Showing posts with label Christmas Recipe. Show all posts
Showing posts with label Christmas Recipe. Show all posts

Monday, December 22, 2014

Southwestern Egg Rolls

I saw this recipe from Yummly and I found it right to share it with you for your simple Christmas recipe.
Southwestern Egg Rolls
Ingredients:

 2 tbsps vegetable oil

 1 boneless skinless chicken breasts(half)

 2 tbsps green onions(minced)

 2 tbsps red bell pepper(minced)

 79ml frozen corn kernels

 60 grams black beans(rinsed & drained)

 2 tbsps frozen chopped spinach or kangkong(thawned and drained)

 2 tbsps jalapeno chilies(diced)

 1/2 tbsp fresh parsley(minced)

 1/2 tsp ground cumin

 1/2 tsp chili powder

 1/3 tsp salt

 1 pinch ground cayenne powder

 85 grams shredded cheese

 5 flour tortillas (6 inch)

 .95 liter oil (for deep frying)

 For directions on how to cook the SOUTHWESTERN EGG ROLLS >>>>  ALL RECIPES.

    

   

Tuesday, November 19, 2013

Hearts of Palm and Radish Coins with Shrimp

My 3rd Christmas Recipe would be the Hearts of Palm and Radish Coins with Shrimp.


What is a Heart of Palm?  It is the edible part of a palm tree.  It is sometimes called the palm cabbage or swamp cabbage that is harvested from the inner core and growing bud of certain palm.
SOURCE

INGREDIENTS

3 to 4 hearts of palm(1 to 1 1/2 inches wide), rinsed and cut into 1/4 inch thick coins

 2 tbsp plus 1/4 tsp fresh lime juice

 2 tbsp extra virgin olive oil

 Pinched of granulated sugar

 Salt

 1 tbsp mayonnaise

 1/4 tsp coriander seeds, toasted and coarsely ground in a mortar

 1/4 tsp freshly grated lime zest

 Pinched of cayenne

 Freshly ground black pepper

 48 small peeled, deveined, and cooked shrimp(71 to 90 or 100 to 150 per lb) or you can use bacon here if you are allergic with shrimp.

 5 to 6 radishes(1 to 1 1/2 inches wide), sliced into 1/4 inch thick coins

 24 fresh cillantro leaves for garnish (optional) or you can add mozzarella cheese
PROCEDURE
  1. Lay the Palm Coins in a single layer in a nonreactive dish.
  2. Drizzle with 2 tbsp of the lime juice, 3 tbsp water, and the olive oil.
  3. Sprinkle evenly with sugar and a generous pinch of salt.
  4. Shake the dish to coat the palm coins and let it sit while preparing the remaining ingredients.
  5. In a medium bowl, mix the remaining 1/4 tsp lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of pepper.
  6. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
  7. Carefully drain the hearts of palm and pat dry with paper towels.
  8. Top each radish coin with a palm coin of similar size, 2 shrimp, and a cilantro leaf(optional)


This appetizer is great if you cut the diameter of both hearts of palm and radish the same.



Source: Fine Cooking Appetizers

Saturday, September 28, 2013

DULCE DE SANTOL

My second Christmas recipe is DULCE DE SANTOL.  This is a Filipino recipe that has been long used by our ancestors as a sweet and sour dessert.

 A unique recipe with fusion with a twist.  It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).

 INGREDIENTS:

  • 2 kilos santol
  • 2 1/2 kilo White or Brown Sugar
  • Water
  • Cinnamon Stick

 PROCEDURE:
  1. Peel the santol skin.
  2. Dredge with sugar.
  3. Then tightly sealed it with a plastic wrap.
  4. Put it inside a fridge for 48 hours(2 days).
  5. After 48 hours, put the santol in a big pot, add sugar and more water to produce more juice.
  6. Add the cinnamon stick to make it more sweet and savoury. 
  7. Leave it to boil for 30 minutes or more as long you wanted to have a sauce that has a sticky quality and sweetness.
For images on how it looks like you can visit this blog here: DESSERT COMES FIRST

And for fusion effect, you can add DULCE DE SANTOL to your ICE CREAM VANILLA that look like this;

photo credit: madlyinlovewithlife via photopin cc

Wednesday, August 28, 2013

No-Bake Cheesecake Pinoy Style

Christmas is here again!

 And now I will start my countdown stress free Christmas cooking list with a budget.

