MINDANAO STATE UNIVERSITY

Main Campus, Marawi City

In Partial Fulfillment of the course COK001 (Cookery Bridging

Prepared by:

Hannah Grace G. Orit

Student

Submitted to:

Ms. Clesan R. Calbe-Naga

Instructor
 February 28, 2024
Spiced Ham and Feta Sandwich

Ingredients:
1 pc focaccia, sliced into half lengthwise, toasted
4 tbsps Lady's Choice ham spread
3 pc lollo rosso lettuce
2 pc spiced ham
1/2 pc plum tomatoes, sliced
2 pc feta cheese, sliced

Directions:
1. Spread Lady's Choice Ham Spread on one side of each piece.
2. Arrange lolo rosso, spiced ham, tomato and feta cheese on one piece of bread then
cover with the other.
 Chicken Rice Balls

Ingredients:
1/2 cup Japanese rice
1 cup Knorr Chicken stock (water and 1½ pc Knorr Chicken Cube)
1 tbsp oil
1 tbsp white onions, chopped
1/4 kg ground chicken
1/2 pc Knorr Chicken Cube
1/4 cup mozzarella or quickmelt cheese
1/2 cup all purpose flour
2 pcs eggs
1 cup Japanese bread crumbs
2 cups oil for frying

Directions:
1. It only takes three steps to cook this easy to follow rice balls recipe. For rice that's
more flavourful, you need to cook your batch of rice in the Knorr Chicken stock. Set
aside.
2. Now, grab a pan and turn the heat to high. Pour a bit of oil and throw in the onions
before adding the ground chicken and Knorr Chicken Cube. Sauté until the chicken is
cooked through. Remove from heat and set aside to cool.
3. Get a bowl and place the flavored cooked rice and chicken together. Mix them well
and form into a ball. Stuffed the mozzarella cheese inside. Dredge the balls in flour,
dip in beaten egg and roll in breadcrumbs. Place in the chiller for 10 mins to set.
4. Deep fry them in hot oil until the outer crust becomes brown and crisp.
 Creamy Devilled Eggs

Ingredients:
12 hard-boiled eggs
2/3 cup Lady's Choice real mayonnaise
1 tbsp yellow mustard
1 tsp salt
pinch of cayenne pepper
pinch of paprika

Directions:
1. Peel off shell then slice each hard-boiled egg lengthwise. Carefully separate the
yellow yolks from the egg whites and place the yolks in a mixing bowl. Mash the
yolks together with a fork to remove clumps.
2. Add in the Lady's Choice Real Mayonnaise and mustard. With a fork, whip the
mixture together, removing as many small clumps as possible. Add in remaining
ingredients, excluding the paprika.
3. Using a dessert decorator tool or pastry bag, pipe the yolk mixture into the
hollowed egg whites.
4. Garnish the finished products with a hint of paprika
 Creamy Stuffed Prawns

Ingredients:
12 pcs tiger prawns, trimmed
1/2 pc onion, chopped
3 cloves garlic, chopped
2 tbsps oil
1/2 cup fresh button mushrooms, chopped
1 cup Lady's Choice real mayonnaise
1/2 cup soft or any quick melting cheese, grated
1/2 cup breadcrumbs
1 pc lemon, sliced into wedges

Directions:
1. Lay prawns on chopping board. Butterfly then remove the meat while keeping head
and tail intact. Roughly chop meat, season, and set aside.
2. Place shells in boiling water until cooked and drain from liquid.
3. Saute onion and garlic in oil. Add mushrooms and chopped prawns. Saute until
cooked then stir in Lady's Choice Real Mayonnaise.
4. Fill prawn shells with the sautéed mixture.
5. Top with cheese and breadcrumbs then bake or toast until the cheese melts.
6. Serve with lemon wedges.
 Chicken Quesadilla

Ingredients:
Filling:
2 tbsps olive oil
5 cloves garlic, sliced thinly
1 pc white onion, sliced thinly
1 small piece red bell pepper, deseeded and sliced into thin strips
1 small piece green bell pepper, deseeded and sliced sliced into thin strips
200 grams chicken breast fillet, sliced into thin strips
1 pc Knorr Chicken Cube
Pinch of Spanish paprika
Pinch of cumin
Pinch of ground black pepper
Wrap:
8 pieces medium-sized flour tortilla
2 cups grated melting cheese (mozarella, quick-melt cheese, etc)
1½ cup sour cream (optional)
hot sauce (optional)

Directions:
1. To make Quesadilla, let's begin by making the filling first. Get a pan and make it nice
and hot over medium heat. Pour some olive oil and throw in the garlic, onions and
bell peppers. Sauté the vegetables for 1-2 minutes only to maintain the crispness.
2. Add the chicken strips and Knorr Chicken Cube. Toss to mix and dissolve the Knorr
Chicken Cube.
3. Give this a nice seasoning by throwing in the spices. Turn off the heat as soon as the
chicken is fully cooked.
4. To assemble the Quesadilla: Place a tortilla on a plate and sprinkle some grated
cheese over. Add some chicken mixture then sprinkle more cheese. Top with
another piece of flour tortilla. And that's it!
5. All you need to do next is to toast on a dry pan over medium heat until the cheese
melts and the tortilla is brown. Do the same with the rest of the ingredients and
 slice into wedges.

Teriyaki Meatballs

Ingredients:
2 cans (8 ounces each) pineapple chunks
1 medium onion, finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped sweet red pepper
1/2 cup dry bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pound lean ground beef
Sauce:
1/4 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
Green onions, optional

Directions:
1. Preheat oven to 400°. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.
2. In a bowl, combine onion, peppers, bread crumbs, ginger, salt and reserved pineapple
juice.
3. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
4. Place next 6 ingredients in a blender; cover and process 1 minute.
5. Place 2 tablespoons sauce in a greased 13x9-in. baking dish. Add meatballs.
6. Pour remaining sauce over meatballs. Bake, uncovered, until meat is no longer pink,
18-20 minutes.
7. Place 1 pineapple chunk on each meatball; secure with a toothpick. If desired, garnish
with green onions.

Cheese Fries

Ingredients:
1 package (28 ounces) frozen steak fries
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Paprika

Directions:
1. Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans.
2. Bake at 450° for 15-18 minutes or until tender and golden brown.
3. Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion
powder; heat through. Drizzle over fries; sprinkle with paprika.
 Sweet and Spicy Jalapeno Poppers

Ingredients:
6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved width-wise
1/4 cup packed brown sugar
1 tablespoon chili seasoning mix

Directions:
1. Cut jalapenos in half lengthwise and remove seeds; set aside.
2. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-
strip of bacon around each pepper half.
3. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a
greased 15x10x1-in. baking pan.
4. Bake at 350° until bacon is firm, 18-20 minutes.
 Cucumber Canape

Ingredients:
1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed

Directions:
1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives,
vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended.
2. Cover and refrigerate for 24 hours.
3. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise
mixture over bread; top with cucumber slices.
4. Garnish with pimientos and dill.
 Zucchini Pizza Bites

Ingredients:
1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup pizza sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup miniature pepperoni slices
Minced fresh basil

Directions:
1. Preheat broiler.
2. Arrange zucchini in a single layer on a greased baking sheet.
3. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side.
4. Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni.
5. Broil until cheese is melted, about 1 minute.
6. Sprinkle with basil.