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Fish and Tokwa with Sweet Sauce

Friday, February 23, 2007



INGREDIENTS:

1/2 kilo tuna, fillet

5 pieces tokwa square

Egg, scrambled

flour


for the sauce:
1 onion, sliced
small size ginger, sliced
garlic, minced
onion, chopped
water
cornstarch
sugar
pepper
salt

PROCEDURE:

Dip the fillet in egg and flour then fry it, after that fry the tokwa and slice it into cubes, then set aside.

For the sauce: Saute ginger, garlic, onion. Add cornstarch and water. Put pepper, salt and sugar according to your desire taste.

Pour the sauce into the fish and tokwa and then serve.


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Egg Dressing



INGREDIENTS:

4 tbsp (60 ml) butter
2 tbsp (30 ml) flour
1 cup (225 ml) milk(can use low fat)
3 eggs
2 tsp (10 ml) dry mustard
1/2 tsp (2 ml) salt(optional)
1/8 tsp (1 ml) cayenne pepper
1-1/2 tbsp (20 ml) sugar
1/2 cup (125 ml) cider vinegar


PROCEDURE:

- Melt butter.

- Add flour, then half of the milk.

- Place into double boiler.

- Beat eggs; add all seasonings and vinegar.

- Stir this into mixture in double boiler.

- Add remaining milk.

- Cook,stirring constantly until custard consistency.

- Pour into a clean glass jar and keep covered in refrigerator.

source : Online Cookbook

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Ensaymada



INGREDIENTS:

3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
grated mild white or yellow cheese, white sugar, softened butter for top or filling


COOKING INSTRUCTION:

Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

source : Asian Recipe

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Banana Loaf



INGREDIENTS:

1 cup (225 ml) mashed bananas (approx. 3)
1 cup (225 ml) white sugar
1/2 cup (125 ml) butter or margarine
2 eggs beaten
1-1/3 cups (325 ml) sifted flour
1/2 tsp (2 ml). baking powder
1/2 tsp (2 ml). baking soda
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla


PROCEDURE:

1. Put all dry ingredients in a bowl and stir.

2. Melt butter slightly and beat eggs.

3. Add to dry mixture along with vanilla.

4. Add mashed bananas last and stir ingredients until moistened.

5. Put in a greased and lightly floured loaf pan.

6. Bake at 350 for about 45 minutes or until golden brown.

7. When done take out and let cool in pan for 5-10 minutes.

8. Then take out of pan (it should still be quite hot) and wrap it immediately in saran wrap.

9. Let it cool the rest of the way before slicing.

source : Online Cookbook / Occasional Picture

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Chicken Lollipop Mama Sita Style

Wednesday, February 21, 2007



INGREDIENTS:

15 pcs chicken wings
1 pouch Mama Sita’s Caldereta (Spicy Sauce) Mix
1 1/2 cups all-purpose flour
2 pcs eggs, beaten
1 cup breadcrumbs
4 cups cooking oil

Dipping Sauce:
1 pouch Mama Sita’s Sweet and Sour Sauce Mix
3/4 cup water


INSTRUCTION:

1. Cut each wing on the joint and scrape off the meat to one end to form a “lollipop”.

2. Marinate in Mama Sita’s Caldereta (Spicy Sauce) Mix for 30 minutes.

3. Dredge in flour, dip in egg and roll in breadcrumbs each “lollipop”.

4. Deep fry over medium heat and drain on paper towels.

5. To make the sauce: Dissolve 1 pouch Mama Sita’s Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for two minutes.

6. Serve with Mama Sita’s Sweet and Sour Sauce.

VARIATIONS: Marinate chicken in ½ cup Mama Sita’s Barbecue Marinade overnight.

***Makes 30 servings

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Chocolate Brownies



INGREDIENTS:

3/4 cup butter
6 (1-ounce) squares unsweetened chocolate
1 3/4 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup chopped walnuts, toasted, (optional)


PROCEDURE:

1. Preheat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan.

2. Combine butter and chocolate in a heat-proof bowl. Set over a pan of barely simmering water and stir until just melted. Remove from heat and cool for 10 minutes.

3. Beat sugar and eggs until well blended. Whisk in vanilla and salt. Mix in chocolate mixture until thoroughly combined. Gently stir in flour; fold in walnuts, if using. Spread batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted halfway between edge and center comes out clean. Do not overbake; center should be set but not dry. Cool on wire rack before cutting.

