Smashed Potatoes with Cheese

INGREDIENTS

• Small red potatoes ( many you’d like)
• Olive oil
• Kosher Salt
• Black Pepper
• Cheese of your choice (cheddar, fontina, etc.)

DIRECTIONS

1. Pre-heat your oven to 450 degrees.
2. Fill a pot with water, add a little salt, and bring to a boil. When the water is boiling, add as many potatoes as you’d like.
3. Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.
4. Prepare a rimmed baking sheet by greasing it with olive oil.
5. Place each potato on the baking sheet, leaving a few inches between each potato.
6. Use a potato masher to gently smoosh the potato so that it is mostly flat. Don’t push too hard though, you don’t want to have to peel these potatoes off the pan.
7. Brush each potato with olive oil and liberally salt with kosher salt, and sprinkle with black pepper.
8. Bake the potatoes in the oven for 18 minutes.
9. Remove potatoes from the oven and sprinkle any cheese of your choice on top. I used a combination of cheddar and fontina because I had both on hand.
10. Return the potatoes back to the oven and cook for an additional 5 minutes, or until the cheese is melted.

Mini Apple Pies

PIE INGREDIENTS

• 1 refrigerated pie crust 
• 2 cups Granny Smith Apples, finely chopped (about 2 cups apples)
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon cinnamon
• 1 teaspoon lemon juice

STREUSEL TOPPING INGREDIENTS

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar – packed
• 1/2 stick unsalted butter, softened
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Pre-heat your oven to 425 degrees.
2. Unroll 1 refrigerated pie crust onto work surface. Use a 3-inch cookie cutter to cut out 12 rounds.
3. Spray a muffin tin with non-stick cooking spray. Place each round into the bottom of a muffin cup. The dough should just start to slightly go up the side of the muffin cup.
4. In a large bowl, combine finely chopped apples with 3 tablespoons sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon cinnamon and 1 teaspoon lemon juice. Divide this apple mixture evenly among the 12 mini pies.
5. With your food processor, a fork, or using your fingers, combine all of the ingredients for the streusel topping until crumbly. Divide this mixture evenly among the 12 mini pies.
6. Bake for 18-20 minutes or until the tops are golden brown.
7. Allow the mini pies to cool for 15-20 minutes before carefully removing them from the pan.
8. Topped with whipped cream if you wish and enjoy!

Honey Glazed Luncheon Meat

Ingredients

2 Cans Spam Luncheon Meat
1 Small Pineapple
½ tsp Cloves
2 tbsp Honey

Preparation

Place  Spam Luncheon Meat in a baking dish. Rub Cloves over Luncheon Meat. Place 2 Slices of Pineapple on top of Luncheon Meat. In a separate bowl, add dices Pineapple and Honey, mix and pour over Luncheon Meat. Cover baking dish with aluminum foil. Bake at 350◦ for 20 minutes. Remove aluminum foil and bake for 10 minutes.
Serve with Rice and Beans and Potato Salad.

Note: You can use brown sugar instead of Honey, by melting it first.

Soft Vanilla Sugar Cookies

Makes About 3 Dozen
Ingredients:
1 ½ cups of All Purpose flour
½ tsp of Salt
¼ tsp of Baking Powder
¾ cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract

Process,

1) Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper.

2) In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute.

3) Add the flour, salt and baking powder and mix it all in until its all combined.

4) Using a small ice cream scoop, scoop out the dough on to the parchment lined baking sheets making to sure to place them a few inches apart.

5) Bake for about 10 minutes or until lightly golden brown around the edges. Make sure you rotate the baking sheets half way through cooking for even baking.

Camaron Rebusado 2

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 piece lemon
• 8 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2 pieces raw eggs
• 1 tablespoon fresh milk
• 3 cups cooking oil

1. Marinate the shrimp in lemon juice for 30 minutes.
2. Combine flour, cornstarch, and salt in a mixing bowl then mix well.
3. Add the eggs and milk stir until all the ingredients are well distributed.
4. Heat a pan and pour-in the cooking oil.
5. When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
6. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).

Homemade Taho

Ingredients

• 22 ounces extra soft tofu
• 1 1/4 cup brown sugar
• 1/2 cup uncooked tapioca pearls
• 4 1/2 cups water

1. Pour 4 cups of water in a cooking pot and bring to a boil.
2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.
3. Add 1/4 cup brown sugar and mix well.
4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. Set aside.
5. Heat a saucepan then pour-in 1/2 cup of water.
6. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.
7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.
8. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

Beef Giniling

Ingredients:
1/4 kg. ground beef
2 medium sized potatoes (diced)
1 cup frozen mixed vegetables (corn, carrots, and peas)
6 cloves of garlic (minced)
4 tbsps. black pepper
2 tbsps. salt
1/4 cup sesame oil
2 tbsps. chinese soy sauce
2 tbsps. oyster sauce
Preparation:
1. Mix the sesame oil, soy sauce, and oyster sauce in a small container and pour contents in a skillet.
2. Heat the skillet for 5 mins in medium heat.
3. Add the garlic and cook for 3 mins.
4. Boil the diced potatoes in high heat for about 3 mins.
5. Add the ground beef in the skillet and cook until meat turns grayish brown.
6. Add the mixed veggies and potatoes and cook in low heat for 10-15 mins. while occasionally stirring.
7. Transfer contents to a deep dish. Serves 2-3 persons.

