Recipe

Book
(Noodles and Desserts)

Isinumite ni:
Francesca A. dela
Cruz
Isinumite kay:
Teacher Romero
 Noodles
Ramen,Spaghetti,etc.
 Ramen
Prep Time: 15 hours
Cook Time: 15 minutes
Yield: 3-4 servings
Ingredients
Salted pork
 1 lb pork
 1 tsp salt


Soup
 6 cups water (1.5L)
 50g ginger root, sliced
 3 cloves garlic, skinned
 1 bunch green onions
 4 Tbsp soy sauce
  2 Tbsp sake
 1 tsp salt
 1 tsp sesame oil


Noodles
 9 oz fresh angel hair pasta
(225g)
 8 cups water (2L)
 2 Tbsp baking soda


Topping
 boiled egg halves
 bean sprouts, blanched
briefly
 green onions, cut finely
Instructions
1. Rub salt on pork and let
it sit overnight in the
fridge.
2. In a pot, put water,
ginger root, garlic, green
onions and salted pork, and
 boil at high heat. Skim fat
and other floating scums.
Then cover, reduce to low
heat, and simmer for 1 1/2
to 2 hours. Let the broth
and pork cool completely in
pot. Strain and save pork.
Slice pork and set aside for
a topping.
3. Prepare the rest of the
toppings now as well (boiled
eggs, blanched bean sprouts,
cut green onions), before
making the soup and noodles.
Once the noodles are cooked,
you will need to add the
soup and toppings right away
or the noodles will get
soft, so you won't have time
to prepare the toppings at
the end.
4. Boil the broth and add soy
sauce, sake, salt and sesame
oil. Let it simmer at very
 low heat until noodles are
ready.
5. In boiling water in a pot,
add baking soda (be careful,
it may boil over), then add
the fresh angel hair pasta.
Cook the pasta for 30
seconds, and strain.
Immediately divide noodles
into bowls and add soup onto
noodles. Top with boiled
eggs, bean sprouts, green
onions and sliced pork.

Italian Spaghetti
w/ Meatballs
 Ingredients
2 h 20 m 6 servings 349 cals
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated
Parmesan cheese
1/4 teaspoon ground black
pepper
1/8 teaspoon garlic powder
1 egg, beaten
Sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole
peeled tomatoes
2 teaspoons salt
 1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato
paste
3/4 teaspoon dried basil
1/2 teaspoon ground black
pepper

Directions

 Prep
20 m
 Cook
2 h
 Ready In
2 h 20 m
1. In a large bowl, combine
ground beef, bread crumbs,
 parsley, Parmesan, 1/4
teaspoon black pepper,
garlic powder and beaten
egg. Mix well and form into
12 balls. Store, covered, in
refrigerator until needed.
2. In a large saucepan over
medium heat, saute onion and
garlic in olive oil until
onion is translucent. Stir
in tomatoes, salt, sugar and
bay leaf. Cover, reduce heat
to low, and simmer 90
minutes. Stir in tomato
paste, basil, 1/2 teaspoon
pepper and meatballs and
simmer 30 minutes more.
Serve.
 Carbonara
aaa
INGREDIENTS
 1 pack Knorr Complete Recipe
Mix Ginataang Gulay
 1 cup water
 1 cup all purpose cream
 1/2 cup button mushrooms,
sliced
 ½ kg. cooked spaghetti
 Top with (optional): bacon
bits, toasted garlic,
chopped parsley
METHOD
 Dissolve Knorr Complete
Recipe Mix Ginataang Gulay
in water.
 Bring this to boil then
simmer until thick. Add
cream and mushrooms.
 Toss with cooked spaghetti
then serve with your
preferred toppings.
 Chap Chee
Noodles
Ingredients
55 m servings 264 cals
 1 tablespoon soy sauce
 1 tablespoon sesame oil
 2 green onions, finely
chopped
 1 clove garlic, minced
 1 teaspoon sesame seeds
 1 teaspoon sugar
 1/4 teaspoon black pepper
 1/3 pound beef top sirloin,
thinly sliced
 2 tablespoons vegetable oil
 1/2 cup thinly sliced
carrots
 1/2 cup sliced bamboo
shoots, drained
 1/4 pound napa cabbage,
sliced
 2 cups chopped fresh
spinach
 3 ounces cellophane
noodles, soaked in warm
water
 2 tablespoons soy sauce
 1 tablespoon sugar
 1/2 teaspoon salt
 1/4 teaspoon black pepper
Directions


