Ingredients :

· 2 lbs. Yukon gold potatoes, peeled, cut into even sized, large chunks
· 3/4 cups low-fat buttermilk
· salt and cracked black pepper
· 2-1/2 tbsp. sambal oelek, more or less to taste

Cooking Procedures :

1. Place potatoes in a medium saucepan and cover with cold water. Heat to boiling and then reduce the heat and simmer until cooked through for about 12 to 16 minutes.
2. Drain potatoes in a colander. Immediately place potatoes back in the pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out.
3. Pass potatoes through a ricer or a food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon.
4. In a small saucepan, warm buttermilk over medium-low heat. Do not boil. Remove from heat.
5. Stir in enough warmed buttermilk to the mashed potatoes to obtain desired consistency. Add salt and cracked black pepper to taste, stirring until well combined. Add sambal oelek, a tsp. at a time, tasting after each addition.
6. Transfer to a serving dish and serve immediately.

Ingredients :

· 1-1/2 cup unsweetened strawberries, fresh or frozen
· 2 cup unsweetened apple juice
· 1/4 cup sugar
· 1/4 tsp. cinnamon
· 2 tbsp. cold water
· 4 tsp. cornstarch

Cooking Procedures :

1. Wash and hull fresh strawberries (or thaw frozen strawberries, if using).
2. In a blender (or food processor), blend strawberries and apple juice until almost smooth.
3. In a medium saucepan, combine strawberry mixture, sugar and cinnamon. Cook over medium heat while stirring frequently for about 5 minutes or until sugar is dissolved.
4. Combine water and cornstarch. Pour into hot mixture. Cook for about 3 minutes or until thickened and clear.
5. Remove from heat. Set aside and let it cool (or you may chill for an hour). Pour into an 8 inch square pan. Cover and freeze for about 3 hours or until firm.
6. Break frozen mixture into chunks and beat with electric mixer at medium speed until fluffy. Transfer to an airtight container and freeze until firm.
7. Remove from freezer to refrigerator about 15 minutes before serving.

Ingredients :

· 3 firm (about 1 pound) Bosc pears, peeled, halved and cored
· 1/3 cup apple juice
· 1/3 cup firmly packed dark brown sugar
· 3 tablespoons unsalted butter

Cooking Procedures :

1. Preheat the oven to 400°F. Prepare an 8 inch square baking dish. Set aside.
2. Peeled pears cut in half and cored. Arrange cuts side up in the baking dish.
3. Combine apple juice and brown sugar in a small saucepan. Heat over medium-high heat stirring constantly until the sugar dissolves and then whisk in the butter.
4. Pour the sauce over the pears. Bake for about 35 minutes or until the pears are crisp-tender and beginning to brown, basting occasionally with the juices.
5. Remove from the oven and let it cool. Spoon the pears onto plates. Top with ice cream (of your choice). Drizzle with any juices and serve.
6. The pears can also be served frozen. To do so, cool the pears and then place them in the freezer until it becomes solid for about 8 hours.

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 :

· 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.