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Pinay Kitchen at Iba Pa

Cooking Recipe ,baking recipe and etc.

19/04/2023

Puso ng Saging Patties (banana heart blossom patties)

INGREDIENTS
1 large banana blossom
1 cup flour
4 eggs
1 large onion (minced)
4 tbsp garlic (minced)
Salt and pepper to taste
oil (for frying)

Direction:

1.Chop the ends of the banana blossom and remove the matured layers. Chop the banana blossom but not included the core. Soak them in water.

2.Heat a pot with water and place the chopped banana blossom . Boil them until soft and tender.
When soft, drain the water and squeeze the liquid out using your 2 hands.

3. In a large bowl,mix all the ingredients with your squeezed banana blossom. Except the eggs. Beat the eggs and pour into your mixture. Mix until well-combined.

4. Heat some oil in a pan. Scoop a spoonful of the patty mixture into the pan. Flatten into patty shape and then fry until golden brown. Flip to cook the other side..

5. Eat it with anything you want,enjoy 😋.

19/04/2023

Homemade Piaya Choco

For the dough:
1 cup All purpose flour
1 tbsp white sugar
1/4 cup salted butter
1/4 cup cool water

Filling:
1/8 cup All purpose flour
1tbsp brown sugar
1tbsp cocoa powder
1/2 tbsp oil
1/2 tbsp cool water
Pinch of salt

+Sesame seeds for topping+

Direction:

1. Combine all the dough ingredients until it forms into a dough ball,set aside and let it rest for 15 minutes.

2. For the filling. Combine all of the ingredients mix until well Combine.

3. Divide dough into 12 portion and make a ball. Stuff with chocolate filling. Roll it,until filling is well covered of the dough.sprinkle with sesame seeds every ball then flatten using a rolling pin.

4. Heat a nonstick frying pan and cook for 2-3 minutes each side, enjoy 😉
then flatten using a rolling pin.

4. Heat a nonstick frying pan and cook for 2-3 minutes each side, enjoy 😉

19/04/2023

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17/10/2021

Freshly baked today .

Pandesal Recipe

Ingredients
2 cups all purpose flour
2 cups bread flour + more like 3tbsp for kneading.
1/2 cup white sugar
5 tbsp butter melted
1 tsp baking powder
1 1/4 cup fresh milk warm
1 tbsp sugar( for yeast)
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 Large egg
1 tbsp vegetable shortening ( Do not substitute this with oil. Oil creates a lot of smoked inside the oven.)

Instructions:
1. Combine the yeast, 1 tbsp sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring

2. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.

3. In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.I used my hands only.

4. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour

5. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer

6. Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)

7. Leave the sliced dough with breadcrumbs in the tray for another 1 hour to 1 and half hour to rise
Pre-heat the oven at 375 degrees Fahrenheit.

8. Put the tray with dough in the oven and bake for 15 minutes

9. Turn off the oven and remove the freshly baked pandesal.

10. Enjoy 😋

11/10/2021

Spanish Bread( Filipino Style)

Spanish Bread

Ingredients:

For the Bread Dough

1 and 1/4 cups warm milk 105-115f
2 and 1/4 tsp active dry yeast
4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
1 tsp salt
1/2 cup sugar( take 1tbsp for yeast mixture)
1/3 cup canola oil
2 large eggs lightly beaten
3/4 cup bread crumbs for coating the bread
1/4 cup evaporated milk, for brushing

For the Spanish Bread Filling

1/2 cup all-purpose flour
1 cup` bread crumbs
2/3 cup butter(20 tbsp)
1 1/3 cup brown sugar
2/3 cup evaporated milk

Instructions
1. Make the Bread Dough
In a mixing bowl, combine warm milk ,1tbsp sugar and yeast. Let stand for 5 minutes or until foamy.

2. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.

3. Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.

4. Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.

5. Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log.

6. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.

7. Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.

Spanish Bread Filling:

1. Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

24/08/2021

This homemade pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it’s so easy to make that the kids can help with every step of this recipe. Give it a try

******Pecan Pie ******

Pecan Pie

3 large eggs
1 cup dark corn syrup
1/3 cup granulated sugar
1/4 cup unsalted butter melted
1/4 teaspoon salt
2 teaspoons cornstarch
2 cups pecan halves

INSTRUCTIONS
1. Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!( I used my homemade crust)

2. Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.

3. Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.

4. Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)

5. Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

04/07/2021

Caramel Apple Dump Cake

2 (20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

1.Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.

2. In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.

3. Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.

4. Place the pats of butter evenly over the top of the whole dessert.

5. Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.

6.Cool slightly before serving,top with your ice cream.

