Lemony Arugula Spaghetti Cacio E Pepe (Cravings- Chrissy Tiegen)

Ingredients:
Salt
12oz Dried Spaghetti
1/4 lb Pancetta or Bacon (finely diced)
1/4 EVOO
4 cloves Garlic (minced)
1 tsp Red Pepper Flakes
2 tsp Pepper
1/4 cup Fresh Lemon Juice
1 1/2 cups Parmigiano-Reggiano
3 cups Baby Arugula

Directions:

1. Boil a large pot of salted water. Reserve 1 cup of pasta water, then drain the rest.
2. In a large skillet, cook pancetta over med-high heat until crisped ~7=9 Mins.
3. Add olive oil, and then garlic, red pepper flakes, and black pepper and cook until fragrant ~1 min
4. Add the lemon juice and toss in the drained pasta and then toss to coat.
5. Add Parm and toss again adding the extra pasta water a couple tbsp. at a time.
6. Add the arugula and toss until it wilts ~1 min
7. Season to taste with salt and pepper

Crispy Bacon Hash Browns (Cravings- Chrissy Tiegen)

Ingredients:
2 tbsp. oil
2 tbsp. butter (melted)
3/4 tsp kosher salt
1 8oz. potato
2 slices of bacon (minced)
1/2 tsp fresh ground pepper

Directions:

1. In a bowl, combine oil, butter and 1/4 tsp salt and whisk to dissolve salt
2. Heat a medium cast-iron over medium-high heat ~4-5 mins
3. Peel and grate potato, toss it with bacon and pepper and remaining salt
4. Dump potato  mixture into skillet and spread out
5. Drizzle 3 tbsp. of butter mixture evenly over the potatoes. Try not to move potatoes until underside is gold and crispy ~4-5 mins
6. Try to flip the potatoes in 1 move and drizzle butter mixture over the potatoes until the underside is crisp ~4-5 mins
7. Drain on a paper towel and season with more salt and pepper.

Paksiw na Lechon (Kawaling Pinoy)

Ingredients:
1 tsp Oil
1 Large Onion (sliced thinly)
1 Head of Garlic (minced)
3/4 cup Vinegar
2 cups Water
2 cups Lechon Sauce
3/4 cup Brown Sugar
2 to 3 lbs. Lecon (chopped into 1 inch pieces)
3 Bay Leaves
1/2 cup Liver Spread
Salt and Pepper to taste

Directions:

1. In a pot over medium heat, heat the oil and add onions and garlic. Cook until translucent
2. Add vinegar and water and bring to a boil uncovered without stirring.
3. Add lechon sauce and sugar, stir and continue.
4. Add lechon and bay leaves. Lower heat, cover and continue to cook for 15-20 mins. or until meat is tender. 
5. Add more water in 1/2 cup increments as needed.
6. Add liver spread and stir until well distributed. Season with salt and pepper generously until sauce is thickened. 

Filipino Pork BBQ (AsianAmericanMag.com)

Ingredients:
2 lbs. Pork
1 tsp. Garlic (minced)
1/2 cup Soy Sauce
1/4 cup Calamansi juice
1/2 cup Banana Catsup
8 oz. or 1 can Ginger Ale
1/2 Cup Brown Sugar
1 tsp. Salt
1 tsp. Pepper
Bamboo Skewers

Directions:

1. Soak bamboo skewers in water.
2. Mix all marinade ingredients into a bowl.
3. Marinade meat over night.
4. Skewer the meat and bbq until will cooked.

Beauty and the Beast Quiche

Ingredients:
Pre-made Frozen Pie Shell
1 cup Cheddar Cheese (grated)
4 strips Bacon (Cooked and crumbled)
1 cup Broccoli Florets (cooked)
4 Eggs
1 Cup Milk
1/4 tsp pepper

Directions:

1. Heat oven to 425 Degrees F
2. Set the pie shell in the pan on a baking sheet. Bake the pie crust, but loosely cover the outer edges of the pie shell with strips of aluminum foil to keep it from browning too quickly.
3. Sprinkle the cheese evenly on the bottom of the pie shell. Add bacon and broccoli.
4. In a large mixing bowl, whisk eggs, milk, and pepper until well incorporated. Pour the mixture over the other ingredients in the pie shell.
5. Bake for 15 minutes, then reduce heat to 325 degrees F. Carefully remove the foil from the edge of the pie shells and continue baking for 25 mins.
6. Let quiche cool before serving.

