MY FAVORITE

RECIPES \

Table of Contents

Appetizers 1
Annie's Fruit Salsa and Cinnamon Chips 2
Garlicky Appetizer 3
Appetizer Meatballs 4
Parmesan-Asiago Spread or Topping 5
Bacon-Cheddar Deviled Eggs 6

Main Course 7

Calamares with Dilis Breading 8

Southern Fried Chicken 9
Cream Dory with Dill Cream Sauce 11
Steak and Mushrooms 13
Singaporean Chicken Rice 14

Desserts 16

Simply Sensational Truffles 17

Ice box cake 18
Chocolate Chip Cheesecake 19
Food for the Gods 20
Crepe Samurai 22

Credits 24
APPETIZERS

1
Annie's Fruit Salsa
and Cinnamon Chips

INGREDIENTS

 2 kiwis, peeled and

diced
 2 Golden Delicious apples - peeled, cored and
diced
 1 pound strawberries
 2 ½ tablespoons white sugar
 1 tablespoon brown sugar
 3 tablespoons fruit preserves, any flavor
 10 (10 inch) flour tortillas
 butter flavored cooking spray
 2 cups cinnamon sugar

PROCEDURE
1. In a large bowl, thoroughly mix kiwis, Golden
Delicious apples, strawberries, white sugar and fruit
preserves. Cover and chill in the refrigerator at least
15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter
flavored cooking spray. Cut into wedges and arrange
in a single layer on a large baking sheet. Sprinkle
wedges with desired amount of cinnamon sugar.
Spray again with cooking spray.
2
4. Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges. Allow to
cool approximately 15 minutes. Serve with chilled
fruit mixture.

Garlicky Appetizer
Shrimp Scampi
INGREDIENTS
 6 tablespoons unsalted
butter, softened
 1/4 cup olive oil
 1 tablespoon minced garlic
 1 tablespoon minced shallots
 2 tablespoons minced fresh chives
 salt and freshly ground black pepper to taste
 1/2 teaspoon paprika
 2 pounds large shrimp - peeled and deveined

PROCEDURE
1. Preheat grill for high heat.
2. In a large bowl, mix together softened butter, olive
oil, garlic, shallots, chives, salt, pepper, and paprika;
add the shrimp, and toss to coat.
3
3. Lightly oil grill grate. Cook the shrimp as close to
the flame as possible for 2 to 3 minutes per side, or
until opaque.

Appetizer Meatballs
INGREDIENTS
 2 cups ketchup
 1/2 cup water
 1/2 cup white vinegar
 1/2 cup honey
 2 tablespoons Worcestershire sauce
 1 tablespoon dried minced onion
 1/4 teaspoon pepper
 1 dash garlic powder
 dash cayenne pepper
 2 1/2 pounds frozen fully cooked meatballs

PROCEDURE
1. In a Dutch oven, combine the first nine ingredients
Bring to a boil. Reduce heat; simmer, uncovered for
15 minutes. Meanwhile, thaw meatballs in
microwave according to package directions. Stir into
sauce; heat through.

4
Parmesan-Asiago
Spread or Topping

INGREDIENTS

 8 ounces Parmesan cheese, broken into small

1/2" chunks
 8 ounces Asiago cheese, broken into small 1/2"
chunks
 1 tablespoon minced garlic
 1 teaspoon freshly ground black pepper
 2 tablespoons chopped basil leaves
 2 tablespoons chopped green onions or scallions
 1 teaspoon red pepper flakes
 1 1/2 cups extra-virgin olive oil

PROCEDURE

1. Place Parmesan and Asiago cheese chunks into a

food processor; process about 10 seconds or until
cheese breaks into small granules.
2. Add garlic, pepper, basil, green onions, pepper
flakes, and olive oil to the bowl of a food processor;
process until mixed in.

5
Bacon-Cheddar Deviled
Eggs
INGREDIENTS
 12 hard-cooked eggs
 1/2 cup mayonnaise
 4 bacon strips, cooked and crumbled
 2 tablespoons finely shredded Cheddar cheese
 1 tablespoon honey mustard*
 1/4 teaspoon pepper

PROCEDURE
1. Slice eggs in half lengthwise; remove yolks and set
whites aside. In a small bowl, mash yolks. Stir in the
mayonnaise, bacon, cheese, mustard and pepper.
Stuff into egg whites. Refrigerate until serving.

