MAIN DISHES

PORK AND SHRIMP PANCIT

Prep: 20 m
Cook: 20 m
Ready In: 40 m

INGREDIENTS

 1 (6.75 ounce) package rice noodles

 5 tablespoons vegetable oil, divided

 1 small onion, minced

 2 cloves garlic, minced

 1/2 teaspoon ground ginger

 1 1/2 cups cooked small shrimp, diced

 1 1/2 cups chopped cooked pork

 4 cups shredded bok choy

 3 tablespoons oyster sauce

 1/4 cup chicken broth

 1/4 teaspoon crushed red pepper flakes

 1 green onion, minced

DIRECTIONS

1. Soak the rice noodles in warm water for 20 minutes; drain.

2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute
noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2
tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1
minute.

3. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover,
and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish
with minced green onion.
 BAKED TERIYAKI CHICKEN

Prep: 30 m
Cook: 1 h
Ready In: 1 h 30 m

INGREDIENTS

 1 tablespoon cornstarch

 1 tablespoon cold water

 1/2 cup white sugar

 1/2 cup soy sauce

 1/4 cup cider vinegar

 1 clove garlic, minced

 1/2 teaspoon ground ginger

 1/4 teaspoon ground black pepper

 12 skinless chicken thighs

DIRECTIONS

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy
sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring
frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with
the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another
30 minutes, until no longer pink and juices run clear. Brush with sauce every 10
minutes during cooking.
 LASAGNA

Prep: 30 m
Cook: 1 h 10 m
Ready In: 2 h 25 m

INGREDIENTS

 1 pound bulk Italian sausage

 1 pound ground beef

 1 cup chopped onion

 4 cloves garlic, minced

 2 (8 ounce) cans tomato sauce

 1 (14 ounce) can crushed tomatoes

 1 (14 ounce) can Italian-style crushed tomatoes

 2 (6 ounce) cans tomato paste

 3 tablespoons chopped fresh basil

 2 tablespoons chopped fresh parsley

 2 teaspoons brown sugar

 1 teaspoon salt

 1 teaspoon Italian seasoning

 1/4 teaspoon ground black pepper

 1/2 teaspoon fennel seeds (optional)

 1/2 cup grated Parmesan cheese

 12 lasagna noodles

 1 egg

 1 (15 ounce) container ricotta cheese

 2 tablespoons chopped fresh parsley

 1/2 teaspoon salt

 1 pinch ground nutmeg

 1 (16 ounce) package shredded mozzarella cheese, divided

DIRECTIONS

1. Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy
pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15
minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style
crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt,
Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into
meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1
hour (up to 6 for best flavor). Stir occasionally.

2. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak
for 30 minutes.

3. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt,
and nutmeg into egg until thoroughly combined.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna
noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese,
and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with
mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

6. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes.
Remove foil and bake until cheese topping is lightly browned, 15 to 20 more
minutes. Let stand 15 minutes before serving.

MACARONI AND CHEESE

Prep: 20 m
Cook: 55 m
Ready: In1 h 15 m

INGREDIENTS

 2 cups elbow macaroni

 1/4 cup butter, divided

 1 small onion, chopped

 2 tablespoons all-purpose flour

 1 1/2 cups milk

 1 teaspoon salt

 1 teaspoon white pepper

 1 teaspoon Worcestershire sauce

 1/4 teaspoon hot pepper sauce (such as Tabasco(R))

 2 cups shredded Cheddar cheese

 1/4 cup grated Parmesan cheese

 1 cup shredded Cheddar cheese

 1/4 cup grated Parmesan cheese

 1 cup dry bread crumbs

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking
dish.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta
uncovered, stirring occasionally, until the pasta has cooked through, but is still firm
to the bite, about 8 minutes. Drain and mix with half of the butter.

3. While the macaroni is boiling, melt the remaining butter in a saucepan over medium
heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes.
Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer,
stirring frequently. Cook and stir until the milk has thickened, about 10 minutes.
Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot
pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese.
Stir until the cheeses have melted, then stir in the macaroni until evenly coated.
Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup
Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a
mixing bowl. Sprinkle evenly over the top of the macaroni.

