Tags: Bread / Recipe

Buñuelos

- Saturday, October 3, 2015

Buñuelos

INGREDIENTS:

1 cup water

3 tbsps. butter

1 c. plain flour, sifted

5  medium eggs

oil for deep frying

caster sugar 

INSTRUCTIONS:

1. Place the water and butter in a saucepan and bring to a boil. When the butter is melted, add the flour all at once and stir until the mixture forms ball and leaves the side of the pan.

2. Remove from heat, transfer to a mixing bowl and leave to cool for 5 minutes.

3. Using an electric mixer, beat for 10 seconds before adding the eggs, one at a time, beating well after each addition. The mixture will seem curdly at the start but will be smooth after all the eggs are added in.

4. Heat the oil in a pan. When hot, add spoonfuls of the mixture (use a small ice cream scoop) and fry until well puffed and golden. The balls will turn by itself and split as it fries but you can nudge it with a slotted spoon to fry it evenly.

5. It is done when it is light (in weight) and golden in colour and have stopped expanding. Remove from the oil and transfer to a kitchen paper lined tray.

6. Toss in caster sugar. Needless to say, best eaten warm.

Source: http://www.adorasbox.com/

Tags: Bread / Recipe

Basil Knots

- Saturday, September 12, 2015

Basil Knots

INGREDIENTS:

Basil Knots:

1 cup of warm water
2 tbsp of butter, softened
1 egg
3¼ cup of flour
1 tbsp of sugar
1 tsp salt
3 tsp regular active dry yeast

Garlic Basil Butter:

2 tbsp melted butter
2 cloves garlic, minced
1 tbsp chopped basil

INSTRUCTIONS:

1. In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast becomes frothy.
2. In the bowl of your mixer, mix the flour and salt together. Add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
3. Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
4. After dough doubled in size, preheat oven to 400° F / 205° C. Cover baking sheet with parchment paper.
5. Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
6. Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
7. If there's any garlic basil butter left, brush again on knots before serving.


Source: http://www.bakingglory.com/

Tags: Bread / Recipe

Cheesy Chorizo Cornbread

- Sunday, September 6, 2015

Cheesy Chorizo Cornbread

INGREDIENTS:

6 ounces beef chorizo sausage

2 cup grated, mild cheddar cheese

½ cup onion, diced

2 cups self rising corn meal

1 cup buttermilk

15.25 ounce can whole kernel corn, drained

2 large eggs, beaten

2 tablespoon vegetable oil

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. In a 10 inch skillet, cook chorizo until done, about 8 minutes on medium heat. Remove to a tray and drain.

3. Cook onion in the same pan 5 to 6 minutes on medium heat or until translucent and soft. Remove and drain.

4. Meanwhile, mix corn meal, buttermilk, corn and eggs. Stir until smooth.

5. Add vegetable oil to skillet (if needed, you may have enough fat in skillet from the chorizo)

6. *Pour half the cornbread mixture into skillet, top with the cooked chorizo and onions. Spoon the remaining half cornbread batter onto chorizo and onions and spread gently.

7. Bake 30 minutes or until golden brown on top.

Notes:

*You don't have to layer the ingredients. You can mixture the cornbread with the meat and onions and bake.

Source: http://www.callmepmc.com/

Tags: Bread / Recipe

Baked Chocolate Doughnuts

- Thursday, September 3, 2015

Baked Chocolate Doughnuts

INGREDIENTS:

2 cups cake flour

¾ cup sugar

¼ cup cocoa powder

2 tsp baking powder

1 tsp salt

1 cup buttermilk

2 eggs

2 tbsp. vegetable oil

For the glaze:

1¼ cup powdered sugar

3 tbsp cocoa powder

3 to 4 tbsp. milk

1 tsp vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 425 degrees and coat the pan with cooking spray.