Crispy Beef Ribs

Ingredients

• 2 lbs (1 Kg) beef spareribs
• 1 whole garlic, crushed
• 2 pcs bay leaves
• 1/2 c soy sauce
• 1/2 c palm vinegar (sukang paombong)
• 1 tbsp sugar
• 1 tsp peppercorns
• 3 cups water
• Cooking oil (enough for deep frying)
•  
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• Vinegar Dip:
• 1 cup vinegar
• 1 chopped green onions
• 1/2 tsp olive oil
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1 tbsp sugar
• Ground black pepper, to taste

Instructions

1. In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
2. Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
3. Drain and let it cool. Pat dry with paper towels.
4. Cool in the refrigerator for 3-4 hours.
5. Heat oil in a deep frying pan. Deep fry ribs until crispy.
6. Place in a plate lined with paper towel to absorb excess oil.
7. Prepare dip by mixing all ingredients
8. Serve with vinegar dip.

Saba Banana Con Yelo

Ingredients

• 5 pcs. Saba bananas, each cut into three bias slices
• ¾ cup brown sugar
• 3 cups water
• 1 tsp vanilla extract
• 1 *12-oz. can evaporated milk
• ½ cup jackfruit, cut into strips
• 2 cups crushed ice

Instructions

1. In a saucepan over medium heat, bring water to a boil. Add brown sugar and stir until completely dissolved. Stir in vanilla extract.
2. Add Saba bananas. Cover saucepan and simmer for 15 minutes. Remove from heat and allow to cool down.
3. Divide bananas and syrup into 4 individual serving bowls.
4. Top each with ½ cup crushed ice. Pour about ¼ can of the evaporated milk onto the bananas. Top with jackfruit and serve.

Sago at Gulaman

Ingredients

• 3 cups sago (Tapioca pearls)
• 3 cups sugar
• 2 pcs gulaman (Gelatin/Jell-O)
• 3 cups water
• Vanilla extract (optional)
• Ice-cold water
• Crushed ice

Instructions

1. To cook sago: Boil water and put in uncooked sago in a sauce pan. To prevent sticking, stir constantly. Drain, rinse and set aside.
2. To cook gulaman: In a saucepan, boil water and put in uncooked gulaman. When gulaman has dissolved in the water, strain thoroughly. Set aside to cool, cut into cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar in a sauce pan. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved thoroughly. Set aside to cool. Put some arnibal on the sago to sweeten.
4. Put some sago and gulaman in glasses. Adding arnibal and a few drops of the optional vanilla extract to taste. Pour ice-cold water and crushed ice.

Sauteed BokChoy with Ground Pork

Ginisang Pechay (Sauteed Bok Choi with Ground Pork)

Ingredients

• 1 lb ground pork
• 1 lb pechay, wash, trimmed and chopped (stalk and leaf parts separated)
• 4 cloves garlic, minced
• 1 medium sized onion, chopped
• 1 Knorr pork cube
• 1/2 cup water
• 1 Tbsp fish sauce
• 1/2 cup garlic chives, chopped
• 1 Tbsp oyster sauce
• 3 Tbsp pure olive oil
• salt and pepper

Instructions

1. In a pan over medium heat, saute garlic in olive oil until light brown. Add onion and saute until translucent. Add Knorr pork cube and saute until melted. Add ground pork. Saute until juice starts to come out.
2. Add water and fish sauce. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 10 minutes or until pork is tender. Season with salt and pepper to suit your taste. Add stalk part of the pechay and simmer for about 2 minutes. Add chives, leaf part of pechay and oyster sauce. Simmer for 2 more minutes.
3. Remove from heat. Transfer to a serving bowl and serve with hot rice.

Tomatoes and Broccoli Stir Fry

Ingredients:

- tomatoes, cut in 8 halves (small size but not diced)

- garlic, crushed and chopped

- onions, cut in small sizes

- broccoli (florets and stem), cut in bite-sizes

- fish sauce

- oyster sauce

- Chinese cooking wine (optional)

- powdered black pepper

- cooking oil

Cooking Procedure:

1. Put oil in a very hot pan.

2. Saute’ garlic until it turns golden.

3. Add in the onions. Stir well.

4. When the onions soften, add the tomatoes. Stir well.

5. Let the tomatoes release its juice by lowering heat and covering the pan.

6. Allow the dish to cook for 3-5 minutes.

7. Add the broccoli. Stir well.

8. Season the dish with fish sauce, a bit of oyster sauce and pepper.

9. Cover the dish to hasten the cooking of the broccoli.

10. When the broccoli changes to a more vibrant green, you know that the dish is ready. If you want a softer veggie, allow for it a few more minutes to cook.

