Doodhi Juice

Ingredients

Bottle gourd 2 cups

(lauki/doodhi),peeled

2
Cumin seeds
teaspoons

Ginger 2 inch

Juice of lemon

Fresh mint leaves 10-12

Tulsi leaves 6-8

1/4
Black pepper powder teaspoon

Method

Put bottle gourd, cumin seeds, ginger, lemon juice, mint leaves, tulsi, black pepper powder and a little
water into a mixer jar and grind till smooth. Pour into glasses and serve.

Beverages
 Beverages Recipes

Black Currant Lass

Ingredients

Black currant crush 1 cup + for garnishing

Yogurt,chilled 4 cups

Sugar 4 tablespoons

as required
Crushed ice

Method

Blend together the black currant crush, yogurt, sugar and crushed ice in a blender till smooth.
Pour the lassi in four glasses. Garnish with a swirl of black currant crush and serve chilled.

Beverages
 Mixed Vegetable Juice

Ingredients
Carrots 3 medium

Tomatoes 3 medium

Beetroot 1 medium

Bitter gourd (karela) 1 small

Bottle gourd (lauki/doodhi) 1 medium

Cabbage 1/4 medium

Ginger 1 inch

Tirfal 10-12

Lemon juice 1 teaspoon

Black pepper powder 1/2 teaspoon

Salt to taste

Ice cubes as required

Method

Soak the tirfal in cup water. Roughly chop carrots, tomatoes, beetroot, bitter gourd, bottle
gourd, cabbage, ginger and put them into a juicer. Add tirfal water and extract juice. Collect the juice in
a jar.
Add lemon juice, black pepper powder, salt and mix well. Place some ice cubes in each of 4 glasses and
pour the vegetable juice and serve.

Beverages
 Rose Coconut Cooler

Ingredients

Rose syrup 6 teaspoons

Tender coconut water,chilled 1 cup

Fresh mint leaves 12-15

Lemons,cut into small cubes 2

Salt to taste

Tender coconut flesh (malai) for garnish

Drinking soda as required

Method

Combine mint leaves, lemon cubes and a little coconut water in a Boston shaker. Muddle all the
ingredients with a muddler. Add rose syrup and remaining coconut water, cover and shake well.

Rim individual glasses with salt and pour the prepared drink into them. Cut coconut flesh into triangles,
make a little slit on one side and fix one triangle on the rim of each glass. Top the drink with soda and
serve chilled.

Beverages
 Chocolate and Strawberry Milkshake

Ingredients

White chocolate,chopped 1/2 cup

Strawberry crush 4 tablespoons

Fresh cream 1/4 cup

Vanilla ice cream 1 cup

Chilled Milk 2-4 cups

Method

Heat cream in a non-stick pan till just warm. Place chocolate in a bowl, add warm cream and mix
well till the chocolate melts.

Put ice cream, strawberry crush, chocolate mixture and milk in a blender jar and blend well. Pour into
individual small glasses and serve immediately.

Beverages
 Asparagus Acorn Squash Rings Recipe

Cook Time: 30 minutes

Total Time: 45 minutes
Yield: 4 servings

Ingredients:

Sauce:
1/4 cup butter
2 Tablespoons packed light brown sugar
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
2 Tablespoons cider vinegar
6 Tablespoons apple cider
1/8 teaspoon ground ginger
.
Vegetables:
2 medium acorn squash, cut in half crosswise, seeds removed, and sliced into 1/4-inch thick rings
16 asparagus stalks, tough ends trimmed off

Preparation:

Melt butter in a heavy skillet over medium heat. Stir in brown sugar and walnuts and cook for 2
minutes, stirring constantly. Whisk in lemon juice, cidervinegar, apple cider, and ginger. Continue to
cook, stirring constantly, until sauce is reduced by half. Keep warm.

Place acorn squash rings in a large pot of salted boiling water. Simmer just until tender. Remove and
drain rings as they are done. Do not overcook.

