Recipes for Noche Buena / Buena Noche

[Taurus]

Any great suggestions of a good recipe for this festivity?

Nakakasawa na kasi yung mga common spaghetti, fried chicken, fruit salad, etc. :chicken:

What are you preparing for Christmas Eve? Pati na rin sa New Year's Eve, any good food pang-salubong sa bagong taon?

MERRY CHRISTMAS and a HAPPY NEW YEAR to you all TSIKOTEERS!

[dadz]

Why not make a "Beef Stew Pot Pie" very simple and masarap.
Give it a try................
For the stew you will need a beef meat for stew, flour, salt, pepper and beef broth boullion.
For the Topping you will need garlic, whip cream and potato. It is like shepperds pie but my own recipe.

[ab_initio]

i really dunno the name of this...my own version of pasta in white sauce.

ingredients:

500g spiral pasta (?)
spiced ham
chicken (entire breast part)-cooked by boiling
buttercup
evaporated milk (1 can)
nestle all purpose cream (2 cans)
minced garlic
black pepper
black olives
salt to taste

cooking instructions:
A.
1. cook the chicken by boiling, until meat becomes tender (water must have olive oil, salt to taste and cloves of garlic).
2. take the cooked chicken from the pot, don't discard the chicken soup.
3. use the chicken soup in cooking the pasta al dente, as instructed.
4. when pasta becomes al dente, transfer the entire content in a strainer, let the chicken soup drain.

***debone the chicken and cut them into strips
***slice the ham thinly and in triangular shape
B.WHITE SAUCE

1. melt butter in a pan
2. sautee the minced garlic, until golden brown
3. chicken strips until golden brown
4. spiced ham til done
5. pour in the evap milk
6. nestle cream all purpose
7. salt to taste
8. black pepper
9. black olives

C. SERVING
10. arrange in layer the aldente pasta in a container that's ready to for table serving top the pasta with white sauce.

D. EAT.

[Taurus]

What i would really like to learn is how they cook the famous Cebu's Lechon!

[ab_initio]

^^ a once secret revealed by the best lechonero in town lies in the lemon grass and those dried brown leaves...and pepsi for basting...medium fire...in the province, if not pressed for time and we have manpower, we roast our own lechon. i even did the basting. the skin perfectly crisp and the meat well done without having the skin charred. mainit nga lang...

petience and time.