How to:

1. In a skillet, heat a tbsp of olive oil. Add 120g. Italian sausage and cook until crumbled and golden, about 5 minutes. Add a cup of spinach leaves and cook until wilted. Turn off the heat. Then add 4oz of cream cheese. 1/3 cup grated Parmesan cheese, 1/4 cup evaporated milk, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until well-combined. Set aside.

2. Spoon topping into pita pocket made of Pita bread cut in half. Place the pizza pockets onto parchment paper-lined baking sheet. Sprinkle with some more Parmesan cheese. Bake until golden.

3. In a sauce pan, heat the bottled italian pizza sauce or bottled marinara sauce over low heat.

4. Serve pizza pockets with the heated sauce.

Labels: Appetizers, Meat Recipes, Sandwiches

Ingredients:
>1/2 kilo ground pork, ground twice
>1/2 cup grated singkamas
>1 tbsp spring onion
>1/2 tsp salt
>1 pc raw egg
>2 tbsps soy sauce
>2tbsps cornstarch
>1 tsp sugar
>30-40 pcs siomai wrapper


Procedure:
1. Mix all ingredients together. Wrap by spoonfuls in wrappers.

2. Brush steamer platw with oil. Arrange the pieces at least 1" apart, so that they will not stick together when cooked.

3. Boil water in steamer before placing the steamer plate. Steam for 30-45 minutes.

4. Serve with chili-garlic, soy sauce and calamansi

Labels: Appetizers, Chic Bites, Meat Recipes

Ingredients:
>2-1/2 kilo pig's head
>1/2 kilo chicken liver
>1 cup kalamansi juice
>1/2 tsp pepper
>1 tbsp salt
>1 tsp msg (optional)
>2 pcs large onion, grilled
>5 pcs red chili, finely sliced
>1/4 tsp margarine


Procedure:
1. Slice the pig's head into desired cut. Grill over live coals until meat is cooked, according to desired doneness.

2. Grill chicken liver on top of an aluminum foil placed over live coals.

3. Sliced thinly and set aside.

4. In a bowl, combine grilled meat. chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands to incorporate flavors well. Set aside.

5. Place sizzling plate greased with margarine on a burner with low fire. Transfer the mixture and cook for 15 seconds, stirring constantly.

6. Serve hot with calamansi, soy sauce and hot chili pepper.

Labels: Appetizers, Meat Recipes

Ingredients:
>1 pc (600g) bangus
>3-4 pcs tomatoes, chopped
>1 pc onion, chopped
>salt & pepper to taste


Procedure:
1. Clean bangus well and split open down the length, from head to tail. For easier dining, remove all the bones. Season with salt and pepper.

2. Spoon tomatoes and onion into bangus, stuffing the entire cavity of the fish. Close the fish and wrap tightly in an aluminum foil.

3. Grill or broil fish until fully cooked, about 20 minutes on each side.

4. Serve with steamed rice and calamansi-soy dipping sauce.

Labels: Appetizers, main dish, Seafoods

Ingredients:
>1 kilo tenderloin, sliced into serving portions
>3 pcs medium size potato, French fried
>1/4 cup soy sauce
>2 tbsps kalamansi juice
>2 pcs large onion, cut into rings
>1 tsp oil
>1 tsp salt
>3 pcs tomatoes, sliced


Procedure:
1. Soak the meat slices in soy sauce, kalamansi juice and salt for an hour.

2. Heat oil in a nonstick pan and saute the onion rings. Set aside. Follow with the meat slices. Pan fry meat slices to your liking.

3. Place on a platter and garnish with onion rings, french fries and tomato slices.

Labels: Appetizers, main dish, Meat Recipes

Ingredients:
>3 cups glutinous rice
>2 tsps salt
>2 cups coconut cream


Procedure:
1. Soak glutinous rice in water for an hour or until the grains are swollen. Drain well. Add salt and coconut cream. Mix well. Prepare ibus, then fill with rice mixture. Seal tubes and tie with strips of the ibus.

2. Arrange the suman in a big saucepan and cover with water. Cover the pot and boil for 2 hours or so or until thoroughly cooked.

