Bean and Macaroni Soup

Ingredients:

• 1 cup dried kidney beans (250 ml)
• 4 cups cold water (1 L)
• 1 tbsp olive or other cooking oil (15 ml)
• 1 large onion, chopped
• 1 clove garlic, chopped finely
• 1 1/2 cups very finely shredded cabbage (375 ml)
• 2 large carrots, chopped
• 28-oz can tomatoes (796-ml can)
• 1 cube beef bouillon (1 cube)
• 1 1/2 tsp salt (7 ml)
• 1/4 tsp pepper (1 ml)
• 1/2 tsp dried leaf basil (2 ml)
• 1 cup shell macaroni (250 ml)
  
• 2 tbsp chopped parsley (30 ml)
• grated Parmesan cheese

Procedure:

1. Soak beans in cold water overnight. Drain, measuring soaking water and adding enough to make 5 cups (1.25 L). Put beans in large saucepan and add the 5 cups (1.25 L) water. Bring to boil, turn down heat, cover and simmer 1 hour or until beans are beginning to get tender.
   
2. Heat oil in small skillet and cook onion and garlic gently 5 minutes, stirring. Add to beans along with cabbage, carrots, tomatoes, bouillon cube, salt, pepper and basil. Cover and simmer for 30 minutes.
3. Cook macaroni in plenty of boiling salted water 3 minutes. Drain. Add to soup along with parsley. Cook gently 10 minutes. Taste and adjust seasoning. Serve topped with a generous sprinkling of Parmesan cheese.

****Good for 6 to 8 servings****

Barley Soup

Ingredients:

• 8 cups Beef stock
• 3/4 cup Pearl Barley
• 4 pieces Carrots, cut in 1-inch
• 2 pieces Onions, coarsely chopped
• 2 small White turnips, cut in 1-inch cubes
• 2 stalks Celery, cut in 1-inch pieces
• 1 Leek ( white part only), chopped
• 1 cup Sliced mushrooms
• 1/4 cup Butter
• 1/4 tsp Pepper
• Salt to taste
• 1/4 cup Chopped Parsley
  

Procedure:

Heat beef stock to boiling. Rinse barley under cold running water and add to boiling stock. Bring back to a boil, turn down heat, cover and simmer until barley is beginning to get tender, about 1 1/2 hours. Add vegetables and continue cooking about 30 minutes or until vegetables are just tender. Stir in butter and pepper. Taste and add salt if necessary. Stir in parsley.

6 servings

Brazo De Mercedes

Fillings:

• 1 can (Big) Condensed Milk
• 1 can (Big) Evaporated Milk
• 8 pcs. Egg yolk
  
• 1/2 C Sugar
• 1/4 C Corn Starch
• 4 T Butter

Procedure:

1. Dissolved corn starch in evaporated milk then add condensed milk, sugar, egg yolk.
2. Cook in a double broiler in a slow fire until sticky then add butter. Remove from fire.

Meringue:

• 8 pcs. Egg white
• 1/4 t Cream of Tartar
• 3/4 C Sugar

Procedure:

1. Beat egg white, cream of tartar until frothy then add sugar gradually. Beat until stiff but not dry. Then pour in the baking pan lined with wax paper with much oil. Bake until brown.
2. Invert egg white and pour the fillings then roll like jelly roll.
   

Chicken Cordon Bleu

Ingredients:

• 1/2 C Melted Butter
• 2 t Crushed Garlic
• 1 T Minced Parsley
• 1 T Seasoning Savor
• 1 C Dry Bread Crumbs
  
• 1/2 C Grated Cheddar Cheese
• 4 pcs. Chicken Breast de-boned and cut into halve
  
• 2 pcs. Chicken Broth cubes
• 4 slice Cooked sweet ham cut into halves

Sauce:

• 2 T Butter
• 1 t Cooking oil
  
• 1 C Slice Button mushroom
• 2 T Minced Parsley
• 2 (170 grams) Can cream
• 2 T nutmeg
• Salt, pepper to taste

Procedure:

1. Combine first 4 ingredients in a small bowl. Set aside. Mix together bread crumbs and grated cheese. Pound chicken breast to flatten, rub with chicken cubes and let stand for about 10 minutes.
   
2. Arrange 1 slice of ham and cheese on chicken breast. Roll chicken as in jelly roll, dip in melted butter and dredge with bread crumbs and cheese mixture. Round up edges and arrange in an oven proof dish. Bake for about 1 hour or until golden brown.
3. Heat butter and cooking oil in a small pan. Saute mushroom and parsley for about 2 minutes. Put off fire and stir in Cream season with nutmeg, salt and pepper. Pour to oven baked chicken breast.

