Golden Sunrise French Toast

2 large eggs
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/4 teaspoon salt
8 to 10 slices (3/4-inch-thick) firm, day-old French bread
Unsalted butter
Maple syrup
Fresh seasonal berries or sliced fruit
Heat large skillet over medium heat for 3 to 4 minutes.
Beat eggs in shallow pan or large pie plate; whisk in evaporated milk and vanilla extract.
Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating.
Swirl 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter
to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until
golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve
immediately with syrup and berries. Continue with remaining bread slices, adding 1
tablespoon butter to skillet for each new batch.

Makes 4 to 5 servings.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 10 mins

Nutritional Information Per Serving (1/4 of recipe: Calories: 450 Calories from Fat: 120
Total Fat: 14 g Saturated Fat: 7 g Cholesterol: 140 mg Sodium: 680 mg Carbohydrates:
67 g Dietary Fiber: 3 g Sugars: 28 g Protein: 15 g
 Banana Bread Oatmeal

3 cups fat-free milk

3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup mashed ripe bananas (about 3 medium)
2 tablespoons coarsely chopped toasted pecans

Plain or vanilla nonfat yogurt (optional)

Banana slices (optional)
Pecan halves (optional)
In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully);
stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5
minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally.
Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six
cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

Makes 6 servings.

Cooking Note: To toast pecans, spread evenly in shallow baking pan. Bake at 350°F
(175°C) 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-
safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH,
checking every 30 seconds, until nuts are fragrant and brown.

Nutritional Information Per Serving: Serving Size: (1/6 of recipe) Calories: 220 11%
Calories from Fat: 30 Total Fat: 3.5 6% Saturated Fat: 0.5 3% Trans Fat: 0 Cholesterol: 5
1% Sodium: 55 2% Total Carbohydrate: 40 13% Dietary Fiber: 4 16% Sugars: 18
Protein: 8 17% Vitamin A: 277 6% Vitamin C: 4 6% Calcium: 179 20% Iron: 2 10%

Dietary Exchange: starchbread:1 1/2; milk:1/2 non-fat; fruit:1; fat:1/2

 Coffee Cup Scramble

2 large eggs
2 tablespoons milk
2 tablespoons shredded cheddar cheese
Salt and pepper
Coat a 12-ounce microwave-safe coffee mug with cooking spray.
Add eggs and milk; beat until blended.
Microwave on HIGH 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese; season with salt and pepper.

Makes 1 serving.

Prep Time: 1 minute

Cook Time: 45 to 60 seconds

Note: Microwave ovens vary. Cooking times may need to be adjusted.

Nutrition information per serving (1 recipe): calories: calories: 215; total fat: 15g;
saturated fat: 6g; polyunsaturated fat: 2g; monounsaturated fat: 5g; cholesterol: 440mg;
sodium: 240mg; carbohydrates: 2g; dietary fiber: 0g; protein: 17g; vitamin A: 686.2IU;
vitamin D: 49.8IU; folate: 51.1mcg; calcium: 190.5mg; iron: 1.9mg; choline: 258.4mg
 Puffy Baked Apple Pancake

1/2 cup NESTLÉ® CARNATION® Evaporated Milk

1/3 cup all-purpose baking mix
2 tablespoons granulated sugar - divided use
3 large eggs, separated
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
1 medium apple, cored, quartered, cut into thin slices
1 tablespoon cinnamon-sugar
Preheat oven to 375°F (190°C). Lightly grease a 10-inch ovenproof skillet. Place in oven
for 10 minutes.
Place evaporated milk, baking mix, 1 tablespoon sugar, egg yolks, orange juice and
cinnamon in blender; blend until smooth. Beat egg whites in large mixer bowl until soft
peaks form; gradually add remaining sugar. Beat until stiff peaks form. Fold milk mixture
into egg whites.
Pour batter into hot skillet. Gently push each apple slice about 1/2 inch into batter, peel
side up, to form a spoke-like pattern around batter. Sprinkle with cinnamon-sugar. Bake
for 10 to 15 minutes or until set. Serve immediately.

