CHEESE STICK (Appetizer)

INGREDIENTS:

 3 pcs. medium sized potatoes

 1 can condensed cheddar cheese soup, undiluted
 60g milk
 2.84g garlic powder
 1.42g teaspoon onion powder
 Paprika

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

Ingredients:

 2 tablespoons cider vinegar

 2 tablespoons canola oil
 1/4 teaspoon salt
 1/4 teaspoon sugar
 1 cup diced unpeeled apple
 1/4 cup chopped sweet onion
 1/4 cup raisins
 2 cups torn fresh spinach
 2 cups torn romaine

Directions:

1. In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion
and raisins; toss lightly to coat. Cover and let stand for 10 minutes.
2. Just before serving, combine spinach and romaine in a large salad bowl; add
dressing and toss.

HAM AND CHEESE SLIDERS (Sandwich)

Ingredient:
 1/3 cup melted butter

 1 tablespoons Dijon mustard

 1 teaspoons Worcestershire sauce

 ½ tablespoons poppy seeds

 1 tablespoon dried minced onion

 4 mini sandwich rolls

 4 sliced cooked deli ham

 2 thinly sliced Swiss cheese

Directions:

1. Gather all ingredients.

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

9x13-inch baking dish.

3. Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds,

and dried onion in a bowl.

4. Separate the tops from the bottoms of the rolls; arrange the
bottom pieces in a layer in the prepared baking dish. Layer about
 1/2 of the ham onto the rolls; add a layer of Swiss cheese and top
with remaining ham slices.

5. Place the tops of the rolls onto the sandwiches. Pour mustard
mixture evenly over the rolls

6. Bake in the preheated oven until the rolls are lightly browned and
the cheese has melted, about 20 minutes. Slice into individual
rolls through the ham and cheese layers to serve.

ULTIMATE SAUTÉED VEGETABLES DISH

INGREDIENTS:
 1/4 cup of red and green bell peppers, julienned
 ¼ cup of broccoli, julienned
 1/4 cup of carrots, julienned
 1/4 cup of cherry tomatoes, julienned
 1/4 cup of shitake mushroom, julienned
 Olive Oil: 2 tsp., for a delightful richness.
 Garlic: 3-4 cloves, minced, to infuse the vegetables with a delightful aroma.
 Onion: 1 medium-sized, thinly sliced for a touch of sweetness.
 Salt and Pepper: To taste, for seasoning.

DIRECTIONS:
 Wash all the vegetables thoroughly under running water. Pat them dry with a paper
towel.
 Chop or slice the vegetables according to your preference. Keep them ready for
sautéing.
  Place a large skillet or frying pan over medium-high heat.
 Add the Olive Oil and let it heat for a minute.
 Toss in the minced garlic and thinly sliced onions into the hot oil.
 Sauté them for 1-2 minutes until they become fragrant and the onions turn translucent.
 Add the chopped or sliced vegetables to the pan, spreading them evenly.
 Season with salt and pepper to taste.
 Stir-fry the vegetables for 5-7 minutes until they become tender yet still retain a slight
crunch.
 Be mindful not to overcook the vegetables to preserve their colors and nutrients.
 Once the vegetables are perfectly sautéed, turn off the heat.
 Transfer them to a serving dish, and your Ultimate Sautéed Vegetables are ready to be
savored.

GIANT HASH BROWN (Starch)

INGREDIENTS:
 2 pcs. of potatoes
 1/8 tsp. of iodized salt
 1/8 tsp of black pepper
 1 tsp of extra virgin olive oil

DIRECTIONS:
1. Peel and grate the potatoes, placing the grated potato into a large bowl of water
(this stops the potato from going brown while you continue grating).
2. Using a large colander, rinse the potato until the water comes clear (to remove
the starch which keeps the potato from going brown as well as making it crispy).
3. Working a handful at a time, squeeze out the excess water and place into the
bowl.
4. Mix in 1 tbsp of olive oil, salt and pepper.
5. Heat 2 tbsp olive oil in a 22cm/9-inch non-stick pan over medium high heat.
 6. Place shredded potato mixture in pan, spread out and lightly pat down with a
spatula. It should be about 1.5cm/0.6" thick.
7. Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a
corner to check for doneness.
8. Get a large plate and slide the hash brown onto it.
9. Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if
you need so you can hold onto the fry pan when flipping. Don't worry if it breaks
when you flip it, it's salvageable!
10. Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash
brown broke when you flipped it, use a spatula to lightly pat it back into shape.
11. Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up
to check.
12. Slide out of the plan onto a serving plate. Season with additional salt if required.
To serve, garnish with chopped parsley (optional) and cut into wedges.