6
Main Course
 7
Calamares with
Dilis Breading and
Lemon Beurre
Blanc Sauce

INGREDIENTS

 2 cups Dilis
 2 eggs1 cup Flour
 500 grams Squid, cut into rings
 Salt
 Pepper
 Ajinomoto Umami Super Seasoning

Lemon Beurre Blanc Sauce:

 2 teaspoons chopped shallots
 5 black peppercorns
 30 ml. White wine vinegar
 15 ml. Lemon Juice
 100 grams butter, cubed and chilled
 Salt
 Pepper
 Ajinomoto Umami Super seasoning
 Lemon Zest
 8
PROCEDURE
1. Grind Dilis in food processor (don’t over grind).
2. Season squid with salt pepper, and Ajinomoto
Umami Super Seasoning.
3. Dredge in flour; dip in eggs, then to ground Dilis.
Deep-fry for 1-2 minutes only.

Lemon Beuure Blanc Sauce:

1. Combine shallots, peppercorns, white wine
vinegar, and lemon juice in a saucepan. Reduce over
medium-high heat until Au Sec (almost dry).
2. Refresh with 1 tbsp of water. Strain.
3. Return to heat then add butter gradually until well
blended.
4. Season with salt, pepper, and Ajinomoto Umami
super seasoning. Adjust flavor with more lemon
juice.
5. Add lemon zest. Keep warm.

Southern Fried
Chicken

INGREDIENTS
  1 whole chicken, cut into 8 serving pieces
 1 can Carnation Evap
 1 can water
9
 2 tablespoons vinegar
 1 tablespoon salt
 1/4 tablespoon black pepper

Coating:
 2 cups all-purpose flour
 2 tablespoons baking powder
 2 teaspoons salt
 1/4 teaspoon black pepper
 1 teaspoon garlic powder
 1/2 teaspoon paprika
 1/4 teaspoon cayenne pepper
 oil for frying

PROCEDURE
1. Rinse the chicken pieces and dry with paper
towels.
2. In a bowl, combine Carnation Evap, water and stir.
Add the vinegar and allow to steep for 5 minutes.
Add the salt and black pepper. Stir well.
3. Add the chicken pieces and turn to coat evenly.
Cover the bowl with plastic wrap and refrigerate for 1
hour.
4. In a pie plate, whisk together flour, baking powder,
salt, black pepper, garlic powder, paprika, and
cayenne pepper.
5. Pour oil in a large cast-iron frying pan or heavy pot
and heat over medium-high heat. The oil should be
about at least 2 inches deep. Heat until it registers
375 degrees on a deep-fat frying thermometer, or
10
until a small cube of bread dropped into the oil
browns in about 1 minute.
6. Remove the chicken pieces from the buttermilk
then thoroughly coat with the flour mixture and lay
on a wire rack set over a baking sheet while heating
the oil.
7. Once the oil reaches the right temperature, add the
chicken pieces in batches. First batch, dark meat,
second batch, white meat. Add the chicken pieces
skin side down. Fry until golden brown on the first
side, about 10 minutes
8. Turn chicken pieces over and continue to cook for
another 7-10 minutes, until deep golden in
color.Transfer chicken on paper towel lined plate to
drain for 5 minutes. Place then on a wire rack and
keep warm in the oven until ready to serve.

Cream Dory with

Dill Cream Sauce

INGREDIENTS

 1 fillet cream dory

 1 teaspoon lemom pepper
 1/4 cup all-purpose flour
 butter, for sautéing
 olive oil. for sauteing
11
Dill Cream Sauce:
 2 tablespoons butter
 2 tablespoons olive oil
 1 tablespoon onion, minced
 2 tablespoons all-purpose flour
 1/4 cup dry white wine
 1/3 cup Carnation Evap
 2/3 cup liquid cream
 2 tablespoons fresh dill, chopped
 1 tablespoon parsley, chopped
 salt and pepper, to taste

PROCEDURE
1. Season cream dory with lemon pepper.
2. Dust fish with flour.
3. Heat butter and oil in a saute pan.
4. Sear fish on a pan until golden, about 4 minutes
per side. Transfer to a plate and reserve.
5. To make the sauce: Heat butter and olive oil in a
saute pan.
6. Saute onion until translucent.
7. Whisk in the flour, then add the white wine. allow
to simmer for 1 minute.
8. Add Carnation Evap and the cream. Simmer for 2
minutes.
9. Add the dill and parsley. Simmer until slightly
thickened.
10. Seasonwith salt and pepper.

