Roasted Almond Chocolate Crunchies - Chef Buddy Trinidad

INGREDIENTS:

Roasted Chopped Almonds         1/2  Cup

Cherries      1/2 Cup

Corn Flakes      1   Cup

Melted Dark Chocolate      2  Cups

PROCEDURE:

Chop the almonds then roast in the oven.  Set aside to cool.

Chop the cherries and set aside.

Melt the chocolate and temper to 31 degrees.

Combine all ingredients till well coated.

Spoon on a parchment lined sheet pan

Chill.

PANCIT LUGLOG
INGREDIENTS:
1 kg thick rice noodles or luglog
water for soaking noodels
500 grams shrimps
2 cups water
½ cup atsuette/annatto oil
6 cloves garlic, minced
1/2 cup all purpose flour
8 cups chicken stock
2 tbsp. patis (fish sauce)
salt to taste
pepper to taste
(FOR TOPPINGS)
4 pcs hard cooked eggs
1 cup squid rings (saute’d in garlic)
400 grams pork strips (saute’d in garlic)
200 grams chicharon
a bunch spring onions
½ cup toasted garlic
kamias
calamansi
PROCEDURE:
1) Soak the noodles in water for 4 hours.
2) Cook the shrimp in 2 cups of boiling water with a little salt. Take shrimps out as soon as they turn pink.
3) Peel and devein the shrimps and set aside in the chiller for use later as topping. Make sure to put the heads and shells back in the broth and let simmer for another 10 minutes.
4) Cool the broth (with the shells) and pour into a blender. Blend and strain. This will be your shrimp stock.
5) In a saucepan, sauté the garlic in the annatto oil for 1 minute, add the flour mixing continuously until you get a smooth paste let cook for a minute. Then add the shrimp and chicken stocks gradually stirring continuously. Wait for it to boil and lower heat to simmer for 5 minutes.
6) Season with patis and pepper to taste.
7) In a big pot of boiling water boil the noodles for 2 to 3 minutes and drain.
8) Spread the cooked noodles in a nice platter and pour the sauce over it and then arrange the shrimp and toppings on the sauce.

ANGEL KREMDENSADA HOLIDAY FRUIT SALAD

Ingredients:

1-410ml Angel Kremdensada, chilled overnight, whipped lightly
1-850 grams fruit cocktail, drained well
1 cup red and green grapes
1 red delicious apple, cored and cubed
1 kiwi fruit, peeled and sliced into half rounds
1 ripe mango, peeled and cubed
5 to 6 pieces strawberries, hulled and quartered

Procedure:

In a large bowl, toss together Angel Kremdensada, fruit cocktail and fresh fruits. Chill well before serving. Makes 10 to 12 servings.

ANGEL KREMDENSADA LECHE FLAN

Ingredients:

2 tablespoons sugar
1-410ml Angel Kremdensada
2 egg yolks
1 whole egg

Procedure:

Preheat oven to 350F. Pour the sugar into a llanera then heat oven medium flame until it caramelizes. Set aside. In a bowl, mix together Angel Kremdensada, egg yolks and whole egg. Strain twice. Pour into the llanera. Cover with aluminum foil. Cook in a bain-marie* or steam for 1 1/2 hours or until firm.
Makes 1 llanera of leche flan.

ANGEL KREMDENSADA PASTA CARBONARA

ANGEL KREMDENSADA PASTA CARBONARA
Ingredients:

1/4 cup Angel Kremdensada
1 1/4 cups Angel Evaporada
3 egg yolks
1 cup cheddar cheese

400 grams spaghetti noodles

1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 teaspoon white pepper
2 tablespoons chopped parsley


Procedure:

In a large bowl, whisk together Angel Kremdensada, Angel Evaporada, egg yolks, and cheese. Set aside.

Cook spaghetti as directed in its package. Drain and set aside.

In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss in cooked spaghetti. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

Makes 6 to 8 servings.

