Different Recipes

2. UPO GUISADO RECIPE
Ingredients
 1 small bottle gourd (upo), sliced
 6 ounces pork belly, sliced into small
pieces
 1 medium plum tomato, cubed
 1 medium yellow onion, chopped
 4 cloves garlic, crushed
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil
 1 ½ cup water
Instructions
1. Heat oil in a pan
2. Sauté garlic, onion, and tomato
3. Add the pork. Cook for 3 minutes
4. Pour 1 cup water. Let boil. Adjust the heat to medium and then continue to cook until the
liquid completely evaporates
5. Add the sliced upo. Stir and then cook for 5 minutes.
6. Season with ground black pepper and fish sauce.
7. Add water. Cook for 2 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
BAKED GREEN BEAN FRIES

3. NGREDIENTS:
 1 cup Panko*
 1/2 cup grated Parmesan cheese
 Pinch of cayenne pepper
 Kosher salt and freshly ground black pepper, to taste
 1 1/2 pounds green beans, trimmed
 1/2 cup all-purpose flour
 2 large eggs, beaten
DIRECTIONS:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and
pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko
mixture, pressing to coat.
4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and
bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.
CREAMY MUSHROOMS

4. INGREDIENTS:
 2 tablespoons unsalted butter
 3 cloves garlic, minced
 16 ounces cremini mushrooms, thinly sliced
 1/3 cup heavy cream
 1/2 teaspoon dried thyme
 1/2 teaspoon dried oregano
 Kosher salt and freshly ground black pepper, to taste
 2 tablespoons freshly grated Parmesan
 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and
cook, stirring occasionally, until tender and browned, about 5-6 minutes.
2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a
boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir
in Parmesan.
3. Serve immediately, garnished with parsley, if desired.
SPINACH GRATIN

5. Ingredients
 4 tablespoons (1/2 stick) unsalted butter
 4 cups chopped yellow onions (2 large)
 1/4 cup flour
 1/4 teaspoon grated nutmeg
 1 cup heavy cream
 2 cups milk
 3 pounds frozen chopped spinach,
defrosted (5 (10-ounce) packages)
 1 cup freshly grated Parmesan cheese
 1 tablespoon kosher salt
 1/2 teaspoon freshly ground black
pepper
 1/2 cup grated Gruyere cheese
Directions
1. Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over
medium heat.
2. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg
and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
3. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and
the Gruyere on top. Bake for 20 minutes until hot and bubbly.
4. Serve hot.
BUTTERNUT SQUASH AND BRUSSELS
SPROUTS RICE

6. INGREDIENTS
 2 Tbsp. olive oil, divided
 2 cups diced butternut squash
 2 cups Brussels sprouts, quartered
 1 small onion, chopped (about 1 cup)
 1 Tbsp. balsamic vinegar
 2 cups water
 1 package Knorr® Rice Sides™ - Herb & Butter
 1/2 cup chopped walnuts, divided
 2 Tbsp. grated Parmesan cheese, divided
DIRECTIONS
1. HEAT 1 Tbsp. olive oil in large nonstick skillet over medium-high heat and cook half of
the vegetables, stirring occasionally, until they start to brown, about 4 minutes. Stir in 1/2
Tbsp. vinegar and cook, stirring, 1 minute. Remove from skillet and set aside. Repeat
with remaining oil, vegetables and vinegar.
2. RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ - Herb & Butter
and cook according to package directions.
3. STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with remaining walnuts and
Parmesan cheese.
CHOPSUEY WITH CUCUMBER

7. INGREDIENTS
 2 pieces Cucumber, sliced
 100 grams Chicken, boiled and sliced
 100 grams Chicken liver, sliced
 1 piece Carrots, cut in strips
 100 grams Snow peas (Sitsaro)
 1 head Chinese cabbage, shredded
 1 small pack Young corn, about 6-7
pieces
 1 cup Shitake mushroom, sliced
 1 piece Red Bell pepper, cubed
 1 piece Green Bell pepper, cubed
 4 cloves Garlic
 1 piece Onion, chopped
 2 thumb size Ginger
 2 cups Water or Chicken broth
 1 piece Knorr Chicken
 3 tablespoon Chinese Cooking Wine
 4 tablespoon Fish Sauce or Patis
 2 tablespoon Cornstarch dissolved in 2
tablespoons water (slurry)
 Salt and Pepper to Taste
 Cooking Oil for Sauteing
DIRECTION
1 Saute the garlic, onion and ginger in oil.
2 Add chicken, chicken liver and shitake mushroom and saute for 2 to 3 minutes.
3 Flavor with fish sauce and add the Chinese cooking wing.
4 Add the carrots and young corn and cook for 2 minute.
5 Add the remaining vegetables with the broth (or water with Knorr cube) and bring to a boil.
6 Season with salt(if needed) and pepper and thicken the sauce with cornstarch slurry.
7 Serve with steamed white rice.
ONION RING

8. INGREDIENTS
 1 pc. Large sweet Onion
 1/4 cup All-purpose flour
Batter
 1/2 cup All-purpose Flour
 1/4 cup Cornstarch
 1 tsp. Baking Powder
 1 tsp. Garlic Powder
 Pinch of Salt and Pepper
 1 piece Egg, beaten
 1/2 cup Ice Cold Water
Dredge
 1 cup Bread Crumbs
 Pinch of Magic Sarap or seasoned salt
 Oil for frying
DIRECTION
1 Peel the onion and slice into rings, separate each ring segment and dredge in flour. Shake off
excess flour.
2 Mix together the ice-cold water, egg, all-purpose flour, cornstarch, baking powder, garlic
powder and season with salt and pepper.
3 In a separate bowl, mix breadcrumbs and magic sarap.
4 Dip the onion rings in the batter then dredge in the breadcrumbs.
5 Set aside and refrigerate for an hour.
6 Deep fry until golden brown.

