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MANGO FLOAT
Graham crackers
1 cup crushed graham crackers
1 pack all-purpose cream
1 can condensed milk
3 pieces of ripe mangoes(over ripe is best), thinly sliced
a square or rectangular dish or container
Procedure:
1. In a separate bowl, mix condensed milk and all purpose cream until well blended.
2..Place and fill the bottom of the dish with graham crackers. You can break the crackers or you can lay it whole..
3. When the bottom of the dish, is already filled, spread around 1/3 of the milk mixture on top of the crackers. Use a
spoon to spread evenly.
4. Place some mango slices on top after milk mixture has been spread evenly. .
5..Repeat the steps 2,3 and 4. until you have 3 levels..
6.. The top layer should be the slices of mangoes covered with crushed graham crackers..
7. Cover container with tin foil and put in the freezer for an hour or so.
8. Slice and serve.
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.
2 tbsp milk
2 tbsp powdered sugar
Procedure
1. First, mix all the dry ingredients..
prefer. Really, any fruit is a welcome addition to this dessert and it is only your preference to a particular fruit that will
limit what you can use to make this dessert. Make sure that you serve this salad really cold.
BAKED MACARONI with garlic bread
kilogram macaroni elbow
Cooking or vegetable oil
kilogram ground pork
1/8 cup cooked ham, diced
Half-bulb garlic, minced finely
1 medium white sweet onion, diced
1 piece laurel leaf
2 cups tomato sauce (sweet style)
100 ml. banana ketchup
2 tablespoon sugar
Salt and pepper to taste
1/2 cup Grated parmesan cheese
1 cup cheddar cheese
1 cup Grated easy or quick melt cheese
Cooking Macaroni:
Cook macaroni in a pot of boiling water with tsp. salt and tablespoon cooking oil or until al dente according to
package instructions.
Once cooked, drain completely then set aside.
Cooking Meat Sauce:
In a large cooking or sauce pan, heat cooking or vegetable oil, saut garlic until golden brown and toss in onion just until
it becomes a little translucent.
Add ground pork until meat becomes tender. I usually sprinkle a little salt to bring out the meat flavor. Dont forget the
laurel leaf.
Mix in cooked ham, saut a little then add cup water, tomato sauce and banana ketchup.
Season with sugar, salt and pepper.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Remove from heat, set aside. Let it cool for a while then combine meat sauce with macaroni.
Toss in some cheese into the macaroni. The remaining cheese will be used as toppings.
Baking:
Preheat oven at 375 F.
In a baking pan or dish of desired size, spread macaroni into the pan.
Spread remaining cheese on top of the macaroni.
Bake for 15-20 minutes or until cheese melts or until cheese becomes golden brown in color.
Remove from oven and serve while still warm.
ARROZ VALENCIANA
1 whole native chicken, cut into serving pieces
3 cups water
3-4 cups coconut milk
4 cups glutinous rice, washed
2 pieces hotdog, cut into 3/4" pieces
Ingredients:
Procedure
1. Put the brownie mix in a bowl..
2. Add the egg, water and oil..
3. Mix it all up
4. Pour the batter in a greased pan..
5. Now spread some peanut butter on top and sprinkle nuts...
6. Cover with foil..
7. Add a glass of water in a pan..turn on the stove on medium heat
8. Put the cake pan inside and cover for 30-45 mins while the water is boiling. Come back every once in a while to
check the water and make sure it doesnt run dry
9. After 45 mins, remove the pan from the water. Let it cool down and remove foil..
AUTHENTHIC CARBONARA
INGREDIENTS:
600 grams spaghetti or bucatini
120 grams diced or strips of guanciale or pancetta
1 clove garlic
2 medium eggs
100 g mixed grated Parmesan and all pecorino
olive oil
salt and pepper
PROCEDURE:
Cook the guanciale in a pan along with the whole peeled garlic clove in a little olive oil, until the guanciale is well
coloured.
Discard the garlic.
Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
Cook the pasta until al dente, drain and add to the pan with the guanciale.
PROCEDURE:
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, combine all-purpose flour, salt, and baking soda. Mix well and set aside.
On a separate mixing bowl, put in butter and beat.
Gradually add both sugars while beating.
Add-in the vanilla extract and eggs (one piece at a time) while beating.
Gradually add the flour, salt, and baking soda mixture and beat until all the ingredients are well mixed.
Put-in the chocolate chips and chopped nuts.
Fold until the chips and nuts are well incorporated.
Arrange parchment paper in a baking sheet.
Scoop and drop the mixture on the parchment paper.
Place inside the oven and bake for 7 to 9 minutes.
Remove from the oven and place in cooling racks.
AVOCADO SHAKE
INGREDIENTS:
4 small ripe avocados, peeled and pitted
2 scoops vanilla ice cream
1 cup fresh milk
1/4 cup condensed milk / add more if needed
12 ice cubes
PROCEDURE:
Place all ingredients in a blender and blend until smooth.
Pour in serving glasses.
Serve cold.
SIZZLING HOTDOG
INGREDIENTS:
5 pieces jumbo hotdog, slice diagonally
1 large white onion, cut into ring
1/2 cup tomato ketchup
1 tablespoon hot sauce(optional)
1/4 cup butter or margarine
Add in your ground beef and while stirring, make sure you break down the meat clumps.
Throw in a good pinch of salt and pepper over the beef. Once the beef are all evenly browned, add in your sliced
hotdogs and cook further for a 15-30 seconds.
Pour in your tomato sauce, ketchup, water, cheese and milk.
Stir the sauce well on each addition.
Reduce the heat to simmering stage.
Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).
Cook the sauce till it becomes slightly thickened. Remove from stove and set aside.
Cook pasta according to package instruction.
Mix cooked sauce to pasta.
Garnish with shredded cheese on top.
CHEESE STICKS
Processed filled cheese or cheddar cheese ( or keso de bola )
1 pack spring roll wraps around 30 pcs
water for sealing the spring roll wraps
bacon or ham ( optional )
1 cup Canola cooking oil
Filipino Cheese Sticks Cooking Instructions:
Slice the cheese into 1/2 cm thickness (all sides) with a length of 3 4 inches.
Cut the spring roll wraps in the middle making 2 triangles.
Wrap the cheese with spring roll wraps
Seal the edges with water.
Heat the frying pan and pour-in the cooking oil. Let the oil heat-up for a few minutes.
Deep-fry the cheese sticks for 4 minutes or until the color of the spring roll wrapper turns golden brown.
Serve with ketchup and mayonnaise dip.
Red velvet cake uses buttermilk..but it's very hard to find so I made a DIY buttermilk.. just combine the
cream and calamansi juice.. you can use lemon juice or anything acidic to thicken the cream..you can also
use milk..
Procedure:
Next..cream the butter and sugar..then add egg and mix together..