Mini Grilled Cheese Sandwiches With Chutney

Serves 6| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 12 slices white sandwich bread
• 12 ounces cheese (such as fontina or Gruyère), thinly sliced
• 1 cup fruit chutney (such as cranberry, fig, or mango)
• 2 tablespoons unsalted butter

Directions

1. Form 6 sandwiches with the bread, cheese, and chutney.
2. In batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, 2 to 3 minutes per side.
3. Cut each sandwich into quarters before serving.

By Kate Merker and Sara Quessenberry,  December 2009

http://www.realsimple.com/food-recipes/browse-all-recipes/mini-grilled-cheese-sandwiches-with-chutney-00000000024479/index.html?xid=dailyrecnews-12-03-2010

Watermelon Smoothies Recipe

Photo by: Taste of Home

100% would make again

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"This is sooo good in the summer," raves Sandi Pichon of Slidell, Louisiana. The simple summer beverage is a snap to blend up.

This recipe is:

Quick

Banana Cocoa Smoothies Recipe

Photo by: Taste of Home

100% would make again

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With its chocolaty twist, this frothy concoction appeals to folks of all ages, assures Anne Yaeger of Houston, Texas. The zippy sipper is a great way to ensure youngsters get plenty of calcium-packed yogurt and milk, too.

This recipe is:

Healthy

Quick

• 3 Servings
• Prep/Total Time: 10 min.

Ingredients

• 1 cup (8 ounces) fat-free vanilla yogurt
• 3/4 cup fat-free milk
• 1 medium ripe banana, frozen and cut into chunks
• 3 tablespoons sugar-free chocolate drink mix
• 1/4 teaspoon Spice Island® Pure Vanilla Extract

Directions

• In a blender, combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Nutrition Facts: 1 cup equals 155 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 100 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.

Peanut Butter Bar Ice Cream Cup Recipe

April 20th, 2010

Filed Under: Blog • Desserts • Featured • Recent Articles • Recipe Box

Tags: Desserts

This creation was thought up after my Grandma watched the Pillsbury bake off winner win a million dollars for a “cookie cup”. I didn’t watch the show, but was introduced to the cookie cups when my Grandma brought over a tray of chocolate ice cream filled peanut butter cookie cups. That is one of those ideas that I’m like “why didn’t I think of that?!” I think my Grams was in the creative mood because I stopped by her house the next day and she had another dessert concoction sitting in her fridge, this time it was some sort of an oatmeal chocolate bar.
I then thought…..
How delicious would it be to combine both desserts? It would be like a cookie/bar/ice cream dessert.
Oh gosh, just when I’m trying to start eating healthy.

Well here they are: Peanut Butter Bar Ice Cream Cups

Ingredients: Peanut Butter Cookie dough (you can make your own or even try a different flavor. I used refrigerated Pillsbury cookie dough), quick cooking oats, brown sugar, chocolate chips and your choice of ice cream and toppings.

1 roll of cookie dough fills about 8 or so large muffin cups or 24 small ones.

It’s easiest to cut the cookie dough in equal pieces, than roll each piece in a ball and flatten in your hand. Then you form a cup in your preferred size of muffin tin.
As you can see… they don’t have to be pretty.

I then made a mixture of brown sugar and oats. No need to measure here. I’d say maybe 1 cup of each?

You then fill up the cups with a little of the oat mixture. I filled maybe 1/4 of the cup up, but next time I think I would fill it up 1/2 way.

Then comes the chocolate chips. You could even use white chocolate chips or I guess, whatever you want! Be creative like Grams
OK now is baking time. I suggest baking the cookie cups at a temperature lower than what the package says. This will make sure the cookie is baked throughout rather than a crispy shell. Bake until they look and feel done. They might be a little puffy, but you can take a spoon and flatten the sides down so it looks like a cup again.
Let them sit for awhile and then take them out, or you might have a dozen leaky cookie cups on your hands.

