Ingredients :

· 1/3 cup lemon juice
· 2 tsp. grated lemon zest
· 1/2 cup sugar
· 2/3 cold water
· 2 eggs, separated
· 2/3 cup skim-milk powder

Cooking Procedures :

1. Whisk together lemon juice, zest, sugar, water and egg yolks. Set aside.
2. With an electric mixer, beat egg whites until fluffy. Add skim-milk powder. Beat on high speed for about 3 to 5 minutes or until stiff peaks form. Fold in lemon mixture.
3. Pour into 8 small custard cups. Cover. Freeze for about 3 hours or until firm.
4. Remove from freezer and transfer to refrigerator about 15 minutes before serving.

Ingredients :

Fruit Mixture
· 1 can fruit cocktail, drained
· 2 cups shredded young coconut, drained (optional)
· 1 cup apple, diced (optional)
· 1 cup red sweet kaong, drained
· 1 cup sweet nata de coco, drained
· 1 can pineapple tidbits, drained
· 1 cup grated cheese

Dressing
· 1 can condensed milk
· 1 can Nestle thick cream
· 3 egg yolks, at room temperature
· 2 tbsp. unsalted butter

Cooking Procedures :

1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
2. Place in a large bowl. Set aside.
3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add the butter about halfway of cooking.
5. Stir occasionally until thickened. Remove from heat and let it cool completely.
6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
7. Chill before serving.

Ingredients :

· 1 whole ripe pineapple
· 2 tbsp. sugar
· 2 tbsp. unsalted butter
· 2 tbsp. sultana raisins
· 1 oz. bittersweet chocolate, shaved
· 4 sprigs fresh mint

Cooking Procedures :

1. Using a sharp knife, cut pineapple into half, reserving the top half for another use. Use the bottom half (which is sweeter) and remove all the rind.
2. Slice pineapple into 4 rounds, each 1/2 inch thick. Spread sugar on a plate and dredge the pineapple slices onto the sugar.
3. In a large frying pan, melt the butter over medium-high heat until foaming. Add the dredged pineapple slices and fry for 2 minutes. Flip the slices and spread raisins around them. Fry for another 2 to 3 minutes or until pineapple has just browned and raisins are little bit swollen.
4. Remove from heat. Transfer one slice to each 4 dessert plates. The attractive browned side faces upward. Spoon some raisins onto each plate and top with the sauce from the pan.
5. Garnish with chocolate shavings and mint. Serve immediately.

Ingredients :

· 1 can prepared cherry-pie filling
· 3/4 cup flour
· 2 tbsp. sugar
· 1 tsp. baking powder
· 1/8 tsp. salt
· 3 tbsp. butter, softened
· 2 tbsp. milk
· 1 egg, slightly beaten

Cooking Procedures :

1. Pour pie filling into an 8 inch, shallow, round baking dish.
2. In a bowl, combine flour, sugar, baking powder and salt.
3. Add in butter until mixture resembles coarse crumbs.
4. In another bowl, mix milk with egg. Add to dry mixture and stirring just to moisten.
5. Spoon mixture topping over fruit filling. Microwave on Medium (Power Level 7) for 6 minutes, turning dish several times.
6. Brown for 4 to 5 minutes. Cool and serve.

Ingredients :

· 1-1/2 cup all-purpose flour
· 1/4 cup granulated sugar
· 1-1/2 tsp. baking powder
· 1/4 cup soft margarine
· 2 egg whites
· 1/4 tsp. almond extract

Filling:
· 3 cups fresh blueberries
· 1/3 cup granulated sugar
· 1 tbsp. all-purpose flour
· 1 tbsp. lemon juice
· 2 tsp. ground cinnamon

Cooking Procedures :

1. Preheat oven to 425°F. Prepare a 9 inch flan pan with removable bottom. Set aside.
2. In a bowl, combine flour, sugar and baking powder. Stir in margarine, egg whites and almond extract to form dough. Press into 9 inch flan pan. Freeze for 15 minutes.

Filling:
1. In a bowl, mix together blueberries, sugar, flour, lemon juice and cinnamon. Pour over crust.
2. Place in the center rack of the oven. Bake for 15 minutes. Reduce oven temperature to 350°F and bake for 20 to 25 minutes longer.
3. Remove from the oven. Cool on rack. Refrigerate for at least an hour before serving.

