Breaded Pork Chops

Ingredients :

· 4 pork chops

· 1 tsp. salt

· 1/3 tsp. pepper

· 1/2 cup flour

· 1/2 tsp. garlic powder

· 1 egg

· 2 tbsp

. water

· salt and pepper, to taste

· 1/2 cup breadcrumbs

· oil, for frying

Cooking Procedures :

1. Rub pork chops with salt and pepper. Let stand for about 30 minutes in the refrigerator.

2. In a bowl, combine flour and garlic. Set aside. In another bowl, whisk egg with water and season with salt and pepper until well blended. Set aside.

3. Dredge each chops with flour. Then dip in egg mixture until well coated and roll in breadcrumbs. Shake off excess crumbs. Place chops on a clean plate and let it rest for 10 to 15 minutes for the coating to set.

4. Heat oil in a skillet (or fryer, if using) over medium heat. Fry breaded chops for about 10 to 12 minutes on each side, turning only once. Drain on paper towels. Transfer to a serving platter and serve.

5. Alternatively, place breaded chops on a rack of a roasting pan. Put pan in the center of the oven and bake at 350°F for about 45 minutes.

Pork Barbecue

Ingredients :

· 1 lb. pork (pork belly or lean pork), cut thinly

· salt and pepper, to taste

· 1 to 2 cups Mama Sita's barbecue Marinade

· 1 tbsp. calamansi concentrate· 1 tsp. salt

· 1/4 tsp. pepper

· bamboo sticks, for skewer

Cooking Procedures :

1. Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time.

2. Place sliced meat in a bowl and season with salt and pepper. Let sits for 30 minutes.

3. Pour in MS Barbecue Marinade, calamansi concentrate, salt and pepper. Marinate pork for at least an hour or two, or overnight, in the refrigerator.

4. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.

5. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.

6. Preheat grill over medium heat.

7. Grill and baste pork until well cooked.

8. Transfer to a serving platter. Serve with your favorite sauce. Enjoy!

Meat Lasagna

Ingredients :

· 9 lasagna noodles, cooked, drained

· 1 lb. extra lean ground beef

· 3 cloves garlic, minced

· 1-1/2 tsp. dried oregano leaves

· 1 can (680 mL) pasta sauce

· 1 large tomato, chopped

· 1 container (500 mL) cottage cheese

· 2 cups shredded cheese (of your choice), divided

Cooking Procedures :

1.0 PREPARE lasagna noodles according to package directions. Set aside.

2.0 PREHEAT oven to 375°F. In a medium saucepan on medium heat, brown ground meat for about 5-7 minutes. Drain fat. Add garlic and oregano, sauté for a few seconds. Stir in pasta sauce and simmer for 5 minutes. Remove from heat. Stir in tomatoes.

3.0 SPREAD 1/2 cup of the sauce mixture in bottom of 13x9-inch baking dish. Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and sauce mixture. Cover with aluminum foil.

4.0 BAKE 30 minutes or until heated through. Remove foil and top with remaining 1 cup shredded cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

Fish Fritters

Ingredients :

· 4 eggs

· 500 gms. pack silver fish (small kind of fish)

· 3 green onions (scallions), chopped

· 1 cup bean sprouts (optional)

· salt and pepper

· oil, for frying

Cooking Procedures :

1. Beat the eggs in a bowl.

2. Stir in silver fish, green onions (scallions) and bean sprouts (if using).

3. Season with salt and pepper.

4. Meanwhile, heat oil in a frying pan.

5. Drop fish mixture, 1 heaping tbsp. at a time.

6. Fry until golden-brown on one side, then turn and brown the other side.

7. Remove from pan. Keep warm. Serve with catsup or sauces of your choice. Enjoy!

Oven Roasted Pork

Ingredients :

· 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog's head, or any parts of pork of your choice)

· salt

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a roasting pan.

2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog's head (if using) to protect from burning.

3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.

