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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Stuffed Chicken Breast w/ Mushroom Cream Sauce Recipe

Ingredients:
6 boneless chicken breasts, skinned and trimmed
12 ham sliced into strips
12 asparagus spears, blanched
12 cheddar cheese cut into strips
½ cup all purpose flour
2 eggs slightly beaten
1 cup Japanese Bread crumbs
¾ cup vegetable oil
CREAMY GRAVY
1 can Cream of Mushroom
¼ cup Carnation Evaporated Milk
1 cup pieces and stem mushrooms
¼ cup Worcestershire Sauce
1 beef cubes
1 tablespoon aromat
2-3 tablespoons Japanese soy sauce
2-3 tablespoons Alaska Crema
Salt and freshly ground pepper


Instructions:
1. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. 
2. Arrange chicken breasts shiny side down. In the middle of the chicken place ham, 2 pieces of asparagus then place the cheddar cheese beside the asparagus. 
3. Roll up tightly.
4. Dredge rolled chicken in flour, shaking off excess. 
5. Then dip in beaten egg then dredge in Japanese breadcrumbs. 
6. Set aside.
7. Heat oil in a heavy bottom pan. 
8. Fry the breaded chicken until golden brown in color. 
9. Slice the rolled chicken into medallions. 
10. Set aside.
11. In a saucepan, combine all ingredients. 
12. Simmer until the gravy thickens. 
13. Season with salt and pepper to taste. 
14. Pour on rolled stuffed chicken. 
15. Serve hot.

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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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Nabeyaki Udon Recipe

Ingredients:

1 bunch spinach

6 cups dashi soup

1/3 cup soy sauce

2 tbsp mirin

1/2 tsp salt

1/4 lb chicken thigh,bite-sized

4 packages pre boiled udon noodles

4 slices kamaboko 

6 inches negi/leek,diagonally sliced

4 eggs

Instructions:

1. Boil spinach for a minute and cool in water and drain well.

2. Cut boiled spinach into 1 inch lengths.

3. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. 

4. Divide the soup into four individual earthenware or iron pots and cook on medium heat.

5. Add chicken in the soup and simmer until cooked. 

6. Add udon noodles in the pot and place kamaboko and spinach on the top. 

7. Simmer for a few minutes. Add negi/leek and drop an egg in the soup. 

8. Cover the pot with a lid and stop the heat and let it steam.

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