2. In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt.

3. Add the buttermilk, eggs and oil. Stir until fully combined.

4. Using a piping bag, fill the pan about ? full.

5. Bake for 8 minutes. Leave the doughnuts to cool in the pan for 5 minutes before cooling on the rack.

For the glaze:

1. Sift the powdered sugar and cocoa into a bowl. Add the milk and vanilla. Thin with additional milk if needed.

2. Dip the doughnuts into the glaze and let them set on the cooling rack

Source: http://www.fridaycakenight.com/

Tags: Bread / Recipe

Cheesecake Factory Avocado Egg Rolls

- Wednesday, September 2, 2015

Cheesecake Factory Avocado Egg Rolls

INGREDIENTS:

For the Egg Rolls:

2 large avocados, diced
4 sundried tomatoes packed in oil, sliced
1/4 cup red onion, diced
1/2 jalapeno, finely diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice (~1/2 lime)
8 egg rolls
1 egg white

For the Casher & Tamarind Dipping Sauce:

1/4 cup oil
1/4 cup cashews, chopped or ground
1 teaspoon tamarind concentrate or 2 tablespoons lime juice
1 teaspoon balsamic vinegar
2 tablespoons honey
1/4 cup cilantro, chopped
1 clove garlic, chopped
1 teaspoon ginger, grated
chili sauce sauce as sriracha to taste
salt to taste

INSTRUCTIONS:

For the Egg Rolls:

1. Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.

2. Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.

For the Casher & Tamarind Dipping Sauce:

1. Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.

Source: http://www.closetcooking.com/

Tags: Bread / Recipe

4 Ingredients Egg And Sausage Muffins

- Wednesday, August 12, 2015

4 Ingredients Egg and Sausage Muffins

INGREDIENTS:

8 eggs

1/2 lb sausage or 1/2 lb hamburger meat

1 cup cheddar cheese

salt and pepper

optional:bell pepper, mushrooms, onions, spinach

INSTRUCTIONS:

1. Brown and drain meat. 

2. Beat eggs in bowl. 

3. Add meat, cheese, salt, pepper, and optional ingredients. 

4. Mix. Pour into greased full size muffin pan - full. 

5. Bake 350 degrees for 30 minutes. 

6. Use toothpick to check for doneness.

Source: http://www.recipe-diaries.com/

Tags: Bread / Recipe

Creamy Filipino Kababayan

- Thursday, August 6, 2015

Creamy Filipino Kababayan

INGREDIENTS:

1 1/2 teaspoons salt

1 1/2 cups granulated sugar

4 teaspoons cream of tartar

3/4 cup softened butter

2 cups bread flour

2 cups cake flour

1 tablespoon baking powder

1 tablespoon vanilla extract

1 cup warm water

10-20 drops yellow food coloring (as needed)

28 ounces sweetened condensed milk (2 cans)

1/2 cup vegetable oil

INSTRUCTIONS:

1. Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.

2. Blend for 4 minutes at lowest speed.

3. Stir together in a separate bowl the bread flour, cake flour, and baking powder.

4. Stir together vanilla, water, yellow color and condensed milk in another small bowl.

5. Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.

6. Fill well-greased muffin cups with 1/2 cup batter per hole.

7. Bake for 22 minutes at 375°F.

8. Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.

Source: http://food.com/

Tags: Bread / Chef's Classics / Recipe

Homemade Bread Rolls

- Monday, July 27, 2015 No Comments

Homemade Bread Rolls

by Chef's Classics

INGREDIENTS:

2 cups bread flour
1½ cups all-purpose flour
1 cup milk
5 tbsp butter, melted
3 tbsp white sugar
2 tbsp warm water
2¼ tsp active dry yeast
1 tsp salt
1 egg

For egg wash:

1 egg
2 tbsp water

INSTRUCTIONS:

1. In a large bowl, combine the yeast, warm water and a pinch of sugar. Let it sit for 3 minutes and stir.

2. Mix in the milk, the remaining sugar, the salt and the melted butter.

3. Gradually add the flour and mix until the dough is formed into a ball.

4. Knead the dough for 8- 10 minutes until smooth and elastic.

5. Place the dough in a bowl and cover with plastic. Set it aside and let rise until doubled in size.

6. Punch down the dough and divide it into 18-20 pieces.

7. Roll the dough into balls and place on a baking pan lined with parchment paper.

8. Cover the rolls with towel and let them rise again for 30 to 45 minutes.

9. Whisk together the egg and water to make an egg wash. Brush it on the rolls.

10. Bake them in a pre-heated 420F oven for 15 minutes or until golden brown.

Tags: Bread / Kwentong Kusina Kwentong Buhay / Recipe

Corned Beef Empanada

- Saturday, July 4, 2015 No Comments

Corned Beef Empanada

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

500 gms Magnolia All Purpose Flour
1/4 cup sugar
2 tsp salt
125 gms shortening
1/4 cup Magnolia Gold Butter, cubed and kept frozen
3/4 cup cold water

