William's Filipino Recipe 13:Pineapple Macaroni Salad

Pineapple Macaroni Salad

1 small box salad macaroni, cooked as directed
1 can pineapple tidbits
1 cup fruit cocktail
1/4 cup sweet pickle relish
1/4 cup grated cheese
1/2 cup chopped nuts
2/3 cup mayonnaise
1 1/2 teaspoons salt
1 teaspoon pepper
Red pepper slices

How to cook:
1. Arrange red pepper slices at the bottom of the mold.
2. Combine the rest of the ingredients and transfer into the mold.
3. Chill.
4. Unmold in a platter and garnish as desired.

Yield: 8 - 10 servings

William's Filipino Recipe 12: Medley Salad

Medley Salad

Ingredients:
2 cups white beans (habichuelas), cooked
2 cups sliced carrots, cooked
1 cup cheese, cut into strips
3 hard-cooked eggs, quartered
1 head lettuce, washed and chilled
1/2 cup mayonnaise



How to cook:
1. Arrange beans, carrots, cheese and eggs on a bed of lettuce.
2.Garnish with the radish roses.
3. Chill.
4. Serve with mayonnaise.

Yield: 6 servings

William's Filipino Recipe 12: Creamy Cheese Potatoes

Creamy Cheese Potatoes

Ingredients:
1 1/4 cup non fat milk
1-8 oz. package creame cheese, softened
1 tablespoon snipped chives
1 tablespoon minced onion 1/4 teaspon salt
4 cups cubed, cooked potatoes
paprika

How to cook:
1. In meduim sized sauce pan, over low heat, blend milk into cream cheese.
2. Stir chives, onion and salt.
3. Add cubed potatoes, stir carefully to coat.Turn potato-cheese mixture into 1 1/2 quart casserole, sprinkled with paprika.
4. Bake in moderate oven (350 F) for 30 minutes.
5. Cook in sauce pan over a low heat till heated through. Serve immediately.


Yield: 5-6 servings

William's Filipino Recipe 11: Scalloped Eggs

Scalloped Eggs
Ingredients:
6 hard-cooked eggs
1 cup bread crumbs
3 tablespoon butter
Salt
Milk or cream

How to cook:
1. Oil a baking dish and place it a layer of crumbs, then a layer of sliced of hard-cooked eggs.
2. Dot with bits of butter, sprinkle with salt, and another layer of crumbs.
3. Repeat in this order until the dish in full, having a layer of buttered crumbs on the top.
4. Pour cream or milk over the whole until it comes about halfway to the top of the dish.
5. Brown in moderate to hot oven (350 to 400 F).

Yield: 6 servings

William's Filipino Recipe 10: Broiled Eggplant

Broiled Eggplant

Ingredients:
6 big eggplants
2 large tomatoes Juice from
6 meduim kalamansi (citrus fruit)
1/2 teaspoon garlic, macerated
1 cup onions, chopped
1 tablespoon salt
Dash of pepper

How to cook:
1. Broil eggplant over live coils. When done, remove skin and place on a platter.
2. Combine kalamansi (citrus juice) juice, garlic, onions, salt and pepper.
3. Pour over eggplants. Garnish with sliced tomatoes.

Yield: 6 servings

William's Filipino Recipe 9: Cheese Puffs

Cheese Puffs

Ingredients:
1 cup cheese, grated
1/4 cup bread crumbs
1 egg, separated
4 tablespoon sugar

How to cook:
1. Combine cheese, bread crumbs, egg yolks and seasonings.
2. Fold in stiffly beaten egg white.
3. Shaped into balls about 3/4 inch in diameter.
4. Roll in fine bread crumbs.
5. Fry in deep hot pan until brown.
6. Drain off excess fat in absorbent paper.

Yield: 2 - 3 dozen puffs

William's Filipino Recipe 8: Vegemeat Spaghetti

Filipino Recipe 8: Vegemeat Spaghetti

1/2 cup butter
1/3 cup finely chopped onions
2 garlic cloves, chopped
4 cups vegemeat, sliced and lightly fried
3 tablespoons kalamansi juice
1 tablespoon chopped kinchay
2 teaspoons kalamansi peel
1/4 teaspoon black pepper
1 box (8 ounces) spaghetti
1 cup grated cheese
6 kalamansi halves

• Heat 3 tablespoons butter in a pan. Saute onion and garlic until tender.
• Add kalamansi juice, kinchay, kalamansi peel, pepper, bay leaf and 2 cups water; simmer until liquid is reduced to about 1 cup.
• Remove bay leaf. Stir in vegemeat and heat thoroughly.
• Add remaining butter; stir until melted.
• Cook spaghetti in boiling salted water until tender yet firm, about 8 to 10 minutes; drain.
• Pour souce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges.
• Yield: 6 to 8 servings.
  

William's Filipino Recipe 7: Potato Casserole

Potato Casserole

1 cup peas
1 cup gluten, chopped
2 tablespoons onion, minced
1 tablespoon green pepper, chopped
1 tablespoon flour
Dash of pepper
2 tablespoons milk
2 tablespoons salt
1 tablesoon mayonnaise
1 cup potato, boiled and mashed

For the Sauce

1/4 cup mayonnaise
1/2 teaspoon kalamansi juice
1/4 teaspoon salt
1/4 cup catsup
2 tablespoons milk

• Mix the first 5 ingredients together.
• Add sauce and blend well.
• Place in a casserole.
• Blend together pepper, salt, milk, mayonnaise and potato.
• Place on top of gluten mixture.
• Bake at 375 degrees F for 25 minutes.
• Yield: 4 servings.

Well, another one tasty filipino recipe! Only here in William's Filipino Recipes. Till next time! Kindly have some comments on this blog. Thanks!

William's Filipino Recipe 6: Ginataang Malunggay

Ginataang Malunggay

1 cup coconut milk
2 segments garlic, minced
1 medium onion, sliced
1/8 teaspoon salt
6 cups malnuggay leaves
1/2 cup thick coconut milk

• Put coconut milk, garlic and onion in a carajay.
• Season with salt and bring to a boil for 10 minutes.
• Stir constantly while boiling. Add malunggay leaves and thick coconut milk.
• Cook for 5 more minutes. Serve hot.
• Yield: 4 to 6 servings.
  

William's Filipino Recipe 5: Estofado

Estofado

1/3kilogram gluten
4 ripe bananas (saba)
1 carrot cut in pieces
3 cloves garlic, crushed
2 onions, quartered
2 red sweet pepper, quartered
1 bay leaf
1/2 cup kalamansi juice
Salt

• Fry the gluten until golden brown. Cut bananas into 1/2-inch by 2-inch pieces.
• Fry until brown and set aside.
• To the gluten, add onions, bay leaf and salt.
• When the oil sizzles, add kalamansi juice and enough water to cover.
• Let boil 5 minutes and then reduce heat.
• Add carrots and quartered peppers.
• Continue cooking until vegetables are done and the sauce is of desired consistency.
• Serve hot.
• Yield: 4 servings.