Chocolate Ice Cream

INGREDIENTS:

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• chocolate syrup (optional)

INSTRUCTIONS:

1. Mix sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Slowly stir in 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about 2-3 hours until cold, stir occasionally.
2. When chocolate mixture has completely cooled, stir in the cream and vanilla then pour into an ice cream maker

Source : Easy Dessert Recipes

Lechong Paksiw

INGREDIENTS:

• 1 1/2 kg leftover Lechon
• 3 cups Lechon sauce
• 2 cups beef stock (or beef builion dissolved in 2 cups of water)
• 6 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 8 pieces dried bay leaves
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• salt to taste

INSTRUCTIONS:

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Source : Kusina ni Master

Chocolate Lava Cake

INGREDIENTS:

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

INSTRUCTIONS:

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Source : taste.com.au

Blueberry Cheesecake

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• 1/2lb blueberries
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs

INSTRUCTIONS:

1. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce for serving.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry sauce.
6. Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce with cheesecake.

Source : Easy Dessert Recipes

Homemade Christmas Ham

INGREDIENTS:

• 3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
• 9 tbsps sugar
• 8 tbsps salt
• 1-1/2 tsps msg or vetsin
• 2 tsps prague powder (instead of saltpeter or salitre)

INSTRUCTIONS:

1. Mix all dry ingredients in a bowl.
2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
2. Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.

Source : MixPH

Quick and Easy Bibingka

INGREDIENTS:

• 1 tablespoon baking powder
• 6 pieces banana leaves, round shape; about 9 inches in diameter
• ½ cup butter
• 1 ½ cup coconut milk
• 3 eggs
• ½ cup sticky rice flour
• 2 cups rice flour
• 1 piece salted egg, cut into wedges
• 1 cup sugar

For Bibingka Toppings

• 1 tablespoon butter
• 1 tablespoon cheese, cheddar cheese or Edam cheese
• 1 tablespoon grated coconut
• 1 tablespoon sugar

INSTRUCTIONS:

1. Preheat oven to 375° F.
2. While preheating the oven, brush butter onto the banana leaves.
3. Line the pans with banana leaves.
4. Beat the eggs.
5. Combine the eggs with butter and coconut milk and mix everything thoroughly.
6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
7. Combine egg and rice mixtures.
8. Pour mixtures equally into the pans.
9. Top the mixtures with salted eggs.
10. Bake for 25 minutes.
11. When the rice cakes are already baked, brush butter onto them.
12. Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
13. When done, add toppings to the rice cakes.

Source : Kerlyn Bautista

Puto Bumbong

INGREDIENTS:

• 1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
• 1/5 tsp. Lilac or violet food coloring
• Pandan leaves
• salt to taste
• 1 pc Shredded mature coconut
• Butter or margarine
• Banana leaves
• Water
• Sugar

INSTRUCTIONS:

1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water.
3. Mixture is ready for cooking the following morning.
4. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
5. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full. Enjoy!

Source : Filipino Foods and Recipes

Ube Macapuno Roll

INGREDIENTS:

Batter

• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
• 3 egg yolks (room temperature)
• 2 whole eggs (room temperature)
• 1 teaspoon Ube extract (McCormick)
• 1 drop food color (McCormick) (optional)

Meringue

• 2 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1 drop ube extract (McCormick)
• 1 tablespoon granulated white sugar

Buttercream Filling & Icing

• 1/2 jar macapuno or coconut preserve, divided
• 1/4 cup butter softened
• 1/2 cup evaporated milk
• 1/4 cup sugar

INSTRUCTIONS: 

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).
2. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer. Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.
3. In a small bowl, whisk flour and cornstarch. Set aside.
4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.
5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don't over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.
6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15mins.
7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don't have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.
8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill... Your Ube  Macapuno Swiss Roll is done!!!
9. Slice and enjoy!