4. Increase oven heat to 450°F. Roast pork for about 20 to 30 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.

5. Remove from the oven. Cover with foil and let stand for 5 minutes.

6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice. Enjoy!

Japanese Egg Roll

Ingredients :

· 2 cups cooked rice

· 1/4 cup onion, minced

· 1/2 tsp. curry

· 2 eggs, beaten

· 1 can tuna, drained

· salt and pepper, to taste

· vegetable oil, for frying

Cooking Procedures :

1. Combine all the ingredients. Blend thoroughly.

2. Form into balls or rolls.

3. Fry in hot oil until golden brown.

4. Drain on a paper towels and transfer to a serving platter.

5. Serve with sauce of your liking.

Moist Banana Bread

Ingredients :

• 1/4 cup butter

• 1 1/3 cups sugar

• 3 eggs

• 1 teaspoon vanilla

• 2 cups flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1 1/2 cups mashed bananas.

• 1/2 cup chopped walnuts

• 1 cup sour cream

Cooking Procedures :

*Preheat oven to 350°F (180°C).

1. In a bowl, Cream butter and sugar till light and fluffy.

2. Add eggs and vanilla

3. Beat Well.

4. Sift dry ingredients and add alternately with bananas and sour cream to the mixture. Mix well. Add Nuts

5. Pour into 2 greased and floured loaf pans. (approx. 9”x5"X3")

6. Bake at 350* for about 45 minutes, until the top is golden brown and a toothpick comes out basically clean (with tiny ball-like pieces stuck to it is fine, it doesn't have to come out completely clean, but not wet and goopy)

7. Let it completely cool for about 10 minutes before removing from pan.8. Slice then Serve

Cheesy Cassava Squares

Ingredients :

· 2 cups grated cassava

· 1-1/2 cups coconut milk

· 3 eggs, slightly beaten

· 1/2 cup water

· 1 cup sugar

· 1-1/2 cups grated cheese

Cooking Procedures :

1. Preheat oven to 350°F (180°C). Prepare a 9-inch square pan.

2. In a bowl, combine cassava, coconut milk, beaten eggs, water, and sugar. Mix in thoroughly. Transfer cassava mixture to the prepared pan and sprinkle grated cheese evenly on top.

3. Place the pan in the center of the oven and bake for 1 hour or until cassava mixture is firm and cake tester inserted comes out clean.

4. Remove cassava cake from the oven and let it cool. Slice into squares before serving. Wrap each squares in a wax paper, if desired. Yummy!

Roasted Pears in Brown Sugar

Ingredients :

· 3 firm (about 1 pound) Bosc pears, peeled, halved and cored

· 1/3 cup apple juice

· 1/3 cup firmly packed dark brown sugar

· 3 tablespoons unsalted butter

Cooking Procedures :

1. Preheat the oven to 400°F. Prepare an 8 inch square baking dish. Set aside.

2. Peeled pears cut in half and cored. Arrange cuts side up in the baking dish.

3. Combine apple juice and brown sugar in a small saucepan. Heat over medium-high heat stirring constantly until the sugar dissolves and then whisk in the butter.

4. Pour the sauce over the pears. Bake for about 35 minutes or until the pears are crisp-tender and beginning to brown, basting occasionally with the juices.

5. Remove from the oven and let it cool. Spoon the pears onto plates. Top with ice cream (of your choice). Drizzle with any juices and serve.

6. The pears can also be served frozen. To do so, cool the pears and then place them in the freezer until it becomes solid for about 8 hours.

Cream of Mushroom Soup

Ingredients :

· 2 tbsp. margarine

· 1 onion, thinly sliced

· 1/2 cup leeks, thinly sliced

· 1/2 cup celery, thinly sliced

· 1-1/2 cups mushrooms, thinly sliced

· 3 cups chicken broth

· 1/2 cup potatoes, thinly sliced

· 1/2 cup cream (or plain yogurt)

· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.

2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.

3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.

4. Remove from heat.

5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.

6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.

7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!