CREAMY CHICKEN PASTA

Ingredients:

1 pound of pasta (penne, fettucine or whichever kind you prefer)

1 can chicken (usually in the tuna in can section) or you can use boiled chicken breast)

1 can diced tomatoes

1 can condensed cream of chicken soup

1 can evaporated milk

1 tsp  Italian seasoning (optional)

1 Tbsp cornstarch

1/4 cup water

1/2 tsp salt

1/4 tsp pepper

1 Tbs garlic powder

1Tbs parsley

1/2 Tbs onion powder

Directions:

1. Cook pasta according to directions, drain and set aside.

2. Heat chicken, tomatoes, evaporated milk and soup to a boil.

3. Mix cornstarch and water, slowly pour into sauce to thicken.

4. Season with herbs/spices listed, or come up with your own twist!

5. Pour drained pasta into sauce, stir to coat pasta.

Enjoy! 

Notes:

-The cornstarch/water slurry isn’t essential, but without it your sauce will be thin and runny.

-Breaking the chicken up with a fork before adding it into the sauce is way easier than trying to do it later.

-This is a basic recipe, have fun with it! Add in broccoli, cheese, mushrooms, roasted red peppers, etc. 

Disclaimer:

Recipes atbp is a food blog that compiles delicious  recipes from different sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. All visual and written contents are copyrighted to their respective and kind owners.  If you own rights to any of the images, videos or contents and do not wish them to appear on this site, please contact us and they will be promptly removed.   Information on this site may contain errors or inaccuracies. The site’s owner do not make warranty as to the correctness or reliability of the site’s content.  You may reach us through email at  recipesatbp@gmail.com

Tips on how to get soft Bread or Buns

1. Make sure the water/milk you use for kneading the dough is warm. Not HOT, but WARM! Hot water kills the yeast so make sure it is finger-tolerable warm.

2. Knead the dough well, for a good 8-10 minutes and get it to an almost sticky consistency, then dab a bit of oil on your palms and apply all over the ball of dough and cover it, let it rest to rise as per the recipe.

3. Make sure you pre-heat the oven before putting the tray of bread/buns in. Putting a tray of buns in a cold oven then turning on the heat whilst it's in there makes them take longer to get done, thereby hardening them in the process.

4. Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.

5. Standard temperature for breads/buns ranges from 180-200 C. So keep your oven in this temp range unless the recipe states otherwise.

6. If your oven has separate functions for top and bottom heating/grills, don't turn on both at once, first use the bottom grill, then midway turn on the top one to even out the colour.

7. Buns take between 12 mins to 20 mins to get done, depending on the size of individual pieces. So if after this time they are not yet sufficiently coloured, you can crank the heat up slightly to speed things along. But keep a close eye on them.

8. Immediately after baking, whilst still hot, brush a bit of butter on the buns, then cover with a kitchen towel to retain moisture and keep them soft.

Happy Baking! :)

Disclaimer:

Recipes atbp is a food blog that compiles delicious  recipes from different sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. All visual and written contents are copyrighted to their respective and kind owners.  If you own rights to any of the images, videos or contents and do not wish them to appear on this site, please contact us and they will be promptly removed.   Information on this site may contain errors or inaccuracies. The site’s owner do not make warranty as to the correctness or reliability of the site’s content.  You may reach us through email at  recipesatbp@gmail.com

Baked Bibingka Supreme

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 whole eggs
1 cup white sugar
1 1/3 cup Fresh Milk
1/4 cup butter
1/4 cup sugar
1/2 cup Grated Cheese
2 pcs Salted Eggs, sliced

Procedure:

· Preheat oven to 350ºF.  Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside. 

 Sift flour, baking powder and salt together. Set aside.

· Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.

· Add flour mixture alternately with Fresh Milk into the egg. Beat to blend thoroughly.

· Pour mixture in lined pans.

· Bake for 10 minutes,  then remove from the oven.

· Spread butter on top then sprinkle with sugar and grated cheese.

· Decorate with salted egg slices and bake for 10 to 15 minutes more.