11. Put the Chinese cooking wine last. (Half a teaspoon will do.)

Oven-Baked Salmon

Ingredients

• 12 ounce salmon fillet, cut into 4 pieces
• Coarse-grained salt
• Freshly ground black pepper, or lemon-pepper

Instructions

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper.
3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
4. Bake until salmon is cooked through, about 12 to 15 minutes.

* use just a little olive oil or butter, garlic powder, and  fresh lemon and onion slices.

White Fillet Fish ala Pobre with Broccoli and Mushroom

Ingredients:
1 white Fillet (whole)
3 tbsps. Butter
1 tbsp. Ground Black Pepper
1 tbsp. Ground Paprika
6 cloves of Garlic (minced)
4 Broccoli Flowers
1/4 cup sliced mushroom caps and stems (canned)
Preparation:
1. Melt the butter in a skillet.
2. Pre-boil the fish in boiling water for 2-3 mins and transfer to skillet.
3. Flip the fish to coat both sides with the butter.
4. Sprinkle the black pepper and paprika on both sides. Let each side cook for about 3 minutes each on medium heat or until fish meat is well browned before transferring the fish to a plate.
5. Cook the garlic and mushrooms in the same skillet with the remaining butter until slightly brown.
6. Blanche the broccoli in boiling water for about 3 mins. Strain and serve beside the fish.
7. Pour the garlic, mushrooms and butter generously over the fish and broccoli.

Crab Fried Rice

Ingredients:

- crab meats

- left-over rice

- garlic, crushed and chopped

- egg

- salt

- fish sauce

- cooking oil

Cooking Instruction:

1. Saute’ garlic in a hot pan with oil.

2. When the garlic turns golden, add in the crabs. Stir well.

3. Season the dish with a bit of fish sauce.

4. Add in the left-over rice. Stir well then add the egg.

5. Season the egg with a dash of salt.

6. Break the yolk in the pan; and stir well until the egg is cooked.

Canton Shrimp Fried Rice

Ingredients

• 1 tbsp (15 mL) cooking oil
• 3-4 pieces shrimps
• 1 egg, beaten
• 1 cup (250 mL) cooked rice
• ¼ cup (50 mL) frozen vegetables (carrots, peas... )
• 2 tsp (10 mL) McCormick Pancit Canton Seasoning Mix, dissolved in 1 tbsp (15 mL) water
• Finely chopped spring onions, to garnish
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Instructions

1. Heat oil in a non-stick pan. Add shrimp and fry 1 minute per side until pink in color. Remove from pan, set aside.
2. Using the same pan, scramble the egg. Remove from pan, set aside.
3. Put rice and frozen vegetables in pan. Mix together but do not mash them.
4. Add the dissolved McCormick Canton Seasoning Mix to the rice mixture and mix thoroughly. Cook until heated through.
5. Add cooked shrimps and scrambled egg. To serve, garnish with spring onions.

Filipino Style Spaghetti

Spaghetti – The Filipino Style
Ingredients
1 piece onion (chopped)
1 clove garlic (chopped)
400g pasta
100g ground beef
2-3 pieces small hotdog (sliced)
750g tomato sauce Filipino style (sweetened)
sugar (to taste, in case you want it sweeter)
black pepper (to taste)
salt (to taste)
cooking oil
cheddar cheese

1. Boil the noodles until desired tenderness and drain.

2. Saute the chopped garlic until brownish and onions.

3. Mix the ground beef till cooked and pour all tomato sauce, chopped hot dogs, and small cubed cheddar cheese.

4. Mix the spaghetti sauce with the tendered and drained pasta noodles, add grated cheese and serve.

Beef Stroganoff

Ingredients

700g sirloin or tenderloin, cut thin into 2 inch strips
1 1/2 cup sour cream
1/2 cup beef stock
1/2 cup butter
1 large white onion, finely chopped
300g farmers brown mushrooms, sliced
1/4 tsp ground nutmeg
1/2 tsp dry tarragon
salt
freshly ground pepper

Method

1. Using 1/2 of the butter, pan fry quickly the beef strips in high heat browning on all sides.  Make sure that the temperature is not high enough to burn the butter but hot enough to sear the beef.  Set the beef strips aside once browned.
2. Using the same pan add the remaining butter then saute onions and mushrooms.
3. Now add the beef stock, nutmeg and tarragon, bring to a boil then reduce until 1/2 the volume.
4. Lower the heat then add the sour cream cook until hot but do not simmer or boil otherwise it will curdle.  Season with salt and pepper then remove from heat then mix in the cooked meat.  Serve with rice, pasta or bread.

