13 DISHES RECIPE

IN COOKERY 4
CUCUMBER DEVILED EGGS

FRIED HAM & CHEESE ROLLS

SWEET CHICKEN MACARONI SALAD

WARM CABBAGE SLAW WITH BACON DRESSING

MEATY CLUBHOUSE SANDWICH

EGG IN A HOLE BACON SANDWICH

CLEAR CHICKEN SOUP

CREAMY CARROT SOUP

GOLDEN PAN SEARED CHICKEN WITH BROCCOLI AND MASHED

POTATOES
REFRESHING ORANGE MINT MOCKTAIL

HONEY-LEMON-GINGER TEA

FRUIT SALAD

CHOCOLATE SQUARES

SUBMITTED BY:

MEA A. BAGRO

SUBMITTED TO:

MRS. MARICEL CARINO

 APPETIZER
CUCUMBER DEVILED EGGS

INGREDIENTS

o 3 pieces Eggs, hard boiled

o 2 tbsp. mayonnaise
o ½ tbsp. white vinegar
o ¼ tsp. garlic, minced
o 1/8 cup cucumber, finely chopped
o 8 thin slices of unpeeled cucumber
o ¼ tsp. salt
o ¼ tsp. pepper
o Pinch of cayenne pepper

PROCEDURES

1. Halves the eggs lengthwise and remove the yolks.

2. Transfer yolks to bowl. Stir in mayonnaise, vinegar, garlic and cayenne pepper.
3. Gently fold in finely chopped cucumbers, season with salt and pepper.
4. Arrange egg halves on a plate then put the yolk mixture. Top with thinly sliced
cucumber then serve.
 APPETIZER

FRIED HAM & CHEESE ROLL

INGREDIENTS
o 3 slices white bread
o 3 slices ham
o 3 slices cheese
o 1 cup bread crumbs
o ½ cup mayonnaise
o 2 pcs. Beaten eggs
o Cooking oil

PROCEDURE

1. Remove dark ends of bread.

2. Heat cooking oil in a cooking pot.
3. Flatten bread using a rolling pin. Spread the mayonnaise.
4. Arrange ham and cheese on bread. Roll until filling is covered. Secure with
toothpicks.
5. Dip in beaten eggs then roll it into the bread crumbs.
6. Fry until golden brown (5 minutes).
7. Arrange and serve.
 SALAD

WARM CABBAGE SLAW WITH BACON DRESSING

INGREDIENTS
o 3 strips bacon, crumbs
o 2 pcs. Onion, finely chopped
o 2 tbsp. cider vinegar
o ½ a head of small green cabbage
o Salt, to taste
o Black pepper, to taste
o 2 tbsp. water

PROCEDURES

1. In a pan, cook the bacon until crisp then set aside. Sauté the onion in the pan and
cook over medium heat.
2. Pour in the cider vinegar and water. Scrape up any brown bits in the bottom of the
pan and bring the dressing into boil.
3. Add the cabbage, sprinkle with salt, cook, stirring frequently (3-5 minutes).
4. Season to taste with salt and pepper. Serve with bacon crumbs on top.
 SALAD

SWEET CHICKEN MACARONI SALAD

INGREDIENTS
o 1 small can condensed milk
o ½ cup cheese, diced
o 1 pc. Carrots, small, minced
o 1 pc. Onion, minced
o ¼ cup pickle relish, drained
o ½ cup ham, cooked, diced
o ¼ cup pineapple tidbits, drained
o 150 grams chicken breast, diced
o 1/8 kg. macaroni pasta, cooked

PROCEDURES
1. Combine mayonnaise and condensed milk in a bowl. Mix well.
2. Add cheese, carrots, onions, pickle relish, ham, pineapple tidbits and chicken. Mix
well.
3. Add in macaroni pasta. Mix until well combined then chilled before serving.
 SANDWICH

EGG IN A HOLE BACON SANDWICH

INGREDIENTS
o Oil, for frying
o 5 slices bacon
o 2 slices bread
o 1 tbsp. mayonnaise
o 1 small egg
o 1 tbsp. catsup

PROCEDURES
1. Fry bacon until crispy then cover with foil to keep warm.
2. Using a cookie cutter, cut a hole in one slice of bread.
3. Spread mayonnaise on both slice. Fry until browned on the same side of the 2 slice.
Crack the egg in the hole and fry for 2-3 minutes, then turn down the heat and
cover the pan until the egg is cooked.
4. Spread catsup on the slice of bread without a hole. Add the bacon, top with the
slice of bread with egg. Halve and serve.
 SANDWICH

MEATY CLUBHOUSE SANDWICH

INGREDIENTS
o 3 pcs. White bread
o 4 tbsp. mayonnaise
o 6 pcs. Romaine lettuce
o 4 slices tomato, rounds
o 4 slices cucumber, rounds
o 6 slices bacon
o 4 slices ham
o 1 pc. Egg, sunny side up

PROCEDURES
1. Lay 3 pieces of bread and spread a tablespoon of mayonnaise on one side of the 1st
and 3rd slice, and a tablespoon on both sides of the 2nd slice of bread evenly.
2. Top the 1st slice (mayonnaise-side up) with lettuce, tomatoes, and bacon then
cover with the 2nd slice. Top with lettuce, cucumber, ham, and egg then cover with
the 3rd slice (mayonnaise-side down).
3. Press the sandwich lightly then slice into 4 triangular portions. Secure with
toothpicks and serve.
 SOUP

