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MAJA BLANCA

INGREDIENTS:
3 big coconuts 1 can evap ½ kilo of sugar 200 grams of cornstarch ¾ corn kernel

PROCEDURES:
1. Put 1 cup, 1 water to coconut and get the first coco milk and set aside. 2. Put 6 cups warm water to coconut and set aside. 3. In a frying pan, heat the 2nd coco milk and stir. Put the evap and ½ kilo of sugar. Continue stirring. 4. First coco milk stir the 200 grams of cornstarch. Drain the corn kernel. Put the ¾ can of corn kernel in the mixture. Put the first coco milk.

PORK TOCINO

INGREDIENTS:
1 kilo of pork lumo or liempo (thinly size) ¼ cup brown sugar ¼ cup white sugar 2 tbsp. iodized salt 2 tbsp. ajinomoto ¼ tsp. prade powder

PROCEDURES:
1. 2. 3. 4. Mix the curing ingredients and the meat. Spread on the dish or plate. When the curing mixture had liquefied, mix the meat very well. Spread the meat in a freezing container and store.

OATMEAL COOKIES

INGREDIENTS:
3 cups all purpose flour 1 tbsp. baking powder 2 cups oatmeal ½ cup nut 1 cup butter ½ cup brown sugar 1 cup white sugar 3 pieces whole eggs 1 tsp. vanilla

PROCEDURES:
Pre-heat oven for 5 minutes at 350 degree Fahrenheit. Measure and sift all dry ingredients. Cream butter until light and fluffy. Add sugar little by little and add eggs one at a time. Combine flour and oatmeal, baking powder and nuts. Add flour mixture to butter mixture and mix, it well. Drop the cookies.

But whipping cream until stiff peaks form. slightly beaten 1 tbsp. With the back of a tablespoon. cornstarch 1 ½ cups evaporated milk 2 egg yolks. Slice into rings directly into prepared pie shell. Gradually stir half of the mixture into the beaten egg yolks. vanilla 3 ripe banana (lacatan) Toppings: 1. . Add sugar gradually and continue beating until stiff. Gradually stir in evaporated milk.6 oz. pack into a 9-inch pie pan and chill for atlas 30 min. Cook over double boiler stirring constantly until mixture thickens. peel skin of bananas. Cook until mixture coats spoon. butter ½ tsp. Meanwhile. Cover with cream filing and top with whipping cream. can whipping cream 2 tbsp. Put back in sauce pan and blend. arranging them in layers. to sting with a fork until well blended. Remove from heat. Blend in butter and vanilla.BANANA CREAM PIE INGREDIENTS: Graham Crust: 1 ½ cups crushed graham crackers ½ cup melted butter 2 tbsp. sugar Filling: ¼ cup sugar 3 tbsp. butter and sugar. Combine sugar and cornstarch. confectioners’ sugar PROCEDURES: Prepare crust by mixing crushed graham crackers. Top pie with whipping cream-chill until to serve.

Mix together the flour.) can crushed pineapple.MOIST CARROT CAKE INGREDIENTS: 2 C all purpose flour 2 t baking powder 1 ½ baking soda drained 1 t salt 2 ½ ground cinnamon 4 eggs 1 ½ C vegetables oil 2 C white sugars 2 ¾ c shredded carrots 1 (8 0z. mix sugar. baking soda. Bake in the pre-heated oven for 35-40 minutes or until a toothpick inserted into the center of the cake cover out clean. ¾ C chopped walnuts or peanuts 1 C flaked coconut PROCEDURES: 1. Beat in flour mixture. chopped nuts and flaked coconut. Stir in shredded carrots. 3. salt and cinnamon. Set aside. 2. Grease and flour a 9x13 inch pan. Allow to cool. Pour into prepared pan. . Pre-heat oven to 325 degrees F. crushed pineapple. oil and eggs. In a larger bowl. baking powder.