Fried Chicken ala Max's

Ingredients

• 1 chicken whole or 4 leg quarters
• salt and pepper
• 4 cloves garlic
• 2 stalks of lemongrass
• 3 bay leaves
• 2 stalks of celery
• cilantro leaves

Instructions

1. Pound the lemongrass. Make sure to get the juices out. Rub it on to the chicken. Mince the garlic and mix it together with salt and pepper. Rub it to the chicken. Slip more of the mix under the skin. You need some TLC while rubbing it under the skin, you don't want the skin to tear.
2. Throw in some bay leaves, peppercorns, cilantro leaves and celery (or any herbs and spices to add more flavor) in a steamer. Steam the chicken for 30 minutes. Hang it to dry or for faster results pat try with paper towels. Proceed to the next step or you can put it in the fridge until you are ready to cook it. Make sure to bring the chicken out an hour before cooking.
   Now here’s where you decide what to do next:
3. a: Submerge the chicken in a pot full of oil and deep fry it on high heat.
4. b: Bake it at 375F in an oven, or in my case, the turbo broiler, until very crispy. When you hear the skin crackling, voila, it’s done!

Fried Chicken ala Jollibee

Ingredients

• 8-10 pcs chicken thighs and legs
• lemon
• salt and pepper
• For the breading:
• 1/2 c cornstarch
• 1/2 c flour
• salt &;pepper
• 1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.
• 
  

Instructions

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
3. Meanwhile, roll the chicken pieces into the breading.
4. Shake off excess flour.
5. Drop 5-6 pieces into the hot oil.
6. Make sure there's enough space to stir the chicken.
7. Deep fry it until golden brown.
8. Drain the fried chicken.
9. It should be crispy goden brown.

Crispy Pork Binagoongan

Ingredients

500g pork belly
1/3 cup bagoong
1/4 cup white vinegar
1/4 cup brown sugar
6 cloves garlic, minced
1/2 tsp cayenne pepper
freshly ground black pepper
water
oil

Method

1. In a wok add pork pieces, 1 cup of water and 2 tbsp of oil, bring to a boil and cook until water has totally evaporated.
2. Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium.  Fry it on its own oil until brown and crispy.
3. Add 2 tbsp of water and vinegar to deglaze.
4. Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
5. Serve with lots of rice.

Adobong Baboy sa Asin

Ingredients

• Pork belly – 400 g.
• Vinegar, white – 9 tbsp
• Sea Salt – 2 tsp
• Garlic, crushed - 7 cloves
• Bay leaves – 2 pcs
• Vegetable oil – 1 tbsp or less
• Water – enough to cover the pork

Instructions

1. Braise pork in oil until it turned light brown
2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.
4. Fry the pork in its own oil until it turned brown.

Easy Semi-Homemade Mini Pizza

Ingredients

• 1 can of Grands Pillsbury biscuits
• 1 cup of spaghetti sauce or pizza sauce (I used Ragu Spaghetti sauce out of my stockpile)
• 2 cups of kraft shredded mozzerella or italian cheese
• 1 pkg of Tyson diced pepperoni's (you can use sliced but I prefer the diced)
• 
  

Instructions

1. Heat oven to 375 degrees
2. Place biscuits on a non stick cookie sheet and press down on the tops to flatten them out.
3. Add sauce, cheese, pepperoni and what ever other topping you might like.
4. Place in oven and bake for 10 to 15mins.

Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake

1 (16 ounce) box Penne pasta noodles
2 (10 ounce) containers Alfredo sauce
1 cup sour cream
1 (15 ounce) container Ricotta cheese
2 cloves of garlic, minced
2 cups cooked, diced chicken
1/4 cup grated Parmesan cheese
2 teaspoons dried Parsley
1 teaspoon Italian seasoning
2 cups shredded Mozzarella cheese

Directions: Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

Spinach and Artichoke Dip

Ingredients

• 8oz cream cheese (reduced fat is ok)
• 16 oz light sour cream
• 1 stick (8 tbsp) unsalted butter
• 1½ – 2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach (thawed and drained)
• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke harts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
3. Serve hot with chips or crackers or toasted baguettes.

Honey Walnut Shrimpr or Prawns

Recipe: Honey Walnut Shrimps/Walnut Prawns
Ingredients:
1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying
For the Walnuts:
1/2 cup sugar
1/2 cup water
Method:

1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn starch and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Bacon-and-Egg Tart

1. Cook and chop bacon. I used 4 pieces, but it really just depends on how much bacon you like.

2. Mix together 1/3 cup sour cream and 3/4 cup shredded Gruyere cheese

3. Lay a single sheet of thawed pastry sheet out, trim edges and cut into 6 equal pieces.

4. Using a fork, press ridges around edge of each pastry piece.

5. Evenly distribute sour cream and cheese mixture among the 6 pastry pieces.

6. Top with bacon to your liking.

7. Place in oven at 400 degrees until edges are golden brown, about 20 minutes.

8. Top each pastry piece with a fried egg...

9. and chopped chives.

