1. Adobong Manok Sa Gata

      Utensil: roaster

      1 large chicken,
      cut into serving pieces
      1 cup vinegar
      5 cloves garlic, crushed
      1 cup pure coconut milk
      soy sauce to taste
      salt & pepper to taste

      Preheat roaster. Brown garlic. Add chicken, together with coconut milk,
      vinegar, salt, pepper and soy sauce. Cover; cook for 30 minutes.

    2. Adobong Sitaw

      Utensil: small skillet

      3 cups pre-cut red sitaw
      1 cup pork, cut into strips
      1/2 cup vinegar
      3 cloves garlic, minced
      1/2 cup soy sauce
      1/2 tsp. ground pepper
      1 medium onion
      2/3 cups coconut milk

      Cut sitaw into 2 inch length, then rinse well and drain. Brown pork strips in skillet. Remove half of fat from cooked pork. Saute sitaw and vinegar; cover. Lower heat when Vapo-Valve’” starts clicking. After lO minutes, uncover and add coconut milk and ground pepper. Do not put cover back on. Adjust heat to medium and boil for 10 minutes; stirring occasionally to avoid curdling of coconut milk. Serve while hot.

    3. Baked Fish with White Sauce

      Utensil: large skillet

      1 fresh lapu-lapu or bakoko
      2 tbsp. butter
      1 stalk onion leak or onion
      2 tbsp. grated cheese
      2 stalks celery leaves
      salt to taste
      2 tbsp. calamansi juice
      1 medium tomato, wedged
      1 tbsp. buttered bread crumbs
      1 tsp. paprika
      1/2 tsp. ground black pepper

      Clean fish and drain, rub with calamansi juice, salt and ground pepper. Let stand for 10 minutes. Place cut up celery stalks inside stomach of fish then place tomato wedges at bottom of skillet. Next put fish on top of tomatoes. Pour melted butter on fish, sprinkle bread crumbs, grated cheese and paprika. Cover; cook fish on medium heat, then low for 20 minutes. When fish is tender place on platter, garnish with parsley and chill inside refrigerator. When chilled pour white sauce & serve.

    4. Banana Cake

      Utensil: small skillet

      2-1/2 cups cake mix, lemon
      1 egg
      3 tbsp. margarine
      3 medium bananas,
      green variety, mashed
      2 tsp. baking powder

      Sift together flour and baking powder. Add remaining ingredients and mix until batter is smooth. Grease skillet with butter; add mixture. Cover; cook for 30 minutes.

    5. Beef Steak

      Utensil: roaster

      1lb. beef
      3 calamansi, juice extracted
      salt & pepper to taste
      1 medium onion
      1/2 cup soy sauce
      2 cloves garlic, browned 

      Wash and slice beef thinly, then pound with a mallet. Marinate in soy sauce with calamansi for 3-4 hours. Preheat roaster, drain beef, then sear on both sides. Pour marinade with browned garlic into roaster, cover and cook for 30 minutes.

    6. Caldereta

      Utensil: roaster

      1 lb. pork, steak cut
      1 lb. beef, steak cut
      lf cup cheddar cheese, shredded
      2 onions, sliced
      4 cloves garlic, minced
      1 small can tomato sauce
      1 red pepper, cut in strips
      1 cup liver or 1 small
      can liver spread
      10 peppercorns
      1 bayleaf
      1 tbsp. vinegar

      Mix all ingredients and add to preheated roaster. Cover and cook for 30 approximately minutes.

    7. Chicken Pork Adobo

      Utensil: roaster

      1 lb. pork, cut into serving pieces
      1 medium chicken,
      cut into serving pieces
      1 small head garlic, minced
      1 medium onion
      1/2 cup vinegar
      1/2 cup soy sauce
      salt & pepper to taste 

      Preheat roaster. Saute garlic and onion ( ~ portion). Add chicken, pork, remainder of garlic, vinegar, soy sauce, pepper and salt. Cook for 30 minutes.

    8. LecheFlan

      Utensils: 1-quart saucepan; utility rack; utility cups; 7 -quart roaster

      4 egg yolks
      1 cup evaporated milk
      6 tbsp. sugar, for caramelizing
      6 tbsp. refined sugar

      Dissolve sugar in milk, add egg yolks, stirring constantly. Caramelize sugar in a separate 1-quart saucepan and pour into utility cups for lining. Then pour egg mixture into utility cups lined with caramel. Pour water into roaster; insert utility rack; cover and cook by steaming.

