Sulyap Sa Yaman Ng lahi

Recipes




Fluffy Lemon Berry Pie

Ingredients:
1 Ready Crust Shortbread Pie Crust (6 oz.).
½pkg. (4 serving size) cream cheese, softened.
1½ cups cold milk.
2 pkg. (4 serving size) lemon flavor instant pudding and pie filling.
1 tub ( 8 oz.) frozen non dairy whipped topping, thawed.
1 cup blueberries, raspberry or sliced strawberry.

Procedures:
1. Beat cream cheese in a large bowl with wire whisk until smooth. Gradually beat in milk until well blended.
2. Add pudding mixes. Beats 2 minutes until smooth. Immediately stir in ½of the whipped topping. Spoon into crust.
3. Top with the remaining whipped topping. Refrigerate until 3 hours until set. Garnish with berries.

Chocolate Raspberry Cheese Cake

Ingredients:
1 Ready Crust Chocolate Pie Crust (6 oz.).
6 oz. cream cheese, softened.
1 can sweetened condensed milk.
1 egg.
3 tbsp. lemon juice.
1 tsp. Vanilla extract.
1 cup fresh or frozen raspberries Chocolate Glaze.
Procedures:
1. Preheat oven to 350°F. With mixer, beat cream cheese until floppy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mixed well.
2. Arrange Raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 – 35 minutes or until center is almost set. Cool.
3. Top cheesecake with chocolate glaze; Chill. Garnish as desired. Refrigerate leftovers.



Black Forest Pie

Ingredients:
1 Ready Crust Graham Cracker Pie Crust (6 oz.).
1 pkg. (8 oz.) cream cheese, softened.
¼ cup sugar.
¼ cup HERSHEYS Cocoa.
1 egg.
¼ tsp. almond extract.
1 cup non dairy whipped topping, thawed.
1 can (21 oz.) cherry pie filling, chilled.
Procedures:
1. Preheat oven to 350°F. Beat cream cheese until floppy; add sugar and cocoa mixed well. Add egg and almond extract.
2. With spatula, scrape filling into crust, spread evenly.
3. Bake 35 minutes. Cool and refrigerate. Just before serving, top with non dairy whipped topping and cherry pie filling.

Double Layer Pumpkin Pie

Ingredients:
1 Ready Crust Chocolate Pie
Crust (6 oz.).
4 oz. pkg. cream cheese,
softened.
1 tbsp. milk.
1 tbsp. sugar.
1 tub. (8 oz.) frozen non dairy
whipped topping, thawed.
1 cup cold milk.
1 tsp. ground cinnamon .
1 tsp. ground ginger.
1 tsp. ground cloves.
2 pkg. (4 serving size each)
vanilla flavor instant pudding.
1 can ( 16 oz) Pumpkin.

Procedures:
1. Mixed cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in ½ of the whipped topping. Spread on bottom of crust.
2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3. Refrigerate 4 hours. Garnish with remaining whipped toppings. Store left over pie in the refrigerator.


Chocolate Banana Cream Pie

Ingredients:
1 Ready Crust Chocolate Pie Crust (6 oz.).
1 pkg. (4 serving size each) instant vanilla flavor pudding and pie filling.
1 cups cold milk.
1 tub. (8 oz.) frozen non dairy whipped topping, thawed.
½ tsp. Vanilla extract.
2 medium banana sliced.
Procedures:
1. In mixing bowl, combine pie filling, milk, vanilla and ½ of the whipped toppings; mix in low speed until blended. Increase speed and beat until tick about; 2 minutes.
2. Pour 1/3 of mixtures into crust; layer sliced bananas on top, reserving ½ bananas for garnish. Pour remaining filling intocrust. Chill 2 hours.
3. Garnish with remaining bananas, whipped topping and optional chocolate sundae syrup.

Sardines and Pickle Pizza

Ingredients:
16 slices pan Americano.
1 can ( 235 g.) DEL MONTE Pizza Sauce.
3 cans 155 g.) sardines, drained and flaked.
4 tsp. DEL MONTE Sweet pickle Relish.
50 g. grated cheese.
Procedures:
1. Spread1 tbsp. of Del Monte Pizza sauce on pan americano.
2. Top with flaked sardines, del monte sweet pickle relish and grated cheese.
3. Bake at 350ºF in conventional oven for 6 minutes or until cheese melt. Serve
hot.