***Makes 24 bars.

source : Cooks Recipe / TV

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Bubble Pizza



YOU WILL NEED:

canned biscuits

tomato sauce or paste

shredded cheese

spices


PROCEDURE:

- Roll out refrigerator biscuits on floured surface.

- Cover with tomato sauce or paste.

- Add cheese or other toppings.

- Sprinkle with spices.

- Bake at 450 degrees (225 C.) for 10 minutes.

source : Online Cookbook / Phillsbury

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Home Made Noodles



INGREDIENTS:

1 1/2 cups all-purpose-flour

1/2 tbsp fine salt

1/2 cup water

1/4 tsp lemon-yellow food coloring

1 tsp lihia or wood-ash lye

2-3 tbsp cornstarch

COOKING DIRECTIONS:

1. Add salt to flour. Combine walter, lihia and food coloring. Add flour and mix well. Knead until smooth. Sprinkle flour on table and roll out dough thinly with a rolling pin. Sprinkle conrstarch on top of flatten dough, then roll as with the jelly roll. Slice into thin strips.

2. Spread and let dry before dropping one by one in boiling water. Let boil for 3 minutes or until noodles are half cooked. Drain and toss on a greased tray. Cool. Pack in plastic bag and store in refrigerator.

***When you find dough too hard to knead, moisten hands with water.

source : Rholand / Chef to Chef

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All Occassion Dip

INGREDIENTS:

16 oz (448 grm) mayonnaise
12 oz (336 grm) sour cream
1-1/2 tbsp (20 ml) dried onion flakes
1 tbsp (15 ml) dill weed
1-1/2 tbsp (20 ml) parsley flakes
1/4 tbsp (4 ml) seasoned salt
1 tbsp (15 ml) worcestershire sauce
1/2 tbsp (7 ml) accent
5 drops tabasco sauce


PREPARATION:
- Combines all ingredients and chill at least 1 hour.

- Serve and enjoy

***You can use this on anything as a dipping sauce or as a condiment.

source : Online Cookbook

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Sweet and Sour Chicken



INGREDIENTS:

2/3 c. unsweetened pineapple juice
1/4 c. teriyaki sauce
1/4 c. rice vinegar
1 Tbsp. plus 1 tsp. honey
1 Tbsp. plus 1 tsp. mustard
1 garlic clove, sliced
1-inch ginger root, pared and sliced
3 lb. chicken, skinned


INSTRUCTIONS:

In bowl, combine all ingredients except chicken; add chicken and toss to coat. Cover bowl and refrigerate for at least 8 hours, occasionally tossing chicken in marinade. Remove chicken from marinade; remove and discard garlic and ginger. In blender container pureed marinade. Arrange chicken parts in disposable aluminum roasting pan; grill over hot coals until tender, basting occasionally with pureed marinade. Transfer chicken and pan juices to serving platter. In small saucepan bring remaining marinade to a boil; serve with chicken. May also substitute turkey for chicken.

source : Fund Craft / Sparklette

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Peanut Squares



INGREDIENTS:

1 cup of shelled roasted peanuts

1/2 cup of sugar

3/4 cup of milk

1/4 cup of sugar for the pastry board

Equipment needed:

You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.


INSTRUCTIONS:

1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well.

2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.

3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes.

4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.

5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.

6) Allow it to cool so you can handle it.

7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter.

8) Remove the cookies from the pastry board with a spatula.

***This recipe makes 3 1/2 to 4 dozen.

source : Asia Recipe

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Tocinong Isda



INGREDIENTS:

1 pc bangus (milkfish) or trout
1 pouch Mama Sita’s Tocino (Marinating) Mix
6 tbsps cooking oil


COOKING INSTRUCTIONS:

1. Slit fish on the backside from head to tail, wash and pat dry.

2. Sprinkle Mama Sita’s (Marinating) Tocino Mix on the fish and rub it evenly over the flesh.

3. Marinate for at least 30 minutes.

4. Pan fry over medium heat.

5. Serve.

***Makes 4 servings

source : Mama Sita

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Adobong Tilapia



INGREDIENTS:

1/2 kilo med. size tilapia
5-6 cloves garlic, minced
1 cup vinegar
1/3 cup water
1 tbsp soy sauce
1 tbsp salt
1 tsp pepper
1 tsp vetsin
2 tbsp cooking oil


PROCEDURE:

Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15 - 20 minutes.

source : Rholand our Family

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Chicken Burger Patties

Tuesday, February 20, 2007



YOU WILL NEED:

2 cups chopped cooked chicken (or turkey)
1/2 cup seasoned breadcrumbs
1/4 cup finely minced onion
2 eggs
Salt and freshly ground pepper to taste
2 to 3 tablespoons vegetable oil


HERE's HOW:

1. Combine chicken, breadcrumbs, onion and eggs in medium bowl and blend well. Season with salt and pepper. Cover and refrigerate until ready to use.

