Compiled Recipe – Macaroni With Apple and Bacon Salad

Macaroni with Apple and Bacon Salad

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups macaroni salad pasta
* salt and pepper (to taste)
* 2 tbsp. honey
* 1 cup chopped apples, soak in water until ready to use
* 4 to 6 crispy bacon strips, finely chopped
* ¼ cup greek style yogurt
* cilantro or parsley, topping

1) Cook macaroni pasta according to the package. Let cool and set aside.

2) Place all ingredients in a bowl and toss well until well incorporated. Season with salt and pepper.

3) Top with chopped cilantro or parsley before serving. Place in the fridge for at least an hour.



Compiled Recipe – Shrimp Macaroni Salad with Corn

Shrimp Macaroni Salad With Corn

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups salad macaroni
* ¼ cup minced carrots
* salt and pepper (to taste)
* 2 tbsp. white sugar, adjust according to taste
* 1/3 cup pickle relish
* ½ kilo shrimp, peeled and de-veined
* 4 cups water
* 1 cup whole corn kernels
* ¼ cup sour cream
* 4 hard-boiled eggs, mashed
* ¼ cup red bell peppers, thinly sliced

1) Cook macaroni pasta according to package and set aside.

2) In another pot, bring water to a boil, season with salt. Place shrimp and cook for about 3-5 minutes. Let cool and chop into bite-size pieces.

3) Combine all ingredients in a bowl; season with salt and pepper. Mix well. Place in the fridge for at least an hour.


Compiled Recipe – Garlic Calamansi Chicken Skewers

Garlic-Calamansi Chicken Skewers

* 1 ½ cup mayonnaise
* ½ cup coconut vinegar
* ¼ cup sugar
* 1 to 2 tbsp. chili sauce
* ½ tsp. salt, plus more to season
* 2 cloves garlic, minced
* 1 tbsp. calamansi juice
* 4 halves chicken breast, boneless, skinless
* olive oil (for grilling)
* 2 tbsp. olive oil
* 4 cloves garlic, peeled, smashed, then mixed with 1 tablespoon water
* 1.2 kilos spinach, trimmed and cleaned
* 1 to 2 tbsps. fresh calamansi juice

1) Make the sauce: Mix together mayonnaise, vinegar, sugar, chili sauce, salt, pepper, garlic and calamansi juice. Divide mixture into 2 portions; set aside 1 portion to serve.

2) Cut chicken fillets into cubes. Season with salt, pepper and olive oil. Thread onto barbecue sticks.

3) Pre-heat a grill or grill pan. Grill skewers, basting with prepared sauce and turning until chicken is cooked through.

4) Make the garlic-calamansi spinach: Heat oil in a large pan over medium heat. Sauté garlic until fragrant and starting to brown, about 2 minutes. Remove garlic from pan; set aside. Increase heat to high. Add spinach to pan in batches, waiting for leaves to wilt before adding the next batch. Cook, tossing, for about 3 to 4 minutes or until tender. Drain liquid from pan and add garlic. Add calamansi juice. Season with salt and pepper.

5) Serve chicken skewers with garlic-calamansi spinach and extra sauce on the side.


Compiled Recipe – Cheesy Baked Salmon

Cheesy Baked Salmon

* 2 (200 gram) fillets salmon
* 4 cloves garlic
* ½ lemon, juice only
* ¼ cup mayonnaise
* 1 tsp. sugar
* 1 tsp. liquid seasoning
* ¼ cup quick melting cheese, grated

1) Pre-heat a toaster oven. Line baking sheet with foil.

2) Rub salmon fillets with garlic, lemon juice, salt and pepper. Arrange fillets, skin side down, on baking sheet.

3) Mix together mayonnaise, sugar and liquid seasoning in a bowl. Spoon mixture over salmon fillets then top with grated cheese.

4) Bake in the pre-heated toaster oven until cheese is melted and fish flakes easily, about 10 to 12 minutes depending on your preferred doneness. Serve immediately.



