Healthy Food Recipe | Chicken,Pork,Salad,Soup

Here’s how to cook “Crepes Italiana”

Ingredients:

2 eggs
250g WHITE KING HOTCAKE & WAFFLE MIX
1 ¼ cups water
½ cup WHITE KING Butterfresh Margarine (divided, melt half for crepe batter)
¼ kg ground beef
2 tbsp. olive oil
¼ cup onions, chopped
1 tsp. garlic, minced

1 cup tomatoes, peeled and chopped
½ cup tomato sauce
1 tsp. dried basil or 1 Tbsp. fresh basil, chopped
2 tbsp. WHITE KING All Purpose Flour
1 cup Selecta Moo Fresh Milk
1 cup soup stock
1 cup quickmelt cheese, grated
salt and pepper to taste

Directions:

1. Beat eggs until frothy. Add WHITE KING Hotcake & Waffle Mix, water and melted margarine, blend well.

2. Heat a non – stock skillet and lightly brush with oil. Pour about ¼ cup of batter then swirl until pan is evenly covered. Crepe is done when edges are brown and top is dry. Do not turn crepe, just invert over wax – lined paper.

3. Heat olive oil in a saucepan over medium heat. Add onions and garlic, saute for 3 minutes.

4. Add ground beef and cook for 5 – 10 minutes until browned. Stir in tomatoes, tomato sauce and herbs. Mix well; season to taste with salt and pepper. Cook for 12 minutes over low heat.

5. Meanwhile, prepare white sauce by melting remaining margarine in another saucepan. Add flour and stir. Gradually pour milk and stock; cook to thicken while stirring constantly over low heat, about 10 minutes. Season with salt and pepper if necessary.

6. Spread mixture over crepes and fold into quarters to shape into a pouch similar to ravioli. Place in buttered baking dish. Cover with white sauce and top with cheese. Bake in 350ºF preheated oven for 15 – 20 minutes or until golden.

Here’s how to prepare “Fruit Pastries”

Ingredients:

2 cups White King all purpose flour
1 tsp salt
2/3 cup Butterfresh margarine
6-8 tbsps cold water

Cream filling:

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 (250ml) Selecta Moo fresh milk
4 eggyolks, slightly beaten
1 tsp vanilla

Directions:

Sift together flour and salt in a bowl. Cut in Butterfresh margarine until particles are pea-sized. Add water little by little while tossing the mixture with a fork. Form dough into a ball. Roll out pastry into 1/8″-thick. Fit dough into greased pastry molds.

Fill each pastry shell with cream filling. Top with assorted fruits (kiwi,peach,mango, blueberry and strawberry).

Procedure for Cream filling:

Mix sugar, cornstarch and salt on top of a double boiler. Add milk gradually and stir to blend, then heat to boiling over medium heat, stirring constantly.

Add the slightly beaten eggyolks into the hot mixture and beat thoroughly. Cook for 15 minutes. Remove from heat and stir in vanilla. Cool thoroughly.

Here’s how to prepare “Ginumis”

Ingredients:

¼ cup small white sago or tapioca
2 tbsps. panutsa syrup
1/8 cup coconut milk

1 tsp. pinipig
2 scoops ice, crushed

Directions:

*In a glass, put white sago, panutsa syrup and coconut milk.

*Add the crushed ice.

*Top with pinipig.

Here’s how to make “Sweetheart Cupcakes” which is perfect for your Valentine’s Day

Ingredients:

* 1 (18.25 ounce) package white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 3 egg whites
* 8 drops red food coloring
* 2 drops raspberry candy oil

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

This is a yummy, flourless, fail proof chocolate cake – the base and the filling are the same: one is baked while the other is just chilled. Use fresh eggs and good quality chocolate – preferably with 70% cocoa, and don’t over-bake the base.

Here’s how to make a very sweet and special “Black Cake” that is perfect for your Valentine’s Day

Ingredients:

6 eggs
200g caster sugar
200g butter, softened
120g ground walnuts
3 tablespoons cocoa
150g dark chocolate, melted
400ml double cream + sugar to taste (3-4 tablespoons, depending on how sweet you want it to be)
Grated chocolate or walnuts to decorate

Preparation method:

1. In a medium bowl beat yolks and sugar with electric mixer until pale and creamy.
2. In a second bowl beat well together butter, ground walnuts, melted chocolate and cocoa.
3. In a third bowl beat egg whites until they are firm.
4. Gently mix all together and divide in two parts.
5. Place the first part in a greased round (21 cm base) cake pan, base lined with baking paper and bake for 30 min on 180 degrees C.
6. Place the second part of the mixture in the fridge.
7. When the first part is baked and cooled, cover it with the second, and finish all with double cream whipped with sugar.
8. Decorate with extra walnuts and chocolate.
9. Keep in fridge.

