1 cup shredded mozzarella cheese; 1 can (10 oz.) pizza dough; 4 tbs. ricotta cheese; 2 tbs. spaghetti sauce; 8 to 12 slices pepperoni

1. Shred mozzarella cheese on large holes of grater. Set aside. Heat oven or toaster oven to 425ºF.
2. Press out two circles of pizza dough using a bowl with a 6" diameter. Re-roll scraps and press out two more circles.
3. Place 1 tbs. ricotta cheese, 1 ½ tsp. spaghetti sauce and 1/4 cup shredded mozzarella cheese on one side of each circle. Leaving a ½" border. Add two or three slices pepperoni.
4. Fold each circle into a half-moon shape, pressing edges together. Roll edges over once to seal. Place on greased baking sheet.
5. Bake 8 to 10 minutes until golden brown. Cool slightly before eating. Yield: 4 pizza pillows.

Tony the Turtle:

Make a pita-bread pocket and stuff it with one of your child's favorite fillings. Cut up green bell pepper to make feet, head and tail; diagonal strips of cheese to form the shell; and cheese bits to make eyes.

Silly Face:

Stuff a hamburger bun with one of your child's favorite fillings. Use alfalfa sprouts to make hair; a curved pickle for the nose; pimiento-stuffed ripe olives for eyes and roasted or raw red bell pepper for the tongue.

Hot-Diggity Mouse:

Spread peanut butter on a frankfurter roll. Place small banana in roll. Use green candy-coated chocolates for eyes, maraschino cherry for nose, shredded sweetened coconut for fur and red shoestring licorice for the tail and whiskers.

Halaya Ube:

5 kg fresh ube; sugar; 3 bars Anchor butter; 8 cans condensed milk; 5 cans evaporated milk and 300 g margarine.

Wash ube. Cook in enough amount of water, approximately 45 minutes to 1 hour. Peel ube. Grind peeled ube. In a wok, mix ground ube, sugar, condensed milk, evaporated milk and Anchor butter. Cook under medium heat with continuous stirring until pasty in texture.

Tibok-Tibok:

20 c fresh carabao's milk; Cornstarch; sugar and 4 pc dayap rind.

Boil carabao's milk for one hour. Add sugar and dayap rind juice. Add diluted cornstarch. Cook until desired consistency is attained. Mold cooked tibok mais in aluminium tray, 300 g per tray. Let it cool and chill.

Pitchi-pitchi:

1 ½ c cassava, grated; 1 tsp lihiya; Pandan leaves; 150 g freshly grated coconut and sugar.

Peel cassava. Wash and drain. Grate, set aside. Weigh all ingredients and mix. Boil pandan leaves in water for 5 minutes. Pour in grated cassava, stirring constantly, Pour in Ilanera and steam until cook. Cool. Mold into balls. Roll in grated mature coconut before serving.

Maja Kalabasa:

2 kg kalabasa, peeled; 3 kg grated coconut; 8 c water; ½ kg white sugar; 300 g cornstarch; ½ c condensed milk and 1 c evaporated milk.

Peel kalabasa, wash and set aside. Extract 3 kg grated coconut with 8c water (include water used in boiling kalabasa). Dissolve cornstarch in ½ of the coconut milk. Add condensed and evaporated milk. Set aside.

Put peeled kalabasa in casserole. Add pandan leaves and water. Bring to boil until tender. Cool and set aside.

In a blender, mash kalabasa until of smooth consistency. In a clean casserole, combine mashed kalabasa, the rest of the coconut milk and white sugar. Bring to boil for 1 minute. Stir continuously until sugar is melted. Reduce fire and allow simmering until bubbles disappaer. Add mixture of cornstarch, coconut milk, condensed and evaporated milk. Stir continuously until desired consistency is achieved. Pour in mold/Ilanera. Let cool. Serve chilled with latik strewn on top.

Crispy Balat ng Bangus

1 kg skin bangus; 1 c vinegar; i tbsp salt; 2 cloves garlic; 1 tsp black pepper, ground.