Arrange the chicken pieces in an oven proof casserole. Rinse well and pat dry. Drizzle the melted butter all over the chicken. Season with salt and pepper. more or until the chicken is done. . Increase the oven temperature to 375 degree F. 1-3 to 1-5 kg) cut into serving pieces ½ cup rock salt 1 teaspoon fine salt ½ teaspoon freshly ground black pepper ¼ cup melted butter 1 cup well-drained canned crushed pineapple ¾ cup dark brown sugar. Bake for 1 hour. spooned lightly into a measuring cup PROCEDURE: Preheat the oven to 350 degree F. Combine the crushed pineapple and the brown sugar in a mixing bowl. Rub the chicken with rock salt. Bake for 30 min. Pour the mixture all over the chicken.CHICKEN ALOHA INGREDIENTS: 1 chicken (approx.

Spread filling evenly on top of the cake set on pyrex dish. FILLING: ½ c flour 2 egg yolks 1 can condense ½ t vanilla 2 T butter PROCEDURE: Combine all ingredients except butter and coke over low fire stirring constantly. Serve crema de fruta cold. Set aside to cool until lukewarm before pouring evenly on top of filling. Add ½ cup sugar. rite at 375 degree F. Bake in a pan lined with a cut. Add butter before removing from fire. Cut gulaman bar into pieces of boil in two cup water until dissolved. Chill until gulaman is set. slowly. . Beat whole eggs until light and fluppy. Add sugar gradually and continue beating. Fold flour into mixture.CREMA DE FRUTA (REFRIGERATOR CAKE) CAKE BASE 9 eggs 2 ¼ c sugar 2 ¼ c cake flour 3 t baking powder 6 t water 3 t lemon extract PROCEDURE: Sift flour and baking powder together. TOPPING: 1 can fruit cocktail 1 bar yellow gelatin 2 c water ½ c sugar PROCEDURE: Drain fruit cocktail and spread evenly on top of filling.

tuyo. . 3. Saute garlic. Tuyo. Slice all the vegetables into julliene. cornstarch mix under the fire. salt. brown sugar. 4.LUMPIANG HUBAD INGREDIENTS: carrots kentaki beans sprouted monggo ubod or singkamas toasted peanut sweet potato tuyo garlic chicken knorr onion salt sayote cornstarch brown sugar PROCEDURE: 1. Simmer for about 10 minutes then open and toast then set aside the sauce. 2. then which stirring. onions then put all the vegetables and knorr.

Put egg yolks. From 13x9-inch cake or 2 layer cake . Make a well. sugar. oil and vanilla and milk/orange juice. Beat until frosting is smooth and of spreading consistency. Add remaining ingredients. beat egg whites with cream of tartar until stiff but not dry. Add gradually sugar and continue beating. Pour batter in egg white mixture with cut and folds technique. Bake at 250 degrees for 45-50 minutes. In a separate bowl.CHIFFON CAKE WITH BOILED ICING INGREDIENTS: 2 ½ c cake flour (sifted) 8 egg yolks ½ c oil ½ c white sugar 1 c white sugar 1 t cream of tartar 8 egg yolks 1 t vanilla 1 T baking powder 1 c evap milk (diluted) or 1 c orange juice (royal true orange) PROCEDURES: In a mixing bowl put all ingredients. Mix all together until it is free of lumps. Pour into prepared baking pan. If necessary thin with additional milk. BUTTER FROSTING: 4 c (1lb) El primero powdered sugar 1/3 c margarine or butter ¼ t salt 2 to 3 T milk 1 t vanilla In a large bowl. cream margarine.

Remove from heat and flip onto a large serving platter when ready. Pour in stock and coconut cream. When rice is cooked. chicken parts (wings or breast). allow a golden brown crust to form at the bottom. 2. julienned 2 heaping tablespoons raisins PROCEDURES: 1. . Chorizo bilbao. Add chicken parts and chorizo slices. Add the red bell pepper strips and raisins. pepper and turmeric powder. thinly sliced Salt and pepper to taste 1 t turmeric powder 3 c glutinous rice 4 c chicken stock 4 c coconut cream 1 medium red bell pepper. 3. Allow to simmer over low heat until rice is cooked. Season with salt. Stir occasionally.SPANISH PAELLA VALENCIANA INGREDIENTS: 1 T minced garlic ½ cup chopped onions 1 kg. Add rice and continue sautéing. Saute garlic and onions. cut into serving pieces 1-2 pcs.

