Healthy Food Recipe | Chicken,Pork,Salad,Soup

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 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 prepare “Banana Pancake”

Ingredients:

200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground

1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice

Directions:

Pre-measure all dry and wet ingredients. Mix until well blended and smooth. Ladle per order and according to desired choice of stacks.