7. Pork Adobo
Pork Adobo is pork cooked in soy sauce, vinegar, and
garlic. This is considered by many as the Philippine’s
national dish because of its popularity, ease in
preparation, and long storage life. Adobo is not only
limited to pork and chicken, other meats, seafoods,
and vegetables (such as squid (pusit), goat meat,
veal, beef, shrimp (hipon), river spinach(kang-kong))
can also be cooked this way. This Pork Adobo Recipe
is one of the easiest and best that you will find.
There are different variations in cooking this dish
(sometimes called regional versions). This recipe is
the most common and simplest of them all. I’ll try to
feature other Adobo variations such as the Batangas
Adobo and the Ginataang Adobo in our future posts.
This Pork Adobo Recipe that we have here is the
common version of pork adobo.
Try this simple yet satisfying Pork Adobo Recipe and
let me know what you think.
8. Pork Adobo Recipe
Ingredients
2 lbs pork belly
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1 cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
9. Pork Adobo Recipe
Cooking Procedure
•Combine the pork belly, soy sauce, and garlic
then marinade for at least 1 hour
•Heat the pot and put-in the marinated pork belly
then cook for a few minutes
•Add water, whole pepper corn, and dried bay
leaves then bring to a boil. Simmer for 40 minutes
to 1 hour
•Put-in the vinegar and simmer for 12 to 15
minutes
•Add salt to taste
•Serve hot. Share and enjoy!
10. Gising Gising
Gising gising is a ground pork and green bean dish cooked
in coconut milk. Shrimp paste (bagoong) is used to
enhance the flavor. This version calls for chili to make it
spicier. If you don’t like spicy foods, you can always omit
this ingredient. I’ve tried to get more information about the
history of Gising gising, but I did not found anything – all I
know is that this resembles the Bicol Express in terms of
some ingredients and method of preparation. Do you any
information about the roots of this dish? We will appreciate
your inputs. Try this Gising gising recipe and let me know
what you think. The saltiness of this particular recipe is just
about right for me. If you are one of those people who
enjoy saltier dishes, I recommend adding a little fish sauce
(patis) to this dish. I once liked salty dishes, but tried to
minimize my sodium chloride intake for health reasons. I
enjoyed eating Gising gising with hot steamed rice. Try
topping this over rice and have a cold glass of malunggay
juice – perfect!
12. Cooking Procedure
Heat oil in a pan
Sauté garlic and onion
Add pork. Cook for 3 to 5 minutes or until color
turns medium brown
Put-in ground black pepper, shrimp paste, and
chili. Stir.
Pour-in coconut milk. Let boil and simmer for
20 minutes.
Add the green beans. Cook for 5 to 7 minutes
while stirring gradually.
Turn off heat. Serve with white rice.
Share and enjoy!
13. KBL (Kadyos, Baboy, at Langka) Recipe
KBL stands for Kadyos, Baboy, at Langka. This is a popular
Ilonggo dish that I enjoy eating.
Kadyos (or kadyos) are pigeon peas. I know that this ingredient
is new to some of our readers, let me tell you more information
about it.
These legumes come in different colors. Green is the most
common pigeon pea color. Did you know that pigeon pea is a
good source of protein? In fact, this ingredient is used by some
vegetarians as their main protein source. This recipe uses the
dark purple pea which is the usual type used to make KBL.
Pigeon peas can be purchased fresh (if you are in Asia), and
dried (this is what you get in Filipino stores). I used the dried
ones to make this dish. Just so you know, I had to soak them in
water overnight before cooking. Since dried pigeon peas are
really hard, soaking helps to make it softer.
Baboy (or pork) is also one of the main ingredients. I used pork
hocks (pata) as I usually do.
However, you can use other parts such as pork butt or even pork belly.
Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is
required for this dish. A souring agent locally known as batuan or
batwan is used to make KBL. It is a small spherical fruit that is
regarded for its sour taste. Since it is not available in my location, the
best alternative that I can grab hold of was the powdered tamarind
base mix (or sinigang mix).
Try this KBL recipe and let me know what you think.
14. KBL (Kadyos, Baboy, at Langka) Recipe
Ingredients
1 1/2 lbs Pork Hocks, sliced
1 unripe jack fruit, chopped
1 cup pigeon pea (kadyos)
2 cups sweet potato leaves
1 1/2 tablespoons sinigang mix (or 5 pieces
batuan)
3 to 5 stalks lemongrass
1 piece beef cube or pork cube
6 cups water (per batch)
salt and pepper to taste
15. Cooking Procedure
Pour water in a cooking pot (first batch) and add a
little salt. Let boil and simmer for 5 minutes.
Throw away the liquid. Pour-in second batch of
water and let boil.
