Food Recipes

Hot and Cold Kitchen

A COMPILATION OF FOOD RECIPES FOR ALL:

Food Journal

ELISHEI ROWAN
TABLE OF CONTENTS:
Chicken Lollipop
Brown Gravy
White Gravy
Chicken Cordon Bleu
Roasted Brown Gravy
Mashed Potato
Club house Sandwich
Grilled Cheese Sandwich
Grilled Ham and Cheese Sandwich
Potato Fries
Skinless Longganisa
Stir-fry Squid
Calamares
Baked Macaroni
French toast
Onion Soup
 CHICKEN LOLLIPOP
INGREDIENTS:

12 pcs. Chicken Wings

3 Eggs
3 cup Bread Crumbs
1 cup All Purpose Flour (APF)
1 L Oil
Salt and Pepper to taste.

How to prepare the Chicken Wings into a lollipop:

1. Wash the chicken wings. Drain.
2. Separate each joints. Set aside all the tips and excess bones of the wings for the stock.
3. With a Chef knife, cut the tendons at the narrow end of each drummette. Scrape the meat down
as far as possible without removing the meat completely, to form a round lollipop shape.
4. Do the steps until all are done.

PROCEDURE:
1. Season the chicken lollipop with salt and pepper. Mix it with both hands to allow an even
distribution of the seasonings.
2. Dip each piece of the lollipop in the beaten eggs.
3. Coat it with flour.
4. Dredge bread crumbs on the meat surface.
5. Preheat the oil until hot. Deep fry until golden brown and tender.
6. Serve with brown sauce or white sauce.

Servings: 18-20 pcs.

For Sauces refer to pg. 2
 BROWN GRAVY
INGREDIENTS:
1 Tbsp. Butter
2 tsp. Soy Sauce
Pepper and salt
2 Tbsp. Flour
1/2 cup water
1 cup stock
1/2 chicken broth cube (knorr)

PROCEDURE:
1. Prepare the stock.
For the stock:
Combine the chicken wing tips, sliced carrots, onion, garlic and 2 cups of water in the stockpot. Let it boil
until done. Set aside.
2. Melt the butter in the sauce pan.
3. Add flour. Quickly mix it not to make any lumps.
4. Move the pan slightly away from the fire not to burn the mixture.
5. Pour the water. Stir continuously.
6. Add 1 cup stock.
7. Add the knorr cube.
8. Put a pinch of salt and pepper to taste.
9. Stir the mixture until thick. Add soy sauce to make it brown.
10. Serve.

Serving: 1 sauce dish

 CHICKEN CORDON BLEU
INGREDIENTS:

1 kg. Chicken breast Pepper and salt

1 cheese bar (sliced) 1 L oil
1 cup flour 2 eggs
3 cups bread crumbs
¼ kg sliced ham

PROCEDURE:
1. Wash the chicken breasts. Drain.
2. Prepare the chicken for stuffing, removing all bones, skins, and fats; leaving the whole meat. Set aside
the bones and excess for the stock.
3. Sliced the meat into two parts. Hold the knife and carefully sliced it inward not to cut the link to form a
butterfly.
4. Season the chicken lollipop with salt and pepper. Spread it on all the surface of the meat.
5. Put a slice of ham.
6. Topped it with a slice of cheese.
7. Cover the stuffing’s with the other length of the meat.
8. Prick the sides with a tooth pick to connect openings.
9. Coat with flour.
10. Dip in it the beaten eggs
11. Dredge with bread crumbs.
12. Preheat the oil until hot. Deep fry until golden brown.
13. Let the chicken cool. Slice it into a circular shape.
14. Serve with roasted brown sauce and mashed potatoes. (optional)

Servings: 4-5 pcs

 ROASTED BROWN GRAVY

INGREDIENTS:
2 cups Stock
Oil
Pepper
½ water
2 tbsp. flour
1 tbsp. butter

PROCEDURE:
1. Prepare the stock.
For the stock: Season any excess of the chicken with soy sauce. Preheat the oil until hot and fry the bones until
dark brown. Remove the oil from the pan. Pour 2 cups of water then let it boil until done.
2. Melt the butter in the sauce pan.
3. Add flour. Quickly mix it not to make any lumps.
4. Move the pan slightly away from the fire not to burn the mixture.
5. Pour ½ cup of water.
6. Stir continuously with a whisk.
7. Add 2 cup stock.
8. Season with pepper. Stir the mixture until thick.
9. Serve.

