We lost track of our homecooked recipes, we mean, this blog's supposed to be containing all the recipes we've tried at home. Geez, we think because we never blogged since September, we lost track. Huhuhuh...
But anyways, most of the recipes we're posting are on the list of our "to-cook". So we think that's just fine, don't you think?
Keep on reading and who knows, your family might like one of the recipes we shared!
Love,
вσσgℓє & тσвσℓє
Friday, October 22, 2010
Filipino Lechon Recipe or Roasted Pig Pork Recipe
One recipe very common here in the Philippines! Of course, our own favorite though we have not yet attempted to cook! He he he!!!! The Lechon (roasted pig pork)!!! Most seen on special occasions, i.e., fiestas.
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled
Filipino Lechon Recipe or Roasted Pig Ham or Pork Recipe Cooking
Instructions:
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
Tinolang Manok Recipe or Chicken Stew Recipe
Here is one recipe we can not forget since we were kids, the Chicken Stew! Whew! So easy to cook and tender! Yum!!
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Cooking Instructions:
1. Heat oil and sauté garlic, onion and ginger in a stock pot.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Flavor with patis
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Dish up steaming hot on a bowl with plain rice on the side.
Lumpia (Many Styles) Plus Sauce & Wrapper
We found many different ways of making a lumpia recipe. Hope this helps you, too!
Lumpia (Bangus) Recipe
2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste
Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.
Lumpia Labong (Bamboo Shoot) Recipe
½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce
Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.
Lumpia with Papaya Recipe
3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring
Lettuce
Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.
Lumpia with Peanuts Recipe
¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves
Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.
Crispy Seafood Bites
Ingredients:
150g fish fillet, minced
130g cream cheese
50g crab meat, minced
50g scallops, minced
3 tbsp cilantro, chopped
1/2 red chili, seeded and minced
2 tsp soy sauce
3 tbsp Carnation Evap
1 tsp lemon juice
1 tsp sesame oil
White pepper
10 spring roll wrappers
Eggwash
Oil for deep frying
Procedure:
1. Combine all ingredients together and mix well.
2. Cut the spring roll wrappers into thick strips.
3. Fill one end of the wrapper with a teaspoon of the filling.
4. Fold the end of the wrapper until it forms a triangle. Seal with eggwash.
5. Deep fry triangles until golden. Pat oil and serve.
Crispy Fried Pork Ribs (with or without sauce)
Ingredients:
flour
baking soda 1/2 tbsp.
FOR MARINADE
pork ribs
soy sauce (1/4 cup)
orange juice (1 cup)
FOR SAUCE
2 cups orange juice
1/4 cup soy sauce
2 tbsp. ketchup
2 tbsp. brown sugar
cornstarch + water for thickener
Procedure:
Coat the marinated ribs with the flour and baking soda.
Fry until golden brown or until crispy.
After frying, toss with the sauce or any sweet sauce, i.e., pineapple sauce.
Enjoy!
Mango Float
Ingredients:
3 ripe mangoes (over ripe is best)
1 box of graham crackers
1 can condensed milk
1 can Nestle cream
Tupperware or dish to put on your mango float
Procedure:
1. Prepare the dish or Tupperware where you are going to put your mango float. You can use a square or rectangle shape of dish or Tupperware as long as it is big enough to accommodate your mangoes and graham.
2. Wash the mangoes thoroughly. This time, peel the mangoes. Slice the mangoes thinly and set it aside. Mix the Nestle cream and condensed milk together and set aside.
3. Put graham crackers at the bottom of the dish, evenly. You can break the crackers into pieces or you can lay it whole. Fill the bottom of the dish with graham crackers.
4. When the bottom of the dish are already filled with graham crackers, pour out 1/4 of the mixed condensed milk and cream over it. Spread it evenly.
5. Then lay the sliced mangoes on top of the graham and mixed cream/milk. Put the sliced mangoes evenly then pour out another 1/4 of the mixed milk/cream.
6. Repeat the same process. Put another layer of graham crackers, then mixed milk/cream and mangoes. You can make up to 3 layers of your ingredients.
The top layer must be the graham and milk/cream mixture.
7. Put in on the freezer for an hour or until it is hard enough. When it is already hard enough, take it out then slice and serve. This is very delicious, sweet and good desert.
