Chicken Alfredo

Ingredients:
2 pounds chicken breast
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine
1 can mushroom
Directions for Chicken Alfredo:
1. Heat oil in a 10 inch skillet.
2. Ground pork, add salt and pepper. Cook on medium heat until cooked through.
3. In a saucepan, melt the butter, then add the cream and Parmesan cheese and
mushroom.
4. Cook over low heat, stirring constantly. Do not boil.
5. Mix chicken and Alfredo sauce together.
6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

Pasta Primavera

4 quarts water
2 tablespoons sea salt or 2 tablespoons salt
1 lb penne pasta
2 cups broccoli florets, precooked
1 carrot, cut into 1-inch sticks, precooked
4 tablespoons extra virgin olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1/2 cup frozen sweet corn, thawed
cup mushroom
1 cup chicken broth
salt, to taste
black pepper, to taste
grated parmesan cheese or grated grana padano, passed separately
chopped chicken

1.

Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to
desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with
the smaller amount of water, it would take longer for the water to return to a boil once the pasta is
added.).

2.

Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check
for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice
water to halt cooking and preserve bright color, then drain. Set aside until step 4.

3.

In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until
lightly golden, about 3 minutes.

4.

Add the vegetables and saute until the peppers are soft, about 2 minutes.

5.

Deglaze with the broth.

6.

Add the drained penne noodles.

7.

Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese
on the side.

CASSAVA CAKE
INGREDIENTS:

2 packs (16 oz) grated cassava

1 can ( 14oz) condensed milk

1 can (13.5 oz) coconut milk

1 bottle (12 oz) macapuno strings

(use only 1/2 bottle, the other 1/2 for topping)

FOR TOPPING:

1/2 can condensed milk

1/2 can evaporated milk or 1/2 can coconut milk

1 egg yolk

1/2 bottle macapuno strings

PROCEDURE:

Preheat oven to 375 degrees F.

Prepare a baking pan and grease with butter. Set aside.

Combine all ingredients in a deep bowl. Make sure every ingredients are well combined.

Transfer to the greased baking tray.

Bake for 40-45 minutes.

Combine the topping ingredients.

Pour-in over to the top of the baked cassava.

Bake for another 15-25 minutes.

Remove from oven. Serve warm. Enjoy!

Pizza Pandesal
Ingredients

10 pcs
1 pack (115 g)
1 can
1pc

Gardenia Pandesal (Halved)

Pizza sauce
Pineapple tidbits (small)
Ham

1 pc
1 can
1/8 tsp
1 bar (225 g)

White onion (big)

Mushrooms (small)
Ground black pepper
Easy-melt cheese

Procedure
Peel onion and chop into small pieces. Set aside.
Slice bell pepper, remove seeds and chop into small pieces. Set aside.
Spread pizza sauce on each Gardenia Pandesal slice.
Top with pineapple, bell pepper, bacon, chopped onion, mushroom and cheese.

Place in oven toaster. Heat for 3-5 minutes or until cheese has melted.
Makes 20 piece