The minis would be adorable for a dinner party. Make a few different kinds: sugar, chocolate chip and peanut butter all with different ice cream flavors. Harden in the freezer before serving, so it doesn’t become a sloppy mess! Include the three different minis on the same plate and it would look gorgeous!

 Make sure your cookie cup has completely cooled… and you know the rest.

 Ah, look at you beautiful thing. It’s a love/hate relationship.. you can’t live with ‘em but you can’t live without ‘em.

http://busy-mommy.com/2010/04/peanut-butter-bar-ice-cream-cup-recip.html

French-Toast Grilled Cheese with Apples

 

Ingredients

• 8 slices good quality white bread, each about 1/2-inch thick
• Combine 1/3 cup dark amber maple syrup with 1/3 cup stone ground mustard OR use 2/3 cup fig spread
• 12 ounces extra-sharp cheddar, sliced
• 1 apple, such as Gala, Honeycrisp or McIntosh, very thinly sliced
• 3 large eggs
• 1/2 cup half-n-half or whole milk
• Freshly grated nutmeg
• A generous pinch cinnamon
• Butter 

Yields: Makes 16 appetizer bites

---

Preparation

Spread maple mustard or fig spread on bread slices. Build 4 cheese and apple sandwiches.

Heat a griddle pan over medium heat.

Beat eggs with half-n-half or milk and season with nutmeg and cinnamon. Turn sandwiches in the egg and cook in melted butter on hot griddle pan. Grill sandwiches until deeply golden and the cheese has melted.

Cut sandwiches into triangles or 4 square pieces to serve.

Truffle Brownie Hearts

I don’t usually make homeade brownies.  It’s has always been easier for me to throw a .90 cent batch of brownies in the oven….until I found this recipe.  It is quick and easy because you just mix on the stove – no mixer and beaters required.  You can obviously substitute this homeade brownie mix for a pre-made one, when you’re in a time crunch.
Ingredients:

• 2 1/2 cups + 2 tblspoons semisweet chocolate chips
• 1/2 cup butter
• 3/4 cup sugar
• 4 eggs
• 1 cup all purpose flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/4 cup milk
• Sprinkles or other decoration

Preheat oven to 350.  First you start out with a 9×9 square baking pan.  I’m not good with measurements, so I’ll show you what the pan looks like.  You’ve probably got one at home.  I then cover the baking pan with foil and spray with cooking spray to prevent sticking.

 In a large pot on the stove, I combined 1 1/2 cups semisweet chocolate chips and 1/2 cup butter (1 stick).  Cook over low heat, stirring, until melted and combined.  Remove from heat and whisk in sugar and eggs until blended.  Add flour, vanilla and salt; whisk until smooth.  Tansfer to the baking dish and bake 20-30 minutes or until a toothpick inserted into the center comes out with very moist crumbs clinging.  Lift brownies by the foil from pan.

 

 The brownie should separate from the foil easily.  Let it cool for about 15 minutes.  I was surprised how think it was, but don’t worry, it will turn out.

 I bought a box of 100 cookie cutters for like $9.00.  They are just cheap plastic, but they work fine.  I found a little heart about an inch and a half wide.  You can use other shapes and sizes, but this recipe allows you to make 12 brownies with a 2 1/2 inch cookie cutter or less.

 Then simply cut out the brownies.  The brownie was too thick for the cookie cutters to go through, so I pushed them down as far as they could go and then took a small sharp knife and went around each one.

 

 Then you get cute little brownies like this.  It is good to cut out the brownies when they are a little warm.  That way you can mold any stray crumbs to a perfect heart shape.

 

 Then combine 1 cup semi-sweet chocolate chips with 1/4 cup milk.  Microwave on high in 30-second intervals until melted, stirring between intervals.  This usually takes 1:30.  If you have a cookie rack, that will be perfect.  Place wax paper underneath the rack to catch the mess.  Pour the melted chocolate over the brownies.  I didn’t have a rack, so I just placed them on a plate and it worked fine.

