Compiled Recipe – Cheesy Taco Pasta

Cheesy Taco Pasta

* ½ pound pasta (large shells)
* 1 pound ground beef
* 2 tbsp taco seasoning (or 1 packet)
* ¾ cup water
* 1 cup salsa (jarred)
* 1 cup shredded cheddar cheese

1) Cook the shelled pasta according to the directions on the box and drain.

2) Add the ground beef to the pan and brown well.

3) Drain the fat.

4) Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.

5) Add the pasta back into the pot with the salsa and cheese.

6) Stir to combine.

7) Serve immediately, preferably with crunchy tortilla chips (optional) on top.

* This recipe is easy to make.

* Adapted from Dinner Then Dessert


Compiled Recipe – Cheeseburger Pasta

Cheeseburger Pasta

* 1 cup penne pasta (or elbow macaroni)
* 1 pound lean ground beef
* 1 onion (medium, chopped)
* 1 can diced tomatoes (with seasoning, basil, garlic and oregano 14.5 ounces, drained)
* 1 cup shredded cheddar cheese
* ¼ cup ketchup

1) Cook pasta according to package directions.

2) While pasta is cooking, brown the burger and unions until burger is no longer pink inside, and drain if needed.

3) Add the undrained tomatoes and ketchup to the burger and salt and pepper to taste. Then mix in the pasta. Cook until heated through.

4) Serve hot topped with cheese



Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Bacon And Cheese Bread

Bacon And Cheese Bread

* 2 ½ tsp. instant yeast
* ¼ cup water
* 1 cup milk
* 2 tsp. salt
* 2 tbsp. sugar
* 3 ½ cups bread flour
* 8 slices bacon, chopped and cooked
* ½ cup cheddar cheese, grated finely
* 2 tbsp. butter (for greasing)

1) In the bowl of an electric mixer fitted with the dough hook attachment, combine all ingredients except for bacon and cheese; knead until a soft dough forms (You can also combine them in a bowl and knead by hand).

2) Add bacon and knead until combined.

3) Adjust dough’s consistency with additional flour or water as needed. The dough should be soft and not sticky. Knead for about 10 minutes until smooth.

4) Add cheese. Knead just until cheese is mixed into the dough.

5) Place dough in an oiled bowl and cover with a towel or plastic wrap. Allow to rise until it doubles in size, about 1 hour.

6) Transfer dough into a lightly greased, clean work surface. Divide dough into two portions. Pat first portion and roll into an 8×8-inch square with a rolling pin. Afterwards, roll into an 8-inch log. Transfer log into a lightly greased 8×4-inch loaf pan, then leave to rise for 45 minutes or until dough doubles in size. Repeat with second portion.

7) Pre-heat oven to 325◦F. Bake bread for 15 to 20 minutes or until golden brown. Remove from the oven. Remove from pan and place on a wire rack to cool completely.




Compiled Recipe – Rainbow Puto

Rainbow Puto

* 2 cups all-purpose flour
* 1 cup sugar
* 1 tbsp. baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 large egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring: red, orange, yellow, green, blue and purple
* oil (for greasing)

1) Lightly grease muffin pans or individual puto molds with oil. Preheat the Cuisinart steam oven on the Steam function.

2) In a medium-sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring until you get your desired colors.

4) Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until half full.

5) Arrange the molds on a tray and place inside the prepared steam oven. Cook for 15 minutes. Add the cheese slices in the middle of each puto. And steam again for another 1 minute or just until the cheese has melted. Remove from steamer. Let stand for 5 minutes before unmolding.



Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Crispy Spam Musubi

Crispy Spam Musubi

* vegetable oil (to pan- fry)
* 1 (340 gram) can spam, teriyaki flavored, sliced lengthwise into 6 pieces
* 3 cups Japanese rice or short grain white rice
* 6 slices cheddar cheese, cut lengthwise in half
* 3 sheets nori, cut lengthwise in half
* 1 cup all purpose flour
* 1 large egg, beaten
* 1 cup Japanese breadcrumbs
* green onions, chopped (for garnish)

1) Heat oil in a frying pan over medium heat. Pan-fry Spam slices until lightly browned, about 1 minute per side. Drain on paper towels.

2) Layer ¼ cup rice, a cheese strip, a Spam slice, another cheese strip and another ¼ cup rice in a musubi mold (see tip). Press down firmly on musubi to make sure the layers hold. Unmold musubi then wrap with a nori sheet. Repeat with remaining ingredients to make 5 more pieces. Refrigerate for 30 minutes.

3) Heat oil in a deep pan over medium heat. Place flour, egg and breadcrumbs in separate containers. Dredge each musubi in flour, dip in egg, then coat with breadcrumbs. Deep fry until golden brown on all sides, about 2 minutes. Drain on paper towels.

4) Slice Spam musubi in half. Garnish with green onions, if desired. Serve immediately.


Compiled Recipe – Crispy Ham and Cheese Dumplings

Crispy Ham and Cheese Dumplings

* 1 cup grated cheddar cheese
* ½ cup smoked ham
* 20 (6-inch) sheets lumpia wrappers
* 10 green onions, green parts only, cut in half
* vegetable oil (to fry)
* sweet chili sauce (to serve)

1) Combine cheese and ham in a food processor. Whiz until well combined.

2) Scoop 1 tablespoon of the mixture and form into a ball. Place on the center of a lumpia wrapper. Gather edges of the wrapper and pinch together to form a pouch. Tie with a green onion strip. Repeat with remaining ingredients. (Note: To make tying easier, you can blanch the green onions first.

3) Heat oil in a saucepan for deep frying (about 350◦F). Fry balls in batches until golden, about 3 to 4 minutes per batch. Drain on paper towels.

4) Serve immediately with sweet chili sauce on the side.




Compiled Recipe – Potato and Green Pea Chowder

Potato and Green Pea Chowder

* 1 (200 gram) pack bacon
* 1 kilo potatoes, peeled and cubed
* 1 small red onion, peeled , chopped
* 1 cube chicken bouillon
* 1 cup frozen , thawed
* 4 cup water
* ¼ cup sour cream
* 1 cup cheddar cheese, cubed
* salt (to taste)
* ground black pepper (to taste)

1) In a frying pan over medium low heat, cook one batch of bacon. Remove bacon and transfer to paper towels and pour bacon oil into a pot. Continue cooking remaining bacon and transferring bacon oil into the pot until all the bacon is cooked. Place on paper towels to drain excess oil, then crumble or chop into smaller pieces. Set aside.

2) Meanwhile, heat pot with bacon oil over medium heat. Add potatoes and cook until potatoes begin to turn brown and crispy at the edges. Add onion and then garlic and cook until translucent and fragrant.

3) Add bouillon cube and let dissolve into the mixture. Add peas and pour in water. Bring to a boil then lower to a simmer. Simmer until peas are tender. Turn off heat.

4) Ladle soup into a blender and process until finely pureed. Return blended soup into the pot. Bring back to a boil. Add more water if chowder is too thick or to reach your desired consistency. Season with salt and ground black pepper let simmer another 2 minutes to let flavors meld.

5) To serve, ladle chowder into bowls. Top each bacon with bacon bits, cheese cubes and sour cream as desired.