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.


Compiled Recipe – Mac and Cheese with Ham

Mac and Cheese with Ham

* 300 grams shell pasta
* ¼ cup butter
* 1 small red onion, peeled , sliced thinly
* 1 (400 gram) can sweet corn kernels, drained
* 4 slices ham, sliced into squares
* 1 small head broccoli, florets only
* 1 (298 gram) can condensed cream of mushroom soup
* 1 (115 gram) pack cheese spread
* parmesan cheese, grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Heat a large pot of water to a boil over high heat. Salt the water and add pasta. Cook until al dente. Drain and keep warm. Set aside.

2) Meanwhile, in a medium pot over medium heat, melt butter and sauté onion until translucent. Add corn, ham,  then broccoli and cook, stirring, until corn and ham  are heated and broccoli is bright green. Add mushroom soup and cheese spread into the pot. Melt cheese and soup, using a whisk to break up lumps and combine the two.

3) Add cooked pasta into the pot with mushroom-cheese mixture and stir with a wooden spoon to mix thoroughly. Season with salt and ground black pepper, to taste. Serve in bowls, while hot, sprinkled with Parmesan cheese.



Compiled Recipe – Fried Chicken Strips

Fried Chicken Strips

* 1 cup rolled oats
* 2 (72 gram) bags chips, cheese-flavored, nacho
* 1 cup cheddar cheese, grated
* 1 tsp salt, or to taste
* ½ tsp freshly ground black pepper
* 1/3 cup all purpose flour
* ½ cup yogurt
* ¼ cup milk
* 4 large chicken breast fillets, cut into large strips
* salt (to taste)
* ground black pepper (to taste)
* sour cream (to serve)
* 1 tbsp cilantro, finely chopped (to serve)
* oil (for frying)

1) Place oats and chips in a food processor and process for 20 seconds or until coarsely ground; transfer to a shallow bowl. Stir in cheese, salt and pepper. Set aside.

2) Place flour in a shallow bowl. Season with salt and ground pepper. Mix yogurt and milk in a medium bowl. Season chicken strips with salt and ground black pepper.

3) Prepare breading station: Place in order, starting with the flour, then yogurt and finally, the chip mixture. Grab a chicken strip and toss in flour. Then dunk in yogurt mix. Roll in the chip mixture until covered completely. Transfer to a baking sheet and repeat with remaining chicken strips until all are breaded. Set aside.

4) Heat a frying pan over medium heat. Pour enough oil to reach halfway up the sides of a pan. In batches, place chicken strips into the hot oil and fry until both sides are cooked through. Drain on paper towels.

5) Mix sour cream and cilantro in a small bowl. Serve chicken strips immediately with the sour cream dip.



Compiled Recipe – Corned Beef Lasagna

Corned Beef Lasagna

* 2 tbsp oil
* 1 medium red onion, chopped
* 1 clove garlic, chopped
* 1 tsp Italian seasoning
* 1 tsp tomato paste
* 1 can diced tomatoes, around 800 grams
* 1 tsp salt (or to taste)
* ground black pepper (to taste)
* 1 tsp sugar
* ½ cup water
* 1 beef bouillon cube
* 2 cups corned beef, drained
* 2 cups mozzarella cheese, grated
* ½ cup parmesan cheese, grated
* 8 lasagna sheets, uncooked

1) Pre-heat oven to 350°F.

2) Make tomato sauce: In a large sauté pan, heat oil over medium heat. Sauté onion, then garlic, until both are softened. Sprinkle Italian seasoning. Stir in tomato paste and cook until pastiness has been cooked off. Add diced tomatoes and water; stir to mix. Sprinkle salt, ground black pepper and sugar. Bring to a simmer. Add bouillon cube in mixture; stir to dissolve. Remove from heat and set aside.

3) In a small bowl, mix mozzarella and parmesan cheese. Set aside.

4) Layer lasagna: Spread ½ cup tomato sauce on the bottom of a 9-inch round baking dish. Place a layer of lasagna sheets. Cover with tomato sauce , spread corned beef mixture over tomato sauce and sprinkle mozzarella mix. Top with lasagna sheets. Repeat with remaining lasagna sheets, tomato sauce and end with mozzarella mix until baking dish is full.

5) Place in oven and bake for 40 minutes or until noodles are softened. Slice and serve.


Compiled Recipe – Cheese Tarts

Cheese Tarts


(For the crust: )
* 2 cups all purpose flour
* ½ cup powdered sugar
* ¾ cup cold unsalted butter, cubed
* 2 egg yolks

(For the filling: )
* 1 cup cream cheese
* ¼ cup white cheddar cheese
* 1 tbsp salted butter
* 1 tbsp lemon juice
* 1 ½ tbsp cornstarch
* zest of half a lemon
* 1 large egg
* ½ tsp vanilla extract
* ¼ cup powdered sugar
* ½ cup heavy cream, whipped

(For the egg wash: )
* 1 egg yolk
* 2 tbsp milk

1) To make the crust: In a bowl, combine flour, sugar, and butter. Mix until mixture looks like wet sand. Mix in the egg yolk. If the dough is too crumbly, add ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

2) To make the filling: In a saucepan over medium heat, mix the cheeses and butter. Cook until the cheese has melted. Once the mixture has melted, add the lemon juice, cornstarch, lemon zest, egg, vanilla extract, and powdered sugar. Mix until well-combined. Let it cool down completely and then refrigerate for 4 hours or 1 day.

