July 2, 2009

Niluto kong handa para sa b-day ni mr. very simple lang... kasi kami kamilang naman sa bahay ang kakain.next day ng b-day ni hubby nag celebrate ulit kami with his mother naman kumain kami sa BRONCO BILLY western restaurant, favorite place to eat ni hubby, dyan! kapag kami pumasok wala akong naririnig na negative comments from him,...kasi masyadong urusai (maingay)sa panglasa ang hubby ko.... Kapag ang mga bata at ako ang me b-day si mr ko ang nagluluto halos lahat ng putahe, pero kapag sya ang me b-day ako ang nagluluto para sa kanya! mas hilig kasi ni hubby ang magluto, ako di masyado moody ang pagluluto ko. nyehehe! SILIP nalang kayo! kaun tayo!!!

Chicken Macaroni Salad

1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Macaroni Salad Cooking Instructions:

1.Cook macaroni noodles according to package cooking instructions.
2.In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3.Drain carrots and let cool. Peal skin then dice.
4.Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
5.Drain pineapple chunks or tidbits.
6.Combine all ingredients while adding salt and pepper, to taste.
7.Refrigerate, then serve.

Macaroni Salad

2 cups macaroni
2 small cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
salt to taste
ground black pepper to taste
1 3/4 cups creamy salad dressing, e.g.

Miracle Whip ™
1/4 cup milk

DIRECTIONS
1.Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
2.In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
3.Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
4.Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
5.Refrigerate until chilled. Serve.

Ceasar's Salad

Ingredients
1 head lettuce torn into bite pieces

4 pcs. salad tomatoes cut in wedges for decor

1 pack bacon (200 grams)

1 cup bread cubes

1/4 cup grated cheese

DRESSING:

1 egg

1/2 cup salad oil

1 clove garlic mashed

2 tsp. lemoncito juice

1/2 tsp. pepper

1 tsp. sugar

1/2 tsp. salt

1 tbsp. anchovies fillet mashed

Instructions
Chill tomatoes and lettuce separately. Fry bacon until crisp. Set aside. Brown bread cubes in bacon fat. Set aside. Just before serving, toss ingredients in dressing, leaving some of bacon, croutons, cheese and tomatoes for garnishing.

Dressing:

Beat eggs slightly. Add calamansi juice and seasoning. Add oil gradually beating after each addition. Beat until thick.

Chicken Potato Salad

Ingredients:
2 kilos potatoes, boiled and cubed

1/2 cup cooked carrots, cubed

1/2 cup cooked camote violet, cubed

1 cup cooked chicken meat, diced

1 cup Vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onions, minced

1/4 cup pickle relish

1/4 cup sugar

1 tbsp. fine salt

1/4 tsp. ground pepper

1/2 tsp. vetsin

2 tbsp. calamansi juice

1 cup mayonnaise2 hard-boiled eggs, sliced for decor

Pepper stips for decor

Lettuce ar chinese pechay for bed

Instructions:
Mix all ingredients in bowl. Season to taste. Place in bed of lettuce or chinese pechay leaves in a bowl. Chill

Chicken Macaroni Salad

Ingredients:
400 grams salad macaroni

1 cup cooked chicken meat, diced

1 cup vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onion, minced

1/4 cup pickle relish

1/4 cup sugarsalt,

pepper, vetsin to taste

2 tbsp. calamansi juice

1 cup mayonnaise

2 hard-boiled eggs, sliced for decor

pepper strips for decor

lettuce or chinese pechay leaves for bed

Instructions:
Cook macaroni and drain. Mix all ingredients in bowl except for eggs, pepper strips and lettuce leaves. Season to taste and chill until ready to serve. Place in a bed of lettuce or chinese pechay leaves in salad bowl. Garnish with eggs and pepper strips.