Seafood lovers are going to enjoy this decadent recipe for scallops sauteed in garlic butter!
Ingredients:
1 pound scallops, cleaned
1/2 cup butter
4 cloves garlic, sliced
4 tablespoons sherry
1/2 cup bread crumbs
1 tablespoon parsley flakes
1/4 cup garlic powder
1/4 teaspoon paprika
1/2 teaspoon dry mustard
Procedure:
1. Cut scallops into quarters, if large. In skillet melt butter over low heat. Saute garlic until golden brown, remove from pan.
2. To garlic butter add sherry and scallops and saute 2 to 3 minutes. In bowl mix crumbs, parsley, garlic powder, paprika mustart, and Ajinomoto Umami Super Seasoning. To bread crumbs, add 2 tablespoons of liquid from skillet. Stir until moistened.
3. Arrange scallops and butter in single layer in a shallow pan, sprinkle with bread crumb mixture. Bake in 450 degree oven. Bake for 8 to 10 minutes or until tender.
For Shirley Temples:
1/2 cup orange juice
1/2 cup lemon-lime flavored carbonated beverage
1 tablespoon grenadine syrup
1 maraschino cherry
To make:
1. In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, January 15, 2010
Steak and Mushrooms
This is a simple, delicious, hearty dish anyone you serve it to is going to love!
Ingredients:
4 pieces tenderloin steaks
50 grams shallots
2 ounces Butter (1/2 stick)
450 grams assorted mushrooms (mushrooms, portabello, morel, shitake, button)
1/2 cup Red Wine
3 ounces Demi-Glace instant
Ajinomoto Umami Super seasoning
1 cup Hot Water
Salt and Pepper to taste
Parsley for garnish
Procedure:
1. Preheat your grill until really hot. Season the steaks with a little salt and pepper.
2. Cook steak on the grill approximately 3-4 minutes per side.
To make the Wild Mushroom Sauce:
3. Melt butter in a sauce pan and saute shallots until transparent, 2-3 minutes.
4. Add red wine.
5. Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace and stir with a whisk until dissolved.
6. Season with Ajinomoto Umami super seasoning,
7. Add hot water and simmer until the sauce has thickened. Serve with hot steaks. Garnish with parsley.
Ingredients:
4 pieces tenderloin steaks
50 grams shallots
2 ounces Butter (1/2 stick)
450 grams assorted mushrooms (mushrooms, portabello, morel, shitake, button)
1/2 cup Red Wine
3 ounces Demi-Glace instant
Ajinomoto Umami Super seasoning
1 cup Hot Water
Salt and Pepper to taste
Parsley for garnish
Procedure:
1. Preheat your grill until really hot. Season the steaks with a little salt and pepper.
2. Cook steak on the grill approximately 3-4 minutes per side.
To make the Wild Mushroom Sauce:
3. Melt butter in a sauce pan and saute shallots until transparent, 2-3 minutes.
4. Add red wine.
5. Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace and stir with a whisk until dissolved.
6. Season with Ajinomoto Umami super seasoning,
7. Add hot water and simmer until the sauce has thickened. Serve with hot steaks. Garnish with parsley.
Lamb Couscous
Don't cook much with couscous? Get familiar with this exotic ingredient by trying this recipe!
Ingredients:
4 Lamb chops, about 1 1/4-inch thick
Salt and freshly ground pepper to taste
Ajinomoto Umami Super seasoning
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
3 cloves fresh garlic
2 tablespoons olive oil
1 (12-ounce) package couscous
1 can of tomato, diced
Fresh parsley
1/2 cucumber, seeded and diced
1cup herb flavored feta cheese
Procedure:
1. Pre-heat broiler for 15 minutes. Season chops with salt and pepper.
2. In a small food processor, process rosemary, oregano, garlic and olive oil into a paste and season w/ Ajinomoto Umami super seasoning.
3. Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side.
4. Remove broiler pan from oven and brush herb coating on top of chop. Return broiler pan with chops to oven, coated side up and continue until chops reach desired doneness. . Remove chops and cover; let rest.
5. Prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and half cup of herb feta cheese. Sprinkle remaining cheese on chops and serve immediately.
Ingredients:
4 Lamb chops, about 1 1/4-inch thick
Salt and freshly ground pepper to taste
Ajinomoto Umami Super seasoning
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
3 cloves fresh garlic
2 tablespoons olive oil
1 (12-ounce) package couscous
1 can of tomato, diced
Fresh parsley
1/2 cucumber, seeded and diced
1cup herb flavored feta cheese
Procedure:
1. Pre-heat broiler for 15 minutes. Season chops with salt and pepper.
2. In a small food processor, process rosemary, oregano, garlic and olive oil into a paste and season w/ Ajinomoto Umami super seasoning.
3. Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side.
4. Remove broiler pan from oven and brush herb coating on top of chop. Return broiler pan with chops to oven, coated side up and continue until chops reach desired doneness. . Remove chops and cover; let rest.
5. Prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and half cup of herb feta cheese. Sprinkle remaining cheese on chops and serve immediately.
Chicken Parmigiana Pasta
This pasta is perfect for picky eaters because it has a little bit of everything!
Ingredients:
4 chicken breasts, deboned, skinned, and halved down the vein
1 cup Italian dressing
2 cups panko breadcrumbs
Olive oil
1 quart pasta sauce- choose the herbed one
Ajinomoto Umami Super seasoning
4 cups of shredded mozzarella
250 grams penne
Procedure:
1. Put the chicken pieces in a zip-lock bag with the prepared Italian dressing, make sure all surfaces of each piece of chicken gets exposed to the dressing.
2. Remove the chicken and season with Ajinomoto Umami super seasoning. Then roll each piece in a bowl with the breadcrumbs.
3. Lightly brown each piece in some olive oil in a saute pan and then set them aside on paper towels to drain the excess oil. This is just to seal the chicken, not to cook through.
4. Bring water to boil and cook the pasta until al dente. Once the pasta is drained mix it with most of the pasta sauce and turn this into a baking dish. Place the chicken pieces atop the pasta sauce over the chicken and then top with the shredded cheese.
5. Bake this at 350F for a few minutes. Serve.
Sens-Asian-al Fettucine
Try making this recipe for Asian-inspired fettucine!
Ingredients:
3 cloves garlic, minced
1 ginger, minced
1/2 cup hoisin sauce
1/3 cup chili garlic sauce
3 tablespoons java sauce
1/4 cup sesame oil
1/4 cup vegetable oil
Wansuy
1/2 cup peanuts
Sesame seeds
250 grams shrimp, chopped
1 pack fettuccini pasta
Ajinomoto Umami Super Seasoning
Salt and Pepper
Procedure:
1. Cook the pasta in boiling water until al dente.
2. In a pan, saute the ginger and garlic in sesame and olive oil for 1 minute
3. Then add the hoisin sauce, chili garlic and java sauce. Cook until all the flavors are well incorporated.
4. Add in the shrimp and cook for a couple of minutes to avoid overcooking it.
5. Toast the sesame seeds and peanuts then top over the pasta before serving.
6. Mix in the pasta with the sauce and garnish with the toasted nuts and sesame seeds and garnish with wansuy.
Coconut Cake
Want to make a dessert that will impress your guests? Coconut cakes are always decadently delicious and beautiful to look at, so this recipe is perfect if you're throwing a party at home and want to wow your guests.
Ingredients:
16 ounces unsalted butter, cubed
3 cups sugar
6 large eggs
4 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon coconut extract
COCONUT FILLING:
3 cups coconut milk
2 cups milk
3 cups sugar
16 ounces unsalted butter, cubed
1/3 cup cornstarch
1 tablespoon coconut extract
2 tablespoons water
8 cups sweetened coconut flakes
COCONUT FROSTING:
2 cups whipping cream, preferably coconut flavor
1/2 cup confectioner's sugar, sifted
2 cups sweetened coconut flakes, for decorating
Directions:
1.FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. or grease, butter, flour and line 2 10-inch pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes.
3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
4. In a large bowl, sift together flour, baking powder, and salt.
5. In a small bowl, mix together milk and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 45-50 minutes. Let cool completely on a wire rack before removing cakes from pans.
7. FOR THE FILLING: Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
8. Meanwhile, in a small bowl, mix together cornstarch, coconut extract, and 2 tablespoons water to the cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
9. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
10. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
11. FOR THE ICING: Place whipping cream in a bowl of an electric mixer. Gradually add confectioner's sugar and whip until stiff.
12. Ice the cake with the whipped cream, then place sweetened coconut flakes on the sides and top of the cake.
Ingredients:
16 ounces unsalted butter, cubed
3 cups sugar
6 large eggs
4 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon coconut extract
COCONUT FILLING:
3 cups coconut milk
2 cups milk
3 cups sugar
16 ounces unsalted butter, cubed
1/3 cup cornstarch
1 tablespoon coconut extract
2 tablespoons water
8 cups sweetened coconut flakes
COCONUT FROSTING:
2 cups whipping cream, preferably coconut flavor
1/2 cup confectioner's sugar, sifted
2 cups sweetened coconut flakes, for decorating
Directions:
1.FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. or grease, butter, flour and line 2 10-inch pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes.
