Macaroni Pie
April 30, 2010
Macaroni Pie makes a great side dish and it is so easy to make! Your kids will love it and will beg for it again and again.
Ingredients:
macaroni noodles
cheddar cheese
cheez whiz
margerine
milk
bread crumbs
1 egg
Directions:
Boil macaroni in a large cooking pot to a semi-soft state
As macaroni is boiling grate cheddar cheese
When macaroni is semi-soft add two big tablespoons of cheez whiz (or to taste), a tablespoon of margerine and egg. Mix until completely combine
Put all in a large baking pan
Layer grated cheddar cheese and bread crumbs on top.
Bake for about 30 minutes on low heat.
Variations:
Add veggies for more vitamins. Peas, broccoli, or carrots are nice to add color. Red or green peppers are great as well.
If you want to make this a full meal add lean ground beef (pre-cooked of course).
Add a salad and you have a full meal that the family will love!
Want more recipes? Visit The Family Cooking blog!
Beef in Cream Sauce
December 12, 2009
Ingredients:
1/2 kg beef, sliced thinly approx. 1/4-inch
3 pcs calamansi, medium
2 tbsp soy sauce
1/4 cup margarine or butter
1 pc onion, medium, finely chopped
3 tbsp flour
2-1/2 cups water
1/3 cup evaporated milk
1 pc beef broth cube
Procedure:
1. Marinate beef with calamansi and soy sauce for 30 minutes. Set aside.
2. Heat margarine in a pan and fry marinated beef until brown. Add onion.
3. Sprinkle flour and cook for 2 minutes.
4. Add water and the remaining marinating liquid.
5. Simmer until beef is tender.
6. Add milk and drop beef broth cube. Simmer for 2 minutes.
7. Serve with hot rice or top over cooked pasta.
(Makes 5 servings.)
THICK TOMATO SOUP
December 11, 2009
Makes 6 servings.
Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 chicken bouillon cube
200 grams squash, pared
1 can or 227 grams tomato sauce
1/2 cup oatmeal, soaked in 1/2 cup water
1 green bell pepper, diced
1 stalk green onion, chopped
Procedure:
1. Saute garlic, onions, and chicken bouillon cube.
2. Add 6 cups water, tomato sauce and squash.
3. Season with 2 tbsp rock salt or 2 tsp iodized salt.
4. Simmer for 15 minutes or until squash is tender.
5. Remove squash and mash. Return to soup.
6. Add oatmeal and bell peppers. Simmer for another 4 minutes.
7. Top with green onions.
Note: Meat is omitted.
LECHE FLAN
December 8, 2009
Makes 3 medium size leche flan
Ingredients:
1 cup sugar (for the caramel)
3 cans or 370 mL evaporated milk
3/4 cup sugar
6 eggyolks
1 pc egg
1/2 tsp vanilla extract (optional)
Procedure:
1. To make the caramel, cook sugar in a pan over low heat. Melt sugar without stirring, until golden in color. Pour into 3 leche flan pans or desired mold and let it cool until completely set.
2. Simmer water in a steamer until ready to use.
3. To make the custard, stir all remaining ingredients lightly in a bowl until well blended. Using a cheesecloth or fine sieve, strain custard mixture and fill 3/4 of the prepared pan. Cover with foil and steam in barely simmering water for 30 minutes or until top is firm to the touch. Make sure the water doesn’t boil to achieve a very smooth custard. Let cool and chill before serving.
Spicy Stir Fry Cabbage
November 1, 2009
Ingredients:
Head of Cabbage, 1/2 Green Pepper, 1/4 Onion, Cooking Oil, Salt and Pepper.
Wash and cut cabbage, green pepper and onion. Heat 3 tablespoons of cooking oil in fry pan. Add ingredients and salt and pepper to your liking. Stir fry on medium heat for 10 minutes until tender. Add enough water to cover the bottom of pan. Cover with lid and simmer for additional 12 to 15 minutes. Serve with chicken or pork.
Enjoy!
Bangin Bake Beans
November 1, 2009
Ingredients:
Can Bake Beans, Ground Meat, Green Peppers, Sugar and Butter.
Brown a lb of ground meat while adding cut green pepper. Drain. Heat 2 - 4 cans of bake beans any flavor on low flame, and add 1/4 cup sugar and 2 pats butter and ground meat mixture. Simmer for ten minutes and serve.
