One of the best apps I've ever downloaded on AppStore! :D It's a free cookbook with every bit of food you could ever think of!
Try it now:D
http://www.bettycrocker.com/downloads-and-games/ipad-app
Monday, October 31, 2011
Thursday, April 28, 2011
Desserts de Nouvelle
Hello again! I guess you've noticed this blog no longer contains just recipes by friends, it's going to contain some recipes both family and friends
Desserts de Nouvelle is a French translation of "New Desserts". Sounds kind of commercial and cheesy, I know, that's why I tried to translate it into French. haha! But anyway, this entry signifies the new entries that will be posted in this site! This is an official revamp of the site!
Since I guess a lot have already come up with more delectable recipes of their own, I will share some of those that you may like as an option. Because cooking (and baking) have now become part of our routines, it's time to give the attention to not just ourselves, but to others as well who have exhibited their talent in the art of the kitchen:)
You might have seen my other blog on the arts and literature, if not you can take a peek HERE :)
This site will now be an extension of those penchants that I adore so much. This will be the site where food and everything delicious is going. It will show you some recipes, and reviews of some of the most amazing food around:)
So now to give you a taste-test of some of the things coming your way, here's a family recipe for an innovated graham cake that I got from my mom:)
Mango Cream Graham Cake (Mom's recipe)
Ingredients:
2-3 packs Crushed Graham Crackers---> you can purchase them crushed or crush thee crackers manually :)
4-5 packs All Purpose Cream--> you can adjust the amount depending on the servings
2 cans Condensed milk
2-3 pieces of mangoes
Some dried fruit, or candy, or chocolate (optional)
large bowl for the milk
a flat bottomed container--> can be circular, or square; can be plastic, glass, or metal
Procedure:
1. Pour the condensed milk and the all purpose cream in the large bowl and mix thoroughly
2. Cut the mangoes into thin slices. Then cut them further into smaller pieces.
3. Mix the mangoes with the milk mixture until completely evened out. Continue mixing this so the mangoes
don't settle at the bottom.
4. Put a layer of the crushed Graham crackers at the bottom of the flat container. The layer has to be thick as
thick as the bottom of a cheesecake.
5. Pound the bottom to let out any air. Make sure the bottom layer is rigid.
6. Pour a layer of the mango-milk mixture in the container. The layer has to be thicker than the base graham
layer.
7. Pour another layer of crushed Graham. This layer has to be thicker than the previous one because you
won't be able to pound it to make it rigid.
8. Pour another layer of the mango-milk mixture.
9. Repeat step 7-8 until the ingredients are out. Or you can opt to make the layers thick for fewer layers. :)
10. The top layer has to be the crushed Graham.
11. Cover the container and put it in the freezer. Keep it there until frozen.
12. Take the frozen container out.
13. Cut the cake into square portions and take out one portion.
14. Decorate the top with a piece of chocolate or dried fruit:)
15. Enjoy!
* The last two steps can vary depending on how you want the presentation of the cake to be:) You can also opt to make into a full-sized cake.
Sounds very scrumptious:P I hope you enjoy it when you make it!:)
Desserts de Nouvelle is a French translation of "New Desserts". Sounds kind of commercial and cheesy, I know, that's why I tried to translate it into French. haha! But anyway, this entry signifies the new entries that will be posted in this site! This is an official revamp of the site!
Since I guess a lot have already come up with more delectable recipes of their own, I will share some of those that you may like as an option. Because cooking (and baking) have now become part of our routines, it's time to give the attention to not just ourselves, but to others as well who have exhibited their talent in the art of the kitchen:)
You might have seen my other blog on the arts and literature, if not you can take a peek HERE :)
This site will now be an extension of those penchants that I adore so much. This will be the site where food and everything delicious is going. It will show you some recipes, and reviews of some of the most amazing food around:)
So now to give you a taste-test of some of the things coming your way, here's a family recipe for an innovated graham cake that I got from my mom:)
Mango Cream Graham Cake (Mom's recipe)
Ingredients:
2-3 packs Crushed Graham Crackers---> you can purchase them crushed or crush thee crackers manually :)
4-5 packs All Purpose Cream--> you can adjust the amount depending on the servings
2 cans Condensed milk
2-3 pieces of mangoes
Some dried fruit, or candy, or chocolate (optional)
large bowl for the milk
a flat bottomed container--> can be circular, or square; can be plastic, glass, or metal
Procedure:
1. Pour the condensed milk and the all purpose cream in the large bowl and mix thoroughly
2. Cut the mangoes into thin slices. Then cut them further into smaller pieces.
3. Mix the mangoes with the milk mixture until completely evened out. Continue mixing this so the mangoes
don't settle at the bottom.
