Thanksgiving Day Recipe: Roast Turkey

This is good for 20 servings. You will need the following:

1 whole turkey (15 to 18 pounds)

2 cups of rock salt

1 cup white wine (preferably dry)

2/3 cup melted butter

3 medium sized onions

3 stalks of celery

3-4 carrots (chopped)

some bay leaf

some frresh thyme

What to do:

Remove the giblet and the neck of the turkey. Rub the inside and the outside of the turkey with the rock salt. After rubbing it with salt put the turkey in a big stock pot, add cold water. Put the pot in the fridge, leave it like that for 12 hours, this will allow the salt to seep into the turkey.

Preheat the oven to 350 degrees F or 175 degrees C. While preheating the oven rinse the turkey with running water, be sure to do it thoroughly. You can now throw away the water in which you have soaked the turkey for 12 hours.

Place the turkey on a shallow roasting pan with the breast side down and brush the melted butter on the turkey. Stuff the turkey with 2 onions, 2 carrots, 1 sprig of thyne, bay leaf and celery. The remaining ingredients should be scattered around the buttom of the roasting pan.

Roast the turkey in the preheated oven without cover for 4 hours or a little less than that if you prefer it to be light but be sure that the internal temperature of the thigh get up to 180 degrees F. Turn the turkey breast side up and brush it with melted butter. Let it stand for about 30 minutes then serve.

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Brocholli with Cream and Cheese Quiche

what you need...

...for the Pie Crust:
2 cups      all purpose flour
1/2 tsp.    salt
1/3 cup    Crisco shortening
1/3 cup    butter
3-4 tbsps. cold water

...for the filling:
6 pcs.      eggs
1/2cup    heavy Cream  
1/2 cup   milk
1/2 cup   sour cream
               ground white pepper and nutmeg to taste
1 head     brocolli (steamed and cut to florets)
1 cup       cheddar cheese (grated)

what to do...

1. Pre-heat oven to 350 degrees F.
    Prepare Pie Crust:
    a. In a medium bowl, combine flour and salt.
    b. Cut in shortening and butter using 2 knives, until mixture resembles  coarse crumbs.
    c. Drizzle water over the mixture and roll dough into a ball.
    d. Let rest for a few minutes then roll in between two sheets of wax paper using a rolling pin, even out dough until it is flat.
    e. Gently place dough into a quiche pan snd press bottoms and sides.
    f. Bake for about 10-12 minutes. Crust should look light golden in color and only partially cooked. Remove from oven.
      *(please do not turn off the oven)

2. In a medium bowl, beat eggs. Add cream, milk and sour cream. Season with salt pepper and nutmeg.

3. Get the pie crust and pour in egg-milk mixture. Arrange the brocolli florets on top of the pie and sprinkle grated cheddar cheese too.
4. Bake for another 20-25 minutes or until the egg filling is golden in color. Remove from oven and let stand for a few minutes before  serving.

* makes 4-5 servings

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Smoked Bacon in Macaroni Casserole

what you need...

250 g smoked bacon
2 tbsps. oil
2 pcs. white onions (sliced into rings)
500 g macaroni (pre cooked)
1 tsp. basil (dried)
salt and pepper to taste
1 can cream of mushroom soup
1 cup Cheddar cheese (grated)
1/4 cup Parmesan cheese (grated)

what to do...

1. Render the smoked bacon until crisp. Drain on paper towels then crumble.
2. Pre-heat oven to 350 degrees F.
3. In the same pan, saute onions until caramelized. Set aside on a plate.
4. In a bowl, combine cooked macaroni, basil, bacon, half of the sauted onions, half of the grated cheese, cream of mushroom soup, salt and pepper to taste. Mix well. Pour the mixture in a buttered casserole dish.
5. Cover the top with foil and bake for 10 minutes.
6. Remove from oven. Uncover and sprinkle with the remaining sauted onions and grated cheese.
7. Return to the oven and bake until cheese is melted.
8. Remove from oven and let stand for a few minutes then serve.

*makes 6 servings.

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Chicken and Shrimp Pot Pie

what you need...

