Yummy Recipes - Read and Share!

[Rush]

Tuna Fettuccini

Ingredients:

1 nestle all purpose cream
1/2 cup water
1 and 1/2 cans century tuna (Flakes in vegetable oil) - drained
1/2 bar cheddar cheese  - grated 
2 cloves or 2 butil of garlic - minced
1/4 bar butter

1 pack of San Remo Noodles 500 grams

*Serves 5-6 people


1.  Melt butter in pan over low fire.  Once melted, wait 2 minutes and put the garlic.  Fry til the garlic is golden brown.  Add the tuna.  Fry for 5 minutes over low-medium fire.  Add the cream and the water and cheese.  Mix altogether and continue stirring for five-seven minutes (still over low fire) or til the cheese is all melted. 


2.  Cook Noodles separately.

3.  Put desired amount of sauce onto the noodles and serve.  You may add grated cheese on top.

[Rush]

chocolate Recipes

Chocolate Dip

5 ounces Semisweet Chocolate -- Coarsely Chopped
2/3 cup Sweetened Condensed Milk
1/4 cup Milk
Assorted Fruit
Assorted Cookies or Cake Cubes
 

Melt the chocolate. Stir in sweetened condensed milk until smooth. Add regular milk. Stir until blended. Enjoy with healthy fruits

[Rush]

Chocolate Covered Strawberries

12 Strawberries With Long Stems
3 ounces Semisweet Chocolate
1 tablespoon Butter
1 teaspoon Brandy -- optional
 

Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes.

[Rush]

MY SAN GRAHAMS SILVANAS

INGREDIENTS
For butter cream filling:
1/4   cup   butter, softened
1/4   cup   Star ® margarine
1/2   cup   powdered or confectionery sugar
1/2   teaspoon   vanilla extract
75   grams   cashew nuts, finely chopped
For base and crumbs:
5   pieces   MY San Grahams Chocolate, each cut into 3 pieces
1/3   cup   MY San Grahams Chocolate, crushed
PROCEDURE 1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about a fourth of the mixture for decorating. Mix in chopped cashew nuts.

2. ASSEMBLE. Spread about 1 teaspoon butter cream on square MY San Grahams piece. Top with another square piece to make it look like a sandwich.

3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.

Makes 7 pieces.

[Rush]

MY SAN GRAHAMS BANANA CREAM PIE

INGREDIENTS
10   pieces   MY San Grahams Honey
3   pieces   lacatan bananas sliced into 1/4-inch pieces
4   tablespoons   sugar
1 1/2   tablespoons   cornstarch
3/4   can   evaporated milk (1 can = 300ml)
2   pieces   egg yolk
1 1/2   tablespoons   butter, melted
3/4   teaspoon   vanilla
3/4   cup   all-purpose cream, chilled (1 cup = 250ml brick)
PROCEDURE 1. DO CREAM. In a pan, mix cornstarch, sugar and milk. Cook over low heat until cornstarch and sugar are dissolved. In a bowl, mix egg yolks and half of milk mixture. Pour egg-milk mixture back into the pan. Stir. Add vanilla and butter. Simmer on low heat until thick. Add bananas. Cook for 3-5 minutes.

2. LAYER. In a 6x6 pan, layer MY San Grahams. Pour 1/2 of mixture. Spread evenly. Do one more layer alternating MY San Grahams and mixture.

3. WHIP CREAM. Put chilled all-purpose cream in a bowl and whip till stiff and doubled in volume.

4. CHILL and top with whipped cream. Serve.

Makes 6 servings.

[Rush]

MY SAN GRAHAMS BROWNIES

INGREDIENTS
1   cup   MY San Grahams Honey, crushed (1 cup = 10 crackers)
1/4   cup   peanuts, toasted, chopped
2   tablespoons   confectioner`s sugar
1   tablespoon   peanut butter
1   tablespoon   condensed milk
2   tablespoons   white sugar
3   tablespoons   cocoa powder
1/4   cup   butter or margarine, melted
PROCEDURE 1. MIX crushed MY San Grahams, peanuts, confectioner`s sugar, peanut butter and condensed milk in a medium sized bowl.

