Autumn Beef Stew

Feel free to add chunks of rutabaga or turnip along with the potatoes or add chunks of sweet potato about 15 minutes before the stew is done.

Ingredients:

• 1 tablespoon vegetable oil
• 1 1/2 pounds stewing beef
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 3 cups beef broth
• 2 carrots
• 2 medium potatoes
• 1/2 cup baby lima beans
• 1 cup apple juice
• 1/2 cup frozen corn kernels
• 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
• salt and pepper, to taste
• 2 tablespoons flour
• 2 tablespoons cold water

Preparation

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.

MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

3 small ripe bananas or 2 large ripe bananas 4 large tablespoons sour cream 1 white cake mix 3 egg whites 2 tablespoons oil 1 1/3 c. milk 1 tsp vanilla flavoring Frosting: 1 8 oz pkg cream cheese 1 stick butter 1/3 c. nuts of your choice (i use walnuts) 1 box of powdered sugar (4 cups) 1 tsp vanilla flavoring Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers. Bake at 350F for about 25 min. or until the cake is done. Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool. Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake! Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like. Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces. Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing. This is a really good, moist cake! I hope you enjoy it as much as my family does!

chicken adobo ( Filipino Version )

CHICKEN ADOBO (FILIPINO VERSION)

1 whole chicken (cut into eighths) 1 whole garlic (chopped) olive oil or vegetable/corn oil 1 tsp ground black pepper 4 whole black pepper cloves 3 dried bay leaves 1 cup soy sauce 1 cup vinegar 7-up or Sprite (optional) 1 whole lemon (cut into 4) (optional) Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize. Add ground black pepper, whole black pepper cloves, bay leaves, soy sauce, and vinegar, and let simmer for 25-35 minutes or until chicken is done. Taste and adjust to suit your taste (should be a bit tangy). When chicken is tender, you may add some 7-Up or Sprite if you prefer a sweeter taste, and let simmer for 5 more minutes. Serve over rice.

Sapin-Sapin Recipe

Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.  Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many.  Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

Estimated cooking time: 1 hour and 30 minutes

Sapin Sapin Ingredients:

• 1 1/2 cups malagkit dough (galapong)
• 1/2 cup rice galapong
• 2 1/2 cups white sugar
• 3 cups cooked ubi (mashed)
• grated coconut
• 4 cups thick coconut cream (from 2-3 coconuts)
• 2 cans (big) condensed milk
• food coloring; violet & egg-yellow

Sapin Sapin Cooking Instructions:

• Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

• To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
  To 2nd part – add egg-yellow coloring. Mix well.
  To 3rd part – just plain white, nothing to add.
• Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
• Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
• Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
• Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
• Cool before slicing.

Buko Salad for Dessert

Buko Salad Ingredients:

• Coconut meat from 4 buko (must be young coconut)
• 1/2 kilo of seedless grapes (combined red and green)
• 2 apples
• 8 bananas (latundan variety)
• 3 large sweet ripe (not overripe) mangoes
• juice of 1/4 lemon
• 1 cup of Nestle cream, chilled
• 1 cup of sweetened condensed milk, chilled

Buko Salad Cooking Instructions

• Cut the buko into slivers, about half an inch wide and two to three inches long.
• Peel and dice the apples.
• Peel and cut the bananas into half-inch rings.
• Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
• Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
• Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
• Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.

Maja Blanca Recipe

This famous Maja Blanca Recipe is made from coconut milk and corn starch. PinoyRecipe.net provides you this Maja Blanca recipe for you to enjoy this native delicacy.

Estimated cooking time: 1 hour and 20 minutes

Maja Blanca Ingredients:

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch

• 3 tbsp sweet corn kernel
• 4 c. fresh coconut milk or water
• 1/2 c. grated frozen buko (optional)

Maja Blanca Cooking Instructions:

• Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
• Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
• Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
• When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Baked Rice Pudding

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 3 eggs, beaten
• 2 cups milk
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup raisins
• 1 pinch ground nutmeg

Directions

1. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C).
3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.