Yummy Recipes

A food blog with fresh, zesty recipes!

Halo-halo

Ingredients:

crushed or shaved ice
milk (fresh or evaporated)
sugar, if needed
sweetened saba or plantain bananas
sweetened sweet potatoes
fresh or sweetened jack fruit
sweetened garbanzos or beans
coconut strips or sweetened macapuno
sweetened red munggo
nata de coco (coconut gel)
tapioca pearls or jelly cut into cubes
pinipig
leche flan (topping)
ube jam or ube ice cream (topping)
How to make it:
1. In a tall glass, add a teaspoon of each of your selected ingredients.
2. Add sugar if you like.
3. Fill the glass with shaved ice up to the brim.
4. Drizzle with milk
5. Add the toppings of choice.
6. Serve with a long spoon to mix ('halo') and enjoy.

Chicken Feet in Tomato Sauce

Ingredients:

1 kg medium-sized chicken feet
1 clove garlic
2 medium pcs onions
1 tsp chopped ginger
1 tbsp or 12 g iodized salt
200 ml tomato sauce
70 ml tomato paste
1/2 cup or 125 g refined white sugar
1 tbsp or 12 g white pepper
2 tsp or 12 g chili powder
2 small pcs red bell pepper
1 tbsp or 20 ml sesame oil
1 can or about 235 ml black beans
1/2 bar butter
Procedure:
1. Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp or 6 grams of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour). When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.

2. While waiting for the chicken feet to cook, mince the garlic and the onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.

3. Once the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Sauté the garlic, onion, and ginger, then add the chicken’s feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing, turning the chicken’s feet over every time in such a way that they won’t be broken or damaged. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.

4. Simmer until the sauce thickens slightly. There’s no need to add salt to the sauce because the chicken feet are already salted, and the tausi or black beans also contribute salt. When the sauce is thick enough, turn off the stove and put the dish in a serving tray or bowl.

Curl-ups Exercise

Tips before performing:

1.Raise your head and shoulders off the ground, hold for five seconds, and return to the starting position. 
2. Repeat 10 to 20 times. Gradually increase the number of repetitions during sessions. 
3. Exhale when you curl up.
How to Do It:
1. Lie on your back
2. Raise your upper body
3. Stop when your elbows reach your thighs.
4. Repeat with pace.
5. Extend your arms.
6. Straighten your legs.
7. Hold for more time.

Frosted Orange Pie

Ingredients:

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups water
2 large egg yolks, lightly beaten
1/2 cup orange juice
2 tablespoons lemon juice
2 to 3 tablespoons grated orange zest
1/2 teaspoon grated lemon zest
1 pastry shell (9 inches), baked

FROSTING:
1/2 cup sugar
2 large egg whites
2 tablespoons water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sweetened shredded coconut, toasted (optional)
How to Make It:
1. In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring.

2. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.

3. In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes.

4. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

Chessy Baked Macaroni

Ingredients:

1 lb. macaroni
¾ cup shredded cheddar cheese

Tomato meat sauce:
1 lb. ground beef
1 Knorr beef cube
1 small red bell pepper chopped
1 small green bell pepper chopped
1 small yellow onion cubed
3 cloves garlic crushed and chopped
1 lb. tomato sauce
Salt and ground black pepper to taste
3 tablespoons cooking oil

White sauce:
4 tablespoons butter
½ cup all-purpose flour
1 ¾ cups fresh milk
½ cup quick melt cheese
How to Make It:
1. Cook the pasta according to package instructions. Set aside.
2. Cook the tomato meat sauce by heating oil in a pot.
3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.
4. Add the ground beef. Continue to cook until it browns.
5. Add the Beef Cube. Stir.
6. Pour the tomato sauce in the cooking pot. Stir and let boil.
7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
8. Prepare the white sauce by melting the butter in a pot.
9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.
10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot though, if you are using one).
11. Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the mixture. Turn the heat off.
12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.
13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce all over to cover the top.
14. Preheat oven to 375F. Bake for 15 to 18 minutes.
15. Remove from the oven. Serve.
Share and enjoy!
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