Ambrosia

Ingredients:
10 buko, shredded
1 can sliced pineapple, diced
4 small package or 1 ½ cups miniature marshmallow
5 red apples, diced
1 ½ cans condensed milk (1 big and 1 small can)
1 cup kaong preserve (optional)
½ cup nuts

Procedure:

1. Shred buko carefully and drain well.
2. Press buko and pineapple gently to remove excess water.
3. Mix the buko, pineapple, apples and condensed milk together until well blended.
4. Freeze until thick from 5-6 hours.
5. Serve frozen with a sprinkling of nuts on top.
Photo courtesy: cherrycapri

Espasol

Ingredients:
4 cups pure malagkit (or pinipig with malagkit)
1 ½ cups sugar
3 cups coconut milk
1 teaspoon dayap rind or vanila

Procedure:
1. Roast the malagkit or pinipig, then grind into flour. Set aside about 1 cup palabok.
2. Boil the sugar and coconut milk, the flavoring and salt.
3. Add the malagkit or piniping flour.
4. When done, remove from fire and transfer to a panm or board which has been well dusted with the malagkit or pinipig flour.
5. Flatten, using a rolling pin, into a thin sheet and cut into diamond or rectangle shapes.
6. Roll in the rest of the flour.

Photo courtesy: farm3.static.flickr

Humba

Ingredients:
1 kilo pork pigue or porh ham, whole
2 cloves garlic, minced
1 cup water
2 tbsps soy sauce
2 tbsps brown sugar
2 tbsps fat
1 heaping tbsp tausi (salted black beans)
1 tsp salt
½ cup vinegar
1 sprig oregano
½ bay leaf

Procedure:
1. Mix all ingredients and cook until pork is tender.
2. Slice port into serving pieces.
3. Arrange on a platter, set aside.
4. Strain sauce and pour over pork.
5. Serve hot.

Photo courtesy: davaofoodtrip

Basic Guide to Chicken Soup (2)

♦ Leftover vegetables and those past soups. When thickening such recipes with eggs, prevent curdling by stirring a cup of hot soup first into egg then back into soup. Never boil any cream recipe.

♦ Most soups develop better flavor it stored in the refrigerator a day or two. To seal in flavor, cover well and leave fat on top until ready to serve. Lift congealed fat oil as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

♦ When freezing stock, allow ½ to 1 inch head room in containers so soup can expand. Freeze some in quart-sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin tins for adding to vegetables, sauces or gravies. Transfer frozen soup cubes into plastic bag or freezer container to store until boiling before use.

♦ Soup may be stored in the refrigerator two or three days or frozen for three to four months.

Basic Guide to Chicken Soup (1)

♦ Larger bird like oven stuffer roasters and soup and stew hens are best for soup making. You also can use roaster parts, which cook faster, and are excellent when a small amount of broth is needed. Select legs and thighs for extra dark-meat flavor or reserve wing tips, necks, backs and giblets whenever you cook chicken, and freeze them until soup time.

♦ For clear, golden broth, do not add liver. It turns stock cloudy. Also avoid a greenish cast by using only parsley stems and the white part of leeks and scallions.

♦ As stock cooks down, foam will float to the top. Skim it off or strain it out through double, cheesecloth when stock is complete. Tie herbs and greens in cheesecloth as a “bouquet garni” so they will not be removed accidentally during skimming.

♦ Always simmer stock over low to medium heat to slowly develop flavor and keep meat tender. Bones, which are essential to soup, can be returned to the pot for additional cooking after meat is removed.

♦ To guarantee fresh-tasting vegetable soups with optimum nourishment, color, and texture, use only first-quality vegetables. Do not freeze soup after vegetables—especially potatoes—are added.

Carribean Chicken

Carribean Seasoning
1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces
1 tablespoon vegetable oil
1 can (14 ½ ounces) diced tomatoes, undrained
1 medium bell pepper, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups hot cooked white or brown rice

Prepare Carribean Seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes or until no longer pink in center. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.
4 servings.

Carribean Seasoning

2 tablespoons Gold Medal all-purpose flour
1 teashpoon ground allspice
¼ teaspoon paprika
¼ teaspoon pepper
¼ teaspoon groun dumin
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients in large plastic bag.

Reference: Betty Crocker “Great tasting Chicken”
Photo courtesy: Betty Crocker

Rainbow Sherbet Roll

1 package of lemon chiffon cake mix
1 ½ cups raspberry sherbet
1 ½ cups orange sherbet
1 ½ cups lime sherbet

Heat over to 3500. Prepare our lemon chiffon cake mix as directed on package except—pour half the batter into ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch, spreading batter to the corners.

Pour remaining batter into ungreased loaf pan, 9 x 5 x 3 inches. Bake jelly roll pan 20 to 25 minutes, loaf pan 45 to 50 minutes or until top springs back when lightly touched with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled if necessary. Roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Reserve loaf cake for future use.

Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully. Place seam side down on piece of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze. Remove from freezer 15 minutes before serving; cut into ¾-inc slices.

Reference: Betty Crocker’s Dinner Parties “A Contemporary Guide for Easy Entertaining”
Photo courtesy: bettycrocker

Coffee La-Si Delight

Ingredients

1 sachet Great Taste Coffee Desserts Valencia Mocha
1 cup plain yoghurt ½ cup water
¾ jigger simple syrup or caro syrup
½ jigger Kahlua
½ jigger Chocolate Mudslide Liqueur
Dash nutmeg

Procedure

Pour all ingredients in a blender with ice. Blend well until coffee is completely dissolved. Serve with additional nutmeg powder on top as garnish if desired.
Serve 1-2 people
Drink fills approximately one 365-ml glass