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Maja Ube

1 cup ube (boiled and mashed)
2 cups cornstarch
2 cups coconut milk (kakang gata/first squeeze)
4 cups coconut milk (2nd and 3rd squeeze)
2 cups white sugar.

1. Boil the 4 coconut milk, mix the Ube and then cook it in a lightr fire for 15 minutes.

2. Mix the sugar, kakang gata and cornstarch, and mix the boiling ube.

3. Continue mixing until it thinckens and the then place it in a deep container or llanera.

ref: flavorings

Russian Cookies

6 tablespoons butter or margarine
½ cup granulated sugar
1 egg yolk
1 tablespoon light cream
½ teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder

½ cup apricot preserves
I egg white
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup chopped nuts

Cream butter and ½ cup sugar. Add egg yolk, cream, and vanilla; beat well. Sift flour and baking powder together; add to creamed mixture. Chill dough several hours. Divide dough in half; roll or pat each to 10x6x1/8-inch rectangle on ungreased cooking sheet. Spread preserves over. Beat egg white till soft peaks from; gradually add sugar and cinnamon, beating to stiff peaks. Spread half the meringue over dough. Repeat with remaining dough and meringue; sprinkle nuts over both. Bake in a moderate over (3500) for 12 minutes. Cool and cut into 1 ½ x 2-inch bars. Makes 2 ½ dozen cookies.

Chocolate Diamond

Cream 1/3 cup shortening, 1 cup brown sugar, and 1 teaspoon vanilla: add 1 egg and beat well. Sift together 1 cup sifted all-purpose flour, ¼ teaspoon soda, and ¼ teaspoon salt; add to creamed mixture; mix well. Stir in ½ in ½ cup semisweet chocolate pieces and ½ cup chopped California walnuts. Spread in greased 11 x 7 x 1 ½ -inch baking pan. Bake at 350 F for 20 to 25 minutes. Cut in diamond shapes or bars while warm. Make about 2 dozens.

ref: betterhomesand gardens

Thai Fried Rice

INGREDIENTS:

2 ½ cups leftover boiled rice
½ cup malagkit rice
1 can (227 g) DEL MONTE Tomato Sauce
¼ DEL MONTE Chili Catsup
½ cup diced green onions
½ cup cooked green peas
2 pcs pork chops cut into strips
125 g shelled shrimp
1 steamed crab, flaked
1 egg
1 onion, cut into rings
½ cup water
2 Tbsp, margarine or oil
Salt, patis and pepper

HERE'S HOW:

Saute onion and pork. Add salt and water. Simmer for 10 minutes. Add shrimps, crab meat, tomato sauce, chili catsup, green peas and seasonings. Simmer for 5 minutes. Add the leftover rice and green onions. Blend thoroughly. Serve hot.

ref: delmontekitchenomics

Sinigang na Bangus

INGREDIENTS:

¼ kilo sampalok (tamarind)
2 pcs bangus, big, slided into 3; 750 gms. rice washing
3-4 pcs. Tomato, chopped
1 pc onion, sliced
3 pcs gabi, but into 4
1-2 pcs radish, medium, sliced
4-5 pcs sitaw, stringed, cut into 2”
3-4 pcs talong, sliced diagonally
1 bundle kangkong
2 pcs sili panigang

PROCEDURE:

► Boil sampalok in 2 cups water until sampalok is soft and mashy.
► Mash sampalok well and strain the juice and set aside.
► Clean the fish, remove scales and gills and wash thoroughly.
► Boil in 6 cups rice water with tomato and onion, add fish.
► When the fish is half cooked, add gabi and radish. Let it boil.
► Add sitaw and talong.
► When vegetables are almost cooked, add sampalok juice.
► Let it boil and add kangkong tops and sili.
► Adjust seasonings to taste.

ref: healthyheartcookbook

Lamb Curry with Coconut Cream

Ingredients:

1 medium onion, chopped
2 cloves garlic, crushed
¼ cup shelled pistachio nuts
¼ cup coconut cream
2 ½ kg leg of lamb, boned, cubed
2 tablespoons oil
1 medium onion, chopped, extra
1 tablespoon chopped fresh lemon grass
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
3 cardamon pods
2 tablespoons tamarind sauce
1 ¼ cups coconut cream, extra
1 teaspoon plain flour
1 tablespoon water
2 tablespoons chopped fresh coriander

■ Blend or process onion, garlic, nuts and coconut cream until smooth. Combine onion mixture and lamb in large bowl, stir until lamb is well coated, cover, refrigerate for several hours or overnight.
■ Heat oil in large saucepan, add extra onion, stir over heat for about 2 minutes or until onion is soft. Add lemon grass, coriander, cumin, ginger and cardamom pods, stir over heat for 2 minutes.
■ Stir in lamb mixture, cook over high for about 5 minutes or until lamb is browned all over. Stir in sauce and extra coconut cream. Bring to boil, reduce heat, simmer, covered for 30 minutes, remove cover, simmer further 30 minutes or until lamb is tender stirring occasionally.
■ Blend flour with water, stir into lamb mixture, stir over high heat until mixture boils and thickens. Stir in coriander just before serving.

ref: easycurrycookery

Italian Beef Salad

Ingredients:

Italian beef salad
1 lb. ground beef
1 package Hamburger Helper mix for LASAGNA
3-3/4 cups hot water
1/8 teaspoon pepper
2 small zucchini, sliced (about 2 cups)
1 cup garbanzo beans, drained
1 medium tomato, chopped
1 medium onion, chopped (about ½ cup)
Lettuce leaves
Grated Parmesan cheese

Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in Macaroni. Sauce Mix, water and pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Uncover and cook 5 minutes longer; cool 5 minutes. Mix zucchini, garbanzo beans, tomato, onion and dressing in large bowl; toss with ground beef mixture. Serve immediately or, if desired, covered and refrigerate until chilled, at least 4 hours. Serve on lettuce leaves with cheese.

ref: casseroles&onedishmeals

Lemon-Herb Chicken

Ingredient:

Lemon-Herb Marinade (down)
3-to 3 ½ - pound cut-up broiler-fryer chicken

Prepare Lemon-Herb Marinade. Place chicken in a rectangular microwavable dish, Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 2 to 3 hours, turning chicken occasionally.
Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on high 10 to 12 minutes, rotating dish ½ turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade; reserve marinade.
Cover and grill chicken, bone sides down, 4 to 6 inches from medium coals 15 to 20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

Lemon-Herb Marinade

1/3 cup olive or vegetable oil
¼ cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or ½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cloves garlic, crushed

Mix all ingredients.

ref: bettycrocker

Multigrain Chicken Pilaf

Ingredient

1 cup reduced-sodium chicken broth
1 cup water
1/3 package (19.5-ounce size) seven whole grains and sesame pilaf (1 pouch)*
1 clove garlic, finely chopped
1 ½ cups cut-up cooked chicken
1/3 cup chopped fresh parsley
¼ cup chopped green onion
2 tablespoons chopped walnuts, toasted if desired
2 teaspoons reduced-sodium soy sauce
½ teaspoon dry mustard
¼ teaspoon dried mint leaves

Heat broth and water to boiling in 3-quart saucepan over medium-high heat. Add uncooked pilaf and garlic; reduce heat. Cover and simmer about 25 minutes or until pilaf is tender and liquid is absorbed. Stir in remaining ingredient. Let stand 5 minutes before serving.

*1 cup uncooked quick-cooking brown rice can be substituted for the pilaf. Decrease simmer time to 10 to 15 minutes.

ref: bettycrocker

Fajita Salad

Corn Chips (down)

¾ pound lean beef boneless sirloin steak

2 teaspoons vegetable oil

2 medium bell peppers, cut into strips

1 small onion, thinly sliced

4 cups bite-size pieces salad greens

1/3 cup fat-free Italian dressing
¼ cup Yoplait Fat Free plain yogurt

Prepare Corn Chips. Trim fat from beef steak if necessary. Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat. Sauté beef in oil about 3 minutes or until no longer pink. Remove beef from skillet. Sauté about 3 minutes or until bell peppers are crisp-tender. Stir in beef.

Place salad greens on serving plate. Top with beef mixture. Pour dressing over salad. Top with yogurt. Serve with Corn Chips.

Corn Chips
2 six-inc corn tortillas
1 tablespoon reduced-calorie margarine, melted
1/8 teaspoon salt

Heat over to 4000. Brush tortillas with margarine; sprinkle with salt. Cut each tortilla into 10 pieces. Arrange in ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch. Bake 5 to 6 minutes or until crisp. (Chips will become more crispy as they cool).

ref: bettrycrocker

Morcon

YOU WILL NEED:

1 kilo beef round or rump, slice tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips (8 pcs)
1 small carrot, cut into long strips
3 whole pickles, each cut inot 4 strips
2 eggs hard boiled and cut into 4 lengthwise
2 Tbsp flour
2 cans (368 g each)Del Monte Tomato Sauce

HERES HOW:

► Pound beef to flatten. Marinate in 2 Tsp calamansi juice. 1 tsp iodized salt (or 1 Tsp rock salt) and ¼ tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.
► Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickle and egg until all are used. Roll and tie with string (crocheting thread. Dredge roll meat in flour then brown all sides in oil.
► Add 1 cup water and Del Monte Tomato Sauce. Seasoned 1/3 tsp iodized salt (or 1 rock salt). Cover and simmer over low heat for 1 ½ hours or until tender. Remove meal from sauce and cool for ten minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Fruits and Csrrots Delight

YOU WILL NEED:

1 can (850 g.) Del Monte Fruit Cocktail, drained (reserve syrup)
3 medium (400 g) carrot
1 stalk celery, sliced diagonally
¼ cup grated cheese
½ cups mayonnaise
2 tbsp. condensed milk

HERES HOW:

► Cook carrots in Fiesta Fruit Coctail syrup for 10 minutes or until tender. Drain. Peel, then cut into cubes. Mix with DEL MONTE Fiesta Cocktail, celery and cheese. Chill.
► Combine mayonnaise and milk. Stir until well blended. Mix with fruit-carrot mixture. Chill until ready to serve.

Plum and Peach Salad

1 ½ cups sliced plums
1 ½ cups sliced peaches
3 tablespoons finely chopped walnuts, toasted if desired
¼ cup raspberry spreadable fruit
2 tablespoons red wine vinegar or vinegar
2 teaspoons walnut or vegetable oil

Arrange plums and peaches on serving plate. Sprinkle with walnuts. Mix remaining ingredients, drizzle over fruit.

Italian Pasta Salad

Many will get fat this coming Christmas Season. A lot of eatings everywhere. You can resist. But I dieting person has the will to control themselves in eating to much carbohydrates, protein and others. And even sweets. Why don’t you try this Italian Pasta Salad. Light meal but full of nutrition.

Italian Pasta Salad

Ingredients:
2 ½ cups uncooked spiral macaroni (about 5 ounces)
2 cups cur-up cooked chicken
1 cup cherry tomato halves
1 cup broccoli flowerets
½ cup coarsely chopped unpeeled cucumber
I medium carrot, thinly sliced (about ½ cup)
½ cup reduced-calorie Italian dressing

Cooked macaroni as directed on package, drain. Rinse with cold water, drain. Mix macaroni, and remaining ingredients. Serve on salad greens if desired.