Fooding Guide

Potato Soup

2011-10-27T11:01:00.004-05:00

Ingredients for 4 servings

1/4 tablespoon chili powder
1 can vegetable or chicken broth
1 cup sour cream
1 medium onion, quartered
1 tablespoon dill weed
1 1/2 cups shredded sharp cheddar cheese
2 celery stalks, diced
2 medium carrots, peeled and sliced
3 cups milk, divided
3 tablespoons all purpose flour
3 tablespoons butter
4 large potatoes, peeled and quartered
parsley chopped
salt and pepper for taste

Directions

In a large soup pot over medium - high heat, add potatoes, carrots, onion and vegetables or chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a folk. Remove from heat. While vegetables are cooking, make cream sauce. In a medium saucepan over medium - high heat, melt butter; add flour, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.

In a food processor or blender, in small batches, pour potato mixture with some of the milk. Pour blended potato mixture back into the soup pot. Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili powder. Stir until thoroughly blended. Return to medium heat and heat until warm. Remove from heat, serve in soup bowl and garnish with fresh parsley.

Baklava

2011-09-18T07:01:00.000-05:00

Ingredients

For the syrup:
1/2 cup of honey
1 cinnamon stick
1 cup of sugar
1 cup of water
2 teaspoon lemon juice

For the phyllo dough:
1/2 cup of water
1 egg
1 teaspoon salt
1 teaspoon vinegar
2 tablespoon of oil
3 1/2 cups of all purpose flour

For baklava filling:
1/3 cup of sugar
1/3 teaspoon ground cloves
1 cup of butter melted
1 teaspoon ground cinnamon
450 g. almonds
450 g. pistachios
450 g. walnuts
crushed pistachios for garnish (optional)

Directions

In a food processor combine walnuts, almonds, pistachios and crush the nuts until in small, even sized pieces.

Combine with sugar, cinnamon and cloves.

Mix it well and set aside.

To make phyllo dough mix all the ingredients water, egg, oil, vinegar, and salt.

Then add this wet mixtureinto the flour and mix it well.

Then knead thsi flour mixture using your hands for about 5 minutes.

If the dough it gets too sticky, spread a little oil continue knead, until the dough becomes smooth and elastic.

Now form a ball, coat it with a little oil.

Cover with a plastic and allow it to rest in the fridge for about an hour.

After it rests, using the rolling pin, roll the phyllo dough into a rectangle shape.

The phyllo sheets must be very thin, almost as a paper.

Make more 20 phyllo sheets.

Brush the baking tray with butter.

Brush 10 sheets of phyllo with melted butter.

Lay them on the dish one by one.

Spread the nuts filling in the layer and continue layering another 10 sheets of phyllo, buttering each sheets.

Now brush the topof the baklava with more butter.

Using very sharp knife, cut baklava into shape you want.

Bake 35 minutes or until turns into golden color.

In a saucepan combine sugar, lemon juice, honey, cinnamon stick, water and mix it well.

Bring to a boil, then reduce to medium heat and let simmer for 7 minutes and slightly thickened.

Remove the cinnamon stick and syrup allow to cool.

Remove baklava from oven and pour cooled syrup over the hot baklava and let it cool for at least 4 hours.

Garnish with crushed pistachios.

Animal Cookies

2011-09-11T21:42:00.000-05:00

Ingredients

1/3 granulated sugar for decoration
2/3 cup butter
2/3 cup shortening
1 teaspoon ground white Chocolate sauce
1 teaspon salt
1 1/2 cups of sugar
2 eggs
2 traspoons baking powder
2 teaspoons vainilla extract
3 1/2 cups all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl cream together the butter, shortening and sugar.

Stir in the eggs and vainilla.

Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.

Roll dough into walnut sized balls and roll the balls in sugar.

Place them on an unpreparated cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.

Remove from baking sheets to cool on wire racks.

Flan

2011-09-04T21:22:00.000-05:00

Ingredients
1 teaspoon vainilla extract
10 egg yolks
390 g. evaporated milk
390 g. condensed milk
cherries and strawberries for garnish

For the caramelized sugar:
3/4 cup water
1 cup sugar

Directions

In a saucepan, mix the sugar and water. Bring to boil for a few minutes until the sugar caramelized. Pour the caramelized sugar into aluminum moulds - you can use any shape oval, round or square. Spread the caramelized sugar on the bottom of the moulds.