4. Put a layer of the crushed Graham crackers at the bottom of the flat container. The layer has to be thick as
thick as the bottom of a cheesecake.
5. Pound the bottom to let out any air. Make sure the bottom layer is rigid.
6. Pour a layer of the mango-milk mixture in the container. The layer has to be thicker than the base graham
layer.
7. Pour another layer of crushed Graham. This layer has to be thicker than the previous one because you
won't be able to pound it to make it rigid.
8. Pour another layer of the mango-milk mixture.
9. Repeat step 7-8 until the ingredients are out. Or you can opt to make the layers thick for fewer layers. :)
10. The top layer has to be the crushed Graham.
11. Cover the container and put it in the freezer. Keep it there until frozen.
12. Take the frozen container out.
13. Cut the cake into square portions and take out one portion.
14. Decorate the top with a piece of chocolate or dried fruit:)
15. Enjoy!
* The last two steps can vary depending on how you want the presentation of the cake to be:) You can also opt to make into a full-sized cake.
Sounds very scrumptious:P I hope you enjoy it when you make it!:)
Tuesday, April 12, 2011
Red Velvet Whoopie Pie
* This recipe calls for the use of an oven so be careful :)
Ingredients:
baking trays
baking parchment ----> it's the brown one that looks like pattern paper :)
piping bag ----> may substitute it with ice bag and cut a small part of one corner to turn it into a piping bag
For the bread:
75g softened unsalted butter
125g light brown soft sugar
1 medium egg
1 tsp vanilla extract
1/2 tsp baking powder
175g plain flour
50ml buttermilk
1 Tbsp red food color
For the icing:
50g cream cheese
30g unsalted butter softened
1/2 tsp vanilla extract
225g confectioner sugar, sifted ----> make sure you have extra for dusting later
Procedure:
1. Preheat oven to 180C. Line the baking trays with the parchment.
2. Beat butter and sugar until light and fluffy. You can use an electric mixer for this.
3. Add egg and vanilla and beat util mixture is well combined. Add baking powder and mix.
4. Whisk in flour and buttermilk in alternate pattern-- start and end with the flour. Be careful not to over beat the mixture.
5. Add food coloring and a pinch of salt.
6. Pour batter into a piping bag with 1cm nozzle and pipe batter on the baking parchment. Form 2-3cm diameter circles and leave at least 2-3 cm gaps between each to leave room for them to spread.
7. Bake for 15 minutes or until they are puffed up. Let cool for another 15 minutes.
8. Prepare the icing: Beat cream cheese and butter together until well combined. Add vanilla and sugar and mix until smooth and fluffy.
9. After cooling, sandwich the icing between two pieces of the bread with the flat sides facing each other.
10. Dust with the extra confectioner's sugar before serving.
11. Enjoy! :)
* When using the electric mixer, make sure you know how to adjust the setting of the speed otherwise you might over beat the mixture.
Ingredients:
baking trays
baking parchment ----> it's the brown one that looks like pattern paper :)
piping bag ----> may substitute it with ice bag and cut a small part of one corner to turn it into a piping bag
For the bread:
75g softened unsalted butter
125g light brown soft sugar
1 medium egg
1 tsp vanilla extract
1/2 tsp baking powder
175g plain flour
50ml buttermilk
1 Tbsp red food color
For the icing:
50g cream cheese
30g unsalted butter softened
1/2 tsp vanilla extract
225g confectioner sugar, sifted ----> make sure you have extra for dusting later
Procedure:
1. Preheat oven to 180C. Line the baking trays with the parchment.
2. Beat butter and sugar until light and fluffy. You can use an electric mixer for this.
3. Add egg and vanilla and beat util mixture is well combined. Add baking powder and mix.
4. Whisk in flour and buttermilk in alternate pattern-- start and end with the flour. Be careful not to over beat the mixture.
5. Add food coloring and a pinch of salt.
6. Pour batter into a piping bag with 1cm nozzle and pipe batter on the baking parchment. Form 2-3cm diameter circles and leave at least 2-3 cm gaps between each to leave room for them to spread.