 Yum.

Let the brownies set for a while.  Put them in the fridge if you want to speed up the process.  Then take 2 tablespoons semi-sweet chocolate and melt for about 15 seconds.  Spoon the chocolate into a small plastic ziploc bag and snip a tiny hole in one corner.  Pipe lines over the brownies or decorate however you want!

Right click and save recipe below to print.

White Chocolate Mocha

Quench your thirst with these sweet and comforting concoctions!



Ingredients:
1/2 can Carnation Condensada
1/2 cup white chocolate, chopped
1 cup milk, with froth - use full cream milk
1 shot espresso

Directions:
1. Combine condensed milk and white chocolate in a double boiler. Stir until smooth.
2. Place 2 tablespoons of the chocolate mixture in the bottom of a glass.
3. Pour steamed milk and some froth. Use stove top. Whisk milk in the pan until froth is created. (start with cold milk then whisk continuously to create froth)
4. Dribble espresso slowly in the drink using the back of the spoon to create a layered effect.
5. Add some more froth to clean up the top. Or garnish with whipped cream, and shaved white chocolate. Serve immediately.

CHICKEN RELLENO by Chef Jill Sandique

Ingredients:

For the chicken

1 whole chicken, about 2 kilograms, washed and deboned
1 teaspoon Worcestershire sauce
1½ teaspoons soy sauce
1 teaspoon lemon or calamansi juice
salt and pepper, to taste

For the stuffing

2 tablespoons vegetable or corn oil
1½ cups chopped onion
2 teaspoons minced garlic
¼ cup celery

1¾ cups diced white bread, about 70 grams
1/3 cup fresh milk

500 grams ground pork
¼ cup chopped chorizo Bilbao
½ cup chopped sweet ham
2 tabespoons chopped pimiento
¼ cup sliced green olives
¼ cup dark raisins
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs, lightly beaten
olive oil or melted butter, for brushing

Method:

1.     In a bowl, marinate chicken in Worcestershire sauce, soy sauce and  lemon or
calamansi juice. Season with salt and pepper.  Refrigerate for  30 minutes.

2.    In a sauté pan, heat oil.  Add the onions and  cook until translucent.  Add
the garlic and cook briefly.  Add the  celery and cook a few minutes more. 
Remove from heat and cool  completely.

3.    Meanwhile soak bread in milk until softened.

4.     In a large bowl, mix together ground pork and the rest of the  ingredients. 
Add the cooled onion mixture and the soaked bread.  Blend  well.


5.    Preheat oven to 350F.  Fill chicken with meat  stuffing.  Sew up with a
cotton twine, if necessary.  Place stuffed  chicken in a roasting pan, together
with the bones, liver and giblets.  Brush with olive oil or butter.  Roast for
2 hours. Cover with aluminum  foil if necessary. Remove from oven and allow
chicken to rest for 30  minutes.


6.    Transfer chicken to a serving platter.  Cut into 1/2 - inch thick slices. 
Serve with Chicken Relleno with catsup or gravy.

7.     Optional:  To make the gravy, deglaze roasting pan with a little red or 
white wine.  In a saucepan, melt ¼ cup butter.  Add ¼  to ½ cup flour  and cook
until bubbly.  Add 2 cups chicken stock and the pan juices.  Whisk well.  Chop
the liver and giblets and add to the pan.  Season with  salt, pepper and thyme.

