Ingredients:
1. (500g) pasta
2. (2tbps) minced garlic
3. (1/4 tsp) dried oregano
4. (1/4 tsp) dried rosemary
5. (1/4 cup) chopped onions
6. (1/4 cup) diced shitake mushroom
7. (1/2 cup) diced zucchini
8. (1/2 cup) diced eggplant
9. (1/4 cup) diced asparagus
10. (1 pc.) cream of mushroom soup
11. (1/2 cup) milk
12. (2 packs 225g) clara ole chunky tomato w/ three cheese
13. (1/2 cup) all purpose cream
14. (3 tbps) cream cheese spread
15. salt & pepper to taste
Procedure:
1. Sauté garlic, herbs and onions w/o oil. Add in vegetables, mushroom soup, and milk and stir until completely blended.
2. Pour Clara ole chunky tomato w/ Three-cheese, all- purpose cream and cheese spread, season w/ salt and pepper, cover and wait for the vapo valve to click, then cook for 25 minutes.
3. If using electric skillet set the heat control to 130c.
1. (500g) pasta
2. (2tbps) minced garlic
3. (1/4 tsp) dried oregano
4. (1/4 tsp) dried rosemary
5. (1/4 cup) chopped onions
6. (1/4 cup) diced shitake mushroom
7. (1/2 cup) diced zucchini
8. (1/2 cup) diced eggplant
9. (1/4 cup) diced asparagus
10. (1 pc.) cream of mushroom soup
11. (1/2 cup) milk
12. (2 packs 225g) clara ole chunky tomato w/ three cheese
13. (1/2 cup) all purpose cream
14. (3 tbps) cream cheese spread
15. salt & pepper to taste
Procedure:
1. Sauté garlic, herbs and onions w/o oil. Add in vegetables, mushroom soup, and milk and stir until completely blended.
2. Pour Clara ole chunky tomato w/ Three-cheese, all- purpose cream and cheese spread, season w/ salt and pepper, cover and wait for the vapo valve to click, then cook for 25 minutes.
3. If using electric skillet set the heat control to 130c.
Bicol Express Recipe by the Office Group
Ingredients:
1. 500G Pork
2. 300g green chili long
3. 6 cups coconut milk
4. 1 whole garlic
5. 1 pc. onion
6. salt to taste
Procedure:
Remove the stems from the chili, slice lengthwise and cut into half inch.
1. In a miniwok sauté garlic, onion and add pork.
2. Bring to boil simmer for 15minutes or until pork is cooked.
3. Pour coconut milk, add green chilies bring to boil.
4. When the sauces thicken and until the milk turning into oil turn off the heat.
5. Serve hot.
Ingredients:
1. 500G Pork
2. 300g green chili long
3. 6 cups coconut milk
4. 1 whole garlic
5. 1 pc. onion
6. salt to taste
Procedure:
Remove the stems from the chili, slice lengthwise and cut into half inch.
1. In a miniwok sauté garlic, onion and add pork.
2. Bring to boil simmer for 15minutes or until pork is cooked.
3. Pour coconut milk, add green chilies bring to boil.
4. When the sauces thicken and until the milk turning into oil turn off the heat.
5. Serve hot.
Chili Chicken Wings
Ingredients:
1. ½ kg chicken wings
2. Chili Sauce
3. Soy sauce
4. Garlic
5. Catsup
6. Pepper
7. Honey
Procedure:
Mix all ingredients then marinate chicken wings at least 2 hours. Cook for 20 minutes.
1. ½ kg chicken wings
2. Chili Sauce
3. Soy sauce
4. Garlic
5. Catsup
6. Pepper
7. Honey
Procedure:
Mix all ingredients then marinate chicken wings at least 2 hours. Cook for 20 minutes.
Baked Bangus Recipe: by the Office Group
Ingredients:
1. Bangus
2. Onion
3. Ginger
4. Tomato
5. Calamansi
6. Salt
Procedure:
1. Debone the bangus.
2. Clean & remove the scales.
3. Slice thinly all the ingredients then mix together.
4. Put as stuff of bangus.
5. Place in wok & cover it.
6. Wait for vapo valve clicks & wait for 10 minutes then turn it off.
Ingredients:
1. Bangus
2. Onion
3. Ginger
4. Tomato
5. Calamansi
6. Salt
Procedure:
1. Debone the bangus.
2. Clean & remove the scales.
3. Slice thinly all the ingredients then mix together.
4. Put as stuff of bangus.
5. Place in wok & cover it.
6. Wait for vapo valve clicks & wait for 10 minutes then turn it off.
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