FILLING:
1 tbsp MAGNOLIA NUTRI-OIL
2 tbsp onions, chopped
2 clove garllic, chopped
1/4 kg PureFoods Corned Beef
1 tbsp Magnolia Gold Butter
1 pc large potato,peeled & cut into small dice
2 tbsp carrots, diced
1/2 cup chicken stock
1 tsp salt
1 tbsp sugar
1/4 tsp black pepper
1/4 cup raisins
1/4 cup
Magnolia Quickmelt Cheese grated
Magnolia Nutri Oil Palm Olein for deep frying

INSTRUCTIONS:

1. To prepare the crust: In the bowl of the food processor, combine flour ,sugar and salt; pulse to combine. Add the shortening and the butter and pulse for about 10 seconds oruntil mixture resembles coarse crumbs. Add cold water while continually pulsing just until the dough holds together without getting sticky or wet. (Do not process more that 30 seconds.Test by squeezing a small amount of the dough together; If it is still to crumbly, add a bit of water, 1 tablespoon at a time.)

2. Turn out the dough onto a clean surface. Divide dough into two and place each half on a piece of plastic wrap. Shape into a flattened disks.Wrap in plastic and refrigerate at least 1 hour or overnight.The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

3. For the filling: Heat oil in a pan. Saute onion and garlic.Add the Purefoods corned beef and butter. Add the rest of the ingredients.Cook until the potatoes and carrots are tender. Drain out excess liquid. Allow the filling to cool then add the cheese. Let cool. 3. Roll out dough to 1/16-inch thickness. Cut out dough circles with a 4-inch round cutter. Let rest in the refrigerator for minimum of 15 minutes.

4. Put a tablespoon of filling in the center of the each dough round.Fold the dough in half; wet your fingers with water then press edges to seal. Crimp the edges or seal with fork tines.

5. Deep fry in hot oil until golden brown.

6. Drain.

7. Serve immediately.

Tags: Bread / Kwentong Kusina Kwentong Buhay / Recipe

Party Sandwiches

- Wednesday, June 24, 2015 No Comments

Party Sandwiches

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pack PUREFOODS TENDER JUICY CLASSIC
8 pc tasty bread
1 bunch onion leeks
blanched carrots

INSTRUCTIONS:

1. Slice ‘smiley face’ on the hotdogs.

2. Pan-fry hotdogs until cherry-red.

3. Roll a piece of hotdog in a piece of bread.

4. Secure bread by tying a piece of onion leek around it.

5. Use garnishes to make “A Face and the Hair” of the hotdog.

6. Serve. You may toast rolled sandwich before serving.

Tags: Bread / Kwentong Kusina Kwentong Buhay / Recipe

Cappuccino & Cheese Toast

- Monday, June 8, 2015 No Comments

Cappuccino & Cheese Toast

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 cup Magnolia Cheezee finely grated
2 tbsp Magnolia Gold Butter softened
2 tbsp Magnolia Real Mayonnaise
1 loaf Whole wheat or Sour dough bread (artisan style), sliced diagonally
1 cup Magnolia Purefresh Milk heated
1 pack San Mig Coffee White
1/4 tsp ground cinnamon
1 pc egg, beaten
1/3 cup Magnolia Gold Butter

INSTRUCTIONS:

1. In a bowl, blend cheese, butter and mayo until well blended. Spread about 2 tbsp of the cheese spread, top with bread. Repeat procedure until all bread slices are filled.

2. In a shallow bowl, dissolve coffee mix in milk and let it cool a bit. Blend in cinnamon and egg.

3. Place a non-stick pan on a medium heat and melt about a tablespoon of butter. Dip each sandwich in the “cappuccino” mixture and pan-grill in pan until golden in color on both sides. Repeat procedure, adding more butter if necessary in between sandwiches.