Meanwhile, steam asparagus until crisp-tender.

To serve, stagger 3 acorn rings on each of 4 plates. Slip 4 asparagus spears through the rings so the
heads of the spears are showing. Spoon sauce over the vegetables.

Yield: 4 servings

Vegetable
 Boston Baked Beans Recipe

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes

Ingredients:

1 (16-ounce) package navy or pea beans

6 cups water
1/2 teaspoon baking soda
1/2 pound bacon, diced
1 small onion, chopped
1/3 cup molasses
1 teaspoon salt
5 tablespoons firmly packed brown sugar
1 teaspoon ground mustard
1/2 teaspoon pepper

Preparation:

In a large pot, soak navy or pea beans overnight in 6 cups water. Next day, drain beans and return to
pot. Add another 6 cups water and baking soda. Bring to a boil. Reduce heat to low and simmer 10
minutes. Remove from heat and drain in a colander over a large bowl; reserve liquid.

Preheat oven to 300 degrees F. In an ungreased bean pot or large casserole dish, combine
beans, bacon, and onion. Add molasses, salt, brown sugar, ground mustard powder, pepper, and a cup of
reserved liquid; stir until well blended. Cover bean pot or casserole dish.

Bake, covered, 2-1/2 to 3 hours. Add remaining liquid and stir again. Bake another 1-1/2 hours or
until beans are tender. Uncover last 30 minutes of baking. Remove from oven and serve.

Yield: 8 servings

Vegetable
 Carrot and Turnip Puree Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

2 pounds carrots, peeled and cut into 1-inch pieces

2 pounds turnips, peeled and cut into 1-inch pieces
1/2 cup sour cream
1/4 teaspoon ground ginger
4 Tablespoons softened butter
Salt and pepper to taste
Minced fresh chives for garnish

Preparation:

Cook both carrots and turnips in boiling salted water for 30 to 40 minutes or until tender. Drain and
mash. Transfer to a food processor and add sour cream, ground ginger, and softened butter; process until
smooth. Season with salt and pepper and sprinkle with minced fresh chives.

Vegetable
 Slow-Roasted Balsamic Tomatoes Recipe

Prep Time: 15 minutes

Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients:

1 pound Roma tomatoes

Olive oil
Salt
4 Tablespoons balsamic vinegar

Preparation:

Preheat oven to warm (315 F/160 C/Gas 2).

Cut one pound (500 g) of egg (Roma) tomatoes in half lengthwise. Put them on a non-stick baking tray
and brush lightly with extra virgin olive oil. Sprinkle with salt and drizzle with 2 tablespoons ofbalsamic
vinegar.

Roast for 1 hour, basting every 15 minutes with another 2 tablespoons of balsamic vinegar.

Yield: 6 to 8 servings

Vegetable
 Fried Squash Blossoms Recipe
Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

12 squash (pumpkin or zucchini) blossoms

1 egg, beaten
5 Tablespoons fine breadcrumbs
4 Tablespoons vegetable oil
Parsley for garnish, optional

Preparation:

Clean the pumpkin or zucchini squash blossoms, removing the stems, if desired, and the small green
spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the
flower shape is visible.

Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat
and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain
on paper towels.

Serve, garnished with chopped parsley, if desired.

Yield: 6 servings

Vegetable
 Salisbury Steak

Ingredients
Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef
base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Gravy:
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper
Directions
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire
sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and
then make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer
pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown
and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the
Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir
and cook to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the
gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Meat
 Perfect Roast Chicken
Ingredients

1 (5 to 6 pound) roasting chicken

Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into
wedges
Olive oil

Directions
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin
feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with
the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the
butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the
wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss
with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and
place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Slice the chicken onto a platter and serve it with the vegetables.

