Recipe:Ingredients•2 lbs pork belly•2 tbsp garlic, minced or crushed•5 pieces dried bay leaves•4 tbsp vinegar•1 cup soy sauce•1 tbsp whole pepper corn•1 cup water•salt to tasteCooking Procedure•Combine the pork belly, soy sauce, andgarlic then marinade for at least 1 hour•Heat the pot and put-in the marinated porkbelly then cook for a few minutes•Add water, whole pepper corn, and driedbay leaves then bring to a boil. Simmer for40 minutes to 1 hour•Put-in the vinegar and simmer for 12 to 15minutes•Add salt to taste•Serve hot. Share and enjoy
Recipe:Ingredients•3 cloves garlic, crushed•1 piece large onion, sliced•2 lbs beef chuck,cubed•8 ounces tomato sauce•1 cup water•3 tbsp cooking oil•1 slice lemon with rind•1 piece large potato, cubed•1/4 cup soy sauce•1/2 tsp. ground black pepper•2 pcs. bay leaves (laurel)Cooking Procedure•Heat cooking oil in a pan then saute the garlic and onion.•Put-in the beef and saute for about 3 minutes or until color turns light brown•Add the tomato sauce and water then simmer until the meat is tender. Addwater as needed•Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and saltthen simmer until excess liquid evaporates•Put-in the potatoes and cook until the potatoes are soft (about 15 to 25minutes)Place in a serving plate then serve hot with rice. Share and Enjoy.
Ingredients:•3/4 kilo tender pork or beef steaks, sliced•1 tablespoon kalamansi or lemon juice•5 Cooking Instructions: soy saucePork tablespoons•3 cloves of garlic•1 small piece ginger, crushed•1/2 teaspoon ground black pepper•1/2 cup onions, sliced in rings•4 tablespoons cooking oilProcedure•Marinate the pork or beef steak in kalamansi (lemon) juice, garlic,ginger, soy sauce and pepper for 30 minutes.•In a frying, add cooking oil. Add the marinated pork or beef steakand cook slow until done.•Increase heat for a minute or two to brown steaks.•Add the sliced onions and continue to cook for another minute.•Serve on a platter including the oil and sauce.•Best served with hot plain rice.
MONTEREY GROUND BEEF
Ingredients12 pc flour tortillas, 6” in diameterFilling500 gm MONTEREY GROUND BEEF ¼ cup Dari Crème Classic Margarine1 cup chopped onions1 tsp chili powder1 tsp salt1 tsp ground black pepper1 tsp cumin1 – 200 gm bar grated MAGNOLIA QUICKMELT CHEESE, divided1 cup sour cream, dividedSauce½ cup chopped green bell peppers2 – 400 mL can chunky tomato sauce1/2 tsp cumin½ tsp chili powder½ tsp ground black pepper½ tsp salt1 – 2 tbsp hot sauceProcedureMelt margarine in a saucepan. Saute onions and beef. Cook until beef is no longer red.Add chili powder, salt, pepper and cumin. Continue to cook until beef mixture becomesvery dry. Using a slotted spoon, remove beef from pan and transfer to a bowl. Stir in halfof grated cheese and half of sour cream. Mix well and set aside.Using the same pan with its oils, saute bell peppers. When softened, add tomato sauce
Ingredients•2 tablespoons chili powder•2 tablespoons salt•1 tablespoon garlic powder•1 tablespoon onion powder•1 tablespoon ground black pepper•1 tablespoon sugar•2 teaspoons dry mustard•1 bay leaf, crushed•4 pounds beef brisket, trimmed•1 1/2 cups beef stockDirectionsPreheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, blackpepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sideswith the rub. Place in a roasting pan and roast, uncovered, for 1 hour.Add beef stock and enough water to yield about 1/2 inch of liquid in the roastingpan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3hours, or until fork-tender.
BEEF W/ BROCCOLI
Ingredients: 3 tablespoons cornstarch, divided 1/2 cup water, plus2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1/3 cup soy sauce 2 tablespoons brown sugar1 teaspoon ground ginger hot cooked riceDirections: 1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. 2 Add beef and toss. 3 In a large skillet or wok over medium high heat,stir-fry beef in 1 tablespoon oil until beef reaches desired doneness remove and keep warm. 4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes. 5 Return beef to pan.6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water untilsmooth; add to the pan.7 Cook and stir for 2 minutes. 8 Serve over rice.
Chicken noodle casserole
Ingredients•4 skinless, boneless chicken breast halves•6 ounces egg noodles•1 (10.75 ounce) can condensed cream of mushroom soup•1 (10.75 ounce) can condensed cream of chicken soup•1 cup sour cream•salt to taste•ground black pepper to taste•1 cup crumbled buttery round crackers•1/2 cup butterDirections•Poach chicken in a large pot of simmering water. Cook until no longer pinkin center, about 12 minutes. Remove from pot and set aside. Bring chickencooking water to a boil and cook pasta in it. Drain. Cut chicken into smallpieces, and mix with noodles.•In a separate bowl, mix together mushroom soup, chicken soup, and sourcream. Season with salt and pepper. Gently stir together cream soupmixture with the chicken mixture. Place in a 2 quart baking dish.•Melt butter in a small saucepan, and remove from heat. Stir in crumbledcrackers. Top casserole with the buttery crackers.•Bake at 350 degrees F (175 degrees C) for about 30 minutes, untilheated through and browned on top.
