Tenette's Recipes

Carrot and Sweet Potato Soup

2013-09-30T16:22:00.002+07:00

Ingredients:

2 tbsps. Canola Oil

1/2 cup chopped onions

3 cups peeled cubed sweet potato

1 tsp grated ginger

3 cups less sodium vegetable broth or water

1/2 tsp salt

1. Heat oil in a large saucepan.

2. Add onions and saute for 4 mins

3. Add potato and carrots and stir well to coat the potatoes and carrots with the oil.

4. Add the grated ginger and vegetable broth.

5. Bring to a boil and let simmer until carrots and potatoes are tender.

6. Use a hand mixer to make a smooth soup.

Pork Asado

2013-09-05T22:14:00.001+07:00

Here is my version of a Pork Asado

Ingredients:

1/2 kilo Pork sliced thinly into squares

1 tbsp garlic minced

1 tbsp onion chopped

1 tbsp oil

2 tbsp kecap manis

2 tbsp soy sauce

1 tsp cornstarch

1/2 cup water

1 pc pork cube

Procedure:

1. Saute garlic and onion.

2. Add the pork and saute for awhile. Then add enough water to cover the pork and boil until pork is tender.

3. When water has been reduced to one half add the soy sauce and kecap manis. Stir thoroughly.

4. Cook until pork is very tender and sauce has reduced to 1/4.

5. Disperse cornstarch in 1/2 cup of water and add to the pork and stir thoroughly.

6. Remove from pan and serve.

Minestrone

2013-04-07T20:03:00.000+07:00

Recipe & Photo Courtesy of Bubut Sarao

Minestrone

½ kg chicken bones

½ kg beef bones

¼ kg sirloin or any lean beef, diced

3 qt water

1 medium onion, sliced

2 T sugar

3 T vinegar

2 t peppercorn

2 bay leaf

2 t salt

1 t pepper

1 medium carrot, diced

1 medium potato, diced

½ c macaroni

1 c cabbage, sliced into strips

2 stalks onion leeks, chopped

1 c zucchini, diced

100 g green beans, diced

½ c sweet peas

1 (368 ml) Del Monte tomato sauce

100 g chickpeas

Parmesan cheese, grated

· Put the first 9 ingredients in a pressure cooker and boil for 15 minutes. Discard the bones, peppercorn and bay leaf. Season with salt and pepper.

· Transfer to a large casserole. Let it boil.

· Add the carrot, potato and macaroni. Continue boiling then simmer until tender.

· Add all other ingredients and simmer a few more minutes.

· Serve in individual bowls and sprinkle with grated Parmesan cheese.

Chicken Macaroni Soup

2013-04-06T19:58:00.000+07:00

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup

½ kg chicken backbones

8 c water

1 t salt

2 T butter

5 cloves garlic

1 medium onion, chopped

1 small carrot, cut into thin strips

1 medium potato, cut into thin strips

1 t salt

1 T fish sauce

¼ t pepper

1 (158 ml) can evaporated milk

1 c cabbage, shredded

25 g cheese, grated

· Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.

· Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.

· Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.

· Serve hot in individual bowls. Sprinkle with grated cheese.

Sukiyaki

2013-04-05T19:50:00.000+07:00

Sukiyaki

1 T butter or margarine

4 cloves garlic, crushed

1 medium onion, sliced

¼ kg beef, sukiyaki sliced

¾ c Kikkoman soy sauce

¼ c Mirin

4 c water

½ c carrots, sliced

1 c pechay baguio, coarsely shredded

2 pcs tokwa, cubed

¼ t MSG (optional)

eggs (if desired)

· Melt butter in a saucepan. Sauté the garlic and onion. Add the beef and cook until browned. Add the Kikkoman, Mirin and water. Bring to a boil then simmer until beef is tender.

· Add the carrots and cook until tender crisp. Then add the pechay baguio and tokwa and MSG.

