By PutoPinoy on Saturday, October 26, 2013
Ingredients:
- 2 tbsps oil
- 1tbsp garllic, minced
- 1/4 cup minced onion
- 650g chicken, cut-up
- 1-1/4 cups rice wash
- 1pc dried laurel
- 1/2 cup tomato sauce
- 1/3 cup potato, chunks
- 1/3 cup carrots, chunks
- 1/3 cup hotdogs, sliced
- 1/4 cup bell pepper, sliced
- 1 tbsps all-seasoning powder
- black pepper, to taste
Procedure:
- Heat oil in a casserole. Saute garlic & onion until limp.
- Add chicken & saute until slightly browned
- Add rice wash & dried laurel. Simmer until chicken is tender, about 8-10mins
- Add tomato sauce, potato, carrots & bell pepper. Simmer until vegetables are cooked. Put hotdog and mix well.
- Sprinkle all seasoning powder and black pepper to taste.
- Serve with steamed rice or crusty bread
Labels: main dish, Meat Recipes, Poultry
By PutoPinoy on Tuesday, February 07, 2012
Ingredients:
>1/2 kilo chicken, cut-up
>3 tbsps cooking oil
>6 cloves garlic, finely minced
>1 pc re onion, chopped
>1/2 cup white vinegar
>2 tsps rock salt
>1 tsp whole peppercorns
>1 cup coconut cream (kakang-gata)
>2 pcs finger chilis
>1 pc hot chii pepper, cut into two
Procedure:
1. Heat oil in a medium pan, Saute garlic & onion until limp. Add chicken pieces. Put salt and peppercorns. Cook chicken until no longer pinkish in color.
2. Pour in the vinegar. Do not stir until it boils. Continue cooking in moderate heat until liquid has reduced to half.
3. Add in the coconut cream and chilis. Simmer in low heat until sauce slightly thickens. Adjust taste, if necessary.
5. Serve with steamed rice.
Labels: Meat Recipes, Poultry
By PutoPinoy on Friday, December 16, 2011
Ingredients:
>1.2 kilo whole chicken, cleaned & well-drained
>1 stalk lemongrass
>2 packs (115g each) pineapple tidbits, drained & reserved syrup
>1 pc onion, quartered
>2 tsps fine salt
>1 tsp black pepper
>50g. ginger, slliced
Procedure:
1. Stuff chicken with lemongrass, onion & pineapple tidbits. Seal opening with a toothpicks.
2. Rub chicken with salt and pepper, then add pineapple syrup. Cover and refrigerate overnight.
3. In a steamer with 3 cups of water, add ginger and marinade from chicken. Steam chicken for an hour. Drain and allow to cool or refrigerate until ready to fry.
4. Heat oil in a casserole. Deep-fry chicken until golden brown. Remove toothpicks.
5. Serve at once.
Labels: main dish, Meat Recipes, Poultry
By PutoPinoy on Sunday, May 01, 2011
Ingredients:
>1/3 cup oil
>2 tbsps garlic, minced
>1 pc onion, chopped
>2 pcs chicken breass, cooked and flaked
>pepper, to taste
>2 pcs carrot, cut julienne
>1 pc small head cabbage, sliced finely
>1/2 cup chicharo
>2-3 cups chicken broth
>6 tbsps soy sauce
>500 grams vermicelli (sotanghon), soaked in warm water until softened then drained
Procedure:
1. Heat oil, then saute garlic, onion and chicken. Season to taste.
2. Add vegetables soy sauce and broth. Bring to a boil, then add sotanghon.
3. Cook until noodles and vegetables are tender and broth has evaporated.
Labels: Pasta and Noodles, Poultry
By PutoPinoy on Monday, April 25, 2011
Ingredients:
>1 kilo chicken, cut into serving pcs.
>1/4 tsp salt
>1/4 cup soy sauce
>1/4 tsp peppercorns
>1 head garlic, minced
>1/2 cup vinegar
>1 cup coconut milk
>3 pcs finger chilis
Procedure:
1. Combine the first-6 ingredients in a sauce pan. Boil, then simmer until tender.
2. Add coconut milk and finger chilis. Cook until sauce thickens.
3. Serve with steamed rice.
Labels: main dish, Poultry
By PutoPinoy on Saturday, March 19, 2011
Ingredients:
>1.2 kilo whole chicken, quartered
>1/2 cup minced garlic
>3/4 cup chopped onions
>1/2 tsp pepper
>salt to taste
>2-3 stalks lemon grass (tanglad)
>achuete oil
Procedure:
1. Marinate chicken in garlic, onions, pepper, salt, tanglad and achuete oil for a minimum of an hour.
2. Grill over charcoal, brushing more with achuete oil to give it a nice color.
3. Serve with atchara, toyo-mansi dip and steamed rice
Labels: main dish, Meat Recipes, Poultry
By PutoPinoy on Monday, December 20, 2010
Ingredients:
for the chicken:
>1/2 kilo of boneless chicken breast or thigh
>salt and pepper
>oil, for deep frying
for the batter:
>1/3 cup all purpose flour
>1/3 cup cornstarch
>1/2 cup water
>1/2 tsp salt
>1/4 tsp pepper
>1 tbsp vinegar
Procedure:
Cut chicken into 1-1/2" cubes. Season with salt and pepper.
To make the batter: Sift dry ingredients into a bowl. Whisk in water and vinegar.
Dip seasoned chicken pieces into batter. Deep fry until golden brown. Drain lots of paper towels.