Servings: 1 sauce dish

 GRILLED HAM AND CHEESE SANDWICH
INGREDIENTS:
Sliced Ham
1 /4 butter
2 slices of loaves
Oil
PROCEDURE:

1. Preheat the oil.

2. Fry the ham until done.
3. In the table, set the pieces of loaves.
4. Spread little amount of butter on the loaf.
5. Topped with fried ham.
6. Cover it with another piece of loaf.
7. On the pan, grease it with little oil. Grill the sandwich until golden brown on each side. Press using
spatula to make it tact.
8. Remove from pan when done.
9. Put it in a plate.
10. Cut the sandwich into diagonal. Make sure that the hand is holding the sides of the sandwich not to
leave any traces of finger prints on the top.
11. Serve.

Servings: 2 pcs.
 GRILLED CHEESE SANDWICH
INGREDIENTS:
Sliced cheese
Butter
2 slices of loaves
Oil

PROCEDURE:
1. Prepare one slice of loaf.
2. Spread little amount of butter in the loaf.
3. Topped with cheese.
4. Cover with another slice of loaf.
5. On the pan, grease it with little oil. Grill the sandwich until golden brown on each side. Press using
spatula to make it tact.
6. Remove from pan when done.
7. Put it in a plate.
8. Cut the sandwich into diagonal. Make sure that the hand is holding the sides of the sandwich not to
leave any traces of finger prints on the top.
9. Serve.

Servings: 2 pcs.
 CLUB HOUSE SANDWICH
INGREDIENTS:
4 slice of Loaves
1 egg
1 slice of Ham
1 slice of cheese
Butter
Oil

PROCEDURE:

1. Beat the eggs in a bowl.

2. Fry the beaten eggs until golden brown on each side.
3. Remove from pan when done. Set aside.
4. Fry the ham until done.
5. In a plate, prepare one slice of loaf.
6. Spread little amount of butter in the loaf for the first layer.
7. Topped with cheese.
8. Cover with another slice of loaf.
9. Put the fried ham on the second layer.
10. Cover with another slice of loaf for the third layer.
11. Topped with fried egg.
12. Prick on each sides of the sandwich with a toothpick.
13. Cut the sandwich into four. Follow an x cut. Make sure that the hand is holding the sides of the sandwich
not to leave any traces of finger prints on the top.
14. Serve.
 LONGGANISA
INGREDIENTS:
1kg. ground pork
2 packs Mamasita Tocino Mix
¼ cup minced garlic
Pepper
Salt
Oil
2 tbps. White sugar

PROCEDURE:
1. Mix minced garlic, pepper, salt, sugar, 2 sachet Mamasita Tocino, and ground pork meat in a large
bowl. Use both hands in mixing to distribute even flavors.
2. Using spoon, scoop a little then put it in a square cut wax paper. Wrapped it molding into a roll
oblong shaped.
3. Put it in a freezer for a short minute at least 10-15 min.
4. In a frying pan, preheat oil until hot.
5. Remove the longganisa in the fridge, Remove wax paper on each pieces.
6. Fry the longganisa until its sides are brown.
7. Remove each piece from pan when done.
8. Serve with fried egg and rice if desired.
 STIRFRY SQUID
INGREDIENTS:
½ kg. Squid
1/8 cup minced onion
1/8 cup minced garlic
¼ cup sliced tomato
Oil
Pepper
Salt

PROCEDURE:
1. Wash the squid and clean thoroughly.
2. Put away the skin and some excess parts.
3. Slice the body parts into rings including the head and tails.
4. Put 2 tbps. Oil in the pan.
5. Sauté the squid.
6. Put onions and garlic.
7. Add the tomato.
8. Stir fry.
9. Remove from pan when done.
10. Served.
 CALAMARES
INGREDIENTS:
½ kg squid
1 cup All Purpose Flour
1 egg
Salt and pepper
Oil

PROCEDURE:
1. Wash the squid and clean thoroughly.
2. Put away the skin and set aside the head and tail for the stir-fry.
3. Slice the body into rings.
4. Season with salt and pepper.
5. Coat the rings with batter from the mixture of flour and eggs.
6. Preheat the oil in the pan.
7. Fry the rings.
8. Remove from pan when done.
9. Serve hot.
BAKED MACARONI
INGREDIENTS:
1 kg Elbow macaroni 1 cup cream
½ kg. Ground beef 2 tbps. Butter
1 cup tomatos paste 4 tbps. Oil
3 cups tomato sauce 4 tbps flour
2 cup grated cheese ¼ cup minced onion
1 cup evaporated milk ¼ cup minced garlic
Water Salt and pepper

