Compiled Recipe – Salisbury Steak

Salisbury Steak

* 500 grams beef, use lean ground beef
* ½ cup breadcrumbs
* 1 tbsp. catsup
* 2 tsps. mustard
* 1 tsp. Worcestershire sauce
* 1 beef bouillon cube
* salt
* 1 tbsp. olive oil
* 1 tbsp. butter
* 1 white onion, thinly sliced
* 2 cups beef stock
* 1 tbsp. catsup
* 1 tsp. liquid seasoning
* 1 tsp. Worcestershire sauce
* 3 tsps. cornstarch, or as needed
* pepper

1) Make the meat mixture: Combine ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, bouillon, salt, and pepper. Mix until well combined. Form into 4-6 patties.

2) Heat oil and melt the butter in a frying pan. Increase heat to medium-high. Fry the patties in batches until the beef changes color and is no longer pink in the center. Transfer beef to a platter and pour off excess grease from the frying pan.

3) Make the gravy: using the same frying pan, saute onions over medium heat. Stir and cook until golden brown and soft. Add beef stock, ketchup, liquid seasoning, and Worcestershire sauce. Dissolve cornstarch in a little beef stock and add to the sauce. Stir and cook to reduce. Adjust seasoning with salt and pepper. Add more stock if the sauce is too thick.

4) Add the cooked beef patties to the gravy. Spoon gravy on top of the patties and simmer for a minute. Serve with fried potato wedges and buttered mixed vegetables, if desired.


Compiled Recipe – Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

* 3 milk chocolate (Swiss Miss envelopes)
* 4 packages cream cheese (softened)
* ½ cup chocolate cracker crumbs
* 1 cup sugar
* 3 tbsp. butter (melted)
* 1 tsp. vanilla extract
* 4 eggs (room temperature)
* marshmallows (large size if desired)

1) First, preheat your oven to 325º F. Take a food processor and add one package at a time of chocolate graham crackers to crumble. You will need, at least  1 1/2 cups.

2) In a large bowl, begin adding the ingredients.

3) Add four packages of (soften) cream cheese, three Swiss Miss Milk Chocolate envelopes, one tablespoon of vanilla, and one cup of sugar to the mixing bowl. Mix with a blender on low speed. Adding one egg at a time with mixing in between each egg.

4) In a medium-size bowl, add your graham cracker crumbles with three tablespoons of melted butter. For faster results, you can melt your butter in the microwave.

5) Blend together with using a fork then press onto the bottom of the pan. Bake for three minutes and remove from oven.

6) Pour the cheesecake mixture over the crust and bake for 55 minutes or until the center is almost set. Remove from the oven, let cool then place in the fridge to cool completely and set for a minimum of three hours or longer.

7) While your cheesecake is in the refrigerator, make yourself and your family a yummy Milk Chocolate Milkshake by using one packet of the Swiss Miss Milk Chocolate -Hot Chocolate Mix.



Compiled Recipe – Fiesta Chicken Soup

Fiesta Chicken Soup

* 1 tbsp. (15 ml) butter
* 2 cloves garlic, minced
* 1 diced onion
* 2 tsp. (10 mL) chili powder
* 2 cups (500 mL) chicken stock
* ¼ cup (60 mL) tomato paste
* 2 tbsp. (30 mL) all-purpose flour
* 2 ½  cups (625 mL) milk
* 12 oz. (375 grams) boneless skinless chicken cut into ¾-inch (2 cm) pieces
* 1 cup (250 mL) broken corn tortilla chips (preferably baked)
* 1 cup (250 mL) corn kernels, thawed if frozen
* 1 pinch of salt
* hot pepper sauce
* 1 diced tomato
* ½ cup (125 mL) shredded Canadian Monterey Jack cheese
* chopped fresh coriander
* 1 diced red bell pepper

1) In a pot, melt butter over medium heat. Add garlic, onion, red pepper and chili powder; sauté for about 5 min or until softened. Stir in chicken stock and tomato paste and bring to a simmer.

2) Whisk flour into milk and stir into pot; stir in chicken. Cook, stirring often, for 5 to 10 min or until soup is slightly thickened and chicken is no longer pink inside.

3) Stir in tortilla chips and corn; cook for 2 min or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.


