Class Christmas Macaroni Salad

Ingredients:
1 bottle mayonnaise (700 ml)
1 pack salad macaroni (400g)
1/3 cup carrots, minced
1/3 cup celery, minced
1/3 cup onions minced
1/2 pickle relish, drained
1/2 cup ham
1/2 cup pineapple chunks or crushed, drained
1 cup chicken breast, boiled and diced
salt and pepper to taste




Directions:
1.  Cook macaroni according to packaging instructions.  Set aside and let it cool.
2.  In a separate bowl, mix the rest of the ingredients.
3.  Add mayonnaise and cooked macaroni.
4.  Season with salt and pepper.  Mix well.
5.  Serve chilled.


Makes 6-8 servings.
These can be used as an option: raisins, queso de bola


Source:  Lady's Choice

Gamberi N' Poulet - Dish

Chicken Roulade
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste

Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.


Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard

Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.


Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)

Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.

Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste

Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.


Source: Alaska

Pancit Molo

Ingredients:
Molo Filling
180 g ground pork
50 g shrimps, shelled, de-veined and chopped
100 g turnips (singkamas), finely chopped
10 g spring onions, sliced
2 pcs mushrooms, soaked in water and chopped
4 tsp soy sauce
1 whole egg
1 tsp sesame oil
pepper
salt
15-20 pcs molo wrapper

Pancit Molo:
1 1/2 tbsp corn oil
2 cubes chicken broth
10 g garlic, chopped
70 g shrimps, shelled, de-veined and chopped
50 g chicken meat, cooked, shredded
25 g ham, cut into strips
5 cups water
15-20 pcs prepared molo
2 tsp fish sauce (patis)
pepper to taste
15 g spring onions, sliced


Directions:
Molo Filling:
1. Combine all the ingredients in a bowl and season to taste.
2. Place a teaspoon of the mixture in the molo wrapper and wrap.

Pancit Molo:
1. Heat oil, add garlic and saute until soft but not brown.
2. Add the shrimps, chicken and ham and saute for 2 minutes.
3. Add the water and chicken broth cubes and bring to a boil.
4. Simmer and add the molos. Continue to simmer gently until the wrappers become translucent and the stuffing is cooked (approximately 10 minutes).
5. Garnish with spring onions, season with pepper and fish sauce. Simmer for another minute.

Add toasted garlic as garnish if desired.
Makes 6 servings.

Source: Knorr

Chicken Quail Eggs Adobo

Your favorite take-out lunch with an egg-citing twist


Ingredients:
1/2 kg chicken, cut into serving proportions
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 bay leaf (laurel)
24 pcs quail eggs, hard boiled and shelled


Directions:
1. Combine all ingredients except quail eggs. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 35 minutes.
3. Add quail eggs. Simmer for another 5 minutes.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia


Source: Del Monte Kitchenomics

Drumstick Ham Kitchenomica

Ingredients:
7 pcs (1 kg) chicken drumstick
1/2 cup pineapple juice

Curing:
1/4 cup iodized salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
1/2 cup sugar
2 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
1 bay leaf (laurel)

Basting:
1/4 cup pineapple juice
1/4 cup brown sugar


Directions:
1. Mix curing ingredients well, then inject some mixture into meat. Massage meat with the rest of the curing mixture and refrigerate in a covered plastic container for 1 week, turning meat over everyday.
2. After a week, wash meat once, then inject with pineapple juice. Cover chicken with cooking mixture in a pan. Simmer for 30 minutes.
3. Remove meat and arrange in a tray. Bake at 325F for 15 minutes, basting every 5 minutes until brown.

Makes 7 servings.
Rich in Vit B6- essential for red blood cell formation.


Source: Del Monte Kitchenomics

Jerk Chicken Kabobs with Grilled Pineapple Salsa

Ingredients:
1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/4 cup Jerk Marinade
1 small pineapple, peeled and cut into 1/2-inch slices
3 tbsp lime juice
2 tbsp each olive oil, brown sugar, and minced cilantro
1 sweet red pepper, diced
1/4 cup green onions, thinly sliced
1 tsp seeded and minced fresh jalapeno pepper
3 cup hot cooked rice (optional)

Jerk Marinade:
6 green onions, chopped
1/4 cup white vinegar
1 Scotch bonnet pepper, cut in half
1 tbsp chopped fresh thyme
2 tsp cinnamon
1 tsp each ground allspice, nutmeg and brown sugar


Directions:
Jerk Marinade:
1. Combine all of the ingredients in blender and blend until a thick paset is formed. Transfer into a storage container and store in the refrigerator.

