Cooker’s Pot

You’ll Need:

1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 (10 ounce) packages mixed greens
4 thinly sliced chicken deli meat, chopped
1 tomato, chopped
1/4 tsp onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tbsp balsamic vinaigrette salad dressing

Procedure:

Microwave or saute onion and bell pepper until soft; set aside to cool. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix. Pour on enough salad dressing or vinegar to coat, toss again and serve.

You’ll Need:

1 lb new potatoes
1/4 lb bacon
1/4 cup finely chopped shallots
1/4 cup red wine vinegar
2 tbsp olive oil
Salt and pepper to taste
1/4 cup chopped purple onion
1/2 cup chopped parsley

Procedure:

Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. In the bacon fat, saute chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat. When the potatoes are done, drain them and drop them into a mixing bowl. Pour vinegar, olive oil, shallots, and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. Before serving bring back to room temperature, toss, correct seasonings, and add additional oil and vinegar, if the salad seems dry. Sprinkle reserved bacon on top.

You’ll Need:

1 tbsp dijon mustard
1 tbsp lemon juice
4 anchovy filets diced
2 tbsp red wine vinegar
1/3 cup oil
Salt and pepper to taste
1/2 head iceberg lettuce cut in wedges
2 hard-boiled eggs sliced
1/4 lb rare roast beef
2 tbsp capers

Procedure:

In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste. On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.

You’ll Need:

1/2 cup egg white
1/2 lb Sugar
1/2 star fruit, thinly sliced
2 guavas
2 mangos
1/2 papaya
4 pineapples
120 stock syrup,
4 bowls of sorbet of your choice

Procedure:

Whisk the egg whites and the sugar over a gentle flame until the sugar fully dissolves (no grit). Place on the mixing machine and whisk till stiff. Using 1/2cm star nozzle pipe 12 pear drops in a 10cm circle (3cm from the edge of the plate). Using a gas torch, colour off the meringue. Peel the mangos. Take 1 mango and blend it together with the yoghurt and syrup. Pass through a fine sieve. Cut the remaining fruits in 1/2 inch dice and place in the centre of the meringue. Garnish with the star fruit. Pour the coulis around the outside of the meringue. Serve with a sorbet of your choice.

You’ll Need:

1-1/2 pounds red potatoes
48 fresh mussels, scrubbed and debearded
1 fennel bulb with stalks, (1-pound)
1/2 cup sherry vinegar
3 tbsp diced red onion
1 tbsp finely chopped fresh tarragon
2 tbsp olive oil
3/4 tsp salt
3/4 tsp pepper
3 cloves garlic, minced
2 med tomatoes, cut into wedges
6 cup torn romaine lettuce
2 cup torn radicchio
2 hard-cooked eggs, quartered lengthwise

Procedure:

Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside. Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside. Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes. Combine reserved 1/4 cup dressing and greens in a bowl; toss well.

You’ll Need:

1/2 cup Planters Sliced Almonds
3 tablespoons sugar
2 cups packed torn fresh spinach leaves
2 cups packed torn Boston lettuce
2 cups halved strawberries
1/3 cup Kraft Special Collection Creamy Poppysead Dressing

Procedure:

TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces. TOSS spinach leaves, Boston lettuce and strawberries in large bowl. DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each.

You’ll Need:

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
150 g chicken breast
1 large (250 g) sayote
200 g (30 pcs) Baguio beans
1 cup water

DRESSING
1/3 cup mayonnaise
2 Tbsp fruit cocktail syrup
1/4 cup all-purpose cream
1 tsp calamansi juice
1/4 tsp paprika (optional)
3/4 tsp iodized fine salt

Procedure:

1. COOK chicken, sayote and Baguio beans in reserved fruit cocktail syrup and water. Remove vegetables when tender. Continue cooking chicken until tender.
2. PARE and core sayote, then cut into tidbits. Cut Baguio beans into 1″ long pieces. Flake chicken meat.
3. MIX chicken and vegetables with DEL MONTE Fiesta Fruit Cocktail.
4. COMBINE all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.

You’ll Need:

300 g fresh ubod (soft part), diced
1 cup water
1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup all-purpose cream
1 Tbsp sweetened condensed milk

Procedure:

1. BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients.
2. MIX well and chill until ready to serve.

You’ll Need:

6 tbsp lime juice
1/4 cup honey
3 tsp low-sodium soy sauce
1/4 tsp red chile flakes
2 tsp ginger root very finely minced
2 cup cooked chicken, shredded
1 cup California dried figs sliced crosswise
2 green onions, thinly sliced
1/4 cup mint, chopped
1/2 cantaloupe, pared and cut into ?” cubes
1 red bell pepper cut into ?” cubes
1/2 cucumber, peeled, seeded and cut into ?” cubes
10 Iceberg lettuce leaves
1/4 cup roasted peanuts (optional)

Garnish:
Mint sprig (optional)

Procedure:

In small bowl, combine first five ingredients. Place chicken in medium bowl, and toss with figs, green onions and chopped mint. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange lettuce on a chilled platter. Mound chicken salad attractively in center. Sprinkle with peanuts and garnish with mint as desired.

You’ll Need:

1 (15-oz) can fruit cocktail, drained; save juice
1 (15-oz) can pineapple tidbits, drained; save juice
1 small box vanilla instant pudding
2 tbsp tang powder
3 large bananas

Procedure:

Put drained fruit in a medium size bowl that has a lid. Add the drained juice to the vanilla instant pudding and 2 tablespoons powder tang. Mix well, it will become thick. Pour over the drained fruit and refrigerate overnight or at least 5 hours. Add peeled, sliced bananas and stir. Serve immediately or refrigerate until ready to serve.