Foodies Buffet Onboard Cuisine

Ingredients: 3 c cold H2O 1 1/2 c sticky rice 2/3 c condensed milk 3 1/3 c coconut cream 2/3 c moscobado br sugar 1/2 tsp salt 4 tblsp butter 1 tsp vanilla 1 tsp nutmeg 1 tsp licorice extract 4 tsp lemon rind or kiss Instructions: Measure the uncooked sticky rice and wash by soaking in H2O, then transfer into a rice cooker and boil or steam until the rice is done. Meanwhile, prepare the rich, sweet sauce from the ff. ingredients: Take the thickened

Tomato Pesto Sauce: 1 tblsp olive oil 1 can diced tomatoes (14.5 oz) 1 can tomato sauce (8.0 oz) 1/2 c basil pesto 14.5 oz chicken broth 3 tblsp parmesan cheese Potato - Chicken Balls: 1 large egg (as binder) 3/4 c potatoes, mashed 2 lbs chicken breast, chopped (or with 1 lb dark chicken meat) 1.75 oz milk 3 tblsp oil Instructions: To make the potato-chicken balls put the mashed potatoes after cooking in a large mixing bowl and then ff

Ingredients: (Serves 2 for you and me) 3/4 c Avocadoes (mashed) 3/4 c Ube (mashed) 3/4 c Evaporated milk 2/3 c Honey 1 tsp Vanilla extract 1 tsp Nutmeg 1/3 c Strawberry bits 1/3 c Cranberry bits 1/3 c Raspberry bits 2/3 c Mango cubes Instructions: In a food processor, add the chopped fruit, the liquid ingredients and spices until blended and then mix in the fruit bits including the mango and serve after chilling in a parfait glass and with wide bore straw.

Ingredients: makes 1 medium jar full of garbanzo butter or 5 c of butter 1 1/2 c garbanzo 1 1/2 c old cheddar (grated) 1/3 c Parmesan cheese (grated) 1/2 c olive oil or Canola 3/4 c basil leaves, fine chopped 4 cloves garlic, minced 3/4 c macadamia nuts 3/4 tsp salt 1/2 tsp black pepper 3/4 tblsp sugar Instructions: Prepare all the dry ingredients and measure the oil. Drop into a food processor and gradually p

Ingredients: 1 9" pie for 12 servings. 1 Pie shell (pre-made and baked at room temperature) 2 c Banana medallions (4 bananas), mashed in 2 tblsp lemon juice 1 c Macapuno Coconut (Filipino variety), slivers from the full head of its flesh 2 2/3 c Cream cheese (unflavoured) 250 ml Whipping cream from the carton 1/3 c Whole Milk 1/4 c White granulated sugar 1/2 tsp Nutmeg 1/2 tsp Vanilla extract 1/2 c Honey 1/3 c

Custard Marguerita Pie a la Pinoy Custard Apple. Ingredients: 3/4 lb. Pineapple (crushed) 3/4 lb. Atis or Pinoy Custard Apple 1 1/2 lbs Coconut meat in coconut milk 8 eggs 1 1/2 c sugar 1/2 c butter 1/2 tblsp vanilla 1/2 tblsp salt 1 tblsp corn starch 1 c whole milk 1 Graham wafer crust or a rectangular ramekin, well-greased Instructions: Make the pie filling by adding as in making the batter the dry and wet ingredients using a Kitchen Aide cake mixer. Then add the fruit pul

Ingredients for Batter: NB: For the Cake Batter that there is no dairy added. Eggs are added to give a protein "lift" and Butter to make its taste express richness characteristic of Pound Cake. 1 1/2 c sugar 1 c unsalted butter 4 eggs 1 2/3 c All-purpose flour, 1/3 c rice flour 1 tsp baking powder 1 tsp vanilla 1 c young coconut reconstituted in coco milk and cooked to thickness Cooking Instructions: Use a medium sized round cake pan. Heat the oven to 325 deg C. Cook the b

Ingredients: liquids and solids 1/2 c whole milk 1/2 c whole coconut cream 1 tblsp br sugar 1 tblsp cinnamon 1 tblsp honey 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp vanilla extract Instructions: To make the liquid portion first mix the various ingredients in a blender or food processor thoroughly and empty to heat over MED in a sauce pan until it slightly simmers; remove from heat and set aside. Ingredients: fruits and astringent 1 c banana, cubed 1 c apples, cubed (peeled and

Recipe: serves 4 Crepe Batter Ingredients: 4 c All-purpose flour 3 c Whole milk 10 large eggs 6 tblsp unsalted butter 1 c iced H2O (2 ice cubes added suddenly) Vinegar Marinade with Spices Ingredients: 16 heirloom eggplants 20 heirloom tomatoes 1 c strawberry vinegar (s. tangy, from a healthfood store) 3 tsp garlic powder 3 tsp onion powder 6 sweet red chillies, fine-chopped 1 c lime juice, freshly squeezed 4 tsp basel, dried 2 tsp salt + 2 tsp black pepper 1 regular tub

Breakfast Menu: (serves 8 people with 4 guests) Fried eggs sunnyside up in butter and sauce of the tin from mackerel. Crusty bread all buttered up / rice pilaf buttered, garlic powder added, dressed in dried parsley Sardines or mackerel (preferably packed in olive oil not tomato sauce) Ingredients for the Mackerel as Main Dish: - 4 regular tins of mackerel or 8 regular tins of sardines - 1/4 stick of butter for sauteeing - 1 doz tomatoes (cherry, med. sized) - 3