Quick, Easy and Healthy Recipes

Orange Beef Stew

noreply@blogger.com (Unknown) — Mon, 10 Oct 2011 09:09:00 +0000

Warm up in the cool holiday weather with this hearty stew.

Enjoy the tender meat and full-flavored sauce with a refreshing zing from the orange juice.

Serves 6

Prep Time 45 minutes

Cooking Time 3 hours

Ingredients:

1 1/2 kilos beef brisket or short ribs, cut into 3-inch pieces

1 tablespoon salt

1 teaspoon black pepper

1/4 cup olive oil

6 cloves garlic, chopped

2 large onions, diced

3 medium carrots, peeled and diced

1 cup chopped celery

1 cup red wine

1 cup fresh orange juice

1 (400-gram) can diced tomatoes

2 pieces cinnamon bark

4 bay leaves

2 cups beef stock or chicken stock

1 teaspoon salt

2 tablespoons sugar

2 sprigs rosemary

zest from 1 orange, chopped toasted almonds,

orange segments, and fresh rosemary for garnish

1 tablespoon olive oil

Procedures:

1 Season beef with salt and pepper. Heat oil in a frying pan. Sear meat on a very hot pan, browning all sides of the beef. Transfer to a heavy-bottomed pot or slow cooker.

2 In the same pan, sauté garlic, onions, carrots, and celery until tender then transfer to the pot. Deglaze pan with red wine and add to the pot.

3 Add orange juice, diced tomatoes, cinnamon, bay leaves, and stock. Season with salt and sugar. Cook over low heat until very tender, about 2 1/2 hours. Remove cinnamon bark and bay leaves. Add fresh rosemary.

4 To serve, arrange beef chunks on a platter. You may pour sauce over the beef as is or purée with a hand blender. Top with orange zest, almonds, orange segments, and a sprig of fresh rosemary. Drizzle with olive oil.

Make-ahead tip Cool immediately after cooking and refrigerate for up to three days or freeze for up to a month.

Slow-cooker Beef Shank Stew

noreply@blogger.com (Unknown) — Mon, 10 Oct 2011 08:19:00 +0000

Intimidated by Italian-inspired osso buco?

Try it using your slow cooker and be amazed at how fuss-free preparing a gourmet dish can be.

Serves 4

Ingredients:

1/3 cup flour

1 teaspoon salt, plus extra to taste

1/2 teaspoon pepper, plus extra to taste

4 pieces bone-in beef shanks, sliced into 3-inch-thick pieces

2 1/2 tablespoons olive oil

3 tablespoons butter

1 medium white onion, chopped

1 tablespoon minced garlic, plus 1/2 tablespoon for garnish

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

2 bay leaves

1 cup red wine

2 cups beef stock

1 (400-gram) can crushed tomatoes

grated rind from 1 lemon

grated rind from 1 orange

1/4 cup chopped parsley

mashed potatoes and steamed broccoli, to serve (optional)

Procedures:

1 Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beef shanks in season flour, tapping off any excess.

2 In a large stockpot, heat oil and butter. Sear the shanks on all sides until browned; set aside.

3 In the same pot, sauté onions until translucent. Add 1 tablespoon garlic and sauté until fragrant. Add carrots, celery, and bay leaves; cook until vegetables are tender, about 2 to 3 minutes. Increase heat to high and add red wine; let reduce to one-third. Return the beef shanks to the pot and add the stock and tomatoes. Season with salt and pepper. Bring to a boil then transfer mixture to a slow cooker.

4 Set the slow cooker to high and cook for 6 hours or until the beef is very tender.

5 In a small bowl, mix together lemon rind, orange rind, remaining garlic, and parsley; set aside.

6 When ready to serve, remoce the bay leaves. Transfer the osso buco to a serving platter and sprinkle with lemon rind mixture. Serve hot with mashed potatoes and steamed broccoli, if desired.

Fruitcake Bars

noreply@blogger.com (Unknown) — Mon, 10 Oct 2011 08:13:00 +0000

It is the season for fruitcake!

Here's a superb tweak on the traditional recipe:

Use dried local fruits and cut the cake into bite-sized bars.