PROCEDURE:
1. Boil the water in the pot.
2. Add small amount of salt and oil.
3. Put the elbow macaroni until Al Dente.
4. Wash the macaroni through the running water when it is cooked.
5. Strain and set aside.
For the sauce:
6. Put oil in the pan.
7. Sauté the onion and garlic.
8. Add the ground beef.
9. Season with pepper.
10. Stir until brown.
11. Put the tomato paste.
12. Put the tomato sauce.
13. Season with salt and sugar
14. Remove from the pan when cooked. Set aside.
For the white sauce:
15. Melt the butter in the pan with a slow fire.
16. Add flour. Mix it fully, move pan slightly away from the fire not to burn the roux.
17. Add the evaporated milk. Put the pan in the stove. Heat and mix well.
18. Add the cream. Thoroughly mix until thick.
19. Remove from the stove when done.
For the baked macaroni:
20. Pre heat the oven.
21. Prepare a square pan.
22. Put the half of the macaroni.
23. Add and mix with the tomato sauce until full are covered.
24. Pour the white sauce at the top.
25. Topped with cheddar cheese.
26. Bake.
27. Remove from oven when done.
28. Cool it before serving. Slicing it hot will deform the macaroni.
29. Serve.
 FRENCH ONION SOUP
INGREDIENTS:
1 pc bulb onion cut into crosswise
1 chicken broth cubes (Knorr)
1/8 cup grated parmesan cheese
Crouton
2 tbps. Butter
3 cups water
Salt and pepper

PROCEDURE:
1. Melt the butter in a pan.
2. Sauté the onions until golden brown.
3. Add the water.
4. Put the chicken broth cube.
5. Bring to boil.
6. Season with salt and pepper.
7. Remove from pan when done.
8. Prepare 3 boullouine cups. Pour the stock.
9. Add the crouton.
10. Topped with parmesan.
11. Serve hot.

How to make a crouton:

1. Slice the edges of the loaf.
2. Cut into cubes of the other side.
3. Cut into half the left bread.
4. Grilled it in a pan until golden brown on each side.
 FRENCH TOAST
INGREDIENTS:
6 pcs. Loaf bread
2 eggs
Cinnamon powder
White sugar
Butter

PROCEDURE:
1. Cut diagonally each loaf.
2. Heat the pan. Melt the butter.
3. Dip the loaf into the beaten eggs.
4. Grilled it.
5. Turn the sides of the bread until golden brown. Set aside.
6. In a bowl. Mix sugar and cinnamon powder.
7. Cover each loaf with the mixture.
8. Serve.

Servings: 12 pcs
 WHITE SAUCE
INGREDIENTS:
1 tbps. Evaporated milk
1 tbps. Butter
Pepper and Salt
2 tbps. Flour
½ cup water
1 cup stock

PROCEDURE:
1. Prepare the stock.
For the stock:
Combine the chicken wing tips, sliced carrots, onion, garlic and 2 cups of water in the stockpot. Let it boil
until done. Set aside.
2. Melt the butter in the sauce pan.
3. Add flour. Quickly mix it not to make any lumps.
4. Move the pan slightly away from the fire not to burn the mixture.
5. Pour the water.
6. Add 1 cup stock.
7. Add the knorr cubes. Put salt and pepper to taste.
8. Add the evaporated milk. Stir until thick
9. Remove from pan when done.
10. Serve.
 Mashed Potato
INGREDIENTS:
½ potatoes
3 Tbps. butter
Water

Procedure:
1. Wash the potatoes thoroughly.
2. Put it in a stock pot and let it boil.
3. Remove from pan when done.
4. Let it cool then remove the skins.
5. Mashed it using the potato masher in a bowl.
6. Add the butter then mixed.
7. Served with chicken cordon bleu if desired.
 POTATO FRIES

INGREDIENTS:
½ kg of potato
1 L Oil
Salt and pepper

PROCEDURES:
1. Wash the potato.
2. Pare the skin and cut into julienne.
3. Soak in water.
4. Preheat the oil until hot.
5. Put the potato.
6. Deep fry until golden brown.
7. Remove from pan when done. Use the spider to drain the oil.
8. In a bowl. Season with salt and pepper.
9. Serve.