Novy Jane S.

Posadas BSTM-1B

RECIPE’S

APPETIZER
1. Loaded Deviled Eggs
INGREDIENTS:

 2 bacon slices, chopped into ¼-inch pieces (about ¼ cup)

 6 hard-cooked eggs

 3 tablespoons sour cream

 ¼ teaspoon kosher salt

 ¼ teaspoon black pepper

 ¼ teaspoon garlic powder

 ¼ teaspoon onion powder

 ¼ cup potato chips, lightly crushed

 2 tablespoons shredded sharp Cheddar cheese

 1 tablespoon chopped fresh chives

DIRECTIONS

 Fill a medium saucepan with water to a depth of 1 inch. Fit saucepan with steamer basket,
and bring water to a boil over medium-high. Add eggs to basket; cover and steam 13 to 14
minutes.

 Remove eggs from pan, and transfer to an ice bath. Peel.

 Cook bacon in a medium skillet over medium until crisp, about 5 minutes, stirring often.
Transfer to a paper towel-lined plate.

 Cut hard-cooked eggs in half lengthwise, and scoop out yolks into a medium bowl. Add
sour cream, salt, pepper, garlic powder, and onion powder to yolks; stir until mixture is fully
combined and smooth.

 Spoon yolk mixture into a zip-top plastic bag, and cut off ½-inch from one of the corners.
Pipe yolk mixture evenly into the cavity of each egg white half.

 Place egg halves on a serving platter, and sprinkle evenly with cooked bacon, chips,
Cheddar, and chives. Serve chilled or at room temperature.
2. Loaded Mashed Potato
INGREDIENTS
 4 slices bacon, diced
 2 cups vegetable oil, or more, as needed
 3 cups leftover mashed potatoes
 1 cup shredded cheese
 2 tablespoons chopped fresh chives
 ½ teaspoon pepper, optional
 2 large eggs, beaten
 1 ½ cups Bread crumbs
 2 tablespoons freshly grated Parmesan

DIRECTIONS
 Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy,
about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
 Heat vegetable oil in a large stockpot over medium high heat.
 In a large bowl, combine mashed potatoes, cheese, chives, and bacon.
 Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
 Working one at a time, dip balls into eggs, then dredge in Bread crumbs, pressing to coat.
 Working in batches, add balls to the skillet cook until evenly golden and crispy, about 2-3
minutes. Transfer to a paper towel-lined plate.
 Serve immediately, garnished with cheese, if desired.

SOUPS
1.Egg Drop Soup

Ingredients

 3 cups chicken broth
 1 cup water
 2 eggs beaten
 1 teaspoon grated ginger
 1 1/2 tablespoon cornstarch
 2 tablespoons chopped green onion optional
 Salt to taste

Instructions

1. Dilute the cornstarch in 1/4 cup water. Stir and mix well. Set aside.

2. Combine chicken broth and water in a cooking pot, Bring to a boil.

3. Add the grated ginger. Cook for 2 minutes.

5. Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup
reaches your desired texture.

6. Add salt to taste.

7. Transfer to a serving bowl. Sprinkle green onions on top.

8. Serve. Share and enjoy!

2. Ham and Potato Soup

Ingredients

 1 cup cooked ham diced

 3 cups potatoes diced

 1 medium onion minced

 3 1/2 cups chicken broth

 2 cups fresh milk

 1/4 cup all-purpose flour

 6 tablespoons butter

 Salt and pepper to taste

 1 tablespoon spring onions chopped (for garnish)

Instructions

1. Melt 2 tablespoons butter in a cooking pot.

2. When the butter is hot, add ham. Cook for 1 minute.

3. Put-in potato, and onion cook for 1 to 2 minutes.

4. Pour-in chicken broth. Let boil. Simmer for 15 minutes.

5. Meanwhile, melt the remaining butter in a saucepan.

6. Gradually whisk-in flour. Stir until the mixture thickens.

7. Slowly pour milk while continuously stirring. Cook (while stirring) until the texture
becomes thick. Set aside.

8. Pour the milk and flour mixture on the cooking pot where the ham and potatoes are.
Add salt and pepper. Stir and simmer for 5 to 8 minutes.
 9. Transfer to a bowl and garnish with spring onion.

