2. Greek Saganaki
Ingredients
 8 ounces feta cheese
 1 egg
 1 teaspoon finely chopped fresh oregano
 1/2 cup all-purpose flour
 2 tablespoons olive oil
 freshly ground black pepper
 2 large ripe tomatoes, sliced
 1 lemon, cut into wedges
Directions
1. Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat
the egg with the oregano. Dip each slice of feta in egg, shake off
excess, and coat in flour.
2. Heat olive oil in a frying pan over medium heat. Quickly cook cheese
in olive oil until golden, turning once. Pat dry with paper towels.

3. 3. Arrange feta on a plate with thick tomato slices, season with black
pepper, and garnish with lemon wedges.
Smoked Salmon Spread
Ingredients
 1/2 lb smoked salmon or 2 cans of boneless, skinless, drained
 1 block of Philadelphia cream cheese, room temperature
 1/4 c. barbeque sauce
 1 chipotle pepper
 1/4 c. sliced green onions
 1 tsp. lemon zest
 1 tsp. lemon juice
 1/2 tsp. black pepper
 1/2 tsp. creole seasoning
Directions

4. 1. Add all ingredients to blender and blend well, chill covered in the
refrigerator for at least 30 minutes.
2. Server with crackers, toasted pita bread, naan bread, or chips.
Spicy Deviled Eggs
Ingredients
 12 hard cooked eggs
 1 packet ranch salad dressing mix
 1/2 tsp cayenne pepper
 2 TBSP sweet pickle relish
 1/4 cup mayonnaise (I used reduced fat)
 1/4 cup bottled ranch salad dressing (I used Hidden Valley Light
Ranch Dressing)
 1 tsp prepared yellow mustard
 chives, dill, paprika optional
Directions

5. 1. Peel hard boiled eggs and slice in half. Place yolks in a small bowl and
mash with a fork into a grainy consistency.
2. In another small bowl combine remaining ingredients and whisk until
smooth. Add about a third of the dressing to the egg yolks and stir
until creamy and combined well. Add enough of the remaining
dressing to reach the desired consistency you like your deviled eggs to
be.
3. Spoon or pipe into egg whites. Garnish with chives, dill sprigs and
paprika if desired.
Captain's Seafood Crab Dip
Ingredients
 1 1/4 cups mayonnaise
 1 cup fresh crabmeat
 1 cup shredded Cheddar cheese
 1/4 cup French salad dressing
 1/2 lemon, juiced

6.  2 teaspoons prepared horseradish
Direction
1. Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing,
lemon juice, and horseradish together in a bowl; refrigerate until the
flavors blend, at least 4 hours.
TACO PORK MEATBALLS
Ingredients
Meatballs
 1 lb ground pork
 1 egg
 ½ cup Progresso™ plain
panko bread crumbs
 1/3 cup shredded Mexican
cheese blend
 2 tablespoons (from 1-oz
package) Old El Paso™
original taco seasoning mix
 2 tablespoons chopped green
onions
 1 tablespoon chopped seeded
serrano chile
 ½ teaspoon salt
Guacamole Dipping Sauce
 1 medium avocado, pitted, peeled and diced
 1 tablespoon lime juice
 2 tablespoons chopped green onions
 1 tablespoon chopped fresh cilantro leaves
 ¼ teaspoon salt
Directions

7.  Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with
cooking spray.
 In large bowl, mix Meatball ingredients until well combined. Using
rounded tablespoon measure, shape 20 (1 1/2-inch)meatballs; place in
pan. Bake 15 to 18 minutes or until no longer pink in the center (at
least 165°F).
 Meanwhile, in small bowl, add avocado and lime juice; mash with fork
until nearly smooth. Add 2 tablespoons green onions, the cilantro and
1/4 teaspoon salt; stir until completely combined. Refrigerate until
ready to serve with meatballs.
Chipotle Ranch Yoghurt Dip
Ingredients
 1 cup Mountain High™ whole milk plain yoghurt

8.  1 tablespoon ranch salad dressing & seasoning mix (from 1-oz
package)
 ¼ teaspoon ground chipotle chile pepper
 Fresh vegetables or pretzel twists, as desired
Directions
1. In small bowl, mix yoghurt, ranch dressing mix and chipotle chile
pepper. Cover and refrigerate 1 hour before serving.
2. Serve with fresh vegetables or pretzel twists, as desired.
Creamy Crab and Bacon Phyllo
Cups
INGREDIENTS
 2 packages (1.9 oz each)
phyllo cups (30 shells total)
 2 slices bacon, coarsely
chopped
 ½ cup finely chopped white
mushrooms
 ½ cup finely chopped sweet
onion
 ½ cup Progresso™ chicken
broth (from 32-oz carton)
 1 can (6 oz) lump crabmeat,
drained and picked over
 4 oz cream cheese (from 8-oz
package), softened
 2 cups chopped baby spinach
 ½ cup shredded Parmesan
cheese
 1 teaspoon lemon juice

9.  1 tablespoon finely chopped thyme leaves
DIRECTIONS
1. Crisp phyllo cups as directed on package.
2. In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or
until crisp. Remove with slotted spoon; drain on paper towel-lined
plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4
minutes, stirring occasionally, until mushrooms and onion are soft
and skillet is nearly dry.
3. Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add
crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese
melts. Stir in spinach until wilted and mixture is heated through. Stir
Parmesan cheese into mixture; remove from heat, and stir in lemon
juice.
4. Scoop rounded teaspoons crab filling into phyllo cups; top with bacon
and thyme.
Oven Skillet Nachos
Ingredients
 1 (16-ounce) can Old El Paso™ refried black beans
 ½ (10-ounce) can Old El Paso™ red enchilada sauce

10.  3 cups freshly grated mozzarella, monterey jack or fontina cheese
 1 bag tortilla chips (thick ones work best)
 Optional toppings: Guacamole, Pico de gallo, Fresh cilantro, jalepenos,
sour cream
Directions
1. Preheat oven to 375ºF. Pour a thin layer of enchilada sauce across the
bottom of a large skillet. Spread the refried beans on top and add a
little salt and pepper if desired. Then sprinkle on a little bit of cheese.
I like to use a mix of freshly grated mozzarella and fontina.
2. Next, layer on tortilla chips with another layer of cheese (about 3/4
cup). Repeat, so that you have 3 layers of chips. Top the final layer of
chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the
enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese
is nice and bubbly hot.
3. Top with your favorite toppings, just before serving. My favorites are
guacamole and pico de gallo. Serve immediately.
Strawberry Lemonade Fruit Dip
Ingredients