2. Form chicken mixture into 6 patties. Heat oil in skillet over medium-high heat. Add patties and fry until browned, turning once.

***Makes 6 servings. Serve on toasted buns with mayonnaise, lettuce and sliced tomatoes.

source : Cooks Recipe / Flicker Photo

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Pine_Avocado Slush

Friday, February 9, 2007



INGREDIENTS:

1-1/2 to 2 cups sugar
4 cups water
1 can (46 oz) Del Monte 100% Pure Pineapple Juice
1 can (24 cl) Del MOnte 100% Pure Unsweetened Orange Juice
3-4 tbsp calamansi juice
300 g ripe avocado, flesh mashed or pureed
1 can (330 ml) clear soft drink, chilled


PROCEDURE:

1. Make syrup by boiling water and sugar for 3 minutes. Cool.

2. Combine syrup with the rest of the ingredients except soft drink. Cover and freeze. Take out from the freezer to slightly thaw. Blend in a blender until slushy. Add soft drink to make a punch.

***Serves 12 / High in Vitamin C – helps fight common infection.

source : Del Monte

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Rootbeer Float



YOU WILL NEED:

4 scoops super-premium ice cream
16 oz. bottle root beer


HERE'S HOW:

Pour about 1/2 cup root beer into the bottom of each glass. Carefully add one scoop of ice cream to each glass, then fill the glass with more root beer. The glasses will probably overflow - that's part of the fun! Eat slowly, starting with the cold frozen foam on top, scooping ice cream and root beer together with your spoon, then drinking the creamy, caramel colored root beer at the end.

***Serves 4

source : Busy Cooks / My Space

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Thousand Island Dressing



INGREDIENTS:

1 cup mayonnaise
1/2 cup catsup
1 pc. onion, chopped
3 tbsps. pickle relish
1 hardboiled egg, chopped


PROCEDURE:

Combine all ingredients in a bowl and beat thoroughly until wellblended.

*** You can now deep in your favorite snacks.

source : Filipino Vegetarian Recipe / My Space

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Chicken in Mayo



INGREDIENTS:

2 lbs. cut up chicken: legs, breasts
salt and pepper to taste
1 medium sized jar of mayonnaise
1 large bag of potato chips


PROCEDURE:

Clean chicken pieces under running water. Pat dry with a paper towel. Sprinkle with salt and pepper. Empty mayonnaise into a wide, shallow plate - the larger, the better. Crush the potato chips while in the bag and empty into another large, shallow plate. Roll the chicken pieces first in the mayonnaise, then immediately roll onto the crushed potato chips in the next platter. Neatly arrange chicken pieces in a rectangular pyrex dish already lightly greased. Put in a 350 degree preheated oven till the chicken is baked well.

***Serving Suggestions: May serve as a hearthy snack or with creamed potatoes.

source : Find Pinoy / BBC Food

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Kutsinta

Monday, February 5, 2007



YOU WILL NEED:

1 cup rice flour

2 cups brown sugar

3 cups water

1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)

Freshly grated coconut


HERE's HOW:

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut.

***Serves 4

source : Asia Recipe

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Fried Fruits and Ice Cream



INGREDIENTS:

1 can (850 g) Del MOnte Fiesta Fruit Cocktail, drained
1 quart (4 cups) vanilla ice cream, slightly softened
40 pc pan Americano
1/2 tsp ground cinnamon mixed with 3 tbsp powdered milk


PROCEDURE:

1. Mix Del Monte Fiesta Fruit Cocktail with ice cream until well-blended. Cover and freeze for 4-5 hours.

2. Flatten bread using rolling pin. Arrange on a tray and sprinkle with cinnamon mixture. Fit each piece into large muffin pan to form a "cup" shape.

3. Using ice cream scoop, scoop ice cream-fruit mixture into each bread ( 20 pieces only). Cover with another slice of bread. Then back to muffin pan. Cover with foil and freeze overnight. Take out from the freezer when just about to fry the pieces.

4. Using a tong, hold each “ball” and deep-fry in very hot oil until just golden. Drain on paper towels. Drizzle with chocolate syrup if desired. Serve at once.

