Brunch Egg Breakfast Recipe
6 eggs, beaten
6 slices bacon, cooked and crumbled
2 cups unseasoned croutons
1 1/2 cup shredded cheddar cheese
2 1/2 cups milk
1/2 teaspoon mustard
1/8 teaspoon onion powder
1/2 teaspoon salt
1 dash pepper
1. Place croutons and cheese in the bottom of a greased 9x13 pan. 2. Combine eggs, milk and seasonings; pour into baking dish. 3. Sprinkle with bacon.
4. Bake at 325 until set (55-65 min). Serve immediately.
BEEF TAPA AND LONGGANISA
Ingredients: Skinless Longanisa/ Longanisa Nuggets
350g ground pork
7tbsp soy sauce
1/2 tsp salt
5 cloves garlic, smashed and minced
1 tbsp vinegar
1 tbsp Mirin (sweet rice wine) (optional, or Worshteshire sauce) 1 tsp ground pepper
2 tbsp sugar
1. Mix all ingredients
2. Scoop a mixture using a tbsp, put it into the wax paper/cling wrap and roll the wrap and shape it like a sausage, mini sausage.The wrap will serve as a the longanisa cover and to separate one from the other, and it should be removed before frying. OR if you want to eat it immediately, scoop a mixture, shaped it like a sausage or any shape you want, then fry them. 3. Store longanisa in the freezer (2 to 3 days), when you want to eat them, boil a little water (4 tbsp) and put your longanisa (unwrapped) , cover it for 5 mins, remove longanisa and fry them. serve with garlic-chili-vinegar. A little burnt on the outside won't hurt, it's more yummy..
10 pieces chicken drumsticks
1/2 cup garlic ranch dressing
1 1/4 cups breadcrumbs
1 (8-gram) pack Maggi Magic Sarap All-in-One Seasoning
1 Toss and coat drumsticks with garlic ranch dressing. Chill in the refrigerator for 30 minutes. 2 In a large bowl, mix together breadcrumbs with Maggi Magic Sarap All-in-One Seasoning. Roll each drumstick in breadcrumb-seasoning mixture until well-coated. 3 Deep-fry drumsticks in hot oil until golden and cooked through.
Coco nutty Shrimps
1/4 kilo large shrimps (about 2 dozens)
1/2 cup dessicated coconut
3/4 cup garlic peanuts
1/3 cup flour
1 egg, lightly beaten
1 tablespoon lime juice
salt and pepper to taste
lime wedges for squeezing
1 Devein and peel shrimps leaving tail intact.
2 Pat dry shrimps using a napkin. Transfer to a plate. Lightly sprinkle with salt and pepper. 3 Using a food processor, process together coconut and peanuts until finely chopped. 4 Place flour in a bowl and season with salt and pepper. In another bowl, combine egg and lime juice. In a third bowl, place processed coconut and peanuts. 5 Dip shrimps one at a time first in flour mixture, second in egg and lime mixture, then in coconut-peanut mixture. 6 Deep-fry in hot oil until golden; about 3 minutes. Serve with lime wedges.
3 lb whole chicken legs; drumsticks and thighs
3/4 cup distilled white vinegar
2 garlic cloves; crushed
1 bay leaf
1/4 teaspoon ground black pepper
6 tablespoons soy sauce
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaf, the pepper and 1/2 cup water. Bring the mixture to a boil and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to an oven-proof platter and discard the outer skin. Place platter in oven and grill both sides for about 15 minutes until browned. Strain the broth through a sieve, return it to the kettle and boil for 10 minutes or until it is reduced to about 1/2 cup Remove chicken from the oven, pour the sauce over it and serve with rice.
Bistek Filipino Style Beef Steak
•400grams of beef fillet, thinly sliced
•75ml light soy sauce
•75ml dark soy saucet
•juice of 1 lemon
•2 tablespoons of vegetable oil
•1 large onion, sliced in rings