Meat
 Chicken Marsala

Ingredients

1/2 cup all-purpose flour

1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts,
cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge
the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of
the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the
mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have
given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits
from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3
minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken
breasts to the pan and continue to cook until they are cooked through and the sauce has thickened,
about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
Garnish with chopped chives and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Meat
 Sinanglaw Recipe
Recipe Ingredients:

kilogram of beef innards (liver,

intestine, kidney, lung , pancreas)
kilo beef tendons
kilo beef beef face
1/4 cup of beef bile juice
2 inches ginger, julienned
4 cloves garlic, chopped
1 bulb onion, sliced
2 tablespoon cooking oil
1 cup of white vinegar
Salt to taste

Recipe Cooking Procedure:

1. Put beef innards in a casserole. Put enough water and boil for about 30 minutes.
2. Boil tendons and beef face on a separate casserole until meat is tender.
3. Remove meat from casserole.
4. Chop all the internals and meat into small pieces. Set aside
5. Saute garlic, ginger, and onions.
6. Add bile and chopped meat. Continue sauteing for at least two minutes.
7. Add 4~5 cups of water and 1 cup vinegar. Bring to boil then lower heat and simmer for at
least 45 minutes. Add water if necessary.
8. Seasoned with salt.
9. Serve hot.

Recipe Cooking Tips:

Beef innards contain lots of fats and oil will come during cooking, try to scoop some of the
fat's oil when you finish cooking. Though it gives flavor to the dish surely you will not like
this to go inside your body.

Meat
 Chicken Adobo Recipe

Ingredients
2 lbs. chicken, cut into serving
pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
cup cooking oil
tablespoon white sugar
Salt and whole peppercorn
Instructions
1. In a large container, combine the soy sauce and garlic then
marinade the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook
all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30
minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!

Meat
 Milk-free strawberry gelato recipe
Serves 6

Ingredients:

2 cups water
7 ounces white sugar
18 ounces strawberries
1/2 lemon, juiced
1/2 orange, juiced

Directions:

1. On medium flame, in a saucepan, mix the water and sugar, then bring it to a boil. Lower the flame
and simmer for 10 minutes, uncovered.
2. Put the strawberries in a blender and pulse until smooth.
3. When the syrup is cooked, mix it with the strawberries, the juice of the lemon and the juice of the
orange.
4. Pour the mixture in the ice cream maker and follow ice cream maker instructions.

Dessert
 Ice cream bread recipe

Yield 2 (6 inch) mini loaves

Ingredients:

1 cup coffee ice

cream, softened
3/4 cup all-
purpose flour
1 teaspoon baking
powder
1/4 teaspoon
kosher salt
1 teaspoon vanilla
extract
1 teaspoon
espresso powder
1/4 cup mini
chocolate chips

Directions:

1. Preheat an oven to 350 degrees F.

2. In a bowl of an electric mixer add ice cream, flour, baking powder, salt, vanilla extract and
espresso powder.
3. Mix until just combined and stir in mini chocolate chips.
4. Spray two loaf pans with nonstick spray and divide dough between loaf pans.
5. Cook for about 20 minutes until a toothpick inserted in the middle comes out clean.

Dessert
 Ancho chili-spiced cocoa porter PubCakes recipe

Ingredients:

1/2 cup stout, porter or brown ale (we used Kona

Brewing Company Koko Brown)
8 tablespoons unsalted butter, melted
1 large egg
1/3 cup sour cream
1/2 teaspoon ancho chili powder, plus more for
garnish
1 package PubCakes Cocoa Porter Craft Beer Cake
Mix
1 batch ancho chili-spiced chocolate buttercream frosting (see recipe below)

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin tins with paper cupcake liners.
2. In a small bowl, mix together beer and butter.
3. In a large bowl, beat egg with sour cream. Stir in ancho chili powder.
4. Slowly mix butter mixture into sour cream mixture, then add cake mix. Stir until well combined.
5. Pour batter evenly into cupcake liners, about 2/3 full. Bake for 16-20 minutes, until a toothpick
inserted into the center comes out clean. Remove from muffin tin and let cool completely.
6. Frost with ancho chili-spiced chocolate buttercream frosting and sprinkle with additional ancho
chili powder, if desired.