Makes 2/3 cups.


1. Place chicken in large storage bag and toss with the Jerk Marinade. Seal and marinate in refrigerator for 1 hour. Divide chicken evenly on to 4 metal skewers.
2. Preheat grill to medium high and oil the grill rack. Grill pineapple slices for 2 minutes on each side.
3. Remove from grill and cool. Remove core and cut pineapple into 1/2-inch cubes. In medium mixing bowl, whisk together lime juice, olive oil, brown sugar and cilantro. Add pineapple, red pepper, green onion and jalapeno pepper. Toss to blend. Season with salt and pepper. Set aside.
4. Grill chicken skewers for 10-15 minutes until cooked through, turning often. Transfer to a serving plate and top with grilled pineapple salsa. If desired, serve over cooked rice.

Preparation time: 30 minutes, plus marinating time
Cooking time: 15-20 minutes
Makes 4 servings.


Source: Glad

Chicken Barbecue

Ingredients:
1 kg chicken thigh and legs, cut up
2/3 cup Instant Marinade Pinoy Barbecue
1/4 kg togue
100 g cabbage, sliced
1 pc medium red bell pepper, cut into strips


Directions:
1. Make a shallow cut on chicken pieces. Marinate in Instant Marinade Pinoy BBQ for at least 30 minutes. Drain and reserve 2 tbsp marinade. Grill in pan with 3 tbsp oil or over live charcoal until cooked. Set aside.
2. Simmer reserve marinade for 1 minute. Add vegetables and cook for 2 minutes with continuous stirring. Serve with chicken.

Makes 8 servings.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Sweet Chicken Wings

Ingredients:
1 kg chicken wings (about 12 pcs)
1 pouch (250 g) Sweet Style Spaghetti sauce
1 tsp hot sauce

Marinade:
12 cloves garlic, crushed
2 tsp hot sauce
1/2 tsp iodized fine salt (or 1 1/2 tsp iodized rock salt)


Directions:
1. Marinate chicken for 30 minutes. Fry in oil until golden brown. Set aside.
2. Combine Sweet Style Spaghetti Sauce, 1/4 cup water, hot sauce and 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Allow to simmer. Add chicken wings. Simmer over high heat with constant stirring for 5 minutes or until dry.

Makes 6 servings.
excellent source of Vitamin A - for good eyesight


Source: Del Monte Kitchenomics

Pine Chicken Stew

Ingredients:
3/4 kg chicken thigh, cut up
2 tsp crushed garlic
2 pcs medium onions, sliced
2 tsp crushed ginger
4 pcs medium tomatoes, chopped
1 can (439 g) fresh cut pineapple chunks, drained (reserve syrup)
2-3 tbsp fish sauce
1/4 kg radish, sliced thinly

Marinade:
1/2 cup pineapple syrup
1 tsp iodized fine salt (or 1 tbsp iodized rock salt)
1/2 tsp pepper


Directions:
1. Marinate chicken for 30 minutes. Saute garlic, onion, ginger, tomatoes and chicken.
2. Add fish sauce, fresh cut pineapple chunks and radish. Simmer until tender. Serve hot.

Makes 6 servings.
High in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Italian Meat Loaf

Ingredients:
2 pc medium onions, chopped
1 pc small carrot, chopped
1 pc small sayote, chopped
1/4 cup cooked or frozen green peas
1 pc small red bell pepper, chopped
1 can (237 g) Italian style spaghetti sauce
400 g ground pork, chicken or beef
6 pc bread loaves, shredded
2 pc eggs, beaten
1 1/2 tsp iodized fine salt or (1 1/2 tbsp iodized rock salt)
1/2 tsp pepper


Directions:
1. Combine everything, then mix thoroughly.
2. Pack firmly in 9" x 5" x 3" loaf pan. Bake uncovered in turbo broiler at 300F for 30 minutes.
3. Increase temperature to 350F for another 10 minutes. Cool for about 15 minutes before slicing.

Makes 8 servings.
Rich in Vitamin B12- prevents anemia.


