Sunday, March 16, 2014
1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor 1 can (17 ounces) fruit cocktail, refrigerate before using 1 can (10 ounces) lychees, refrigerate before using
Procedures : Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together"
3 medium size sweet potatoes 4 cups whole milk 1 can condensed milk 1/4 teaspoon cardamon powder 1 tablespoon brown sugar 1 cup cane sugar 1 tablespoon unsalted butter blanched almonds and raisins
Procedures : Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick. Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top."
3/4 pound Italian Turkey Sausage 5 1/2 cups chopped onion 4 cloves garlic, minced 1/2 cup Burgundy, or other dry red wine 2 tablespoons red wine vinegar 1/8 teaspoon crushed red pepper 2 stewed tomatoes, undrained and chopped 1 4 ounce can tomato paste 1/4 cup chopped fresh parsley 1/8 teaspoon pepper 1 1/2 cups nonfat ricotta cheese vegetable cooking spray 12 lasagna noodles, cooked 1 cup provolone cheese, shredded
Procedures : Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving."
6 pcs saba bananas (cooking or plantain bananas), peeled and each sliced lengthwise into 4 pcs 12 pcs lumpia wrappers (egg rolls), each cut into 2 pcs 1 cup brown sugar 1 cup water 2 pcs pandan leaves (screw pine) 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks 4 Tbsp margarine
Procedures : 1 WRAP each banana slice with lumpia wrapper. Fry in hot oil until golden brown. Drain and set aside. 2 COMBINE sugar, water and pandan leaves. Mix well. Cook for 20 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and simmer until thick. Add margarine and pour over fried banana rolls just before serving. "
2 Tbsp melted margarine 2/3 cup flour 3/4 cup evaporated milk 3/4 cup water 3 pcs eggs, beaten 1/2 tsp iodized rock salt FILLING 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 Tbsp sugar
Procedures : 1 BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour. 2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside. 3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes. "
12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 medium (200 g) green apple 1 small (1.5 k) pakwan (watermelon), seeds removed
Procedures : 1 CUT pakwan & apple into tidbits or squares. 2 SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill. 3 POUR chilled softdrink just before serving. "
1 Tbsp unflavored gelatin 3/4 cup evaporated milk 1/2 cup sugar 1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup) 250 ml all-purpose cream, chill
Procedures : 1 DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream. 2 ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish. "
1 piece gulaman bar (white or colored), shredded 1/3 cup evaporated milk 1/4 cup sugar 1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained 1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled 1/4 cup sweetened condensed milk 1/4 cup grated cheese
Procedures : 1 BOIL 1-2/3 cups water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into cubes or desired shapes. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail, DEL MONTE Fruit Salad Cream and condensed milk. Toss lightly. Top with grated cheese. "
1/4 c Sweet cream or Half & Half 1 tb Butter 6 tb Brown sugar 1/4 ts Salt 2 c Confectioners' sugar 1 ts Vanilla
Procedures : Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9"" cake."
1/2 c BUTTER 1/4 c COCOA 1/3 c BUTTERMILK 4 c POWDERED SUGAR 1/2 c MINIATURE MARSHMALLOWS
Procedures : COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE"
18 oz Semisweet chocolate chips -3 packages 1 cn Sweetened condensed milk 2 tb Almond flavored liquer 1/4 ts Almond extract 2 tb Orange liquer
Procedures : In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperatur"
1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening
Procedures : Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds."
1 Cup Bisquick 1 Cup Milk 1 Cup Sugar 1 Stick Margarine 1 Large Can Peaches -- in Heavy Syrup
Procedures : Preheat the oven to 350 degrees. Melt the margarine in the (13""x9"") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm."
1 1/4 lb Frozen peaches 12 pk Artificial sweetner (3ts) 1/2 ts Cinnamon 6 tb Butter 1 c Flour 1/4 ts Salt 1/3 c Rolled oats
Procedures : Directions Preheat oven to 350 degrees. Place frozen peaches in a 8"" square baking dish and allow to thaw completely. Add artificial sweetner , cinnamon and mix. In a small bowl , cut butter into flour , salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time."
1 pkg (8 oz) Philadelphia Cream Cheese, softened 1 tablespoon honey 1 tablespoon almond-flavored liqueur 4 sq Baker's Semi-Sweet Baking Chocolate, melted 1/4 cup Planters Slivered Almonds, toasted, ground 1/4 cup unsweetened cocoa
Procedures : Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover. Refrigerate at least 2 hr or until firm. Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each"
400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.
Procedures : Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. "
4 cups sliced mangos, 1 1/2 cups sugar, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 cup cup flour, 1 tsp baking soda, 2/4 cup milk, 1/8 tsp salt, 1/2 cup melted butter, 1 pt vanilla ice cream.
Procedures : Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream.
2 green apples, 3 tablespoons sugar, 2 large eggs, 1 quart of whipping cream, 1 teaspoon vanilla, 1 pie shell.
Procedures : Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown
4 tbsp. butter, 1/4 tsp. cinnamon, 4 bananas, cut in half lengthwise, 1 cup brown sugar, 4 tbsp brandy, vanilla ice cream & chocolate topping,1/4 cup rum
Procedures : Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flamb?) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce."
100gr butter (1 stick), juice of 2 oranges and grated peel ( not white part that is bitter), 100gr grated almonds, 250 gr flour, 9 gr backing powder, 2 eggwhite beaten until foamy, 1/2 tsp. salt.
Procedures : Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min."