In a bowl add evaporated milk, condensed milk, egg yolks, vainilla and mix it well. Gently pour the mixture on top of caramelized sugar on the aluminum mould. Place the mould on a larger baking pan and half fill with very hot water then place in the oven and bake it at 370 F for 45 minutes. Once the flan is baked, finally take it out, cool for a few minutes, chill the flan in the fridge and run a thin knife around the edges of the mould to loosen the flan. Place a plate on top of the mould and quickly turn it upside down and garnish with cherries and strawberries. Your flan is ready to serve.

Clubhouse sandwich

2010-07-14T08:30:00.000-05:00

Ingredients for 4 servings

6 stalk(s) celery
2 onions
4 sprig(s) fresh parsley
1 teaspoon(s) salt
3/4 teaspoon(s) ground black pepper
2 pound(s) chicken pieces, (breast and thighs)
1 cup(s) mayonnaise
2 tablespoon(s) green onion, thinly sliced
1 tablespoon(s) fresh tarragon leaves, chopped
1 tablespoon(s) fresh lemon juice
8 slice(s) bacon
12 slice(s) white bread, toasted
2 medium tomatoes, sliced
4 lettuce leaves

Directions

Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.

Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.

Homestyle pot roast

2010-07-13T11:56:00.000-05:00

Ingredients for x servings

1 ½ kilos beef eye round, trimmed
1cup oil
100 grams coarsely chopped onion
100 grams coarsely chopped celery
100 grams coarsely chopped leeks
100 grams coarsely chopped carrot
½ cup tomato paste
1 gallon beef stock or water
Salt, pepper and paprika to taste
Brown roux
1 piece bayleaf
1 tablespoon peppercorns, crushed
1 tablespoon salt
½ teaspoon thyme
½ cup red wine
50 grams carrots, cut julienne
50 grams celery, cut julienne

Directions

Season the beef with salt, pepper and paprika.
Heat the half of the oil and brown the meat on all sides.
Set aside.
Add the remaining oil and sauté the onions, celery, leeks and carrots.
Add tomato paste, and sauté for 2 minutes and then add the stock or water.
Bring to boil and then lower the heat and simmer.

Thicken slightly with brown roux, just enough to coat a spoon.
Add the bayleaf, peppercorn, salt, thyme and red wine. Simmer for 3 hours or until the beef is tender.
Remove beef. Strain the sauce. Season to taste. Add more brown roux for thickening, if needed.
Simmer for 15 minutes.
Slice the beef into 1/4-inch slices.
Add to simmering sauce.
Blanch carrots and celery.
Serve as siding to the Roast beef.

White radish cake

2010-07-12T08:44:00.000-05:00

Ingredients for 6 servings

2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped

Directions

In a large bowl, combine rice flour, wheat starch, salt and pepper. Set aside.
Drain and finely chop the shrimp.
Peel the white radish and grate it through the small holes of your grater.
Put the grate radish in a muslin cloth or a clean kitchen towel and squeeze out as much of the liquid as you can into the bowl.
Measure out the collected juices and add enough water to the juice to make 3½ cups.

Pour the white radish liquid into a medium pot.
Add the grated white radish and bring to a boil over high heat.
Cover, reduce the heat to low, and simmer for 5 minutes.
Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer.
Remove from the heat.
Slowly add the rice flour mixture and mix continuously until free of most large lumps.
The batter will be thick and sticky and a little lumpy.
Set up the steamer and bring to a boil over high heat.
Brush two cake pans with a little oil and divide the batter between the 2 pans.
Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.
Carefully place one of the filled pans on the steamer rack, cover, and steam for 40 minutes.
The other filled pan should be covered and left sitting at room temperature while the first one cooks, or it can be cooked simultaneously in another pot.
Remove the pot from the heat.
Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the radish cakes to cool to room temperature.
Cook the other filled cake pan.
Un-mold onto a cutting board and cut into desired pieces.
Fry them on medium high heat in oil, until crispy and browned, about 4 minutes on each side.
Serve with oyster and/or hot sauce.

Pumpkin pie

2010-07-11T11:33:00.001-05:00

Ingredients for 8 servings

3/4 Cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 stp ground cloves
2 large eggs
1 15 oz can canned pumpkin
1 12 oz can evaporated milk
1 pie crust
whipped cream

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in the pumpkin and sugar-spice mixture to the bowl with the eggs.
Gradually stir in evaporated milk.
Pour into prepared crust.

