CHICKEN MACARONI SALAD

1/2 kilo macaroni noodles

2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml low fat mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients while adding salt and pepper, to taste.

Refrigerate, then serve.

CREMA DE FRUITA REFRIGERATED CAKE

1 pack (250ml) all purpose cream
1 cup condensed milk
2 small packs graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:
2 packs unflavored gelatin
Fruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham
crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover
with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then
cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical
fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again
until gelatin is set.

SPECIAL PUTO PAO

3 cups all purpose flour
1 cup white sugar
2 T baking powder
1 1/2 cups water + 2 tbsp water or milk
7 egg whites
3/4t cream of tartar
Toppings: cheese and salted eggs
Ingredients for filling:
1/2 kg ground pork
2 cloves (garlic)
Onion
2T soy sauce
1-2T sugar

(Saute ground pork, add all ingredients and set aside.)

1. Sift then mix all purpose flour,sugar and baking powder
2. Add 1 1/2 cups water + 2 tbsp water or milk fresh milk, evaporated milk + water will do. If you think
your dough is too thick, you can add water. Make sure you do not add too much water to avoid ruining
the dough.
3. Put egg whites in a separate bowl. Make sure it is at room temperature.
4. Add the cream of tartar
5. Beat egg white to mix with cream of tartar
6. Add sugar gradually
7. Beat for 7-8 minutes until it looks like an icing
8. Fold with the flour mixture
9. Do not beat hard. Just fold.
10. Pour a little mixture in a molding pan, then add the ground pork.
11. Top with more mixture enough to cover the ground pork.
12. Put the toppings: Cheese and salted egg
13. Steam until cooked.

A rectangle aluminum baking pan can be used if you don't have round aluminum containers....

You can use pyrex or aluminum pans in Oven... Never use plastic containers in Oven.

Notes: The procedure of this PUTO PAO is similar to making a chiffon cake... Observe what was done
with the egg white... That's what makes it different from others...

This procedure can be used in making Carrot Cake too to produce a softer dough...

To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating. Other
tips: For meringues, use 1/8 teaspoon cream of tartar for every two egg whites. When making candy,
add 1/8 teaspoon cream of tartar for each cup of granulated sugar.

Substitution Tips When cream of tartar is not available, substitute 1 teaspoons of lemon juice or
white vinegar for each teaspoon of cream of tartar (three times the amount). 1 teaspoon baking
powder = teaspoon baking soda + 5/8 teaspoon cream of tartar. 1 cup buttermilk = 1 cup milk +
1 teaspoons cream of tartar.

Adapted from: http://www.pinoybisnes.com/food-business/how-to-make-puto-pao/#ixzz2jFy3FvMH
Photo Credit: Tina Lecaros-Feli

PORK FILLET

2 x 450-500g pork fillets
1 medium egg, plus extra egg for brushing
100g Cheddar, coarsely grated
4 tbsp chopped fresh parsley
2 tsp fresh thyme leaves
Pinch of cayenne pepper
8 slices prosciutto crudo, such as Parma ham
500g fresh shortcrust pastry
Flour, for dusting

1. Trim the pork fillets of any fat. Make a cut lengthways along each fillet, about two-thirds of the way
down into the meat. Season each fillet lightly with salt and freshly ground black pepper.
2. Beat the egg in a bowl and stir in the grated cheese, chopped parsley, thyme, cayenne pepper and
some seasoning. Open up each pork fillet, spoon half of the cheesy filling into each, then close up. Lay 4
prosciutto slices, slightly overlapping, on a work surface and lay 1 pork fillet down the centre. Wrap the
prosciutto around the fillet to encase the stuffing. Repeat with the second fillet. Set aside.
3. Cut the shortcrust pastry in half and, on a lightly floured surface, roll out each piece of pastry to a
20cm rectangle thats 5cm longer than each fillet. Trim the edges neatly, discarding any leftover pastry.
4. Lift 1 fillet onto the centre of each piece of pastry and brush 1 long edge and both ends with a little
beaten egg. Bring the sides together over the top of the fillet and crimp the edges together attractively to
seal. Pinch the ends together well. Use the pastry trimmings to decorate each parcel, if you wish.
5. To freeze, wrap 1 pork parcel in a few sheets of foil, lift onto a baking tray and freeze until firm.
Freeze for up to 1 month. Thaw for 24 hours in the fridge before cooking.
6. To cook, chill the other pork parcel in the fridge for 20 minutes. Meanwhile, preheat the oven to
220C/420F/gas 7. Place the parcel onto a baking tray, seam-side up, and brush with beaten egg. Bake
in the oven for 30-35 minutes, until the pastry is crisp and golden. Serve in slices.

