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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