Bake in a preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.

Caramel apples

2010-07-10T06:24:00.000-05:00

Ingredients for 4 - 8 servings

4 large or 8 small apples
1 14 oz package of caramels
2 Tbsp water
4 – 8 thick wood skewers or popsicle sticks
Nuts (optional)
Melted chocolate (optional)

Directions

Wash and dry apples and remove the stems.
Set a skewer or popsicle stick into each one, through the stem hole, being sure to poke them down at least halfway through the fruit.
Set nuts in a bowl and place in your work area, if using.

Line a 9 x 13 baking sheet with waxed paper that has been sprayed with oil (oil side up) and place in your work area.
Remove the wrappers from the caramels and then place in a microwave-safe bowl with the water.
Note: You can also heat the caramels and water on the stove. Just place them in a pot and slowly heat on low.
Heat caramels and water for two to three minutes, stirring every minute to help incorporate the candy with the water and to check for readiness.
Once the caramel’s consistency is like chocolate syrup, you’re ready to stop heating it and dip your apples.
Place the bowl of caramel on your work station and start dipping in your apples, holding the sticks and tilting the bowl.
Use a spoon to help cover the apple with caramel if needed.
If the caramel starts to clump or become too thick, just microwave for another 20 seconds and stir.
Dip the caramel-coated apple in your nuts (if using).
Be sure to do this directly after dipping the apples in the caramel and before they begin to set.
Drizzle on melted chocolate if desired.
Place apples on the oiled wax paper when finished.
Set apples in the refrigerator for at least 15 minutes and serve.

Chips and guacamole

2010-07-08T10:13:00.000-05:00

Ingredients for 6 servings

Guacamole:
4 ripe avocados
1 Tbsp. lemon or lime juice
2 tsp. garlic powder
1/2 tsp. salt

Chips:
1 package corn tortillas
1/2 salt
1 Tbsp. garlic powder
Lemon juice
1 tsp. olive oil

Directions

Guacamole:

Remove skins, and place avocados in a large mixing bowl, along with all other ingredients.
Mash all ingredients together until you reach your desired consistency.

Chips:

Take one bag of small corn tortillas and cut them into 4ths or 8ths.
Cover a cookie sheet with a VERY light spray of olive oil.
Lay out your tortilla pieces so that none of them cover each other.
Spray your tortilla pieces with a VERY light spray of olive oil.
Sprinkle with lemon (or lime) juice, garlic and salt.
Bake in the oven at 350 degrees F. until crispy (About 15-25 minutes, depending on your oven).

Spitfire roasted chicken

2010-07-07T11:04:00.000-05:00

Ingredients for 8 servings

1 4-5 lb. chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Directions

Wash bird well inside and out.
Wipe dry with a paper towel.
Stuff with dressing.
Truss and tie.

Brush with melted butter.
Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika.
Place in oven at 325°F.
Roast, uncovered, breast side up.
Keep turning and basting occasionally, until chicken is browned evenly on all sides.
Baste often for a moister bird.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Triple berry cheesecake

2010-07-06T10:13:00.000-05:00

Ingredients for 14 servings

1 1/2 cups graham cracker crumbs
2 3 oz, pkg. berry flavored gelatin
2 1/2 cups boiling water
1 8 oz. tub whipped topping, thawed
2 8 oz, pkg. cream cheese, softened
3 cups Triple Berry Blend, frozen
1 stick butter, melted
1/2 cup sugar

Directions

Preheat oven to 350°F.
Mix graham cracker crumbs and butter.
Press firmly onto the bottom of a 9" x 13" pan.
Bake for 8 minutes to set.

Dissolve gelatin in boiling water.
Mix in berries.
Stir until berries soften.
Refrigerate for 10 minutes or until slightly thickened.
Blend cream cheese and sugar until creamy.
Lightly fold whipped topping into cream cheese mixture.
Spread cream cheese mixture over graham cracker crust.
Gently layer gelatin and berry mixture over cream cheese.
Refrigerate until firm.

French onion soup

2010-06-23T10:56:00.000-05:00

Ingredients for 4 servings

1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Directions

Melt butter or margarine in a 4 quart saucepan.
Stir in sugar.
Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices.