Source : kwaliteatime@home

Easy Oreo No Bake Icebox Cake

INGREDIENTS:

• Milk
• 2 packages of Oreo cookies
• 2 tubs of Cool whip
• 10 crushed Oreo cookies
• Chocolate ice-cream sauce

INSTRUCTIONS: 

1. Dunk enough Oreos in some milk and line them at the bottom of a square pan
2. Use half the container of Cool whip to frost over the layer of Oreos
3. Repeat the layers until you run out of Oreos and Cool whip
4. Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

Source : BetterBakingBible

Cathedral's Window (aka Christmas Jello)

INGREDIENTS:

• 2 90-g. packs of clear unflavored gelatin
• 1 90-g. pack of red gelatin (flavored or unflavored; I used strawberry flavored)
• 1 90-g. pack of green gelatin (flavored or unflavored; I added a few drops of pandan essence to mine)
• ½ cup condensed milk
• ½ cup heavy cream

INSTRUCTIONS:

1. Empty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.
2. When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.
3. Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan and add condensed milk, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.
4. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.
5. Cool and chill the gelatin for a couple of hours before serving.

Source : casa veneracion

Sweet ‘N Creamy Macaroni Salad

INGREDIENTS:

• 1/2lb elbow macaroni
• 1/2 cup celery, finely diced
• 1/2 cup bell peppers, finely diced
• 1/2 cup carrots, finely diced
• 1/4-1/3 cup red onion, finely diced
• handful of chopped parsley
• 2 green onions, sliced

For the dressing

• 3/4 cup mayonnaise
• 1/3 cup sweetened condesed milk
• 1/4 cup apple cider vinegar
• 1 tsp sweet paprika
• 1/2 coleman’s dry mustard powder
• 1/4 tsp cayenne powder

INSTRUCTIONS:

1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the fridge when chilled.
2. While the pasta is cooking. Prep all your veggies and add it a bowl. I finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion.
3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple cider vinegar, paprika, mustard powder and cayenne pepper.
4. Stir everything together well until you have a smooth and creamy dressing.
5. Once the macaroni is cooked, drain and rinse it under cold water to stop it from cooking any further and cool it down.
6. Drain the excess water and add the macaroni to the big bowl of veggies and mix it all together well.
7. Pour the as much of the dressing over the top of the macaroni and veggies as you would like and mix it until everything is coated in the sweet and creamy dressing.
8. Garnish the salad with some fresh chopped parsley and finely sliced green onion and chill the salad covered, for a couple hours or overnight in the fridge.

Source : Picture the Recipe

Christmas Red Velvet Cupcakes

INGREDIENTS:

• 2 1/2 cups sifted cake flour 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened cocoa powder
• 2 Tablespoons red food coloring 
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon baking 

INSTRUCTIONS:

1. 1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. 2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Combine the buttermilk and oil. Alternately add the flour mixture & buttermilk mixture to the butter mixture.
4. 4. In a small bowl, mix vinegar and baking soda… it will fizz! (Fun!)  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. 5. Cool the cupcakes in their tins for 2 minutes, then transfer to a wire rack for 10-15 minutes, allow to cool completely before frosting. Frost cupcakes with your favorite cream cheese frosting or butter-cream frosting.  
6. 6. Top Red Velvet Cupcakes with shredded coconut, Red Dots, white non-pareils, and crushed candy canes. Eat up!

Source : Mini Baker

Sansrival

INGREDIENTS:

Meringue (Dacquoise):

• 8 egg whites
• 1 cup caster sugar
• 3/4 tsp cream of tartar
• 1 ½ cups of toasted cashews (chopped)

Buttercream:

• 320g butter (softened)
• 3-4 cups icing sugar
• 1 tsp vanilla extract
• 2 Tbsp milk
• 2 cups toasted cashews (chopped)

INSTRUCTIONS:

Method: Meringue

1. Line and grease 2 cookie trays with baking paper.
2. In a large bowl, using a stand mixer or a hand mixer on high-speed, whisk egg whites until foamy. Add cream of tartar and gradually add sugar. Continue to whisk eggs on high-speed until glossy and stiff peaks form.
3. Fold in the cashews.
4. Pre-heat oven to 160°C. Divide meringue equally into the prepared trays and bake in the oven for 35-40 minutes or until the top has turned a light golden brown. Once baked, leave meringue in the oven for 20-30 minutes if you want it chewy or leave in the oven for 2 hours if you’d like it crunchy.
5. Cut each meringue sheets in half. There should now be 4 sheets of meringue. Trim the sides/edges of the meringue so that they are smooth and even.

