GENERAL

HOMEMADE BUTTERMILK Ingredients: 1 cup milk 1 tbsp. lemon juice or 1 tbsp. vinegar Directions: Combine ingredients and let stand for 5 minutes. After 5 minutes, mix together well and use as buttermilk in any recipe.

FRENCH DRESSING Ingredients: 2/3 cup ketchup cup white sugar cup white wine vinegar cup vegetable oil 1 small onion, quartered 2 tsps. Paprika 2 tsps. Worcestershire sauce Directions: Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until onion is well chopped. Chill and serve. STEAK SAUCE Ingredients: 1 cup ketchup 1/2 cup onion, coarsely chopped 1 large clove garlic 1/4 cup water 1/4 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoons prepared mustard

Directions: Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator.

FISH

CRUNCHY OVEN FRIED FISH Ingredients: 1 pound cod fillets 1 egg white cup buttermilk cup dry bread crumbs cup cornmeal 1 tsp. lemon peel, grated tsp. basil tsp. black pepper Directions Preheat oven to 450F. Cut fish in to serving size pieces. Beat egg white with buttermilk until frothy, and set aside. Combine bread crumbs, cornmeal, lemon peel, basil and pepper. Dip fish into egg white mixture then coat with bread crumbs. Spray a shallow baking pan with non-stick cooking spray. Place fillets in baking pan, tucking under any thin edges. Bake 6 to 12 minutes or until fish flakes easily with a fork.

BAKED FISH FILLETS Ingredients 2 green onions 1 red bell pepper 1 carrot 4 thick white fish fillets 1.4 cup reduced-salt soy sauce Directions: Preheat oven to 200*C. Cut onions into 5cm lengths. Remove seeds from bell pepper. Peel carrots. Finely shred all vegetables and place into a bowl. Toss until well combined. Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top Each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper. Place another sheet of baking paper over fish. Fold all sides of baking paper together to from a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice.

PORK

SWEET AND SOUR PORK Ingredients: pound pork tenderloin 2-3 tsp. soy sauce Pinch of cornstarch For the sauce: cup sugar 2tbsp. ketchup 2 tbsp dark soy sauce tsp. salt cup water or pineapple juice cup vinegar 1 tbsp. cornstarch dissolved in 4 tbsp. water

For the batter: 1/3 cup flour 1/3 cup cornstarch 1 egg white, lightly beaten 1 tbsp. vegetable oil 1/3 cup warm water, as needed Other: 1 carrot red bell pepper green bell pepper 3 cups oil for deep frying, or as needed

Directions: Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. Sauce: Combine the sugar, ketchup, dark soy sauce, salt, water or juice, and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat oil for deep frying to 375F. Batter: Combine flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as needed to from a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep fry in batches until it si golden brown, Remove and drain in paper towels. (If desired you can deep fry the pork the 2nd time to make it extra crispy. Make sure the oil is back up to 375F.) To prepare the sauce: Bring the sauce ingredients to boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, add salt and/or vinegar if desired. Serve hot over the deep fried pork.

HOMEMADE BURGERS Ingredients: 10g butter 75g onions, finely chopped 450g minced beef/pork tsp thyme, chopped tsp parsley,chopped 1 egg, beaten Salt and pepper 4 tbsp. olive oil, for frying Directions: Melt the butter in a small saucepan, and add the onion. Fry over gentle heat until the onion si soft and very pale golden. Leave to cool. Mix the mince with the herbs and egg, and then season with salt and pepper. Add the onions, and mix. Fry a tiny bit of the mixture in the frying pan to check for seasoning, and then shape into hamburgers. Heat the oil in a frying pan and cook the burgers for several minutes on each side.

CHICKEN

EASY BAKED CHICKEN Ingredients: 4 skinless, boneless chicken breast halves 1 cup French dressing 1 cups cornflakes cereal crumbs Directions: Preheat oven to 350F (175C) Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts one at a time in the dressing, then in the breadcrumbs to cat. Place chicken in a lightly greased baking dish and bake in a preheated oven for 25 to 30 minutes.

