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!

Caramelized Pork

Ingredients :

· 1-1/2 lb. pork, cubed

· 2 cloves garlic, minced

· 2 onions, sliced · 1/3 cup sugar

· 3/4 cup water

· 1-1/2 tbsp. patis (fish sauce)

· 1-1/2 tbsp. lime juice

· 1/2 tsp. salt

· 1/2 tsp. five spice powder

· red chili peppers

· 2 green onions (scallions), chopped, for garnishing

· oil, for frying

Cooking Procedures :

1. In a heavy-based pan, heat oil. Add pork cubes and stir-fry until turn into lightly brown. Add garlic and onions and cook until onions are soft and translucent. Remove from heat. Set aside.

2. In a separate saucepan, mix sugar with water. Stir over low heat until sugar dissolves. Bring to a boil and then reduce heat and simmer until liquid is golden.

3. Remove from heat. Carefully add fish sauce and lime juice, which will spatter. Return to heat and stirring quickly to remove any lumps and until the sauce reduces a little.

4. Meanwhile, return the pan with the pork mixture to reheat. Add salt, five-spice powder and chili peppers. Stir to blend. Add in the caramel sauce and cook for a minute, stirring to combine. 5. Transfer to a serving dish. Sprinkle green onions (scallions) on top and serve.

Chili Con Carne

Ingredients :

· 1 cup uncooked kidney beans

· 3 cups water (or 1 can red kidney beans, optional)

· 1 lb. ground beef

· 1 tbsp. crushed garlic

· 1 cup chopped onion

· 1 cup chopped tomatoes

· 1 cup sliced celery

· 2 to 3 tbsp. chili powder

· 1 tsp. oregano

· 1 tsp. cumin

· 2 tsp. salt

· 2 tbsp. sugar

· 2 tbsp. liquid seasoning

· 1 tsp. hot sauce

· 1/2 cup bacon, fried and crumbled, for garnishing

Cooking Procedures :

1. Boil kidney beans in water. Remove from heat. Cover and let stand for an hour. Again, boil the beans and then reduce heat and simmer until they are tender. Set aside. Alternatively, use canned of red kidney beans (or any kind of canned kidney beans according to your liking).

2. In a skillet, brown beef for about 4 to 6 minutes over medium heat. Drain excess fat. Add garlic, onion and tomatoes. Stir-fry until soft and wilted.

3. Add celery and spices. Stir for a while until well blended. Heat to boiling and then reduce heat, cover and simmer for 30 minutes or until done.

4. Stir in boiled beans (or canned, if using). Correct seasonings. Boil and simmer uncovered for 10 minutes until the chili thickens.

5. Remove from heat. Transfer to a serving dish. Garnish with crumbled bacon on top and serve.

Penne with Tomato and Sausage

Ingredients :

· 1/3 of package (about 300 g) dried penne pasta

· 1 lb. Italian sausage

· 1 medium red onion, sliced

· 1/4 cup tomato sauce

· 1/4 cup tomato paste

· 1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing

· chopped sundried tomatoes (optional)

· grated Parmesan cheese, for garnishing

· chopped fresh parsley, for garnishing

Cooking Procedures :

1. Cook pasta according to package directions. Set aside.

2. Remove casings of Italian sausage.

3. In a skillet, brown sausage for about 3 to 5 minutes (stir and mashed to loosen into pieces). Drain off excess fat. Stir in onions and sauté for a few seconds.

4. Add tomato sauce and tomato paste. Stir to combined. Cover and cook 8 to 12 minutes or until sausage is cooked through and onions are tender, stirring occasionally.

5. Stir in dressing and chopped sundried tomatoes (if using), combined until well blended. Simmer for a few minutes until heated through. Remove from heat.

6. Toss sausage mixture with pasta. Transfer to a serving dish. Sprinkle with parsley and cheese. Serve hot.

Chicken Tandoori

Ingredients :

· 1 (2 lb.) whole fresh (roasting) chicken

· 3 tbsp. tandoori curry paste

· 1/2 cup plain yogurt

· 2 tbsp. lemon juice

· 2 tbsp. melted butter

· lettuce, onion rings, tomato and lemon, for serving

Cooking Procedures :

1. Preheat oven to 375°F. Prepare a roasting rack and a baking dish. Set aside.

2. Rinse chicken inside and out and pat dry with paper towels. Make deep gashes in thighs and on each side of breast. Pin back the wings. Place chicken in a non-reactive bowl. Set aside.

3. Combine tandoori curry paste, yogurt, lemon juice and melted butter. Stir to blend. Spread mixture all over the chicken, rubbing well into the gashes. Cover and refrigerate for 6 or more hours.

