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Best Carrot Cake

Truly our best-ever carrot cake recipe, make this classic favorite for a
crowd and you might not have any leftovers to bring home.
Southern Living OCTOBER 1997

Yield: 1 (9-inch) cake

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut

 1 cup chopped pecans or walnuts

Buttermilk Glaze

Cream Cheese Frosting

Preparation
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set
pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended. Fold in carrot and next 3
ingredients. Pour batter into prepared cakepans.
Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15
minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese
Frosting between layers and on top and sides of cake.

Upload a recipe photo

Ingredients

4 cups fat-free milk

1 cup quick-cooking polenta

1/4 teaspoon salt

1/3 cup (1 1/2 ounces) grated Parmesan cheese $

Fish:

1 1/2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) tilapia fillets $

Cooking spray
Preparation

1.

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add

polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick,
stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and
keep warm.
2.
To prepare the fish, heat a large nonstick grill pan over medium-high heat.
Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring
well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook

4 minutes on each side or until fish flakes easily when tested with a fork or until desired
degree of doneness.
Note:
The tilapia can be prepared either in a grill pan on the stove or over the coals on an
outdoor gril
Pinoy Filipino Chicken Adobo

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This is the famous pinoy filipino chicken adobo recipe, easy, fast and
delicious. Preparing this meal makes you feel a real filipino!
Serves: 4
Ingredients

kilo chicken leg (drumstick choice cuts)

3 pcs dried bay leaves
4 tbsp soy sauce
4 tbsp vinegar
3 cloves garlic, minced
1 medium sized onion, sliced
1 thumb sized ginger, thinly sliced
1 pc Red Chili ( Siling Haba ) seeded thinly sliced
cup water
3 tbsp Canola cooking oil
1 tsp peppercorns
salt and pepper
Green Onions or Scallions ( Dahon sibuyas ) for garnish [optional]
Instructions

1.
2.
3.
4.

5.

In a large Wok, add Canola oil then saute Onion, Garlic, Ginger and
Chicken for 8 to 10 minutes
Add pepper, peppercorns, bay leaf and Siling haba ( red Chili ) then
saute for another 2 minutes
Now add the vinegar, water and soy sauce then bring to a boil.
Simmer for five minutes, add salt to taste.
Garnish with green onions then Serve hot with Rice.

Meatloaf

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The meatloaf is a dish whose main ingredient is meat, consisting of ground beef, veal, lamb or pork
(sometimes a combination of some) and seasoned with breadcrumbs (sometimes cereal grains added)
and spices. It usually has a compact rectangular bar and usually cooked or baked get smoked. Usually
is served hot as part of the main course, but can also be served cold as a stiff. In some respects is
similar to pate, which uses a much more finely chopped meat. It is considered a global dish in almost
every cuisine in the world there is a plate with similar characteristics, making it impossible to
determine their origin. People in many parts of the world are preparing for some sort of minced
meatloaf - and it is for its versatility and practicality. It can be served with excellent results both in a
meal everyday as a casual dinner with guests, and many of the ingredients can vary depending on
what you have on hand. In fact, the only ingredients are ground beef rigor and something to keep it
solid (usually egg and bread or oatmeal), other elements are quite changeable. Recipe: Meatloaf

Ingredients

25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed 50g/2oz bulgur wheat, soaked 25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato pure
2 tablespoons instant oatmeal 1 tablespoon chopped fresh
thyme leaves
salt and freshly ground
black pepper
-For the relish

2 tablespoons horseradish sauce 150ml/5fl oz sour cream

Instructions
1.
2.
3.
4.
5.
6.
7.
8.

Grease and line the bottom of a 700g/112lb loaf tin. Preheat the oven to 180C/350F/Gas
mark 4.
Melt the butter in a large pan, and add the minced beef, onion and garlic. Saut, stirring, for 7
minutes until the meat is brown and sealed.
Transfer the mixture to a bowl, and add the remaining ingredients. Mix
well, season and spoon into the prepared tin. Cover with foil.
Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water.
Carefully place in the oven and cook for 1 12 hours.
Mix together the relish ingredients in a bowl. Turn out the meatloaf and
garnish with the fresh thyme. Serve with fresh vegetables and the relish as a condiment.

Ginataang Manok [Chicken in Coconut Milk] (Panlasang Pinoy)

Ingredients
14 oz chicken, cut into serving pieces
400 mL coconut milk
1/2 bunch spinach
2 tbsp garlic, minced
1 large onion, sliced
2 tbsp ginger, julienned
8 ounces green papaya, wedged
1/2 tsp paprika (optional)
1 piece long green chili (optional)
4 pieces Thai chili (or siling labuyo if available), chopped (optional)
2 tbsp cooking oil
Salt and pepper to taste
Directions
1.