11.  2 containers (4 oz each) Yoplait® Greek 2% Whips!® yogurt mousse
strawberry lemonade sorbet
 1 container (8 oz) sour cream
 1 tablespoon honey
 ½ teaspoon grated fresh lemon peel
 ½ teaspoon fresh lemon juice
Directions
1. In medium bowl, stir all ingredients until well combined. Cover;
refrigerate 1 hour to blend flavors.
2. Serve as a dip with assorted fresh fruits, such as whole strawberries,
seedless grapes and melon wedges, as desired.
Broiled Garlic Butter Shrimp
with Lemon Aioli
Ingredients
Aioli
 ½ cup mayonnaise
 2 cloves garlic, finely
chopped
 1 tablespoon lemon juice
 1 teaspoon grated lemon peel
Shrimp and Bread
 6 tablespoons butter
 2 tablespoons
Worcestershire sauce
 1 teaspoon crushed red
pepper flakes

12.  3 cloves garlic, finely chopped
 16 slices (1/2 inch thick) baguette
 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp),
with tails left on
 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves
Directions
1. In small bowl, beat Aioli ingredients; set aside.
2. Spray 18x13-inch rimmed baking pan with cooking spray. Position
oven rack 4 inches from broiling element. Set oven control to broil.
3. In 1-quart saucepan, melt butter over medium heat. Remove from
heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped
garlic. Brush baguette slices on both sides with about 2 tablespoons of
the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning
once, until toasted. Transfer to serving bowl or platter.
4. Add shrimp to same baking pan. Pour remaining butter mixture over
shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until
shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle
with parsley. Serve shrimp with bread and aioli.

13. Upo Guisado Recipe
Ingredients
 1 small bottle gourd (upo),
sliced
 6 ounces pork belly, sliced into
small pieces
 1 medium plum tomato, cubed
 1 medium yellow onion,
chopped
 4 cloves garlic, crushed
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil
 1 ½ cup water
Instructions
1. Heat oil in a pan
2. Sauté garlic, onion, and tomato
3. Add the pork. Cook for 3 minutes
4. Pour 1 cup water. Let boil. Adjust the heat to medium and then
continue to cook until the liquid completely evaporates
5. Add the sliced upo. Stir and then cook for 5 minutes.
6. Season with ground black pepper and fish sauce.
7. Add water. Cook for 2 minutes.

14. 8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
BAKED GREEN BEAN FRIES
NGREDIENTS:
 1 cup Panko*
 1/2 cup grated Parmesan cheese
 Pinch of cayenne pepper
 Kosher salt and freshly ground black pepper, to taste
 1 1/2 pounds green beans, trimmed
 1/2 cup all-purpose flour
 2 large eggs, beaten
DIRECTIONS:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with
nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper;
season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then
dredge in Panko mixture, pressing to coat.

15. 4. Place green beans in a single layer onto the prepared baking sheet.
Place into oven and bake for 10-12 minutes, or until golden brown and
crisp.
5. Serve immediately.
CREAMY MUSHROOMS
INGREDIENTS:
 2 tablespoons unsalted butter
 3 cloves garlic, minced
 16 ounces cremini mushrooms, thinly sliced
 1/3 cup heavy cream
 1/2 teaspoon dried thyme
 1/2 teaspoon dried oregano
 Kosher salt and freshly ground black pepper, to taste
 2 tablespoons freshly grated Parmesan
 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:

16. 1. Melt butter in a large skillet oven over medium heat. Add garlic and
mushrooms, and cook, stirring occasionally, until tender and browned,
about 5-6 minutes.
2. Stir in heavy cream, thyme and oregano; season with salt and pepper,
to taste. Bring to a boil; reduce heat and simmer until slightly reduced
and thickened, about 5-6 minutes. Stir in Parmesan.
3. Serve immediately, garnished with parsley, if desired.
HONEY GLAZED BABY CARROTS
INGREDIENTS:
 2 tablespoons unsalted butter
 1 (16-ounce) bag Grimmway Farms Baby Carrots
 2 tablespoons honey
 2 tablespoons brown sugar, packed
 2 teaspoons fresh dill
 2 teaspoons fresh thyme leaves

17. DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Add carrots,
honey,brown sugar, dill and thyme and gently toss to combine. Cook,
stirring occasionally, until carrots are tender, about 15 minutes.*
2. Serve immediately.
ROASTED VEGETABLES
NGREDIENTS:
 2 cup broccoli florets
 2 cups cremini mushrooms
 2 cups chopped butternut squash
 1 zucchini, sliced and quartered
 1 yellow squash, sliced and quartered
 1 red bell pepper, chopped
 1 red onion, chopped
 2 tablespoons olive oil
 2 tablespoons balsamic vinegar, or more, to taste
 4 cloves garlic, minced
 1 1/2 teaspoons dried thyme
 Kosher salt and freshly ground black pepper, to taste

18. DIRECTIONS:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with
nonstick spray.
2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash,
bell pepper and onion in a single layer onto the prepared baking sheet.
Add olive oil, balsamic vinegar, garlic and thyme; season with salt and
pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 12-15 minutes, or until tender.*
4. Serve immediately.
Spinach Gratin
Ingredients
 4 tablespoons (1/2 stick)
unsalted butter
 4 cups chopped yellow onions
(2 large)
 1/4 cup flour
 1/4 teaspoon grated nutmeg
 1 cup heavy cream
 2 cups milk
 3 pounds frozen chopped
spinach, defrosted (5 (10-
ounce) packages)
 1 cup freshly grated Parmesan
cheese
 1 tablespoon kosher salt
 1/2 teaspoon freshly ground
black pepper
 1/2 cup grated Gruyere cheese
Directions

