CHEESECAKE!

2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 1/4 cups) sweetened condensed milk 1/4 cup fresh lemon juice 1 teaspoon vanilla extract DIRECTIONS

1. STEP 1 Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. 2. STEP 2 Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. 3. STEP 3 Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. 4. STEP 4 Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. 5. STEP 5 Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. 6. STEP 6 Unclasp sides of pan, and remove cheesecake

Sardine Pasta!
7 pieces Spanish sardines from store-bought jar or can 150 grams spaghetti noodles 2 teaspoons garlic, chopped 1/2 cup sun-dried tomatoes, hydrated in 1 cup warm water 3 tablespoons olive oil 7 sprigs dill, chopped grated Parmesan cheese freshly cracked black pepper to taste garlic bread, to serve (optional) 1 Open up each sardine and take out the bones. Mash in 2 tablespoons of its own oil. Set aside. 2 Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes. 3 In a pan, saute garlic and sun-dried tomatoes in olive oil. Add sardines just to warm them up. Remove from fire. 4 Add noodles and dill. Mix well and top with grated Parmesan and pepper. Serve this tasty pasta recipe warm with garlic bread. Fettucine Alfredo! Ingredients 18 ounces fresh fettuccine 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper

Directions Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Tuna Pasta!
Chosen pasta Mayonnaise Tin of tuna 2-3 spring onions (could use red onion too) Water Salt Add salt to water and pour in pasta. While pasta is cooking, chop spring onions and add to bowl along with a spoonful of mayonnaise and tin of tuna. Mix together. When pasta is cooked drain water and mix all together. Is good after being put in the fridge over night! Creamy Mushroom Pasta!

- pasta, any kind you want, i recommend not to use spaghetti - canned mushrooms - salami, the kind you want - sour cream - grated cheese - fresh basil leaves - salt and pepper - one garlic clove - frying oil Boil the pasta, put salt in the boiling water. Meanwhile, wash and chop the mushrooms if not already chopped, slice the salami, and chop the slices. Put some frying oil in a pan, fry the mushrooms and salami slices along with the garlic clove and stir constantly. When almost done, add the sour cream, season and stir. Take off the heat, dispose of the garlic clove, add finely chopped basil leaves and stir. Drain the pasta and add the cream mixture. Add the grated cheese on top and serve!

Cold Pasta Salad!

1 tin of sweetcorn 2 tins of tuna 500g of pasta 2 tbl spoons of mayonase 1. Cook the pasta 2. While the pasta is cooking open the tuna and sweetcorn and drain 3. Put tuna and sweetcorn into a bowl and mix with the mayonase 4. When the pasta is cooked drain out the water and put cold water over the top 5. Mix pasta with tuna , sweetcorn and mayonase and serve

Creamy Chicken & Bacon Pasta!

What you will need: (4 servings or 3 large servings) 2 gloves garlic (you can get 3 bulbs for 1 in many shops so you can get enough to last a while) Half an onion (you can also buy a bag of onions that will last ages for anywhere between 1 - 2) One pack smoked bacon (you can get one pack in farmfoods for 1.50 or a pack of 4 packs for roughly 5 - plenty for freezing for hangover saturdays) 2 or 3 chicken breasts depending on personal preference (3.95 for 1kg in farmfoods) Mixed herbs Double cream 300ml-350ml Pasta tubes (twirls or penne are my favourite, but depends on personal taste) Salt and pepper Parmezan (somewhere between half and 3/4 a cup depending on taste) Oil So chop the garlic and onions into small pieces and push them to one corner of your chopping board then slice your bacon into roughly 1cm squares (i take all the slices out the pack as one slab, cut them into thirds long-ways then slice across into squares) and finally slice your chicken into bite-sized chunks and grate your parmezan. By the time you've finished cutting, chopping and grating your pan should be nice and hot so start by adding the onion and garlic. Keep stirring so that it doesn't burn or go crisp until the onion has gone slightly soft then add your bacon squares and keep stirring until the bacon is all cooked well, but not started to go crisp either. Around the same time you'll want to place your pasta into the water (assuming its boiling). Once your bacon has got to the point where you're happy add in your chicken, stir occasionally and make sure the chicken is cooked all over but not quite browned then pour in your cream. At this point, you may want to drain any excess water/oil in the pan. Fold the cream into the meaty mixture so everything is covered then add your cheese to the top and fold in again until it has melted sufficiently until the mix has become gooey throughout. Add mixed herbs, salt and pepper to taste. Reduce the heat on the sauce mix to a low heat just to keep warm, but keep an eye on it, if you leave it for too long the cream will start to separate and you'll have something which still tastes great, but is overall a bit more greasy. Check your pasta is sufficiently cooked to the way you like it and drain the water. If you have a mixing bowl mix the pasta and sauce together there, or alternatively once you have drained the water, use the pan you cooked the pasta in to mix. Serve with garlic bread and enjoy! And there you have it! Please, if you try this let me know how it goes.

