Ingredients:

boneless chicken breast
cheese slices
thin sliced honey ham
1 egg, beaten
toasted bread crumbs
salt
black pepper
cooking oil
butter

How to cook chicken cordon bleu:

1. Pound chicken breast to 1/4-inch thickness.
2. Sprinkle each piece on both sides with salt and pepper.
3. Place cheese slice and ham slice on each breast.
4. Roll up each breast using toothpicks to secure if necessary.
5. Dip the rolled chicken breast into the beaten egg.
6. Then roll into the bread crumbs.
7. Place seam side down in greased baking dish.
8. Bake at 350°F for 30 minutes. Remove from the oven and let it cool down for few minutes.
9. Heat cooking oil over low heat in a pan. Fry the chicken cordon until golden brown on both sides.
10. Slice and serve with banana catsup as dipping sauce.

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Ingredients:

6 very ripe bananas
1/2 cup melted butter
2 cup sugar
3 eggs
2 tsps vanilla
2 tsps baking soda
1/3 tsp salt
3 cups of all-purpose flour
walnuts
chocolate chips

How to cook banana bread:

1. Preheat the oven to 350°F.
2. Mix all the dry ingredients (flour, sugar, baking powder and salt).
3. Mix the wet ingredients (beaten eggs, mashed bananas, melted butter and vanilla).
4. Then mix the mixture of dry ingredients to the mixture of wet ingredients.
5. Pour the mixture into a buttered loaf pan.
6. Sprinkle with walnuts or chocolate chips on top (or any preferred nuts)
7. Bake for 40-45 minutes. Cool on rack.
8. Remove from pan and slice.
9. Great with tea or coffee.

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Ingredients:

1 tube canned refrigerated biscuits
sugar
cinnamon
cooking oil

How to cook donuts:

1. Heat the oil in a deep skillet or deep fryer.
2. In a bowl, combine the sugar and cinnamon and set aside.
3. Using a donut cutter or a cookie cutter, cut the center from each biscuit.
4. Place a few donuts in the pan of hot oil.
5. Fry until golden brown on one side, about 1-2 minutes, and then flip and fry until gold brown on the other side.
6. Remove and drain on a wax paper.
7. Roll each donut and donut hole in the sugar and cinnamon mixture to coat.
8. Serve hot.

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1 whole chicken, deboned with shape kept
2 lemon
1/3 cup soy sauce
2 tbsp sugar

Stuffing:

chicken meat, minced
1 lb ground pork
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup breadcrumbs
1/4 cup pickle relish
4  eggs, 1 egg beaten and 3 eggs boiled
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

How to cook rellenong manok:

1. Marinate chicken in lemon juice, soy sauce and sugar.
2. In a bowl, mix all stuffing ingredients well except boiled eggs.
3. Stuff the chicken with the mixed stuffing and the boiled eggs in the center.
4. Sew the cavity opening and truss the chicken.
5. Wrap chicken in aluminium foil.
6. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
7. Open the foil and rub chicken with butter and put back in oven until golden brown.
8. Serve with gravy on the side (optional).

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Ingredients:

cooked rice, leftover
2 eggs, beaten
2 tbsp. soy sauce
cooking oil

How to cook sinangag:

1. Heat cooking oil in pan.
2. Add the cooked rice.
3. Then add the beaten eggs. Mix well.
4. Then add the soy sauce.
5. Serve hot.

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Ingredients:

1 1/2 lb squid (pusit), washed and long thin membrane removed
1/3 cup soy sauce
1/3 cup vinegar
small onion, chopped
2 cloves garlic. minced
black pepper
cooking oil

How to cook adobong pusit:

1. In a saucepan, heat the oil. Saute onion and garlic until fragrant.
2. Add the squid.
3. Then add the soy sauce and vinegar.
4. Season with black pepper.
5. Simmer for few minutes.
6. Serve hot with steamed rice.

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Ingredients:

3 pieces Chinese eggplant
4 eggs
salt
cooking oil

How to cook tortang talong:

1. Broil egglant on high until tender (color of skin turns almost black).
2. Let the eggplant cool for a while then peel off the skin. Retain the crown and the stem. Set aside.
3. In a bowl, beat the eggs.
4. Season with salt.
5. Place the eggplant on a flat surface and flatten using the back of a fork.
6. Dip the flattened eggplant in the beaten egg mixture.
7. In a pan, heat oil over medium heat.
8. Fry the eggplant until golden brown on both sides.
9. Serve with a dipping sauce on the side or as is.

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Ingredients:

Burong isda (dalag or hito)
onion, sliced
garlic, diced
cooking oil

How to cook ginisang burong isda:

1. In a pan saute onion and garlic in cooking oil until fragrant.
2. Add the burong isda.
3. Mix well.
4. Cook for 10-12 minutes.
5. Serve as a side with fried fish or with a vegetable dish such as pinakbet.

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Ingredients:

2 lbs lasagna pasta, cooked as per package instructions
butter

Meat Sauce Ingredients:

2 lbs ground lean beef
6 to 8 pieces hotdog, sliced diagonal
1 big can mushroom, finely diced
1 small size carrot, finely diced
1 medium size onion, finely diced
1/2 head garlic, finely chopped
1 can tomato sauce
1 tsp. sugar
salt and pepper

White Sauce Ingredients:

1 cup butter
1/4 cup flour
1 can evaporated milk
cheddar cheese

Cheese Topping:

cheddar cheese, grated

How to cook the meat sauce:

1. In a big saucepan sauté garlic and onion until fragrant,
2. Add in the ground meat and stir. Cook for 5 to 8 minutes.
3. Add in the tomato sauce and hotdog. Continue to stir for 3 to 5 minutes.
4. Add the carrots, mushroom and sugar. Simmer for 5-10 minutes.
5. Season with salt and pepper to taste.
6. Remove from heat and set aside.

How to cook the white sauce:

1. In a medium size sauce pan melt butter over low heat.
2. Stir in the cornstarch. Mix well.
3. Add in the evaporated milk and continue stirring until almost boiling.
4. Add the cheese and stir until melted.
5. Remove from heat and set aside.

How to bake the lasagna:

1. Coat a rectangular pyrex dish with butter.
2. Arrange the pasta sheets at the bottom.
3. Add in a layer of meat sauce over the pasta sheets.
4. Then pour in a layer of the white sauce.
5. Arrange the second layer of pasta, meat sauce and white sauce until a total of 4 layers is formed.
6. Top with grated cheddar cheese.
7. Bake at 350°F for 30-45 minutes.
8. serve with garlic bread on the side (optional).

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Ingredients:

1 medium milkfish (cleaned, cut into 3 pieces)
1/2 lb big shimps
bunch bok choy
1 medium ginger, sliced
1 medium sized onion, sliced
1 pack sinigang mix
salt to taste

How to cook sinigang na bangus at hipon:

1. In a casserole boil milkfish, ginger and onion. Bring to a boil.
2. Then add the sinigang mix. Simmer.
3. Add the shrimps. Boil until shrimp changes color.
5. Add bok choy, boil again for another minute.
4. Season with salt.
6. Serve hot with steamed rice.

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