soak in 2 cups water for 1 hour. Drain. Set aside.<br />2. Sauté garlic, onion, and ground pork. Cook until pork turns light brown.<br />3. Add prepared munggo beans, 3 & 1/2 cups water, 1 & 1/2tsp. iodized salt (or 1 & 1/2tbsp. rock salt), 1/2tsp. pepper and Del Monte Tomato Sauce. Simmer for 40 minutes.<br />4. Add puso ng saging. Cook for another 10 minutes.<br /><br />Makes 6 servings.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />For a special ginisang munggo dish, you can add some shrimps. In a regular ginisang munggo dish, take away the tomato sauce and use chopped tomatoes and you can also use malunggay leaves instead of puso ng saging to have that slight bitter taste to balance the sweetness of the munggo beans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SKvcMRtkGvI/AAAAAAAAAHc/ezqhUtqiA0w/s1600-h/ginisang+munggo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SKvcMRtkGvI/AAAAAAAAAHc/ezqhUtqiA0w/s200/ginisang+munggo.jpg" alt="" id="BLOGGER_PHOTO_ID_5236521095219387122" border="0" /></a><br /><br /></banana></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-82020991909227653822008-08-19T20:00:00.004+08:002008-08-21T22:21:23.418+08:00PORK ASADO<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_43-0_6c3NEc/SKrA3kD82II/AAAAAAAAAHM/sJ0p2J-MMY4/s1600-h/pork+asado.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_43-0_6c3NEc/SKrA3kD82II/AAAAAAAAAHM/sJ0p2J-MMY4/s320/pork+asado.jpg" alt="" id="BLOGGER_PHOTO_ID_5236209577577207938" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /></div><div style="text-align: center;"><br />1/2kg pork casim, cubed (1inch)<br />1pc. Knorr pork broth cube<br />2tbsp. soy sauce<br />1pc. celery stalk, chopped<br />2pcs. tomatoes, medium, coarsely chopped<br />1pc. onion, medium, coarsely chopped<br />2 1/2-3cups water<br />2tbsp. cornstarch, dissolved in 1/4cup water<br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Procedure:</span><br /><br />1. In a saucepan, combine pork cutlets, pork broth cube, soy sauce, celery stalk, tomatoes, oinion and water. Bring to a boil.<br /><br />2. Thicken mixture with cornstarch and simmer for one minute.<br /><br /><br /><span style="font-weight: bold; color: rgb(204, 102, 204);">Tip:</span><br /><br />Pork pigue may also be used instead of the pork casim.<br /><br />Makes 5 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0tag:blogger.com,1999:blog-3639475524542657655.post-12898225544306620092008-08-15T21:04:00.003+08:002008-08-21T22:21:05.908+08:00CHICKEN POTATO SALAD<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_43-0_6c3NEc/SKWWL6D-neI/AAAAAAAAAG4/CCNbOmyviA0/s1600-h/chicken+potato+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_43-0_6c3NEc/SKWWL6D-neI/AAAAAAAAAG4/CCNbOmyviA0/s320/chicken+potato+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5234755273196740066" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients:</span><br /><br />1kg potatoes, unpeeled<br />2pcs Knorr chicken broth cubes<br /><span style="font-size:78%;">3/4</span>cup baguio beans, chopped<br /><span style="font-size:78%;">3/4</span>cup carrots, blanched and cubed<br /><span style="font-size:78%;">1/2</span>cup chicken, flaked<br />1pack chicken powder (10g)<br />2tbsp. celery, finely chopped<br />2cups mayonnaise<br />1pc Red apple, peeled and cut into cubes<br /><br /><br /><span style="color: rgb(102, 51, 255); font-weight: bold;">Procedure:</span><br /><br />1. Place potatoes and chicken broth cubes in a saucepan and fill with enough water to cover potatoes. Boil until tender.<br /><br />2. Remove potatoes from saucepan, peel and cut into bite-size cubes.<br /><br />3. Put in a bowl, then add the other ingredients. Toss. Serve chilled.<br /><br /><br /><span style="color: rgb(204, 102, 204); font-weight: bold;">Tip:</span><br /><br />This is a new way of preparing the classic potato salad. By adding chicken broth cubes to the boiling liquid, the potatoes come out tastier, as it absorbs the chicken flavor.<br /><br />Makes 5 servings.<br /></div>Anonymoushttp://www.blogger.com/profile/08496027119909078631noreply@blogger.com0