Here’s how to make a “Strained Eyeballs”

Ingredients:

6 eggs, hardcooked, cooled and peeled
6 oz. whipped cream cheese

12 green olives stuffed with pimientos
red food coloring or ketchup

Directions:

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

Here’s how to make “Suman in a Rice Cooker”

Ingredients:

2 cups glutinous rice (malagkit), washed, soaked for 1 hour & drained
2 cans coconut milk (2nd extraction, about 3 cups)
1 can coconut cream (kakang gata, about 1-½ cups)
½ tsp. salt
¼ tsp. butter
½ cup granulated sugar
4 mature pandan leaves, fold & tie

1 small bottle each of ube jam & macapuno
12 pcs. banana leaves, 8′ -long
12 champagne glasses
Mango sauce:
2 cups fresh mango, diced
1 cup granulated sugar boiled with
½ cup water (to make syrup)

Directions:

*Prepare the banana leaves:
Wipe clean then pass over low flame of gas or electric stove; set aside.

*Mango sauce:
Put the diced mango in a blender. Add the hot syrup made by boiling the sugar and water. Pulse to blend, put in a sauce boat with a spoon.

*Put the malagkit, pandan leaves and 2 cans coconut milk in a rice cooker. Cook for 15 minutes, add 1 cup coconut cream and continue cooking for 15-20 minutes or until done.

*When rice is cooked, add salt, butter, sugar and mix well. Scoop out with plastic or silicone scraper and put 1/3 cup on banana leaf. Roll tightly to form a cone (use cling wrap to form rice into cones); set aside.

*Put ½ tablespoon ube jam on the bottom of champagne glasses and spread using a spoon. Remove rice cone wrapper and put on top of jam, press slightly. Spoon macapuno on top of ube jam and around rice. Place glass on banana leaf lined sauce with spoon. Serve with hot mango sauce.

Here’s how to make “Maja Blanca on Patty Shells”

Ingredients:

12 pcs. patty shells 3″-diameter (store-bought)
2 cans (3 cups) coconut cream (kakang gata or first extraction)
3/4 cup cornstarch
½ tsp. salt
½ cup sugar

Topping:
cooked small sago
reserve syrup
1 tbsp. unflavored gelatin
½ cup syrup from fruit cocktail

Directions:

*In a saucepan, combine coconut cream, cornstarch and salt.

*Stir over low heat until mixture begins to thicken.

*Add sugar and continue to cook until mixture coats the wire whisk. Set aside.

*Take out middle portion of patty shells.

*Pour enough maja mixture into each shell.

*Top with a tablespoon of cooked sago and drained fruit cocktail.

*Meanwhile, combine gelatin powder with fruit cocktail syrup.

*Let stand for 3 to 5 minutes then heat to dissolve.

*When mixture is lukewarm, pour on top of the patty shells.

*Refrigerate until ready to serve.
(You may add 1 teaspoon of buko-pandan flavor or ube for variety of filling flavors.)

Here’s how to make “Sandwich De Luxe”

Ingredients:

2 eggs
4 sliced bread
1 slice ham, finely chopped
2 cups chicken or meat broth
1/3 cup evaporated milk

2 tbsp. butter or margarine
1 tbsp. flour
pinch of pepper
salt to taste

Directions:

Let boil chicken broth, drop in eggs, separately. When cooked scoop out. Set aside eggs. Melt butter over medium heat, add flour stir flour dissolves. Add 1 cup broth gradually. Season with salt and pepper. Add chopped ham. On 1 slice bread pour 2 tbsp. creamed sauce, top with another sliced bread, place poached egg on top and cover with cream sauce. Serve hot or cold. Makes two sandwiches.

Here’s how to prepare “Frosted Moo Chocolate Shake”

Ingredients:

1 cup Selecta Moo Chocolate Milk
2 scoops Selecta Coffee Crumble

ice cream
2 cups crushed ice

Directions:

* In a blender, combine all ingredients.

* Blend until fairly smooth and bubbly.

* Garnish with stemmed cherry and chocolate sticks.

* Serve with fancy straw.