Ingredients :

· 4 tsp. olive oil, divided
· 1 lb. lean stewing pork, cut into (2 cm) cubes
· 2 medium onions, chopped
· 3 cloves garlic, finely chopped
· 4 tsp. chili powder
· 1-1/2 tsp. dried oregano leaves
· 1 tsp. ground cumin
· 3/4 tsp. salt (optional)
· 1/2 tsp. hot pepper flakes
· 3 tbsp. all-purpose flour
· 2 cups low-sodium beef or chicken stock
· 1 can (796 mL) tomatoes, including juice, chopped
· 2 bell peppers (assorted colors), cubed
· 2 cups frozen corn kernels
· 1 can (540 mL) kidney beans (or black beans), drained and rinsed
· chopped cilantro (optional)

Cooking Procedures :

1. In a Dutch oven or a large saucepan, heat 2 tsp. olive oil over high heat. Add pork in batches and stir-fry until lightly brown. Transfer to a clean plate.
2. Add remaining oil to pan. Reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt (if using), and hot pepper flakes. Cook while stirring occasionally for 2 minutes or until onions are softened.
3. Sprinkle with flour. Pour in stock and tomatoes with juice and bring to a boil, stirring until thickened. Return pork and its juices back to pan. Reduce heat. Cover and simmer for an hour or until meat is tender.
4. Add bell peppers, corn and kidney beans. Let it simmer covered for about 15 minutes or until vegetables are tender.
5. Remove from heat. Transfer to a serving dish and garnish with chopped cilantro, if desired. Serve hot.

Ingredients :

· 1 lb. large white beans
· 1 cup chopped onions
· 2 carrots, diced
· 1/2 cup chopped celery
· 1/2 cup tomato paste
· 1 tsp. sugar
· salt and pepper
· 1/4 cup chopped parsley
· 1 cup vegetable oil

Cooking Procedures :

1. Soak beans overnight. Cook in boiling water until tender. Drain and set aside.
2. In a large skillet, heat oil. Sauté onions until soft and translucent.
3. Add diced carrots, celery and tomato paste. Stir-fry for a few minutes. Add sugar, salt and pepper, and parsley. Cook and simmer until vegetables are tender (be careful not to over cook).
4. Add the drained beans to the skillet and stir to blend. Correct seasonings. Cook for a few minutes to allow the seasoning to blend.
5. Remove from heat. Transfer to a serving dish and serve hot.

Ingredients :

· 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 2 green onions (scallions), sliced into 1” long
· 1/4 tsp. peppercorn
· salt to taste
· 2 eddoes- also known as taro or gabi, quartered (optional)
· 2 potatoes, quartered
· 1 can pork and beans
· pechay (bok choy) or cabbage leaves  

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Ingredients :

· 1 cup munggo (mung beans)
· 3 cups water
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 pcs. Chinese sausage, cubed (optional)
· 2 cups water or broth
· 1 tbsp. patis (fish sauce)
· salt to taste
· 1 cup ampalaya leaves or substitute spinach or watercress  

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Ingredients :

· 2 tbsp. olive oil
· 1 sweet red pepper, cut in strips
· 1 onion, finely chopped
· 2 cloves garlic, minced
· 2 tomatoes, peeled and chopped
· 1-1/2 cup Arborio rice (or other short-grain rice)
· 3 cups chicken stock (or vegetable stock, see recipe)
· 3/4 tsp. salt (optional)
· 1/4 tsp. saffron threads, crushed
· 1 lb. asparagus
· 1/2 cup sliced unblanched almonds
· 2 hard cooked eggs, cut in wedges · pepper, to taste  

Cooking Procedures :

1. In a paella pan (or a large deep skillet), heat oil over medium-high heat. Add red pepper, onion and garlic, and stir-fry for about 5 minutes.
2. Add tomatoes and cook for another 3 minutes until thickened and most of the liquids evaporated. Remove from heat.
3. Stir in rice to coat. Stir in stock, salt (if using) and saffron. Return skillet to heat and bring to boil. Reduce heat to low and simmer, covered for about 15 minutes or until rice is almost done.
4. Cut and discard the toughest woody ends of the asparagus. Slice each asparagus spear into thirds crosswise and arrange over rice. Cook, covered for about 5 to 8 minutes or until asparagus are tender and rice is done and all the liquids absorbed. Using a fork, stir in almonds.
5. Remove from heat. Serve garnished with eggs and sprinkled with pepper to taste.