EGG DISHES

Name: Draco Villanueva

Grade/Strand: HE – Stability
Adviser: Mary Fer M. Rayo

TITLE: CREAMY PUFF TOP CON TOWER

DESCRIPTION: A BRUCH STAPLE CONSISTING OF POUCHED EGG AND SLICED HAM, TOPPED
WITH CREAMY SAUCE. HAVE A FRIED RICE AT THE BOTTOM AND SOME GARNISH TOPPINGS.

INGREDIENTS:
 1 SLICED HAM
 1 PIECE OF EGG
 1 CUP OF RICE
 2 TEASPOON VINIGAR
 2 TABLE SPOON PARSLEY
 1 PINCH OF SALT
 1 PINCH OF PEPPER

PROCEDURES:
 Start to boiled water
[8MINUTES]
 Add vinegar to a boiling water.
 Put the cracked egg on a pot.
 Fried the rice and make
[sinangag]
 After the pouched egg are done.
 Sliced some tomatos and add
garnishes.
 Sliced a ham and go for plating.

TWIST:
Top off your dish with crumbled feta cheese and a sprinkle of fresh parsley
for a finishing touch. The result is a delightful fusion of textures and tastes,
bringing the warmth of the Mediterranean to your breakfast or brunch
table. Enjoy the unique combination of poached egg and Mediterranean-
inspired fried couscous in this unexpected and delicious twist!
 EGG DISHES
TITLE: SIDING ALA TOP NOTCH

DESCRIPTION: A BOILED EGG CUTTED INTO HALF PIECES, WITH SOME AROMATICS AND TOPPPINGS.
MELTED CHEESE ON TOP WITH FRESH MUSSEL, MIGHT SUGGEST THIS DISH AS A APPETIZER.

INGREDIENTS:
 3 PIECES OF EGG
 6 PIECES OF MUSSSEL
 2TSP OF SALT
 1TSP PEPPER
 CHEESE
 ONION LEAVES
 OYSTER SAUCE

PROCEDURES:
 Put the egg on a boiling pot make [Hard Boiled]
 Steamed the mussels
 Melt a cheese
 After the egg was cooked
 Cut the egg halfways
 Add mussels on top
 Put melted cheese and add it on top
 Cut some tomatoes
 And add garnishes
 Lastly go for plating

TWIST:
This Mussel-Spiced Egg Medley brings together the creamy richness of deviled eggs with the
briny and flavorful essence of mussel tapenade, creating a unique and elegant appetizer or
brunch dish that is sure to impress your guests.

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 4 CANAPE
CANAPE 1 TITLE: BULK CANAPE
DESCRIPTION: A bread with toppings inside, Have a meat and vegatables toppings, Complete
appetizer meal.

INGREDIENTS:
 1 PACK OF LOAF BREAD
 1 CANNED OF LUNCHEON MEAT
 2 TOMATOES
 2 CUCUMBERS
 2 SACHET OF MAYONNAISE

PROCEDURE:
 CUT THE LOAF BREAD AND MAKE A CIRCLE CUT
 CUT THE LUNCHEON MEAT INTO A BITE SIZE
 CUT TOMATOES, CUCUMBERS INTO CIRCLE
 PREPARE ALL CONDIMENTS
 GO FOR PLATING

CANAPE 2 TITLE : TOWNA TOP

DESCRIPTION: A canape with tuna inside, with extra fling and delicious flavor.

INGREDIENTS:
 1 CANNED TUNA
 1 LOAF BREAD
 1 ONION

PROCEDURE:
 CUT THE LOAF BREAD ON CIRCLE
 CUT THE ONION
 ADD TUNA ON LOAF BREAD
 ADD THE ONION
 GO FOR PLATING

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CANAPE 3 TITLE: BEEF CO BREDO
description: A circle loaf bread with a cornbeef inside. The texture and the
juiciness of this canape are very nice.

INGREDIENTS:
 1 CANNED OF CORNBEEF
 1 GARLIC
 1 ONION
 1 PC OF FITA BISCUIT

PROCEDURE:
 PREPARE THE BISCUIT
 CUT ONION AND GARLIC
 ADD THE CUTTED ONION AND GARLIC
 GO FOR PLATING

CANAPE 4 TITLE: HAMMER FIST

DESCRIPTION: A LOAF BREAD THAT HAVE A HAM AND CHEESE INSIDE WITH VEGGIES.