Pesto Chicken Breast Recipe
Ingredients: 2/3 cup ricotta cheese 4 Tablespoons chopped fresh parsley 3 Tablespoons prepared pesto (from your grocer) 2 Tablespoons grated Parmesan cheese 6 boneless, skinless chicken breast halves (2 3/4 pounds) wooden toothpicks 1 egg 3/4 cup Italian seasoned dry breadcrumbsDirections:1. Preheat oven to 400 degrees F. Spray jelly roll pan with cooking spray.2. In bowl, combine ricotta, 3 Tbs. of the parsley, pesto and Parmesan.3. Transfer mixture to plastic food storage bag, snip a hole in one corner,set aside.4. Cut a 2" deep horizontal pocket into each chicken breast.5. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks.6. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper.7. Dip each piece of chicken into the egg, then coat with breadcrumbs.8. Place on pan, coat chicken with cooking spray.9. Bake chicken until no longer pink inside, about 20 minutes.10. Sprinkle remaining parsley evenly over chicken pieces, serve hot.
Chicken Nacho Dinner
Ingredients:6 cups baked corn tortilla chips4 cups shredded or cubed cooked chicken (such asrotisserie chicken or leftover roasted or grilled chicken)1 (15 ounce) can black beans, rinsed and drained1 cup prepared salsa2 cups shredded Cheddar cheese, mild or sharpDirections:1. Preheat oven to 350°F.2. Arrange the chips in the bottom of a shallow roastingpan.3. Top the chips with the chicken, beans, salsa andcheese.4. Bake for 10 minutes until the cheese melts.
Kilawin na Isda or Kinilaw
Ingredients1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes1/2 cup of coconut cream (check Extract coco milk)1/2 cup kalamansi juice1 1/2 cup vinegar1 onion, sliced1 onion, diced4 slices of ginger, sliced1 head garlic, minced1 red bell pepper, cut into squares1 green bell pepper, cut into squares3 chili peppers, sliced into halvessalt and pepperPreparation1. Cut the fillets into 1 inch cubes. Season with salt and pepper.2. Add the vinegar and chill for a 2 to 4 hours.3. Drain the fish.4. Add the onions, garlic, ginger, bell pepper, chili pepper,onions and calamansi juice. Mix well.5. Add the coconut cream. Serve cold.
Lemon and Pepper Lapu Lapu Fish Fillet
Ingredients:1 kilo of Lapu Lapu fillets* you can replace lapu lapu with other fish fillet like dory, pampano, talakitok or mahimahi1 cup of all purpose flour2 tablespoons of cornstarchzest of 2 lemonshalf a teaspoon of salt1 teaspoon of freshly ground pepper1 teaspoon of lemon juicecooking oil for deep fryingsome sea salt for decoration and lemon wedgesProcedure:Wash and dry with paper towel your fish fillet. In a bowl put the lemon zest, lemonjuice, half a teaspoon of salt and freshly ground pepper; cornstarch and half the flour.Mix well.Then toss in the fillets and add the remaining flour and coat well the fish.Put about 3 to 4 inches of oil on your fryer and fry the fillet until golden brown.Tips: Shake off excess flour before putting the fillet.Put them one by one so as not to abruptly shock the temperature of the oil. Be sure to put them when the oil is really hot. Serve with some fries.
Ingredients:About one cup of flaked cooked fish meat* you can use any fish like bangus or galunggong . Or any white fishavailable in your market . You can use left over cooked fish. With the helpof a fork, flake it and remove all the fish bones. You can also use raw fish,just ask your fish vendor to cut it in fillet style. At home chop it finely witha knife or use your food processor.1 onion chopped1 carrot chopped2 tablespoons of chopped pickles1 tablespoon of flour5 tablespoons of milk1 egg yolksalt, pepperand lumpia wrappersProcedure:Mix all ingredients in a bowl, except the lumpia wrapper. Let them standfor about fifiteen minutes. Spoon this filling to your lumpia wrapper andfold them. You can cut them in to three to have smaller lumpia . Fry themuntil golden brown and serve with some sweet and sour sauce
INGREDIENTS•1/2 pound of fusilli pasta or elbow macaroni•1 14 ounce can of good quality whole tomatoes•2 Tbsp butter•2 teaspoons sugar (more or less to taste)•Salt•Pepper•Pinch of dried basil or fresh sliced basil (optional)METHOD1 Half fill a 4 quart pot with water. Add a tablespoon of salt. Bringsalted water to boil. Add pasta. Cook until al dente, tender but still alittle firm.2 While the pasta water is heating and the pasta is cooking, preparethe tomatoes. Shred the canned whole tomatoes with your fingers asyou put them in a small saucepan. Add any tomato juice left in thecan to the pot. Add the butter. Heat to a simmer and stir to melt thebutter. Simmer gently while the pasta is cooking. Stir in sugar, salt,and pepper to taste. If you have fresh basil, thinly slice a coupleleaves and stir in. If not, if you want you can add a pinch of driedbasil.3 When the pasta is done, drain it. Stir in the cooked tomatoes andput in a serving bowl.Serve immediately.