Thursday, September 2, 2010
Pork in Teriyaki Sauce Recipe
This dish is our own concoction. This dish can be cooked very
quickly and yet taste good
Ingredients:
300g pork, slice into strips
1 large red pepper (cut into strips)
or 1 medium sized onion (cut into strips)
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine or white wine vinegar
3-4 tbsp. your-favourite-brand teriyaki sauce
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water
Procedure:
Heat cooking oil over high heat.
Add garlic and ginger to cook for 1 min.
If using onion, add it together with the garlic and ginger.
Add pork, brown lightly and then add sherry/vinegar.
Stir fry till pork is more or less done.
If using red peppers, add the red peppers now.
Lower heat to medium or medium high.
Add the teriyaki sauce.
Mix the sauce well with the pork and red peppers.
Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
Add the cornstarch mixture and cook until sauce thickens.
*OPTIONAL*Serve with steamed white rice.
Instant Pancit Canton with a twist!
Ingredients:
2 packs 65 grams Instant Pancit Canton (any brand and flavor)
1/2 small carrot, strips
1/2 small onion, chopped
one piece cabbage leaf, strips
4 tbsp left-over giniling / leftover chicken (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
1 large kalamansi, seeds removed
ground pepper
1 1/2 cups of water
1 broiled egg (optional)
How to Cook:
1) Sauté onion and carrots in small amount of oil, adding the oil in the instant pancit canton (IPC), until onion becomes transparent. Add 4 tbsp left-over giniling, 1 tbsp soy sauce and 1 tbsp of oyster sauce and a dash of ground pepper afterwards.
2) Pour in 1 1/2 cups of water into the sautéed ingredients. Bring to boil. Add in the noodles and the cabbage when boiling. Dry up the water. Do not drain. Let the pancit canton stirred fry (guisado) to perfection.
3) When the water dries up and the noodles are already cooked, add in the remaining seasoning of the IPC. Mix well to distribute the taste. Taste will vary according to the variant that you chose (regular or plain, spicy hot, chili-mansi, calamansi, seafood, beefy, etc.)
:: Serve immediately with pan de sal, bread or cooked rice whichever afternoon snacks you prefer. Makes 1-2 servings. Happy eating!
Spiced Seafood Balls with a Twist
Not your ordinary sweet & sour meal. Something new for the family to taste.
Found this recipe originally named as Anise Spiced-Seafood Balls, but due to lack of ingredients (usually depends on the availability of the ingredients at home), we invented something with a not-so-sour taste and changed its name, ingredients, and directions for cooking. So, that makes it our own original recipe.
Ingredients for the seafood balls:
100 grams crabmeat / imitation crabsticks, chopped
100 grams shrimp, chopped
1/2 white onion, 2 tbsp. garlic, chopped & minced
1/2 finger chili, seeds removed & chopped *optional
1 egg beaten --- salt to taste
1/3 cup flour --- 1/3 cup breadcrumbs
1/4 cup milk
oil
beans, for garnish (broiled)
Ingredients for the sauce:
3/4 cup tomato sauce
1 cup water
flour (estimate for desired thickness of the sauce)
3 tbsp. brown sugar
3 tbsp. vinegar (white wine vinegar)
Directions:
1. Combine all ingredients for balls. Deep fry.
2. Create sauce by heating together all ingredients.
3. Pour sauce over balls and garnish with beans.
Crabmeat Omelette
Ingredients:
3/4 cup crab meat
1 small onion, thinly sliced lengthwise
3 pieces raw eggs
4 tbsp oil
2 tbsp green onions, minced (optional)
salt to taste
beans as sides *optional*
Cooking procedure:
1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt.
2. Add the onion, crabmeat, and green onions then cook until half done
3. Add salt and pepper to taste then set aside.
4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt.
5. Crack the eggs and place in a bowl then add some salt
6. Whisk the eggs and pour on the frying pan
7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space.
8. Put the cooked crabmeat and onions on top of the half side of the omelette.
9. Cover the crabmeat and onions by folding the other side of the omelette.
10. Place in a serving plate.
11.Serve hot with bread or rice. Share and Enjoy!
Green Beans with Bacon Recipe
Ingredients
1/2 pound green beans, cut into 1-inch pieces
6 bacon strips
white wine vinegar & seasoned salt to taste
Directions
In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain.
