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.