9. AMPALAYA CON CARNE WITH OYSTER
SAUCE
INGREDIENTS
 2 pieces Ampalaya, sliced in 1/4 inch
thickness
 3 tablespoons Coarse Salt
 Hot water
 1/2 kilo Beef brisket
 3 tablespoons Soy Sauce
 2 piece Onion
 1 head Garlic
 4 tablespoons Oyster sauce
 pieces Star anise
 1 1/2 liters Water
 2 teaspoon Brown sugar
 2 thumb size Ginger
 1/2 teaspoon Ground Pepper
 2 tablespoon Cornstarch dissolved in 3
tbsp. water (slurry)
 Cooking Oil for sauteing
DIRECTION
1. Put the sliced ampalaya on a colander, then put the salt. Set aside for 30 minutes. (notice than
some of its juices are draining in the colander).
2. Rinse the ampalaya by pouring hot water,then squeeze the excess liquid. Set aside.
3. Boil the beef in 1 1/2 liters of water with 1 pc onion, half of garlic head, 3 pcs. star of anise, soy
sauce and half of the ginger for an hour or until tender. Set aside.
4. Saute remaining garlic, onion, ginger and star anise.
5. Add the beef,oyster sauce,brown sugar and ground pepper.
6. Mix in the ampalaya, saute for a little bit and add 2 cups of the broth from the cooked beef.
7. Simmer for 10 - 15 minutes or until ampalaya is tender, then add the slurry to thicken the sauce.
CUCUMBER PINEAPPLE SALAD

10. Ingredients:
 2 pieces medium sized Cucumber medium size, cut thinly along the length
 1 can Pineapple tidbits 227 gms.
 1/4 cup Vinegar
 2 tablespoon Sugar
 Salt and pepper to taste
 Parsley for garnish
Procedure:
1. Peelpart of the cucumber, leaving some of the green peel intact.
2. Using a peeler, cut the cucumber along its length getting some of the skin in every slices.
3. Add all the other ingredients including the juice from the canned pineapple.
4. Mix together, top with parsley and refrigerate.
5. Serve cold.
STIR FRIED BEANS

11. Ingredients
 1/2 kl. Green Beans (Baguio beans)
 100 gms. Ground Pork
 1 medium Onion
 4 cloves Garlic, minced
 4 tbsp. Oyster Sauce
 1/4 cup Butter
 1/2 teaspoon Knorr Liquid Seasoning
Cooking Procedure:
1. Clean the green beans by removing the edges and sides, then wash
2. Blanch the beans by dropping in a pan of boiling water for 2-3 minutes, then straining
and soaking in ice water (to stop the cooking process).
3. In a pan, saute onion and garlic in butter, and add ground pork and cook until the meat is
lightly browned.
4. Add oyster sauce and cooked for a minute.
5. Mix in the green beans and about 1/4 cup water and bring to a boil for 1 - 2 minutes.
6. Lastly, add the Knorr liquid seasoning.
7. Using a pair of tongs, plate the beans first and then pour the meat sauce on top.
8. Enjoy!

13. CAJUN STYLE MEATLOAF
Ingredients
 2 bay leaves
 1 teaspoon salt
 1 teaspoon ground cayenne pepper
 1 teaspoon ground black pepper
 1/2 teaspoon ground white pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon ground nutmeg
 tablespoons butter
 3/4 cup chopped onion
 1/2 cup chopped green bell pepper
 1/4 cup chopped green onions
 cloves garlic, minced
 1 tablespoon hot pepper sauce
 1 tablespoon Worcestershire sauce
 1/2 cup evaporated milk
 1/2 cup ketchup
 1 1/2 pounds ground beef
 1/2 pound andouille sausage, casings
removed
 2 eggs, beaten
 1 cup dried bread crumbs
Ingredients
1. In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground
white pepper, cumin, and nutmeg; set aside. Melt the butter or margarine in a saucepan over
medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce,
Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the
bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more
minutes, stirring occasionally.
2. Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef
and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and
the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2
inches high. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat
to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes
before serving.

14. CHEF JOHN'S RICOTTA MEATBALLS
Ingredients
 1/2 onion, minced
 2 tablespoons olive oil
 cloves garlic, minced
 1 pound ground beef
 1 cup whole milk ricotta cheese
 1/4 cup packed chopped Italian
parsley
 1 egg, beaten
 1 1/2 teaspoons kosher salt
 1/2 teaspoon freshly ground black
pepper 1 pinch cayenne pepper, or to
taste
 1/3 cup dry bread crumbs
 2 tablespoons olive oil
 1 (28 ounce) jar marinara sauce 1
cup water
Direction
1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is
translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion
mixture to a large mixing bowl. Stir ground beef, ricotta cheese, parsley, egg, kosher salt,
black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread
crumbs and continue to mix until thoroughly blended.
2. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2
tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat
and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel
in a tongs and use it to remove excess grease from skillet.
3. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a
simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs
are cooked through and no longer pink in the center, about 30 minutes.
SLOW COOKER CILANTRO LIME CHICKEN

15. Ingredients
 1 (16 ounce) jar salsa
 1 (1.25 ounce) package dry taco seasoning mix 1 lime, juiced
 tablespoons chopped fresh cilantro
 3 pounds skinless, boneless chicken breast halves
Direction
1 Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to
combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the
cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired,
set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
BEEF NOODLE CASSEROLE