3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
4. In a large bowl, sift together flour, baking powder, and salt.
5. In a small bowl, mix together milk and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 45-50 minutes. Let cool completely on a wire rack before removing cakes from pans.
7. FOR THE FILLING: Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
8. Meanwhile, in a small bowl, mix together cornstarch, coconut extract, and 2 tablespoons water to the cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
9. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
10. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
11. FOR THE ICING: Place whipping cream in a bowl of an electric mixer. Gradually add confectioner's sugar and whip until stiff.
12. Ice the cake with the whipped cream, then place sweetened coconut flakes on the sides and top of the cake.
Thursday, January 14, 2010
Yummy Chicken Breast Lunches
Bring back life to the lunch baon! Putting together an interesting variety of ingredients is a sure-fire way of making each meal interesting and appealing. With these suggestions, you might not be able to wait for lunchtime before digging in!
By Chupsie Medina
For quick, easy-to-prepare meals that you will want to bring to the office or even for your child to enjoy during the school lunch break, think chicken breast.
A pack of chicken breast fillets will go a long, long way-with rice, pasta, or as a sandwich. Grill, boil, fry, or bake it. Mix with vegetables, fruits, even nuts. Prepare creamy or spicy. There are endless meal variations you can enjoy with chicken breast. Best of all, it shouldn’t take more than 30 minutes to prepare.
Between Bread
A chicken sandwich is one of the easiest meals that even kids will find hard to resist. And it can be packed with all the right nutrients. Boil the chicken with some celery (or a halved onion), salt, and pepper. When cooked, chop your chicken in cubes and blend with just enough mayonnaise to coat, add a touch of mustard for spice, and flavor with a pinch of salt and a dash of finely ground pepper.
Instead of the usual pickle relish, why not use chopped mangoes, apples, or even grapes to your chicken mix. You may even add coarsely cut walnuts or slivers of almonds. For a zesty taste, toss in half an onion, a stalk of celery, or even a small bell pepper-all finely chopped.
Line some greens on one face of the bread (best to choose multi-grain or whole wheat) before slathering on the chicken mixture. Be adventurous: instead of choosing iceberg lettuce, go for alfalfa shoots or arugula. If you want to add a slice of tomato, choose one that’s ripe but firm; you don’t want to be munching on something soggy five hours after it’s been prepared.
Toss It
Grilled chicken is a great addition to a salad. Pound your chicken fillets for equal thickness. Season each side with lemon (or calamansi) juice, salt and pepper, and toss on a hot grill plate to char for a maximum of five minutes per side.
You may want to slice it diagonally, chop it into cubes, or shred it to pieces. Toss them with romaine leaves that have been cut into bite size pieces. You can add croutons, chopped nuts, and slices of parmesan cheese or even marinated feta. A handful of choice fresh fruits will also give added tang. Try pomelo or orange segments, even cubed cantaloupe or avocado.
To put more life in your salad, mix balsamic vinegar and olive oil of equal proportions. Pack this simple dressing separately, and pour over your greens just before eating it.
Saucy
If you can’t survive the day without rice for lunch, try chicken bistek, a pick up from the Filipino beefsteak dish. It’s best to marinate the chicken fillets in soy sauce, the juice of about six calamansi, and ground pepper overnight. Slice white onions in rings and fry in vegetable oil (or even butter) until they wilt in the pan. Set aside. In the same pan, fry the chicken until well done. Set aside in a separate container.
Add about 1/2 cup of water to what’s left of the marinade, and bring to a boil in the frying pan together with all the drippings from the fried onions and chicken. Reduce to about 1/4 cup for the bistek sauce.
Top the cooked chicken meat with the fried onion rings and pour the sauce. For veggies, pick from a variety of colorful choices: bean sprouts, julienned carrots, diced zucchini, or broccoli. You can steam or lightly saute in butter or olive oil, seasoned with salt and pepper. Remember, to get the best taste from your vegetables, use only the freshest.
With chicken breasts as the basic ingredient, the variations you could think of are almost limitless.
By Chupsie Medina
For quick, easy-to-prepare meals that you will want to bring to the office or even for your child to enjoy during the school lunch break, think chicken breast.
A pack of chicken breast fillets will go a long, long way-with rice, pasta, or as a sandwich. Grill, boil, fry, or bake it. Mix with vegetables, fruits, even nuts. Prepare creamy or spicy. There are endless meal variations you can enjoy with chicken breast. Best of all, it shouldn’t take more than 30 minutes to prepare.
