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

Baguio Beans Guisado

Ingredients:
1/3 kg baguio beans, sliced diagonally
1 pack chicken powder
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp oil


Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Sprinkle chicken powder.
4. Simmer for 5 minutes. Serve while hot.


Source: Knorr

Halaan Chopsuey

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 kg halaan (clams), boiled in
1 1/2 cups water and shells removed
1 cup halaan broth
2 medium (200 g) carrots, sliced
1 large sayote, sliced
1 pouch (200 g) tomato sauce
3 heads (300 g) native pechay, sliced
1 medium red bell pepper, cut into strips


Directions:
1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/2 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.



Notes:
Excellent source of Vit. A (for good eyesight)
Makes 7 servings.
Halaan replaces meat and shrimps.


Source: Del Monte Kitchenomics

Holiday Delights - Dish

Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin

Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.


Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)

Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.


Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste

Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.


Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives

Direction:
1. Toss all ingredients and top with bechamel sauce.


Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste

Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.

Optional: Boil all ingredients in 5 minutes.

Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf

Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).


Source: Alaska

Atlantic Adventure - Dish

Fish
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped


Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.


Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper


Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.


Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste


Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.


Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter


Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.


Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped


Directions:
1. Mix thoroughly.

Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.


Source: Alaska

Next Door's Fresh Amoy Lumpia

Ingredients:
8 pcs fresh lumpia wrapped
peanuts, chopped
1/2 cup shredded lettuce
2 tbsp cooking oil
1/4 cup minced garlic
1/2 cup shredded carrots
1/4 cup shredded bamboo shoots (labong)
1/2 cup shredded turnips (singkamas)
1/2 cup shredded tofu (tokwa)
1 sachet chicken powder (10 g)
1 cup chicken broth


Directions:
1. Layout the fresh lumpia wrappers and spread chopped peanuts and shredded lettuce.
2. Saute garlic in cooking oil, add carrots, bamboo shoots, turnips and tofu.
3. Sprinkle one pack of chicken powder.
4. Add in the chicken broth and braise for 20 minutes.
5. Place sauteed vegetables on top of the lumpia wrapper. Wrap.

Sauces:
1. Sweet lumpia sauce.
Bring to boil
- 1 cup water
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch, mixed with
- 1 tbsp water
2. Hot sauce
3. Fresh chopped garlic.


Source: Knorr

Beans Stroganoff

Ingredients:
4 cloves garlic, crushed
1 large onion, sliced
1 medium (150 g) carrot, cut into cubes
1/3 cup button mushrooms, sliced
1 can (390 g) beef and beans
1 tbsp vinegar
1/2 cup evaporated milk


Directions:
1. Saute garlic, onion, carrot and mushrooms. Season with 3/4 tsp iodized salt (or 3/4 tbsp rock salt). Cook covered for 5 minutes.
2. Add beef and beans, vinegar and evaporated milk. Simmer for 5 minutes. Serve with rice, bread or cooked spaghetti.

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


Source: Del Monte Kitchenomics

Beans con Carne

Ingredients:
3 bunches (350 g) sitaw (long beans), cut into 2" long peaces
4 cloves garlic, crushed
1 medium onion, sliced
200 g ground pork
1/2 to 1 cup water
1 pouch (200 g) tomato sauce


Directions:
1. Saute garlic, onion and pork. Add water, tomato sauce, 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.
2. Add beans and simmer for another 5-10 minutes. Serve hot.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri


Source: Del Monte Kitchenomics

Liempo with Langka

Ingredients:
350 g pork liempo, cut into serving portions
350 g unripe langka (jackfruit), sliced 1/2 cm thick
1 pc medium onion, sliced
1 cup white kadyos (pigeon peas) or buto ng sitaw
1 can (227 g) tomato sauce
1 pc siling haba
2 cups kangkong (swamp cabbage) leaves and tender stalks


Directions:
1. Combine all ingredients except kangkong in casserole. Add 5 cups water, 1 1/4 tsp iodized fine salt (or 1 1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn.
2. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Laing

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed


Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.


Source: Del Monte Kitchenomics

Primavera

Ingredients:
200 g linguine pasta
2 tbsp olive oil
2 pcs baguio beans
1 tbsp green peas
1/2 tsp grated lemon rind
5 pcs shallots, minced
2 tbsp lemon juice
1/4 cup marinara sauce
1 tsp parmesan cheese


Directions:
1. Saute vegetables in olive oil. Add lemon rind and juice.
2. Add marinara sauce. Mix into pasta. Serve hot.

Makes 1 serving.


Source: Cosmopolitan

Al Tratti

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
3 pcs squid rings
3 tbsp pesto sauce
1 head broccoli for garnish
1/4 tsp anchovies
1/4 tsp capers
2 pcs black olives
3 slices fresh tomato
1 tsp parmesan cheese, grated


Directions:
1. Saute squid rings and anchovies in olive oil.
2. Add vegetables. Pour pesto sauce.

Makes 1 serving.
Serves best with rigatoni pasta.


Source: Cosmopolitan

Pinakbet

Ingredients:
1/2 to 1 cup water
1/2 cup squash, sliced
1/2 cup pork, sliced into strips
1 pc Knorr pork broth cube
1/3 cup tomatoes, chopped
3 cloves garlic, minced
1 tsp bagoong (alamang)
2 pcs ampalaya (bitter gourd), quartered
4 pcs eggplants, quartered


Directions:
1. Boil 1/2 to 1 cup water in a saucepan.
2. Drop the squash, pork, pork broth cube, tomatoes, garlic, ginger and bagoong into the boiling water. Simmer until pork is tender.
3. Add ampalaya and eggplants and cook until dish is left with little broth.
4. Simmer again until pork is tender then serve.