Put-in lemon grass and beef cube. Simmer for 40 to
45 minutes of until pork is tender.
Add the pigeon peas. Cook for 20 to 25 minutes.
Note: For dried pigeon peas, you need to soak it in
water overnight.
Put-in the sinigang mix, salt, pepper, and jack fruit.
Cook for 10 minutes.
Add the sweet potato leaves. Cover the cooking pot
and turn the heat off.
Transfer to a serving bowl. Serve. Share and enjoy!
17. Beef Stew Recipe
This Beef Stew Recipe is comforting. It is simple yet all
the flavors work in harmony.Beef Stew is made by
simmering beef in liquid until it becomes tender. This
process makes the beef tender while releasing all its
natural flavor. The liquid can be water, beef stock or
broth, or even wine. This recipe makes use of beef broth,
which is readily available in any grocery store.
The vegetables in this Beef Stew Recipe does not only
contribute to the nutrition of this dish, it also adds flavor
and aroma. The carrots, for example, gives a sweet
flavor to the dish. The celery ribs, which is also called
celery stalks, provides nice flavors and aroma. I consider
this dish as a comfort food. During cold seasons, eating
beef stew makes me feel warm and pampered. This can
be eaten as is or with steamed rice. You can also have
this with bread.
Try this recipe and let me know what you think.
18. Beef Stew Recipe
Ingredients
2 lbs beef, cubed
3 medium carrots, chopped
1 1/2 cups chopped celery ribs
3 medium potatoes, cubed
1 1/2 teaspoons paprika
1/4 teaspoon ground cloves
2 pieces bay leaves, dried or fresh
1 tablespoon cornstarch diluted in 2 tbsp water
1 teaspoon garlic, minced
1 medium onion, chopped
2 cups beef broth
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
19. Cooking Procedure
Heat oil in a pot.
Sear the beef, add onion, garlic, bay leaves, ground
cloves, and paprika. Stir and cook for 2 minutes.
Pour-in beef broth and let boil. Simmer until beef
becomes tender.Note: This can take up to more than
1 hour depending on the meat that you will use. Add
water as needed.
Add celery ribs, carrots, potatoes, salt, and pepper.
Stir and cook for 6 to 10 minutes.
Pour-in diluted cornstarch. Stir and cook for a minute
more.
Turn off heat and transfer to a serving bowl.
Serve. Share and enjoy!
20. Ground Beef Tostada
Ground Beef Tostadas are fried crispy flat tortillas that are
topped with ground beef, shredded lettuce, tomatoes, sour
cream, and shredded cheese.
This Ground Beef Tostada is pretty much the same as your
regular beef taco.
The only difference is the shell: tacos are served in a folded
shell while the shells for tostadas are flat. In addition, some
tacos come in soft wraps, and tostadas are never served that
way.
If you are looking for a quick and easy ground beef recipe, I
suggest that you consider making Ground Beef Tostada. I know
that most of you are not comfortable with too much cooking.
The only cooking involved with this ground beef recipe is with
the ground beef — the rest are arranging the rest of the
ingredients to come-up with your own awesome tostada
creation.
I like this dish because it tastes good and it is very quick easy
to prepare. This is perfect for beginners – even to those who
have no cooking experience. There are other ingredients that you
can use as toppings. Avocado and onion are good examples. Can you
suggest other toppings that we can use for tostadas?
Try this Ground Beef Tostada Recipe and let me know what you
think.
21. Ground Beef Tostada Recipe
Ingredients
1 lb lean ground beef
15 ounces canned refried beans
1 pouch taco seasoning
12 pieces tostada shells
2 cups lettuce, shredded
3 medium tomatoes, diced
1 cup sour cream
3/4 cup water
Salt and pepper to taste
1 tablespoon cooking oil
22. Cooking Procedure
Heat a pan and put-in the cooking oil.
Add the ground beef and cook until the color turns light
brown.
Put-in the taco seasoning and water. Stir, let boil, and
cook for 15 to 20 minutes. Note: add water as necessary.
Add the refried beans and cook for 5 minutes.
Sprinkle salt and pepper. Turn the heat off, and then set
aside.
Place the tostada shell in a plate, and then top with
cooked ground beef.
Arrange lettuce, tomatoes, sour cream, and cheese on
top of the ground beef.
Serve. Share and enjoy!
23. Galbi Recipe
Galbi is a Korean grilled beef short ribs recipe. It
is also known as Kalbi.
This is easy beef recipe is simple to make. It only
requires the the meat to be marinated for a reasonable
amount of time before grilling. If you are a cooking
newbie, you won’t have a hard time making this dish.
This is as simple as making Inihaw na Liempo.
