Tag Archive | "brown sugar"

Pumpkin Pie from Scratch

Pumpkin Pie from Scratch

...  Thanksgiving just around the corner, here is an easy and nearly fool-proof recipe for pumpkin pie. I am using a handmade pie crust and I am not even pie crust experts, but you can certainly use a store-bought one if you prefer. This recipe makes one 9-inch pie. Ingredients Needed: ½ cup brown sugar ½ cup sugar 2 tsp cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 3 eggs, beaten 1 can evaporated milk 2 cups fresh pumpkin puree Handmade pie crust, refrigerated Flour to prevent crust from sticking Also, keep on hand a large mixing bowl, small bowl for eggs, measuring cups, measuring spoons, whisk, rolling pin and 9 inch pie plate. Directions: Step 1: Preheat Oven Preheat your oven to 425 F. Step 2: Prepare Your Filling Add the ½ cup of brown and white sugar to a large mixing ...

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Pork Binagoongan (Pork with Shrimp Paste)

Pork Binagoongan (Pork with Shrimp Paste)

...  Needed: ½ kilo of pork belly sliced in small pieces ½ cup of shrimp paste ¼ bar of butter 1 clove of garlic minced 3 pcs red chili finger minced 1 pc onion sliced 2 tbsp of brown sugar 1 spring onion minced for garnish 3 tbsp of cooking oil Ground pepper to taste Directions: In a pan, melt the butter and add the pork. Fry until the butter blends to the pork for 5 to 10 minutes on low heat. Remove from heat and set aside. In the same pan, heat the oil. Sauté the garlic and onion, add the shrimp paste and chili. Stir occasionally, add the sugar and ground pepper. Simmer for 5 to 8 minutes. Put in the buttered pork to the sautéed shrimp paste and mix well. Cook for ...

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Minatamis na Saging (Sweetened Banana with Pearls)

Minatamis na Saging (Sweetened Banana with Pearls)

...  Needed: 10 pcs of saba or banana plantain sliced ½ kilo of brown sugar 3 cups of water 1 tsp of vanilla extract For the tapioca pearls: ¼ cup of sago or tapioca pearl Water for boiling Directions: For the tapioca pearl, boil water in a casserole bowl or pot. Put in the tapioca pearl and cook at low heat. Simmer for 10 to 15 minutes. Stir occasionally to avoid sticking the tapioca to the pot. When the sago is partially translucent it’s time to turn off the flame. Cover the pot and let it stand for 10 minutes to continue to cook the sago by itself. ...

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Biko Recipe (Filipino Sticky Rice Cake)

Biko Recipe (Filipino Sticky Rice Cake)

...  Needed: 1 ½ cups of glutinous rice or sticky rice ½ cup of brown rice 2 ½ cups of brown sugar 1 ½ cups of water 4 cups of coconut milk Directions: Put in together the sticky rice and brown rice into a pot. Wash the rice until the water is nearly clear. Add only 1 ½ cups of water to half cook the rice. Let it cook until the rice is ready. In a big pan, pour the coconut milk with brown sugar. Stir continuously until it becomes thick over the low heat. When the mixture is thick enough, add the half cooked rice and mix well. Cover to continue cooking until the rice is fully cooked and all the liquid evaporates. Mix occasionally. Remove from heat. Place the cooked biko onto a flatten surface and flatten the top using a wooden spatula. Share the tasty biko and ...

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Special Bagoong (sautéed shrimp paste with pork)

Special Bagoong (sautéed shrimp paste with pork)

...  Needed: 2 cups shrimp paste ½ kilo pork cut into bite size 3 to 5 tbsp brown sugar 1 tbsp red chili pepper chopped 2 tbsp cooking oil 2 tbsp garlic minced pepper powder to taste Directions: In a frying pan heat the cooking oil and sauté the garlic. Put in the pork and cook until it turns golden brown. Mix the shrimp paste and simmer for 1o to 15 minutes. Add the sugar, chili and pepper powder to taste, stir. Cook until it is sticky. Serve and enjoy as your appetizer. Bagoong goes well with green mango and dishes like kare ...

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Champorado Recipe (Chocolate Rice Porridge)

Champorado Recipe (Chocolate Rice Porridge)

...  Needed: 1 ½ cups of sticky rice or glutinous rice ½ cup of regular rice 5 cups of water ½ kilo of brown sugar ¾ cup of cocoa powder dissolved in 1 cup of warm water Evaporated milk or condensed milk Direction: Mix the glutinous rice and regular rice in a casserole bowl. Wash the rice until the water is nearly clear. Drain. Pour in 5 cups of water. Boil the rice for 10 to 15 minutes until the rice is tender. Add the dissolved cocoa powder and sugar, stir continuously for 5 to 10 in low heat until the texture becomes thick. Remove from heat. Serve in a serving bowl with evaporated or ...

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