Loaded Broccoli & Cheese Soup (Lilluna)

Ingredients:

2 - 14.5 oz. cans Chicken Broth

2-3 lrg Carrots, (diced)

4 med Potatoes (cubed into small pieces)

1 tsp Onion Powder

2 sml Broccoli Heads (diced small)

3 tbsp Butter

⅓ cup Flour

3½ cups Milk

4 cups Cheddar Cheese (shredded)

1 tsp Salt

½ tsp Garlic Pepper

6 slices bacon (cooked and chopped)

Directions:

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese to the milk and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the broth and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and garlic pepper to taste. Top with bacon pieces.
8. Serve warm.

Mashed Potato Bacon Bombs (seriouslyforreal.com)

Ingredients:
2 cups leftover and chilled Mashed Potatoes
Bacon (one slice per Bomb)
1 Egg
1/2 cup Dry Bread Crumbs
Cheddar Cheese (cut in squares, one per Bomb)
Salt and Pepper to taste
Skewers or toothpicks
Oil for frying
Sour Cream and toppings for dipping

Directions:

1. Preheat Oven to 350 Degrees.
2. In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.
3. Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk.
4. Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs.
5. Wrap a slice of bacon around each one.
6. Bake until they are evenly golden.
7. Let the drain on some paper towel

Stovetop Pork Carnitas (the clothes make the girl)

Ingredients:
3-4 lbs. pork shoulder, boneless or bone-in
1/2 cup lime juice
1/2 cup lemon juice
1 heaping tablespoon ground cumin
1 tablespoon garlic powder
1/2 tablespoon salt
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions:

1. Cut the pork shoulder into a few large chunks. You don’t want them bite-sized; I make mine about 3-4 inches.
2. Mix cumin, garlic powder, salt, coriander, black pepper, and cayenne together in a small bowl. Place the pork chunks in a plastic container with a lid or a Ziploc bag. Pour in the spice blend, then toss the bag vigorously until the chunks are completely coated on all sides.
3. Place the pork in a large, deep pan. Pour the lime and lemon juice into the bottom, then add water to just cover the meat.
4. Turn heat to high and bring the water to a rip-roaring boil. You want big bubbles! When it’s rolling, turn the heat to a simmer. Keep the pan uncovered. You want it bubble a fair amount, but not be a roiling boil. While it’s cooking, it will look like uninspired soup. Do not be discouraged!Essentially, you’re waiting for the water to evaporate from the pan, but while the water is evaporating, the powerful acidic qualities of the lime and lemon juice are tenderizing the meat. Yay, science!
5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Now things get interesting… allow all the water to cook out of the pan and watch as the meat magically fries and carmelizes. It is a thing of beauty. But seriously, you need to watch it at this point.
6. Carefully turn the hunks of meat – without shredding them – to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating. If you’re into this sort of thing, you can save the pork fat from the bottom of the pan in a glass jar and use it for other cooking projects.

Pork Sinigang

Ingredients:
2-3 lbs. Pork Ribs
1 Daikon Radish (sliced)
1 Tomato (quatered)
1 Egg Plant (sliced)
1 bunch Kang Kong (aka On-Choy)
2 packs of Tamarind powder
3 cloves Garlic (minced)
1 Onion (diced)
Cooking Oil


Directions:

1.  On medium heat, add oil to pot. Sauté garlic and onion (be careful not to burn)
2. Salt Pork and add to pot (brown on all sides)
3. Add water to just cover the meat and 1/2 pack of tamarind powder. Allow to boil for 15-20 minutes adding water if needed.
4. Prepare all vegetables while meat is boiling.
5. Scrape foam and residue from the water with a spoon and discard. Add water if needed and add the 2nd half of the tamarind powder. Taste broth and make it sour (the water from the vegetables will tone it down later)
6. When pork is fully cooked, add daikon and eggplant and boil for 5-7 minutes.
7. Add the rest of the vegetables and boil until tender. Take a final taste of the broth and add water / add tamarind powder to desired sourness.
8. Serve over rice.