2. .MACAROON BROWNIES INGREDIENTS: ¼ c margarine ½ c brown sugar ¾ c sugar 4 large eggs ½ t vanillin ½ c cocoa 2 T coconut powder or ½ t coconut flavoring ½ t baking soda ½ c desiccated or shredded coconut 1 c all purpose flour Topping: ½ c desiccated or shredded coconut PROCEDURE: 1. Pour oven 8”x8”x2” greased (with shortening) and lined/with grease proof paper) baking pan. Sprinkle topping. then lastly add flour. Soften butter or margarine. 5. 4. 3. Preheat oven to 350 degree F or 175 degree C. Mix all ingredients. Bake for 25 to 35 minutes. Prepare all ingredients.

Cream butter or margarine and sugar until light and fluffy. Combine it well. Pour into prepared pan then sprinkle the remaining nuts. After each addition. . Sift flour. Grease button and side of 2x9x13 tray or 2 square pan. Add dry ingredients and add vanilla. Add eggs one at a time beating well. Add boiled sugar gradually until peak formed. Bake at 150 degrees for 40 minutes or until done. baking powder and half of nuts. Beat egg whites with cream of tartar until fluffy. whole eggs t baking powder c white sugar c chopped nuts PROCEDURE: Preheat oven 3 minutes.BUTTER SCOTCH INGREDIENTS: 3 c all purpose flour ¼ c margarine 1 c brown sugar 1 t vanilla pinch of salt 3 2 1 1 pcs. BOILED ICING INGREDIENTS: 2 c white sugar 4 egg whites ½ c water ½ t cream of tartar PROCEDURE: Boil water and sugar until thick or thread appearance. Put the boiled icing into the beat chiffon cake.

unpeeled 1 whole chicken (3 ½ pounds to 4 pounds). Season with salt and pepper. creating a done. Preheat oven to 475 degree f. rinsed and patted dry (giblets removed) 2 T butter. about 45 minutes to 1 hour. and shake vigorously until skin are loosened. Place a chicken in a large oven proof skillet or roasting pan. Roast. about 30 seconds.CHICKEN WITH 40 CLOVES OF GARLIC INGREDIENTS: 40 garlic cloves (3-4 heads). Rub all over with 1 tablespoon butter. . to skillet. Transfer to a platter and let rest 10 minutes. 3. garlic and remaining tablespoon butter. garlic aside. Place a garlic in a medium bowl. Holds bowl together tightly. Carve chicken and serve with garlic and pan juices. Remove and discard skins. room temperature coarse salt and ground pepper 6 sprigs fresh thyme PROCEDURE: 1. basting occasionally with juices and stirring garlic. until an instant read thermometer inserted in chicken part of a thigh (avoiding bone) registers 165 degree C. 2. Add thyme. cover with another same-sized bowl.

Over high heat.GALINHA MUAMBA-ANGOLA INGREDIENTS: ½ kilo chicken. seeded. cut into serving-sized pieces 7 kalamansi 1 nestle all purpose cream 1 onions. chopped 2 tomatoes. Serve with rice. chili pepper and tomato. cut into quarters 3 okra Salt ¼ squash. Add the onion. peeled and cut into bite-sized pieces PROCEDURE: 1. until the chicken is nearly done. minced hot chill pepper. Then stir in the nestle all purpose cream and add the okra. cook over medium heat for about half an hour. Gently simmer for a few minutes. bring the oil to cooking temperature in a deep skillet or a dutch oven. stirring occasionally. Salt to taste. Add the squash or eggplant and cook for an additional ten to fifteen minutes. chopped chili pepper. chopped 1 cloves of garlic. Let it marinate for 15 minutes to an hour. Add the chicken and cook it on all sides until it is slightly browned but not done. and salt. until the okra is done. . If desired: squeeze lemon juice over the chicken. minced garlic. garlic. 2. The chicken can also be rubbed with a mixture of lemon juice.