CHEDDAR BAKED CHICKEN Ingredients: cup butter, melted cup all purpose flour 1 tsp salt 1 tsp ground black pepper 1 tsp. garlic powder 1 egg 1 tbsp. milk 1 cup shredded cheddar cheese cup Italian seasoned bread crumbs 1 cup crispy rice cereal 3 skinless, boneless chicken breast halves- cut in half 2 tbsp. butter, melted Directions: Preheat oven to 350F. Coat a medium baking dish with cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tbsp. butter evenly over chicken. Bake 35-45 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

BEEF

BEEF KALDERETA Ingredients: 2 lbs beef, cubed 3 garlic cloves, crushed and chopped 1 onion, finely chopped 4 cups water 1 cup red bell pepper, cut into strips 1 cup tomato sauce 1/2 cup liver spread or liver paste (processed using blender) 1 tsp. crushed chili 3 large bay leaves 2 cups potatoes, sliced 2 cups carrots, sliced 1 cup cooking oil 2/3 cup green olives salt and pepper

Directions: Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown Remove the fried carrots and potatoes from the pan and set aside In the same pan where the vegetables were fried, saut the garlic and onions Add the beef and simmer for 5 minutes Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot) Add the tomato sauce and liver spread and simmer for 10 minutes Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes Add salt and pepper to taste

DESSERT

FUDGESICLES (Fudge Popsicles) Ingredients: 2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate 1/3 cup (67 grams or 2 1/3 ounce) sugar 1 tablespoon (7 grams or 1/4 ounce) cornstarch 1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder 1 1/4 cups (300 ml) whole milk Pinch of salt 1/2 teaspoon (3 ml) vanilla extract 1/2 tablespoon (7 grams or 1/4 ounce) unsalted butter Directions: In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla and butter and stir until combined. Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

FUDGESICLES (Fudge Popsicles Recipe #2) Ingredients: cup sugar 2 tbsp. cornstarch 2 tbsp. Hersheys cocoa powder 2 cups milk 1 tsp. vanilla 1 tbsp. butter Directions: In a small saucepan, combine sugar, cornstarch, cocoa, and milk. Cook on medium heat until thick. Remove from heat and add vanilla and butter and stir until combined Place in molds and freeze until firm.

BLUEBERRY CUSTARD Ingredients: CUSTARD 1 cup whole milk Seeds from 1/4 to 1/2 vanilla bean (see Note) or 1 teaspoon pure vanilla extract 3 large egg yolks 1/4 cup granulated sugar 3 tablespoons all-purpose flour 1 to 2 tablespoons (see Note) unsalted butter BERRIES 1 cup blueberries 1 1/2 teaspoons granulated sugar Juice from a wedge lemon, or to taste

Directions: In a small saucepan, combine your milk and vanilla bean flecks (if using extract instead, dont add it yet). Heat the mixture until it is warm, then set aside. You can also do this in a microwave. If your saucepan or microwave dish has a small spout, even better. In the bottom of a small saucepan, off the heat, beat or whisk your egg yolks and 1/4 cup sugar together vigorously, until it pales in color and a ribbon of batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand, and likely just one minute with an electric mixer. Whisk in the flour until fully incorporated. Whisking the whole time, drizzle the warm vanilla-milk mixture into the egg yolk mixture, just a tiny bit at a time at first. Once youve added about 1/4 of the milk, you can add the rest in a thin stream, whisking constantly. Bring the saucepan to your stove and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat. Immediately stir in vanilla extract (if using) and butter until combined. [Updated to add] As a final step for a perfectly smooth and silky custard, you can press the mixture through a fine-mesh strainer. You can also skip this step if youre not terribly concerned about an imperfect custard. To cool your custard quickly, place the saucepan in a larger bowl of ice water that will go halfway up the sides of the saucepan (i.e. water should not spill in) and stir the custard until lukewarm, then divide among serving dishes or ramekins. You can also pour it into serving dishes or ramekins still hot, but you should then press a film of plastic wrap against each custard in the fridge so it doesnt form a pudding skin. Custards keep in fridge for up to 4 days. To serve: Preheat oven to 450F. Place blueberries in a heatproof, shallow roasting dish and sprinkle with 1 1/2 teaspoons sugar. Roast in oven for 12 to 15 minutes, rolling around once or twice during cooking time to ensure they roast evenly. The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom. Squeeze a bit of lemon juice over berries the second they come out of the oven and roll them back and forth to evenly incorporate it. Spoon hot roasted blueberries and some of their juices over each custard. Eat immediately, passing any extra roasted blueberries alongside.