INGREDIENTS:
 1 PC OF HAM
 CHEESE
 CUCUMBER
 1 PC LOAF BREAD

PROCEDURE:
 CUT LOAF BREAD ON CIRCLE
 ADD HAM AND CHEESE ON TOP
 GO FOR PLATING

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 SALAD RECIPE
TITLE: SALAWADO CON LERNE
DESCRIPTION: A SALAD WITH A CHICKEN BREAST AND VEGETABLES AND VERY HEALTHY, A LOT OF
PROTEIN AND CARBOHYDRATES FROM VEGGIES AND CHICKEN.

INGREDIENTS:
 CHICKEN BREAST
 6 PCS LETUS
 1 PACK OF MAYONNAISE
 1 PC CARROT
 GROUND PEPPER

PROCEDURES:
 CUT THE CHICKEN BREAST INTO BITE SIZE
 PREAPARE ALL THE CONDIMENTS
 CUT ALL THE VEGGIES
 MIXED ALL THE INGREDIENTS
 GO FOR PLATING

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 CHICKEN DISH

Title: Soyo Ala Chicano

Description: A cutted chicken breast mixed with sweet sauce and add condiments for the flavor.

Ingredients:

4 boneless, skinless chicken breasts

1 cup oyster sauce

1 cup shredded mozzarella cheese

Salt and pepper to taste

1/4 cup grated Parmesan cheesel

Fresh basil leaves for garnish

Procedure:

Preheat your oven to 375°F (190°C).

Season chicken breasts with salt and pepper.

Coat each chicken breast in breadcrumbs, pressing gently to adhere.

Bake for 20-25 minutes, or until the cheese is bubbly and golden.

Garnish with fresh basil leaves before serving.

Twist: For a healthier twist, use whole wheat breadcrumbs and low-fat mozzarella cheese. Serve
over zucchini noodles for a low-carb option.

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TITLE: Grilled Lemon Herb Chicken

DESCRIPTION: Elevate your grilling game with this succulent Grilled Lemon Herb Chicken.
Marinated in a blend of fresh herbs, tangy lemon juice, and garlic, each bite bursts with vibrant
flavors. Perfectly grilled to juicy perfection, this dish is a celebration of summer's bounty.

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)

Salt and pepper to taste

Lemon wedges for serving

Procedure:

In a bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, chopped herbs, salt,
and pepper.

Add chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for
at least 30 minutes, or up to 4 hours.

Preheat grill to medium-high heat. Remove chicken from marinade and discard excess.

Grill chicken for 6-7 minutes per side, or until cooked through and grill marks appear.

Remove from grill and let rest for 5 minutes before serving.

Serve with lemon wedges for squeezing over the chicken.

Twist: Transform this dish into a refreshing salad by slicing the grilled chicken and serving it
over a bed of mixed greens with a lemon vinaigrette.

Twist: Transform this dish into a refreshing salad by slicing the grilled chicken and serving it
over a bed of mixed greens with a lemon vinaigrette.

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TITLE: Creamy Garlic Chicken Alfredo

DESCRIPTION: Indulge in decadence with Creamy Garlic Chicken Alfredo. Tender chicken
breasts smothered in a velvety garlic Alfredo sauce, tossed with al dente fettuccine pasta, create a
dish that is both luxurious and comforting. Each forkful is a symphony of creamy, garlicky
goodness.

Ingredients:

4 boneless, skinless chicken breasts

8 oz fettuccine pasta

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish

Procedure:

Cook fettuccine according to package instructions until al dente. Drain and set aside.

Season chicken breasts with salt and pepper. In a skillet, heat butter over medium-high heat.

Add chicken breasts to the skillet and cook until golden brown and cooked through, about 6-7
minutes per side. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.

Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and
smooth.

Return cooked chicken breasts to the skillet, coating them in the creamy garlic sauce.

Add cooked fettuccine to the skillet, tossing to coat in the sauce.

Garnish with fresh parsley before serving.

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Twist: Add a pop of color and flavor by tossing in some sun-dried tomatoes and baby spinach
into the Alfredo sauce.