Choosing the right meat is important. Beef – in general –
is not as tender as chicken, but there are certain parts
that are softer than the rest: the short ribs is one of
them. Make sure that you do not over cook the meat so
that it will remain tender.
Galbi is usually eaten with leafy vegetables such as
lettuce. The meat is wrapped with the veggie and
dipped in fermented bean paste. However, this dish can
also be eaten with steamed rice. This is what I do all the
time. I like it dipped in toyomansi along with some chili
sauce.
Try this Galbi Recipe and let me know what you think
24. Recipe: Galbi
Ingredients
2 1/2 to 3 lbs beef short ribs, sliced
3/4 cups light soy sauce
3 tablespoons garlic, minced
4 tablespoons brown sugar
2 tablespoons granulated white sugar
1 tablespoon cooking rice wine
1 tablespoon sesame oil
1/4 teaspoon chili powder
25. Cooking Procedure
Make the marinade by combining soy sauce, garlic,
sugars, rice wine, sesame oil, and chili powder in a
bowl. Stir.
Place the beef short ribs in a heavy duty freezer bag
and pour in the marinade.
Secure the freezer bag by sealing the edges. Make
sure to release all the air inside the bag before
closing.
Place the bag in the fridge and marinate overnight.
Grill the short ribs for about 4 to 8 minutes per side
(depending on the heat) while basting with the
remaining marinade.
Place in a serving plate. Serve.
Share and enjoy!
27. White Chicken Chili Recipe
Many people consider the traditional red chili as their
comfort food. Who wouldn’t? Imagine the taste of slow
cooked beans, red tasty sauce, and meat playing together
in perfect harmony. But – what about white chili? That is
what this White Chicken Chili Recipe is all about.
I guess you aren’t that familiar with White Chicken Chili, are
you? It might be popular in some places, but not as famous
as its red counterpart. My first reaction when I saw this dish
was nothing. C’mon, light colored food is not that appetizing
and I was expecting the other type chili. But I ate my words
right after I tried this White Chicken Chili Recipe. It is
flavorful after all, even if it does not look like it. In fact, I liked
it a lot.
The nice thing about this white chicken chili recipe is how all
the flavors collaborated to present a single likeable taste.
For example, the combination of slow cooked chicken,
beans, and green chili produced a single delicious flavor.
This plays well with the sour cream and shredded cheese.
The cilantro added some freshness to this dish which
makes it more wonderful.
Grab your slow cooker and give this White Chicken Chili
Recipe a try. Let me know how it went,
28. Ingredients
1 lb boneless chicken breast, cubed
30 ounces (about 2 cans) cannellini beans,
drained
1 medium yellow onion, chopped
1 1/2 teaspoons minced garlic
8 ounces diced green chiles (2 cans)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups chicken broth
1 cup shredded cheddar and/or monterey jack
cheese
1/2 cup chopped cilantro
2 cups sour cream
29. Cooking Procedure
Arrange the onion, green chile, chicken, beans,
cumin, oregano, garlic,salt, and ground black
pepper in a slow cooker.
Pour-in chicken broth and set the slow cooker
to high. Slow cook for 5 to 6 hours.
Gently stir and then transfer to individual
serving bowls. Garnish with chopped cilantro.
Add-in a generous amount of sour cream and
shredded cheese on top.
Serve. share and enjoy!
30. Baked Garlic Rosemary Chicken Recipe
This Baked Garlic Rosemary Chicken Recipe is one of
the tastiest versions of Rosemary Chicken. We all
know that this dish smells good because of rosemary,
what we have here is a special recipe that adds more
flavors making this dish smell and taste good at the
same time.
Rosemary is a type of shrub belonging to the same
family as mint. It is well known for its aroma. This
characteristic makes this herb in-demand for many
kinds of dishes in different cuisines. This Baked Garlic
Rosemary Chicken requires fresh rosemary. This herb
is best when used as fresh as possible, but dried
rosemary can be consumed as a substitute.
I like this dish because it has a good combination of
taste and aroma. It is also a complete meal in itself
because we have the chicken as the main dish and
the potatoes on the side. The outcome of this Baked
Garlic Rosemary Chicken Recipe is best paired with
Sauvignon Blanc or Pinot Noir.
Try this This Baked Garlic Rosemary Chicken Recipe
and let me know what you think.
31. Baked Garlic Rosemary Chicken Recipe
Ingredients
1 1/2 lbs. chicken, cut into serving pieces
1 lb. red potatoes
2 tablespoons chopped fresh Rosemary
2 tablespoons minced garlic
2 pieces lemon
3 tablespoon olive oil
Water for boiling the potato
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
32. Cooking Procedure
Boil the potatoes for 8 minutes. Remove from the
pot and let cool.
Slice the potatoes into quarters. Sprinkle some garlic
powder and then set aside.