    9. Pinakbet

      Utensil: small skillet

      1 cup sliced pork
      1 onion, quartered
      3 eggplants
      5 young okras
      1/3 cup bagoong sauce
      I clove garlic, crushed
      3 large ripe tomatoes, sliced
      2 ampalaya
      5 string beans, sitaw
      2 green hot peppers 

      Saute garlic, onion, pork and bagoong on a separate burner. Place vegetables into skillet in the following order: tomatoes, ampalaya, sitaw, eggplant, okra and hot peppers. Cover and cook until Vapo-Valve™ clicks. Reduce heat to low and cook for an additional 8 minutes.

    10. Sweet & Sour Pork Loaf

      Utensil: small skillet

      2 cups soft bread cubes
      1/4 cup white wine
      1/4 cup soy sauce
      1 lb. ground pork
      1/3 cup finely chopped green onion 1 egg
      1/3 cup chopped green pepper
      2 tbsp. minced garlic
      1/3 cup chopped carrots
      1/2 tsp. minced ginger
      1/3 cup chopped turnips
      1/4 tsp. salt
      1/2 tsp. pepper 

      Soften bread cubes in wine and soy sauce. Mix together with remaining ingredients. Pat into skillet; cover and cook.

    1. Fiesta Taco Salad

      Utensils: Saladmaster® machine; small skillet

      Yield: 6 to 8 servings

      4 ounces fat-free or reduced-fat Cheddar cheese
      1 medium onion
      1 pound extra-lean ground beef, or ground turkey
      1 package (1 1/4 ounces) low-salt taco seasoning mix
      3/4 cup water
      1 head lettuce, torn into bite-size pieces
      3 medium tomatoes, chopped
      1 package (7 ounces) nacho cheese tortilla chips,
      or baked tortilla chips

      Process cheese using No. 1 cone; onion using No.2 cone. Preheat skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in the pan bead and dance. Brown meat, breaking into small pieces with spoon, and drain. Add onion, taco sauce mix and
      water to meat in skillet; reduce heat to low and simmer 5 minutes. Refrigerate until cool. In large salad bowl, place lettuce, meat mixture, tomatoes and cheese; toss to combine. Slightly crush chips; add to salad, tossing gently (or top individual salads with chips). Serve with your favorite dressing, or salsa and nonfat sour cream .

      Taco Seasoning Mix

      In small glass jar with cover, combine 1 tablespoon dried minced onion, 1 tablespoon ground ancho chilies or mild chili powder, 1-1/2 teaspoons salt, 1-1/2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano leaves and 1/2 teaspoon crushed dried red pepper. Mix well; cover securely and store in a cool, dark place. Keeps for up to 6 weeks. Makes enough for 2 pounds meat (use one-half in above recipe).

    2. Potato Salad

      Utensils: 3-quart saucepan and cover; steamer inset

      Yield: 10 servings

      4 cups water
      4 medium potatoes
      2 tablespoons lemon juice
      1 teaspoon minced fresh dillweed
      1 medium cucumber, diced
      1 medium green bell pepper, seeded, diced
      1 medium tomato, diced
      1/2 cup reduced-fat creamy Italian dressing

      In saucepan over medium-high heat, bring water to boil. Place potatoes in steamer inset; position inset on saucepan over boiling water. Cover; reduce heat and steam 20 to 25 minutes or until potatoes are tender. Remove potatoes; set aside to cool. Peel and dice potatoes. In medium bowl, combine potatoes, lemon juice, dillweed, cucumber, green pepper and tomato; add dressing and gently toss. Cover and refrigerate until chilled.


      Combine l/4 cup reduced-fat mayonnaise, 3 tablespoons Dijon mustard and 1 / 4 cup plain yogurt; blend well. Use in place of Italian dressing.

      Omit dillweed and add 3 sliced green onions, including green part; toss with 1/z cup nonfat ranch-style dressing.

      Omit dillweed and add 1 small can (11 ounces) mandarin oranges, drained; toss with 1/z cup nonfat Catalina dressing.

      Omit tomato; add 1/3 cup chopped celery and 2 tablespoons chopped onion. Combine lemon juice with l/4 cup nonfat sour cream, 1/ 4 cup reduced-fat mayonnaise and l teaspoon prepared yellow mustard; blend well and toss with vegetables. Chill.

      Cook 8 to 10 small red potatoes as directed above; add 3 minced shallots and 3 tablespoons chopped fresh parsley. Toss with 2 tablespoons dry white wine, 1/4 cup wine vinegar, 1/4 cup extra-virgin olive oil, salt and coarsely ground pepper.