Ingredients:

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 cup mixed dried fruits

1 cup unsalted butter, melted

1 cup brown sugar, packed

2 eggs

1/2 teaspoon vanilla extract

1 tablespoon honey

3/4 cup chopped nuts (we used walnuts and cashews)

Procedures:

1 Preheat oven to 350ºF. Grease and line a 9x13-inch pan with parchment paper. Set aside. 

2 Sift together flour, salt, ground cinnamon, and baking powder. Divide in half.

3 Dredge dried fruits in half of the flour mixture.

4 In a bowl, combine melted butter, brown sugar, eggs, and vanilla extract. Add honey, then stir in remaining flour mixture. Fold in dried fruits and nuts.

5 Transfer mixture to prepared pan. Bake for 35 to 40 minutes. Cool before slicing into bars.

Wrapping tip: We used dried mangoes, coconut, bananas, and pineapples in this recipe. To give as gifts, first wrap bars in aluminum foil then in colored cellophane.

Stovetop Mac and Three-Cheese

noreply@blogger.com (Unknown) — Fri, 16 Sep 2011 05:13:00 +0000

Serves 5 to 6

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients:

500 grams elbow macaroni, cooked until al dente according to package instructions

1/2 cup plus 1 tablespoon unsalted butter

1/4 cup flour

1 teaspoon salt

1/4 teaspoon ground white pepper

2 cups milk

3 cups grated sharp Cheddar cheese

2 cups grated Jack cheese

1/2 cup grated Parmesan cheese

bacon bits and crushed crackers for topping (optional)

Procedures:

1 In a soup pot, boil the macaroni until cooked but still firm. Drain, melt in a tablespoon of butter, toss quickly and set aside.

2 In a large saucepan on low heat, melt the remaining butter. Stir in the flour, salt and pepper. Stir well until the flour is completely incorporated. Using a whisk, slowly combine the milk with the butter and flour mixture to create a creamy base.

3 Turn off the heat. Toss in cooked macaroni and the grated Cheddar and Jack cheeses. Toss until the cheese completely melts into the sauce and pasta. Add the Parmesan cheese and toss until evenly distributed.

4 Sprinkle bacon and crushed crackers on top, if desired, and serve while hot.

Cheesy tip: You can experiment with different cheese combinations, but make sure you use at least one that melts well and another that is flavorful.

DRIED FISH IN OLIVE OIL

noreply@blogger.com (Unknown) — Fri, 16 Sep 2011 05:11:00 +0000

Preparation Time: 50 minutes including 20 minutes to soak dried fish

Cooking Time: 10 minutes

Servings: 8-10

Ingredients:

1/2 cup olive oil or corn oil

¼ cup chopped garlic

1 onion, chopped

2 cups, soaked and shredded meat of dried daing na bisugo or any meaty dried fish of choice

1 cup peeled garbanzos

2 cups diced and fried potatoes

2 bell pepper, sliced thinly

1 8g MSG

Procedure:

1. Heat 3 tbsp of olive oil. Set aside remaining olive oil for later use.

2. Saute garlic and onion until limp. Stir-in shredded meat of dried fish. Cook for 1 minute.

3. Add fried garbanzos and continue cooking while stirring for a minute. Adding a tbsp or 2 of olive oil.

4. Stir-in potatoes and bell peppers. Pour in remaining oil and simmer for 2 minutes while stirring. Season with MSG.

5. Serve with rice or as topping to toasted baguette slices.

Nutritional Content: Calories: 224, Carbohydrates (g): 11, Protein (g): 15, Fats (g): 13

Good to Know:

When it comes to your diet, health should always be a priority. Always consider the best weight for your body type. Looking good is just a welcome bonus.

Good to Remember:

Bell peppers’ color can be green, red, yellow, orange, purple or white. Red peppers have higher levels of lycopene, carotene and Vitamin C than the less sweet tasting green ones.

ASIAN CHICKEN SALAD

noreply@blogger.com (Unknown) — Fri, 16 Sep 2011 05:09:00 +0000

Preparation Time: 20 minutes plus 15 minutes to marinate chicken

Cooking Time: 15 minutes

Servings: 4-6

Ingredients:

½ kg skinless chicken thighs or breasts fillet

3 tbsp Liquid Seasoning, Classic

¼ cup peanut butter, divided

1 tbsp soy sauce

1 teaspoon roasted sesame seeds

1 small garlic clove, peeled

A few drops of hot sauce (optional)

1 tsp MSG, Seasoning

Salt and freshly ground black pepper

1/4 teaspoon sugar

1 tablespoon rice or other mild vinegar

2-3 tsp of hot water

1-2 cups shredded lettuce

1 cucumber , sliced into rounds

1/2 cup minced cilantro leaves

Fried and crushed pansit canton

Procedure:

1. Cut the chicken meat into 1/2 to 1-inch chunks. Marinate in Liquid Seasoning, Classic and ½ of peanut butter for at least 15 minutes. Grill or pan fry until golden brown. Set aside.