Dessert
 Ancho chili-spiced chocolate buttercream
frosting recipe

Ingredients:

4 tablespoons unsalted
butter, room temperature
2 cups powdered sugar,
sifted
1 tablespoon
unsweetened cocoa
powder
3/4 teaspoon ancho chili
powder
3 tablespoons milk

Directions:

1. In an electric mixer with a paddle attachment, cream the butter for about
30 seconds.
2. Add the powdered sugar, cocoa powder, ancho chili powder and milk. Mix
on low for about 1 minute. Scrape down sides of the bowl, then increase
speed to high and beat until completely incorporated and fluffy. (If mixture
is too thick, add a little more milk. If mixture is too thin, add more powdered
sugar.)
3. Place frosting in a piping bag and pipe on cupcakes or frost with a knife.

Dessert
 Homemade Hostess cupcakes
Yields 12 cupcakes

Ingredients:
For the cupcakes
3 ounces milk chocolate chips
1/3 cup cocoa powder
3/4 cup brewed coffee, warm
3/4 cup all-purpose flour
2/3 cup white sugar
1/2 teaspoon baking soda
Dash of salt
4 tablespoons unsweetened applesauce
2 tablespoons canola oil
2 teaspoons apple cider vinegar
2 eggs
1 teaspoon vanilla
About 1/2 cup white decorating icing (use this royal icing recipe)
For the chocolate topping

1/2 cup milk chocolate chips

1/3 cup + 1 tablespoon heavy whipping cream

For the filling

1. 1 cup marshmallow cream
2. 1/4 cup unsalted butter
3. 1/2 cup powdered sugar

Directions:
1. To make the cupcakes, preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray them lightly with
nonstick cooking spray.
2. Add the chocolate chips, cocoa powder and coffee together. Stir slightly and let steep for about 5 minutes.
Meanwhile, mix the flour, baking soda, sugar and salt together.
3. Add the eggs, vinegar, vanilla, oil and applesauce to the chocolate mixture. Add flour and mix well. Pour mixture into
the cupcake liners, filling about 3/4 full. Bake for about 15-20 minutes, or until a toothpick inserted in the middle
comes out clean.
4. Let cool on a wire cooling rack completely. Meanwhile, make the middle frosting by whipping the cream, butter and
powdered sugar together until soft and fluffy.
5. Once cupcakes have cooled, carefully cut a center out of the bottom of the cupcake (keeping the removed piece). Put
the filling into a piping bag and carefully pipe a small bit into the center hole. Place the cake cone back over the filling
to hold it in. Repeat until all of the cupcakes have been filled. Place in the freezer for about 10 minutes.
6. Make chocolate topping by warming the heavy whipping cream to warm (about 110 degrees F) in the microwave.
Pour over the chocolate chips and stir immediately to melt. Let sit for about 5 minutes to thicken. Once it has has
thickened, dip the tops of the cupcakes into the chocolate, swirling them around a bit so they get fully covered. Place
on a wire cooling rack so the remaining topping can drip off. Place in the fridge to chill so the chocolate sets.
7. Once the chocolate has set, use the decorating icing to draw squiggles over the chocolate. Let set for about 5-10
minutes then enjoy!

Dessert
 Easy Chicken Caesar Salad Recipe

Ingredients
12 ounces, boneless and skinless
chicken breast
3 romaine lettuce hearts, chopped
1 pack croutons (any flavor)
cup grated or shredded Parmesan
cheese
6 pieces peperoncini
cup lite Caesar salad dressing
Salt and pepper
Instructions
1. Flatten the chicken breast by pounding using a meat tendering
tool. Season the chicken with salt and pepper. Grill for 5 to 7
minutes per side depending on the thickness. Remove from the
grill and let the chicken rest for 10 minutes. Chop. Set aside.
2. Prepare the salad by combining the lettuce hearts, croutons,
peperoncini, Parmesan Cheese, Caesar salad dressing, and grilled
chicken. Toss.
3. Transfer to a salad bowl. Serve.