16. Ingredients
 Tbsp olive oil
 1 medium white onion, peeled and
chopped, about 1 1/2 cups
 1 bell pepper, seeded, ribs
removed, finely chopped, about 1
cup
 cloves garlic, minced, about 1
Tbsp
 1 28-ounce can whole peeled or
crushed tomatoes
 1 1/2 pounds ground beef
 Salt
 ounces mushrooms, sliced
 12 ounces egg noodles
 1 1/2 cups frozen corn, defrosted
 1 15-ounce can of black olives,
strained and chopped
 ounces cheddar cheese, grated
Method
1 Preheat oven and start heating
water: Pre-heat the oven to
350°F and start to heat a large pot of salted water (1 Tbsp salt, 2 quarts water) for
cooking the egg noodles.
2 Make tomato sauce base: Heat 1 Tbsp of oil on medium high heat in a large, heavy
bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4
minutes. Add garlic and cook for a minute more.
Add the tomatoes, breaking them up with your fingers or a knife if you are using whole
canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to
warm.
3 Brown the ground beef: In a separate skillet, add 1 Tbsp of oil and heat to medium-
high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it
up with your fingers as you add it to the pan.
Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on
one side.
Sprinkle a little salt over the meat while cooking.

17. Once browned on one side, turn the pieces over to get the other side browned. Once the
meat is mostly browned (can still be rare in the center), remove the beef from the pan
and add to the tomato onion mixture.
4 Sauté the mushrooms: Add the mushrooms to the same pan that you had used for
browning the beef, and sauté the mushrooms in the remaining oil and beef drippings.
Once browned, add the mushrooms to the beef and tomato mixture.
5 Cook the egg noodles: While the mushrooms are cooking, add the egg noodle pasta to
the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a
little firm (al dente).
6 Add everything to casserole dish: Add the cooked egg noodles to a large (3 quart)
casserole dish. (If your casserole dish isn't big enough, you may need to use 2 casserole
dishes.)
Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of
the cheese.
7 Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered
at 350°F for 30 minutes.

18. ROAST BEEF
Ingredients
 to 3 1/2 lbs (1.3 to 1.6 kg) of
Boneless Rump Roast (pick an end
cut with a layer of fat if you can)
 1 Tbsp olive oil
 8-10 slivers of garlic (3 to 4 cloves,
sliced in half or into thirds)
 Salt and pepper
You will need a meat thermometer
For the gravy:
 Red wine, water, and or beef stock
 corn starch
Method
1 Salt the roast and let sit at room temp: The beef should be brought to close to room
temperature before you start to roast it so that it cooks more evenly. So, remove it from
the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping,
sprinkle all sides with salt, and wrap it up again.
2 Preheat your oven to 375°F (190°C).
3 Insert slivers of garlic into the roast: Pat the roast dry with paper towels. Use the tip of
a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into
each cut.
4 Rub with olive oil, sprinkle with salt and pepper: Rub olive oil all over the roast.
Sprinkle with salt and pepper.

19. 5 Place roast on rack, fat side up, with pan to catch drippings below: Place the roast
directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings
on the rack beneath it.
Placing the roast directly on the rack like this with a pan on the rack below creates a
convection type environment in the oven, allowing the hot air to more easily circulate
around the roast, so you don't have to turn the roast as it cooks.
Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.
6 Roast initially at 375°F, then lower the heat to 225°F: Cook the roast initially at
375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The
roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.
The shape of the roast will affect the cooking time. If your roast is long and narrow,
rather than a more round shape, it may take less time to cook, so keep an eye on it.
7 Remove roast when internal temp reaches 135°F to 140°F: When juices start to drip
from the roast, and it is browned on the outside, check the roast's internal temperature
with a meat thermometer. Remove the roast from the oven when the internal temperature
of the roast is 135° to 140°F (57°C to 60°C).
8 Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it
with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.
Thinly slice the roast to serve. (Resting the cooked roast is important. If you cut into it
too soon, the roast will lose more of its juices.)
9 To make the gravy: Remove the dripping pan from the oven and place on the stove top
at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare
level of doneness, you may not have a lot of drippings. Hopefully you will have some. If
not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease
some more drippings out of it.
Add some water, red wine, or beef stock to the drippings to deglaze (loosen the
drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to
the drip pan. Stir quickly while the gravy thickens to avoid lumping.
You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper
to taste. Mom adds some fresh thyme too if she has some. (See also How to Make
Gravy.)

20. PORK POCHERO
Ingredients
 1 lb. pork belly (liempo), sliced into
serving pieces
 2 pieces Chinese sausage, sliced
crosswise
 1 large plum tomato
 4 cloves garlic, crushed and minced
 1 large yellow onion, chopped
 4 pieces saba banana, halved
 2 bunches bok choy, lower end cut
 8 oz. green beans
 1 large potato, cut into cubes
 6 to 7 cups water
 1 (8oz.) can tomato sauce
 2 pork cubes
 Salt and ground black pepper to taste
 3 tablespoons cooking oil
Instructions
1. Heat oil in a cooking pot.
2. Sauté garlic onion, and tomato
3. Once the onion becomes tender, add the Chinese sausage and pork belly. Continue to
cook until the pork belly browns (around 3 minutes).
4. Pour the tomato sauce and water. Let boil. Add the pork (or beef cubes). Stir. Cover the
pot and set the heat to low. Boil for 50 minutes. Add the banana and potato. Cover and
continue to cook in medium heat for 12 minutes.
5. Add the green beans and bok choy. Cook for 5 to 7 minutes.
6. Add salt and ground black pepper to taste.
7. Serve, Share and enjoy!
CHICKEN ADOBO