20/06/2021

Breakfast Sandwiches

Slices Bread
Chopped Ham
Chopped Carrots
Chopped Onions
Chopped Green Peppers (if you want,I don’t have any at home)
Chopped Green onions (if you want,mine doesn’t have because I don’t have at home)
Slices cheese

Directions:

1. Heat Griddle or pan cut the middle of bread,save the middle and add butter
2. Put in bread Add crack eggs each of the bread holes.
3. Add your vegetables ,top with cheese and add the middle of the bread to cover it up. Flip and cook the bread until cook the eggs..

Enjoy

23/05/2021

Olive Garden Chicken Pasta

2 pounds boneless skinless chicken breast
1 bottle (16 ounces) Olive Garden Italian Dressing
1/2 cup grated parmesan cheese divided
2 tablespoons sun dried tomatoes chopped
8 ounces cream cheese
4-5 basil leaves torn
1 pound penne pasta

INSTRUCTIONS:

1.Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.

2. Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes. Place the block of cream cheese on top.

3. Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender.

4. Cook the penne according to the package directions. Drain and set aside.

5. Shred the chicken with two forks. Add the torn basil, the remaining 1/4 cup of Parmesan cheese, and the cooked penne; stir well.

Serve the pasta immediately.😋😋😋

04/04/2021

I had this yesterday and it’s really delicious so I looked for the recipe and now sharing with you guys.

Spinach Artichoke Dip

Ingredients

8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2/3 cup (76g) finely shredded parmesan cheese
1/2 cup (56g) finely shredded mozzarella cheese
Pepper, to taste
1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
1 can spinach (13.5 oz)squeezed to drain excess liquid

Instructions:

1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.

2. Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.

3. Serve warm with tortilla chips, crackers or toasted baguette slices

Enjoy 😋😋😋

29/03/2021

“”Twice Baked Potatoes “”

4 large russet potatoes, about a pound each
Extra virgin olive oil or cooking spray
1/2 cup sour cream
1/2 cup milk
2 tablespoons butter, softened

Stuffing:

1 cup grated cheddar cheese
4 strips bacon,crumbled
1/4 cup chopped green onion/ parsley chopped

Directions:

1 Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

2. Rub the potatoes all over with a little olive oil or cooking spray.Place directly on the middle or top rack of the oven.

3 Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

4. If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

5. Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

6. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

7. Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.

8. Mash with a potato masher. If you want a creamy texture, beat with an electric be**er until desired consistency. Do not over-beat the potatoes! They can turn glue-y if you do.

9. Mix in the extras with the potato filling. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

10. Reduce the oven temperature to 350°F. Place potatoes on a roasting pan or baking sheet and bake 15 to 20 minutes until heated through.

Enjoy 😋😋

24/03/2021

Ube Cheese Pandesal

1 cup fresh milk warm
2 tsp dry yeast
2 cups plain flour
1 cup bread flour
½ cup white sugar
½ cup vegetable oil
1 tsp salt
1 tsp vanilla essence
1 tsp purple yam flavor alternatively, use ½ cup ube powder or ube halaya but you may need to adjust the flour
1 block cheddar cheese cut into cubes
½ cup bread crumbs

INSTRUCTIONS

1. In a small bowl or cup, combine the warm milk ( not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.

2. Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture, cooking oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya instead.

3. Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the dough for at lease 8 minutes until smooth.When you lightly press your finger into the dough, it should bounce back.

4. Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 ½ hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to rise the dough, specially in winter months.

5. Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape into a ball.

6. Line baking sheets with parchment paper and arrange the dough with ½ inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.

7. Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.

Yummy 😋

23/03/2021

Creamy Bacon Ranch Salad

1 box (16oz oz.) elbow macaroni or any pasta cut
1 cup cooked chicken breast ,chunk
1 packet Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 cup mayonnaise
1 cup sour cream
3/4 cup milk
2tbsp chopped yellow onion
2 tbsp chop parsley
1/4 cup chop celery
1/4 cup carrots,julienne
1/2 cup sweet peas (thaw)
1 teaspoon garlic powder
1 package (8 or 9 slices) precooked bacon
1 small cans sliced olives (green or black)
½ cup grated Parmesan cheese
1 cup shredded cheddar cheese

STEP 1
Boil your pasta according to package instructions. You want the pasta to be al dente so it's not overcooked.
STEP 2
While your pasta is boiling, gather all your other ingredients.
STEP 3
In a medium bowl, mix up your Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with the mayo, sour cream, milk and garlic powder and set aside.
STEP 4
Place all other ingredients in a large bowl.
STEP 5
Once your pasta is finished, rinse under a cool stream of water until all the pasta is cool.
STEP 6
Place the pasta in with the other ingredients, add the dressing and toss until well-coated.
STEP 7
Chill or serve right away.

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