Salad
 Potato Salad with Carrots and Pineapple

Ingredients
3 medium baking potatoes, peeled
2 medium carrots, peeled
1 cup pineapple, diced
cups light mayonnaise
teaspoon garlic powder
1 teaspoon granulated white sugar
Salt and ground black pepper to taste
4 cups water

Instructions
1. Pour the water in a deep cooking pot,
Bring to a boil.
2. Add the potatoes and carrots and then boil until the vegetables becomes soft
(about 10 to 12 minutes). Soak the boiled potatoes and carrots in a bowl with
cold water to stop the cooking process. This will prevent the vegetables from
being overcooked.
3. Remove the vegetables from the bowl and pat dry using a paper towel. Dice
the potatoes and carrots and place in a large bowl. Add the diced pineapple,
toss gently, and set aside.
4. Meanwhile, combine the mayonnaise, sugar, garlic powder, salt and pepper.
Mix well. Taste the mixture and make sure that the salt and pepper is just
about right.
5. Add the mayonnaise mixture on the bowl with potatoes. Gently toss until the
mixture coats the potatoes, carrots, and pineapple.
6. Refrigerate for at least 1 hour. Serve.

Salad
 Fried Chicken Potato Salad

Ingredients
2 medium baking potatoes; boiled, peeled, and
sliced into cubes
2 (4 ounces) chicken breasts
cups frozen green peas, thawed
cup chopped scallions
1 tablespoons sweet pickle relish
5 to 6 tablespoons light mayonnaise
teaspoon garlic powder
1 egg, beaten
cup all-purpose flour
cup cooking oil

Instructions
1. Flatten the chicken breasts using a meat
tenderizer tool by gently pounding on the meat until it is about inch thick. Season
both sides with salt and pepper.
2. Heat a frying pan and pour-in the cooking oil.
3. Meanwhile, dip the chicken in beaten egg and dredge in flour.
4. Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8
to 10 minutes.
5. Remove the chicken in the pan. Place in a plate to cool down. Chop into bite size
pieces. Set aside.
6. In a large mixing bowl, combine mayonnaise, sweet pickle relish, salt, pepper, and
garlic powder. Mix well.
7. Add-in the potatoes and green peas. Toss.
8. Add the chicken and scallions. Toss once again.
9. Cover and refrigerate for 3 hours.

Salad
 Chickpea Salad
Ingredients
2 cans (15 oz each) garbanzos
(chickpeas), drained
6 to 8 fresh basil leaves, chopped
3 to 4 medium red tomatoes,
chopped into small cubes
3 tablespoons chopped flat leaf
parsley
1 medium red onion, chopped
cup extra virgin olive oil
cup red wine vinegar
1 tablespoon lemon juice
salt and pepper to taste
Instructions
1. Combine chickpeas, tomato, basil, parsley, lemon juice, and onion in a
bowl. Toss gently until the ingredients are well incorporated.
2. Meanwhile, make the dressing by combining the extra virgin olive oil,
red wine vinegar, salt, and pepper in a bowl. Whisk well for 30 seconds.
3. Pour the dressing over the chickpeas and other ingredients. Gently toss
one more time. cover the bowl with a cling wrap. Refrigerate for 3
hours.
4. Serve for lunch. Share and enjoy!

Salad
 Grilled Potato Salad
Ingredients
5 red potatoes, cleaned
1 tablespoon extra-virgin olive
oil
1 small yellow onion, sliced
3 crisp bacon strips, crumbled
1 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoons Dijon mustard
1 teaspoons Worcestershire
sauce
2 tablespoons chopped parsley
teaspoon sea salt
teaspoon ground black pepper
Instructions
1. Parboil potatoes and then blanch in cold water. Slice into quarters.
2. In a large bowl, combine salt, pepper, red pepper flakes, and olive oil.
Mix well.
3. Add in the potatoes and then mix until the olive oil mixture coats.
4. Grill the potatoes for about 5 minutes per side.
5. Transfer back to the mixing bowl. Add the crumbled bacon and sliced
onions.
6. Combine mayonnaise, mustard, and Worcestershire sauce. Mix well
and then pour-in the bowl with the potatoes. Gently toss.
7. Transfer to a serving plate. Top with chopped parsley.