    3. Black-Eyed Pea Salad

      Utensils: 3-quart saucepan and cover; Saladmaster® machine

      Yield: 6 servings

      10 cups water, divided
      2 cups dried black-eyed peas
      1/4 medium onion
      1/2 medium green pepper
      2 tablespoons finely chopped canned jalapeno peppers
      2 tablespoons olive oil, or canola oil
      2 tablespoons red wine vinegar
      1 clove garlic, minced
      1/4 teaspoon freshly ground black pepper

      In saucepan, combine 6 cups water and peas; let soak overnight. Drain and rinse. Return peas to saucepan; add 4 cups water. Cover and cook over low heat 1 ~ hours until tender. Rinse in cold water, drain. Process onion and green pepper using No. 2 cone; transfer to large bowl. Add jalapeno peppers, oil, vinegar, garlic and pepper; mix well. Stir in peas; chill 1 hour.

      To save time, drain 4 cans (15 ounces each) black-eyed peas and proceed as with cooked peas. Or, for fresher flavor, use frozen black-eyed peas. In season, buy fresh peas at a farmer’s market and enjoy this delicious salad using fresh-cooked black-eyed peas.

    4. Fresh Spinach Salad with Apple

      Utensils: Saladmaster® machine; 1-quart saucepan

      Yield: 10 servings

      1 large apple, cored
      1 rib celery
      1 pound fresh spinach
      1 tablespoon lemon juice
      1/4 cup balsamic vinegar, or white wine vinegar
      1/4 cup olive oil
      2 teaspoons honey
      1 teaspoon caraway seeds

      Process apple using No.3 cone; celery using No.4 cone. Wash, dry, and remove stems from spinach; tear into bite-size
      pieces. In large bowl, combine spinach, apple and celery; sprinkle with lemon juice and toss to coat evenly. In saucepan over medium heat, combine vinegar, oil, honey, and caraway seeds; bring to boil. Pour hot dressing over spinach salad; toss to coat evenly. Serve immediately .

    5. Barbecued Chicken Wings

      You’d have a difficu lt time finding a Texan who hasn’t eaten a lot of barbecued chicken wings. Many Southwestern restaurants feature them as an all-around favorite.

      Utensil: large skillet and cover

      Yield: 8 to 10 servings

      2 pounds chicken wings
      1 bottle (18 ounces) barbecue sauce, or 1-1/2 cups homemade sauce
      1/8 teaspoon cayenne pepper

      Thoroughly wash wings under cold running water and pat dry ; disjoint to make two pieces, discarding tips (or freeze for soup stock).
      Preheat skillet over medium heat 2 to 3 minutes until a few drops of water splashed in pan bead and dance. Cook wings, turning frequently to brown all sides, about 10 minutes. Remove chicken; drain fat from skillet.
      In small bowl, mix sauce and pepper; pour half into skillet. Reduce heat to low. Arrange chicken on sauce; evenly spoon remaining half sauce on top. Cover and simmer 25 minutes, until chicken is tender.

    6. Coleslaw with Fruit

      This recipe’s popularity has made it a standard at Saladmaster™ dinner parties for decades.

      Utensils: Saladmaster® machine

      Yield: 4 servings

      1 medium carrot
      3 medium apples, cored
      1/3 head cabbage
      1 can (16 ounces) pineapple tidbits, drained 

      Process carrot using No. 1 cone; apples and cabbage using No.2 cone. In medium bowl, combine carrot, apples, cabbage and pineapple;
      chill. Before serving, toss with coleslaw dressing

      Coleslaw Dressing

      1/4 cup cider vinegar
      1/2 cup sugar
      1 cup fat-free or reduced-fat mayonnaise or salad dressing

      In small bowl, blend vinegar, sugar and mayonnaise; pour over salad, cover and refrigerate .

    7. Chicken-Stuffed Mushrooms

      Utensils: Saladmaster® machine; large skillet; 1-quart saucepan

      Yield: 8 servings

      1 small onion
      4 skinless, boneless chicken breast halves
      vegetable spray 
      16 medium fresh mushrooms
      1 tablespoon olive oil
      1 slice bread, torn into small pieces
      2 tablespoons cooking sherry, or chicken stock
      1/4 teaspoon ground marjoram
      1/8 teaspoon freshly ground pepper
      1/8 teaspoon ground oregano
      1 tablespoon butter

      Process onion using No. 2 cone. Remove excess fat from chicken; chop meat into very small pieces. Preheat skillet over medium heat until a few drops of water splashed in pan bead and dance. Cook and stir chicken until browned and cooked through; remove and set aside. Preheat oven broiler. Clean mushrooms with vegetable brush, remove stems and chop; reserve caps. In same skillet over medium heat, preheat olive oil. Add mushroom stems and onion; cook until tender. Stir in bread, sherry, marjoram, pepper, oregano and chicken; toss to combine.

      In saucepan over medium-low heat, melt butter. Place mushroom caps, round-side up, on cookie sheet; lightly brush with melted butter. Broil 2 minutes; remove from oven. Invert mushroom caps; stuff with • chicken mixture. Brush with remaining melted butter; broil 3 minutes. Serve hot or warm.