 First in list.  NO-BAKE CHEESECAKE FILIPINO STYLE.
photo credit: Magalie L'Abbé via photopin cc


INGREDIENTS

Crust
  1. 1 1/2 cups crushed graham crackers
  2. 1 tbsp refined sugar
  3. 1/2 cup melted butter
  4. 1/2 tsp cinnamon powder (optional)
  5. 1/2 tsp lemon juice (optional)

Cheesecake Filling
  1. 1 cup creme cheese
  2. 1 cup all purpose creme
  3. 1/2 cup refined sugar
  4. 1 tsp vanilla extract

Toppings
  1. 1 can Blueberry pie filling(optional)


PROCEDURES 

Crust
  1. Combine all ingredients for the crust, the crushed graham, cinnamon powder, lemon juice, sugar, and butter in a mixing bowl. Mix until well combined.
  2. Mixture should be moist,if its dry add more butter and mix well.
  3. Put the mixture in a 9-inch pan,spread and press down the crust up to 1 inch depth bottom thick and 2 inch up the side.
  4. Refrigerate about 10-15 minutes.
Cheesecake Filling
  1. In a bowl, mix the creme cheese, sugar and vanilla.  Mix until smooth and well blended.
  2. In a separate bowl, combine the all purpose creme and sugar.Mix until well blended.
  3. Mix the two mixture together (1) and (2).
Toppings
  1. Pour and spread the filling evenly into the crust.  Using a rubber spatula, smooth the top and tap the pan to release some air bubbles.
  2. Cover and refrigerate for at least 3-4 hours or until firm.
  3. Top with blueberry pie filling or serve it just plain.
  4. Served chilled


*Estimated Preparation Time: 15-25 minutes(plus chilling time)





photo credit: Magalie L'Abbé via photopin cc

Tuesday, December 18, 2012

New Recipes for Christmas: Food and Drinks in the Philippines

Filipino Recipes is always served during Fiesta, Birthday, Anniversary and CHRISTMAS. But what is commonly prepared for Christmas in the Philippines that you can find in many Filipino households?
                                             photo credit: dailymatador via photopin cc

Filipino Christmas Recipes the likes of LUMPIA, BIBINGKA, KARE-KARE, EMBUTIDO, LECHON KAWALI, HAM, CHICKEN MACARONI SALAD, and FILIPINO STYLE SPAGHETTI these are some of the TRADITIONAL FILIPINO RECIPES you can see during Christmas here in the Philippines.
Do you want to try NEW RECIPES this CHRISTMAS?  
It will make your Christmas cooking a bit easier.  Rooted from a cheap, quick and easy CHRISTMAS RECIPES.

 TINY TWICE-BAKED POTATOES


  • 24 RED POTATOES (Baby Yukon Gold Potatoes)
  • 2   Tbs. oil
  • 2    tsp chopped fresh thyme or rosemary or oregano
  •        Salt and ground black pepper
  • 3    oz bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6    Tbs. thinly sliced fresh chives
  • 1/2 cup creme or sour creme
  • 1/2 cup grated Parmesan cheese

HEAT THE OVEN to 425°F.  Put the potatoes on a large baking sheet and toss with the oil.  Sprinkle with 1 tsp of the thyme (rosemary or oregano also works well with potato recipes), 1 tsp salt, and 1/2 tsp pepper and toss again.  Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 - 25 minutes.  Remove from the oven and let rest until cool enough to handle, about 10 minutes.  If not working ahead,increase the oven temp to 450°F.

CAREFULLY HOLLOW OUT each potato:  Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl.  Discard the tops.  Mash the potato flesh with a fork, then combine it with the bacon, 1/4 cup of the chives, the creme, the remaining 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper.  Season to taste.

USING A SMALL SPOON and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit.  Sprinkle  on the Parmesan cheese.

RETURN THE POTATOES to the 450°F oven and bake until the filling heats through, 8-10 mins.  Sprinkle with the remaining chives and serve warm.

MAKE AHEAD:  You can stuff the potatoes up to 2 days ahead; refrigerate wrapped in plastic.  Bring to room temp before the 2nd baking. 



SAUCY GRILLED CHICKEN WING
  • 2 lb chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)
  • salt and ground black pepper
  • oil for the grill
  • Asian-Style BBQ sauce (yields enough for 2 lb wings)
HEAT A GAS GRILL to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp salt and 1/4 tsp pepper.

RUB THE GRILL GRATE with oil.  Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they're browned and crisps and completely cooked through, 20 mins.  If there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

AS THE WINGS ARE DONE, transfer them to a large bowl.  Stir the sauce and toss with the wings.  Serve immediately on a platter and with plenty of napkins.

