Pinoy Style Baked Macaroni...

And everybody loves pasta. And we love most our own PINOY STYLE BAKED MACARONI. It is just simply a bunch of cooked pasta, combined with a meaty sweet tomatosauce and topped with a very easy to make creamy cheese topping. If you don’t have an oven at home, you can still enjoy this recipe by heating a large pan, then there toss your pasta and the meaty sauce, cook until pasta absorb the sauce. Make sure you do this on a low heat so as to prevent your pasta from being overcooked. Enjoy! You may also try this pasta recipes: CREAMY FETTUCCINI and CHEESY ZITI. PINOY STYLE BAKED MACARONI 1 kilo elbow macaroni Pinoy style spaghetti sauce: 3 tbsp. butter 500 grams ground lean beef 500 grams corned beef 1 cup chopped ham 3 cloves garlic, peeled and minced 2 medium white onions, peeled and diced 250 grams tomato sauce 1 cup fresh red tomatoes, seeds removed diced 1/2 cup Filipino banana catsup 500 grams sweet-style spaghetti sauce 2 tbsp. brown sugar 3 tbsp. tomato paste 1 piece beef buillon (optional) 1/2 cup water salt ground black pepper cheese sauce: 4 tbsp. butter 1/4 cup all-purpose flour 2 1/2 cup fresh milk 1/2 tsp. salt 1 cup grated sharp cheddar cheese 1 block of cream cheese, cubed salt Cook you elbow macaroni pasta according to package directions. Drain, rinse, drain and set aside. To make the sauce, heat 2 tablespoons of butter in a large skillet. Brown ground beef, transfer in a bowl and set aside. With the remaining butter, saute garlic, tomatoes and onions. Add the corned beef and chopped, cook for few minutes, stirring occassionaly. Add browned ground beef. Add tomato sauce, Pinoy banana catsup and spaghetti sauce, cook for 7-10 minutes...

Creamy Chicken and Ham Fettuccine...

Fettuccine! Fettuccine! Viva Fettuccine! Hihihi! FETTUCCINE is an Italian term for little ribbons and a kind of pasta, commonly known in Roman Cuisine. In short, it is a very popular in pasta dishin the Italian city of Rome. Fettuccine is made from egg and flour, just like any other pastas like spaghetti noodles, ziti and macaroni. It can be easily distinguished with its flat thick noodles. The most popular fettuccine recipe is Fettuccini Alfredo. It is a fettuccine tossed with butter and parmesan cheese. Cooking CREAMY CHICKEN AND HAM FETTUCCINE seems complicated with its countless steps, but when you already started cooking the pasta and the sauce, it just as simple as cooking any other PASTA DISH. It is creamy with its all-purpose cream and cream of chicken. Chicken bits and ham adds flavor and wonder in this delightful pasta dish. You may also replace or add ingredients like shrimp, meatballs or vegetable like broccoli. Try these pasta recipes like BAKED ZITI and TUNA CARBONARA. CREAMY CHICKEN AND HAM FETTUCCINE 1 kilo fettuccini 1/2 cup butter 4 cloves garlic, peeled and minced 1/2 kilo chicken fillet, sliced into chunks 1/4 kilo ham, sliced 1 pouch Nestle all-purpose cream 1 can Cream of Chicken 1/2 cup parmesan cheese or grated cheese ground black pepper salt Cook fettuccine according to its cooking directions, usually printed at the back. Drain once al dente and set aside. In a large pan, brown chicken and ham with 1 tbsp. butter, about 5-8 minutes or until chicken chunks are cooked through. Season with salt and pepper. Add minced garlic, cook for about 2-3 minutes or until aromatic. Add Nestle all-pupose cream and Cream of Chicken, cook on a low heat, about 10-15 minutes, stirring constantly. Then add cheese, one tablespoon...

Cheesy Ziti

I have an extra pack of ZITI PASTA in my shelf after making my BAKED ZITI. With the love I have for pasta, I cannot resist myself cooking them again. I am always pleased with the different recipes I make with my pasta. CHEESY ZITI is a perfect simple family pasta snack and is a fast comfort pasta dish. Cooking Cheesy Ziti requires only about 5 minutes to prepare and 20-30 minutes to be cooked. And for sure, this will only take few minutes to be consumed. If you can’t have enough of CHEESY ZITI, why not try TUNA CARBONARA, BAKED MACARONI or SARDINES PASTA. CHEESY ZITI 500 grams ziti pasta 1 tbsp. butter 1 onion, peeled and minced 1 cup cooked ham, thinly sliced 3 cups spaghetti sauce 1/2 cup tomato sauce 1/2 cup sour cream 1 1/2 cup cheese italian seasoning dried oregano and basil salt pepper sugar Bring a large pot of salted water to boil and add ziti. Cook until al dente. Drain, put in a large bowl and set aside. In a large skillet, melt butter over low heat. Add onion and ham, cook for about 2 minutes. Add spaghetti sauce, tomato sauce, sour cream and cheese, stirring once in a while, cook for 10-12 minutes. Season with italian seasoning, dried oregano, dried basil, salt, pepper and sugar. Cook for another 2-3 minutes. Remove from heat. On a separate large skillet, pour half of the sauce, then add half of the cooked pasta ziti, over low heat, tossing constantly. Then add the remaining sauce and pasta. Cook for about 5 minutes until pasta and sauce are well-mixed. Remove from fire. Then serve your CHEESY ZITI while hot. You may also top them with grated cheddar cheese or parmesan...

