WALNUT TORTE

Ingredients:

500 grams sugar
1 cup water
200 grams butter
14 oz cream
500 grams walnut
200 grams dark chocolate
15 grams white chocolate
Ready made tart


Procedure:

Put sugar in stock pot with 1 cup water.
Boil until golden brown.
Add butter and cream.
Whisk until well-blended.
Fold in walnut. Pour in tart shell and bake in 350 degrees Fahrenheit oven for 30 mins.
Decorate with dark and white chocolate.

WALNUT TORTE

Ingredients:

500 grams sugar
1 cup water
200 grams butter
14 oz cream
500 grams walnut
200 grams dark chocolate
15 grams white chocolate
Ready made tart


Procedure:

Put sugar in stock pot with 1 cup water.
Boil until golden brown.
Add butter and cream.
Whisk until well-blended.
Fold in walnut. Pour in tart shell and bake in 350 degrees Fahrenheit oven for 30 mins.
Decorate with dark and white chocolate.

MARSHMALLOW CLOUD

Ingredients:

Crust:
1-1/2 cups fine graham crackers crumbs
½ cup sugar
2 tsps cinnamon
½ cup softened butter

Filling:
1 pkg vanilla flavored gelatin, dissolved in ¾ cup boiling water
1 (383g) can Nestle Cream
1 cup marshmallows

Procedure:
Prepare crust: Blend first 3 ingredients in a bowl; cut in butter.
Line a 9” round spring-form pan.
Pack mixture well and chill.

Prepare filling:
Dissolve gelatin then cool.
Stir in Nestle Cream; chill until partially set.
Fold in marshmallow.
Pour into prepared crust and refrigerate until well set.
Loosen sides to unmold and carefully transfer onto serving dish.
Serves 6 to 8.

MARSHMALLOW CLOUD

Ingredients:

Crust:
1-1/2 cups fine graham crackers crumbs
½ cup sugar
2 tsps cinnamon
½ cup softened butter

Filling:
1 pkg vanilla flavored gelatin, dissolved in ¾ cup boiling water
1 (383g) can Nestle Cream
1 cup marshmallows

Procedure:
Prepare crust: Blend first 3 ingredients in a bowl; cut in butter.
Line a 9” round spring-form pan.
Pack mixture well and chill.

Prepare filling:
Dissolve gelatin then cool.
Stir in Nestle Cream; chill until partially set.
Fold in marshmallow.
Pour into prepared crust and refrigerate until well set.
Loosen sides to unmold and carefully transfer onto serving dish.
Serves 6 to 8.

NOUGAT DELIGHT

Ingredients:

1/2 cup condensed milk
2 tbsps lemon rind
1 cup crushed grahams
1/2 cup small marshmallows
3/4 cup chopped nuts

Procedure:

Mix all ingredients thoroughly in a bowl.
Spoon into 12-inch square plastic.
Mold into log shape. Roll with plastic.
Chill overnight then slice into rounds.

LECHE FLAN

Ingredients:

1 cup brown sugar
12 egg yolks
1 can condensed milk
1 can evaporated milk
dayap rind or orange rind

Procedure:

Caramelize white sugar in a pan.
Put 3 teaspoons caramelized sugar in mold. Set aside.
Mix egg yolk, condensed milk, evaporated milk and dayap.
Pour mixture in a mold lined with caramelized sugar.
Cover with aluminum foil.
Steam for 25 minutes or until done.
Unmold and let cool.
Chill.

BANANA GELATIN

Ingredients:

4-6 pcs lacatan banana, peeled and sliced
1 large bowl of cold salted boiled water
1 large bowl jelly
1/2 cup fresh milk or cream

Procedure:

Soak banana slices in salted boiled water.
Arrange half of banana slices in mold.
Pour on third of the jelly in.
Let stand a few minutes.
Add half of jelly to mold.
Pour remaining jelly. Refrigerate.
When gelatin is completely cold, unmold upside down onto plate.
Garnish with remaining banana slices.
Pour fresh milk or cream on top.
Serve cold.

CHINESE ROAST STYLE CHICKEN

Ingredients:

1/2 cup cubed carrot
1/2 cup green peas
2/3 cup thinly sliced button mushroom
2 eggs, beaten
6 cups steamed rice
1 teaspoon salt
1 box Chinese Roast Style Chicken

Procedure:

Stir-fry carrot until half-cooked.
Add green peas, mushroom and beaten egg.
Cook until egg becomes firm.
Chop egg into bite size-pieces.
Add steamed rice and salt.
Mix well until ingredients are blended; set aside.
Panfry chicken pieces over medium heat, turning chicken constantly until tender and cooked.
Arrange on platter and serve with rice.