LI'L KITCHENETTE: Ma' REBEL BARS (2 ways)

LI'L KITCHENETTE: Ma' REBEL BARS (2 ways): I was out of town when my bakery class demo this but  had a copy of this recipe from my classmate. This recipe has two ways in baking, one u...

LI'L KITCHENETTE: Ma' REBEL BARS (2 ways)

LI'L KITCHENETTE: Ma' REBEL BARS (2 ways): I was out of town when my bakery class demo this but  had a copy of this recipe from my classmate. This recipe has two ways in baking, one u...

Ma' REBEL BARS (2 ways)

I was out of town when my bakery class demo this but  had a copy of this recipe from my classmate. This recipe has two ways in baking, one using chocolate chips and the other by using a cocoa powder which is more cheaper than the first one.  Just recently I tried the cocoa recipe but share with you how they differ.

A.USING CHOCOLATE CHIPS

Ingredients

1

• 3 cups quick cooking oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 
  

2

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 
  
• 3
• 
  
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups semisweet chocolate chips
• 2 tablespoons butter
• 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts
• • 
    
  
  
• B.COCOA POWDER

Ingredients

1

3 cup quick cooking oats

2 1/2 cup all-purpose flour

1 teaspoon  baking soda

1 teaspoon salt

2

1 cup butter

2 cup packed brown sugar

2 eggs

2 teaspoon vanilla extract

3

1 (14 oz.) can sweetened condensed milk

1 cup cocoa (MUST BE DARK COCOA)

2 teaspoon butter

• 2 teaspoons vanilla extract

1/2 cup chopped walnuts

Procedure

Preheat oven to 350F. Lightly grease a 9x13 inch baking pan. 

In a large bowl, beat together butter and brown sugar until fluffy. Mix in eggs and vanilla. In another bowl, combine oats, flour, baking soda, and salt; stir into butter mixture. 

In a medium saucepan, heat sweetened condensed milk and cocoa or chocolate chips over low heat, stirring until smooth. Remove from heat. Stir in 2 tbsp. butter, walnuts and 2 teaspoons vanilla. 

Pat 3/4 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly and crumble the remaining oat mixture over the top. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

Enjoy and share ;-)

LI'L KITCHENETTE: BANANA BREAD AND BUTTER PUDDING

LI'L KITCHENETTE: BANANA BREAD AND BUTTER PUDDING: It intrigued me during our final day (Culinary), easy to prepare and very nutritious. Ingredients: 2 cups evaporated milk 1 cup non f...

BANANA BREAD AND BUTTER PUDDING

It intrigued me during our final day (Culinary), easy to prepare and very nutritious.

Ingredients:

2 cups evaporated milk
1 cup non fat milk
1/4 cup honey
1 tbsp vanilla
4 pcs eggs
8 slice whole wheat bread/quartered cut (if not available used loaf bread or any choice)
2 medium ripe lakatan/sliced thickly or maybe grated( as your choice)
1 tbsp brown sugar
1 tsp cinnamon powder

Here's how to prepare:

1. Pre-heat over to 350 deg F, lightly grease baking dish with butter
2. In a medium sauce pan, combine milk, honey and cinnamon add vanilla
3. Stir over medium heat for 4-5 minutes until mixture is hot. Strain in a bowl cool lightly
4. In a large bowl, whisk egg until floppy gradually whisk in a warm milk mixture
5. Place alternative layer of bread and banana; in a baking dish slightly overlapping the piece. Pour the egg mixture over sprinkle sugar
6. Place baking dish in a large baking pan. Add enough water to come half-way of the side of the dish
7. Bake for 45-50 minutes or until custard is set when tested with one tip of knife of custard is set
8. Remove from baking pan, cool for 5 minutes before serving

Share with your family and friends

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD: A perfect tossed green salad—balanced, satisfying, well-dressed—is a mark of a great cook. When salads get overlooked or treated as an asid...

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD: A perfect tossed green salad—balanced, satisfying, well-dressed—is a mark of a great cook. When salads get overlooked or treated as an asid...

