Caramel Banana Pancakes Recipe

A breakfast favorite made different with mango butter. Caramelized bananas also go well with pancakes.

Preparation Time: 00:15
Cooking Time: 00:20

Ingredients:
2 pcs eggs
1/4 cup sugar
1 1/2 cups flour sifted combined with
1 tsp baking powder
3/4 cup Fresh Milk
2 tbsp melted butter
1/2 cup butter softened
1/2 cup fresh mango puree
2 tbsp confectioner`s sugar
1/2 cup sugar
1/4 cup butter
4 pcs lacatan bananas cut 1 inch thick crosswise
1/2 cup Squeeze Orange Juice

Directions:
1. Beat eggs lighly, add in sugar and continue beating until foamy.

2. Alternately fold in flour and Fresh Milk.

3. Stir in butter gradually.

4. Heat a greased skillet.

5. Pour 1/3 cup of batter into skillet. When bubbles appear on surface, flip pancake and cook 1 minute more.

6. For caramelized banana, caramelize sugar until golden.

7. Stir in butter then banana. Cook about 2 minutes then pour in orange juice. Serve with mango butter as an accompaniment to pancakes.

Bicol Express Recipe

Popular Bicolano dish for the hot and spicy lovers

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:
2 tbsp cooking oil
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 small onion, diced
100g pork belly
2 tbsp bagoong alamang
1 1/2 cups coconut milk
¼ kg siling panigang, halved, seeded and sliced
1 8g seasoning mix

Directions:
1. Heat oil, sauté garlic, ginger and onion until limp. Stir in pork and cook until it changes in color.

2. Add bagoong alamang. Cook for another minute. Pour in coconut milk and bring to a boil.

3. Add siling panigang and cook until sili is cooked or about 5 minutes. Season with seasoning mix. Simmer for another minute before serving with hot steamed rice.

Pancit Lomi Gisado Recipe

Thick egg noodles sauteed with vegetables and enriched with eggs.

Preparation Time: 00:15
Cooking Time: 00:10

Ingredients:
2 tbsp cooking oil
1/2 cup carrots thinly sliced
1/2 cup thinly sliced Baguio beans
2 cups cabbage shredded
1 8g seasoning mix
1/4 cup chopped celery
1 cup water
250 grams lomi noodles blanched
2 whole eggs beaten

Directions:
1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.

2. Stir in Seasoning mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.

Zucchini and Pork Pot Recipe

Serve this heavenly pork stew with mushroom and zucchini on a cold, rainy day and make it your family's all time comfort food.

Preparation Time: 00:15
Cooking Time: 00:40

Ingredients:
2 tbsp cooking oil
600 g pork liempo with bones cut 1 1/2 inch cubes
1 large onion, sliced thinly
1 tsp garlic, minced
3 tbsp all purpose flour
1 11g pork Broth Cube, dissolved in
1 cup water
2 tsp lemon juice
1/4 tsp paprika
1 small bay leaf
1/4 tsp allspice (optional)
2 tbsp Savor Chili
2 tsp sugar
salt and pepper to taste
1 cup mushroom halves
2 medium zucchini, sliced into cubes

Directions:
1. Heat oil in a large pot. Brown pork pieces. Set aside.

2. In the same pan, saute the onion and the garlic until soft and translucent.

3. Add in the flour and cook while stirring for 1 minute or until light brown.

4. Stir in the broth, lemon juice, paprika, bay leaf, all spice, savor Chili, sugar, salt and pepper. Let boil then add the browned pork pieces.

5. Cover pot and simmer for 30 minutes or until pork is tender.

6. Lastly, add the mushrooms and zucchini and continue to simmer until the zucchini is tender.

Sinigang na Bangus at Talbos

Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 cups talbos ng sayote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Directions:
1. Boil rice washing, tomatoes and onions. Add bangus and cook until white in color or about 10 minutes.

2. Stir-in Sinigang sa Sampaloc Mix. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote. Add siling panigang.

3. Season with patis to taste.

APPLE PUDDING CAKE RECIPE

Ingredients:
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups Fresh Milk combined with
1 1/2 cups All Purpose Cream
1/2 cup sugar
6 pcs large eggs

Directions:
1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.

2. Tilt dish to cover bottom with syrup. Cool.

3. Preheat oven to 350 degrees F.

4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.

5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.

6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.

7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.

CHICKEN ABODO SA GATA RECIPE

Ingredients:
1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Directions:
1. Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min.
2. Transfer mixture into a pan and simmer until almost tender.
3. Pour in coconut milk and sliced papaya.
4. Simmer until papaya is crisp-tender. Adjust seasonings.

