Banana coffee with Choco Chip Streusel

Hello!!! Happy New Year to all!!! Here's a lips watering cake that you'll surely love. Moist banana cake layered with sugar, nuts and velvety dark chocolate.

Streusel:

1 1/4 cups chopped dark chocolate

1/3 cup packed brown sugar

1/2 cup chopped walnuts(or other variety of nuts), toasted

1 tbsp ground cinnamon

Batter:

1 1/2 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 medium eggs

1 1/3 cups mashed very ripe bananas

2 tbsp coffee dissolved in 1 tbsp hot water

3 tbsp evaporated milk combined with 1 tsp vinegar

Procedure:

1. Preheat oven to 350 degrees F. Butter and flour 9 1/2" x 4" tube pan.

2. Stir chopped chocolate, brown sugar, walnuts and cinnamon in small bowl until well blended. Set aside.

3. Sift flour, baking soda, baking powder, and salt into medium bowl. Set aside.

4. Cream butter in a large bowl using an electric mixer.

5. Add sugar gradually, when butter is light and creamy.

6. When mixture is fluffy, add egg one at a time.

7. Beat in mashed bananas, coffee and milk with vinegar then add in the dry ingredients and blend well.

8.Spread half of batter in prepared tube pan. Sprinkle with half of streusel. Repeat with remaining batter streusel. Bake banana coffee cake about 45 mins. or until tester inserted into center comes out clean. Cool coffee cake in a pan or rack.

Shelf life- Banana coffee cake stays fresh and moist on the shelf for 5-7 days but when refrigerated, can last from 2-3 weeks. Reheat in the microwave oven before serving to maintain moistness of cake.

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White Chocolate Fudge

By: Michelle McAdoo

Kraft Kitchen

The easiest desserts you can make without turning on the oven. Best gifts for this coming holiday season.

Ingredients:

2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel

Directions:

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.

LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

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Chicken Cacciatore

By: Kraft Kitchen

Ingredients:

1/4 cup Kraft Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced
(about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked


Directions:

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture overthe rice.

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Menudo

Ingredients:

2 lbs. lean pork cut into cubes

1 - 1½ cup soy sauce

bay leaf (about 6 pcs.)

pepper (seeds or powder)

1 tsp. achuete powder

2-3 kalamansi

1 whole garlic

2 big onions (finely chopped)

2 tomatoes (finely chopped)

1 cup carrots (cubes)

1 cup potatoes (cubes)

cooking oil

1 medium sized can (or 2 small cans) tomato sauce

salt and Msg. to taste

Directions:

Marinade pork in soy sauce, bay leaf, pepper, achuete, half of the garlic, 1 onion and lemon overnight turning it every 1 to 2 hours. The next day, saute other half of the garlic, tomatoes and onions in oil. Add the pork mixture and simmer until pork is tender. Add carrots and potatoes and simmer for about 5 minutes then add tomato sauce. Stir and cook until tomato sauce is fully blended with the pork. Season to taste.

Variations: May Add pork liver if you want.

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Fried Calamari

Ingredients:

squid rings about 1/2 inch
2 cups flour
cooking oil

2 tbsp. dried parsley
salt and pepper
lemon juice or kalamansi juice

Procedure:

1. For Batter, combine all dry ingredients
2. Put the squid into the batter
3. Fry for 3-4 mins (oil temp. must be 350-375 degrees to achieve crispy calamari)
4. Sprinkle a little bit of salt into the fried calamari for flavor
5. Squeeze lemon juice or kalamansi juice on top

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Minatamis na saging sa Gata

Ingredients:

10 pcs. ripe bananas
1 can coconut milk or 2 grated coconuts
3-4 tablespoon sugar

Cooking Procedure:

In a pot, place the peeled bananas. Pour the coconut milk then add the sugar.

Simmer for 30-45 minutes or until the banana is cooked.

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Pork Binagoongan

Ingredients:

1 lb. pork, sliced
1/4 cup oil
4 to 6 cloves of garlic, crushed
1 onion, sliced thinly
1 large tomato, diced
1/2 cup bagoong
1/2 cup vinegar
2 cups water
Msg. to taste

Procedure:

In frying pan, heat oil and fry the sliced pork until brown.
Sauté garlic, onions and tomatoes after pork has browned. Add bagoong.
Pour in vinegar and water, let it simmer until pork is tender.