Between Bread
A chicken sandwich is one of the easiest meals that even kids will find hard to resist. And it can be packed with all the right nutrients. Boil the chicken with some celery (or a halved onion), salt, and pepper. When cooked, chop your chicken in cubes and blend with just enough mayonnaise to coat, add a touch of mustard for spice, and flavor with a pinch of salt and a dash of finely ground pepper.
Instead of the usual pickle relish, why not use chopped mangoes, apples, or even grapes to your chicken mix. You may even add coarsely cut walnuts or slivers of almonds. For a zesty taste, toss in half an onion, a stalk of celery, or even a small bell pepper-all finely chopped.
Line some greens on one face of the bread (best to choose multi-grain or whole wheat) before slathering on the chicken mixture. Be adventurous: instead of choosing iceberg lettuce, go for alfalfa shoots or arugula. If you want to add a slice of tomato, choose one that’s ripe but firm; you don’t want to be munching on something soggy five hours after it’s been prepared.
Toss It
Grilled chicken is a great addition to a salad. Pound your chicken fillets for equal thickness. Season each side with lemon (or calamansi) juice, salt and pepper, and toss on a hot grill plate to char for a maximum of five minutes per side.
You may want to slice it diagonally, chop it into cubes, or shred it to pieces. Toss them with romaine leaves that have been cut into bite size pieces. You can add croutons, chopped nuts, and slices of parmesan cheese or even marinated feta. A handful of choice fresh fruits will also give added tang. Try pomelo or orange segments, even cubed cantaloupe or avocado.
To put more life in your salad, mix balsamic vinegar and olive oil of equal proportions. Pack this simple dressing separately, and pour over your greens just before eating it.
Saucy
If you can’t survive the day without rice for lunch, try chicken bistek, a pick up from the Filipino beefsteak dish. It’s best to marinate the chicken fillets in soy sauce, the juice of about six calamansi, and ground pepper overnight. Slice white onions in rings and fry in vegetable oil (or even butter) until they wilt in the pan. Set aside. In the same pan, fry the chicken until well done. Set aside in a separate container.
Add about 1/2 cup of water to what’s left of the marinade, and bring to a boil in the frying pan together with all the drippings from the fried onions and chicken. Reduce to about 1/4 cup for the bistek sauce.
Top the cooked chicken meat with the fried onion rings and pour the sauce. For veggies, pick from a variety of colorful choices: bean sprouts, julienned carrots, diced zucchini, or broccoli. You can steam or lightly saute in butter or olive oil, seasoned with salt and pepper. Remember, to get the best taste from your vegetables, use only the freshest.
With chicken breasts as the basic ingredient, the variations you could think of are almost limitless.
Vanilla Cupcakes
These simple cupcakes are perfect canvases for a variety of designs and flavored icings!
Ingredients:
1 cup butter, room temperature
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 pieces eggs
1 tablespoon vanilla extract
1 1/4 cups milk
Directions:
1. Preheat oven to 350 degrees. Line 2- 12 muffin tins with paper liners.
2. Sift together flour, baking powder, and salt in a separate bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in vanilla.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Using an ice cream scooper, scoop batter onto the lined muffin tins filling it only 3/4, tap the pan several times to level the batter off or smooth with an offset spatula.
7. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Transfer pans to a wire rack and cool completely before icing the cakes.
Ingredients:
1 cup butter, room temperature
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 pieces eggs
1 tablespoon vanilla extract
1 1/4 cups milk
Directions:
1. Preheat oven to 350 degrees. Line 2- 12 muffin tins with paper liners.
2. Sift together flour, baking powder, and salt in a separate bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in vanilla.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Using an ice cream scooper, scoop batter onto the lined muffin tins filling it only 3/4, tap the pan several times to level the batter off or smooth with an offset spatula.
7. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Transfer pans to a wire rack and cool completely before icing the cakes.
Chili Cheese Sticks
Are you ready to try this different take on cheese sticks? Your taste buds will go crazy over this great recipe that’s perfect to be shared with friends!
Ingredients:
Lumpia wrapper
Cheddar cheese Quick Melt sliced into match sticks
Nori wrapper
Siling haba, split and seeds removed
Strawberry jam
A dash of Aji-No-Moto Umami Super Seasoning
Water
Oil for deep frying
Chli powder
Lemon juice
Stawberries, for garnish
Procedure:
1. Ready your pan and deep fryer.
2. Slice the cheese and siling haba in half and remove seeds.
3. Slice a nori sheet that will be enough to roll the sliced chili and cheese and place in nori wrapper and roll.
4. Transfer the rolled nori wrapper in a lumpia wrapper and wrap carefully. 5. Secure both sides and ends of the wrapper with a mixture of cornstarch and water.
