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ProjectIn cp.tle

Submitted to:Ms. Melinda fontanilla

Submitted by:Adrian carl v. reyes

Recipes- Adrian Carl V. Reyes

Fruit and Nut Cream Swirl

Ingredients:Cookie Dough:1/2 cup (1 stick) butter, at room temperature3/4 cup sugar1 egg, at room temperature1 teaspoon pure vanilla extract1-1/2 cups flour1/4 teaspoon baking powder1/4 teaspoon salt.Filling:1 cup dried mixed fruit (cranberries, blueberries, raisins, etc.), soaked in hot water, drained, and patted dry1/2 cup shelled pecans1 tablespoon orange zest3 tablespoons brown sugar4 ounces cream cheese, at room temperature.Confectioners' sugar for dusting, optionalPreparation:In a large mixing bowl, combine the butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally.

In a medium bowl, whisk together flour, baking powder, and salt. Add to creamed mixture, half at a time, beating until incorporated. Refrigerate at least 1 hour until firm.

Place prepared dried fruit, pecans, orange zest, brown sugar, and cream cheese in the bowl of a food processor fitted with the metal blade. Process until nuts and fruit are finely chopped.

On a lightly floured piece of plastic wrap, quickly roll chilled dough into a 10-inch square.

Spread the fruit mixture over the dough, leaving 1/2-inch edge at both ends of dough. Roll up tightly, jelly roll style. Wrap in plastic wrap or waxed paper. Chill for several hours or overnight.

When ready to bake, preheat oven to 375 F. Line baking sheets with Silpat baking liners, parchment paper, or grease sheets generously.

Using a large sharp knife, cut chilled roll into 1/4-inch slices and place on cookie sheets. Bake for 14 minutes, or until edges are light brown. Cool completely. Dust cookies with confectioners' sugar, if desired.

Yield: about 4 dozen cookies

Fruit Pizza Recipe


1 (18-ounce) package refrigerated cookie dough1 (8-ounce) package cream cheese, room temperature1/3 cup sugar1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other1/2 cup orange, peach, or apricot preserves1 Tablespoon waterPreparation:Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Bananna Choco Chip Muffins

1-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda3/4 cup butter, at room temperature (1-1/2 sticks)1 cup sugar2 eggs2 Tablespoons honey1/2 cup sour cream1 cup very ripe bananas1 teaspoon vanilla extract


1 cup semi-sweet chocolate chocolate chips (about)Confectioners' sugar, optionalPreparation:Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, honey, sour cream, bananas, and vanilla extract. Mix well.

Beat flour mixture into banana mixture just until mixed.

Fill muffin papers 3/4 full. Lightly press 3 to 4 chocolate chips into the center of each muffin to bring the level of the batter up to the top. Bake about 12 minutes until tops are lightly browned. Cool on racks.

Dust with confectioners' sugar, if desired.

Banana Chocolate Chip Mini-Muffins freeze well. Let the kids help make these. They make great bake sale items at 10 cents each or a dollar a dozen. Also great for gifts.

Yield: 5 to 6 dozen

Note: You may use this batter to make standard muffins. Fold the chocolate chips into the batter. Fill to within 1/4 inch of the top of the muffin papers and bake for 16 to 18 minutes until golden.

Orange Oatmeal Cookies

8 Tablespoons (1 stick) butter or Spectrum Spread (see note) plus 1/4 teaspoon for the baking pan1 egg1/4 cup mashed ripe banana (about 1/2 banana)1 teaspoon vanilla extract1/2 cup packed brown sugar1-1/2 teaspoons grated or minced orange zest1 cup whole-wheat pastry flour1/4 teaspoon salt1 teaspoon baking powder1-1/2 cups old-fashioned rolled oats or 1 cup oatmeal plus 1/2 cup 4-grain cereal1/4 cup unsweetened shredded coconut1/2 cup (2 ounces) chopped walnuts1/2 cup golden raisins or 1/2 cup chocolate chipsPreparation:Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat 8


tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla, and sugar. Mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.