Note :  to check Bibingka for doneness, use  the toothpick test. Just stick a toothpick into the center of your cake, if there is wet batter still on the toothpick, it needs more time in the oven,but if it comes out clean, your cake is done

Disclaimer:

Recipes atbp is a food blog that compiles delicious  recipes from different sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. All visual and written contents are copyrighted to their respective and kind owners.  If you own rights to any of the images, videos or contents and do not wish them to appear on this site, please contact us and they will be promptly removed.   Information on this site may contain errors or inaccuracies. The site’s owner do not make warranty as to the correctness or reliability of the site’s content.  You may reach us through email at  recipesatbp@gmail.com

Recipe for Empanaditas by Chef Boy Logro

Ingredients:

For the dough:
2 cups all-purpose flour 

1/2 teaspoon of salt 1/2 teaspoon of baking powder 

4 tablespoons of butter 

1/4 cup ice water

For the filling:

2 tablespoons vegetable oil

1/2 cup white onion, shredded

1/2 bell pepper, diced

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/2 pound ground beef

1 cup potatoes, diced and cooked 

1/2 cup beef broth

1 egg yolk

Salt to taste

Procedure:

For the filling:

In a large skillet, heat the oil.  

Add the onions, bell pepper, garlic, beef, tomato paste  and cumin and cook for about six minutes over medium heat. 

Add the cooked potatoes and cook for about seven minutes.

Add the broth, season with salt and cook until meat is cooked through. 

 
For the dough:

Place the flour and salt in a bowl.

Add the butter and water until the dough forms. 

Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes. 

On a lightly floured surface, roll out the dough into a thin rectangle.

Cut out round shapes with a cutter or a small plate. 

To make the empanada: 

Fill the dough with the beef mixture.

Brush the edges with egg and close the dough by pressing the edges together to form a half moon. 

Preheat oil in a deep pot.

Fry the empanadas for about three minutes on each side.

Remove from the oil and drain on paper towels.

Pork Omelette (Thai Style) @ KrisTV - July 24, 2014

BEEF WITH AMPALAYA

Chef Boy Logro's version of  Beef with Ampalaya

STIR-FRIED BEEF WITH MANGO SLICES

Another easy to prepare recipe by Chef Boy Logro

Ingredients:

1 lb fillet of beef

1 tbsp cooking wine


1 tbsp soy sauce

1 tsp cornstarch

1 tsp sugar

1 tsp pepper

1 pc large mango

4 tbsp cooking oil

1 tbsp ginger root, shredded

1 tbsp green onion, shredded

2 bunches of Bakchoy

Procedure:

· Cut the beef into thin bite-sized slices. Marinate in the wine, soy-sauce, cornstarch, sugar and pepper for 20 minutes.

· Skin mango, cut into inch thick slices

· Set wok over high heat, pour cooking oil into the wok, wait until it is almost smoking. Reduce heat to moderate,stir-fry the beef and ginger for 1-2 minutes, remove the cooked beef from the pan

· Toss the mango slices in the hot oil for a few seconds. Return the beef abd ginger and green onions, stir over high heat for a few seconds and serve immediately.

SHRIMP & BROCOLLI EXPRESS Recipe by Chef Boy Logro (the Kusina Master)

Easy and delicious recipe by Chef Boy Logro...

Ingredients:

1 lb. shrimp, peeled

Oil for deep frying

For the Sauce:

1 cup     chicken stock

2 tsp      cornstarch

1 tsp      sugar

2 tbsps   Brandy

                Salt & pepper

For the seasoning:

2 tsps    cornstarch

1 tsp      sugar

                Pinch of salt

8 oz        Brocolli, cut into 3-inch pieces

1 pc        carrot, peeled and sliced

2 cloves    garlic, peeled and chopped

1 pc        ginger root, peeled and chopped

Procedure:

• Blanch the broccoli pieces for a few minutes, season with salt,  then drain and set aside.
• In a bowl put the shrimp and season with salt, pepper, sugar and cornstarch, mix well.
• Stir fry onion,  then the garlic, deglaze with brandy, stir then  put the shrimp, then add the Chinese wine,  stir well, then add the blanced broccoli. Stir again, then put the cornstarch mixed with water then after 2 minutes, its done.  Yum Yum Yum!

