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Tuesday, February 22, 2011

Salad Recipes

Colourful bean salad.Image via Wikipedia
By Juvy S. Iliwiliw




APPLE SALAD


You will need:
2      cups apples, unpared, cubed
2      cups celery, sliced thinly
1      cup raisins
1/4   cup walnuts, diced
1/4   cup pineapple juice
1/3   canola oil
        Dillweed to taste
        Dash of iodized salt
        Dash of sugar

Here's how:
Mix apples, celery, raisins and walnuts.
Blend pineapple juice and oil. Pour over mixture and toss well.
Sprinkle dillweed, salt and sugar. Mix well.
Chill before serving.
Serve on a bed of lettuce or garnish with parsley.


BEAN-BEAN SALAD


You will need:
1/2    kilo abitsuelas, cut into 1-1/2", blanched
1       cup white beans, boiled, rinsed, drained
1/2    cup lite mayonnaise or 1 cup soyannaise
         Dash of iodized salt
         Dash of sugar

Here's how:
Mix all ingredients.
Chill for 30 minutes before serving.
Serve on a bed of lettuce


BLACK BEAN-PINEAPPLE SALAD


You will need:
2      cups black beans, boiled, rinsed, drained
1      cup canned pineapple tidbits, drained
1/2   cup lite mayonnaise
        or 1 cup soyannaise
12    small seedless prunes
1/2   cup celery, sliced
        Dash of iodized salt
        Dash of sugar

Here's how:
Toss all ingredients.
Chill for an hour before serving.


BUKO CHEESY


You will need:
3      cups buko meat, shredded
1/2   cup cheese, shredded
1      cup Nestle cream or soyacream
        Sugar to taste

Here's how:
Mix all ingredients.
Chill for an hour before serving.


BUKO-KAONG SALAD


You will need:
2        cups buko meat, shredded
1        cup kaong, sweetened, drained
3/4     cup Nestle cream or soyacream
          Sugar to taste

Here's how:
Mix all ingredients.
Chill for an hour before serving.


CARROT-PINE-RAISIN SALAD


You will need:
1        carrot, peeled, shredded
1        cup pineapple tidbits
1        cup raisins
1/2     cup mayonnaise or 1 cup soyannaise
          Dash of salt
          Dash of sugar

Here's how:
Mix all ingredients.
Chill before serving.


COLESLAW


You will need:
1        large cabbage head, shredded
1        onion, sliced or ringed
3/4     cup calamansi extract
3/4     cup salad oil
1        tablespoon mustard
          Dash of salt
          Dash of sugar


Here's how:
Arrange cabbage and onion in a serving bowl. Set aside.
On a cooking pan combine sugar, calamansi extract, oil, mustard, and salt.
Cook over medium heat for 2 minutes. Let it cool.
Pour cooked mixture over cabbage and onion.
Toss.
Chill before serving.


CUCUMBER SALAD


You will need:
6       cups cucumbers, sliced thinly
1       tablespoon salt
1       tablespoon sugar
3       tablespoons calamansi extract
         Lettuce leaves (optional)
         Tomatoes (optional)

Here's how:
Mix all ingredients, except lettuce and tomatoes.
Serve on lettuce leaves bed and garnish with tomatoes, if desired.
Chill before serving.


FERN SALAD


You will need:
3/4    cup coconut, grated
3       cups fern leaves, blanched, drained
2       tomatoes, sliced
         Salt to taste
         Dash of sugar

Here's how:
Arrange fern leaves on a platter.
Roast grated coconut seasoned with salt and a dash of sugar.
Sprinkle on fern leaves.
Garnish with tomatoes.


GARDEN TOSSED


You will need:
1/2       cup calamansi extract
1/4       teaspoon sugar
1          teaspoon salt
2          heads lettuce, sliced
3          tomatoes, sliced
1/4       kilo grapes, whole

Here's how:
Mix calamansi extract, sugar and salt.
Arrange lettuce and tomatoes in salad bowl.
Top with grapes.
Pour calamansi extract mixture and toss.
Chill before serving.


