Aside from cabbage, lentils and pork, sauerkraut is also considered superstitiously as one of the lucky foods. Sauerkraut can be included in the New Year's recipe. Here's how to make sauerkraut from ChefTips. Watch the video on how to make sauerkraut with brats below.
Ingredients:
32 ounces sauerkraut, rinsed and patted dry 1/2 cup applesauce 1 teaspoon caraway seeds 1 cup diced onion 3-4 strips diced bacon 1 clove garlic, minced 2 bay leaves 1 tablespoon juniper berries, crushed 1 cup Riesling wine
Cooking Procedure:
Heat slow cooker or Crock Pot on high.
Place the sauerkraut, applesauce, caraway seeds, and bay leaf into the cooker.
Saute bacon in a pre heated pan for one minute. Add diced onion and cook for two more minutes. Then add the garlic and crushed juniper berries and cook for two more minutes.
Add the Riesling wine and let that cook down for a minute or two. While the wine is cooking, scrape the bottom of your pan with a wooden spoon.
Pour this mixture into your cooker and cook on high for at least one and a half hours.
This will make enough sauerkraut to cover 6 to 8 bratwurst sandwiches.
Do you love bacon? Here's a recipe that would certainly make your bacon party so yummy. Foodwishes.com shows how to make candied bacon strips, a perfect New Year party snack.
Here's the cooking video:
Ingredients:
1 pound thick center-cut bacon 1/4 cup packed brown sugar 2 tbsp maple syrup 2 tbsp rice vinegar black pepper to taste
Year 2010 is coming very soon and that means a celebration too. And so, you might probably been thinking about what appetizers to prepare for the New Year's Eve. Well, here's clams casino, one of the yummy mouth-watering best holiday parties appetizers.
Watch the Clams Casino recipe cooking video below:
Ingredients: 12 medium-sized (about 2 1/2-inches) littleneck clams 1 tablespoon unsalted butter 2 strips center-cut bacon, each sliced into 6 equal pieces 2 tablespoon finely diced red bell pepper 2 garlic cloves, finely minced 1/4 cup plain breadcrumbs 1 tablespoon finely grated Parmesan freshly ground black pepper pinch of salt chopped flat leaf parsley lemon wedges rock salt as needed
In every special occasions like birthdays, anniversaries, Christmas and so on, desserts are always on the menu. And speaking of desserts, cakes are just perfect. Check out this yummy carrot cake recipe. Watch the video below on how to bake carrot cake, the Filipino-style:
Ingredients:
Cake
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
4 pcs raw eggs
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 cups all-purpose flour
2 tsp baking soda
1 cup vegetable oil
1/4 cup fresh milk
1 tbsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts
It's Christmas time once again and I bet everybody is busy thinking about what to prepare for Christmas eve noche buena. Here's how to make baked macaroni - Filipino style recipe with a cooking video from panlasangpinoy which surely make your Christmas noche buena exciting.
Enjoy your Christmas!
Ingredients:
1 lb uncooked elbow macaroni
Meat Sauce:
3 tbsp butter
1 lb ground beef
1 ½ cup diced tomatoes (canned)
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste
For Thanksgiving dinner recipes, try this sweet potato casserole. Here's how to make sweet potato casserole with marshmallows. Watch the cooking video from pastryparrot1 below:
Another cranberry sauce recipe presented by Katie Stiles and Antonio made perfect for Thanksgiving dinner. This time, it's called the best cranberry sauce with Port wine recipe.
When we talk about Thanksgiving recipes, cranberry sauce recipes are always on top of the list. Considered by many as one of the most important side dishes for the Holiday Turkey dinner, cranberry sauce makes Thanksgiving Day absolutely perfect.
Here's one cranberry sauce recipe by Julie Hasson on everydaydish.tv:
Deviled Eggs recipe. Thanksgiving Day is fast approaching making everyone busy thinking about what yummy recipes to prepare during this holiday feast. Aside from the traditional roast turkey, side dishes such as deviled eggs complements as appetizers.
Here’s a video on how to prepare your Thanksgiving side dish topped deviled eggs from KraftCookingSchool.