CREAMY CARROT SOUP

INGREDIENTS
o 22 g butter
o 1 pc. Onion, chopped
o 2 pcs. Carrots, cubed
o 5 strips bacon
o Salt
o Pepper
o ¼ cup All Purpose Cream
o Chicken stock
o Croutons

PROCEDURES
1. Melt butter in pan. Then saute onion and bacon, stir until onion is soft.
2. Add carrots to pan, then chicken stock and bring to boil, reduce heat, simmer for
30 minutes or until carrots is tender remove from heat.
3. Blend or process mixture. Stir in cream, reheat.
4. Stir constantly without boiling.
5. Season with salt and pepper. Top with croutons and bacon crumbs.
 SOUP
CLEAR CHICKEN SOUP

INGREDIENTS

o 2 cups chicken
o 2 pcs. Egg
o 2 spring onion, chopped
o Pepper
o Salt
o Water
o 1 tbsp. butter

PROCEDURES

1. To make this hearty soup, first put a large pan on medium flame. Add and melt the
butter in the pan.
2. Chop the spring onions finely and add them into the pan. Cook them till they are
brown.
3. Also, add the chicken meat to the butter and spring onion mix and let it fry till the
meat gets brown too.
4. Meanwhile, put a heavy-bottomed pan on high flame and boil water in it. Transfer
the boiling water to the pan and let the meat to get cooked and the juices to get
released in the soup.
5. When it is cooked, strain the soup into a big bowl or pan and remove the fat from it
after cooling it and straining it again.
6. Put the pan on medium flame again and add soup into it. Let it boil. Break and
separate egg whites in a bowl. Now, slowly pour the egg whites in a thin stream to
the soup while stirring it continuously.
7. Add the seasoning of salt and black pepper to the soup mix and let it boil again for
around 2 minutes.
8. After the soup is ready, strain it again and serve hot in the serving bowls with a
garnish of any green herb.
 BLUEPLATE
GOLDEN PAN SEARED CHICKEN WITH BROCCOLI AND MASHED
POTATOES

INGREDIENTS

o 2 pcs. Potatoes
o ¼ cup evaporated milk
o 2 tbsp. butter
o 1 tbsp. dried parsley
o Salt
o Pepper
o ½ tsp. garlic powder
o 1 pc. Chicken breast, butterflied
o Olive oil
o 1 tsp. dried thyme
o 1tsp. paprika
o 1 small broccoli, cut and trimmed

PROCEDURES
1. First, fill a large pot with cold water and salt well, Add the potatoes and bring to
the boil. Cook for around 15 mins until tender when poked with a knife.
2. Meanwhile butterfly the chicken and coat with the salt, pepper, thyme, garlic and
paprika across both sides. Heat up a tbsp of oil in a large frying pan and fry the
chicken breasts until cooked through.
3. Add the Broccoli to a pan of salted boiling water and cook for 4-5 mins until
tender.
4. Once the potatoes are cooked through drain and wipe clean the pan. Add the milk,
butter, salt pepper and parsley to the pan and place on the heat. Melt the butter into
the milk then add the potatoes and mash well. Check for seasoning.
5. Arrange the mash, Chicken and broccoli on a plate and serve.
 BEVERAGE

HONEY-LEMON-GINGER TEA

INGREDIENTS

o 3 cups water
o 1 tsp. ginger, sinely chopped
o 3 tsp. tea leaves
o 1 tsp. lemon juice
o 1 tsp. honey

PROCEDURE

1. In a pan, heat 3 cups of water.

2. Before it begins to boil, add the ginger.
3. Just as it starts to boil, add the tea leaves, lemon juice and honey.
4. Strain it into a gup and enjoy.
 BEVERAGE

REFRESHING ORANGE MINT MOCKTAIL

INGREDIENTS

o 1 cup orange juice

o 1/8 cup lemon juice
o ¼ cup carbonated water
o 1/8 cup water
o 1 tbsp. sugar
o 2 slices orange
o 2 leaves mint
o Ice cubes, as needed

PROCEDURES

1. Stir orange juice, lemon juice, water and sugar in a vessel until the sugar
dissolves.
2. Garnish with orange slices, mint leaves and ice cubes.
3. Top with soda or carbonated water.
 DESSERT

CHOCOLATE SQUARES

INGREDIENTS

o 1 cup graham cracker crumbs

o ½ cup chocolate chips
o ½ cup sweetened condensed milk

PROCEDURES

1. Mix all the ingredients together.

2. Place in a greased oblong pan.
3. Bake at 350 F for 20 minutes. Cool before cutting into squares. Serve.
 DESSERT

FRUIT SALAD

INGREDIENTS

o 1 pc. Mango
o 1 small can fruit cocktail
o Nata de coco
o Kaong
o 400 ml condensed nilk
o 300 ml all-purpose cream

PROCEDURES

1. In a mixing bowl, mix together the condensed milk and all purpose cream,
set aside.
2. Cut the mango into squares.
3. Open the fruit cocktail then drain.
4. Combine all the fruits, kaong, nata de coco and milk mixture in a bowl. Mix
it until well combined.
5. Chilled before serve.