4. Serve Hot.

Tags: Bread / M. Y. San Grahams / Recipe

Grahams Macaroons

- Tuesday, April 14, 2015 No Comments

Grahams Macaroons

by M. Y. San Grahams

INGREDIENTS:

2 cups MY San Grahams Honey, crushed
2 ½ cups desiccated coconut
2 tablespoons flour
2 tablespoons butter or margarine, melted
1 can (300ml) condensed milk
2 pieces egg yolks
¾ cup desiccated coconut for coating

INSTRUCTIONS:

1. In a bowl combine grahams, desiccated coconut, flour, butter, condensed milk, and egg yolks. Mix until all ingredients are well incorporated.

2. Take a tablespoon full of the mixture and form into balls. Roll balls over desiccated coconut for coating.

3. Line a small tray with wax paper. Place balls on wax paper and place in a preheated 325 degree F oven for about 8 to 10 minutes or until balls have turned light golden brown in color.

4. Remove from the oven, let cool, and serve.

FEELING EXPERT TIP:

A dusting of powdered sugar can be done to add a bit more sweetness.

Tags: Bread / M. Y. San Grahams / Recipe

Graham Oatmeal Raisin Cookies

- Monday, April 13, 2015 No Comments

Graham Oatmeal Raisin Cookies

by M. Y. San Grahams

INGREDIENTS:

3/4 cup brown sugar
6 tablespoons margarine, softened
1 egg
6 tablespoons non-fat milk
1 teaspoon vanilla
3/4 cup M.Y. San Honey Graham Crackers
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon cinammon powder
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup raisins

INSTRUCTIONS:

1. Preheat oven to 350F. Beat sugar and margarine in a large bowl until light andfluffy. Add egg, 

milk and vanilla. Mix well.

2. Combine dry ingredients, except oats and raisins and add into the buttermixture. 

Stir until well blended.

3. Stir in oats and raisins. 

4. Drop by tablespoonsful onto a cookie sheet lined withnon stick baking paper.

5. Bake for 10 minutes or until golden brown in color.

FEELING EXPERT TIP:

Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster, easier, and yields more even sized cookies. 

Tags: Alaska / Bread / Recipe

French Toast

- Sunday, March 29, 2015 No Comments

French Toast

by Alaska

INGREDIENTS:

1 loaf of bread (sliced)
3/4 cup ALASKA Sweetened Condensed Filled Milk
1 cups water e eggs
1/2 tsp mace or nutmeg Sliced cheese
butter

INSTRUCTIONS:

1. Beat eggs. Add Alaska Sweetened Condensed Filled Milk, water and mace or nutmeg. Sandwich cheese between 2 slices of bread. 

2. Dip the sandwich in the egg-milk mixture. 

3. Fry in butter in a skillet turn and brown both sides.

Tags: Bread

Duchesse Potatoes

- Tuesday, March 17, 2015 No Comments

Duchesse Potatoes

by Maggi Magic Sarap

INGREDIENTS:

4 pcs large potatoes (approx. 1kg), peeled
2 tbsp thinly sliced spring onion
2 tbsp queso de bola, grated
2 tbsp NESTLÉ Sour Cream
2 tbsp softened butter
1sachet 8g MAGGI MAGIC SARAP
1/2 tsp freshly ground pepper

Servings: 4-6

INSTRUCTIONS:

1. Cut each potatoes into 4 pcs and place in a pot. Add water to cover the potatoes and bring to simmer. Cook until potatoes are tender. Drain and set aside for 5 minutes to allow excess moisture to steam.

2. Place cooked potatoes in a large bowl, mash using a fork and mix in spring  onion, cheese, NESTLÉ Sour Cream and butter. Season with MAGGI MAGIC SARAP and pepper.

3. Transfer the mixture into a piping bag with a star tip, and then pipe small rosettes/stars 1-inch apart onto greased sheet pans.

4. Bake in a preheated 375°F oven for 15-20 minutes or golden brown in color.

Serve warm.