10. Enjoy!

Toasted Raviolis

Ingredients

• 1 (16 ounce) package meat ravioli (fresh or frozen -thaw if frozen)
• 1 egg, beaten
• 1 cup milk
• 1 cup Italian Style Breadcrumbs breadcrumbs
• Grated Parmesan & Basil to garnish
• Enough oil to deep fry

 Directions

1. Preheat oil to 325
2. Combine egg and milk
3. Dip each ravioli in egg/milk mixture then dip in breadcrumbs. Let sit 5-10 so breadcrumbs fully adhere. I put mine in the fridge during this time
4. Fry raviolis while making sure to not crowd them, about 2 minutes or until they are golden brown
5. Sprinkle with grated parmesan cheese and basil, enjoy with some marinara :)

Deep Fried Peanut Butter and Jelly

Deep-Fried Peanut Butter & Jelly

Ingredients:
• Peanut Butter
• Jelly
• Bread (I used 100% wheat and it worked nicely)
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• Oil for frying
• 1 tablespoon confectioners' sugar for dusting

Directions
1. In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Heat oil to 350 degrees
3. Make your peanut butter jelly sandwiches (You could probably make 4 sandwiches with the amount of batter you will have)
4. Cut sandwiches in quarters and dip in batter, then place in oil.
5. Deep fry until all sides are golden brown
6. Dust with confectioners’ sugar
7. Enjoy

Bacon and Cheeseburger Bombs

Ingredients

• 1 pound lean ground beef
• 1/2 onion, finely chopped
• 3 slices of bacon, chopped
• 1/3 cup cream cheese
• 1 tablespoon ketchup
• 2 tablespoons barbecue sauce
• 1 teaspoon yellow mustard
• 1 teaspoon of Worcestershire sauce
• 1 egg white
• 1 can biscuits (10 biscuits)
• 5 oz cheddar cheese, chopped into 10 squares

Instructions

1. Preheat oven to 375 degrees.
2. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
3. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Once cool, stir in egg white.
4. Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges.
5. Place biscuits on a parchment lined pan seam side down. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.
6. Serve warm.

Chicken Kisses

Chicken Kisses

Yield: 8

Ingredients

• 4 cup cooked, diced chicken (use a Rotisserie for an even quicker dinner)
• 8 oz cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup milk
• 1 Tbsp minced onion
• 2 package Pillsbury crescent rolls
• 1 jar Heinz chicken gravy, warmed

Instructions

1. Mix chicken, cream cheese, butter, spices, milk and onion in bowl.
2. Unroll crescents and using two crescent rolls at a time (to form a rectangle) fill with stuffing. Pinch up the corners (makes 8 packets).
3. Bake at 375 for about 15-20 minutes. Serve with warmed gravy! Enjoy!

BLT Wrap

BLT Wraps

Prep: 10mn

Total: 10mn

Cook: N/A

INGREDIENTS

• 10 slices bacon, cooked and crumbled
• 1 cup grape tomatoes, quartered
• Dash of salt and pepper
• 2 cups shredded lettuce
• 4 burrito sized tortillas
• 3 ounces cream cheese, softened (room temp is best)
• 1 tablespoon mayo
• 1 tablespoon dijon mustard

DIRECTIONS

1. In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.
2. In another small bowl, combine softened cream cheese with mayo and dijon mustard. Mix well.
3. In a large bowl, combine bacon, lettuce, and tomato with the sauce.
4. Divide the mixture evenly among the 4 large burrito sized tortillas. Place the mixture on the bottom 1/3 of the tortilla.
5. Roll the wrap up tightly and cut in half on a diagonal.
6. Best eaten fresh! Enjoy!

Baked French Egg

 BAKED FRENCH EGG

You'll need:
12 large eggs [any amount will work]
8 oz grated or shredded Parmesan cheese
1/3-1/2 cup of heavy cream [more or less depending on how many eggs you're making]
salt & black pepper to taste

Directions:
Preheat the oven to 425°F.  Spray each muffin cup with butter flavored cooking spray.  Crack an egg into  each cup.  You can make as many or few eggs as desired. 

Drizzle each egg with 1 tsp of heavy cream.  [a drizzle of margarine or butter will work, too] Season with salt and freshly ground pepper to taste and sprinkle with a tablespoon of  Parmesan cheese.

Place into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for hard centers.  Garnish with additional Parmesan cheese and serve immediately.  Yield: 12 eggs

Cooks note:
For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach.  Then crack the egg into the center and bake.

bacon, egg, and cheese cups

ingredients:

• biscuit or croissant dough – 1 can, 6 pieces
• bacon – 12 slices
• eggs – 6 large
• salt and pepper – to taste
• parmesan cheese – 1/4 cup, grated

how to:

• Pre heat the oven to 350 F (175 C) and grease a large 6 cup muffin pan.

