Breaded Chicken Fillet Ingredients:

Spaghetti Ingredients:

4 pcs chicken breast fillets 1 8g MAGGI MAGIC SARAP 2 tbsp lemon juice 2 eggs salt to taste 2 tbsp all-purpose flour 1/2 cup dry breadcrumbs oil for frying lemon wedges green peas, buttered

Breaded Chicken Fillet Cooking Instructions:

1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

Flatten chicken breast fillets until the meat is of even thickness, about 1/2 inch. Cut meat into uniform serving portions. Rub with MAGGI MAGIC SARAP and lemon juice. Let stand 20 min. Beat eggs with salt and 2 tbsp water. Dust each chicken piece with flour then dip in the egg mixture. Roll in breadcrumbs to coat. Fry in hot oil until golden brown. Drain in paper towels and serve with lemon wedges and buttered green peas.

Spaghetti Cooking Instructions:

Cook spaghetti noodles according

to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Serve with the cooked spaghetti noodles and grated cheese on top.

Lumpia Shanghai Ingredients:

Pinoy Arroz Caldo Ingredients:

1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed 5 pcs hard boiled eggs 2 cups cooked rice 6 cups chicken broth (or 6 cups plain water if broth not available) 1 cup onion, minced 3 tbsp fish sauce 1 tsp garlic 1/2 tsp ground black pepper 1 cup scallions (red onions), minced 3 knobs ginger, julienned 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this] 5 pcs calamansi 3 tbsp Canola cooking oil

1 pound ground pork 1 pound ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce 2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers 1 1/2 quarts oil for frying

Lumpia Shanghai Instructions: In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.

Instructions: Fry the Chicken Skin, once crispy like chicharon set aside Dash-in some ground black pepper layer color turns golden brown. rice then mix and cook for a few minutes boil (Add the chicken cube, stir until the cube melts) chicken is fully cooked (about 15 to 20 minutes) -in the hard boiled eggs top, garlic, minced scallions, and Kalamansi.

Lechon Kawali Ingredients:

Beef Steak Ingredients:

1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2 teaspoon black pepper salt water, for boiling oil (for frying)

Sauce:

3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion, minced 1 garlic clove, minced chili peppers (optional)

Pork / Beef Steak Cooking Instructions:

Lechon Kawali Cooking Instructions:

Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan. Bring to a boil and simmer for 3545 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while its hot.

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Bicol Express Ingredients:

Pork Tocino Ingredients:

1/4 kilo pork, thinly sliced 3 cups birds eye chili or jalapeno peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste

1 Kilo Pork loin Butt or fillet or Pork, removed the bone and sliced into 1/4 inch thick 175 grams brown sugar 2 tbsp salt 4 cloves garlic minced 1/2 tsp of Red Food Coloring (substitute to Saltpeter) 5 tbsp soy sauce

Bicol Express Cooking Instructions:

Utensils Needed:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, saute minced garlic and onion. Add to the saute the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.

mixing bowl measuring spoons knife weighing scale chopping board

Pork Tocino Preparation and Cooking Instructions:

Combine all the ingredients in a shallow pan except for the pork. Press the mixture onto both sides of the pork meat and make sure that it is distributed evenly. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork. To cook, just put a little water in a skillet and add the pork and fry it until done.

Adobong Pusit Ingredients:

Embutido 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

3/4 kilo Small sized Pusit (Squid) 1 1/2 tsp. salt 1 small bay leaf 1/4 tsp. pepper 3-4 cloves garlic, minced 1/3 cup vinegar 1 tsp. sugar 1/4 cup water 3 tbsp. cooking oil 1 small onion, thinly sliced 2 pcs. Cayenne Chili sliced (optional)

Embutido Cooking Instructions:

Prepare a steamer and set aside. Alternatively,

prepare a baking pan and a wire rack and preheat oven to 350F. In a bowl, combine all the ingredients and mix until well blended. Divide the mixture into 2 to 4 portions (depending on how many you want to make). 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. 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. 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. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces. Refrigerate unused embutido.

Adobong Pusit Cooking Instructions:

Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade Saute onions in hot oil. Add drained squids, saute until the juices evaporates (about 10-12 minutes). Strain marinade, add to sauted squids. Let simmer for about 15 minutes. Serve Hot with Rice.

Pochero Ingredients:
1 cup dried chickpeas 1 kilo chicken, cut in serving size pieces 1/2 kilo pork, cut in large cubes 2 chorizo sausage, cut into 1 pieces 1 large onion, sliced 4 teaspoons salt 1 teaspoon whole black peppercorns 4 tablespoons oil 10 cloves garlic, finely chopped 1 medium onion, finely chopped 2 ripe tomatoes, peeled and diced or1 small can whole tomatoes 1/2 kilo sweet potatoes, peeled and cut into chunks 3 pcs Saba or Cardaba banana cut into chunks 1 bok choy, cut across in 2 sections 8 green onions, cut in 2 lengths

Chopsuey Ingredients:

Pochero Cooking Instructions:

Wash chick peas and soak overnight (or use a can of Garbanzo beans). In one pan put in the chick peas chicken, pork, chorizo and add water to cover. Add sliced onion, salt and peppercorns, bring to a boil. Reduce heat and simmer until meats and chick peas are almost tender. In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown. Add tomatoes and cook to a pulp. Add meats, stock, Saba banana and sweet potatoes. Simmer until potatoes are nearly cooked then add cabbage and green onions for the last few minutes. Serve broth as soup and the meats and vegetables as a separate course.