LI'L KITCHENETTE: SEAFOODS PAELLA (AROZ VALENCIANA)

LI'L KITCHENETTE: SEAFOODS PAELLA (AROZ VALENCIANA): INGREDIENTS 1/4  K CLAMS BOILED (RESERVED STOCK) 1/4 K SHRIMP SHELLED (RESERVED TAIL) 1 PC BIG SQUID (CUBED) 1 K CRABS (OPTIONAL S...

LI'L KITCHENETTE: SEAFOODS PAELLA (AROZ VALENCIANA)

LI'L KITCHENETTE: SEAFOODS PAELLA (AROZ VALENCIANA): INGREDIENTS 1/4  K CLAMS BOILED (RESERVED STOCK) 1/4 K SHRIMP SHELLED (RESERVED TAIL) 1 PC BIG SQUID (CUBED) 1 K CRABS (OPTIONAL S...

SEAFOODS PAELLA (AROZ VALENCIANA)

One of the most favorite Spanish dishes in the world. It has variety of sea foods and cook according to everyone's taste who cook them. Mine is simple and it has been my family's favorite dish.

INGREDIENTS

1/4  K CLAMS BOILED (RESERVED STOCK)

1/4 K SHRIMP SHELLED (RESERVED TAIL)

1 PC BIG SQUID (CUBED)

1 K CRABS (OPTIONAL SIZE) COOKED 

2 PCS CHORIZO BILBAO SLICED DIAGONALLY

1 DOZEN QUAIL EGGS (HARD BOILED)

1 PACK RAISIN

1/4 KILO FROZEN PEAS

1 MEDIUM CARROT CUBED

1 PACK TOMATO SAUCE (BIG)

2 PCS CHICKEN CUBES

4 CLOVES GARLIC MINCED

1 BIG ONION

A PACK POWDER SEASONING

2 PCS BELL PEPPER (GREEN/RED)

OROEGANO

3-5 T OYSTER SAUCE

A KILO MALAGKITRICE (GLUTANOUS RICE) SEE INSTRUCTION ON HOW TO COOK

SALT AND PEPPER TO TASTE

GREEN ONION (SPRING ONON TO GARNISH)

NOTE: MALAGKIT SHOULB BE COOKED ACCORDING TO BASIC INSTRUCTION BUT 1 TSP EGG YELLOW COLORING MUST BE ADDED

PROCEDURE:

1. COOK MALAGKIT ACCORDING TO INSTRUCTION . SET ASIDE.

2. FRIED CHORIZO BILBAO IN OIL JUST TO MAKE IT COOKED, SET ASIDE

3. IN ANOTHER PAN, SAUTE GARLIC,WHITE ONIONS WITH OIL, ADD SHRIMPS, SQUID AND CLAMS

4. SEASON WITH  SALT, PPEPPER, OYSTER SAUCE AND POWDER SEASONING. TASTE

5. SIMMER FOR ABOUT 2 MINUTES

6. ADD TOMATO SAUCE AND SIMMER FOR ANOTHER 5 MINUTES IN LOW FIRE

7, DISSOLVE CHICKEN CUBES AND SOAK THE CRABS (SIMMER FOR 2 MINUTES)

8. ADD PEPPER AND OREGANO. TASTE

9. ADD CARROTS, GREEEN PEAS ABD RAISIN.TOSSED THE BILBAO. TASTE

10. ADD COOKED RICE AND SIMMER FOR ANOTHER 5 MINUTES

11. SERVE ACCORDING TO YOUR DESIRED PRESENTATION WITH QUAIL EGGS AND SPRING ONIONS. . . . SERVE WHILE HOT.

NOTE : YOU CAN ADD HOT SAUCE WHILE COOKING THE SAUCE (OPTIONAL)

LI'L KITCHENETTE: JAPANESE GLAZED CHICKEN

LI'L KITCHENETTE: JAPANESE GLAZED CHICKEN: INGREDIENTS: 1 KILO CHICKEN STRIPS OR WHOLE 2 T TERIYAKI SAUCE 1 T POWDER SEASONING 1 T CRUSHED GARLIC SALT TO TASTE 1 WHOLE...