21. Ingredients
 2 lbs. chicken, cut into serving pieces
 3 pieces dried bay leaves
 4 tbsp soy sauce
 2 tbsp vinegar
 3 cloves garlic, crushed
 1 to 2 cups water
 ¼ cup cooking oil
 ½ tablespoon white sugar
 Salt and whole peppercorn
Instructions
1. In a large container, combine the soy sauce and garlic then marinade the chicken for at
least 1 to 3 hours. Place the cooking oil in a pan and apply heat
2. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5
minutes.
3. Pour-in the remaining marinade and add water. Bring to a boil
4. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the
chicken is tender
5. Add vinegar. Stir and cook for 10 minutes.
6. Put-in the sugar, and salt. Stir and turn the heat off.
7. Serve hot. Share and Enjoy!
PORK CHOP BICOL EXPRESS

22. Ingredients
 2 pieces pork chops
 2 cups coconut cream
 2 tablespoons shrimp paste (bagoong alamang)
 12 pieces Thai chili or siling labuyo, chopped
 2 pieces long green pepper (siling pansigang), chopped
 1 medium onion, cubed
 1 cup water
 4 cloves garlic, crushed and minced
 4 tablespoons cooking oil
 Salt and ground black pepper to taste
Instructions
1. Heat oil in a pan. Once the oil gets hot, pan fry each pork chop for 1 minute per side.
Remove from the pan and then set aside. Using the remaining oil, sauté garlic and onion
until the onion becomes soft. Pour the coconut cream in the pan. Let boil. Add the chili
and green pepper. Stir.
2. Gently add the pan-fried pork chop back in the pan. Pour the water and let the liquid boil.
Cover and cook in low heat for 40 minutes or until the pork chop becomes tender. Add
the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes thick.
3. Sprinkle some salt and ground black pepper, if needed. Transfer to a serving plate. Top
with chopped chives or scallions. Serve with rice.
PORK EMBUTIDO

23. Ingredients
 3 lbs ground pork
 1 large yellow onion, minced
 1 large red bell pepper, minced
 1 large carrot minced
 ¾ to 1 cup sweet pickle relish
 2 to 4 oz. raisins
 1½ cups shredded sharp cheddar cheese
 3 eggs
 ¼ teaspoon ground black pepper
 1 teaspoon salt
 2 cups breadcrumbs
 4 to 5 cups water (for steaming)
Instructions
1. Prepare the embutido meatloaf by combining the following ingredients in a large mixing
bowl: ground pork, onion, red bell pepper, carrot, sweet relish, raisins, cheese, eggs, salt,
and ground black pepper. Mix well until all ingredients are blended.
2. Add the bread crumbs. Continue to mix until well blended.
3. Scoop a cup of embutido mixture and place over a sheet of pre-cut aluminum foil (12 x
10 inches). Mold the mixture to form a cylindrical shape. Roll the foil and secure both
edges. Set aside. Do this until all the embutido meatloaf mixture is consumed.
4. Arrange the wrapped embutido in a steamer. Pour water on the steamer and let boil.
Steam (in medium heat) for 60 minutes.
5. Remove the steamed pork embutido from the steamer. Let it cool down. Chill in the
refrigerator for 2 hours. Slice and arrange in a serving plate. You can also fry it.
6. Serve. Share and enjoy!
BINAGOONGANG TALONG WITH LECHON
KAWALI (CRISPY BINAGOONGAN)

24. Ingredients
 2 medium eggplant, sliced
 ½ lb. lechon kawali, chopped
 ¼ cup bagoong guisado (shrimp paste)
 1 small yellow onion, minced
 1 teaspoon vinegar
 2 cloves garlic, minced
 A pinch of ground black pepper
 ¼ teaspoon crushed red pepper
 ½ cup water
 3 tablespoons cooking oil
Instructions
1. Heat the oil in a cooking pot. Sauté the garlic and onion until the onion gets soft.
2. Add the bagoong (shrimp paste) and crushed red pepper. Stir. Put the sliced eggplants in
the pan. Stir fry for 2 minutes.
3. Pour-in water and vinegar. Let boil. Cook until the liquid completely evaporates.
4. Turn off the heat. Add the lechon kawali. Stir. Transfer to a serving plate. Serve with
warm rice.
5. Share and enjoy!

25. FROZEN YOGHURT POPS
INGREDIENTS
 1 1/3 cups low-fat Greek yoghurt
 1/3 cup caster sugar
 1 cup frozen raspberries, thawed
 4 passionfruit, halved
METHOD
1. Whisk yoghurt and sugar together in a bowl until sugar has dissolved. Spoon half the
mixture into a separate bowl.
2. Place raspberries in a sieve over a bowl. Using the back of a spoon, press raspberries
through sieve until there is 1/4 cup of puree. Discard pulp. Add puree to 1 bowl of
yoghurt mixture. Stir to combine. Add passionfruit pulp to remaining yoghurt mixture.
Stir to combine.
3. Spoon raspberry mixture into 4 moulds. Repeat with passionfruit mixture. Place lids in
position (alternatively, press a paddle pop stick in the centre of each mould). Freeze for 4
hours or until frozen.
4. To remove from moulds, run under warm water for 3 seconds. Serve.

26. CLASSIC STICKY DATE PUDDING
INGREDIENTS
 2 cups pitted dried dates, chopped
 1 teaspoon bicarbonate of soda
 80g butter, softened
 1 cup firmly packed brown sugar
 1 teaspoon vanilla extract
 3 eggs
 1 1/2 cups self-raising flour
 300ml thickened cream, whipped, to
serve
BUTTERSCOTCH SAUCE
 1 cup firmly packed brown sugar
 300ml thickened cream
 100g butter, chopped
METHOD
1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base
and side with baking paper. Place the dates and 1 1/2 cups of water in a medium saucepan
over high heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda (the mixture
will bubble up and increase in volume). Set aside for 10 minutes to cool.
2. Transfer date mixture to a food processor. Add butter, sugar and vanilla. Process until
smooth. Add eggs and flour. Process until just combined. Pour into prepared pan. Bake for
50 to 55 minutes or until a skewer inserted into the centre of pudding comes out with a few
crumbs clinging. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined
wire rack (see notes). Meanwhile, make Butterscotch Sauce Place sugar, cream and butter in
a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has
dissolved. Increase heat to medium. Bring to a simmer. Simmer, uncovered, for 5 minutes or
until thickened slightly. Serve the pudding warm with Butterscotch Sauce and whipped
cream.