Scrape all bangus meat on skin, set aside. Combine all ingredients in a clean food container. Add bangus skin, allow to marinate overnight. Remove from the marinade sauce. Sun dry . Heat oil in a wok, deep-fry for 15 seconds. Drain excess oil. Serve with vinegar sauce.

Tortang Back Bangus

2 kg back bangus; 3/4 c soy sauce; 3/4 c calamansi extract; 1/2 tsp black pepper, ground; 2 tbsp margarine; 1 pc garlic, native; 1 pc medium red onion; 1 pc big carrot; 2 pc potato; 2 pc red bell pepper; 2 pc green bell pepper; 3 tbsp raisins; 3 tbsp green peas

Remove back bangus skin. Slice bangus meat into medium cubes. In a clean food keeper, marinate sliced bangus in soy sauce, calamansi and black pepper for 30 minutes. Peel and slice onions; peel and crush garlic; set aside both. Wash, peel and slice carrots into cubes; do the same with potatoes; set aside. Wash and discard seeds of red and green bell pepper; slice into cubes, set aside. In a wok, saut6 garlic in margarine until golden brown. Add onion and cook until wilted. Add marinated back bangus (do not stir). Cover and bring to-boil for a minute. Add carrots, stir and cover. Reduce fire. Simmer for 20 minutes. Add potato, red and green bell pepper, raisins and green peas. Stir then put cover and continue simmering for 10 minutes. Taste.

Bistig Tiyan ng Bangus

1.5 kg bangus belly; 3/4 c sauce; 3/4 c calamansi extract; 1 tsp black pepper, ground; 1/8 c cooking oil; 1 pc big white onion (for toppings); 1 pc native garlic; 1 pc medium red onion; 3 pc tomatoes; 1 c water

Thaw and wash bangus belly. Drain thoroughly then set aside. Slice into serving sizes approximately 1 1/2-inch thick. In a clean pan, marinate bangus belly in soy sauce, calamansi and ground black pepper for 30 minutes. Set aside. Peel and slice white onion in round slices. Saute for 15 seconds and set aside. Peel and slice red onions, wash and slice tomatoes, set aside. Peel and crush garlic, set aside. In a wok, saute garlic until golden brown. Add onion and cook until wilted. Add tomato and cook until mushy. Add marinated riyan ng bangus one by one (include the sauce). Add 1 c water. Cover and boil for 1 minute. Reduce fire and simmer for 30 minutes. Taste. Serve.

Embotido Bangus

1 kg back bangus; 3 pc egg yolks; 2 pc whole pickles; 1 pc carrot; 1 stalk celery; ' 2 pc red bell pepper; 2 pc medium red onion; 3 tbsp raisins;

Filling: 1/2 slice cheese; 1 tsp black pepper, ground; 1 tsp white sugar; 2 tbsp flour; 2 tbsp cornstarch; 1 tbsp salt; 1/2. kg empella; 1 roll aluminum foil

Scrape bangus meat leaving only the skin. Chop bangus meat finely then set aside. Wash and discard seeds of red bell pepper and mince. Peel and mince onion, carrots, celery and pickles, set aside. Grate cheese and sel aside. In a clean mixing bowl, combine all ingredients. Mix well. Wrap 300 g mixture with empella then wrap in aluminum foil. Steam for 30 minutes. Let it cool. Serve.

Baked Heart-Shaped Cheesecake

1 pack cream cheese; 1 c refined sugar; 4 pc egg yolk; 1/4 c melted butter; 1 pinch iodized salt; 2l/2 c whipping cream; 1 c blueberries/cherries

Beat the whipping cream and set aside. Beat the cream cheese and refined sugar in a mixer using high speed. Add the egg yolks until floppy and then add the melted butter and iodized salt. When done, mix this with the whipping cream using an egg beater. Before putting in a round mould, wipe the side of the mould with shortening and place breadcrumbs along the inner side of the mould. Bake it to 150°C for about 30-35 minutes. When done, chill the cake and add blueberries or cherries as topping before serving.