• Cook the bacon over medium heat in a skillet, until most of the fat is rendered, but the bacon is not crispy (the bacon will finish cooking in the oven).

• Separate your dough into 6 portions, and place one in each muffin cup, press or stretch the dough so it comes up the sides of the cup.

• Cross two pieces of bacon in each cup, then crack and egg in each one.  Generously salt and pepper, then sprinkle with a little parmesan cheese.

• Bake about 30 minutes, until the egg is set and the dough is browned.

Creamy Baked Rigatoni with Meat Sauce

Creamy Baked Rigatoni with Meat Sauce 
Servings: 8
Ingredients:

• 1 pound box rigatoni, cooked till barely al-dente

For the sauce:

• Olive oil
• 1/2 cup onion, chopped
• 1 tablespoon minced garlic
• 1 pound ground beef
• 1 (28 ounce) can crushed Italian style tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt, or more to taste
• Fresh ground pepper, to taste
• 1/3 cup red wine
• 1/2 cup fresh basil, chopped

For the bechamel:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup lowfat milk, slightly warmed
• Dash ground nutmeg

For layering:

• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated or shaved

Directions:
Cook onion and garlic in olive oil till tender. Add ground beef. Cook till no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
In a small saucepan melt butter over medium low heat. Sprinkle in flour and whisk till smooth. Gradually whisk in milk and nutmeg. Turn heat up to medium and and whisk and cook till smooth, thick and creamy. Remove from heat.
Combine meat sauce and pasta and mix thoroughly. Spray a lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for another 5 minutes.
Make ahead method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.

Classic Cheddar Macaroni and Cheese

• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

For the sauce:

• 1/2 cup heavy cream
• 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2-3 strips of crisp bacon, diced
• 1/2 tsp freshly ground black pepper

For the topping:

• 1 cup soft breadcrumbs
• 1 tbs butter, melted

Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker.  Set rice cooker to COOK.  Check macaroni in about 10 minute.  If water is almost absorbed, switch cooker to WARM.  When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does.  However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK).  Leave the cooked elbows in the rice cooker's pot.

Add sauce ingredients to cooked macaroni in the rice cooker's pot.  Switch cooker to COOK and with lid open, stir until cheeses are melted.  Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.

While sauce is reducing, mix breadcrumbs with the melted butter.  Set aside.

Preheat oven to 350 degrees.  Spray or grease a 1.5 quart deep casserole.  

Add macaroni and sauce to prepared baking dish.  Top with buttered bread crumbs.

Bake at  350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.

Southern Fried Chicken

Southern Fried Chicken

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 4 Pieces of Fried Chicken

Serving Size: 1 Breast

Crispy, juicy southern fried chicken.

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 2 Cups of Water
• 1 Tablespoon of Salt
• 2 Cups of Flour
• Pinch of Pepper and salt
• 2 Extra Large Eggs
• Season Salt
• Peanut Oil for frying

Instructions

1. In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.
2. Remove the chicken from the fridge and pat dry.
3. In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.
4. Place the eggs in one dish, and whisk slightly. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.
5. Place 2 paper towels on a plate and set aside.
6. Meanwhile dip the chicken in the egg on both sides, then dredge in the flour on both sides. Once the oil is hot, add the chicken, cooking only 1 or 2 at a time. Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes. Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
7. Enjoy

Apple Pie Cookies

1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)
Approx. 1 Cup of Caramel Sauce (just enough for a light coating)
1 Egg..for egg-wash
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour just for sprinkling
A round cookie cutter..any size you like


Directions:
Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel…

Coarsely chop the Apple Pie Filling into small pieces…

Top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling…
Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips…

Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh!     Create your lattice on top of the actual filling, as if it were a pie!
Dip your cookie cutter into some egg wash and cut out your Pie Cookies…

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg..

Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm.   Let them cool just a little..

Baked Macaroni and Cheese Balls

Baked Macaroni and Cheese Balls

• 2 cups leftover macaroni and cheese (homemade or from a box)
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup breadcrumbs ( Panko breadcrumbs, but any kind will do)
• 1 Tbsp olive oil
• salt and pepper to taste

1. Make sure leftover macaroni and cheese is really cold. I suggest putting it in the freezer for about 20 minutes before preparing.
2. While the macaroni and cheese is chilling in the freezer, get out three bowls. Add flour to one bowl, the egg to another, and the breadcrumbs to the remaining bowl. Whisk the egg slightly to break it up. Season the flour with salt and pepper to taste.
3. Preheat oven to 425 degrees. Prepare a cookie sheet by lining it with aluminum foil . Drizzle one tablespoon of olive oil on aluminum foil and spread around to coat the foil evenly.
4. When macaroni is chilled, remove from freezer. Scoop a tablespoon amount of macaroni and cheese and roll it around in your hands to make sure the ball is tightly packed. You want each ball to be uniform in size, about 1 or 1.5 inches in diameter.
5. Roll each ball through the flour, then the egg, and lastly the breadcrumbs. Place on prepared cookie sheet. Bake for 10 minutes. Remove cookie sheet from oven, flip the macaroni balls over, and bake another 8-10 minutes, or until golden brown. Serve warm with various condiments and dipping sauces.