In a bowl, combine garlic, rosemary, 1 tablespoon
olive oil, juice of 2 lemons, salt, and ground black
pepper. Mix well.
Combine the rosemary mixture with the chicken.
Make sure that the chicken is coated with the
mixture equally. Marinate for 30 minutes.Heat a
frying pan and then pour-in remaining olive oil.Pan-
fry each side of the chicken for 4 to 6
minutes.Preheat oven to 425 degrees
Fahrenheit.Arrange chicken and potatoes in an oven-
proof tray.Bake for 30 to 40 minutes.Remove from
the oven, and then serve.Share and enjoy!
33. Creamy Chicken Breast Recipe
Still thinking on what to cook for lunch or dinner? We suggest
this Delicious Creamy Chicken Breast. This dish has an
awesome taste and it can be eaten with bread or rice,
depending on your preference.
If you liked Chicken ala King, you will love this Creamy
Chicken Breast, without a doubt. Although there are some
differences in terms of the ingredients and manner of cooking,
they both share this rich, creamy, and delicious flavor.
In order to maintain the richness of this dish, it is advised to
use heavy whipping cream or all-purpose cream. If in case
these ingredients are not available, try diluting some flour in
fresh milk. The mushrooms and scallions play a great role in
providing additional flavor. This dish will not be the same
without them.
For the best possible results, we suggest that you simmer it
until the sauce reduces and becomes thicker.
Try this Creamy Chicken Breast Recipe and let me know your
thoughts.
34. Creamy Chicken Breast Recipe
Ingredients
1 lb chicken breasts, sliced
1 1/2 cups white or crimini mushrooms
1 small yellow onion, minced
1/4 cup heavy cream
2 tablespoons dry white wine
1/2 cup chicken stock or broth
1/8 cup scallions, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
35. Cooking Procedure
Season chicken with salt and ground
blackpepper. Let is stay for 10 minutes.
Heat a pan, and then pour-in olive oil.
Put-in the chicken and cook in medium heat
for 8 minutes per side.
Remove the chicken and place in a clean plate.
Meanwhile, saute onions for 2 minutes on the
same pan.
Add the mushrooms and cook for 2 to 3
minutes.
Pour-in white wine. Let the liquid reduce, and
then pour-in chicken broth or stock.
Let boil. Put the chicken back in.
Add heavy cream. Stir.
Add chopped scallions. Cook for a minute
more.
Transfer to a serving plate.
Serve. Share and enjoy!
37. ―Steamed Fish with Scallions and Ginger Recipe‖
Steamed Fish is one of those dishes that are easy to make. All you
have to do is have the fish cleaned, steam it, and then squeeze
some lemon juice over it. While this description tells us the most
basic manner of preparation, there are also variations that do
more than this and ends up pretty tasty too.
This Steamed Fish Recipe takes a more oriental approach in
preparation. Ingredients like sesame oil and soy sauce are
necessary to hype the flavor. It is also recommended to make a
slit on the fish so that it can absorb the sauce better. In terms of
complexity, this recipe is not complicated at all. In fact, you can
make this in less than 20 minutes. You must have a steamer
though to be able to prepare it; a bamboo steamer or a
multipurpose cooker/steamer will do.
It is recommended (but not required) that you use salt water fish
for this recipe. Most of the time, salt water fish has stronger
flavor compared to fresh water fish. I used a medium sized whole
red snapper for this recipe. Feel free to use the kind of fish that
you like, just make sure that it fits in your steamer.
Try this Steamed Fish Recipe and let me know what you think.
38. Steamed Fish with Scallions and Ginger
Ingredients
1 medium red snapper, cleaned and scales
removed
1/2 teaspoon salt
6 scallions, sliced
2 tablespoons soy sauce
2 tablespoons dry sherry
1 knob ginger, sliced into strips
1 tablespoon sesame oil
3 teaspoons canola or vegetable oil
39. Cooking Procedure
Make a series of diagonal cut on both sides of the fish
using a knife.
Combine salt and sesame oil. Rub the mixture on the
whole fish. Set aside
Combine soy sauce, ginger, scallions, and sherry.
Arrange the fish in a heat proof plate. Pour the soy
sauce mixture on top.
Meanwhile, heat water on a base pan and then
arrange the bamboo steamer on top of the pan.
Place the plate with fish inside the bamboo steamer.
Cover and then steam for 10 to 16 minutes.Heat the
oil in a sauce pan.
When the oil becomes hot, pour over the steamed
fish Serve.
Share and enjoy!
