Banana Chips Recipes | Healthy Banana Chips | How to make Banana Chips

BANANA CHIPS RECIPES

Ingredients
2 lbs raw bananas, peeled
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
2 tablespoons water (Optional)
1 teaspoon salt (Optional)

Simple Syrup
1/2 cup water
1/2 cup white sugar


Procedures: 

• In a bowl, combine 2 tablespoons of water, turmeric powder and salt. Mix well.
• Pour the oil in a wide pot and heat.
• When the oil is hot, cut the bananas using a mandolin slicer and place a lot of bananas into slices in hot oil.
• Fry the plantains until almost crisp. When bananas are almost done, take a spoonful of the mixture of turmeric and gently add the oil. Note: Be careful. This is an optional step. Doing this can add a yellowing banana slices and make it sharper.
• Once the oil stops bubbling, remove bananas and drain excess oil. Set aside.
• Meanwhile, let's make simple syrup. Heat a pan and pour 1/2 cup water and 1/2 cup boiling sugar.Let.
• Gently stir the mixture and turn off the heat. Allow to cool.
• Quickly dip plantain chips in simple syrup. Drain excess liquid after immersion. Once the fluid dries up, banana chips placed in a container, or immediately used.

Buko Salad Recipe | Quick Healthy Buko Salad Ingredients

Buko Salad Recipe

Ingredients
4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream


Procedures:

• In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
• Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
• Transfer to a serving bowl.
• Serve as a dessert.

Chicken Macaroni Salad | Quick Healthy Macaroni Salad Recipe

Chicken Macaroni Salad

Ingredients:
2 c. uncooked elbow macaroni noodles
1 c.- 1.5 c. mayonnaise
1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used)
1 celery stalk, diced if you want crunch and minced if you don’t
2 tbsps. finely minced red onion
2 hard-boiled eggs, peeled and chopped
1 15 oz. can pineapple tidbits, drained
1/4 c. sweet pickle relish, drained
1/2-3/4 c. diced cheddar cheese (Shredded is fine)

Instructions

• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse with cold water and drain.
• In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Add onion, celery, green pepper, carrots, peppers and macaroni. Refrigerate at least 4 hours before serving, but preferably overnight.

Bibingkang Malagkit | Sticky Rice Cake Recipe | Healthy Rice Cake Recipe

Bibingkang Malagkit | Sticky Rice Cake

Ingredients
4 cups malagkit (sticky rice)
1 cup white sugar
4 cups water
1/4 cup butter
Topping:
1 can condensed milk
1 cup coconut milk
3 Tbsp molasses

Procedures: 

• Wash and drain the rice sticky. Combine sugar and water and cook in rice cooker. Once the switch is re-heated, add butter. Mix well and set aside.
• Preheat oven to 300 F.
• Spread rice mixture in a greased baking pan / dish. With a greased wooden spoon, smooth the rice mixture until the surface is uniform. Bake for 20 minutes.
• Meanwhile, combine topping ingredients in a small saucepan and simmer for 20 minutes.
• Pour over rice mixture. Increase oven temperature to 350 ° F and bake for another 15 minutes. Turn the broiler to low and continue cooking until the coverage is all bubbly. Allow to cool.

Healthy Avocado Chunky Guacamole Recipe

Ingredients:
4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces

2 to 3 tablespoons fresh milk
4 to 5 medium tomatoes, peeled, seeded and diced(optional)
1/2 medium-size onion, finely minced
1 chile pepper of your choice, finely minced Coarse salt to taste(optional)
1 to 2 tablespoon sugar (optional)

Preparation:
1.To cut the avocado, place it within the palm of your hand and insert a pointy knife with a blade a minimum of two inches longer than the avocado. while not moving the knife, roll the avocado around, slicing it prime to bottom and back to the highest. a mild twist can separate the 2 halves of the avocado, exposing the meat and therefore the seed within.

2. To remove the seed carefully

3. Score the inner meat with a butter knife each horizontally and laterally. These are going to be the cubes when the skin is turned towards within out. If the avocado is ripe flesh ought to fall out because the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl and sprinkle with the lime juice; put aside.

4. In a giant bowl, mix tomatoes, onion, chile pepper, and salt. Gently stir within the avocado cubes and cilantro. Serve. (can be stored within the refrigerator for up to two to three hours).

Let come back to area temperature before serving. function a salad or as a dip with corn or flour tortillas.

Osso Buco

Osso Buco

Recipe by: Suzette Montinola

Ingredients: serve 10

2 to 3 kilos beef shanks, cut into serving pieces

Enough flour, for coating meat

2 to 3 tablespoons butter

4 tomatoes, peeled, seeded and diced

2 tablespoon chopped parsley, plus additional, for topping

6 cups seasoned beef stock

1 bottle (750ml) white wine grated lemon rind

Procedures:

Coat the meat pieces in flour, paying particular attention to putting flour on the bone where the marrow is to ensure that this does not ooze cut during cooking.

In a large pan, melt butter, brown meat pieces on all sides.

Arrange meat pieces in a large casserole. Add diced tomatoes and chopped parsley. Pour in the beef stock and white wine.

Cover the casserole and simmer the mixture slowly until the meat is tender, about 2 hours. When meat pieces are tender, remove meat and reduce the sauce by boiling until it thickens.

Arrange shank slices on a platter. Top with the sauce, additional chopped parsley and grated lemon rind. Serve. 

Maple Orange Sweet Potatoes

Maple Orange Sweet Potatoes

Maple Orange Sweet Potatoes

Serve 6 to 8

1 kilo boiled kamote (sweet potatoes), peeled and sliced into rounds

1 cup mapie flavored syrup

1 cup orange juice

¼ cup butter

Combine the kamote, syrup, orange juice and butter in an ovenproof dish. Bake in preheated 300^oF oven for 20 minutes or until golden.

Panna Cotta with Mandarin Oranges

Panna Cotta with Mandarin Oranges

Recipe by Dorothy Ferreria

Ingredients: serve 4 to 6

Panna Cotta with Mandarin Oranges

1 tablespoon unflavored gelatin

1 cup fresh milk

1 ½ cups all purpose cream

1/3 cup white sugar

½ teaspoon lemon extract

½ teaspoon vanilla extract

1 can (11 ounces) mandarin orange segments in light syrup

Procedures:

In a large saucepan, disperse the gelatin in the milk and mix well. Let stand for 5 minutes to allow the gelatin granules to swell. Pour in cream and sugar and mix well.

Place over medium heat and allow to simmer until the gelatin has dissolved completely. Stir in flavoring extracts. Transfer to six ½ cup ramekins and chili overnight.

To serve, top with mandarin orange segments.