JELLY-CORN SALAD


You will need:
2      cups canned whole kernel corn, drained
1/2   cup all-purpose cream or 1 cup soyacream
1/2   cup evaporated milk
2      tablespoons sugar
2      cups almond-flavored gelatin or gulaman, cubed

Here's how:
Mix thoroughly all ingredients except gelatin.
When sugar has melted, add gelatin or gulaman and mix gently.
Chill before serving.


MACARONI-FRUIT SALAD


You will need:
1      cup macaroni, cooked, drained
1/2   cup buko meat, shredded
1/2   cup ripe jackfruit meat, flaked
1/2   cup ripe saba bananas, boiled, cubed
1/2   cup red gelatin or gulaman, cubed
1/2   cup green gelatin or gulaman, cubed
1/2   cup lite cream or 1 cup soyannaise
        Sugar to taste

Here's how:
Toss all ingredients gently.
Chill before serving.


MACARONI-ABITSUELAS SALAD


You will need:
2      cups long abitsuelas, sliced finely, blanched
2      cups macaroni, cooked, drained
1/2   cup canned pineapple tidbits, drained
1/2   cup cheddar cheese, cubed
1/8   small onion, peeled, finely chopped
1/2   cup lite mayonnaise or  1 cup soyannaise
        Dash of sugar
        Dash of salt
        Lettuce

Here's how:
Mix all ingredients gently.
Serve on a bed of lettuce.
Chill before serving.


MACARONI ROYALE


You will need:
2       cups macaroni, cooked, drained
1/2    cup canned pineapple tidbits, drained
1/2    cup canned fruit cocktail, drained
1/2    cup red gelatin or gulaman, cubed
1/2    cup sweetened kaong, canned or cooked, drained
1/2    cup cheddar cheese, shredded
3/4    cup Nestle cream
         Sugar to taste
         Dash of salt
         Lettuce

Here's how:
Mix all ingredients gently.
Serve on a bed of lettuce.
Chill before serving.


MARBLES SALAD


You will need:
2       cups grapes, seedless, whole
2       cups red sago, cooked
1       cup orange sago, cooked
1       cup sweetened kaong, cooked or canned, drained
1       cup all-purpose cream
1/2    cup evaporated milk
2       tablespoons sugar
1       cup bite-sized multicolored marshmallows

Here's how:
Mix all ingredients except marshmallows.
Chill before serving.
Add marshmallows before serving.


MELCH SALAD


You will need:
1       Spanish melon, scooped into balls
1/2    kilo grapes, whole
1/2    cup cheddar cheese, shredded
3/4    cup lite mayonnaise
         Lettuce

Here's how:
Mix all ingredients well.
Serve on a bed of lettuce.
Chill before serving.


MOLDED STRAWBERRY-GRAPES


You will need:
1       box or sachet gelatin or gulaman, plain
1       cup grapes, whole
1       cup strawberries, whole
         Sugar to taste

Here's how:
Cook gelatin as per procedure in box or sachet. Add sugar.
Cool and pour onto a bowl of arranged grapes and strawberries.
Let it gel.


SINGKAMAS-CORN SALAD


You will need:
4        cups singkamas, stripped
2        cups pineapple, crushed
2        cups canned whole kernel corn, drained
1/2     cup mayonnaise
          Dash of salt
          Dash of sugar

Here's how:
Toss gently singkamas, crushed pineapple, and corn.
Add mayonnaise and a dash of salt and sugar.
Chill for 30 minutes before serving.


SOYBEANS BINATOG


You will need:
3      cups soybeans, boiled, rinsed, drained
3/4   cup coconut, grated
        Dash of iodized salt

Here's how:
Remove soybean skin and wash. Set aside.
Mix grated coconut and salt thoroughly.
Add soybeans and mix.
Serve hot or cold.


