"How to make a Delicacies Espasol"

INGREDIENTS:

• 1cup malagkit (glutinous rice)
• 4cups rice flour,toasted until light brown
• 1cup coconut milk
• 1-1/2cups toasted,shredded coconut
• anise seed

PROCEDURE:


The procedure how to make delicacies espasol is very simple,follow the tips below
Boil the malagkit  (glutinous rice). Place sugar,anise seeds and coconut milk
in a saucepan,let boil until thick.Add toasted shredded coconut and cook
for 3 minutes.Add boiled malagkit(glutinous rice).Stir and cook until thick.
Remove from the fire and add 3cups toasted rice flour,mix with a wooden
spoon and pass through a corn meal grinder.Divide into 2 parts and roll
(about 2-1/2 inch in diameter). Using the rest of the rice flour for rolling.
Slice into 1/2 inch thick pieces. Yield 30.

"How to bake a Delicious Cassava Cake"

INGREDIENTS:

• 2 packs of frozen cassava 
• 2packs of frozen buko
• 2 eggs
• 2 cups sugar
• 2 can (16-oz) coconut milk 
• 1 tsp vanilla
• 1/4 cup melted butter

PROCEDURE TO MAKE:


Mix them together and bake it in a gressed pan or pyrex for
1 hour at 350 degrees.Remove the pyrex an hour so you can
put the toppings (see below  the ingredients and procedure)


TOPPINGS:

•  1 can condensed milk
• 1 bottle of string macapuno

PROCEDURE:


Mix together and put on top of cassava, then bake again
until toppings is brown 30 to 45 minutes.

"How to cook a Simply Stuffed Steak"

INGREDIENTS:

• 2 1/2lb top round steak cut 1 1/2 inches (3.75cm) thick
• 1tsp     salt
•            pepper
• 3tbsp   butter or cooking oil
• 2large  onions,chopped 
• 1clove  garlic,minced
• 1/2lb    fresh mushrooms,chopped
• 1/2tsp  dried leaf tarragon
• 4          eggs yolk
• 1cup    soft bread crumbs
• 1/2cup grated parmesan cheese
• 1/2lb    ready-to-serve or left over cooked ham

PROCEDURE:


Have butcher split the steak nearly in half horizontally to make a
thin piece of meat twice the size of the original steak, or do it yourself
with a very sharp knife.(This is called butterflied steak).Pound along the
centre of the steak where it is slightly thicker with the edge of heavy plate
to make it as thin as the rest of the meat.Lay the steak open on a counter
top .Sprinkle with salt and freshly ground pepper.Heat butter or oil in
large heavy skillet.Add onion and garlic and cook gently until onions are
limp,stirring.Add mushrooms and cook over high heat about 2 minutes.
Remove from heat and sprinkle in tarragon. Beat egg yolks 2 minutes at
high speed on the mixer.Stir in bread crumbs and cheese.Add onions-
mushrooms mixture and blend lightly.
    Spread the butterflied steak with the onion-mushroom mixture and lay
the ham strips on top of it close together and parallel to the shorter sides
of the piece of meat. Roll the meat up from one of the short sides and tie
it securely in several places down the length of the roll.Heat oven to 425F
(220 degree). Put the roll in a shadow baking pan and bake for 15 minutes
at 425F(220 degree). Reduce oven temperature to 375F (190degree).and
continue baking 30 minutes longer for medium rare.Cool and then chill well.
Slice and serve.

"How to make a Simply Sweet and Sour Pot Roast"

INGREDIENTS:

• 2tbsp cooking oil
• 4-lb   chuck roast
• 1cup  chopped onion
• 1tsp   salt
• 1/4tsp pepper 
• 1/2tsp dried leaf thyme
• 1/2cup beef bouillon
• 1/3cup cider vinegar
• 1/3cup liquid honey
• 1tbsp   cornstarch
• 1/4cup  water

PROCEDURE:


   Heat oil in large heavy  saucepan or Dutch oven.Add meat and brown
well on all sides.Lift out meat and add onion to fat in pan.Cook 3 minutes,
stirring.Return meat to pan.Sprinkle with salt,pepper and thyme.Add bouillon
and vinegar, cover and simmer about 2 hours or until beginning to get tender.
Add honey and continue simmering, turning the roast occasionally, until
tender,about 1 hour more.Put meat on hot serving platter and keep hot.Bring
liquid left in pan to a full boil.Add cornstarch to water and stir to blend well.
Stir into boiling liquid gradually.Cook until thickened and clear,stirring.Turn heat
to low and simmer 3 minutes.Serve over slices of roast.