Sift dry ingredients together and add to mixture. . Bake in greased and floured bundt pan at 325 degrees for 1 hour and 20 minutes. Cool 30 minutes and glaze or frost or desired. add eggs one at a time.APPLE BUNDT CAKE WITH NUTS INGREDIENTS: ¼ c oil 2 c sugar 3 c flour 3 eggs ½ t salt 1 2 3 1 ¼ t soda t vanilla c chopped apples c chopped nuts PREPARATION: Combine oil and sugar. Fold in apples and nuts. Mix in vanilla.

To cook. minced garlic. 5. tie the filled casing at intervals to make 2-inch sausages. In a bowl. liquid seasoning. cracked black pepper and vinegar until well-incorporated. refrigerate until ready to cook. In a pan boil sausages in water until water evaporates. Fry in its own oil or add cooking oil until golden brown yield 12-15 sausages. 4. Using cooking twine. PROCEDURE: 1. 3. rock salt. 2. Knot one end of the casing using a funnel. slowly stuff the pork. mixture into the casing until the mixture reaches the knotted end. . mix brown sugar. tie the other end to enclosed. Add mixture to the ground pork and blend well so the seasoning is welldistributed set aside.LONGGANISA INGREDIENTS: 3 T brown sugar ½ T rock salt 1 T minced garlic 1 t liquid seasoning 1 t freshly ground black pepper 3 T local white vinegar ½ kilo double ground pork Fresh pork casing (wash very well in water and vinegar. or use synthetic casing) ¾-1 c water.

Combine flour. Bake for 35 minutes on until inserted toothpick comes out clean. Pour in melted butter. MERINGUE KISSES 4 egg whites at room temperature ½ t cream of tartar 1c granulated sugar Preheat oven to 275 degree F (star tube) . baking powder and anise powder in a mixing bowl. Stir until smooth. Pour into wax paper lined ensamada molders. prepared syrup. condensed milk and egg yolks. Set aside to cool.CEBUANANG TORTA INGREDIENTS: 1 c white sugar 3 c all purpose flour ½ c melted butter 1 T baking powder 1 c condensed milk ½ c water 1 t anise ½ c oil 8 egg yolks PROCEDURE: Boil water and sugar for 15 minutes. oil.

Flatten dough balls. Knead until dough is smooth for about 15 minutes. apply filling and seal by gathering all corners together.SIOPAO INGREDIENTS: 1 kilo all purpose flour 2 T baking powder 1 T salt 5 T cooking oil 2 ¼ c lukewarm water 5 t dry yeast ½ c white sugar 3 eggs 1 can corned beef 3 potatoes ½ sayote PROCEDURE: Soften yeast for about 10 minutes in lukewarm water and sugar. . Divide dough into 20-24 pieces. stir well and add oil. Add soften yeast. Punch down and knead again. From into balls the let it rise for about 1 ½ hours. baking powder and salt. Let it rise for another 30 minutes. Mix together flour. Round into balls. Steam for 20-30 minutes. Set aside to rise for 30 minutes.

Roll each piece into a long stick as thick as your finger. In a bowl.Place it on the baking sheet. Cut into pieces. Add enough water and mix thoroughly to form soft dough. Turn dough out onto a floured surface and knead. 4. Heat oil in a deep pan. After Hour 1. knead on a floured surface and form into a log. Drain. You need dough smooth and not sticky. 8. salt and yeast. Twist. and sprinkle with sugar. Let it rise for 1 hour or until the size is doubled. 9. 4. Drop shakoy one at a time. mix flour. 6. cover with damp cloth. 1 ½ inches long. Punch down dough.SHAKOY OR BUTSI INGREDIENTS: 2 c all purpose flour 1 T rapid rise yeast ½ t salt water enough to make soft dough 1 c oil ½ c white sugar PREPARATION: 1. 5. 3. cover with damp cloth and let it rise for another hour. Cook each side until brown. 2. 10. 3. I place my dough in the oven with light on. . 2. Place dough into bowl. 7. I used wok! If you have a flyer the better.