12
11. To Serve: Place fish on a serving plate. Spoon
sauce over the fish.
12. Garnish with parsley.

Steak and
Mushrooms

INGREDIENTS

 4 pieces tenderloin
 steaks
 50 grams shallots
 2 ounces Butter (1/2 stick)
 450 grams assorted mushrooms (mushrooms,
portabello, morel, shitake, button)
 1/2 cup Red Wine
 3 ounces Demi-Glace instant
 Ajinomoto Umami Super seasoning
 1 cup Hot Water
 Salt and Pepper to taste
 Parsley for garnish

PROCEDURE
1. Preheat your grill until really hot. Season the
steaks with a little salt and pepper.
2. Cook steak on the grill approximately 3-4 minutes
per side.

13
Wild Mushroom Sauce:
3. Melt butter in a sauce pan and saute shallots until
transparent, 2-3 minutes.
4. Add red wine.
5. Add mushrooms and cook until tender and wine
has reduced to an essence. Add Demi-Glace and stir
with a whisk until dissolved.
6. Season with Ajinomoto Umami super seasoning,
7. Add hot water and simmer until the sauce has
thickened. Serve with hot steaks. Garnish with
parsley.

Singaporean Chicken
Rice

INGREDIENTS

 2 pieces chicken breast,

cooked (boiled)
 2 green onions
 1/2 teaspoon salt
 2 tablespoons sesame oil
 3 tablespoons vegetable oil
 1 tablespoon sesame oil
 2 shallots, finely chopped
 5 cloves garlic, minced
14
 1 (1 inch) piece fresh ginger root, peeled and
chopped
 1/2 cup chopped cilantro
 1/2 teaspoon salt
 3 cups long grain rice, cooked
 cilantro sprigs
 sliced green onion
 1 cucumber, thinly sliced
 2 fresh tomatoes, chopped

PROCEDURE
1. Heat the vegetable oil and 1 tablespoon of sesame
oil in a large saucepan over medium heat. Fry the
shallots, ginger, and garlic in the oil until fragrant.
Add cilantro, and cooked rice, stirring and season
with salt.
2. Rub the outside of the cooked chicken breast with
sesame oil, and chop into pieces. Place pieces on a
serving platter, and garnish with cilantro, green
onion, cucumber and tomato. Serve with rice.
 15

Desserts
 16
Simply Sensational
Truffles

INGREDIENTS

 2 1/2 (8 ounce) packages

Baker’s Semi-Sweet
Baking Chocolate, divided
 1 (8 ounce) package Philadelphia Cream
Cheese, softened
 Suggested coatings: chopped Planters Cocktail
Peanuts, multi-colored sprinkles

PROCEDURE
1. Melt 8 of the chocolate squares as directed on
package; set aside. Beat cream cheese in medium
bowl with electric mixer on medium speed until
creamy. Add melted chocolate; mix well. Cover.
Refrigerate 1 hour or until firm. Meanwhile, cover
baking sheet with waxed paper.
2. Shape chocolate mixture into 36 balls, using about
2 tsp. for each ball. Place in single layer on prepared
Baking sheet.
3. Melt remaining 12 chocolate squares as directed on
package. Dip chocolate balls, one at a time, in melted
chocolate. Return to baking sheet. Sprinkle with
suggested coatings. Refrigerate until chocolate is
firm. Store in tightly covered container in
refrigerator.
17
Ice box cake

INGREDIENTS

 1/2 gallon
strawberry ice
cream
 8 1/2 oz. pack chocolate wafers
 1 cup sweetened non-dairy whipping cream

PROCEDURE
1. Allow ice cream to soften but not melted by
leaving out on room temperature for about 5-10
minutes.
2. On one side of each of 6 chocolate wafers, scoop
and spread about 1 Tbsp. of strawberry ice cream.
3. Stack the wafers on top of each other. Top stack
with a plain wafer.
4. Repeat Stacking wafers until all wafers are used.
Making 5 stacks of 7 wafers each.
5. Turn stack on its side. Place stacks side by side in
a long roll on a platter.
6. Frost the roll with reserved strawberry ice cream.
Cover and freeze for 5 hours or until the wafers have
softened.
7. Beat cream until stiff. Place in a piping bag with a
rosette tip.