40. Pinaputok na Tilapia Recipe
Pinaputok na Tilapia is a Filipino Recipe wherein Tilapia is
stuffed with a generous amount of tomatoes, onions, and
ginger up to the maximum point that the cavity of the fish can
handle. The term ―pinaputok‖ is a Filipino word for explode or
burst. It was used to describe the state wherein the fish can
handle so much stuffing to the point of bursting.
There are many ways to make Pinaputok na Tilapia and
there are different Pinaputok na Tilapia Recipe variations.
Some involves grilling while other recipes recommend
baking. Just so you know, we will be baking the Tilapia in this
recipe — you can also use a turbo broiler. This method is
beneficial especially during winter. This Pinaputok na Tilapia
recipe is very easy to prepare. However, do not be so
complacent. Safety is very important when cooking: make
sure that you wear the appropriate baking gloves when
handling the oven. It is good to enjoy your meal without
injuries. Happy cooking!
41. Pinaputok na Tilapia Recipe
Ingredients
1 medium tilapia, cleaned and scales removed
1 medium unripe tomato, cubed
1 small yellow onion, chopped
1 teaspoon minced ginger
1 tablespoon lemon juice
2 teaspoons cooking oil
Salt and pepper to taste
42. Cooking Procedure
Make about 2 to 3 slits on each side of the tilapia deep
enough to reach the bones.
Rub about 1 teaspoon of salt per side. Let the fish
absorb the flavor for about 15 minutes.
Combine the tomato, onion, ginger, lemon juice, salt,
and ground black pepper in a medium bowl. Mix well.
Scoop the tomato and onion mixture and stuff inside the
cavity of the tilapia. Try to stuff all the mixture, if
possible. Note that the tilapia should have a cut under
the body due to removal of the innards.
Wrap the tilapia in an aluminum foil. Make sure that
everything is covered.
Preheat oven to 370 degrees Fahrenheit.
Bake the tilapia for 20 minutes.
Remove the tilapia from the oven and then open the top
so that the fish is exposed. Brush the cooking oil over
the fish.
Change the settings of the oven to broil (about 510
degrees Fahrenheit). Put the fish back-in with the
exposed top. Broil for 15 minutes.
Remove the fish from the oven and serve with
toyomansi.
43. Fish in Ginger Soup Recipe
• This Fish in Ginger Soup Recipe is similar to the Pesang
Isda Recipe, except that this has more soup and we are
using malunggay leaves here, which is known to
provide more vitamins and nutrients to our body.
• You should attempt to follow Fish in Ginger Soup
Recipe starting at this time of the year when the
temperature starts dropping. Consuming this soup can
help you feel warm and more comfortable during the
cold season.
• I tried to use fish fillet in this Fish in Ginger Soup Recipe
because I want to enjoy the fish quickly without
worrying about removing the fish bones. You can
always use whole fish in making this dish as long as you
have it gutted and cleaned. The truth is, it provides
more flavor to the soup compared to using fish fillet.
44. Fish in Ginger Soup Recipe
Ingredients
1/2 lb fish fillet (red snapper or whiting)
1 tablespoon ginger, sliced into thin stips
1 medium yellow onion, sliced
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
2 cups malunggay leaves
3 stalks lemongrass (tanglad), crushed
4 to 5 cups water
1/2 piece lemon
1 tablespoon cooking oil
45. Cooking Procedure
Heat the cooking oil in a deep pot
Saute the ginger and onions for 1 minute
Put-in the ground black pepper and lemongrass. Cook for
another minute.
Pour-in water. Let boil.
Add-in the fish and fish sauce. Let the liquid re-boil and
then simmer for 5 to 8 minutes.
Put-in the malunggay leaves and the juice from half a
lemon. Gently stir and cook in low to medium heat for 3
minutes.
Serve. Share and enjoy!
47. Tuna Pasta Alfredo
Pasta Alfredo is delicious and easy recipe
that you can make for yourself. I included
the recipe for the basic Alfredo sauce in this
post, but you can always rely on your
trusted bottled commercialized white sauce
if you are always in a hurry.
For those who wanted to try this recipe from
scratch, the ingredients are not that hard to
find. All you need is a good 8 to 10 minutes
to prepare the Alfredo sauce, plus another
10 minutes to complete the dish. These are
the easiest 18 to 20 minutes that you’ll
spend cooking in your kitchen.
I like this recipe because it is really easy
and the result is so good. The sauce is rich
and creamy, while the addition of green
peas added a nice flavor to it. This dish will
surely be loved by your kids and everyone
in your family. By the way, you can always
use other pasta varieties that interest you. I
thought that using bow-tie pasta is cute
though.