Baked Ziti

I met BAKED ZITI when I was in college. It was when a friend invited me to dine at Sbarro. It was also the very moment I fell in love with Italian Pasta. Every bud on my tongue found the sour tomatoes, pungent onion and overpowering flavor of basil and hundreds of herbs irresistable. Ziti is a 2 inch long tube pasta and is like a traditional macaroni pasta which most Filipinos use. The name ZITI means fiancee and is traditionally served at weddings in Italy. Cooking Baked Ziti is not so famous in the country but good thing Pinoys are now welcoming new tastes and flavors of other cultures’ dishes. BAKED ZITI 1 kilo ziti pasta for pasta sauce: 3 tbsp. cooking oil 3 large white onions, minced 1/2 kilo lean ground beef 1/2 kilo ham, sliced 1 kilo spaghetti sauce 1/4 cup tomato paste, dissolved in 1 cup water 1/2 cup cream cheese 1 tsp. Italian seasoning 1 cup water salt pepper for cream cheese: 2 tbsp. butter 1 cup milk 1/2 cup cream cheese 1 cup cheddar cheese, grated To prepare the Ziti noodles:  Heat a large pot of 3 liters water. Bring to full simmer. Add 2 tablespoon of salt. Add pasta and boil, uncovered, stirring occasionally, until pasta is cooked and firm. Drain the cooked pasta with a colander. wash with running water until pasta is not so warm so as to keep the pasta separated from one another and to reduce the heat to prevent them be starchy. Then, set aside. NOTE: Do not add oil just what most Pinoys use to do when cooking pasta. Adding oil will let your sauce slip of the pasta, instead of letting the pasta absorb the sauce, leaving it flavorless pasta....

Pansit Bam-i

My father-in-law who is a native of Northern Mindanao introduced me to PANSIT BAM-I or PANSIT CANTON-SOTANGHON GUISADO. I know the recipe and the dish itself is not new to most Filipinos but the term Bam-i is somehow new to me and to some. Pansit Bam-i is a chinese noodle combination of pansit canton (egg nodles) and pansit sotanghon (bean thread or vermicelli) and is a very popular dish in parts of Visayas and Mindanao. There are wide varieties of home-cooked pansit recipe like Pansit Sotanghon, Pansit Canton, Pansit Bihon, Pansit Misua and many more. PANSIT BAM-I (CANTON-SOTANGHON GUISADO) 200 grams pansit sotanghon (vermicelli) 200 grams pansit canton cooking oil 2 cloves garlic, peeled and crushed 1 medium onion, peeled and sliced 200 grams pork belly, boiled and sliced into bite sizes 1 small cabbage, cut into thin, ribbon like shreds 3 cups water 3 tbsp. soy sauce salt pepper Soak sotanghon with water, about 10 minutes, set aside. In a large skillet, heat oil. Saute garlic and onion until aromatic. Add sliced pork. Cook until pork cubes turned light brown. Add cabbage and soy sauce. Blend well with pork, constantly stirring. Add water. Bring to boil, stirring often, about 5 minutes. Season with salt and pepper. Add canton and sotanghon noodles. Cook, tossing constantly until noodles absorbed the water. Transfer on a serving plate or large shallow bowl. Serve while hot with sliced bread or...

Misua with Sardines

MISUA is a very thin flour noodles originated from China. Misua is a lot different with Bihon and Sotanghon which made from rice and mung beans. I always use misua everytime I ran out of time and idea on what to pair with a fried dish. It would only take me about 3 minutes cooking Misua in a boiling water. Misua can be cooked with beef, pork, egg, and chicken. You can also add some vegetables like sayote and patola for a healthy dish in just one bowl . MISUA WITH SARDINES 2 tbsp cooking oil 200 grams misua 1 large can mackarel sardines 1 medium onion, peeled and sliced 2 cloves garlic, peele and crushed 1 liter water salt pepper So that the garlic begins to infuse the oil even before it starts to cook, put the garlic and the oil in a large non-stick skillet, then set the skillet over very low heat. Cook, stirring occasionally, until the garlic softens. Add onions, cook until aromatic, about 5 minutes. Pour the mackarel sardines. Saute over medium-high heat, stirring constantly and cutting the fish into pieces with large spoon, about 5 minutes. Add water, bring to full boil. Add misua, cook about 5 minutes, stirring constantly. Season with salt and pepper. Serve with rice while steaming...

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