Breaded Chicken with Lemon Glaze

Saladmaster: Gourmet Skillet 
Yield: 2 servings

Ingredients

3 chicken breasts, deboned and cut into strips salt and pepper to taste

1/2 cup flour
1 large egg, beaten
1/2 cup Japanese breadcrumbs
1 tablespoon cornstarch
1/2 cup water
3 tablespoons lemon juice
3 tablespoons honey
parsley for garnish

Procedure
1  Season chicken with salt and pepper. Coat with flour, followed by beaten egg, then with breadcrumbs. Fry chicken in oil until golden. Set aside.
2  Make the glaze: Dissolve cornstarch in water then throw this mixture in, along with all the other ingredients, in a saucepan. Cook and stir over medium heat, until it boils and becomes slightly thick. Drizzle glaze on chicken or serve on the side. Garnish with parsley.

by: Angelo Comsti  

Chocolate Drink

My Favorite Chocolate Drink

5tbsp Milo powdered milk

3pcs Ice

Cold Water

Tip: Try not to mix it so well, so you can sip the chocolate powder.

Three In One Casserole

Saladmaster: Gourmet skillet for sauting

Yield: 6-8 Servings

Ingredients

1 can cream of mushroom soup
500 grams cooked fettuccine
1 can corned beef, sautéed with garlic and onion
1 can cream-style corn
250 grams cheddar cheese, grated (approximately 1 to 1 1/2 cups)
1 1/2 cups breadcrumbs
1/2 cup butter, softened

Procedures

Preheat oven to 375˚F.
Spoon half of the cream of mushroom into an oven-safe baking pan, about 8x12-inches.
Place half of the noodles on top of that.
Pour half of the sautéed corned beef on the layered noodles and cream of mushroom.
Cover the top of the layers with half of the cream-style corn, then sprinkle half of the grated cheese on top.
Repeat steps 2 to 5, ending with the cheese.
Sprinkle breadcrumbs on top and dot scattered areas with butter for extra flavor.
Slide the casserole into the oven and bake for 30 minutes. Serve warm with garlic or toasted bread.

Tip: Avoid using canned corned beef guisado. It’s much better to get regular canned corned beef and sauté from scratch. Don’t use powdered cream of mushroom soup either. It’s important to use the canned version for this recipe.


by: Pixie Sevilla-Santos 
Photography by Ocs Alvarez

Chicken & Pork Adobo

Saladmaster: 3qrts Sauce Pan

Yield: 4 servings

Ingredients

1/4 kilo pork, adobo cut

1/4 kilo chicken, adobo cut

1 tbsp oil

1 head garlic, crushed

1 tbsp brown sugar

5 tbsp soy sauce

1 tbsp vinegar

1 cup water

Procedure

Pre-heat pan for 5mins.

Put oil & saute the garlic until brown.

Put brown sugar and caramelize.

Put soy sauce & vinegar.

Put pork & mix.

Put water & let it boil then lower the heat.

When the pork is tender put the chicken and cook for 20mins.

Carbonara

Saladmaster: Large Skillet

Yield: 4 servings

Ingredients:

250 grms spaghetti

2 tbsp butter

5 cloves garlic, minced

1 pc onion, chopped

5 pc bacon, chopped

5 slice ham, chopped

1 can button mushroom, sliced

250ml all purpose cream

154ml evaporated milk

cheese, grated

salt

pepper

Procedure:

Cook spaghetti noodles according to the package.

Saute garlic, onion & mushroom in butter.

Put bacon & ham.

Put cream & evaporated milk let it simmer.

Put in the noodles.

Salt & pepper to taste.

Curry Pumpkin Soup

Saladmaster: 3 qrts Sauce Pan

Yield: 4 servings

Ingredients

2 tablespoons butter
1 chopped small onion
2 garlic cloves
1/2 tablespoon curry powder
2 cups broth
1 1/2 cups chopped pumpkin
1/2 cup evaporated milk
salt and pepper, to taste

Procedures

In a pan, melt 2 tablespoons butter.
Add 1 chopped small onion and 2 garlic cloves; sauté for 2 minutes.
Stir in 1/2 tablespoon curry powder and cook for another minute.
Pour in 2 cups broth and 1 1/2 cups chopped pumpkin. 
Cook, stirring occasionally, until pumpkin is tender. 
Season with salt and pepper to taste.
Stir in 1/2 cup evaporated milk. Cool. 
Transfer mixture to a blender and blend until smooth. Serve warm.


by: Elaine P. Lim 
Photography by Patrick Martires

Saladmaster Cookware

My Cookware

I bought saladmaster cookware because of the following benefits to my family.

• It is a 316 Titanium that provides the most sanitary, most healthy cooking surface in any cookware manufactured worldwide. 

• It is a stainless steel that provides the maximum resistance to chemical reactions with the salts, acids, and alkalis in the food being prepared. It insures that the food being served to my families contain no metal byproducts from chemical reactions with metals in the cooking process.

• It rest assured that the maximum nutrition is maintained and the time and energy savings are real.

Saladmaster Website