27. VEGAN CHOCOLATE CAKE
INGREDIENTS
 375g packet dark compound cooking
chocolate, chopped (see Notes)
 2 x 400ml cans coconut milk
 1 teaspoon vanilla extract
 2 1/2 cups self-raising flour
 2 teaspoons baking powder
 1 cup brown sugar, firmly packed
 2 tablespoons NESTLÉ BAKERS'
CHOICE Cocoa
 375g strawberries, hulled, halved
 1/3 cup coconut chips, toasted
METHOD
1. Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line
base and side with baking paper.
2. Place 150g of the chocolate, 2½ cups of the coconut milk and the vanilla in a
microwavesafe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1
minute 30 seconds or until mixture is smooth.
3. Sift flour, baking powder, sugar and cocoa into a large bowl. Make a well. Add chocolate
mixture. Whisk to combine. Pour into prepared pan.
4. Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean.
Stand in pan for 10 minutes. Turn onto a wire rack, top-side up, to cool completely.
5. Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on
HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is
smooth. Stand for 2 hours to thicken slightly.
6. Split cake in half horizontally. Spread 1/2 the ganache over bottom half of cake. Top with
remaining half. Spread remaining ganache over top of cake. Decorate with strawberries.
Sprinkle with coconut. Serve.

28. FLUFFY BANANA PUDDING PARFAITS
Ingredients
 40 vanilla wafers, divided
 2 cups cold milk
 1 pkg. (4-serving size) JELL-O Banana Cream Flavor Instant Pudding
 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 3 bananas, sliced
Direction
1. Coarsely crush 30 of the wafers; set aside.
2. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir
in whipped topping.
3. Place about 1 Tbsp. of the crushed wafers and 2 to 3 banana slices in each of 10 dessert
dishes; top with 1/4 cup of the pudding mixture. Repeat layers. Top with remaining
wafers. Refrigerate at least 1 hour or until ready to serve.

29. PINEAPPLE UPSIDE-DOWN CAKE
SUNDAES
Ingredients
 1/4 cup butter
 1/4 cup packed brown sugar
 1 tablespoon honey
 1/8 teaspoon ground cinnamon
 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
 1 pint dulce de leche or vanilla ice cream
 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if
desired, toasted*
 Whipped cream
 4 maraschino cherries with stems
Directions
1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and
cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add
pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from
heat.
2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture,
whipped cream and a cherry. Serve immediately.
BUTTERSCOTCH-PRETZEL BARS

30. Ingredients
 Nonstick cooking spray
 1 1/2 cups powdered sugar
 1 cup creamy peanut butter
 6 tablespoons butter, melted
 2 cups crushed pretzels (about 6-1/2
ounces)
 1 11 - ounce package (about 2
cups) butterscotch-flavored pieces
 1/4 cup whipping cream
 1/2 cup coarsely crushed pretzels
 1/2 cup chopped peanuts
Directions
1. Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a
large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in
2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
2. In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over
low heat until pieces are just melted.
3. Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2
cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press
gently.
4. Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1
week.
CARAMEL-DRIZZLED BROWNIE HEARTS

31. Ingredients
 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
 Water, vegetable oil and eggs called for on brownie mix box
 48 caramels, unwrapped (from 14 oz)
 3 tablespoons heavy whipping cream
 1/3 cup chopped pecans
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch
pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie
mix as directed on box. Cool completely, about 1 hour.
2. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped
cookie cutter, cut 12 brownies.
3. In medium microwavable bowl, microwave caramels and whipping cream uncovered on
High 1 to 3 minutes, stirring every minute, until caramels are melted.
4. Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with
pecans.
EASY PINEAPPLE UPSIDE-DOWN CAKE

32. Ingredients
 ¼ cup butter or margarine
 1 cup packed brown sugar
 1 can (20 oz) pineapple slices in juice, drained, juice reserved
 1 jar (6 oz) maraschino cherries without stems, drained
 1 box Betty Crocker™ SuperMoist™ yellow cake mix
 Vegetable oil and eggs called for on cake mix box
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in
oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar.
Place cherry in center of each pineapple slice, and arrange remaining cherries around
slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as
directed on box, substituting pineapple juice mixture for the water. Pour batter over
pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick
inserted in center comes out clean. Immediately run knife around side of pan to loosen
cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave
pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool
30 minutes. Serve warm or cool. Store covered in refrigerator.
DARK CHOCOLATE PUMPKIN COOKIES
WITH PUMPKIN CHIPS

