Cooking with Chryss! Pampanga's Best!

CheeseCake! (no bake)

Ingredients:

*400g digestive biscuits, finely crushed
*100g butter, melted
*3 tablespoons caster sugar
*1 (200g) soft cheese
*4 tablespoons caster sugar
*Bout 3-5 drops vanilla extract
*300ml double cream
*1 and half to 2 tins of any fruit filling

1. In a bowl, mix together digestive biscuit crumbs, melted butter and 3 tablespoons sugar.
2. Press biscuit mixture into a container/cake tin (I used bout 5.5 x 11.5 inches tin) and place in refrigerator until ready for use.
3. In another bowl, beat and whisk soft cheese, remaining sugar and double cream, until bit stiff/thick.
4. Spread cream over the biscuit base. Then any fruit filling.
5. Place in refrigerator before serving.

Gosh its always yummy yummy foods here!!!

Nothing beats homemade Kuya!

Spaghetti Bolognese!

Ingredients:
225 g. of spaghetti pasta
3 tbsps. of butter
2 tbsps. of olive oil
1/4 kg. of ground beef
1/4 kg. of ground pork
1/4 kg. of smoked ham or bacon (sliced as thinly as you can)
1/4 kg. of fresh button mushrooms (optional if ur hubby loves mushrooms)
500 grams spaghetti sauce
2 big onions, chopped
2 green or red bell peppers (or 6-8 pimientoes), cored and chopped
1 whole garlic, peeled and finely minced
1 cup of tomato sauce/ketchup
2 meat brothcubes
100 grams: grated cheese
a bunch of fresh basil leaves, chopped, or about a teasponful of dried basil leaves
salt
pepper
sugar

Cooking procedure :

Cook the pasta according to package directions. Drain, rinse and set aside.

Heat the butter and olive oil together over medium-high heat in a sauce pan. Add the ground beef and pork, breaking up the lumps. Add the garlic and cook until the meat starts to brown. Add the ham or bacon. Stir and cook for a few minutes. Add all the chopped vegetables and cook, stirring, until the vegetables start to soften. Add the spaghetti sauce and tomato sauce/ketchup then stir. Add meat brothcubes. Season with salt, pepper and some sugar. Bring to a boil, cover and simmer for 20-30 minutes. Add the grated cheese, stir and simmer for another 10 minutes.

If you have bolognese sauce, forget the spaghetti sauce, onion, green pepper and garlic then.

Another Food recipe from ate Chryss!! Ate, I think you are a good cook and your hubby must love all your cooking!

Thanks sis! I just love cooking.. speaking of hubby.. well he gained more weight now since we married and he's blaming me for that

Thanks for the recipe's I will try this sometime xx

Try my recipe Kuya

Hope you'll like it!

Nah!! hubby, should not blame you for gaining weight it must because when was not yet he married to you yet he didnt have time to eat good meals (I mean proper meals no instant ones) until you came to cook for him. Ate you save your husband from hunger pains!! hahaha

Pancit Bihon Recipe



Estimated cooking & preparation time: 45 minutes


Pancit Bihon Ingredients:

*

1 8 oz. pack pancit bihon noodles
*

1 cooked chicken breast, shredded
*

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
*

1/4 cabbage, sliced into strips
*

1 onion, pealed and sliced
*

3 cloves of garlic, crushed and minced
*

1/3 cup scallions, cut into pieces
*

1 carrot, sliced into strips
*

2 tablespoons of cooking oil
*

3/4 cup diced celery
*

3 tablespoons soy sauce
*

Salt and pepper to taste
*

5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

*

Soak the pancit bihon noodles to soften for 10 minutes
*

Grease a large pan or wok with oil. Sauté garlic and onions.
*

Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
*

Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
*

Salt and pepper to taste.
*

Serve hot with sliced calamansi on the side.

Cooking Notes:

*

Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Arroz Caldo!

INGREDIENTS:
*500g chicken breast, cut into serving pieces
*2tbs cooking oil
*1tsp garlic minced
*1 medium onion, finely chopped
*1tsp fresh ginger, finely sliced
*1cup rice (i used basmati or thai rice)
*7cups water
*2tsp fish sauce
*1-2 chicken stock/cubes
*salt and black pepper to taste

Directions:

1. In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
2. Add ginger and onion, stir for a minute.
3. Add chicken pieces and fish sauce and cook for another 3 minutes.
4. Add rice, water and a little salt and pepper.
5. Add chicken stock/cubes. Then stir for a minute.
6. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached.

Stir occasionally while cooking.
Correct seasonings to taste.
If rice soup becomes too thick, add a little water to thin it a bit.

Garnish individual bowl servings with sliced green onions just before servings and add hardboiled eggs cut into two

Tips: If you prefer, sprinkle a little lemon juice on the soup servings.

This will give a pleasant tartness to the dish.

so yummmyyyyy! but i we aint got no chicken breast we can be able to use any part of chicken, i guess specially i enjoy so much the partly of bones like wings or legs

yep! it is just that hubby doesn't like meat with bones.. guess most English men

heheheh trully indeed. as long as our partner/bf/gf/ husband respect what we want and we respect what he/she likes

My first attemp Fondant Cake!

It's hard to write the procedures on how to make it, so sorry mga Ate and Kuya

Crema de Fruta!!!

Ingredients:

sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract

cake syrup:
1/4 cup sugar
1/4 cup water

custard:
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract

30 oz. can of fruit cocktail in heavy syrup
1 unflavored gelatin

To make the sponge cake:
Preheat oven to 170 degrees C. Brush some butter all a rectangular baking glass or tin. Sift the flour and baking powder together. Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into your flour mixture; mix until combined. Pour into prepared pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

To make the cake syrup:
Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.

To make the custard:
In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.

Drain the liquid concentrate from the fruit cocktail and set aside. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly. Dilute the gelatin in the liquid syrup of the fruit cocktail. Heat a small sauce pan and pour the diluted gelatin, stirring occasionally until before it boils. Then turn off the heat and let it cool. When it is just a lil bit warm pour the gelatin mixture on top of the fuit cocktail layer.

Refrigerate for at least 2 hours before serving.