18

8. Top cake with rosettes of the whipped cream just

before serving. Can be garnished with chocolate
wafers and or sliced fresh strawberries.

Chocolate Chip
Cheesecake

INGREDIENTS

 1 1/2 cups crushed

chocolate sandwich cookies
 2 tablespoons butter or margarine, melted
 1 (12-ounce) package Nestle Toll House Semi-
Sweet Chocolate Morsels, divided
 2 (8-ounce) packages cream cheese, softened
 1/2 cup granulated sugar
 1 tablespoon vanilla extract
 2 large eggs
 2 tablespoons all-purpose flour
 3/4 cup Nestle Carnation Evaporated Milk
 1/2 cup sour cream

PROCEDURE

1. Preheat oven to 350°F (175°C).

19
2. Combine cookie crumbs with butter in medium
bowl until moistened; press onto bottom of ungreased
9-inch spring form pan. Sprinkle with 1 cup morsels.
3. Beat cream cheese, sugar and vanilla extract in
large mixer bowl until smooth. Beat in eggs and
flour. Gradually beat in evaporated milk and sour
cream. Pour over crust. Sprinkle with remaining
morsels.
4. Bake for 25 minutes. Cover loosely with aluminum
foil. Bake for additional 30 to 40 minutes or until
edge is set but center still moves slightly. Place in
refrigerator immediately; refrigerate for 2 hours or
until form. Remove side of spring form pan.
Makes 14 servings.

Food for the Gods

INGREDIENTS
 1 14/ cups all purpose white flour
 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup butter, cubed

 1 cup white sugar

 1 cup brown sugar

 3 large eggs 20

 1 cup pitted dates, chopped

 1 cup walnuts, chopped

PROCEDURE

1.  Preheat oven to 350 F.

2.  Grease and flour and 8 x 12 inch pan. Set aside.
3.  Melt butter in a saucepan on medium heat.  Add
the white and brown sugar and mix until well
combined.  Remove from heat.
4.  Add the eggs one at a time.  Stir using a wire
whisk.  Make sure egg is mixed in completely before
adding the next.
5.  Add the dates and walnuts.  Mix well.
6.  In a separate bowl, combine the all-purpose flour,
baking powder, baking soda, and salt.  Mix well to
combine then add to the date mixture. Mix just until
incorporated.  Do not over beat.
7.  Pour in an 8 x 12 inch pan.  Bake in the oven at
350F for 35-40 minutes or until the toothpick inserted
comes out clean but not dry.
8.  Cool completely before slicing. Slice by 1 1/2 x 2
inch then wrap with foil and colored cellophane.

21
Crepe Samurai

INGREDIENTS

Crepe:
 ¾ cup all purpose flour
 ¾ cup evaporated milk
 ½ cup water
 ¼ cup melted butter
 3 egg yolks
 1 tbsp sugar
Filling:
 1 can (850g) Del Monte fiesta fruit cocktail with
peaches, drained
 1 medium ripe mango, cut into cubes

Sauce:
 2 pouches (125 ml each) Del Monte fruit salad
cream, chilled
 ½ cup sugar
 2 egg yolks
 ¼ cup fruit cocktail syrup
 1 tsp vanilla extract
 ¼ cinnamon

22
PROCEDURE
1. Crepe: Mix flour and water until flour is
dissolved. Add remaining ingredients and a dash of
salt. Mix until smooth. Brush a non stick pan with oil.
Pour a thin layer of batter in 8” pan then tilt to cover
bottom. Cook each side for about 1 minute. Do the
same with the remaining batter. Set aside.
2. Filling: Combine Del Monte fiesta fruit cocktail
with 2 tbsp sugar and mangoes. Set aside.
3. Sauce: Whip Del Monte fruit cocktail salad cream
for 2 minutes. Add half of sugar and continue beating
until stiff. Set aside. Beat egg yolks until fluffy. Add
remaining sugar and fruit cocktail syrup. Cook over
low heat for 3 minutes or until thick. Cool. Fold in
cream, vanilla and cinnamon.
4. Layer half of crepes in two baking pans. Pour fruit
mixture then spread with part of sauce. Cover with
remaining crepes then sauce. Toast in oven toaster for
4-5 minutes or until brown on top.

23