3) Roll out your dough on a well-floured surface a quarter of an inch thick. Make sure that the dough is an inch bigger than your pie mold to have enough dough to cover the sides of the mold.
With a fork, poke the bottom of the crust, to avoid bubbles while it is baking. Place in the refrigerator for 15 minutes.

4) Blind bake the crust, this ensures that your crust retains it shapes and prevent air bubbles from appearing. To do this place a large piece of parchment paper and fill with dry beans or rice and bake for 10 minutes. Carefully, take out the parchment paper with dry beans or rice and bake for 6 minutes.

5) Whip the cream and fold into the chilled cheese mixture.

6) Pre-heat oven to 380°F.

7) Prepare the egg wash: whisk together the egg yolk and milk.

8) Brush egg whites onto the prepared crust then add the cheese mixture by the spoonful. Brush a thin layer of egg wash on the top of the cheese mixture and the sides of the crust. Bake the cheese tarts for 7 minutes. Let cool 3 minutes and then serve.

9) Store in the refrigerator and toast for 30 seconds and then serve.


Compiled Recipe – Tuna Roll Ups

Tuna Roll Ups

* 1 cucumber
* 1 (180 gram) can canned tuna chunks in oil, drained
* 2 tbsp pickle relish
* ¼ cup mayonnaise
* 1 tbsp red onion, finely chopped
* ½ tsp mustard
* 3 small 6-inch tortillas
* 6 slices cheese, chilled
* salt (to taste)
* ground black pepper (to taste)

1) Use a vegetable peeler to make about 9 thin cucumber strips. Place on a paper towel to absorb excess moisture. Set aside.

2) Mix tuna, pickle relish, mayonnaise, onion and mustard in a small bowl. Season with salt and pepper to taste and mix again.

3) Lay a tortilla on a chopping board. Remove wrapper and place 2 slices of cheese in the middle of the tortilla. Spread tuna mixture over cheese then top with cucumber slices. Roll tortilla, and using toothpicks or barbecue sticks, secure closed. Slice and serve immediately , or chill before slicing and serving.




Compiled Recipe – Baked Macaroni with Corned Beef

Baked Macaroni with Corned Beef

* 1 (500 gram) pack elbow macaroni
* 2 tbsp canola oil
* 1 medium red onion, peeled, sliced
* 3 cloves garlic, peeled, chopped
* 1 (380 gram) can corned beef
* 3 sliced hotdogs
* 2 (250 gram) packs tomato sauce
* 1 cup banana ketchup
* 1 cup edam cheese or queso de bola, grated
* 2 (225 gram) blocks quick melting cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 350◦F.

2) Bring a pot of water, salted, to a boil. Add macaroni, stir and cook for 8 minutes. Drain and transfer to a large bowl. Set aside.

3) Meanwhile, in a wok over medium heat, heat oil. Saute onions until translucent. Add garlic and stir until fragrant. Add hotdogs then corned beef. Saute, stirring, until any liquid from the corned beef has evaporated. Pour in tomato sauce and banana ketchup; stir to combine. Season with salt and ground black pepper to taste.

4) Transfer sauce into the bowl with pasta. Using two large spoons, toss to coat evenly. Dump pasta into a 13-inch x 9-inch glass baking dish and spread into an even layer. Sprinkle edam cheese and quick melting cheese on top. Place in the pre-heated oven and bake for 20 minutes , or until cheese has melted. Remove from oven and serve while hot.



Compiled Recipe – Gazpacho Soup with Kesong Puti Sandwiches

Gazpacho Soup with Kesong Puti Sandwiches

* 14 small tomatoes, ripe, halved, seeds removed
* 3 cloves garlic, peeled
* 1 small red onion, peeled, quartered
* 1 medium cucumber, seeds removed, chopped
* 1 medium green pepper, seeds removed, chopped
* 1/3 cup extra virgin olive oil, more to serve
* ¼ cup cilantro leaves (wansoy) , more to serve
* 2 tbsp coconut vinegar , or to taste
* 1 ear corn, husks removed
* salt (to taste)
* ground black pepper (to taste)
* 8 tbsp butter, softened
* 8 slices bread
* 1 block kesong puti, cut into 16 slices
* ½ cup edam cheese or queso de bola, grated
* 4 slices cheese, for sandwiches

1) In the jar of a blender, add ¼ of the tomatoes, garlic, onion and half the cucumber and peppers. Close lid and pulse until mixture is liquefied. Turn speed to medium low and in batches, add the remaining vegetables. While blending, drizzle in olive oil until mixture turns creamy. Season to taste with vinegar, salt and ground black pepper. Transfer to a container and chill until ready to serve.

2) Meanwhile, break corn in half. On a cutting board, slice kernels from the corn ear. Transfer kernels to a non-stick pan over medium heat. Stir to distribute kernels in an even layer. Cook without stirring until slightly charred. Stir and char again. Remove from heat; cool until ready to serve.

3) To make sandwiches, heat a non-stick frying pan over medium heat. Spread butter onto cut sides. Brown two slices. Flip. On one slice, place 2 kesong puti slices, edam cheese, then finally sliced cheese. Once browned, cover with cheeseless slice. Press down with a  spatula to encourage melting. Remove from the pan. Repeat with remaining bread. To serve, ladle soup into bowls, top with corn and serve with grilled cheese.