In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts, and raisinsor chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.

Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet 2 inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.

Yield: 16 large cookies

Note: According to author Dr. Weil, Spectrum Spread contains no hydrogenated or trans fats. It uses a mechanical process to emulsify oil and water to make a spread that has the flavor of butter and good baking qualities. Look for Spectrum Spread in the refrigerated section of the natural foods aisle in your supermarket or health foods store.

Per serving: 215 calories, 48 percent calories from fat, 4 grams protein, 23 grams carbohydrates, 2 grams total fiber, 10 grams total fat, 27 mg cholesterol, 133 mg sodium.

Mango Float

INGREDIENTS3/4 cup condensed milk1 1/2 cup (1 1/2 250 ml brick) all purpose cream3 tablespoons M.Y. San Grahams Honey, crushed1 200 g handypack M.Y. San Grahams Honey2 cups mangoes sliced3/4 cup condensed milk

PROCEDURESDO FILLING- In a bowl, combine chilled cream and condensed milk.LAYER- Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.FINISH- Sprinkle crushed grahams on top of cream.CHILL and SERVE.

Meat


Tondo-Tondo

This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.

Ingredients: ½ kg deboned chicken thighs, cubed½ kg lean pork, cubed¼ kg chicken liver, cubed¼ kg chicken gizzards, cubed½ c soy sauce2 tbsp Worcestershire sauce½ c calamansi juice1 head crushed garlic1 tsp pepper

Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.

Linat-An

If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.


Ingredients:6 lean pork chops3 pcs taro root, quartered¼ c tomatoes, sliced2 c string beans, chopped into 2-inch pieces¼ c green onions1 tbsp sweet pepper, sliced1 pc tanglad (lemon grass)1 pc yerba buena6 c rice washing2 ½ tsp salt

Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.

Oxtail Menudo

This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.

Ingredients:1 kg oxtail1 c tomato sauce1 pc each red and green bell pepper, diced1 c garbanzos, cooked1 garlic head, chopped1 onion, chopped1 c chorizo bilbao, diced2 tbsp butter

Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.

Duck Wine Stew


Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.

Ingredients:1 whole duck, dressed and cut into serving pieces2-3 c tuba or nipa wine½ c soy sauce1 c pineapple juice1 c pineapple tidbits1 c carrots, dicedMSG and peppercorns to taste

Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.

Meat Recipe: Meatloaf

Ingredients


1 pound ground beef1/2 pound ground pork1/2 pound ground veal1/2 cup celery, finely chopped1/4 cup green bell pepper, finely chopped1/2 cup fine bread crumbs1/2 cup chopped parsley1 tablespoon dried basil1 large egg1 and 1/2 teaspoons salt1/2 teaspoon black pepper6 slices peppered bacon slicesMeat Recipe: MeatloafProcedureTurn oven on to 350 degrees.

Combine all ingredients, except bacon, in a large mixing bowl. Use your hands to mix the ingredients well. Only mix until all ingredients are evenly distribute or your meatloaf may become too dense.

Line a pie plate or baking sheet that has sides with foil and spoon the meatloaf mixture onto the foil. Shape into a loaf and cover with the peppered bacon slices.

Bake for approximately 1 and 1/2 hours. You should cook your meatloaf to an internal temperature of 170 degrees.

You may choose to serve the meatloaf with just the bacon on top or you may want to try this mushroom sauce for the meatloaf recipe. You can make it while the meatloaf is cooking.

Mushroom Sauce for Meatloaf Recipes

1 and 1/2 cups canned beef gravy (or your own recipe)1 tablespoon chopped shallots1/4 pound mushrooms finely chopped, I prefer baby portobellas for this sauce3 tablespoons butter1 teaspoon lemon juice

In a frying pan, cook the shallots and mushrooms in the 3 tablespoons of butter for 5 minutes, stirring occasionally. Add the lemon juice and gravy. Bring to a boil while stirring and serve while hot.