10. Serve. Share and enjoy!

SALAD
1. Egg Salad

Ingredients

 6 pieces hard boiled eggs

 1/4 cup light mayonnaise

 1 1/2 tablespoons Dijon mustard

 3 tablespoons minced green onions

 1/2 teaspoon granulated white sugar

 Salt and pepper to taste

Directions

 Remove the shell from the eggs and chop the eggs into small pieces. Place the
chopped eggs in a large bowl. Set aside.
 Meanwhile, combine mayonnaise, Dijon mustard, celery, green onion, dill relish, sugar,
salt and pepper in another bowl. Stir to mix.
 Pour the mixture to the large bowl with the chopped boiled eggs. Toss until all the
ingredients are well incorporated.
 Cover the bowl and refrigerate to chill for at least 1 hour.
 Serve as a salad or top over a slice of bread.
 Share and enjoy!

2.Carrots Salad
INGREDIENTS

 1 tablespoon white vinegar
 ½ tablespoon mustard
 1 teaspoon sugar or maple syrup
 ½ teaspoon salt
 1  pound carrots, julienned (3 cups)
 2 green onions

Directions
 1. In a medium bowl, whisk together the white wine vinegar, mustard, sugar or maple
syrup.
2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor,
or using the large grate holes of a box grater (this will do but the pieces aren’t as pretty).
3. Thinly slice the green onions
4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve
immediately or refrigerate for up to 3 days.

MAIN COURSE

1. Ginataang Manok

INGREDIENTS

 3 tablespoons canola oil

 ½ 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 oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant
and lightly browned. Remove ginger and set aside.

2. 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.

3. Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid
tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring
occasionally, until chicken is no longer pink at the bone, about 30 minutes.

4. Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes.
Season with salt and pepper.

2. Chopseuy

Ingredients
 1 large carrot, peeled and sliced on a bias into 1/4-
inch thick
 1/2 broccoli, cut into florets
 1/2 cauliflower, cut into florets
 1/2 cabbage, cut into 1-inch thick strips
 1/2 red bell pepper, seeded and cut into strips
 1/2 bell pepper, seeded and cut into strips
 3 tablespoons canola oil
 1/4 pound chicken liver, cut thin strips
 1 onion, peeled and sliced
 2 cloves garlic, peeled and minced
  1/2 pound chicken thigh fillets, cut into thin strips
 2 cups poaching liquid (reserved from parboiling the vegetables)
 2 tablespoons oyster sauce
 5 pieces baby corn, halved crosswise
 1/4 cup water
 1 tablespoon corn starch
 salt and pepper to taste

Instructions

 Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart
of water. Set aside.
 In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook
for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into
bowl of ice bath. 
 Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-
one. With a slotted spoon, remove from pan and plunge into the ice bath.
 Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a
slotted spoon, remove from pan and plunge into the ice bath.
 Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a
slotted spoon, remove from p an and plunge into the ice bath.
 Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).
 Drain vegetables from the ice bath when they are cold.
 In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.
 Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked.
Remove from pan and keep warm
 .Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.
 Add onions and garlic and cook until softened.
 Add chicken and cook, stirring regularly, until color changes.
 In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan and bring to
a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until
chicken is cooked through. 
 Add the liver and cook for 1 to 2 minutes.
 Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for
about 3 to 5 minutes.
 In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved.
Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is
thickened.
 Season with salt and pepper to taste. Serve hot.

DESSERTS

1. Crepes

INGREDIENTS

 1 cup all-purpose flour

 2 large eggs

 ½ cup milk
  ½ cup water

 ¼ teaspoon salt

 2 tablespoons butter, melted

DIRECTIONS

1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water,
stirring to combine. Add salt and melted butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular
motion so that the batter coats the surface evenly.

3. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to
2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook
until the other side has turned light brown, about 1 minute more. Serve hot.

2. Coffee Jelly

INGREDIENTS
 1 sachet (24 grams) clear gulaman powder *
 6 cups water, at room temperature
 2 tbsp instant coffee granules
 1/2 cup sugar
 4 cups
 1 can (300 ml) condensed milk
 1/2 cup water
 3 tbsp hot water
 2 tbsp instant coffee granules

INSTRUCTIONS

1. Add water to a medium saucepan.  Sprinkle the gelatin powder over the water and stir to
dissolve. Add 2 tablespoons of instant coffee powder and 1/2 cup of sugar and stir.

2.Continuously stir the mixture over medium heat until it comes to almost a boil. Turn off the
heat.
 3.Pour mixture into a 9 x 13 baking dish. Allow it to cool and set completely. To fasten things
up, put the baking dish in the fridge. This will take 1-3 hours. Once the gelatin has set, cut it
into small cubes.

4.Dissolve 2 tablespoons of instant coffee powder in 3 tablespoons of hot water. In a deep

5.Pour the cream, the coffee mixture, water and the condensed milk. Stir gently but
thoroughly. Chill until ready to serve.

6.Optional: Top each serving with whipped cream.