33. Ingredients:
o 1 (19.8 ounce) box brownie mix
o 1/4 cup white flour
o 1/8 cup dark chocolate cocoa powder
o 1/4 cup canned pumpkin
o 2 tablespoons water
o 2 large eggs
o 1 teaspoon pumpkin pie spice
o 1/2 cup white chocolate chips
o 1/2 cup pumpkin baking chips
Directions:
1. In a large bowl, beat together the brownie mix, flour, dark chocolate cocoa powder,
pumpkin, water, eggs and pumpkin pie spice until completely combined.
2. Stir in the pumpkin and white baking chips. If the dough is very wet, then add in a few
additional tablespoons of flour, mixing in 1 tablespoon at a time and completely
incorporating it into the dough.
3. Transfer the dough to an airtight container, and chill it for at least 8 hours and preferably
overnight. (This is essential.)
4. Once the dough is completely chilled, line a tray with parchment paper, and scoop the
dough with a cookie scoop onto the tray about 2 inches apart from one another.
5. Bake in a 350-degree F oven for about 8 to 10 minutes.
6. Remove from the oven, and allow the cookies to "cook" for another 2 minutes while on
the tray.
7. Transfer the cookies to a wire cooling rack
RASPBERRY PRETZEL SALAD

34. Ingredients
Topping
 1 box (8-serving size) Jell-O™
raspberry-flavored gelatin
 2 cups boiling water
Crust
 3 cups mini pretzels, crushed
 ¾ cup butter, melted
 3 tablespoons sugar
Filling
 1 package (8 oz) cream cheese,
softened
 1 cup sugar
 1 teaspoon vanilla
 1 container (8 oz) Cool Whip™
frozen whipped topping, thawed
 10 oz raspberries, fresh or frozen
unsweetened
Directions
1. In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
2. Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-
inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
3. In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on
medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
4. Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or
until firm. Cut into 4 rows by 3 rows.

36. Greek Saganaki
Ingredients
 8 ounces feta cheese
 1 egg
 1 teaspoon finely chopped fresh
oregano
 1/2 cup all-purpose flour
 2 tablespoons olive oil
 freshly ground black pepper
 2 large ripe tomatoes, sliced
 1 lemon, cut into wedges
Directions
1. Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the
oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
2. Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until
golden, turning once. Pat dry with paper towels.
3. Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish
with lemon wedges.
Smoked Salmon Spread

37. Ingredients
 1/2 lb smoked salmon or 2 cans of boneless, skinless, drained
 1 block of Philadelphia cream cheese, room temperature
 1/4 c. barbeque sauce
 1 chipotle pepper
 1/4 c. sliced green onions
 1 tsp. lemon zest
 1 tsp. lemon juice
 1/2 tsp. black pepper
 1/2 tsp. creole seasoning
Directions
1. Add all ingredients to blender and blend well, chill covered in the refrigerator for at least
30 minutes.
2. Server with crackers, toasted pita bread, naan bread, or chips.
Spicy Deviled Eggs

38. Ingredients
 12 hard cooked eggs
 1 packet ranch salad dressing mix
 1/2 tsp cayenne pepper
 2 TBSP sweet pickle relish
 1/4 cup mayonnaise (I used reduced fat)
 1/4 cup bottled ranch salad dressing (I used Hidden Valley Light Ranch Dressing)
 1 tsp prepared yellow mustard
 chives, dill, paprika optional
Directions
1. Peel hard boiled eggs and slice in half. Place yolks in a small bowl and mash with a fork
into a grainy consistency.
2. In another small bowl combine remaining ingredients and whisk until smooth. Add about
a third of the dressing to the egg yolks and stir until creamy and combined well. Add
enough of the remaining dressing to reach the desired consistency you like your deviled
eggs to be.
3. Spoon or pipe into egg whites. Garnish with chives, dill sprigs and paprika if desired.
Captain's Seafood Crab Dip

39. Ingredients
 1 1/4 cups mayonnaise
 1 cup fresh crabmeat
 1 cup shredded Cheddar cheese
 1/4 cup French salad dressing
 1/2 lemon, juiced
 2 teaspoons prepared horseradish
Direction
1. Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and
horseradish together in a bowl; refrigerate until the flavors blend, at least 4 hours.
TACO PORK MEATBALLS

40. Ingredients
Meatballs
 1 lb ground pork
 1 egg
 ½ cup Progresso™ plain panko bread
crumbs
 1/3 cup shredded Mexican cheese blend
 2 tablespoons (from 1-oz package) Old El
Paso™ original taco seasoning mix
 2 tablespoons chopped green onions
 1 tablespoon chopped seeded serrano chile
 ½ teaspoon salt
Guacamole Dipping Sauce
 1 medium avocado, pitted, peeled and diced
 1 tablespoon lime juice
 2 tablespoons chopped green onions
 1 tablespoon chopped fresh cilantro leaves
 ¼ teaspoon salt
Directions
 Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
 In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure,
shape 20 (1 1/2-inch)meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in the
center (at least 165°F).
 Meanwhile, in small bowl, add avocado and lime juice; mash with fork until nearly smooth. Add
2 tablespoons green onions, the cilantro and 1/4 teaspoon salt; stir until completely combined.
Refrigerate until ready to serve with meatballs.
Pomegranate Guacamole

41. Ingredients
 2 large avocados, peeled and pitted
 1 cup pomegranate seeds
 1/4 cup chopped fresh cilantro
 1/4 cup chopped green onion
 1 tablespoon fresh lime juice
 1 serrano chile pepper, minced (optional)
 salt and ground black pepper to taste
Directions
1. Mash avocados in a bowl. Stir pomegranate seeds, cilantro, green onion, lime juice,
serrano chile pepper, salt, and pepper into mashed avocado until well mixed.
Tomato-Manchego Tartlets
Ingredients

42.  all-purpose flour, for work surface
 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
 2 tbsp. Dijon mustard
 3 oz. Manchego cheese, grated (about 3/4 cup)
 4 small to medium tomatoes (about 1 pound), sliced into 24 slices
 4 tsp. extra-virgin olive oil
 Kosher salt
 Freshly ground pepper
 Chopped chives, for garnish
Directions
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. On a floured work surface, roll puff pastry into two 10"-x-13" rectangles. Cut 24 rounds
using a 3" cookie cutter. Prick rounds all over with a fork. Arrange on prepared baking
sheets. Freeze 10 minutes.
3. Dab the center of each pastry with mustard and sprinkle with cheese, dividing evenly.
Top with tomato slices and brush with oil, dividing evenly. Season with salt and pepper.
4. Bake, rotating the sheets halfway through, until pastry is golden brown, 28 to 32 minutes.
Cool completely on the sheets on a wire rack.
ENDIVE SPEARS WITH BOCCONCINI AND
SALMON
Ingredients