RiceBiko


Glutinous RiceCoconut MilkBanana Leaves, optionalIN THE PANTRY:Brown SugarINGREDIENTS2 cups Glutinous Rice2 cups Water2 cups Coconut Milk2 cups Brown SugarTOPPING

LatikBanana Leaves, lightly heatedPREPARATION TIME : 5 minutesCOOKING TIME : 40 minutes1 Wash the glutinous rice, set in a pot and add the water.2 Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.3 On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick.4 Add the cooked rice and mix until very thick consistency.5 To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly.6 Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the center of each slice.

Bibingka Cassava


http://www.filipino-food-recipes.com/latik.html

IngredientsFor the bibingka3 eggs2 cups sugar1 cup evaporated milk (fresh milk can be substituted)7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.1/4 cup butter, meltedbanana leaves (available frozen in Philippine stores; or use cookie sheet or something)For the topping1 cup thick coconut milk (available in Asian stores)2 tablespoon flour1 can condensed milk2 egg yolks2 tablespoons grated cheddar cheeseDirections1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Brazo de MercedesCreme-filled Log Cake

Ingredients

Filling5 cups milk


1 cup sugar2 tablespoons unsalted butter1 tablespoon vanilla extract8 egg yolks1/4 cup toasted and finely groundcashew nutsDirectionsIn a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

IngredientsMeringue10 egg whites1 cup sugar1 teaspoon vanilla extractDirectionsPreheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.

Puto (Rice Muffins)

Ingredients2 cups rice flour1/2 teaspoon salt3 teaspoon baking powder2 cups coconut milk1 cup white sugar1 teaspoon anise seeds (optional)1 cup grated coconut (or coconut flakes)DirectionsSift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness.


Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.Recipe from Reynaldo Alejandro's excellent The Philippine Cookbook

Palitaw

IngredientsSweet rice flour - about a cup.3/4 cup watercoconut flakesLots of white sugarToasted linga (sesame seeds).DirectionsMix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.

VegetablesAdobong Gulay


recipe by KenGulay - Vegetables = talong (egg plant), potato. Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. - Ken.Ingredients1 onion3 cloves of garlic (adjust to your taste)peppercorn, to taste2 bay leavesvegetable oil (2-4 tablespoon)potatoes or talong (around 1 lb or so), cubed, slicedsoya sauce (1/4 c)sukang Paombong or your favourite vinegar (1/4 c)pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)DirectionsIn a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low.Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.

Eggplant Adobo


Yield: 5 servings Ingredients5 c Diced eggplant, -cut in 1 1/2-inch cubesSalt to taste1/3 c Vegetable oil1/3 c Soy sauce1/4 c Red wine vinegar6 Cloves garlic, minced1/2 ts Freshly ground black pepperDirectionsSpread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot. From Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New York, 1994

Pinakbet

Last Update: 01 January 2010Ingredients1/4 kilo pork with fat (cut into very small pieces)3 tablespoons oil1 1/2 cup water2 medium size Ampalaya (cut into 8 pieces each)2 medium size eggplants (cut into 8 pieces each)6 pieces okra (halved)


6 pieces tomatoes (quartered)1 small garlic head (minced)2 small onions (diced)1 small ginger (sliced)4 tablespoons bagoong isdaPinch of pepperProcedureIn a pan, cook pork until lightly crispy, set aside.Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.In a pot, boil water with bagoong.Add in the pork and spices.Add all the vegetables and cook.Serve hot.

Laing Recipe

Estimated cooking time: 30 minutes. Laing Ingredients:25 pieces gabi (taro) leaves, dried and shredded1/2 kilo pork, diced1/4 cup shrimp bagoong5 cloves garlic, minced2 red onions, chopped2 tablespoons ginger, minced5 jalapeno pepper, sliced1 cup coconut cream (katang gata)2 cups coconut milk (gata)1/2 teaspoon monosodium glutamate (MSG)2 tablespoons of oil1 teaspoon saltLaing Cooking Instructions:In a casserole, sauté garlic, ginger and onions then add the pork.mix in the gabi leaves.Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.Add the coconut cream and continue to simmer until oil comes out of the cream.Serve hot with plain white rice.

