Baked Sausage & Chicken Pasta

Ingredients:
250       grams         Elbow Macaroni, cooked
2          tbsp            olive oil
2          cloves         garlic, minced
1          pc               medium onion, chopped
100      grams          ground chicken
1          pc(80g)       Italian sausage, coarsely chopped or diced
1         pouch(250g) Sweet Style spaghetti sauce
1/4      cup              chicken stock or water
1/2      cup              sliced black pitted olives
1         cup              grated quickmelt cheese
1         pack(240g)   cottage cheese

Procedure:

1. Preheat oven to 3500F. Sauté  garlic and onion in olive oil. Add chicken and cook for 1 minute. Add Italian sausage. Cook for another minute.
2. Add spaghetti sauce, chicken stock, olives, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Simmer for 5 minutes. Set aside.
3. Mix cooked macaroni with a third of the sauce. Place half of macaroni mixture in a lightly greased 8" x 11" pan. Spread half of remaining sauce and half of cheese. Repeat procedure.
4. Bake in oven for 10 minutes or until cheese melts.
5. Makes 8 servings.         

          

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Carrot Soufflé

Ingredients 1 3/4 lbs. carrots, peeled and chopped 1 cup sugar 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 2 Tbsp. all-purpose flour 3 eggs, well-beaten 1 stick butter (room temperature) powdered sugar (to sprinkle on top of baked soufflé) Directions Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth. Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish. Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.

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PAKSIW NA BANGUS

Ingredients:

3  medium bangus (clean, scaled & halved)
2  small ampalaya (quartered), optional
2  small eggplants (quartered), optional
1  small ginger (crushed)
4  pcs long green pepper
2  cups vinegar
1  cup  water
1  tsp patis (fish sauce)

Procedure:

In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.

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TAHONG OMELLETE

Ingredients:

     1 tahong meat, chopped
     1 med. sized onion, finely chopped
     1/2 tsp salt
     1/2 tsp pepper
     1 med. sized onion, finely chopped
     1 tsp vetsin
     3 eggs
     2 tbsp cooking oil

Procedure:
Saute’ garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes.

Beat eggs, add sauted tahong. Heat a little oil in pan and pour in mixture. Fry. You can make 2 pcs. omelletes with this mixture. Serve with tomato catsup.

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PINAKBET

Ingredients:

1        tsp     cooking oil
2        tbsp   minced garlic
¼       cup    sliced/diced onions
2        tbsp    bagoong alamang
½       cup     pork liempo, sliced or cut into small pieces
1        cup    sliced ampalaya (bittergourd)
1        cup    sliced diagonally/diced squash
1        cup    sliced eggplant
1        cup    okra, sliced diagonally
1 ½    cup    water
¼       cup    crushed chicharon

Procedure:

In a pan, sauté garlic, onion, alamang, and liempo for 3-5 minutes.
Add ampalaya, squash, eggplant, okra and water. Cover and let it simmer in medium heat until cooked.
Sprinkle with crushed chicharon and serve while hot.

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BULALO

Ingredients:    
     1 kilo beef shank (chopped for serving pieces with the bone & marrow)
     1 big onion (diced)
     4 stalks onion leeks (chopped)
     ¼ cup dried banana blossom
      Pinch of salt & pepper
      Water
      Patis (fish sauce)
     ½ cup Soy sauce
      2 pieces calamansi
      2 pieces hot chili pepper

Procedure:
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.

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