Cheese Sticks Recipe
½ cup grated Parmesan cheese
2 eggs,
½ cup white flour,
2 cups bread crumbs,
½ cup milk,
1 teaspoon dried and crushed oregano leaves
1 teaspoon dried and crushed basil leaves
4 cups vegetable oil
salt to taste
.
Cut pieces from the mozzarella cheese to look more like finger chips made from potatoes. They should be about half an inch in width and 4 inches in length.
Take a bowl and put the Parmesan cheese, bread crumbs, oregano, basil, flour and salt in it. Mix well and keep separately. Proceed to mix the other ingredients in another bowl.
In a second bowl, break the eggs and pour in the milk. Beat them together till frothy. Take an empty plate and run some butter or oil on the surface to make it greasy. The cheese sticks will be placed here.
Now that your mixtures are ready, you need to prepare the cheese sticks. Take the pieces of mozzarella cheese one by one and dip them in both mixtures alternately. First, dip in the egg and milk mixture and then dip in the bread crumb mixture. You can repeat the procedure again. After two dips in each mixture, you should not be able to see any part of the cheese stick. It should be fully coated with both the mixtures. If you can still see a part of the cheese, then dip it again in both the mixtures till it is evenly coated.
After the cheese sticks are prepared, you can place them on the greased plate. Transfer the plate with all the cheese sticks to the freezer and keep it there for about 2 hours. The sticks should be frozen so that you can fry them easily. If you cannot fry them on that day, then you can keep the plate in the freezer for about a week. It will still be fresh. It is necessary to keep in the freezer so that the cheese does not melt when heated in the oil before the sticks turn golden brown.
Now it is time to fry the sticks. Heat the oil in a pot. Keep it on medium heat once the oil has heated up well. Place the sticks carefully in the oil one by one so that the oil does not splash out. Fry the sticks on medium heat till golden brown. It will take only about a few minutes. Fry in batches till all the sticks are golden brown. Take another plate and place a paper towel on it. Place the cheese sticks on this plate to soak the extra oil. It is then ready to be served.
You can serve your guests with these cheese sticks and they will love you for it. You can also fry chicken instead of cheese in the same way. Serve with your preferred sauce and savor the taste.
http://blog.yaaree.com/how-to-make-cheese-sticks/
Creamy Longganisa and Squash Pasta
Ingredients:
4 links of Vigan longganisa, skinned
1 1/2 cup squash, cubed
1 tsp sage leaves
2 tbsp onions, minced
1 cup elbow macaroni
1 pack NESTLÉ Cream
1 tsp chili flakes
Water
Chopped parsley
Salt and pepper
Procedure:
1. Sauté Vigan longganisa over low to medium heat. Add in the onions. Break up the longganisa and sauté for two minutes or until fragrant.
2. Add in the squash, sage, and water. Let it simmer until the squash is fully cooked.
3. Boil water in a pot and cook the macaroni until al denté.
4. Add NESTLÉ Cream to the sauce and mix. Add the chili flakes, salt, and pepper.
5. Mix and combine with the cooked macaroni. Garnish with chopped parsley.
Tinolang Tahong
2 lbs shelled tahong (mussels)
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
Grilled Chicken Wedge Salad
1/4 cup cheddar cheese, crumbled
1/4 cup mayonnaise
1 pack All-Purpose Cream
salt, cayenne pepper and pepper to taste
2 chicken breasts
2 tbsp olive oil
1 large head of iceberg lettuce, sliced into 4 large wedges
2 tomatoes, chopped
1/2 cup walnuts, roughly chopped
Procedure:
1. To make the dressing, combine cheddar cheese, mayonnaise and All-Purpose Cream. Season with cayenne pepper, black pepper. Chill.
2. Season chicken with olive oil, salt and pepper. Grill over medium heat until cooked, about 4 minutes each side.
3. Slice the cooked chicken into large cubes.
4. Plate the salad by laying a lettuce wedge on the middle of the plate. Drizzle a spoonful or two of the dressing. Top with tomatoes, chicken cubes and walnuts.
1/4 cup mayonnaise
1 pack All-Purpose Cream
salt, cayenne pepper and pepper to taste
2 chicken breasts
2 tbsp olive oil
1 large head of iceberg lettuce, sliced into 4 large wedges
2 tomatoes, chopped
1/2 cup walnuts, roughly chopped
Procedure:
1. To make the dressing, combine cheddar cheese, mayonnaise and All-Purpose Cream. Season with cayenne pepper, black pepper. Chill.
2. Season chicken with olive oil, salt and pepper. Grill over medium heat until cooked, about 4 minutes each side.
3. Slice the cooked chicken into large cubes.
4. Plate the salad by laying a lettuce wedge on the middle of the plate. Drizzle a spoonful or two of the dressing. Top with tomatoes, chicken cubes and walnuts.
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