Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



Compiled Recipe – Buffalo Style Shrimp Toast

Buffalo Style Shrimp Toast

* 50 grams blue cheese
* 50 grams cream cheese
* 2 to 3 tbsp mayonnaise
* 1/8 tsp lemon juice
* 3 tbsp butter
* 4 cloves garlic, sliced
* 1 ½ cup shrimp, medium-sized, peeled
* salt (to taste)
* ground black pepper (to taste)
* ¼ cup hot sauce
* 4 slices whole wheat bread

1) Make the blue cheese spread: Cream together blue cheese and cream cheese. Add mayonnaise and lemon juice. Set aside.

2) Melt butter in a saucepan until bubbling. Sauté garlic for 1 to 2 minutes until softened and lightly browned. Increase heat to high. Add shrimp. Season with salt and pepper. Sauté until just pink (Do not overcook). Remove from heat and toss in hot sauce.

3) Cut whole wheat bread into triangles and toast on one side. Spread blue cheese spread then top with 3 to 4 shrimps. Garnish with crumbled blue cheese and 1 stalk diced celery.


Compiled Recipe – Four Cheese Pita Pizza

Four Cheese Pita Pizza

* 1 cup mozzarella cheese, grated
* 1 cup parmesan cheese, grated
* ¼ cup blue cheese, crumbled
* 6 (6-inch) pieces pita bread, naan or tortilla
* ¼ cup vegetable oil
* 24 triangular or rectangular slices cheddar cheese
* parsley leaves (to garnish)

1) Combine mozzarella, Parmesan and blue cheese in a bowl. Set aside.

2) Pre-heat a toaster oven.

3) Dock pita, naan or tortilla with the tines of a fork. Brush oil then top with cheese mixture. Place 4 cheddar cheese slices on top of each pizza.

4) Bake in the toaster oven until cheese is melted and top is slightly browned, about 3 to 4 minutes. Garnish with parsley leaves. Slice into triangles and serve immediately.



Compiled Recipe – Chicken Pastel

Chicken Pastel

* 3 tbsp vegetable oil
* 1 whole chicken, cut into pieces
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* fish sauce (patis), to taste
* pepper (to taste)
* 1 (8 ounce) can pineapple tidbits, syrup reserved
* 2 tbsp condensed milk
* 1 (370 ml) can evaporated milk
* 1 medium carrot cut into 1 ½-inch cubes
* 2 medium potatoes, cut into 1 ½-inch cubes
* 110 grams cheddar cheese, grated

1) Heat oil in a large saucepot. Add chicken and cook until brown on all sides. Set aside.

2) In the same saucepot, sauté onions and garlic until fragrant. Return the cooked chicken in the saucepot. Season with fish sauce and pepper.

3) Add pineapples and syrup. Cook until liquid is reduced.

4) Add condensed milk and evaporated milk. Simmer over medium heat until thick.

5) Add potatoes and carrots. Cook until vegetables are tender and chicken is cooked through.

6) Add grated cheese and mix until cheese is melted.

7) Transfer to a serving dish and serve hot.


Compiled Recipe – Chorizo and Cheese

Chorizo and Cheese Macaroni

* 400 gram elbow macaroni
* 4 tbsp butter, divided
* 2 small red onions, peeled, chopped
* 7 spanish chorizo, chopped
* 2 cups milk
* 2 cups cheddar cheese, grated
* 1 cup queso de bola, grated
* 1 clove garlic, finely minced
* ½ cup fresh breadcrumbs, finely chopped
* ½ cup parmesan cheese, grated
* ½ lemon, zested
* 2 tbsp parsley, chopped

1) Bring a large stockpot of salted water to the boil. Add macaroni and cook until al dente. Drain; set aside.

2) Meanwhile, in a saucepan over medium heat, melt half the butter then sweat the onions. Add chorizo. Sauté. Add spinach; sauté until welted. Scoop out with slotted spoon; set aside.

3) In the same pan, pour in milk. Bring to a simmer then stir in queso and cheddar. Let cook until cheeses begin to melt then remove from heat. Keep stirring as residual heat continues to melt the cheeses. Season to taste with salt and pepper.

4) In another sauté pan, lightly sauté garlic in butter then mix in breadcrumbs. Cook until browned, stirring. Remove from heat and stir in parsley, parmesan cheese and lemon zest.