Chocolate Mouse

Ingredients:

• 2 C Sweetened Chocolate powder
• 4 T Unflavored Gelatin
  
• 6 T Butter
• 1 Big Can Cream
• 6 T Brandy
• 6 Pcs. Egg white
• Individual Cape

Procedure:

1. Combine chocolate, gelatine and 1/2 C water in top of double boiler. Cook until melted. Turn off fire. Stir in butter 1/2 C of Cream, sugar and brandy. Cool.
2. Beat egg white until stiff, cut and fold into cold chocolate mixture. Pour into individual cup. Chill. Top with more cream before serving sprinkle chocolate on top.
   

Pasta Shell with Basic Genoise Sauce

Ingredients:

• 2 T Salad oil
• 1 lb. Package Pasta Shell

Procedure:

1. Bring 4 quart heavily salted water to boil, then add oil. Add the pasta shells slowly and cook for about 12 minutes in the desired degree done. Drain well. Place shell and sauce in serving dish garnish with chopped basil and freshly Parmesan cheese.

Basic Genoise Sauce
(French Sauce)

Ingredients:

• 2 T Butter
• 1/2 C Olive oil
• 1 1/2 C Finely Chopped Onions
  
• 1 pc. Carrot grated
• 1/2 C Finely diced celery
• 1/2 lb. Button mushroom finely chopped
  
• 1 lb. ground meat
• 2 C Skinned Tomatoes
• 2 T APF
• 3/4 C Red wine
• 1 C Beef broth
  
• Salt and freshly ground pepper to taste.

Procedure:

1. Combine butter and oil in a heavy fry pan and heat until sizzling. Add the onions and cook for 3 minutes. Add the carrot, celery and the mushroom then cook, stirring frequently for about 5 minutes. Stir then add meat and cook stirring constantly until well broken up and lightly browned. Add the tomato stirring to mix well. Sprinkle the flour over the meat mixture stir to mix well. Stir in wine gradually then stir in the beef broth. Season with salt and pepper. Simmer for about 1 hour or until thick, stirring occasionally then make about 4 C sauce.

Chicken Chasseur

Ingredients:

• 1/4 Butter
• 2 T Cooking oil
• 1 K Chicken cut up in serving size
• 1/4 C Chopped Shallots / onions
• 1/2 C Slice buttons mushroom
• 1 C White Wine or Vino Blanco
• 2 T Brandy (optional)
  
• 3 pcs. Chicken Broth Cubes
• 1 t Tomato paste
• 1/2 t Dried Tarragon
  
• Salt and Pepper to taste
• Chopped parsley for garnishing

Procedure:

1. Heat butter and cooking oil. Stiff fry Chicken until brown. Set aside.
2. Saute Shallots and mushroom in same pan until lightly browned. Pour in Wine, Brandy, 2 C water and Chicken Broth Cubes, simmer uncovered until liquid is about 1/2 of its volume. Stir in tomato paste, tarragon, fried chicken and seasonings. Simmer for about 30 minutes or until chicken is tender. Place in a serving plates and sprinkle with parsley.
   

Chocolate Marble Cake

Ingredients:

• 3 1/2 Sifted Cake Flour
  
• 1 1/2 T Baking Powder
  
• 1/2 t Salt
  
• 1/4 C Cocoa
• 2 C Refined Sugar
• 1 C Butter Cup Margarine
• 1 t Almond Extract
• 4 pcs. Eggs, well beaten
• 1 C Recon. Milk

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Grease bottom of a inch tube pan and lined with wax paper. Sift flour, baking powder and salt together.
2. Sift together cocoa ans sugar (1/2 C) . Cream butter and add remaining sugar until light and fluffy. Add almond extract and eggs beating until smooth.
3. Alternately add flour and milk beginning and ending with flour.
4. Divide the mixture in two (2) portions. Add cocoa mixture to half of the butter. Spoon butter in alternate layers. Cut through with a spatula to create a marble effect.
   
5. Bake for 60 minutes.
   

Chocolate Marble Cake

Devils Food Cake

Ingredients:

• 2 C Cake flour
• 1/2 C Dry Cocoa
  
• 1 t Baking Soda
• 1 t Salt
  
• 1 1/2 C Sugar
• 1/2 C Shortening (Butter / Margarine)
• 1 t vanilla
  
• 3 pcs. Eggs
  
• 1 1/4 C Whole milk combined with 1 T vinegar

Procedure:

1. Sift flour, cocoa, soda and salt. Set aside.
2. Add sugar gradually to the shortening creaming well. Blend in vanilla. Beat in egg, one at a time.
3. Thoroughly blend in flour mixture beginning and ending with flour. Pour into prepared pan.
4. Bake. Cool. Moisture top of one layer with chocolate, butter Icing. Top with remaining layer frost all around with chocolate butter icing.