1 tbsp.    butter
1/4 cup  white onions (chopped)
1/4 cup  chorizo ( diced)
1/2 cup  shrimp (shells removed and deveined)
1/4 cup  mixed veggies from a can)
1/4 cup  broccoli, cooked
1 can      cream of potato soup
1/2 cup  evaporated milk
3/4 cup  chicken (cooked and shredded)
              salt and white pepper to taste

...biscuit crust:

1 cup     evaporated milk
1 cup     flour
1 cup     butter


what to do...

1. Pre-heat oven at 375 degrees F.
2. Melt butter over low heat and saute onions until translucent.
3. Add chorizo and render the fat.
4. Add shrimps , mixed veggies, cooked chicken andpour in potato soup.
5. Adjust consistency with evaporated milk and season to taste.
6. Brush ramekins with butter. Spoon in chicken and shrimp mixture in the ramekins.
7. In separate bowl, combine all ingredients of  the biscuit topping. Spread on top of the chicken and shrimp mixtures on each ramekins.
8. Bake at 375 degrees F until the top has turned golden brown.
9. Let stand for a few minutes before serving.

*  For the topping variant, you may replace the biscuit topping with mashed potato and brush with beaten egg.

..topping variant (mashed potato):
* replacement for the biscuit topping

1 cup     potato (cooked, mashed)
1 pc.      egg (beaten, to brush on the mashed potato)

* makes 4 servings

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Beef Adobo with Cream

Here is my different kind of adobo, instead of using pork or chicken, I use beef, check it out:

what you need...

1/2 kilo    Beef Camto (flank, cut into serving portions)
1/2 cup    vinegar
1/2 cup    soy sauce
1 tsp.        whole black pepper corns
1 pc         bay leaf
3 pcs.       garlic (chopped)
1 pc         onion (medium, chopped)
1 cup       water
2 pcs.       siling mahaba or chili picante (optional)
1 pack     all purpose cream (250 ml)
                salt and pepper to taste

what to do...

1. In a pan put beef , water, vinegar, soy sauce, pepper corns, bayleaf, garlic and onions.
2. Bring to boil then simmer for atleast 1 1/2 hours or until meat is fork tender. Add more hot water if meat needs more cooking time.
3. Add in siling haba or chili picante (optional) and all purpose cream.
4. Season with salt and pepper before it simmers.
5. Remove from heat when simmering starts.
6. Serve.

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Spaghetti in Creamy Sauce

Here's another of my recipes:

what you need...

2 tbsps.   butter
2tbsps.    onions (chopped)
1 tbsp      garlic (minced)
1/4 kilo   beef (ground)
1/4 kilo   chicken liver (sliced), or canned if you prefer
3 pcs.      hotdog or sausage (sliced)
1 pack     all purpose cream (250 ml)
1 cup       tomato sauce
1/2 cup   cheddar cheese or any cheese you prefer (grated)
300g       spaghetti (pre-cooked)
               salt, sugar and white pepper to taste

what to do...

1. Melt butter in a pan. Saute onions and garlic until caramelied.
2. Stir in ground beef and liver. Stir for 5 minutes.
3. Add in hotdogs and cook for another minute.
4. Pour in the all purpose cream and season with salt, sugar and pepper.  Let simmer for a minute and add in 3/4 of the grated cheese. Let cheese melt for half a minute then remove from heat.
5. Toss in spaghetti and coat it well with the sauce.
6. Garnish with the remaining grated cheese and serve.

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Grilled Chicken with Cream

Here is another one of my recipes:

what you need...

1 whole chicken (quartered)
1/4 cup ginger (grated)
1 pack all purpose cream (250 ml)
3 pcs. small chilies (sliced, optional)
1 stalk lemon grass (chopped, white part only)
1 cup kang kong/ water spinach, cut-ups
salt and white pepper
banana leaves

what to do...