· Serve hot in individual bowls and drop 1 egg in each bowl if desired. Stir well.

Recipe Courtesy of Bubut Sarao

Crispy Crablets

2013-04-04T22:00:00.000+07:00

Recipe & Picture Courtesy of Bubut Sarao

Crispy Crablets

¼ kg crablets, washed and drained

½ t ginger, crushed

1½ t garlic, crushed

1½ t Chinese rice wine

¼ t paprika

¼ t pepper

¼ salt

¼ t MSG (optional)

1/2 c cornstarch

· Mix all ingredients except the cornstarch. Marinate for 15 minutes.

· Coat the crablets with cornstarch.

· Deep-fry in hot oil. Serve immediately with spicy vinegar dipping sauce.

Easy Shepherd Pie

2013-03-25T18:12:00.001+07:00

Source: myrecipes.com via Tenette on Pinterest

from my recipes http://www.myrecipes.com/recipe/easy-shepherds-pie-00420000017979/

Grilled dab with garlic butter recipe - Recipes - BBC Good Food

2013-02-18T15:45:00.001+07:00

Grilled dab with garlic butter recipe - Recipes - BBC Good Food

Delicious Salmon

2013-02-18T14:32:00.001+07:00

Source: allrecipes.com via Tenette on Pinterest

from ALL RECIPES.com

Valentine's Salmon

Rated:
Submitted By: Chef John
Photo By: SouthwestHiAltCook
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4
"This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea."
INGREDIENTS:
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, white and tender green parts only,
halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced Yukon Gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon Dijon mustard
salt and freshly ground black pepper to
taste
1 tablespoon vegetable oil
2 tablespoons Asian chili paste (sambal),
or more to taste (optional)
1 green onion, chopped
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
2. Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
3. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
4. Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
5. Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
6. Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
7. Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Baked Bangus ( Milkfish)

2013-02-01T22:28:00.001+07:00

Ingredients:
1 Boneless Bangus
1/2 cup Datu Puti Soy Sauce
5 pcs Kalamansi
Black Pepper
5 cloves garlic minced

Squeeze the juice of 5 Kalamansi juice and combine with the soysauce. Add the garlic to the bangus scatter all over. Pour the kalamansi-soysauce mix to the bangus and marinate for 5 hours. Add black pepper as desired. Bake for 20 mins at 220 degrees celsius.

Pork Cubes with Black Beans (Tausi)

2013-02-01T21:43:00.001+07:00

Ingredients:
1/2 kilo boiled pork cubes
1 tbsp oil
2 cloves garlic minced
1 onion sliced
1 tbsp ginger sliced thinly
1 bay leaf
5 tbsps black beans
salt
pepper
4 tbsps Datu Puti Soy Sauce

Boil pork cubes until tender. Saute garlic , ginger and onion in oil. Add the pork cubes and continue stirring until oil comes out. Add the black beans, soy sauce and bay leaves. Cook for 10 mins with occasional stirring. Add salt and pepper as desired.

If you want to have a salty dish, you may add the liquid of the black beans as desired.

Baked Pork Steak

2013-01-31T07:46:00.001+07:00

Ingredients:

3 to 5 pieces thinly sliced tenderloin
1/2 cup dry bread crumbs
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
4 teaspoons vegetable oil
1 large egg white, lightly beaten
4 teaspoons cornstarch

Preheat oven to 200 Degrees Celsius. Coat a baking sheet with cooking spray.

Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just barely pink in the center.