Meanwhile, in a skillet, cook bacon until crisp.
Remove bacon, reserving drippings. Crumble bacon and set aside.
Add beans to drippings; sprinkle with pepper and seasoned salt.
Heat through. Add crumbled bacon and toss.
Yield: 8 servings.
FOR THE NUTRITION INFORMATION OF THIS RECIPE, CLICK THE LINK BELOW
<a href="http://maclovesjo.multiply.com/photos/album/77#photo=6">http://maclovesjo.multiply.com/photos/album/77#photo=6</a>
Monday, August 30, 2010
CHICKEN PINEAPPLE
INGREDIENTS:
1 lb. chicken, cut into small pieces
4 cloves garlic, minced
1 onion, sliced
3-4 tablespoons of butter (vegetable oil can also be used as substitute)
1 can crushed pineapple (chunks can also be used)
1/2" slice fresh ginger, minced or grated
1 can evaporated milk
1/2 cup soy sauce (or according to taste)
PROCEDURE:
Wash chicken. Place in a bowl. Combine crushed pineapple, ginger and soy sauce. Allow to marinate for 1 hour.
In a pan melt the butter (or oil) and sauté garlic and onion. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over low heat. When chicken is tender and almost cooked, stir in the milk.
Peanut Butter & Jelly Sandwich
Ingredients:
3 Slices Toast (sliced bread)
4 Tbsp Peanut Butter, Creamy
1 Tbsp Strawberry Preserves
Directions:
Spread 2 Tbsp peanut butter on one slice of bread.
Spread 1 Tbsp strawberry preserves on top of peanut butter.
Top preserves with 2nd slice of bread.
Spread 2 Tbsp peanut butter on 2nd slice of bread.
Cut sandwich in half diagonally and serve.
Note: If left over, do not reuse.
Javanese Prawns
Ingredients:
1/2 kilo prawns, peeled and deveined
3 garlic cloves, minced
1/2 tomato, sliced
2 tablespoons tomato paste
Juice of 1/3 Lime
1 cup of Palm Sugar
AJI-NO-MOTO Umami Seasoning
1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon paprika
10 Kaffir lime leaves
1/2 cup Water
Salt
Pepper
Lime wedge for garnish
Directions:
1. Saute garlic in oil and butter.
2. Add tomato paste, kaffir and AJI-NO-MOTO Umami Seasoning, prawns tomatoes, lime juice, salt, pepper, soy sauce, sugar and paprika.
3. Garnish with lime. Serve.
Fried Shrimps in Breadcrumbs
INGREDIENTS:
1 kilo shrimps / prawns
2 cups breadcrumbs
1/2 cup flour / cornstarch
1/2 cup milk
2 beaten eggs
salt
pepper
PROCEDURE:
Clean the shrimps, leave tail on.
Season shrimps with salt and pepper.
Dip in corn starch.
Dip in the mixed beaten egg & milk.
Dip in breadcrumbs.
Deep fry at 375 until done or just plain fry side by side…Check by tasting if done and make a note of time. Tasting is better than timing!
Serve.
Penne Pasta with Vodka Sauce - Alcohol Will Make You and this Sauce More Interesting
INGREDIENTS:
1 14.5-oz box Barilla multigrain penne pasta
1 tbsp olive oil
4 oz chopped bacon or pancetta
1/2 cup vodka
1 small spring fresh rosemary, whole
1/2 cup heavy cream
3 cups prepared tomato/pasta sauce
3/4 cup water
salt and fresh ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
for the procedure watch the video on this link
<a href="http://foodwishes.blogspot.com/2009/06/penne-pasta-with-vodka-sauce-alcohol.html">http://foodwishes.blogspot.com/2009/06/penne-pasta-with-vodka-sauce-alcohol.html</a>
BBQ Chicken Sandwich
INGREDIENTS
1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce
PREPARATION
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
NUTRITION
Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 37 g carbohydrates; 26 g protein; 4 g fiber; 729 mg sodium; 456 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Selenium (56% dv).
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit
choc chip pancakes + choco milk shake
CHOCO CHIP PANCAKES
1 box Pillsbury hotcake mix or 1 cup flour
1 egg
1/4 cup milk
1/2 cup sugar (if you're not using Pillsbury hotcake mix)
1/3 cup choco droplets
1st. Mix all the dry ingredients first.
