KARE-KARE

INGREDIENTS
1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2″ long


PROCEDURE
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.

Take out the meat, set aside, keep stock for later. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts).

Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)

Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables is well cooked and not soggy.

Serve hot with bagoong with calamansi and chili pepper.

CHICKEN CORDON BLEU

INGREDIENTS
2 whole chicken breast marinated in calamansi and salt
2 thin slices ham, halved lenghtwise
4 slices cheese
1/4 cup fine corn flakes
1/2 tsp. salt
1/8 tsp. paprika

PROCEDURE
Halve chicken breasts then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket.

Tuck a slice of ham and cheese into each pocket. Melt butter or margarine in pie plate.

Mix corn flakes, salt and paprika in another plate.

Roll stuffed chicken fist in buteer then in crumb mixture to coat well. Place in a single layer in buttered baking dish. Bake in hot oven 400 degrees F. until chicken is golden brown.

EMBUTIDO

INGREDIENTS
1/2 kilo ground pork
1 cup chopped chorizo bilbao
1/4 cup raisins
1/4 cup pickle relish
4 pieces cooked longanisa, chopped
1 cup cubed bread soaked in
1/4 cup milk
Salt and pepper to taste
2 eggs
1/4 cup chopped cheese
Chicken stock
Butter
Liver spread
PASTRY:
3 cups all purpose flour
Dash of salt
1 cup butter
6 tbsp ice water
Eggwash

PROCEDURE
In a bowl, combine the ground pork, chorizo, raisins, pickle relish, longanisa, soaked bread, milk, salt, pepper, eggs and cheese. Blend well then form into 2 cylinders. Wrap in aluminum foil or plastic wrap. Place in a saucepan 1/3 filled with boiling stock. Cover and simmer for 30 minutes or until embutido is cooked. Cool.

Unwrap the embutido then brown in hot butter. Set aside.

In a bowl, combine the flour and salt. Cut in the butter until the mixture is mealy. Add enough water to form a ball of dough.

Chill the dough for about 10-15 minutes. Roll out the dough into a rectangle J” thick. Divide in two. Rub the two embutido rolls with liver spread before placing at the center of each sheet of dough. Wrap the embutido in the dough. Seal the edges together.

Place the pastry wrapped embutido in a baking sheet. Brush with eggwash. Preheat oven at 375′F. Bake for 30 minutes or until the crust is golden brown. Cool a little before slicing.

PATA TIM

INGREDIENTS

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water

PROCEDURE

Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.

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The culinary school announces that they will be making short term course for culinary studies. The culinary school also encourages students that did not finished their culinary studies to continue and finish the course for there is a great opportunity ahead, waiting for culinary graduates.

BEEF MECHADO

INGREDIENTS
1 kilo beef round
Strips of fat for larding
4 whole onions, peeled
1/2 cup vinegar
1 cup tomato sauce
2 pieces bay leaf
Water
1 tsp. peppercorns
6 small potatoes, peeled
2 medium-size green bell pepper, sliced

PROCEDURE
Lard the center of the beek with the strips of fat. Place the larded beef in a saucepan with the onions, vinegar, tomato sauce, bay leaves, and enough water to cook the beef. Simmer until the beef is tender.

Season to taste. Add peppercorns, potatoes, and bell pepper. Cook until potatoes are tender. Slice the meat thinly before serving.

BEEF KALDERETA

INGREDIENTS
1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced

PROCEDURE
In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

TIP: Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

PORK ADOBO

INGREDIENTS
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

PROCEDURE

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.

TIP: You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

GARLIC CHICKEN WINGS

INGREDIENTS
1 tsp. liquid seasoning
2 tbsps. calamansi juice
1 tbsp. crushed fresh garlic
1 tsp. salt
2 tbsps. 7-up
1/4 tsp. white pepper
250 grams chicken wings
1/4 cup flour
1/4 cup cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1 tbsp. garlic powder
Corn oil for frying

PROCEDURE
Combine liquid seasoning, calamansi juice, fresh garlic, salt, 7-up and white pepper in a bowl. Marinate chicken wings in the mixture for at least 2 hours.

