Crabmeat and Corn Soup

1 cup freshly cracked crabmeat 1 medium onion, chopped 2 tablespoons butter 3 cups chicken broth 2 cups whole corn kernel 4 tablespoons all-purpose flour

1 cup fresh milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fish sauce 1/8 cup ground parsley 3 tablespoons chopped green onions

In a large saucepan, saute onion in butter until tender. Add flour and stir until blended. Add milk gradually, stirring constantly. Lower the heat to medium low then add the corn and cook until tender. Add the crabmeat, green onions, parsley, pepper, seasoning salt, and fish sauce and simmer. Cook over low heat until heated through (do not boil). Adjust seasonings to suit your taste. Serve hot with bread.

Cream of Mushroom Soup

4 Tablespoons butter, divided use 8 ounces mushrooms 1 teaspoon salt 1 medium sweet onion, chopped 1/4 cup flour 1/4 teaspoon white pepper

2 cans (10-3/4 ounces each) chicken broth 1/8 tsp ground nutmeg 1 cup heavy cream Chopped parsley for garnish

Clean mushrooms with a mushroom brush or damp paper towel. Cut half
of the mushrooms into slices. Chop the remainder. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be. Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Pumpkin Soup

6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion

1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Pork Afritada

1 kilo pork belly, chopped 1 big potato, cut into wedges 1 big carrot, cut into wedges 3 pieces dried bay leaves 2 cups tomato sauce 1 tsp. ground black pepper 1 cup bell pepper, diced

1 tsp garlic, minced 1 cup onion, chopped 2 tbsp cooking oil 2 tbsp fish sauce salt to taste all in one seasoning granules

Heat the cooking oil in a pan and saut the garlic and onions. Add the pork and saut until the outer parts are cooked (approximately 5 minutes). Add fish sauce and let it cook for 10 minutes with low heat. Add the bay leaves and tomato sauce then simmer for 5 minutes. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes (or until the meat is tender). Put-in the potato and carrots then simmer for 5 to 7 minutes. Add the bell pepper. Add seasoning granules and salt to taste, simmer for 3 another minutes

Beef Caldereta

1 kilo beef, cut into chunks 1 can (350 g) liver spread 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce

3 green bell peppers, diced 3 red bell peppers, diced 4 pieces siling labuyo, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking oil or olive oil

Heat the oil in a stock pot or sauce pan. Saute garlic and onions until golden brown. Add tomatoes, red and green bell peppers and the chili peppers. Add the beef, tomato sauce, liver spread and water or beef stock. Let simmer for an hour or until the beef is tender. Season to taste. Add the cheese and continue to simmer until the sauce thickens.

For a more flavorful caldereta, it is best to use beef stock instead of water

Pininyahang Manok

2 tbsp. ginger, cut into strips 6 cloves garlic, crushed 1 large red onion, sliced 1/2 kilo chicken legs 1/2 kilo chicken thighs 1-2 tbsp. fish sauce

1/2 tsp. peppercorn 1 medium red bell pepper 1 can (154 ml.) evaporated milk; or 2/3 cup coconut milk 1/2 cup pineapple tidbits; drained and reserve syrup

Saut ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add fish sauce and chicken, Saut for 10 minutes or until the chicken is slightly brown. Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes. Add bell pepper, milk (or coconut milk) and the pineapple tidbits.
Simmer uncovered for 3-5 minutes, stirring continuously.

Pasta Bolognese

1 pound uncooked spaghetti 1 pound ground beef 3 pcs. jumbo hotdogs, sliced diagonally 1 cup banana ketchup 2 cups tomato sauce 1/2 cup tomato paste 1 cup beef broth

1 small onion, peeled and diced 1 to 2 cloves garlic, peeled and minced 1 tablespoon vegetable oil 1/2 cup cup quick-melt cheese, grated 1 tsp. sugar, salt and pepper to taste

In a saucepan, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set aside. Add onions and garlic and cook until limp. Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7 to 10 minutes until browned. Drain any excess fat. Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar. Bring to a boil and then lower heat to simmer, covered, for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water in 1/2 cup increments as needed. During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste. In pot, cook spaghetti in boiling water according to package's direction for about 9 minutes or until firm to bite. Drain well. To serve, spoon spaghetti sauce over noodles and top with grated cheese.

Pasta Carbonara

300 g. bacon, diced or chopped 200 g. cooked ham, diced or chopped 600 ml. thickened cream 3tbsp. Parmesan cheese

4 egg yolks Salt and pepper to taste 500 g. pasta noodles

Cook pasta according to package directions. Set aside. Lightly fry bacon and ham in a large pan. Season with salt and pepper. Remove from heat and add cream and cheese. Return to low heat and stir until cheese is thoroughly melted. Remove from heat and add egg yolks. Stir thoroughly. Return to heat and mix well for 1-2 minutes Remove from heat and let stand for 2-3 minutes. Add sauce to pasta, toss well and serve.

