ICE CREAM RECIPIES

CHOCOLATE ICE CREAM WITH MILK CHOCOLATE

 

ingredients :

5 egg yolks,

1 pint (500ml) milk,

1/2 pint (250ml) double/heavy cream,

2 oz (50g) sugar,

150g (6 oz) milk chocolate cut into small squares


Procedure :

• Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. 
• Stir to allow to melt and then leave the custard to cool. 
• Then chill the custard until it's really cold. 
• Once chilled, mix until slushy. 
• Add the cream (whipped) and make sure it mixes in well.
• Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Homemade Ice Cream Strawberry Ice Cream Recipe

ingredients :

3 egg yolks (beaten)

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar

2 cups of strawberries

1 teaspoon of vanilla essence

Procedure :

• Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. 
• Place in the refrigerator whilst making the rest of the recipe.
  In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. 
• Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
  Transfer the mixture into a chilled bowl to cool. 
• When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. 
• When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
  Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Vanilla Ice Cream

ingredients :

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar

1 vanilla pod (scored down the middle)

Procedure :
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar until thick.  Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.  Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

 

PORK SISIG

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

ICE CRAZE RECIPIES

HOW TO MAKE AN ICE SCRAMBLE OF YOUR OWN?

Ingredients for syrup:

sugar

evaporated milk

banana flavor

pink coloring

Procedure:

•  Mix syrup with crushed ice.
•  Top with powdered milk (optional) 

CHOCO ICE SCRAMBLE 

Ingredients:

1 cup Alaska Evaporada

1/2 cup instant chocolate powder

3 tablespoons sugar

1 cup water

1 pc banana, chopped (optional)

3 cups crushed ice



Procedure:

•  Place all ingredients in a blender and process until smooth.
• Place in serving glasses and top with a swirl of Alaska Condensada if desired.

For finer ice:

Mix syrup and evaporated milk with the right amount of water and freeze in a rigid container. Once this freezes, the resulting frozen block is easier to shave (you can even use a spoon). If you want it slushy you can just partially freeze it. Feel free to adjust the ingredients to suit your taste.

Pochero (Beef Shanks with Vegetables)

ingredients : 

1 kg (2 lb) boneless beef shanks

3-4 saba bananas (plantains)

2 tablespoons oil

2 pieces chorizo sliced into 1-cm (½-in) pieces

2 liters (8 cups) beef stock

2 medium potatoes, peeled and quartered

100g (¾ cup) chickpeas

1 cabbage, quartered

2 tablespoons patis (fish sauce)

CHOCOLATE SLAB WITH CREAM AND RASPBERRY

INGREDIENTS : 

14 oz (400 g) semisweet (dark) chocolate

1 1/4 cups (310 ml) heavy (double) cream

4 tablespoon sugar 

14 oz (400 g) fresh raspberries

1 tablespoon coarsely chopped mint, to garnish


1/3 cup (50 g) confectioner`s (icing) sugar, to dust




PROCEDURE :

• Melt the chocolate in a double boiler over barely simmering water.
• Pour the melted chocolate over a large sheet of waxed paper and spread to a thickness of 1/8 inch (3 mm).
• Let stand until set
• Cut the sheet into 18 rectangles of equal size using a sharp knife dipped in boiling water.
• Beat the cream and sugar in a large bowl until stiff.
• Refrigerate until ready to use.
• Place a rectangle of chocolate on each serving dish.
• Top with a spoonful of cream and a few raspberries.
• Cover with another piece of chocolate, more cream and raspberries and finish with another layer of chocolate.
• Decorate with mint leaves and raspberries.

• Dust with the confectioner`s sugar.

 Makes 6 servings


preparation 35 min + 2 hours to set

TEN COMMANDMENTS OF GOOD FOOD HABITS

1. Eat slowly, chewing food thoroughly. Food should be eaten slowly, and should be thoroughly masticated.
2. Eat regularly. Regularity in eating is of vital importance. The stomach cannot properly handle a delayed meal.
3. Eat nothing between meals. Never should a morsel of food pass the lips between the meals.
4. Eat in cheerful surrounding and with pleasant table conversation. A merry heart does good like a medicine.
5. Drink water abundantly between meals. Drink freely, it (water ) helps to supply the necessities of the system, and assist nature to resist disease. Drink freely of pure soft water.
6. Use simple methods of food preparation. If you regard your life, you should eat plain food, prepared in the simplest manner.
7. Use mainly natural sweets instead of sugar. Be moderate in the use of all sugars. The free uses of sugar in any form tends to clog the system, and is not a frequentlu cause of disease.
8. Use natural foods. Grsins, fruits, nuts and vegetables constitute the diet chosen for us by our Creator. These foods prepared in a simple and natural manner as possible, are the most healthful and nourishing.
9. Cook to preserve food values. There is a way of combining and preparing food that will make it both wholesome and nourishing. There is such a thing as robbing the body of nutrition.
10. Be sure fruits and vegetables are in good condition. More die by eating decayed fruits and decayed vegetables which ferment the stomach and result in blood poisoning, than we have any idea of.

POINTERS TO ENSURE MEAL PLANNING SUCCESS

1. Avoid preparing foods of the same food group in one meal, such as starches-pancit, spaghetti and rice, or proteins-baked beans, gluten minudo and fried tokwa.
2. Have a good balance between soft and solid foods. A meal of arroz caldo, guinataang kamote, and macaroni soup is far too soft. Likewise a meal of fried tolwa, pancit bihon, and cuchinta is intolerably dry.
3. Avoid preparing high seasoned foods in one meal. Seasonings should be used sparingly.
4. Serve only a few varieties of food in one meal. Two or three kind is enough.
5. Consider the cost of the food. Food not in season is always more expensive.There is enough variety among the inexpensive ones.
6. Observe food color harmony as much as possible.
7. Plan for a substancial breakfast.A good diet for the day begins with a good breakfast. The body is in greater need of food then than at any other time. If one is not hungry at breakfast, the cause should be sought out and corrected.
8. Supper should consist of the simplest meal of the day. If a hearty meal is planned, it should be served as early as possible.