1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2 inches long pieces 3 stalks celery, cut into 2 inches long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, saute garlic and onions Then add pork saute for 3 minutes Add the chicken liver and gizzard, continue to sautes for another 3 minutes. Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked. Add the shrimp then add and mix all the vegetables. Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch. Cook for about 5 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

Banana Que Recipes:

16 pcs. semi ripe or ripe Saba banana variety 1/4 cup brown sugar 2 cups Vegetable cooking oil

Chicken Macaroni Salad Ingredients:

Materials Needed:

large wok 8 pcs bamboo skewers 12 inches size Fry Skimmer Strainer or Colander

Banana Que Cooking Instructions:

In a large wok at high flame heat cooking oil, when it is smoking hot, drop the bananas and fry for about 2 minutes or until they start to slightly brown. Sprinkle the brown sugar and let it stand without stirring. When the sugar starts to caramelize, start stirring the bananas to have it coated with caramelized sugar. Continue frying, stirring several times to have the bananas fully coated with caramelized sugar. Turn the heat off once the bananas are cook through, do not overcook. Drain in Fry Skimmer Strainer or colander or deep bowl with paper towel to remove excess oil. Skewer two bananas in a bamboo stick while they slightly cool down. Do the same for the rest of the bananas. Serve immediately with Coca Cola softdrink.

1/2 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hard-boiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste

Macaroni Salad Cooking Instructions:

Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.

Brownies Ingredients:

Creamy Halo Halo Ingredients:

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEYS Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

3 tablespoons butter or margarine, softened 3 tablespoons HERSHEYS Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk

2 cups sweetened garbanzos, drained 1 cup sweetened beans, drained 1 cup red kaong, drained 1 cup green nata de coco, drained 1 cup sweetened macapuno 1 250ml NESTL All Purpose Cream Halayang ube (optional) NESTL Cornflakes (optional)

Brownies Cooking Instructions:

Heat oven to 350F. Grease 9-inch square

baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies. Creamy Brownie Frosting:

Creamy Halo Halo Mixing Instruction

Beat butter, cocoa, corn syrup and vanilla in

small bowl until blended. spreading consistency.

Add powdered sugar and milk; beat to About 1 cup frosting.

1. Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl. Toss withi NESTL All Purpose Cream. 2. Set aside to cool in the refrigerator. 3. To assemble, arrange on a salad bowl or a serving plate. 4. Top with halayang ube and NESTL Cornflakes before serving if desired.

Mango Float Ingredients:

Cathedral Windows Ingredients: Flavored Gelatin:

2 cups of mangoes (thinly sliced) Graham crackers 1 box Crushed Graham 1 tbsp 1 can all purpose Nestle cream 1 can condensed milk

Mango Float preparations Instructions:

Ferna Grape Flavored Gelatin, 1 pack (100g ) Ferna Strawberry Flavored Gelatin, 1 pack (100g ) Ferna Pandan Flavored Gelatin, 1 pack (100g) Boiling Water, 3 cups Tap Water, 3 cups

Base or Binder Gelatin:

In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham crackers, then set aside. Chill the Nestle for 30 minutes cream then whip the Cream in a bowl. Fold the whipped cream with condensed milk, then Mix well. Then on the layered crackers on the bottom, spread the milk and cream mixture. Then spread out the thin sliced mangoes evenly on top of the cream. Make another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if you want. Garnish top layer with mango and sprinkle the crushed graham. Chill the Mango Float for at least 2 to 3 hours before serving.

Ferna Unflavored Gelatin, 7 tbsp 3 Egg Yolks Water, 1/2 cup 2 cups whipping cream White Sugar, 1/2 cup 1 tsp Kalamansi juice or Lemon juice

Cathedral Windows Cooking Instructions: Flavored Gelatin:

Dissolve each pack of Ferna Flavored Gelatin Powder in 1 cup boiling water (If using Knox brand Gelatin just following the packets directions) Add 1 cup tap water to each flavored gelatin. Stir. Pour on separate containers. Chill flavored gelatin to set preferably overnight.

When the flavored Gelatin is set cut into small cubes then combine all the colored Gelatin in a big bowl, toss together all the cubes and refrigerate to set.

Base Gelatin:

In a bowl, whisk together egg yolks, kalamansi or lemon juice and sugar until they appear lemon yellow in color. In another bowl, dissolve the unflavored gelatin in 1/2 cup water. Add this into the egg yolk mixture while continuously beating with the whisk. When well blended, pour into a sauce pan and cook over low flame let stand for at least 5 minutes until it thickens and coats the spoon. Set aside. Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping cream and continue beating. Cool before using.

Leche Flan Ingredients:

1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence

For the caramel: 1 cup sugar 3/4 cup water Leche Flan Cooking Instructions:

Assembly:

Pour a small amount of the gelatin on a glass dish enough to cover the dishs bottom. Randomly drop the cubed gelatin on the bottom of the glass dish so as to create a multicolored design on the finished product. Pour the base gelatin on the dish to cover the flavored gelatin. Chill gelatin to set. To server invert Cathedral Windows mold onto a plate. Slice and serve.

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum molds you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.