http://www.deliciousmagazine.co.uk/recipes/pork-fillet-en-croute-with-prosciutto-and-cheddar

SOFT CARAMEL POPCORN

3 bags microwave popcorn, popped
1/2 cup (1 stick) salted butter
1 cup light brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk

Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. This
seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you
think you will need.
In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once
it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the
rubber spatula, stir constantly for 5 minutes scraping the sides and especially the bottom of the pan to
prevent any burning. The longer you cook it the firmer the caramel will be. ...around 4 minutes and 30
seconds.
Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated.
It's great warm or at room temperature. Enjoy!

http://www.the-girl-who-ate-everything.com/2011/02/tiffanys-soft-caramel-corn.html

BEEF and BROCCOLI RECIPE

1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli, cut into bite-size florets
1 tablespoon vegetable cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
FOR THE STIR FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or young balsamic vinegar)

1. Slice the flank steak thinly ACROSS the grain. In a bowl, combine the beef with the soy sauce,
cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to
steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce
the stem with a fork. Drain.
4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil.
When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface
of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef,
again spread the beef out over the wok and brown the other side.
Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then
mix together with the beef.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back
of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

http://www.steamykitchen.com/22980-chinese-beef-broccoli-recipe.html
Photo Credit: http://techchic80.typepad.com/blog/2012/08/new-fav-recipe-broccoli-with-beef.html

BINANGKAL

3 cups all purpose flour
1 cup light brown sugar
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
3 tbsp. oil
1 egg
1 cup evaporated milk
1 cup sesame seeds
Oil for deep frying


- Sift all dry ingredients and put in a mixing bowl.

-Add the oil and hand mix with the rest of the dry ingredients.

-Add egg, milk and stir just until well blended.

-Form into small balls and coat each with sesame seeds.

-Let stand for 15 minutes and fry in a deep fryer in a moderately hot oil , until golden brown.

-Remove from hot oil and drain on paper towel.

http://nancyskorner.blogspot.com/2011/05/binangkal-recipe.html
Photo Credit: http://favpinoyfood.blogspot.com/2012/03/binangkal-recipe.html

PINAUPONG MANOK RECIPE

2- to 3-lb. whole chicken, cleaned
3 cups rock salt
Two white onions, peeled
Head of garlic, peeled and separated
Four 1-inch cubes of fresh ginger root
Six whole black peppercorns
Dried bay leaf
1 tbsp. minced ginger
1 tbsp. minced garlic
1/2 cup olive oil
Pastry brush
Casserole pan
Step 1
Pour 1 cup of the rock salt into the body cavity of the chicken, and use your hands to rub it over the
interior. Rub an additional 1/2 cup of the rock salt over the exterior of the chicken.
Step 2
Place the white onions, head of garlic, ginger root, whole peppercorns and bay leaf into the cavity of the
chicken.
Step 3
Pour the remaining rock salt into the casserole pan, and smooth it into an even layer.
Step 4
Place the chicken onto the bed of rock salt, breast side facing down. Pour 1/2-inch of water into the
casserole pan around the chicken.
Step 5
Place the casserole pan over medium heat on the stove and cover it. Allow the chicken to cook for 75
minutes. Do not uncover the casserole pan during this time.
Step 6
Uncover the pan and poke the exterior of the chicken with a fork. If its juices run clear, remove it from
the heat. If they do not run clear, re-cover the chicken and repeat this test every 10 minutes.
Step 7
Combine the minced ginger, minced garlic and olive oil in a saucepan. Place the saucepan over medium
heat, and stir the contents for five minutes or until the ginger and garlic become fragrant. Remove the
saucepan from the heat.
Step 8
Dip a pastry brush into the contents of the saucepan and brush the exterior of the chicken with it.
Tips
Allow leftover pinaupong manok to come to room temperature before refrigerating it. Consume leftovers
within 72 hours.
Serves 6-8

http://www.livestrong.com/article/472616-how-to-cook-pinaupong-manok/


BROCCOLI w/Shrimp and Cashew Nuts

400g shrimps, peeled and de-veined
1 large head broccoli, cut into florets
1 cup cashews
1 white onion, chopped
3 cloves garlic, minced
1 tsp ginger paste
3 tbsp Chinese cooking wine
1 cup chicken stock
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp sugar
salt
freshly ground black pepper
peanut oil

1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain
broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables
crisp and vibrant.
2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink.
Using a slotted spoon remove shrimps then set aside.
3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking
wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid
boil until sauce thickens.
4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly
ground pepper.

http://angsarap.net/2011/05/16/shrimps-cashew-and-broccoli-stir-fry/
with Khaled Elshamy and 49 others.



