Garlic Bread Recipe

Number of Servings: 9-11 pieces

Ingredients:

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

80g softened butter

3 cloves of fresh garlic (grated)

   Freshly chopped parsley

   Salt

Procedures:

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.

Read More

Eggplant Lasagna Recipe

Ingredients
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


Instructions:
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


Instructions:
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.

Read More

Cucumber and Dill Salad Recipe

Ingredients:

2 medium cucumbers, peeled and sliced thinly

2 tbsps salt

lettuce

1 383 g can Nestle Cream

2 tbsps calamansi juice

1-1/2 tsps chopped fresh dill

3 tbsps olive oil

pepper

Instructions:

1. Place cucumbers in a flat plate, sprinkle with salt.

2. Set aside for about one hour.

3. Drain liquid thoroughly and place cucumbers on salad plate lined with lettuce.

4. Combine the rest of the ingredients in a bowl.

5. Pour over cucumber and chill.

6. Serve garnished with more dill.

7. Ready to serve.

Read More

Lentil Stew Recipe

Ingredients:

200g lentil, soaked in water

2-1/2 tbsps *MAGGI REAL PANG-GISA*

2 beef cubes

2 stalks celery, sliced thinly

1 medium carrot, peeled

1/4 cup diced, unpeeled cucumber

pepper

Serving/Garnish Suggestions:

1 170 g can Nestle Cream or olive oil and vinegar to taste

Instructions:

1. Rinse and drain lentils.
2. In a saucepan, heat oil and saute Maggi pang-gisa.
3. Stir in beef cubes and lentils.
4. Add five cups of water, simmer until almost tender.
5. Add vegetables and seasonings to taste; simmer until cooked.
6. Top each serving with Nestle Cream or stir in a teaspoon each of olive and vinegar to taste.
7. Serve hot.

Read More

Veggie Omelette

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 4 eggs
• 2 tablespoons milk
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces shredded Swiss cheese

Instructions:

1. Melt one tablespoon butter in a medium skillet over medium heat. 

2. Place onion and bell pepper inside of the skillet. 

3. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.

4. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.

5. Shred the cheese into a small bowl and set it aside.

6. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.

7. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. 

8. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. 

9. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. 

10. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.

11. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. 

12. Using a spatula gently fold one edge of the omelet over the vegetables. 

13. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. 

14. Slide the omelet out of the skillet and onto a plate. 

15. Cut in half and serve.

Read More