1. Rub chicken with grated ginger, salt and pepper. Marinate for atleast 15 minutes.
2. Bring to boil marinated chicken then simmer . Add the chillies and lemon grass and simmer for 30 minutes.
3. When chicken is tender, add Kang kong/ water spinach as you simmer for another minute.
4. Lower heat as you add the all purpose cream. Before it boils remove from fire and let it cool.
5. When chicken is cool enough to handle, drizzle it with it's broth and wrap in banana leaves.
6. Grill over charcoal or on an electric griller for at least 5 minutes on both sides.
7. Serve hot wrapped inside banana leaves or cut sides of the of banana leaves but leave the bottom part.

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Asparagus and White Artichoke in Mushroom Pizza

Here's another one of my recipes, for those of you who want to do some asparagus cooking.

what you need...

2 tbsps.      butter
2 tbsps.      all-purpose flour
1 1/2 cups  fresh milk
1/2 cup      cream cheese
                  salt and white pepper to taste

for the toppings:
1 cup     canned or bottled artichoke hearts (sliced )
1 cup     canned asparagus (sliced)
1 cup     canned button mushrooms (sliced)
1 tsp.     garlic (minced)
1/2 tsp.  Italian seasoning


1 pc.      baguette (cut into 4 or 6 slices)
2 cups   Mozzarella cheese (grated)

what to do...

1. Melt butter in a sauce pan, in low heat. Stir in flour to form a Roux.   Pour in milk and whisk until it thickens lightly.
2. Add in cream cheese, salt and white pepper to taste. Remove from   heat.
3. Using a spoon spread  the white sauce over baguette slices. Sprinkle   with grated Mozzarella cheese.
4. Arrange artichokes, asparagus, and mushrooms on top of the baguette   with cheese. Sprinkle with garlic and Italian seasoning.
5. Bake in the oven or oven toaster until cheese is melted and the  baguettte is crisp as well.

*makes 4- 6 servings

* for the base you can also use Pizza Dough or better yet make your own dough from scratch

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Creamy Mushroom and Corn in Chicken Wings

This is another one of my chicken recipes, this is my own version, I hope you like this.

what you need...

2 tbsps.    butter
1 tsp.        garlic (chopped)
1/2 cup    onions (sliced)
500 g       chicken wings
1/2 cup    button mushrooms (sliced)
1 cup       cream of corn
2 tbsps.    all-purpose cream
                salt and pepper to taste

what to do...

1. Melt butter in a sauce pan over low heat. Saute garlic and onions until   caramelized.
2. Stir in chicken wings and cook until slightly brown in color.
3. Add in mushrooms, corn and all-purpose cream. Bring to simmer still   over low heat, and until chicken is fork tender.
4. Season with salt and pepper. Remove from heat.
5. Serve over pasta, mashed potatoes, or rice.

* makes 4 servings

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Tomato Cream Pasta with Gorgonzola Cheese

My family love pasta so I created this recipe. Actually this is not my creation, this is just my own version.

what you need...

1 tbsp.    olive oil
2 tbsps.   butter
2 tbsps.   onions (minced)
1/2 tsp.   garlic (minced)
1/4 cup   tomato sauce
1 cup      all-purpose cream
1/4 cup   chicken stock
3 tbsps.   Gorgonzola cheese
1 tbsp.     white wine
               salt and pepper to taste
200 g      penne pasta (pre-cooked)
3 tbsps.   bacon bits (fried)
1 tbsp.    Parmesan cheese (grated)

what to do...

1. Melt butter over low heat in a sauce pan. Add the olive oil. Saute   onions and garlic until caramelized.
2. Stir in tomato sauce, all-purpose cream, Gorgonzola cheese, chicken   stock and white wine. Bring to simmer over low heat until the sauce   slightly thickens. Season with salt and pepper.
3. Toss in cooked Penne pasta and mix until pasta is well coated with   sauce.
4. Place in a platter and top with bacon bits and Parmesan cheese.
5. Serve.

*makes 2 servings.
*when Gorgonzola cheese is unavailable, you can use any cheese of your choice.