4. Place chicken on the prepared roasting rack in a baking dish. Spoon any remaining marinade over chicken.

5. Transfer and place in the center rack of the oven. Bake for an hour or until chicken is done, basting with pan juices every 15 minutes during cooking. Internal temperature reads 160°F for the leg, 180°F for the breast and 190°F for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

6. Remove the chicken from the oven and transfer to a cutting board. Cover with aluminum foil for about 10-15 minutes before carving so the juices settle.

7. Arrange crisp lettuce leaves on a large serving platter and cover with onion rings. Cut chicken into portions and place on the platter. Garnish with tomato wedges and lemon slices.

Shepherd’s Pie

Ingredients :

· 1 tbsp. vegetable oil

· 1 lb. lean ground beef

· 2 onions, finely chopped

· 4 cloves garlic, minced

· 2 tsp. paprika

· 1 tsp. salt (optional)

· 1/2 tsp. cracked black peppercorns

· 2 tbsp. all-purpose flour

· 1 cup condensed beef broth (undiluted)

· 2 tbsp. tomato paste· 1 can (540 mL) cream-style corn

· 4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp. salt (optional) and 1/4 tsp. pepper

· 1/4 cup shredded Cheddar cheese

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add beef and cook, breaking up with into small pieces, until meat is no longer pink and becomes slightly brown in color. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquids.

2. Reduce heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, salt (if using) and pepper, stirring for a minute. Sprinkle flour over and stir for another minute. Add beef broth and tomato paste, stir to combine and cook, stirring until thickened.

3. Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, until hot and bubbly.

4. Transfer to a serving dish and serve.

Chili Wings

Ingredients :

· 1 lb. chicken wings

· 1 cup cornstarch

· 4 to 5 chili peppers, chopped finely

· 1/2 cup sugar

· 3 tbsp. ketchup

· 2 tbsp. calamansi juice (or lemon juice)

· salt and pepper, to taste

· oil, for deep frying

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a shallow bake pan and lined with aluminum foil.

2. Season chicken wings with salt and pepper. Refrigerate for 30 minutes.

3. Heat oil in a deep fryer. Fry chicken wings in hot oil until slightly brown. Drain and set aside.

4. In a saucepan, mix cornstarch, chili peppers, sugar, ketchup, calamansi (or lemon) juice, and salt and pepper. Cook this mixture over low heat for 10 minutes or until smooth. Remove from heat.

5. Place chicken wings in a shallow bake pan. Pour chili mixture over the chicken.

6. Place the bake pan in the center of the oven and bake for 30 minutes or until glazed.

7. Turn over the chicken wings halfway of the time to glaze evenly.

8. Remove from the oven and serve. Enjoy!

Ham and Chicken Rolls

Ingredients :

· 2 whole chicken breasts

· 1/2 tsp. salt

· 1/4 tsp. pepper

· 1/4 tsp. five-spice powder

· 1/8 tsp. garlic powder

· 4 slices cooked ham

· 1 egg, beaten

· 2 tbsp. milk

· 1/4 cup all-purpose flour

· 4 spring roll or egg roll wrappers

· 3 cups vegetable oil

· shredded cabbage, for serving

Cooking Procedures :

1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. (You may also wish to buy skinless, boneless chicken breasts – though it’s quite expensive a bit but it's worth the effort). By using a mallet or a rolling pin, pound chicken breasts until very thin. Alternatively, by putting the chicken inside a Ziploc resealable zipper bag and flatten it by rolling a canned goods, preferably a bigger size can.

2. In a small bowl, combine salt, pepper, five-spice powder and garlic powder. Sprinkle about 1/4 tsp. of the mixture over each flattened chicken piece.

3. Tightly roll up each ham slice and place on top of a chicken piece. Roll chicken around ham, tucking in ends.

4. Combine egg and milk in a shallow dish. Coat each chicken piece lightly with flour, and then dip into egg-milk mixture. Place each piece diagonally onto a spring roll wrapper (or egg roll wrapper, if using). Roll up securely, folding in the ends. Brush the end corner with egg mixture and pinch to seal.

5. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until temperature reaches 375°F. Fry 2 to 3 rolls at a time until golden and chicken is completely cooked for about 5 minutes. Drain on paper towels.

6. Cool slightly and then cut into inch diagonal slices to serve.

7. Arrange shredded cabbage leaves on a large serving platter. Place each chicken slices on the platter. Serve with your favorite sauce.

