LI'L KITCHENETTE: CHICKEN PILLOWS WITH CREAM SAUCE

LI'L KITCHENETTE: CHICKEN PILLOWS WITH CREAM SAUCE: What you need and what to do is: This recipe was made during my Culinary I training program, I may say it is one of my comfy food rec...

CHICKEN PILLOWS WITH CREAM SAUCE

What you need and what to do is:

This recipe was made during my Culinary I training program, I may say it is one of my comfy food recipe maybe because of the cheese (I really love cheesy recipes) and the ham in it. It's healthy one and even kids will enjoy this just like their favorite fried chicken.

MARINATE:

1 kilo Chicken Breast boneless and and skinless 

4 pcs Lemon juice

4 tbsp Liquid seasoning

Salt and paper to taste

1/2 tbsp pepper ground

COATING:

2 cups All purpose flour

1 cup Cornstarch

1 pc Egg

Salt and seasoning to taste

1 cup Evaporated milk

Ham and cheese

Bread crumbs

Oil for frying

Lettuce for garnishing

SAUCE:

200 grams Mayonnaise

1/4 cup Nestle cream

1 tbsp Catsup

1 Tbsp Sugar to taste

PROCEDURE:

1. Wash and marinate chicken with liquid seasoning, salt, powder seasoning, pepper ground for 5 - 10 minutes.

2. Prepare coating ingredients and set aside.

3. Until pulpy slices chicken into two insert ham and cheese in every slice.

4. Coat into prepared batter until chicken well coat.

5. Deep into bread crumbs, let it stand 5 minutes before frying

6. Deep fry until golden brown, drains on a paper serve with lettuce and creamy sauce.

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...