19. 1. Preheat the oven to 425 degrees F. Melt the butter in a heavy-
bottomed saute pan over medium heat.
2. Add the onions and saute until translucent, about 15 minutes. Add the
flour and nutmeg and cook, stirring, for 2 more minutes. Add the
cream and milk and cook until thickened. Squeeze as much liquid as
possible from the spinach and add the spinach to the sauce.
3. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste,
with salt and pepper. Transfer the spinach to a baking dish and
sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
Bake for 20 minutes until hot and bubbly.
4. Serve hot.
Butternut Squash and Brussels
Sprouts Rice
INGREDIENTS
 2 Tbsp. olive oil, divided
 2 cups diced butternut squash
 2 cups Brussels sprouts, quartered
 1 small onion, chopped (about 1 cup)
 1 Tbsp. balsamic vinegar
 2 cups water
 1 package Knorr® Rice Sides™ - Herb & Butter

20.  1/2 cup chopped walnuts, divided
 2 Tbsp. grated Parmesan cheese, divided
DIRECTIONS
1. HEAT 1 Tbsp. olive oil in large nonstick skillet over medium-high heat
and cook half of the vegetables, stirring occasionally, until they start
to brown, about 4 minutes. Stir in 1/2 Tbsp. vinegar and cook,
stirring, 1 minute. Remove from skillet and set aside. Repeat with
remaining oil, vegetables and vinegar.
2. RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ -
Herb & Butter and cook according to package directions.
3. STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with
remaining walnuts and Parmesan cheese.
CHEDDAR BROCCOLI QUICHE
INGREDIENTS
 1 1/2 cups milk
 3 eggs
 1 package Knorr® Leek recipe mix
 1 package (10 oz.) frozen chopped broccoli, thawed and drained
 1 1/2 cups shredded cheddar, Swiss or Monterey Jack cheese
 9-inch unbaked or frozen deep-dish pie crust*

21. DIRECTIONS
1. Preheat oven to 375°.
2. Beat milk, eggs and Knorr® Leek recipe mix in large bowl with wire
whisk or fork until blended. Stir in broccoli and cheese; pour into pie
crust.
3. Bake 40 minutes or until knife inserted 1-inch from edge comes out
clean. Let stand 10 minutes before serving.
 If using 9-inch frozen deep-dish pie crust, do not thaw. Preheat oven
and baking sheet. Pour filling into pie crust; bake on baking sheet.
1-2-3 SAVORY POTATO SALAD
INGREDIENTS

22.  2 lbs. red potatoes or new potatoes, cut into 3/4-inch chunks
 1 Knorr® Chicken flavor Bouillon Cube(s)
 1 cup Hellmann's® or Best Foods® Real Mayonnaise
DIRECTIONS
1. Cover potatoes and Bouillon Cube with water in 4-quart saucepot.
Bring to a boil over high heat. Reduce heat and cook uncovered 10
minutes or until potatoes are tender. Drain; DO NOT RINSE. Let cool
slightly.
2. Combine cooled potatoes with Hellmann's® or Best Foods® Real
Mayonnaise in large bowl. Serve chilled or at room temperature.
Garnish, if desired, with parsley and black pepper.

23. Broccoli with Garlic Butter and
Cashews
Ingredients Serves 6
 1 1⁄2 lb fresh broccoli, cut into bite size pieces
 1⁄3 cup butter
 1 tbsp brown sugar
 3 tbsp soy sauce
 2 tsp white vinegar
 1⁄4 tsp black pepper, ground
 2 clove garlic, minced
 1⁄3 cup salted cashews, chopped
Directions
1. Place the broccoli into a large pot with about 1 inch of water in the
bottom. Bring to a boil, and cook for 7 minutes, or until tender but
still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over
medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and

24. garlic. Bring to a boil, then remove from the heat. Mix in the cashews,
and pour the sauce over the broccoli. Serve immediately.
..

25. Oreo™-Shamrock Shake Cupcakes
Ingredients
 1 box Betty Crocker™ SuperMoist™ yellow cake mix
 Water, vegetable oil and eggs called for on cake mix box
 Mint green gel food color
 2 ½ cups Betty Crocker™ Whipped fluffy white frosting (from two 12-
oz containers)
 1 teaspoon peppermint extract
 6 Oreo Thins™ chocolate mint creme sandwich cookies, cut into
quarters (about 1 cup)
Directions
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size
muffin cups.
2. Make cake batter as directed on box, stirring food color into batter to
desired shade of green. Bake cupcakes as directed. Cool in pans 10
minutes; remove from pans to cooling rack. Cool completely, about 30
minutes.
3. In medium bowl, mix frosting and peppermint extract. Spoon about 1
cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert
tip into center of 1 cupcake, about halfway down. Gently squeeze
decorating bag, pulling upward until cupcake swells slightly and
filling comes to top. Repeat with remaining cupcakes.

26. 4. Spoon remaining frosting into same bag; generously pipe frosting in
circular motion on top of each cupcake, leaving 1/4-inch border
around edge. Top with Oreo™ pieces.
Caramel-Drizzled Brownie Hearts
Ingredients
 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
 Water, vegetable oil and eggs called for on brownie mix box
 48 caramels, unwrapped (from 14 oz)
 3 tablespoons heavy whipping cream
 1/3 cup chopped pecans
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and
sides of 13x9-inch pan with foil. Grease bottom only of foil with
shortening or cooking spray. Make brownie mix as directed on box.
Cool completely, about 1 hour.
2. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-
inch heart-shaped cookie cutter, cut 12 brownies.
3. In medium microwavable bowl, microwave caramels and whipping
cream uncovered on High 1 to 3 minutes, stirring every minute, until
caramels are melted.

27. 4. Arrange brownies on serving plate. Drizzle caramel mixture over
brownies. Sprinkle with pecans.
Easy Pineapple Upside-Down Cake
Ingredients
 ¼ cup butter or margarine
 1 cup packed brown sugar
 1 can (20 oz) pineapple slices in juice, drained, juice reserved
 1 jar (6 oz) maraschino cherries without stems, drained
 1 box Betty Crocker™ SuperMoist™ yellow cake mix
 Vegetable oil and eggs called for on cake mix box
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan,
melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange
pineapple slices on brown sugar. Place cherry in center of each
pineapple slice, and arrange remaining cherries around slices; press
gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make
cake batter as directed on box, substituting pineapple juice mixture
for the water. Pour batter over pineapple and cherries.

