kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

kids cakes

Fruit Salad recipe

Ingredients:
1 cup crushed pineapple, drained
1 cup mandarin orange pieces, drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream or lemon yogurt

Preparation:
*Combine all the ingredients (except the marshmallows) in a large bowl.
*Chill for several hours.
*Add the marshmallows right before serving.
Servings: 15

sawaki tuyom kinilaw

Ingredients:
10 pcs sawaki big
2 pcs small chili
5 pcs garlic crushed
3 pcs small red onion crushed
20 pcs calamansi lime
1 tsp salt
how to make :
mix the chili ,garlic,red onion,salt
into calamansi lime.

nescafe shake ice, for summer

Ingredients:
2 tsp NESCAFÉ powder (e.g. GOLD, Classic)
2 tsp sugar
1 Tbsp hot water
200 ml milk, chilled
1 Crushed ice

Preparation:
Dissolve NESCAFÉ and sugar in hot water. Combine in shaker
or blender with the remaining ingredients, shake or blend until combined.
Pour into serving glass to serve.
Enjoy your NESCAFÉ Iced Coffee Deluxe

Buko Pie

Ingredients:
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch


Procedure:
Pour directly the uncooked mixture into the
pastry-lined pan, top with the second crust,
brush with eggwash, bake at 400 deg F for 15
minutes then a further 45 minutes at 325 deg F.

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


Procedure:
1.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.
2.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.
2.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.

spaghetti allo scogilo pasta

500g mussels (cozze)

400g prawns (scampi), with heads removed

400g crawfish (gamberoni)

300g squid (calamari), cut into rings

100g tomato sauce

3 cloves garlicparsley,

bunch choppedbasil,

bunchHot pepper (optional)

500g clams (vongole)

5t oil

*Boil the clams and mussels, separately, to open them. Strain and conserve the cooking water. Notes on preparing fresh shellfish: Soak the clams in fresh water for 6-8 hours to clean beforehand, and clean outside of mussels first. Here are some good step-by-step instructions for cleaning clams/mussels.

*In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it becomes too dry.

*In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it beco

Mango ice drop,pinoy

YOU WILL NEED:

3 cans Sweetened Mango Juice Drink
1/2 cup evaporated milk
1/2 cup sugar

HERE'S HOW:

1 COMBINE all ingredients and place in ice drop molds. Freeze until partially set. Place popsicle sticks in the center of each mold. Freeze until firm.

Halo-Halo pinoy

Recipe:

2 tablespoons kaong or...
2 tablespoons nangka [jackfruit]
2 tablespoons macapuno (a variety of coconut meat sold in bottles)
2 tablespoons sweetened kidney beans
2 tablespoons sweetened garabanzos
2 tablespoons sweetened plantains
2 tablespoons ube or yam
2 tablespoons custard or creme caramel
2 tablespoons sweetened corn kernels
crushed ice to fill glass
2/3 evaporated milk
2/3 scoop of ice cream on top


how to mix it:

Halo-halo (from "halo" = mix) is a favorite Filipino dessert or snack. It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

This Filipino concoction is quite popular during the hot summer months (March-June) in the country, just as ice cream is. It is usually served in tall, clear glasses that show its colorful contents that tempt one's taste buds. One's thirst is even made worse by the perspiring ice-filled glass, and the melting ice cream on top.

banana cake with pineapple,cinnamon.

Ingredients:
3 cups sifted all-purpose flour
1 teaspoon baking soda

1 teaspoon cinnamon

2 cups sugar

1 teaspoon salt

1 1/2 cups vegetable oil

1 can (8 ounces) crushed pineapple, undrained

1 1/2 teaspoons vanilla

3 eggs

2 cups diced banana (about 2 medium bananas)

Preparation:
Into a large mixing bowl sift together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

fried plantains with tuna

Ingredients:
1 can of YELI tuna
200 g mayonnaise
2 tbsp. Lemon juice
½ cup celery, diced
salt and pepper
½ cup red onions, diced
Oil for frying
4 green plantains

Preparation:
Crumble up the tuna and mix in next 5 ingredients. Once mixture has an even consistency refrigerate for 15 minutes.

To make the patacones first peel the plantains and cut them into cylinders about 3 cm high. Then fry the plantain in very hot oil for about 2 minutes. Remove them from the oil and flatten them into disks with a mallet or mortar. Once flattened put them back into the oil and fry them until they are golden brown. Remove them from the oil and allow them to cool on a paper towel. Then place a dollop of the tuna mixture on each patacon and enjoy.

ginataang Tilapia,Pinoy

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar

Instructions:

In a casserole, arrange fish and spices.
Pour in vinegar and coconut milk.
Boil for five minutes.
Add squash and eggplant and cook until almost done.
Add onions, red and green peppers and ampalaya (bitter gourd).
Season with salt.
Cook until vegetables are done.
Serve hot with steamed rice.