Kitchenomics Potchero


Ingredients:
½ block tofu.
1 meduin onion, sliced.
350 g. beef round, cut into serving portion.
2 medium potatoes, cut into chunks.
3 saba bananas, sliced diagonally
1/3 cup garbanzos cookd
1 chorizo de bilbao sliced
1 can del Monte tomatoe sauce
2 heads pechay
Procedures:
1. Fry tofu until golden brown. Cut into 6 and set aside.
2. Boil beef on 6 cups of water until tender. Add onions, potatoes, saba and
garbanzos. Season with one tbsp. rock salt and 1/8 tsp. pepper. Simmer until
tender.
3. Add chorizo and del Monte tomatoe sauce. Simmer for 10 minutes. Add
pechay and fried tofu. Continue simmering until cooked.

Italian Vegetable Rice

Ingredients:
1 medium onion, sliced.
1 0 whole button mushrooms, quartered
1 medium carrot, sliced
1 stalk calery, sliced
¼ Margarine
¾ cup del monte spaghetti sauce
3 tbsp. del Monte Chilli catsup
1 small green bell pepper, cut into cubes
3 cups cooked rice
Procedures:
1. Saute onions, mushrooms, carrots and celery in margarine. Add ¼ cup water
and season with 13/4 tsp. rock salt and 1 tsp. sugar. Simmer until vegetable
are cooked.
2. Add the rest of the ingredients except rice simmer for 10 minutes. Blend with
cooked rice just before serving.




Sinigang Na Hipon


Mga Sangkap:
½ puswelong sibuyas, hiniwa – hiwa
½ puswelong kamatis, tinadtad
9 na pirasong kalamyas
6 na puswelong hugas – bigas
½ kilong hipon
1 kutsarang asin
1 kutsarang aji – na – moto
2 puswelong tangkay at talbus ng kangkong
Paggagawa:
Igisa ang sibuyas at kamatis. Idagdag ang kalamiyas at lutuin hanggang lumambot. Idagdag ang hugas – bigas. Pakuluin. Kapag kumukulo na, ihulog ang hipon. Timplahan ng asin at ng aji – na – moto. Idagdag ang kangkong at lutuin ng dalawang minuto pa.

Tinolang Manok


Mga Sangkap:
1 katamtamang laking manok
1 ulo ng bawang, pinit – pit
1 puswelong sibuyas, hiniwa hiwa
2 kutsarang patis
5 patatas
5 pswelong tubig
5 kutsarang mantika
1 puswelong dahon ng sili asin at paminta
Paggagawa:
Paghiwa – hiwain ang manok sa katamtamang laki. Iniin ang mantika at igisa ang bawang at sibuyas. Isunod ang patis at manok. Idagdag ang tubig at pakuluin saka ihulog ang patatas na hinati – hati. Pabayaan hanggang lumambot ang manok at ang patatas. Timplahan ng asin at paminta. Idagdag ang dahon ng sili. Ihain ng mainit.



Adobong Baboy Na May Atay




Mga Sangkap:
1 kilong baboy
½ puswelong suka
½ kilong atay
asin, bawang at paminta
2 kutsarang toyo
Paggagawa:
Hiwain ang baboy at atay nang tig dalawang pulgadang pakudrado. Ibabad sa suka, pinitpit na bawang, asin at paminta ng isang oras. Isalang pagkatapos at bayaang lumambot. Hanguin ang baboy at atay at papulahin sa mantika at toyo. Idagdag ang sabaw na pinagpalambutan ng baboy at atay. Lutuin sa mahinang apoy hanggang ang sabaw ay lumapot na salsa. Ihain ng may kasamang fresh tomatoe salad.