Frosting

Ingredients:

• 1 C Butter
• 1 1/2 C Confectioner sugar
• 3/4 C Evaporated Milk
• 1/2 t Cocoa
  

Butter Cake

Ingredients:

• 3 1/4 C Cake flour
• 4 1/2 t Baking powder
• 3/4 C Butter
• 1 1/4 C Sugar
• 4 pcs. Eggs
• 3/4 C Evaporated milk
• 1/2 C Water
• 1 1/2 t vanilla

Procedure:

1. Sift together flour and baking powder. Set aside.
   
2. Cream butter and sugar. Blend in eggs one at a time.
3. In another bowl, combine milk, water and vanilla.
4. Add the flour mixture alternately to the cream mixture, starting and ending with flour. Pour into prepared pan.

Baking Temperature: 375 degrees F
Baking Time: 45 minutes to 1 hour
Pans: 9 1/2" X 5 - 1/2" X 3" loaf Pan

Leche Plan

Ingredients:

• 8 pcs. Egg yolk (2 whole)
• 1 Can Condensed Milk
• 1 Can Evaporated Milk
• 1 t Vanilla
• 1 Can Water

Procedure:

1. Beat egg yolk, add condensed milk, evaporated milk, vanilla and water.
2. Syrup sugar and pour mixture and steam.

(Note: Covered the pan by foil while steaming.)

Puto Cheese

Ingredients:

• 6 C Cake flour
  
• 3 T Baking Powder
• 2 C Sugar
• 4 T Butter
• 2 t Vanilla
• 4 pcs. Eggs
• 2 C Evaporated Milk
• 1 C Water
• Cheese
• Baking Cup

Procedure:

1. Sift flour and baking powder. Set aside.
2. Cream sugar and butter very well, then mix well. Make a well at the center and pour milk in water and vanilla. Beat well until smooth and fluffy. Pour in baking foam and drop 1 slice of cheese. Steam for 5-10 minutes.

Banana Cake

Ingredients:

• 2 C Cake Flour
  
• 1 T Baking Powder
• 3/4 C Central Sugar
• 3 pcs. Whole Egg
• 1/2 C Oil / Margarine
  
• 1 T Rhum
• 1 T Vanilla
  
• 2 C Mashed Banana
• Baking Cup

Procedure:

1. Sift flour, baking powder and sugar. Make a well at the center and add egg, oil, rhum and vanilla. Mix well until floppy then add mashed banana again mix well. Set aside for 15 to 20 minutes. Pour in your muffin pan and bake until golden brown.
   

Chocolate Chiffon Cake

Ingredients:

• Flour Mixture

1. 3 C Cake Flour
   
2. 1 1/2 T Baking Powder
3. 1 t Baking Soda
4. 1 1/2 C Sugar
   
5. 10 T Cocoa Powder or Milo
   

• Egg yolk Mixture
  

1. 1 C Vegetable oil
2. 10 pcs. Egg yolk
   
3. 1 1/2 C Water
   
4. 1 1/2 t vanilla
   

• 1 C Sugar
• 1 t Cream of Tartar
• 10 pcs. Egg white

Procedure:

1. Mix all dry ingredients. Make a well at the center and add oil, egg yolk, water and vanilla. Mix well until smooth and fluffy.
2. Beat the egg white and cream of tartar until frothy. Add sugar gradually and beat until stiff peak are formed. Peak should be wet but not dry.
3. Pour the egg yolk mixture to the egg white by using cut and fold stroke. Mix well then pour to the pan and bake.

Chocolate Icing

Ingredients:

• 1/2 C Cocoa powder
• 1/2 C Sugar
• 2 1/2 C Evaporated Milk
• 1/2 C Condensed Milk
• 2 T Butter

Procedure:

1. Mix all the ingredients except butter to pan. Stir gradually with a low fire until thick then add butter.
   

Orange Chiffon Cake

Ingredients:

• 3 C Cake Flour
• 2 T Baking Powder
• 1/2 t Salt
• 1 C Sugar
• 1/2 C Vegetable Oil
  
• 3/4 Orange juice
• 1 t vanilla
• 10 pcs. Egg yolk
  
• 10 pcs. Egg white
• 1 C Sugar
• 1 t Cream of tartar
• 1 Box Food Coloring
  

Procedure:

1. Sift flour, baking powder, salt and sugar.
2. Put flour mixture in mixing bowl, make a well in the center then add oil, yolks, juice and vanilla.
3. Beat with wooden spoon until smooth
   
4. Beat egg white and cream of tartar in large bowl until frothy. Gradually add sugar and beat until stiff peak are formed. Peak should be wet.
5. Pour egg yolk mixture over entire surface of eff white, gently cutting and folding in with rubber scrapper.
6. Fold gently, bringing scrapper across bottom bowl, up the slide and over. Fold until completely blended. Pour into greased pan, lived with wax paper or glacine. B
7. Bake until tester inserted in middle comes out clean.

