AuthorBiteSized4 Noche Bunea sishes all for P 1000!
Drizzle the oil in a pan. Cook the sliced ham for 1 min on each side. Cut into ¼ inch. Set aside.
In a raised skillet over high heat grill the pineapple until the sides caramelized. Flip and do this to the other side. When done remove form the heat then slice into tidbits.
Layer keso de bola, pineapple tidbits, and cooked ham in a short skewer or with a cocktail stick. Serve!
Place the rosemary, thyme, spanish paprika, and cinnamon in a pan. Over low-heat, warm the herbs and spices until it becomes fragrant.
In a small bowl, combine the herbs, spices, softened butter, orange zest, orange juice, salt, and ground black pepper. Mix well until all are incorporated.
Rub the flavored butter mixture all over and inside the chicken. Season the inner cavity of the chicken with more salt and pepper then place the used orange and garlic inside the chicken. Let the chicken marinate for at least 2 hours to overnight.
Bake the chicken in a preheated oven at 350F for 1- 1 ½ hours. When done remove from the heat and let the chicken rest for at least 10 minutes before carving.
Serve with the chicken jus.
Place the ground beef in a pot then add ½ cup of water. Boil the ground beef until it starts to render.
Add the garlic powder, onion powder, thyme, rosemary and beef cube in the pot and boil the mixture for another five minutes.
Add the tomato sauce and reserved pasta water in the pot then season with salt and pepper. Boil for 5 minutes then simmer for 10-15 minutes.
Combine the macaroni into the pot and mix well to incorporate with the sauce.
Transfer the macaroni to a baking pan then top with the easy melt cheese.
Broil for five minutes or until the cheese melts. Serve hot.
In a pot, warm the millk until it’s almost boiling. Don’t boil the milk.
Add the cocoa powder and instant coffee then stir well until everything is well incorporated.
In a bowl, combine the eggs and cornstarch. Cream the egg mixture by gradually adding the sugar.
Temper the egg mixture by slowly adding 1 cup of milk mixture then stirring continuously to avoid cooking the egg.
Once tempered, add the egg mixture in the pot of milk and simmer until it thickens to a sauce consistency.
Strain into your serving cup then let it cool for about 20 mins before chilling in the fridge for at least 6 hours to overnight.
Serve once it’s chilled.
Optional: serve with whipped cream or cookie crumbs
Ingredients
Directions
Drizzle the oil in a pan. Cook the sliced ham for 1 min on each side. Cut into ¼ inch. Set aside.
In a raised skillet over high heat grill the pineapple until the sides caramelized. Flip and do this to the other side. When done remove form the heat then slice into tidbits.
Layer keso de bola, pineapple tidbits, and cooked ham in a short skewer or with a cocktail stick. Serve!
Place the rosemary, thyme, spanish paprika, and cinnamon in a pan. Over low-heat, warm the herbs and spices until it becomes fragrant.
In a small bowl, combine the herbs, spices, softened butter, orange zest, orange juice, salt, and ground black pepper. Mix well until all are incorporated.
Rub the flavored butter mixture all over and inside the chicken. Season the inner cavity of the chicken with more salt and pepper then place the used orange and garlic inside the chicken. Let the chicken marinate for at least 2 hours to overnight.
Bake the chicken in a preheated oven at 350F for 1- 1 ½ hours. When done remove from the heat and let the chicken rest for at least 10 minutes before carving.
Serve with the chicken jus.
Place the ground beef in a pot then add ½ cup of water. Boil the ground beef until it starts to render.
Add the garlic powder, onion powder, thyme, rosemary and beef cube in the pot and boil the mixture for another five minutes.
Add the tomato sauce and reserved pasta water in the pot then season with salt and pepper. Boil for 5 minutes then simmer for 10-15 minutes.
Combine the macaroni into the pot and mix well to incorporate with the sauce.
Transfer the macaroni to a baking pan then top with the easy melt cheese.
Broil for five minutes or until the cheese melts. Serve hot.
In a pot, warm the millk until it’s almost boiling. Don’t boil the milk.
Add the cocoa powder and instant coffee then stir well until everything is well incorporated.
In a bowl, combine the eggs and cornstarch. Cream the egg mixture by gradually adding the sugar.
Temper the egg mixture by slowly adding 1 cup of milk mixture then stirring continuously to avoid cooking the egg.
Once tempered, add the egg mixture in the pot of milk and simmer until it thickens to a sauce consistency.
Strain into your serving cup then let it cool for about 20 mins before chilling in the fridge for at least 6 hours to overnight.
Serve once it’s chilled.
Optional: serve with whipped cream or cookie crumbs
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