Kitchen Dash


Welcome To Kitchen Dash - Your Quick Recipe Guide


Welcome To Kitchen Dash - Your Quick Recipe Guide


Welcome To Kitchen Dash - Your Quick Recipe Guide


Welcome To Kitchen Dash - Your Quick Recipe Guide


Welcome To Kitchen Dash - Your Quick Recipe Guide

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Garlic Bread Recipe

Number of Servings: 
9-11 pieces

Bread (use any kind; in this recipe i used sandwich bread)

80g softened butter
3 cloves of fresh garlic (grated)
   Freshly chopped parsley

1.   Mix the butter, garlic, parsley and salt. Spread on top of the bread.
2.   Put in the toaster oven for 3 mins. Every 1.5 mins, flip the bread. When the non-spreaded side turns brown then it’s ready to serve.

Creamy Beef Stew on Fettuccine Recipe

1 kilo beef tenderloin fillet, cut into strips
Salt and pepper
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
2 teaspoons mustard
½ cup Alaska Crema
½ cup Carnation evaporated milk
1 tablespoon olive oil
1/2 small onion, sliced
½ cup shitake mushrooms, rehydrated in water then cut into strips
500 g linguini, cooked to package directions
Pinch on sugar
Salt and pepper to taste
Chopped parsley leaves, garnish

1. Season meat with salt and pepper. Set aside
2. In a medium sauté pan heat 1 tablespoon olive oil and tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. 
3. Then add the flour, continue cooking until flour is cooked. 
4. Add shitake mushrooms and stir to combine.
5. Add in beef stock, continue mixing until it thickens. 
6. Stir in mustard, cream, and CARNATION EVAPORATED MILK, pinch of sugar simmer until it thickens about 2 to 3 minutes. 
7. Remove from heat and season sauce with salt and pepper.
8. Spoon the sauce on top of the linguini and garnish with parsley. 
9. Serve hot.

Eggplant Lasagna Recipe

4-5 large eggplants, sliced lengthwise about ¼-1/2 inch thick
¼ cup tablespoons olive oil
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 beef cube
2 cups Carnation Evaporated milk
Salt and pepper to taste
1 cup grated Parmesan Cheese
2 cups Meat Sauce, recipe follows

1. Preheat oven to 350 degrees F.
2. Season sliced eggplants with salt and pepper on both sides. 
3. Heat 1 tablespoon of olive oil in a non-stick pan. 
4. Cook eggplant until golden brown in color on both sides. Set aside.
5. In a sauce pan, melt butter then add the flour. 
6. Stir continuously making sure all the flour is cooked. 
7. Gradually add CARNATION EVAPORATED MILK, whisk constantly to avoid lumps from forming. 
8. Add beef cube, mix until beef cubes is completely dissolved. Season to taste.
9. Spoon a layer of the marinara sauce in a baking dish. 
10. Arrange a layer of sliced eggplant in a serving dish. 
11. Spoon marinara sauce on the eggplant, then spoon white sauce, then place another layer of the sliced eggplant, repeat the procedure ending with the white sauce. 
12. Top with grated Parmesan Cheese. 
13. Bake until golden brown in color about 20-25 minutes.

Meat Sauce:
2 tablespoon olive oil
2-3 cloves garlic, minced
2-3 tablespoon onions, minced
¼ kilo ground beef
Coarse salt and freshly ground black pepper
1 medium can crushed tomatoes
2-3 tablespoons fresh basil
2-3 teaspoons Italian seasoning

1. Heat olive in a heavy bottom sauce pan over medium heat. 
2. Add onions, cooked until translucent. 
3. Add garlic continue cooking until fragrant. 
4. Add ground beef, cook until meat turns from red to brown in color.
5. Add crushed tomatoes, simmer until slightly thickened. 
6. Season with Italian seasoning, salt and pepper. 
7. Simmer for 2-3 minutes more. 
8. Turn the heat off then add fresh basil.

Shrimp Burgers Recipe

For the shrimp burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
4 pieces day old bread
¼ cup Carnation Evaporated Milk
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
¼ cup celery
2-3 teaspoons Cayene pepper
1 kilo shrimps, picked over for shells
2-3 teaspoons salt
Zest of 1 lemon
2 1/2 cups Japanese bread crumbs
1 cup vegetable oil, for frying
4 Burger Rolls
2 tablespoons unsalted butter, room temperature

For the Remoulade:
1/2 cup mayonnaise
1/2 cup sour cream
½ cup Carnation Evaporated Milk
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
Salt and freshly cracked black pepper
1 medium celery, finely chopped

To make shrimp burgers:
1. In a large bowl, whisk mayonnaise, egg, CARNATION EVAPORATED MILK, scallions, celery, cayenne pepper, lemon zest Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. 
2. Fold in the shrimps and 4 pieces of torn day old bread until just combined. 
3. Divide the shrimp mixture into 4 equal portions and form into patties. 
4. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Meanwhile make the slaw: 
6. In a small bowl, whisk the mayonnaise, sour cream, CARNATION EVAPORATED MILK, Dijon Mustard, lemon juice, paprika, cayenne,celery and salt and pepper, taste. 
7. Chill for 10 minutes.

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