Compiled Recipe – Queso De Bola Dip With Toasted Ensaymada

Queso De Bola Dip With Toasted Ensaymada

* 2 tbsp. unsalted butter
* 2 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* 2 ½ cups queso de bola, grated, plus more to top
* 8 to 10 ensaymada, store-bought, cut into cubes

1) Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.

2) Add queso de bola and stir continuously until completely melted.

3) Meanwhile, place ensaymada cubes on a parchment lined baking sheet. Toast in a toaster oven or in an oven pre-heated to 350◦F until golden, about 5 minutes. Set aside.

4) Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.


Compiled Recipe – Peppermint Mocha Frappuccino

Peppermint Mocha Frappuccino

* 2 cups ice cubes
* 1 cup brewed coffee, or more to taste
* ½ cup fresh milk
* 1 tbsp. simple syrup, peppermint flavored
* 2 tbsp. chocolate syrup (use Hershey’s)
* 1 tbsp. simple syrup
* whipped cream (to top)
* chocolate, shaved (to top)

1) Blend ice cubes, coffee, milk, peppermint syrup, chocolate syrup and sugar syrup in a blender until smooth. Add more coffee, if desired.

2) Pour into glasses. Top with whipped cream and sprinkle with chocolate shavings.


Compiled Recipe – Ensaymada


* ½ cup butter, softened , to brush
* 4 cups all-purpose flour, plus more to knead
* ¾ cup plus 1 tbsp. sugar
* 1 tbsp. instant yeast
* 1 tsp. yeast
* 2 large eggs
* 1 cup fresh milk
* ½ cup butter, cubed and softened
* grated queso de bola, to top (optional)
* 2 cups all-purpose flour
* 2/3 cup sugar
* ¾ cup butter or margarine

1) Grease 20 to 24 ensaymada molds with softened butter; set aside.

2) Mix together flour, sugar, yeast and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated.

3) Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)

4) Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.

5) Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.

6) Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50 to 60 gram pieces.

7) Roll each piece of dough into a ¼-inch thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.

8) Cover dough with a damp piece of cloth and let rise in a draft free area until it doubles in size, about 35 to 40 minutes. Meanwhile, pre-heat oven to 325 to 350◦F.

9) Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the pre-heated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.



Compiled Recipe – Chicken Eggs Benedict

Chicken Eggs Benedict

* ½ cup butter, softened, divided
* 1 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* ½ cup quick-melting cheese, grated
* 2 English muffins, sliced
* 2 cloves garlic, peeled, chopped
* 2 cups kangkong (water spinach)
* 1 ½ cup leftover chicken, sliced
* 4 large eggs
* water (as needed)
* salt (to taste)
* ground black pepper (to taste)

1) Make the Mornay sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour then milk. Cook until thickened. Add and melt quick melt cheese. Season with ground black pepper to taste. Keep warm.

2) Meanwhile, heat a frying pan over medium heat. Melt 4 tablespoons butter. Toast muffins, cut side down, in the melted butter, before flipping to toast the other side. Transfer to a plate.

3) Melt remaining butter. Cook garlic until just softened. Add kangkong and sauté until wilted. Season to taste. Top each muffin with kangkong then chicken slices. Set aside.

4) Meanwhile, in a frying pan with enough water to come ¾ up to the sides, heat water until just beginning to simmer. Lower heat. Break an egg into a cup and slide into the water. Cook until whites are set and yolk is still runny. Remove with a slotted spoon. Place on top of chicken. Repeat with remaining eggs.

5) Pour Mornay sauce on top. Serve immediately.



Compiled Recipe – Chicken Torta

Chicken Torta

* ¼ cup oil
* 2 large potatoes, about 4 cups, peeled, cubed
* 1 red onion, peeled, sliced thinly
* 2 cups chicken, leftover, cubed
* 1 large red bell pepper, seeded, cut into strips
* 6 large eggs
* ¼ cup fresh milk
* 1 tsp. curry powder
* 2 tbsp. fresh parsley leaves, roughly chopped
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to broil on 400◦F.