SOYBEANS DELIGHT


You will need:
3      cups soybeans, boiled, rinsed, drained
3/4   cup coconut, grated
2      tablespoons brown sugar
        Dash of iodized salt

Here's how:
Remove soybean skin and wash. Set aside.
Mix grated coconut and brown sugar.
Toss soybeans to coconut-sugar mixture.
Add a dash of salt.
Chill before serving.


SOYBEAN GARDEN SALAD


You will need:
2      cups soybeans, boiled, rinsed, drained
1      cup pineapple tidbits, drained
2      lettuce, cut into bite sizes
3/4   cup ranch dressing

Here's how:
Mix the first 3 ingredients.
On a separate container serve the ranch dressing.
Chill for an hour before serving.


UBOD SALAD


You will need:
2        cups banana or coconut ubod, sliced finely
1/4     kilo vegemeat, cut into strips
1/2     cup canned pineapple tidbits, drained
1/2     canned fruit cocktail, drained
1/2     cup all-purpose cream
1/4     cup mayonnaise
          Dash of iodized salt

Here's how:
Mix all ingredients.
Chill before serving.



SOYANNAISE


You will need:
1/2     kilo tofu mashed
1/2     cup corn oil
1/4     cup lemon or calamansi juice
1        cup soy milk'
1/2     clove garlic, chopped
2        tablespoons onion

Here's how:
Blend all ingredients together until smooth and creamy.
Add lemon juice.






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Fruit Recipes

Banana splitImage via Wikipedia
By Juvy S. Iliwiliw




BANANA en PEANUT CREAM


You will need:
6      ripe lakatan bananas, cut lengthwise
1      cup pineapple juice
1/2   cup peanut butter
1/2   cup all-purpose cream
6      cherry preserves, sliced

Here's how:
Soak banana in pineapple juice for 1 hour. Remove and set aside.
Beat peanut butter and all-purpose cream.
      Drain pineapple juice from banana.
      With icing decorator, decoratively squeeze the mixture on top of each banana split.
Garnish with cherry.
Chill before serving.


BANANA FOAM


You will need:
3        big lakatan bananas, sliced
3-3/4  cups nonfat milk, chilled
3         tablespoons honey
           Drops of lemon juice to taste

Here's how:
Blend bananas, milk, honey, and lemon juice in a blender for 1 minute or until smooth.
Serve immediately.


CREAMY SWEETY KAIMITO


You will need:
6      pieces kaimito
1      cup all-purpose cream
2      tablespoons honey

Here's how:
Slice kaimito and scoop meat.
Whip all-purpose cream and honey. With icing decorator,
        decoratively squeeze mixture on top of kaimito.
Chill for an hour before serving.


CUBED PINEAPPLE


You will need:
1      pineapple, peeled

Here's how:
Slice pineapple crosswise making round slices.
Cut into cubes.
Chill before serving.


DAPHENS DELIGHT


You will need:
1        bar gulaman, flaked
1        tetra pack all-purpose cream
1/2     small can condensed milk
1        pack Graham crackers
4        big ripe mangoes, sliced thickly
2-3/4  cups water


Here's how:
Cook gulaman in water until flakes are melted. Strain and set aside. Let cool (not gel).
Mix all-purpose cream, and condensed milk.
Arrange into layers in a rectangular container as follows:
      Graham crackers. Then pour 1/2 cup gulaman.
      Next layer is mango strips. Pour another 1/2 cup gulaman then the cream mixture.
      Repeat the procedure until all ingredients are used.
Chill before serving.


FROZEN JACKFRUIT


You will need:
3       cups ripe jackfruit meat
4        tablespoons sugar
1/2     lowfat cream
6        cherries, bottled or sweetend

Here's how:
Combine jackfruit meat and sugar then cook. Cool in room temperature.
Add cream.
Freeze for 2-3 hours.
Top with cherries before serving.


FRUIT BOWL


You will need:
1/2    kilo whole grapes
1/2    kilo lychees, peeled
1/2    Spanish melon, cubed
1/2    pineapple, peeled, cubed

Here's how:
Arrange on bowl as desired.
Chill before serving.