Cooked Icing:

Ingredients:

• 4 pcs. Egg white
  
• 1/4 t Cream of Tartar
• 4 pcs. Calamansi
  
• 2 C Sugar
• 1/2 C Water

Procedure:

1. Boil sugar and water until becomes syrupy. Beat egg white and cream of tartar. Gradually add syrup sugar until stiff peak are formed, add calamansi.
   

Shrimp - Melon Salad

Ingredients:

• 150 g. medium shrimps
• 1 can (439 g) of Fruit Cocktail, drained (reserve syrup)
• 1 medium (1/2 kilo) melon (contaloupe), cut into tidbits
• 1/2 cup mayonaise
• 1/4 cup of Tomato Ketchup

Here's How:

1. Cook shrimps in fruit cocktail syrup for 10 minutes. Peel and slice crosswise into tidbits. Combine with fruit cocktail and melon.
2. Mix mayonnaise and Tomato Ketchup. Season with 1/4 tsp. iodized salt and 1/8 tsp. pepper. Add to the fruit mixture. Blend well. Chill until ready to serve.
   

****Makes 8 servings****

Beef Caldereta

Ingredients:

1kg Beef Cubes
6 cups Water
2 Mediums Onions, quartered
3 Tbsp Cooking Oil
2 Tbsp Garlic, Minced
1 Medium Onion, Sliced
1 Cup Tomato Sauce
1 Cup Water
1 Cup Red Bell Pepper, cut into squares
2 tsp Pepper Flakes
1 tsp salt
1/2 Cup Green Peas
1/3 Cup Liver Spread


Procedure:

Cook beef in water and onions until tender. Set aside. Saute Garlic and onions. Add Beef, tomato sauce, and water. Let boil for 5 minutes or until sauce is slightly thick. Add red bell pepper, pepper flakes or hot sauce and salt. Stir in liver spread and mix until well blended. Add green peas and remove from heat. Garnish with green olives, fried potatoes and cubed cheese on top. Serve in a bowl and enjoy.

Ham Casserole

Ingredients:

1/4 cup Butter
1/2 cup Spring onion chopped
1/2 cup Chopped Celery
1 T Flour
2 Pcs. Maggi beef cubes
3/4 cup Carnation Evap
4 cup Cubed Sweet Ham
1 cup Frozen Peas
5 Large Potatoes Boiled and Mashed
1 Egg Beaten
1 cup Grated Quick melt Cheese
1/2 cup Green bell pepper (chopped)

Procedure:

1. Heat Butter and suate onions, bell pepper and celery.
   
2. Add in flour and beef cubes.
   
3. Pour in 1 cup of hot water and evaporated milk.
   
4. Cook until thick and smooth then stir in ham and peas.
   
5. Pour into an oven proof dish.
   
6. Combined mashed potatoes, egg and cheese, spoon mixture or pipe through a cake decorating tubeon top of ham mixture and bake at 375 degrees Fahrenheit for 30 mins.
7. After that serve and Enjoy.

Pineapple Pork Estopado

Ingredients:

600 grams Pork Cut into serving Portion
1/4 Cup APF
1/4 Cup Cloves garlic crushed
1 Piece Onion sliced
8 Pieces Pepper Corn ( Recado )
1 Piece Bay Leaf
1 Piece Medium carrot cut into cubes
1 Piece Medium Banana sliced and fried
1 Piece Green Bell Pepper, cut into stripes
1 can (234 grams) Del monte Fresh Cut Pineapple Chunks, Drained ( Reserve Syrup)


Procedure:

1. Marinate pork in Pineapple Chunks Syrup, 2 tbsp. soy sauce and 1/2 tsp. pepper for 30 minutes. Reserve marinade dredge pork in flour and fry until golden brown. Set aside.
2. Saute garlic onions and pork. Season with 1/3 tsp. iodized salt, peppercorn and bay leaf. Add 1 cup water and Marinade. Simmer until pork is tender.
3. Add carrots , banana, del monte, fresh cut pineapple chunks and bell pepper. Simmer until carrots are cooked.
4. Serve in a bowl, Enjoy!!