Warm Spinach Artichoke Dip

Warm Spinach Artichoke Dip

INGREDIENTS

• 1 – 8 ounce package cream cheese, softened
• 1/4 cup mayo
• 1/2 cup parmesan cheese, grated
• 1/2 cup Mozzarella cheese, grated
• 1/2 cup cheddar cheese, grated
• 1/2 cup swiss cheese, grated
• 1 clove garlic, minced
• 1/2 teaspoon tried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 can artichoke hearts, drained and chopped into small pieces
• 1 – 8 ounce package frozen chopped spinach – thawed and drained really well

DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. In a large bowl or with your food processor, combine all ingredients together except 3/4 cup cheese.
3. Spoon the mixture into a lightly greased 8×8 inch casserole dish.
4. Top with remaining cheese and bake for about 25-30 minutes or until the dip is warm and bubbly.
5. Allow the dip to cool for at least 10 minutes before serving.

Baked BLT Dip

 Baked BLT Dip

 

Ingredients

1  pound bacon, cooked

1 cup mayonnaise

1 cup sour cream

8 ounces cream cheese, softened

1 1/2 cups cheddar cheese

1 tomato, seeded and chopped

1/4 cup chopped green onions

Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired

• 1 Preheat oven to 350°F degrees.
• 2 Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

Mini BLT Wrap

Mini BLT Wraps

Yield: 12 mini BLT wraps

Ingredients

• 6 (6 inch) small flour tortillas
• 1 cup diced tomatoes
• 1/2 cup mayonnaise
• about 2 1/2 cups chopped Romaine lettuce
• 10-12 pieces of bacon, cooked and crumbled

Instructions

1. In a small bowl combine tomatoes and mayonnaise. Spread about 1/4 cup of the mixture onto each tortilla. Sprinkle with salt and pepper.
2. Layer lettuce and bacon on top.
3. Roll tightly and slice in half at a diagonal.
4. Secure with a toothpick for easy eating. Store in the refrigerator.

Cheater Korean Beef

Cheater Korean Beef

Ingredients

• 1 pound lean ground beef
• 1/4 cup brown sugar (add more if you like it sweeter)
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced (see note)
• 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, sliced
• 
  

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
2. Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. If going for a low carb option, it's great over lettuce too!

Chocolate Ooey Gooey Butter Cookies

Chocolate Ooey Gooey Butter Cookies

Yield: 2 dozen cookies

Ingredients

• 1 teaspoon vanilla extract
• Confectioner’s sugar, for dusting
• 1 (18 ounce) box moist chocolate cake mix
• 1 (8-ounce) brick cream cheese, room temperature
• 1 egg
• 1 stick of butter, room temperature

Instructions

1. Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Chocolate Molten Lava Mug Cake

Chocolate Molten Lava Mug Cake

 

Prep Time: 1 minute

Cook Time: 1 minute

Yield: 1 mug cake

Ingredients

• 3 tablespoons chocolate mug cake mix*
• 2 tablespoons water
• 1/2 of a chocolate pudding snack cup
• ice cream (optional)

Buy 1 Greek Yogurt, Get 1 Free

Instructions

1. In a microwave safe mug combine 3 tablespoons of the cake mix* with 2 tablespoons of water.
2. Whisk together with a fork or small whisk.
3. Drop in 1/2 of a chocolate pudding snack cup, but DO NOT stir.
4. Microwave for 1 minute.
5. Leave the cake in the mug to enjoy.
6. Top with ice cream (optional)

Tuna and Cheese Omelet

Tuna and Cheese Omelette

Ingredients: 1 canned tuna flakes
                      4 eggs Pinch of iodized salt

2 tbsp. Cooking oil

2 slices processed cheddar cheese

Procedure:

1. Beat the 4 eggs, put iodized salt and set aside.
2. Heat the skillet. Put the tuna flakes together with its oil, stir and let boil for 3 minutes or until a little oil is left. Remove and set aside.
3. In the same skillet, put the cooking oil heat for a few seconds. Pour in half of the beaten eggs covering the entire skillet. Spread half of the cooked tuna flakes and top with cheese. Fold and turn the omelette to cook the other side. Remove from skillet and do the same procedure for the 2nd half.

Pork Teriyaki

Pork Teriyaki

 Ingredients:

 

500 grams pork tenderloin (cut in strips)
1 tsp. Sesame seed
Spring onion (chopped)
Cooking oil (preferred canola oil)

 Teriyaki sauce for marinade:

1 cup soy sauce
1 ½ cup white sugar
1 tbsp. sesame oil
1 tbsp. ginger (minced and crushed)
3 cloves garlic (crushed)

 Procedure:

 

Marinade: mix all the ingredients in a sauce pan and bring to boil. Stir continuously until the sauce thickens. Marinade 1/3 cup over pork overnight.
Fry:

1. Heat oil in frying pan; fry the pork to your desired doneness.
2. Add more teriyaki sauce and mix with the pork.
3. Remove from pan. Sprinkle spring onion and sesame seed over pork. Serve.