Video of Chef Boy Logro's SINANGLAY (Tilapia Fillet in Coconut Milk)

Healthy Recipe and very affordable too, a great recipe of Chef Boy Logro, the Kusina Master

SINANGLAY (Tilapia Fillet in Coconut Milk) by the Kusina Master

Another delicious and affordable recipe by Chef Boy Logro (the Kusina Master)

Ingredients:

6 pcs. Tilapia Fillet (or any kind of fish fillet you like)
3 tbsps Calamansi Juice
1-8 gm pack Knorr All in One Seasoning (or use salt & pepper)
1 pack Knorr Ginataang Gulay Complete Mix (or use fresh or canned coconut milk)
2 bunches Pechay
3 pcs. Tomato, seeded
2 pcs. Onion, minced
1 bunch Lemongrass
2 pcs. Sili, long green

Procedure:
Get tilapia fillet and sprinkle both sides with Knorr All in one seasoning mix (or if you want – you can use salt & pepper), then drizzle with calamansi juice. Set aside.

Meanwhile, slice onions and tomatoes, combine them and sprinkle with Knorr Mix (or a bit of salt & pepper). Get your petchay, remove white part and prepare them to wrap the tilapia, around 3 pcs of petchay – lay them on a plate, put one tilapia fillet on top then put some onion-tomato mixture and put another tilapia fillet on top. Use the petchay leaves to wrap the tilapia fillet with stuffing inside. Use lemongrass stems to secure the petchay leaves.

When done stuffing and wrapping the tilapia fillets, set it aside. Get a bowl and dissolve the Knorr Ginataan Complete Mix in water (instruction at the back), and when well mix boil this mixture over medium heat, when it starts to boil, put the 2 pcs. green sili and put the wrapped fillets, then also add lemon grass. Let it simmer for about 15-20 minutes, turning the tilapia once to make sure both sides are cooked. Season to taste. Yum Yum Yum!

Video of Chef Boy Logro's - Barbeque Spareribs

BARBEQUE SPARERIBS Recipe by Chef Boy Logro (the Kusina Master)

I've been watching Chef Boy Logro's show at GMA Kapuso, Monday to Friday before Eat Bulaga.  I've observed that Chef Boy Logro whips up simple, affordable, delicious and easy to follow recipes, and from them on I make it a point to always watch his show, and copy his recipes for my own files for future use.  Here's one of Chef Logro's  great recipe.

Ingredients:

2          tbsp    Butter or Margarine

2          cloves            Garlic

2          tbsps Mustard

¼         cup     Brown Sugar

1          cup     Catsup

¾         cup     Chilli Sauce

1          tbsp    Celery Seed

2          tbsps  Worcestershire Sauce

2          dashes  Bottled Hot Pepper Sauce

½         tsp      Salt

1 ½     cup     Water

1          kilo     Spareribs or Loin Back Ribs (boiled till a bit tender)

1          pc        Medium Onion, Thinly sliced

1          pc        Lemon, thinly sliced

Procedure:

1.     For Sauce – melt butter in saucepan, add garlic and cook for 4 to 5 minutes.

2.     Blend in mustard and sugar, then add catsup, chili sauce, celery seed, sauces, salt & water.

3.     Bring to a boil.  Meanwhile get the ribs and brush the meat side with mustard, then with the cooked BBQ sauce.  Let stand for a few minutes (15-20).   Then place bone side down on grill over slow coals.  Broil about 7 to 10 minutes.

4.     Turn meat side down and brush with BBQ sauce again.  Continue to broil and basting occasionally for about 7 to 10 minutes.

5.     Meanwhile cook the left over BBQ sauce till a bit thick, them put the cooked Spareribs into the hot bbq sauce and let simmer for about 2-3 minutes into the sauce to get a nice coating and color.

6.     Serve while hot with plain or java rice.  Yum   Yum  Yum!

                     Note : P350.00-400.00 for the whole recipe   good for 3-4 persons