Cream of Mushroom

CREAM OF MUSHROOM
INGREDIENTS:
· 2 tablespoons butter
· 1/2 pound sliced fresh mushrooms
· 1/4 cup chopped onion
· 6 tablespoons all-purpose flour
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· 2 cans (14-1/2 ounces each) chicken broth
· 1 cup half-and-half cream
PROCEDURE:
· In a large saucepan, heat butter over medium-high heat; saute mushrooms

and onion until tender.
· Mix flour, salt, pepper and one can broth until smooth; stir into mushroom
mixture. Stir in remaining broth. Bring to a boil; cook and stir until
thickened, about 2 minutes. Reduce heat; stir in cream. Simmer,
uncovered, until flavors are blended, about 15 minutes, stirring
occasionally.
BECHAMEL SAUCE
INGREDIENTS:
· 2 tablespoons butter
· 2 tablespoons flour
· 1 1/4 cups milk, heated
· Salt
· Freshly ground pepper
PROCEDURE:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour

and cook, stirring constantly, until the paste cooks and bubbles a bit,
but don't let it brown — about 2 minutes. Add the hot milk, continuing
to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to
taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with
wax paper or pour a film of milk over it to prevent a skin from forming.
POTATO BALL WRAP IN BACON

INGREDIENTS:
 5 small or medium red potatoes
 2 1/2 teaspoons kosher salt, divided
 1 1/2 teaspoons minced fresh rosemary
 1 tablespoon olive oil Freshly ground pepper
 4 thick-cut bacon
 1 to 3 teaspoons hot sauce
 Salt and pepper
PROCEDURE:
 Arrange a rack in the middle of the oven and heat to 400°F.

 Wash and dry the potatoes. Chop them into 1-inch pieces,
keeping the chunks roughly the same size even if they aren't the
exact same shape. Put the potatoes in a medium pot, cover with
cold water, and bring to a boil. Season the water with 2
teaspoons of salt. Once the water begins to boil, cook the
potatoes until just fork tender, 3 to 4 minutes. You want the
potatoes to be almost, but not fully, cooked through so they
won't fall apart during the next steps.
 Drain the potatoes and put them in a large bowl. Add the
rosemary, olive oil, remaining salt, and a few grinds of pepper,
and toss until the potatoes are evenly coated.
 Cut the strips of bacon into thirds. Wrap each potato bite in a
piece of bacon, securing it with a toothpick. Put the potatoes on
a baking sheet lined with parchment paper or aluminum foil
spaced an inch or two apart. You may need to cook the
potatoes in two batches
 Cook the potatoes for 15 minutes, then flip each piece. Cook for
another 15 to 20 minutes, until the bacon is cooked through
and as crisp as you like it.
 Mix the sour cream and hot sauce in a small bowl. Season with
salt and pepper. Pile the potato bites on a plate and serve
alongside the dip.
VEGETABLE SALAD
INGREDIENTS:
 1 smalll lettuce
 2 small tomato
 1 cucumber
 1 small carrots
 1tsp olive oil
 2-3tsp vinegar
 1 tsp sugar
 Salt and black pepper
 1 onion chopped
PROCEDURE:
Place in one bowl the lettuce ,tomato,cucumber and carrots and

add the olive oil,sugar and vinegar in to the bowl season the salad
with salt and pepper to taste and toast to combine.
Simple and easy recipe made from simple ingredients.
EGG SANDWHICH
INGREDIENTS:
 4 TBSP OF MAYONAISE
 2 boiled eggs
 Salt to taste
 1/8 tsp of pepper
 2 slices of bread
 And some butter
PROCEDURE:
 To prepare this easy recipe, take a deep-bottomed pan and add
enough water to it along with eggs. Let the eggs boil for 10
minutes. After the eggs boil, drain water and let the eggs cool a
little before you start peeling and chopping the eggs.
 Now peel and chop eggs. Take a bowl and add egg, mayonnaise,
salt, mustard paste to the bowl and mix thoroughly. Stir in
pepper to the mixture
 Take a bread slice, spread butter on it and add the egg mixture
on the bread. Cover it up with the other bread slices. Serve!
EGG STICKS
INGREDIENTS
 4 eggs
 Salt and pepper to taste
 oil
 Bread crumbs or cheese crackers
 1 cup of flour
PROCEDURE
 Bit the egg in small bowl and add salt and pepper : Bake 9-11
minutes until the egg is cook and cut in to stick
 Deep to flour both side and next to beaten egg
 Lastly coat of bread crumbs
 Deep frying till golden yellow
 Drained to paper towel
HONEY GARLIC PORK TENDERLOIN