Title: Savory Lemon Herb Roasted Chicken

Description:
This dish features succulent chicken marinated in a zesty blend of lemon juice, garlic, and
aromatic herbs. The chicken is oven-roasted to golden perfection, resulting in tender meat with a
flavorful crust. The citrusy notes from the lemon complement the earthy herbs, creating a
harmonious balance of flavors. Each bite offers a burst of freshness, making it a delightful choice
for any meal occasion.

Ingredients:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Procedure:

Preheat the oven to 375°F (190°C).

In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme,
rosemary, salt, and pepper.
Place chicken thighs in a shallow baking dish or tray. Pour the marinade over the chicken,
ensuring it's evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
Arrange the marinated chicken thighs in a single layer in a baking dish.
Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and the
skin is golden and crispy.

Twist: Serve the roasted chicken with a side of roasted vegetables or a fresh green salad tossed
with a light vinaigrette for a complete and satisfying meal.

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Title: Spicy Honey Sriracha Chicken Skewers

Description:
These chicken skewers are a tantalizing blend of sweet and spicy flavors, featuring tender chunks
of chicken marinated in a sticky honey Sriracha sauce. The marinade infuses the chicken with a
perfect balance of heat from the Sriracha and sweetness from the honey, creating a
mouthwatering combination that's sure to please any palate. Skewered and grilled to perfection,
each bite offers a burst of flavor that's both satisfying and addictive. These skewers are perfect
for summer grilling or as a crowd-pleasing appetizer at any gathering.

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup Sriracha sauce
1/4 cup honey
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon olive oil
Salt and pepper to taste
Wooden skewers, soaked in water for 30 minutes

Procedure:

In a bowl, whisk together Sriracha sauce, honey, soy sauce, minced garlic, grated ginger, olive
oil, salt, and pepper to create the marinade.
Place the cubed chicken into a large resealable plastic bag or shallow dish. Pour the marinade
over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 1 hour, or
overnight for maximum flavor.
Preheat the grill to medium-high heat.
Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a little space
between each piece.
Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and has nice
grill marks.
Serve the spicy honey Sriracha chicken skewers hot off the grill, garnished with chopped green
onions and sesame seeds.

Twist:
For an extra burst of freshness and acidity, serve the chicken skewers with a side of lime wedges
for squeezing over the grilled chicken just before eating. The citrusy tang adds a delightful
contrast to the sweet and spicy flavors of the dish.

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 DESSERT DISH
Title: Decadent Chocolate Lava Cake

Description:
This indulgent dessert is a chocolate lover's dream, featuring a rich and gooey chocolate cake
with a molten lava center that oozes out with every forkful. The outer layer of the cake is soft
and moist, while the center remains delightfully warm and liquidy, creating a luxurious contrast
in textures. Each bite is a symphony of intense chocolate flavor, perfectly balanced between
sweetness and richness. Served warm with a dusting of powdered sugar and a scoop of vanilla
ice cream, this dessert is pure bliss in every bite, sure to satisfy any sweet craving.

Ingredients:

4 ounces semisweet chocolate, chopped

1/2 cup unsalted butter
1/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Powdered sugar for dusting
Vanilla ice cream for serving

Procedure:
Preheat the oven to 425°F (220°C). Grease and flour four ramekins or custard cups.
In a microwave-safe bowl, combine the chopped semisweet chocolate and butter. Microwave in
30-second intervals, stirring after each interval, until melted and smooth. Allow to cool slightly.
In a separate bowl, whisk together granulated sugar, eggs, egg yolks, and vanilla extract until
well combined.
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until
smooth and combined.
Sift in the all-purpose flour and a pinch of salt, then gently fold until just combined. Be careful
not to overmix.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until
the edges are set but the centers are still soft.
Remove from the oven and let the cakes cool in the ramekins for 1-2 minutes.
Carefully run a knife around the edges of each cake to loosen, then invert onto serving plates.
Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.

Twist:
For a fun twist, try adding a tablespoon of your favorite liqueur, such as Grand Marnier or
Amaretto, to the chocolate batter for an extra layer of flavor. Top each cake with a drizzle of
chocolate sauce or caramel sauce for added decadence.