How to make tinapa:

Raw materials:
1 kilo tamban or galunggong
Salt and water
Utensils: Kitchen knife
Smoking trays
Tin cans

1. Cut the fish along the back just above the backbone to split it open leaving the belly
solid.
2. Remove all internal organs and blood.
3. Make another cut under the backbone.
4. Wash well and soak for 30 minutes in a solution of cup salt and 4 cups water.
5. Place fish in a coarsely woven basket and dip in boiling 10% salt solution
(approximately 6 tbsp. salt for every 4 cups water until the eyes turn white).
6. Arrange fish in smoking trays and drain for 10 minutes.
7. Partially dry fish in cool, shady place for about 3 hours before smoking.
8. Smoke fish at 32-38 C for 1-2 hours or until golden brown in color.
9. Cool smoked fish for a while and brush with vegetable oil.

http://pinoyagribusiness.com/forum/recipe/smoked_fish_making_tinapa-t404.0.html
with SherylUrrete ArcigalCruzin de Vera and 16 others.



SPECIAL PUTO PAO

3 cups all purpose flour
1 cup white sugar
2 T baking powder
1 1/2 cups water + 2 tbsp water or milk
7 egg whites
3/4t cream of tartar
Toppings: cheese and salted eggs
Ingredients for filling:
1/2 kg ground pork
2 cloves (garlic)
Onion
2T soy sauce
1-2T sugar

(Saute ground pork, add all ingredients and set aside.)

1. Sift then mix all purpose flour,sugar and baking powder
2. Add 1 1/2 cups water + 2 tbsp water or milk fresh milk, evaporated milk + water will do. If you think
your dough is too thick, you can add water. Make sure you do not add too much water to avoid ruining
the dough.
3. Put egg whites in a separate bowl. Make sure it is at room temperature.
4. Add the cream of tartar
5. Beat egg white to mix with cream of tartar
6. Add sugar gradually
7. Beat for 7-8 minutes until it looks like an icing
8. Fold with the flour mixture
9. Do not beat hard. Just fold.
10. Pour a little mixture in a molding pan, then add the ground pork.
11. Top with more mixture enough to cover the ground pork.
12. Put the toppings: Cheese and salted egg
13. Steam until cooked.

A rectangle aluminum baking pan can be used if you don't have round aluminum containers....

You can use pyrex or aluminum pans in Oven... Never use plastic containers in Oven.

Notes: The procedure of this PUTO PAO is similar to making a chiffon cake... Observe what was done
with the egg white... That's what makes it different from others...

This procedure can be used in making Carrot Cake too to produce a softer dough...

To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating. Other
tips: For meringues, use 1/8 teaspoon cream of tartar for every two egg whites. When making candy,
add 1/8 teaspoon cream of tartar for each cup of granulated sugar.

Substitution Tips When cream of tartar is not available, substitute 1 teaspoons of lemon juice or
white vinegar for each teaspoon of cream of tartar (three times the amount). 1 teaspoon baking
powder = teaspoon baking soda + 5/8 teaspoon cream of tartar. 1 cup buttermilk = 1 cup milk +
1 teaspoons cream of tartar.

Adapted from: http://www.pinoybisnes.com/food-business/how-to-make-puto-pao/#ixzz2jFy3FvMH
Photo Credit: Tina Lecaros-Felipe
with Leonor Agcaoili Dela Cruz and 49 others.