Makes 6 servings.
 Easy Elegant Egg Bake
4 frozen puff pastry shells
4 large eggs
1/4 cup sour cream
1 (2-ounce) can sliced mushrooms, drained
1/4 teaspoon dill weed
1/4 teaspoon salt
Bake shells according to package directions. Do not overbake.
Reduce oven temperature to 375°F (190°C). Carefully remove center of tops and soft
pastry underneath. Set aside*.
Break and slip 1 egg into each shell. Continue baking until egg whites are almost set,
about 14 to 15 minutes.
Meanwhile, stir together sour cream, mushrooms, dill weed and salt until well combined.
Remove shells from oven. Spoon 2 tablespoons of the sour cream mixture over each egg.
Continue baking until hot, about 3 minutes.

Makes 2 servings.

*Bake tops alongside filled shells and serve as lids or accompaniments, if desired.
 Baked Havarti Egg
1 teaspoon butter
1 tablespoon half-and-half
1 large egg
1 heaping tablespoon Havarti cheese, grated
1/8 teaspoon dried dill
Preheat oven to 400°F (205°C). Melt the butter in a custard cup. Add the half-and-half.
Crack the egg into the cup and cover with Havarti. Sprinkle with dill. Bake for 10 to 12
minutes or until set.

Makes 1 serving.
 Spicy Bacon and Cheese Eggwich

1 cup (8 ounces) Better'n Eggs

1/4 teaspoon cayenne hot pepper sauce
1/8 cup (0.5 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add
Better'n Eggs and stir in hot pepper sauce. As eggs start to set, use spatula to lift edge,
letting uncooked eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still
moist. Sprinkle shredded cheese on top and then fold over the Better'n Eggs so cheese
melts in the middle.
Place turkey bacon on microwave-safe plate. Cover with paper towel. Microwave on
HIGH 30 to 40 seconds or until warmed.
Toast each half English muffin in toaster. Spoon about 1/2 cup Better'n Eggs mixture on
top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining
toasted muffins.

Makes 2 servings.

Nutritional Information Per Serving (1 sandwich): Calories: 226, Fat: 6 g, Cholesterol: 15

mg, Sodium: 534 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Protein: 17 g

Dietary Exchanges: 3 starch, 1 medium fat meat

 Bistek - Filipino Beef Steak

Ingredients

1/2 kilo sirloin steak sliced thin

1/2 cup soy sauce
1/4 cup lime juice
1 teaspoon sugar
garlic minced
2 medium sized potatoes cut into wedges
3 medium size onions cut into rings
pepper to taste
 Lumpiang Shanghai - Filipino Spring Rolls

Ingredients

1 1/2 lbs ground pork

1 whole egg
4 cloves of garlic finely minced
1/2 cup onions finely minced
1/2 cup carrots finely minced
1/2 cup shrimp finely minced
1/2 cup Chinese celery (flat leaf parsley) finely chopped
soy sauce
salt to taste
pepper to taste
spring roll wrappers
oil for frying
 Filipino BBQ
Ingredients

1/2 kilo of pork sliced into slightly thin strips

1/2 cup vinegar
1/4 cup banana ketchup
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (can add more if you want it spicy)
1 can calamansi soda (sprite would do as a substitute)
1 head of garlic crushed
1 small onion minced
salt to taste
a few tbsp of cooking oil
skewers
 Pork Katsudon
Ingredients

3 Pork Chop
1/2 cup flour
3/4 cup panko breadcrumbs
1 medium sized beaten egg
salt
pepper
oil
 Pandan Chicken

Ingredients

600g (1.3 lbs) boneless chicken breast or leg

2 tbsp curry powder
1 tbsp rice flour
2 tsp brown sugar
1 1/2 salt
1 sprig coriander roots (remove leaves)
10/more large pandan leaves (wrapping)
2 cloves garlic
2 or more small onions
4 slices lengkuas
chili padi (Thai Pepper)
 Honey Vegetable Stir Fry

Ingredients

1/4 cup honey

1/4 cup prepared stir-fry sauce
1/4 to 1/2 tsp crushed red pepper flake
4 tsp. vegetable oil
2 cups small broccoli florets
2 cups mushroom
1 small onion onion cut into wedges and separated
1 medium carrot cut diagonally
boneless rib-cut beef you can add chicken or whatever else you'd like.(you can add
chicken or whatever else you'd like.)
 Fried Shrimp Wontons

