Claire's Cakes ||Hit Counter 

 

Maja Blanca

Ingredients

  • 1 - can coconut milk

  • 1 - can Evaporated milk

  • 1 - can water

  • 1 - cup cornstarch

  • 1 - cup sugar

  • 1 - can cream of corn or coconut sport

Directions

  1. Mix them all together

  2. cook until thick 

  3. stirring occasionally.

  4. Chill

 

Siopao

Ingredients

  • 2 tsp. Yeast

  • 1¼ cups water

  • ¾ cups sugar

  • ¼ tsp. Salt

  • 3 tbsp. Shortening

  • 4-4½ cups flour

Directions

  1. Soften yeast and 1 tbsp. Sugar in warm water.

  2. Set aside for from 10 to 15 min.

  3. Mix sugar, salt & oil in a bowl.

  4. Add softened yeast and half of the flour and mix well.

  5. Add remaining flour and continue mixing till well blended

  6. kneed on floured board until smooth.

  7. Shape the dough into ball and place in a greased bowl.

  8. Grease surface of dough.

  9. Let rise for from 30 to 40 min. in a warm place.

  10. Punch down dough,

  11. Divide it into desired sizes from into balls

  12. Let them rise again for 30 min.

  13. Spoon prepared gluten filling, sweet ground mongo beans or any desired filling into the center.

  14. Seal dough and shape into small balls.

  15. Place in a piece of clean paper at the bottom of the balls to prevent them from sticking in to the steamer.

  16. Let the balls rise for from 1 to 1½ hours or until double in bulk.

  17. Steam for 10 to 15 min. (period of steaming depends on the size.)

  18. Yield: 1 dozen

Binangkal

Ingredients

  • 3 cups flour

  • 1-cup sugar

  • 2 tsp. baking powder

  • ½ tsp. baking soda

  • 3 tbsp. Oil

  • ¼ tsp. salt

  • 1-cup milk

  • 1 egg or more

  • Sesame seeds

  • Oil for deep-frying

Instructions

  1. Mix all the ingredients except from sesame seeds.

  2. Form them into small balls

  3. Roll them on the sesame seeds

  4. Deep fry until golden brown and floats.

Rellenong Manok

Ingredients

  • 1-kilo chicken, whole

  • 1 tsp. salt

  • ½ tsp freshly ground pepper

  • 100 g chorizo bilbao, chopped

  • 150 g onions, chopped

  • 100 g canned pimiento, finely diced

  • 50 g stuffed olives, sliced

  • 3 tbsp. Raisins

  • 3 tbsp grated edam cheese

  • 1 egg, lightly beaten

  • 5 hard-boiled eggs

  • Butter for brushing

Special Puto

Ingredients

  • 4-½ cups flour

  • 3 cups milk

  • 3-½ tbsp baking powder

  • 4 eggs

  • 2-¼ cups sugar

  • 3 tsps vanilla

Instructions

  1. Mix dry ingredients together.

  2. Beat eggs, milk and vanilla

  3. Add the dry ingredients gradually until it becomes nice and smooth

  4. Pour into small no-stick muffin tins about ¾ full

  5. Steam for about 10 minutes until the toothpick inserted comes out clear

  6. Add some grated cheese on top

  7. Cover it again for about 1 minute until the cheese becomes melted.

Serve it while it is nice and hot! Bon Appetit!

 

Puto Mamon

Ingredients

  • 1-1/2 cup all purpose flour

  • ¼ tsp salt

  • ½ cup milk

  • ½ cup water

  • 3 tsp baking powder

  • 1 tsp vanilla

  • 3 eggs

  • 1 cup sugar

Instructions

  1. Separate yolk from white

  2. Cream salt with yolk and add sugar slowly until consumed

  3. Combine mile and water

  4. Add flour and milk alternately

  5. Beat egg white and fold with the batter

  6. Steam for 15- 20 minutes

  7. Do not grease muffin pan

 

Oven fried chicken

Ingredients

  • 1/4 cup Progresso Plain Breadcrumbs, or similar product

  • 1 tbsp grated Parmesan cheese

  • 1 tsp paprika

  • 1 tsp dried thyme

  • 1/2 tsp garlic salt

  • 1/4 tsp ground red pepper

  • 1/3 cup buttermilk

  • 20 oz uncooked chicken breast, boneless and skinless

  • 1 serving cooking spray

  • 1 tbsp margarine, melted

Instructions

  1. Preheat oven to 400°F.

  2. Combine first 6 ingredients in a shallow dish. Place buttermilk in a separate shallow dish. Dip the chicken in the buttermilk and then dredge in breadcrumb mixture.