7. Bake for 15 minutes or until they are puffed up. Let cool for another 15 minutes.
8. Prepare the icing: Beat cream cheese and butter together until well combined. Add vanilla and sugar and mix until smooth and fluffy.
9. After cooling, sandwich the icing between two pieces of the bread with the flat sides facing each other.
10. Dust with the extra confectioner's sugar before serving.
11. Enjoy! :)
* When using the electric mixer, make sure you know how to adjust the setting of the speed otherwise you might over beat the mixture.
Beefy Fasta!
* http://kayeandeverythingelse.tumblr.com/post/3955916035/beefy-fasta-a-150-peso-meal
The above link provides a graphic step by step procedure on the recipe. But for your link convenience, we post them here as well so you don't have to write it down :)
Ingredients:
The above link provides a graphic step by step procedure on the recipe. But for your link convenience, we post them here as well so you don't have to write it down :)
Ingredients:
1/2 kilo pasta cooked al dente ---> best to use spaghetti
400g canned tomatoes, chopped
150g corned beef
onion
salt and pepper to taste
2 tbsp. of tomato paste
red bell pepper
Procedure:
1. Cook pasta as instructed.
2. Pre-heat olive oil and sautee onion.
3. Add chopped red bell peppers and stir.
4. Add tomatoes and stir for about 3 minutes.
5. Add corned beef and tomato paste. Stir for another 3 minutes.
6. Add salt and pepper for seasoning.
7. Bring to a boil. Cover and let simmer for 2-3 minutes.
8. Pour over pasta and serve to enjoy! :)
Monday, April 11, 2011
Week 3
Another experimental meal! We thought we'd shake the flavors up a little bit so the recipes for week three contained some muted down tastes while some had some strong essence of flavor. So if you're the one who likes the strong sauce, the fresh taste and the one with the sweet tooth, the recipes here are perfect for you.
Try them out and get creative with your meal presentations! :)
Finding Dori (Creamy Dori)
Red Velvet Whoopie Pie
Beefy Fasta!
Remember it's good to share your food because it just makes them taste so much better that way! :)
Enjoy!
Chicken in Cream Cheese Sauce
* http://kayeandeverythingelse.tumblr.com/post/3801115925/chicken-in-cream-cheese-sauce
The link above provides a graphic step by step procedure on the recipe :) but so you can also follow it here, the recipe is listed below:
Ingredients:
3/4 Kilo Chicken fillet ----> preferably breast parts
Cheese ----> singles, grated, sliced, you decide so long as it IS cheese :)
Onion, diced
1/2 can Mushrooms ----> this is optional
Low Fat Milk -----> you can also use skim, full cream or evaporated)
Vegetable Oil
Water
Procedure:
1. Sautee onion.
2. Fry chicken until oil is completely used. Add some water to boil the chicken if it's not completely cooked (you can just add more oil but boiling it with water makes it more tasty and tender).
3. Add mushrooms and boil chicken in pan until the chicken is tender.
4. Pour the milk and stir for 2 minutes.
5. Add the cheese and let it melt. Stir to let chicken absorb the flavor :)
6. Bring to a boil and stir until sauce is thick.
7. Serves 6-9 persons.
8. Enjoy sharing the meal!
The link above provides a graphic step by step procedure on the recipe :) but so you can also follow it here, the recipe is listed below:
Ingredients:
3/4 Kilo Chicken fillet ----> preferably breast parts
Cheese ----> singles, grated, sliced, you decide so long as it IS cheese :)
Onion, diced
1/2 can Mushrooms ----> this is optional
Low Fat Milk -----> you can also use skim, full cream or evaporated)
Vegetable Oil
Water
Procedure:
1. Sautee onion.
2. Fry chicken until oil is completely used. Add some water to boil the chicken if it's not completely cooked (you can just add more oil but boiling it with water makes it more tasty and tender).