Tags: Bread / Maggi Magic Sarap / Recipe

Corn Bread

- Sunday, March 8, 2015 No Comments

Corn Bread

By Maggi Magic Sarap

INGREDIENTS:

1 can whole kernel corn, rinsed
4 pcs eggs
1/2 cup sugar
1 1/2 cup all-purpose flour
1/2 cup corn meal
5 tsp baking powder
1 tsp salt
1 sachet 8g MAGGI MAGIC SARAP®
1 cup sour cream
6 tbsp butter, melted

Servings: 4-6

INSTRUCTIONS:

1. Whisk eggs with sugar in a bowl until sugar has dissolved.

2. In another bowl, sift together flour, corn meal, baking powder, salt and MAGGI MAGIC SARAP®.

3. Slowly mix egg in mixture. Fold in sour cream, corn and butter.

4. Pour into muffin pan with cupcake liner and bake for 18-20 minutes in 350 ?F preheated oven or 25-30 minutes if using a small loaf pan. A toothpick when inserted must come out clean. Set aside for 15 minutes. Serve.

Tags: Bread / Junior MasterChef Pinoy Edition / Recipe

Stir fried Gumbo in Sourdough Bread

- Tuesday, August 12, 2014 No Comments

Stir fried Gumbo in Sourdough Bread

Prepared during Mystery Box Challenge: Happy Ever After

Junior MasterChef  Pinoy Edition

by Emman Buquid

Ingredients:

Frog legs
Apple
Sour Dough Bread
Squash
Intestines
Soy Sauce
Corn Starch
Salt and Pepper
Onion
Garlic
Egg

Instructions:

1. Boil intestines and frog legs with vinegar.
2. Saute onion, garlic. Add water, corn starch, soy sauce, and season with salt and pepper.
3. Add diced intestines and shredded frog legs. Cook for 5 minutes.
4. Cut squash into shoe strings and deep fry.
5. Add diced apple.
6. Add cream and slurry to thicken, sugar to taste.
7. Make a well on the sour dough bread, layer with scrambled egg, and pour in cooked gumbo.

Tags: Bread / Junior MasterChef Pinoy Edition / Recipe

French toast with Caramelized Apples

- Friday, July 18, 2014 No Comments

French toast with Caramelized Apples

Prepared during Mystery Box Challenge: Happy Ever After

Junior MasterChef  Pinoy Edition

by Gino Yang

Ingredients:

Squash
Egg
Milk
Sugar
Apples
Sourdough Bread

Instructions:

1. Blanch the squash.  Puree the blanched squash
2. Beat eggs and add pureed squash.
3. Dunk sliced bread in egg and squash mixture.
4. Fry the bread.
5. Slice an apple and caramelize in a pan.
6. Serve French toast warm and top with confectionaries sugar and cinnamon. Plate with caramelized apples

Tags: Bread / Chef Boy Logro / Recipe

Vigan Empanada Recipe

- Thursday, July 3, 2014 No Comments

Vigan Empanada Recipe

by Chef Boy Logro

Ingredients:

1 ½ cup Mochiko Rice flour
½ cup Water
1 tbsp. Oil
Orange food coloring (optional)

Filling:
1 pc Green un-ripe papaya (grated)
4pcs. Longganisa Sausage chopped (remove from its casing)
1pc. Garlic
6pcs. Eggs
Salt
Pepper
Cooking for deep frying

Instructions:

1 Mix ingredients in a bowl and knead dough lightly.
2 Take about a 2-3 tablespoon of dough and flatten with rolling pin.
3 Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.
4 In another skillet pan sauté garlic and onions in oil. Add longganisa sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
5 Spoon out 2-3 tablespoon of filling to flattened dough and crack a pieces of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
6 Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.

Tags: Bread / Chef Boy Logro / Pork / Rice

Rudolf's Hotdog Roll Recipe

- Saturday, May 24, 2014 No Comments

Rudolf's Hotdog Roll Recipe

by Chef Boy Logro

Ingredients:

6 pcs. hotdogs
500 grms. puff pastry
100 grms. flour
30 grms. vegetable shortening
2 pcs. eggs

Instructions:

1. Cut into 4 both sides of hotdog then flatten the puff pastry and cut five inches long by two inches (5x2).
2. Brush with beaten egg and place the hotdog and roll it.
3. Have ready baking sheets, brush with vegetable shortening and arrange sausage with puff pastry.
4. Brush on top with beaten egg then bake in oven for 30 minutes in 250°F or until golden brown