Blueberry Muffin

Ingredients :

· 1 cup unbleached white flour

· 1 cup whole wheat flour

· 2 tsp. baking powder

· pinch of salt

· 2 eggs, beaten

· 1 cup milk (or buttermilk)

· 4 tbsp. butter, melted

· 3 tbsp. maple syrup (or honey)

· 1 tsp. vanilla

· 1 cup blueberries, fresh or frozen

Cooking Procedures :

1. Preheat oven to 375°F. Prepare and butter 12-cup muffin tin or lined with paper cups. Set aside.

2. In a bowl, sift together the dry ingredients.

3. In another bowl, beat the eggs, milk, butter, syrup (or honey) and vanilla together. Transfer and pour to the dry ingredients. Fold in blueberries.4. Spoon the batter into the prepared muffin tin and place in the center of the oven and bake for about 25 to 30 minutes or until golden. Serve warm or at room temperature. Enjoy!

Oven Roasted Chicken

Ingredients :

· 1 (3 to 5 pound) whole roasting chicken

· 2 tbsp. unsalted butter, melted

· salt and pepper

· bunch of fresh thyme

· 4 cloves garlic, peeled and crushed

· 4 bay leaves, torn

· 1 onion, halved

· 1 lemon, halved

· 6 new potatoes, cut in half

· 3 large carrots, peeled, halved lengthwise and quartered

· olive oil

· small handfuls of fresh herbs (basil, parsley and marjoram), finely chopped (optional variation)

· bunch of fresh rosemary (substitution to fresh thyme, see directions for details)

Cooking Procedures :

1.0 PREHEAT the oven and a roasting pan to 425°F.

2.0 REMOVE the giblets and any excess fat from the chicken cavity. Wash the chicken inside and out under cold running water. Pat it dry thoroughly as possible with paper towels. Liberally sprinkle salt and pepper the inside cavity of the chicken. Stuff the cavity with the bunch of thyme, crushed garlic (gently press with the side of a knife on each cloves to open slightly), bay leaves, both halves of onion and lemon (press down, roll back and forth several times to loosen the juices before cutting in half).

3.0 IN ANOTHER VARIATION, gently loosen the skin from both sides of the chicken breast without tearing the skin. Sprinkle a little salt down the gaps that you have made, and push in some finely chopped fresh herbs (small handfuls of basil, parsley and marjoram) to further amplify the flavors (substitute sprigs of rosemary for the thyme in the cavity). Drizzle in a little olive oil. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed. Brush the outside of the chicken with the butter and season generously with salt and pepper. Tie up the legs firmly together with kitchen twine and tuck the wing tips under the body of the chicken.

4.0 REMOVE the hot tray from the oven and add a little oil. Place the chicken on one side, breast-side down (left-side view) on the roasting pan; allow cooking for 5 minutes. Then turn the chicken over to the other side, breast-side down (right-side view) and cook for another 5 minutes. Meanwhile, in a bowl toss together the potatoes, carrots and oil. Season the chicken with salt and pepper. Remove pan from the oven, turn over the chicken and place on its back (breast side-up). Scatter the prepared vegetables around the chicken and return pan to the oven. Continue roasting the chicken for another 45 minutes to 1 hour and 15 minutes more or until the skin is deep golden brown and the juices run clear when pierced between the leg and thigh. To test this, insert a thermometer in the thickest part of the legs (into the breast, then the thigh). The internal temperature should register at 160° for the leg, 180° for the breast and 190° for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

5.0 REMOVE the chicken from the oven to a cutting board and cover with aluminum foil for about 15-20 minutes before carving so the juices settle. Meanwhile, transfer the vegetables onto a serving platter. Pour off excess fat drippings from the pan. Return to heat. Whisk in chicken stock scraping up the bits on the bottom of pan. Bring to a boil, and then reduce to a simmer. Cook until the gravy reduced by half or thickened. TO CARVE: untie the chicken legs. Remove and discard the inside stuffing of the chicken cavity. Place chicken on a serving platter breast-side up. Use a large fork to pull one of the chicken legs away from the body, and then use a sharp knife to sever the joint that connects the leg to the body. Cut the thigh from the drumstick at the second joint. To remove chicken breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone, and serve.

6.0 SERVE the roasted chicken with gravy and vegetables on the side.

Beef Ribs

Ingredients :

· 1/4 cup Dijon mustard

· 1/4 cup olive oil

· 1/4 cup balsamic vinegar

· 2 tbsp. soy sauce

· 1 tbsp. chili powder

· 1 tbsp. chopped garlic

· 2 tsp. paprika

· 2 tsp. dried thyme

· 4 racks beef ribs · salt

Cooking Procedures :

1. Combine mustard, oil, vinegar, soy sauce, chili powder, garlic, paprika and thyme. Brush over ribs. Marinate for 2 to 12 hours, refrigerated.