INGGREDIENTS
 Pork tenderloin
 Garlic paprika s&p
 Garlic
 Soy sauce
 Vinegar
 Salt and pepper
PROCEDURE
. Preheat oven to 450 degrees F (230 degrees C).
. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil,
and balsamic vinegar.
. Place the pork tenderloins in a roasting pan, and roast 15
minutes in the preheated oven.
. Remove pork from oven, and baste with the honey sauce.
Reduce oven temperature to 350 degrees F (175 degrees C),
and continue roasting pork 45 minutes, basting occasionally
with the honey sauce, to an internal temperature of 145
degrees F (63 degrees C).
GARLIC BUTTER MIXED VEGETABLES

INGREDIENTS
 1/2 BUTTER STICK

 GARLIC
 BROCOLI
 CAULIFLOWER
 CARROTS
 GREEN BEANS
 SUGAR
 GROUND PEPPER
 SALT
 MUSHROOMS
PROCEDURE
 In a steamer, steam vegetables for 3 minutes or until tender.
 Transfer the steamed vegetables into serving bowl.
 Add butter, salt,Sugar and pepper then toss until well coated.
Serve immediately.
FETTUCCINE ALFREDO
INGREDIENTS
 24 ounces dry fettuccini pasta
 1 cup butter
 3/4 pint heavy cream
 salt and pepper to taste
 1 dash garlic salt
 3/4 cup grated Romano cheese
 1/2 cup grated Parmesan cheese
PROCEDURE
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for
8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper
and garlic salt. Stir in cheese over medium heat until melted; this will
thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used
and the pasta is thoroughly coated. Serve immediately.
SEAFOOD BICOL EXPRESS

INGREDIENTS
· 1/4 mussels cleaned
· 2 ounces medium sized squid cleaned
· 1/4 shrimp shell and head on
· 1 cups coconut milk
· 2 tablespoons shrimp paste bagoong alamang
· 2 thumbs ginger minced
· 3 cloves minced garlic
· 1 medium yellow onion chopped
· 6 to 10 pieces Thai chili pepper
· 1/4 teaspoon ground black pepper
 3 tablespoons cooking oil
PROCEDURE
 Heat oil in a cooking pot.
 Once the gets hot, saute garlic, onion and ginger.
 Pour the coconut milk into the pot. Let boil.
 Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes.
 Add the squid, mussels, and shrimp.Stir until all the seafood gets coated
with coconut milk. Continue to cook for 3 to 5 minutes while occasionally
stirring.
 Add ground black pepper. Stir.
Transfer to a serving plate. Serve.

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CREAM OF MUSHROOM

· In a large saucepan, heat butter over medium-high heat; saute mushrooms

Melt the butter in a heavy-bottomed saucepan. Stir in the flour

POTATO BALL WRAP IN BACON

 Arrange a rack in the middle of the oven and heat to 400°F.

Place in one bowl the lettuce ,tomato,cucumber and carrots and

HONEY GARLIC PORK TENDERLOIN

GARLIC BUTTER MIXED VEGETABLES

 1/2 BUTTER STICK

SEAFOOD BICOL EXPRESS

· 2 ounces medium sized squid cleaned

· 1/4 shrimp shell and head on

· 1 cups coconut milk

· 2 tablespoons shrimp paste bagoong alamang

· 2 thumbs ginger minced

· 3 cloves minced garlic

· 1 medium yellow onion chopped

· 6 to 10 pieces Thai chili pepper

· 1/4 teaspoon ground black pepper

 3 tablespoons cooking oil

Transfer to a serving plate. Serve.

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