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Recipe of the Day
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TOPIC: Recipe of the Day

Re: Recipe of the Day 7 years, 2 months ago #1131

Chicken Aloha

pineapple tidbits
pineapple tidbits syrup
soy sauce
salt & pepper

Marinate chicken with soy sauce, vinegar, garlic, onion, salt & pepper and pineapple syrup(from tidbits) then mix (leave it for 4 hours).

Preheat pan, pour chicken and the marinate, Low the fire, let it simmer until the chicken is cook.
put the pineapple tidbits, simmer for 3 mins, toppings with chives. Enjoy

Recipe by me.
I'm a Chef from the past.

Very affordable!!!
  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1132


Ingredients :

* 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
* 2 tbsp. calamansi concentrate
* 2 tbsp. soy sauce
* 1 tsp. salt
* 1 tsp. pepper
* 3 tbsp. oil
* 1 onion, cut into rings

Cooking Procedures :

1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you'll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.
  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1133

Chicken a la King
mushroom (pwede pud kadtong naa sa can)
2 tbsp. butter
2 cups evaporated milk (small can)
1/4 cup flour
cornstarch (optional)
1/2 cup chopped green bell pepper
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

I-melt ang butter sa saucepan
Tapos i-add ang mushroom ug green pepper; cook for 5 minutes
Blend in flour, salt, and pepper.
Continue stirring and cooking until smooth and bubbly.
Gradually add milk and chicken broth. Stir constantly.
Cook for 10 minutes & stirring frequently.
*If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached.
Cook for a few more minutes.
Add chicken and pimiento; heat through.
Serve with french bread, rice or pasta.

*What I like about Chicken-ala-King is kay cheesy ug creamy kaayo which is makagana sa akong appetite.
  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1134


1/2kg ox tripe
Freshly ground Pepper
2 chorizo bilbao sausages(cut diagonally)
1½ cups Tomato sauce
1 medium red bell pepper(diced)
2 tablespoons corn oil
1 onion, diced
3 cloves garlic(minced)
5pcs chopped tomatoes
1 1/2 cup broth
1/4 cup olive or coin oil
9cups water
1/2 cup green peas
salt to taste

*In a casserole pour in 9 cups of water and bring to boil add the ox tripe and simmer it for 2 hours or until ma tender.(pag reserved og 1 1/2 cup sa broth para magamit later)

*if tender na ang ox tripe limpyohi and cut it kng unsa kadako imo ganahan.

*in a caserole put the olive oil and saute` the onion and garlic,ground pepper,

*add the ox tripe and the chopped tomatoes,pour in the broth(k2 imo g.reserved sa step 1)simmer for 5 minutes.

*add the red bell pepper and chorizo bilbao and season with salt and pepper

*simmer it for 2-3 minutes
  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1135


"A tradition that has stood the test of time"


1 white gabi (taro root) sliced into cubes
1/2 cup white or brown sugar
2 pcs yellow camote (sweet potatoes) slice into cubes
1 ube (purple yam) sliced into cubes
1 cup landang or tapioca
4 ripe saba bananas (plantain), sliced
6 pcs ripe langka (jackfruit)
2 cups pure coconut milk
1 cup coconut milk, diluted with water
1/2 cup sweet rice (malagkit)


Make dough balls of the 1/2 cup of sweet rice. Moisten the rice with water until it sticks together.

Roll the dough into 1/4 inch diameter balls.

Boil eight cups of water in a pot. Add the sweet potato and banana.

After a few minutes when the sweet potato and banana soften, put in the regular or sweet rice dough balls.

Let it simmer until the rice becomes soft and the sweet dough balls rise to the top when its cooked.

Put in the landang. When the landang softens, put in about four cups of coconut milk and let it simmer for about 15 minutes.

Put in a cup and a half of sugar. Keep tasting the binignit until it reaches its desired sweetness.

Add the rest of the coconut milk and let it simmer for a few minutes. Keep on stirring the binignit so that it doesn’t stick to the bottom of the pot. The coconut milk makes it thick.

Add the langka and let it simmer for about 5 minutes.

Add sugar before it cools.
  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1136

WASAME - (short for wa sa menu)

10 cups of bahaw nga rice
1 cup hipon hilaw(kanang pink pa)
1 cup tambuk sa baboy (hilaw)
2 eggs (beaten)
1/4 cup cooking oil
1 tbsp paminta
2 pcs sliced onions
2 minced garlic
gamay nga cebuyas dahunan ug mga 7 leaves sa unsay ngan ana oi kanang dahun nga brown ba nga isagul sa humba

ilunud ang mantika unya painitun then igisa ang ahos ug bombay, kung mo brown na ang ahos igisa ug apil ang tambuk sa baboy then ilunud ang bahaw nga kan-on unya ukayun for 5 mins. then ang binatil nasad nga itlog ang isagul unya ukay nasad then isagol ang hipon nga pink then ukay nasad then ang paminta then ang sibuyas dahunan ug katong brown nga dahun saguk sa humba then ukay ukay lang hantud manghumut na. then serve and enjoy.
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Re: Recipe of the Day 7 years, 2 months ago #1137



2 cups glutinous rice (aka sticky rice or malagkit)

1 1/2 cups water

2 cups brown sugar

4 cups coconut milk

1/2 tsp salt

Cooking procedure:

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)

2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.

4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).

5. Scoop the cooked biko and place it in a serving plate then flatten the surface.

6. Share and Enjoy!
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Re: Recipe of the Day 7 years, 2 months ago #1138

Beef Shepherd's Pie


* 2 tablespoons extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.


Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Copyright 2005 Television Food Network, G.P. All rights reserved.

Mashed Potatoes:

1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
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Re: Recipe of the Day 7 years, 2 months ago #1139



* 2 pounds lasagna sheets
* 2 cups hand cut 1/8-inch slices pepperoni
* 4 cups tomato sauce, recipe follows
* 1 pound ricotta
* 16 ounces shredded mozzarella
* 2 pounds bulk Italian sausage, cooked
* 3/4 cup grated Parmesan


Preheat oven to 375 degrees F.
Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.
In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Tomato Sauce:

* 3 ounces extra-virgin olive oil
* 1 yellow onion, minced
* 5 medium-sized garlic cloves, crushed
* 6 cups skinned and diced Roma tomatoes
* 2 tablespoons thinly sliced fresh basil leaves
* 1 tablespoon minced fresh oregano leaves
* Salt
* Freshly ground black pepper

In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

  • Process0r637
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Re: Recipe of the Day 7 years, 2 months ago #1140

Chili Dog Nachos



* 1 tablespoon vegetable oil, 1 turn of the pan
* 1 pound ground sirloin
* Salt and pepper
* 2 hog dogs, sliced into 1/2- inch pieces
* 1 small onion, chopped
* 2 teaspoons Worcestershire sauce
* 2 tablespoons chili powder
* 2 teaspoon ground cumin
* 1 (8-ounce) can tomato sauce
* 1 sack yellow corn tortilla chips
* 1 sack, 10 ounces, shredded yellow Cheddar
* Sour cream, garnish
* Salsa, garnish
* 2 scallions, chopped


Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Preheat broiler.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

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