28. 3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or
until toothpick inserted in center comes out clean. Immediately run
knife around side of pan to loosen cake. Place heatproof serving plate
upside down onto pan; turn plate and pan over. Leave pan over cake 5
minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
DARK CHOCOLATE PUMPKIN COOKIES WITH
PUMPKIN CHIPS
Ingredients:
o 1 (19.8 ounce) box brownie mix
o 1/4 cup white flour
o 1/8 cup dark chocolate cocoa
powder
o 1/4 cup canned pumpkin
o 2 tablespoons water
o 2 large eggs
o 1 teaspoon pumpkin pie spice
o 1/2 cup white chocolate chips
o 1/2 cup pumpkin baking chips
Directions:
1. In a large bowl, beat together the brownie mix, flour, dark chocolate
cocoa powder, pumpkin, water, eggs and pumpkin pie spice until
completely combined.
2. Stir in the pumpkin and white baking chips. If the dough is very wet,
then add in a few additional tablespoons of flour, mixing in 1
tablespoon at a time and completely incorporating it into the dough.

29. 3. Transfer the dough to an airtight container, and chill it for at least 8
hours and preferably overnight. (This is essential.)
4. Once the dough is completely chilled, line a tray with parchment
paper, and scoop the dough with a cookie scoop onto the tray about 2
inches apart from one another.
5. Bake in a 350-degree F oven for about 8 to 10 minutes.
6. Remove from the oven, and allow the cookies to "cook" for another 2
minutes while on the tray.
7. Transfer the cookies to a wire cooling rack
Raspberry Pretzel Salad
Ingredients
Topping
 1 box (8-serving size) Jell-O™
raspberry-flavored gelatin
 2 cups boiling water
Crust
 3 cups mini pretzels, crushed
 ¾ cup butter, melted
 3 tablespoons sugar
Filling
 1 package (8 oz) cream
cheese, softened
 1 cup sugar
 1 teaspoon vanilla
 1 container (8 oz) Cool
Whip™ frozen whipped
topping, thawed
 10 oz raspberries, fresh or
frozen unsweetened
Directions

30. 1. In medium bowl, dissolve gelatin in boiling water; set aside to cool to
room temperature.
2. Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into
ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on
cooling rack.
3. In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with
electric mixer on medium speed until smooth. Beat in whipped
topping. Spread over cooled crust.
4. Spread raspberries over filling; pour cooled gelatin on top. Refrigerate
3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
S'mores cookies recipe
Ingredients:
o 1 cup plus 1 tablespoon all-
purpose flour
o 1/2 teaspoon baking soda
o 1/2 teaspoon salt
o 1/2 cup butter, at room
temperature
o 1/2 cup granulated sugar
o 1/4 cup packed brown
sugar
o 1/2 teaspoon vanilla
extract
o 1 large egg
o 1/2 cup dark chocolate
chips
o 1/2 cup small dehydrated
marshmallows
Directions:
1. Preheat the oven to 375 degrees F, and line 2 baking sheets with
parchment paper.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In the bowl of an electric mixer, add the butter, sugar, brown sugar
and vanilla extract. Beat on medium speed until light and fluffy.

31. 4. Add the egg, and mix well.
5. Slowly add in the flour mixture, and mix just until the dough comes
together.
6. Add in the chocolate chips and marshmallows. Mix just until the
fillings are stirred in.
7. Add 1-tablespoon-size balls onto the prepared baking sheets.
8. Bake for about 10 minutes or until golden brown.
9. Cool on a baking sheet for a few minutes, and then move the cookies
to a cooling rack.
S'mores dip recipe
Ingredients:
o 2 cups dark chocolate chips
o 1 (14 ounce) can sweetened condensed milk
o 1 cup mini marshmallows
o Graham crackers, for dipping
Directions:

32. 1. In a 9-inch skillet set over low heat, add the dark chocolate chips and
sweetened condensed milk. Melt slowly until smooth.
2. Top with marshmallows, and broil under your oven broiler until
lightly browned.
3. Use graham crackers to dip.
S'MORE MILKSHAKE RECIPE
Ingredients:
o 2 cups vanilla ice cream
o 1/4 cup marshmallows
o 2 tablespoons chocolate syrup
o 1/4-1/2 cup milk
o 2 teaspoons graham cracker crumbs

33. o 2 large toasted marshmallows
Directions:
1. To a blender, add the vanilla ice cream, marshmallows, chocolate
syrup and 1/4 cup of milk. Blend until smooth, adding more milk if too
thick.
2. Pour equal amounts into 2 small glasses, and top each glass with 1
teaspoon of graham cracker crumbs and 1 toasted marshmallow.

34. Chocolate-dipped raspberry smoothies on a
stick recipe
Ingredients:
For the smoothie pops
o Ice pop molds (or you can
substitute with paper cups
and wooden ice pop sticks)
o 1-1/2 cups fresh or frozen
organic raspberries
o 2 bananas, sliced
o 1 cup vanilla almond milk
o 1/2 cup dairy-free vanilla
yogurt
o 2 tablespoons agave or
maple syrup
For the chocolate coating
o 2 ounces good-quality
organic dark chocolate,
chopped
o 1 tablespoon organic
coconut oil
o 1 teaspoon agave or maple syrup
o Pinch sea salt
Directions:
1. To a blender, add all the ingredients for the smoothie.
2. Blend on high until the mixture is smooth and creamy. (If you have
trouble blending, then add a little more liquid to help the process.)
3. Pour the smoothie mixture into the ice pop molds, and place the molds
in the freezer for several hours or until frozen solid.
4. In a small sauce pot (or microwave-safe bowl), add the ingredients for
the chocolate coating, and warm them until the chocolate has melted.
Pour the sauce into a bowl, and allow it to cool.
5. When ready to coat the smoothie pops, remove them from their molds,
hold them by the stick, and carefully dip them into the chocolate
mixture.

35. 6. Lay them on a plate lined with wax paper, and place them back in the
freezer for several minutes to allow the chocolate harden.
7. Remove from the freezer, and enjoy.
Hot dark chocolate with
cinnamon and cognac recipe
Ingredients:
o 3/4 tablespoon cornstarch (or flour)
o 1-1/2 ounces unsweetened cocoa powder
o 1/2 teaspoon cinnamon powder
o 1-1/2 ounces dark chocolate (60-70 percent), chopped
o 1-1/2 tablespoons sugar (adjust according to the sweetness you
prefer)
o 1-1/2 cups milk
o 1 tablespoon cognac
Directions:
1. Over low heat, in a small saucepan, mix the cornstarch, cocoa powder,
cinnamon, chopped chocolate and sugar.

