Christmas Recipe: Christmas Cupcakes
Estimated Prep Time: 20 min
Cooking Time: 24 min
Christmas Cupcakes Ingredients:
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* Mounds Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and Twizzlers Strawberry Twists
Christmas Cupcakes Cooking Instructions:
* Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
* Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
* Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
* Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.
Christmas Recipe: Chocolate Cherry Fudge
Chocolate Cherry Fudge Recipe from Hershey’s. Makes About 4 dozen pieces.
Estimated cooking time: 40 minutes
Chocolate Cherry Fudge Ingredients:
* 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)
Chocolate Cherry Fudge Cooking Instructions:
* Line 8-inch square pan with foil.
* Lightly press chopped cherries between layers of paper towels to remove excess moisture.
* Place butter in medium microwave-safe bowl.
* Microwave at High (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
* Microwave at High 1-1/2 minutes; stir vigorously.
* Microwave at High an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
* Do not boil. Stir in chopped cherries, pecans and almond extract.
* Spread mixture into prepared pan. Cover; refrigerate until firm.
* Remove foil; cut into squares.
* Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
* Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.
Christmas Recipe: Golden Fruitcake
Estimated cooking time: 65 minutes
Yields: 1 Bundt cake or 2 loaf cakes
Golden Fruitcake Ingredients:
* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts
Golden Fruitcake Cooking Instructions:
* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.
Christmas Recipe: Brownie Petit Fours
Estimated cooking time: 55 minutes
Brownie Petit Fours Ingredients:
* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY’S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Hershey's Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator’s icing(optional)
Brownie Petit Fours Cooking Instructions:
* Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired.
* Spread batter evenly in prepared pan.
* Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan.
* Cool completely in pan on wire rack; refrigerate about 2 hours.
* Using edges of foil, lift brownie out of pan.
* Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
* Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat.
* Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.)
* Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray.
* Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
* About 3 dozen petit fours.
Christmas Recipe: Humba
Preparation Time: 15 minutes plus 15 minutes to marinate pork
Cooking Time: 1 hour
Servings: 6 – 8
Humba Ingredients:
* 1 kg. liempo, cut into serving pieces, skin on humba-recipe
* ¾ cup vinegar
* ¼ cup Maggi Savor, Classic
* 3 cups water
* 1 tbsp. salted black beans
* ½ cup raw skinless peanuts
* 1 tbsp. minced garlic
* 2 bay leaves
* 1 tbsp. tajure
* 1 tsp. black pepper
* 2 tbsp. brown sugar
* 1 8g. pack Maggi Magic Sarap
Humba Cooking Instructions:
* 1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
* 2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
* 3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571
Carbohydrates (g): 8
Protein (g): 29
Fats (g): 47
Pinoy Recipe: ADOBO
[Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwards, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.]
Nagmula sa wikang Kastila ng Espanya at Mehiko ang salitang adobo na nangangahulugang "inatsara" o "kinilaw"
[Adobo came from a Spanish and Mexican word which means pickled.]
May iba't ibang uri ng adobo ayon sa sahog na ilalagay dito. Maaari itong:
[Adobo recipes:]
CHICKEN - PORK ADOBO
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.
ADOBONG ANTIGO
1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. (5 portions)
ADOBONG MODERNO
1 kilo (2.2 lbs.) chicken thighs
1/2 cup native vinegar
2 tbsp soy sauce
1 small head garlic, crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup water
1 eggwhite, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp ground pepper
1. In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
2. Remove chicken from pan and strain remaining sauce. Set aside.
3. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until golden and crisp.
Adobo Dip
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced
Combine ingredients and serve with the adobo (5 portions).
EGGPLANT ADOBO
Ingredients
5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small sacuepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.
CHICKEN ADOBO IN COCONUT MILK
Ingredients
2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)
In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.
Top 10 Christmas Party Food-To-Order List
1) Iberian Chicken by Marge Sy
Marge Sy’s love for cooking goes back to when she still a little girl. She began selling at the Alabang Saturday Market in 2003 and then opened her stall at the Salcedo Weekend Market in 2004. As she travels, she continues to learn more cuisines and dishes to add to her repertoire. Her specialty includes a range of Spanish dishes such as Salpicao, Ropa Vieja, Lenga Estofado, Paella and of course, her Iberian Chicken, which is a real treat because of the flavors from the garlic, potatoes and all the herbs and spices that Marge uses.
Serving Size: 6 to 8 persons
How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P1,500
2) Lechon by Sabroso
Who can say no to lechon? While Sabroso is relatively new to the lechon-loving crowd, it is quickly gaining popularity because of its flavorful meat which we later found out is because of the lemongrass that they put in before roasting.
Serving Size: Ranges from 20 to 80 persons
How to Order: Call 515-8253, 515-8259, 357-0659, (0922) 841-6220
Or visit them at E. Rodriguez Ave. corner Tomas Morato, Quezon City
Recommended lead time: Now accepting advance orders for December; 4 days in advance if orders are made December 16 onwards
Price: P4,000 (6 kg) to P8,500 (23 kg)
3) Four Cheese Lasagna by Qitchen
Qitchen began three years ago when Shar Tan, former member of the Yummy staff, decided to make her well-loved cakes and savory dishes available for ordering. With only the best ingredients, every single dish from Qitchen has a gourmet quality but still maintains its homemade appeal.
Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,800
4) Baked Salmon by Conti’s
Conti’s baked salmon is one of the restaurant’s best-sellers. The fresh salmon is topped with their special garlic cream sauce and baked until the top turns golden brown.