Easy Pasta Casserole

1/2 kilo extra-lean ground beef 3 cups penne pasta, cooked 1 pouch (500 gm.) spaghetti sauce 1/3 cup grated Parmesan cheese, divided 1-1/2 cups shredded Mozzarella cheese

Heat oven to 375F. Brown meat in large skillet, then drain. Add pasta, spaghetti sauce and half the Parmesan cheese. Mix well. SPOON into 13x9-inch baking dish. Top with remaining cheeses. BAKE 20 min. or until heated through.

Chocolate-Mint Icebox Cake

1 3/4 cups heavy cream, chilled 1/4 cup sugar 3/4 teaspoon mint extract

1 pack chocolate wafers

1 cup miniature chocolate chips

Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Chocolate-Banana Pudding

2 cups heavy cream 5 ounces semisweet chocolate, chopped 2 tablespoons confectioners' sugar 26 chocolate wafers 3 bananas, thinly sliced lengthwise, plus 1/2 banana, sliced into rounds

In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature. Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, and then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

Leche Flan
Flan
4 whole eggs 4 egg yolks 1 can sweetened condensed milk 1 can evaporated milk 1/2 cup sugar 1/3 cup water 1 tsp vanilla

Syrup
1/2 cup sugar 1/4 cup water

Syrup
Combine the sugar and water in a small sauce pan and stir until the sugar is dissolved. Cook over low heat until the mixture is a deep golden brown. Pour the syrup into the bottom of the molds. It will harden but not to worry it will become liquid when cooked.

Flan
Beat the whole eggs and yolks together very well until light in color and slightly thick. Gradually add the sugar, then the vanilla and water.

Add the condensed milk first very slowly, and stirring gently to avoid making bubbles in the mixture. Then add the evaporated milk just as slowly avoiding bubbles. Pour into the molds and place into a larger pan that is partially filled with water.
Bake/Steam at 350 degrees for about 40 minutes or until the center no longer moves when slightly jarred. Cool then refrigerate. When cold loosen the edges of the flan around the cake pan, place a dinner plate over the pan and then invert.

 Filling 10 egg yolks 1 tsp. vanilla extract 1 can (14 oz.) condensed milk 1 tbsp. sugar 2 tbsp. butter

Meringue 10 egg whites 1/2 tsp. cream of tartar 3/4 cup

To make the Filling, mix egg yolks and condensed milk in a double boiler. Simmer, stirring constantly until most thick, about 20 minutes. Add the butter and sugar and continue over simmering water until orange in color and thick, about 5 to 10 more minutes. Remove from heat and set aside. To make the Meringue, beat egg whites and cream of tartar in a large bowl of an electric mixer until soft peaks start to form. Gradually add the sugar and extract, if desired, and continue beating until stiff peaks form about 10 minutes. Do not overbeat. Preheat oven to 190 degree Celsius (375 degree Fahrenheit). Line greased baking tray with wax paper well or foil. Sprinkle with icing sugar . Spread the egg white mixture on wax paper or foil covering it entirely & making sure it is well level off. Bake until top is brown, about 10 minutes. Have another greased baking tray ready. Line with greased waxed paper as before. Invert the egg white meringue onto this waxed paper so that brown side is below. Peel off wax paper or foil from meringue.

Cinnamon Roll

1 (1 pound) loaf frozen bread dough, thawed 3 tablespoons butter, melted 2/3 cup brown sugar 1/2 cup chopped walnuts 1 teaspoon ground cinnamon

1 teaspoon water, or as needed 1/3 cup heavy whipping cream 2/3 cup sifted confectioners' sugar 2 tablespoons milk 1 dash vanilla extract

Lightly grease 2 round cake pans with butter. Roll bread dough out to a 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough. Bake in preheated oven until golden brown, about 25 minutes. Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

Easy Chocolare Eclair

For the Choux buns
250 ml boiling water 125 ml butter 250 ml cake flour 3 jumbo eggs or 4 large

For the filling

250 ml cream whipped 2 tbsp caster sugar 100gr dark chocolate melted

Preheat the oven to 180C. Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper. Boil the water in a small pot and add the butter and allow to melt. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot. Remove from the heat and place the mixture in the bowl of your mixer. Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper. Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam. Place back in the oven, with heat now reduced to 160C. Bake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool on a wire rack. Keep in an airtight container until needed.