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...

Fried Chicken with Bread Crumbs Feb03

Fried Chicken with Bread Crumbs...

CRISPY FRIED CHICKEN, HOT AND SPICY FRIED CHICKEN and PAN-FRIED CHICKEN are some of the ways to fry chicken cut ups. This time, I am going to share a BREADED FRIED CHICKEN. A very easy and juicy fried chicken that you will surely make again and again. This BREADED FRIED CHICKEN recipe is best if you are planning for a children’s birthday party to be paired with my MEATY SPAGHETTI. You will surely put a smile on your kids face on each bite. FRIED CHICKEN WITH BREAD CRUMBS 1 kilo fresh chicken, cut-up 6 tbsp. kalamansi juice 3 tbsp. salt 2 cups cooking oil 1/4 cup all-purpose flour 2 cups bread crumbs 2 eggs Wash chicken cut-up with running water and drain. In a large bowl, marinate chicken with kalamansi juice and salt for 1 hour. After marinating the chicken, add flour into the chicken cut-ups, coating all chicken cut-up. This is easy when you use your hands in coating the chicken. Put the bread crumbs on a shallow plate. Beat eggs in a separate bowl. Heat oil in a frying pan over medium heat. Dip each chicken cut-up in egg then drop the chicken cut-up into bread crumbs. Make sure to coat chicken cut-up well. Fry the chicken cut-up. Do with the rest of the chicken cut-up. Make sure that chicken should be completely immersed in oil. Do not overcrowd the pan, allowing one inch space between each cut-up. Fry chicken until golden brown and tender, turning the cut-ups, about 6-7 minutes on each side. Use a wire mesh strainer to remove excess oil. Serve with steaming white rice or with a...

Ginisang Kalabasa with Sayote Tops Feb01

Ginisang Kalabasa with Sayote Tops...

Another Pinoy healthy vegetable dish, GINISANG KALABASA WITH SAYOTE TOPS. Kalabasa or Squash is a common vegetable ingredient for Pinakbet. But this time, kalabasa will be the star in our lunch. GINISANG KALABASA with SAYOTE TOPS 1/4 kilo pork, sliced 1/2 kilo squash or kalabasa, peeled, seeded and sliced bunch of sayote leaves cooking oil garlic, peeled and crushed onion, peeled and sliced salt fish sauce or patis Boil sliced pork in 2 cups water, season with salt, covered, about 10 minutes. Separate cooked meat from broth. In a separate pan, heat oil. Saute garlic, about a minute. Then add onions, saute until transluscent, about a minute also. Add boiled meat, saute until they turned light brown. Add sliced squash, stirring occassionaly, about 5 minutes. Then add the remaining pork broth. Season with fish sauce and a little salt. When squash slices are tender, drop sayote leaves. Cook for 2-3 minutes. Serve while hot with steaming white rice. Best with FRIED...

Juicy and Tender Fried Pork...

Happy New Year everyone! It had been a wonderful and memorable holidays. We get to spend the festive season with our friends and families that finally I get the chance to show them off some of my cooking skills. I am not an expert yet. I had been through a lot of kitchen disasters before I get to perfect a dish. Often times, I get frustrated but with the love I have for food and family, I indulge more time to learn and master. Today, I am going to share a very easy dish, JUICY AND TENDER FRIED PORK. Very easy to cook right? But sometimes, with posing no difficulty, we overlook the technique on how to make a FRIED PORK, a juicy and tender one. My Aunt Sassy who used to be cooking for a small restaurant shared to me this very delicious and I may say, a perfect FRIED PORK. Oh I am so excited for this. It is a fool-proof, kitchen tested FRIED PORK that is juicy and tender and soooo delicious and yummy recipe. You can also try BREADED PORKLOIN with MUSHROOM GRAVY and BREADED PORKCHOP JUICY AND TENDER FRIED PORK 1 kilo pork chop or pork belly, sliced according to desired size 6-8 cloves garlic, peeled and minced 8 tbsp. calamansi or lemon juice 1 – 2 tbsp. salt 2 large eggs, beaten 1/2 cup all-purpose flour cooking oil Wash sliced pork chops or bellies with running water and drain with paper towels. Place the pork in a container. Rub salt, garlic and calamansi juice on pork with hands. Cover the container and marinade for 3-4 hours in your fridge. Let your marinated pork be in a room temperature to get them ready to be cooked, about half an...

Easy Kare-Kare with Ginisang Alamang...

Today is Sunday. Everybody is at home and it is a lazy day, a day to relax at home and enjoy a leisurely Sunday lunch. Everybody here at home craved for a traditional Pinoy dish: BEEF KARE-KARE WITH GINISANG ALAMANG. Good thing Aunt is at home to help me with this tough and challenging recipe. I am kind of bragging about this KARE-KARE recipe because it really tastes so great and creamy. Along with it is a GINISANG ALAMANG as its perfect pair. I am not really a good photographer for the KARE-KARE photo does not reflect the actual yummy-ness of the dish. I was not able to get to capture it with a perfect lighting. I was in a hurry so we can indulge immediately. Our Sunday lunch meal had beed fun and so satisfying that almost nothing was left for dinner. It is a successful attempt to cook this dish. You can vary your Kare-kare dish with your own style and season like you can omit some vegetables or add some of your favorite vegetables. Next challenge dish to attempt is Seafoods Kare-kare. Also try these Beef recipes like BEEF BRISKET, NILAGANG BAKA and BEEF SALPICAO. Just click the link for the recipe of GINISANG ALAMANG. EASY KAREKARE with GINISANG ALAMANG 1 kilo beef (oxtail, tripe and round/sirloin sliced according to your desired serving size) 3 cups pure peanut butter 3 medium onion, peeled and sliced 4 cloves garlic, peeled and minced cooking oil handful of sitaw or string beans, cut into 2 inches long handful of puso ng saging or banana blossom, 2 medium talong or eggplant, sliced 2 liters water patis or fish sauce salt pepper atsuete powder In a stock pot, put water, beef, oxtrails and salt. Bring to...

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