6. Deep fry until golden brown.
For sauce:
1. In a pan, dilute strawberry jam with water.
2. Add chili powder, lemon juice and Aji-No-Moto Umami Super Seasoing and serve.
Ingredients:
Lumpia wrapper
Cheddar cheese Quick Melt sliced into match sticks
Nori wrapper
Siling haba, split and seeds removed
Strawberry jam
A dash of Aji-No-Moto Umami Super Seasoning
Water
Oil for deep frying
Chli powder
Lemon juice
Stawberries, for garnish
Procedure:
1. Ready your pan and deep fryer.
2. Slice the cheese and siling haba in half and remove seeds.
3. Slice a nori sheet that will be enough to roll the sliced chili and cheese and place in nori wrapper and roll.
4. Transfer the rolled nori wrapper in a lumpia wrapper and wrap carefully. 5. Secure both sides and ends of the wrapper with a mixture of cornstarch and water.
6. Deep fry until golden brown.
For sauce:
1. In a pan, dilute strawberry jam with water.
2. Add chili powder, lemon juice and Aji-No-Moto Umami Super Seasoing and serve.
Light Angel Food Cake
Looking for a dessert that's light on the waistline but not on flavor? Then this recipe for light angel food cake is just what you need!
Ingredients:
1 cup self raising flour
1/4 cup sugar
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cup eggwhites
1 1/4 teaspoon cream of tartar
1 tablespoon lemon juice
For Garnish:
1 cup whipped cream
Berries
mint leaves
Procedure
1. Preheat oven to 325F.
2. Whip eggwhites, cream of tartar, lemon juice a until frothy.
3. Slowly add 1/2 cup sugar, beat until stiff
4. Sift together self raising flour and 1/4 cup sugar.
5. Fold flour mixture and vanilla into the eggwhites.
6. Bake in a tube pan for 40 minutes
7. Invert and cool completely
To make self Raising flour :
Sift together 450 grams cake flour with 1 Tbsp baking powder and 1 1/2 tsp
salt. Get 1 cup for the recipe.
Ingredients:
1 cup self raising flour
1/4 cup sugar
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cup eggwhites
1 1/4 teaspoon cream of tartar
1 tablespoon lemon juice
For Garnish:
1 cup whipped cream
Berries
mint leaves
Procedure
1. Preheat oven to 325F.
2. Whip eggwhites, cream of tartar, lemon juice a until frothy.
3. Slowly add 1/2 cup sugar, beat until stiff
4. Sift together self raising flour and 1/4 cup sugar.
5. Fold flour mixture and vanilla into the eggwhites.
6. Bake in a tube pan for 40 minutes
7. Invert and cool completely
To make self Raising flour :
Sift together 450 grams cake flour with 1 Tbsp baking powder and 1 1/2 tsp
salt. Get 1 cup for the recipe.
The Best Cheesecake Recipe
1 1/2 C graham cracker crumbs
1/4 C melted butter
1/2 t ground cinnamon
1/4 C sugar
4 (8 ounce) packages cream cheese
1 1/2 C white sugar
3/4 C milk
4 eggs
1 C sour cream
1 T vanilla extract
1/4 C all-purpose flour
1.Pre-heat oven to 325 F.
2. Mix graham cracker crumbs, melted butter, ground cinnamon and sugar in a bowl. These obviously comprise the crust and you want to press this mixture down onto the bottom of a well-greased (bottom and sides) 9-inch springform pan. I thought the crust looked quite thin when I did that so I doubled mine. Also, I substituted the sugar with some coco sap sweetener (available at the Echo Store) I had lying around. But not for the next step.
3. In a large bowl, mix the cream cheese and sugar until smooth. Gradually add the eggs one by one then add the sour cream, vanilla extract, and flour. It is crucial to note that all ingredients have to be at room temperature and to remember not to handle the mixture too much. I did all this with a wooden spoon, nothing else. I was a little concerned when the flour went in because I thought it looked a little lumpy but just try to get everything blended nicely without overworking it and it will be fine.
4. Pour above mixture into the springform pan and pop it in the oven with bain marie. Bain marie is when you have water in the lower rack. Some people would put the springform pan in a bigger pan filled with water. I don’t think it makes a world of difference so whatever floats your boat.
5. And now, the part that, I think, tips the scale from good cheesecake to The Best Cheesecake. Ever. - bake for 1 hour and then forget about it. The recipe states that it has to cool in the oven, bain marie and all, for about 5 hours.
1/4 C melted butter
1/2 t ground cinnamon
1/4 C sugar
4 (8 ounce) packages cream cheese
1 1/2 C white sugar
3/4 C milk
4 eggs
1 C sour cream
1 T vanilla extract
1/4 C all-purpose flour
1.Pre-heat oven to 325 F.