Mix brown sugar. Fry in deep hot fat until brown. With a teaspoon. water and oil. . Mix to blend.CEBUANO BINANGKAL INGREDIENTS: 2 ½ c flour ¼ t salt ½ t baking soda 2 t baking powder ¾ c brown sugar 2/3 c water 2 T oil sesame seeds PROCEDURE: Sift together dry ingredients. take bits of batter. then roll in sesame seeds. Add to mixture.

softened How to make egg pie    In a large bowl. Cut lard with flour by using a pastry blender.EGG PIE INGREDIENTS: 2 6 2 2 1 1 2 deep-dish pie shells large eggs c sugar cans evaporated milk t vanilla extract t lemon extract sticks butter. How to brown top of egg pie: To make nice brown on the top of egg pie. Bake in oven at between 350 and 375 degrees for 30-35 minutes. eggs and sugar with mixer until well blended. . DOUBLE PASTRY CRUST: 2 c APF 1 t salt 2/3 c lard 4-6 T cold water Measure flour without sifting. cook longer for an hour or longer until brown. Pour half of the mixture into 1 pie shell and the remaining mixture in the second pie shell. Then add vanilla mix and then add lemon extract and mix for five minutes. add evaporated milk. until golden brown. Sift flour with salt. Roll dough and shape on pie pan. cream butter. Sprinkle cold water over flour mixture. 1 can at a time.

Sift together flour. 3. Press the edges together to seal. sugar. Knead together briefly and allow to rest. Bake at 375 degrees for 15-20 minutes. peeled 2 c cooked pork. Place a spoonful of empanada filling of your choice on one side of the circle. chopped ¼ c raisins 1/8 t ground cloves 3 pieces carrot. Roll dough oil on a lightly floured board to circles about 3-4 inches in diameter.FILIPINO EMPANADA RECIPE Shell: 2 c flour 2 T sugar 2 t baking powder ½ T salt 1/3 c shortening 1/3 c ice water 1 medium sized onion. 2. tomatoes sauté 10 minutes. chopped 3 cloves garlic. baking powder and salt. Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs. Add meat. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. carrot. minced 3 pieces potato. and garlic in hot oil until translucent. 4. covered about 10 minutes. minced 4 T vegetables oil 2 tomatoes. potatoes. Sprinkle dough with just enough ice water so that it will just hold together. Filling: Saute onions. . minced salt and pepper to taste Filling: Shell: 1.

roasted 24 pieces otap (lokal flaky cookie) PROCEDURE: 1. Set aside. 2. with sprinkle with chopped nuts and top with another piece of otap. whip cream with half of the powdered sugar until light and fluffy. In another bowl. 4. In a bowl. cream the butter and remaining sugar until light and fluffy.SYLVANNAS INGREDIENTS: 1 250 ml nestle all purpose cream. Roll on the chopped cashew nuts and chill until ready to serve. Chill for 30 minutes. Cover the entire surface of the otap with more butter-cream mixture. slightly softened ¾ c powdered sugar 1 c chopped cashew nuts. Spread cream mixture on a piece of otap. chilled 1 c butter. Fold the whipped cream into the creamed butter. . 3.

HOPIANG MONGGO Water Dough Crust: 3 c all purpose flour 1/3 c sugar ¼ c pork lard. . Divide the oil crust and water crust into 24 parts. Fill the crust and press flat. Press flat with rolling pin and fill with. Oil Dough Crust: 2 c flour (can use third class) 1 c refrigerated pork lard ½ t food color. Add water gradually and the food color. Add flour when the filling is almost cooked. Refrigerate for one hour. For into a dough. Add the food color and mix until smooth. like ball and refrigerate for one hour. Brush top with egg wash and bake in pre-heated oven at degree F for 20 minutes. Filling: munggo 1 can condensed milk Procedure: Boil munggo until cooked. refrigerated ½ c water 1 t food color either red or yellow Procedure: Blend flour and sugar and cut in lard. Wrap oil crust inside water dough. Roll to strips and rewind. either red or yellow Procedure: Blend flour and pork lard. then put to the condensed milk until thick.