2. Preheat grill on high. Grill ribs for 10 minutes per side, or until meat is slightly pink, brushing occasionally with marinade. (Alternatively, roast ribs in a 450°F oven for about 20 minutes, or until browned and crisp but still a little rare.) Salt to taste.

Rosemary Lamb

Ingredients :·

. 4-1/2 lb. leg of lamb

· 2 cloves garlic, slivered

Paste

· 4 cloves garlic, crushed

· 4 sprigs rosemary, stems removed, chopped

· 2 tbsp. olive oil · 1 tsp. potato starch

· 1/2 tsp. fresh cracked black pepper

· 1 tsp. salt · 1 tbsp. brown sugar (optional)

· 2 tbsp. dry red wine (or lemon juice)

· fresh rosemary, for garnish

Basting

· 1 to 1-1/2 cups red wine (or chicken soup)

Cooking Procedures :

1. Preheat oven to 400°F (200°C). Prepare a roasting pan.

2. Place meat in roasting pan. Make several slits through the top fat layer, carefully not to pierce the meat, and insert the slivers of garlic. Set aside.

3. In a food processor (or with a whisk), mix all the paste ingredients together and rub all over the meat. Allow to sit at room temperature for about 1 hour.

4. Roast the lamb in the center of the oven for about 30 minutes. Pour wine (or soup) over meat. Baste and reduce the temperature to 350°F (180°C) and continue to roast for about 1 to 1-1/2 hours longer or until done. Basting every half-hour or so. The wine (or soup) and the drippings will form a delicious gravy.

5. For a tender roast, the centre should remain pink. After removing the lamb from the oven, allow the roast to sit for 10 minutes before carving. Serves 8 to 10 diners.

Chiffon Cake

Ingredients :

· 2-1/2 cups cake flour, sifted

· 3/4 cup sugar · 3 tsp. baking powder

· 1/2 tsp. salt· 1/2 cup oil (vegetable oil or corn oil)

· 7 egg yolks, at room temperature · 3/4 cup cold water

· 1 tsp. vanilla· 7 egg whites, at room temperature· 1/2 tsp. cream of tartar

· 3/4 cup sugar

Cooking Procedures :

1. Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.

Ladyfingers

Ingredients :

· 6 eggs, separated

· 3/4 cup granulated sugar

· 1 tsp. pure vanilla extract

· 1-1/4 cups all-purpose flour, sifted twice

· 1/4 tsp. cream of tartar

· 1/2 cup icing sugar

Cooking Procedures :

1. Preheat oven to 350°F (180°C). Prepare a parchment-lined baking sheet.

2. In a bowl, beat yolks with half the sugar until a thick ribbon falls from the beater when it is lifted. Beat in vanilla. Sift flour over yolks and fold in gently.

3. In another bowl, beat egg whites with cream of tartar, on low speed, until they begin to take shape. Increase speed to high and gradually beat in remaining sugar until whites are stiff.

4. Fold whites into yolks and flour mixture in thirds.

5. Quickly spoon into a piping bag and pipe 3 inch fingers onto prepared baking sheet. Dust with icing sugar.

6. Place the sheet in the center of the oven and bake for about 10 minutes or until golden.

7. Alternatively, you can pipe the batter into an 8 or 9 inch drawn circle on the parchment and bake for 12 to 15 minutes and use as a cake base.

8. Makes about 3 dozen cookies.

Buttercream

Ingredients :

· 1 cup granulated sugar

· 1/4 tsp. cream of tartar

· 6 egg yolks, at room temperature

· 1-1/2 cups unsalted butter, at room temperature, cubed

· 2 tsp. pure vanilla extract

Cooking Procedures :

1. In a heavy-bottomed saucepan, dissolve sugar and cream of tartar in 1/2 cup water. Bring to a boil, uncovered, and boil until syrup dropped into a glass of water forms a soft ball (234°F/112°F).

2. Meanwhile, beat egg yolks in a stainless steel bowl over hot water until light and thick. Remove from heat and beat syrup into yolks in a thin, slow stream. Continue to beat until the yolks have cooled. Beat in butter, one cube at a time, fully incorporating each piece before the next addition. Stir in vanilla.

3. Use immediately or cover and refrigerate. To restore the texture of cold buttercream, let it warm to room temperature and then stir vigorously.

