Mango Float Cupcakes

Mango Float Cupcakes

Mango Float Cupcakes

INGREDIENTS
1 ½ cups graham cracker crumbs
½ cup all purpose flour
2 ½ tsp. baking powder
½ cup butter, cut and softened
¾ cup granulated sugar
2 eggs
1 tsp. Vanilla Extract
2 tsp. Mango Extract
¾ cup milk

INSTRUCTIONS
1. Preheat oven to 350 F/176.6 C
2. Line muffin tins with cupcake paper liners or parchment paper.
3. In a medium bowl, whisk the flour, graham cracker crumbs & baking powder together and set aside.
4. In a separate bowl, beat the butter and sugar together until it becomes light and fluffy. Add the eggs one at a time. Beat well after adding each
egg.
5. Add the Vanilla, Mango Extract and Milk.
6. Add the flour alternately with the butter, egg and milk mixture until well incorporated.
7. Using an ice cream scoop, add the batter into the cupcake liners, filling them about ¾ full.
8. Bake for 20 to 25 minutes, or until a toothpick/cake tester inserted into the center of the cupcake comes out clean.
9. Cool in pan 1­2 minutes, then carefully remove the cupcake from the pans and finish cooling on a wire rack.

Mango Frosting
INGREDIENTS
3 tbsp all purpose flour
1 cup milk
1 cup unsalted butter
1 cup sugar
1 tsp vanilla extract
1/2 cup of fresh mango, scraped with a melon scraper

INSTRUCTIONS
1. Combine the milk and flour in a saucepan on medium heat and whisk to dissolve the flour in the milk. While whisking constantly, bring the
mixture to a boil and continue cooking until it becomes thick and bubbly. Cook it long enough so that the batter will not become watery.
2. Remove from the heat and transfer to a bowl. Cover with plastic wrap touching its surface to prevent a skin from forming while it cools.
3. In another bowl, beat the butter using your whisk until light and fluffy. Add the sugar and beat until well incorporated.
4. Make sure to scrape the sides and bottom of the bowl to get all the sugar incorporated in the mixture. Beat for another minute. Add the vanilla
extract and mix well.
5. Drop the cooled flour & milk mixture by tablespoon and continue beating the mixture until well incorporated. Fold in the scraped fresh mango
into the frosting.
6. Frost your cupcake anyway you like, I personally am lazy when it comes to frosting so I just used an Ice Cream scooper to put frosting in my
cupcake:). Who doesn’t like to much frosting anyway.. Dust off with crushed grahams on top and a fresh mango cube.

Note:
1. You can place the milk and flour mixture in the freezer for 5 minutes to make the cooling process faster.
2. Add scraped mangoes in the Graham Cupcake mixture for a more “Mangoer” flavor.

Credit to the owner of photo & recipe.

Crispy Cheddar Chicken

crispy-cheddar-chicken

Crispy Cheddar Chicken

INGREDIENTS

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

INSTRUCTIONS
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the
mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges
of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until
the sauce is nice and hot. Serve over the chicken. Enjoy!

Pinoy Shawarma Rice

Pinoy Shawarma Rice

Pinoy Shawarma Rice

INGREDIENTS
Beef tapa
Shawarma rice
Oil for cooking tapa
Cucumber salad
Garlic yogurt sauce

For Beef Tapa
500 g beef sirloin, tapa cut
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
Bird’s eye chili, optional

For Cucumber Salad
1 pc cucumber, seeded, halved & sliced thinly
4 pcs tomato, seeded, sliced
1 medium white onion mince and cubed
shredded cabbage

For Garlic Yogurt Sauce
1 small tub yogurt (125ml)
1/4 tsp garlic powder
1/4 tsp minced fresh garlic
1/8 tsp salt

For Shawarma Rice
2 cups long grain rice (Jasmine or basmati)
2 cups water
1/4 cup margarine
1/2 tsp kasubha (crocus in english or dried safflower)

INSTRUCTIONS
1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.
3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would.
4. Once cooked, fluff rice to distribute color. Set aside and keep warm.
5. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
6. Pan fry marinated tapa in oil until browned. Chop into pieces.
7. To assemble, put rice on plate, cucumber salad on the side.
8. Top minced tapa over rice.
9. Drizzle garlic yogurt sauce all over the beef & rice. You can also combine drops of hot sauce over your garlic sauce if you like it spicy.

Orange Chicken Meatballs

 Orange Chicken Meatballs


Orange Chicken Meatballs

 

 

INGREDIENTS

For the meatballs
1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 pounds ground chicken (See Kelly’s Note)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

For the sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce

Make the meatballs
1. Preheat the oven to 500ºF. Spray a mini­muffin pan or baking dish with cooking spray.
2. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
3. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs.
4. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
5. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are
baking, prepare the sauce.