Rosemary Chicken!
500 grams chicken, cut into serving pieces 4 pieces potatoes, peeled and cut into wedges 1 teaspoon fresh or dried rosemary 1/2 cup butter salt and pepper to taste Procedures: Part 1 1. In a bowl, place chicken then season with rosemary, salt and pepper. Part 2 1. In a pan, melt butter then fry potato wedges until golden brown. Drain and set aside. 2. In a same pan, Add butter then fry chicken until golden brown and tender. Drain. 3. Arrange fried rosemary chicken and potato wedges in a plate then serve

Chicken Pochero!
Ingredients: 1 kilo chicken, cut into serving pieces 4 potatoes, cut into cubes 3 pieces banana(saba), sliced halves 200 grams tomato sauce 4 garlic gloves, chopped 1 small onion, quartered 1/2 teaspoon peppercorns 5 cups water 1 small bundle, green beans, trimmed 1 small chinese cabbage or bok choy(pechay), cut into serving pieces 1 tablespoon brown sugar 2 tablespoons vegetable oil 1 chicken cube(Bouillon cube) fish sauce or salt to taste Procedures: Part 1 1. In a bowl, season chicken with salt and pepper. 2. In a pan, heat oil then stir fry potatoes and banana until golden brown. Drain and set aside. Part 2 1. In a pot, heat oil and saute garlic and onion. 2. Add chicken then stir fry chicken until color turns to golden brown. 3. Add tomato sauce, water, chicken cube and peppercorns. Cover and simmer for 10 minutes. 4. Add fried potatoes and bananas, and the other vegetables, cook for 3-5 minutes or until vegetables are cooked. 5. Season with sugar and salt according to taste. 6. Transfer to serving plate, serve with steamed rice.

Chicken Sisig!
Ingredients: 1 kilo chicken fillet 300 grams chicken liver 3 gloves garlic, chopped 2 onions, chopped 4 pieces green chili(siling haba), chopped 1 tablespoon olive oil 3 tablespoons soy sauce 2 tablespoons oyster sauce Salt and pepper to taste calamansi 3 pieces red chili(siling labuyo), chopped(optional) 1/2 tablespoon mayonnaise(optional) 1 raw egg(optional) Procedures: Part 1 1. In a bowl, season chicken fillet and liver with salt and pepper. 2. In a pan, heat oil then fry fillet and liver until color turns to golden brown. 3. Let it cool then chopped into small pieces. Set aside. Part 2 1. In a same pan, heat oil then saute garlic and onions. 2. Add chicken fillet and liver, crush the liver while cooking. 3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well. 4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well. 5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done

Corned Beef Omelet!

Ingredients: 4 eggs, beaten 1 can(150 grams) corned beef 1 onion, chopped 2 tablespoons butter or margarine 1 tablespoon cooking oil 1/2 teaspoon ground pepper 1/4 cup evaporated milk(optional) 1/2 cup cheese, grated(optional) Procedures: Part 1 1. In a separate bowl, beat the eggs, milk and ground pepper together until frothy. Set aside. Part 2 1. In a nonstick pan, heat oil then saute onions until soft. 2. Add corned beef and cook for 3 minutes then transfer into bowl. Set aside. 3. Add half of corned beef into egg mixture then mix well.

Part 3 1. In a same pan, melt butter in a low heat then pour egg mixture. 2. Cook until slightly set then top the remaining corned beef and grated cheese. 3. Continue cooking until bottom is golden then gently fold omelet over. 4. Slide omelet into serving plate then serve with hot sauce

Stir fry beef & vegetables!

