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Compiled Recipe – Tex-Mex Fried Rice

Tex-Mex Fried Rice

Ingredients:
* 2 tbsp vegetable oil
* 2 cloves garlic, chopped
* 1 medium red onion, chopped
* 1 medium red bell pepper, diced
* 1 cup drained canned corn kernels
* ½ kilo ground beef
* 3 cups day-old white rice
* 2 tbsp Worcestershire sauce
* juice from 1 lime
* 1 tsp chili powder
* salt and pepper
* ¼ cup chopped cilantro (wansoy) , plus extra leaves for garnish.

Preparations:
1) Heat oil in a frying pan over medium heat. Sauté garlic and onions until golden. Add bell peppers and corn.

2) Add ground beef and cook for about 5 minutes. Season with salt and pepper. Stir to remove clumps.

3) Mix in rice. Season with Worcestershire sauce, lime juice, chili powder, salt and pepper.

4) Add cilantro. Mix well. Garnish with more cilantro leaves.

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Compiled Recipe – Dark Chocolate Fudge

Dark Chocolate Fudge

Ingredients:
* 4 oz. evaporated milk
* ¾ cup granulated sugar
* 1 tsp sea salt
* 1 tsp vanilla
* 1 ½ cup dark chocolate, chopped
* 1 ½ mini marshmallows
* ½ toasted pecans, chopped

Preparations:
1) In a small sauce pan, bring the evaporated milk, sugar, and salt to a boil. Turn the heat off and mix in the vanilla, chocolate, marshmallows, and pecans until completely melted and combined.

2) Pour out into a 4 by 4-inch pan lined with wax paper and refrigerate until set. Slice into bars and serve.

 

 

 

 

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Compiled Recipe – Peanut Butter Nutella Blondies

Peanut Butter Nutella Blondies

Ingredients:
* ½ cup salted butter, melted
* ½ cup brown sugar
* 1 egg
* 1 tsp vanilla
* 1 pinch sea salt
* 1 cup flour
* 1 cup peanut butter chips
* ¼ cup Nutella

Preparations:
1) Whisk the butter, sugar, vanilla, salt, and egg in one bowl until combined.

2) Add the flour and fold in with a spatula. Fold in peanut butter chips. Swirl Nutella on top.

3) Bake at 350°F for 30 minutes or until the edges turn golden brown. Slice into bars and serve.

 

 

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Compiled Recipe – Corn and Bean Fritters

Corn and Bean Fritters

Ingredients:
* 1 pouch (230 grams) Hunt’s Pork and Beans, drained
* 1 can sweet corn kernels, drained
* 1 medium red onion, peeled, finely chopped
* 1 large green bell pepper, seeded , chopped small
* 2 cloves garlic, peeled, finely chopped
* 1 large egg, beaten
* 1 ½ cups all-purpose flour
* salt and ground black pepper (to taste)
* 3 tbsp oil (for frying)
* ketchup (to serve)
* mayonnaise (to serve)

Preparations:
1) Drain the sauce of Hunt’s Pork and Beans. Set aside.

2) In a large bowl, combine drained Hunt’s Pork and Beans, corn, onion, bell pepper, garlic, egg, flour, salt, and ground black pepper. Add 1 tablespoon pork and beans sauce to the mixture for added color.

3) Heat a non-stick frying pan and add enough oil to lightly cover the bottom.

4) Make sure the pan is hot before adding a heaping tablespoon of the bean mixture into the hot oil, flattening it into a thin layer. Cook until the underside is firm. Flip, and brown again until cooked through.

5) Drain on a rack over paper towels. Serve with ketchup and mayonnaise on the side.

Tip: You can cook a small portion to test for seasoning, and adjust as necessary with more salt and pepper so you won’t end up with a bland or salty batch.

 

 

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Compiled Recipe – Cathedral Windows

Cathedral Windows

Ingredients:

For the gelatin squares:
* 3 packs different flavored gelatin (preferably different colors)
* 3 cups hot water
* 1 ½ cups cold water
* 1 cup water
* 2 tbsp unflavored gelatin
* 1 cup water
* 350 mL evaporated milk
* 500 mL all purpose cream
* ½ cup sugar

Preparations:
1) Mix 1 gelatin pack with 1 cup hot water and 1 cup hot water and stir to dissolve the gelatin. When ready, pour each color/flavor into its own square container. Repeat for different flavors and refrigerate until set or at least 4 hours.

2) When the gelatin has set, cut each color/flavor into cubes 1 1/2-inch by 1 1/2 -inch. In a big bowl, toss together all the cubes. Refrigerate to set.

3) Make the cream gelatin base: In a pre-heated pan, add 1 cup water and unflavored gelatin. Stir to dissolve. Once simmering, add 1 cup water. Add the evaporated milk, all-purpose cream, and sugar. Stir until all ingredients are combined. Remove from heat and let cool for 30 minutes to an hour.

4) Add the chilled gelatin squares. Pour into desired containers. Keep in the refrigerator until set.

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Compiled Recipe – Chicken Pesto Panini

Chicken Pesto Panini

Ingredients:
* 1 ¾-kilo portion roast chicken fillets, sliced into thin strips and heated
* 1 tsp basil pesto
* 2 bread slices (white , foccacia or ciabatta)
* lettuce (optional)
* 2 tbsp mayonnaise, olive oil or butter

Preparations:
1) Divide roast chicken fillets into 4 parts. Spread basil pesto on the insides of 2 bread slices (white, foccacia or ciabatta). Place lettuce and 1 part chicken on top of a bread slice. Cover with another bread slice.

2) Spread mayonnaise, olive oil or butter on the outsides of the sandwich. Grill in a panini press or grill pan. Repeat to make 3 more sandwiches.

 

 

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Compiled Recipe – Chicken and Rice Casserole with Tomato Alfredo Sauce

Chicken and Rice Casserole with Tomato Alfredo Sauce

Ingredients:
* 2 tsp olive oil
* 1 tsp butter
* 1 kilo boneless chicken thigh fillets, each fillet sliced into four pieces
* 200 grams bacon, chopped
* 1 can (400 grams) diced tomatoes, drained
* 1 tsp dried basil
* 1 tsp dried thyme
* 2 tsp grated parmesan cheese
* ¼ tsp salt
* ¾ cup fresh milk, divided
* 1 (300 mL) prepared tomato and alfredo pasta sauce (use Bertolli)
* 4 cups cooked rice
* ¾ cup frozen peas
* ¼ cup slivered almonds, toasted
* ½ cup grated mozzarella cheese
* ½ cup soft breadcrumbs

Preparations:
1) Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.

2) Add tomatoes, basil, thyme, parmesan cheese, salt and ¼ cup fresh milk. Stir continuously for about 1 minute.

3) Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.

4) Pre-heat oven to 350˚F. In a large bowl, combine Alfredo sauce and ½ cup milk.

5) Stir in cooked rice, peas and almonds. Mix until well combined. Transfer to a 9×9-inch baking dish.

6) Top rice mixture with sautéed chicken, bacon and tomato sauce. Sprinkle mozzarella cheese on top of chicken, followed by breadcrumbs.

7) Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.