Ingredients:
12 hard-cooked eggs 4 oz. Philadelphia Neufchatel Cheese, softened 3 tbsp. Kraft Mayo Light Mayonnaise 2 tsp. Grey Poupon Dijon Mustard 2 tsp. white vinegar 1 tsp. sugar 1/8 tsp. paprika
Recipe & video credit: KraftCookingSchoolRead more...
If you're making a pumpkin pie or just carving one for a Jack-o'-lantern, do not throw away the pumpkin seeds. Roasted pumpkin seeds can be a delicious as well as a healthy snack which you can munch on after you have your pumpkin pie dessert. So here's a quick and easy guide on how to roast pumpkin seeds.
You will need:
pumpkin seeds
oven
baking sheet
oven mitten
salt
1-2 tbsp olive oil or melted butter
bowl
spoon
Procedure:
Step 1: Wash your seeds.
Rinse off your pumpkin seeds and pat them dry with a paper towel.
Step 2: Preheat the oven.
Preheat the oven to 350ºF.
Step 3: Add oil and stir.
Stir the seeds into a bowl with olive oil or butter.
Step 4: Baking sheet and salt
Pour the seeds flat into the baking sheet and sprinkle with salt.
Step 5: Bake and check.
Bake the pumpkin seeds for 30-40 minutes or until brown.
Don't forget to check the seeds every 10 minutes.
Let the seeds cool for 5 to 10 minutes before eating.
Another pumpkin pie recipe. This is really yummy. But, I just wonder if I could use squash instead of pumpkin, because in my hometown, I don't see pumpkins around. Here's how to make pumpkin pie.
Ingredients:
850 g /30 oz pumpkin, chopped
350 ml /12.3 fl oz cream
190 g / 6.7 oz brown sugar
1/2 tsp salt
3 eggs and 1 egg yolk
1 tsp cinnamon
1/4 or quarter tsp nutmeg
1/4 or quarter tsp allspice
zest of 1 lemon
short-crust pastry base, ready made
about 500g /17.6 oz of beans to weigh down the crust
Utensils needed:
roasting tin
spoon
fork
pie mould
jug
hand blender
aluminum foil
parchment paper
Watch the video:
Cooking procedure:
Step 1:
Preheat the oven: Set the temperature to 180ºC or gas mark 4.
Step 2:
Roast the pumpkin: Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).
Step 3:
Prepare the pastry base: Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.
Step 4:
Bake the pastry: Place the pie mold in the oven with the pumpkin and bake for 20 minutes.
Step 5:
Remove from the oven: When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.
Step 6:
Make the pumpkin puree: Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.
Step 7:
Prepare the pie filling: In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.
Step 8:
Bake: Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.
Step 9:
Remove from the oven: When the pie is fully cooked remove it from the oven and allow it to cool and set.
Step 10:
Serve: The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.
You probably take pumpkin pie from canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better. Pumpkin pie is just one of the traditional Halloween food craved for every month of October, and making it homemade makes it more delightful to serve. Here's a recipe on how to make homemade pumpkin pie or specifically how to make homemade pumpkin pie from scratch.
The cooking procedure is quite lengthy and the video is slow. But still the quality of the output is worth your while. Watch the full video from Youtube by April Bailey.
Ingredients: (per pie)
2 cups cooked pumpkin
3 eggs
1 cup light cream
3/4 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/3 tsp cloves
1/2 tsp salt
1 deep dish pie shell
Cooking video:
Cooking procedure:
Set I. Preparing the pumpkin.
Start with two pumpkins, about 3 lbs each.
Thoroughly wash the outside of each.
With a large sharp knife, split each pumpkin down the middle.
Using a large spoon, scoop out all of the seeds and pith of the pumpkin. Do not scrape too far into the flesh of the pumpkin.
Place the halves of the pumpkin on a cookie sheet lined with foil so that the skin side is facing up.
Place pumpkin halves into a 350 degree oven for approximately 30 minutes.
After 30 minutes, rotate cookie sheets from one shelf to another to allow even cooking.
Cook for an additional 30 minutes. A butter knife should be able to be inserted through the skin with no effort at all.
Leave pumpkin halves on cookie tray and allow to cool part way - approximately 20 minutes.