48. Tuna Pasta Alfredo
Ingredients
1 lb bow-tie pasta (farfalle), cooked according
to package instructions
1 cup frozen green peas
2 (6 ounce) cans Albacore Tuna
Alfredo Sauce Recipe:
1/4 cup butter
1 tablespoon olive oil
1 teaspoon garlic, minced
2 1/2 cups heavy cream
1/4 teaspoon ground black pepper
1/2 cup Parmesan cheese
1/4 cup cream cheese
49. Cooking Procedure
Heat a cooking pot. Melt-in butter. Add olive
oil.
When the oil is hot, add garlic and ground
black pepper.
Pour-in heavy cream. Let boil and cook for 5
minutes while stirring.
Add-in cream cheese and Parmesan cheese.
Continue stirring until everything is well
incorporated.
Put-in green peas and tuna. Cook for 5
minutes.
Arrange cooked pasta in a serving plate. Top
with Tuna Alfredo Sauce.
50. Lasagna Recipe
This Easy Lasagna Recipe is simple and delicious. The
richness of the white sauce makes the dish taste heavenly.
This particular recipe is only one of the hundreds of Easy
Lasagna Recipes around. Although, I would say that this
variation is the most popular of all – especially in the
Philippines.
Did you notice the rich and tasty white sauce inside your
lasagna? That is called the bechamel sauce. It is a simple
sauce composed of scalded milk cooked with flour and
butter. The bechamel sauce in this Easy Lasagna Recipe
gives richness and additional texture to this pasta
casserole.
A few months ago, I was also able to publish a lasagna
recipe video that makes use of ricotta cheese. If you’ll ask
which is better, I would say both. It all depends if you want
cheesier lasagna or a buttery one with rich flavor. I think
that it will be better for you to try both the original and this
Easy Lasagna Recipe and see for yourself.
I enjoy eating lasagna with garlic bread on the side. How
about you? What sides do you like best
51. Easy Lasagna Recipe
Ingredients
1 lb lasagna, soaked in water
1 cup romano cheese
1 1/2 cups mozarella cheese
Meat Sauce:
1 1/2 lb ground beef
3 tablespoons extra virgin olive oil
1 cup celery heart, minced
3/4 cups onions, minced
1/8 cup fresh basil, chopped
28 ounces crushed tomato
1 teaspoon salt
Bechamel Sauce:
1/4 cup butter
3 cups milk
5 tablespoons all purpose flour
1/2 teaspon salt
1/4 teaspoon nutmeg
52. Cooking Procedure
Make the meat sauce by heating a cooking pot then pour-in
cooking oil.
Saute onions and celery.
Put-in the ground beef and cook for 5 to 8 minutes.
Add the basil and crushed tomatoes then stir. Cook for 10 to
12 minutes.
Sprinkle salt and stir. Cook for 2 minutes then set aside.
Make the bechamel sauce by heating a clean cooking pot
then put-in butter and allow to melt.
Gradually add-in flour while stirring.
Pour in milk then stir continously.
Add ground nutmeg and salt then stir.
Continue cooking while stirring until texture becomes thick.
Arrange soaked lasagna in a baking pan.
Alternately top the lasagna with meat sauce, bechamel
sauce, romano cheese, and parmesan cheese.
Create another layer by arranging a new set of lasagna and
other ingredients on top. Note: feel free to add layers as
desired.
Preheat oven to 375 degrees Fahrenheit.
Bake for 45 to 60 minutes.
Serve. Share and enjoy!
53. Spaghetti Carbonara Recipe
Spaghetti Carbonara or Pasta alla Carbonara is a
pasta dish with white sauce originally derived from
beaten eggs and grated cheese. As the dish
became popular, different versions came into being
including the creamy version that employs heavy
whipping cream. This carbonara recipe that we have
has a richer and creamier sauce base compared to the
original Italian version. If you will notice, I did not
include salt and black pepper in the list of ingredients.
The saltiness of the bacon and parmesan cheese is
enough to bring flavor to the dish. If you feel like adding
a little more flavor and spice, please feel free to do so.
Try this recipe and let me know your thoughts.
54. Carbonara Recipe
Ingredients
1 lb spaghetti noodles, cooked according to
package instructions
4 pieces eggs, beaten
3/4 cup heavy whipping cream
3/4 lb bacon, chopped
1/2 cup parmesan cheese, grated
2 tablespoons green onion, minced
4 cloves garlic, minced
4 tablespoons butter
55. Cooking Procedure
Combine beaten eggs, heavy whipping cream,
and parmesan cheese then mix well. Set aside.
Heat a cooking pot or pan then place the
butter and let melt.
Fry the bacon until the texture becomes crisp.
Set aside.
On the same cooking pot or pan, remove
excess butter then sauté the garlic and green
onions.
Put-in the spaghetti noodles and beaten egg-
heavy whipping cream – parmesan cheese
mixture then mix well. Cook for 1 to 2 minutes.
Add the fried bacon and distribute.
