Thursday, November 28, 2013

TURKEY BREAST, BANANA WITH BELL PEPPER AND SWEET SOUR SAUCE

Turkey breast is a good choice for a healthy diet. It is excellent low fat and high in protein. It can also be use for various recipes such as salads, sandwiches, casseroles, stews and grilled. So try this delicious and yummy dish for your good health.

Preparation time: 15 minutes
Cooking time : 40 minutes

INGREDIENTS:
200g turkey breast, boneless and skinless, sliced
1 piece green bell pepper, diced
1 piece red bell pepper, diced
1 piece yellow bell pepper, diced
1 piece banana, diced
½ tbsp. sweet and sour sauce
1 tbsp. hoisin sauce
½ tsp. lime juice
2 tbsp. soya bean oil
Black pepper

PROCEDURE:
1. Marinate the turkey breast with sweet and sour sauce, hoisin sauce, lime juice, oil and pepper for 30 minutes.
2. String the meat, bell pepper and
banana onto skewers.
3. Place the skewers on an oiled baking tray and bake till golden brown (approximately 8 minutes).

To serve:
Set the brochettes on a plate to serve.


Wednesday, November 27, 2013

MOZZARELLA AND PROSCIUTTO SALAD



Prosciutto is an Italian ham and it is a dry cured ham that is usually sliced thinly and served uncooked.
Try this mozzarella and prosciutto salad combined with fresh tomatoes, avocado, lemon juice, and mozzarella balls. Nutritious and tasty recipe for your family.

Preparation time: 10 minutes

INGREDIENTS:
1 avocado
½ lemon juice
1 tbsp. Tabasco sauce
8 ripe tomatoes, sliced
8 mozzarella balls, sliced
½ bunch fresh basil leaves
100g sliced prosciutto or ham
2 tbsp. extra virgin
Olive oil
Salt
Cracked black pepper

PROCEDURE:
1. Slice the avocado and add the lemon juice with the Tabasco sauce.
2. Arrange the tomato, mozzarella, avocado, and basil on a plate and top with prosciutto.
3. Drizzle with olive oil, more Tabasco sauce and season with salt and pepper.



Tuesday, November 26, 2013

CORNISH HEN WITH ORANGE GINGER-GLAZE



A Cornish is particular breed of chicken and merely refers to a young chicken, which are usually fed in significant amount of food and slaughtered when they are about five weeks old. They are soft and tender, juicy and easy to cook.

Preparation time: 10 minutes
Cooking time: 1 hour

INGREDIENTS:
1 whole chicken
2 tbsp. minced ginger
3 tbsp. soy sauce
1 cup orange juice
1 whole orange sliced
1 tbsp. honey
1 tbsp. molasses
1 tbsp. freshly ground pepper

PROCEDURE:
1. Pre-heat oven to 350 degrees F.
2. In a bowl, mix all ingredients and taste t check the seasoning.
3. With kitchen shears, split the chicken into half.
4. Place chicken in a baking dish and pour marinade over the chicken.
5. It’ll be ideal to do this ahead of time, 3 hours or more.
6. Bake in the oven for about 40 minutes, basting and turning every few minutes.
7. Turn up the temperature to full and bake for another 10 minutes, basting continuously until chicken is nicely glazed and shiny.
8. Serve with sauce (cooked marinade) and orange slices or orange segments.


Saturday, November 23, 2013

PROJECT RUN AWAY FASHION SALAD

This menu is good for summer. You can have this when you go to a beach picnic. So easy to prepare very fresh and nutritious. This fashion salad is also good for your diet habit.

Preparation time:30 minutes

DRESSING:
¼ cup vinegar or cider vinegar
1 tbsp. sugar syrup
Salt
Dash cayenne pepper or hot sauce
Dash pepper corn mill
Extra virgin oil to taste

SALAD:
1 small red onion thinly sliced
3 cup watermelon balls (buy the small kilo sized yellow variety)
4-5 large red salad tomatoes (seeded, cubed)
1 firm ripe solo papaya, cubed
Fresh basil leaves or makrut leaves
Fresh mint leaves
Prepare the dressing and immerse onion slices to reduce pungency.
Prepare the other fruits and herbs.
Gently toss together in the dressing.
Finish with a drizzle of olive oil just before serving.
Keep chilled.




Thursday, November 21, 2013

NERGRENSE SPECIALTY



Try this amazing Filipino dish negrense specialty with flavorful and unique ingredients to make the dish more tastier and fabulous outcome.

Preparation time: 30 minutes
Cooking time: 1 hour

INGREDIENTS:
1 large onion, chopped
1 tbsp. minced garlic
4 tbsp. butter
1k pork shoulder, cubed
2 tbsp. soy sauce
1 cup tomato sauce
1 bay leaf
1sm cinnamon stick
¼ tsp. pepper
1 tsp. salt
½ cup buko water
1 cup cubed carrots
400g hotdog, cut into rounds
400g sweet ham, diced
1 cup, cubed buko meat
1 cup diced, sweet pickles
2 tsp. mono sodium glutamate
1 cup grated cheddar cheese
60 pieces molo wrapper
1 cup grated buko meat
1 red bell pepper, sliced
Hard cooked eggs
Chopped parsley

PROCEDURE:
1. Sauté onion and garlic in butter.
2. Add pork, tomato sauce, soy sauce, bay leaf, cinnamon, pepper and salt.
3. Simmer until pork is almost tender.
4. Add buko water if necessary.
5. Add carrots, hotdogs and ham, simmer for 5 minutes.
6. Add buko meat, pickles and mono sodium glutamate.
7. Arrange meat mixture, cheese, molo wrappers in layers in grease oven-proof dish with the meat mixture sprinkled with cheese as the top layer.
8. Garnish at the border with grated buko meat.
9. Cover with foil and baked in per-heated
oven 350 degrees F for 35-40 minutes.
10. Serve garnish with red bell pepper, hard cooked eggs and parsley.