3. Serve with sugar or ripe mango.

Labels: Appetizers, Chic Bites, Desserts

Ingredients:

for the chicken:
>1/2 kilo of boneless chicken breast or thigh
>salt and pepper
>oil, for deep frying

for the batter:
>1/3 cup all purpose flour
>1/3 cup cornstarch
>1/2 cup water
>1/2 tsp salt
>1/4 tsp pepper
>1 tbsp vinegar


Procedure:

Cut chicken into 1-1/2" cubes. Season with salt and pepper.

To make the batter: Sift dry ingredients into a bowl. Whisk in water and vinegar.

Dip seasoned chicken pieces into batter. Deep fry until golden brown. Drain lots of paper towels.

Serve with your favorite sauce (ketchup, gravy, chili-vinegar dip or barbeque sauce)

Labels: Appetizers, Kiddie Treats, Poultry

Ingredients:

>a kilo of pig's heart, clean, boiled and minced
>a kilo of pig's lungs, clean, boiled and minced
>a large head garlic, minced
>1 pc onion, minced
>3 tbsps oil
>1/2 tsp dried oregano leaves
>1 pc bay (laurel) leaf
>3 pcs red bell peppers, chopped
>1/2 cup white vinegar
>a cup of broth cube
>2-3 pcs bird's eye chili pepper (labuyo), minced
>2 tbsps annatto (achuete) oil
>a good pinch of salt and pepper


Procedure:

In a sauce pan, heat oil and saute garlic and onion. Add minced heart and lungs of pork. Season with salt and pepper, to taste. Add oregano, laurel leaf, bell peppers and vinegar. Bring to boil without stirring.

Add pork broth and labuyo. Lower heat and allow to simmer until broth evaporates a little.

Finish with annatto oil. Serve hot.

Labels: Appetizers, Meat Recipes

Ingredients:

• 1 can tuna
• 3 c. white sauce
• 1/2 pkg. noodles
• Buttered bread crumbs

Procedure

Drain and flake tuna. Add to white sauce, then heat on low heat. Meanwhile cook noodle sin saucepan in boiling water until tender; drain well. Arrange noodles in alternate layers with white sauce and tuna. Top with bread crumbs. Bake in oven at 350 degrees for 20 minutes until top is brown.

Labels: Appetizers

Ingredients:

• 1 can (10 1/2 oz.) cream of celery soup
• 1 1/3 c. water
• 1/4 c. finely chopped onion
• Dash of pepper
• 1 1/3 c. minute rice
• 1 1/2 c. cooked peas
• 1 can (7 oz.) tuna, drained & flaked
• 1/2 c. grated Cheddar cheese

Procedure

In saucepan combine soup, water, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using rice (right from box), peas and tuna. Add remaining soup. Sprinkle with grated cheese. Bake covered at 375 degrees for 20-25 minutes cut through mixture with knife after baking 10 minutes.

Labels: Appetizers

Ingredients:

• 6-9 potatoes, boiled & diced
• 1 pt. sour cream
• 1/4 c. butter
• 1 can cream of chicken soup
• 1/2 green onions with tops
• 1 1/2 c. shredded American cheese
• Corn flakes

Procedure

Heat butter and soup. Add sour cream, onion and cheese. Combine with potatoes. Bake 45 minutes at 350 degrees. Cover with 2 tablespoons melted butter and corn flakes.

Labels: Appetizers

Ingredients:

• 1 med. head cauliflower
• 2 c. cubed cooked ham
• 1 (3 oz.) can sliced mushrooms, drained
• 4 tbsp. butter
• 1/3 c. flour
• 1 c. milk
• 1 c. cubed sharp American cheese
• 1/2 c. dairy sour cream
• 1 c. soft bread crumbs
• 2 tbsp. melted butter

Procedure

Break cauliflower into buds, cook in boiling water until tender (10-20 minutes); drain. In medium saucepan, melt 4 tablespoons butter, stir in flour and milk for white sauce. Cook and stir until mixture thickens, and bubbles. Add cheese and sour cream to sauce, stir until cheese melts.

Combine cauliflower, ham and mushrooms with sauce, pour into 2 quart casserole dish. Combine bread crumbs and 2 tablespoons melted butter, sprinkle over top. Bake uncovered for 40 minutes (or until hot and bubbly) at 350 degrees.

Labels: Appetizers

Ingredients:

• 1 pkg. frozen hash browns, thawed
• 1 can cream of chicken soup
• 1 c. sour cream
• 2 c. shredded Cheddar cheese
• 1/2 c. melted butter
• 1 onion, chopped
• 1 tsp. salt

Procedure

Mix together. Put in 9 x 13 inch casserole dish. Top with 2 cups crushed corn flakes and 1/2 cup melted butter. Bake at 350 degrees for 45 minutes.