ASIAN-STYLE BBQ SAUCE
  • 1/4 cup tomato ketchup
  • 2 Tbs soy sauce
  • 1 Tbs light brown sugar
  • 1 Tbs vinegar
  • Large pinch of crushed red bell pepper flakes
  • 4 scallions (both white and green parts),trimmed and thinly sliced
IN A SMALL BOWL, whisk the ketchup, soy sauce,brown sugar, vinegar, red pepper flakes, and half of the scallions. Reserve the remaining scallions to sprinkle on the wings after tossing.


FLANK STEAK SPIRALS


  • 1 lb flank steak
  • salt
  • 1/2 cup hoisin sauce
  • 2 tsp chili sauce or Tabasco sauce
  • 2 medium carrots, shredded ans squeezed dry in a paper towel
  • 1 red bell pepper, cored, seeded, and cut in thin 2-inch long strips
  • 1 bunch scallions(dark green parts only), halved lengthwise if thick and cut into 2 inch lengths
POSITION A RACK about 6 inches away from the broiler element and heat the broiler to high.

CUT THE FLANK STEAK crosswise(against the grain) at a very sharp angle (about 30 degrees)to form thin slices of beef between 1/8 and 1/4 inch thick and about 2 1/2 inches wide; you should have about 12 long slices of beef.  Season the beef with 1/2 tsp salt.  Mix the hoisin sauce with the chili sauce and then brush on both sides of the beef.  Sprinkle the carrots, red bell pepper, and scallions with 1/4 tsp salt.  Arrange the scallions and pepper in an alternating pattern down the length of each strip of beef. Sprinkle the carrots over the scallions and peppers.  Roll the pieces of beef lengthwise into tight spirals and set them, seam side down, on heavy baking sheet lined with aluminum foil. Brush the tops with some of the remaining hoisin sauce(you may not need all the sauce).

BROIL THE BEEF until it starts to brown(but doesn't burn)and is firm to touch, 4-6 minutes. Turn off the broiler but let the beef sit in the oven for another 3 minutes so that the inside cooks through; you can check by slicing into one of the thicker rolls. To serve, insert 2 or 3 toothpicks evenly down the length of each roll.  Slice between the toothpicks to get bite-size pieces.


SOCIETY PUNCH

,
  

  • 2 medium lemons, thinly sliced
  • 3/4 cup brandy
  • 3/4 cup granulated sugar
  • 2 tea bags green tea
  • 3/4 cup dark rum, such as TANDUAY DARK RUM or EL DORADO
  • 1/2 small pineapple,peeled, cored, sliced 1/2 inch thick, and cut into small wedges
  • 1  750 ml bottle dry sparkling wine, such as WOODBRIDGE by Robert Mondavi or MARTINI , chilled
  • 6 cups sparkling water or carbonated water, chilled
PUT THE LEMON SLICES in a large bowl and pour the brandy over them.  Let macerate at room temperature overnight.

IN A SMALL SAUCEPAN, combine the sugar with 3/4 cup water and bring to a boil over high heat.  Cook, stirring occasionally, until the sugar dissolves, 2-3 mins.  Remove from the heat, add the tea bags, and steep for 2-3 mins.  Discard the tea bags and let the syrup cool.

AT LEAST 3 HOURS and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Refrigerate.


 JUST BEFORE SERVING, pour the punch into a large chilled punch bowl with a block of ice.  Add the sparkling wine and sparkling water and stir gently.

 Maybe some of you will try these recipes here or others might stick to traditional food for Christmas.  Some of these maybe a little harder, but I tried to give detailed instructions.  It's up to you guys, what is more important here regardless what food we served this Christmas, is the sense of TOGETHERNESS-as FAMILY!!! 

MALIGAYANG PASKO 
PO SA LAHAT!!!!!  

SALAMAT!!!
source: THE BEST OF FINE COOKING

Tuesday, October 9, 2012

RAINBOW MACARONI PASTA

When I first saw this recipe on a food blog site I was greatly amaze with it.  And I said to myself I am going to try this with other pasta.

 Usually they use linguine pasta for this but for me I am going to use Macaroni Pasta.  You can use any shape of pasta you'd like.


What did I do to come up with this rainbow pasta?  Just follow this step-by-step instructions:
  • Cook your pasta and make it AL DENTE.  Drain and let it cool.
  • Prepare your ziplock bag of food coloring. Here I use 4 colors: orange, yellow, blue and green.  About 20 drops of food coloring and 2 tbsp water to each bag.



  • Add part of cook pasta and mix around in the ziplock bag until noodles change color.  Let each bag sit for at least a minute.
  • Place the noodles on a strainer and let it rinse with water, then transfer the pasta in a bowl, then toss it together by combining all the colored pasta.
  • Serve it with spaghetti sauce and add Parmesan cheese.

Children would love this! 

Good for Halloween Party, Kids Party and even Christmas Party.
 

Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.