2. In a blender, combine soy sauce with the other ½ of the peanut butter, sesame seeds, garlic, hot sauce, MSG, Seasoning, salt and pepper to taste, sugar and vinegar. Turn the blender on and add hot water, a teaspoon at a time, until the mixture is smooth and creamy.

3. Toss prepared chicken, lettuce, cucumber and cilantro with the prepared dressing. Top with fried pansit canton before serving.

Nutritional Content: Calories: 376, Carbohydrates (g): 25, Protein (g): 17, Fats (g): 24

Good to Know:

Stay physically active to maintain your ideal weight and size. A lean body burns energy more easily.

Good to Remember:

This Asian-inspired cuisine is an example of a balanced meal – it has vegetables, lean meat, and a mix of different spices.

Chicken-Mushroom Pasta Salad

noreply@blogger.com (Unknown) — Fri, 16 Sep 2011 05:05:00 +0000

Serves 4 to 6

Prep Time 45 minutes, plus 30 minutes inactive time

Total Cooking Time 20 minutes

Ingredients:

For the salad dressing

2 teaspoons mustard

1/4 cup Rizal Dairy Farms naturally fermented coconut vinegar

1/4 teaspoon freshly ground white pepper

3 tablespoons naturally fermented soy sauce (Kikkoman)

3 tablespoons Rizal Dairy Farms Greek yogurt or sour cream

3 tablespoons mayonnaise

scant 3/4 cup corn or canola oil

For the chicken

2 teaspoons fresh ginger juice squeezed from grated ginger

1 tablespoon naturally fermented soy sauce

3 cloves garlic, chopped finely

2 tablespoons Rizal Dairy Farms plain Greek yogurt, unsweetened

250 grams boneless, skinless chicken breast, cut into 1/4- x 1-inch fine strips

2 tablespoons canola oil

1/4 cup white onion, chopped finely

sea salt and white pepper to taste

pinch of chili flakes (optional)

For sautéing of mushrooms

2 tablespoons canola oil

2 cloves garlic, chopped finely

1/2 cup dried shiitake mushrooms, re-hydrated in warm water for 15 minutes, squeezed dry and sliced into strips

sea salt and white pepper to taste

pinch of chili flakes (optional)

250 grams farfalle (bow tie) pasta or spiral pasta, cooked according to package directions

1 1/3 cups frozen green peas, cooked in simmering water for 2 minutes to soften

For garnish

1/3 cup red bell pepper, diced finely

1/4 cup black olives, sliced into rings

1/3 cup spring onions, chopped finely

1/4 cup flat or curly parsley, chopped coarsely

1/4 cup toasted peanuts, chopped coarsely

Procedures:

1 Make the salad dressing: In a small mixing bowl, combine mustard, vinegar, pepper, and soy sauce. Mix in yogurt and mayonnaise. Add oil gradually and according to taste. For a more tart dressing, add less oil. Season with salt and pepper to taste; refrigerate.

2 Prepare the chicken: In a medium bowl, mix ginger juice, soy sauce, garlic, and yogurt. Add chicken and marinate for 30 minutes.

3 In a heavy-bottom pan, heat oil and add onion; sauté for 1 to 2 minutes. Add chicken and sauté for about 5 minutes or until chicken is golden; season with salt and pepper and a pinch of chili flakes, if desired. Remove from heat; set aside.

4 Prepare the mushrooms: In the same pan, heat oil and add garlic; sauté until golden. Add mushrooms and sauté until browned; season with salt and pepper, and chili flakes, if desired. Add mushrooms to cooked chicken.

5 Assemble the salad: In a salad bowl, combine cooked pasta, chicken-mushroom mixture, and peas. Toss with as much salad dressing as needed. Refrigerate for at least 2 hours or overnight before serving. Sprinkle with bell pepper, black olives, spring onion, parsley, and toasted peanuts before serving.