43.  2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) canola oil
 1/3 cup (75 mL) fennel bulb, grated
 3 tbsp (45 mL) fennel fronds,
chopped
 1 clove garlic, chopped
 1 tsp (5 mL) lemon zest
 1 tbsp (15 mL) pickled banana
peppers, chopped
 1/2 cup (125 mL) Canadian
Bocconcini Pearls
 Salt
 Freshly ground pepper
 3 oz (90 g) fresh skinless salmon
fillet
 24 endive spears or
 small Boston lettuce leaves
Preparation
1. In a bowl, mix all the ingredients except salmon and endive spears. Season generously
with salt and pepper; marinate for at least 30 minutes or up to several hours.
2. Using a knife, finely chop the salmon and add to the bowl. Mix well and divide mixture
among endive spears. Serve chilled.
CHERRY TOMATO AND HALLOUMI BITES
INGREDIENTS
Vinaigrette
 2 tbsp extra virgin olive oil
 2 tbsp lemon juice
 ¾ tbsp honey
 ¾ tsp oregano
 1 pinch salt
Bites
 Cherry tomatoes, washed and halved
 Halloumi cheese
 Extra virgin olive oil
 Basil leaves
INSTRUCTIONS
Vinaigrette
1. Mix all the ingredients together and keep aside.

44. Bites
1. Cut the Halloumi cheese in squares approximately the same size as the cherry
tomatoes. Pan fry them for a couple of minutes in a pan with extra virgin olive oil. Keep
them on a plate covered with kitchen paper to absorb the excess oil.
2. Put the halved tomatoes in a bowl and toss them with the vinaigrette.
3. Put half a tomato on a square of the pan fried Halloumi cheese. Top with a basil leaf and
skewer everything together using a toothpick. Do this for all the remaining tomatoes and
Halloumi cheese squares.
4. Serve immediately.

45. GRILLED SALMON WITH AVOCADO DIP
Ingredients
 2 avocados - peeled, pitted and diced
 2 cloves garlic, peeled and minced
 3 tablespoons Greek-style yogurt
 1 tablespoon fresh lemon juice salt and pepper to taste
 2 pounds salmon steaks
 2 teaspoons dried dill weed
 2 teaspoons lemon pepper salt to taste
Direction
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and
pepper.
3. Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes,
turning once, until easily flaked with a fork. Serve with the avocado mixture.
HOISIN-GLAZED SALMON

46. Ingredients
 1/3 cup reduced-sodium soy sauce
 1/4 cup hoisin sauce
 1 tablespoon chili garlic sauce
 2 tablespoons fresh lemon juice
 1 tablespoon grated fresh ginger root
 1 clove garlic, pressed
 2 tablespoons olive oil
 (6 ounce) skinless, boneless salmon fillets
Direction
1. Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and
olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn
to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30
minutes.
2. Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap
from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of
the baking dish, and drizzle it over the salmon fillets.
3. Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
SPANISH MOROCCAN FISH

47. Ingredients
 1 tablespoon vegetable oil
 1 medium onion, chopped
 1 clove garlic, finely chopped
 2 red bell pepper, seeded and sliced
into strips
 1 large carrot, thinly sliced
 3 tomatoes, chopped
 4 olives, chopped
 1 (15 ounce) can garbanzo beans,
drained and rinsed
 1/4 cup fresh parsley, chopped
 3 tablespoons paprika
 4 tablespoons ground cumin
 1 teaspoon cayenne pepper
 2 tablespoons chicken bouillon
granules Salt to taste
 5 pounds tilapia fillets
Direction
1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and
stir until the onion has softened and turned translucent, about 5 minutes. Add the bell
peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the
peppers are slightly tender, about 5 minutes more.
2. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and
add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until
fish flakes easily with a fork and juices run clear, about 40 minutes.
STRIPED BASS WITH SUN-DRIED TOMATO
AND KALAMATA PASTE

48. Ingredients:
 1/3 cup sun-dried tomatoes*
 1/4 cup pitted Kalamata olives
 2 tablespoons extra virgin olive oil plus more for brushing
 1/4 cup fresh basil, rinsed, dried, optional
 1/4 teaspoon fresh ground black pepper
 2 teaspoons capers
 1-1/2 pounds skinless striped bass fillet
Directions:
1 Heat grill to medium-low. In a food processor or blender, combine the tomatoes, olives,
oil, basil and pepper. Process until mixture forms a thick paste. Stir in the capers and set
aside.
2 Rinse the bass and pat dry. Paint the underside lightly with olive oil and place it oiled
side down on the grill. Flip after 7 minutes and coat the grilled side with the paste to
taste. Be careful not to contaminate it by touching remaining paste with any utensil that
touches the uncooked fish.
3 Close the grill and continue to cook for 5 to 10 minutes or until the bass is cooked
through. It will be white and soft when pressed with a fork. Carefully life bass off grill
and onto a serving plate.
THAI SPICED MANGO AND PRAWNS

