Devil's Food Cupcakes and Chocolate Ganache Frosting

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate Ganache Frosting
• Chocolate Curls, for decorating (optional)

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving

Chocolate Ganache Frosting

Ingredients

Makes 4 cups

• 1 pound good-quality bittersweet chocolate, finely chopped
• 2 1/3 cups heavy cream
• 1/4 cup corn syrup

Directions

1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Chocolate Curls:

Ingredients

• 1 block of good-quality chocolate

Directions

1. Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.

"Dark Choco cupcakes with easy white Icing"

Ingredients

Makes 12-18

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Easy White Icing
• Sprinkles (optional)

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Easy white Icing:

Ingredients

Makes 3 1/2 cups, enough for 12 standard cupcakes

• 1 1/2 sticks unsalted butter, softened/4tbsp butter
  
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)(desired amt.)
  

Directions

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

"Carrot cake with cream cheese frosting"

ngredients

• Unsalted butter, for the pan
• 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
• 12 ounces grated carrots, medium grate, approximately 6 medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 10 ounces sugar, approximately 1 1/3 cups
• 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
• 3 large eggs
• 6 ounces plain yogurt
• 6 ounces vegetable oil
• Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

• Cook Time

  1 hr 10 min

• Level

  Easy

• Yield

  1 (9-inch) cake

Chocolate Fudge cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze"

Ingredients

Cake:

• 3 cups packed brown sugar
• 3/4 cup canola oil
• 3 eggs
• 2 2/3 cups flour
• 2 1/4 teaspoons baking powder
• 2 1/4 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon vanilla extract
• 1 1/2 cups milk
• 1 1/2 cups water
• 1 1/8 cups cocoa powder

Frosting:

• 1 1/2 pounds sweet butter, soft
• 3 cups sifted powdered sugar
• 2 tablespoons vanilla extract
• 1 pinch salt

Ganache:

• 1 1/4 cups semisweet chocolate chips
• 3/4 tablespoon light corn syrup
• 3/4 cup heavy cream

Directions

To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.

To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.

Serve the cake cold or allow it to come to room temperature before serving.

• Cook Time

  15 min

• Level

  Intermediate

• Yield

  6 servings

"MIni Espresso Cakes with oeanut butter Frosting"

Ingredients

For the coffee cakes:

• 2 1/2 cups all-purpose flour, plus extra for pans
• 1/2 heaping teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/4 cup instant espresso powder
• 2 sticks butter, softened, plus extra for pans
• 1 1/2 cups sugar
• 2 eggs, plus 2 yolks
• 1 teaspoon vanilla extract

For the frosting:

• 1 stick butter, softened
• 1/2 cup creamy peanut butter
• 1 cup confectioners' sugar

Directions

Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans

Preheat oven to 350 degrees F.

Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.

In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.

For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.

Top mini loaves with peanut butter frosting.

• Cook Time

  40 min

• Level

  Easy

• Yield

  4 mini loaves

"Strawberry country cake"

• Cook Time

  45 min

• Level

  Intermediate

• Yield

  2 (8-inch) cakes

"beatty's choco cake"

Ingredients

nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

• Cook Time

  35 min

• Level

  Intermediate

• Yield

  8 servings

"Dark Chocolate cake"

INGREDIENTS

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Lemon Cake"

Ingredients

nocoupons

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

nocoupons

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

• Cook Time

  1 hr 0 min

• Level

  Intermediate

• Yield

  2 (8-inch) loaves

"Birthday Cake with Hot Pink Butter Icing"by Birthday Cake with Hot Pink Butter Icing

• Cook Time

  45 min

• Level

  Intermediate

• Yield

  1 cake-3 layers
  

Close

Times:

Prep

1 hr 0 min

Inactive Prep

--

Cook

45 min

Total:

1 hr 45 min

Ingredients

For the cake:

nocoupons

• 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 8 ounces (about 1 cup) sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 lemon, zested
• 3 cups all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the frosting:

nocoupons

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 3 pounds confectioners' sugar, sifted
• 9 tablespoons milk
• 3 teaspoons pure vanilla extract
• 14 drops pink food coloring (rose petal shade)
• Pink and white candy, for decorating

Directions

Preheat the oven to 350 degrees F.

Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.

For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.

Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.

Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.

For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.

"CREMA DE FRUTA"

• 1 Sponge cake
  
• 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling:

• 3/4 cup sugar
• 4 Tbsp flour
• 2 3/4 cup single cream (evaporated milk or half double cream half milk)
• 5 egg yolks
• 3/4 cups water

Gelatin:

• 1 1/2 cups pineapple juice
• 2 envelopes unflavoured gelatin
• 1 cup water
• 6 Tbsp sugar
• 2 Tbsp lemon juice

Crema de Fruta Cooking Instructions:

• Custard Filling:
  Combine all ingredients in a heavy based saucepan.
  Stir constantly while bringing it gently to boil until it thickens.
  Remove from heat and cool.

• Gelatin:
  Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
  Remove from heat and cool.

• To assemble:
  Cut the sponge cake to fit the serving pan.
  Put in the sponge cake as the first layer.
  Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
  Arrange the canned fruits on the custard.
  Pour in the gelatin on top; if possible, completely submerging the fruits.
  Chill in the fridge until the gelatin is set.

"BROVWNIES"

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY’S Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

Brownies Cooking Instructions:

• Heat oven to 350°F. Grease 9-inch square baking pan.
  

• Stir together butter, sugar and vanilla in bowl.
  

• Add eggs; beat well with spoon.
  

• Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
  

• Stir in nuts, if desired. Spread batter evenly into prepared pan.
  

• Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
  

• Cool completely in pan on wire rack.
  

• Prepare CREAMY BROWNIE FROSTING; spread over brownies.
  

• Cut into squares. About 16 brownies.

  Creamy Brownie Frosting:

• Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
  

• Add powdered sugar and milk; beat to spreading consistency.
  

• About 1 cup frosting.

"BANANA CAKE"

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened (1 1/2 sticks)
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 large ripe bananas, mashed
• 3/4 cup sour cream
• frosting (your favorite)

Banana Cup Cakes Cooking Instructions:

• Preheat oven 350°F.
  

• In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  

• In medium bowl, combine flour, baking soda, and salt; set aside.
  

• Add eggs, vanilla and banana; mix well.
  

• Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
  

• Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with “muffin tops”.
  

• Bake 20-25 minutes or until toothpick inserted comes out clean.
  

• Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.

  Frosting:
  We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.

"KALDERETANG KAMBING"

• 1 kg Goat meat
  
• 1 can button mushroom, cut into halves
  
• 2 medium size onion, chopped
  
• 1/2 head garlic, chopped
  
• 1 can liver spread
  
• 1 cup tomato sauce
  
• 1 pkt. kaldereta mix
  
• 5-8 peppercorns, crushed
  
• 2 medium size green/red bell pepper, cut into 1” square
  
• 2 medium size potato, quartered
  
• 1 medium size carrots, cut same size as potato
  
• 1/4 c. soy sauce
  
• 1/4 c. vinegar
  
• 3 siling labuyo
  
• 3 bay leaf
  
• salt
  
• pepper

Kalderetang Kambing Cooking Instructions:

• Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
  
• Drain marinate and stir fry meat until color changes to light brown, keep aside.
• In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
• Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
• Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
• Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
• Add bell pepper, season with salt and cook for another 30 seconds,
• Serve hot with Rice.

"BISTEK ALA CREME"

• 1/2 k beef sirloin, thinly-sliced
• 1 8g MAGGI Magic Sarap
• 2 tbsp MAGGI Savor, Calamansi
• 1/4 cup cooking oil
• 1 medium onion, sliced into rings
• 1 250ml NESTLÉ All Purpose Cream

Bistek ala Creme Cooking Instructions:

• PinoyRecipe.net Tips:
  Use lean cuts that can be found in pork, beef, and poultry. Beef sirloin may be substituted with beef tenderloin which has less fat.

• Rub beef with MAGGI Magic Sarap and MAGGI Savor. Marinate for at least 20 minutes.
  

• Heat oil and saute onions for 2 minutes or until crisp tender, then set aside.
  

• In the same pan, add marinated beef and pan-fry until brown.
  

• Add fried onions. Pour in NESTLÉ All Purpose Cream and simmer for 5 mintes. Remove from heat and serve immediately.

"BEEF CALDERETA"

• 2 cups and 2 tbsp unsweetened pineapple juice
• 1 kg. beef ribs
• 2 pieces small onions, sliced
• 2 8g. MAGGI Magic Sarap
• 2 tbsp. cooking oil
• 2 tbsp. minced garlic
• ¼ cup chopped onions
• 1 tbsp. pickle relish
• 1 250ml. tomato sauce
• 1 85g. can liver spread
• ¼ cup grated cheddar cheese
• salt and pepper to taste
• 2 pieces medium potatoes, cubed and fried
• 1 piece medium carrots, cubed and fried

Beef Caldereta Cooking Instructions:

• Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

• Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
  

• Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
  

• Add fried potatoes and carrots and cook for another 5 minutes.

"CHICKEN MAMI NOODLES SOUP"

Mami-Style Miki:

• 2 small chicken breasts
• 2 litres chicken and vegetable stock
• 1 small cabbage
• 3 medium carrots
• 1 large stalk celery
• 1 large onion
• 250 g Miki noodles
  
• 3 pcs. cloves
• 2 laurel leaves (bay leaf)

• 1 tbsp. oregano
• salt to taste

Toppings and condiments:

• 3 hard-boiled eggs, sliced into 6 sections each
• 3 heads crushed fried garlic (approx)
• 2 stalks spring onion, thinly sliced or chopped
• calamansi slices
• ground black pepper
• fish sauce

Mami Cooking Instructions:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

• Chop one carrot and a quarter of the cabbage.
• Julienne the rest of the carrots and thinly slice the cabbage.
• In a pot, cover chicken in stock or plain water.
• Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
• Add chopped carrots and cabbage. Let it boil till chicken is tender.
• Take out chicken so as not to overcook.
• Debone and return bones to the stock.
• Keep it on a low simmer till serving time.
• In a separate pot, boil around a litre of water.
• Drop the fresh noodles and let it come to a rolling boil.
• Take out the noodles as soon as tender but still with some resistance or al dente.
• Wash the noodles in cold or tap water. Drain.
• In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
• Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
• Garnish with the toppings and season with the condiments as desired.

"CREAMY MACARONIO CHICKEN SOUP"

• 500 g chicken breast
• 4 cloves garlic (minced)
• 2 white onions (minced)
• 1 large bell pepper (seeded and sliced into strips)
• freshly ground black pepper
• 2 carrots (sliced into thin strips)
• 350 g macaroni noodles
• 2 cups evaporated milk
• 1 medium cabbage (roughly shredded)
• 2 Tbsp margarine
• fish sauce / patis
• rock salt

• chopped spring onions

Creamy Macaroni Chicken Soup Cooking Instructions

• Boil the chicken in 4 cups water. Save the broth to be used later.
  
• Shred the Chicken meat with your fingers. Set aside.
• Saute garlic and onion in oil over medium heat.
  
• Add the bell pepper and cook until aromatic.
  
• Stir in the shredded chicken.
  
• Season lightly with ground black pepper.
  
• Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.
  
• Pour in the chicken broth and 5 cups water. Simmer.
  
• Pour in the milk, stirring gently.
  
• Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
  
• Add the margarine.
  
• Season with patis or salt.

"CHICKEN RAMEN SOUP"

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion, sliced
• salt and pepper

Kitchen Tools

• 2 saucepans
• 1 wooden spoon
• 1 sieve
• 1 slotted spoon
• 1 chopping board
• 1 knife
• 1 ladle
• 1 tray

Chicken Ramen Cooking Instructions:

• Step 2: Make the broth
  Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.

• Step 3: Sieve the broth
  Place the sieve over the other saucepan and strain the broth.
  Then put it back on the heat.

• Step 4: Poach the chicken and mushrooms
  Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat. If the chicken becomes too hot it will dry out: this way it will stay moist. Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

• Step 5: Cook the noodles
  Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.

• Step 6: Prepare the chicken
  Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.

• Step 7: Serve
  Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Add a little more broth and your soup is ready.In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

"CHICKEN SOTANGHON SOUP"

• 200 gm sotanghon (bean thread) noodles
• 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  
• 6-7 cups chicken stock
• 2 Tbsp oil
• 1/2 head of garlic - minced
• 1/2 medium onion - sliced
• 1 Tbsp patis (fish sauce)
• 4 dried Chinese black mushrooms (shiitake)
• chopped green onions

Chicken Sotanghon Soup Cooking Instructions:

• Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
  

• Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
  

• Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
  

• Add chicken stock and bring to boil.
  

• Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
  

• Garnish with chopped green onions.
  

• Serve hot with combined lemon juice and patis on the side.

"LA PAZ BATCHOY"

1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

La Paz Batchoy Cooking Instructions:

• In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  

• Reduce heat and blanch shrimp until cooked.
  

• Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  

• Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  

• Remove pork, chicken and liver from the pot, drain and let cool.
  

• Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  

• Slice the pork, chicken and liver into thin strips and set aside.
  

• Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  

• Serve immediately

"EMBUTIDO"

• 1 lb. ground pork

• 1/2 cup finely chopped carrots

• 1 cup (6 slices) finely chopped (sweet or cooked) ham

• 3 tbsp. minced green bell pepper

• 3 tbsp. minced red bell pepper

• 1/3 cup sweet pickle relish

• 1/4 cup raisins

• 3 whole eggs

• 1/2 cup grated cheddar cheese

• dash of liquid seasoning

• salt & pepper, to taste

• 1 tbsp. cornstarch

• slices (wedges) of hard-cooked eggs

• slices (wedges) of Vienna sausage

• aluminum foil, 10″ x 12″ sizes

Embutido Cooking Instructions:

• Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

• In a bowl, combine all the ingredients and mix until well blended.

• Divide the mixture into 2 to 4 portions (depending on how many you want to make).

• Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.
  

• Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

• Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.

• Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
  

• Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

• Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

• Refrigerate unused embutido.

"BUTTERSCOTCH BARS"

• 1 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 envelope RapidRise Yeast
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup evaporated milk
• 1/2 cup butter or margarine
• 1 egg yolk
• 1 (11-ounce) package butterscotch morsels
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Butterscotch Bars Cooking Instructions:

• In a large bowl, combine 1/2 cup flour, 2 tablespoons sugar, undissolved yeast, and salt.
• Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add egg yolk and ½ cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
• Remove dough from refrigerator. Combine 1-1/4 cup butterscotch morsels, 1/2 cup sugar, and cinnamon. Roll dough to 8 x 8-inch square using 1/4 cup of sugar mixture (instead of flour) on surface. Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter). Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixture. Roll to 8 x 8-inch square; pat in 8 x 8-inch square baking pan lined with parchment or wax paper. Let rest 10 minutes.
• Bake at 375°F for 25 to 30 minutes or until done. Remove from pan; cool thoroughly on wire rack.*
• Drizzle with remaining butterscotch morsels, melted.
• Cut into bars to serve.

"BUKO PIE"

Crust:

• 2 cups all-purpose flour
• 1 tsp. salt
• 2/3 cup shortening

• 1 piece eggyolk
• 1 tsp. vinegar
• 1/4 cup ice water

Filling:

• 4 cups coconut meat
• 1 cup coconut water
• 1 300 ml. can Sweetened Condensed Milk
• 2/3 cup cornstarch

Buko Pie Cooking Instructions:

• Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
  

• Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.

• Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
  

• Fit dough into a pie plate, letting sides hang.
  

• Roll out remaining dough for the crust.
  

• Set aside.

• Combine filling ingredients in a thick saucepan.
  

• Cook stirring constantly until thickened. Cool then pour into prepared crust.
  

• Cover with top crust; flute or crimp edges together to seal.
  

• Bake for 1 hr. at 425 degrees F.

"CALAMARES" Fil.

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

• Salt
• Pepper

Filipino Calamares Cooking Instructions:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.

• Slice squid into ½ inch rings. Marinate in calamansi juice for about 25 minutes.

• Dip squid rings in egg whites, then dredge in flour.
  

• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
  

• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
  

• Serve with Garlic Mayonnaise Dip as an appetizer.

"EMPANADA"

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 65 g (1/3 cup) chilled solid vegetable shortening
• 125 g(1/2 cup) butter
• 6-7 tablespoons iced water
• 1 egg, lightly beaten
• 1 tablespoon water

Filling

• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 medium onion, minced
• 3-4 cloves garlic, minced
• 450 g (1 lb) chicken breast or thigh meat, deboned and cubed
• 1 small potato, diced
• 1 small carrot, diced
• 250 ml (1 cup) water or chicken broth
• 100 g (1 cup) green peas (thawed, if frozen)
• 100 g (1/2 cup) raisins (optional)
• 2 teaspoons salt
• 1/2 teaspoon pepper

Chicken Empanada structions:

• To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.
  

• Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
  

• Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.

• To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.

• Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
  

• Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

• Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl.
  

• Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles.

• Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.

• Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.
  

• Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

"BUCHI"

Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk

• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong9malagkit rice)
  
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

Buchi de Leche Cooking Instructions:

• Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

• Knead galapong forming a cylinder and cut into 20 equal portions.
  

• Flatten into patties and put about 1 tbsp. of chilled filling in the center.
  

• Gather edges to the center, sealing well.
  

• Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.