Compiled Recipe – Hummingbird Cake

Hummingbird Cake

* 3 cups all purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 2 cups sugar
* 1 cup vegetable oil
* 3 large eggs, beaten lightly
* 2 ½ tsp vanilla extract
* 1 ¾ cups ripe bananas (lakatan), mashed
* 1 (227 gram) can crushed pineapple, including juices
* ¾ cup roasted unsalted macadamia nuts
* banana chips (to garnish)
* 1 cup sugar
* 1 cup whipping cream
* 1 cup dessicated coconut
* 1 cup roasted unsalted macadamia nuts, coarsely chopped
* ½ cup butter
* 1 (225 gram) block cream cheese
* 2 ½ cups confectioners’ sugar
*1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (9-inch round cake pans).

2) Sift together flour, baking powder, baking soda and salt into a large bowl. Add sugar and stir to combine.

3) Add vegetable oil, eggs and vanilla extract. Stir until dry ingredients are moistened. Add bananas, pineapples and macadamia nuts; stir to combine.

4) Divide batter evenly between prepared pans. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely in pans on a wire rack.

5) Make the caramel: Combine sugar and ¼ cup water in a heavy-bottomed saucepan over low heat. Stir gently until sugar dissolves. Increase heat and boil until syrup turns amber in color. Remove from heat. Add cream slowly to avoid splattering. Return to heat and stir until caramel is smooth. Remove from heat then stir in coconut and nuts. Set aside to cool.

6) Make the frosting: Beat butter and cream cheese in a bowl until smooth. Gradually beat in confectioners’ sugar ; beat until fluffy. Add vanilla extract. Refrigerate for a few minutes until firm enough to spread.

7) Place one cake layer on a cake plate or cake stand. Spread a thin layer of frosting on top. Spread half of the caramel on top of the frosting. Top with the second cake layer. Spread frosting on the top and sides of the cake. Refrigerate for about 30 minutes or until frosting is firm.

8) Spread remaining caramel on top of the cake. Pipe remaining frosting along the top edge of the cake. Garnish with banana chips. Chill until ready to serve.


Compiled Recipe – Chiles Rellenos (Cheese-Stuffed Peppers)

Chiles Rellenos (Cheese-Stuffed Peppers)

* 1/3 cup corn oil
* 1 onion, medium-sized, chopped
* 4 cloves garlic, chopped
* 1/3 cup all purpose flour
* 3 green finger chilies (siling pang sigang), seeded
* 1 ½ cup canned crushed tomatoes
* 2 teaspoons salt
* 1 ½ tsp oregano, crushed
* ¼ tsp ground black pepper
* 1 bay leaf
* ground cloves (to taste)
* ground cinnamon, optional (to taste)
* 6 green bell peppers, or poblano chilies
* 170 grams mild cheddar or Monterey jack cheese, shredded or sliced into 6 thin sticks
* 1/3 cup all purpose flour, for dusting, plus 1 tablespoon, sifted
* 6 eggs, separated
* ¾ tsp salt
* 2 cups canola oil
* sour cream, fresh cilantro and cherry tomatoes (to garnish)

1) Make the sauce: Heat oil in a medium saucepan over medium low heat. Sauté onions and garlic until golden and almost caramelized. Add flour; mix until lightly browned. Add chilies and tomatoes. Transfer mixture to a food processor and puree. Return mixture to saucepan. Stir in 5 cups water and remaining ingredients. Bring to a boil. Lower heat and simmer until thick, about 45 minutes. Turn off heat. Keep warm.

2) Roast peppers over an open flame until charred. (Note: You can also use a broiler.) Immediately place peppers in a zip-top bag, seal and steam for 10 minutes. Remove skin. Cut a slit lengthwise down the middle of each pepper; remove core and seeds.

3) Stuff peppers with cheese then dust with flour on all sides. Set aside.

4) In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Beat yolks in another bowl with 1 tablespoon flour and salt. Fold yolks into whites.

5) Heat oil in a heavy-bottomed pan over medium heat. Dip pepper in egg mixture and coat well. Fry until golden, about 5 minutes. Drain on paper towels. Repeat with remaining peppers and egg mixture.

6) Place sauce in a shallow bowl. Place peppers on top. Top with sour cream, cilantro and cherry tomatoes.



Compiled Recipe – Chicken Pesto Meatballs

Chicken Pesto Meatballs

* ½ kilo ground chicken
* 3 teaspoons pesto
* 3 cloves garlic, minced
* ¼ tsp salt
* ¼ tsp ground black pepper
* 2 slices white bread
* ½ cup milk
* oil (for deep frying)
* 1 tbsp butter
* 1 tbsp flour
* ¼ tsp ground nutmeg
* 1 (154 mL) can evaporated milk
* ½ cup chicken stock

1) Mix ground chicken, pesto, garlic, salt , black pepper and 2 bread slices softened in ½ cup milk in a medium bowl. Test for seasoning by cooking a small piece before forming into balls.

2) Heat enough oil in a deep sauté pan over medium heat for deep frying. Cook balls until brown and cooked through. Drain on paper towels; set aside.

3) Meanwhile, in a medium pan over low heat, melt butter. Stir in flour and nutmeg. Whisk in evaporated milk and chicken stock. Cook until thickened. Season to taste. Serve with meatballs and steamed rice.



Compiled Recipe – Chicken and Potato Curry

Chicken and Potato Curry

* 3 tbsp oil, or as needed
* 3 cloves garlic , peeled and crushed
* 1 tsp fresh ginger, peeled, grated
* ½ kilo chicken breast fillets, cubed
* 2 tbsp red curry paste
* ¼ cup peanut butter, natural, sweetened
* 2 medium potatoes, peeled, cubed
* 1 cup green peas
* 1 medium carrot, peeled, roughly chopped
* 1 ½ cup water
* 1 tbsp sriracha or to taste
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a medium pot. Cook garlic and ginger until aromatic. Add chicken and cook until opaque. Stir in curry paste and peanut butter.