Ingredients Edit and SaveOriginal recipe makes 12 servingsChange Servings•1 pound sweet Italian sausage•3/4 pound lean ground beef•1/2 cup minced onion•2 cloves garlic, crushed•1 (28 ounce) can crushed tomatoes•2 (6 ounce) cans tomato paste•2 (6.5 ounce) cans canned tomato sauce•1/2 cup water•2 tablespoons white sugar•1 1/2 teaspoons dried basil leaves•1/2 teaspoon fennel seeds•1 teaspoon Italian seasoning•1 tablespoon salt•1/4 teaspoon ground black pepper•4 tablespoons chopped fresh parsley•12 lasagna noodles•16 ounces ricotta cheese•1 egg•1/2 teaspoon salt•3/4 pound mozzarella cheese, sliced•3/4 cup grated Parmesan cheeseCheck All Add to Shopping ListDirections•In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushedtomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoonsalt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.•Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles,and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.•Preheat oven to 375 degrees F (190 degrees C).•To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwiseover meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 11/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remainingmozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make surethe foil does not touch the cheese.•Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes beforeserving.
IngredientsOriginal recipe makes 8 servingsChange Servings•1 pound dry fettuccine pasta•1/4 cup butter•1/2 cup finely diced onion•3 cloves garlic, minced•1 pound fresh sliced mushrooms•2 teaspoons dried oregano•2 teaspoons dried basil•2 teaspoons dried parsley•6 slices ham, chopped•1 1/2 cups heavy whipping cream•1 cup spaghetti sauce•1 teaspoon crushed red pepper (optional)Check All Add to Shopping ListDirections•Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10minutes or until al dente; drain.•In a large saute pan, melt the butter over medium heat. Add the onion andgarlic and cook until softened. Stir in the sliced mushrooms and the oregano,basil, and parsley. Cook, stirring occasionally, until the liquid from themushrooms has evaporated. Add the ham pieces and cook for another 4 to 5minutes.•Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauceand crushed red pepper blending it into the cream. Cook, stirring occasionally,until the sauce has reduced by a third and is thick.•Place fettuccini on plates and ladle even portions of sauce over top.
IngredientsFor the bibingka3 eggs2 cups sugar1 cup evaporated milk (fresh milk can be substituted)7 cups raw cassava, grated (or frozen) - cassava are now available in mostgroceries in cities with a large Latin American or Asian population.1/4 cup butter, meltedbanana leaves (available frozen in Philippine stores; or use cookie sheet orsomething)For the topping1 cup thick coconut milk (available in Asian stores)2 tablespoon flour1 can condensed milk2 egg yolks2 tablespoons grated cheddar cheeseDirections1.Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into agreased 9x9 in pan lined with banana leaves (or cookie sheet).2. Mix coconut milk with the flour. Add condensed milk and cook over medium heattill thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pourover baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
IngredientsCustard:12 egg yolks1 can condensed milk1 pint Vit D milk1 tablespoon vanilla (lemon essence or peppermit can be substituted)DirectionsBlend all ingredients in a blender. Pour mixture into a loaf tin lined withcaramelized sugar (see below). Cover with aluminum foil. Place tin in alarger baking pan half-filled with water. Place pan in pre-heated oven (375 F)and bake flan for about 1 hour or until it is firm.Caramel1 cup sugar1 cup waterDirectionsPut sugar and water in a saucepan. Caramelize in high heat. Line loaf tinwith caramelized sugar. Be sure to line the sides of the pan.
Ingredients:1 can condensed milk, 1 can evaporated milk, 12 egg yolks, 2tablespoon vanilla extract, 2 tablespoon white sugar, 9 roundbaking pan and a steamer.Directions:Place enough water in the steamer and start boiling.Using a deep bowl mix egg yolks using a beater. Add condensedmilk, evaporated milk and vanilla and blend well and continuemixing. Set aside.On a stove top, caramelize sugar in the baking pan for fewminutes in low heat. Remove the pan from heat and turn the panaround to spread the sugar syrup evenly. Allow the pan to cool.Once the pan is cool enough, pour the plan mixture in the panand start steaming over boiling water for 60 to 80 minutes.Remove plan and allow it to cool before slicing.
INGREDIENTS:SugarPineapple Concentrate1 liter waterIce cubesDIRECTIONS:•Pour contents into 1 liter pitcher•Add water•Put ice•Stir and serve !
Submitted To: Mr. Mercado Submitted By:Kayvin Andrew P. Flores VI~Matthias