Creamy Carbonara

Ingredients:
 500 grams Fettucine noodles(or any desired pasta)
 1 can evaporated milk
 250 ml all purpose cream
 1 can creamed of mushroom soup
 200 grams sweet ham
 200 grams bacon
 1 head garlic, minced
 1 onion, minced
 1 teaspoon ground pepper
 2 tablespoons olive oil
 250 grams grated Parmesan cheese
 2 tablespoon parsley, chopped (optional)

Cooking Instructions:
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining
bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy!
 FILIPINO-STYLE MACARONI SALAD
 

PREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME:50 mins

 

Yield: 6 to 8 servings

INGREDIENTS

 1 (16 ounces) package elbow macaroni, uncooked

 1 pound chicken breast or thigh meat, boneless and skinless

 1 large carrot, peeled and diced

 1 cup ham, cubed

 6 hard boiled eggs, peeled and coarsely chopped

 1 cup quick-melt cheese (Velveeta or Eden), cubed

 1 (14 ounces) can crushed pineapple

 ½ cup sweet pickle relish

 1 cup raisins

 1 medium onion, peeled and diced

 1-1/2 cups mayonnaise

 ½ cup sweetened condensed milk

 salt and pepper to taste

INSTRUCTIONS

1. In a pot of salted boiling water, add macaroni and cook for about 8 to 9 minutes or until firm to bite.
Drain, rinse under cold running water and allow to completely cool. Set aside.
2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a
simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to
completely cool and shred. Set aside.

3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon,
remove from water and plunge into an ice bath until completely cool. Drain and set aside.

4. In a large bowl, combine macaroni, chicken, carrots, ham, eggs, cheese, crushed pineapple including
packing juice, sweet pickle relish, raisins, onions, mayonnaise and sweetened condensed milk. Gently stir
together until evenly distributed. Season with salt and pepper to taste. Refrigerate for about 30 minutes
to allow flavors to meld.
Chicken Alfredo

Prep: 20 m Cook:20 m Ready In: 40 m

Ingredients
 6 ounces dry fettuccine pasta
 1 (8 ounce) package cream cheese
 6 tablespoons butter
 1/2 cup milk
 1/2 teaspoon garlic powder
 salt and pepper to taste
 2 skinless, boneless chicken breast halves - cooked and cubed
 2 cups chopped fresh broccoli
 2 small zucchini, julienned
 1/2 cup chopped red bell pepper

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8
to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low
heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and
pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over
medium heat, then reduce heat, and simmer 5 minutes, or until vegetables
are tender. Serve over fettuccine.
 Cheesy Baked Macaroni
 
Prep time: 10 mins Cook time: 50 mins Total time: 1 hour 
Serves: 6

Ingredients
 1 lb. macaroni
 ¾ cup shredded cheddar cheese

Tomato meat sauce

 1 lb. ground beef
 1 Knorr beef cube
 1 small red bell pepper, chopped
 1 small green bell pepper, chopped
 1 small yellow onion, cubed
 3 cloves garlic, crushed and chopped
 1 lb. tomato sauce
 Salt and ground black pepper to taste
 3 tablespoons cooking oil
White sauce
 4 tablespoons butter
 ½ cup all-purpose flour
 1 ¾ cups fresh milk
 ½ cup quick melt cheese

Instructions

1. Cook the pasta according to package instructions. Set aside.

2. Cook the tomato meat sauce by heating oil in a pot.

3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.

4. Add the ground beef. Continue to cook until it browns.

5. Add the Knorr Beef Cube. Stir.

6. Pour the tomato sauce in the cooking pot. Stir and let boil.

7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
 8. Prepare the white sauce by melting the butter in a pot.

9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.

10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes
completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot
though, if you are using one).

11. Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the
mixture. Turn the heat off.

12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few
tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.

13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce
all over to cover the top.

14. Preheat oven to 375F. Bake for 15 to 18 minutes.

15. Remove from the oven. Serve.

16. Share and enjoy!

Serving size: 6