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Deviled Eggs Recipe

I found three different kinds of deviled eggs recipe from HilaryShepherd.com. Here they are:

Deviled Eggs Recipe – Crunchy Veggie

Ingredients:
6 hard boiled eggs, peeled and cut lengthwise
3 to 4 tablespoons mayonnaise
1 tablespoon sweet red pepper, extra finely chopped
1 tablespoon green onion or scallions, finely chopped
1 tablespoon celery – chopped extra fine
1 teaspoon yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Paprika for garnish
Remove the cooked egg yolk from each of the 6 eggs, placing them in a bowl. Mash yolks with a fork.
Add the mayonnaise, starting with 3 tablespoons then adding a fourth if needed. Next, stir in the red pepper, celery, onion (or scallions), mustard, pepper, and salt; mix thoroughly.
Scoop the mixture with a small spoon and fill each egg half. Lightly sprinkle each egg with paprika.
Carefully cover with saran wrap and refrigerate; can be made up to one day before serving.

Deviled Eggs Recipe – Horseradish and Sweet Pickle

Ingredients:
6 hard boiled eggs, peeled and cut lengthwise
3 tablespoons mayonnaise
1 1/2 tablespoons Vidalia onions, finely chopped
2 tablespoons sweet pickle relish
1 to 2 teaspoons horseradish, well drained
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Paprika for garnish
Scoop out the yolk of each cooked egg, put them in a bowl, and squash with a fork.
Add the mayo, Vidalia onions, Dijon mustard, horseradish, relish, pepper, and salt. Evenly fill the empty hard boiled eggs with the yolk mixture; garnish with Paprika.
Cover and refrigerate up to one day before eating.

Deviled Eggs Recipe – Celery and Crab Meat

6 hard boiled eggs, peeled and cut lengthwise
6 oz. salad crab meat, drained well and rinsed
3 1/2 tablespoons mayonnaise
1 1/2 tablespoons celery, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon oregano for garnish
1/2 teaspoon oregano for the filling
1/2 teaspoon onion powder
A couple drops of Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Empty each egg half by carefully scooping out the cooked yolk, put it all in a bowl and mix it up with a fork.
Add the mayo, mustard, and celery, the oregano for filling, Worcestershire sauce, onion powder, pepper and salt. Stir until completely mixed. Add in the crab meat and mix well. Fill each empty egg with the yolk mixture then lightly sprinkle paprika on each one.
Refrigerate covered for up to one day before eating; can be served chilled.

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Chocolate Souffle

I love chocolates and I love cooking that is why I could not resist collecting chocolate recipes like this one that I found at RealEpicurean. Here it is:

Easy Chocolate Soufflé Recipe - Ingredients

Serves 4

100g good quality dark chocolate (I used Lindt Excellence 50% Cocoa solids)
50g Golden Caster Sugar
4 Egg Whites
2 Egg Yolks
Butter
Single Cream, optional
Easy Chocolate Soufflé Recipe - Method
Pre-heat your oven to 150 degrees c, and rub the inside of 4 ramekins with butter. Set to one side.
Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken - at this stage you should also start to slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
Take your chocolate mix and add it to your egg whites. Fold until combined but do not stir fast or over-stir - this will beat the air out of the mix.
Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.

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Visayan Chicken Curry

My hubby is a Visayan (Cebuano) that is why he chose the cyber name Pastilan to represent him. "Pastilan" is a Cebuano expression that could mean anything from exasperation, to endearment, to empathy. I am not a visayan so I cannot really explain completely the deeper meaning of the term. Anyway, it is not the reason why I have this post. I want ot show you some Visayan recipe. This is the Visayan version of chicken curry. Here's how to do it :

photo from: maegabriel

You will need ...

1 whole chicken(cut into serving portions)
2 tbsp. curry powder
3 tbsp. cooking oil
6 cloves garlic (minced)
1 large onion (sliced)
3 bigl tomatoes  (sliced)

red hot chilli peppers 
2 Chicken Broth Cubes (any brand will do)
3 cups coconut milk
2 big potatoes (peeled and quartered)

Here's how...

1.Marinate chicken in curry powder for about 10 min.

2.Heat oil and saute garlic, onions and tomatoes. Add the chicken broth cubes and marinated chicken. Cook until chicken turns slightly brown. Add the red hot chilli peppers

3.Pour coconut milk and simmer until chicken is tender. Add potatoes and continue cooking until fork-tender. Serve hot with rice and a choice of condiments like chutney, mashed boiled egg, fried saba bananas and raisins.