Once partially cooled, place pumpkin half on a cutting board and begin to scoop out all of the flesh. (You will see dark spots around the rim of the pumpkin. This is OKAY! It's the sugar that have caramelized. be sure to include!)
Place the flesh into a bowl and allow to cool further. There will be a lot of juice which needs to be kept in the bowl.
While the pumpkin cools, prepare your cheese cloth and colander set-up. Cut cheese cloth into strips of approximately 18 inches.
Place a large colander into a pot or deep bowl.
Open each cheesecloth strip to its full spread, then refold it in half to form a double-layered sheet. Place over the colander.
Place the second cheesecloth sheet over the first but with the corners positioned in-between those of the first sheet.
Take the cooled pumpkin and place spoonfuls into a blender until it's filled about 2/3 full. (NOTE: DO NOT use HOT pumpkin - it will explode from the pressure of the blender!)
Set the blender to puree or blend until the pumpkin looks like baby food.
Pour pumpkin puree into cheesecloth that has been placed over colander.
Find the opposite corners of the top-most layer of cheesecloth and tie them in a knot pulling as tightly as possible.
If pumpkin squeezes out the other part, that's okay. Take the opposite corners and tie them over the first knot.
Now, take two opposite corners of the bottom layer of cheesecloth and repeat the process. Take the final two corners and tie. (You will probably have some pumpkin that had escaped the cheesecloth at this point. Don't worry!)
Remove the pumpkin, put one more layer of cheesecloth (folded as before) in the colander and flip the ball in knot-side down.
Again, tie off the corners as before, pulling as tightly as you can.
Juice should be running down the colander by now. Pour this out then place heavy plates on top to press down more.
Let the pumpkin sit and drain in the refrigerator for at least 8 hours.
After several hours of draining and pressing, the pumpkin should look something like a tight ball in the cheesecloth.
Carefully cut the cheesecloth near the knots and remove the pumpkin.
Set II. Preparing the other ingredients.
Set out your other ingredients.
Gently beat the eggs and mix with cream in one bowl.
Pour all the dry ingredients together in another bowl and thoroughly mix.
Add the combined dry ingredients to the pumpkin and mix thoroughly. (The pumpkin should take on a nice dark color when the ingredients are all incorporated.)
Begin adding the cream mixture to the pumpkin mix. Do this in small amounts (about 1/2 cup) at a time.
The pumpkin will begin to loosen as you add more of the cream mixture. (After adding all the cream mixture, the pumpkin will take on a silky appearance. Perfect!)
Place two deep dish pie crusts on a foil-lined baking sheet. Set your oven to 400 degrees F. (If you use frozen pie shells, DO NOT precook them.)
With a ladle, carefully begin placing pumpkin mixture into each pie shell.
Fill each shell as close to the top as possible and use the ladle to even out any high spots.
Carefully place pies in oven on middle rack and bake until a butter knife inserted in the middle comes out clean (40-45 minutes).
Remove pies from oven and place on a cooling rack.
Cassava cake is just one of the many Filipino desserts I really crave. I bought cassava cake the other day from ESMA Bakeshop. It's really yummy especially with those grated cheese on top. A small slice costs Php 10.00. The cassava cake is perfect for any occasion as dessert. Instead of buying from bakeshop, I thought of doing it myself at home, following the simple cassava cake recipe. Here's how to make cassava cake:
Ingredients:
Batter:
2 packs grated cassava (about 2 lbs total weight) 1 can coconut milk ½ can evaporated milk 2 pieces raw egg ¼ cup butter, melted 6 tbsp cheese, grated ½ cup condensed milk 14 tbsp sugar
Topping:
1 can coconut milk 2 tbsp sugar ½ cup condensed milk 2 tbsp flour 2 tbsp cheese, grated 1 piece raw egg
Cooking procedure:
Preparing the batter:
Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
Preheat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.
Preparing the Topping:
Combine the sugar and flour and put-in the heated saucepan.
Pour-in the condensed milk then mix thoroughly.
Add the cheese while stirring constantly.
Pour the coconut milk and stir constantly for 10 minutes
Pour the topping over the Cassava Cake (baked batter) and spread evenly.
Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
Glaze the topping with the egg white (you may use a basting brush for this step)
Broil the Cassava cake until color turns light brown.
Garnish with grated cheese and serve. Share and enjoy!