Leche Flan

2012-11-28T18:41:00.000+07:00

LECHE FLAN

Ingredients:

1 can evaporated milk

1 can condensed milk

8 egg yolks

2 whole eggs
Vanilla to taste

1. Mix all the ingredients in a bowl and stir slowly.
2. Pour on prepared pans with caramelized sugar in it.
3. Cook the leche flan using a double boiler.
4. It will cook approximately 30 to 45 mins.
5. Once cooked, let cool for awhile and invert on a serving plate

Here's a good way of caramelizing the sugar.

http://whatscookingamerica.net/Sauces_Condiments/CarmelizingSugar.htm

Teriyaki Salmon

2012-10-28T19:25:00.001+07:00

Ingredients:

1/2 cup soya sauce
1/4 cup bottled cold water
1 teaspoon garlic salt
2 tablespoons dark brown sugar
6 x 8 oz salmon fillets with skin
Kosher Salt
pepper
Olive Oil

Preparation:

To make the sauce mix all the ingredients for the sauce together.

Place on low heat to dissolve the sugar. Next, set aside to cool.

Pour sauce over salmon pieces to marinate them. Best if you marinate them for approximately 30 minutes before cooking.

Heat grilling pan or a non-stick frying pan. Brush the pan with some olive oil. Make certain that the pan is very hot.

Season fish on each side with salt and pepper, to taste. Make sure to keep marinade for when you grill fish.

Place the salmon skin down in the pan. Cook for 4 to 5 minutes on each side, basting continuously with sauce.

Recipe from:
http://www.halfhourmeals.com/recipe/teriyaki-salmon

Eggplant Crusted Toast

2012-09-01T01:51:00.000+07:00

Eggplant
http://www.flickr.com/photos/

This is a new recipe that i saw that is very simple:

Ingredients:
2-3 eggplants sliced in rings
salt and pepper to taste
flour
bread crumbs
1 egg beaten

Put salt and pepper to the eggplant.
Dip in flour.
Dip in egg.
Dip in breadcrumbs.
Fry on both sides until golden brown.
Serve with a Marinara Sauce if you like.

Enjoy your veggie meal.

Adobong Pusit ( Adobo Squid )

2012-07-09T08:47:00.001+07:00

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove inkbag and dilute in:
1/2 cup water
3 tbsps. Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped

1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:

In a small saucepan, combine the squid, Vinegar, and water. Bring to a boil and simmer until tender. Sauté ginger, garlic, onion, and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry. Pour in the rest of the ingredients and simmer for 5 minutes. Serve hot with rice.

Tinolang Manok

2012-07-09T08:44:00.001+07:00

This is a traditional chicken recipe that every filipino household cooks. I am sharing it to everyone because this is fast and easy to make. When you are in a hurry or when the weather is cold this recipe is the best. You can even cook it beforehand and then just reheat it whenever you feel like eating.

Tinolang Manok Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

AGLIO Olio

2012-07-09T08:36:00.001+07:00

Aglio e Olio
Ingredients

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
salt
Directions

Cook pasta al dente.
Put the olive oil and the garlic in a large skillet over a medium heat.
When the garlic begins to change color add the parsley, red pepper flakes, and salt
Stir well and remove from heat.
When the pasta is cooked, return the skillet to a low heat.
Drain the pasta and add it to the skillet.
Toss until the pasta is well coated with sauce.
Serve at once with freshly grated cheese.
Note: The classic pasta is spaghettini, but you may also use spaghetti or angel hair pasta.

Tenette Shares Knowledge: College Freshman

2012-04-11T12:13:00.001+07:00

Tenette Shares Knowledge: College Freshman

Garlic Scallops

2012-03-23T22:58:00.001+07:00

Ingredients:
1 to 1 1/2 pounds scallops
3 tablespoons sliced almonds
1/4 cup butter
5 large cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
Salt to taste

Directions:

Rinse scallops and pat dry. Cut any large scallops in half. Set aside.
Place a wok over medium heat; when wok is hot, add almonds and stir until golden (about 2 minutes). Pour out of wok and set aside.
Melt butter in the wok. Add garlic, parsley and lemon peel and stir for about 1 minute.
Add scallops (a portion at a time, if necessary) and stir fry just until opaque throughout (3 to 4 minutes). Season to taste with salt.
Transfer scallop mixture to a platter. Top with almonds and serve immediately.