Make the sauce
1. Add the sesame oil and olive oil to a small saucepot over medium­low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes
until golden brown.
2. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened
slightly.
3. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Roast Beef

Roast Beef

Roast Beef

Ingredients
  • 3 to 4 lbs beef bottom round roast
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, divided into 3 to 4 parts (lengthwise)
  • 2 teaspoons salt
  • 3 teaspoons ground black pepper
  • 1 cup red wine
  • 1 piece beef cube
  • 1 cup water
  • 2 tbsp cornstarch (diluted in 4 tbsp water)
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make some slit on the meat using a knife and insert each sliced garlic clove
  3. Spread the olive oil on the meat then sprinkle some salt and pepper.
  4. Place the meat on a roasting rack (with dripping tray/pan) and bake for 30 minutes.
  5. Reduce the heat to 250 degrees Fahrenheit then continue baking for 2 to 2.5 hours (or until the inner temperature of the meat reaches 140 degrees Fahrenheit). Note: Do not remove from the oven right away. Let the juices from the meat drip some more so that you will have enough drippings for the gravy.
  6. Remove the roasted meat from the oven and allow it to rest for at least 15 minutes.
  7. Slice the meat into serving pieces and transfer to a serving plate.
  8. We also need to prepare the sauce. The following steps will help you make a good one.
  9. Take the dripping pan out of the oven and place it on the stove then apply heat.
  10. Pour-in the red wine and deglaze the drippings then transfer to a saucepan.
  11. Add water and bring to a boil.
  12. Add the beef cube and cook until well diluted then put-in the cornstarch. Stir continuously.
  13. Transfer the sauce to a serving bowl.
  14. Serve the Roast beef with the sauce on the side.
  15. Share and enjoy!

Pork Burger Steak with Mushroom Gravy Recipe

Pork Burger Steak with Mushroom Gravy

Pork Burger Steak with Mushroom Gravy

Ingredients
Pork Patty
  • 1 lb. ground pork
  • ½ cup chopped green onions
  • 1 medium yellow onion, minced
  • 1 egg
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 tablespoons cooking oil
  • 1 ½ cups beef broth
Mushroom gravy
  • ¼ cup butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon beef powder
  • 1 ¾ cup beef broth
  • a dash of ground black pepper
  • salt to taste (optional)
  • 7 oz. canned button mushrooms, sliced
Instructions
  1. Make the patty by combining all the pork patty ingredients in a large bowl, except for the cooking oil and beef broth. Mix well. Scoop ¼ cup of the mixture and roll into balls using your hands. Gently press to form the patties.
  2. Heat cooking oil in a wide pan
  3. Once the oil gets hot, pan fry one side of the pork burger patty in low to medium heat for 3 minutes. Flip the patty to cook the other side for another 3 minutes.
  4. Pour the beef broth in the pan. Cover the pan and continue to cook for 3 to 5 minutes or until the liquid almost dries out, but not completely. Turn the heat off and transfer to a plate. Let the burger soak on the remaining liquid.
  5. Prepare the mushroom gravy by melting butter in a saucepan.
  6. Add the flour and stir. Cook in low to medium heat while constantly stirring until a brown lump is formed.
  7. Pour-in beef broth. Stir.
  8. Add the beef powder and cook while stirring constantly until the texture becomes thick. Add more beef broth or water if needed.
  9. Sprinkle some ground black pepper and then add the mushrooms. Cook for 3 minutes. Taste the gravy and decide if salt is needed.
  10. Arrange the pork burger steak patties on a serving plate. Top with mushroom gravy.

Cilantro Lime Chicken

 

Cilantro Lime Chicken

Cilantro Lime Chicken

 

Ingredients:

4 pieces boneless chicken breasts

1/2 cup cilantro, chopped

2 tablespoons lime juice

1/4 cup extra virgin olive oil

1 tablespoon garlic, minced

2 teaspoons salt

1 teaspoon ground black pepper

Procedure:

1. In a mixing bowl, combine cilantro, lime juice, olive oil garlic, salt, and ground black pepper.

2. Put-in the chicken breasts and coat with the mixture. Marinate for at least 3 hours. Note: It will be better to marinate the chicken overnight. This can be done by covering the bowl with cling wrap and refrigerate.

3. Grill the chicken breasts for about 6 to 8 minutes per side or until each side is done. Do not grill for too long as the juices may dry-out.

4. Transfer to a serving plate then serve.