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Creamy Shrimp Pasta

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  • 8 medium shrimps, shelled (head and shell are set aside)
  • 1 clove garlic, minced
  • 1 medium onion, minced
  • 1/4 cup button mushroom, strained
  • 1 stalk celery, diced
  • 1/8 cup spring onion, minced
  • 2 tbsp. butter
  • 1 cup full cream milk
  • 1/4 cup cream
  • 1/4 cup cheese (optional)
  • 500 grams pasta
  • Salt and pepper to taste
  1. Garlic, onions are sauteed in butter. Add the button mushroom and shrimp.
  2. Set aside 1/2 of shrimp's head/shell and add, crushed. The other half will be needed in cooking the pasta.
  3. After 5 minutes remove the shells and shrimp's head, add the celery, and spring onion, milk and cream. Set to low fire.
  4. Add salt and pepper and cook for 10 more minutes with continuous stirring.
  5. Bring the pasta to boil, add the head part and shells and let it cook with the pasta, until "al dente". Strain.
  6. Add the pasta to the sauce, add the cheese, if you like and serve.


Tofu Burger

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  • 1 block firm tofu
  • 1 medium onion, finely chopped
  • 1/4 cup spring onion, finely chopped
  • 1 large carrot, grated
  • 2 stalks celery, diced and chopped
  • 2 cups bread crumbs
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 1/2 cup oil

  1. Drain and crumble the tofu in a large mixing bowl and after crumbling combine all other ingredients and mix well.
  2. Form patties using a tablespoon full of mixture. Roll into palms and flatten to make a circle patties. Variations could be cubed or squared patties.
  3. Heat oil in a frying pan, set to medium heat. Cook the patties for 5 minutes on each side or until golden brown.
  4. Served warm. Can be used to make sandwiches, just combine with lettuce and tomatoes and wheat bread.


Tofu-Chicken Burger

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  • 1 carrot, shredded
  • 1 (10 ounce) package silken tofu
  • 1 small onion, diced
  • 1 celery, finely chopped
  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 chicken breast, finely chopped
  • 1/3 cup fresh basil leaves
  • 1 tablespoon olive oil


  1. Press carrot between paper towels to remove excess moisture. In a medium bowl combine carrots, chicken, tofu, onion, celery, egg and bread crumbs
  2. Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
  3. Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.