2. Mix graham cracker crumbs, melted butter, ground cinnamon and sugar in a bowl. These obviously comprise the crust and you want to press this mixture down onto the bottom of a well-greased (bottom and sides) 9-inch springform pan. I thought the crust looked quite thin when I did that so I doubled mine. Also, I substituted the sugar with some coco sap sweetener (available at the Echo Store) I had lying around. But not for the next step.
3. In a large bowl, mix the cream cheese and sugar until smooth. Gradually add the eggs one by one then add the sour cream, vanilla extract, and flour. It is crucial to note that all ingredients have to be at room temperature and to remember not to handle the mixture too much. I did all this with a wooden spoon, nothing else. I was a little concerned when the flour went in because I thought it looked a little lumpy but just try to get everything blended nicely without overworking it and it will be fine.
4. Pour above mixture into the springform pan and pop it in the oven with bain marie. Bain marie is when you have water in the lower rack. Some people would put the springform pan in a bigger pan filled with water. I don’t think it makes a world of difference so whatever floats your boat.
5. And now, the part that, I think, tips the scale from good cheesecake to The Best Cheesecake. Ever. - bake for 1 hour and then forget about it. The recipe states that it has to cool in the oven, bain marie and all, for about 5 hours.
Ten 10-Minute Recipes
Cucumber and Yogurt Salad
Calamares with Dilis Breading and Lemon Beurre Blanc Sauce
Here's a zesty twist to your everyday fried squid dish!
Ingredients:
2 cups Dilis
2 eggs
1 cup Flour
500 grams Squid, cut into rings
Salt
Pepper
Ajinomoto Umami Super Seasoning
Procedure
1. Grind Dilis in food processor (don’t over grind).
2. Season squid with salt pepper, and Ajinomoto Umami Super Seasoning.
3. Dredge in flour; dip in eggs, then to ground Dilis. Deep-fry for 1-2 minutes only.
Lemon Beuure Blanc Sauce
2 teaspoons chopped shallots
5 black peppercorns
30 milliliters White wine vinegar
15 milliliters Lemon Juice
100 grams butter, cubed and chilled
Salt
Pepper
Ajinomoto Umami Super seasoning
Lemon Zest
Procedure
1. Combine shallots, peppercorns, white wine vinegar, and lemon juice in a saucepan. Reduce over medium-high heat until Au Sec (almost dry).
2. Refresh with 1 tbsp of water. Strain.
3. Return to heat then add butter gradually until well blended.
4. Season with salt, pepper, and Ajinomoto Umami super seasoning. Adjust flavor with more lemon juice.
5. Add lemon zest. Keep warm.
==*==
Pandesal Pizza With A Twist!
Looking for the perfect merienda treat? Take pan de sal to a whole new level with this pizza recipe! And to accompany that pizza, add healthy greens with the Garden Salad with Balsamic Vinaigrette. This will be a complete meal that is not only healthy, but filling as well!
Ingredients:
10 pan de sal, cut into halves
1 can tomato paste
A few basil leaves
A dash of Worcestershire sauce
A dash of Aji-No-Moto Umami Super Seasoning
2 slices of Spanish sardines, bottled
4 Slices of red egg, cut into quarters
5 tablespoons cheddar cheese
5 tablespoons kesong puti
For vinaigrette salad:
1 pack mixed greens
Honey Balsamic Vinaigrette
1 pack mixed greens
1/2 pack cherry tomatoes
1/4 cup honey
3 tablespoons balsamic vinegar
1/4 cup olive oil
kesong puti
Procedure:
For Pandesal Pizza:
1. Cut pan de sal in half and flatten with a rolling pin.
2. Add a dash of olive oil to the baking pan where the pan de sal will be laid for heating inside the oven.
3. In a bowl, add Worcestershire sauce, tomato sauce, and Aji-No-Moto Umami super seasoning and mix.
4. Slice basil leaves.
5. Spread tomato sauce mixture to pan de sal and add sliced basil leaves.
6. Quarter a salted egg.
7. Grate cheddar cheese and add to pan de sal along with kesong puti and heat in an oven.
For Salad:
1. In a bowl, add mixed greens and baby tomatoes.
2. Toss in honey balsamic vinaigrette and top with kesong puti.
==*==
Pitter-Patter Potato Gratin
Here's a cheesy and creamy potato dish your family is sure to love! This recipe for potato gratin is easy to whip up and it only takes five minutes to bake-perfect for moms on the go!