ICEE FRESH JACKFRUIT


You will need:
3    cups ripe jackfruit meat, whole segment, seeds removed

Here's how:
Arrange jackfruit segments on desired container.
Freeze overnight.


MANGO ICE CREAM LIKE


You will need:
1       cup all-purpose cream
2       tablespoons brown sugar
1       cup mangoes, pureed or scraped
1       cup evaporated milk

Here's how:
Whip cream, mango and milk until soft peaks form.
Stir in sugar and mix until evenly blended.
Pour mixture in container and freeze for 2 hours.
Beat until smooth.
Freeze for another 2 hours, stirring mixture in the same manner.
Place mixture back again in freezer until firm.


MARKY'S FAVORITE SALAD


You will need:
1      apple, cubed
2      avocadoes, cubed
2      young coconut milk, cubed
1      cup lite cream
        Brown sugar or honey to taste

Here's how:
Mix all ingredients.
Chill before serving.


MELON-APPLE BOAT


You will need:
2      apples, cubed
2      Spanish melons, quartered
1/2   cup lite cream

Here's how:
Arrange apples on top of melon.
Top with cream.
Chill before serving.


MELON-BANANA BOAT


You will need:
4      ripe lakatan bananas, ringed
2      Spanish melons, quartered
1/2   cup lite-cream

Here's how:
Arrange bananas on top of melon.
Top with cream.
Chill before serving.


MELON-GRAPE BOAT


You will need:
1/2     kilo grapes, whole
2        Spanish melons, quartered

Here's how:
Arrange grapes (at least 4 pieces each) on top of melon.
Chill before serving.


MELON-PINEAPPLE BOAT


You will need:
1/4     pineapple, peeled, cubed or canned pineapple chunks
2        Spanish melons, quartered

Here's how:
Arrange pineapples on top of melon.
Chill before serving.


MELON-STRAWBERRY BOAT


You will need:
1/4      kilo strawberries, cut in half
2         Spanish melons, quartered
1/2      cup lite cream

Here's how:
Arrange strawberries on top of melon.
Top with cream.
Chill before serving.


MILKY FOAMY BANANA


You will need:
2         ripe lakatan bananas, sliced
1-1/2  cups milk, partially frozen
1-1/2  cups whipping cream
2         teaspoons honey
6         sweet strawberries, whole
           Vanilla

Here's how:
Puree bananas in blender.
Add remaining ingredients, except strawberries.
Blend for a minute or until smooth and foamy.
Put sweet strawberry on rim of each glass.
Serve immediately.


PARTY FRUITY FOSSIL-ICE


You will need:
1       strawberry, sliced thinly
1       grape, sliced thinly
1       teaspoon apple skin, cut into fine strips
1       tablespoon orange rind, cut into fine strips
1       tablespoon pineapple, finely crushed

Here's how:
Arrange the fruits in each ice cube compartment.
Pour water into each compartment and freeze.
Serve in plain pitcher of water or in any fruit juice.


SLICED MELONS


You will need:
2    Spanish melons

Here's how:
Slice Spanish melons as desired.
Remove skin and arrange on platter.
Chill before serving.


WATERMELON TRIANGLES


You will need:
1         watermelon

Here's how:
Slice watermelon into 4 parts.
Cut quartered slice into three parts.
Remove from hard skin and arrange on platter or on a watermelon basket.
Chill before serving.














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Bread and Rice Recipes

French bread sandwich with fries.Image via Wikipedia
By Juvy S. Iliwiliw


BETCHIE'S PAN DE PIZZA


You will need:
16      medium size, 3-day-old pan de sal, halved
1        cup spaghetti sauce Italian style
1        cup cheese spread, preferable Chiz Whiz
1        small can pineapple tidbits, drained

Here's how:
Spread spaghetti sauce on each bread then top with cheese spread.
Toast in oven until light brown.
Tip with pineapple. Serve hot.


