Healthy Food Recipe | Chicken,Pork,Salad,Soup

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 cook “Lamb Skewers”

Ingredients:

300 gms. lamb shoulder, cut in ¾”-cubes
For the marinade:
2 cups olive oil
¾ cup worcestershire sauce

¼ cup red wine
vinegar
2 tbsps. fresh mint, chopped
¼ cup parsley, chopped

Directions:

* Combine all ingredients for the marinade and chill.

* Add lamb shoulder pieces and marinate for 4 hours in the refrigerator.

* Remove lamb pieces and skewers with desired vegetables for grilling.

* On a clean hot grill, grill the lamb skewers to desired doneness.

* Season with salt and pepper to taste.

* Serve with baked rice and buttered vegetables.

Here’s how to cook “Papaitan”

Ingredients:

roasted meat of a young goat

salt & pepper to taste

Directions:

When preparing the roasted young goat, separate the small from the large intestines. From the small intestines, remove the bile called papait and set aside. Cube the goat’s meat, liver and pancreas, mix with the papait and season with salt and pepper.

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 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.

Here’s how to cook “Kalderetang Kambing”

Ingredients:

1 k. goat meat
1 clove garlic
2 pcs. onions
125 gms. tomatoes
1 pc. chorizo
2 pcs. sausage
1 can pork liver or liver spread
100 gms. cheese
1 cup milk

2 pcs. red & green pepper
1 tbsp. black pepper
2 pcs. bay leaf
1 cup breadcrumbs
250 gms. potatoes
100 gms. olives
200 gms. button mushrooms
4 pcs. sili labuyo

Directions:

Cut meat into serving sizes. Sauté garlic, onions and meat. Add soy sauce and all spices. Let it boil until all the meat is tender. Add chorizo, sausage, liver spread, cheese and button mushrooms. Let it boil for 15 minutes. Add milk and breadcrumbs to desired consistency. Fry the potatoes, red and green pepper for topping. Put olives on top before serving.

Here’s how to make “Brunch Casserole”

Ingredients:

10 slices bread, cubed
1 cup ham
1 cup grated cheese
4 eggs

1 tsp. prepared mustard
3 (250 ml.) fresh milk
1 can cream of mushroom

Directions:

Arrange bread cubes in a buttered dish, top with ham and cheese. Whisk together eggs, mustard and fresh milk. Blend in cubes; set aside.

Mix together cream of mushroom and remaining 1/2 cup milk. Pour over bread cubes and bake for 40-45 minutes at 350°F preheated oven or until tops are browned.

Here’s how to cook “Gulay na Maiz”

Ingredients:

1 cup butter
2 cloves onion, chopped
100 grams celery, chopped
whipping cream

1 can evaporated milk
500 gms. corn.
1 tsp salt
1/2 cup cornstarch with water soup stock

Directions:

Grate the corn kernels. Saute in butter, add chopped onions and celery. Simmer for 10 minutes. Add the soup stock and mix with evaporated milk and whipped cream. Season with salt and pepper. Add cornstarch to thicken the soup. Pour in a serving bowl and serve hot.

Here’s how to prepare “Sinigang sa Bayabas”

Ingredients:

3 cups water
1 pouch Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix
1 pc Bangus or trout, scaled and sliced diagonally
2 cups Sitaw (long beans), cut in 2″ lengths

2 pcs long green pepper
1 bundle Kangkong (swamp cabbage)
salt to taste
patis (fish sauce) to taste

Directions:

Boil 3 cups of water. Add Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix and stir to dissolve. Simmer. Add fish. Cover, let boil, then simmer for 10 minutes. Add long beans and long green pepper. When almost cooked, add swamp cabbage. Simmer for two to three minutes. Add salt or fish sauce to taste. Serve with rice.

Here’s how to cook “Prawns Ceveche”

Ingredients:

150 gms. medium prawns, deveined
1 pc. flour tortilla
15 gms. avocado
15 gms. ripe mango
20 gms. mesclun
10 gms. onions

2 pcs. chili
5 gms. coriander
10 ml. olive oil
5 ml. worcestershire sauce
10 ml. catsup

Directions:

* Deep fry the tortilla to make a basket shape, set aside.

* Clean the deveined prawns and marinate in chopped onion, chili, coriander and catsup.

* After a few minutes, season the prawns in olive oil with the marinade; set aside.

* Prepare the salad by slicing the avocado and mango into a fan-shape.

* Place the sliced avocado and mango in the tortilla.

* Place the prawns on top and serve.