MISUA, BOLA-BOLA AT PATOLA SOUP

For the bola-bola:
250 grams ground pork or beef
250 grams shrimp (alisin ang ulo, buntot at shell at hiwain ng maliliit)
1 pc. small Singkamas (hiwain ng maliliit na cubes)
1 medium size Onion finley chopped
1 Egg beaten
2 tbsp. Cornstarch
2 tbsp. Sesame oil
Salt and pepper to taste
Iba pang mga sangkap:
2 pcs. Patola, sliced
1 pack. Misua noodles
1/2 cup Onion leaves (scallion) chopped
1 head Minced Garlic
1 pc. Onion Sliced
10 cups pork stock or 2 pcs. Knorr Pork cubes
salt and pepper to taste

1. Mix well all ingredients for the bola-bola.
2. Mold mixture into balls according to the size you want. Set aside.
3. In a separate sauce pan, saute garlic and onion until translucent. Then add meat stock...add more if
needed. Bring to a boil.
4. Add bola-bola one by one to boiling stock. Cook for 5 minutes.
5. Add the misua noodles. Stir and season with salt and paper.
6. Lastly add the patola. Cook for 10 minutes more.
7. Transfer to serving bowl.
8. Garnish with chopped scallions.

Enjoy!!!!

Adapted from: http://mgalutonidennis.blogspot.com/2011/03/misua-bola-bola-at-patola.html
with Maria Luisa Bernabe Baldovi and 49 others.



HOW TO MAKE SALTED EGGS:

Here are the instructions on how to make homemade salted eggs.

1 dozen eggs (duck or chicken)
500 grams cooking salt
four cups of water
1 big glass container with lid.

Pour the cooking salt and water into a pot and boil.

Stir until all the salt has melted and keep boiling until you see lots of salt crystals start to form on the
side of the pot. This means the salt water has reached a saturation point and the salt has started to
crystallise.

Remove pot from heat and let the salt water cool to room temperature.

Put the eggs in the glass container.

Slowly pour in the salt water and salt crystals until all the eggs are submerged in the water.

Cover the container with the lid and leave it in a cool dark place.

If you prefer less salty eggs, you can take out one egg to test after three weeks.

Boil the salted egg in water for ten minutes until it is hard-boiled.

Remove the shell and taste to see if it is salty enough to your liking.

If not, leave the eggs in the container for another week or two.

Remove the salted eggs from the salt water and store them in the refrigerator until they are ready for
use in any of your dishes.

http://ladyrain.hubpages.com/hub/Salted-Eggs-Recipe
with Wene Luna and 46 others.



SAPIN-SAPIN

3 cups of glutinous rice flour
cup of white sugar
1 cups + 1 can (400ml) of coconut milk
food coloring (orange and purple)
1/4 cup sweet potato, boiled & mashed
1/4 cup of ube, boiled and mashed
some banana leaves or wax paper

For the Latik : Heat 1 can (400ml) of coconut milk in a sauce pan. Bring to boil and turn the heat to low
and simmer and stir occasionally. Wait for the oil and the coconut solid separates. When the coconut
solid turns light brown remove from heat and set aside to cool. Use the oil to grease your baking tin and
banana leaves.

For Sapin-Sapin : In a bowl mix the glutinous rice flour, with the sugar and 1 cups coconut milk. Mix
them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your
banana leaves. Grease both tin and banana leaves with coconut oil and set aside until needed. Divide
your flour mixture into three portions. Add the mashed sweet potato and orange coloring on the first
bowl, mashed ube and purple coloring for the second bowl and plain coconut for the last one.

Preheat your steamer for about 5 minutes. Pour the purple color first on your round pan and let it steam
for 20 minutes. Cover top of the steamer with clean white cloth, before putting the Lid on to prevent the
water from dripping into the mixture to avoid sapin-sapin from being soggy. Let it cool for about 10
minutes before adding the second layer. Then add the orange layer over the first layer and steam it for
another 20 minutes. Let it cool again for about 10 minutes before adding the last layer. Lastly pour the
white coconut mixture over the second layer and steam for another 20 minutes.

Let it cool completely before removing from the pan. Serve with prepared Latik or toasted shredded
coconut.

http://www.pingdesserts.com/sapin-sapin-recipe/
with Juliet Mendez Capanas and 47 others.



BEEF STROGANOFF with rice

500g beef strips
2 tsp butter
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2 tsp sweet paprika
250g button mushrooms, sliced
250ml (1 cup) hot water
1 beef stock cube, crumbled
1 tbs Worcestershire sauce
1 tbs tomato paste
300g (1 1/2 cups) white long-grain rice
85g (1/3 cup) sour cream
1 tbs coarsely chopped fresh continental parsley

Step 1
Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or
until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
Step 2
Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and
cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube,
Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for
45 minutes or until beef is tender.
Step 3
Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender.
Step 4
Stir sour cream into beef mixture until just combined. Remove from heat.
Step 5
Place rice in a serving bowl and top with beef stroganoff and parsley.

http://www.taste.com.au/recipes/13130/beef+stroganoff+with+rice?ref=collections%2Cfreezer-friendly
with Raceli Maria Amador and 49 others.