Mix together flour, cornstarch, salt, pepper and garlic powder. Dredge the chicken in this mixture. Heat oil in pan and deep-fry the chicken. Transfer to paper towels to remove excess oil.

TIP: Aside from placing them on paper towels, you can also remove the excess iol from friedn chicken by baking it for 5 minutes in the oven, or by placing it in a paper bag and shaking off the grease.

LECHON PAKSIW

INGREDIENTS

1/4 kilo Lechong Baboy
1 cup Mang Tomas Sarsa for lechon
1 tbsp. minced garlic
2 tbsp. vinegar
1 medium onion
salt and pepper
sugar

PROCEDURE
In 1 casserole, put all ingredients.
Let it boil. Do not stir.
After 15 minutes, taste and add seasoning such as salt, pepper and sugar until you get the right sourness, sweetness and saltiness.
Serve while its hot.

BULALO

INGREDIENTS

1 piece of bulalo (bone-in beef shank), about 1 kg. in weight
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
patis (fish sauce)
1/2 head of white cabbage
250 g. of potatoes

PROCEDURE

Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender.

Alternatively, pressure-cook for one hour and 30 minutes.

Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.

Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes.

Lastly, add the pechay leaves and simmer for another 3 minutes.

Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

CHICKEN CURRY

INGREDIENTS
1 medium sized chicken, stew and prepare beans for cooking
1 onion, sliced
1 head garlic, chopped
1 canned pea
2 tsp butter
1 coconut, scraped
salt and pepper
1 piece ginger
1 tsp curry powder

PROCEDURE

Squeeze the coconut of get a cup of milk. Set aside a moment. Meanwhile, melt the butter in the pan. Saute garlic and onion.

Add the ginger juice and boiled chicken. Sprinkle with curry powder and continue cooking on medium heat. Season with salt and pepper to savor. Cook five minutes more.

Mix the coconut milk. Remove from being cooked. Add the pea and serve along with hot rice.

PORK ESTOFADO

INGREDIENTS

1 kilo pig’s knuckles (pata)
2 potatoes (cut in quarters)
4 onions (cut in quarters)
4 stale breads (pandesal)
4 bananas plaintain (saba)
1 cup vinegar
1 laurel leaf
10 peppercorns
1/4 cup soy sauce
1 tablespoon lemon juice
2 bay leaf (oregano)
Brown sugar

PROCEDURE

In a bowl, form a mixture of vinegar, soy sauce, lemon juice, peppercorn and bay and laurel leaves. Set aside

Quick fry one a time the potatoes, bread (quartered) and plaintain bananas (sliced in halves) until all edges turns light brown. Set aside.

Boil the knuckles in a large casserole or pressure cooker with enough water to cover until tender. When half of the liquid has evaporated, pour the mixture. Simmer and stir once in a while. Drop the potatoes, and bananas. Continue simmering until a saucy consistency is achieved. Season with brown sugar according taste. Garnish with pandesal bread. Serve hot!

BEEF TAPA

INGREDIENTS

1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil

PROCEDURE

Mix all ingredients in a mixing bowl

Marinate for at least an hour or keep in the refrigerator overnight.

In a large wok, heat cooking oil.

Fry the marinated beef for 15 minutes or until golden brown.

Serve hot with steamed rice or fried rice.

TIP: Beef tapa goes great with any of the following:
Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg and fried rice (Tapsilog)

PORK AFRITADA

INGREDIENTS

1 pound chicken
1 pound pork — fat removed
1 tablespoon butter or margarine
1 clove garlic — minced
1/4 cup onion — diced
1 stalk celery — sliced
1/4 head cabbage — chopped
1 each carrot — peeled and chopped
8 ounces vermicelli
Accent seasoning mix — to taste
salt and pepper — to taste

PROCEDURE

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes.

Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan.

Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli.

Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

FILIPINO DINUGUAN

INGREDIENTS

1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers

PROCEDURE

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.

In a casserole, heat oil and saute garlic and onion for a minute.

Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.

Add in vinegar and bring up to a boil without stirring.

Lower heat and allow simmering uncovered until most of the liquid has evaporated.

Add in stock and allow simmering for 5 minutes.

Add in blood, sugar and long green peppers.

Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.

Serve hot with puto.

CRISPY PATA

INGREDIENTS

Enough oil for deep frying
Enough water for boiling
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tbsp. of salt
2 tbsps. patis (fish sauce)
1/2 tbsp. baking soda
1 tbsp. of monosodium glutamate (MSG)
4 tbsps of flour

PROCEDURE

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

CRISPY PATA DIP SAUCE:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper.
Salt and pepper to taste.

PINOY HUMBA

INGREDIENTS

1 lb. pork belly, cut into serving pieces
1 cup water
3 cloves garlic, crushed
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)

PROCEDURE

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.

As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

DAING NA BANGUS

INGREDIENTS

1 lb bangus (milkfish), cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying

PROCEDURE

Scale off and clean bangus (milkfish) by removing gills and innards. With a knife, slice open the bangus (milkfish) from its back, from head to tail. Dash with salt.

In a square pan or container at least 2 inches deep, prepare marinate: 1/2 cup rice vinegar, minced garlic, onion, salt, and pepper corns. Put in cleaned, sliced bangus (milkfish). If possible, marinate overnight and place in the refrigerator.

In a deep frying pan, put in a cup of vegetable oil. Fry marinated milkfish and cook until golden brown.

Serve immediately with boiled rice, sliced tomatoes, green mangoes and vegetable dish.

SWEET AND SOUR PORK

INGREDIENTS

350g pork
1 pc egg
1/4 cup all-purpose flour
1 pc each small red and green bell peppers, cut into strips
234g(1 can) DEL monte pineapple chunks drained (reserved syrup)
SAUCE:
1/4 cup DEL monte original blend ketchup
2 tbsp. DEL monte red cane vinegar
5 tbsp. sugar
1/4 tsp. iodized fine salt (or 3/4 tsp iodized rock salt)
2 tbsp. cornstarch dissolved in 1 cup water
pineapple syrup

PROCEDURE

Boil pork in 1 cup water until just tender. Cut into cubes (1-1/2″ x 1-1/2″). Set aside.
Beat egg. Add flour and 1/2 tsp. iodized rock salt. Mix until smooth. Dip pork in batter mixture. Deep-fry each piece until golden brown. Set aside.
Combine sauce ingredients. Simmer until thick. Add bell peppers and DEL monte pineapple chunks. Simmer once. Add fried pork.

FISH ESCABECHE

INGREDIENTS
1 whole lapu-lapu (about 3kilo)
1 large onion, thickly sliced
1 r3ed bell pepper
1 head garlic
1 thumb-size ginger, slice into strips
3 cups vinegar
1/2 cup water
4 tbsps. sugar
2 tsps. salt
3 tbsps. cornstarch

PROCEDURE

Clean the fish then rub with salt and allow to stand for at least an hour.

Prepare the vinegar sauce. Add salt and sugar to the vinegar; boil. Add the cornstarch to allow the vinegar sauce to thicken. Mix well then set aside.

Saute garlic. Add the ginger strips, onions and bell pepper; set aside.

Fry the fish until it turns golden brown. Place on a serving platter.

Top with the sauteed garlic, ginger strips, onions and bell pepper.

Pour the vinegar sauce on top before serving the escabeche.