Chopseuy


1/4 kilo pork, sliced into small pieces1/4 kilo shrimps, shelled, deveined and halved1/4 kilo chicken liver and gizzard, sliced to small pieces1/4 kilo cauliflower, broken to bite size1/4 kilo string beans1/4 kilo snow peas (sitsaro)1/4 kilo cabbage, cut into squares2 stalks of leeks, cut into 2 inches long pieces3 stalks celery, cut into 2 inches long pieces5 cloves garlic, diced2 onions, diced1 carrot, sliced thinly1 piece red bell pepper, cut in strips1 piece green bell pepper. cut in strips2 tablespoons of cornstarch, dissolved in 1/4 cup of water2 cups chicken stock (broth)3 tablespoons of sesame oil3 tablespoons of patis (fish sauce)4 tablespoons of corn oil or vegetable oilSalt to taste

In a big pan or wok, sauté garlic and onionsThen add pork sauté for 3 minutesAdd the chicken liver and gizzard, continue to saute’s for another 3 minutes.Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.Add the shrimp then add and mix all the vegetables.Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.Cook for about 5 minutes or until the vegetables are done.Add the sesame oil.Salt and pepper to taste.Serve hot with rice

bevarages

Chocolate Milk Shake


1 cup (about 2 scoops) vanilla frozen yogurt 1 packet Rich Milk Chocolate NESTLÉ® CARNATION® INSTANT BREAKFAST Nutritional Energy Drink 1/2 cup milkPlace frozen yogurt, Carnation Instant Breakfast and milk in blender; cover. Blend until smooth.Makes 1 serving.Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

Cold Spiced Cranberry Apple Tea

1 cup cranberry juice, chilled 1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, chilled 1/4 cup Unsweetened NESTEA Iced Tea Concentrate 2 teaspoons granulated sugar 1/8 teaspoon ground cinnamon 2 cups ice cubesPlace cranberry juice, apple juice, Nestea concentrate, sugar and cinnamon in small pitcher; whisk to combine. Serve over ice.Makes 2 servings.Recipe is the property of Nestlé® and Meals.com, used with permission.

Guava Tea Fizz


http://www.cooksrecipes.com/beverage/cold_spiced_cranberry_apple_tea_recipe.html

http://www.cooksrecipes.com/beverage/cold_spiced_cranberry_apple_tea_recipe.html

1 1/2 cups guava nectar, chilled2 tablespoons NESTEA Unsweetened Instant 100% Tea2 teaspoons fresh lemon or lime juice2 cups ice cubes1/2 cup sparkling water2 lemon or lime wedges (optional)

Combine nectar, tea concentrate and lemon juice in small pitcher. Fill two glasses with ice; divide nectar mixture between glasses. Top with sparkling water. Serve with lemon wedges.

Makes 2 servings.

Chocolate Orange Ice Cream Soda

2 to 3 tablespoons chocolate-flavored syrup2 large scoops fudge-ripple ice cream - divided useChilled orange-flavored soft drinkIn a large glass (14 to 16 ounces), layer syrup and 1 scoop ice cream.Fill glass with orange soft drink.Top with remaining ice cream. Stir to combine.Makes 1 serving.Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.


Chocolate-Banana Malt

1 ripe small banana, cut up 1 cup chocolate fat free skim milk 1 cup vanilla low-fat ice cream 2 teaspoons instant malted milk powder In a blender container combine banana, chocolate fat free skim milk, low-fat ice cream, and instant malted milk powder. Cover and blend until smooth.Pour into glasses; serve immediately.Makes 2 (8-ounce) servings.Nutritional facts : 224 cal., 8 g pro., 45 g carbo., 2 g fat, 5 mg chol., 1 g dietary fiber, and 141 mg sodium. Daily Value: 31% calcium.


http://www.cooksrecipes.com/beverage/chocolate-banana_malt_recipe.html



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