Super Simple Recipe Collection

Ingredients:

250g spaghetti noodles, cooked al dente
2 cloves Garlic and half onion, chopped
Century Tuna in oil or 555 Bicol Express Tuna (if you want spicy version)
1 small can Evaporated milk
2 tbsp butter
Salt and pepper to taste
Dash of nutmeg
Grated cheese (on top)

1. Saute Tuna in garlic and onion.
2. Add the evaporated milk and butter then let it boil.
3. Add salt and pepper to taste.
4. Put a dash of nutmeg - makes it smell even better.
5. Serve with the pasta with grated cheese on top.

Ingredients:

1K Penne Pasta or Macaroni Pasta, cooked
1 bar 180g Eden Cheese, grated
4-6 tbsp pimiento cheese spread
100g salted butter
1 ½ cups evaporated milk
¼ cup cornstarch
Fried chicken, cut into small pieces (squares)

1. Melt butter at low heat. Add in cornstarch and stir until smooth.
2. Add the evaporated milk slowly stirring constantly until thick.
3. Add in grated cheese and pimiento cheese until smooth.
4. Pour on top cooked pasta, garnish with chicken squares.

Ingredients:

½ cup sliced fresh mushrooms
¼ cup chopped onion
1 rsp vegetable oil
¾ cup spaghetti sauce
½ cup chopped fresh tomatoes
¼ tsp dried basil
1/8 tsp pepper
4 lasagna noodles
½ cup shredded mozzarella cheese
Parmesan cheese, shredded

1. Saute the mushrooms and onion in oil until tender.
2. Add spaghetti sauce, tomatoes, basil and pepper. Bring into a boil. Reduce heat, cover and simmer for 10 mins, stirring constantly. Meanwhile, cook lasagna noodles.
3. Add mozzarella cheese to the sauce, cook on low until cheese is melted.
4. Drain noodles, cut into thirds.
5. For each serving, on a plate, layer two tbsp of sauce and two noodle pieces. Repeat layer twice. Top with two tbsp sauce. Sprinkle with parmesan cheese.

*2 servings

Ingredients:

4 large tomatoes
2 tbsp chopped onions
1 tbsp oil
Salt and pepper to taste

1. Blanch tomatoes
2. Peel and then puree the tomatoes.
3. Saute onion and garlic til soft.
4. Put in the tomato puree (adjust consistency by adding water)
5. Boil, add salt and pepper to taste.

Serve with your kind of bread.

ingredients:

½ K beef pecho
2 ½ L water
2 11g Maggi beef broth cubes
1 cup sliced eggplant
1 cup sliced sitao
1 bundle pechay
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1 cup peanut butter
250ml Nestle All Purpose cream

1. Tenderized beef in 2 1/2L water.
2. Add in magi beef broth cubes.
3. Add in veggies and simmer until veggies are crisp tender.
4. Stir in peanut butter and pour in AP cream.
5. Simmer for 2 mins.

Ingredients:

1 16 oz can of Garbanzo beans
¼ cup liquid from can of garbanzo
3-5 tbsp lemon juice/calamansi juice (depending on taste)
1 ½ tbsp sesame oil
2 cloves garlic, crushed
salt & pepper
2 tbsp olive oil

1. Drain garbanzo & set aside liquid from can.
2. Combine remaining ingredients in blender or food processor.
3. Add ¼ cup of liquid from garbanzo.
4. Blend for 3-5 mins on low until thoroughly mixed and smooth.
5. Place in serving bowl, and create a shallow well in the center of the hummus.
6. Add a small amount of olive oil (1-2 tbsp) in the well.
7. Serve with pita bread, or cover then refrigerate.

Ingredients:

8 oz cream cheese
¼ cup granulated sugar
½ cup sour cream
2 eggs
1 prepared graham cracker pie crust

1. Mix cream cheese, sugar, sour cream and eggs.
2. Pour into pie shell.
3. Bake at 350 degrees Fahrenheit for 25 mins or till a 3-inch circle in center jiggles.
4. Cool for 3 hours or overnight.
5. Serve with desire toppings.

Ingredients:

1 cup salt
¼ cup black pepper
¼ cup garlic powder

1. Mix ingredients together and store in airtight container for up to 6 months.

Ingredients:

2-3 tbsp oil
3 potatoes, peeled, quartered and fried
1 lb chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp fish sauce
3 tbsp curry powder
Salt and pepper to taste
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1 ½ inches long
1 cup coconut milk or evaporated milk

1. Pan fry potatoes. Set aside.
2. In the same fry pan, fry chicken and brown a little.
3. Add garlic and onion. Saute for a few minutes until soft.
4. Pour in fish sauce and season with curry powde, salt and pepper. Stir for 2 mins.
5. Add water. Cover and bring into a boil. Lower the heat, add celery, bell peppers and fried potatoes. Simmer for 3 mins.
6. Add milk and stir occasionally. Cook for another 5-7 mins.
7. Remove from heat. Serve hot.