4. Bake in the preheated oven until the macaroni is hot and the crust is golden brown,
about 30 minutes.
 STUFFED PORK CHOPS

Prep: 20 m
Cook: 40 m
Ready In: 1 h
414 cals

INGREDIENTS

 2 tablespoons vegetable oil

 4 thick cut pork chops

 3 cups day-old bread cubes

 1/4 cup butter, melted

 1/4 cup chicken broth

 2 tablespoons chopped celery

 2 tablespoons chopped onion

 1/4 teaspoon poultry seasoning

 1 (10.75 ounce) can condensed cream of mushroom soup

 1/3 cup water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking
dish.

3. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and
poultry seasoning together. Put heaping mounds of the bread crumb mixture onto
the pork chops.

4. Combine the cream of mushroom soup with the water, and pour this mixture over
the stuffing and pork chops.

5. Cover and bake for 30 minutes.

6. Uncover and continue baking for 10 minutes longer or until juices run clear. The
meat thermometer should read 145 degrees F (63 degrees C).
 MUSTARD-STUFFED CHICKEN

Prep: 10 Minscook: 20 Mins

Nutrition: per serving

INGREDIENTS

125g ball mozzarella, torn into small pieces

METHOD/PROCEDURE

1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into
the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed
chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken
together. Season, place on a baking sheet and roast for 20-25 mins.

Recipe Tip
MAKE IT VEGGIE
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the
mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello
mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are
softened and the cheese is bubbling.
 BAKED BBQ BABY BACK RIBS

Prep: 15 m
Cook: 2 h 50 m
Ready In: 3 h 20 m

INGREDIENTS

 1/2 cup ancho chile powder

 1/4 cup white sugar

 1/4 cup brown sugar

 1/4 cup salt

 2 tablespoons freshly ground black pepper

 1 tablespoon ground cumin

 1 teaspoon dry mustard

 1 teaspoon ground cayenne pepper

 1/2 teaspoon ground dried chipotle pepper

 1 rack baby back pork ribs

 1 cup barbeque sauce

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C).

2. Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry
mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.

3. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times
with a knife.

4. Generously apply coating of dry rub to all sides of rib rack.

5. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to
sheet pan.

6. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and
cool 15 minutes.

7. Increase oven temperature to 350 degrees F (175 degrees C).

8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce
on all sides of rack.
9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes,
remove from oven, and brush another layer of barbeque sauce on meat-side only.
Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes
baking time.

10. Cut rack into individual rib segments and serve with more barbeque sauce.
 BAKED EGGPLANT PARMESAN

Prep: 20 m
Cook: 45 m
Ready In: 4 h 5 m

INGREDIENTS

 2 eggplant, peeled and cut into 1/2-inch slices

 1 tablespoon salt, or as needed

 1 cup Italian-style bread crumbs

 1/4 cup grated Parmesan cheese

 2 eggs, beaten

 1 (28 ounce) jar garlic-and-tomato pasta sauce

 1/4 cup grated Parmesan cheese

 1 (16 ounce) package shredded mozzarella cheese, or as needed

 1/2 teaspoon dried basil

DIRECTIONS

1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow
to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper
towels.

2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated
eggplant slices in a single layer on the prepared baking sheet.

5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per
side.

6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top
with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining
Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining
ingredients, ending with a cheese layer. Sprinkle with basil.

7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35
minutes.
 TOFU TACOS

INGREDIENTS

 1 (16 ounce) package garden herb tofu, crumbled

 2 tablespoons vegetable oil

 1 clove garlic, minced

 1/2 cup chopped onion

 2 teaspoons chili powder

 1/4 teaspoon paprika

 1/4 teaspoon cayenne pepper

 1/4 teaspoon ground cumin

 1/4 teaspoon salt

 1/2 lime, juiced

 1/2 cup tomato sauce

 1/4 cup chopped fresh cilantro

 10 medium taco shells, heated

 2 cups shredded lettuce

 2 tomatoes, chopped

 1 avocado - peeled, pitted and diced

 1 cup shredded Cheddar cheese

 1/4 cup salsa

DIRECTIONS

1. Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes.
Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to
the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a
serving bowl.

2. Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes,
avocado, Cheddar cheese and salsa.
 PINEAPPLE CHICKEN TENDERS

Prep: 30 m
Cook: 10 m
Ready In: 1 h 10 m

INGREDIENTS

 1 cup pineapple juice

 1/2 cup packed brown sugar

 1/3 cup light soy sauce

 2 pounds chicken breast tenderloins or strips

 skewers

DIRECTIONS

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy
sauce. Remove from heat just before the mixture comes to a boil.

2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and
refrigerate for at least 30 minutes.

3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run
clear. They cook quickly, so watch them closely.

STEAMED MUSSELS

Prep: 20 m
Cook: 35 m
Ready In: 55 m

INGREDIENTS

 10 pounds mussels, cleaned and debearded

 1 onion, chopped

 1 clove garlic, minced

DIRECTIONS
1. Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish.
Do not add water, as mussels produce all the water needed for steaming! Cook over
high heat until most or all of the mussels open. Discard any that do not open.
 PINAKBET
Prep: 30 m
Cook: 30 m
Ready In: 1 h

INGREDIENTS

 3 tablespoons olive oil

 1 onion, chopped

 2 cloves garlic, minced

 1/2 pound pork loin, chopped

 1/2 pound peeled and deveined prawns

 salt and pepper to taste

 1 tomato, chopped

 1/4 pound zucchini, seeded and cut into bite-size pieces

 1/4 pound fresh okra, ends trimmed

 1/4 pound fresh green beans, trimmed

 1/4 pound eggplant, cut into bite-size pieces

 1 small bitter melon, cut into bite-size pieces

DIRECTIONS

1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the
hot oil until tender, about 5 minutes. Stir in the pork and cook until completely
browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and
pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the
tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans,
eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are
all soft to the touch, about 10 minutes more. Serve hot.
 CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY

Prep: 20 m
Cook: 40 m
Ready: In1 h

INGREDIENTS

 2 teaspoons olive oil

 1 cup quinoa

 1/2 onion, chopped

 2 cups water

 2 tablespoons chicken-flavored vegetable bouillon

 1 teaspoon ground black pepper

 1 teaspoon ground thyme

 1 carrot, chopped

 1 tomato, chopped

 1 cup baby spinach

 2 tablespoons olive oil

 1 pound ground turkey, or more to taste (optional)

 1 (14.5 ounce) can black beans, rinsed and drained

DIRECTIONS

1. Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in
hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa
with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about
2 minutes.

2. Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring
the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a
simmer until the quinoa softens, about 5 minutes.

3. Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer
until water is completely absorbed, about 10 minutes more.

4. Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture
until the spinach wilts, about 2 minutes.

5. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir
turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and
 discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook
and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and
cook until heated through, about 5 minutes more.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Prep: 10 m
Cook: 1 h 5 m
Ready In: 1 h 15 m

INGREDIENTS

 3 tablespoons canola oil

 1/2 cup sliced fresh ginger

 1 (5 pound) whole chicken, cut into pieces

 salt and ground black pepper to taste

 2 (14 ounce) cans coconut milk

 1 (10 ounce) package frozen chopped spinach, thawed and drained

DIRECTIONS

1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices.
Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
Season chicken with salt and pepper. Place chicken in the same skillet over medium-
high heat without crowding. Cook until chicken is lightly brown on all sides. Return
the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet
with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer
until the chicken is no longer pink at the bone, stirring occasionally, about 30
minutes.

2. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12

INGREDIENTS

 1 lemon, juiced

 3 tablespoons soy sauce

 1 teaspoon white sugar

 salt and pepper to taste

 4 pounds New York strip steak, sliced thin

 1 tablespoon cornstarch

 1/4 cup vegetable oil

 3 tablespoons olive oil

 1 onion, chopped

 2 cloves garlic, chopped

DIRECTIONS

1. Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl.
Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak
and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic
wrap and refrigerate at least 1 hour, up to overnight.
2. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the
marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the
hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4
minutes per side. Remove the beef slices from the skillet and set aside on a serving
platter.

3. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and
garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the
beef slices.
MAIN DISHES