The Different Faces of Me

What you'll need:

For each litre of water:

• 12 whole cloves
• 16 green cardamom pods (crush slightly)
• 16 black peppercorns
• 2 cinnamon sticks
• 4 slices of fresh ginger (more if you like)
• 2 tsp black tea
• 2 cups milk
• Honey

Procedure:

• In a pot, add the spices and ginger to the water and bring to the boil.
• Simmer for 30-40 minutes - top up with water as you go.
• You can let the spices sit in the water for a few hours or overnight - it can take a little experimenting to get the flavours you like.
• Add tea, steep for 1-2 minutes, then add milk and heat.
• Serve with honey.
• The mix keeps in the fridge without milk for up to two weeks, or one week with milk.

What You'll need:

• 13 - oz. can tuna
• 1/2 - cup mayonnaise
• 1 - tsp. soy sauce
• 1/4 - tsp. black pepper
• 1 - small onion
• 1 - stalk celery

Procedure:

• Combine ingredients in blender.
• Blend on high until blended.
• Use as dip for crackers or sliced vegetables.

What you'll need:

• 12oz cream cheese, softened
• 2-tbsp mayonnaise
• 4oz canned chopped chilies
• 1/4-tsp onion powder
• 1/4-tsp celery salt
• 3-tbsp finely chopped green onion
• 6-8inch flour tortillas

Procedure:

• Mix first 6 ingredients in a bowl
• Spread 1/3-cup of mixture over each tortilla
• Roll up snugly like a jellyroll
• Cover with plastic wrap
• Chill
• To serve, cut into 1/2inch slices

What You'll need:

• 2 cups Swiss Cheese, shredded
• 2 cups Cheddar Cheese, Shredded
• 1/4 cup All purpose flour
• 1 1/4 cup White wine or Beer
• 3/4 teaspoons Salt
• 1 pinch Garlic Powder

Procedure:

• Combine Cheddar and Swiss in a bowl or zip lock bag.
• Sprinkle with flour, toss lightly to coat.
• Heat wine or beer, in a medium saucepan until simmering but not boiling, reduce heat to maintain temperature.
• Gradually add the cheese mixture, in small handfuls, stirring constantly.
• Mixture will appear curdled at first but will smooth out as more of the cheese mixture is added.
• Stir in salt and garlic power.
• Transfer to a fondue pot and keep warm.
• Serve with bread cubes, vegetables and apple slices for dipping.
• Makes about 2 3/4 cups

What you'll need:

• 10 slices bacon
• 2 cups shredded Cheddar cheese
• 1 tablespoon grated onion
• 1 cup creamy salad dressing (Peppercorn Ranch works well)

Procedure:

• Cook bacon until crispy and crumble into small pieces.
• In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing.
• Place into a serving bowl and chill in the refrigerator approximately 1 hour before serving.

What you'll need:

• 1/2 - cup warm butter or margarine
• 1 - cup plain flour
• 2 - cups grated medium or sharp flavor cheddar cheese
• 1/4 - tsp ground Cayenne pepper
• 1 - tsp paprika/red pepper

Procedure:

• Preheat oven to 400˚F
• Mix the butter, pepper and flour together.
• Add the cheese and mix in well.
• Shape into small bite-size balls
• Arrange on a baking sheet and bake in a preheated oven (400˚F) for about 10 minutes.

What you'll need:

• 1 – 8 oz. package of cream cheese softened
• 16 – Wonton Wrappers
• Oil for Frying
• 1 – Jar of Sweet and Sour sauce for dipping

Procedure:

• Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
• While oil is heating, lay out as many wrappers as you plan to use.
• Have a small bowl of water nearby to wet your fingers in.
• Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 1 tsp.
• Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape.
• Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
• Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two.
• Set on paper towels to drain, then serve hot with sweet-and-sour sauce.

What you'll need:

• beef patties
• shredded cabbage
• slices of cheese ( squared)
• bun
• ketchup
• mayonaisse
• tomatoes (cut)

Procedure:

• Fry Beef patties in a skillet
• Toast the buns, by putting it one by one on the skillet you used to fry the beef patties
• After that, set aside the bun (after toasting) then spread mayonaisse on top of the both buns (pair).
• Then, top it over with the beef patty. After putting on the beef patty, top it with the chesse, then tomatoes, after the tomatoes, followed with the cabbage, then ketchup, then top it with the pair of the bun.

What you'll need:

(For each sandwich)

• 2 slices of buttered bread
• 2 slices of boiled ham
• 2 tablespoons pineapple, chopped
• 1 tablespoon mayonnaise sauce

How to make the mayonnaise sauce?

• Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg.
• Add 1/2 tablespoon of vinegar.
• Add 1.5 cups of olive oil gradually, stirring constantly.
• As soon as the mixture thickens, thin it with a little more vinegar.
• Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used.
• If the oil is added too rapidly, mayonnaise will curdle.
• Smoothness can be restored by taking the yolk of another egg and adding to it little by little.
• The curdled mixture.
• Mayonnaise should be stiff enough to hold its shape.

Procedure:

• Chop slices of ham very fine and mix with chopped pineapple and mayonnaise.
• Spread on both slices of bread, put together and press lightly.

What you'll need:

• 2 egg yolks
• 1 teaspoon melted butter
• 1 teaspoon lemon juice
• 1 cup shredded chicken
• Salt
• Pepper
• 1 teaspoon stock

Procedure:

• Cook the eggs thirty to forty-five minutes, in water just below boiling point, take out the yolks and mash as fine as possible.
• Add to these the melted butter and lemon juice, the finely chopped chicken, salt, pepper and stock.
• Mix all well together.
• A paste will be the result and with this very delicate sandwiches may be made.