To add variety, shrimp or long beans can be added.
Broth can be poured over rice to maximize its flavor.


Source: Knorr

Lapu-Lapu Spinach Rolls

Ingredients:
1 kg lapu-lapu fillet, thinly sliced lengthwise into 8
1/2 cup calamansi (philippine lemon) juice
2 cloves garlic, crushed
1 tsp butter
1 cup spinach leaves, washed
2 tsp flour
1/2 cup evaporated milk

Sauce:
1/2 cup Lady's Choice Sandwich Spread
1/2 cup sour cream
1 tsp lemon juice
1/2 tsp mustard
1/2 tsp lemon peel, grated
dash of cayenne pepper


Directions:
1. In a small bowl, whisk to combine lemon juice, garlic, black pepper and salt. Brush each fillet with mixture. Set aside.
2. Stir-fry in 1 tsp butter, spinach. Add flour and evaporated milk. Cook over medium heat, stirring constantly until sauce thickens. Season with just enough salt and pepper.
3. Top each fillet with 1 tbsp of spinach mixture. Roll up fillets and secure with wooden toothpicks, place rolls in a lightly oiled, shallow ovenproof dish and bake in medium fire for 15-20 minutes.
4. Make sauce by combining all ingredients in a bowl. Top sauce over fish fillets and bake or 5 more minutes, or until golden brown.

Makes 8 servings.


Source: Lady's Choice

Picadillo Pasta Soup

A hearty soup that is actually a complete dinner - it has meat, pasta and vegetables.


Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1/4 kg ground beef
1 beef bouillon cube
5 cups water
1-2 tbsp fish sauce
dash of pepper
1 cup dry pasta (ribbon, spiral or elbow)
1/2 cup frozen mixed vegetables


Directions:
1. In a pot, heat the oil then saute the garlic and onion. Add the ground beef and cook until the meat changes color.
2. Add the beef cube, water, patis and pepper. Bring to a boil then simmer for 5 minutes. Put in the uncooked pastas and continue cooking until done. Add the frozen vegetables.

Rice or potatoes can be substitutes for pasta. Any other vegetable can also be used.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Instant Seafood Canton

Ingredients:
1 recipe Seafood Balls and Vegetable Stir-Fry (see recipe)
3-4 packs instant pancit canton


Directions:
1. Prepare vegetable stir-fry. If using instant pancit canton, use the seasoning packets to season the vegetables.
2. Cook the canton in water until done. Drain.
3. Transfer noodles to a platter and top with vegetable mixture.

Make this a filling noodle soup by adding broth or water.
Beef up on flavor and nutrition with veggies and seafood balls. You can also use kikiam (chinese sausage) instead of squid balls.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Korean Beef Barbecue with Bean Sprouts

Ingredients:
1/2 kg beef, cut sukiyaki style
6 tbsp soy sauce
2 cloves garlic, minced
2 tbsp seasame seeds
1 tbsp flour
2 tbsp sugar
1 tbsp oil
3 cups bean sprouts
1 tbsp sesame oil


Directions:
1. In a bowl, combine the beef, soy sauce, garlic, sesame seeds, flour, sugar and oil. Set aside for about 15 minutes.
2. In a skillet, heat 1/4 cup oil then cook the beef until brown.
3. In a saucepan, bring some water to a boil then add the cleaned bean sprouts. Cook for 1 minute then drain and toss with sesame oil To serve, arrange the bean sprouts on a platter and top with the cooked beef.

You can also add other vegetables to the sprouts like julienned carrots and bell peppers.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Seafood Balls and Vegetable Stir-Fry

Ingredients:
2 tbsp oil
1 small pack squid balls or shrimp balls
1 small carrot, sliced thinly
1 can baby corn, sliced
1 cup green beans, sliced thinly
1/2 cup chicharo, stringed and halved
1 small red bell pepper, sliced thinly
1/4 cup water
1 sachet Ginisa Flavor Mix


Directions:
1. Heat the oil in a pan. Add the squid or shrimp balls. Cook for a few minutes.
2. Add the vegetables and stir-fry for 1-2 minutes. Add water. Simmer for 1 minute then season with the ginisa mix.

If you want more sauce, add some more water and seasoning.
You can also use whatever vegetables you have on hand, but remember to try for a good balance of flavor and color.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Ginataang Hipon, Sitaw at Kalabasa (Shrimp, Beans and Squash)

Ingredients:
1 can or 1 2/3 cups coconut milk
2 cloves garlic
3 slices ginger
1 1/2 cups squash, cubed
1 cup sitaw (long beans), cut into 1 1/2-inch pieces
1/2 kg shrimps
salt and pepper to taste
1 finger chili


Directions:
1. In a saucepan, heat the coconut milk with the garlic and ginger. Bring to a boil then add squash.
2. When the squash is half-cooked, add the long beans and the shrimps. Continue cooking until done and sauce is reduced. Season to taste with salt and pepper.

When buying instant gata, keep in mind that coconut cream is kakang gata while coconut milk is the thinner gata from the second or third extraction. If you're using powdered gata, you'll need to dissolve it in water.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Spicy Garlic Pork and Eggplant

Ingredients:
2 pcs eggplant
1 tbsp oil
1/4 kg pork, cut into strips
1 pack Lee kum kee Sauce for Spicy Garlic Eggplant


Directions:
1. Cut the eggplants into halves, crosswise then cut into quarters.
2. Fry in oil or blanch briefly.
3. In a skillet, heat the oil and brown the pork slices. Add the sauce and eggplants. Cook until done.

If you don't like eggplants, you can replace it with broccoli, cauliflower, pechay, string beans, or any other vegetable.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping