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Ready for Rain

Ready for Rain

Christmas Giveaways-Salad Dressing

RANCH DRESSING

INGREDIENTS
1 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

PROCEDURE
In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Bottle and keep chilled in the fridge for at least 1 hour before serving.

ITALIAN DRESSING

INGREDIENTS
1 cup extra virgin olive oil (or any salad oil)
1/3 cup Red Wine Vinegar
2 small cloves crushed garlic (via a press or minced very finely)
2 teaspoons Dijon mustard
1/2 cup of minced fresh herbs (parsley, chives, some fresh tarragon and thyme and mint leaves)
salt to taste
ground black pepper to taste

PROCEDURE
In a bowl, whisk together red wine vinegar, garlic, and mustard. Add the olive oil the to vinegar mixture in a slow, steady stream, whisking until emulsified. Add minced fresh herbs. Season to taste with salt and black pepper.


ASIAN DRESSING
INGREDIENTS
1/3 cup lime juice
1/3 cup nam pla (Asian fish sauce)
1/2 cup peanut oil
¼ cup sesame oil
2 Siling Labuyo chopped
2 clove garlic, crushed with the side of a knife, then chopped
6 kaffir lime leaves, minced (optional)
PROCEDURE:

In a bowl, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and the lime juice

White, and Green Pasta Sauce

by Delicioso on Sunday, November 21, 2010 at 7:33pm

GREEN: “Broccoli and Basil Pesto”

Ingredients:

-3cups fresh basil
-1cup fresh broccoli
-1cup grated parmesan reggiano
-1cup EVOO
-2/3cup pine nuts
-5 medium size garlic cloves
-salt and pepper to taste

Procedure:

1) cut broccoli florets. in a small sauce pan, blanch broccoli until cooked and drain. let it cool.
2) in a blender put basil, broccoli, pine nuts and garlic slowly add all the oils then add the cheese, salt and pepper. blend to form paste.

WHITE: “Alfredo Sauce”

Ingredients:

-3 cups cream
-1 cup grated parmesan cheese
-4 tbsp butter
-1 tbsp garlic
-salt and pepper to taste

Procedure:

1. -in a medium saute pan, add 1tbsp butter to saute garlic till lightly golden; add cream and let it simmer then add the cheese
2. -gradually stir in parmesan cheese
3. -finish with butter and season with salt and pepper

Recipe 2/Eric Dizon: Holiday Pasta with Marinara Sauce

45 ml or 3 tb cooking oil
Garlic 15 g
Onion 50g
Ground beef 150g
Carrots 50g
Celery 30g
Bell pepper 30g
Clara ole tomato sauce 250g
1/4 cup ketchup
Salt and pepper
Pinch of Mccormick Italian seasoning
Mccormick oregano pinch
Mccormick thyme
Magnolia quick melt cheese 50g

No Bake Cheesecake with Blueberry, Cookies and Cream Topping

by Delicioso on Sunday, November 21, 2010 at 7:34pm

CRUST
a. 2 & 1/2 cups Graham crackers crumbs
b. 2 tsp cinnamon - baka may mccormick nito
c. 2/3 cup melted butter - baka may nestle butter
d. 2 tsp lemon rind
e. 4 tbsp sugar

FILLING
a. 2 package magnolia cream cheese soften
b. half cup sugar
c. 2 packs gelatin clear
d. 150ml fresh milk - nestle brand please
e. 3 cups nestle all purpose cream chilled

TOPPINGS
a. 1 cup comstock blueberry
b. 250 g oreo cookies

PACKAGING
a. microwaveable clear tupperware
volume 250 ml
- 12 pieces
- ribbons for design
- double sided tape

Banana Cream Pie

by Delicioso on Sunday, November 21, 2010 at 7:35pm

 

Crust
1 1/2 cups chocolate cookie crumbs
1/2 cups butter, melted
1/4 cups sugar

Procedure
1 mix together all the ingredients. Press into the bottom and sides of 9" pie plate
2 Freeze for 1 hour until crust is firm


Filling

1/2 can Condensed Milk
150 grams bittersweet chocolate
1/2 cup Cream
1 Tbsp light cornsyrup
1 tsp Ferna Vanilla
Topping
5 pc banana
1 cup Non dairy whipping cream
1/2 tsp coffee flavoring
chocolate curls

Banana Cream Pie

Crust
1 1/2 cups chocolate cookie crumbs
1/2 cups butter, melted
1/4 cups sugar

Procedure
1 mix together all the ingredients. Press into the bottom and sides of 9" pie plate
2 Freeze for 1 hour until crust is firm
  Filling

1/2 can Condensed Milk
150 grams bittersweet chocolate
1/2 cup Cream
1 Tbsp light cornsyrup
1 tsp Ferna Vanilla
Topping
5 pc banana
1 cup Non dairy whipping cream
1/2 tsp coffee flavoring
chocolate curls

Ready-to-Serve Christmas Hamon

Ready-to-Serve Christmas Hamon

Curing:
Ingredients:
700g-1kg deboned pork shoulder (skin off but not the fat)
2L water
3/4cup salt
1cup sugar
4tsp pink salt/sodium nitrate

Procedure:
1) In a large bowl, stir all ingredients until dissolved.
2) Put the pork in the mixture completely submerged, lay a heavy object on top of the meat completely submerging it.
3) Cover with cling wrap; marinade for 24hrs in the fridge
4) Rinse before baking

Baking:
-twine
-1cup brown sugar
-1can crushed pineapple(undrained)
-2tbsp lemon juice
-1tbsp prepared mustard
-salt and pepper to taste

Procedure:
1) Pre-heat oven to 325 F.
2) Tie meat with twine neatly
3) Bake meat covered with foil for 1hr. Meat is cooked when a meat thermometer pierced in the thickest part of the meat and kept there for 15 seconds indicates 160 F. or Another method for testing doneness is to pierce the ham with a meat fork or the tip of a knife. The meat should show little resistance by easily sliding in and out of the ham if it is done properly.
4) At this point the ham is cooked and ready for glazing to be served or cooled and packed for a giveaway. If not ready to serve make sure to keep in the fridge and not the freezer.

Prep before serving:

1) Preheat oven to 325F.
2) in a small sauce pan,add sugar, pineapple with syrup,lemon juice,mustard. simmer till sauce is thick and season with salt and pepper.
3) Cover pre-cooked ham with glaze. Place in oven and glaze every 10 minutes. Cook to 140 F. plate and carve.

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