Cheesy Baked Macaroni

cheesy-baked-macaroni

Ingredients
  • 1 lb. macaroni
  • ¾ cup shredded cheddar cheese
Tomato meat sauce
  • 1 lb. ground beef
  • 1 Knorr beef cube
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small yellow onion, cubed
  • 3 cloves garlic, crushed and chopped
  • 1 lb. tomato sauce
  • Salt and ground black pepper to taste
  • 3 tablespoons cooking oil

Lazada Philippines

White sauce
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1 ¾ cups fresh milk
  • ½ cup quick melt cheese
  1. Cook the pasta according to package instructions. Set aside.
  2. Cook the tomato meat sauce by heating oil in a pot.
  3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.
  4. Add the ground beef. Continue to cook until it browns.
  5. Add the Knorr Beef Cube. Stir.
  6. Pour the tomato sauce in the cooking pot. Stir and let boil.
  7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
  8. Prepare the white sauce by melting the butter in a pot.
  9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.
  10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot though, if you are using one).
  11. Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the mixture. Turn the heat off.
  12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.
  13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce all over to cover the top.
  14. Preheat oven to 375F. Bake for 15 to 18 minutes.
  15. Remove from the oven. Serve.

Crab and Pork (Siomai)

Crab & Pork Siomai

Crab & Pork Siomai

Ingredients
  • 2 lbs ground pork
  • 12 ounces crab meat
  • 3 tbsp sesame oil
  • 1 large egg
  • 1 medium sweet onion, minced
  • 1 cup minced carrots
  • 1 pack won ton wrapper
  • ½ teaspoon ground black pepper
  • 2 tsp salt
  • Cooking oil spray
  • 5 cups water (for steaming)
Instructions
  1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
  2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
  3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
  4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
  5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
  6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
  7. Pour the water into the steamer and let boil.
  8. Steam the crab and pork shumai for 20 to 25 minutes.
  9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.

 

What do you think with this Crab and Pork (Siomai) recipe? COMMENT BELOW

Banana Nut Muffin

Banana Nut Muffins

Banana Nut Muffins

 

Ingredients

  • 3 pieces medium ripe bananas, mashed
  • 1 cup walnuts, chopped
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated white sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 pieces eggs (whites only)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • a pinch of salt

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all-purpose flour, baking soda, salt, and baking powder. Mix well. Set aside.
  3. Beat-in egg whites in a separate bowl. Gradually add the bananas, vegetable oil, sugar, lemon zest, and vanilla extract. Continue beating until all the ingredients are well distributed.
  4. Gradually fold-in the flour mixture, and then the walnuts. Mix well.
  5. Arrange muffin cups on a muffin tray. Scoop the mixture and arrange in each muffin cup. Make sure that you only fill about less than 3/4 of the cup’s volume.
  6. Place in the oven and bake for 23 to 27 minutes, or until it passes the toothpick test.
  7. Remove from the oven and let cool by placing on a wire rack.

Avocado Smoothie

Avocado Smoothie

Avocado Smoothie

INGREDIENTS
  • 4 avocados
  • 1 (14 ounces) evaporated milk
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • 3 cups ice cubes
INSTRUCTIONS
  1. With a knife, halve avocados and remove pit. Using a spoon, scoop flesh and cut into cubes.
  2. In a blender, combine avocados, milk, sugar, lemon juice and ice. Process until smooth and blended.

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Ingredients:

  • 1 teaspoon salt1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Chilli Paste:

  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Instructions:

  • Mix all the ingredients for the filling in a bowl.
  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:

  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:

  • Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

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!