Salad
 Tuyo Pasta

Ingredients
1 lb. spaghetti noodles
8 ounces bottled tuyo
6 tablespoons grated Parmesan cheese
teaspoon ground black pepper
teaspoon garlic powder
teaspoon dried basil
3 tablespoons extra virgin olive oil
Instructions
1. Cook the spaghetti noodles according to package instructions. Set
aside.
2. Drain the oil from the bottled tuyo. Chop or shred the tuyo into fine
pieces.
3. In a large mixing bowl, combine the cooked spaghetti noodles,
shredded tuyo, and Parmesan cheese. Toss to mix well.
4. Add garlic powder, dried basil, and ground black pepper. Toss some
more until all the ingredients are well blended.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!

Salad
 Tuyo with Rice and Tomato

Ingredients
10 pieces tuyo (salted dried fish)
3 cups cooked white rice
3 plum tomatoes, wedged
Cooking oil spray
cup spiced vinegar (sinamak)
Instructions
1. Preheat oven to 400F.
2. Arrange the tuyo fish in an aluminum foil sheet. Spray both sides of
the fish with cooking oil. Secure the fish inside the sheet by
covering with another aluminum sheet and secure the sides.
3. Open your vent (this is important). Bake for 6 to 10 minutes.
4. Remove the fish from the sealed sheet and arrange in individual
plates with a cup of white rice and wedged tomato.
5. Serve with spiced vinegar.
6. Share and enjoy!

Salad
 Tuna Salad Wrap

Ingredients
1 cups tuna salad (get recipe here)
1 medium tomato, diced
4 pieces leaf lettuce, cleaned
2 tablespoons shredded cheddar cheese
2 pieces (10 to 12 inches) flour tortilla wrap
Instructions
1. Combine the tuna salad and cheddar cheese. Mix well.
2. Arrange 2 leaf lettuces over one tortilla wrap and then put-in half of the
chopped tomato.
3. Arrange cup of the tuna salad and cheese mixture over the chopped
tomatoes.
4. Fold 2 opposite ends of the wrap (about 3 inches). Roll starting on the
unfolded side until the contents are wrapped properly.
5. Slice half of the wrap crosswise using a knife and then arrange in a
serving plate.

Salad
 Tuna Salad Recipe

Ingredients
2 cans (14 ounces) white tuna
cup mayonnaise
1 tablespoon parmesan cheese
1 tablespoon cheddar cheese
1 medium white onion, minced
teaspoon garlic powder
cup minced celery
teaspoon granulated white sugar
Salt and pepper to taste

Instructions
1. Drain the liquid from the tuna and then place the tuna in a medium mixing bowl.
2. Add mayonnaise, parmesan and cheddar cheeses, onion, celery, garlic powder,
and white sugar. Gently mix to incorporate all the ingredients.
3. Try to taste the mixture and then add salt and pepper as needed.
4. Serve. You can make sandwiches, wraps, and finger food out of this recipe. Enjoy!

Salad
 Tuna Salad Over Crackers

Ingredients
1 can (6-oz) albacore tuna in water,
drained
5 tablespoons mayonnaise
1 tablespoon minced onion
2 teaspoons minced celery
1 teaspoon superfine mustard powder
A dash of ground black pepper
A dash of salt
1 pack of soda crackers or snack cracker
Instructions
1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the
ingredients together.
2. Add mayonnaise and mustard powder. Continue to mix. Taste the
mixture and add salt and pepper as needed. Make sure that the
ingredients are well blended.
3. Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture and
top over crackers.
4. Serve. Share and enjoy!

Salad