Serving Sizes: Family Size: 8 persons; Party Size: 15 persons
How to Order:
Parañaque branch: 807-3388, Greenhills: 744-4184, Serendra: 856-2352, TriNoma Mall: 900-5013 to18, Nuvali, Sta. Rosa Laguna: (0922) 881-9126, (0905) 854-5110, Greenbelt 2: 756-0327, 756-0105
Recommended lead time: 1 day
Price: P850 (Family size), P1,275 (Party size)
5) Korean Chap Chae by Qitchen
Qitchen’s Korean Chap Chae is a mix of clear glass noodles with beef and vegetables and a strong peppery taste.
Serving Size: 15 to 20 persons
How to Order:
Call 721-5360 or (0922) 838-0308 for pick up in New Manila, QC
Recommended lead time: 48 hours before pick-up
Price: P1,300
6) Paella Negra by Marge Sy
Soft, flavorful rice mixed with the freshest seafood and meat, topped with swirls of creamy lemon sauce.
How to Order:
Mobile number: (0918) 945-8845
Email: margedsy@yahoo.com
Or visit her stall at the Salcedo Weekend Market every Saturday morning.
Recommended lead time: 2 days
Price: P3,600
7) Amici’s Risotto di Mare
Amici’s Risotto di Mare is served in their special party tray and loaded with fresh seafood. Amici can deliver your order straight to your doorstep, so this is a great, hassle-free way to prepare for Christmas dinner.
Serving Size: 6 to 8 persons
How to Order:
Visit any of the four Amici branches in Greenhills, SM Megamall, Don Bosco Makati and Tomas Morato or call 747-1111 to place your order.
Recommended lead time: 24 hours before pick-up or delivery
Price: P950
8) Crab Sotanghon by King Crab
Serving crabs makes the meal more fun since everyone has to use their hands. In this dish, the fresh crabs are cooked in a pot with spices and sotanghon.
Serving Size: 6 to 8 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P140 per kg (male), P150 per kg (female)
9) Pork Barbecue by Floring’s
Kids love barbecue, and adults can have it with their favorite beer. Chef Florabel’s is loaded with cubes of lean meat marinated and seasoned to perfection. Make sure to order a lot!
Serving Size: One person per stick
How to Order:
Call 441-0406 and look for Elsie or April. They are located in the food court of the Landmark, Trinoma Mall
Recommended lead time: at least 1 hour for bulk orders
Price: P40/stick
10) Hot Prawn Salad by King Crab
This dish, with juicy, plump prawns mixed with sweet fruit salad, makes a great appetizer or main dish.
Serving Size: 4 to 5 persons
How to Order:
Call 723-8820, 723-8821, 723-8823
Recommended lead time: 30 minutes
Price: P380
Content credit: Frances Lorraine Haw, SPOT.ph
Images courtesy of Paul Ang and Sabroso (Lechon by Sabroso)
8 Foods That Fight Fat
Almonds. These yummy nuts are high in alpha-linolenic acid, which can accelerate your metabolism of fats. In fact, dieters who ate 3 ounces of almonds daily slashed their weight and body-mass index by 18 percent, while those who skipped the nuts reduced both numbers less— just 11 percent—a study in the International Journal of Obesity revealed. Chomp almonds à la carte (limit yourself to 12 per serving to keep calories in check). I get a pack at Starbucks and nibble throughout my day. Or sprinkle them into a recipe such as Black Bean–Almond Pesto Chicken. Go nuts!
Berries. I tell my daughter, "These are nature's candy!" Turns out they're also your body's best friends. Strawberries, raspberries and other vitamin C–spiked fruit can supercharge your workout, helping you burn up to 30 percent more fat, research from Arizona State University at Mesa has found. If they're not in season, buy the little gems frozen in a bulk-sized bag so you'll always have them on hand to whip up a Berry Bliss Smoothie or Strawberry-Sunflower Pops, regardless of whether berries are in season.
Cinnamon. Adding 1/4 teaspoon to your plate may prevent an insulin spike—an uptick that tells your body to store fat. Sprinkle it on your morning cereal or coffee or on your yogurt in the A.M., or savor it in Apple-Cinnamon-Raisin Oatmeal.
Mustard. It's heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad—I promise it adds zest.
Oranges. This citrus fruit, which contains fat-blasting compounds known as flavones, deserves to be your main squeeze. Women who ate the most flavones had a much lower increase in body fat over a 14-year period, a study in The American Journal of Clinical Nutrition notes. Eat oranges sliced or swig fresh OJ (including pulp!) to get the best benefit from the fruit.
Soybeans. Reason to toss a half cup on your salad? Soybeans are rich in choline, a compound that blocks the absorption of fat and breaks down fatty deposits. Oh, and they're addictively delish! But if breast cancer runs in your family, experts suggest you should talk to your doc before adding soy to your diet.
Sweet Potatoes. The colorful spuds' high-fiber content means they keep your insulin steadier than their white sisters, which means less fat packed on your hips, research finds. Top a small baked tater with lowfat cottage cheese for a tempting side dish, or whip up Miso Soup With Sweet Potato Dumplings.
Swiss Cheese. Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown, and Swiss has more calcium than many of its cheesy peers. Choose the reduced-fat variety, such as Sargento. Slip it into your sandwich, put it on top of high-fiber crackers or use it for a healthier grilled cheese. Yum!
For other tricks to eating your way to your healthy, happy weight, load up on these 20 slimming superfoods at Self.com.
By Lucy Danziger, SELF Editor-in-Chief