Trio Formaggio Fettuccine with Prosciutto and Arugula

noreply@blogger.com (Unknown) — Fri, 16 Sep 2011 05:01:00 +0000

Serves 3 to 4

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients:

3 tablespoons butter

1/2 cup milk

1/2 cup all-purpose cream

3/4 cup grated fontina cheese

1/3 cup (about 60 grams) goat cheese, Boursin, or cream cheese

salt and white pepper to taste

270 grams fettuccine noodles, cooked according to package directions

3 to 4 slices Prosciutto de Parma, cut into strips

15 pieces arugula leaves

truffle oil (optional)

3 tablespoons grated Parmesan Cheese

Procedures:

1 In a medium saucepan, melt butter. Add milk, cream, and cheeses; whisk until cheeses have melted. Season with salt and pepper to taste. Add cooked noodles to the sauce and toss until well combined. Divide among three or four plates.

2 Top with Prosciutto and arugula leaves. Drizzle with truffle oil, if desired. Sprinkle with Parmesan cheese. Serve immediately.

Chicken Inasal

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:30:00 +0000

Preparation Time: 15 minutes plus 1 hour to marinade the chicken
Cooking Time: 30 minutes
Servings: 6-8

Ingredients:

¼ cup chopped ginger
2 tbsp chopped garlic
¼ cup brown sugar
¼ cup calamansi juice
1 tsp rock salt
½ cup coconut vinegar
2 sachets 8g MSG/seasoning
1 kg chicken, cut into serving pieces
¼ cup cooking oil
2 tbsp. atchuete

Bagoong-Calamansi Dip: Combine-
2 tbsp sinamak or bagoong isda
2 tbsp Savor/Liquid Seasoning, Calamansi
5 pieces siling labuyo, sliced
¼ cup calamansi juice

Procedure:

1.In a bowl combine ginger, garlic, sugar, calamansi juice, salt and MSG/seasoning. In another bowl, marinate chicken in the prepared mixture for at least 1 hour. Set aside.

2. Prepare the atchuete basting oil by heating the oil in a pan and frying the atchuete until oil turns red.
3. Discard the seeds and set aside the oil.

4. Grill marinated chicken while occasionally basting with atchuete oil. Serve with the bagoong-calamansi dip on the side.

Nutritional Content: Calories: 301 Carbohydrates (g): 10.2 Protein (g): 16 Fats (g): 21.9

Good to Know:
Grilling, as well as baking, poaching, and steaming, is a healthful cooking technique that aids in lowering the fat content of a dish.

Good to Remember:
Chicken should be cooked in higher heat for a short period of time. This makes chicken skin crispy and seals in the juices to make moist, tender meat. However, moderation should be considered in eating chicken skin as this contains saturated fat.

VIGAN SIOMAI

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:25:00 +0000

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 10-12

Ingredients:

24 pieces Vigan longanisa, casing removed
½ cup chopped carrots
½ cup chopped singkamas
100g Shrimp, chopped
½ cup All Purpose Flour
1 piece egg
1 8g MSG/Seasoning
½ tsp salt
1/8 tsp pepper
2 tbsp cooking oil
50 pieces siomai wrapper
Savor/Liquid Seasoning, Calamansi

Procedure:

1. In a bowl combine longanisa filling, carrots, singkamas and shrimp.

2. Add flour then egg. Season with MSG/Seasoning, salt and pepper. Mix very well to fully combine.

3. Heat cooking oil in a small pan. Test fry a small portion of the siomai filling to know if taste is acceptable and if mixture binds well.

4. Adjust taste and add more flour if when fried mixture disintegrates.

5. Scoop 2-3 tsp of the mixture and wrap in a siomai wrapper. Seal wrapper with water and arrange siomai on a pre-heated steamer.

6. Cook siomai for 10 minutes on a steamer with boiling water.

7. Let siomai pieces rest and cool down before removing from the steamer pan.

8. Serve with Savor/Liquid Seasoning, Calamansi on the side.

Nutritional Content: Calories: 537 Carbohydrates (g): 5 Protein (g): 11 Fats (g): 53

Good to Know:
Proteins are made up of building blocks called amino acids. Pork is a complete protein containing all the needed amino acids.

Good to Remember:
Steaming is a very gentle cooking method that cooks food quickly while retaining its nutrients.