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Spring Roll

Ingredients:

1/2 pound ground pork
1/2 pound ground shrimp or beef
1/2 cup waterchestnuts -- chopped
1/2 cup green onion -- finely chopped1 tablespoon soy sauce1 teaspoon salt
1 teaspoon freshly ground pepper
1 package egg roll wrappers -- or lumpia wrappers1 cup cooking oil

Cooking Method:

LUMPIANG SHANGHAI (filling):

1. Combine pork, shrimp, water chestnuts, green onion and soy sauce.
2. Season with salt and pepper.
3. Place a level tablespoon of filling on center of each egg roll wrapper.
4. Brush edges with a few drops of water. Fold one flap over filling. Fold inside flaps and roll up toward top point.
5. Deep fry in hot oil and drain on paper towel.
6. Serve with Sweet and Sour Sauce or Garlic Vinegar Sauce.

- Sweet and Sour Sauce -

2 cups water
1/2 cup catsup
1/3 cup sugar1 teaspoon salt
1 teaspoon red-hot sauce
3 tablespoons cornstarch, dissolved in 4T.water

Sauce Procedure:
1. Mix all ingredients in a pan.
2. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve hot.

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Chicken Adobo in Coconut Milk

Ingredients:

1 kilo chicken cut into parts

1/4 teaspoon salt
1/2 cup soysauce
1 cup white vinegar
1 1/2 garlic chopped
3 pcs. chili pepper
1 cup coconut milk (first squeeze)
2 tablespoons oil
1/2 teaspoon peppercorn

Procedure:

1.In a deep skillet, brown chicken in oil.
2.Add salt, soysauce, peppercorn, garlic and vinegar.
3.Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4.When it gets too dry just add 1/2 cup of water.
5.Cover and let simmer until chicken becomes tender.
6.Pour coconut milk and chilli pepper.
7.Cook for a few more minutes to thicken the sauce.

Serve hot.

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Tropical Fruit Salad

Davao is very abundant when it comes to fruits. Name it and we have it that’s why Davao was known to be the Fruit Basket of the country. Speaking of fruits, you would surely enjoy our “Tropical Fruit Salad”. A simple dessert that you would surely love.

Ingredients:

3 Avocado Sliced into cubes
4 Ripe Mangoes Sliced into cubes
1 Small sized Water Melon, cut into cubes
2 Ripe Papaya, Sliced into cubes
5 Apples, Sliced into cubes
3 cups chilled cream (Nestle or Alaska)
1 Can condensed Milk

Preparation:

Combine all 5 ingredients in a large bowl then set aside.

In a separate bowl, combine chilled cream and condensed milk.

Pour mixture to your fruits, mix well.

Chill and serve.



Note: You can replace fresh fruits with ready to eat fruit cocktail. Can add shredded buko meat, walnuts or even flavored gelatin.

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Gravy na to!!!

Got this on GMA Show.... MOBILE KUSINA hosted by Christine Jacob

Ingredients:

Magnolia Gold Butter 3 tbsps
Chicken cubes ½ of the cube
All-Purpose flour 3 tbsps
Soy-Sauce 1 tsp
Magnolia Full Cream Milk ¼ cup
ground black pepper 1 tsp
Water 1 cup


Procedure:

In medium heat, melt butter in a pan and add flour and chicken powder. Stir in soy sauce. Gradually whisk in milk to avoid making lumps. If lumps develop, whisk until smooth. add pepper and whisk in water. Simmer until desired consistency is achieved. Season to taste.

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Soft Chocolate Chip Cookies

Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yield: 72 servings (Serving size: 6 dozen)

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Gingered Cabbage Soup with Pork and Potatoes

Ingredients:

2 tablespoons butter
1 onion, chopped
1 tablespoon minced fresh ginger
3/4 pound green cabbage, shredded
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
1 (2 inch) piece fresh ginger - peeled, halved lengthwise, and smashed
2 teaspoons salt
1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
2 teaspoons lemon juice
1/4 cup chopped fresh parsley

Directions:

In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

Yield: 4 servings (Serving size: 4 servings)

A sprightly ginger broth transforms typical cabbage, pork, and potato soup into a meal that's light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.