Ingredients

One small can of Water Chestnuts You will need about 3/8 of a cup.
2-3 stalks of scallions
A chunk of ginger Enough to make 1.5 Tbsp. completely minced if you're the measuring
type.
0.75 pounds shrimp peeled, de-veined, and washed. - diced fine
1 Tbsp. Corn Starch with enough water to liquefy it (don't add h20 until the last moment)
3 Tbsp. Soy sauce
0.75 Tsp Toasted Sesame Seed Oil
1 Tsp. Granulated Sugar
Square wonton wrappers fresh as you can get. Ok, so these aren't from scratch, but I'm
not going to make these from scratch when they're perfectly good from the store.
 Halloween Chicken Fingers
Ingredients

2 large chicken breasts

For the marinade:

100 ml (3 ½ fl oz) skimmed milk, plus 1 tbsp for dipping
1 garlic clove, crushed
1 tsp thyme leaves or half tsp dried
1 tbsp fresh lemon juice

Chicken finger topping:

90g (about 2 cups) Original Bite-size Shredded Wheat
2 tbsp finely grated cheddar cheese
4 tbsp grated Parmesan
Half tsp. paprika
1 egg
Light sunflower oil spray

To decorate all spooky like for Halloween:

8 mini plum tomatoes
4 tbsp. tomato ketchup

To serve:
8 new potatoes, scrubbed
4 cherry tomatoes
8 slices of black olive
160g (5.6 ounces) cooked peas
160g (5.6 ounces) cooked sweetcorn
Recipe Steps

1. Cut each large chicken breast in half, cover with cling film and beat out a little; cut
into strips and put in a bowl.

2. Mix together the skimmed milk, garlic, thyme, and lemon juice (the mixture will
separate a little from the lemon juice but this is ok). Pour over the chicken, cover, and
leave to marinade in the fridge for 4 hours or overnight.

3. Heat the oven to 160C/Fan 140C/325F/gas mark 3.

4. Boil the potatoes for about 10 minutes then transfer to a baking tray and bake in the
oven for about 15 minutes.

5. Whilst the potatoes are cooking, put 50g (about 1 cup) of Bitesize Shredded Wheat
in a food processor and blend for 1–2 minutes, until they are reduced to fine crumbs. Mix
with the parmesan, cheddar cheese and paprika and transfer to a large plate.

6. Blend the remaining 40g (about a cup) of Bite-size Shredded Wheat in a food
processor until fine and spread out onto another plate.

7. Whisk the egg in a small bowl with the tablespoon of milk.

8. Remove the chicken strips from the marinade, shaking off any excess and toss in
the whizzed up plain Bitesize Shredded Wheat.

9. Dip in the beaten egg and roll in the cheesy Bitesize Shredded Wheatcoating.

10. Spray light sunflower oil into a large non-stick pan and fry over a medium heat for
2–3 minutes each side, until golden and crisp. Cool slightly before serving.
11. To decorate, place half a mini tomato on one end of the chicken finger to imitate a
red finger nail.

12. To make the potato eyes, top each potato with half a cherry tomato topped and an
olive slice. Serve four chicken fingers with 2 potato eyes, sweetcorn, peas and tomato
sauce!

To freeze put uncooked, coated chicken strips on a baking sheet lined with plastic wrap.
Cover with more plastic wrap and freeze until solid. Then transfer to a re-sealable box or
freezer bag. To cook direct from frozen, add 1 minute extra cooking time for frying.
 Beef Tenderloin with Whisky and Mushroom Cream

Ingredients

For the Beef with Whisky and Mushroom Cream:

3 tablespoons freshly ground black peppercorns
Fillet steaks (medallions / tenderloin) weighing about 175g (6 ounces) each
4 teaspoons Dijon mustard
Sea salt
2 tablespoons Sunflower oil
200g (7 ounces) Fresh cap mushrooms, thickly sliced
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Whisky
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Beef stock
50g (3.5 tbsp) Butter
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Double cream

Mashed Potatoes
450g (1 lb) New potatoes, scrubbed
50g (3.5 tbsp) Butter
3 tablespoons roughly chopped parsley
Maldon sea salt
Freshly ground white pepper

Spinach
25g (2 tbsp) Butter
550g (1.2 lbs) Spinach
Maldon sea salt
Freshly ground white pepper
3 tbsp Water
Recipe Steps

Prep:

Put a pan of water onto boil over a high heat. When boiling, add the potatoes and turn
down to a simmer.

