Tuna Steaks with Salsa Recipe

Ingredients

• 1 cup shredded carrots
• 3/4 cup chopped peeled mango
• 2 tablespoons lime juice
• 1 tablespoon minced chives
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 4 (6 ounce) tuna steaks

Procedure

• For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
• Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa.


• Makes 4 serving

Teriyaki Tuna Steak Recipe

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons olive or canola oil
• 2 tablespoons white wine vinegar or cider vinegar
• 2 tablespoons sherry or chicken broth
• 2 tablespoons unsweetened pineapple juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground ginger
• 4 (6 ounce) tuna steaks

Procedure

• In a bowl, combine the first eight ingredients; mix well. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
• Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.


• Makes 4 serving

Rosemary and Garlic Simmered Pork Chops Recipe

Ingredients

• 2 teaspoons dried rosemary
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
• 2 cloves garlic, chopped
• 1 cup low-sodium beef broth

Procedure

• In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
• Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).


• Makes 4 serving

Sweet and Sour Pork Patties Recipe

Ingredients

• 1 1/2 pounds ground pork
• 1/2 cup soft bread crumbs
• 1 teaspoon red pepper flakes
• 1 teaspoon seasoning salt
• 1 egg
• 1 tablespoon milk
• 2 tablespoons chopped fresh parsley
• /2 cup finely chopped onion
• 1 (10 ounce) jar sweet and sour sauce

Procedure

• Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
• Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.


• Makes 4 serving

Chicken Lasagna with White Sauce Recipe

Ingredients

• 2 cups shredded mozzarella cheese
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 1/2 cups milk
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 egg
• 1 pint part-skim ricotta cheese
• 12 lasagne noodles, cooked and drained
• 2 cups diced, cooked chicken meat
• 1/2 cup grated Parmesan cheese

Procedure

• Preheat oven to 350 degrees F (175 degrees C).
• Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
• In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.


• Makes 8 serving

Pork Chop and Potato Casserole Recipe

Ingredients

• 1 tablespoon vegetable oil
• 6 boneless pork chops
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 4 potatoes, thinly sliced
• 1/2 cup chopped onion
• 1 cup shredded Cheddar cheese

Procedure

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.


• Makes 5 serving

Pork Chorizo Recipe

Ingredients

• 2 pounds ground pork
• 2 teaspoons salt
• 4 tablespoons chili powder
• 1/4 teaspoon ground cloves
• 2 tablespoons paprika
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 3 1/2 tablespoons cider vinegar

Procedure

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.


• Makes 6 serving

Cajun Seafood Pasta Recipe

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• pound dry fettuccine pasta

Procedure

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.


• Makes 6 serving

Stuffed Chicken Valentino Recipe

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 teaspoon dried Italian seasoning
• 2 tablespoons grated Parmesan cheese
• 1 (6 ounce) jar roasted red bell peppers, drained
• 1/4 cup chopped fresh chives
• 4 tablespoons shredded mozzarella cheese
• salt and pepper to taste
• 2 tablespoons olive oil

Procedure

• Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
• Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.


• Makes 4 serving

Stuffed Tomato Basil Chicken Recipe

Ingredients

• 4 (6 ounce) boneless, skinless chicken breasts
• 1/2 (12 ounce) bottle garlic and herb marinade
• 16 fresh basil leaves
• 1 large tomato, thinly sliced
• 4 slices provolone cheese
• 12 slices bacon
• 1/4 cup freshly grated Parmesan

Procedure

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.


• Makes 4 serving

Chicken Breasts with Lime Sauce

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Procedure

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.


• Makes 4 serving

Spicy Caldereta Meatballs Recipe

Ingredients

Meatballs
• 1 tbsp cooking oil
• 1 pc onion, chopped finely
• 1 tbsp garlic, chopped finely
• 3 cups ground beef
• 1/2 cup bread crumbs
• 1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
• 1 pc egg, slightly beaten

Sauce
• 1 tbsp cooking oil
• 1 tsp garlic, crushed
• 1 pc onion, chopped
• 2 cups water
• 1 can whole tomatoes
• 2 cubes beef bouillon
• 1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
• 1 cup carrots, diced
• 4 stalks celery, diced
• 1 pc green bell pepper, diced
• 4 tbsp spring onions, cut
• 2 packs flat noodles, cooked

Procedure

• To make the meatballs, sauté garlic, and onions in oil, remove and mix with the rest of the meatball ingredients in a bowl. When well mixed, form into small balls. Heat oil and fry meatballs until slightly brown. Set Aside. To make the sauce, sauté garlic and onions in oil or margarine. Add the rest of the ingredients for the sauce and allow to simmer. Add the meatballs gently into the sauce. Bring to a boil, then simmer for 10 minutes Stir once in a while. Add vegetables and cook for another 5 minutes. Serve with flat noodles.