5) To serve, pour sauce over cooked macaroni and add in chorizo mixture. Mix breadcrumbs, parmesan, lemon zest and parsley. Sprinkle on top of macaroni.




Compiled Recipe – Taco Lumpia

Taco Lumpia

* 250 grams ground beef
* 1 medium white onion, minced
* 3 cloves garlic, minced
* 2 tbsp chopped fresh parsley
* 1 cup cabbage, shredded
* 3 tbsp taco seasoning (use McCormick)
* egg white, from 1 egg
* 16 pieces lumpia wrappers (6×6-inch wrappers)
* 100 grams quick melting cheese, sliced into ½-inch thick sticks
* vegetable oil
* ½ cup store bought salsa
* hot sauce (to serve)
* sour cream (to serve)

1) Combine beef, onions, parsley, cabbage, taco seasoning and egg white; mix well.

2) Lay a lumpia wrapper on a flat surface. Place 1 tablespoon beef mixture on the center then top with a cheese stick. Fold bottom and sides of the wrapper then roll tightly. Dab edges with water to seal. Repeat  with the rest of the beef mixture.

3) Heat oil in a large pot over medium heat. Fry lumpia in batches until golden brown, about 6 to 8 minutes. Drain on a wire rack. Let cool for at least 2 minutes. Serve warm with salsa, hot sauce and sour cream.



Compiled Recipe – Arugula and Sausage Spaghetti

Arugula and Sausage Spaghetti

* 500 grams spaghetti noodles
* ¼ cup olive oil
* 3 tsp garlic, minced
* 1 small red onion, chopped
* 1 fresh Italian sausage, crumbled
* 1 ½ cups canned whole peeled tomatoes
* salt (to taste)
* ground black pepper (to taste)
* ½ cup feta cheese or ricotta cheese
* 1 handful arugula, leaves only
* 1 lemon , zest only
* lemon wedges (to serve)

1) Cook spaghetti in a pot of boiling salted water according to package directions.

2) Meanwhile, heat olive oil in a pot over medium heat. Sauté garlic and onions. Add sausage and cook until brown, breaking up large chunks with a wooden spoon.

3) Add tomatoes and simmer over low heat until reduced, about 10 minutes. Season to taste with salt and pepper.

4) Toss cooked spaghetti into sauce then transfer to a serving dish. Top with feta, arugula and lemon zest. Season with freshly ground pepper. Serve lemon wedges on the side.



Compiled Recipe – Cheesy Beef Rice Topping

Cheesy Beef Rice Topping

* 1 ½ cup rice, dinorado
* 3 cups beef broth
* 1 medium red onion
* 2 cloves garlic, minced
* 1 tomato , chopped
* 1 tbsp oil
* ¼ kilo ground beef
* salt (to taste)
* 2 tbsp butter
* 1 (400 gram) can whole kernel corn
* 1 tbsp flour
* 1 ¼ cup milk
* ½ cup cheese, grated
* 1/8 tsp nutmeg, ground, or to taste

1) Rinse dinorado rice. Place in rice cooker with beef broth and let cook. Sweat 1 medium red onion, garlic cloves and tomato in oil in a large sauté pan over medium heat while rice cooks. Sauté ground beef until brown. Season with salt and pepper to taste. Set aside. Discard fat.

2) Melt butter in the same pan. Add whole kernel sweet corn and sauté until browned. Add flour; stir. Stir in milk ; cook until thickened. Stir in cheese and ground nutmeg or to taste. Season to taste. To serve, fill bowl with rice, cover with corn sauce and top with cooked beef.


Compiled Recipe – Potato Salad with Nachos

Potato Salad with Nachos

* ¾ kilo potatoes, cubed and deep fried
* ¼ cup cheese spread
* ¼ cup cheddar cheese, grated
* ¼ cup mayonnaise
* ¼ cup salsa, prepared or store-bought
* ½ cup sweet corn
* ¼ cup black beans, rinsed and drained
* ½ cup corn chips, crushed
* 1 tbsp cilantro, chopped fresh

* Toss potatoes with cheese spread, cheddar cheese, mayonnaise, salsa, sweet corn and black beans; serve topped with corn chips, cilantro and more salsa.




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.