Serve with your favorite sauce (ketchup, gravy, chili-vinegar dip or barbeque sauce)
Labels: Appetizers, Kiddie Treats, Poultry
By PutoPinoy on Thursday, May 28, 2009
Ingredients:
- 4 lg. chicken breasts, boned, skinned, halved lengthwise
- 2 tbsp. snipped parsley
- 1/4 lb. stick butter cut into 8 cubes
- 1/4 lb. Velveeta cut into 8 cubes
- 1 c. cornmeal
- 1 beaten egg
- 1 c. flour
- Oil
Procedure
Place chicken breasts, boned side up, between 2 pieces plastic wrap. Pound from center out to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt. Sprinkle 2 tablespoons parsley over cutlets. Place cube of butter and cheese at end of end of each cutlet. Roll meat as for jelly roll.
Use toothpicks if needed; tuck in sides. Press seams well. Coat each roll with flour and dip in mixture of 1 beaten egg and 1 tablespoon water. Then roll in cornmeal. Chill thoroughly at least 1 hour. Fry chicken breasts in hot oil, 375 degrees, about 5 minutes until golden brown. Serves 4-8.
Labels: Poultry
By PutoPinoy on Sunday, May 24, 2009
Ingredients:
- 3/4 c. mayonnaise
- 1/3 c. flour
- 2 tbsp. chopped onion
- 1 tsp. garlic salt
- 2 1/4 c. milk
- 1 c. shredded Swiss cheese
- 1/3 c. dry white wine
- 7 oz. cooked spaghetti
- 2 c. chopped cooked chicken
- 10 oz. pkg. chopped broccoli, thawed and drained
- 1 1/2 c. sliced almonds
- 4 oz. can mushrooms, drained
- 1/4 c. chopped pimiento
Procedure
Combine mayonnaise, flour and seasonings. Gradually add milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir until cheese is melted. In large bowl combine mayonnaise and pimiento; toss lightly. Pour mixture into 11 3/4 x 7 1/2-inch baking dish. Top with remaining nuts. Bake at 350 degrees for 40-45 minutes or until thoroughly heated. Serve with grated Parmesan cheese if desired. Yield: 6-8 servings.
Labels: Poultry
By PutoPinoy on Friday, May 22, 2009
Ingredients:
- 2 tbsp. butter or margarine
- 4 chicken breast halves, skinned
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1 c. sliced mushrooms
- 1 (1.3 oz.) pkg. golden onion soup mix or (1.25 oz.) pkg. onion soup mix
- 1 1/4 c. water
- 1/4 c. white wine
- Worcestershire sauce
- 1 tbsp. cornstarch
- 3 tbsp. water
Procedure
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; saute until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl.
Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.
Labels: Poultry
By PutoPinoy on Thursday, May 21, 2009
Ingredients:
- 1 sm. chopped onion
- 1 sm. can chopped green chilies
- 1/2 c. Carnation or Pet milk
- 1 can cream of mushroom soup
- 1 (8 oz.) box Velveeta cheese
- 2 c. boned chicken or turkey
- Grated Colby or Cheddar cheese
- Doritos
Procedure
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.
Labels: Poultry
By PutoPinoy on Sunday, April 19, 2009
Ingredients:
- 5 tbsp. lemon juice
- 3 tbsp. Dijon mustard
- 2 cloves garlic, chopped finely
- 1/4 tsp. pepper
- 6 1/2 tbsp. oil
- 3 whole chicken breasts, skinned, boned & cut in 1/2
- 1 c. sliced almonds
- 2 c. chicken broth
- 1 tsp. cornstarch, dissolved in 1 tbsp. water
- 2 tbsp. lemon or orange marmalade
- 2 tbsp. butter, cut in bits
- 2 tbsp. chopped fresh parsley
- 1/8 tsp. red pepper flakes
Procedure
Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour in refrigerator. In large skillet, saute almonds in 1/2 tablespoon oil until golden. Remove and reserve. Wipe out pan. Drain chicken; reserve marinade. Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side, or until just tender.
Remove and reserve. Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over low heat, stirring, until sauce reduces by 1/2 (about 5 minutes). Add marmalade and stir over medium heat until melted. Over high heat, stir in butter, parsley and red pepper flakes. Add chicken to pan and heat through. Add almonds.
Labels: Poultry
By PutoPinoy on Wednesday, April 08, 2009
Marinade:
- 1 (3 lb.) fryer, quartered
- 1 lg. garlic clove, crushed
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 tbsp. oil
- 3 tbsp. lemon juice
Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.
Barbecue Sauce:
- 1/4 c. cider vinegar
- 2 1/4 c. water
- 3/4 c. sugar
- 1 stick butter or margarine
- 1/3 c. yellow mustard
- 2 onions, coarsely chopped
- 1/2 tsp. each salt & pepper
Bring to a boil, cook on low 20 minutes or until onion is tender.
- 1/2 c. Worcestershire
- 2 1/2 c. catsup
- 6-8 tbsp. lemon juice
- Cayenne pepper to taste
Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.
Labels: Poultry
By PutoPinoy on Saturday, March 28, 2009
Ingredients:
- 1 lb. ground turkey
- 1 1/2 c. rice
- 2 cans cream of mushroom or celery soup
- 1/2 bag frozen beans
- 1 med. squash, sliced zucchini or long neck yellow.
- 1 can Durkee onions, Mozzarella (opt.)
Procedure
Spray casserole dish with Pam. Mix all ingredients raw together, except for onions (Put on top). Also cheese if desired. Bake at 350 degrees for 1 1/2 hours. Let set 10 minutes before serving. Serves 2 to 4.
Labels: Poultry
