Entries Tagged 'Breakfast' ↓

Here’s how to cook “Tuna and Pineapple Fried Rice “

Ingredients:

1 (184 gms.) can tuna chunks in vegetable oil
2 tsps. garlic, chopped
¼ cup carrot strips
1 tbsp soy sauce
2 pcs. eggs, slightly beaten

3 cups cooked rice
1 (234 gms.) can fresh cut pineapple tidbits, drained
¼ cup spring onions, sliced
1 tsp. salt

Directions:

* Heat oil from tuna in a chinese wok.

* Saute garlic until aromatic.

* Add the carrots, then soy sauce.

* Stir in eggs and cook for a minute.

* Add tuna and mix well.

* Add rice, pineapple, spring onions and salt; mix well.

* May be serve in a pineapple shell.

* Makes 4 to 6 servings.

Here’s how to prepare “Honey-Orange Pull-Apart Bread”

Ingredients:

Bread:
4 cups all purpose flour
1-1/2 tsps. active dry yeast
1 cup fresh milk
1/3 cup butter
1/3 cup granulated sugar
1 egg
1/2 tsp. salt

Dipping mixture:
1/4 cup butter
1/2 cup nuts, chopped
1 tbsp. orange peel
2 tbsps. honey
1/2 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla

Directions:

Grease a 10-cup bundt pan with shortening.

To make the dough:

* Combine 1-1/2 cups flour and yeast, set aside.
* In a saucepan, heat milk, butter, sugar and salt until warm, about 125°F and butter is almost melted.
* Add flour mixture and egg. Beat in an electric mixer using a flat beater for about 3 to 5 minutes till combined.
* Beat in remaining flour, using a double hook and knead till dough is elastic.
* Let dough rise until doubled.
* Divide dough into quarters and divide each dough into 8 pieces (you should have 32 pieces).
* Roll each dough into balls, set aside.
* In a small bowl, combine butter, nuts, orange peel and honey. Mix well.
* In a saucepan, combine sugar, orange juice and vanilla.
* Cook over high heat until sugar is dissolved and syrup begins to boil stirring constantly. Cook until just warm.

To assemble bread:

* Drizzle 1/3 of the syrup in the bottom of the prepared bundt pan.
* Sprinkle with 1/3 of the nut mixture.
* Arrange half (16) of the rolled dough over the nuts.
* Repeat procedure once more then finish the top with the remaining 1/3 of the sauce and 1/3 of the nut mix.
* Let rise until almost doubled.
* Bake at 350°F till golden, about 40 minutes or until internal temperature registers 210°F.
* Cool slightly in pan then invert onto prepared serving platter.