36. 2. Pour in the milk, little by little, and mix continuously with a small
whisk.
3. Add the cognac before the hot chocolate thickens and let the alcohol
evaporate, about 2 minutes.
4. If the hot chocolate is too thick or needs more sugar, just add more
milk and sugar.

37. Poached Tilapia in Sour Broth
Ingredients
 4 tilapia fillet
 2 ripe plum tomato, wedged
 1 bunch scallions, chopped
 4 cups water
 4 pieces unripe tamarind (or kamias)
 3 pieces log green pepper
 Salt to taste
Instructions
1. Pour water in a cooking pot. Bring to a simmer.
2. Add the tomato, tamarind, and scallions. Cover and continue to simmer for 35 minutes.
3. Squeeze the tamarind and discard the pulp.
4. Remove the tomato and scallions. Set aside.
5. Add the tilapia fillet. Poach the fish for 6 to 8 minutes.
6. Add the green pepper and some salt to taste.Simmer for 3 minutes.
7. Arrange the fish in a serving bowl. Add the tomato and scallions.
8. Serve. Share and enjoy!

38. Grilled Salmon with Avocado
Dip
Ingredients
 2 avocados - peeled, pitted and diced
 2 cloves garlic, peeled and minced
 3 tablespoons Greek-style yogurt
 1 tablespoon fresh lemon juice salt and pepper to taste
 2 pounds salmon steaks
 2 teaspoons dried dill weed
 2 teaspoons lemon pepper salt to taste
Direction
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium bowl, mash together avocados, garlic, yogurt, and lemon
juice. Season with salt and pepper.
3. Rub salmon with dill, lemon pepper, and salt. Place on the prepared
grill, and cook 15 minutes, turning once, until easily flaked with a
fork. Serve with the avocado mixture.

39. Hoisin-Glazed Salmon
Ingredients
 1/3 cup reduced-sodium soy sauce
 1/4 cup hoisin sauce
 1 tablespoon chili garlic sauce
 2 tablespoons fresh lemon juice
 1 tablespoon grated fresh ginger root
 1 clove garlic, pressed
 2 tablespoons olive oil
 (6 ounce) skinless, boneless salmon fillets
Direction
1. Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice,
ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the
salmon fillets into the marinade, and turn to evenly coat. Cover the
dish with plastic wrap, and marinate in the refrigerator for 30
minutes.
2. Preheat an oven to 350 degrees F (175 degrees C). Remove and discard
the plastic wrap from the salmon, use a spoon to scoop up the
marinade that has collected in the bottom of the baking dish, and
drizzle it over the salmon fillets.

40. 3. Bake in the preheated oven until the salmon flakes easily with a fork,
about 30 minutes.
Spanish Moroccan Fish
Ingredients
 1 tablespoon vegetable oil
 1 medium onion, chopped
 1 clove garlic, finely chopped
 2 red bell pepper, seeded and
sliced into strips
 1 large carrot, thinly sliced
 3 tomatoes, chopped
 4 olives, chopped
 1 (15 ounce) can garbanzo
beans, drained and rinsed
 1/4 cup fresh parsley,
chopped
 3 tablespoons paprika
 4 tablespoons ground cumin
 1 teaspoon cayenne pepper
 2 tablespoons chicken
bouillon granules Salt to
taste
 5 pounds tilapia fillets
Direction
1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion
and garlic; cook and stir until the onion has softened and turned
translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes,
olives, and garbanzo beans and continue to cook until the peppers are
slightly tender, about 5 minutes more.
2. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon
over the vegetables. Season with salt to taste. Stir to incorporate.

41. Place the fish on top of the vegetables and add enough water to cover
the vegetables. Reduce the heat to low, cover, and cook until fish
flakes easily with a fork and juices run clear, about 40 minutes.
Curried Tilapia w/ Mango Salsa
Ingredients
 1mango, peeled and diced
 1⁄4cup red onion, chopped
 1serrano chili, minced
 1⁄2cup cilantro leaf, chopped
 2tablespoons lime juice
 1⁄2teaspoon salt
 2tablespoons olive oil, divided
 1tablespoon curry powder
 1tablespoon garlic pepper seasoning
 4fresh tilapia fillets
Directions
1. For the mango salsa, combine the mango, red onion, serrano chile,
cilantro, lime juice and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry
powder and garlic pepper in a small bowl. Rub this mixture onto both
sides of the fish fillets.

42. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over
medium-high heat. Cook the fish for about 3 minutes on each side or
until it flakes easily with a fork.
4. Serve with the mango salsa.
Tilapia w/ Mango Salsa
Ingredients:
 1 mango, chopped
 2 medium-sized tomatoes, quartered
 1/2 cup roasted red peppers
 10 fresh basil leaves
 3 tablespoons olive oil
 Salt and pepper, to taste
 4-6 medium tilapia fillets
Directions:
1. Using a food processor, combine mango, tomatoes, peppers, basil,
olive oil and salt and pepper until ingredients are roughly chopped,
with a salsa-like consistency.

43. 2. Place the tilapia in a greased baking dish and spoon the salsa mixture
over the fish. Cover with foil.
3. Bake in 400-degree oven for approximately 20 minutes. Then remove
foil and bake uncovered for another 10 minutes.

44. Striped Bass with Sun-Dried Tomato and
Kalamata Paste
Ingredients:
 1/3 cup sun-dried tomatoes*
 1/4 cup pitted Kalamata olives
 2 tablespoons extra virgin olive oil plus more for brushing
 1/4 cup fresh basil, rinsed, dried, optional
 1/4 teaspoon fresh ground black pepper
 2 teaspoons capers
 1-1/2 pounds skinless striped bass fillet
Directions:
1 Heat grill to medium-low. In a food processor or blender, combine the
tomatoes, olives, oil, basil and pepper. Process until mixture forms a
thick paste. Stir in the capers and set aside.
2 Rinse the bass and pat dry. Paint the underside lightly with olive oil
and place it oiled side down on the grill. Flip after 7 minutes and coat
the grilled side with the paste to taste. Be careful not to contaminate
it by touching remaining paste with any utensil that touches the
uncooked fish.

