Garlic Bread Recipe

Number of Servings: 9-11 pieces

Ingredients:

Bread (use any kind; in this recipe i used sandwich bread)

80g softened butter

3 cloves of fresh garlic (grated)

   Freshly chopped parsley

   Salt

Procedures:

1.   Mix the butter, garlic, parsley and salt. Spread on top of the bread.

2.   Put in the toaster oven for 3 mins. Every 1.5 mins, flip the bread. When the non-spreaded side turns brown then it’s ready to serve.

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Shrimp Burgers Recipe

Ingredients:
For the shrimp burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
4 pieces day old bread
¼ cup Carnation Evaporated Milk
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
¼ cup celery
2-3 teaspoons Cayene pepper
1 kilo shrimps, picked over for shells
2-3 teaspoons salt
Zest of 1 lemon
2 1/2 cups Japanese bread crumbs
1 cup vegetable oil, for frying
4 Burger Rolls
2 tablespoons unsalted butter, room temperature
Lettuce
For the Remoulade:
1/2 cup mayonnaise
1/2 cup sour cream
½ cup Carnation Evaporated Milk
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
Salt and freshly cracked black pepper
1 medium celery, finely chopped


Instructions:
To make shrimp burgers:
1. In a large bowl, whisk mayonnaise, egg, CARNATION EVAPORATED MILK, scallions, celery, cayenne pepper, lemon zest Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. 
2. Fold in the shrimps and 4 pieces of torn day old bread until just combined. 
3. Divide the shrimp mixture into 4 equal portions and form into patties. 
4. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Meanwhile make the slaw: 
6. In a small bowl, whisk the mayonnaise, sour cream, CARNATION EVAPORATED MILK, Dijon Mustard, lemon juice, paprika, cayenne,celery and salt and pepper, taste. 
7. Chill for 10 minutes.

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Pizza Pockets Recipe

Ingredients:
1 tablespoon olive oil
8 ounces Italian sausage, remove from casing
1 cup Spinach
¼ cup Carnation Evaporated Milk
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pita bread cut in half
1 1/2 cups marinara sauce, or bottled pasta sauce


Instructions:
1. In a skillet heat the olive oil. 
2. Add the sausage and cook until crumbled and golden, about 5 minutes. 
3. Add the spinach and cook until wilted. Turn off the heat. 
4. Then add the cream cheese, 1/3 cup Parmesan, Carnation Evaporated Milk, salt and pepper and stir until well combined. Set aside.
5. Spoon topping into pita pocket. 
6. Place the pizza pockets onto a parchment paper-lined baking sheet. 
7. Sprinkle with the remaining Parmesan. Bake until golden.
8. In a sauce pan heat the marinara sauce over low heat. 
9. Serve the hot pizza pockets with the marinara sauce.

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Frozen Banana Ice Cream Sandwich Recipe

Ingredients:
12-16 pieces chocolate chip cookies
1 1/2 cups semisweet chocolate chips
¼ cup Carnation Condensed Milk
1 teaspoon vegetable oil
5-6 pieces Almond Rocca cut into small pieces
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla, softened



Instructions:
1. Place a bowl over simmering water. 
2. Toss together the chocolate chips, Carnation Condensed milk and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
3. Spread the melted chocolate on top of 6 of the cooled cookies. 
4. Place on a parchment or waxed paper-lined baking sheet. 
5. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. 
6. Place the remaining cookies, flat-side-up, on the same baking sheet. 
7. Arrange the banana slices in a single layer on the flat side of the remaining cookies. 
8. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.

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Oatmeal Cookies Recipe

Ingredients:

1 cup oats

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 cup butter, softened

3/4 cup light brown sugar

1 tsp vanilla extract

1 pc raw egg

1/4 tsp salt

1/2 cup raisins

Instructions:

1. Combine baking powder, flour, salt and ground cinnamon then mix well. Set mixture aside.
2. Place the butter in a separate bowl and mix it using an electric mixer.
3. Add the light brown sugar gradually while mixing the mixture.
4. Put the vanilla extract and continue mixing.
5. Put the egg and mix again.
6. Gradually mix the oats while mixing the batter.
7. Put the raisins then mix thoroughly until well distributed.
8. Prepare a baking tray or cookie sheet. Place a wax paper on top and scoop the mixture.
9. Flatten the batter using your hand. (Wet your hands first)
10. Do it to the rest of the cookie batter.
11. Bake it in the oven.
12. After baking, let it cool down for a bit.
13. Ready to serve.

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Espasol Recipe

Ingredients:

3 cups toasted glutinous rice flour

1/2 cup toasted sweet rice flour

2 cups sugar

3 cups coconut milk

1 1/2 cups grated coconut, toasted

1 tsp vanilla essence

Instructions:

1. Put the coconut milk in a pot and let it boil.
2. Mix in the sugar while the coco milk boils.
3. Mix it well until sugar is diluted.
4. Pour in the toasted grated coconut in the pot. Just let it cook for a few minutes.
5. Put the toasted rice flour and the vanilla essence.
6. Mix it thoroughly until proper texture can be seen.
7. Make sure your cooking in low heat to prevent getting overcooked.
8. Turn off heat and allow mixture to cool down.
9. When you can handle the mixture, flatten it in a mold.
10. Cut it in your desired length and thickness.
11. Roll it in the toasted sweet rice flour.
12. Do the same procedure to the leftover mixture.
13. Ready to serve.

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Bananacue Recipe

Ingredients:

2 cups brown sugar

4 cups cooking oil

6 pcs saging na saba (Asian plantains)

Instructions:

1. Add cooking oil and heat it in a pan.

2. Deep fry the bananas for a few minutes.

3. Put the brown sugar and let it cook.

4. Stir it once in a while. Make sure the brown sugar coated the bananas.

5. When you think it's cooked, skew it using sticks.

6. Do it to all the bananas.

7. Ready to serve.

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Tokneneng (Boknoy) Recipe

Ingredients:

6 pcs boiled chicken eggs

3 tbsp cornstarch

1 cup water

1/4 cup annatto seeds (atsuete)

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

2 cups cooking oil

Instructions:

1. Drench the boiled chicken eggs in corn starch.

2. In another container, mix the flour , salt , black pepper and atsuete. 

3. Mix thoroughly until you reach the desired thickness.

4. Drench the eggs in the mixture.

5. Deep fry it in a hot pan until reddish brown and crispy.

6. Serve with vinegar and share.

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