A Bowl of Smile
(Macaroni Salad)
What you need:
1kg Elbow Macaroni
¾ L Mayonaise
250mL Nestle All-Purpose Cream
836g drained Pineapple Tidbidts
200 g slicedBacon
225 g cubed Sweet Ham
3 pcs. medium Onions, chopped
¼ cup Condensed Milk
salt and pepper to
taste
To Prepare…
Cook
macaroni according to package direction.
In a bowl, mix mayonnaise, all-Purpose
Cream and milk.
Toss remaining ingredients and
prepared dressing until
fully incorporated.
Chill in the
refrigerator before serving.
What you need:
400 g Spaghetti
2 tbsp. garlic, minced
½ cup inion, chopped
2 175g Argentina
corned beef
¼ kg tender Juicy Hotdog, sliced
1 750 g Del Monte
Spaghetti sauce
Grated cheese
¼ cup condensed milk
¼ cup butter
Salt and pepper to
taste
How to Prepare?
Cook spaghetti according to package direction. Arrange in a
serving dish.
Melt butter in a skillet. Sauté garlic and onion until
golden brown. Add hotdog and corned beef. Pour spaghetti sauce and simmer for at least 10-15 minutes. Add cheese in the
last minute of simmering. Pour sauce over cooked pasta. Top with more grated
cheese.
Pork Barbeque
What you need:
1kg. pork
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice
1/2 cup of 7up
1 teaspoon ground black pepper
3 tablespoons of brown or
white sugar
1/2 cup catsup
·
Cut pork meat into
thin and long slices - 1/4 inches thick and less than 2 inches wide.
·
In a mixing bowl,
marinate the cut pork with the soy sauce, minced garlic, chopped onions,
calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this
tenderizes and adds flavour to the pork barbeque)
·
Mix well and keep in
the refrigerator for at least 30 minutes (turning occasionally).
·
Prepare the bamboo
skewers by removing splinters and soaking in water to reduce burning during
barbeque.
·
String the pork on the
skewers.
·
Over live charcoals,
barbeque the pork on skewers until each barbeque is cooked - turning every few
minutes on each side and basting the leftover marinate on the barbeque.
1/4
kilo pork liver (cut into small cubes)
4
potatoes (peeled, cut in small cubes, fried)
1/4 cup
raisins
1 cup
pork or chicken stock
2
teaspoons of fish sauce
3 tablespoons
oil
1
tablespoon atsuete oil
3
tomatoes, diced
1 small
head of garlic, minced
1
medium size onion diced
How to Prepare?
|
· In a pan or wok, heat cooking oil and atsuete oil.
· Saute garlic, onion. Then add the pork, liver, chorizo de
Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
· Cover and bring to a boil. Simmer for 20 minutes or until
the pork is tender.
· Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
· Salt and pepper to taste.
· Serve hot with white rice.
Pork Chop
What you need:
1 k.
pork chop
1/2 cup soy sauce
1 small size lemon, juice extracted
1 tbsp. Worcestershire sauce
Knorr Liquid Seasoning
cooking oil
1/2 cup soy sauce
1 small size lemon, juice extracted
1 tbsp. Worcestershire sauce
Knorr Liquid Seasoning
cooking oil
How to Prepare?
Wash pork chop, remove any
traces of blood. Drain in a strainer. Marinate with soy sauce, Worcestershire
sauce and lemon juice for 3 hours or overnight. In a frying pan fry fork chops
in low to medium heat for 8-10 minutes on each side or until edges are slightly
burnt. Drizzle with Knorr Liquid Seasoning in between. Do not overcook. Serve
with your favourite dipping sauce.
laaquino
200911909
adferaer
200910770