49. Ingredients:
 tablespoons coconut milk
 1 tablespoon Thai red curry paste
 2 tablespoons finely chopped fresh
cilantro
 1 small red chili, seeded, finely
sliced
 2 cloves garlic, finely minced
 Juice of 1 lime
 2 ripe mangoes
 2 pounds raw tiger prawns or large
shrimp, deveined, shells removed,
tails intact
 2 teaspoons coconut oil
 large lettuce leaves, optional
 1 lime, cut into wedges, optional
Directions:
1. In a medium-sized bowl, combine coconut milk, curry paste, cilantro, chili, garlic and
lime juice and whisk together to blend. Set half of the mixture aside to use a dressing on
the cooked shrimp.
2. Peel mangoes, then cut the side "cheeks" of flesh away from the pit and slice flesh into
wedges. Toss prawns and mango in the marinade and refrigerate for at least 30 minutes.
Chop remaining mango from around the pits and add it to the reserved dressing mixture.
3. Heat oil in a griddle pan or wok over medium-high heat until hot. Cook the prawns and
mango for approximately 30 seconds on each side, until prawns turn pink and the mango
is softened.
4. Arrange prawns and mango on a serving platter or over the lettuce, if using. Drizzle with
reserved dressing and serve with lime wedges, if using.

50. BROILED SALMON WITH TAMARI-ORANGE
MARINADE
Ingredients:
 1-1/2 pounds wild Alaskan salmon fillet, cut into 4 equal portions
 1/3 cup high-quality dry white wine (Chardonnay) or medium sweet wine (Riesling)
 2 tablespoons low-sodium tamari
 1/3 cup orange juice (fresh squeezed is best, about 1 large juicy orange)
 tablespoons peeled, finely grated ginger
 1/4 cup finely chopped green onions
 1 teaspoon raw honey
 1/2 teaspoon extra virgin olive oil
Directions:
1. Rinse the salmon gently in water and pat to dry. In a small bowl, combine the wine, tamari,
orange juice, ginger, scallions and honey and whisk to combine well. Place the salmon in a
shallow glass baking pan, skin side down, and pour the marinade evenly on top. Cover the
baking pan with plastic wrap and refrigerate for 4 to 6 hours or overnight, tipping the dish
occasionally to recoat the salmon.
2. Remove the baking pan from the refrigerator and let it stand at room temperature for 30
minutes while you preheat the broiler. Lift the salmon out of the baking pan and remove any
ginger or scallions to prevent burning. Rub the oil on the skin side of the salmon and place it
on the broiling pan, oiled side down.
3. Broil the salmon under high heat for 10 to 15 minutes or until salmon flakes easily with a
fork and the flesh inside is firm and light pink. The top should lightly brown and caramelize.
(If the salmon browns within the first 5 minutes, move the broiling pan down 1 rack in your
oven.)
POACHED TILAPIA IN SOUR BROTH

51. Ingredients
 4 tilapia fillet
 2 ripe plum tomato, wedged
 1 bunch scallions, chopped
 4 cups water
 4 pieces unripe tamarind (or kamias)
 3 pieces log green pepper
 Salt to taste
Instructions
1. Pour water in a cooking pot. Bring to a simmer.
2. Add the tomato, tamarind, and scallions. Cover and continue to simmer for 35 minutes.
3. Squeeze the tamarind and discard the pulp.
4. Remove the tomato and scallions. Set aside.
5. Add the tilapia fillet. Poach the fish for 6 to 8 minutes.
6. Add the green pepper and some salt to taste.Simmer for 3 minutes.
7. Arrange the fish in a serving bowl. Add the tomato and scallions.
8. Serve. Share and enjoy!
CURRIED TILAPIA W/ MANGO SALSA

52. Ingredients
 1mango, peeled and diced
 1⁄4cup red onion, chopped
 1serrano chili, minced
 1⁄2cup cilantro leaf, chopped
 2tablespoons lime juice
 1⁄2teaspoon salt
 2tablespoons olive oil, divided
 1tablespoon curry powder
 1tablespoon garlic pepper seasoning
 4fresh tilapia fillets
Directions
1. For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice
and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper
in a small bowl. Rub this mixture onto both sides of the fish fillets.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook
the fish for about 3 minutes on each side or until it flakes easily with a fork.
4. Serve with the mango salsa.
TILAPIA W/ MANGO SALSA

53. Ingredients:
 1 mango, chopped
 2 medium-sized tomatoes, quartered
 1/2 cup roasted red peppers
 10 fresh basil leaves
 3 tablespoons olive oil
 Salt and pepper, to taste
 4-6 medium tilapia fillets
Directions:
1. Using a food processor, combine mango, tomatoes, peppers, basil, olive oil and salt and
pepper until ingredients are roughly chopped, with a salsa-like consistency.
2. Place the tilapia in a greased baking dish and spoon the salsa mixture over the fish. Cover
with foil.
3. Bake in 400-degree oven for approximately 20 minutes. Then remove foil and bake
uncovered for another 10 minutes.

54. HEALTHY TUNA CAKES
Ingredients
 2 6oz cans tuna
 2 Tbsp finely chopped cilantro
 2 Tbsp finely chopped onions
 2 Tbsp finely chopped bell pepper
 2 Tbsp finely chopped tomatoes
 2 raw eggs
 salt and pepper to taste
 2 Tbsp oil (olive oil, coconut oil, ghee, or your fav)
Directions
1 Drain the tuna and place in a medium mixing bowl
2 Now add in the finely chopped cilantro, onions, bell pepper, tomatoes, eggs, salt and
pepper to taste and mix together.
3 Place your large non-stick skillet over medium heat, pour in your oil of choice ( I used
coconut oil), allow it to warm and pour in 2 Tbsps of mixture, per cake (Space evenly in
skillet. You can usually get 4 cakes in your skillet).
4 Cook until nicely browned on each side – depending on cake size it may take anywhere
from 3-4 mins (don’t flip before browned or your cake may fall apart ).