Cream of Pumpkin and Leeks Soup

2 c pumpkin squash, diced cur; 1/2 c onion leeks, diced cut; 6c chicken stock, ready made; 2 tbsp olive oil (Ybarra's Pure); 1 tsp all-purpose cream (for topping only); A pinch of Cayenne Pepper Powder; 1 tbsp spring onions (for garnish), finely chopped; A pinch of nutmeg; Salt and black pepper to taste

1. Saute leeks in medium heat with pure olive oil (Ybarra's). Add diced pumpkin and saute for 5 minutes in low heat.
2. Add chicken stock and bring to a rapid boil. Bring back heat to simmer and continue for 45 minutes without cover.
3. When pumpkin is soft, remove soup from heat and blend until smooth with a hand blender. If not available, slowly laddie in a food processor until all of the soup is smooth.
4. Return soup to simmer and adjust seasoning. Add a pinch of nutmeg.
5. In a soup bowl, portion the soup, add a dollop of cream and sprinkle with spring onions. Serve with crusty bread.

Grilled Breast of Chicken and Spinach Salad with Cashew Nut Vinaigrette

4 pcs medium chicken breast; Lemon juice (from 1 whole lemon); A pinch of Cayenne Pepper; 2 tbsp Pure Olive Oil (Ybarra's); 1/2 tsp all spice powder; 1/2 tsp cinnamon powder; 1/2 tsp dried thyme; 4 c fresh spinach; 20 pcs pimiento-stuffed olives, sliced in half; 1 small carrot, shredded; 16 leaves Lolo Rosso Lettuce; 1/2 c cashew nuts, crushed; 3/4 c Pure Olive oil (Ybarra's); 1/4 c Red Wine Vinegar; 1 tsp prepared mustaro (Dijon); 1 tbsp pure honey; 1 tbsp spring onion.nnely chopped; Salt and pepper to taste

1. In a small bowl, put together lemon juice, Cayenne pepper, olive oil, all spice powder, cinnamon powder Whisk ingredients well and pour on top chicken breast. Marinate for at least 30 minutes;
2. In another bowl, mix the mustard, honey, crushed cashews, olive oil, wine vinegar, spring onions until well incorporated. Put aside.
3. Clean spinach and lettuce leaves well in cool running water. Wash carrot, peal and spread 1 inch size. Cut olives in half keeping pimiento stuffing intact. Dry all spinach and Lettuce well and put in chiller.
4. Grill chicken breast for 3 minutes each side while basting with marinade, transfer in an oven pan and keep in the oven while preparing the salad. About 5 minutes.
5. In a salad bowl, put in all the spinach and slowly toss with the cashew nut dressing. Place the lettuce around each plate and place the spinach on the center. Remove chicken breast from oven. Place right on top of the spinach and add more dressing to your liking.
6. Garnish the olives and carrots on top of the salad. Serve immediately.

Shrimp Calypso with Linguini in Tomato and Olive Sauce

24 pcs shrimps (head on, peeled and deveined); 1-2 medium green and red bell peppers {3/4 in sq cut); 12 pcs onion leeks (1 in cut); 12 pcs fresh button mushrooms; 1/4 c Pure Olive Oil (Ybarra's); 1/4 tsp Cayenne Pepper powder; 4 cloves garlic clove, chopped; Lemon juice (from 1 lemon); 1/2 tsp dried oregano; Ground black pepper and salt to taste; 350 g Divella Linguini; 4 c crushed tomatoes (canned); 24 whole Ybarra's Pimiento Stuffed Olives; 12 sticks wooden skewers; 1 onion, chopped

