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.