Hope you could try it at home and enjoy the new taste of our Filipino dish c:

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Fish Salad

Here's a good recipe I got from TasteMyCooking.com, I like to try this one, it seemed so delicious.

Ingredients

1/2 kilo fish, badlon or mahinlo

1 tbsp. calamansi juice

salt, pepper, vetsin to taste

2 cups potatoes, diced

1 cup celery, chopped

1/4 cup red pepper, chopped

1/4 cup onions

1 cup pineapple tidbits

1/4 cup pickle relish

1 cup mayonnaise

2 eggs, hard-boiled

Clean fish and season with salt, pepper, vetsin and calamansi juice. Steam fish for 20-30 minutes or until done. Cut head and tail and set aside. Boil potatoes until cooked. Peel and cut into cubes. Remove bones from fish meat. Combine with rest of ingredients except hard-boiled egg. Arrange fish head and tail in serving platter. Place fish salad in platter in a shape of a fish. Mash eggs and sprinkle on top of salad. Garnish with celery leaves and red pepper strips or rings.

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Cucumber Avocado Soup Recipe

I found a cool recipe somewhere and I really would like to try this one. I guess I owe it to the website where I got this to put their link here. Here's the site : GroupRecipes.com. Mind you, this is not a paid post, I just feel the need to give what is due to those that impress me :)

Cucumber Avocado Soup recipe

what you need...

2/3 cup plain yogurt (nonfat is fine)

4 cups cucumber (peeled, seeded and cut into small, about 1-inch chunks)

1/3 cup fresh lime juice (about 2 limes)

1 cup avocado, peeled, pitted and mashed up (about 2 -3 avocados)

salt

sugar

for ganishing...

1/4 cup cucumber diced 

fresh herb of choice  (dill, cilantro, mint, etc.)

Here's how...

1. Puree the cucumbers in a blender until completely smooth. 

2. Add the avocados, yogurt, lime juice and blend until silky smooth.

3. Chill thoroughly if not already cold, correct seasonings with salt and sugar. 

4. Serve each portion with a garnish of about one tablespoon of diced cucumber and minced herbs or a dollop of yogurt.

Enjoy! c:

And I borrowed their image too :p

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Kare-Kare Recipe

Here's another favorite recipe of our family and most specially Pasti c: I actually looked for the recipe to do this last year for his Birthday c: I want to share it around. Hope you would enjoy preparing it as well as enjoy the taste c:

You will need...

*2 pcs. onions, (diced)
*3 pcs. of garlic, (minced)
*1/2 kilo beef ( cut into cubes)
*1/2 kilo beeftail,( cut 2 inch long)
*1 cup of peanut butter
*1/4 cup ground rice or 5 tbsp cornstarch
*2 pieces eggplant, (sliced 1 inch thick)
*1 bundle Pechay "Bok choy" (cut into 2 pcs)
*1/4 bundle of sitaw "string beans" (cut to 2" long)
*1/2 banana bud, (cut similar to eggplant slices) dip in water to avoid discoloration
*1/4 kalabasa "squash" (cut to bigger cubes)

*3 tbsp cooked bagoong alamang "anchovies"
*4 tbsps atsuete oil
*3 tbsp oil
*8 cups of water
*Salt and pepper to taste

Lets cook...

1. In a stock pot, boil beef and beef tails in water for an hour or until cooked.
2. Strain and keep the stock.
3. In a big pan or wok, heat oil and atsuete oil.
4. Sauté garlic, onions until golden brown, then add the stock, ground rice, beef, beef tail and peanut butter.
5. Bring to a boil and simmer for 15 minutes. Add salt and pepper to taste.
6. Add the eggplant, string beans, pechay (bok choy), banana bud and squash.
7. Cook the vegetables for a few minutes - Do not overcook the vegetables.
8. Serve with bagoong (anchovies) on the side and hot plain rice.

