Showing posts with label dm. Show all posts
Showing posts with label dm. Show all posts
No Bake Pops
Ingredients
3 cups Store-bought Moist Chocolate Cake (crumbled)
3 cups Butter Cake (crumbled)
500 g White Chocolate (chopped)
500 g Dark Chocolate (chopped)
Marshmallow (or nuts, optional for dipping)
1 can (432 grams) Fruit Cocktail (drained)
In two separate bowls, crumble the cakes until it resembles coarse crumbs.
To each bowl, add half of the Fruit Cocktail and mix well.
Form every 1 tablespoon of the mixture into balls. If the mixture is dry, add 1 tablespoon of reserved syrup until the mixture can be formed. Chill.
Melt the white and dark chocolate seperately over a double boiler or in bowls placed on top of a pot of simmering water.
Dip 1 inch of the popsicle stick or lollipop stick into the chocolate mixture then insert into the cake pops.
Dip the cake pops in the chocolate and let it cool until the chocolate hardens.
Chef's Tip: Make your cake pops colorful and interesting by dipping them in candy sprinkles, marshmallow and nuts after dipping them in melted chocolate.
Makes 24 servings.
Pine-Chicken Tinola
INGREDIENTS:
½ kg chicken, cut-up
2 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp sliced ginger, pounded
1½ tbsp patis
100 g green papaya, sliced
115 g Pineapple Tidbits, drained (reserve syrup)
½ cup sili leaves
PROCEDURE:
1. Boil first 5 ingredients with pineapple syrup and 1½ cups of water for 20 minutes.
2. Add papaya and simmer for another 10 minutes or until papaya is tender. Add pineapple tidbits and sili leaves. Simmer once.
Makes 6 servings. :)
Pineapple Afritada
4 cloves garlic, crushed
1 pc medium onion, chopped
400 g chicken, cut up
2 pc small potato, cut into chunks
1 pc small carrot, cut into chunks
⅓ cup green peas, cooked or frozen
100 g baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 can (227 g) Pineapple Chunks
1 pouch (200 g) Tomato Sauce
PROCEDURE:
1. Sauté garlic, onion and chicken. Add pineapple syrup, 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and ¼ teaspoon pepper. Simmer for 15 minutes or until meat is tender.
2. Add potatoes and carrot. Cover and Simmer for 10 minutes. Add green peas, baguio beans, bell pepper, Pineapple Chunks with syrup and Tomato Sauce. Cook for another 10 minutes.
Makes 6 servings. :)
Burger Ala Teriyaki
1 stalk green onion, cut into ½” strips, optional
500 grams ground pork, for the burger
150 g onion, chopped, for the burger
3 tbsp all-purpose flour, for the burger
¾ tsp ginger, grated, for the sauce
6 cloves garlic, minced, for the sauce
⅛ tsp black pepper, for the sauce
2 ½ tbsp soy sauce, for the sauce
¾ tsp calamansi juice, for the sauce
2 tbsp brown sugar, for the sauce
200 g Tomato Sauce, for the sauce
Procedure:
1. Combine ingredients for the sauce. Set aside.
2. Combine ingredients for burger with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well.
3. Divide into 11 portions, then shape into patties. Brush with sauce. Pan-grill with little oil or charcoal grill while basting with sauce until just cooked. Cover and Simmer the remaining sauce for 2 minutes. Pour over burgers. Top with green onions.
Makes 10 servings. :)
Crunchy Shrimp Balls
350 g shrimps, shelled and chopped
150 g singkamas, chopped and squeezed
1 pc (small) onion, chopped
2 stalks kinchay, chopped
⅓ cup all-purpose flour
1 pc egg, separate yolk from white
7 slices (224 g) pan americano, diced
1 pouch (115 g) Tomato Sauce
Procedure:
1. Combine all ingredients except egg white and bread. Season with 1 teaspoon iodized fine salt (or 1¼ tablespoon iodized rock salt) and ¼ teaspoon pepper. Form every ½ tablespoon of mixture into balls. Refrigerate for 30 minutes.
2. Dip each ball in egg white and roll in bread. Deep-fry in hot oil until golden brown. Drain on paper towels. Serve with Sweet Chili Sauce.
Makes 11 servings. :)
Braised Spareribs with Pineapple (Kalbi Jim)
Cathedral Windows
Ingredients:
2 pc pandan leaves (for green gelatin)
2½ tsp unflavored gelatin, dissolved in 2 tbsp water (for green gelatin)
1 tbsp sugar (for green gelatin)
green food color (for green gelatin)
1 envelope (7 g) unflavored gelatin, dissolved in ¼ cup cold water (for orange gelatin)
orange food color (for orange gelatin)
1½ envelope (7 g) unflavored gelatin, dissolved in ½ cup water (for cream gelatin)
1 tsp vanilla extract (for cream gelatin, optional)
1 pack (250 ml) all-purpose cream, room temperature (for cream gelatin)
3 to 4 tbsp condensed milk (for cream gelatin)
1 can (836 g) Fruit Cocktail, drained, reserve 1 cup syrup
Procedure:
1. For green gelatin: Boil pandan leaves in 1 cup water for 5 minutes. Remove pandan. Add gelatin mixture and sugar, stir until dissolved. Add desired amount of food color. Pour into small pan. Chill to set. Cut into cubes
2. For orange gelatin: Heat gelatin mixture until just dissolved. Remove from flame. Add reserved fruit cocktail syrup and food color. Pour in pan and chill to set. Cut into cubes.