Ingredients:
12 ounces bacon slices, chopped
2 1/2 cups whipping cream
1 1/2 cups whole milk
1 kilo potatoes, peeled, thinly sliced into rounds, par boiled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces arugula, trimmed, coarsely chopped
Ajinomoto Umami Super Seasoning
Salt and pepper
2 cups grated Gruyere cheese
Procedure:
1. Position rack in center of oven and preheat to 375F. Butter 13x9x2-inch baking dish.
2. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain
3. Mix cream and milk in 4-cup measuring cup, season with Ajinomoto Umami Super Seasoning/
4. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering.
6. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
7. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 5 minutes
==*==
Storm Seafood Bisque
Thinking about making soup for dinner? This hearty soup is creamy, filling, and perfect for people who love eating seafood!
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons finely chopped onion
1 cup shrimp stock
1 1/2 cups heavy cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine
Ajinomoto Umami Super Seasoning
salt and pepper
Procedure:
1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, and onion. Blend shrimp stock and 3/4 cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Blend the remaining half-and-half cream and wine into the mixture. Season with Ajinomoto Umami Super Seasoning, salt and pepper
==*==
Baked Oysters with Saluyot and Goat Cheese
Oysters Rockefeller is a popular dish in the United States. It’s usually made with cheese, butter, and bread crumbs, but this time, we’ll give it a Pinoy twist. We’ll use saluyot and goat cheese instead of the usual toppings for this yummy shellfish.
Ingredients:
24 oysters in shells, pre-boiled
1 tablespoon chopped onion
2 tablespoons snipped parsley
1 tablespoon melted butter
1 cup chopped saluyot
A dash of Aji-No-Moto Umami Super Seasoning
Paprika
Salt and pepper to taste
1/4 cup fine dry bread crumbs
Goat Cheese
Bacon
Procedure:
1. In a bowl, add the butter and bread crumbs. Mix them together and add 1/3 of the chopped onion.
2. Chop your saluyot leaves and add this to Step #1 along with the paprika.
3. In a baking pan, add rock salt and place oysters on top. This is to hold the shell for easy preparation.
4. Slice the goat cheese and place on top of the oyster.
5. Add the Aji-No-Moto Umami Super Seasoning mix, salt and pepper to the bread crumb mixture.
6. Add the mixture on top of the oysters and bake until the goat cheese melts.
7. Fry some bacon and drain out the oil in paper towel. Top bacon in the oysters.
Credits: www.wmn.ph
Here's a light, refreshing salad, perfect for starting any meal!
Ingredients:
1 Pack mixed greens
1 carrot, fine juliene
2 cucumber, big cubes
1 cup yogurt
2 tablespoons fresh dill
1/3 cup crumbled feta cheese
2 teaspoons pink peppercorn
1 pack cherry tomatoes, sliced in half
Pita bread, toasted and cut into triangles.
Procedure:
1. In a hot pan, brown the pita bread and cut into triangles. Set aside.
2. Add the fresh dill with the yoghurt and season with Ajinomoto Umami Super seasoning and toss together all the other ingredients together in a bowl.
3. Assemble the salad and top with crumbled feta cheese and pink peppercorn.
==*==
Ingredients:
1 Pack mixed greens
1 carrot, fine juliene
2 cucumber, big cubes
1 cup yogurt
2 tablespoons fresh dill
1/3 cup crumbled feta cheese
2 teaspoons pink peppercorn
1 pack cherry tomatoes, sliced in half
Pita bread, toasted and cut into triangles.
Procedure:
1. In a hot pan, brown the pita bread and cut into triangles. Set aside.
2. Add the fresh dill with the yoghurt and season with Ajinomoto Umami Super seasoning and toss together all the other ingredients together in a bowl.
3. Assemble the salad and top with crumbled feta cheese and pink peppercorn.
==*==
Here's a zesty twist to your everyday fried squid dish!
Ingredients:
2 cups Dilis
2 eggs
1 cup Flour
500 grams Squid, cut into rings
Salt
Pepper
Ajinomoto Umami Super Seasoning
Procedure
1. Grind Dilis in food processor (don’t over grind).
2. Season squid with salt pepper, and Ajinomoto Umami Super Seasoning.
3. Dredge in flour; dip in eggs, then to ground Dilis. Deep-fry for 1-2 minutes only.
Lemon Beuure Blanc Sauce
2 teaspoons chopped shallots
5 black peppercorns
30 milliliters White wine vinegar
15 milliliters Lemon Juice
100 grams butter, cubed and chilled
Salt
Pepper
Ajinomoto Umami Super seasoning
Lemon Zest
Procedure
1. Combine shallots, peppercorns, white wine vinegar, and lemon juice in a saucepan. Reduce over medium-high heat until Au Sec (almost dry).