2. COMBINE cocoa powder, sugar and butter or margarine in a separate bowl.

3. POUR the cocoa-butter mixture into the graham cracker mixture and mix until very well blended.

4. POUR mixture into a pan and chill for 30 minutes until firm. Slice and serve.
Makes 12 bars

[Rush]

MY SAN GRAHAMS TIRAMISU

INGREDIENTS
Layers:
18   pieces   MY San Grahams Chocolate (18 pcs = 225g Handypack)
1/2   cup   black coffee (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water)
3   tablespoons   rum (optional)
2   tablespoons   sugar
Filling:
250   grams   cream cheese (1 block = 250 grams)
1/2   cup   confectioner`s sugar
2   tablespoons   rum (optional)
1   cup   all-purpose cream, chilled overnight (1 cup = 250ml brick)
2   tablespoons   cocoa powder
PROCEDURE 1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.

2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add the rum.

3. WHISK the all-purpose cream in another bowl until it doubles in volume.

4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.

5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.

Makes 8 servings.
*For a decorative twist, lay thin strips of waxed paper in a criss- cross pattern over the chilled tiramisu and sift cocoa powder over. Carefully peel wax paper and discard.

When sifting cocoa powder, make sure you use a fine sifter. To get an even dust of cocoa powder,sift at least a foot high over the cake.

[Rush]

MY SAN GRAHAMS MANGO FLOAT

INGREDIENTS
1   pack   200g handypack MY San Grahams Honey
3   tablespoons   MY San Grahams Honey, crushed
1 1/2   cups   all-purpose cream (1 cup = 250ml brick)
3/4   cup   condensed milk
2   cups   mangoes sliced
PROCEDURE 1. DO FILLING. In a bowl, combine chilled cream and condensed milk.

2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.

3. FINISH. Sprinkle crushed grahams on top of cream.

4. CHILL and serve.

Makes 8 servings.
*Add some finely chopped mangoes in the cream filling.

Filling will set faster if chilled cream is whipped before combining with condensed milk.

[Rush]

MY SAN GRAHAMS SANSRIVAL

INGREDIENTS
For butter cream filling:
1/2   cup   butter, softened
1/2   cup   Star ® margarine
1 1/4   cups   powdered or confectionery sugar
1 1/4   teaspoons   vanilla extract
For base and nuts:
9   pieces   MY San Grahams Honey
1/4   cup   cashew nuts, chopped
PROCEDURE 1. DO FILLING. Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.

2. ASSEMBLE. Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread the chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole MY San Grahams Honey. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.

3. COVER the top and sides with a thick layer of butter cream. Leave some of the butter cream for decoration. Cover with plastic wrap to hold.

4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve.

Makes 8 servings.
Use the MY San Grahams as measurement guide. 1/4 cup of chopped nuts should cover length of 3 whole MY San Grahams laid side by side.

Use a piping bag to decorate edges of sansrival with remaining butter cream. You may add about 1/4 cup finely chopped cashews on the side.

[Rush]

MY SAN GRAHAMS TOFFEE

INGREDIENTS
8   pieces   MY San Grahams Chocolate, chopped
2   tablespoons   butter
2   tablespoons   condensed milk
1   tablespoon   cocoa powder
1   pinch   of salt
1/2   cup   marshmallows, cut up into small pieces
12   pieces   chocolates (e.g. Flat Tops) chopped
PROCEDURE 1. COMBINE butter, condensed milk, cocoa powder, and salt in a saucepan. Boil mixture over medium heat, stirring constantly, for about 5 minutes.

2. ADD chocolate and marshmallows. Mix well until marshmallows are melted. Add chopped MY San Grahams Chocolate. Cool.

3. SCOOP 1 tablespoon of the mixture and drop onto a wax paper. Repeat the procedure for the rest of the mixture.

4. CHILL and serve.
Makes 12 pieces
The more finely chopped the chocolate is the faster it will melt.

You may use either white chocolate or dark chocolate pieces.