Method: Buttercream

1. In a large bowl, using a stand mixer or hand mixer, on medium to high-speed, beat butter until pale and fluffy (about 2-3 minutes).
2. Lower mixer speed and add about 2 cups of icing sugar into the bowl and continue to mix, gradually increasing speed until incorporated.
3. Lower mixer speed and add 1 more cup of icing sugar, vanilla extract and milk. Continue to mix, gradually increasing speed until all ingredients are incorporated. If you want the buttercream to be a little thicker, add more icing sugar (1 Tbsp at a time), if you want it thinner, add milk (1 tsp at a time). The buttercream consistency should not be runny. It should be spreadable and not grainy.
4. Reserve half of the buttercream mixture and place in a separate bowl to use for covering the cake.

Method: Sansrival Assembly

1. Place one meringue sheet on a cake stand/platter and take 1/3 of the buttercream (for filling) and spread a layer on top. Sprinkle with a little bit of cashews.
2. Add the next layer of meringue, spread buttercream and sprinkle with cashews. Repeat for the 3rd meringue.
3. Place your last sheet of meringue on top upside down so you have a smooth surface. Evenly spread the entire cake with the reserved buttercream. It doesn’t have to look pretty but it needs to be even. Then cover the entire cake with the rest of the cashews.
4. Refrigerate for about 2 hours. The cake will not harden inside.

Notes:
--Traditionally, cashews are used for this cake but you can also use peanuts, macadamias, pistachios or almonds.
--I left my meringues in the oven for 30 minutes but I still ended up with crunchy meringues. I suggest to leave it in there for no more than 20 minutes or take it out of the oven as soon as the 35-40 minutes baking time has elapsed.
--Best to slice the cake straight from the fridge and served when the butter has slightly softened.
--Sansrival can be kept in the fridge and still consumable for up to 4 days. The meringue becomes more chewy the longer it stays in the fridge.

Source : much a munch

Brazo de Mercedes

INGREDIENTS:

• 10 large eggs
• 1/2 tsp cream of tartar
• 1 tsp pure vanilla extract
• 3/4 c sugar
• 3 Tbsp confectioners' sugar
• 14 oz sweetened condensed milk

INSTRUCTIONS:

1. Separate the egg whites from the yolk.
2. In a bowl, combine egg whites and cream of tartar. Beat using an electric mixer until soft peaks form.
3. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Mix until the texture is semi-firm.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
6. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
7. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
8. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Cook the mixture on the stove (low heat) while continuously stirring until the texture becomes thick.
9. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
10. Remove the meringue from the oven and cool down for a few minutes.
11. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue, place a similar sized baking pan or tray on top. Note: The meringue should now be in the middle of two baking trays.
12. Flip the trays. The tray you just placed on top should now be under. Remove the baking tray that is now on top and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
13. Roll the meringue starting at the longest side. Make sure that the filling is rolled inward and in the center of the roll.
14. Transfer to a serving plate, slice then serve.

Source : Foodipino
Image : Ms B Photo Blog

Sapin-Sapin (Layered Sticky Rice Cake)

INGREDIENTS:

• 1 1/2 cups malagkit flour(sweet rice flour)
• 1 can coconut milk
• 1/3 cup white sugar
• 1 can condensed milk
• 1 can coconut milk for latik
• food coloring; Ube flavor and Langka flavor

INSTRUCTIONS:

1. Blend all ingredients except food coloring
2. Grease a round baking pan . Divide mixture into 3 equal  portions. 1 cup each bowl. Add food color/flavor into 2 portions and leave another  as it is.
3. Pour the langka flavor into the pan.Place in a steamer and steam for 15 minutes.
4. Next the ube mixture and steam for another 15 minutes.
5. Then plain white and steam for 20-25 minutes.
6. Cool completely . Serve with latik.

