Relenong Bangus

 

INGREDIENTS

• 1 large whole bangus (milkfish)
• juice of 1 lemon
• 2 tablespoons soy sauce
• 1 cup water
• oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 large carrot, peeled and finely chopped
• ½ cup frozen green peas, thawed
• ¼ cup raisins
• 2 tablespoons oyster sauce
• salt and pepper to taste
• ½ cup flour

INSTRUCTIONS
1. Scale fish and remove innards, leaving belly intact.

2. Break the spine near the tail and right below the head. Through the fish neck, insert a long, thin spatula between the skin and the flesh all the way to the tail.

3. Gently go around the sides of the fish with the spatula to loosen and separate the flesh from the skin.

4. Remove the spatula. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh including the big bone out of the fish. Insert a long spoon into the cavity and gently scrape the inside to remove any flesh left, making sure to leave skin and head firm and intact.

5. In a shallow dish, combine the hollowed skin, lemon juice, and soy sauce. Marinate in the refrigerator for about 30 minutes.

6. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from a liquid. Flake and debone fish meat.

7. In a skillet over medium heat, heat oil. Add onions and garlic and cook until limp. Add carrots and cook for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas, and raisins. Cook, stirring occasionally until heated through. Add oyster sauce and stir to combine. Season with salt and pepper to taste.

8. Remove from pan.

9. In a large bowl, combine fish mixture and egg. Using a spoon, stuff and fill fish mixture into skin. Sew the head to the body and any openings to prevent the filling from spilling.

10. In a shallow dish, combine flour, salt, and pepper to taste. Lightly dredge stuffed fish in flour to coat.
In a wide, deep pan over medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully submerged).

11. Add fish and cook, gently turning on sides as needed, until golden and crisp. Remove from pan and drain on paper towels. Let stand and allow to cool before slicing. Serve with ketchup

I WANT TO MARRY YOU COOKIES

INGREDIENTS

• 1 cup butter
• 1 cup dark brown sugar (may add up to 1/4 cup more if desired)
• 1⁄2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 1 cup chocolate chips (I like dark)

DIRECTIONS
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for at least 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes

Parmesan Chicken with Mushroom Wine Sauce

 

Ingredients

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• 2 tbsp flour
• 2 tbsp parmesan cheese, grated
• 1⁄2 tsp salt, divided
• 1⁄4 tsp pepper
• 16 oz chicken breast
• 1 tbsp olive oil, divided
• 2 cup onion, diced
• 2 garlic cloves, minced
• 2 cup mushrooms, sliced
• 1⁄2 tsp basil
• 2 tbsp dry white wine
• 2 tbsp water

Directions
On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture.
In a 10 inch skillet, heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
Transfer mixture to plate and set aside.
In the same skillet, heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
Return mushroom mixture to the pan and cook until heated through.

3 Ingredients That Make This The Most Scrumptious Chicken Dinner Ever Known To Man

 

Ingredients

• 1 Tbsp Bertolli olive oil
• 4 thin chicken breasts
• salt and pepper
• 6 oz Philadelphia cream cheese (cold, sliced into 8 slices)
• 8 bacon strips, cooked and crumbled
• 1 cup shredded Cheddar cheese

optional: thinly sliced tomatoes

Instructions:

Preheat the oven to 400 F.

Grease a 13×9″ casserole dish with olive oil or spray with cooking spray.

Add chicken breasts to the casserole dish. Sprinkle with salt and pepper (feel free to add any of your favorite dried herbs, too). Top with tomato slices, if using.

Top with cream cheese slices. You want to use cream cheese right out of the refrigerator.

Sprinkle the crumbled bacon on top.

Top with shredded Cheddar cheese.

Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through.

Orange Creamsicle pie Bars Recipe

 

Ingredients

• 1 cup graham cracker crumbs
• 3 tabespoons butter, melted
• 1/2 cup orange juice
• 1 (3 oz.) package Jell-O Orange Flavor Gelatin
• 1 (8 oz.) package cream cheese, softened, divided
• 1 tub (8 oz.) thawed Cool Whip, divided
• 1/2 cup cold milk
• 1 (3.4 oz.) package Jell-O instant vanilla pudding
• 2 teaspoons orange zest

Directions
In a food processor, add graham crackers, butter and 2 tablespoons of sugar. Pulse for 1 minute or until cracker crumbs stick together to form pea size crumbs.
Press mixture onto bottom of 13X9” baking pan. Pack and press it well otherwise it will fall apart.
Place baking pan in freezer while making filling.
In a food processor, add cream cheese, condensed milk and sugar. Pulse a few times until mixture is creamy.
Stir in orange juice, grated rind and orange extract (optional). Pulse 2-3 times until just combined. Stop and set aside.
In a cold mixing bowl add heavy whipping cream. Use whisk attachment to whip cream gently, adding powdered sugar gradually. Whip until firm peaks form.
Use spatula to gently fold whipped cream into orange mixture, slowly rotating the bowl clockwise as you fold in whipped cream. Do not over mix!

Remove crust from freezer and pour filling over crust.
Return to freezer and chill for 3 – 4 hours.
Just before serving, cut into bars. For clean cuts, wash knife in warm water after each cut.
Top with creme chantilly and sprinkle grated orange rind, if desired.

OLD FASHIONED BREAD PUDDING

 

Ingredients

• 2 cups milk
• 5 tablespoons butter
• 6 cups cubed stale French bread
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup whiskey or rum
• 1/2 cup raisins soaked in whiskey for 2 hours
• 1/2 cup powdered sugar

Instructions
Preheat oven to 375°F (190°C) .
Scald the milk, add the butter and pour hot liquid over the bread cubes. Soak about 5 minutes then add sugar, eggs, whiskey and spices. Add the raisins.
Pour mixture into buttered baking dish. Set the dish in a pan of hot water and bake until knife inserted in the center comes out clean, or about one hour.
Serve with brandy butter (hard sauce), rum sauce or custard sauce.

Filet Mignons With Pepper Cream Sauce

 

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Directions
Prep 10 m Cook 15 m Ready In 25 m
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.