[Rush]

MY SAN GRAHAMS PEANUT BUTTER POLVORON

INGREDIENTS
3/4   cup   MY San Grahams Honey, crushed (1 cup = 10 crackers)
1/3   cup   sugar
1   tablespoon   butter or margarine, softened
1/4   cup   peanut butter
2   tablespoons   condensed milk
PROCEDURE 1. BLEND the softened butter, peanut butter and condensed milk in a mixing bowl.

2. COMBINE crushed MY San Grahams and sugar. ADD this to the peanut butter mixture. Mix well.

3. SHAPE into oval pieces with the use of a polvoron mold. Wrap individually in cellophane. Chill and serve.

Makes 20 pieces
Add crunch to your polvoron by adding pinipig or nuts to the recipe.

[Rush]

MY SAN ROCKY ROAD BALLS

INGREDIENTS
1/2   cup   MY San Grahams Chocolate, crushed (1 cup = 10 crackers)
3   pieces   MY San Grahams Chocolate, chopped
1/2   cup   condensed milk
2   tablespoons   chopped peanuts
1   cup   mini-marshmallows (1 cup = 75 gms)
PROCEDURE 1. COMBINE crushed MY San Grahams, chopped MY San Grahams, condensed milk, chopped peanuts and a fourth of the marshmallows in a large bowl. Blend well.

2. SHAPE mixture into one-inch balls.

3. ROLL the balls in the remaining mini-marshmallows to finish. Chill before serving.

Makes 12 pieces.
**1. For more sweetness in each bite, simply add sugar to taste.

2. You can also try rolling the Rocky Road Balls in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.

[Rush]

MY SAN GRAHAMS CHOCO MOUSSE TART

INGREDIENTS
8   pieces   MY San Grahams Choco Crackers, crushed
3   tablespoons   butter or margarine, melted
18   pieces   chocolates (ex. Flat Tops)
1/4   cup   all-purpose cream, chilled
PROCEDURE 1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold. Freeze for 10 minutes.

2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.

3. DO MOUSSE. Whip all-purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.

4. SPOON 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.

Makes 6 pieces.
*If no tart mold is available, you can use an 8x8 pan, but increase proportion per six tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, ½ cup melted butter, 24 pieces chocolate; ½ cup all-purpose cream.

[Rush]

MY SAN GRAHAMS PINIPIG BALLS

INGREDIENTS
1/2   cup   M.Y. San Grahams Honey, crushed (1 cup = 10 crackers)
1/2   cup   powdered milk
1/4   cup   condensed milk
1/2   cup   pinipig, toasted and finely chopped
3   tablespoons   pinipig, toasted and finely chopped
PROCEDURE 1. MIX everything in a bowl except the tablespoons of pinipig.

2. FORM mixture into balls.

3. ROLL balls in the remaining pinipig. Serve and enjoy.

Makes 20 pieces.
* Mix the powdered milk with condensed milk first to dissolve thoroughly.

[Rush]

MY SAN GRAHAMS MACAROONS

INGREDIENTS
2   cups   MY San Grahams Honey, crushed (2 cups = 200g Handypack)
2 1/2   cups   desiccated coconut
2   tablespoons   butter, melted
1   tablespoon   flour
1   can   condensed milk (1 can = 300 ml)
2   egg   yolks
PROCEDURE 1. COOK MIXTURE. In a saucepan, mix desiccated coconut, MY San Crushed Grahams, butter, flour, condensed milk and egg yolks. Heat and stir to combine well.

2. FORM AND SERVE. Cool mixture then form into balls. Roll balls in extra cup of desiccated coconut. Serve.
Makes 24 pieces.
*Do not break eggs directly into a bowl containing other ingredients. Use a "safety bowl" so you do not break a bad egg into your mixture.