 Prep
35 m
 Cook
20 m
 Ready In
 55 m
1. In a large bowl, combine 1
tablespoon soy sauce, sesame
oil, green onions, garlic,
sesame seeds, 1 teaspoon
sugar, and 1/4 teaspoon
pepper. Stir in sliced beef,
and marinate at room
temperature for 15 minutes.
2. Heat wok or large skillet

over medium-high heat, then

drizzle with oil. Cook beef
until evenly brown. Stir in
carrots, bamboo shoots, napa
cabbage, and spinach. Add
cellophane noodles, 2
tablespoons soy sauce, 1
tablespoon sugar, 1/2
teaspoon salt, and 1/4
teaspoon pepper. Reduce heat
to medium, and cook until
heated through.
Desserts
Donut,Strawberry Cake,etc.

Doughnut

Ingredients
16 m 18 servings 148 cals
 2 tablespoons white vinegar
 3/8 cup milk
 2 tablespoons shortening
 1/2 cup white sugar
 1 egg
 1/2 teaspoon vanilla extract
  2 cups sifted all-purpose
flour
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 quart oil for deep frying
 1/2 cup confectioners'
sugar for dusting
Directions


 Prep
14 m
 Cook
2 m
 Ready In
16 m
1. Stir the vinegar into the
milk, and let stand for a
few minutes until thick.
2. In a medium bowl, cream
together the shortening and
sugar until smooth. Beat in
 the egg and vanilla until
well blended. Sift together
the flour, baking soda, and
salt; stir into the sugar
mixture alternating with the
vinegar and milk. Roll dough
out on a floured surface to
1/3 inch thickness. Cut into
doughnuts using a donut
cutter. Let stand for about
10 minutes.
3. Heat the oil in a large
deep skillet to 375 degrees
F (190 degrees C). Fry
doughnuts in the hot oil
until golden, turning over
once. Drain on paper towels.
Dust with confectioners'
sugar while they are still
warm, and serve immediately

Strawberry Cake
 2 cups white sugar
  1 (3 ounce) package
strawberry flavored Jell-O®
 1 cup butter, softened
 4 eggs (room temperature)
 Eggs Large White
 2 3/4 cups sifted cake
flour
 2 1/2 teaspoons baking
powder
 1 cup whole milk, room
temperature
 1 tablespoon vanilla
extract
 1/2 cup strawberry puree
made from frozen sweetened
strawberries
Directions
 Prep
10 m
 Cook
30 m
 Ready In
 40 m
1. Preheat the oven to 350
degrees F (175 degrees C).
Grease and flour two 9 inch
round cake pans.
2. In a large bowl, cream
together the butter, sugar
and dry strawberry gelatin
until light and fluffy. Beat
in eggs one at a time,
mixing well after each.
Combine the flour and baking
powder; stir into the batter
alternately with the milk.
Blend in vanilla and
strawberry puree. Divide the
batter evenly between the
prepared pans.
3. Bake for 25 to 30 minutes
in the preheated oven, or
until a small knife inserted
into the center of the cake
comes out clean. Allow cakes
to cool in their pans over a
wire rack for at least 10
 minutes, before tapping out
to cool completely.

Red Velvet
Pancake with
Cream Cheese
Topping
Ingredients
Cream Cheese Topping
4 oz (half of 8-oz package)
cream cheese, softened

1/4cup butter, softened

3 tablespoons milk

2 cups powdered sugar

Pancakes
2 cups Original Bisquick™ mix

1 tablespoon granulated sugar

1 tablespoon unsweetened baking

cocoa
1 cup milk

1 to 1 1/2 teaspoons red paste

food color

2 eggs

Powdered sugar, if desired

Directions
 1 In medium bowl, beat cream
cheese, butter and 3
tablespoons milk with
electric mixer on low speed
until smooth. Gradually beat
in 2 cups powdered sugar, 1
cup at a time, on low speed
 until topping is smooth.
Cover; set aside.
 2 In large bowl, stir all
pancake ingredients except
powdered sugar with wire
whisk until well blended.
Heat griddle or skillet over
medium-high heat (375°F). (To
test griddle, sprinkle with
a few drops of water. If
bubbles jump around, heat is
just right.) Brush with
vegetable oil if necessary
or spray with cooking spray
before heating.
 3 For each pancake, pour
slightly less than 1/4 cup
batter onto hot griddle.
Cook 2 to 3 minutes or until
bubbles form on top and
edges are dry. Turn; cook
other side until golden
brown.
 4 Spoon cream cheese topping
into resealable food-storage
 plastic bag; seal bag. Cut
off tiny corner of bag;
squeeze bag to drizzle
topping over pancakes.
Sprinkle with powdered
sugar.

