Chicken Canneloni With White Sauce

Ingredients:

Pasta:

2 c all purpose flour
1 tsp salt
1 egg
1/2 –3/4 c water

Filling:

2 tbsp butter
2 c cooked & diced chicken meat
1 c sweet ham

Sauce:

4 tbsp butter
3 tbsp all purpose flour
1 big can evaporated milk
1 package cream of mushroom soup dissolved in
1 c chicken broth
1 c grated cheese
salt and pepper to taste

Procedure:

1. Sift the flour and salt together.
2. Add the beaten egg and enough water to form a dough.
3. Knead until smooth.
4. Allow to rest for 10-15 minutes.
5. Roll out to approximately 1/8’” thick.
6. Cut dough into 5”x 6” rectangles.
7. Cook in boiling water until tender but firm.
8. Drain and set aside.
9. Prepare filling:
a. Melt butter or margarine in a skillet and stir fry the chicken meat and ham until brown. Set aside.
10. Prepare white sauce:
a. Melt butter and stir in flour then gradually pour in the milk and mushroom mixture.
b. Cook over low heat stirring continuously to prevent lumps.
c. Stir in half with the cheese and season to taste.
11. Preheat oven to 375 degrees F.
12. Butter 9 inch oven proof glass dish. Set aside.
13. To assemble:
a. Place about 4 tbsp of the filling at the center of each pasta and top
with 2 tbsp sauce.
b. Roll as in jelly roll and arrange in prepared pan.
c. Do the same for all the pasta and filling.
d. Pour the remaining sauce over the cannelloni then sprinkle with the
rest of the cheese.
e. Bake for 20 minutes or until mixture boils.

Shrimp Scampi

Ingredients:

1 k unpeeled, medium size fresh shrimp
1 package linguine, uncooked
8 cloves garlic, minced
1 c fresh butter
1 c white wine
¼ tsp salt
1/8 tsp pepper
¼ c fresh parsley

Procedure:

1. Peel and devein shrimp. Set aside.
2. Cook linguine according to package directions & keep warm.
3. Cook garlic in butter and wine in a large skillet over medium high heat, stirring constantly until tender
4. Add shrimp and cook over medium heat 3-5 minutes or until shrimp turns pink.
5. Add salt & pepper and sprinkle with parsley.
6. Serve immediately.

Creme Brulee

Ingredients:

2 eggs

4 egg yolks

¼ cup refined sugar

300 ml all purpose cream

1 2/3 cups milk
1 tsp vanilla

1 ½ tbsp brown sugar

Procedure:

1. Preheat over to moderately slow 160 degrees C. Place 6 x 1/2 cup ramekins in a baking dish.
2. In a medium heat-resistant bowl, whish together eggs, yolks and refined sugar.
3. In a small saucepan, bring combined cream, milk and paste to boil. Gradually whisk hot cream mixture into egg mixture.
4. Place bowl over a saucepan of simmering water. Cool, stirring, for 8-10 minutes until mixture thickens slightly and coats the back of a spoon.
5. Pour into dishes. Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake for 20-25 minutes until custards are just set. Remove from water. Cool to room temperature. Cover and chill for 3 hours or overnight.
6. Preheat grill to very hot. Place custards in a shallow flameproof dish filled with ice cubes and a little water. Sprinkle top of each custard with 1 tsp brown sugar, spreading evenly over surface. Grill for 1-2 minutes until sugar has caramelized. Cool slightly and serve.

Photo credit: eyeque.blogspot.com

Coffee Coco Shake

I love my caffeine fix in the afternoon. However, these humid days really prevent me from having one. I got this really cool recipe from nestle.com.ph. It's coffee with a hint of coco. What could be better!

Ingredients:

3/4 cup buco meat (about 1 buco)
1 1/2 cups buco juice
3 1/2 tsp. NESCAFE
5 tsp. CARNATION Condensada
3 cups shaved ice

Procedure:

1. Puree buco meat until smooth and creamy.
2. Pour in the rest of the ingredients. Puree for another minute and serve immediately.

Black Sambo

This has been my friend Lilani's favorite. She always brings it during parties when we were still in high school.

Ingredients:
1st Layer:
1 cup Water
2 Sachets Knox Gelatin
1 big Condensed Milk
1 Big Nestle Cream
2nd Layer:
1 cup Water
2 Sachets Knox Gelatin
1 big Evaporated Milk
1 cup Cocoa (Goya)
1 cup Refined Sugar

Directions:
Step: 1	Preparation: 1st Layer: Mix all and cook over low fire. Place in a mold. 2nd Layer: Mix all and cook over low fire. Pour over 1st Layer. Let cool and remove from mold. Serve with chocolate syrup.

recipe credits: visayas.dk
image credits: images.pigarotti.multiply.com

Carrot Salad

I've been loving carrots these days. It's super crunchy and tasty when it's really fresh. I just love its orange texture. I got really tasty recipe from food.ivillage.com.

Prep & Cooking Time: 25 min.
Yield: 6 servings
Serving Size: 1.000 cup

Ingredients:

1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground red pepper
1 tsp olive oil
4 Tbsp lemon juice
1.5 lbs fresh carrots, peeled and grated
1 clove (1/2 Tbsp) garlic, minced
3 Tbsp granulated sugar

Directions:

1. Place a steamer basket in a medium saucepan with 1 to 2 cups of water.
2. Bring water to a boil and add carrots to steaming basket.
3. Steam carrots until crisp and tender.
4. Remove carrots from basket and let them cool.
5. In a large bowl, combine lemon juice, sugar, oil, garlic, cumin, cinnamon, ginger, and pepper.
6. Whisk ingredients together until well blended and toss in carrots and raisins.
7. Refrigerate and serve cooled.

recipe credits: food.ivillage.com
photo credits: eatingwell.com

Sweet Chilli Chicken Pasta

Since I've stopped including red meat in my diet, I resorted to chicken and fish. I love pasta so much, but it doesn't really taste that great if I don't use red meat. Until I read this recipe from New Idea. This recipe has everything I wanted to taste in pasta plus that sweet chili flavor that wows my taste buds.

Ingredients:

375 g angel hair pasta
1 tbsp olive oil
500 g chicken thigh fillets, sliced
1 red onion, thinly sliced
2 cloves garlic, crushed
1 carrot, halved, thinly sliced
1 green bell pepper, halved, thinly sliced
100 g sugar snap peas or plain snap peas
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp barbecue sauce
thinly sliced spring onions for garnishing
thinly sliced fresh red chili for garnishing

Procedure:

1. Add pasta to a large saucepan of boiling salted water. Boil, uncovered, for 12 minutes or until tender. Drain. Cover to keep warm.
2. Meanwhile, heal oil in a frying pan. Add chicken in batches and cook until browned and cooked through. Remove from pan.
3. Add onion, garlic, carrot and bell pepper to same pan. Stir over heat until carrot is tender. Add sugar snap peas and cook for about 1 minute. Return chicken to pan with combined sauces and stir until chicken is warmed through.
4. Pour chicken mixture over pasta in pan and toss to combine.
5. Serve pasta garnished with thinly sliced spring onions and fresh red chili.

Source: New Idea magazine, October 8, 2005 edition