JAPANESE GLAZED CHICKEN

INGREDIENTS:

1 KILO CHICKEN STRIPS OR WHOLE

2 T TERIYAKI SAUCE

1 T POWDER SEASONING

1 T CRUSHED GARLIC

SALT TO TASTE

1 WHOLE ONION

POTATO

LEMON GRASS

GREEN ONION

SAUCE/GLAZED:

8 T TERIYAKE SAUCE

4 T WHITE WINE

1 C SUGAR

FOR FRYING:

1 KILO VEGETABLE OIL

PROCEDURE:

SAUCE: 

COOKED GENTLY TIL SUGAR DISSOLVED

MARINATE:

CHICKEN CHICKEN AND STACK ONION, GREEN OINION AND POTATO INSIDE THE BELLY SECURE WITH LEMON GRASS.  SECURE AS WELL  BY TYING THE WINGS AND LEGS WITH LEMONG GRASS. DEEP FRY.

BRUSH THE SAUCE OVER THE BODY OF THE CHICKEN. SERVE WITH CHOICE GARNISH. . 

LI'L KITCHENETTE: CASHEW CRUSTED FISH FILLET

LI'L KITCHENETTE: CASHEW CRUSTED FISH FILLET: The very easy way to make and one of my kids "PABORITO" Ingredients: 1 kilo    Fish fillet (tuna or tangigue) 1 tbsp  Teriyaki sau...

LI'L KITCHENETTE: CASHEW CRUSTED FISH FILLET

LI'L KITCHENETTE: CASHEW CRUSTED FISH FILLET: The very easy way to make and one of my kids "PABORITO" Ingredients: 1 kilo    Fish fillet (tuna or tangigue) 1 tbsp  Teriyaki sau...

CASHEW CRUSTED FISH FILLET

The very easy way to make and one of my kids "PABORITO"

Ingredients:

1 kilo    Fish fillet (tuna or tangigue)
1 tbsp  Teriyaki sauce
1 tsp    Ground pepper
Powdered seasoning and salt to taste
4 tbsp  Dijon mustard
2 tbsp  Honey (if unavailable use caramelized sugar)
1 cup   Roasted  coarsely ground cashew
1/2 cup Japanese breadcrumbs
1/3 cup Melted butted
Lettuce and sliced lemon/oranges for garnishing 

Toppings

Butter
Bread crumbs
Cashew


Procedure:

1. Marinate fish with teriyaki sauce, pepper, seasoning and salt according to taste for 2 minutes
2. Combine mustard and honey, brush on fish in a baking pan
3. In a separate bowl, combine 1 cup roasted and coarsely ground cashew and breadcrumbs with butter mix to combine
4. Top this mixture on each of the fillet bake in an pre - heated oven at 350F for 12 - 15 minutes or until top is golden brown. Let it cool before serving

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD

LI'L KITCHENETTE: FRUITY TOSSED GREEN SALAD: A perfect tossed green salad—balanced, satisfying, well-dressed—is a mark of a great cook. When salads get overlooked or treated as an asid...

FRUITY TOSSED GREEN SALAD

A perfect tossed green salad—balanced, satisfying, well-dressed—is a mark of a great cook. When salads get overlooked or treated as an aside, it shows. But a perfectly made salad, with fresh greens and homemade dressing, can make a meal. Take a moment to learn the principles of a good salad and take your next bowl of mixed greens towards perfection.

Ingredients:

2 pcs   hard boiled eggs sliced

1 big    Carrot, peeled, blanch and cut into flower 

1 big    Cucumber , unpeeled, cut into cube and seeded

1 can    Pineapple chunks, well drained

1 big     Green Apple

1 cup    Romaic Lettuce leaves

2 big    Turnips peeled, cutinto cubes

1 bar    Cheese

Dressing : 

1 tbsp    Extra virgin oil

2 cups    Plain Mayonnaise

1 tbsp    Catsup

2 tsp      Pickle relish

Sugar to taste

Procedure:

Layer cucumber, turnips, tomato well drained pineapple, green apple, lettuce blanch carrots and cheese in a decorative glass bowl

Make dressing. Mix olive oil, mayonnaise and catsup Add sugar to taste.

chill and serve