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Title: Summer Berry Pavlova

Description:
This elegant dessert showcases a light and airy pavlova base topped with a vibrant assortment of
fresh summer berries, creating a stunning contrast of colors and flavors. The pavlova, with its
crispy outer shell and marshmallow-like center, provides the perfect canvas for the juicy berries,
allowing their natural sweetness to shine. Each bite offers a delightful medley of textures, from
the crunchy meringue to the juicy burst of berries. Finished with a dollop of whipped cream and
a drizzle of honey, this dessert is a refreshing and indulgent treat that captures the essence of
summer in every bite.

Ingredients:

4 large egg whites, at room temperature

1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
Assorted fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
Whipped cream, for serving
Honey, for drizzling

Procedure:

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites on high speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg
whites until stiff peaks form and the mixture is glossy.
Gently fold in the cornstarch, white vinegar, and vanilla extract until well incorporated.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle or oval to
form the pavlova base.
Bake in the preheated oven for 1 hour and 15 minutes, or until the pavlova is crisp on the outside
and slightly soft in the center. Turn off the oven and let the pavlova cool completely inside the
oven with the door slightly ajar.
Once cooled, carefully transfer the pavlova to a serving platter.
Top the pavlova with assorted fresh berries and a generous dollop of whipped cream.
Drizzle honey over the berries and serve immediately.

Twist:
For a refreshing twist, infuse the whipped cream with a hint of citrus by folding in some lemon
or orange zest before topping the pavlova. Alternatively, sprinkle the assembled pavlova with
finely chopped mint leaves for a burst of freshness and a pop of color.

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Title: Decadent Chocolate Mousse

Description:
Indulge in the ultimate chocolate lover's delight with this decadent chocolate mousse. Velvety
smooth and rich, each spoonful is a heavenly experience, with a luscious texture that melts in
your mouth. The deep, intense flavor of dark chocolate is complemented by a hint of espresso,
adding depth and complexity to this classic dessert. Whipped to perfection, this mousse achieves
the ideal balance between lightness and richness, making it the perfect ending to any meal or
special occasion.

Ingredients:

8 ounces dark chocolate, chopped

1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
Pinch of salt
Optional: chocolate shavings or cocoa powder for garnish

Procedure:

Place the chopped dark chocolate in a heatproof bowl set over a pot of simmering water,
ensuring the bottom of the bowl does not touch the water. Melt the chocolate, stirring
occasionally, until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whip the heavy cream with granulated sugar, vanilla extract, instant espresso
powder, and a pinch of salt until stiff peaks form.
Gently fold the whipped cream into the melted chocolate until well combined and no streaks
remain.
Divide the chocolate mousse mixture among serving glasses or bowls.
Cover and refrigerate the mousse for at least 2 hours, or until set.
Before serving, garnish with chocolate shavings or a dusting of cocoa powder if desired.

Twist:
For an extra layer of indulgence, layer the chocolate mousse with crushed cookies or biscuit
crumbs at the bottom of each serving glass before adding the mousse mixture. This adds a
delightful crunch and texture contrast to the smooth mousse. Additionally, serve the chocolate
mousse with a dollop of freshly whipped cream and fresh berries for a refreshing and elegant
presentation.

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Title: Summer Fruit Tart

Description:
Embrace the flavors of the season with this exquisite summer fruit tart. Featuring a buttery
shortcrust pastry base, luscious vanilla pastry cream, and a colorful array of fresh seasonal fruits,
this tart is a feast for the eyes and the taste buds.

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 egg yolk
1-2 tablespoons ice water
For the vanilla pastry cream:

2 cups whole milk

1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
Assorted fresh fruits for topping (such as strawberries, blueberries, kiwi, peaches, and
raspberries)

Procedure:
In a food processor, combine the all-purpose flour, cold cubed butter, and granulated sugar. Pulse
until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of ice water to the flour mixture. Pulse until the dough starts
to come together. If needed, add more ice water, 1 teaspoon at a time, until the dough forms a
ball.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a
circle about 1/8 inch thick. Carefully transfer the dough to a tart pan, pressing it gently into the
bottom and sides. Trim off any excess dough.
To make the vanilla pastry cream, heat the whole milk in a saucepan until steaming but not
boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until
pale and creamy.
Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover
with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in
the refrigerator until cold.
Once the tart shell and pastry cream are cooled, spread the pastry cream evenly over the bottom
of the tart shell.