COLD-CUT SANDWICH


You will need:
12     slices whole wheat bread
1/2    light mayonnaise
4       lettuce leaves
1/2    kilo vegemeat, frozen, sliced to desired thickness
2       medium-size tomatoes, thinly sliced
         Pickles (relish or sliced)

Here's how:
Spread mayonnaise on 6 slices of bread, then layer with lettuce leaves, vegemeat, tomatoes and pickles. Top with remaining slices of bread.



CORN BREAD MUFFINS


You will need:
1     cup yellow or white cornmeal
1     cup all-purpose flour
4     teaspoons baking powder
1     tablespoon sugar
1     teaspoon salt
1/3  cup vegetable oil
2     cups milk
2     eggs, beaten

Here's how:
Sift separately all dry ingredients.
Combine cornmeal, flour, baking powder, sugar and salt in mixing bowl and sift again.
Add the vegetable oil, milk and eggs. Mix thoroughly.
Put in well-greased muffin pans.
Bbake at 210C bottom heat and 190C top heat for 12 to 15 minutes.


FAVORITE TOASTED BREAD


You will need:
16    2-day-old bread slices
16    slices vegetarian meat loaf, sliced very thinly
1      cup butter
        Cucumber slices (optional)

Here's how:
Heat 1 tablespoon of butter in a preheated pan.
Put two slices of bread and toast for 1 minute under low fire.
Remove from fire and arrange vegetarian meat loaf on top.
    Repeat the procedure with the rest of the bread.
Top with cucumber slices.
Serve hot.


GARLIC RICE


You will need:
6      cups 1-day-old rice, loosened
1/2   clove garlic, finely chopped
3      tablespoons margarine

Here's how:
Fry garlic in margarine until golden brown.
Add rice and cook over low fire, stirring continuously for 10 minutes.
Serve hot.


GARLIC WHOLE WHEAT BREAD


You will need:
12      slices whole wheat bread
1/2     cup butter
6        teaspoons garlic powder
          or 6 cloves garlic, crushed and minced

Here's how:
Spread butter on bread and sprinkle garlic powder or mix crushed garlic with butter
     and spread on bread.
Toast in over until light brown.


GOLDEN MUFFINS


You will need:
1        cup whole wheat flour, self-rising, sifted
1-1/2  cups all-purpose flour, sifted
1/3      cup orange juice
1/4      cup golden raisins
3         tablespoons sunflower oil
2/3      cup clear honey
1         egg

Here's how:
Arrange paper cases in muffin pan.
Mix orange juice and raisins in a small bowl and leave
      to soak for about 15 minutes.
Whisk together sunflower oil, honey, and egg in another
      container to make a smooth, thick mixture.
Stir in orange juice and raisins.
Stir in the two flours a little at a time.
      (It is better to leave the mixture a little bit lumpy
      than to stir it too hard)
Pour a spoonful of mixture into each paper case.
Bake at 200C bottom heat and 180C top heat
     for 12 to 15 minutes.


GRANOLA COOKIES


You will need:
1      cup whole wheat flour
3      cups dry oatmeal
1/4   cup margarine
1      egg (optional)
1      cup coconut, grated
1/2   cup peanuts, chopped
1/2   cup honey

Here's how:
Melt margarine.
Combine rest of ingredients well.
Drop by teaspoon onto greased cookie sheets.
    If no egg is used, press together before placing in cooking pan.
Bake at 200C for 15 to 20 minutes.


MAMC SUBWAY


You will need:
6      pieces whole wheat pan de sal, halved
1      small lettuce, cut into bite sizes
3      tomatoes, sliced
1      cup onions, ringed
1/4   cup olives, ringed
1      cup Mc Tuna filling

Mc Tuna Filling:
1      cup soyannaise
3      tablespoons catsup
3      eggs, beaten
1      onion, sliced

Here's how:
Arrange lettuce, tomatoes, onions, olives and Mc Tuna fillings inside pan de sal.


NUTTY NUTS IDEA


You will need:
6      slices whole wheat bread
6      tablespoons peanut-cashew butter (see recipe below)
6      tablespoons bottled strawberry jam

Here's how:
Spread peanut-cashew butter on bread.
Top with strawberry jam.