3. Add mushrooms and boil chicken in pan until the chicken is tender.
4. Pour the milk and stir for 2 minutes.
5. Add the cheese and let it melt. Stir to let chicken absorb the flavor :)
6. Bring to a boil and stir until sauce is thick.
7. Serves 6-9 persons.
8. Enjoy sharing the meal!
Chocolate Panna Cotta
Ingredients:
1 pack Mr. Gulaman gelatin
1 pack evaporated milk
2 cans or packs of all purpose cream (preferably Nestle-- we're not advertising it though)
3 Tbsp Cocoa Powder (your choice)
Molder or small ceramic or glass mugs/ cups
Procedure:
1. Dissolve 1/2 pack Mr. Gulaman gelatin in half pack or can of evaporated milk
2. In a separate bowl, dissolve 3 Tbsp cocoa in remaining half of evaporated milk
3. Heat 1 can of evaporated milk with 1 box of all purpose cream in low fire
4. Add dissolved gelatin
5. Add dissolved cocoa ---> add sugar if you like :)
6. Stir until everything is completely dissolved
7. Pour mixture in molders and let cool for around 20 minutes.
8. Refrigerate and serve cold.
9. Enjoy your dessert! :)
Friday, April 1, 2011
Tomato-Mushroom Pasta
Ingredients
1 lb pasta -------------> may use either penne or angel hair
3 Tbsp. virgin olive oil -------> may substitute with vegetable oil
1/2 onion, diced
1 tsp. salt
1/2 tsp black pepper
3 cloves minced garlic
1/2 can of button mushrooms -------> may add more if you want
1/3 cup dry red wine ---------> can leave this out but it's best to add it for stronger flavor
3/4 cups fresh herbs (parsley, oregano and basil)
1 28-ounce can crushed tomato ---------> may substitute with 1 sliced tomato and 3/4 packet of spaghetti sauce
Parmesan cheese or any cheese (grated)
Procedure
1. Cook pasta accordingly. Add butter while draining it.
2. Heat oil in a saucepan. Add onion, salt, and pepper and cook for 3 minutes or until onions are soft.
3. Add garlic and mushroom and cook for 5-8 minutes.
4. Add the wine and cook for 3 minutes.
5. Add herbs, salt and pepper. Cook for 4 minutes. Add in tomatoes and the spaghetti sauce. Stir for 5 minutes.
6. Pour over pasta and top off with grated cheese.
7. Enjoy! :)
Week 2
Welcome to the second meal course of this recipe blog! The second week recipe was one we thought about some changes, so we decided to mix it up a bit and make it more of a gourmet meal :) The dishes are a bit more high end but are still easy to make. The best part of it is that they don't take that much time to make! :) Hope you enjoy making them as much as we did!
Tomato-Mushroom Pasta
Cream Chicken
Chocolate Panna Cotta
Try them out with your friends! It's more fun that way ;)
Tomato-Mushroom Pasta
Cream Chicken
Chocolate Panna Cotta
Try them out with your friends! It's more fun that way ;)
(From left to right, top to bottom: buttered pasta, tomato-mushroom sauce, cream chicken)
(Chocolate Panna Cotta)
Monday, March 21, 2011
Fruity Graham Cake
Ingredients
fruit cocktail mix
condensed milk
evaporated milk
1 pack crushed graham
large container
small fruits
Procedure:
1. Drain the fruit cocktail from its juice.
2. Mix evaporate milk and condensed milk in a bowl.
3. Line the large container with crushed graham at the bottom.
4. Mix the fruit cocktail with the milk.
5. Pour a layer (depending on how thick you want it) of the fruit and milk mixture over the crushed graham layer.
6. Add another layer of crushed graham.
7. Repeat 5 and 6 alternately depending on how many layers you want and on how thick you want each layer to be. The top layer should be the crushed graham.
8. Add some fruits on top if you want.
9. Place in the freezer.
10. Serve chilled. Enjoy!
**Tip
You can make use of a cake pan to give this a more creative shape.
fruit cocktail mix
condensed milk
evaporated milk
1 pack crushed graham
large container
small fruits
Procedure:
1. Drain the fruit cocktail from its juice.
2. Mix evaporate milk and condensed milk in a bowl.
3. Line the large container with crushed graham at the bottom.
4. Mix the fruit cocktail with the milk.
5. Pour a layer (depending on how thick you want it) of the fruit and milk mixture over the crushed graham layer.
6. Add another layer of crushed graham.
7. Repeat 5 and 6 alternately depending on how many layers you want and on how thick you want each layer to be. The top layer should be the crushed graham.
8. Add some fruits on top if you want.
9. Place in the freezer.
10. Serve chilled. Enjoy!
**Tip
You can make use of a cake pan to give this a more creative shape.
Lemon Chicken
* this recipe calls for the use of an oven
Ingredients
chicken parts preferably breast and thigh (skin and bone in)
2 tablespoons lemon zest ---------> in case you didn't know, that's the lemon skin :)
1/3 cup lemon juice
2 cloves garlic, crushed
rosemary
thyme
1 tsp salt
1 tsp black pepper
2-3 Tbsp melted butter
Procedure:
1. Whisk lemon juice, lemon zest, thyme, rosemary, salt, pepper in a bowl. This is the marinade.
2. Cut into each chicken piece about 1/2 inch to let it marinade easier. Or you can also cut the chicken into smaller pieces.