4. Makes about 3 cups.

French Macaroons

Ingredients :

· 4 egg whites

· 1 cup granulated sugar

· 2 tsp. white vinegar

· 1 cup ground almonds

· 1 cup white chocolate ganache

· 1 cup dark chocolate ganache

Cooking Procedures :

1. Preheat oven to 300°F. Prepare parchment-lined baking sheets.

2. Beat egg whites in a large bowl with an electric mixer until foamy. Gradually beat in 1/2 cup sugar. Continue to beat on high speed for about 4 minutes, or until very thick and glossy and mixture holds stiff peaks. Add vinegar and beat for 1 minute.

3. In a small bowl, combine remaining sugar and ground almonds. Gently fold into egg whites until just combined.

4. Use a piping bag with a plain tip to pipe macaroons onto prepared sheets. Ideally macaroons are about the diameter of a tonnie, nicely mounded without peaks or points (this takes some practice). Push any peaks down with a wet knife. You can also dollop them onto baking sheet with a tablespoon—not as pretty, but they will taste the same.

5. Bake macaroons for 20 minutes. Turn off oven and leave them for 30 minutes longer. They should be pale gold. Remove macaroons from oven and transfer to a rack to cool.

6. Place a spoonful of ganache on flat side of one meringue and sandwich together with a second meringue. Repeat until all ingredients are used.

7. Makes about 60 macaroons or 30 sandwich cookies.

Vegetable Stock

Ingredients :

· 6 cups water

· 1 large sweet potato, diced

· 2 to 4 celery stalks, chopped

. 2 carrots cleaned, cut and sliced

· 2 large leeks, cleaned and sliced

· 1 large onion, chopped

· 1/2 cup chopped parsley

· 2 to 4 cloves garlic

· 2 bay leaves

· 1/4 tsp. pepper

· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.

2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.

3. Pour mixture through a strainer, discarding solids. Refrigerate until use.

4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Beef Asado

Ingredients :

· 1/2 lb. beef, thinly sliced

· 1/4 cup soy sauce

· 1 tbsp. calamansi juice

· 1/2 cup water

· 1 large onion, cut into rings

· oil

Cooking Procedures :

1. Pound slice beef and then marinate with soy sauce and calamansi. Let stand for an hour in the refrigerator.

2. Place marinated beef in a pan over medium heat, add water and bring to a boil for 3 minutes. Drain, reserving the sauce.

3. Heat oil in a pan over medium heat, fry onion rings until soft and translucent or just half done and then set aside.

4. In the same pan, fry meat for about 3 to 5 minutes or until lightly brown. Pour in reserved sauce. Cover and let it simmer until meat is tender.

5. Remove from heat. Arrange on a serving plate and top with fried onion rings. Serve hot.

Chicken Ginger Stew with Vegetables

Ingredients :

1 lb. chicken, cut into serving piecesor any choice cuts of your liking like thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp. patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

serves up to 4 people

Picadillo

Ingredients :

2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
3 tomatoes, chopped
1 cup ground meat
3 to 5 cups water
3 pcs. potatoes, peeled and diced
salt and pepper, to taste

Cooking Procedures :

1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
4. Remove from heat. Transfer to a serving dish. Serve hot.

serves up to 4 people

Filipino Style Meatloaf

Ingredients :
1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.

serves up to 8 people

Sautéed Mung Beans

Ingredients :
1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp. patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :
1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

serves up to 4 people

Braised Pork in Tangy Sauce

Ingredients :

1-1/2 lb pork, cut into serving pieces

3 cloves garlic, crushed

1/3 cup vinegar

3 tbsp. soy sauce

1 bay leaf

salt to taste

1/4 tsp. pepper or 1 tsp. peppercorns

1 tbsp. sugar (optional)

1/2 cup water

oil, for frying

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.

4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat. Serve hot.

serves up to 4 people

Braised Pork in Tomato Sauce

Ingredients :

1 lb. pork, cut into serving pieces
1 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Cooking Procedures :
1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.

serves up to 4 people

Scrambled Eggs

Ingredients :

2 eggs

2 tbsp

milk

salt and pepper

1 or 2 tsp

butter (or bacon fat or vegetable oil)

Cooking Procedures :

1. Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork.

2. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat.

3. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes.

4. Serve when eggs are cooked through, but are still moist and shiny.

serve up to 2 people

Eggplant Omelet

Ingredients :

2 to 4 talong (eggplants), average size

2 to 3 eggs, beaten

salt and pepper, to taste

oil, for frying

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).

2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

3. In a bowl, beat the eggs and season with salt and pepper.

4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

serves up to 2 people