Source: Del Monte Kitchenomics

Jambalaya

Ingredients:
200 g fettuccine pasta
2 tbsp olive oil
1 pc chicken breast, cut into four slices
1 pc Hungarian sausage, cut into about five slices
3 pcs tiger prawns, peeled
1/4 marinara sauce
1/2 tsp Parmesan cheese, grated
salt and pepper to taste


Directions:
1. Saute chicken, sausage and prawns in olive oil until cooked.
2. Pour marinara sauce. Season to taste. Mix into pasta, serve hot.

Makes 1 serving.


Source: Cosmopolitan

Chicken Tonnato

Ingredients:
For Chicken
2 pcs chicken breast
1 quart water
1 tsp salt

For Tonnato Sauce
1 can (6 oz) tuna, packed in olive oil, drained
3 pcs anchovy fillets, large
1/2 cup Lady's Choice Tuna Spread
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp chicken broth

Accompaniments
200 g beans, trimmed
200 g potatoes, peeled, sliced


Directions:
1. Poach chicken breast in 1 quart water. Add salt. Simmer for 30 minutes. Let cool in broth.
2. Puree tuna, anchovies, Lady's Choice Tuna Spread, oil, lemon juice and broth in blender until very smooth.
3. Remove chicken from broth. Slice thinly. Transfer broth to boil. Add beans and cook until crisp tender 3-5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Add potatoes to broth and simmer until just tender, for about 10 minutes. Drain sliced potatoes.

Assemble platter
In a platter, arrange beans and potatoes. Drizzle vegetables with tonnato sauce. Top with chicken slices and more tonnato sauce, spread evenly. Serve remaining sauce on the side.

Makes 6-8 servings.


Source: Lady's Choice

Chicken wings 1-2-3

Ingredients:
6 pcs chicken wings, whole or cut into two segments
1/4 cup cornstarch
1/4 cup flour
oil for frying
1 tbsp ginger, grated
1 tbsp sugar
1 tbsp rice wine
2 tbsp cane vinegar
3 tbsp soy sauce


Directions:
1. In a clean plastic bag, combine cornstarch and flour. Add the chicken wings then shake the bag to completely coat the chicken.
2. Heat oil then fry the chicken wings until lightly golden. Drain on paper towels.
3. In a saucepan, combine the remaining ingredients. Bring to a boil then add the fried wings. Cover and simmer for 10-15 minutes. Garnish with leeks and sesame seeds.

Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sweet and Sour Pork with Pineapple

Ingredients:
1/2 kg pork cubes
1 pack McCormick Season 'n Fry Porkchop Coating Mix (original or garlic)
oil for frying
1 bottle McCormick Garlic Chili sauce
1 small can pineapple tidbits
1 red bell pepper, cut into strips
1 carrot, sliced


Directions:
1. Coat the pork cubes with the breading mix. Fry until brown.
2. In a saucepan, combine the remaining ingredients. Add the cooked pork. Bring to a boil then simmer until the sauce thickens slightly.

You can also substitute fish or chicken for this recipe.
You can also do this recipe using McCormick's Sweet and Sour Sauce
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Chicken Morcon

Ingredients:
4 pcs chicken breast, deboned
1 small carrot, quartered lengthwise
1 whole pickle, quartered lengthwise
4 sticks cheese
2 tbsp oil
1 pack Afritada recipe sauce
1 bay leaf
1/2 cup water
salt and pepper to taste


Directions:
1. Place the chicken breasts between two sheets of plastic wrap. Flatten with a mallet or the back of a knife. Season with some salt and pepper.
2. On each fillet, place a stick of carrot, pickle and cheese. Roll up the fillets and close with a toothpick.
3. In a pan, heat the oil then brown the chicken rolls. Add the afritada sauce, bay leaf and water. Bring to a boil then lower the heat and simmer until the chicken is tender. Season the sauce if needed.

Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Pinoy Paella

Ingredients:
2 packs McCormick Menudo Mix
3 cups water
2 cups rice, washed and drained
1 cup chicken meat, cubes
3 pieces chorizo, sliced
1/2 cup ham, cubed
1/2 cup carrots, diced
1/4 cup peas
1/2 cup green bell pepper, cubed
1 egg, hard-boiled (optional)


Directions:
1. Dissolve the Menudo Mix in water.
2. In a saucepan, combine rice and dissolved Menudo Mix. Cook covered over medium heat until water comes to a boil.
3. Add the remaining ingredients. Stir once then cover and continue cooking over low heat until water has evaporated. Serve garnished with sliced hard-boiled egg.