I first saw morcon when I was in Manila having a Christmas nochue buena at my employer's house. I think beef morcon is one of the traditional holiday specialties of the Tagalogs. A morcon is a rolled beef with various ingredients inside. Actually, I haven't tasted it although it was just in front of me because I was focusing my attention on the home-made embutido which I prefer more because it's made of pork. But my sister said, the morcon was really really yummy.
Here's how to make beef morcon:
Morcon Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
200 grams sliced sausages
200 grams pork fat (sliced into thin strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
9 pcs whole sweet pickles
1 can tomato sauce
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
For beef marinade:
soy sauce
lemon
Beef Morcon Cooking Instructions:
Butterfly the beef.
Marinate the beef in soy sauce and lemon.
Prepare the rest of the ingredients.
Spread and stretch the sliced beef on your working table.
Lay out the ingredients on the beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Gently roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
Saute some bacon fat for added flavor.
Lightly dredge the rolled beef in flour.
Fry the beef brown on all sides.
Add a can of tomato sauce.
Add tomato sauce, water and spices.
Simmer until beef softens.
Remove the strings.
Cut the beef about an inch thick.
Serve and Enjoy!
___________________________________
Here's another How To Make Beef Morcon:
Estimated cooking time: 2 to 3 hours.
Morcon Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
Beef Morcon Cooking Instructions:
Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
Cooking Tips:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
I like meatloaf very much. In fact, I'm a meat-diet fan.
There are many kinds of meatloaf-chicken, pork, turkey, beef, and even Filipino-style meatloaf (embutido). Check out this how to make Filipino-style Embutido, perfect for Christmas noche buena.
Meatloaf is said to be a food for tough economic times. Here, Chef Stephen Gibbs shows us how to make a meatloaf.
Crema de Fruta looks so yummmyyy! I'd love to have it for Christmas. It's a dessert just like what we call the Mango Float. Thanks to the maker of this recipe, I'll definitely enjoy it.
Ingredients:
1½ cup flour
1 tsp baking powder
8 pieces egg yolks
2½ cups sugar
1 big can fruit cocktail (about 30 ++ ounces)
2 tbsp unflavored gelatin
4 cups milk
1/3 cup butter
1 ½ tsp vanilla extract
2¼ cups water
Here's the video:
Procedure:
1. Bake the Sponge Cake
1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside
1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.
1.3. Add-in ½ cup of sugar slowly while beating the egg
1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly
1.5. Combine 1 cup milk, 2 tbsp butter, and ½ tsp vanilla extract in a sauce pan then cook until butter melts
1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
1.7. Preheat the oven at 350 degrees Fahrenheit
1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready
1.9. Set the Sponge Cake aside
2. Distribute the Sweet Syrup on top of the Sponge Cake
2.1. Heat the saucepan and place ¼ cup of sugar
2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)
3. Put a layer of Custard on top of the Sponge Cake
3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well
3.3. Pour-in the “egg yolk - cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)
3.4. Apply the layer of custard evenly on top of the Sponge cake
4. Drain the liquid concentrate from the fruit cocktail and set aside.
5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly
6. Dilute the gelatin in 2 cups of water
7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
9. Pour the gelatin mixture on top of the fruit cocktail layer
Spaghetti is just one of the pasta foods really loved by Filipinos especially the kids. Also, spaghetti is one of the most loved foods in Filipino cuisine. Unlike Italian spaghetti, Filipino spaghetti runs on the sweet side because of added sugar. My nephews would often ask me to go to Jollibee just to eat Jolly Spaghetti. Well, instead of going out to the Malls, why not make our own Filipino-style spaghetti.
Here's a perfect guide on how to make Filipino-style spaghetti:
Ingredients:
2 lbs Spaghetti
1 big bottle Banana Catsup
1 big can Tomato sauce (approximately 4 cups)
½ cup Tomato Paste
1 tsp Garlic, minced
1½ lbs Ground Meat (pork or beef)
4 pcs Hotdogs, sliced
Brown Sugar
1 medium sized Onion, diced
Cheddar Cheese
2 tbsp Salt
36 ounces Water (about 1 liter)
4 tbsp Cooking Oil
Procedure:
In a large pot, pour the water in and bring to a boil.