TIPS ON MAKING MENU

1.Use the Basic Six as your guide in making menu.
2. Try to plan weekly menus. Avoid having the same menu on the same day of the week, week after week.
3. Make use of foods in season. They are fresh, wholesome and inexpensive.
4. Menus should be flexible to adjust to the availability of food supply.
5. For variety, serve foods which have good flavor combination and meals that catch the eye and whet the appettite.
6. When planning for a meal, select dishes which do not make use of the same cooking utensil.
7. Plan meals which allow precooking and use of leftovers.
8. Use perishable items first before using those which have longer keeping utilities.
9. Make sure that a meal does not consist of all hot or all cold foods.
10. Fried foods and rich pastries are hard to digest. they should not be served together ina a meal.
11. Milk and fruit juices are more nutritious than and should be given to children instead of, tea, coffee or soft drinks.

TIPS IN COOKING VEGETABLES

• Choose the best vegetables. Cheap ones are not always the best buy.
• Wash the vegetables thogroughly before paring or cutting.
• Don`t soak potatoes, kamote and other vegetables in water and then throw the water away
• Cook vegetables until tender; don`t undercook or overcook.
• Use just the right amount of water; too much of it is a waste.
• In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
• Cover most of the vegetables while cooking; exceptions are the strong flavored ones such as cabbage, onions, raddish, etc.
• Acids such as kalamansi and kamias should be added when vegetables are almost done; if added too early, vegetables will not become tender and the green color will brownish green.
• Should vegetables be pared, be sure to remove the skin as thin as possible.
• Serve vegetables as soon as they are cooked. Don`t cook vegetables long before serving time.

GUIDEPOSTS IN COOKING

"The one who understands the art of properly preparing food, and who uses this knowledge, is worthy of higher commendation than those engaged in any line of work."

guideposts in cooking....

• Don`t use too much oil in sauteing. Oil is better than solid fat. Among the vegetable oils, corn oil is the best.
• Don`t overheat oil when sauteing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that cause irritation  to the mucus membrane of the gastro-intestinal tract. Avoid too much frying as much as possible.
• In cooking dried beans or legumes: Wash beans very well then add enough water, bring to boil, remove from fire and let stand overnight for  3 to 4 hours. Continue boiling until beans are done( This method lessens the length of ooking time.) Beans cook faster also in soft or rain water.
• condiments and spices should be used very sparingly.

SANDWICHES

BROILED BEAN SANDWICH

ingredients :

2 cups baked beans

2 tbsp. tomato sauce

6 slices bread

Mayonnaise


Procedure :

• Combine beans and tomato sauce. Toast the bread on one side, spread untoasted side with mayonnaise or margarine
• Top with the bean mixture
• Spread beans close to the crust to completely cover the slices
• Place the open-face sandwiches on the broiler about three inches from the burner
• Broil for 3 to 4 minutes or until piping hot.

CHEESE AND ONION SANDWICHES

ingredients :

3/4 cup cream cheese

1 medium sized onion, chopped fine

1/2 cup mayonnaise

2 tbsp. pimiento, diced fine

lettuce leaves

Procedure :

• Mix the cheese with the onion and pimiento
• Use mayonnaise and a crisp lettuce leaves between slices of buttered bread
• yields 8 to 10 portions

RECIPIES FROM CHICKEN

TINOLANG MANOK ( CHICKEN GINGER STEW )

Ingredients :

1 kg. chicken cut into desired pieces ( can be thighs, breast or wings)

3 cloves garlic, minced

1 piece onion, chopped

ginger, minced

green papaya or 2 pieces sayote sliced into small pieces

1 tbsp.oil

water

2 tsp. salt or 3tbsp. patis ( fish sauce )

chili leaves

seasoning

VEGETARIAN PIZZA

Ingredients :

Pizza Crust:

2 1/2 tbsp. yeast

1 cup lukewarm water

3-3 1/2 Gold Medal all purpose flour

1 tsp. salt

1 1/2 cup olive oil

Pizza Sauce and Toppings:

3 tbsp. olive oil

3 tbsp. crushed garlic

1/2 cup chopped onions

1 cup mashed canned plum tomatoes

1 kg. fresh tomatoes, seeded, skinned and cubed

1 tsp. dried oregano

1 tsp. dried thyme salt and freshly ground pepper to taste

 1 3/4 grated mozzarella cheese

Procedure :

In a large bowl, add yeast to water and stir to dissolve. Combine next four ingredients and add to yeast mixture. Knead dough until smooth and satiny. Let rise for an hour our until double in bulk. Punch down and divide into two balls. Roll out each piece then place on oiled baking sheets. Pre-bake in a moderately preheated oven at 400 °F for about 2 to 3 minutes. Set aside.

Prepare the sauce and toppings.

Saute in oil the garlic, onions and basil, Saute canned and fresh tomatoes. Let simmer for 5 minutes. Add the oregano and thyme. Season to taste Cool. Spread enough sauce on top of each pizza crust. Sprinkle with mozzarella cheese. Bake at 400 °F until cheese melts.

DESSERTS

LECHE FLAN

ingredients :

1 tray ( 30 pcs.) large size eggs

5 cans (470 ml) evaporated milk

4 cans (470 ml) condensed milk

sugar

lime rind or vanilla for good smell