Compiled Recipe – No Bake Butterscotch Bars

No Bake Butterscotch Bars

* ¼  cup butter, melted
* ¼ cup corn syrup
* 1 ½ cup graham cracker crumbs
* ¼ cup brown sugar
* 1 cup condensed milk
* 1 tbsp. butter
* 1 cup white chocolate, chopped
* 2 cups large marshmallows
* ½ tsp. vanilla extract
* white and dark chocolate, melted, for decorating (optional)

1) Line a 6×6 inch pan with parchment paper, letting the sides overlap. Set aside.

2) In a large bowl, mix butter and corn syrup together. Add graham crumbs and mix until sticky and holds together when pressed together. Press into prepared pan. Chill until needed.

3)  Meanwhile, mix sugar, condensed milk, and butter in a large pot. Cook until sugar has dissolved, stirring. Bring to a simmer, stirring. Let simmer until slightly thickened. Add and stir in chocolate and marshmallows, then vanilla extract. Stir until both the marshmallows and chocolate have completely melted and the mixture is smooth. Pour over the graham cracker base. Set aside to cool completely and the top of the fudge is completely dry and firm to the touch. Chill until ready to slice.

4) Once ready to slice, lift parchment paper to release bars from the pan. Drizzle with melted white and dark chocolate, if desired, before cutting into squares with a sharp, lightly buttered knife. Store in an airtight container at room temperature or keep chilled.




Compiled Recipe – Beef Misono

Beef Misono

* 2 tbsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. sugar
* salt
* pepper
* ½ kilo beef (use sirloin cut), sliced sukiyaki style
* 1 tbsp. vegetable oil
* 3 tbsp. butter
* 2 cloves garlic, minced
* 1 medium white onion, sliced thinly
* 1 medium carrot, julienned
* 1/3 cup bean sprouts (togue)
* 4 cups rice, steamed
* 4 medium eggs (for topping)

1) Combine soy sauce, sugar, sesame oil, salt, and pepper in a bowl. Mix well. Marinate beef in mixture for at least 20 minutes or overnight.

2) Heat oil and butter in a pan over medium heat. Stir-fry garlic, onions, carrots, and togue for 2 to 3 minutes. Push vegetables to the side. Increase heat. Add beef; sauté for 1 to 2 minutes. Toss everything together; stir-fry until beef is cooked. Season with salt, pepper, and sesame oil.

3) Divide rice among 4 bowls. Top with beef mixture and eggs while hot. Serve immediately.


Compiled Recipe – Butter Garlic Prawns

Butter Garlic Prawns

* 150 grams butter, divided
* 1 kilo prawns
* salt (to season)
* 15 cloves garlic, chopped finely, divided
* ½ cup fresh parsley leaves, chopped, divided
* 1 tsp. sweet paprika, mixed with 1 teaspoon spicy paprika
* 2 lemons, halved
* 200 grams feta cheese

1) Dot a little under a third of the butter on the base of a heavy bottomed pot. Place a single layer of prawns over the butter and season with a bit of salt. Sprinkle about a third of the garlic and parsley over prawns and dust with some paprika.

2) Dot another third of the butter over the first layer of prawns Add another layer of prawns and top with garlic, parsley and paprika. Repeat layering with the rest of the ingredients.

3) Cover the pot with lid and place the pot over medium high heat. Cook for about 5 minutes then mix, making sure to place the prawns on the bottom (which have already cooked) on top and the uncooked prawns in the bottom. Cook for 5 minutes more and then repeat the mixing.

4) Squeeze lemons over the top, add feta cheese and toss; cook for a minute more or until prawns are just about done, taking care not to overcook them.



Compiled Recipe – Short Ribs Caldereta

Short Ribs Caldereta

* ½ tbsp. butter
* ½ tbsp. olive oil
* ½ tsp. garlic, chopped
* 2 tbsp. onion, chopped
* 1/8 Spanish chorizo, sliced into thin rounds
* ¼ cup mushrooms, quartered
* 2 tbsp. green bell pepper (roasted), sliced into thin cubes
* ½ tsp. paprika
* 1 tbsp. green olives, sliced
* 350 grams beef (use short ribs), braised/softened (set aside braising liquid for beef stock)
* 1 tbsp. liquid seasoning
* pinch cayenne pepper
* 1 tsp. tomato paste
* 2 tbsp. brandy
* ½ cup beef stock
* 1 cup pomodor sauce or store bought tomato sauce
* 1 tsp. sugar
* 1 tsp. cream
* ½ tsp. parsley sprigs, chopped
* chili oil (optional)

1) In a pan, melt butter with olive oil. Saute garlic, onions and chorizo. Add mushrooms , bell peppers, paprika and olives. Add ribs; cook for about 2 minutes or until browned. Add liquid seasoning, cayenne pepper and tomato paste; mix.