Put in the salt and oil.
Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside
Put in the tomato sauce, bananacatsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes
Place the sauce on top of the cooked noodles and add some cheese
Serve hot. Enjoy!
When my sister makes a Filipino-style spaghetti, she doesn't add tomato sauce and tomato paste because it makes the spaghetti sauce taste sour. She just use UFC banana catsup. Her kids love the sweet and spicy spaghetti.
Talking about pasta salad, I love macaroni salad very much. On special occasions like birthdays, Christmas noche buenas, New Year's Eve, wedding anniversaries or even death anniversaries, macaroni salad is always included in the menu. Here's a simple and easy step-by-step procedure on how to make macaroni salad.
Ingredients:
16 ounces elbow macaroni, cooked
1 lb boneless chicken breast, boiled and cubed
1 ½ cup pineapple chunks
1 cup Spanish onion
1 cup raisins
3 hard boiled eggs, chopped
2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)
1 ½ cup Cheddar cheese, cubed
2 teaspoon salt
1 teaspoon pepper
Procedure:
Cook the macaroni as directed in the package
Place the macaroni in a large container
Add the mayonnaise (and /or miracle whip) and mix well
Put-in the minced onions and mix well
Place the cheddar cheese in and mix again
Now, add the chicken and distribute evenly
Put-in the pineapple chunks, boiled eggs, and raisins and mix well
Longganisa or Filipino sausage is always a part of the Filipino everyday meals. This dish is usually prepared for breakfast together with an omelet. So, instead of having it bought from supermarkets, you can actually make your own longganisa.
Here's an easy step on how to make Filipino sausages or longganisa.
Ingredients:
2 lbs ground pork
1 tbsp coarse salt
½ tsp Prague powder
1 tsp phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable Protein)
1 tbsp Isolate (Soy Protein Isolate)
½ tsp Carrageenan
2 tbsp sugar
6 tbsp garlic, minced
2 tbsp paprika (for color)
1 tbsp ground black pepper
2 tbsp pineapple juice
½ tsp meat enhancer
Procedure:
In a large container mix the salt, Prague powder, phosphate, and water
Add the Textured Vegetable Protein, Isolate, and Carrageenan
Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
Shape and wrap the longganisa individually
Uncommon ingredients explained:
Coarse Salt
Coarse Saltor Kosher salt is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives
Prague Powder
Prague Powderalso known as Curing salt, is a combination that mostly composed of salt and a little sodium nitrate. Its use is mainly in curing meats for preservation. The nitrate component hinders the growth of botulism, a bacteria, that helps preserve the color of cured meat. Sodium nitrate breaks down more slowly and will preserve meats for longer periods of time. Some brands are dyed a pink color to blend better with meat and to help differentiate its appearance from other salts.
Phosphate
Phosphateis a source of Phosphorus, a nutrient vital to humans and is one of the most common substances in our environment, naturally occurring in our food and water. A single phosphorus compound can have a broad range of applications, one of them is to preserve the moisture and flavor in meat.
Textured Vegetable Protein
Textured Vegetable Protein (TVP) is used as a substitute for meat. It is made from soy flour (defatted). Some of its characteristics are: quick to cook, low in fat, and high in protein. TVP can also act as an extender; it can expand meats such as ground beef, ground pork, and ground chicken by 25 to 30 percent. A very versatile substance, it takes the texture of whatever ground meat that it is mixed with.
Soy Protein Isolate
Soy protein isolate is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence. Pure soy protein isolate is difficult to find in stores and is mainly used by the food industry and less by consumers. Maybe you can find it in health stores or in the pharmacy section of the supermarket.
Carrageenan
Carrageenans are sulphated polysaccharides that are extracted from red seaweeds. Because of its highly flexible molecules, it has the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents.
I'll try doing this at home. The author said that if it's for personal consumption, we can ignore using phosphate, carrageenan and Prague powder. Hmm, if it clicks, maybe I could make some extra income out of it.
I really get hungrier when I see pictures of pasta recipes especially lasagna. Its cheesy and meaty fillings are really mouth-watering. So here's a lasagna recipe prepared the Filipino way.