POCHERO

Ingredients:

1 kilo chicken, cut into serving pieces
1/2 kilo pork, cut into serving pieces
2 slices Chinese ham, cut into strips
2 pieces chorizo bilbao, sliced
Salt to taste
3 pieces potato, quartered
1 cup cooked garbanzos
1 small can tomato paste or tomato sauce
6 pieces fried saba bananas, sliced into 3
Patis to taste
1 small head cabbage, cut into wedges

PROCEDURE

Boil the chicken and pork in enough water until tender. Add the ham, chorizo, and some salt. Continue cooking for about 10 minutes. Remove the meats from the broth and transfer to a plate.

Bring the stock to a boil then add the potatoes, garbanzos, and tomato paste. When potatoes are tender, add the saba. Season with patis, if necessary. Lastly, add the cabbage.

To serve, arrange the meats on a serving platter. Serve with the vegetables in the broth and some bread or rice. If desired, prepare a dipping sauce of mashed squash or eggplant.

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MINI OREO CUPCAKES

Ingredients:

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1-1/2 cups thawed COOL WHIP Whipped Topping

Procedure:

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.

BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.

Make it Easy
For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.

LEMON CREAM CHEESE CUPCAKES

INGREDIENTS:

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

PROCEDURE:

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

BLACK FOREST STUFFED CUPCAKES

INGREDIENTS:
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (20 oz.) cherry pie filling, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

Procedure:

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.

REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

COCONUT-FUDGE BARS

Ingredients:
1 cup (2 sticks) butter, divided
14 Grahams, finely crushed (about 2-1/2 cups)
1 cup sugar
1 can (5 oz.) evaporated milk
1 pkg. (10-1/2 oz.) Miniature Marshmallows (6 cups)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup chopped Walnuts
1 cup FLAKE Coconut, toasted

Procedure:

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.

How to Toast Flaked Coconut:
Heat oven to 350°F. Place coconut on baking sheet. Bake 2 to 4 min. or until coconut is dry and mostly light brown with some white shreds, stirring every 30 sec

DOUBLE CHOCOLATE MARSHMALLOW CAKE

Prep time 30 min
total time 1 hr 52 min
makes 16 servings

Ingredients:
1 pkg. (2-layer size) chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
2 cups JET-PUFFED Miniature Marshmallows

Procedure:

HEAT oven to 350ºF.

LINE 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.

MICROWAVE COOL WHIP and chocolate squares in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.

STACK cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.

TOP cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.
If cake is too high for your broiler, assemble cake on serving plate but do not add top cake layer. Place remaining cake layer on baking sheet; spread with remaining COOL WHIP mixture and top with marshmallows. Broil as directed, then carefully place over stacked and filled cake layers on plate.

How to Easily Cut Assembled Cake
Use serrated knife to cut the assembled cake, dipping knife in hot water before using to cut each piece.

Banana-Chocolate Chip Cake

Preparation time 15 min
total time 1 hr 45 min
makes 16 servings


Here’s what you need:

4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
2 eggs
1-1/3 cups mashed fully ripe bananas (about 3)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. baking soda
1/4 tsp. salt
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 Tbsp. milk

Procedure:

HEAT oven to 350ºF.

CHOP 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE remaining chocolate square in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.

Garnish with 1/2 cup chopped toasted Walnuts.

CHOCOLATE PEANUT BUTTER CUPCAKES

INGREDIENTS:
1 pkg. (2-layer size) devil's food cake mix
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup peanut butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup Roasted Peanuts, chopped

PROCEDURE:

HEAT oven to 350°F. Prepare cake mix and bake in 24 paper-lined muffin cups as directed on package. Cool just 30 min. (Cupcakes need to still be warm to fill.)

BEAT milk and pudding mix with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the bottom corners of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

MICROWAVE COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

FOOD PREPARATION

In cooking, the best way to prepare food is by making all the ingredients complete before starting. Never start cooking with an incomplete ingredients. This is because when you cook and the ingredients are incomplete, the food will not taste good. The end product will always be a disaster. In hotels, there is a separation between the chef and those who slices the ingredients. This makes cooking fast and easier.