Healthy Food Recipe | Chicken,Pork,Salad,Soup

Here’s how to prepare “Grilled Cheesedogs”

Ingredients:

1 k Swift’s Mighty Meaty Jumbo Hotdogs
2 tbsps. Butterfresh Margarine
2 cups frozen mixed vegetables (carrots, corn, peas)
lemon slices & fresh green for garnishing
For the cheese sauce:
2 tbsps. Butterfresh Margarine

1 tbsp. White King All Purpose Flour
1 cup evaporated milk
1/4 tsp. dry mustard
1 1/2 cups cheddar cheese, grated
dash of cayenne pepper

Directions:

* Makes slashes on hotdogs, brush with margarine and put under broiler for 2 minutes.

* Heat margarine on a skillet and sauté mixed vegetables; set aside.

To prepare cheese sauce:

* Heat margarine in a medium-size saucepan until melted; stir in flour, salt & pepper.

* Gradually add milk, stirring constantly until thick; reduce heat.

* Add the dry mustard, cheddar cheese and cayenne; stir over low heat until cheese melts and sauce is smooth.

* Arrange hotdogs and mixed vegetables on a platter.

* Pour cheese sauce over hotdogs; garnish with lemon slices and vegetables.

* Serve hot with potatoes, roll or pasta.

Here’s how to make “Spaghetti with Creamy Ham Sauce”

Ingredients:

250 gms. White King Fiesta Spaghetti
1/4 cup Butterfresh Margarine
1 1/2 cup onions, chopped
1 cup Swift cooked ham
1/2 cup green pepper, diced
1 cup cheddar cheese, grated
1 cup tomato sauce

1/2 cup water
1 small bay leaf
1/2 tsp. salt
1/4 tsp. pepper
parmesan cheese, grated
parsley, chopped

Directions:

Cook White King Fiesta spaghetti according to package directions. Drain and set aside.

Melt Butterfresh Margarine, saute onions, Swift ham, green bell pepper and grated cheddar cheese. Pour tomato sauce and water over mixture. Season with salt, pepper and crumbled bay leaf. simmer until slightly thickened.

Place cooked pasta in a serving platter, pour sauce over. Top with Parmesan cheese and chopped parsley.

Serve warm with herbed garlic bread on the side.

Here’s how to make “Open-Faced Grilled Sandwich”

Ingredients:

1 loaf French baguette, sliced 1/2″ thick diagonally
olive oil
Dijon mustard
slices of tomatoes

assorted cold cuts — cooked ham, spiced ham, salami, bologna, cut into wedges
mozarella cheese(or quick melt cheese), shredded
parsley or slices of olives for garnish, chopped

Directions:

Brush baguette slices with olive oil. Bake bread slices until lightly browned, about 5 minutes. Lightly dress sliced baguette with Dijon mustard. Place slices of tomatoes and arrange a slice of cold cuts on top. Top with cheese and grill in the oven for about 3-5 minutes or until cheese has melted and top lightly browned. Garnish with chopped parsley and olives.

Here’s how to prepare “Filipino Breakfast Scones”

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. sugar

1/3 cup butter or margarine
1/2 cup all purpose cream
1 large egg, lightly beaten
2 tsps. milk
1 tbsp. sugar

Directions:

Combine first five ingredients in a medium bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add all purpose cream and egg, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough into six pieces. Gently knead until small dough forms a ball and is smooth. Pat dough into 2-1/2″ circle. Place on a greased baking sheet. Brush top with milk and sprinkle with one tablespoon sugar.

Bake at 400°F, to 14 to 16 minutes or until lightly browned. The outside of the scones will be firm and the middle soft. Serve the scones warm with strawberry jam, cream and butter.

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 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.

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 a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

Here’s how to make “Chicken Burger Grill”

Ingredients:

1 k.Swift Sarimanok Chicken Burger Patties
burger buns
mayonnaise or any choice of dressing

lettuce
cucumber slices
tomato slices

Directions:

*Grill chicken burger patties for 5 minutes on each side until done.

*Spread mayonnaise on buns, top each bun with lettuce, cucumber, tomatoes and grilled chicken burger patty.

*Serve with green salad and french fries on the side.

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.