TWIST: brush the top of the fruit tart with a light glaze made from warmed apricot preserves or
jelly to give the fruits a glossy finish. This not only enhances the appearance but also helps to
14
preserve the freshness of the fruits. Additionally, experiment with different combinations of
seasonal fruits and garnishes, such as edible flowers or mint leaves, to customize the tart
according to your preference and the availability of ingredients.

Title: Classic Tiramisu

Description:
Indulge in the timeless elegance of this classic Italian dessert, Tiramisu. Layers of delicate
ladyfinger biscuits soaked in espresso and coffee liqueur are interspersed with a velvety
mascarpone cheese mixture, creating a symphony of flavors and textures. Each bite is a decadent
blend of creamy richness, bitter coffee, and a hint of sweetness, perfectly balanced to tantalize
the taste buds. Topped with a dusting of cocoa powder, this dessert is not only a treat for the
palate but also a feast for the eyes, making it a beloved favorite for any occasion.

Ingredients:

6 large egg yolks

3/4 cup granulated sugar
1 cup mascarpone cheese
1 1/2 cups heavy cream
1 teaspoon vanilla extract
2 cups strong brewed espresso, cooled to room temperature
1/2 cup coffee liqueur (such as Kahlua)
1 package (about 7 ounces) ladyfinger biscuits
Cocoa powder, for dusting

Procedure:
In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch
the water. Cook the egg yolk mixture, whisking constantly, until it thickens and doubles in
volume.
Remove the bowl from heat and let it cool slightly. Then, whisk in the mascarpone cheese until
smooth and well combined.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until smooth and homogeneous.
In a shallow dish, combine the brewed espresso and coffee liqueur.
Quickly dip each ladyfinger biscuit into the espresso mixture, ensuring they are soaked but not
soggy.
Arrange a layer of soaked ladyfingers at the bottom of a serving dish or baking dish.
Spread half of the mascarpone mixture over the ladyfingers, smoothing it out into an even layer.
Repeat the layers with the remaining soaked ladyfingers and mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the
flavors to meld and the tiramisu to set.
Before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
Twist:
For a creative twist, try incorporating flavored liqueurs such as amaretto or rum into the espresso
mixture for an added depth of flavor. Additionally, experiment with different types of ladyfinger
15
biscuits, such as chocolate or almond-flavored, to customize the dessert according to your
preference. Serve the tiramisu with a drizzle of chocolate sauce or a scoop of gelato for an extra
indulgent treat that's sure to impress.

5 MEALS
Title: Mediterranean Herb Grilled Chicken with Greek Salad

Description:
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and
flavorful chicken meal. Succulent chicken breasts are marinated in a blend of olive oil, lemon
juice, garlic, and Mediterranean herbs, infusing them with a burst of zesty freshness. Grilled to
perfection, the chicken boasts a charred exterior and juicy interior, while the accompanying
Greek salad offers a refreshing medley of crisp cucumbers, juicy tomatoes, briny olives, and
creamy feta cheese, all tossed in a tangy lemon-herb dressing. Each bite is a celebration of
Mediterranean flavors, combining the savory goodness of the chicken with the bright,
herbaceous notes of the salad for a satisfying and wholesome meal.

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
2 cloves garlic, minced.
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Greek salad:
2 large tomatoes, diced
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Procedure:
In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, dried thyme, dried
rosemary, salt, and pepper to create the marinade for the chicken.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the
chicken, ensuring it's evenly coated. Let it marinate in the refrigerator for at least 1 hour, or
overnight for maximum flavor.
Preheat the grill to medium-high heat.
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Serve the grilled Mediterranean herb chicken with a generous portion of Greek salad on the side.
Twist:
serve the grilled chicken and Greek salad wrapped in warm pita bread for a satisfying and
portable meal. Drizzle a dollop of tzatziki sauce over the chicken and salad for an extra burst of
creamy flavor. Additionally, grill some lemon halves alongside the chicken and squeeze the
grilled lemon juice over the chicken just before serving for an added pop of citrus brightness.

