Here’s how to cook “Tuna and Pineapple Fried Rice “

Ingredients:

1 (184 gms.) can tuna chunks in vegetable oil
2 tsps. garlic, chopped
¼ cup carrot strips
1 tbsp soy sauce
2 pcs. eggs, slightly beaten

3 cups cooked rice
1 (234 gms.) can fresh cut pineapple tidbits, drained
¼ cup spring onions, sliced
1 tsp. salt

Directions:

* Heat oil from tuna in a chinese wok.

* Saute garlic until aromatic.

* Add the carrots, then soy sauce.

* Stir in eggs and cook for a minute.

* Add tuna and mix well.

* Add rice, pineapple, spring onions and salt; mix well.

* May be serve in a pineapple shell.

* Makes 4 to 6 servings.

Here’s how to prepare “Honey-Orange Pull-Apart Bread”

Ingredients:

Bread:
4 cups all purpose flour
1-1/2 tsps. active dry yeast
1 cup fresh milk
1/3 cup butter
1/3 cup granulated sugar
1 egg
1/2 tsp. salt

Dipping mixture:
1/4 cup butter
1/2 cup nuts, chopped
1 tbsp. orange peel
2 tbsps. honey
1/2 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla

Directions:

Grease a 10-cup bundt pan with shortening.

To make the dough:

* Combine 1-1/2 cups flour and yeast, set aside.
* In a saucepan, heat milk, butter, sugar and salt until warm, about 125°F and butter is almost melted.
* Add flour mixture and egg. Beat in an electric mixer using a flat beater for about 3 to 5 minutes till combined.
* Beat in remaining flour, using a double hook and knead till dough is elastic.
* Let dough rise until doubled.
* Divide dough into quarters and divide each dough into 8 pieces (you should have 32 pieces).
* Roll each dough into balls, set aside.
* In a small bowl, combine butter, nuts, orange peel and honey. Mix well.
* In a saucepan, combine sugar, orange juice and vanilla.
* Cook over high heat until sugar is dissolved and syrup begins to boil stirring constantly. Cook until just warm.

To assemble bread:

* Drizzle 1/3 of the syrup in the bottom of the prepared bundt pan.
* Sprinkle with 1/3 of the nut mixture.
* Arrange half (16) of the rolled dough over the nuts.
* Repeat procedure once more then finish the top with the remaining 1/3 of the sauce and 1/3 of the nut mix.
* Let rise until almost doubled.
* Bake at 350°F till golden, about 40 minutes or until internal temperature registers 210°F.
* Cool slightly in pan then invert onto prepared serving platter.

Here’s how to prepare “Filipino Breakfast Scones”

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. sugar

1/3 cup butter or margarine
1/2 cup all purpose cream
1 large egg, lightly beaten
2 tsps. milk
1 tbsp. sugar

Directions:

Combine first five ingredients in a medium bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add all purpose cream and egg, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough into six pieces. Gently knead until small dough forms a ball and is smooth. Pat dough into 2-1/2″ circle. Place on a greased baking sheet. Brush top with milk and sprinkle with one tablespoon sugar.

Bake at 400°F, to 14 to 16 minutes or until lightly browned. The outside of the scones will be firm and the middle soft. Serve the scones warm with strawberry jam, cream and butter.

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

Here’s how to prepare “Banana Pancake”

Ingredients:

200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground

1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice

Directions:

Pre-measure all dry and wet ingredients. Mix until well blended and smooth. Ladle per order and according to desired choice of stacks.