Cookies

Courtesy of San Francisco Cookies
Hi guys!! Christmas season is fast approaching. Others are done with their Christmas party and ours will still be on Sunday. Do you have your chrismas presents already? Have it wrapped? Well, if still looking for some simple holiday presents i'll give you some ideas like a Christmas Cookie, Chocolate gifts (I know this is so common) and gourmet cookies. With the cookies, just make sure that it's made from the most premium ingredients. A cookie that would give you beyond the ordinary taste. If you want this kind of cookie you can find it here. You can pick your own gift selection. They have available corporate gifts too with handsome gift presentation you would really appreciate.

Anyway, I know that you guys are searching for some recipe's to cook for this coming christmas. I'm still preparing for it so I'll post it next time.
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Corned Beef and Potato Cakes

Another Yummy-Licious recipe from San Miguel Corporation's Culinary News Letter. The Yummy-Licious Corned Beef and Potato Cakes. It's so easy to prepare and would not take much of your time. If you want something new, you may try this and here's what you will need;

Ingredients:

2 pc medium potato, peel and cut into cubes
2 can Purefoods corned beef jalapeñ0
1/2 cup Purefoods Baron All Purpose flour
3 pcs egg, slightly beaten
1 cup bread crumbs
Salt and Pepper to taste
Magnolia Nutri-oil, for deep frying

Barbecue Sauce:

2/3 cup tomato catsup
1/4 cup Cervesa Negra
1 tsp cayenne pepper
1/2 cup brown sugar
1/4 cup Purefoods Supremo Cane Vinegar

Procedure:

1. Place potatoes in saucepan with water and bring to a boil. Boil until tender. When potatoes are tender, mash it. Set aside.

2. In a bowl, mix together mashed potatoes, corned beef, salt and pepper. Shape into mini cakes. Coat mini cakes with all purpose flour, dip in beaten eggs and coat with breadcrumbs. Freeze.

3. Heat oil for deep-frying. Fry mini cakes and drain on paper towel. Serve with Barbecue Sauce.

4. In a saucepan, combine together ingredients of BBQ sauce. Let simmer for 10 minutes and set aside.

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Superb Creation Spiced Wings, Nuts and Popcorn.

Hello!!! It's been a long time that I wasn't able to update my recipe hotline. Well, It's just that I was busy with my personal blog but starting today, I'll see to it that I'll be posting more recipe's now since the holiday season is fast approaching.

I'll be posting recipe's from the San Miguel Pure Foods Culinary Center News Letter dated July-Sept 2007. One of their recipes that you can offer this Christmas Season or during New Year would be the Superb Creation Spiced Wings, Nuts and Popcorn. Here's what you need;

Ingredients:

Spice Mixture:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1/4 tsp cumin
1/4 tsp cinnamon powder
1 tsp sugar

1/2 kilo Magnolia Chicken Station, Cut ups, wings
1/2 cup Purefoods Baron all Purpose Flour
1 cup cooked microwavable popcorn, plain
1/4 cup walnut
1/4 cup pecan
1/4 cup cashew
1 tbsp peanut oil
2 tsp Magnolia Gold Butter, clarified
1 tsp salt and
Magnolia Nutri-Oil, for deep frying

Procedure:

1. In a bowl, combine spiced mixture ingredients. Mix well, set aside.
2. Coat chicken wings with flour. Heat oil and deep fry chicken until golden brown. Drain and set aside.
3. Cook popcorn in microwave according to directions. Transfer to a bowl, mix together with nuts. In a saute pan, heat peanut oil and clarified butter over medium heat. Toss separately chicken wings and popcorn mixtures
4. Drizzle with spiced mixture before serving.

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Bopis Recipe

Hello Guys!!! Long time no posts... well, medyo naging busy sa work and I was busy with my other blog... hehehe. Hmmnn.. what's new? I've been planning to change the layout of this blog but I don't have time yet do it.

For now, I just want to share this another recipe best known in the Philippines as bopis or bópiz in Spanish. This recipe is made out of pork liver, lungs and heart. Bopis is best for "pulutan" in any types of occasions. Bopis is one of my favorite recipe, and for tonights menu??? I'm going to eat bopis!!!!