3. For cream gelatin: Heat gelatin mixture until dissolved. Remove from flame. Stir in vanilla, milk and cream. Pour into pan and chill to set. Cut into cubes.
4. In a clear bowl or cups, arrange layer of Fruit Cocktail, colored gelatin and layer of fruits on top. Chill. Serve with whipped cream if desired.
Make 16 servings. :)
Piña-Level Up Sweet N' Sour Fish
1 pc (½ kg) dalagang bukid (whole fish)
1½ tsp calamansi juice
½ tsp iodized fine salt
1 tbsp all-purpose flour (or cornstarch)
1 pc (50 g) red bell pepper, sliced (for the sauce)
2 tbsp green onion strips (optional)
4 tbsp sugar (for the sauce)
½ tsp iodized fine salt (for the sauce)
1½ tbsp all-purpose flour, dissolved in ½ cup water
¼ cup ketchup or 5 tbsp Tomato Sauce (for the sauce)
1½ tbsp vinegar (for the sauce)
1 pouch (115 g) Pineapple Tidbits, drained, syrup reserved
PROCEDURE:
1. Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden brown. Set aside.
2. Sauce: Combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add dissolved flour. Simmer with continuous stirring until thickened.
3. Add Pineapple Tidbits and bell pepper. Allow to Simmer.
4. Pour over fish. Top with green onions.
Makes 4 servings. :)
Fruit Shortcake
All the glorious goodness of fruits come together in a sweet syrupy treat for kids and adults alike.
¼ cup sugar
1 tbsp cornstarch, dissolved in reserved syrup
1 tsp grated lemon zest
Cake:
2 cups all-purpose flour
1 tbsp double acting baking powder
½ tsp fine salt
3 tbsp packed brown sugar
2 tsp sugar
½ cup cold unsalted butter, cut into bits
⅔ cup milk
2 tbsp butter, melted
Topping:
1 pack (250 mL) all-purpose cream, chilled
2 tbsp confectioner’s sugar
3 tbsp sour cream
PROCEDURE:
1. Preheat oven at 425F. Grease a 9” round pan or cookie sheet . Sift together flour, baking powder and salt. Add sugars and butter. Blend using fork, until it resembles coarse meal.
2. Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally and spread both cut surfaces with butter. Or if using cookie sheet, cut into desired shape. Set aside.
3. Heat cornstarch until thick. Add sugar and Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.
Topping:
Whip cream with sugar until fluffy. Add sour cream. Whip few minutes more.
Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, then assemble. Slice and serve.
Makes 12 servings. :)
Hotdog Menudo
Here’s a kid-friendly spin on a Filipino dish. Serve on top of rice or pan de sal halves
1 pc small onion, sliced
250 g pork pigue, cut into cubes
150 g hotdog, cut into cubes
100 g carrot, cut into cubes
100 g potato, cut into cubes
1 pouch (200 g) Tomato Sauce
1 pc small red bell pepper, cut into cubes
¼ cup cooked/frozen green peas
¼ cup raisins
PROCEDURE:
1. Sauté garlic, onion and pork. Cook for 3 minutes. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp iodized fine salt (or ¼ tbsp iodized rock salt). Simmer for 5 minutes.
2. Add Tomato Sauce, bell pepper, peas and raisins. Simmer for 8 minutes.
Makes 6 servings. :)
Mango Charlotte Crave
Sundays or celebrations will never be the same after you serve this heavenly melt-in-your-mouth concoction
½ cup sugar
½ cup water
1½ tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (432 g) Fruit Cocktail, drained (reserve syrup)
2 pc egg yolks
2 tbsp sugar
½ cup milk
1 (200 g) large ripe mango, mashed
½ cup all-purpose cream, chilled
1 pack (14 pcs) Broas
PROCEDURE:
1. Boil sugar, ¼ cup fruit cocktail syrup and water for 10 minutes. Add gelatin. Stir to dissolve. Set aside.
2. Combine yolks, sugar and milk. Simmer with continuous stirring over low heat for 15 minutes or until the mixture coats the spoon.