Mushroom pasta

2012-03-22T14:36:00.000+07:00

I made a quick decision today. To make a new kind of pasta dish. And i just saw how this was made on TV. So i applied what i thought was right and what was available in my cupboard.

Mushroom Pasta Dish

Ingredients:

1/4 cup Butter
2 cloves garlic sliced diagonally
1 can Champignon Mushrooms sliced
100 g Angel Hair pasta cooked to aldente
Grated Parmesan Cheese
Salt and Pepper to taste

Cook Pasta as to package direction, till aldente.
While pasta is cooking, put butter in a pan.
Add the garlic and mushrooms
Continue stirring and until mushrooms are fully cooked and garlic is slightly browned.
Add the pasta and put off the fire.
Add salt and pepper to taste.
Transfer to a dish and add grated parmesan cheese

Now you are ready to eat. Its so easy as ABC. Happy Cooking.

By the way, they say that 100 g of pasta is good for 1 person.

This recipe is good for 1 person.

Egg and Bacon Pies

2012-03-20T13:00:00.000+07:00

This is a recipe I saw this morning on TV. Thought of putting it here so that i can do it someday.
This is so simple and fast. I got it from Donna Hay - Fast, Fresh and Simple.

Ingredients:

6 thinly sliced bacon
6 eggs
1 cup sour cream
2 tablespoon flat fresh parsley leaves

Preheat oven to 180 degrees Celsius
Grease a small round pie tins and line with bacon.
Pour the egg mixture into the tins and bake for25 minutes or until the bacon is crisp and the egg filling is set.

Now you're ready to eat!

Pasta Carbonara

2012-03-15T15:25:00.000+07:00

This is a recipe my son would like me to cook. He saw this on http://noelbarnhurst.com/blog/pasta-alla-carbonara/

I will try this soon. But i want to share it with you too!

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.

Ingredients:
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
Directions:
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

ShrimpsScampi - my style

2012-03-02T21:25:00.002+07:00

Tonight, i reinvented a new dish for my library of recipes.

I have heard so much about this from my eldest son. So i looked it up in my iPad app - Big Oven.

Here is my revised recipe.Had to revise it because i opted for what's in my fridge.

Here it goes:

1/2 kilo shrimps, peeled and deviened
1/2 block of butter
1/4 cup of Oilive Oil in Garlic
5 cloves of Garlic chopped
1 small scalion
1/4 cup chopped parsley
2 tbsps white wine
1/4 pack Angels Hair Pasta
Salt and cracked pepper to taste

1. Cook pasta as per package direction.
2. Heat butter and olive oil in a skillet.
3. Add the garlic, scallions and shrimps.
4. When shrimps are pink in color add the parsley and white wine.
5. Cook for a few minutes until alcohol has evaporated. Add salt and pepper as desired.
6. In a separate bowl add a small amount of olive oil to the pasta. Toss and place on a plate.
7. Place the scampi on top and add grated parmesan cheese.

Now enjoy your meal! Simple and easy to make! You'll love it!
Let me know ifyou like it.

Classic Pomodoro ( PASTA)

2012-02-21T19:37:00.000+07:00

1/4 cup Olive Oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 x 400 g cans chopped tomatoes
1 tablespoon tomato paste
1 tsp dried parsley
1 tsp dried thyme
1 piece dried bay leaf
3 tablespoons torn basil leaves
freshly grated Parmesan Cheese, to serve ( optional)

Heat the oil in a deep frying pan and cook the onion over medium heat or 4-5 minutes, or until softened.
Add the garlic and cook for 30 seconds before adding the tomato, tomato paste, dried parsley, thyme and bay leaf.
Add some salt and pepper.
Reduce the heat to low and simmer for 15-20 minutes, or until the sauce thickens, stirring occasionally.
Add the basil.
Toss over a hot pasta and serve with grated Parmesan Cheese.