Title: Lemon Herb Grilled Chicken

Description:
Lemon herb grilled chicken is a classic and refreshing dish that's perfect for a summer barbecue
or a quick weeknight dinner. Tender chicken breasts are marinated in a simple yet flavorful blend
of fresh lemon juice, minced garlic, chopped herbs like rosemary and thyme, olive oil, salt, and
pepper. After marinating for at least 30 minutes, the chicken is grilled until golden brown and
cooked through, resulting in juicy and aromatic chicken with a delightful charred flavor. Serve
this dish with your favorite side dishes like grilled vegetables, salad, or rice for a satisfying and
well-rounded meal that's sure to please the whole family.

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh herbs (rosemary, thyme, or a combination)
2 tablespoons olive oil
Salt and pepper to taste

Procedure:
In a bowl, whisk together the fresh lemon juice, minced garlic, chopped fresh herbs, olive oil,
salt, and pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the
chicken, ensuring it's evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or
up to 4 hours for maximum flavor.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in
the center.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

Twist:
For a twist, add a sprinkle of lemon zest over the grilled chicken just before serving for an extra
burst of citrus flavor. Alternatively, serve the
lemon herb grilled chicken with a side of homemade
garlic mashed potatoes or crusty bread to soak up the
delicious juices. You can also slice the grilled
chicken and use it as a topping for salads, wraps,
or sandwiches for a quick and easy lunch option.
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Title: Garlic Butter Chicken with Roasted Potatoes

Description:
Garlic butter chicken with roasted potatoes is a comforting and satisfying meal that's easy to
make and bursting with flavor. Tender chicken thighs are seared to golden perfection in a skillet
with melted butter, minced garlic, and a sprinkle of dried herbs like thyme and oregano. The
chicken is then baked in the oven alongside seasoned baby potatoes until both are cooked
through and irresistibly crispy. This dish is a hearty and wholesome option for dinner, perfect for
busy weeknights or lazy weekends when you crave something simple yet delicious.

Ingredients:

4 bone-in, skin-on chicken thighs

4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 pound baby potatoes, halved

Procedure:

Preheat the oven to 400°F (200°C).

Season the chicken thighs generously with salt and pepper on both sides.
In a large oven-safe skillet, melt the butter over medium-high heat. Add the minced garlic and
sauté until fragrant, about 1 minute.
Place the seasoned chicken thighs skin side down in the skillet and cook until golden brown,
about 5 minutes. Flip the chicken thighs and cook for an additional 3 minutes.
Sprinkle dried thyme and dried oregano over the chicken thighs.
Arrange the halved baby potatoes around the chicken thighs in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is
cooked through and the potatoes are tender and crispy.
Serve the garlic butter chicken with roasted potatoes hot from the oven, garnished with fresh
chopped parsley if desired.

Twist:
For a twist, add a squeeze of fresh lemon juice over the chicken just before serving to brighten
up the flavors. You can also toss the roasted potatoes with a sprinkle of grated Parmesan cheese
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or chopped fresh herbs like parsley or chives for an extra layer of flavor. Additionally, serve the
dish with a side of steamed green beans or a crisp mixed green salad for a complete and balanced
meal.

Title: Easy Lemon Herb Chicken

Description:
Easy lemon herb chicken is a go-to meal for busy weeknights, offering simplicity and flavor in
every bite. Boneless, skinless chicken breasts are seasoned with a mixture of lemon zest, minced
garlic, chopped fresh herbs like parsley and thyme, salt, and pepper. The chicken is then pan-
seared until golden brown and cooked through, infusing it with a bright citrusy aroma and
herbaceous flavor. This dish pairs perfectly with a side of steamed vegetables or a simple green
salad for a quick and nutritious dinner option that the whole family will love.

Ingredients:

4 boneless, skinless chicken breasts

Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste
2 tablespoons olive oil

Procedure:

In a small bowl, combine the lemon zest, minced garlic, chopped fresh parsley, chopped fresh
thyme, salt, and pepper to create the seasoning mixture.
Season both sides of the chicken breasts generously with the seasoning mixture.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breasts to the skillet and cook for 6-8 minutes on each side, or until
golden brown and cooked through.
Once cooked, remove the chicken breasts from the skillet and let them rest for a few minutes
before serving.

