Description:
loved this in Bataan... so long as you pre-heat the oven before preparing the ingredients, baking time is reduced to around 10 minutes (check the cookies if they look dry in a good way already)

Ingredients:
2 ½ cups all-purpose flour
½ tsp baking soda
1 cup dark brown sugar, firmly packed
½ cup white sugar
1 cup unsalted butter, softened
2 large eggs
2 tsp pure vanilla extract
2 cups (12 oz) semisweet chocolate chips
1/2 tsp salt


Directions:
Preheat oven to 350 F
In medium bowl , combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto a cookie sheet (grease with some butter and sprinkle with flour), 2 inches apart. Bake around 10-15 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

** edited the recipe because the salt thing was confusing people :) not sure anymore kasi if i copy-pasted the same directions or what from anoher recipe... hehe... but I promise, this works just fine :)

Description:
- recipe by Maan B. Teves (from Manila Diamond Hotel)

Ingredients:
3/4 cups white sugar
1 cup water
23 oz. pineapple juice
3 cups orange juice
1 1/2 cups lemon juice
6 bottles (703 oz) 7-Up
1 tray ice cubes


Directions:
1) Mix water and sugar in a pan and simmer for 5 minutes. Chill.
2) Chill fruit juices and 7-up.
3) Mix sugar syrup and fruit juices in a punch bowl.
4) At serving time, slowly pour in 7-Up
5) Add ice cubes. Garnish with mint leaves if desired.

Description:
- recipe I got from an old friend which I loved to bits

Ingredients:
1 can of corn kernels
2 cups of chopped cucumber (seeded)
salt and pepper to taste
some mayo
some milk

(note: the creamier the mayo and milk, the better)

Directions:
Just mix everything and season to taste. Chill in the fridge and only take it out when ready to serve.

Feel free to either add more corn or more cucumber, depending on your preference.

Ingredients:
2 chicken breasts (cooked by boiling with 1/3 Knorr chicken cubes and lots of onions, and some salt if you like it saltier); minced/chopped
1/2 cup ham (or Spam, yummy! optional tho)
salt and pepper to taste
around 1 cup of Mayo
1 and 1/2 tbsp crushed pickles
1 tbsp pickle juice (or lemon or calamansi juice)

Directions:
Mix everything. Season to taste. Feel free to add more mayo to extend the recipe.

Ingredients:
2 cans Century Tuna chunks in Brine or Water
around 1 cup of Mayo (depending on how chunky you want your spread)
salt and pepper to taste
1 tablespoon of crushed pickles (or more, depending on your preference)

Directions:
Drain tuna chunks of brine/water. Mix with other ingredients. Season to taste.

Ingredients:
6 hard-boiled eggs
around 1-2 cups mayo (depending on how much mayo you like, and whether you'll be adding extras to it; I prefer Kraft Mayo or Miracle Whip for a perfect creamy, tangy taste)
salt and pepper to taste
finely-chopped ham (optional)
grated cheese (optional)


Directions:
With a fork, mash hardboiled eggs. Add the mayo and other ingredients, season according to your preference.

Depending on how much you spread, this recipe can almost provide for an entire loaf of bread.

Ingredients:
wheat bread
some butter
some honey

(amount of butter and honey will depend on the number of toasts you wanna make, how thick, sweet or butter-y you like your spread)

Directions:
Mash some butter and add honey to it. Spread on wheat bread. Toast between 3-4 minutes (depending on the oven toaster din)

Description:
fell in love with this dish at Recipes, Greenbelt 3

Ingredients:
2 tbsp. cooking oil
1 tbsp. chopped garlic
1/4 cup chopped onions
100g ground pork (or more if you want it chunkier)
2 cups chopped baguio beans (chop smaller than green pea-size)
1 8g.Maggi Magic sarap
1 tbsp. patis or to taste
1 142ml. carnation coco evap
1 chili (the green one you use for sinigang, finely chopped)
shrimps (optional)

Directions:
1. Heat oil, saute garlic and onions until limp. Add ground pork and cook for 1 minute or until pork turns white in color.
2. Stir in baguio beans. Season with Maggi Magic sarap and patis.
3. Pour in Carnation Coco evap and add chili. Bring to a simmer. Remove from heat and serve hot.