  3. Place chicken in a jellyroll pan coated with cooking spray.

  4. Drizzle margarine over chicken. Bake for 40 minutes or until cooked through.

Lime Chicken

Ingredients:

  1. Boneless skinless chicken thighs (other parts will also work)

  2. 1/4 cup flour

  3. 1/4 cup mixed seasonings that include: salt, pepper, rosemary, garlic, minced or powder

  4. juice of a half lime

  5. white wine

Directions

  1. In a shallow dish, mix together the flour and seasonings.

  2. Heat a skillet that can go into the oven.

  3. Add oil to brown the chicken and allow it to heat.

  4. Preheat the oven to 350 degrees.

  5. Dredge the chicken parts in the flour mix,

  6. then brown well in the pan. Turn at least once.

  7. When nice and browned

  8. squeeze a half a lime over the chicken.

  9. Be sure to get some on each piece.

  10. Pour about a 1/4 to 1/2 cup of white wine into the pan.

  11. Place the skillet into the preheated oven for about 20 minutes to cook the chicken through, about 165 degrees on a meat thermometer.

  12. Remove the chicken to a serving platter.

  13. Reduce the sauce left in the pan.

  14. You may want to add a bit more wine to deglaze the pan, then reduce a bit more.

  15. Pour the remaining sauce over the chicken.

  16. Garnish the platter with a few lime slices and other greens. Serve with a white wine of your choice.

Creamy Chicken with Mushrooms and Pasta

Ingredients

  • 1 cup light sour cream

  • 1 1/2 tbsp Dijon mustard

  • 1/2 tsp dried thyme

  • 1 pound uncooked chicken breast, boneless and skinless, four 4 oz pieces

  • 1 serving cooking spray

  • 1/2 pound mushrooms

  • 1/4 cup white wine

  • 6 oz uncooked egg noodles, cooked and kept warm

  • 1/2 medium lemon, sliced

  • 1/2 tsp black pepper, freshly ground

Instructions

  1. In a small bowl, stir together sour cream, mustard and thyme.

  2. Rinse chicken and pat dry.

  3. Coat a large nonstick skillet with cooking spray

  4. cook chicken over medium heat until chicken is cooked through and no longer pink, about 8 to 10 minutes

  5.  remove chicken when cooked and place on plate.

  6. Add mushrooms and wine to skillet and scrape up all the remaining good bits of "grease."

  7. Cook over medium heat until the mushrooms are soft, about 2 minutes, and most of the wine has been absorbed.

  8. Add sour cream mixture to mushrooms

  9. heat but do not boil (or it will curdle)

  10. then add chicken back to skillet; reduce heat to low and heat through.

Place 1 cup of noodles, 1 cooked chicken breast and 1/2 cup of creamy mushroom sauce on each of 4 plates. Garnish with slices of lemon and freshly ground pepper.

Cream of broccoli soup


Ingredients:

  • 1 medium onion, chopped

  • 1 medium garlic clove, minced

  • 2 pound broccoli, tough ends removed, stems and florets chopped

  • 4 cups chicken broth, or vegetable broth

  • 1 cup fat-free evaporated milk

  • 1/8 tsp hot pepper sauce

  • 1/8 tsp table salt, or to taste

  • 1/8 tsp black pepper, or to taste


Instructions:

  1. Put onion and garlic in a 2-quart saucepan with 1/4-cup water

  2. simmer until onion is soft, about 10 minutes.

  3. Add broccoli and broth to pan

  4. bring to a boil over high heat.

  5. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes.