*** 20 pieces (Good source of Vitamin C – helps fight common infection.)

source : Kitchenomics

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Banana Shake



INGREDIENTS:

1/3 cup lemon juice
1 quart orange ice
1 banana, mashed
1 pint cold water
1/2 cup cream or evaporated milk
1 orange, sliced


INSTRUCTION:

Combine lemon juice, banana and sugar. Chill.

Stir in cream.

Add orange ice and water, mix well, and serve at once.

Decorate with orange slices.

***6 glasses.

source : Filipino Vegetarian Recipe / Diana Desserts

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Clubhouse Roll and Tuna Dip



INGREDIENTS:

1 loaf of bread
mayonaise
sliced cheese
cooked ham
4 scrambled egg, strips
4 eggs, beaten
bread crumbs
cooking oil, for dip frying

TUNA DIP
century tuna in veg. oil
mayo


PROCEDURE:

1. Flatten each slice of bread.

2. Layer 3 pieces at each end (1/2 inch)

3. Put mayonaise, ham, scrambled egg (1-2 strips), then roll.

4. Dip in egg and bread crumbs.

5. Fry untill golden brown

6. Drain excess oil.

TUNA DIP

Combine century tuna in veg. oil and mayo

*** 8 Servings

source : Find Pinoy / The Club House

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Bopis



INGREDIENTS:

1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
1/2 teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
1/2 cup vinegar
1 cup stock
1/2 teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper


INSTRUCTION:


- In a saute pan, heat oil and saute garlic and onion.

- Add in minced heart and lungs.

- Season to taste with salt & pepper.

- Add in oregano, laurel leaf, red bell pepper and
vinegar.

- Bring up heat and allow boiling without stirring.

- Stir in stock and hot chili pepper.

- Lower heat and allow simmering until stock evaporates a
little.

- Finish with atsuete oil.

- Serve hot.

source : Kusina Atbp / Amadeo Blog

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Buko Pie

Sunday, February 4, 2007



YOU WILL NEED:

CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated


HERE's HOW:

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown

-FILLING
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes.

***8 Servings

source : Asia Recipe / Kuro Forum

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Tofu Making



Tofu (or tokwa) making should be a major industry in the Philippines since it can be a cheap source of protein. Medical research has shown that one of the main causes of the hardening of the arteries is meat eating which aggravates the condition of the heart due to the deposition of cholesterol in the blood vessels. However, since soy bean protein approaches the quality of meat protein, people turned to vegetarianism and they depend much on soybean protein. Tokwa or Tofu is a very rich source of protein.

PROCEDURE:

1. Soak soybeans overnight.

2. The next day, remove as much skin as possible.

3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.

4. Strain in a cheesecloth.

5. Boil the milk.

6. Add immediately the coagulant to the newly boiled soy milk.

7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.

8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.

***Coagulants:
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.

source : Filipino Vegetarian Recipe

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Tilapia with Pineapple




INGREDIENTS:

1 tilapia(whole and cleaned),thawed

1 can(225g)pineapple

2 tbsps soy sauce

2 sprigs green onions

2 cloves garlic

1 red bell pepper


INSTRUCTIONS:

1. Preheat the oven at 180°c.

2. Chop the bell pepper(remove seeds and crown), garlic, pineapple, and green onions.

3. Mix the soy sauce with the pineapple, garlic, and bell pepper.

4. Arrange the tilapia on a spacious sheet of aluminum foil. make 3 incisions in the body (both sides) and rub with sauce. pour the remaining sauce over the fish.

5. Fold up the aluminum foil, and place in the oven. roast for approximately 30 minutes.

*** garnish with green onions and serve with rice. 2 servings

source : Find Pinoy

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Green Papaya Achara



INGREDIENTS:

1 shredded green papaya
2 sliced onions
2 julienned carrots
1 sliced red pepper (sweet)
3 cups cider vinegar
1/4 cup sugar
1 tsp salt
1 tsp freshly ground pepper


PREPARATION:

Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

***4 Servings

source : Filipino Recipe / Freewebs

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Meat Loaf



INGREDIENTS:

1/4 kilo pork (minced)
1/4 kilo chicken (minced)
1 kilo beef (minced)
1 kilo veal (minced)
pinch of salt and pepper to taste
1 cup Worcestershire sauce
1 tablespoon thyme
laurel leaves (crushed)


PREPARATION:


-In a bowl, mix all ingredients well.

-Season to your taste.

-Line loaf pan with aluminum foil.

-Fill in loaf pans with meat mixture.

-Bake in oven for 45 minutes in mark 5 until cooked.

-Serve hot with your favorite sauce.

source : Kusina Atbp / H.J. Heinz

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