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Kalabasa Soup with Mushroom

Filipino Chicken Macaroni Sopas


Prep Time10 minutes Ingredients
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes Kalabasa
Servings6 Mushroom
Ingredients Butter
 1 lb. chicken skin removed
Salt
 2 ounces ham chopped
Black Pepper
 1/2 lb elbow macaroni
Carrots, Onion and Chicken Broth
 4 stalks celery minced
 1 medium yellow onion minced
Milk
 1 large carrot diced
 1 ½ cups chopped cabbage optional Instructions
 4 cups chicken broth 1. In a pan, heat the butter then put onions (gisa in the butter)
 6 to 8 cups water 2. Then put the kalabasa gisa for 5-10 minutes then cover
 1 1/2 cup fresh milk or 1 14 oz. can evaporated milk 3. Put the chicken broth (liquid) saglit lng since malabot na kalabasa
 3 tablespoons butter
4. Let it cool then blend (optional)
 Salt and pepper to taste
5. Put butter in another pan then mushroom gisa gisa lang until cook
Instructions
then put the minced carrots until cook
1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
6. Once okay, put the blended kalabasa in a pan then mix and put
milk wait until kumulo
3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this
7. Put peeper, salt and the ginisa mushroom
later.
8. Hintayin kumulo, takpan for 5-10minutes at okay na!
4. Once the chicken reaches room temperature, shred the meat using your hands. Discard
(throw away) the bones.

5. Meanwhile, heat a clean large cooking pot.


Chicken Soup
6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and
1. Put pc of sliced onion in a boiling water then put the sliced 2pc
celery for 3 minutes.
chicken
7. Add the shredded chicken and chopped ham. Cook for 2 minutes. 2. Sliced the 1 pc dice tomato, dice carrots and strips and little cubes
8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. potato
Simmer for 20 minutes. 3. Add it into boiling chicken, add cilantro and chicken broth
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed. 4. Add peas, and couple hand of rice (2 times) and then simmer for
10. Pour-in the milk. Stir and let boil. 15-20 minutes until the vegetables are cook
11. Add salt and pepper to adjust the taste.
5. Cool down, drain the water and put into a blender then put gain
chicken broth. Blend blend blend!
Weight Gaining Snacks for Toddlers: EGG RICE KICHDI
1 Potato with skin add some water then cook the potato
2. Remove the skin then mash, shredded mozzarella cheese (or grated 2TBSP RICE
paneer) 2 eggs
3. Salt and mix well with your clean hands and take a small portion and Butter
make a patty Onions
4. 1 tbsp corn flour, 2tbs water, mix well and keep it aside, Carrots
Pinch of pepper, salt and turmeric
5. Heat a pan and add some butter or ghee then dip each patty in a corn
flour and fry. Fry both sided until crispy.

Egg Recipes:
1. Hard boil eggs: Boil egg for 8-10minutes then sliced STEPS;
2. Egg & Cheese Omelet
-In a bowl put the egg and add pinch of jeera/cumin powder 1. RINSE UNDER TAP WATER THE RICE
then mix 2. Beat 1 or 2 egss
-In a pan, put butter then the stirred egg, cook both sides and 3. Melt butter in a pressure cooker put onions then fry for 2 minutes
4. Put carrots and the rice sauté for a minute,
add shredded soft cheddar cheese after 1st turn
-Another 30 secionds and its ready! 5. Put pinch of turmeric, pepper and mix well
6. Put 1 1/2 water and add pinch of salt
7. Coo k on a moderate fire up to 4 whistles
3. Easy scrambled egg: In a pan heat oil and put the egg pinch of
salt then mix 8. Then minimize the fire again and cook slightly
4. Egg with Spinach 9. When the ingredients are already cooked, mashed it and put the
beaten eggs.
10. Cook for 5minutes
11. Once the egg thickened turn off the fire and ready to serve.
VEGGIE NUGGETS

INGREDIENTS:
1 CUP CARROTS, 1 CUP CAULIFLOWER, 1 CUP BROCOLLI, 2 CLOVES GARLIC
1PC EGG, ½ TSP ONION POWDER, 1 ¼ CUP BREAD CRUMBS (FOR MISTURE)
½ BREAD CRUMBS (TO DIP), SALT AND PEPPER
1. PUT ALL INGREDIENTS IN THE FOOD MIXTURE.
2. DIP AGAIN IN THE BREAD CRUMBS THEN FRY IT.

QUICK MORINGGA SQUASH CREAM SOUP


1 TBSP COOKING OIL, 1PC ONIONS, CHOPPED
2 CLOVES GARLIC, CHOPPED
½ PC SQUASH, SMALL, CUT INTO SMALL CUBES
2 CUPS WATER
1PC KNORR BEFF CUBES
1TSP, OREGANO, CHOPPED
1 CUP CREAM
1 STALK MALUNGGAY LEAVES

1. Get a pot ready and make it nice and hot over medium heat. Pour
some oil and throw in the onions and garlic. Toss in the squash and
just allow these to sweat for a minute.
2. Pour water and bring to a boil then drop the Knorr Beef Cubes and
reduce heat to simmer until squash is cooked.
3. Sprinkle the oregano and simmer for a minute. Transfer the
mixture in a blender and puree until smooth.
4. Return the pureed vegetables back to the pot then add cream and
moringga.
5. Mix well and allow it to simmer. The best part comes next and that
is to taste the soup if it still needs adjustments.
6. Now that our dish is done, you can share with the family and
savour the delicious flavor of this Quick Moringga Squash Cream
Soup Recipe. Have it any day of the week!

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