3. Add mango, Fruit Cocktail and gelatin mixture. Cook for 2 minutes. Add all-purpose cream. Mix well.
4. Pour into square pan (7” x 7”) or individual mold lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.
Makes 12 servings. :)
Piña Bistek
Bistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions
¼ kg beef sirloin, sliced tapa style
1 pc (large) onion, sliced into rings
8 cloves garlic, crushed, for marinade
3 tbsp soy sauce, for marinade
1½ tsp calamansi juice, for marinade
¼ tsp black pepper, for marinade
pineapple syrup, for marinade
1 can (227 g) Pineapple Tidbits
Procedure:
1. Marinate beef for 1 hour. Drain and reserve Marinade.
2. Fry beef in ¼ cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan.
3. In the same pan, sauté onion until almost tender. Add Marinade. Simmer for 2 minutes. Add fried beef and Pineapple Tidbits. Simmer once.
Makes 3-4 servings. :)
Crepe Samurai
With this crepe, the more fruits, the merrier! Try this easy recipe for a sophisticated dessert on a special occasion.
¾ cup all-purpose flour
¾ cup evaporated milk
½ cup water
¼ cup butter, melted
2 egg yolks
1 tbsp sugar
Filling
1 can (836g) Fruit Cocktail, drained (reserve syrup)
1 pc medium ripe mango, cut into cubes
Sauce
1 pack (250 ml) all-purpose cream, chilled
½ cup sugar
2 egg yolks
¼ cup fruit cocktail syrup
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)
1. Crepe: Mix flour, milk and water until flour is dissolved. Add remaining ingredients and dash of salt. Mix until smooth. Brush a non stick 8" pan with oil. Pour a thin layer (¼ cup at a time) of batter in pan then tilt to cover bottom. Cook each side for about 1 minute. Do the same with the remaining batter. Set aside.
2. Filling: Combine Fruit Cocktail with 2 tbsp sugar and mangoes. Set aside.
3. Sauce: Whip all-purpose cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolks until fluffy. Add remaining sugar and fruit cocktail syrup. Cook over in low heat for 3 minutes or until thick. Cool. Fold in cream, vanilla and cinnamon (optional).
4. Layer two baking pans (size of pan depends on the toaster) with half of crepes. Pour fruit mixture then spread with part of sauce. Cover with remaining crepes then sauce. Toast in oven toaster for 4-5 minutes or until brown on top.
Creamy Gelatin
Try making Creamy Gelatin made with DEL MONTE Fiesta Fruit Cocktail for tonight's dessert
2-1/4 cups water
3-4 tbsp Unflavored Gelatin
1-1/2 cups evaporated milk
1/2 tsp Vanilla extract
¾ cup sugar
PROCEDURE:
1. Mix gelatine with1/2 cup of water. Let stand for 5 minutes. Heat to dissolved.
2. Add fruit cocktail syrup and remaining water, sugar, vanilla and milk. Stir. Set aside.
3. Arrange half of DEL MONTE Fiesta Fruit Cocktail at the bottom of desired mold/ molds. Pour half of gelatine mixture. Cover and chill until set. Keep remaining gelatine mixture at room temperature.
4. Pour remaining gelatine mixture on top of set gelatin. Add remaining fruit cocktail. Cover and chill until set. Serve cold.
Makes 12 servings
Butterscotch Bravado
A warm, butterscotch blanket brings fruit cocktail to new heights. Don’t forget to share!
1 can (836 grams) DEL MONTE Fiesta Fruit Cocktail, drained but reserve ¼ cup syrup
1 tbsp cornstarch, dissolved in fiesta fruit cocktail syrup
1 tbsp sugar
SAUCE:
½ cup light brown sugar
½ cup all-purpose cream
1 tbsp evaporated milk
1 tbsp butter
1 tbsp light corn syrup
PROCEDURE:
1. Combine DEL MONTE Fiesta Fruit Cocktail with cornstarch and sugar. Heat until thick. Set aside.
2. Sauce: Combine all ingredients. Boil stirring occasionally for 3 minutes. Pour over cooked fruit mixture while still warm.
Makes 8 servings
Saucy Fried Crabs
INGREDIENTS:
600 g (3 pc) medium crabs
2 tbsp cornstarch
8 cloves garlic, crushed
2 tbsp ginger strips
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
200 g tomato aauce
PROCEDURE:
1. Season crabs with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt) and ¼ tsp pepper. Dredge in cornstarch. Deep-fry in ½ cup oil until cooked. Cut crabs and set aside.
2. In another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, tomato sauce and ¾-1 cup water. Simmer covered for 5 minutes over low heat.
3. Add crabs and simmer once.
Makes 6 servings
Pineapple Beef Casserole
INGREDIENTS:
1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water
Marinade:
1/3 cup soy sauce
2 pcs laurel crushed
PROCEDURE:
1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.
Makes 10-12 servings
Classic Morcon
Here's a step by step guide to cooking the classic dish of Morcon! Siguradong matutuwa ang buong family sa recipe na ito! :)
600 grams Beef Round (sliced tapa style into 2 pieces )
¾ tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrot (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
½ pc Laurel (for sauce)
½ tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
200 grams Tomato Sauce (for sauce)
PROCEDURE:
Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.
Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.
Sauté garlic and onion. Add beef, tomato sauce, 1 cup water and laurel leaf, and soy sauce. Simmer for 45 minutes or until tender.
Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.
Makes 15 servings
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