Source : The Eating Room

Creamy Carbonara

INGREDIENTS:

• 500 grams Fettucine noodles(or any desired pasta)
• 1 can evaporated milk
• 250 ml all purpose cream
• 1 can creamed of mushroom soup
• 200 grams sweet ham
• 200 grams bacon
• 1 head garlic, minced
• 1 onion, minced
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 250 grams grated Parmesancheese
• 2 tablespoon parsley, chopped(optional)

INSTRUCTIONS:

1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Note:
For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

Source: trending pinas

Embutido

 

INGREDIENTS:

• 1 lb ground pork
• ¼ cup garlic, minced
• ½ cup onions, minced
• ¼ cup carrots, minced
• ½ cup red bell pepper, minced
• ½ cup green bell pepper, minced
• 1 Tbsp sweet pickle relish
• 2 Tbsp raisins
• 1 pc. chorizo, finely chopped
• 1/4 cup grated cheese
• 2 Tbsp liver spread
• 1 egg, beaten
• 1 Tbsp soy sauce
• 1 Tbsp Oyster Sauce
• 1 Tbsp Filipino Ketchup
• 1 Tbsp all-purpose flour
• 2 Tbsp Bread crumbs
• 2 slices whole wheat bread, flaked and soaked in 1/4 cup evaporated milk
• 2 tsp salt
• 1 tsp ground black pepper

For filling:

• 3 eggs, hard boiled & quartered
• 3 beef franks, halved lengthwise

INSTRUCTIONS:

1. In a bowl, season ground pork with salt and pepper.
2. Add the garlic, onion, carrots, bell pepper (red and green), pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sauce, oyster sauce and ketchup. Mix well.
3. Add the bread and milk mixture, bread crumbs, flour and the beaten egg. Mix thoroughly.
4. On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leaving about 3 inches of space on both ends of the foil.
5. Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.
6. Roll the foil to form a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.
7. Over medium heat, cook in a steamer for 1 hour.
8. Remove from steamer and allow to cool down. Refrigerate until ready to serve.
9. Unwrap and slice. Serve with hot rice and your choice of dip.

Source : Pinay in Texas

Halo-Halo

INGREDIENTS:

• Sweetened red beans
• Sweetened garbanzos
• Sweetened saba banana
• Sweetened kamote
• Sweetened jackfruit
• Sweetened kaong
• Cooked sago
• Pinipig
• Macapuno
• Shaved/Crushed ice
• Ice cream
• Ube haleya
• Leche flan
• Milk
• White sugar

INSTRUCTIONS:

1. Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya, leche flan, (your choice). Serve with milk and sugar.

Source : Pinoy Foods

Maja Blanca

INGREDIENTS:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

INSTRUCTIONS:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Enjoy!

Source : Ms B Photo Blog

Chicken Cordon Bleu

INGREDIENTS: 

• 4 pcs chicken breast, boneless and skinless
• 4 pcs ham
• 4 slices cheddar cheese, (and I sliced it into sticks)
• 1/4 tsp salt
• 1/8 tsp ground peppercorn
• 1/2 cup bread crumbs - add 1/8 tsp paprika and 1/8 tsp salt
• 1/2  cup flour
• 1 large egg, beaten
• butter, cubed into 8 small pieces (optional)

INSTRUCTIONS: 

1. Pre-heat oven into 180°C
2. Gently pound the chicken breast into 1/4 thickness using a meat mallet.
3. Season the chicken meat - sprinkle salt and ground pepper on both sides.
4. Place 1 ham and 2 cheese sticks on top of each breast (but I prefer putting on another 2 cheese sticks! i love cheese!) Roll up each breast an secure with a toothpick. 
5. Dredge in flour. Then brush with beaten eggs. Then finally roll in bread crumbs mixture.
6. Brush the baking pan with olive oil, then place the chicken rolls.
7. Bake for about 20 minutes. Then layer each rolls with butter cubes. Let the butter melts on its top, the roll will absorb its flavor and will give a really nice smell.
8. Bake for another 15 minutes.
9. You may serve this your favorite sauce.
10. This makes 4 servings. Enjoy!

Source : Pinoy Kitchenette