Ingredients: 500 grams beef sirloin, sliced thinly into strips 100 grams snow peas, trimmed 100 grams green beans, trimmed and slice diagonally 1 carrot, sliced 1 red bell pepper, diced 3 cloves garlic, minced 1 white onion, diced 1 tablespoon oyster sauce alt and pepper to taste 5 tablespoons cooking oil Marinade: 1/4 cup soy sauce 1/4 cup oyster sauce 2 tablespoons brown sugar 1 teaspoon sesame oil Procedures: Part 1 1. In a bowl, combine beef and marinade then stir together. 2. Set aside for 30 minutes then drain and discard marinade. Part 2 1. In a sauce pan, heat cooking oil and saute garlic and onion. 2. Add vegetables, oyster sauce, salt and pepper then stir cook for 4 minutes. 3. Transfer into bowl and set aside. Part 3 1. In a same pan, heat oil then stir fry beef for 3 minutes. 2. Add cooked vegetables then toss and cook for another minute. 3. Transfer to serving plate then serve immediately with steamed rice.

Vegetable Chowder Soup!

4 cups broccoli florets, chopped 2 medium potatoes, minced 2 medium carrots, minced 1-1/2 cups water 1 large onion, minced 4 cups evaporated milk 1/3 cup all-purpose flour 1 cup cheddar cheese, cubed 1 tablespoon olive oil salt and pepper to taste 1 chicken bouillon cube(optional) 2 stalks celery, chopped(optional) 1 cup corn kernels(optional) 2 cups chicken fillet, cooked and shredded(optional) Procedures: Part 1 1. In a bowl, combine flour and 1 cup milk, mix until smooth. Set aside. Part 2 1. In a saucepan, heat oil then saute onion. 2. Add celery, carrots and potatoes then continue sauteing for 5 minutes. Add a little water if needed. 3. Pour flour mixture, milk, chicken bouillon, salt and pepper. 4. Add the other ingredients then simmer for an hour or until sauce thicken. Keep stirring. 5. Remove from heat and add cheese just until melted. Serve.

Braised Chicken w/ Black Beans!

1 kilo chicken, cut into serving pieces 2 tablespoon black beans(Tausi) 1 medium-sized onion 2 tablespoons garlic, minced cooking oil for frying salt and pepper to taste 1 piece red bell pepper, diced(optional) spring onion for garnishing(optional) Marinade: 1 tablespoon soy sauce 1 tablespoon cornstarch 1/4 teaspoon salt Sauce: 2 tablespoons soy sauce 1 teaspoon sesame oil 1 cup water 1 tablespoon cornstarch

Procedures: Part 1 1. In a bowl, combine chicken and marinade then set aside for 20 minutes. Part 2 1. In a pan, heat oil then stir fry chicken until golden brown. Drain and set aside. 2. In a same pan, reduce oil then saute garlic and onion then add black beans. 3. Add bell pepper and chicken then cook until tender. 4. In a bowl, mix sauce ingredients until well blended then pour in a pan. 5. Simmer until thickens then season with salt and pepper to taste. 6. Remove from heat then sprinkle with spring onion. Serve hot with steamed rice. Enjoy

Chicken and Corn Soup!

Ingredients: 2 pieces chicken breast 1 can corn kernel, drained 1 small carrot, cubed 1 onion, diced 1 thumb-sized ginger, minced 5 cups water 2 eggs, beaten 1/4 teaspoon ground pepper 1 teaspoon salt 1/4 teaspoon sugar(optional) chopped spring onion for garnishing(optional)

Procedures: Part 1 1. In a pot, boil water then add chicken, ginger, onion, sugar, salt and pepper. Cook for 10 minutes. 2. Remove chicken and shred using fork. Set aside. Part 2 1. Add carrot and corn into chicken broth and simmer for 5 minutes. 2. Lower the heat then pour the beaten egg slowly, stir while pouring. 3. Add shredded chicken and simmer for 5 minutes. 4. Transfer to serving bowl, garnish with spring onion. Serve Beef Adobo! Ingredients: 500 grams beef, cut into thin slices 1/2 cup soy sauce 1/3 cup vinegar 3 gloves garlic, chopped 1 teaspoon peppercorns 3 pieces bay leaves(laurel) 2 tablespoons brown sugar 1/2 cup water salt to taste

Procedures: Part 1 1. In a pot, combine beef, garlic, bay leaves, peppercorns brown sugar, and soy sauce. Marinate for an hour or overnight inside the fridge. Part 2 1. Pour water then simmer in a low heat for 40 minutes or until beef is tender. 2. Pour vinegar and simmer for another 5 minutes then season with salt and sugaraccording to taste. 3. Cook until the sauce is almost absorb and start to render oil. 4. Transfer to serving plate then serve with rice.