Add water, wine, and beef broth; heat to boiling.
Reduce heat to low.
Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf.
Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls.
Place 1 slice toasted bread on top of the soup in each bowl.
Fold Swiss cheese slices, and fit onto toasted bread slices.
Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.

Super chunk fruit salad

2010-05-31T09:04:00.000-05:00

Ingredients for 4 servings

250 g (8 oz) sweet cherries
1 medium banana
4 apricots
250 g (8 oz) damsons or other blue plums
3 tablespoons lemon juice
4 tablespoons liquid honey
3 sprigs mint
2 small cantaloupe (muskmelon) or honeydew melons
1⁄2 cup (125 g/4 oz) whipping cream
mint leaves, for garnish

Directions

Remove pits from cherries. Slice banana, apricots and plums. Combine fruit in a bowl.
Mix lemon juice and honey and pour over fruit. Remove mint leaves from sprigs. Cut into fine strips. Stir into salad.

Halve melons and scrape out seeds. Use a melon baller to scoop out flesh, leaving a rim of flesh about 1 cm (1⁄2 inch) thick. Add melon balls to bowl.
Whip cream until stiff. Spoon fruit salad into melon halves. Garnish with cream rosettes and mint leaves.

Bacon cheeseburger

2010-05-31T08:35:00.005-05:00

Ingredients for 1 serving

3 oz. ground beef
2 oz. ground sausage
1 tbsp. onion, chopped
2 slices (2 oz.) cheddar cheese
2 slices bacon
1 hamburger bun

Directions

Prepare grill.
Combine first three ingredients in a bowl.
Form one patty about 1 inch thick.

Grill patty about 5 inches from coals, about 6 minutes per side, until cooked throughout.
Top cooked patty with cheddar cheese about 30 seconds before removing from the grill.
Put bacon on top of the burger.
Place the bacon cheeseburger into a hamburger bun.

Super choc shake

2009-06-28T01:21:00.001-05:00

Ingredients for 2 servings

375 g NESTLÉ Dark Melts
375ml can CARNATION Light & Creamy Evaporated Milk
2 cups milk, icy cold
chocolate ice cream

Directions

Place NESTLÉ Dark Melts and CARNATION Evaporated Milk in a medium saucepan over medium heat, stir until well combined. Remove from heat and pour into a clear jar, allow to cool.

Place two large spoons of chocolate sauce, milk and 2 scoops of icecream into a blender or mik shake maker and blend until well combined.
Pour evenly into two glasses, top with a scoop of icecream and drizzle chocolate sauce if desired.

Spiced Jaffa hot chocolate

2009-06-18T01:16:00.002-05:00

Ingredients for 4 servings

185 mL CARNATION Light & Creamy Evaporated Milk
1 tsp nutmeg, ground
1 tsp cinnamon
1 tsp sugar
1 Tbsp MILO
1/4 cup orange juice

Directions

Combine CARNATION Light and Creamy Evaporated Milk, nutmeg, cinnamon and sugar in a 250ml mug.
For a 1200 watt , microwave on high for 40 seconds.

Add NESTLÉ MILO and orange juice, stir until dissolved.
Microwave on HIGH for a further 20 seconds until heated through. Stir and Serve.

Pear and coffee frappe

2009-06-08T01:13:00.002-05:00

Ingredients for 2 servings

2 tsp NESCAFÉ Classic Instant Coffee
2 Tbsp sugar
1 Tbsp hot water
3/4 cup water, chilled
2 Tbsp cream
1/4 cup pear juice, chilled
crushed ice

Directions

Disolve NESCAFÉ Classic Instant Coffee and sugar in hot water.
Combine in shaker or blender with remaining ingredients.
Shake or blend until frothy.

Pour into serving glasses.
Top up with extra ice and garnish with a slice of pear.

Irish coffee

2009-05-29T01:00:00.001-05:00

Ingredients for 2 servings

1 Tbsp sugar
1 Tbsp NESCAFÉ Classic Instant Coffee
1 1/2 cups boiling water
Tbsp Whisky
cream, whipped

Directions

Combine NESCAFÉ Classic Instant Coffee, sugar and boiling water.

Pour into 2 Irish Coffee glasses, pour 1 tablespoon of whisky into each glass, top with whipped cream.