Transfer to a serving plate then serve.
Share and enjoy!
57. Almond Jelly with Fruit Cocktail Recipe
Almond Jelly with Fruit Cocktail is a dessert recipe well
known in some parts of Asia. This has the consistency
similar to most gelatin recipes.
Agar-agar, a gelatin like substance, is
traditionally used to make this dessert dish.
Having the same properties as jelly, this
ingredient can be used to make any gelatin
recipes. In the Philippines, agar is sometimes
used to make a refreshment called gulaman.
Did you know that agar has high fiber content?
This can help regulate digestion and can
promote weight loss gradually. This ingredient
is also vegan in nature.
Do you enjoy gelatin recipes for their texture
and consistency? If you do, I’m sure that you
will find this recipe appealing.
Try this dessert and let me know what you
think.
58. Almond Jelly with Fruit Cocktail Recipe
Ingredients
4 1/2 ounces agar powder
1 teaspoon almond extract
1 1/2 cups water
1 1/2 cups fresh milk
1/4 cup granulated white sugar
1 can (30 ounces) fruit cocktail
59. Cooking Procedure
Combine milk and agar powder. Stir
Add almond extract and mix well. Set aside.
Boil water and put-in sugar. Stir until well
dissolved.
Pour-in the agar and milk mixture and let boil
while gently stirring.
Let the temperature cool down then transfer
to a shallow contaner.
Refrigerate for 2 to 3 hours.
Slice the jelly into squares and mix with the
fruit cocktail.
Serve for dessert. Share and enjoy!
60. Crema de Fruta
Crema de Fruta is a Filipino dessert
elaborately made-up of sponge cake, topped in
succeeding layers of sweet syrup, custard,
candied fruit (fruit cocktail), and gelatine. A
mainstay during Noche Buena and the
holidays, this dessert has always been a
Filipino Favorite since time immemorial.
Preparing this dessert is quite complicated when
compared to others but I can assure that your
patience and hard-work will not go to waste. In
my case, I started to record the video late in the
evening (around 10 pm after arriving from work)
and I am so thankful because my wife and kids
helped out (or else it will take me forever:)).
Also, it gave me a reason to wake-up early the
next morning.
61. Ingredients:
1½ cup flour
1 tsp baking powder
8 pieces egg yolks
1 3/4 cups sugar
1 big can fruit cocktail (about 30 ++ ounces)
2 tbsp unflavored gelatin
4 cups milk
1/3 cup butter
1 ½ tsp vanilla extract
2¼ cups water
62. 2. Distribute the Sweet Syrup on top of the Sponge Cake
2.1. Heat the saucepan and place ¼ cup of sugar
2.2. Add ¼ cup of water immediately and cook until the
sugar completely dissolves then let cool for a few minutes
2.3. Distribute the sweet syrup on top of the sponge cake (I
apply the syrup using a brush)
3. Put a layer of Custard on top of the Sponge Cake
3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in
a saucepan then cook while stirring until the mixture
thickens
Procedures: 3.2. Put some of the cooked mixture on the bowl where the
4 egg yolks are placed and mix well
1. Bake the Sponge Cake 3.3. Pour-in the “egg yolk – cooked mixture combination”
1.1. Sift (salain) the baking powder and 1 cup flour using a back in the saucepan (with the rest of the ingredients) then
flour sifter then set aside mix until texture is thick enough (this is now the custard)
1.2. Put the 4 egg yolks in a mixing bowl and beat until 3.4. Apply the layer of custard evenly on top of the Sponge
texture becomes thick. cake
1.3. Add-in ½ cup of sugar slowly while beating the egg 4. Drain the liquid concentrate from the fruit cocktail and set
1.4. Slowly add the sifted flour and baking powder mixture aside.
and mix the ingredients thoroughly 5. Put all the fruit cocktails on top of the custard layer. Make
1.5. Combine 1 cup milk, butter, and vanilla extract in a sure to place them evenly
sauce pan then cook until butter melts 6. Dilute the gelatin in 2 cups of water
1.6. Pour the cooked mixture (milk, butter, vanilla extract) 7. Heat the saucepan then pour the diluted gelatin and fruit
into the mixing bowl and mix with the existing concoction cocktail concentrate and bring to a boil
until evenly distributed 8. Immediately after boiling, turn off the heat and let cool
1.7. Preheat the oven at 350 degrees Fahrenheit down until temperature is a little above normal room
1.8. Pour the combined mixtures in a baking pan then bake temperature
for 23 minutes or until sponge cake is ready 9. Pour the gelatin mixture on top of the fruit cocktail layer
1.9. Set the Sponge Cake aside 10. Refrigerate (preferably overnight)
63. Halloween Party Food for Kids
•Let’s face it, Halloween is intended for kids. This is the time when
children let their imagination expand and enjoy the sweet treats
waiting in every door during trick or treating.