* You can replace baguio beans with kangkong stalks and leaves, about 4 cups (but kangkong gets all limp after a while so separate stalks from leaves and add the leaves last)

Ingredients:
1/2 kilo of medium-sized shrimps (the ones that, when cooked, are around 1 1/2 inch in size)
chopped onions
half bottle of Del Monte Sweet Chili sauce

*optional: water, chili powder

Directions:
Heat oil and saute chopped onions. Add the shrimps and cook until the shrimps have all turned to red. Add the sweet-chili sauce and cook in low fire.

If you don't want a thick sauce, add some water.

If you want it more spicy, add a dash or two of chili powder. Mix well.

Description:
- this is a very creamy, very cheesy carbonara that's easy to prepare

Ingredients:
500 gms. pasta
250 ml Nestle Cream
1 1/2 cup Carnation Evap Milk
250 gms. CDO Sweet Ham (cut into half-inch squares)
1/4 bar, butter
250 gms. grated Eden cheese
salt and pepper to taste
crunchy bacon bits (optional)

Directions:
Cook pasta according tp package instructions. Set aside.

Heat butter and saute ham. Add the milk and cream. Stir until the mixture boils. Add half of the grated cheese and continue stirring while seasoning the creamy mixture according to taste.

Add the pasta and mix well. Top everything with bacon bits and remaining cheese.

* Note that cheese will absorb the liquid in the sauce; when reheating, you can either add some water or more milk to the pasta

Description:
- combination of several cheesecake recipes that I tailored according to our tastes

Ingredients:
CRUST
1 pack of crushed graham (honey flavored or chocolate)
half-bar butter, melted
honey (optional)
confectioner's sugar (optional)
shaved white chocolate (optional)
crushed nuts (walnuts, cashew, almonds, etc... optional)

CHEESECAKE
2 bars of Philadelphia Cream Cheese
1/2 cup of milk (evap or fresh)
1 tetra pack Nestle Cream
1/2 cup sugar
a teaspoon of vanilla
1 envelope Knox unflavored gelatine
shaved white chocolate (optional)

Directions:
Combine crushed graham, butter and honey (and nuts) to make the pie crust. Line a pan/bowl with the crust, pat well and even. . Refrigerate for at least 30 minutes or until crust has set. Sprinkle with confectioner's sugar and chocolate shavings.

On a blender, combine cream cheese, sugar, milk, whipped cream and vanilla. Blend until frothy.

Pour Knox gelatin in a cup and stir a little hot water in to completely dissolve the gelatin. Mix into the cream cheese mix. Blend well.

Pour mixture onto the pie crust. Refrigerate for at least 6 hours. Top with blueberry/strawberry filling (Compton's) or preferred jam.

* feel free to add more butter to crushed grahams if you like
* feel free to use more or less Knox depending on how firm you want your cheesecake to be

Description:
- this is a simple recipe that warmed me up in Sagada



Ingredients:
Corn Kernels
Potatoes
Onions (lots)
Some butter
Evap Milk
Pepper and salt to taste

* carrots optional

Directions:
Basically, you sautee onions and GRATED potatoes (use the big-holed graters, you wouldn't want it to be as fine as grated cheese, but this is way better than diced potatoes, i swear) on butter. When they're half-cooked, you just pour in evap milk, corn kernels (if from a can, use the water they were in too), add more water, season with some pepper and salt to taste, simmer... and there you go..

It's creamy, it's healthy, it's filling. And it's best when piping hot...

Description:
- this is a combination of No Bake brownie recipes, something Jojo and his brother loves

Ingredients:
2 packs Crushed Grahams (Honey)
1 1/2 cup semisweet Hershey's baking chocolate
2 cups milk
100 gms choco chips-nut mix (from Toby's)
100 gms cashews
1 cup miniature marshmallows (or as many as you want)
1/4 block butter

Directions:
Line a pan with plastic wrap or foil. Combine chocolate chips and milk in a heavy saucepan; cook over low heat until chips melt, stirring constantly.