2) Deglaze pan with brandy and let simmer for about 2 minutes or until alcohol is evaporated. Add stock, pomodoro sauce and sugar. Simmer for another 5 minutes or until you have reached achieved consistency. Top with cream then turn off the fire. Mix well.

3) To serve, sprinkle with chopped parsley and drizzle with chili oil, if desired.


Compiled Recipe – Prawn Thermidor

Prawn Thermidor

* 1 kilo tiger prawns (sugpo)
* 1 cup heavy cream, divided
* 2 egg yolks (use medium sized eggs)
* 1 tbsp. butter
* 1 tbsp. olive oil
* ¼ cup shallots (sibuyas tagalog), finely chopped
* ½ cup dry white wine
* ½ cup water
* ½ tsp. mustard
* salt
* ground black pepper
* ¼ cup mozzarella cheese, cubed
* 3 tbsp. parsley sprigs, finely chopped

1) Preheat oven to 375°F.

2) Butterfly the prawns and carefully remove the meat from the shells. Make sure to keep the heads and shells intact. Set aside meat and shells.

3) Mix together egg yolks and 1/2 cup cream in a bowl. Set aside.

4)  Heat oil and butter in a heavy-bottomed pot. Add prawn meat and cook for 2 minutes or just until meat changes color to pink. Add shallots and cook until translucent. Add wine and water. Bring to a boil and cook for 1 minute.

5) Add remaining 1/2 cup cream and mustard. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Add cheese; continue to cook for 1 to 2 minutes. Add the cream and milk mixture, then add parsley.

6)  Stuff the prawn shells with a generous amount of the prawn mixture. Place stuffed prawns on a baking sheet.

7) Bake the prawns for about 5 minutes or until heated through. You can also bake the prawns in batches in a turbo broiler set at 175°C. Serve hot.



Compiled Recipe – Bacon, Lettuce and Tomato Pasta

Bacon, Lettuce and Tomato Pasta

* 150 grams bacon
* 5 leaves Romaine lettuce, chiffonade
* 2 baguio tomatoes, cubed and seeded
* 2 tsps. apple cider vinegar
* ¼ cup butter
* ½ cup finely chopped onions
* 3 tbsp. Japanese breadcrumbs
* 2 tsps. finely chopped parsley
* 250 grams spaghetti noodles, cooked al dente

1) Lay bacon on a baking sheet and bake in the oven for 30 to 40 minutes. Set aside rendered bacon fat. Chop bacon into bits.

2) Mix bacon, lettuce, tomatoes and apple cider vinegar. Take 2 teaspoons rendered bacon fat from the pan and add to the mixture. Set aside.

3) In a pan, melt butter. Add onions and cook until translucent. Remove from pan from heat, then add breadcrumbs and parsley. Combine with bacon mixture.

4) Toss bacon-onion mixture and cooked pasta together. Serve warm.


Compiled Recipe – Pastillas Dulce De Leche Cheesecake

Pastillas Dulce De Leche Cheesecake

* ½ cup butter, melted
* 2 cups digestive biscuits, crushed
* ½ cup butter, melted
* ½ cup pastillas, cut into ½-inch pieces, plus more for decorating
* 2 (227 gram) bar cream cheese, at room temperature
* ½ cup caster sugar
* 1 tsp. vanilla extract
* 4 medium sized eggs, beaten lightly
* ¼ cup store bought dulce de leche
* extra dulce de leche (for drizzling)

1) Preheat oven to 350◦F.

2) Mix crushed biscuits with melted butter and press down onto the base of the pan.

3) Spread pastillas over the base and chill until ready to assemble.

4) Using a mixer, beat cream cheese, sugar, vanilla, and eggs together until smooth and creamy.

5)  Remove pan from refrigerator. Pour cream cheese mixture over the top of the pastillas and swirl dulce de leche in the mixture.

6) Bake for 40 minutes or until pale golden. When you gently shake the pan, the cake should only wobble slightly.

7) Remove from the oven and allow to cool in the pan for about 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake. Carefully remove the cheesecake from the pan. Transfer to a serving plate. Sprinkle top with a few pieces of pastillas, then drizzle with dulce de leche.

8) Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.