Cool completely. Bake for about 20 minutes or until crust is golden. 2. 5. chilled 1. 2. right over left. Stir to combine.NAPOLEONES Puff Pastry 2 ½ c all purpose flour ½ c cold water 1 c butter. When the mixture has thickened. Mix well. Cut into desired shape. evaporated milk. Pound dough and flatten into a rectangle. remove from the heat. fold again right over left and pound with a rolling pin to form another rectangular shaped dough. With a rolling pin. Over low fire. Put in freezer to chill butter inside the dough. Custard ½ c butter 2 c evaporated milk 5 egg yolks ¾ c sugar 1/3 c flour 1. sugar and flour. 4. Preheat oven to 350 degree F. remove dough from freezer. Pour glaze (recipe below) over the top. egg yolks. put in the confectioners’ sugar and vanilla. Repeat this process 4 times. Cut puff pastry in half to insert custard filling (recipe below). Stir in enough boiling water to make a glaze of spreading consistency. 3. Place chilled butter in the middle and fold the corners. Glaze 2 c sifted confectioners’ sugar Tablespoon vanilla extract 2 to 3 tablespoons boiling water In a medium mixing bowl. In a heavy sauce pan. flatten dough into a rectangular shape. Making sure to seal the edges. 6. Make a well in the middle of the flour mixture and pour in the water. place the butter. . After 30 minutes. cook the mixture stirring constantly to prevent scorching.

banana lakatan ¼ cup raisin Procedure: 1. Spread raisin and peanuts on the top. 4. Melt the butter. 5. Pour into the molder. baking powder 1 tsp.Banana nut Cake Ingredients: 1 bar butter 2 cups sugar 2 pcs. 6. Preheat oven 170 F Put the banana into the mixing bowl. egg whites 1 tsp. then mix all the ingredients for 5 minutes. 2. mixing slow speed. banana flavor ¾ cup peanuts 4 cups first class flour 2 tsp. 3. . Bake 25-30 minutes. baking soda 6 pcs.

In a heavy skillet. 3. 2. Add chicken fish. . shrimp (peeled) 1/8 kl. Leave for 2-3 minutes. red sweet bell pepper 1/8 kl. chicken breast (cubed) 2 pcs. add a little amount of liquid to do the cooking process. lentils. sauté garlic and onion into oil. pechay. green sweet bell pepper 1/8 kl. Then follow cauliflower. peppers and fungus. lentils 1 (medium) chinese pechay 1 can young corn 1 can button mushroom 5 packs black fungus 2 pcs.Chopsuey Ingredients: 1 cauliflower ¼ kl. ink removed) ½ kl. onion crushed. Note: If vegetables can’t produce water. young corn. mushroom. salt to taste cooking oil Procedure: 1. Mix well all the ingredients. (medium) sayote ½ kl. Cook until tender. carrots 1/8 kl. shrimp and squid. Season with salt and cook for 5-10 minutes or until vegetables are still crunchy in texture. beans. kentucky beans ¼ kl. Add in sayote and carrots. squid (cubed.

Pour in chicken stocks and simmer for several minutes. Sprinkle pepper (ground) if desired. 2. and then follow canton and sotanghon. . chicken liver (strips) ¼ kl.BAM-I Ingredients: ¼ kl. In a heavy skillet. 3. carrots (strips) 1 medium-sized chinese petchay 2 pcs. kentucky beans (diagonal) ¼ kl. canton ½ kl. sotanghon ¼ kl. then add in chicken liver and gizzard and cook for a few minutes. Add pechay and fungus and cook until done. sauté garlic and onion into cooking oil. red sweet bell pepper (strips) 5 packs black fungus (optional) 10 c chicken stock/water 1 pc medium-sized onion (sliced) garlic-crushed soy sauce salt and pepper to taste ½ c cooking oil Procedure: 1. Add in carrots and bell pepper. Add in beans. 4. Season with salt and soy sauce. chicken gizzard (strips) ½ kl.

