Healthy Food Recipe | Chicken,Pork,Salad,Soup

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 “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.

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 “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 “Chocolate Mousse”

Ingredients:

1-½ cups whipping cream
3/4 cup cocoa powder +
1 cup cream
¼ cup unsalted butter
1/3 cup strong coffee
2 pcs. eggyolks
2 eggwhites
1 cup sweetener/aspartame

rum
3/4 tbsp. unflavored gelatin melted in
2 tbsps. cold water
For the pie crust:
1-1/3 cups Japanese breadcrumbs
¼ cup sweetener/aspartame
¼ cup cocoa
1/3 cup unsalted butter, melted

Directions:

*Melt gelatin in cold water and heat to clarify.

*In chilled, small mixer bowl, beat cream at high speed until stiff peaks form.

*Add 2 teaspoons of aspartame. Refrigerate.

*Mix cocoa powder and cream with butter and coffee over low fire.

*Add the gelatin.

*Transfer the chocolate mixture to a large bowl.

*In a small bowl, mix eggs yolks and rum.

*Gradually whisk eggyolk mixture into chocolate mixture.

*Add aspartame or sweetener.

*Fold 1/3 of the whipped cream.

*In a small mixer bowl, beat eggwhites at high speed until soft peaks form.

*Slowly add the aspartame (sweetener), beating constantly until stiff but not dry peak form.

*Fold whites thoroughly into chocolate mixture.

*Pour into pie crust and chill for 6 hours before serving.

*Top with cream, chill another hour and serve.

*To prepare the pie crust:
Place rack in center of the oven and preheated to 375ºF. Butter bottom and side of a 9″-pie plate. In a medium bowl, mix crumbs, butter, cocoa and a aspartame (sweetener). With the black of a spoon, press mixture lightly and evenly on bottom and side of the pie plate. Refrigerate for 10 minutes, then bake for 5 minutes. Cool on wire rack. Refrigerate until cold before filling.

Here’s how to make “Fruit Jello”

Ingredients:

1 cup fruit cocktail, drained
1 (90 gms.) pack quick & easy gulaman (Clear)

1-½ cups water

Directions:

* Distribute fruit cocktail in individual molds; set aside.

* In a saucepan, combine gulaman and water.

* Boil for 1-2 minutes or until completely dissolved.

* Pour into prepared molds and let it set for about 25 to 30 minutes.

* Chill before serving.