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Strawberry Cheese Cake

What I will share to you now is my strawberry cheese cake recipe. Since it's my favorite I have my dearest cousin (a chef) to thank for this recipe because she had shared and demonstrated how it was done. Thank you so much Peej c: She now has a resto named "Arla" located at Maahas, Los Banos Laguna (story later). Because of you cuzin dear my family shares the love of this cake c: mwa! And now I can share the secret to my friends c:

It is quite easy because it's cold cooking meaning you won't have burnt worries hehehe c:

You will need...

(for the crust)
1/2 cup melted butter or margarine
1 pack graham crackers (crushed)

(for the filling)
1/2 cup all purpose cream (chilled)
1 cup cream cheese (chilled)
1 packet Knox gelatin/gello ,unflavored (melted in 1/4 cup boiling water)
1 strawberry glaze or Jam

Here's how...

for the crust:

1. In a bowl mix melted butter or margarine with crushed grahams until less grainy.

2. Using a spoon flaten evenly the mixture in a pan or glass pan about 1/2 to an inch deep (depends on how thick you like your crust would be).

3. Let it cool in the freezer for about an hour.

for the filling:

4. In a separate bowl whip with a spatula the cream cheese, all purpose cream and knox melted gello until thoroughly blend.

5. Top the cheese mixture on the chilled crust and let it chill in the freezer again for an hour.

6. After an hour top the jam or glaze and let it chill again for another hour.

7. Slice in squares or into desired shape before serving.


* you can also change the toppings into blueberries or crushed oreos.

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Inihaw na Pusit (Grilled Squid)

Have you seen the movie Surf's Up? Do you remember the island food that Chicken Joe liked very much? Yes, it was grilled squid. I know that squid is not commonly grilled so here is a recipe for those who want to try this delicious way of cooking squid.

You will need...

1 klg squid
1/2 cup brown sugar
1/2 cup vinegar
1/2 head garlic (minced)
1/2 tbsp ginger (minced)
1/2 cup soy sauce
1/2 cup honey
1 tbsp hot chili pepper (minced)
2 tbsp salt

Let's cook...

Wash and clean the squid well, this includes removing the ink.
Remove the skin and the thin filament (this is the spine of the squid).
Mix all the ingredients in a bowl.
Marinate the squid for one hour.
Grill squid. It cooks quickly, takes about four minutes for each side.
Serve hot.

*You can heat the remaining marinade and use it as sauce.

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Choco-Marble Loaf

Here's something good for dessert. I am sure you little ones will love this. This is Choco-Marble loaf.




What you need...

2 cups cake flour
3 egg whites, stiffly beaten
2 teaspoons baking powder
1 ounce unsweetened chocolate, melted
1 cup milk
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon soda
1/4 teaspoon salt
2 tablespoons hot water

Let's cook...

Mix sugar and shortening to cream ten add vanilla. Add the sifted dry ingredients one after another with milk. Put in the egg whites then add the melted chocolate, baking soda and water. Add to half of the batter, stirring gently until blended. On a greased loaf pan put the flour. Put in the batters, alternating the light and dark using a spoon. Bake at 350° for 65 to 75 minutes. Let it cool and then frost with creamy chocolate. Here's how to do the chocolate frosting:

have the following:

2 to 2 1/2 cups confectioners' sugar
2 ounces melted unsweetened chocolate
1/2 teaspoon vanilla
2 tablespoons butter
1/4 cup water

Heat water with the butter then add melted chocolate and vanilla, blending well. Sift 2 cups of the confectioners' sugar into the mixture. Beat to spreading consistency.

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Fish Paksiw (pickled fish)

Here's another recipe I want to share around . Another one of my husband's favorite dishes.

What you need:

1/2 kilo milk fish (or any kind of fish you desire)
2 cloves garlic (crushed)
2 pcs. medium onions (cut into rings)
2-3 pcs chilis (as many as you like)
1 pc ginger (julienne cut)
1/4 cup vinegar
1 tbsp.soy sauce
1 tbsp.brown sugar
salt and pepper to taste

Let's cook...

Put all ingredients inside the pan.
Let it boil.
Simmer until the fish is cooked.

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