Ingredients:

1/2 kg. pork lungs, boiled (chopped or cubed)

1/4 kg. pork liver, boiled (chopped or cubed)

1/2 kg. pork heart, boiled (chopped or cubed)

1 tsp. garlic, minced

2 medium onions, minced

1 1/2 tbsp. cooking oil

1 red bell pepper, (chopped or cubed)

1 siling labuyo (hot pepper, optional)

1/2 cup vinegar

powder pepper

salt to taste

Atsuete (optional)

Procedures in cooking:

1. Heat cooking oil in a pan, place garlic until brown and onion.

2. Add pork heart, pork liver and pork lungs, saute for 2 mins.

3. Season with salt, pepper and add vinegar. Let simmer for 10 mins. or until vinegar is cooked.

4.Add bell pepper, atsuete and siling labuyo.

5. Lower heat and let it simmer until done.

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Talunang Manok

This is my first time to hear this kind of recipe. I haven't tasted this one either, well, I got this recipe from one of my cosmopolitan magazine. According to Chef Jun Jun de Gusman of Cafe Ysabel, the secret of this tasty chicken is in the simple but carefully concocted sauce.

You will need:

1 kilo chicken, chopped into serving pieces

1/2 cup Golden Fiesta cooking oil

2 tablespoons minced garlic

2 onions sliced

3 tablespoons Datu Puti Vinegar

2 tablespoons finely chopped ginger

2 tablespoons Datu Puti Soy Sauce

1 cup water

1 cube chicken stock

1 tablespoon Datu Puti Patis

Freshly ground pepper

1. Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.

2. Add Vinegar and ginger and without stirring, let mixture come to a boil.

3. Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.

4. Let mixture come to a boil and remove from heat. Serve with rice.

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Fruity Cheesecake

Hello Guys!!! Want's to avoid the hazzle of baking? Now you can do it with this mouth watering no-bake fruity cheesecake. You will need the following;

Ingredients

Crust:

1-1/2 cups graham cracker crumbs

1/3 cup melted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

Filling:

1-1/2 tbsp unflavored gelatin

1/3 cup fiesta fruit cocktail syrup

1 pack(125 ml) fruit salad cream, chilled

1/4 cup white sugar

1 tsp vanilla extract

1 pack(225 g) cream cheese, softened

Topping:

2 tbsp sugar

1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup

1 can(850 g) Fiesta Fruit cocktail, well drained (use syrup for filling)

How to do:

1. Combine ingredients for crust. Mix weel. Press into 9" pie plate (or springform pan). Cover and freeze for 30 mins.

2. Topping: Combine first two ingredients then simmer until thick. Cool. Stir in fiesta fruit cocktail. Set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir until well blended. heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

4. Beat cream cheese until smooth and fluffy. Set aside. Beat fruit salad cream until soft peak. Add Cream cheese then gradually add gelatin mixture while mixing. Fold in three fourths of fiesta fruit cocktail mixture. Pour over crust. Chill until set. Top with remaining Fiesta fruit cocktail.

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Buko Lychee Delight

Hello guys!!! Another simple dessert for you to try!!! Try it and you'll surely loved it!


YOU WILL NEED:

1can (850g) Fiesta Fruit Cocktail, drained (reserve syrup)
1pc medium pear, pared, cut into tidbits and soaked in fruit cocktail syrup
1pc buko, meat shredded
1can (565 g) lychees, drained and each piece cut into 2
3/4cup + 1 tbsp all-purpose cream, chilled
3-4tbsp sweetened condensed milk
1tbsp mayonnaise

HERE'S HOW:

1. DRAIN pears. Combine with buko, lychees and Fiesta Fruit Cocktail. Set aside.
2 .MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture. Chill until ready to serve.

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FIESTA CHICKEN AND RICE

Welcome Back Recipe!!!

Hi!!! Long time no post! Well, I was very busy reason why I wasn't able to update my kusina. I'll make it a point that i'll update this as often as possible. For those who loved chicken here's another recipe that you may try courtesy of Del Monte.

4 skinless, boneless chicken breast halves
1 Tbsp. oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Mild Green Chilies
1 can (15-1/4 oz.) DEL MONTE Whole Kernel Corn, drained
1/2 tsp. ground cumin
1-1/2 cups instant white rice


Procedure:

Cook chicken in hot oil in large skillet until no pink remains, turning once (about 10 minutes).

Stir in undrained tomatoes, corn, cumin and 1 cup water. Bring to boil.

Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Garnish with fresh cilantro, if desired.

Variation:

Substitue 12 oz. sliced smoked sausage in place of chicken. Or, try other Del Monte Vegetables such as Fiesta Corn®.

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