Creamy Beef and Mushroom!

Ingredients: 1/2 kilo beef sirloin, cut into strips 200 grams mushrooms, sliced 1 onion, chopped 3 cloves garlic, minced 1 can cream of mushroom 1/2 cup hot water 1 tablespoon butter or margarine 3 tablespoons olive oil salt and pepper to taste 1/2 cup Parmesan cheese, grated(optional) 1/4 teaspoon paprika or chili flakes(optional) chopped parsley for garnishing(optional) Procedures: Part 1 1. In a bowl, marinate beef with garlic, paprika, salt and pepper for 30 minutes. 2. In a pan, heat olive oil then stir fry beef for 5 minutes or until brown. 3. Remove from the pan and set aside. Part 2 1. In a pan, melt butter and saute garlic and onion. 2. Add mushrooms and saute for 3 minutes. 3. Pour water and cream of mushroom then cover and simmer until the sauce is creamy. Stir constantly. 4. Put the meat back into the pan then add grated Parmesan cheese. 5. Adjust seasoning according to taste. Simmer for a while and turn off the heat. 6. Transfer to serving plate then sprinkle with parsley and serve immediately.

Beef Lasagna!
1/2 kilo Lasagna pasta (cooked according topackage direction) Meat Sauce: 1 kilo ground lean beef 6 gloves garlic, minced 1 onion, chopped 1 big can four cheesepasta sauce(del monte) orspaghetti sauce 1 tablespoon brown sugar 3 tablespoons olive oil salt and pepper to taste 1 cup fresh basil, chopped(optional) White Sauce: 1/2 cup butter 1/2 cup cornstarch 1 pack all-purpose cream 1/2 cup full cream milk 1 cup grated mozzarella cheese Toppings: grated cheddar cheese dried basil Procedures: Part 1 1. In a large pot, prepare lasagna pasta based on cooking instructions. Make sure to cooked it well then set aside. Meat Sauce: 1. In a sauce pan, heat oil and saute garlic and onion 2. Add ground beef, salt and pepper. Cook for 5-8 minutes or until tender. 3. Add four cheese pasta sauce, basil and brown sugar. Cook for 10 minutes. 4. Adjust seasoning according to taste. Remove from heat. Set aside. White Sauce: 1. In a separate pan, melt butter and add cornstarch. Mix until well blended. 2. Add all purpose cream, full cream milk, grated mozzarella cheese. 3. Mix well until thickens. Keep warm and set aside. Assembly: 1. In a rectangular(12x8inch) baking dish, arrange pasta sheets at the bottom. 2. Spread a layer of meat sauce then a layer of white sauce. 3. Repeat alternate layering up to 4 layers is formed. 4. top with grated cheddar cheese and dried basil. 5. Let it cool for about 5 minutes before serving.

Beef Salpicao!
Ingredients: 1/2 kilo beef tenderloin, cut into cubes or strips 1/2 tablespoon garlic, chopped 1 tablespoon butter 3 tablespoons olive oil Marinade: 1 tablespoon olive oil 2 tablespoons Worcestershire 2 tablespoons soy sauce or oyster sauce 1/2 tablespoon garlic, minced 1/2 tablespoon paprika(optional) 1/2 teaspoon cayenne pepper or chili flakes(optional) 1 tablespoons brown sugar salt and pepper to taste Procedures: Part 1 1. In a bowl, combine beef and marinate ingredients. Marinate the beef for 2 hours. Part 2 1. In a pan, heat 1 tablespoons olive oil and toast the garlic until colors turn to golden brown and crispy. Drain and set aside. Part 3 1. In the same pan, cook the beef for 5 minutes or until brown and start to render oil. 2. Add butter then stir cook for 2 minutes.(Dont overcooked, beef will become tough). Part 4. 1. Remove from heat and transfer the beef to serving plate. 2. Sprinkle with fried garlic then serve with streamed rice.