Ingredients: 

• 2 cups small broccoli flowerets
• ½ cup sweet red pepper cut in strips
• 1 can cream of broccoli or cream of mushroom soup
• ¼ tsp garlic powder
• ¼ tsp dried Italian seasoning, crushed
• 6 English muffins, split and toasted
• 2 cups shredded mozzarella cheese

Cooking Procedure:

1. Preheat oven to 190ºC.
2. In a small saucepan over high heat, in boiling water, cook broccoli and red pepper 3 minutes.  Drain well and set aside.
3. In a small bowl, combine soup, garlic and Italian seasoning.
4. Spread soup mixture evenly over 12 muffin halves; place on cookie sheets.
5. Top each with cooked broccoli and red pepper.
6. Sprinkle with cheese.  Baked for 10 minutes or until cheese melts.

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Ingredients: 

• 1 can condensed cream of chicken soup
• 90 grms. cream cheese (3oz cut up)
• 1 cup cubed cooked chicken
• 1 ½ cup frozen broccoli cuts
• 2 tbsp milk
• 1 tsp dried basil leaves, crushed
• 1 tsp lemon juice
• 4 hot baked potatoes, split
• Chopped sweet red pepper for garnish

Cooking Procedure:

1. In a saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice.  Heat through, stirring occasionally.
2. Spoon over potatoes.
3. Garnish with red pepper.

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Ingredients:

• 4 cups left over pasta
• 2 cups left over sausages, cut into thin slices
• 1 pc. celery stalk, cut into thin slices
• ½ cup lemon olive oil dressing
• 4 pcs. fresh basil leaves, cut into thin strips (optional) 
• Salt
• Pepper

Cooking Procedure:

1. In a bowl, toss all ingredients with lemon-olive oil dressing.
2. Season as needed.

Lemon-olive oil dressing

Juice of 1 lemon

½ cup olive oil

½ tsp lemon zest

½ tsp salt

½ tsp pepper

• In a bowl, whisk together all ingredients until well-blended.

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Ingredients:

• ½ baguettes, sliced lengthwise into 4 pieces
• Butter for brushing baguette
• Parsley for topping
• 1 head romaine lettuce
• 1 clove garlic, chopped
• 3 anchovy fillets, chopped
• 2 egg yolks
• 1 ½ tbsp. lemon juice
• 6 tbsp. olive oil
• 1 tsp. Dijon mustard
• Freshly ground pepper
• 2 tbsp. freshly grated parmesan cheese
• 4 pcs. rolled anchovy fillets
• 8 pcs. crisp bacon rashers

Cooking Procedure:

1. Brush baguette slices with butter.
2. Sprinkle with chopped parsley.
3. Baked in moderate heat or grill until brown and crisp.  Set aside.
4. Separate the romaine lettuce leaves from the core.
5. Discard the core and tear the leaves into bite-size pieces.
6. Put greens into a bowl of water to clean then gently pat dry.  Set aside.
7. Rub a wooden salad bowl with the garlic and then mash the garlic and chopped anchovies into a paste.
8. Add the egg yolk. Lemon juice, oil and mustard and whisk until creamy and well-emulsified. 
9. Season with pepper.
10. Add greens and toss gently with the sauce.
11. Transfer tossed greens into 4 serving dishes and garnish each with buttered baguettes slices, parmesan cheese, rolled anchovies and bacon.
12. Serve.

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Ingredients:

• 12 pcs. dried figs
• 120 grms. goat cheese, divided into 12 portions
• 12 (2-inch slices) bacon 

Cooking Procedure:

1. Make lengthwise slits on the figs.
2. Stuff each slit with a portion of goat cheese.
3. Wrap the stuffed figs with a slice of bacon and secure with a toothpick.
4. Chill until needed.
5. Just before serving, preheat broiler.
6. Broil the stuffed figs until the bacon is brown and crisp.

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Ingredients:

• Lobster, washed, trimmed and deveined, head, skin and tail intact
• ½ cup olive oil
• 1 tbsp garlic, chopped
• 1 tbsp dried rosemary
• ½ pc chicken broth cube
• 1 tsp lemon juice
• Salt and pepper to taste

Cooking Procedure:

1. To make the sauce, heat together olive oil, garlic and rosemary over low fire.
2. Allow mixture to simmer until garlic is translucent.
3. Add chicken broth cube and stir to melt.
4. Add lemon juice.
5. Season with salt and pepper.
6. Cook for another 1 to 2 minutes.
7. Transfer to sauce bowl and set aside.
8. Steam lobster until it turns red.
9. Serve with garlic-rosemary sauce.

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Ingredients: 

• 4 pcs blue marlin fillet (120 grms. each) seasoned with calamansi, salt and pepper
• ½ cup flour, for dredging
• 1/3 cup olive oil
• 1 pc ripe mango, diced
• ½ pc cucumber, diced
• 1 pc red bell pepper, seeded and diced
• 2 pcs salad
• Tomatoes, peeled, seeded and diced
• 1 clove garlic, minced
• 1 tbsp vinegar
• Juice of 1 lime and ½ tsp lime zest
• Salt and pepper to taste

Cooking Procedure:

1. Dredge seasoned blue marlin fillet with flour.
2. In a preheated pan, place 4 tablespoons of olive oil and sear prepared marlin fillets over medium flame.  Set aside.
3. Meanwhile, combine all mango, veggies, vinegar, remaining olive oil, lime juice and zest in a bowl.
4. Season with salt and pepper.
5. Top marlin fillets with mixed ingredients for a more attractive finish.

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Ingredients: 

• ½ kl clams, washed and cleaned
• ¼ cup olive oil
• 4 cloves garlic, minced
• ¼ cup fresh parsley, minced
• Salt and pepper to taste

Cooking Procedure:

1. In a preheated skillet, warm the olive oil over medium heat.
2. Add the garlic and sauté until light golden brown.
3. Add the clams and stir to coat the shells with olive oil.
4. Sprinkle with fresh parsley and continue cooking until the clam shells open.
5. Discard any unopened shells.
6. Season with salt and pepper to taste.
7. Serve hot.

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Ingredients:

• 1 kl. Chicken, cut into six portions-seasoned with salt and pepper
• ¼ cup Dijon mustard
• 1- ½ tbs. honey
• ½ pc. Onion, minced
• ¼ tsp. tarragon leaves, fresh or dried
• ½ tsp. hot sauce
• ¼ cup melted butter
• ½ cup dry breadcrumbs

Cooking Procedure:

1. In a mixing bowl, combine mustard, honey, onion, tarragon, hot sauce and 1 tbs. of butter.
2. Arrange the chicken on a baking dish, spread the mixture over the chicken pieces.
3. Then coat with breadcrumbs.
4. Drizzle with the remaining butter and bake in a preheated 350ºF oven for about one hour or until done.

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Ingredients: 

• 1 kl. Seabass
• Olive oil
• Salt and pepper

Cooking Procedure:

1. Clean the seabass.
2. Season with salt and pepper.
3. In a preheated pan with olive oil, fry the seabass.
4. Set aside on a platter.
5. Seabass is best served with potato or sweet potato, risotto of Asian vegetables or just plain rice.

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