B-Baked Macaroni

Hello!

     I am now on my B-blog. It feels like preparing a lesson plan for my next class. I don't wanna be caught off guard by my students or followers (I got one, hope they will multiply....hahahaha!) unprepared. since I've started inviting friends to check out on me here. You might be shocked to see 1 posted recipe. Anyways here's one great recipe my children and my friends had been crazy about since I started cooking it for them.

     Every occasion my baked mac has always been a center of attraction leaving the baking pan empty and ready for washing all the time. My children would always request for it every school gathering specially during Christmas party. Their teachers, who were mostly my comrades, would include that in their menu planning for the pot lock. Whenever I engage in my "small time" catering business it would definitely be an entree
     The secret to a delicious and mouth watering baked mac is the bechamel sauce. The length of baking the dish which would give the cheese the right melting mixing with the sauce would give this dish a 100% rate for palatability. Here  it is.

Note:

     Hope I would still get orders after revealing this recipe.

Ingredients:

1 kg elbow macaroni (penne would be a great option too)

1/2 kg ground beef

1/4kg spiced ham diced

1/2 kg spaghetti sauce ( tomato sauce would do but you need to add spices like dried oregano and thyme)

1 medium size capsicum (green or red bell pepper)

1 medium size onion diced

1 small head garlic crushed and minced

1/4 cup olive oil

3 pcs. bay leaves

salt and pepper to taste ( a little ground peppercorn is a plus)

3/4 cup grated quickmelt cheese

Bechamel Sauce:

1 can Campbell mushroom soup or 1 pouch Knorr mushroom soup

1 tall can evaporated milk

4 tablespoon all purpose flour

1/4 cup butter

1 cup chicken or beef broth

Directions:

1. Cook the pasta in boiling salted water al dente. Put a little oil to prevent from sticking.

2. Heat olive oil in pan and saute garlic, onion, bell pepper and mix the ground beef until brown. Add the spiced ham, spaghetti sauce and bay leaves. Season with salt and pepper. Simmer for 20 minutes and set aside.

3. While simmering the macaroni sauce, start preparing your bechamel sauce.

  • Melt the butter in a pan and add the flour until it mixes well w/the butter. Immediately add 1 can mushroom soup, 1 can evaporated milk and 1 cup broth. (If you are using the powdered mushroom soup, dissolve it first in 1 1/2 cup water).

  • Let it boil in medium heat stirring constantly. Your sauce will start to thicken but avoid making it too thick since it will dry up on the process of baking. You can always adjust consistency by adding more broth or water.

 • Set it aside when it’s done.

4. Pre-heat your oven at 190°C. Mix well the macaroni sauce with the cooked pasta. Transfer the mixture     into a baking dish, pour the bechamel sauce generously over pasta and top with grated quickmelt cheese.

5. Bake at 190°C for 15 minutes or until the cheese is melted.

6. Best served with garlic bread.

    

A- Adobo

Adobo (Filipino Pork and Chicken Stew)

When I was in St. Paul Pasig I had a co-teacher named Agnes. She already knew that I can cook well but then she teased me to bring lunch for the group to prove my skill. I thought of cooking adobo  since it's the easiest, leaving me no hassle in preparation w/a 6:30 morning class to beat then. At lunch time everybody brought out their usual packed lunch and started indulging w/what's in front of them. It was superb according to them. She unreluctantly uttered "you will surely forget your name upon tasting Edith's adobo." From then on it has been a word of mouth how tasty my adobo was.
What are you waiting for, if you hate the name your mother gave you when you were baptized, might as well try this one.

INGREDIENTS:

1/2 kg pork cubed
1/2 kg chicken cut into bite size
1/4 cup vinegar
1/4 cup soy sauce
1/2 teaspoon ground peppercorn
1 tablespoon sugar
1 head garlic crushed and minced
1 medium size onion sliced
2-3 pcs of bay leaf
1/2 cup of water

DIRECTIONS:

1. Mix all ingredients and marinate for at least 30 minutes.
2. Contain in a saucepan and let it boil uncovered. (This removes the acid taste from the
    vinegar) for at least 10 minutes.
3. Cover and simmer for another 40 minutes or until  pork is tender.  Chicken cooks
    faster than the pork.
4. Check your sauce, if it starts to dry up you can adjust by adding more water and a little
    soy sauce if your pork is not done yet.
5. Continue cooking until sauce starts to thicken  and gets a little oily.
6. Add salt and pepper as desired.

Tips:
If you're not on the go you may opt to remove the pork and chicken from the sauce pan after boiling for 10 mintues, heat cooking oil in a separate pan and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and follow steps 3-6.

Let's cook A-Z

Sawasdee Kha!

That's a general Thai greeting which means "Good Morning", "Good Afternoon". "Good Evening" and even "Hello" and Goodbye". Since I'm based in Thailand I opted to greet you guys this way.

Well then, WELCOME to my blogsite. At last after pondering for a long time and with the insistent push of my limping panda (undisclosed) not to mention the inspiration I got from Julie meets Julia, here I am, ready to share my thoughts, my experiences, my learnings, my experiments, my inventions and my culinary expertise.