Crispy Spare ribs

Crispy Spare Ribs

 

 

Ingredients
1 kg Pork spare ribs 2 inches cubed
1/2 cup vinegar
1/3 cup water
1 tsp. iodized salt
1/3 tsp. ground pepper
6 cloves garlic crushed
1/2 cup cooking oil

 

Procedure

1. In a deep pan, combine garlic, iodized salt and ground pepper.
2. Pour in vinegar and water.
3. Add pork spare ribs and put into boil for 5 minutes or until pork is tender.
4. Set aside for at least 3 hours before frying.

Easy Chicken Pastel

Easy Chicken Patel
Ingredients:
1 kg. Whole chicken (cut in small sizes)
2 whole potatoes (squared)
1 red bell pepper (squared)
1 pack young corn (sliced ½ inch)
1 can Vienna sausage (drained and sliced)
1 slice quick melt cheese
½ lemon
1 small can button mushroom (sliced)
1 small onion (sliced)
3 cloves garlic (crushed)
1 cup water
¼ tsp. ground pepper
2 tbsp. fish sauce
1 tbsp. soy sauce
1 tsp. butter
1 small can evaporated milk
Cooking oil

 

Procedure:

1. Marinate chicken with lemon for 30 minutes.
2. Heat the pan with oil, fry the potatoes. Set aside.
3. Add 1 tbsp. oil in the pan, sauté garlic and onion. Add the marinated chicken, ground pepper, fish sauce and soy sauce, stir with garlic and onion until chicken is half done. Add water then put to boil.
4. Add potatoes, young corn, Vienna sausage, red bell pepper, butter and cheese. Boil for 3 minutes until potatoes and chicken are tender.
5. Add evaporated milk cook for a few minutes until sauce is creamy.

Siomai 1

For the siomai 

• 40 pcs. siomai wrappers
• 1 lb. ground pork
• ½ cup shrimps, chopped
• 1 small carrot, chopped finely
• 6 cloves garlic, minced
• ½ onion, minced
• 3 tsp sesame oil
• 1½ tsp salt
• ½ tsp ground pepper
• 1 egg

For the sauce

• ¼ cup soy sauce
• 1 Tbsp lemon juice or kalamansi juice
• ½ Tbsp sesame oil
• 1 Tbsp sugar 
• 1 pc Thai Chili, seeds removed and chopped
• 1 Tbsp garlic, minced

Procedure:

1. In a bowl, mix all the ingredients well (except for the wrapper of course!). 

2. Get one siomai wrapper and put about 1 Tbsp filling in the center. Gather up the edges of the wrapper. Press lightly as you pleat each side. Repeat procedure to wrap all the fillings.

3. Steam for 25-30 minutes. 
4. Meanwhile, prepare the sauce. In a bowl, mix soy sauce, lemon juice, sesame oil and sugar until sugar is dissolved. Add Thai Chili and garlic.

5. Remove siomai from steamer. Serve hot with  sauce either as appetizer or snack.

Tuna and Zucchini Omelet

Tuna and Zucchini Omelet Recipe

Ingredients

• 2 (5 oz.) cans tuna, drained
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 5 eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Cooking Procedure

1. Preheat the oven to broil (510F).
2. Combine salt, pepper, and beaten eggs in a bowl. Mix well and then set aside.
3. Heat an oven-safe frying pan or skillet in a stove top. Pour-in the cooking oil.
4. Once the oil becomes hot, saute the onion and zucchini for 2 to 3 minutes.
5. Add the tuna. Cook for 2 minutes.
6. Pour-in the beaten eggs. Gradually stir to distribute the ingredients. Cook in low to medium heat for 4 to 6 minutes.
7. Turn off heat from the stove top and then place the pan inside the oven. Broil for 5 to 7 minutes or until the top part of the omelet is done.
8. Serve for breakfast.

Jollibee Style Spaghetti

Jollibee Style Spaghetti Recipe

Ingredients

• 2 lbs. Spaghetti pasta
• 3 (15 oz.) can tomato sauce
• 1/2 cup tomato paste
• 1 lb. minced ham
• 1 1/2 lbs. ground pork
• 6 to 8 pieces red hotdogs, sliced diagonally
• 1/2 cup granulated white sugar
• 1 medium yellow onion, minced
• 2 teaspoons minced garlic
• 2 cups beef broth
• 1 cup shredded Velveeta cheese
• 2 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a cooking pot.
3. Saute the garlic and onion.
4. Add the ham. Cook for 3 minutes.
5. Put-in the ground pork. Cook for 3 to 5 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
9. Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.