•Aside from this, kids love to have their own Halloween party so that
they can show-off their new costumes for this year. The party will be
more memorable and enjoyable if interesting and delicious
Halloween Party Foods are served.
•Here are some kids Halloween Party Food Ideas:
•Chocolate Cobwebs
•For this Halloween Party Food, cooked spaghetti noodles are coated
in melted chocolate, and then allowed to set in a cobweb shape. You
can use milk, white or dark chocolate, if you would like several
different varieties.
•Spellbinding Chocolate Mice
•Everyone will love this sweet spooky Halloween Party Food, which
can be made in a jiffy ready for your Halloween party. Take 4 oz
melted plain chocolate, 5 tbsp sour cream, 4 oz chocolate biscuit
crumbs and mold into mice shapes, making a sharp nose at one end.
Roll in white sugar for white mice and in 1 oz chocolate biscuit
•crumbs for dark mice. Use silver balls for eyes, almond flakes for
ears and a little licorice string for the tail. Kids will have lots of fun
love making these.
64. Witches’ Fingers
Kids will delight in this Halloween Party Food – perfect for a
Halloween party! The ingredients are 8 oz soft butter,
softened, 4 oz icing sugar, 1 beaten egg, 1 tsp each of
almond and vanilla extract, 12 oz plain flour, 1 tsp each of
baking powder and salt, 4oz whole almonds and a tube of
red decorating icing. Make the dough using the ingredients
above, except for the red icing. Refrigerate for 30 minutes
before cooking in finger shapes at 350F for 15 minutes.
Make a fingernail by pressing an almond into the end of
each finger, and squeeze up lumps where there should be
knuckles. When cooked remove the almond and replace
with red icing, then put the almond back on top so it looks
like blood.
Graveyard toffee
Add chocolate and almonds top off this rich buttery
Halloween Party Food. Use a sugar thermometer the first
few times to check if the toffee is ready. This makes 32
Really Scary Rocky Road Popcorn Truffles
servings; it is ideal for larger groups or as goodies during
Chocolaty, crunchy, and light, this Party Food is perfect for
snacking. Great for kids’ Halloween parties, this is a very easy and trick or treat. Take 1lb each of butter and sugar, 5oz of your
quick recipe. Take 8 oz plain popped popcorn, 3 oz mini favorite nuts, such as chopped almonds, ½ lb melted
marshmallows, 6 oz salted peanuts, 18 oz melted plain chocolate. chocolate; melt the butter and sugar carefully in a saucepan
Put equal quantities of the popcorn, marshmallows and nuts in 12 until your sugar thermometer tells you it has reached 280F,
muffin cases, then pour the melted chocolate over each, shaking and cook out until it is toffee colored. Pour onto an oiled
the tray to help each one settle. Allow to set in the refrigerator
baking tray. Melt the chocolate and spread a thin layer over
before taking out of their cases. You can vary the contents if you
have other favorites. the toffee. Sprinkle the nuts over the chocolate, and press in
slightly.
66. Sago at Gulaman
A local Filipino beverage made of brown sugar, water, gelatin, and tapioca
pearls is called Sago at Gulaman.
Sago refers to tapioca pearls while gulaman is
the Filipino term for gelatin. This recipe is
somewhat a special version because both
ingredients are combined together. This
beverage can be simplified further by using
either of the components: tapioca pearls or
gelatin. It will then be named after the
ingredient used.
In the Philippines, this beverage is sold almost
everywhere. Large plastic or glass jars are filled
up with the concoction along with generous
amounts of ice. Generally called “palamig” –
which is translated as refreshment – this is one
way to beat the heat.
I enjoy having this while eating fish balls. The
sweetness of this drink takes away the zing of
the fish ball sauce.
Try this Sago at Gulaman Recipe and let me
know what you think.
67. Ingredients:
3 cups tapioca
1 sachet gelatin powder
3 cups of sago
3 cups brown sugar
1 tbsp vanilla extract
2 to 3 cups water
68. Procedure:
1. Cook the tapioca according to package
instructions or refer to the Taho recipe. Set
aside.
2. Cook the gelatin according to package
instructions. Set aside.
3. Place the brown sugar in a cooking pot and
caramelize using low heat.
4. When the sugar starts to melt, put in water
and vanilla extract. Let boil and stir until the
sugar dissolves. Note: us the lowest heat
possible so that the sugar will not burn.
5. Turn off heat and let cool.
6. In a glass, combine some tapioca pearls,
sliced gelatin, 3 tablespoons of sugar mixture,
and a cup of cold water. Stir.
7. Serve. Share and enjoy!