FRIED APPLES (Hot Dessert)

Ingredients:

 1/4 cup butter, cubed

 2 medium unpeeled tart red apples, sliced

 1/4 cup sugar, divided

 1 teaspoon ground cinnamon

 Vanilla ice cream, optional

Directions:
 1. Melt butter in a large cast-iron or other ovenproof skillet. Add apples and 1/2 cup
sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples
are tender, stirring frequently.

2. Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10
minutes longer. If desired, serve with ice cream.

CAPRESE CROSTINI CANAPÉS

INGREDIENTS:
 1 long baguette, sliced into 1/2″ thick rings
 Olive oil, to brush the baguette
 2-3 tomatoes, sliced into 1/4″ thick rings
 Swiss cheese, sliced into 1/4″ thick slices (buy cheese the width of your
baguette)
 Fresh basil, thinly sliced
 1 Tbsp balsamic vinegar
 1 Tbsp extra virgin olive oil
 Salt and black pepper, to taste

DIRECTION:
1. Slice bread and brush both sides lightly with extra virgin
olive oil. Bake 5 minutes at 350˚F to lightly toast it (toasting
the bread keeps the bread from getting moist from the
cheese).
2. Top with a slice of mozzarella then sprinkle lightly with salt
and pepper. Add a slice of tomato and sprinkle the tops with
salt and pepper again. Bake at 350˚F for 5-7 minutes or until
cheese is lightly melted.

3. A few minutes before the crostini are finished baking, in a

small ramekin, mix together 1 Tbsp balsamic vinegar and 1
Tbsp extra virgin olive oil until well combined. Toss in the
sliced fresh basil and stir gently. Top each crostini with the
marinated basil.

CABBAGE SOUP

INGREDIENTS:

 1/4 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)

 1/4 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
 1/8 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
 2 teaspoons extra virgin olive oil
 1 teaspoon butter
 1 medium onion, chopped
 ¼ kl. of green cabbage
 1/2 teaspoon salt (more or less depending on the saltiness of your stock)
  1 can whole peeled tomatoes
 2 cups chicken stock
 Freshly ground black pepper

DIRECTION:
 Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add
the chopped onion and stir in the ground spices. Cook until the onions have
softened, about 5 minutes.
 Add the sliced cabbage to the pot and stir to mix the cabbage with the onions.
If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt.
Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

 Add the chicken stock to the pot. Bring to a simmer and taste for salt. Add
more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25
minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that
are still whole.

 Sprinkle with freshly ground black pepper to serve.

Beef Salpicao (Main Dish)

Ingredients
 150g steak, cut into 1-inch cubes
 salt and pepper to taste
 17g Worcestershire sauce
 16.6g soy sauce
 1g brown sugar
 0.31 g red chili pepper flakes
 15g butter
 6.65g olive oil
 1 pc. whole garlic, peeled and minced
Instructions:
1. In a bowl, season beef with salt and pepper to taste. Marinate for about 10 minutes.
2. In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar, and red chili
pepper flakes. Whisk together until sugar is dissolved and set aside.
3. In a wide, thick-bottomed pan over medium heat, add butter and oil.
4. When butter is warm and begins to melt, but NOT hot, add garlic. Cook, stirring
regularly, for about 1 minute or until garlic lightly browns.
5. Increase heat to high, stirring garlic continuously to prevent it from burning. Make sure
the pan is hot.
6. Add beef and spread across the pan. Allow to sear for about 1 to 2 minutes and then
turn to sear on the other side.
7. Add sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes.
8. Remove from pan and garnish with chopped green onions and fried garlic bits, if desired.

Notes:
 The center of flavor in this dish is the garlic. To draw out the maximum wonderful flavor and
aroma, brown the garlic in warm and NOT hot oil. This way, it can cook longer and infuse
the butter and oil mixture with more flavor without burning.
 Once the oil is thick with the necessary garlic flavors, crank up the heat to high so that the
beef can brown nicely. Use a wide, heavy-bottomed pan and do not overcrowd it lest the
meat will steam rather than sear.
 Cut the beef in uniform size for even cooking. Pat dry with paper towels to remove excess
moisture.
 Don't overcook the meat lest it toughens. I prefer medium-rare for succulent, yummy bites!