  6. Do not cover pan while broccoli is cooking or it will turn gray.

  7. Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.)

  8. Add evaporated milk and hot pepper sauce, and season with salt and pepper.

  9. Yields about 1 1/2 cups per serving.

     

Pat's BBQ marinade

Ingredients:

  1. 3 tbsp. Onion powder

  2.  4 tbsp. Molasses

  3.  ¼ cup Tabasco sauce

  4.  ½ cup hot vinegar  

  5.  ¾ cup Worcestershire  

  6.  ¾ tbsp. seasoned salt

Instructions

  1. let what ever your grillin set 2 hours or more in sauce

  2. Use as a dipping sauce well eating

Beef and Peppers

Ingredients:

  • 1/4 cup flour

  • 1/2 tsp garlic powder

  • 1 cup beef tenderloin, cut into cubes about 2"-thick

  • 2 tbsps cooking oil

  • 1 cup chili sauce

  • 1/2 cup wine vinegar

  • 1/4 cup brown sugar, packed

  • 2 tbsps worcestershire sauce

  • 2 tsps salt

  • 2 tsps prepared mustard

  • 2 pcs. onion, sliced into thick rings

  • 2 pcs green bell pepper, cut into cubes

  • 2 pcs red bell pepper, cut into cubes


Directions:

  1. Combine flour and garlic powder.

  2. Dip beef tenderloin in the mixture to coat both sides.

  3. Heat oil in large skillet.

  4. Add tenderloin and brown well on both sides.

  5. Drain off any excess fat.

  6. Combine chili sauce, vinegar, sugar, Worcestershire sauce, salt and mustard

  7. Pour over tenderloin.

  8. Cover and simmer for 45 minutes or until tender.

  9. Lay an onion slice on each tenderloin and sprinkle green and red bell pepper cubes over all.

  10. Cover and continue cooking until very tender.

Beef Caldereta

 Ingredients:

  • 1/4 cup olive oil 

  • 2 tablespoon crushed garlic 

  • 2 cups chopped onion 

  • 1 1/2 cup chopped fresh tomatoes 

  • 3/4 cup chopped green bell pepper  3

  • /4 cup chopped red bell pepper

  • 1 kilo beef sirloin cubed 

  • 1/4 kilo liver 

  • 2-3 cups beef stock 

  • 1 tablespoon tomato paste

  • patis, salt & pepper to taste 

  • 1/2 cup green olives 

  • 3-4 pieces chili pepper, chopped 

  • 1 teaspoon cornstarch dissolved in water 

  • 1/2 cup all purpose cream 

  • 1/2 cup grated queso de bola or other cheese

  •  1 red bell pepper, cut into strips 

Directions: 

  1. Heat oil in a saucepan

  2. then sauté garlic, onion, tomatoes and peppers.

  3. Add beef cubed and liver.

  4. Saute for a few minutes then remove liver.

  5. Add beef stock and tomato paste.

  6. Simmer until beef is tender.

  7. Season to taste

  8. add olives, chili pepper and dissolved cornstarch.

  9. Mash the liver

  10. add back to the pan.

  11. Cook until sauce is thick then add the cream and cheese.

  12. Transfer to a platter and top with red bell pepper strips

Pork Teriyaki

Ingredients:

  • 1 kilo pork pigue, sliced tapa style,

  • 1/4 tsp. fine iodized salt (or 1/2 Tbsp. iodized rock salt) to season pork

  • 1/4 cup oil


Marinade:

  • 1 can (227g)  tomato sauce

  • 1 tsp. ginger, grated

  • 1 head garlic, minced

  • 1/4 tsp. pepper

  • 1/4 cup soy sauce

  • 2 Tbsp. calamansi (lemon) juice

  • 1/4 cup brown sugar

Directions: 

  1. Marinate pork slices for 1 hour or preferably overnight.

  2. Drain and reserve marinade.

  3. Grill in pan with oil until cooked on both sides.

  4. Cut into strips.

  5. Set aside.

  6. Simmer remaining marinade for 3-5 minutes.

  7. Stir in pork. Serve.

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