Twist:
For a twist, deglaze the skillet with a splash of white wine or chicken broth after removing the
cooked chicken breasts. This will create a flavorful pan sauce that can be drizzled over the
chicken before serving. You can also add a pat of butter to the pan sauce for extra richness and
flavor. Additionally, garnish the lemon herb chicken with additional fresh herbs or a squeeze of
fresh lemon juice for a vibrant finishing touch.
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 5 DELICACIES
Title: Pinoy Treats: 5 Simple Filipino Delicacies

Description:
Embark on a flavorful journey through Filipino cuisine with our collection of 5 beloved
delicacies. From the sweet and sticky Bibingka to the crispy and savory Lumpiang Shanghai,
each dish encapsulates the rich culinary heritage of the Philippines. Whether you're craving a
hearty merienda or a delightful dessert, these recipes offer a taste of home that will surely bring
warmth to your heart. Indulge in the comforting flavors of traditional Filipino cooking with these
easy-to-make delicacies that are perfect for any occasion.

Ingredients (for each delicacy):

Bibingka:
2 cups rice flour
1 cup coconut milk
1/2 cup sugar
3 eggs
1/4 cup butter, melted
Grated cheese and salted egg for toppings
Lumpiang Shanghai:
1 lb ground pork
1 cup carrots, julienned
1 cup green beans, thinly sliced
1 onion, finely chopped
Lumpia wrappers
Soy sauce and calamansi (or lemon) for dipping sauce
Pancit Canton:
1 lb pancit canton noodles
1/2 lb chicken breast, sliced
1/2 lb shrimp, peeled and deveined
2 cups mixed vegetables (carrots, cabbage, bell peppers)
Soy sauce, oyster sauce, and fish sauce to taste
Turon:
Ripe bananas, sliced lengthwise
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Lumpia wrappers
Brown sugar
Cooking oil for frying
Halo-Halo:
Crushed ice
Sweetened beans (red beans, chickpeas, etc.)
Kaong (palm fruit)
Nata de coco (coconut jelly)
Leche flan
Ube halaya (purple yam jam)
Shaved ice cream or evaporated milk

Procedure (for each delicacy):

Bibingka:
Preheat oven to 350°F (175°C) and grease a baking pan.
In a bowl, mix rice flour, coconut milk, sugar, eggs, and melted butter until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until set.
Remove from oven and top with grated cheese and salted egg. Serve warm.

Lumpiang Shanghai:
In a bowl, mix ground pork, carrots, green beans, and onion until well combined.
Spoon a portion of the mixture onto a lumpia wrapper and roll tightly, sealing the edges with
water.

Heat oil in a pan and fry lumpia until golden brown and crispy.
Serve hot with soy sauce and calamansi dipping sauce.

Pancit Canton:
Cook pancit canton noodles according to package instructions, then set aside.
In a wok or large skillet, stir-fry chicken breast until cooked through. Add shrimp and cook until
pink.

Add mixed vegetables and stir-fry until tender-crisp.

Toss in cooked noodles and season with soy sauce, oyster sauce, and fish sauce. Stir until well
combined.

Turon:
Place a slice of banana on a lumpia wrapper and sprinkle with brown sugar.
Roll the wrapper tightly, folding the sides to seal.
Heat oil in a pan and fry turon until golden brown and crispy.
Drain on paper towels and serve warm.

Halo-Halo:
In a tall glass, layer crushed ice with sweetened beans, kaong, nata de coco, leche flan, and ube
halaya.

Top with shaved ice cream or evaporated milk.

Mix well before enjoying this refreshing and colorful dessert.
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Twist: Experiment with different fillings for the Lumpiang Shanghai, such as ground beef or
shrimp, to create your own unique version of this classic Filipino appetizer. You can also
customize the toppings for the Halo-Halo according to your preference, adding ingredients like
corn flakes, jelly cubes, or even a scoop of ice cream for an extra special treat. Let your
creativity shine as you put your own twist on these beloved Filipino delicacies!

2 SANDWICHES
Title: Simply Sandwiched: 2 Easy and Delicious Sandwich Creations

Description:
Satisfy your hunger with our collection of 2 simple and scrumptious sandwich recipes that are
perfect for any meal of the day. From classic ham and cheese to flavorful veggie-packed options,
these sandwiches offer a delightful combination of textures and flavors that will please your
palate. Whether you're in a rush or looking for a quick and satisfying bite, these recipes are sure
to become staples in your kitchen. With minimal ingredients and easy-to-follow instructions, you
can whip up these tasty sandwiches in no time and enjoy a satisfying meal that hits the spot.