Use a pepper grinder on a coarse setting to grind the peppercorns, then spread over a
small plate.

Cooking the steak and mushrooms:

Cut the steaks in half along the equator to make four thin medallions. Smear all sides of
the steaks with the Dijon mustard and then press them into the crushed peppercorns to
coat. You can now season the steak with salt, if needed. Adding salt before this stage
draws out the moisture from the meat preventing the pepper from sticking.

Heat a large frying pan until nice and hot. Add the sunflower oil and then the steaks and
turn once to brown both sides. Don’t fiddle with them once they are in the pan or the
peppercorn crust will fall off – the aim is to produce a good crusty coating on each
surface.

Now add the butter and allow it to turn a nutty brown color, but don’t let it burn. Add the
mushrooms and work them around in the butter. As the mushrooms start to absorb the
juices, turn the steaks again and allow them to cook for three or four minutes on both
sides, turning once or twice and moving them around the pan to make sure the whole
surface has plenty of color and the edges of the meat are well sealed. Then transfer the
steaks to a baking tray and leave in a warm place.

Making the potatoes and spinach:

When the potatoes are tender, drain and place in a large mixing bowl. Add the butter, and
with the back of a fork, gently crush each potato until it just splits. Season, then add the
parsley. Mix until all the butter has been absorbed, but don’t overwork. Keep warm.

Meanwhile, heat a medium frying pan or wok until hot. Add the butter and toss in the
spinach. Mix well and then add the water, continuing to stir until wilted. Remove from
the heat, season and set aside until ready to serve.

How to make the whisky creme sauce:

Add the whisky to the pan used to cook the steaks, and cook over a very high heat for 1
minute to boil off the alcohol. A word of warning – the whisky is likely to burst into
flames. If this worries you, have a large lid handy to whack on the pan. Add the stock and
reduce until really thick, and then pour in the cream. Reduce again, scraping and stirring
together any gooey bits from the bottom of the pan. When it boils fiercely, it’s ready.
Pour any juices from the resting meat back into the sauce.

Plating:

Use a chef’s ring to make a little pile of potatoes in the middle of each plate. Sit a little
pile of spinach on the potatoes, and the two medallions of steak on top. Spoon the sauce
and the mushrooms over the steak, and serve.
 Vietnamese Style Pork Chops With Rice and Cucumber
Tomato Salad

Ingredients

4 Pork chops
1/2 Red onion finely sliced in half moons
2 Lime 1 juiced, 1 cut into wedges
thumb size Ginger grated
2 cloves Garlic finely chopped
a handful Cilantro (Coriander) rinsed, leaves picked
1 medium size Tomato cut into 1/4, finely sliced
1 English cucumber finely sliced on the bias
3 tbsp Fish sauce
3 tbsp Neutral Oil (canola, grapeseed)
Rice (Long grain)
 Easy Orange Chicken

Ingredients

6 Breast Tenderloins Perdue is Great!

1 Orange (Save your peels for further recipes!)
1 cup Brown Sugar
Honey to your liking
1 can Peas (optional)
1 Tbs. Butter
 Easy Meatballs

Ingredients

2 lbs ground beef or turkey

1 c. bread crumbs
2 eggs
1/2 c. milk
1 tbs. Worcestershire sauce
2 tbs. garlic powder
2 tbs. onion powder
2 tbs. basil
 Barbecued Lamb with Cilantro

Ingredients

2.5 lb boneless leg of lamb (I cut a big Costco lamb leg in half)
1 cup dry red wine
3/8 cup soy sauce
1/4 cup olive oil
3/4 cup cilantro chopped
1 bay leaf
2 cloves garlic sliced
 Macaroni and Cheese with Crispy Pork Belly

Ingredients

1/4 cup pork belly diced

1/3 cup tomatoes skinned and chopped
8 oz. macaroni or other shape (I used shells), cooked
3 TB butter
1 cup buttermilk
1 cup whole milk
2 TB all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/2 tsp mustard powder
1/8 tsp ground cayenne red pepper
1.5 cups Cheddar Cheese shredded
1/2 cup Aged White Cheddar Cheese shredded
1/2 cup panko bread crumbs
Several cubes pork belly 1" square
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Submitted by:

ELAINE NICOLE SAQUIN

Grade V - MIS