HALO-HALO ICE CREAM

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:21:00 +0000

Preparation Time: 10 minutes
Cooking Time:
Servings: 2

Ingredients:

2 tbsp sweetened garbanzos
2 tbsp nata de coco
2 tbsp kaong
2 tbsp sweetened monggo
2 scoops Ube Especial Ice Cream
Leche flan (optional)
Ube haleya (optional)

Procedure:

1. Arrange garbanzos, nata de coco, kaong and monggo in a halo-halo glass.

2. Top with scoops of Ice Cream, leche flan and/or ube haleya.

3. Serve immediately.

Nutritional Content: Calories: 193 Carbohydrates (g): 36 Protein (g): 4 Fats (g): 5

Good to Know:
Ice Cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is made up of 85% air and water.

Good to Remember:
Eating your favorite desserts is one way of enjoying life’s simple pleasures, so don’t feel guilty when treating yourself to your favorite ice cream!

TOKWA'T BABOY GUISADO

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:11:00 +0000

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6-8

Ingredients:

½ kg pork kasim, cut into cubes
2 tbsp oil
2 tbsp crushed garlic
2 tomatoes, sliced
5 tokwa, fried and cubed
1 green bell pepper, sliced
1 red bell pepper, sliced
¼ cup vinegar
½ cup kinchay, sliced
1 8g MSG/seasoning
½ cup black beans, soaked in water then drained

Procedure:

1. Put pork kasim in a kawali. Let fry on its own fat for 5 minutes or until slightly brown.

2. Pour in oil and set aside fried pork to give way to sauté the garlic and tomatoes.

3. When garlic and tomatoes are limp stir together pork and cook for 30 seconds.

4. Add fried tokwa and bell peppers. Pour in vinegar and bring to a boil without stirring.
Add kinchay, then season with MSG/seasoning.

5. Stir in black beans and remove from heat. Serve immediately with rice.

Nutritional Content: Calories: 335 Carbohydrates (g): 4 Protein (g): 13 Fats (g): 30

Good to Know:
Microwave cooking can better preserve the nutrient content of food because of the shorter time.

Good to Remember:
Tokwa is made from salted soy beans. It is good source of calcium and protein.

Fiesta Lengua

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:07:00 +0000

*Excellent source of Vitamin C- helps fight common infections
*Makes 8 servings

Ingredients:

600 g pork tongue, washed and cleaned
1 1/2 tbsp (37.5 g) Red Cane Vinegar
3 tbsp (51 g) soy sauce
1 tbsp (16.2 g) calamansi juice
1 pc (50 g) medium onion, sliced
11 pc (77 g) canned button mushrooms, sliced
200 g potatoes, cut into strips
1 pc (.02 g) laurel leaf, crushed
1 pouch (200 g) Original Style Tomato Sauce
1 tbsp (22 g) Original Blend Ketchup
2 tbsp (26.4 g) brown sugar
3 pc (375 g) ripe saba banana, sliced and fried
1 pc (50 g) medium red bell pepper, cut into strips

Procedures:

1. BOIL pork tongue in 4-1/2 cups water and Vinegar for 1 hour, or until tender. Reserve stock. Scrape skin of tongue with knife, then wash. Chill or freeze until firm for ease of cutting. Slice diagonally into 1/2" thick. Marinate in soy sauce, 1/4 tsp pepper and 1 tbsp calamansi juice for 30 minutes. Drain and reserve marinade.

2. SAUTé onion, mushrooms and tongue in oil. Add 1 cup stock, potatoes, laurel leaf, DTomato Sauce, Original Blend Ketchup, marinade, salt, sugar, and pepper to taste. Simmer for 10 minutes. Add saba bnanas and bell pepper. Simmer for 3 minutes.

Sweet Pork

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:04:00 +0000

*Rich in Niacin- promotes normal digestion and healthy skin.
*Makes 6 servings

Ingredients:

1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear soft drink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) Original Style Tomato Sauce
150 g green bell peppers, cut into strips
2 tbsp chopped celery

Procedures:

1. MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left.

2. USING the same pan, sauté garlic and onion. Add Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes.

3. ADD bell peppers and celery. Simmer once.

Beef With Two Kinds Of Mushrooms

noreply@blogger.com (Unknown) — Tue, 30 Aug 2011 15:01:00 +0000

*Excellent source of Vitamin B12 – prevents anemia.