garlic and onions in oil. Add bell peppers and chili and cook for another minute. chicken cut-ups 1 T vinegar 1 T curry powder 1 ½ t salt 1 c water 1 c potatoes.Chicken Curry with milk Ingredients: 2 T oil 1 T minced garlic 2 T minced ginger ½ c chopped onions 600 gms. lower heat and add in potatoes and carrots for 5 minutes. . cut into pieces ½ c carrots. Add in salt and water bring to a boil. Sear in chicken and add in vinegar and curry powder and over medium heat for 2 minutes. red bell pepper. green chili (optional) 1 c carnation evap Procedure: Saute ginger. Pour in carnation evap and simmer for 4 more minutes. cut into pieces 1 pc. diced 1 pc. Serve hot with rice.

grated Salt and pepper to taste chopped parsley for garnish Procedure: Saute butter or margarine. In the same pan. and shrimp. pelled and cubed 2 c cheese. set aside. cheese and potatoes. boil water. shelled and deveined 1 can ALASKA Evaporated Filled Milk 370ml 2 T garlic 1 c chopped onion 5 c water 2 pcs. chicken cube 2 c potato. Boil for a few minutes. Add sauted shsrimps and Alaska Evaporated Filled Milk. Set it boil. Add chicken cubes. garlic. Season to taste. onions.SHRIMP CHOWDER Ingredients: ¼ c butter or margarine 1 kilo shrimp. . Garnish with chopped parsley before serving.

Pour into prepared llanera over a strainer. . Set aside.Liberty Condensada Flan INGREDIENTS: 1/2 cup sugar 4 whole eggs 1 can 300ml Liberty Condensada 1 cup water PROCEDURE: 1. Caramelized sugar in llanera. 2. Cover with foil (if llanera is without a cover) and cook in a steamer for 45 minutes. Combine all ingredients in a bowl. Start timing when water boils in the steamer. 3.

milk biscuits or chocolate cookies Procedure: 1. 2. Mix cream and milk. drained possible substitute: 50-60 pc broas. Slice and serve. refrigerated 168ml (1can) sweetened condensed milk 850g (1 can) DEL MONTE Fiesta Fruit Cocktail. .FIESTA FLOAT 3-step Ref cake Ingredients: 200 g(1pack) graham crackers 2 cups(2packs of 250ml) all-purpose cream. Repeat layering using the remaining graham. OPTIONAL: Crush remaining graham crackers and sprinkle on top. Cover and refrigerate for a few hours or overnight. Spread 1/3 portion on top of graham crackers. cream mixture and fruits. Arrange pieces of graham crackers to cover bottom of an 8”x8” or similar pan. 3. Arrange 1/3 portion of DEL MONTE Fiesta Fruit Cocktail over cream.

Serve warm or cooled. stirring continuously. Stir into flour mixture with egg and butter. Add in kirsch heat strawberry mixture in saucepan. Set aside. Dilute milk with 1 cup water. Repeat with the rest of the batter. Spoon strawberry pieces onto the center of each crepe. slightly beaten 1 T melted butter Place strawberries in a saucepan. pour about ¼ cup of the chilled batter in a lightly greased 8-inch teflon pan. Top with a spoonful of cream just before serving.chilled Crepes 1 cup all-purpose flour ¼ t baking powder 1 t salt 2/3 cup CARNATION EVAP 1 egg. Let stand for 1 hour or until juice comes out of the fruit and sugar is thoroughly wet. Cook until underside is golden brown. stir in sugar. Tilt from side to side to coat bottom evenly. Turn to cook other side. Place 2 filled crepes on individual serving plates. Beat until smooth and free from lumps. Prepare crepes: Place dry ingredients in a bowl. Remove from heat. Let stand in the fridge for 30 minutes. To cook crepes. Cook until thickened. Fold into quarters. Dissolve cornstarch in a small amount of water and stir into strawberries.STAWBERRY CREPES Filling 2 cups halved strawberries ½ cup sugar 1 T cornstarch 2 T kirsch (optional) 1 cup NESTLE CREAM. Pour strawberry syrup over cream. .

CAMEL JOY M. OLING BSHRM 2007-2011 .RECIPE BOOK BY MS.