45. 3 Close the grill and continue to cook for 5 to 10 minutes or until the
bass is cooked through. It will be white and soft when pressed with a
fork. Carefully life bass off grill and onto a serving plate.
Thai Spiced Mango and Prawns
Ingredients:
 tablespoons coconut milk
 1 tablespoon Thai red curry paste
 2 tablespoons finely chopped
fresh cilantro
 1 small red chili, seeded, finely
sliced
 2 cloves garlic, finely minced
 Juice of 1 lime
 2 ripe mangoes
 2 pounds raw tiger prawns or
large shrimp, deveined, shells
removed, tails intact
 2 teaspoons coconut oil
 large lettuce leaves, optional
 1 lime, cut into wedges, optional
Directions:
1. In a medium-sized bowl, combine coconut milk, curry paste, cilantro,
chili, garlic and lime juice and whisk together to blend. Set half of the
mixture aside to use a dressing on the cooked shrimp.
2. Peel mangoes, then cut the side "cheeks" of flesh away from the pit
and slice flesh into wedges. Toss prawns and mango in the marinade
and refrigerate for at least 30 minutes. Chop remaining mango from
around the pits and add it to the reserved dressing mixture.

46. 3. Heat oil in a griddle pan or wok over medium-high heat until hot.
Cook the prawns and mango for approximately 30 seconds on each
side, until prawns turn pink and the mango is softened.
4. Arrange prawns and mango on a serving platter or over the lettuce, if
using. Drizzle with reserved dressing and serve with lime wedges, if
using.
Broiled Salmon with Tamari-Orange
Marinade
Ingredients:
 1-1/2 pounds wild Alaskan salmon fillet, cut into 4 equal portions
 1/3 cup high-quality dry white wine (Chardonnay) or medium sweet
wine (Riesling)
 2 tablespoons low-sodium tamari
 1/3 cup orange juice (fresh squeezed is best, about 1 large juicy
orange)
 tablespoons peeled, finely grated ginger
 1/4 cup finely chopped green onions
 1 teaspoon raw honey
 1/2 teaspoon extra virgin olive oil
Directions:
1. Rinse the salmon gently in water and pat to dry. In a small bowl,
combine the wine, tamari, orange juice, ginger, scallions and honey and
whisk to combine well. Place the salmon in a shallow glass baking pan,
skin side down, and pour the marinade evenly on top. Cover the baking
pan with plastic wrap and refrigerate for 4 to 6 hours or overnight,
tipping the dish occasionally to recoat the salmon.

47. 2. Remove the baking pan from the refrigerator and let it stand at room
temperature for 30 minutes while you preheat the broiler. Lift the
salmon out of the baking pan and remove any ginger or scallions to
prevent burning. Rub the oil on the skin side of the salmon and place it
on the broiling pan, oiled side down.
3. Broil the salmon under high heat for 10 to 15 minutes or until salmon
flakes easily with a fork and the flesh inside is firm and light pink. The
top should lightly brown and caramelize. (If the salmon browns within
the first 5 minutes, move the broiling pan down 1 rack in your oven.)
Healthy Tuna Cakes
Ingredients
 2 6oz cans tuna
 2 Tbsp finely chopped cilantro
 2 Tbsp finely chopped onions
 2 Tbsp finely chopped bell pepper
 2 Tbsp finely chopped tomatoes
 2 raw eggs
 salt and pepper to taste
 2 Tbsp oil (olive oil, coconut oil, ghee, or your fav)
Directions

48. 1 Drain the tuna and place in a medium mixing bowl
2 Now add in the finely chopped cilantro, onions, bell pepper, tomatoes,
eggs, salt and pepper to taste and mix together.
3 Place your large non-stick skillet over medium heat, pour in your oil
of choice ( I used coconut oil), allow it to warm and pour in 2 Tbsps of
mixture, per cake (Space evenly in skillet. You can usually get 4 cakes
in your skillet).
4 Cook until nicely browned on each side – depending on cake size it
may take anywhere from 3-4 mins (don’t flip before browned or your
cake may fall apart ).

49. Cajun Style Meatloaf
Ingredients
 2 bay leaves
 1 teaspoon salt
 1 teaspoon ground cayenne
pepper
 1 teaspoon ground black
pepper
 1/2 teaspoon ground white
pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon ground nutmeg
 tablespoons butter
 3/4 cup chopped onion
 1/2 cup chopped green bell
pepper
 1/4 cup chopped green
onions
 cloves garlic, minced
 1 tablespoon hot pepper
sauce
 1 tablespoon Worcestershire
sauce
 1/2 cup evaporated milk
 1/2 cup ketchup
 1 1/2 pounds ground beef
 1/2 pound andouille sausage,
casings removed
 2 eggs, beaten
 1 cup dried bread crumbs
Ingredients
1. In a small bowl, combine the bay leaves, salt, cayenne pepper, ground
black pepper, ground white pepper, cumin, and nutmeg; set aside.
2. Melt the butter or margarine in a saucepan over medium heat. Add the
onion, bell pepper, green onions, garlic, hot pepper sauce,

50. Worcestershire sauce, and reserved seasoning mix. Saute until mixture
starts sticking to the bottom of the pan, about 6 minutes. Stir in the
milk and ketchup; continue cooking for 2 more minutes, stirring
occasionally.
3. Remove vegetable mixture from heat, and allow to cool to room
temperature. Place the beef and sausage in an ungreased 9x13 inch
baking dish. Add the eggs, the vegetable mixture, and the bread crumbs.
Remove the bay leaves. Mix well by hand, and form into a loaf about 1
1/2 inches high.
4. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then
raise heat to 400 degrees F (200 degrees C) and bake for another 35
minutes. Let stand for 5 minutes before serving.

51. Chef John's Ricotta Meatballs
Ingredients
 1/2 onion, minced
 2 tablespoons olive oil
 cloves garlic, minced
 1 pound ground beef
 1 cup whole milk ricotta cheese
 1/4 cup packed chopped Italian parsley
 1 egg, beaten
 1 1/2 teaspoons kosher salt
 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper, or
to taste
 1/3 cup dry bread crumbs
 2 tablespoons olive oil
 1 (28 ounce) jar marinara sauce 1 cup water
Direction
1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat
until onion is translucent, about 5 minutes. Stir garlic into onion and
turn off heat. Transfer onion mixture to a large mixing bowl.

