Recipe of the Day

[junenine]

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your welcome boy_kotong, kon mahimo pilia ang mozarella nga low moisture part skim-milk kay light ra na... any brand well do. Ang Italian sausage makapalit ka ana sa mga grocery store, pero pwede ra sab ang ground pork or beef, ikaw nalang ang mobutang ug mga seasoning.

[boy_kotong]

thanks again junenine!

[Jack]

... nha deli sya preggy trip lang nyang magluto ug mo kaon....

He-he-he! wala gani ko ni sulti nga preggy, ikaw ra niingon. He-he-he! Deffffensivvveee!!?!!

..wala man ko kita'g meatroll, ...post lang unya ko kung naa ko'y makit-an sa internet.


For the meantime, here's what im gonna post:

PRESERVED CAMIAS


Raw materials:
Sugar
Camias (medium sized)
Lime (apog)

Utensils:
Measuring cups
Spoon
Colander or salaan
Rolling pin
Kettle
Jars

Procedure:
1. Select large, firm camias.
2. Soak in lime water (1 tsp. lime or "apog" to a liter of water) overnight. Wash and
remove caps.
3. Boil in plenty of water using a stainless steel or enameled kettle.
4. Drain and press each fruit lightly to remove excess water.
5. To 2 parts of sugar add 1 part of water and boil in stainless steel or enameled
kettle.
6. Add the camias to this syrup and boil for about 15 minutes.
7. Drain. Pack camias in sterilized jars and pour syrup.
8. Remove air bubbles.
9. Seal completely and process in 227 ml. jars for 20 minutes in boiling
water. Reseal completely and cool.

For Camias Candy:
Wash and drain completely the camias. Dry in a solar dryer for a period of 18-24 hours. Then cool and pack in plastic bags.

I got this from DOST's website.

I have tried making this one. OK ra ba ya. Mura pod og Strawberry Jam & Strawberry Preserves from Baguio.

[Galadriel]

this is not a recipe though, but this sure helps when you lack one or two ingredients. it helps to know what to substitute it for.

Substitutions and Equivalents:

Flours:
US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-pupose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour.

Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour.

US whole wheat flour is interchangeable with UK wholemeal flour.
Leavening agents

Baking soda is sodium bicarbonate. It must be mixed with acidic ingredients to work.

Baking powder contains baking soda and a powdered acid, so it can work without other acidic ingredients.

1 pkg. of active dry yeast = 7 grams = 1/4 oz. = 1 cube compressed yeast

Canned milk
Evaporated milk and sweetened condensed milk both come in cans, both are thick and a weird color... but are not the same thing. Sweetened condensed milk is, as the name implies, mixed with sugar or another sweetener already. It isn't found everywhere, but this recipe makes a good, quick substitute: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar.

Starches

UK corn flour is the same as US cornstarch. Potato flour, despite its name, is a starch, and cannot be substituted for regular flour. It often can be substituted for corn starch and vice versa.

Cornmeal or polenta is not the same thing as cornstarch or corn flour! What one can buy labelled `polenta' really looks no different to cornmeal though. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal. Beware.

If you don't have cornstarch/corn flour, you can use twice the amount of all-purpose flour. However, unless whatever you're adding it to is allowed to boil, the result will taste starchy.

Sugar and other sweeteners:
UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar.

Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa. As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect.
Corn syrup is common in the US but not always elsewhere. Sugar (golden) syrup can be substituted. Corn syrup comes in two flavours - dark and light.

Light corn syrup is just sweet, dark has a mild molasses flavour. A common US brand is Karo.

Golden syrup is a thick, golden brown byproduct of cane sugar refining. The taste is mostly sweet, although there is a slight acidic, metallic component. If desperate, a plain sugar syrup may be a possible substitute, boil 2 parts sugar, 1 part water.

Fats:
Shortening is solid, white fat made from hydrogenated vegetable oil. (A popular brand name is Crisco, and many people call all shortening Crisco.) It is common in the US, tougher to find in some other parts of the globe.

Copha is a solid fat derived from coconuts, it is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set.

Lard can be successfully substituted in some recipes, for example it makes very flaky pastry.

Deep frying requires fats/oils with heat-tolerant properties. Butter and margarine, for example, are right out, as are lard and olive oil. Corn and peanut oils are both good.

Chocolate:
If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square.

US dark chocolate is the same as UK plain chocolate, that is, the darkest and least sweet of the chocolates intended for eating (also called bittersweet).

What is called milk chocolate in the UK is called milk chocolate in the US, too, but many people simply refer to it as "chocolate". The stuff called "semi-sweet chocolate" by some folks is the US dark or UK plain.