Iced coffee Milo frappe

2009-05-19T01:56:00.000-05:00

Ingredients for 2 servings

2 tsp NESCAFÉ Classic Instant Coffee
2 Tbsp NESTLÉ MILO
1 1/2 Tbsp sugar
2 Tbsp hot water
1 cup milk, chilled
crushed ice

Directions

Dissolve NESCAFÉ Classic Instant Coffee, NESTLÉ MILO and sugar in hot water.
Combine in shaker or blender with remaining ingredients, shake or blend until combined.
Pour into serving glasses. Top with extra ice, garnish as desired.

El troppo

2009-05-09T01:52:00.001-05:00

Ingredients for 1 servings

1 tsp NESCAFÉ Classic Instant Coffee
2 tsp MAGGI Coconut Milk Powder
2 tbsp hot water
200mL milk
100 ml pineapple juice, chilled
1 scoop vanilla ice cream
crushed ice

Directions

Dissolve NESCAFÉ Classic Instant Coffee and MAGGI Coconut Milk in hot water.
Combine in shaker or blender with remaining ingredients, shake or blend until combined. Pour into serving glasses. If desired, garnish with a pineapple slice.

French onion soup

2009-05-01T04:08:00.003-05:00

Ingredients for 6 servings

2 Tbsp butter
1 onion, cut into thick wedges
2 Tbsp brown sugar
2 Tbsp red wine vinegar
5 cups water
4 tsp MAGGI Beef Stock Powder
1/4 cup red wine
1 Tbsp cornflour
2 Tbsp water, extra
salt
freshly ground black pepper

Directions

Melt butter in a large saucepan. Add onion, brown sugar and vinegar; cook over low heat for 30 minutes, stirring occasionally.
Add water, stock powder and wine; simmer for 15 minutes.
Mix cornflour with extra water and stir into soup, simmer for 2-3 minutes to slightly thicken. Season to taste with salt and pepper.

Classic hot chocolate

2009-04-29T01:47:00.000-05:00

Ingredients for 4 servings

100 g NESTLÉ Milk Melts, melted
4 Tbsp NESTLÉ Baking Cocoa
sugar, to taste
2 Tbsp boiling water
3 cups milk
200 ml cream, whipped
cinnamon sugar

Directions

Spread melted NESTLÉ Milk Melts onto a baking tray or marble board. Allow to just set. Using a sharp long straight sided knife, form chocolate curls, place to one side.
In a 2 litre heatproof, microwave-safe jug, add NESTLÉ Baking Cocoa, sugar and water, whisk together to dissolve cocoa. Add milk and heat for 3 - 5 minutes on HIGH (100% / 850watts), whisking every minute. Pour hot cocoa evenly into each cup. Top with whipped cream, sprinkle with cinnamon sugar and top with chocolate curls.
For the kids: top with chopped marshmallows.
For the adults: add a teaspoon of Swiss Chocolate Liqueur or Baileys Irish Cream Liqueur.

Chicken sweetcorn and coconut soup

2009-04-21T14:28:00.000-05:00

Ingredients for 4 servings

2 cups water
2 tsp MAGGI Chicken Stock Powder
250 g chicken fillet, thinly sliced
1 cup sliced mushrooms
310 g can corn kernels, drained
130 g can creamed corn
1 tsp grated fresh ginger
375 mL can CARNATION Creamy Coconut Flavoured Light Evaporated Milk
2 tsp soy sauce
1 Tbsp cornflour
4 shallots or spring onions, sliced
1 egg, beaten

Directions

Bring combined water and MAGGI Chicken Stock Powder to the boil, add chicken and simmer 1 minute.
Add mushrooms, corn, ginger and combined CARNATION Creamy Coconut Flavoured Light Evaporated Milk, soy sauce and cornflour. Bring to boil stirring.
Stir in shallots or spring onions, turn off heat, gradually stir in egg.

Choc orange cream

2009-04-19T10:44:00.000-05:00

Ingredients for 2 servings

2 tsp NESCAFÉ Classic Instant Coffee
1 tbsp sugar
1 tbsp hot water
1/4 cup orange juice
1/2 cup water, chilled
1/4 cup cream
1 tbsp orange liqueur
2 scoops vanilla ice cream
ice cubes

Directions

Dissolve NESCAFÉ Classic Coffee and sugar in hot water.
Combine in shaker or blender with remaining ingredients. Shake or blend until frothy.
Pour into serving glasses. Garnish with orange slice.