52. 2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black
pepper, and cayenne pepper with onion mixture until almost
combined; stir in bread crumbs and continue to mix until thoroughly
blended.
3. Roll about 2 tablespoons of mixture into a 1-inch ball for each
meatball. Pour 2 tablespoons olive oil in same skillet used to cook
onions. Place skillet over medium heat and brown meatballs on all
sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a
tongs and use it to remove excess grease from skillet.
4. Pour marinara sauce and water over meatballs in skillet. Stir to
combine and bring to a simmer. Reduce heat to medium-low and
simmer, stirring occasionally, until meatballs are cooked through and
no longer pink in the center, about 30 minutes.

53. Slow Cooker Cilantro Lime
Chicken
Ingredients
 1 (16 ounce) jar salsa
 1 (1.25 ounce) package dry taco seasoning mix 1 lime, juiced
 tablespoons chopped fresh cilantro
 3 pounds skinless, boneless chicken breast halves
Direction
1 Place the salsa, taco seasoning, lime juice, and cilantro into a slow
cooker, and stir to combine. Add the chicken breasts, and stir to coat
with the salsa mixture. Cover the cooker, set to High, and cook until

54. the chicken is very tender, about 4 hours. If desired, set cooker to
Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
Beef Noodle Casserole
Ingredients
 Tbsp olive oil
 1 medium white onion,
peeled and chopped, about
1 1/2 cups
 1 bell pepper, seeded, ribs
removed, finely chopped,
about 1 cup
 cloves garlic, minced,
about 1 Tbsp
 1 28-ounce can whole
peeled or crushed tomatoes
 1 1/2 pounds ground beef
 Salt
 ounces mushrooms, sliced
 12 ounces egg noodles
 1 1/2 cups frozen corn,
defrosted
 1 15-ounce can of black
olives, strained and
chopped
 ounces cheddar cheese,
grated
Method
1 Preheat oven and start heating water: Pre-heat the oven to 350°F
and start to heat a large pot of salted water (1 Tbsp salt, 2 quarts
water) for cooking the egg noodles.
2 Make tomato sauce base: Heat 1 Tbsp of oil on medium high heat in
a large, heavy bottomed pot or skillet. Add the onions and bell pepper
and sauté until softened, about 4 minutes. Add garlic and cook for a
minute more.

55. Add the tomatoes, breaking them up with your fingers or a knife if
you are using whole canned tomatoes. Bring to a simmer and let cook
for 10 minutes. Lower the heat to warm.
3 Brown the ground beef: In a separate skillet, add 1 Tbsp of oil and
heat to medium-high. Working in batches, so you do not crowd the
pan, add the ground beef, breaking it up with your fingers as you add
it to the pan.
Do not stir the ground beef, but let it sit and cook for a minute or two
until it browns on one side.
Sprinkle a little salt over the meat while cooking.
Once browned on one side, turn the pieces over to get the other
side browned. Once the meat is mostly browned (can still be rare in
the center), remove the beef from the pan and add to the tomato
onion mixture.
4 Sauté the mushrooms: Add the mushrooms to the same pan that you
had used for browning the beef, and sauté the mushrooms in the
remaining oil and beef drippings. Once browned, add the mushrooms
to the beef and tomato mixture.
5 Cook the egg noodles: While the mushrooms are cooking, add the
egg noodle pasta to the boiling water. Cook as directed, about 4-5
minutes. Strain when cooked, but still a little firm (al dente).
6 Add everything to casserole dish: Add the cooked egg noodles to a
large (3 quart) casserole dish. (If your casserole dish isn't big
enough, you may need to use 2 casserole dishes.)
Stir in the tomato beef mixture. Stir in the corn, chopped olives, and
about two thirds of the cheese.
7 Bake: Sprinkle remaining cheese on top of casserole. Place in the
oven. Bake uncovered at 350°F for 30 minutes.

56. Roast Beef
Ingredients
 to 3 1/2 lbs (1.3 to 1.6 kg) of
Boneless Rump Roast (pick
an end cut with a layer of fat
if you can)
 1 Tbsp olive oil
 8-10 slivers of garlic (3 to 4
cloves, sliced in half or into
thirds)
 Salt and pepper
You will need a meat thermometer
For the gravy:
 Red wine, water, and or beef
stock
 corn starch
Method
1 Salt the roast and let sit at room temp: The beef should be brought
to close to room temperature before you start to roast it so that it
cooks more evenly. So, remove it from the refrigerator at least 1
hour, preferably 2 hours, before cooking. Open the wrapping,
sprinkle all sides with salt, and wrap it up again.
2 Preheat your oven to 375°F (190°C).

57. 3 Insert slivers of garlic into the roast: Pat the roast dry with paper
towels. Use the tip of a sharp knife to make 8 to 10 small incisions
around the roast. Put a sliver of garlic into each cut.
4 Rub with olive oil, sprinkle with salt and pepper: Rub olive oil all
over the roast. Sprinkle with salt and pepper.
5 Place roast on rack, fat side up, with pan to catch drippings
below: Place the roast directly on the middle oven rack, fatty side up,
with a roasting pan to catch the drippings on the rack beneath it.
Placing the roast directly on the rack like this with a pan on the rack
below creates a convection type environment in the oven, allowing
the hot air to more easily circulate around the roast, so you don't
have to turn the roast as it cooks.
Place the roast fat-side up so that as the fat melts it bathes the entire
roast in flavor.
6 Roast initially at 375°F, then lower the heat to 225°F: Cook the
roast initially at 375°F (190°C) for half an hour, to brown it. Then
lower the heat to 225°F (107°C). The roast should take somewhere
from 1 1/2 to 2 1/2 hours additionally to cook.
The shape of the roast will affect the cooking time. If your roast is
long and narrow, rather than a more round shape, it may take less
time to cook, so keep an eye on it.
7 Remove roast when internal temp reaches 135°F to 140°F: When
juices start to drip from the roast, and it is browned on the outside,
check the roast's internal temperature with a meat thermometer.
Remove the roast from the oven when the internal temperature of the
roast is 135° to 140°F (57°C to 60°C).
8 Tent with foil and let rest before cutting: Place the roast on a
cutting board and tent it with aluminum foil to keep it warm. Let it
rest for 20 to 30 minutes before cutting. Thinly slice the roast to
serve. (Resting the cooked roast is important. If you cut into it too
soon, the roast will lose more of its juices.)
9 To make the gravy: Remove the dripping pan from the oven and
place on the stove top at medium heat. Note that if you are pulling
the roast out early, for rare or a medium rare level of doneness, you