Seared Tuna
October 19, 2009
Servings: 1
Ingredients:
50 grams of tuna loin
1/2 teaspoon of lemon juice
1 teaspoon of sesame oil
1/8 teaspoon of ground peppercorn
1 teaspoon of sesame seeds
1 teaspoon poppy seeds
Procedure:
1. Season tuna with salt.
2. Combine the sesame seeds, poppy seeds and pepper in a shallow bowl.
3. Roll the tuna in the seed mixture.
4. Heat the pan over high heat until almost smoking.
5. Carefully sear each side of tuna in sesame oil.
6. Cook the meat about 1/4 inch, leaving the middle rare and pink.
7. Transfer tuna to a plate and chill in the refrigerator.
TAMARI DIPPING SAUCE
Ingredients:
1 tablespoon of mirin or sake
2 tablespoons of tamari soy sauce
2 tablespoons of rice vinegar
Procedure:
Combine mirin, tamari and rice vinegar in a small bowl and set aside.
WASABI CREAM
Ingredients:
3 tablespoons of wasabi powder
2 tablespoons of water
1/4 cup of sour cream
2 tablespoons of whipping cream
Procedure:
1. Stir together the wasabi and water in a small bowl until smooth.
2. Whisk in the sour cream and 2 tbsp cream. You should be able to drizzle it.
3. Cover and refrigerate until ready to assemble the dish.
To serve:
Place 4 crackers on each plate. With a sharp, thin knife, slice the tuna crosswise. Place a slice on each cracker. Drizzle the dipping sauce on the tuna, then the wasabi cream. Arrange cilantro, chile strips and scallion across the tuna and crackers and serve with lemon wedges.
Cheesy Lumpiang Shanghai
January 28, 2009
INGREDIENTS:
1/2 kg ground pork
1/4 kg shrimp (peeled and minced)
1 medium white onion (finely chopped)
1 tbsp finely chopped shallots
1/2 carrot, finely grated
1 tbsp light soy sauce
4 tbsps oyster sauce
1/3 of 225 gram bar cheddar cheese (grated)
2 tbsp. celery (finely chopped)
1 egg, beaten
15-20 pcs. lumpia (spring roll) wrappers
cooking oil for frying
1 egg white for sealing
PROCEDURE:
Mix everything together using your hand to incorporate all ingredients well. This serves as your filling.
Lay flat one wrapper, place one tbsp. of filling two inch away from the side of the wrapper nearest to you. Take the side of the wapper, fold towards the middle and roll. When half-rolled, take the sides and fold inward. Finish rolling. Brush the edges with egg whites using your finger. Let stay a little to seal completely.
Repeat until all the wrappers are filled. As for the rest of the filling, you can make them as meatballs.
Heat wok, pour in cooking oil. When cooking oil smoke a little, carefully drop lumpia one by one. Deep fry until golden brown. Drain on paper towels to remove excess oil.
Cut each lumpia into 2 pieces. Best served with sweet chilli sauce. Enjoy!
Easy Party Dip
October 18, 2008
My favorite homemade dip of all time is this one that is so incredibly easy to make and uses ingredients commonly found in your kitchen.
Ingrediants needed:
Lowfat Sour Cream
Sea Salt
Ground Pepper
Paprika
Garlic Powder
If you buy a tub of sour cream, you can use the same container to create your dip in. However, you’ll want to take out a couple of tablespoons first, then add in at the end, to make space for the spices. The amount of each spice you want to put depends on your preference. I personally like to add a TON of paprika to the dip. You might want to start with a teaspoon or less of each ingredient, taste it with a tortilla chip and add more if you so desire. The only spice I would put very very little of would be the garlic powder. All you need is a sprinkle overall.
Some other tips:
Add in shredded cheddar cheese for an extra zap of taste.
Some people add 1/2 can of drained tuna to the dip as well to make it tuna dip.
You can serve this with a variety of foods, from blue-corn tortilla chips, to Lays, to cut veggies, or even top on top of your enchiladas.
Pinakbet (Philippine Vegetable Stew)
July 25, 2008
INGREDIENTS:
* ? kilo pork with fat (cut into very small pieces)
* 3 tablespoons oil
* 1 1/2 cup water
* 2 medium size Ampalaya (cut into 8 pieces each)
* 2 medium size eggplants (cut into 8 pieces each)
* 6 pieces okra (halved)
* 6 pieces tomatoes (quartered)
* 1 small garlic head (minced)
* 2 small onions (diced)
* 1 small ginger (sliced)
* 4 tablespoons bagoong alamang (fermented shrimp paste)
* Pinch of pepper
DIRECTIONS:
1. Cook pork until lightly crispy, set aside.
2.Saute garlic, onion and ginger in the porkfat and mix in pork.
3.Add tomatoes and bagoong alamang, and cook for 5 minute.
4.Add water and bring to boil.Stir in the vegetables.
5.Simmer for 10 minutes or until tender.
6.Add salt to taste.Serve with steamed rice.