Compiled Recipe – Hot Crab Dip

Hot Crab Dip

* 1 (225 gram) pack cream cheese
* 2 tbsp mayonnaise
* ¼ cup sour cream
* 4 tbsp bottled crab fat (aligue)
* 12 ounces crab meat, canned
* 1 cup cheddar cheese, grated, divided
* lemon zest, from half a lemon
* 6 green onions, chopped, plus more to garnish
* ½ tsp cayenne pepper
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Combine cream cheese, mayonnaise, sour cream, aligue, crabmeat, half the lemon zest, green onions and cayenne pepper. Season with salt and pepper. Mix well.

3) Place mixture in a baking dish and top with the rest of the cheese. Bake in the pre-heated oven until bubbly and golden, about 20 to 25 minutes.

4) Garnish with extra green onions. Serve immediately  with crackers or melba toast.


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 – Baked Breaded Shrimp with Potato Salad

Baked Breaded Shrimp with Potato Salad

* 1/8 cup canola oil, plus extra (to grease)
* 1 (25 gram) pack crackers
* 500 grams shrimp, medium sized, peeled and de-veined, with tails left on
* ½ cup all-purpose flour, seasoned with salt and pepper
* 2 medium eggs, beaten and seasoned with salt and pepper
* ¼ cup mayonnaise
* ½ tbsp. garlic, minced
* 2 tbsp whole milk
* 2 tsp lemon juice
* salt and pepper (to taste)
* 2 cups potatoes, diced
* ¼ cup mayonnaise
* 1 tbsp carrots, grated
* ½ tbsp. celery, finely chopped
* 3 strips honey-cured bacon, cooked until crispy and chopped finely

1) Pre-heat oven to 400◦F. Grease or line a baking sheet with parchment paper.

2) Crush crackers with mortar and pestle. Transfer to a plate.

3) Coat shrimp with flour, dip in egg and coat with crackers. Place shrimp on prepared baking sheet. Brush with oil. Bake for 5 to 7 minutes or until cooked through.

4) Make the dipping sauce: Combine all ingredients in a bowl; mix well. Season with salt and pepper. Set aside.

5) Make the potato salad: Cook potatoes in a pot of boiling salted water until tender, about 5 to 6 minutes. Drain and place in a large bowl. Add remaining ingredients; mix well. Season with salt and pepper.

6) Serve breaded shrimp with dipping sauce and potato salad on the side.


Compiled Recipe – Tapas Style French fries

Tapas Style French Fries

* 1/3 cup mayonnaise
* 1 tbsp fresh lemon juice
* 1 tsp hot paprika
* ¼ tsp salt
* 1 clove garlic, pressed
* ½ kilo French fries, prepared

1) Mix mayonnaise, fresh lemon juice, hot paprika, salt and garlic in a small bowl.

2) Serve with prepared frozen French fries, dusted with more paprika.


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 – Chicken Potato Frittata

Chicken Potato Frittata

* 4 tablespoons olive oil, divided
* 3 medium potatoes, peeled, cubed
* 1 medium red onion, peeled, sliced
* 2 cloves garlic, peeled, chopped
* 2 tomatoes, cored, chopped
* ½ tsp Spanish paprika
* 1 cup frozen peas, thawed
* 4 large eggs
* 2 tbsp mayonnaise
* 2 tbsp spring onions, greens only, chopped (to serve)
* sour cream (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a large non-stick frying pan over medium heat. Add potatoes and cook, stirring regularly to prevent sticking. Season with salt and pepper, to taste. Fry until potatoes have browned and are tender. Transfer to a bowl. Set aside.

2) In the same pan, sauté onion, then garlic and finally, tomatoes. Cook until each has softened. Add chicken and sauté until cooked through. Season with paprika, salt and ground black pepper. Return potatoes to the pan and stir to mix with chicken mixture. Stir in peas.

3) Whisk eggs with mayonnaise until well combined. Pour over potatoes and chicken. Shake pan to distribute eggs evenly, then cover. Lower heat to low and cook until egg is just set in the middle of the pan. Remove from heat. Cut frittata into wedges and top with sour cream sprinkled with spring onion. Serve while hot.