You can also use Chinese chorizo or chorizo Macao, chorizo Bilbao, sausage or any type of longganisa.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Black Bean Chicken

Ingredients:
1/4 cup oil
1/2 kg chicken breast, cubed
2 shallots (sibuyas Tagalog), sliced
2 stalks spring onion, sliced
2 slices ginger, cut into strips
1 red bell pepper, cut into strips
1 pack Lee Kum Kee Sauce for Black Bean Chicken


Directions:
1. Heat oil then brown the chicken pieces lightly.
2. Add the shallots, spring oinos, ginger, and red bell pepper. Pour in the black bean sauce. Cook until the chicken is done.

Complete this meal with a salad, sauteed vegetables, or Chinese-flavored instant soup.
Use other chicken parts like thighs or wings.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Lasagna a la Afritada

A perfect blend of Pinoy and Italian flavors.


Ingredients:
2 eggplants, sliced
1 zucchini, sliced
2 red bell peppers, sliced
2 green bell peppers, sliced
1/4 cup olive oil
salt and pepper, to taste
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup onion, minced
1/4 cup tomatoes, chopped
1/2 kg chicken breast, cubed
1 can tomato paste
1 tbsp salt, or to taste
1 tbsp crushed peppercorns
water
1 box lasagna noodles
1 cup grated cheese


Directions:
1. In a bowl, combine the sliced eggplants, zucchini, bell peppers and olive oil. Season with salt and pepper. Toss the ingredients together. Set aside to marinate for a few minutes, then grill the vegetables until done.
2. In a saucepan, heat 2 tbsp olive oil then saute the garlic, onion and tomatoes until tender. Add the chicken breast and cook until done. Add the tomato paste. Simmer the mixture for a few minutes. Season to taste. If sauce is too thick, add some water.
3. In a separate pan, boil water and cook the lasagna noodles. Set aside.
4. In an ovenproof dish, assemble the lasagna by layering the noodles, sauce and grilled vegetables. End with a top layer of sauce. Sprinkle with cheese. Bake in a preheated 350F oven for about 20 minutes.

Preparation time: 20 minutes
Cooking time: 45-50 minutes
Makes 4-6 servings.


Source: Good Housekeeping

Chinese Lemon Chicken

Ingredients:
chicken fillet, thinly sliced

Seasoning:
1 tbsp custard powder
10 g Knorr Chicken Powder
1 pc egg
1 tsp baking soda
1 cup cornstarch

Sauce:
5 lemon slices for garnishing
1 cup lemon juice
1 cup water
1 tsp salt
1/3 cup sugar
1 cup vinegar
1 tbsp custard powder
2 tsp cornstarch (dissolved in a little water)


Directions:
1. Season chicken fillet with Knorr Chicken Powder and custard powder. Add egg and baking soda.
2. Sprinkle a thin layer of cornstarch over the chicken fillet.
3. Deep fry chicken fillets until golden in color, drain well, and place on a plate.
4. In a pan, heat up all ingredients of sauce except for cornstarch. Bring to a boil.
5. Add dissolved cornstarch and simmer until mixture thickens. Pour sauce on top of chicken. Garnish with lemon slices.

Makes 10 servings.


Source: Knorr

Chicken Barbecue

Ingredients:
5 pcs 1/4 piece chicken, with some incisions
1 pc chicken broth cube
2 tbsp atsuete
1 tbsp cornstarch, diluted in a little water
1/4 cup liquid seasoning (barbecue flavor)
1/4 cup cooking oil
1 cup water


Directions:
1. Put the oil and the atsuete in a small pan and bring to boil. When it starts to boil remove from heat, strain and set aside.
2. Season the chicken with the liquid seasoning (barbecue flavor), put in pan and let stand for 15 minutes.
3. Add 1 cup water, 1 piece chicken broth cube, bring to boil for 10 minutes, and thicken the liquid with cornstarch then keep heated.
4. Brush the chicken with oil before and while grilling for about 10 minutes or until it is done.
5. Arrange the chicken in a food pan or platter, garnish with lettuce, achara, tomato and parsley then serve with the thickened liquid on the side as sauce.


Source: Knorr