---

Christmas Clusters

Ingredients:
1 cup dark chocolate, melted
1/2 cup walnuts
2 cup cornflakes
Choquick Instant Chocomalt Powder

Directions:
1. Melt the dark chocolate
2. Fold cornflakes and nuts in the dark chocolate until completely covered
3. Drop by spoonfools on a sheet pan with parchment paper.
4. Sprinkle with Choquick Chocomalt powder
5. Refrigerate until set

http://www.wmn.ph/article/2174/desserts-for-the-holidays/4

Royal Bibingka

Ingredients:
900 grams grated cassava
1 (14 ounce) can Carnation Condensed (Reserve 1/3 cup for Topping)
1 (12 ounce) can Carnation Evap
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cups sugar
3 large eggs
3 large egg whites
1 cup grated coconut

Ingredients for the topping:
3 large egg yolks

Directions:
1. Preheat oven to 325F.
2. In large mixing bowl combine all cake ingredients. Mix well.
3. Pour equally into two large greased rectangular pans.
4. Bake until top is no longer liquid (approximately 30 minutes).
5. Mix topping ingredients well and spread evenly on the two cakes.
6. Bake an additional 20 to 30 minutes.
7. Cool cakes completely.
8. Slice each cake into 24 equal squares.

Mocha Truffles Recipe | Taste of Home Recipes

Mocha Truffles Recipe | Taste of Home Recipes

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

This recipe is:

Contest Winning

Quick

• 66 Servings
• Prep: 25 min. + chilling

Ingredients

• 2 packages (12 ounces each) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons instant coffee granules
• 2 teaspoons water
• 1 pound dark chocolate candy coating, coarsely chopped
• White candy coating, optional

Directions

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
• In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen. 

Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

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Hint-of-Berry Bonbons Recipe

You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special. -Brenda Hoffman Stanton, Michigan

This recipe is:

Contest Winning

• 27 Servings
• Prep: 1-1/2 hours + chilling

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup HERSHEY®’S Milk Chocolate Baking Chips, melted and cooled
• 3/4 cup crushed vanilla wafers (about 25 wafers)
• 1/4 cup strawberry preserves
• 15 ounces milk chocolate candy coating, chopped
• 2 ounces white baking chocolate

Directions

• In a large bowl, beat cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
• Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-in. balls. Place on a waxed paper-lined pan; refrigerate. Repeat with remaining mixture.
• In a microwave, melt milk chocolate chips; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set.
• Melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Decorate candies with white chocolate. Store in an airtight container in the refrigerator. Yield: about 4-1/2 dozen.

http://www.tasteofhome.com/Recipes/Hint-of-Berry-Bonbons

Easy Chocolate Clusters Recipe

Photo by: Taste of Home

80% would make again

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"You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss," assures Doris Reynolds of Munds Park, Arizona. "I've sent these clusters to my husband's office a number of times...and passed the recipe along as well."

• 21 Servings
• Prep: 10 min. + standing Cook: 2 hours

Ingredients

• 2 pounds white candy coating, broken into small pieces
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 ounces German sweet chocolate, chopped
• 1 jar (24 ounces) dry roasted peanuts

Directions

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.
• Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature. Yield: 3-1/2 dozen.

Homemade Peanut Butter Cups Recipe

Make a lasting impression on Valentine’s Day with this luscious candy featuring a dark chocolate shell and a gooey peanut butter center. Your sweetie will appreciate the colorful sprinkles on top, too.— LaVonne Hegland, St. Michael, Minnesota

This recipe is:

Quick

• 36 Servings
• Prep: 20 min. + chilling

Ingredients

• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Directions

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
• http://www.tasteofhome.com/recipes/Homemade-Peanut-Butter-Cups

Peanut Butter Popcorn Crunch Recipe

Photo by: Taste of Home

75% would make again

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This sweet, crunchy mix from LaVonne Smith in Kennebec, South Dakota makes a great family snack to munch while watching Christmas movies or trimming the tree.

• 21 Servings
• Prep: 20 min. Bake: 1 hour + cooling

Ingredients

• 12 cups popped popcorn
• 4 cups miniature pretzels
• 2/3 cup sugar
• 1/2 cup honey
• 1/2 cup light corn syrup
• 2/3 cup creamy peanut butter
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 4 cups chocolate-covered peanuts

Directions

• In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved.
• Remove from the heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.
• Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely. Yield: about 4 quarts.

http://www.tasteofhome.com/Recipes/Peanut-Butter-Popcorn-Crunch