MISWA GINISA RECIPE

Ingredients:
500g ground pork
¼ cup chopped carrots
1 tbsp minced garlic
¼ cup chopped spring onions
1 egg
¼ cup all purpose flour
1 8g seasoning mix
Salt and pepper to taste
1 tbsp cooking oil
1 tbsp crushed garlic
1 medium onion, chopped
1 liter water
2 pieces miswa

Directions:
1. In a bowl, combine ground pork, carrots, garlic, spring onions, egg and all purpose flour.

2. Season with seasoning mix, salt and pepper to taste. Form around 2 tbsp of the prepared mixture into balls. Set aside.

3. Heat oil. Sauté garlic and onion until limp. Pour in water and bring to a boil.
When boiling, slowly add in the prepared pork balls. Cook for another 10 minutes.
Add miswa and simmer for another 2 minutes. Serve hot.

MAJA BLANCA RECIPE

Here's my recipe. You can also try uses condensed milk instead of evaporated milk. I like it better too!

Ingredients:1 can coconut cream
1 cup cornstarch
1 can corn kernels
2 cups coconut milk
1 can evaporated milk
1 cup sugar

Directions:
1. Boil thick coconut cream in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or coconut curd. Drain the latik from the oil and set aside.

2. In a medium saucepan, mix coconut milk, evaporated milk, sugar, cornstarch, and corn kernel. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

3. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. You may also sprinkle grated cheese and crushed peanuts.

SUPER SKIN RECIPE

Ingredients:
6 medium baking potatoes, baked
2 Tbsp. oil
1 jar (15 oz.) Cheese Dip, heated
1/4 cup Real Bacon Bits
1/2 cup Sour Cream
1/4 cup green onion slices

Directions:
1. PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise.

2. PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil.

3. BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.

MONGOLIAN GRILL RECIPE

Meal in one dish with Asian flavors – a delicious and creative way to use up leftovers...

Ingredients:
cooking oil, as needed
100 g chicken strips
100 g pork liver, cut into strips
100g squid, cleaned, ink sac removed, sliced into ½” rings
2 tsp minced garlic
¼ cup chopped onion
1 pc carrot, sliced into strips
1 small green bell pepper, sliced into strips (optional)
2 cups bean sprouts
¼ cup sliced celery (optional)
4 cups cooked rice, lightly packed
2 cups thinly sliced pechay baguio

For Seasoning Sauce: Combine -
3 tbsp soy sauce
1 sachet 8g flavoring mix
2 tbsp Chili Sauce, or to taste
1 tbsp ginger juice
1 tbsp sesame oil
1 tbsp peanut butter
2 tbsp Oyster Sauce
2 tsp sugar or to taste
1 tbsp toasted sesame seeds, topping

Directions:
1. In a wok, heat oil and stir-fry beef, chicken and squid. Cook for about 2 minutes or until the meat changes color. Set aside.

2. Add more oil to the pan, as needed. Brown the garlic and the onions. Add the ingredients one by one giving 1 minute interval before each addition.

3. Pour in the prepared Seasoning Sauce and stir well to fully incorporate sauce with the rice mixture.

4. Cook for another 5 minutes or until completely mixed. Serve hot and top with sesame seeds.

Smoked salmon rotollos recipe

Ingredients:
300g cream cheese
1 tbsp lemon juice
2 tbsp chopped dill
generous pinch of black pepper
4 large flour tortillas
350g smoked salmon
serve with extra dill and rocket leaves

Directions:
Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

Ginger & pear bread & butter pudding recipe

Ingredients:
2 slices day-old white bread , crusts removed
15g softened butter
2 tbsp ginger preserve
1 ripe pear , peeled , cored and diced
1 medium egg , beaten
4 tbsp demerara sugar
150ml milk

Directions:
1. Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.

2. Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.

3. Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.

4. Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

Antipasto Salad

Ingredients:
1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh basil or
1 teaspoon dried basil, crushed
Salt and black pepper
1 pkg. (8 oz.) Mediterranean Salad Blends
1 jar (6 oz.) artichoke hearts, packed in water, halved
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 Strawberry Tomatoes, halved
12 large pitted black olives
3 ounces light dry salami (about 15 slices), cut into strips
1/2 medium Red Bell Pepper, cut into thin strips

Directions:
1. Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.