Labels: Appetizers

Ingredients:

• 1/2 kg. lean ground pork
• 1 cup coasely chopped water chestnuts or singkamas
• 1/4 cup finely grated young ginger
• 1 egg
• 1 tsp fine salt
• cornstarch for dusting
• cooking oil for deep frying

Procedure:

1. Mix lightly all the ingredients except for the last two. Form into an inch balls. Dust lightly with cornstarch. Deep fry until golden brown. Serve hot on toothpicks.

Labels: Appetizers, Chic Bites, Hors D'oeuvres and Canapes, Meat Recipes

Ingredients:

• 500 grams lean ground pork
• 500 grams shrimps, remove heads, covering and tails
• 4 tbsps soy sauce
  
• 250 grams onion, finely minced
• 1 tsp monosodium glutamate
• 1/2 tsp fine salt
• 50 pcs lumpia wrapper/spring roll wrapper
• cooking oil for deep frying

Procedure:

1. Except for the wrapper and oil, mix all ingredients in a glass or stainless bowl. Cling wrap. Sit in the refrigerator for at least an hour.
2. Take a heaping tablespoon of the mixture and roll in lumpia wrapper. Making a long roll about 3/4 inch dameter. Cut into 3 parts. Deep fry in medium-low fire until golden brown. Drain in lots of paper towels.
3. Serve hot with ketchup or sweet and sour sauce.

Labels: Appetizers, Chic Bites, Hors D'oeuvres and Canapes, Meat Recipes

Ingredients:

• 3 c. quick oatmeal
• 2 c. flour
• 1 c. wheat germ
• 3 tbsp. sugar
• 1/2 tsp. salt
• 1 c. water
• 3/4 c. oil

Procedure

Mix dry ingredients together. Add 1 cup water and 3/4 cup oil; stir until all is wet. Roll out thin on upside down cookie sheet. Score, salt, and prick with fork. Bake at 325 degrees for 1/2 hour or more, until brown. (This is enough for two cookie sheets, approximately 10 x 15 inches or 11 x 16 inches).

Labels: Appetizers

Ingredients:

• 1 lb. Jimmy Dean sausage
• 1/2 tsp. sweet basil
• 1/3 c. water chestnuts, minced

Procedure

Combine well. Shape into large marbles. Put in baking dish and sprinkle paprika over. Bake at 375 degrees for 15 minutes; drain off fat. Turn over, sprinkle again with paprika and bake 15 minutes (each side 15 minutes).

Dip for Meatballs:

• 1 (8 oz.) pkg. cream cheese
• 1/2 c. sour cream
• 1 1/2 tsp. curry powder
• 1 tsp. lemon juice
• 3/4 c. chutney

Procedure

Mix well. Can be put in blender. Servings: I used this amount for 8 people but also had other hors d'oeuvres to offer.

Labels: Appetizers

Ingredients:

• 1 can Spam, grated
• 1 bottle chili sauce
• American cheese, grated

Procedure

Mix and spread on bread squares with crusts cut off. Toast in oven. Serve hot.

Labels: Appetizers

Ingredients:

• 1 1/2 lbs. ground beef (have to be cold)
• 1/2 c. sour cream
• 2 tsp. salt
• 3 tsp. pepper
• 1/2 tsp. garlic powder

Gravy:

• 1 c. sour cream
• 1/4 tsp. powdered garlic
• 1/2 tsp. sugar
• 2 tsp. dill weed
• 1 can cream of mushroom soup

Procedure

Form first 5 ingredients into small balls and chill again. Brown. Place in casserole. Pour gravy over meatballs; bake in 300 degree oven for 30 minutes.

Labels: Appetizers

Ingredients:

• 1 sm. honeydew melon
• 16 med. shrimp, boiled, shelled & cooked
• 1 1/2 tbsp. fresh lemon juice

Dressing:

• 1/2 c. part skim ricotta or lowfat cottage cheese
• 6 tbsp. buttermilk (approximately)
• Salt, if desired to taste
• Freshly ground black pepper to taste
• 1 tsp. lemon juice or vinegar
• 2 1/2 tbsp. snipped fresh dill

Procedure

Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice. In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream.

Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving.

To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).

Labels: Appetizers