"Bitter chocolate" is, apparently, the UK term for high quality plain chocolate. Some manufacturers apparently distinguish between "sweet dark," "semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be minor variations on a theme.

Chocolate chips are not necessarily a substitute for bar chocolates, because the chips have something added to them to slow down melting.

Buttermilk/Cultured Milk
If a recipe calls for buttermilk or cultured milk, you can make sour milk as a substitute. For each cup you need, take one tablespoon of vinegar or lemonjuice, then add enough milk to make one cup. Don't stir. Let it stand for five minutes before using.

Food Equivalents Flours:
4 oz. plain/strong/sifted = 1 Cup all-purpose/self-raising/unbleached = 5 oz. unbleached white
6 oz. wholemeal/stoneground = 1 Cup whole wheat
4 1/2 oz. cornflour = 1 Cup cornstarch
6 oz. yellow corn meal/polenta = 1 Cup coarse corn meal/polenta
6 oz. rye flour = 1 Cup

Cereals:
7 oz. pearl barley =1 Cup
7 oz. rice/bulgar wheat/millet/wheat = 1 Cup
6 oz. semolina/ground rice/tapioca = 1 Cup2 oz. fresh soft breadcrumbs = 1 Cup fresh soft breadcrumbs
4 oz. dried breadcrumbs = 1 Cup
3 1/2 oz. porridge oats = 1 Cup rolled oats

Sugars:
8 oz. light/dark soft brown sugar = 1 Cup (firmly packed)
1/2 oz. castor/caster/granulated sugar = 1 Cup granulated sugar
4 1/2 oz. icing sugar = 1 Cup sifted confectioners' sugar

Fats and cheeses:
1 oz. butter, margarine, cooking fat, lard, dripping = 2 Tbsp. butter, shortening, lard, drippings
8 oz. butter, margarine, cooking fat, lard, dripping = 1 Cup butter, shortening, lard, drippings
4 oz. grated cheese - cheddar type = 1 Cup
1 lb grated cheese - cheddar type = 4 - 5 cups (packed)

Vegetables and fruit:
1 small to med. onion = 1 Cup
4 oz. shelled peas = 3/4 Cup
4 oz. cooked sweet corn = 1 Cup
4 sticks celery = 1 Cup chopped7 oz. chopped tomatoes = 1 Cup
3-4 oz. button mushrooms = 1 Cup
2 oz. chopped pickled beetroot = 1/3 Cup
4 oz. black/redcurrants/bilberries = 1 Cup
5 oz. raspberries/strawberries = 1 Cup
3 1/2 oz. dried beans = 1/2 Cup

Dried fruit and nuts, etc:
5-6 oz. currants/sultanas/raisins,chopped candied peel = 1 Cup
2 oz. currants/sultanas/raisins,chopped candied peel = 1/3 Cup
8 oz. glace cherries = 1 Cup candied cherries
3 1/2 oz. sesame seeds = 3/4 Cup
5 oz. whole shelled almonds = 1 Cup
4 oz. ground almonds = 1 Cup
2 oz. chopped nuts = 1/3 - 1/2 cup
8 oz. peanut butter = 1 Cup

Preserves:
12 oz. clear honey/golden syrup/molasses/black treacle = 1 Cup
11 oz. maple/corn syrup = 1 Cup
5-6 oz. jam/marmalade/jelly = 1/2 Cup

[Jack]

@Galadriel : Very Informative! Very Useful jud! Tnx for this info.

[Galadriel]

@jack ur welcome.

[xXxChRiSTiNexXx]

hala oiz... ma-ikog na nuon ko mukaon og lasagna... hehe...

[Jack]

Here's a recipe i got from Nestle's website.


[img width=201 height=153]http://www.goodfood.com.ph/recipes/images/!_UbeFlan.jpg[/img]

UBE FLAN
Try this ube flavored leche flan as a surprise treat for your family

Ingredients:
1/2 cup sugar
1 cup water
1 1/2 cup ube halaya
5 pieces whole eggs
1 301 ml. CARNATION Condensada


Preparation:
1. Caramelize sugar in llanera. Set aside.
2. Combine water and halaya, mix well.
3. Combine rest of the ingredients in the same bowl. Pour into prepared llanera over a strainer. Cover with foil (if llanera is without cover) and cook in a steamer for 1 hour.
4. Start timing when water boils in steamer.

http://www.goodfood.com.ph/recipe_ca...&meal=&id=5774

[crinkle]

kapoyan man jud ko ug luto ug lasagna... so if i feel like eating some, i go to Sbarro and satisfy myself.

[darkwing]

whats ube halaya?