Ham sandwich and soup (serves 1)

Half a can of cream of tomato soup 20 g lettuce
2 medium slices brown bread 6 slices of cucumber
2 tsp. polyunsaturated spread 1 small tomato
1 small dollop of salad cream 1 medium banana
1 thick slice/2 thin slices ham

Creamy Chicken Salad

This easy, creamy chicken salad recipe will become your new secret weapon. It can be made quickly and
it tastes great too!

Ingredients
 2 cans white meat chicken, drained and flaked with a fork
1/4 cup Miracle Whip, or to taste
 1 stalk celery, thin sliced
 3 slices onion, diced
 1 boiled egg, cooled and rough chopped

Instructions
1. Combine chicken, celery, onion, and egg.
2. Add the Miracle Whip a little at a time until the salad is of the desired consistency.
3. Spread on bread or toast.
4. This recipe may also be used for Tuna Salad by substituting 2 cans of Albacore tuna for the
chicken and adding a tablespoon of sweet pickle relish.

Filipino Grilled Tuna Panga (jaw)

Filipino Grilled Tuna Panga (jaw) is another Filipino Dish submitted by a follower of Filipino-dishes.org. We want to thank the author for submitting this Filipino Dish. Thanks a lot for your post!!

Ingredients needed for Filipino Grilled Tuna Panga (jaw) :

1/2 cup soy sauce.
1 tablespoon sugar
1 (300 grams) tuna panga

Procedure for cooking Filipino Grilled Tuna Panga (jaw):

Mix well sugar and soy sauce.
Broil panga (jaw). Open it and spread the mixed soy sauce and sugar all over until cooked.
Serve with buttered veggies.

Filipino Mango and Tomato Salad

Author: Lalaine | Kawaling Pinoy
Recipe type: Side Dish
Cuisine: Filipino
Yield: 2 to 3 Cups

Prep time
15 mins
Total time
15 min

Ingredients
1 large ripe but very firm mango, peeled and julienned
1 large Roma tomato, seeded and diced
½ small red onion, peeled and diced
¼ bunch cilantro, stemmed and coarsely chopped
¼ cup vinegar
3 tablespoons fish sauce
1 teaspoon canola oil
1 tablespoon sugar
¼ teaspoon freshly-ground pepper

Instructions

1. In a bowl, combine mangoes, tomatoes, red onions and cilantro. Toss gently to combine.
2. In a bowl, combine vinegar, fish sauce and oil. Add sugar and pepper. Whisk together until well blended.
3. Cover and refrigerate for about 10 minutes to allow flavors to meld

Maja Blanca (Coconut Pudding)

Prep15 m
Cook10 m
Ready In2 h 25 m

Recipe By:Your Cooking Papa”This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.”

Ingredients

1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water

1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked coconut

Directions

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don’t burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Mamon (Sponge Cakes)

Recipe By:lola”These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don’t have the molds.”

Ingredients

2 1/2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
8 egg yolks
2 tablespoons grated orange peel

1 teaspoon vanilla extract
1/3 cup orange juice
1/3 cup water
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar

Directions

Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Easy and Delicious Purple Yam (Ube) Cookies

Recipe By:Marvincent Acuña (Vince)”A simple recipe for purple yam cookies. These taste awesome! They’re very soft and cake-like in texture. These are dome-shaped once they bake. You can flatten them as desired. This is a flexible recipe. You can add a teaspoon (or more) of baking soda instead of baking powder if you want a thinner cookie. I think you can top these with some white chocolate chips after baking.”

Ingredients

3/4 cup white sugar
2/3 cup vegetable oil
2 eggs
2 teaspoons vanilla extract

1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup purple yam powder, or more to taste
2 cups all-purpose flour

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or grease lightly.
Mix sugar, oil, eggs, vanilla extract, salt, baking powder, purple yam powder, and flour, in this order, in a large bowl until dough is well blended. Drop tablespoons of dough onto the baking sheet.
Bake in the preheated oven until cookies look firm, 8 to 10 minutes. Cool for at least 5 minutes before gently transferring to a wire rack.

Adesh’s Chicken Curry Rice Salad

Tired of the same old salad every day? Well try this exciting and easy curry chicken recipe to make a rice
salad like nothing you’ve ever had before! You’ll love the unique flavor of this unexpected dish. Nothing
like something new, Adesh always says.
Serves: 4

Ingredients
1/2 cup plain yogurt
 3 tablespoons curry powder, divided
 1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
 4 boneless, skinless chicken breasts
 3 cups cooked rice (cooked in chicken broth), cooled
 1 medium-size red pepper, julienned
1/2 medium-size red onion, sliced
 1 cup snow peas, julienned
 2 green onions, sliced
1/3 cup raisins
1/4 cup unsalted, peanuts, chopped
1/4 cup prepared light Italian dressing

Instructions
1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium
bowl; mix well.
2. Place chicken in refrigerator. Grill or broil chicken and cut into strips; refrigerate.
3. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green
onions, raisins and peanuts; mix well.
4. Cover and refrigerate one hour. Pour dressing over salad; toss.
5. To serve, place chicken strips over salad.

PEACH FUZZ

Soft and downy, the perfect serum for getting the dish on
your brother’s bride.
3 ripened peaches
6 ounces pink lemonade
6 ounces vodka
Ice cubes to fill blender

Method
1. Put peaches, pink lemonade, vodka, and ice in a
blender.
2. Blend until iced is crushed.
3. Place in freezer for four hours.
4. Scoop into highball glasses.
(Serves 6)

Vegetable pizza (serves 2)

Ingredients
1 pre-made/shop bought margarita 10” pizza (325 g)
4 large mushrooms (80 g)
1 courgette (100 g)
1 salad bag (150 g)
Dessert: Fruit salad (fresh or shop bought) (320 g serves 2)

Instructions
1. Preheat the oven according to the instructions on the pizza packet.
2. Place the pre-made pizza onto an ovenproof tray and set aside.
3. Slice the mushrooms and courgettes and place onto the pizza and place in the oven.
4. Cook according to the time on the pizza packet.
5. Whilst the pizza is cooking, place half of the salad bags on each of the two plates.
6. Remove the pizza from the oven, cut in half and serve with the salad.