2. Refresh with 1 tbsp of water. Strain.
3. Return to heat then add butter gradually until well blended.
4. Season with salt, pepper, and Ajinomoto Umami super seasoning. Adjust flavor with more lemon juice.
5. Add lemon zest. Keep warm.
==*==
Pandesal Pizza With A Twist!
Looking for the perfect merienda treat? Take pan de sal to a whole new level with this pizza recipe! And to accompany that pizza, add healthy greens with the Garden Salad with Balsamic Vinaigrette. This will be a complete meal that is not only healthy, but filling as well!
Ingredients:
10 pan de sal, cut into halves
1 can tomato paste
A few basil leaves
A dash of Worcestershire sauce
A dash of Aji-No-Moto Umami Super Seasoning
2 slices of Spanish sardines, bottled
4 Slices of red egg, cut into quarters
5 tablespoons cheddar cheese
5 tablespoons kesong puti
For vinaigrette salad:
1 pack mixed greens
Honey Balsamic Vinaigrette
1 pack mixed greens
1/2 pack cherry tomatoes
1/4 cup honey
3 tablespoons balsamic vinegar
1/4 cup olive oil
kesong puti
Procedure:
For Pandesal Pizza:
1. Cut pan de sal in half and flatten with a rolling pin.
2. Add a dash of olive oil to the baking pan where the pan de sal will be laid for heating inside the oven.
3. In a bowl, add Worcestershire sauce, tomato sauce, and Aji-No-Moto Umami super seasoning and mix.
4. Slice basil leaves.
5. Spread tomato sauce mixture to pan de sal and add sliced basil leaves.
6. Quarter a salted egg.
7. Grate cheddar cheese and add to pan de sal along with kesong puti and heat in an oven.
For Salad:
1. In a bowl, add mixed greens and baby tomatoes.
2. Toss in honey balsamic vinaigrette and top with kesong puti.
==*==
Pitter-Patter Potato Gratin
Here's a cheesy and creamy potato dish your family is sure to love! This recipe for potato gratin is easy to whip up and it only takes five minutes to bake-perfect for moms on the go!
Ingredients:
12 ounces bacon slices, chopped
2 1/2 cups whipping cream
1 1/2 cups whole milk
1 kilo potatoes, peeled, thinly sliced into rounds, par boiled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces arugula, trimmed, coarsely chopped
Ajinomoto Umami Super Seasoning
Salt and pepper
2 cups grated Gruyere cheese
Procedure:
1. Position rack in center of oven and preheat to 375F. Butter 13x9x2-inch baking dish.
2. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain
3. Mix cream and milk in 4-cup measuring cup, season with Ajinomoto Umami Super Seasoning/
4. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering.
6. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
7. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 5 minutes
==*==
Storm Seafood Bisque
Thinking about making soup for dinner? This hearty soup is creamy, filling, and perfect for people who love eating seafood!
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons finely chopped onion
1 cup shrimp stock
1 1/2 cups heavy cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine
Ajinomoto Umami Super Seasoning
salt and pepper
Procedure:
1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, and onion. Blend shrimp stock and 3/4 cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Blend the remaining half-and-half cream and wine into the mixture. Season with Ajinomoto Umami Super Seasoning, salt and pepper
==*==
Baked Oysters with Saluyot and Goat Cheese
Oysters Rockefeller is a popular dish in the United States. It’s usually made with cheese, butter, and bread crumbs, but this time, we’ll give it a Pinoy twist. We’ll use saluyot and goat cheese instead of the usual toppings for this yummy shellfish.
Ingredients:
24 oysters in shells, pre-boiled
1 tablespoon chopped onion
2 tablespoons snipped parsley
1 tablespoon melted butter
1 cup chopped saluyot
A dash of Aji-No-Moto Umami Super Seasoning
Paprika
Salt and pepper to taste
1/4 cup fine dry bread crumbs
Goat Cheese
Bacon
Procedure:
1. In a bowl, add the butter and bread crumbs. Mix them together and add 1/3 of the chopped onion.
2. Chop your saluyot leaves and add this to Step #1 along with the paprika.
3. In a baking pan, add rock salt and place oysters on top. This is to hold the shell for easy preparation.
4. Slice the goat cheese and place on top of the oyster.
5. Add the Aji-No-Moto Umami Super Seasoning mix, salt and pepper to the bread crumb mixture.
6. Add the mixture on top of the oysters and bake until the goat cheese melts.
7. Fry some bacon and drain out the oil in paper towel. Top bacon in the oysters.
Credits: www.wmn.ph
Subscribe to:
Posts (Atom)