SPICED CHICKEN SALAD

1tbsp oil
1 medium onion, chopped
3 black cardamom pods, seeds removed and crushed
2tsp coriander seeds, crushed
2 cloves garlic, crushed
1 red chilli, seeds removed, finely chopped
1tsp brown sugar
200g (7oz) low fat natural yogurt
2tbsp double cream
squeeze lime juice, plus extra lime wedges to serve
tsp sweet paprika
500g (1lb 2oz) cooked and cooled free-range chicken or turkey, torn
1 fresh mango, peeled destoned and chopped into large slices
small bunch coriander, finely chopped
mixed salad, to serve

In a large frying pan, heat the oil. Cook the onion until golden. Add the cardamom, coriander seeds,
garlic and red chilli. Cook for 1 minute until the spices are fragrant and the garlic has softened. Stir in the
sugar then set aside to cool slightly.
Combine the mixture with the yogurt, cream, lime juice and paprika. Add the chicken, mango and
coriander and mix to coat. Season well.
Serve on a platter over salad leaves with lime wedges and a little coriander.

http://www.womanandhome.com/recipes/535075/spiced-chicken-and-mango-salad
with Andi Cruz and 41 others.



PATA TIM (Braised Pork Leg)

1 Pata (pork leg about 1-1/2 kilo)
3 cloves garlic
1/2 tspn. whole black peppers
3 star anise
3-4 Tbsp. brown sugar
1 laurel leaf
2 Tbsp. soy sauce
6 black mushrooms
5 pcs. Taiwan Pechay
2 Tbsp. corn starch
1 tsp. salt

Place the pork leg in a pot and add some water to cover the pork. Add the garlic, laurel leaf, salt, soy and
start anise and boil for an hour with the skin facing down.

After an hour, turn the leg over and add the brown sugar on the skin. Continue boiling (medium heat) for
another hour and a half or until the pork is tender. Then set the pork aside and boil the mushrooms and
the pechay until tender and set aside.

With the liquid in the pot, add a half cup of water diluted with corn starch and continue boiling until the
sauce thickens. Arrange the veggies on a semi deep platter and place the pork leg on top. Pour the sauce
and serve.

http://www.kusinanimaster.com/512-pata-tim-recipe.html
with Kervin Oliver Dorado and 47 others.



CINNAMON CARAMEL BARS

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick Cinnamon, Ground
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 tablespoon McCormick Pure Vanilla Extract
1 cup coarsely chopped pecans
1 package (14 ounces) caramels, unwrapped
1/4 cup milk

Preheat oven to 350F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix
brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix
well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking
pan. Bake 15 minutes or until firm.
Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are
completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked
layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel
layer. Cut through batter with knife several times for marble effect.
Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars
Serves: Makes 24 (1 bar) servings

http://www.mccormick.com/Recipes/Dessert/Cinnamon-Caramel-Swirl-Bars
with Cheryl Virtucio Bernal and 38 others.



STUFFED CRAB RECIPE

4 whole crabs, cleaned
1 small potato, diced
2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tomato, diced
1 small red pepper (capsicum), diced
42.5 g raisins
3 eggs, beaten
Vegetable oil for deep frying

Cook crabs by boiling or steaming. Let cool. Remove shells and set aside.
Remove crab meat from the claws, legs, body, including fat from the shells. Set aside.
Fry potatoes in oil until golden brown and set aside. In the same pan, saute onion and garlic until
fragrant. Then add crab meat and season with salt and pepper to taste. Mix thoroughly.
Add tomatoes and simmer 5 minutes. Add potatoes, red pepper and raisins. Mix well and simmer another
2 minutes.
Divide this crab mixture into 4 equal parts. Brush the inside of each shell with a little beaten egg, then fill
with crab meat mixture.
Heat oil in a frying pan. Gently place the stuffed shells stuffing-side-up in hot oil and fry about 2 minutes.
Pour about 1 tablespoon of the beaten egg over the crab mixture in each shell and turn over the shells
slowly. Fry another 2 minutes until fully cooked.

http://pinoycook.info/ginataang-alimango
Photo Credit: http://travelculinary-best.blogspot.com/2010/04/sarah-vaughn-loved-dooky-chase-
stuffed_4314.html
with Ghel Jimenez and49 others.



