Embutido

1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or cooked) ham 2 medium sized onions minced 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs (see recipe) slices (wedges) of Vienna sausage aluminum foil, 10 x 12 sizes Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350F. In a bowl, combine all the ingredients and mix until well blended. Divide the mixture into 2 to 4 portions (depending on how many you want to make). Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

Finally, roll the aluminum foil into a tightly packed log about 1 to 2 in diameter, sealing on both ends. Repeat with the remaining pork mixture. Place the embutido in a steamer and steam for an hour. Alternatively, if you dont have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

CATHEDRAL WINDOWS

5 different flavored powder gelatin (preferably different colors) 4 egg yolks 1 cup sugar 2 envelopes or 3 tablespoons unflavored gelatin 1/2 cup water 2 cups whipping cream Day One: Make the flavored powder gelatins by following packet directions. When ready, pour each color/flavor into its own square container and refrigerate overnight. Day Two: 1 When the gelatin has set, cut each color/flavor into cubes 1 1/2-inch by 1 1/2 -inch. In a big bowl, toss together all the cubes. Refrigerate to set. 2 In a bowl, whisk together egg yolks and sugar until they appear lemon yellow in color. 3 In another bowl, dissolve the unflavored gelatin in water. Add this into the egg yolk mixture while

continuously beating with the whisk. When well blended, pour into a heavy pot and cook over low flame until it thickens and coats the spoon. Set aside. 4 Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping cream and continue beating. Once blended, fold this into the chilled gelatin squares. Pour into desired containers. Keep in the refrigerator until set. Molding tips Plastic containers specifically made to hold gelatin are now available in department stores, if you are not used to using silicone molds yet. Springform pans used to bake cheesecakedo line the sides with ladyfingers before pouring in the gelatin mixture for a more sophisticated look.

Leche Flan

Ingredients 10 egg yolks 1 can (390g) condensed milk 1 can (390g) evaporated milk 1 teaspoon of vanilla extract or lemon essence For the caramel: 1 cup sugar 3/4 cup water METHOD 1. Preparation time: 30 minutes 2. Estimated cooking time: 1 hour 3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan. 4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds. 5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick. 7. Cover moulds individually with aluminum foil. 8. Steam for about 20 minutes OR 9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. 10. Let cool then refrigerate. 11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. 12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.

Eggless Leche Flan

Ingredients for 5 servings: 1 cup condensed milk 1 1/2 cup evaporated milk 2 tablespoons unflavored gelatine powder ( either yellow or white) 2 tablespoons sugar 1/2 cup hot water Procedure: 1. Put the sugar in a molder then melt it and set aside. No need to put water. 2. Dissolve the gelatine powder in hot water then set aside. 3. Mix the condensed and evaporated milk, then put in a pot over medium heat stirring constantly, when it is already hot, add the gelatine mixture, then wait until it simmers, simmer for 2 minutes. Turn off the heat. Pour in the pan molder then refrigerate until it is firm. 4. When it is already firm, run a knife in the edges so that we can remove it easily from the molder. Put a plate on top, turn it upside down then loosen. Slice before serving.

Cholate Leche Flan

Ingredients for 5 servings: 1 cup condensed milk 1 1/2 cup evaporated milk 2 tablespoon dark cocoa powder 2 tablespoon dark chocolate powder 2 tablespoons unflavored gelatine powder 1/2 cup hot water 2 tablespoons sugar for the caramel in our mold or lanyera

Procedure: 1. Put the sugar in a molder then melt it over medium heat and set aside. No need to put water. 2. Dissolve the gelatine powder in hot water then set aside. 3. Mix the condensed milk, evaporated milk, cocoa powder and chocolate powder then put in a pot over medium heat stirring constantly, when it is already hot, add the gelatine mixture, then wait until it simmers, simmer for 2 minutes. Turn off the heat. Pour in the mold then refrigerate until it is firm. 4. When it is already firm, run a knife in the edges so that we can remove it easily from the molder. Put a plate on top, turn it upside down then loosen. Slice before serving.

How to make Mango Float

Mango float is a kind of refrigerator cake that is very easy to make, a no-bake cake. Wanna try? Here is how. Ingredients: 4 pieces ripe mangoes (sliced) 1 big can Condensed milk 1 big can Nestle Cream 1 pack butter cracker like Graham, Marie, etc( crushed or powdered) Procedure: 1. Mix the condensed milk and all purpose cream. Whisk together. 2. In a dish that you are going to use, arrange in layer alternately the cream and milk mixture, mangoes and powdered biscuits until all the ingredients are done. 3. Refrigerate for few hours before serving.

Eggless and Milkless Brownies

Ingredients: 2 cups self raising flour 1 1/2 cups sugar 1 cup unsweetened choco powder 3/4 cup vegetable oil 1/2 teaspoon salt 2 cups water pinch of salt Procedure: 1.Preheat the oven at 180 degrees C. 2. In a blender put the choco powder, flour,sugar and salt then blend well until fully mixed 3. Add the water and vegetable oil then blend well until smooth, grease a baking pan then pour the mixture 4. Bake for 30 minutes or until done. Let cool before cutting for best result. Enjoy baking :-).

Refrigerator Cake a la Tiramisu

Ingredients for 6-8 servings: 12 pieces lady finger biscuits 400 grams all purpose cream ( 2 small tetra pack 200 grams each) 1 cup condensed milk 1/4 cup unsweetened choco powder 1 cup ready to drink coffee Procedure: 1.Combine the cream and milk and set aside, then soak the biscuits in the coffee, then line in the mold that you are going to use, then cover with the cream and milk mixture, then cover with choco powder. 2. Do the same with the second layer. 3. Cover with plastic wrap and refrigerate for few hours or until sets.

Simple Refrigerator Cake

Ingredients for 4 servings: 1 pack graham crackers

1 1/2 cup Nestle Cream 1 1/2 cup condensed milk Procedure: 1.Powderize the crackers then set aside 2. Mix the Nestle cream and condensed milk. 3.Layer the powderize cracker, cream and milk mixture in a serving glasses then refrigerate for few hours before serving. 4. Serve it with decoration and enjoy.