Banana Burger and Banana Nuggets

Ingredients:

8 pieces medium or large size “banana heart”

10 pieces large size of carrots

10 pieces medium size bell pepper

3 pieces medium size onion

1 cloves of garlic

1 kilo flour

2 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon baking powder

4 pieces of eggs

1 liter of cooking oil

2 cups of clean water

30 pieces of burger buns

Ketchup or Mayonnaise

Procedure:

1. Clean and wash the banana heart, carrots and bell pepper.

2. Chop banana heart, carrots and bell pepper thinly and finely.

3. Minced 3 pieces of onion and 1 cloves of garlic.

4. Mixed all the ingredients needed (banana heart, carrots and bell pepper) then

include onion, garlic, salt, black pepper, baking powder, flour. Mixed thoroughly.

5. Add 4 pieces of eggs in the mixture then mixed again.

6. Put and heat adequate amount of cooking oil on a frying pan.

7. If the cooking oil is thoroughly hot, you may put or shape the mixture when frying

or making banana patties and nuggets according to your desire.

8. Fry the banana patties on a low fire.

9. On a burger bun, put some ketchup or mayonnaise then add the banana patties.

10.Makes 30 to 50 serving

Banana with Gata

Ingredients:

Gata ½ kilo

Glutenous rice ( malagkit na bigas, giniling ) 1 kilo

Banana 3 piling

Brown sugar 1 kilo

Kamote

Sago

Procedure:

1. Clean and wash the banana and kamote .

2. Chop banana and camote into small squares

3. Sauté all ingredients in a cooking pan with gata on it until it is cooked

Spaghetti

Ingredients

1 kg. spaghetti noodles

1/2 kg. ground beef

1/4 kg. hotdogs, diagonally sliced

1 kg. tomato sauce

3 pieces laurel leaves (bay leaves)

1/4 cup brown or white sugar

2 green bell peppers, diced

2 onions, chopped

1 head garlic, minced

3 tablespoons of cooking oil

1 cup of water

Salt and pepper to taste

1/2 cup grated cheese

Procedures

Cook spaghetti noodles according to package instructions.

In a sauce pan or wok, sauté garlic and onions in cooking oil.

Add ground beef, laurel leaves, bell pepper and a cup of water. Bring to a boil

and let simmer for 10 minutes.

Add tomato sauce, salt and pepper to taste then let simmer for another 10

minutes

Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

Serve with the cooked spaghetti noodles and grated cheese on top.

Lumpia

Ingredients

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions

1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable

oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan

and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and

onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green

onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce.

Remove from heat, and set aside until cool enough to handle.

2. Place three heaping tablespoons of the filling diagonally near one corner of each

wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length

of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight

as you assemble. Moisten the other side of the wrapper with water to seal the

edge. Cover the rolls with plastic wrap to retain moisture.

3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5

minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all

sides are golden brown. Drain on paper towels. Serve immediately.

PUTO

Steamer

Mixing bowl

Strainer

Muffin pan

Measuring cups & spoons

Wooden spoon or wire whisk

2 cups rice flour

1/2 tsp salt

2 tsp baking powder

2 cups coconut milk

1 cup white sugar

1 tsp anise seed (optional)

1 cup grated coconut or coconut flakes

Procedure

1. Sift the rice flour, baking powder, salt,  and white sugar together.

2. In a bowl, add coconut milk to the sifted ingredients and blend until the mixture is

smooth.

3. Add anise seeds or whatever flavoring you wish (vanilla, pandan, etc.) Mix and

blend thoroughly.

4. Carefully pour the mixture into the muffin pans (greased with butter beforehand),

making sure you leave 1/3 space at the top. This is to give the puto space to

expand upon cooking.

5. Steam for about 30 minutes.

6. Check for doneness by inserting a toothpick into the center of puto — the

toothpick must come clean.

Sopas

Ingredients:

3 tablespoons butter

1 medium sized onion, diced

1 lb boneless skinless chicken breast, diced

32 ounces chicken broth (about 4 cups)

2 cups elbow macaroni

3/4 cup celery stalk, chopped

3/4 cup carrots, diced

3/4 cup cabbage; shredded

3/4 cup fresh or evaporated milk

1 cup water

Salt and ground black pepper to taste

Cooking procedure:

1. Heat a cooking pot and put-in the butter. Allow the butter to melt.

2. Add onions and cook until the texture becomes soft.

3. Put-in the boneless chicken breasts and cook for 3 to 5 minutes.

4. Sprinkle some salt and ground black pepper and stir.

5. Add chicken broth and bring to a boil.

6. Pour-in water and milk and wait to re-boil. Simmer for 15 to 20 minutes.

7. Add the elbow macaroni and cook for 8 minutes while stirring once in a while.

8. Put-in the carrots and celery and simmer for 3 minutes.

9. Add the cabbage and cook for 2 minutes more.

10. Turn-off the heat and transfer to a serving plate.

Cheese Sticks

1 cup all-purpose flour

1/2 teaspoon baking powder

1 cup shredded cheddar cheese

1/2 cup butter

3 tablespoons ice water

1. Preheat oven to 400°F (205°C).

2. Combine all ingredients,except water, with a pastry blender until mixture

resembles coarse crumbs. Add water and mixing will.

3. Form into strips with a cookie press. Bake on an ungreased baking sheet for 8 to

10 minutes. Serve warm or cold.