Sisig

Ingredients:

1 lb Pork Shoulder (diced)

4 cloves Garlic (minced)

1 Onion (minced)

~1/3 cup Vinegar

~1/3 cup Soy Sauce

2 Jalapeno (diced)

Lime Juice to taste

 

 

Directions:

1. Boil Pork until fully cooked
2. Saute garlic and onion until translucent
3. Add pork and sauté until crispy
4. Add equal parts soy sauce and vinegar and let simmer until liquid reduces a little
5. Add lime juice
6. Use minced onion and jalapeno for garnish

Wil's Bicol Express

Ingredients:
12 Cups Coconut Milk
1 large Bottle of Bagoong (Bariod Fiesta Sweet)
8 lbs Pork (cut into strips)
3/4 cup Ginger (minced)
1/4 cup Garlic (minced)
3 med Onions (chopped)
20-25 Thai Chili Peppers
Salt and Pepper  to taste

Directions:

1. Saute onion, garlic, and ginger.
2. Add pork and cooked until brown.
3. Stir in bagoong and thai chili peppers.
4. Add coconut milk and bring to a boil.
5. Simmer for 45 - 60 minutes or until pork is tender.
6. Serve with white rice.

Pancit Palabok (all recipes)

Garnish Ingredients:

1/2 lbs Prawns (shelled, save the shells)
1 Pork Chop (boiled and shredded)
2 Eggs (hard boiled and sliced)
1 tsp Flaked Tinapa (smoked fish)
Chicharon (ground)
Green Onion
Lemon Wedges

Sauce Ingredients:
 
1 tsp Astute (soaked in water)
2 cloves Garlic (minced)
1 small Onion (finely chopped)
Prawn Shells
4 tbsp Corn Starch (mixed with water to make a slurry)
2 cups Water
1 cube Chicken Bouillon
Patis (to taste)
Pepper (to taste)
1 tbsp Cooking Oil
Pot of boiling Salted Water

Directions:

1. Soak the bihun in a bowl of warm water to soften it and then drain and set aside. Soak the atsuete in a some water to draw out the color.
2. Prepare all the toppings so that it's faster to put the dish together.
3. To make the sauce, heat a little oil and saute the garlic, onions and prawn shells in a pot for a few minutes. Add the soaked atsuete and water and stir. Pour in 1 cup water and bring to a boil. Remove from heat and strain the stock into another pot. (it's worth to make your own prawn stock.)
4. Put the strained stock back on the heat. Add the chicken bouillon and the rest of the water in the pot. Slowly pour in the cornflour slurry while stirring to thicken the sauce. Season the sauce with patis and pepper to taste. Simmer until sauce has thicken, remove from heat and set aside.
5. Prepare a pot of salted boiling water. Quickly blanch the prawns until it's cooked remove and set aside. Blanch the noodles until just cooked. Drain the noodles into a colander and put noodles in a serving dish.
6. Pour the sauce over the noodles. Top the noodles with shredded chicken, prawns, sliced hard boiled eggs, tinapa flakes, chicharon, fried shallots and sprinkling of chopped green onions. Serve with calamansi or lime to squeeze over it for added zest.

Bodacious Broccoli Salad (allrecipe)

Serves 12

Ingredients:
8 slices of bacon
2 heads of Broccoli
1 1/2 cups Cheddar (shredded)
1/2 large Red Onion (sliced)
1/4 cup Red Wine Vinegar
1/8 cup Sugar
2 tsp Black Pepper
1 tsp Salt
2/3 cup Mayo
1 tsp Lemon Juice

Directions:

1. Place bacon in a large, deep skillet. 
2. Cook over medium high heat until evenly brown. Drain, and crumble.
3. In a large bowl, combine broccoli, cheese, bacon and onion.
4. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Sherpf Family's Fried Rice

Ingredients:

Fresh Cooked Rice
Ham (Diced)
Eggs (lots of eggs) (Scrambled)
Green Onions (sliced)
Oyster Sauce
Soy Sance
Salt & Pepper

Directions:

1. Cook eggs first as if you're doing a regular scramble.
2. Add rice when the eggs are just about done cooking
3. Add salt and pepper to taste
4. Add ham, oyster sauce and soy sauce and toss.
5. Add green onion