Ingredients:
Meat Sauce:
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
28 ounces crushed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1/2 cup water
2 tbsp cooking oil
2 tbsp white sugar
3 tbsp fresh parsley, chopped
3 tbsp fresh Basil leaves, chopped
1 tsp salt
1 tsp Italian Seasoning
1/2 tsp ground pepper
White Sauce:
2 tbsp fresh parsley, chopped
1 1/2 lb ricotta cheese
1 piece raw egg
Other Ingredients:
1 lb mozzarella cheese
1 cup Parmesan cheese, grated
1 box lasagna
Watch the video.
Here's a step by step procedure:
1. Soak the Lasagna in water for 15 to 20 minutes
2. Cook the meat sauce:
Heat the cooking pot and pour-in the cooking oil
Saute the garlic and onions
Put-in the ground beef and cook until color turns brown (about 7 to 8 minutes)
Add the crushed tomato, tomato sauce, and tomato paste then stir.
Put-in the fresh parsley, fresh basil leaves, sugar, salt, and Italian seasoning. Stir and simmer for 60 minutes.
Add the ground black pepper and set aside.
3. Make the white sauce.
In a mixing bowl, combine the ricotta cheese, parsley, and egg
Mix the combined ingredients then set aside.
4. Arrange the Lasagna layers
In a baking tray, pour-in 2 cups of meat sauce and evenly distribute it on the tray’s flat surface
Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer)
Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly
Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese)
Sprinkle half of the Parmesan cheese over the mozzarella cheese layer
Spread 2 cups of meat sauce over the Parmesan cheese
Lay the another layer of Lasagna Noodles over the meat sauce
Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles
Put the mozzarella cheese over the white sauce and spread again (save some for the final topping)
Sprinkle the rest of the Parmesan cheese over the mozzarella cheese layer
Pour-in all the remaining meat sauce and spread evenly
Put-in the remaining mozzarella cheese on top of the meat sauce
5. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes
6. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit
I love embutido very much. One best way to serve embutido is on Christmas eve during the noche buena. So here's a quick and easy guide to make a delicious mouth-watering Filipino-style embutido.
Ingredients:
2 lbs ground pork
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Here's the video of How To Make Filipino-style Embutido:
Cooking Procedures:
Place the ground pork in a large container.
Add the bread crumbs, then break the raw eggs and add it in. Mix well.
Put in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix the ingredients thoroughly.
Add the raisins, tomato sauce, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
Roll the foil to form a cylinder locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
I got curious about this eggnog.Before I watch the instructions on how to make traditional eggnog on the video, I was expecting that the result would be some kind of baked biscuit. Honestly, the only eggnog I am aware of is this:
So I searched, and eventually found out that eggnog is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg. The alcoholic versions also exist with the addition of various liquors, such as brandy, rum, or whiskey.
Hmmm, I think I would try making this eggnog on Christmas. No worries for sugar. Since it would be Christmas, I think it's okay to indulge a little on sweets. I wonder what will it taste like. Anyways, here's how to make traditional eggnog.
Chicken meat is my most preferred and adobong manok is one of the best Philippine dishes. Here's how to cook adobong manok from panlasangpinoy. He even has a video uploaded on YouTube on how to cook it the right Filipino way! If you are wondering what is "Adobong Manok", there is no proper English translation for it but it's chicken cooked in laurel and vinegar and it's super-delicious!
Ingredients:
2 lbs chicken, cut into serving pieces
3 pcs dried bay leaves
4 tbsp soy sauce
4 tbsp vinegar
3 cloves garlic, minced
2 cups water
1/4 cup cooking oil
salt and pepper
Cooking procedure:
1. In a large container, combine the soy sauce and garlic then marinade the chicken overnight
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken
4. Add water and bring to a boil
5. Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender
6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
7. Serve hot. Share and Enjoy!
I love spaghetti very much but I don't know how to prepare the perfect sauce. So for those like me who love to eat but don't know exactly how to prepare it, here's a sample of the spaghetti sauce recipe.
Do you love bacon? Here's a recipe that would certainly make your bacon party so yummy. Foodwishes.com shows how to make 
Year 2010 is coming very soon and that means a celebration too. And so, you might probably been thinking about what appetizers to prepare for the New Year's Eve. Well, here's 