Ingredients (for each sandwich):

Classic Ham and Cheese:

2 slices of bread
2 slices of ham
1 slice of cheese
Butter or mayonnaise

Turkey Club:
3 slices of bread
Sliced turkey
Crispy bacon
Lettuce
Tomato slices
Mayonnaise

Procedure (for each sandwich):

Classic Ham and Cheese:

Spread butter or mayonnaise on one side of each bread slice.
Layer ham and cheese between the bread slices.
Grill in a skillet over medium heat until golden brown on both sides.

Turkey Club:
22
Toast one slice of bread and spread mayonnaise on one side.
Layer turkey, bacon, lettuce, and tomato on top.
Place another slice of bread on top and repeat the layers.
Top with the third slice of bread and secure with toothpicks.

Twist: Customize your sandwiches by adding extra ingredients like avocado, roasted red
peppers, or different types of cheese to suit your taste preferences. You can also experiment with
different bread varieties, such as whole wheat, sourdough, or pita, to create unique flavor
combinations. Don't be afraid to get creative and make these sandwiches your own!

2 SOUPS
Title: Simmering Comfort: 2 Easy and Nourishing Soup Recipes

Description:
Warm up your soul with our selection of 2 simple yet satisfying soup recipes that are perfect for
chilly days or when you need a comforting meal. From classic chicken noodle to hearty
vegetable soup, these dishes are packed with wholesome ingredients and bursting with flavor.

Ingredients (for each soup):

Chicken Noodle Soup:

6 cups chicken broth
2 boneless, skinless chicken breasts
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 cloves garlic, minced
1 cup egg noodles
Salt and pepper to taste
Fresh parsley for garnish (optional)
Vegetable Soup:
6 cups vegetable broth
2 potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
1 cup mixed frozen vegetables (corn, peas, green beans)
Salt and pepper to taste
Fresh herbs for garnish (optional)
Procedure (for each soup):
Chicken Noodle Soup:
In a large pot, bring chicken broth to a simmer over medium heat.
Add chicken breasts, carrots, celery, onion, and garlic to the pot.
Simmer for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
Vegetable Soup:
23
In a large pot, heat vegetable broth over medium heat.
Add diced potatoes, carrots, celery, onion, and garlic to the pot.
Simmer for 15-20 minutes, or until vegetables are tender.
Stir in mixed frozen vegetables and cook for an additional 5 minutes.
Season with salt and pepper to taste. Garnish with fresh herbs before serving, if desired.

Twist: Customize your soups by adding additional ingredients such as cooked rice, beans, or
leafy greens to make them even heartier and more nutritious. You can also experiment with
different herbs and spices to enhance the flavor profile of each soup. Don't hesitate to get
creative and make these recipes your own!

24
25
 POEM
In kitchens where spices dance and flavors
blend,
A recipe book, a timeless friend.
With pages filled with culinary art,
Each dish a masterpiece, a work of heart.

From savory stews to cakes that rise,

The magic of cooking beneath our eyes.
Ingredients measured, steps precise,
Creating dishes that entice.

Let this book be your guiding light,

Through culinary journeys, day or night.
For in its pages, you’ll surely find,
The joy of cooking, one of a kind.

26
 ACKNOWLEDGMENTS
We extend our deepest gratitude to all those whose contributions,
support, and inspiration made this recipe book possible.

To our families, for their unwavering encouragement and for being the
first taste-testers of countless experiments in the kitchen.

To our friends, for their enthusiasm, feedback, and for sharing their own
culinary adventures with us.

To the farmers, growers, and producers who cultivate the ingredients we

cherish, nurturing the very essence of our recipes.

To the chefs, cooks, and food enthusiasts whose creativity and passion
continually inspire us to explore new flavors and techniques.

And to all the readers, may you find joy, nourishment, and a sense of
connection within these pages, as we share our love for food and the
stories it weaves into our lives.

With heartfelt appreciation,

{Draco Villanueva}

Feel free to adjust the wording to better fit your personal style or the
tone of your recipe book!

27
DAMIANO
RECIPE
BOOK

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