HOMEMADE MUNCHKINS

10 packs of individual wrapped Graham crackers
1 can (14oz)condensed milk
1 cup desiccated coconut

Directions:
Crush Graham crackers into pulp.
Mix crushed Graham crackers with the condensed milk. Blend thoroughly.
Take a little from the mixture and roll into balls.
Dip the munchkins into desiccated coconut.

Note:
*** You can also add/place nuts/marshmallow at the center of the munchkins to add some twist and
make it more fun.
*** Aside from Graham cookies, you could also use cookies and cream or any chocolate cookies.

Adapted from: http://synzmemoir.blogspot.com/2011/03/homemade-munchkins.html
with Wilma Ealdama Salem and 47 others.



YAKI SOBA NOODLES

250g dried soba or ramen noodles
100ml reduced-salt soy sauce
3 teaspoons caster sugar
1 teaspoon sesame oil
2 tablespoons peanut oil
150g green prawns, peeled, deveined, chopped
1 cup beansprouts
1 cup shredded cooked chicken
1 carrot, peeled, cut into thin matchsticks
3 green onions, thinly sliced diagonally
1/2 red capsicum, thinly sliced
2 eggs, lightly beaten
1 tablespoon sesame seeds, toasted

Step 1
Bring a large saucepan of water to boil over high heat. Add noodles. Cook, uncovered, for 3 minutes or
until just tender. Drain. Rinse under warm water. Set aside to drain.
Step 2
Combine soy sauce, sugar and sesame oil in a microwave-safe jug. Microwave on high (100%) for 1
minute or until hot. Stir and set aside.
Step 3
Heat peanut oil in a wok over high heat. Add prawns and stir-fry for 1 to 2 minutes or until prawns
change colour. Add beansprouts, chicken, carrot, green onions, capsicum and soy mixture. Stir-fry for 1
minute. Add noodles and toss to combine.
Step 4
Pour egg over noodles. Cook, tossing gently, for 1 to 2 minutes or until egg just sets. Divide noodles
between bowls. Sprinkle with sesame seeds. Serve.
Serves 4



http://www.taste.com.au/recipes/17541/yaki+soba+noodles
with Janette Sison Mallari and 25 others.



COCONUT MACAROONS Recipe

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 can sweetened condensed milk
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
2. Stir flour, coconut and salt in a large bowl then stir in the sweetened condensed milk and vanilla until
well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be
about golf ball size.
3. Bake for 12- 15 minutes in the preheated oven, until coconut is toasted. Serve and enjoy!

http://www.dessert-addict.com/2013/03/coconut-macaroons-recipe.html
with Daisy Dela Victoria Larrauri and 47 others.

PANDESAL
Re-posting for our new PAGE FRIENDS:D

2 cups warm water or 475 ml warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour
3 cups bread crumbs

Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to
dissolve. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a
time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10
minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover
with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume;
about 1 hour.
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape)
and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the log is 1/2 inch in
diameter. Using a sharp knife or a dough cutter, cut each log into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to
flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

If you have a BREADMAKER, here are the directions to make pandesal:

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to
dissolve. Let stand until creamy, about 10 minutes.
In the breadmakers pan, pour 60 mls of vegetable oil
Pour in the remaining 15 teaspoons of sugar and then the 1 and 1/2 teaspoons salt
Add the 6 cups of all-purpose flour
Lastly, add the yeast mixture
Place the pan inside the baking chamber of the breadmaker
Turn on the breadmaker to the dough setting and voila, after an hour and a half, you have your dough.
No kneading needed!
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape)
and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the log is 1/2 inch in
diameter. Using a sharp knife or a dough cutter, cut each log into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to
flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 17-18 minutes.

http://lifesadish.co.nz/how-to-make-pandesal-salt-bread/
Photo Credit: http://annies--journal.blogspot.com/2013/02/pan-de-sal-ive-done-it.html
with Ralyn CT Fig and 49 others.



BEEF POT ROAST

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 325 degrees F (165 degrees C).
Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the
center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each
side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle
with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F
(150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice,
and top with onions and gravy.
Serves 8


http://allrecipes.com/Recipe/Beef-Pot-Roast/Detail.aspx?evt19=1
with Liberty Maronilla and 39 others.