2) Heat oil in an 8-inch cast iron pan over medium heat, brushing oil up to the lip of the pan. Add potatoes and cook, stirring occasionally, until golden brown and softened. Season with salt and ground black pepper to taste; stir. Add onion and cook, stirring until translucent. Toss in chicken and red bell pepper and cook until heated through.

3) Meanwhile, beat eggs, milk, curry powder , ½ tsp. salt and ¼ tsp. ground black pepper, or to taste , in a  medium bowl. Pour into pan. Stir slightly to distribute through potatoes and chicken mixture. Cook until sides begin to set.

4) Sprinkle with parsley, then place in broiler and broil until top is set and edges begin to pull away from the sides. Remove from oven and slice into wedges. Serve while hot.



Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


Compiled Recipe – Mini Chicken Burgers with Cream Sauce

Mini Chicken Burgers with Cream Sauce

* ½ kilo ground chicken
* 5 teaspoons prepared pesto, divided
* ¼ cup dry breadcrumbs
* ¼ cup parmesan cheese, grated
* ½ cup all purpose cream
* 1/3 cup fresh milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, mix ground chicken, 3 tsp pesto, breadcrumbs, Parmesan and ¼ tsp each salt and pepper. Cook a small portion of the meat to test for seasoning. Adjust seasoning as needed.

2) Using an ice cream scoop, divide meat into 8 portions. Press each mound with your palm into a thin patty. Press your thumb into the center of each to make an indentation.

3) Heat about 2 tbsp oil in a large frying pan over medium heat. Add enough patties to not crowd the pan and cook until browned on both sides and cooked through. Drain on a rack over paper towels.

4) Meanwhile, mix remaining pesto, cream and milk together. Serve chicken patties with pesto cream and rice.




Compiled Recipe – White Chocolate Coffee Loaf

White Chocolate Coffee Loaf

* 4 ½ to 5 cups all-purpose flour
* ¾ tsp salt
* ½ cup sugar
* 2 ¾ tsp instant dry yeast
* ¾ cup unsalted butter, softened
* ¾ cup fresh milk
* 2 pieces egg
* vegetable oil

1) Prepare Basic Sweet Dough Recipe: Using a whisk of fork, mix 4 ½ cups flour, salt and sugar in a large bowl. Add instant yeast and mix again. Rub or cut into butter into the dry ingredients until incorporated. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough mixture becomes together. If the mixture is sticky, add a little more flour. Transfer dough to a clean, floured work surface and knead for 10 to 12 minutes or until dough becomes smooth and elastic.

Perform the windowpane test: Gently stretch a small piece of dough; if it breaks, continue kneading. The dough is ready when you can stretch it into a thin film without breaking.

2) Tuck the edges underneath to form a ball and smoothen the top. Rub dough with vegetable oil and place in an oiled bowl. Cover bowl with a damp kitchen towel. Let dough until rest until it doubles in size, about 30 minutes to 1 hour.

Once double in size, make an indention in the dough with your finger; dough should not spring back. Punch down dough. Transfer to a clean, floured work surface and shape into desired form.

3) Make the white chocolate coffee filling: Heat cream in a heavy-bottomed pot until boiling. Add white chocolate and milk. Stir in coffee powder and flour. Set aside.

4) Make the walnut paste: Combine walnuts and sugar in a food processor. Process until very fine. Add egg white and vanilla. Mix well and set aside.

5) Make the streusel topping: Mix all ingredients together in a bowl. Using your hands, rub in butter until mixture resembles coarse crumbs. Refrigerate until ready to use.

6) Meanwhile, grease 2 (8-x5-inch) loaf pans with shortening.

7) With a bench scraper or knife, slice a log lengthwise in half. Pinch the tops of each half together. Twist the 2 halves together, crossing 1 half over the other a couple of times. Pinch the two ends together and tuck edge in the bottom securely. Transfer to prepared loaf pan. Repeat with remaining log.

8) Brush tops of loaves with oil or butter. Sprinkle with streusel topping and let rest until loaves double in size.

9) Pre-heat oven to 350◦F.

10) Bake for 30 to 35 minutes. Let loaves cool in pans for 10 minutes. Remove from pans and let cool on a wire rack.


Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. 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.