2. Combine salad blends and vinaigrette in large bowl; toss to coat.

3. Divide salad between 4 plates and arrange remaining ingredients around the salad.

Sea Scallops and Green Beans Recipe

Ingredients:
1/4 cup Light House Italian Dressing, divided
1/2 lb. sea scallops (about 6 large)
1/2 lb. fresh or frozen green beans
1 Tbsp. lemon juice
1/4 tsp. dill weed
2 Tbsp. Sliced Almonds, toasted

Directions:
1. POUR 2 Tbsp. of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 min. to marinate.

2. COOK beans in remaining 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm.

3. REMOVE scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned. Serve with the green beans.

Teriyaki Salmon Recipe

Ingredients:
3/4 cup A.1. Marinade for Seafood Ginger Teriyaki with Orange, divided
4 salmon fillets (1 lb.), skin removed
2 cups small broccoli florets
1 cup short thin red pepper strips (about 1 medium)
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/4 cup thinly sliced green onions (about 1 medium)

Directions:
1. POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.

2. PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.

3. MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

Cherry Chocolate Banana Splits

Ingredients:
1 cup of Chocolate syrup
4 tsp. marshmallow or vanilla cream
2 bananas, peeled
4 scoops vanilla ice cream
1 cup Cherry Pie Filling or Topping
Granola Cereal, if desired

Directions:
1. Microwave syrup and marshmallow/vanilla cream until hot.

2. Cut banana lengthwise, then crosswise, making 4 pieces. Place 2 pieces in each dessert dish. Top with ice cream, cherry filling, hot fudge topping and marshmallow cream. Garnish with granola.

Baked Chicken Recipe

Ingredients:
3 to 4 cups cooked chicken, cubed
1 (10-ounce) package frozen chopped broccoli, thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
i cup of mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Directions:
1. Preheat oven to 350 degrees F. Grease a 13-by-9-by 2-inch baking dish. Layer chicken and broccoli in dish. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese.

2. Combine crackers and butter; sprinkle over cheese. Top with almonds.

3. Bake, uncovered, for 45 to 50 minutes or until golden brown.

FRESH LUMPIA RECIPE

Wrapper
1/2 c. cornstarch
1/2 c. all-purpose flour
1 tsp. salt
2 eggs, beaten
2 c. water
Butter for frying

Directions:
1. Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs and water, mix well until smooth.
2. Heat a 6-inch skillet and butter very lightly. Spoon in a very thin layer of batter, just enough to cover the bottom of the pan. Cook on one side only until done. Turn onto waxed paper. Repeat until batter is used, stacking wrappers between squares of waxed paper. Set aside.

FRESH LUMPIA FILLING:
1/2 lb. ground pork
4 cloves garlic, chopped
1 onion, chopped
1/2 lb. raw shrimp
2 tsp. salt
1/4 tsp. black pepper
2 med. potatoes
1 c. grated carrot
1/2 c. cooked garbanzos
1 c. bean sprouts
1 c. shredded cabbage
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. water
Lettuce leaves

Directions:
1. Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse cornstarch in 1 tablespoon water.

2. In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and season with salt and pepper. Add potatoes, garbanzos, and carrots. Cover and cook until tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water mixture; mix well and cook for 5 minutes.

3. Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or Garlic Sauce.
NOTE: Canned hear of palm or canned water chestnuts cut into thin strips can be added. Originally just fresh heart of palm was used instead of potatoes and carrots used for this recipe.

FRESH LUMPIA SAUCE:
1/4 c. brown sugar
3 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. ground garlic
1 c. meat broth

Directions:
Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.

Frozen Yogurt Teddy Treats Recipe

Ingredients:
2-1/4 cups Cinnamon Graham Snacks, divided
1-1/2 qt. (6 cups) frozen nonfat yogurt, any flavor, divided
1 cup sliced fresh strawberries
1 cup banana slices
LITE Whipped Topping, thawed (optional)

Directions:
1. ARRANGE 1 cup of the graham snacks on bottom of foil-lined 8-inch square pan. Cover with layers of 2 cups of the yogurt and strawberries. Top with layers of 2 cups of the remaining yogurt and bananas.

2. STIR 1 cup of the graham snacks into remaining 2 cups yogurt; spread over banana layer. Cover. Freeze 4 hours or until firm.

3. REMOVE from pan. Cut into squares. Garnish with remaining graham snacks just before serving. Top with whipped topping.

Fettuccine Carbonara Recipe

Ingredients:
1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup 1/3 Less Fat Cream Cheese
1/4 cup Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.)Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley
3 Tbsp.Grated Parmesan Cheese

Directions:
1. COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

2. MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.

3. DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.