"How to make a Simply Peasant Soup"

INGREDIENTS:

• 3tbsp butter or margarine
• 1clove garlic,peeled and cut in half
• 2cups 1-inch(2.5cm) cubes French bread (best if dry but not hard)
• 2tbsp butter or margarine
• 1cup chopped onion 
• 1tsp paprika
• 4cups beef stock 
• 2 eggs
• 1/2tsp salt(approx)
• 1/4tsp pepper(approx)
• chopped parsley

PROCEDURE:

Heat 3tbsp (45ml) butter or margarine in large saucepan with garlic pieces.

Cook gently 5 minutes,stirring.Discard garlic.Add bread cubes and cook 

until golden, stirring.Lift out with a slotted spoon.Add 2 tbsp (30ml) butter

or margarine to pan.Add onion and cook gently until onion is golden, stirring.

Add paprika and stock, cover and simmer 20 minutes.Beat eggs well at serving

time.Remove simmering soup from heat.Add about 1 cup (250ml) of the hot

soup, a little at a time, to the egg, beating constantly with a fork or whisk.Stir

mixture back into soup and set over low heat.Heat just to boiling point, stirring 

Do not boil.Add salt and pepper to taste.Put 1/4 of the bread cubes in each of 

four bowls, ladle the soup over and serve immediately.Sprinkle generously with

parsley.

 

"simply bake a Egg-Rice Luncheon Casserole".(main dish)

INGREDIENTS:

• 2cups cooked rice
• 1cup   grated old cheddar cheese
• 3/4cup chopped parsley
• 3/4cup slivered ripe olives
• 2   hard-cooked eggs,chopped
• 1/4cup melted butter or margarine
• 1/2tsp salt
• 1/4tsp pepper
• 2 eggs
• 1/4cup grated old cheddar cheese

PROCEDURE:


Heat oven to 350F(175C)Butter a 1-qt (1.25-L) casserole
   Combine rice,1cup (250ml) cheese,parsley,olives,hard-cooked eggs
butter,salt,and pepper,mixing lightly with a fork.Separate eggs and beat
yolks lightly with a fork. Blend into rice mixture. Beat whites until stiff
and fold  into mixture.Turn into prepared casserole and sprinkle with 1/4
cup (60ml) cheese. Bake about 40 minutes or until lightly browned, puffed
and set.

"How to prepare Vegetable Rice"

INGREDIENTS:

• 2tbsp olive oil
• 4strips bacon,chopped
• 1/3cup chopped onion
• 11/2cups regular long grain rice
• 4  tomatoes,peeled and chopped
• 2 1/2cups beef stock or 
• 1 can beef consomme plus 1 can water
• 1tsp salt
• 1/8tsp pepper
• 1cup finely chopped cauliflower
• 1cup cut up fresh green beans
• 1cup frozen peas

PROCEDURE:


   Heat oven to 350F(175C)
Heat oil and bacon in large  heavy saucepan or Dutch oven which
can be put in the oven.Add onion and cook gently 5 minutes, stirring.
Stir in tomatoes and rice. Add beef stock or consomme-water,salt
and pepper.Bring to a boil.Add cauliflower and beans.Cover tightly
and simmer 15minutes. Stir lightly with a fork, add peas,cover and
simmer 5 minutes more.Put pan in oven,uncovered,for about 10
minutes or until liquid is absorbed but mixture is still moist.Stir
lightly with a fork and serve immediately.

"How to Cook a Cornish Game Hens with Cranberry Gravy"?

INGREDIENTS:

• 8 frozen Cornish game hens, thawed
• salt and pepper 
•   bay leaves
•   garlic
• 8 whole cloves
• 8 small thin slices onion
• 4 slices lemon
• 8 small sprigs celery leaves
• 8 sprigs
• 4 slices bacon
• 2 large onions, quartered
• 3 cups chicken stock
• 1/4cup dry vermouth
• 3/4cup water
• 1/3cup white vinegar
• 6 whole cloves
• 1stick cinnamon, broken up
• 14oz can whole cranberry sauce
• 1/4cup cold water
• 2tbsp cornstarch

PROCEDURE:


Heat oven to 450F (230C). Have ready a large shallow roasting pan
big enough to hold the 8 birds with a little space between. Wash Cornish
hens and dry well inside and out with paper toweling.Sprinkle inside of
each with salt and pepper. Add a small piece of bay leaf, a silver of garlic
a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and
a sprig of parsley to the inside of each bird. Tie legs ad wings close to bodies
and set birds in lightly oiled roasting pan. Lay a half strip of bacon over the
breast of each bird.
   Put cooked birds on large hot platter and set in warm oven.Strain cooking
stock into a large measuring cup and add water, if necessary, to make 3 cups
(750ml) liquid.Put this liquid into sauce pan and bring to a boil. Combine 1/4
cup(60ml) cold water and cornstarch in small jar with a tight lid and shake
together until well blended. Stir into boiling liquid gradually and cook until thick
and clear, stirring. Taste and add salt and pepper, if desired. Stir spiced
cranberry mixture and heat well.Serve as gravy.