Notes:
Fresh Ginger: You'll want to use really fresh ginger here; it's integral to the flavoring of the soup. Look for a piece that has taut skin and is firm to the touch. After the ginger is peeled (the easiest way is to scrape the peel off with a spoon), its color should be pale yellow. If the ginger is blueish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.

Source: Food&Wine

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Warm Potato and Mushroom Salad

Ingredients:

250 g Mushroom (cleaned )
450 g Potato (cooked)
1 tbsp Olive oil
50 g Streaky bacon, smoked (cut into thin strips)
2 tbsps BUITONI Pesto alla Genovese


Preparation steps:



Trim the mushrooms and cut into smaller pieces if necessary. Cut the potatoes into bite sized chunks or slices.

Heat the oil in a frying pan/skillet add the bacon pieces and the mushrooms, cook over a medium heat for 5 minutes or until the mushrooms are softened.

Add the potatoes and cook for a further 2-3 minutes to warm the potatoes through.

Cook for slightly longer if the potatoes have been in the fridge.

Transfer the mushroom and potato mixture to the serving bowl and add the BUITONI Pesto.

Toss well together. Serve the salad warm. (The salad can also be served cold if preferred)

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Florentine Manicotti

You will need:

1/2 cup chopped onion 1 clove garlic, minced
1 Tbsp. butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach,cooked, well drained
2 cups ricotta cheese
1 cup KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT 100% Grated Parmesan Cheese
3 eggs, lightly beaten
1 Tbsp. lemon juice1 tsp. salt
1/4 tsp. pepper
12 manicotti shells, cooked
1 jar (14 oz.) spaghetti sauce

Directions:

PREHEAT oven to 350°F. Cook and stir onion and garlic in butter in small skillet on medium heat until tender. Place in medium bowl. Add spinach, ricotta, mozzarella cheese, Parmesan cheese, eggs, juice and seasonings; mix until well blended.

STUFF evenly into manicotti shells. Place in 13x9-inch baking dish; cover.

BAKE 40 min. or until heated through. Meanwhile, heat sauce on the stovetop or in microwave. Serve over manicotti.

KITCHENS TIPS

Size It Up Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Great Substitute:

Substitute frozen chopped broccoli for the spinach.

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Spaghetti Carbonara

For Pasta lovers... here's Spaghetti Carbonara.

You will need:

1 pkg. (1 lb.) spaghetti, uncooked
8 slices Bacon, chopped
1 medium onion, finely chopped
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK spaghetti as directed on package.


MEANWHILE, cook and stir bacon and onions in large skillet on medium-high heat 8 min. or until bacon is crisp and onions are tender; drain. Wipe out skillet.

DRAIN spaghetti. Immediately add to skillet along with remaining ingredients; toss until cream cheese is completely melted and mixture is well blended.

KITCHENS TIPS

Serving Suggestion
Serve this entree with a crisp mixed green salad.

Cooking Know-How
Since the pasta needs to be really hot in order to melt the cream cheese, it should be added to the skillet immediately after draining it.

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Beany Burgers

Ingredients:

1 cup easy cook lentils, boiled
500 gms. beef, ground
2 tbsps. worcestershire sauce
½ cup onions, minced
1 cup oats
2 tbsps. catsup
¼ cup butter, softened
1 eggsalt & pepper to taste
flour for dredging
cooking oil

Directions:

Combine all ingredients in a glass bowl and gently blend until firm.Chill the mixture in the refrigerator until it becomes easy to handle.Form into patties and dredge in flour.Lay flat on greased baking sheet and bake at 350ºF or fry them like ordinary burgers.

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My Moblog Kusina

Hello!!!Welcome to my Moblog Kusina. I love foods kaya ako healthy.. hehehehe. Well, I'm fond of collecting recipe books and clippings kaya naisipan ko na why not do it on blogging. I can search for lot's of recipes here on the net and just post it here for my future reference.
So, sa ngayon wala pa akong maipopost na katakam takam na mga recipes kasi iyong look muna ng magiging kusina ko ang inaatupag ko. Siguro next time magpopost na ako.So, until here na lang muna...

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