Litson Kawali


Mga Sangkap:
1 kilong baboy
4 na puswelong tubig
2 kutsarang asin
2 kutsarang vetsin
Paggagawa:
Pakuluan ang liempo ng baboy sa tubig na tinimplahan ng asin at vetsin jhanggang ito ay lumambot na. Hanguin at patuluin. Ipirito ng nakalubog sa mantika na tila may bumubula – bula ng lumalabas sa balat. Tilad – tilarin at ihain ng may kasamng sarsa.






Adobong Okra


Mga Sangkap:
20 pirasong okra kilong baboy
¼ puswelong tubig
¼ na puswelong suka
½ puswelong baboy
3 kutsarang patis
4 na butyl ng bawang,pinitpit
1 sibuyas, tinadtad
1kutsaritang paminta
Paggagawa:
Hugasan at ilaga nang malasado ang okra. Itabi. Ipirito ang baoy. Itabi sa isang bahagi ng kawali. Igisa ang bawang, sibuyas at ang okra. Timplahan ng suka, patis at paminta. Bayaan hanggang maluto.





Lumpiyang Shanghai


Mga Sangkap:
¼ kilong baboy, giniling
¼ kilonh hipon, tinadtad ng pino
1/3 puswelong singkamas, tinadtad
4 na pirasong tuyong kabuti, naibabad na saka tinadtad
½ pswelong sibuyas. Hiniwa – hiwa
¼ kutsaritang paminta
½ kutsaritang vetsin
1 itlog
1 kutsaritang toyo
35 pirasong balat ng lumpiya
Paggagawa:
Paghaluhaluin ang limang sangkap. Timplahan ng asin, paminta at vetsin. Ihalo ang itlog at toyo. Haluing mabuti. Sa isang dulo ng balat ng lumpiya ay lagyan ng 2 kuytsarang pinaghalong sangkap. Basain ang dulo ng balat upang kumapit. Ipirito ng nakababad sa mantika.




Leche Flan


Mga Sangkap:
2 puswelong gatas, ebaporada
8 pula ng itlog
1 kutsaritang vanilla
1 puswelong asukal
1/2 puswelong caramel syrup
Paggagawa:
Initin ang gatas ng labinlimang minuto. Batihin ang pula ng itlog. Idagdag ang gatas, asukal at vanilla. Isalin sa liyanera. Ilagay sa kawaling may sapat na dami ng tubig. Pasingawan ng isang oras. Palamigin bago alisin sa liyanera.


Embutido


Mga Sangkap:
1 kilong baboy, giniling
1 lata ng sausage
1 puswelong tinapay
3 zorizo tinadtad
3 itlog binati
3 kutsaritang kutsara
1/2 puswelong pasas
1/2 puswelong kesong pula
Paggagawa:
Pagsamasamahin lahat ng sangkap. Balutin pabilog na tila morkon sa isang pirasong foil,taliang mahigpit ang magkabilang dulo. Ilagay sa kaserola na may sabaw ng manok. Bayaang kuluan hanggang maluto.




Adobong Okra


Mga Sangkap:
20 pirasong okra kilong baboy
¼ puswelong tubig
¼ na puswelong suka
½ puswelong baboy
3 kutsarang patis
4 na butyl ng bawang,pinitpit
1 sibuyas, tinadtad
1kutsaritang paminta
Paggagawa:
Hugasan at ilaga nang malasado ang okra. Itabi. Ipirito ang baoy. Itabi sa isang bahagi ng kawali. Igisa ang bawang, sibuyas at ang okra. Timplahan ng suka, patis at paminta. Bayaan hanggang maluto.





BUKO PIÑA ADE


Ingredients:
20 Pandan Leaves
1/2 cup white sugar.
1 buko, meat shredded
1/2 cup pineapple juice
Procedures:
1. Boil pandan leaves in water for 5 minutes. Remove pandan. Add sugar and 1 cup water. Set aside.
2. Combine buko and pineapple juice in a blender. Mix at high speed. Add to pandan mixture. Serve well.






Twin Season


Ingredients:

1/2 cup white sugar.
2 cup pineapple juice
1/2 cup guyabano puree
1 bottle sprite.

Procedures:
Dissolve sugar in water. Add pineapple juice and guyabano puree. Stir in sprite and ice just before serving.