PEANUT-CASHEW BUTTER


You will need:
1      cup peanuts, roasted
1      cup cashew nuts, roasted
2      tablespoons corn or sesame oil

Here's how:
Place all ingredients in a blender and process at high speed
      until thick homogeneous consistency is reached. Let cool.
Keep refrigerated in bottle.


PINA TOAST


You will need:
6     slices 1-day-old whole wheat bread
2     tablespoons butter
6     canned pineapple rings, drained
6     teaspoons honey

Here's how:
Spread each slice of whole wheat bread with butter
     and place butter-side down on a cookie sheet.
Butter the top side.
Arrange one pineapple ring on each bread.
Top with 1 teaspoon of honey.
Place cookie sheet in oven and bake until light brown.
Serve hot.


POTATO CROQUETTES


You will need:
1/2       kilo potatoes
2          vegetarian sausages, cut into strips
2          egg yolks
1/2       cup butter
1/2       cup hot milk
2          teaspoons parsley, finely chopped
2          teaspoons salt
1/2       cup regular flour
2-1/2    cups bread crumbs
2           eggs
             vegetable oil

Here's how:
Mash cooked potatoes through a strainer into a mixing bowl. Set aside.
In a separate bowl, mix egg yolks, butter and hot milk and pour
       on mashed potatoes.
Add parsley and salt and mix until smooth and of firm consistency.
To make croquettes, form mixture into even-sized balls with floured hands.
Refrigerate the croquettes for at least 30 minutes or until cold and firm.
Flatten each ball into patties.
Place a strip of sausage in the middle and wrap by gathering the patties'
       sides or edges and fold to center forming a smooth ball.
Put bread crumbs on a plate.
Beat eggs lightly, and dip croquettes in beaten eggs then roll them in bread crumbs.
Deep-fry the croquettes until golden brown.


POTATOES with CHEESE


You will need:
1/2    kilo baby potatoes, unpeeled
1       cup cottage or cheddar cheese, shredded
1/2    cup butter
1/2    cup parsley, finely chopped
         Salt to taste

Here's how:
Boil potatoes until tender. Remove from fire, drain, and put on platter.
Heat skillet. Mix all ingredients gently until cheese melts.
    (Reserve some cheese for topping)
Pour mixture over boiled potatoes.
Top with cheese. Serve hot.


VEGETARIAN SPAGHETTI


You will need:
1/2     kilo spaghetti, cooked
2        tablespoons vegetable oil
1/2     clove garlic, minced
1        small onion, finely chopped
1/2     cup vegetarian meat, ground
1/2     cup water
1        pack Italian spaghetti sauce
3        sausages, cut crosswise
1        small green bell pepper, finely chopped
          Salt to taste
          Dash of brown sugar
          Cheese, grated

Here's how:
Saute garlic, onion, and bell pepper in oil.
Add vegemeat and stir occasionally until slightly brown.
Pour in water and tomato sauce.
Season with salt and a dash of sugar.
Simmer until sauce thickens.
Pour on top of cooked spaghetti.
Serve with cheese and sausage toppings.


VEGGIES FRIED RICE


You will need:
4       cups 1/2-day-old cooked rice
1/2    cup carrots, shredded
1       tablespoon vegetable oil
2       cup broccoli florets
1/4    cup red bell pepper, chopped
1       tablespoon soy sauce

Here's how:
Heat vegetable oil in a skillet.
Add broccoli and bell pepper and stir-fry for 1 minute or until crisp-tender.
Season with soy sauce.
Add rice and stir-fry for 2 minutes more.
Add carrots and stir until well mixed.
Serve hot.


YUMMY GOODY CRACKERS


You will need:
12       big marshmallows
12       squares crunchy Graham crackers
2         bars plain chocolate

Here's how:
Roast marshmallows.
Top 6 Graham crackers with chocolates and marshmallows.
    Cover with remaining crackers.
Arrange sandwich on tray.









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