What you'll need:

• ½ Kilo clams, Cleaned
• 1 onion, chopped
• 2 cloved garlic, minced
• 2 carrots, thinly sliced crosswise
• 3 stalks, celery, chopped
• 2 potatoes, diced
• 1½ cups clam juice or shrimp broth
• ½ tsp dried thyme
• 1½ cups whole milk
• Sea salt, optional, to taste
• Pepper, to taste
• 2 to 3 tsps spring onions, chopped
• 1 tbsp butter, cubed, optional

Procedure:

• Bring about 1½ cups water to a boil on high heat.
  
• Add clams.
  
• Reduce heat, cover pot and simmer until clam shells open. Discard any unopened shells.
  
• Strain the liquid to remove any sediment, then reserve.
  
• Remove clams from the shells then chop the meant. Set aside.
  
• Using the same pot, heat about 3 tablespoons oil over medium heat.
  
• Add the onions and garlic and sauté until onions are soft.
  
• Add the carrots, celery and potatoes and cook for about 5 minutes.
  
• Add clam juice (or shrimp broth), reserved liquid and thyme.
  
• Allow to boil then reduce heat, cover and simmer until potatoes are tender.
  
• Carefully transfer the mixture to a food processor to purée.
  
• Return the purée to the pot and heat through.
  
• Add the clam meat and spring onions.
  
• Adjust seasoning if needed.
  
• Turn off heat. Stir in butter, if using, for a creamier broth.
  
• Serves 4 to 5.

What you'll need:

For the Dough:

• 1/2 k. galapong
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

For the Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch of salt
• 00 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk

• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Procedure:

• Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

• Knead galapong forming a cylinder and cut into 20 equal portions.
  

• Flatten into patties and put about 1 tbsp. of chilled filling in the center.
  

• Gather edges to the center, sealing well.
  

• Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Egg Salad Sandwich

What you'll need:

• 4 eggs
• 4 tablespoons mayonnaise
• 2 teaspoons sweet pickle relish
• 2 tablespoons green onion, finely chopped
• salt to taste
• freshly ground pepper to taste

Procedure:

• Fill a small saucepan to cover with enough water to just cover eggs and bring to a full boil.
  

• Reduce heat to low and cover.
  

• Cook eggs for about 10 minutes.

• Remove from heat, drain, and immediately cool eggs with cold running water.

• Peel eggs and finely chop.
  

• Add mayonnaise, pickle relish,chopped onion, salt, and pepper and mix.

• Spread on bread of your choice.

• Garnish with lettuce (Optional)
  

Fruit Punch

What You'll need:

• 6 strawberries, fresh or thawed from frozen
• 1 apple, cored and sliced
• 1/2 orange, peeled and sectioned

Procedure:
Process the fruit in a juicer and serve.

Peach Pear Apple Juice

What you'll need:
1 apple, cored and sliced
2 peaches, remove seed
1 pear, sliced

Procedure:
Process through a juicer and serve.

Sparkling Tropical Fruit Juice

What you'll need:

• 1 kiwi, peeled
• 1 orange, peeled and sectioned
• 1/2 mango, peeled and sliced
• sparkling mineral water

Procedure:
Process the fruit in a juicer.
Pour the juice in a large glass and fill to the top with sparkling water and serve.

• 3/4 lb. watermelon, seeded and diced
• 3/4 mango, peeled and diced, or 5 ounces can mango, drained
• 1 Tbs. plus 1 tsp. sugar
• 1/2 cup plus 3 Tbs. orange juice
• 3 Tbs. plus 2 tsp. water

Procedure:

Place the watermelon on a plate and freeze overnight.

Process watermelon and remaining ingredients in a food processor until liquid.

Serve in frosted glasses with a spoon and straw.

What You'll Need:

• 1 gal. strong coffee, allow to cool
• 1/2 gal, coffee ice cream
• 1 pt. vanilla ice cream
• 1 pt. heavy cream, whipped
• Nutmeg or cinnamon

Procedure:

• Blend coffee and half of the coffee ice cream to a fairly thick consistency.
• Chill in a punch bowl in refrigerator.
• When ready to serve, mix in ice cream balls made with the remaining quart of coffee ice cream and the vanilla ice cream.
• Top with heaps of whipped cream.
• Sprinkle with nutmeg or cinnamon.
• Makes about 20 to 30 cups.

What You'll Need:

• 12 oz. fresh mushrooms
• 1 clove garlic, crushed
• 1 shot vodka
• Olive oil
• Salt & pepper to taste
• Small container light cream
• Grated Parmesan cheese
• Lots of fresh parsley, chopped fine
• Pasta (any kind, desired)

Procedure:

• Clean and slice mushrooms.
• Saute in olive oil and garlic, salt and pepper. Cook until tender.
• Add vodka and cook until liquid evaporates.
• Meanwhile cook any kind of pasta you like.
• When pasta is cooked, drain, return to pan and mix in mushrooms and light cream.
• Cook until cream thickens
• Add grated cheese and parsley.
• Serve with extra cheese.

What You'll Need:

• Sprite
• grenadine
• Maraschino cherry (optional)
• Orange Juice (optional)
  

Procedure:

• Pour some Sprite into a cup and stir in a little bit of grenadine until it turns a light to a medium color red.
• Add a little orange juice (optional)
  
• Add a straw and a cherry to spice it up a bit, if desired!

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Wee! I love this recipe. We always make this at home when we have a little get together or parties. ^_^