Combine crushed grahams, 1/2 marshmallows, 1/2 nuts and choco chips mix in a big bowl. In low heat, melt butter in a pan, add milk and baking chocolate. Stir constantly until all chocolate is dissolved . Mix chocolate mixture into crumb mixture. Press into lined pan. Sprinkle with remaining nuts and marshmallows. Cover and refrigerate at least 2 hours. Cut into squares.

* you can reduce the amount of chocolates if you don't want it too sweet
* you can use other nuts such as almonds, peanuts and walnuts
* you can also garnish it with M&Ms
* i garnish mine with Kellogg's rice crispies
* crushed wafers may also be used

Description:
- got this recipe from Ate Ene, who has already passed away, and I think, after her, am the only one who can give the recipe justice... and this tastes better than the one sold at Goldilock's

Ingredients:
* 1 box Alsa unflavored gelatin (red)
1/2 cup sugar
1 3/4 cups Sprite

** 1 box Alsa unflavored gelatin (green)
1/2 cup sugar
3-5 pcs. Pandan leaves
2 1/2 cups water (to boil the leaves in, and about 1 1/2 cup to mold the gelatin in)

*** 1 box Alsa unflavored gelatin (orange)
1/2 cup sugar
1 3/4 cups pineapple juice

Creamy gelatin:
4 packets of Knox unflavored gelatin
2 cans Nestle Cream
1 can Condensed Milk (the 1-cup size)
1 teaspoon vanilla (optional)

(feel free to just use flavored gelatins, but fruit/tangy flavored ones work best with the creamy/milky gelatin; colorful gelatin fillings look nicer)




Directions:
* Dissolve sugar and unflavored gelatin in Sprite on a pan. Bring to a boil over medium heat. Mold. Cut into cubes later.

** Boil the pandan leaves in water until flavor has set in. Remove leaves and add the sugar and unflavored gelatin, stirring constantly. Bring to a
boil and mold. Cube later.

*** Dissolve gelatin and sugar in pineapple juice. Bring to a boil while stirring constantly. Mold and cube later.

Combine Nestle Cream and Condensed Milk in a bowl. Add vanilla. Mix really well.

(i am editing this to make it easier for others)

In a cup, pour the contents of the Knox envelopes. Add SOME boiling water, ENOUGH to dissolve the gelatin. When everything's dissolved, pour the Knox gelatin into the milk-and-cream batter. Mix well. Add in the cubed flavored gelatin. Mix again and then mold for 8 hours in the fridge.

Feel free to use another Knox envelope for a firmer creamy gelatin.

Description:
- I actually got this recipe from a friend (http://zerreit.blogspot.com) but I couldn't find cumin before and replaced that particular ingredient with chili powder, and it was a hit with my beloved (and his family); now i prepare it using equal parts of cumin and chili powder

Ingredients:
1 kilo chicken breast fillet, sliced into bite-size pieces
1 tbsp. garlic powder
1 tbsp. curry powder
1 tsp. cumin powder
1 tsp. chili powder
2 cubes of chicken broth cubes, mashed or crushed
1 tsp. salt
1 tsp. ground black pepper

Sour Cream & Garlic Dipping Sauce
1 container of Sour Cream
1 1/2 tbsp of Garlic Powder
1 tsp. salt

(feel free to add more chili if you want it more spicy, or reduce other spices)

Directions:
Mix all the dry ingredients. Rub the crushed/mashed chicken broth
cubes all over the sliced chicken pieces. Then mix the chicken with
the dry ingredients and let it marinate for about an hour or 2.

Heat up a pan with oil for deep frying. Dip the chicken pieces into
the beaten eggs, and then roll the chicken pieces in graham crackers
until they're covered entirely, then fry until deep brown.

For the dip, Mix everything and refrigerate.