Kansi Recipe by PinoyRecipe.Net

Kansi Recipe by PinoyRecipe.Net

Preparation Time: 15 minutes
Cooking Time: 2-3 hours
Servings: 3

Kansi Ingredients

• 1 kilo Beef Shank
• Lemon grass (2 stalk)
• 2 medium onions
• Fresh ginger (1/2 cup, sliced)
• 2 long hot pepper
• Atchuete powder(1 Tablespoon)
• 5 pcs. batwan fruit (a souring agent for soup that’s locally famous and widely used in Visayas) or Sinigang mix (1 pack or to taste)
• 1/4 kilo green unripe Jackfruit ( sliced )
• salt & pepper (to taste)

Kansi Cooking Instructions:

• 1. Saute garlic and onions
• 2. Add beef and ginger into the pot and pour just enough water to cover most of the meat
• 3. Leave it to boil for about an hour to two hours until the meat is soft.
• 4. Lower heat to simmer, add more water into the pot until meat is completely submerged
• 5. Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)
• 6. Mix in pepper (add more if you want it to be spicier)
• 7. Put in sliced green jackfruit
• 8. Leave to simmer until jackfruit is cooked and beef is very soft
• 9. When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color
• 10. Simmer for about 10 minutes and serve with hot rice.

 

thecookingpedia: Chocolate Nutella Cake

thecookingpedia: Chocolate Nutella Cake: "Ingredients: 4oz self raising flour 4oz golden caster sugar 4oz unsalted organic butter 2 large eggs 1 tbsp unsweetened cocoa powder a big ..."

Ingredients:
4oz self raising flour
4oz golden caster sugar
4oz unsalted organic butter
2 large eggs
1 tbsp unsweetened cocoa powder
a big dollop of golden syrup
Nutella
toasted almonds to decorate (optional)

Method
Preheat your oven to 160 degrees/180 if you don't have a fan oven or gas mark 6.

When it's ready, take it out of the oven and leave for around 5 mins in the cake tin. Then pop it on a rack and leave for around 10 minutes. It should still be warm when you ice it. Smother the cake with Nutella and decorate with the almonds if using or you can use chopped hazelnuts, grated chocolate......anything you like really!

 

Amazing Peanut Butter-Chocolate Molten Cake recipe

Amazing Peanut Butter-Chocolate Molten Cake recipe

What You Need

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2   whole eggs

2 egg yolks

6 Tbsp.  flour

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 Tbsp.  peanut butter

2 Tbsp. brown sugar

1/4 tsp.  vanilla

1/2 cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 425°F.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
POUR half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!

Variation

Prepare and layer batters as directed, substituting 7 (3/4-cup) custard cups for the souffle dish. Place filled custard cups on baking sheet; bake at 425°F 13 to 14 min. or until edges are set but centers are still slightly soft. Continue as directed. Makes 7 servings.

Substitute

Substitute a 1-qt. casserole for the souffle dish.

 

Vichyssoise - Chicken Recipes

Vichyssoise - Chicken Recipes

Ingredients for Vichyssoise

• 1 Teaspoon Vegetable Oil
• 3 Cups Diced Leek (about 3 Large)
• 3 Cups Diced Peeled Baking Potato (about 1 1/4 Pounds)
• 1 (16-ounce) Can Fat-free, Less-sodium Chicken Broth
• 2/3 Cup Half-and-half
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1 Tablespoon Minced Fresh Chives

Preparation for Vichyssoise

Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.

5 servings (serving size: 1-cup)