*Makes 6 servings

Ingredients:

350 g beef sirloin, sliced tapa-style then cut into wide strips

MARINADE

2 tbsp soy sauce

1/4 tsp pepper

SAUCE MIXTURE

4 cloves garlic, crushed

1 pc large white onion, sliced

1 pc small carrot, sliced into half moons

1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3

2 cups straw mushrooms, drained and each piece sliced in half

1 1/2 tbsp soy sauce

1 tsp sugar

1 pouch (250 g) Original Style Tomato Sauce

2 stalks celery, sliced diagonally into 1" long pieces

Procedures:

1. MARINATE beef in 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade.

2. STIR-FRY beef in batches in 2 tbsp oil until cooked. Set aside.

3. USING the same pan, add 1 tbsp oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside.

4. USING the same pan, combine marinade, mushroom stock, Tomato Sauce, 3/4 cup water, 1-1/2 tbsp soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat.

5. ADD meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once.

CHOCOLATE BANANA POWER SHAKE

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:35:00 +0000

Preparation Time: 00:10
Cooking Time: 00:00
Servings: 6

Ingredients:

4 pieces large lacatan bananas peeled and sliced
2-3 cups ice cubes
1/2 cup Powdered Chocolate Drink
1/2 cup Fresh Milk
1/2 cup condensed milk
1 cup water

Procedure:

1. Combine all ingredients in a blender and process until smooth.
2. Serve immediately. Just 2 glasses of Powdered Chocolate Drink with milk will provide 27% of your child’s daily energy needs.

Nutritional Content: Calories: 167 Carbohydrates (g): 31 Protein (g): 4 Fats (g): 3

Good to Know:
Just 2 glasses of Powdered Chocolate Drink with milk will provide 27% of your child's daily energy needs.

BUCO PANDAN COOLER

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:33:00 +0000

Preparation Time: 00:30
Cooking Time: 00:15
Servings: 8

Ingredients:

1 cup unflavored gelatin
5 pcs pandan leaves
4 cups buko water
1 cup Fresh Milk
1 cup condensed milk
1 cup buko, grated
toasted pinipig, as desired

Procedure:

1. Cook unflavored gelatin as directed in the pack. Add the pandan leaves. Cool. When gelatin has cooled down, cut into cubes.
2. Mix the buko water, Fresh Milk, and condensed milk well. Add the grated buko and prepared gelatin.
4. Serve best with ice cubes, coconut cream, and toasted pinipig.

Nutritional Content: Calories: 259 Carbohydrates (g): 34 Protein (g): 15 Fats (g): 7

Good to Remember:
Condensada is a great dessert ingredient. It is essential for creating delicious puddings, pies, fudge, icings, and a lot of other desserts.

BANANA-PINEAPPLE SMOOTHIE

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:29:00 +0000

Preparation Time: 00:05
Cooking Time: 00:00
Servings: 2

Ingredients:

1/2 cup Calcium Plus
1/4 cup crushed pineapple
2 pieces lacatan bananas
2 tbsp honey or to taste
1 cup cold water
crushed ice, as needed

Procedure:

1. Process all ingredients in a blender until smooth, adding cold water to dilute mixture if desired.
2. Serve in tall glasses with crushed ice.

Nutritional Content: Calories: 42 Carbohydrates (g): 10 Protein (g): 1 Fats (g): 0

Good to Know:
The use of fruits and Calcium Plus in this drink can help meet your Vitamin C and calcium needs, good for maintaining healthy bones, teeth, and gums.

APPLE YOGURT SLUSH

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:27:00 +0000

Preparation Time: 00:10
Cooking Time: 00:00
Servings: 2 - 4

Ingredients:

1/4 tsp nutmeg
1/2 tsp cinnamon powder
2 tbsp fresh lemon juice
1/2 cup white sugar
1 tub 125g Creamy Yogurt, Natural
4 cups chopped peeled apples
1/2 cup water
1/4 cup grated cheddar cheese
1 1/2 tbsp. all purpose flour
shaved ice

Procedure:

1. Combine all ingredients in a blender. Process for at lest 1 minute of until full combined.
2. Pour over chilled glasses and serve immediately.