Heat the cooking pot and pour-in the cooking oil.

2. Saut the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.

5. Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the
coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!

Try this delicious Filipino Menudo Recipe.

Menudo Recipe
Ingredients

2 lbs pork

1/2 lb pigs liver

1 cup carrots, diced

1 cup potatoes, diced

1/2 cup soy sauce

1/2 piece lemon

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

3/4 cup tomato sauce

1 cup water

4 pieces hotdogs, sliced diagonally

2 tablespoons cooking oil

2 to 3 pieces dried bay leaves

salt and pepper to taste

Cooking Procedure
1.

Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.

2.

Heat oil in a pan

3.

Saute garlic and onion.

4.

Add the marinated pork. Cook for 5 to 7 minutes.

5.

Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an hour
depending on the toughness of the pork. Note: Add water as necessary.

6.

Add-in the liver and hot dogs.Cook for 5 minutes.

7.

Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.

8.

Serve. Share and enjoy!

Cassava Cake Recipe

Ingredients

2 packs grated cassava (about 2 lbs total weight)

1 can coconut milk

can evaporated milk

2 pieces raw egg

cup butter, melted

6 tbsp cheese, grated

cup condensed milk

14 tbsp sugar

1 can coconut milk

2 tbsp sugar

cup condensed milk

2 tbsp flour

2 tbsp cheese, grated

1 piece raw egg

Pichi Pichi Recipe

Ingredients

2 cups cassava, grated

1 cup sugar

2 cups water

1 cup coconut, grated

1/2 tsp lye water

1/2 tsp buko-pandan essence

Watch the cooking video:

Cooking Procedure
1.

In a mixing bowl, combine cassava, sugar, and water then mix thoroughly

2.

Add lye water while continously stirring the mixture

3.

Put-in the buko-pandan essence then mix again

4.

Once the mixture is evenly distributed, pour in individual cup molds and place in a
steamer

5.

Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)

6.

Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even
place it in the fridge after letting it cool down at least 15 minutes) then remove from the
molds

7.

Roll the each piece over the grated coconut

8.

Place in a serving plate then serve. Share and Enjoy!

Number of servings (yield): 5

Try this simple yet delicious Biko recipe.

Biko Recipe
Ingredients

2 cups glutinous rice (aka sticky rice or malagkit)

1 1/2 cups water

2 cups brown sugar

4 cups coconut milk

1/2 tsp salt

Watch the cooking video:

Cooking Procedure
1.

Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we
intentionally combined lesser amount of water than the usual so that the rice will not be
fully cooked)

2.

While the rice is cooking, combine the coconut milk with brown sugar and salt in a
separate pot and cook in low heat until the texture becomes thick. Stir constantly.

3.

Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the
cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until
all the liquid evaporates (but do not overcook).

4.

Scoop the cooked biko and place it in a serving plate then flatten the surface.

5.

Share and Enjoy!

Number of servings (yield): 8

Bibingka Recipe
Ingredients

1 cup rice flour

1/8 teaspoon salt

2 1/2 teaspoon baking powder

3 tablespoons butter

1 cup granulated sugar

1 cup coconut milk

1/4 cup fresh milk

1 piece salted duck egg, sliced

1/2 cup grated cheese

3 pieces raw eggs

Pre-cut banana leaf

Cooking Procedure
1.

Preheat oven to 375 degrees Fahrenheit.

2.

Combine rice flour, baking powder, and salt then mix well. Set aside.

3.

Cream butter then gradually put-in sugar while whisking.

4.

Add the eggs then whisk until every ingredient is well incorporated.

5.

Gradually add the rice flour, salt, and baking powder mixture then continue mixing.

6.

Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.

7.

Arrange the pre-cut banana leaf on a cake pan or baking pan.

8.

Pour the mixture on the pan.

9.

Bake for 15 minutes.

10.

Remove from the oven then top with sliced salted egg and grated cheese (do not turn the
oven off).

11.

Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn
medium brown.

12.

Remove from the oven and let cool.

13.

Brush with butter and sprinkle some sugar on top. You can also top this with grated
coconut.

14.

Serve. Share and enjoy!

Maja Blanca Recipe

Ingredients

4 cups coconut milk

3/4 cup cornstarch

14 ounces condensed milk

3/4 cup fresh milk

3/4 cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

Cooking Procedure
1.

Pour the coconut milk in a cooking pot and bring to a boil.

2.

Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the
ingredients are evenly distributed.

3.

Simmer for 8 minutes

4.

Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted

5.

Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

6.

Allow to cook while stirring until the mixture reaches your desired thickness

7.

Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such
as a wooden spatula

8.

Allow to cool down then refrigerate for at least 1 hour

9.

Garnish with toasted grated coconut (or latik if available)

10.

Serve cold. Share and enjoy!

Number of servings (yield): 8