1. Bring 3 liters of water to boil and add 3 tbsp of salt and 3 tbsp of olive oil. Meanwhile, alternately arrange the leeks, button mushrooms, bell pepper and 2 pcs of shrimps per skewer. Marinate with olive oil, Cayenne, lemon juice, oregano and salt and pepper.
2. Saute onions in olive oil for 5 minutes. Add crushed garlic and cook further without browning. Add the crushed tomatoes and dried oregano and simmer for 30 mriutes. (This can be done ahead of time).
3. In boilingwater, put all the Linguini pasta and allow to cook for 7-8 minutes until al dente.
4. In a sauce pan, pour 2 tbsp of pure olive oil and pan fry skewered shrimps for 3 minutes on each side then keep them in a warm oven (225°F). When all shrimps are in the oven, check the pasta and quickly warm the tomato sauce.
5. Slice pimiento-stuffed olives in half for garnishing. Combine pasta and tomato sauce and portion equally in the center of the dinner plate. Place three skewers of shrimp per plate and add a little more sauce on the pasta.
6. Just before serving, garnish pasta with sliced olives and serve immediately.

Adobong Pugo

1 kg pugo, clean; 1 1/2 c vinegar; 1/4 c soy sauce; 100 g garlic, native; 1 tbsp whole black pepper, ground; 2 pc laurel leaves; 1 tbsp salt; 5 c water; 1/2 c cooking oil

Slice pugo into halves, wash, drain and set aside. In a clean food container/mixing bowl, combine cleaned pugo, vinegar, soy sauce, 50 g garlic, black pepper, laurel, salt. Mix well. Put cover. Chill and marinate overnight. Bring to boil marinated pugo for 3 minutes. Reduce fire. Continue simmering for 30 minutes until tender. In a wok, saute 50 g garlic until golden brown. Add boiled pugo, stir and simmer for 10 minutes or until done. Ready to serve.

Adobo Camaro

1 c camaro, cleaned; 1/2 cooking oil; 50 g garlic, crushed; 150 g onion, sliced; 5 pc tomato, sliced; 1/4 c vinegar; 1/4 tsp whole black pepper, ground; 1 tsp salt

Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes; set aside. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic; set aside. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir. Continue simmering until sauce dries up. Serve.

Sizzling Bulalo

200 g bulalo (with bone marrow); 1 tsp Star margarine; 1 tsp flour; 1/8 tsp Lea & Perrins; 1/8 tsp Knorr seasoning; 1/8 bulalo soup stock; 1/8 c evaporated milk

Toppings: 1 pc potato, small, fried; 3 pc Baguio beans, boiled; 1 pc carrots, small, blanched

Wash, peel and slice potatoes into strips. Wash, blanch, peel and slice carrots into strips. Wash and discard both ends of Baguio beans then slice into 3 inches long; blanch, cool then set aside. Heat butter in a pan. Add flour little by little while stirring until dissolved and melted. Add bulalo stock and stir for 1 minute. Add evaporated milk and bring to boil for 1 minute. Reduce fire. Add Knorr seasoning, Lea & Perrins and bulalo meat. Simmer for 2 minutes. Set aside. In a platter, pour cooked bulalo with gravy topped with fried potato, carrots and Baguio beans. Heat sizzling plate, pour cooked bulalo with toppings. Serve sizzling.

Caimito Salad

2 kg caimito; 1 c Nestle cream; 1/2 c condensed milk

Wash star apple; slice into; halves. Remove skin and seeds; set aside. In a clean food container or bowl, combine all ingredients and mix thoroughly. Put in a clean covered container. Chill and serve

Kilawin Bangus with Cucumber

1 kg back bangus; 1 3/4 c vinegar; 1/3 c calamansi extract; 1 pc small ginger native; 2 pc red bellpepper; 1 tsp whole black pepper, ground; 2 pc sili labuyo; 2 pc medium red onion; 3 pc cucumber; 1 tsp salt

Remove skin of back bangus, slice into medium strips. Blanch for 30 seconds in boiling water, drain. Wash in 3/4 c vinegar. Drain and set aside. Wash, peel and slice ginger into strips; wash and slice red bell pepper into strips; wash and slice cucumber into medium strips; wash and slice labuyo and onions. Set aside. In a clean container, combine back bangus, calamansi, salt, ginger, red bell pepper, cucumber, ground pepper, labuyo and onion. Add 1 c vinegar and toss well. Taste and chill. Ready to serve.