2nd. Pour in the wet ones.
3rd. Heat the skillet and pour about 1/2 cup of the mixture into the pan.
4th. When pancake starts bubbling flip it over and cook the other side.
5th. Serve it hot.
CHOCOLATE MILKSHAKE
Vanilla / Chocolate ice cream
2 tbsp. chocolate syrup or more
1/2 c. milk
Put about 5 big spoonfuls ice cream in shaker or covered jar.
Add chocolate syrup. Mix a bit with spoon.
Add milk.
Cover jar and shake hard. This makes a shake.
CHILI CORNED TUNA SHANGHAI
Ingredients:
1 can Chili Corned Tuna (or just plain corned tuna)
Shanghai/lumpia wrapper
1 carrot, small dice
1 onion, small dice
1/2 tsp sesame oil
1 egg
Chopped green onions
Oil for frying
Sweet and sour sauce or Ketchup
Procedure:
1. Mix tuna, carrots, onions, sesame oil, egg and green onions in bowl.
2. Stuff Shanghai mixture in wrapper and form into lumpia shape.
3. Fry until crispy.
4. Serve with sweet and sour sauce. (or ketchup)
CORNED BEEF BALLS
Ingredients for the balls:
1 can 450 grams corned beef
1 cup milk
4 slices white bread
1 egg, beaten lightly
2 cups panko breadcrumbs
Ajinomoto Umami Super Seasoning
1 green bell pepper, small dice
1 white onion, minced
3 cloves garlic, minced
Oil
Salt and pepper
Directions:
1. Soak the bread in milk and squeeze out the excess liquid.
2. In a large mixing bowl, combine corned beef, bread, beaten egg, bell pepper, onion and garlic and season with salt, pepper and Ajinomoto Umami Super Seasoning.
3. Form them into medium sized balls and coat them with bread crumbs.
4. Deep fry until golden brown. Set aside.
Adobong Pusit - Black Squid Dish
Ingredients:
2 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
Cooking procedure:
1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.
10.Share and enjoy!
Filipino Style Spaghetti
Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Cooking Instructions:
1.Cook spaghetti noodles according to package instructions.
2.In a sauce pan or wok, sauté garlic and onions in cooking oil.
3.Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. 4.Bring to a boil and let simmer for 10 minutes.
5.Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
6.Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
7.Serve with the cooked spaghetti noodles and grated cheese on top.
Pan-Fried Fish
ingredients
1 pound fresh or frozen fish fillets, 1/2 to 3/4 inch thick
1 egg, beaten
2 tablespoons water
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Shortening or cooking oil for frying
directions
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture.
In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying on one side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining fish.
Makes 4 servings
Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and combine with 1/4 cup all-purpose flour, 3/4 teaspoon cayenne pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1 1/3 cups finely crushed potato chips (about 4 cups chips) or saltine crackers for the cornmeal and omit salt. Nutrition Facts per 3 ounces for potato chip variation: 303 cal., 18 g total fat (4 g sat. fat), 102 mg chol., 185 mg sodium, 10 g carbo., 1 g fiber, 23 g pro. Daily Values: 2% vit. A, 22% vit. C, 4% calcium, 6% iron Exchanges: 1/2 Starch, 3 Very Lean Meat, 3 1/2 Fat
Tinolang Isda - Fish Tinola (Soup with Fish)
INGREDIENTS:
2 slices malasugue
1/2 medium size onion sliced
2 medium size tomatoes
ginger
lemon grass or tanglad
salt
malunggay leaves or moringa (optional)
PROCEDURE:
Clean the fish.
In a pot bring to a boil 1 1/2 liter of water, add in the fish and continue to simmer for 3-5 minutes.
Add add onion, lemon grass, ginger and tomato then simmer for 3 to 5 minutes.
Season with salt to taste.
Cook until fish is already cooked. Add malunggay leaves if desired.
Serve hot.
Choco Chip Cookies
INGREDIENTS:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 melted butter
1 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 whole egg, 1 yolk
2 cups choc
Procedure:
1. Mix all ingredients to make a saft dough. Knead a small portion and roll on mould.
2. Cut edges and bake at moderate temperature for 12 to 15 minutes or until golden brown.