French Macaroons
Total Time:
2 hr 30 min
Prep:
2 hr 10 min
Cook:
20 min
Yield:
36 servings

Ingredients

1 3/4 cups confectioners' sugar

1 cup almond flour
3 large egg whites, at room
temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring
(see below)
1/2 teaspoon vanilla, almond or
mint extract
Assorted fillings (see below)

Special Equipment:
Oven with convection setting
4 baking sheets
3 silicone baking mats
Fine-mesh sieve
Pastry bag with 1/4-inch round
tip
Directions

Preheat the oven to 300 degrees

F using the convection setting.
Line 3 baking sheets with
silicone mats. Measure the
confectioners' sugar and almond
flour by spooning them into
measuring cups and leveling
with a knife. Transfer to a
bowl; whisk to combine.

Sift the sugar-almond flour

mixture, a little at a time,
through a fine-mesh sieve into
a large bowl, pressing with a
rubber spatula to pass through
as much as possible. It will
take a while, and up to 2
tablespoons of coarse almond
flour may be left; just toss
it.

Beat the egg whites, cream of

tartar and salt with a mixer on
medium speed until frothy.
Increase the speed to medium
high; gradually add the
superfine sugar and beat until
stiff and shiny, about 5 more
minutes.

Beat the egg whites, cream of

tartar and salt with a mixer on
medium speed until frothy.
Increase the speed to medium
high; gradually add the
superfine sugar and beat until
stiff and shiny, about 5 more
minutes.

Transfer the beaten egg whites

to the bowl with the almond
flour mixture. Draw a rubber
spatula halfway through the
mixture and fold until
incorporated, giving the bowl a
quarter turn with each fold.

Add the food coloring and

extract (see below). Continue
folding and turning, scraping
down the bowl, until the batter
is smooth and falls off the
spatula in a thin flat ribbon,
2 to 3 minutes.

Transfer the batter to a pastry

bag fitted with a 1/4-inch
round tip. Holding the bag
vertically and close to the
baking sheet, pipe 1 1/4-inch
circles (24 per sheet). Firmly
tap the baking sheets twice
against the counter to release
any air bubbles.

Let the cookies sit at room

temperature until the tops are
no longer sticky to the touch,
15 minutes to 1 hour, depending
on the humidity. Slip another
baking sheet under the first
batch (a double baking sheet
protects the cookies from the
heat).

Bake the first batch until the

cookies are shiny and rise 1/8
inch to form a "foot," about 20
minutes. Transfer to a rack to
cool completely. Repeat, using
a double sheet for each batch.
Peel the cookies off the mats
and sandwich with a thin layer
of filling (see below).

Almond-Raspberry:

Tint the batter with 2 drops

neon pink gel food coloring;
flavor with almond extract.
Fill with seedless raspberry
jam (you'll need about 3/4
cup).

Mint-White Chocolate:

Tint the batter with 2 drops

mint green gel food coloring;
flavor with mint extract. For
the filling, microwave 3 ounces
chopped white chocolate, 2
tablespoons heavy cream and 1
tablespoon butter in 30-second
intervals, stirring, until
smooth. Stir in 1/4 teaspoon
mint extract and 1 drop mint
green gel food coloring.

Blueberry Cheesecake:

Tint the batter with 3 drops

royal blue gel food coloring;
flavor with vanilla extract.
For the filling, mix 4 ounces
softened cream cheese and 3
tablespoons blueberry jam.

Lavendar-Honey:

Tint the batter with 2 drops

violet gel food coloring;
flavor with almond or vanilla
extract. For the filling, mix
3/4 cup mascarpone cheese, 2
tablespoons honey and 1
teaspoon ground dried lavender.

Pineapple:

Tint the batter with 2 drops

lemon yellow gel food coloring;
flavor with vanilla extract.
For the filling, press 3/4 cup
pineapple jam through a sieve,
discarding any large pieces.