Nutritional Content: Calories: 220, Carbohydrates (g): 44, Protein (g): 4, Fats (g): 3

Good to Know:
Take your daily serving of yogurt with this drink for a healthy dose of calcium. Yogurt also contains live microorganisms to protect your tummy!

Orange Calamansi

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:21:00 +0000

*Pack in lots of vitamin C with all the citrus goodness in this drink!
*Rich in Vitamin C – helps fight common infections.
*Makes 5 servings

Ingredients:

3 cans (24 cl) Sweetened Orange Juice Drink
1/4 cup + 1 tbsp calamansi juice
1/2 cup sugar
1/2 cup water
lemon or calamansi slices, for garnish

Procedure:

1. COMBINE all ingredients and mix well. Serve with crushed ice. Garnish with lemon slices, if desired.

Pine-avocado Slush

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:19:00 +0000

*A creamy fruity drink that kicks a punch!
*High in Vitamin C – helps fight common infections.
*Makes 12 servings

Ingredients:

1-1/2 to 2 cups sugar
4 cups water
1 can (46 oz) 100% Pure Pineapple Juice with ACE
1 can (24 cl) 100% Pure Orange Juice
3 tbsp calamansi juice
350 g ripe avocado flesh, mashed or pureed
1 can (330 ml) clear carbonated soda, chilled

Procedure:

1. MAKE syrup by boiling water and sugar for 3 minutes. Cool.

2. COMBINE syrup with the rest of the ingredients except soft drink. Cover and freeze. Take out from the freezer to slightly thaw. Blend in a blender until slushy. Add soft drink to make a punch.

Pine-watermelon Shake

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:17:00 +0000

*Good source of Potassium – for proper muscle and nerve functioning.
*Makes 6 servings

Ingredients:

350 g watermelon flesh, seeded, chunked and chilled
2 cans (24cl) Sweetened Pineapple Juice Drink, chilled
2 tbsp sugar
10 pc ice cubes

Procedure:

1. COMBINE all ingredients in a blender and blend until smooth.

Pine-carrot Smoothie

noreply@blogger.com (Unknown) — Mon, 01 Aug 2011 16:16:00 +0000

*The just right sweetness of this beverage is just right for every season!
*Excellent source of Vitamin A – for good eyesight.
*Makes 4 servings

Ingredients:

1 can (21 cl) 100% Pineapple Juice
1 pc small carrot
1 tbsp raisins
5 tbsp sugar
12 ice cubes

Procedure:

1. BLEND carrot and raisins withPineapple Juice. Add the rest of the ingredients. Blend until smooth.

Pasta Puttanesca

noreply@blogger.com (Unknown) — Sun, 05 Jun 2011 17:23:00 +0000

*Good source of Iron- for healthy red blood cells
*Makes 4 servings

Ingredients:

175 g Spaghetti Pasta, cooked
1 tsp (5 g) olive oil
4 cloves (20 g) garlic, minced
1 pc (50 g) medium onion, sliced
1/4 c (51.5 g) canned button mushrooms, sliced
3 pc (9 g) black pitted olives, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1 tbsp (2.9 g) chopped parsley
3 to 5 strips (12 g) anchovy fillets, flaked (reserve 1/2 tsp oil)
1 1/2 tbsp (12 g) grated Parmesan cheese

Procedure:

1. COMBINE oil of anchovy and olive oil. Sauté garlic and onion for 2 minutes. Add mushrooms, olives and Italian Style Spaghetti Sauce. Simmer over low heat for 5 minutes.

2. ADD parsley, anchovies, half of cheese, salt and pepper to taste. Simmer for another 3 minutes. Pour over or mix with cooked Spaghetti Pasta. Top with cheese.

Layered Cookie And Cake

noreply@blogger.com (Unknown) — Sun, 05 Jun 2011 17:21:00 +0000

*Has Iron- for healthy red blood cells
*Makes 6 servings

Ingredients:

3 pc (80-100 g) raisin bread, cut into 1/2" cubes
1 can (439g) Fruit Cocktail, drained
1 tbsp (-) brown sugar, -
CHOCOLATE CREAM
1/2 cup (-) all-purpose cream, chilled
1 tbsp (-) sugar, -
1/8 tsp (-) vanilla extract, (optional)
3-4 pc (-) chocolate cookies, crushed (without cream filling)

Procedure:

1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. SPREAD half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. LAYER with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.