58. may not have a lot of drippings. Hopefully you will have some. If not,
you may want to leave the roast in a little longer at even lower heat,
175°F, to ease some more drippings out of it.
Add some water, red wine, or beef stock to the drippings to deglaze
(loosen the drippings from the pan). Dissolve a tablespoon of
cornstarch in a little water and add to the drip pan. Stir quickly while
the gravy thickens to avoid lumping.
You can add a little butter if there is not a lot of fat in the drippings.
Add salt and pepper to taste. Mom adds some fresh thyme too if she
has some. (See also How to Make Gravy.)

59. Pork Pochero
Ingredients
 1 lb. pork belly (liempo),
sliced into serving pieces
 2 pieces Chinese sausage,
sliced crosswise
 1 large plum tomato
 4 cloves garlic, crushed and
minced
 1 large yellow onion,
chopped
 4 pieces saba banana, halved
 2 bunches bok choy, lower
end cut
 8 oz. green beans
 1 large potato, cut into cubes
 6 to 7 cups water
 1 (8oz.) can tomato sauce
 2 pork cubes
 Salt and ground black pepper
to taste
 3 tablespoons cooking oil
Instructions
1. Heat oil in a cooking pot. Sauté garlic onion, and tomato
2. Once the onion becomes tender, add the Chinese sausage and pork belly.
Continue to cook until the pork belly browns (around 3 minutes).
3. Pour the tomato sauce and water. Let boil.
4. Add the pork (or beef cubes). Stir. Cover the pot and set the heat to low. Boil
for 50 minutes. Add the banana and potato. Cover and continue to cook in
medium heat for 12 minutes.
5. Add the green beans and bok choy. Cook for 5 to 7 minutes.

60. 6. Add salt and ground black pepper to taste.
7. Serve, Share and enjoy!
Chicken Adobo
Ingredients
 2 lbs. chicken, cut into
serving pieces
 3 pieces dried bay leaves
 4 tbsp soy sauce
 2 tbsp vinegar
 3 cloves garlic, crushed
 1 to 2 cups water
 ¼ cup cooking oil
 ½ tablespoon white sugar
 Salt and whole peppercorn
Instructions
1. In a large container, combine the soy sauce and garlic then marinade
the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the
sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30
minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.

61. 7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!
Pork Chop Bicol Express Recipe
Ingredients
 2 pieces pork chops
 2 cups coconut cream
 2 tablespoons shrimp paste
(bagoong alamang)
 12 pieces Thai chili or siling
labuyo, chopped
 2 pieces long green pepper
(siling pansigang), chopped
 1 medium onion, cubed
 1 cup water
 4 cloves garlic, crushed and
minced
 4 tablespoons cooking oil
 Salt and ground black pepper
to taste
Instructions
1. Heat oil in a pan.
2. Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove
from the pan and then set aside.
3. Using the remaining oil, sauté garlic and onion until the onion becomes soft.
4. Pour the coconut cream in the pan. Let boil.
5. Add the chili and green pepper. Stir.
6. Gently add the pan-fried pork chop back in the pan. Pour the water and let the
liquid boil. Cover and cook in low heat for 40 minutes or until the pork chop
becomes tender.

62. 7. Add the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes
thick.
8. Sprinkle some salt and ground black pepper, if needed.
9. Transfer to a serving plate. Top with chopped chives or scallions. Serve with
rice.
10.Share and enjoy!
Pork Embutido (Steamed Filipino
Meatloaf)
Ingredients
 3 lbs ground pork
 1 large yellow onion, minced
 1 large red bell pepper, minced
 1 large carrot minced
 ¾ to 1 cup sweet pickle relish
 2 to 4 oz. raisins
 1½ cups shredded sharp
cheddar cheese
 3 eggs
 ¼ teaspoon ground black
pepper
 1 teaspoon salt
 2 cups breadcrumbs
 4 to 5 cups water (for
steaming)
Instructions
1. Prepare the embutido meatloaf by combining the following ingredients in a
large mixing bowl: ground pork, onion, red bell pepper, carrot, sweet relish,
raisins, cheese,eggs, salt, and ground black pepper. Mix well until all
ingredients are blended.
2. Add the bread crumbs. Continue to mix until well blended.

63. 3. Scoop a cup of embutido mixture and place over a sheet of pre-cut aluminum
foil (12 x 10 inches). Mold the mixture to form a cylindrical shape. Roll the
foil and secure both edges. Set aside. Do this until all the embutido meatloaf
mixture is consumed.
4. Arrange the wrapped embutido in a steamer. Pour water on the steamer and
let boil. Steam (in medium heat) for 60 minutes.
5. Remove the steamed pork embutido from the steamer. Let it cool down. Chill
in the refrigerator for 2 hours. Slice and arrange in a serving plate. You can
also fry it.
6. Serve. Share and enjoy!
Binagoongang Talong with Lechon
Kawali (Crispy Binagoongan)
Ingredients
 2 medium eggplant, sliced
 ½ lb. lechon kawali, chopped
 ¼ cup bagoong guisado (shrimp
paste)
 1 small yellow onion, minced
 1 teaspoon vinegar
 2 cloves garlic, minced
 A pinch of ground black pepper
 ¼ teaspoon crushed red pepper
 ½ cup water
 3 tablespoons cooking oil
Instructions

64. 1. Heat the oil in a cooking pot.
2. Sauté the garlic and onion until the onion gets soft.
3. Add the bagoong (shrimp paste) and crushed red pepper. Stir.
4. Put the sliced eggplants in the pan. Stir fry for 2 minutes.
5. Pour-in water and vinegar. Let boil. Cook until the liquid completely
evaporates.
6. Turn off the heat. Add the lechon kawali. Stir.
7. Transfer to a serving plate. Serve with warm rice.
8. Share and enjoy!