2) Add potatoes, peas and carrots. Pour in water. Bring to a boil then simmer. Cook until the potatoes and carrots are tender and sauce is thickened.

3) Stir in sriracha and season with salt and ground pepper to taste. Serve with rice.


Compiled Recipe – Baked Italian Rice

Baked Italian Rice

* 2 cups white rice, steamed cooled
* 3 large tomatoes, diced and seeded
* ½ cup fresh basil, chopped
* 3 tbsp garlic, minced
* ½ tbsp extra virgin olive oil
* 1 pinch chicken powder or 1 cube chicken bouillon, crushed
* salt (to taste)
* freshly ground black pepper (to taste)
* 1 cup mozzarella cheese, shredded
* 2 tbsp parmesan cheese, grated

1) Pre-heat oven to 450◦F.

2) Combine rice, tomatoes, basil, garlic, olive oil, chicken powder, salt and pepper in a large bowl.

3) Transfer rice mixture to a small baking pan and top with cheese.

4) Bake for 10 to 15 minutes or until cheese has melted and starts to turn golden brown. Serve hot.


Compiled Recipe – Spaghetti and Meatballs

Spaghetti and Meatballs

* 3 slices bread, made into breadcrumbs
* 1/3 cup fresh milk, or as needed
* 1 (500 gram) pack spaghetti noodles
* 3 tbsp olive oil
* 1 medium white onion, peeled, chopped
* 2 tbsp tomato paste
* 1 (800 gram) can whole peeled tomatoes
* ¼ kilo ground pork
* ¼ kilo ground beef
* 4 slices bacon, chopped
* 1/3 cup parsley leaves, chopped
* 1 large egg
* 1 cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)
* oil (for deep frying)

1) In a large wet breadcrumbs with milk. Set aside. Cook spaghetti according to package directions. Drain. Keep warm.

2) Meanwhile, heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Transfer half the onions to the bread mixture. Stir tomato paste into the pan. Add tomatoes, breaking up the fruit. Stir tomato paste into the pan. Season with salt and ground black pepper to taste. Set aside.

3) Prepare pot for deep frying. Then, mix wet breadcrumbs (will look like paste) , onions, ground meats, bacon, parsley, egg and Parmesan cheese. Test for seasoning by cooking a small portion; adjust as needed. Using an ice cream scoop, make 20 2-inch round meatballs. Deep fry meatballs until browned. Drain on a rack over paper towels.

4) Toss cooked spaghetti with tomato sauce. Serve with meatballs.



Compiled Recipe – Beef Chili With Pumpkin

Beef Chili with Pumpkin

* 5 slices bacon, chopped
* 2 cups pumpkin, cubed into small pieces
* 1 large red onion, peeled, chopped
* 3 cloves garlic, peeled, minced
* ½ kilo ground beef
* 1 beef cube
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 cup kidney beans, drained, rinsed
* 1 can pork and beans, around 230 grams
* 1 can sweet kernel corn
* cheese, grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon in a medium pot until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

2) Sauté pumpkin in the bacon oil until softened. Transfer to a plate and mash thoroughly. Set aside.

3) Sweat onion and garlic in the same pot before adding the beef in the remaining oil. Sauté beef in the remaining oil. Add beef bouillon cube and mashed pumpkin. Mash pumpkin into the beef mix, then season with cumin and chili powder.

4) Stir in beans and corn. Season with salt and ground black pepper to taste. Serve topped with grated cheese.


Cheesy Shrimp Chowder

Cheesy Shrimp Chowder

* 3 tbsp oil
* 3 spanish chorizo sausages, chopped
* ½ kilo shrimps, peeled, de-veined, shells and heads removed
* 1 white onion, peeled, chopped
* ½ kilo potatoes, peeled, roughly cubed
* 1 carrot, medium sized, peeled, roughly cubed
* 3 cups water
* 1 cup sweet kernel corn
* 1 (140 grams) jar
*4 to 8 slices French bread
* 1 clove garlic, peeled, halved
* 4 tbsp butter
* 1 cup queso de bola, grated
* salt and ground black pepper (to taste)

1) In a medium pot over medium heat, heat oil. Cook chorizo until browned. Transfer to a plate. Add shrimps; cook until opaque. Transfer to a plate with chorizo. Brown reserved shrimp shells and heads in the pot. Discard shells and heads.

2) Add onion to pot. Sauté until aromatic. Add potatoes and carrots. Pour in water and bring to a boil. Simmer and cook until potatoes and carrots are tender.

3) Transfer half the mixture to a blender; puree. Return to pot together with chorizo and shrimp. Stir in corn and cheese until melted. Simmer. Season to taste with salt and pepper.

4) Meanwhile, rub cut side of garlic onto bread slices. Spread with butter on top with queso. Toast. To serve, ladle soup into bowls. Serve while hot with cheese toast.



Compiled Recipe – Marshmallow Topped Cookies

Marshmallow Topped Cookies

* 12 pieces cookies
* 12 medium sized marshmallows

1) Prepare cookies as you normally would, but during the last 1 or 2 minutes of baking, take the cookies out of the oven and lightly press a marshmallow on top of each one.

2) Return to the oven and bake for 1 or 2 more minutes.

3) Alternatively , you can also do the same with store-bought soft batch cookies.

4) Top each with a marshmallow; microwave for 20 to 30 seconds. Drizzle chocolate sauce on top, if desired.



Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.