Amazing Cooking Kids: Big Plate Recipes

Nakakatakam ang mga iniluto ng Amazing Cooking Kids this last Saturday. Now you can cook Angela's winning Buffalo Wings as we share her recipe! ANGELA'S BUFFALO WINGS INGREDIENTS: (FRIED) ½ cup butter, melted ¼ cup Tabasco or any nice hot sauce ( caramba ) 5 pcs chicken wings, separated at joints, tips discarded, pat dry Rock salt and freshly ground pepper ½ cup all purpose flour 1/2 tsp cayenne pepper ¼ tsp paprika 1 tsp garlic powder Oil for frying Blue cheese dip: ½ cup sour cream ¼ cup mayonnaise 50 blue cheese 1 clove garlic SIDING: 1 stalk Celery, sticks 2 pcs Carrot, sticks PROCEDURE: Mix all the dry ingredients, season the chicken with salt and pepper. Dredge the chicken wings in the dry ingredients. Heat up the oil to 375F. Fry the chicken wings in hot oil until cooked. Mix together melted butter and hotsauce. Coat the chicken wings in the sauce. Serve with blue cheese dip and celery sticks. Maaari niyo na ring gayahin ang mga masasarap na dishes ng ating Amazing Cooking Kids from their Big Plates challenge by following the steps below: ULTIMATE BURGER-BUDIK Ingredients: 3 tbsp Dijon mustard 800g fatty ground beef ¼ cups finely chopped onion 1tsp minced garlic 1 egg 3 tbsp chopped parsley Cayenne pepper to taste salt pepper burger bun 150 g cheddar cheese 1) Mix all ingredients in a large bowl, take a handful and make patties making sure not to pack in meat too tightly as this will result in a dry burger and set aside. 2) Cook in hot grill turning the patty once and wait until meat is cooked through or a meat thermometer inserted reads 160 degreesF. 3) Top burger patties with cheese just before it gets completely cooked. 4) Slightly grill burger bun and assemble your ultimate burger as you please. Condiments: crispy shallots mustard mayonnaise barbecue sauce hot sauce ketchup sliced pickled jalapeno pepper salad tomato iceberg lettuce pickles HOMEMADE FRIES Ingredients 2-3 big potatoes, peeled 1/4 cup all-purpose flour 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon paprika 2 tablespoons water, or as needed 1/4 cup vegetable oil for frying Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels. SLOPPY JOE WITH HOMEMADE CHIPS PAT 500g. ground beef 1 sm onion, chopped 1 (10 1/2 oz.) can tomato sauce 1 tbsp. vinegar 1 tbsp. brown sugar 1 1/2 tsp. chili powder 1 tsp. Worcestershire sauce 1/4 tsp. celery 1/2 tsp. salt Cheese slices (optional) Hamburger buns 1. Brown meat with onion, drain fat. Add remaining ingredients. Put on buns, top with cheese. Home made chips Ingredients: 3-4 large. potatoes Oil or fat for deep frying Salt Preparation: Wash and peel the potatoes. Slice very thin. An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade. Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled. BEEF BURRITO WITH GUACAMOLE-RONIN 1 tablespoon vegetable oil 3 cloves garlic, minced 1 medium onion, chopped 500g ground beef 1/2 teaspoon cumin 2 teaspoons chili powder 1/2 cup crushed tomato 1/4 cup Cilantro -- chopped finely 6 flour tortillas 1 1/2 cup refried beans 1/4 cup black olives, chopped 1 cup Lettuce -- finely shredded 1 cup Cheddar cheese, shredded PREPARATION: In a large frying pan, heat the oil over a medium heat. Add garlic and then onion and cook until it begins to soften about 2-3 minutes. Add the beef and cook breaking up the large clumps of meat. Continue to stir and cook until meat is cooked through about 6-7 minutes. Meat should have a browned color to it. Add the cumin and chili powder and cook about 1-2 minutes. Add salsa and cook until warmed about a minute or so. Stir in cilantro, remove from heat and cover it to keep the pan warm. Warm tortillas in the oven at 300 degrees F. for a few minutes, heat in microwave, or soften in a dry skillet over medium-high heat for about 30-45 seconds or so. Stack and wrap in a kitchen cloth to keep warm. Serving: Place a tortilla on a plate. Spread with a few tablespoons of hot refried beans, place about 2 tablespoons of meat on top, a little bit of black olives, lettuce, and Cheddar cheese. Fold in one side of the tortilla and roll up, enclosing the filling. Serve with extra crushed tomato on the side. GUACAMOLE 2 ripe avocados 1 small onion 1 clove garlic 1 small tomato 1 1/2 Tbsp lime juice (or juice of 1 fresh lime) salt and pepper to taste Peel avocados and remove the pit (see below for a neat idea on how to use the pits) Peel and mince the onion and the garlic Chop the tomato. Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients. Serve cold with tortillas SOUR CREAM DIP 1 cup Sour Cream 1 tbsp spring onions SOUTHERN STYLE FRIED CHICKEN WITH MASHED POTATO XYMON Ingredients 2 chicken drumsticks, skin on 2 chicken thighs, skin on, bone in 3 to 4 cups milk 2 1/4 cups solid vegetable shortening, for frying 1 tablespoon plus 1 teaspoon salt 3/4 cup all-purpose flour 1 teaspoon cayenne pepper 1 egg, beaten Directions: In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for a few minutes. This helps tenderize the meat, but is optional In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel. Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine. In a medium bowl, beat 1 egg. Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately. Pour off all but 2 tablespoons of the cooking fat. Put the skillet back over the heat and made the Cream Gravy. Makes 4 to 6 servings. Cream Gravy: 2 tablespoons pan drippings left in the skillet along with the sold cooking residue. 1 tablespoon all-purpose flour 2 cups milk or cream, room temperature Salt and freshly-ground black pepper In the same skillet in which you fried the chicken and left 2 tablespoons pan drippings, set burner heat to medium. Sprinkle flour over the fat and blend or whisk until smooth. Whisking or stirring constantly, slowly pour in milk or cream; continue stirring, scrapping loose any browned bits that may be stuck to the skillet, until the gravy begins to boil. Season with salt and pepper to taste. Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thicken to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot. MASHED POTATO Ingredients: Approximately 7 to 8 medium size russet potatoes (cut into quarters) 1/4 cup milk 1/4 cup butter Salt and pepper to taste Directions: Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. You can also use a hand-held electric mixer for creamier potatoes. CORN AND CARROT 5 ounces whole kernel corn 1 medium carrot, cut into small cubes 2 tablespoons butter 1 small onion (chopped) salt ground pepper 1. In a frying pan, melt butter in medium heat. 2. Add the carrot cubes and cook for 1-2 minutes. 3. Add onion, corn, salt and pepper. Cook for another 2 minutes. GREEK CHICKEN SUB SANDWICH DUDAY 2 boneless,skinless chicken breasts 1 baguette 2tsp olive oil 1/2tsp oregano 1/2 cucumber,thinly sliced 1 salad tomato 1 head romaine lettuce 1 pack feta cheese 1/2c coarsely chopped olives Marinade: 1/4c olive oil 1Tbs. oregano 1 lemon,juice of(about 3Tbs) How to make it: Cut chicken breasts in half length-wise. Pound briefly to get even thickness for cooking. Whisk together the marinade ingredients in a roomy bowl. Add the chicken breasts,cover and let marinate in frig. for 1-2 hours. Remove from marinade and grill or pan cook over medium heat,about 5-7 mins. a side. cut the rolls in half. Brush with olive oil and sprinkle with a bit of oregano. Grill the rolls 3-5 mins until toasty or place in oven on low broil for 2-3 mins. Place chicken on the rolls and top with sliced cucumber,feta cheese and chopped olives. GREEK SALAD 3 firm ripe tomatoes, coarsely chopped 1 cucumbers, coarsely chopped 1 red onion, sliced into rings 1 red capsicum, halved, deseeded, coarsely chopped 200g marinated Greek olives 220g marinated feta, coarsely chopped 1 tsp dried Greek oregano 1 tsp salt 125ml (1/2 cup) olive oil 60ml (1/4 cup) white vinegar Method 1. Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt. 2. Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately. PHILLY CHEESE STEAK WITH BAKED POTATO TASHA Ingredients 2 fresh Italian sandwich rolls or Hoagie buns, split in half crosswise 1 white onion, thinly sliced 1/2 large green bell pepper, thinly sliced 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 pound rib-eye steak, very very thinly shaved or sliced 1 cup melted cheese whiz ½ cup ,milk Ketchup, optional topping Italian pickled peppers, accompaniment Directions: Preheat the oven to 200 degrees F. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt and mixture of cheez wiz + milk. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread. BAKED POTATO Ingredients: 2 pounds potatoes, cut in 1 1/2 to 2-inch chunks 1 large sweet onion, cut in large chunks 4 to 5 cloves garlic, smashed and minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dried dill 1/4 teaspoon dried thyme Dash dried marjoram or basil 3 tablespoons olive oil Preparation: Line a large shallow baking pan with foil; spray with cooking spray or lightly grease. Heat oven to 400°. Combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly. Arrange in the baking pan and bake for 30 to 40 minutes, until potatoes are tender and nicely browned. Keep watching Amazing Cooking Kids every Saturday bago mag-Eat Bulaga ! Pag-usapan ang Amazing Cooking Kids sa mas pinagandang iGMA.tv Forum! 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