Ingredients:

2 cups sugar
½ cup milk
Pinch salt
½ cup peanut butter
½ cup cocoa
½ stick butter
3 cups oats (quick cooking)
1 tsp vanilla

1. Boil sugar, cocoa, milk, butter and salt for 1 minute.
2. Remove from heat and add peanut butter and oats and vanilla.
3. Use a tablespoon to place dough out on waxed paper.
4. Let cool.

Ingredients:

Kangkong leaves (large)
Egg white
Cornstarch
Flour
Knorr meaty seasoning/ginisa mix
Oil
Water

1. Wash leaves well.
2. Make batter out of cornstarch, flour, seasoning and water.
3. Lightly coat kangkong leaves with the batter.
4. Fry until kangkong leaves look translucent.
5. Drain with paper towel.
6. Serve with mayo as dip.

Ingredients:

1 box elbow macaroni noodles
2-3 big chicken breasts
Mayonnaise
1 can pineapple chunks or tidbits
1 onion
½ cup raisins
1 cup shredded cheddar cheese
Salt and pepper

1. Boil chicken breast in water with salt and pepper until it's tender.
2. Drain chicken and shred it in 1" length.
3. Cook macaroni noodles, al dente. Drain and cool.
4. Drain pineapple chunk/tidbits.
5. Finely chop onions.
6. Combine macaroni, chicken, pineapple, onion, raisins, shredded cheese and slowly add the mayonnaise while mixing all ingredients.
7. Add salt and pepper to taste.
8. Refrigerate then serve.

Ingredients:

1 can large fruit cocktail
1 cup fresh strawberries, cleaned and halves
14 oz condensed milk
8 oz All-Purpose cream

1. Drain the juice from the fruit cocktail and transfer the fruits in a bowl.
2. Combine the cocktail and strawberries then toss lightly.
3. Add the condensed milk then mixed lightly.
4. Add the All-Purposed cream.
5. Refrigerate for at least 3 hours.
6. Serve chilled.

* I like adding more peaches and diced cheese.

Ingredients:

1 cup mayonnaise
1 tbsp sweet pickle relish
1 tbsp minced onion
2 tbsp lemon juice (optional)
Salt and pepper to taste

1. Mix together mayo, sweet pickle relish, and minced onion.
2. Stir in lemon juice.
3. Season to taste.
4. Refrigerate for at least 1 hour before serving.
5. Serve with fried fish sticks or fried chicken breasts.

Ingredients:

Mayonnaise
Lemon juice
Crushed garlic/garlic paste
Salt
Sugar

1. Mix together, adjusting taste to your liking.
2. Serve with your favorite salad.

Ingredients:

3 parts oil
1 part vinegar
Salt

1. Combine all ingredients and serve with your favorite salad.

Ingredients:

Lettuce leaves
Cucumber
Tomatoes
Cheese
Simple vinegar/mayo dressing (recipe also available here)

1. Combine all ingredients. Quantity depends on how much you like it.

Ingredients:

Shredded cabbage
Sheredded carrot
Simple *mayo dressing (recipe also available here)

1. Combine all ingredients. Quantity depends on how much you like it.

Ingredients:

8 egg yolks
1 (380g) condensed milk
3 tbsp chopped toasted cashew nuts (or other peanut if you like)
3 tbsp butter
½ cup white sugar
Colored cellophane

1. Combine the egg yolks and condensed milk in a pan.
2. Cook over low to medium heat with constant stirring for about 30 mins or until very thick.
3. Remove from heat. Stir in butter and chopped nuts. Cool for about 30 mins.
4. Scoop half a tbsp of yema. Form into a ball or triangle and roll in sugar. Wrap in cellophane.

* Makes 2 dozens yema balls

Ingredients:

4 tbsp butter
4 tsbp flour
Salt
Pepper
2 ½ cup milk

1. Melt butter in saucepan over low heat.
2. Blend in flour, salt and pepper, cook until smooth and bubbly.
3. Stir in milk. Heat to boiling in medium heat, stirring constantly.
4. Stir and boil 1 minute.

Serve with your favorite breaded chicken.