3. Place the chicken pieces into the marinade. Mix well then place in the refrigerator. Let marinate for 2 hours.
4. Preheat oven to 425F or 219C.
5. Place each piece of chicken in a single layer on the baking dish (pyrex works best). Brush the melted butter over each chicken. Cover with foil.
6. Bake for 50-55 minutes. On the halfway mark, around 25 minutes into baking, baste the chicken with the marinade.
7. Remove from oven and let it cool for 10-15 minutes.
8. Pour some of the remaining juice over the chicken.
9. Serve with or without lemon garnish.
10. May be taken with rice or pasta. Enjoy!
** Tip
Check to see if the oven you're using has a timer or not. If not, keep track of the time to avoid the chicken from being burnt.
Tuna-Mushroom Pasta
Ingredients:
*amount according to your liking
pasta
all purpose cream
evaporated milk--------> can substitute it with 1 cup regular milk
tuna
mushroom
butter
onion
garlic
cheese (optional)--------> can be substituted with salt and vice versa
Procedure:
1. Cook the pasta as instructed in the package. You may choose either the elbow, penne or the spaghetti pasta.
2. Melt butter in non-stick pan
3. Saute onion and garlic.
4. Add tuna and mushroom
5. Add milk and cream
7. Stir until sauce is thick
8. Add salt or cheese if you want the taste to be stronger. But cheese is suggested (just 1 packet) :)
9. Pour sauce over cooked pasta.
10. Enjoy!
** Tip:
After cooking the pasta, put some butter over it while draining it so that it won't be sticky. The butter also adds a little flavor to it.
*amount according to your liking
pasta
all purpose cream
evaporated milk--------> can substitute it with 1 cup regular milk
tuna
mushroom
butter
onion
garlic
cheese (optional)--------> can be substituted with salt and vice versa
Procedure:
1. Cook the pasta as instructed in the package. You may choose either the elbow, penne or the spaghetti pasta.
2. Melt butter in non-stick pan
3. Saute onion and garlic.
4. Add tuna and mushroom
5. Add milk and cream
7. Stir until sauce is thick
8. Add salt or cheese if you want the taste to be stronger. But cheese is suggested (just 1 packet) :)
9. Pour sauce over cooked pasta.
10. Enjoy!
** Tip:
After cooking the pasta, put some butter over it while draining it so that it won't be sticky. The butter also adds a little flavor to it.
Week 1
The next three blogs will be the recipes for the following dishes which we combined to make Meal 1 of this food blog:)
Tuna-Mushroom Pasta
Lemon Chicken
Fruity Graham Cake
Some adjustments have been made in the recipe to fit the serving of people. But they still taste the same. A picture is posted below so you'll have an idea on what the end result is like.
Let us know how yours turns out in the comments! Or if you have any questions, don't be shy to post a comment as well :)
Happy Cooking!
(from left to right, top to bottom: Lemon Chicken, Fruity Graham Cake, Pasta with butter, Tuna-Mushroom Sauce)
(A single serving: lemon chicken, tuna-mushroom pasta, fruity graham cake)
Welcome: Recipes Galore!
This blog is all about the recipes we discovered and adjusted to fit our daily lifestyle. Some have been fit to our taste, some to the availability of ingredients. The recipes here are very easy to make but they make for outstanding meals.
KPD stands for our initials, Kaye, Peachy and Dani.
We are college students who simply wanted to have more of the good life of food than just at home. This started out as a lunch for friends which became a weekly routine. We'll then share some of the recipes we have discovered to you so that you can also try to cook for your own for or your friends as well.
They are easy to make and very delightful that they will satisfy your hunger.
Remember to keep count of your ingredients before you cook.
Enjoy!
- Dani :)
KPD stands for our initials, Kaye, Peachy and Dani.
We are college students who simply wanted to have more of the good life of food than just at home. This started out as a lunch for friends which became a weekly routine. We'll then share some of the recipes we have discovered to you so that you can also try to cook for your own for or your friends as well.
They are easy to make and very delightful that they will satisfy your hunger.
Remember to keep count of your ingredients before you cook.
Enjoy!
- Dani :)
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