Seafood in Coco Cream Soup

Ingredients

• 2 tbsps. Butter
• 1 tbsp. garlic, chopped
• ¼ cup onion, chopped
• 2 pcs. alimasag, quartered
• 100 gms. shrimp, shells removed
• ¼ k. squid, sliced into rings
• 2 Maggi Shrimp Broth Cube
• ¼ cup kinchay, chopped
• 1 pc. carrot, diced
• 2 cups water
• 1 cup Carnation Coco Evap
• 1 green pepper, cut into rings

Procedure

• Heat butter, saute garlic and onion until limp.
• Stir in alimasag, cook until it turns orange in color.
• Add shrimp and squid, season with Maggi Shrimp Broth Cube and continue cooking for 1 minute.
• Add kinchay and carrots, pour in water and bring to a boil.
• Cook until vegetables are tender.
• Pour in Carnation Coco Evap.
• Add green pepper and bring to a simmer.
• Serve hot.


• Makes 6 to 8 servings.

Honey Mustard BBQ Pork Chops

Ingredients

• 1/3 cup honey
• 3 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon white wine
• 1 teaspoon Worcestershire sauce
• 2 teaspoons onion powder, or to taste
• 1/4 teaspoon dried tarragon
• 3 tablespoons Dijon mustard
• 8 thin cut pork chops

Procedure

• Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

Mediterranean Potato Salad

Ingredients

• 2 pounds potatoes
• 1 green bell pepper, minced
• 1 cucumber, sliced and quartered
• 1/2 cup sliced red onion
• 8 ounces crumbled feta cheese
• 1 lemon, juiced
• 1/2 cup Italian-style salad dressing
• salt and pepper to taste
• 3 pita breads, cut into wedges

Procedure

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Spinach and Tortellini Salad

Ingredients

• 1 (9 ounce) package cheese-filled tortellini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/3 cup grated Parmesan cheese
• 2 cups cherry tomatoes, halved
• 1 (2 ounce) can sliced black olives
• 1 (8 ounce) bottle Italian-style salad dressing

Procedure

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

15-Minute Marinated Chicken

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves

Procedure

• Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Pork Pina Hamonado Recipe

Ingredients

• 1/2 Kg Pork pigue, sliced thinly, tapa style into 1 piece
• 1/2 cup Sugar
• 2 tsp Rock salt
• 1 tsp Praque powder
• 100 g Pork fat, sliced into 4 strips
• 1 pc Medium carrot, sliced into 6 strips
• 1 pc Whole pickles, cut into 6 strips
• 1 cup Del Monte pineapple chunks, drained
• 1 cup Del Monte Pineapple juice

Procedure

• Combine sugar, salt and praque powder. Rub mixture on pork.
• Spread pork and arrange slices of pork fat, carrots, pickles strips, and pineapple chunks alternately. Roll and tie firmly with crocheting thread.
• Marinate pork in Del Monte pineapple juice overnight. Simmer meat in marinade for 1 hour. Chill. Remove thread. Slice just before serving.


• Makes 10 servings

Cheesy Chicken Sandwich Recipe

Ingredients

• 1 cup grated cheddar cheese
• cup chopped cooked chicken
• (4 ounce) can green chili pepper, drained
• 1 (3 ounce) package cream cheese, softened
• 6 English muffin, halves

Procedure

• Combine cheese, chicken, chili peppers and cream cheese until blended.
• Place about 2 Tbls. of mixture on each muffin half.
• Place muffins halves on a cookie sheet.
• Bake at 350 degrees until cheese melts, about 15 minutes.

Kare-Kare Recipe

Ingredients

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2″ long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Procedure

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Beef Kaldereta Recipe

Ingredients

• 1 kilo beef, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chilli peppers, minced
• 3/4 cup grated cheese
• 2 cups beef stock or water
• 1/4 cup cooking or olive oil

Procedure

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
• Add cheese and olives (optional) and continue to simmer until the sauce thickens.
• Serve with plain rice

Cooking Tips

• Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Coffee Chicken Recipe

Ingredients

• 1 chicken (large), cut-up
• 3/4 cup brewed coffee (or 1 sachet instant coffee diluted in ½ cup water)
• 1/3 cup ketchup
• 2 tbsps. Tomato paste
• 3 tbsps. Light soy sauce
• 3 tbsps. Fresh lemon juice
• 1 tbsp. oil
• 1-½ tbsps. Sugar (optional)

Procedure

• In a saucepan, mix together the coffee, ketchup, soy sauce, lemon juice and oil.
• Add the sugar and heat the mixture to boiling. Reduce heat and let simmer until the mixture has reduced.
• Place the chicken pieces in a pan and pour in the above the mixture.
• Cover the chicken pieces well.
• Bake the chicken for about an hour.


• Serves 4.

Chicken Mechado

Ingredients

• 8 cloves Garlic, crushed
• 1 pc Medium onion, sliced
• 400 g Chicken breast, cut into serving portions
• 8 pc Sibuyas Tagalog
• 2 pc Large potatoes, cut into strips
• 1 pc Laurel leaf
• 1 pc Medium red bell pepper, cut into strips
• 1 can (227 g) Del Monte Tomato Sauce

Procedure

• SAUTE garlic, onions and chicken. Cook for a few minutes. Add ½ cup water, sibuyas Tagalog, potatoes and laurel leaf. Season with 1 tsp. rock salt, 1-1/2 tsp. sugar and ¼ tsp. pepper. Simmer for 10 minutes.
• ADD bell peppers and Del Monte Tomato Sauce.



• Makes 6 servings
• Chicken replaces part of beef.