DYNAMITE LUMPIA

Ingredients:
4 ounces cheddar cheese
8 pieces lumpia wrapper
2 cups cooking oil
Ground pork stuffing
6 ounces ground pork
1 piece onion minced
3 cloves garlic crushed and minced
1 piece egg
2 tablespoons cooking oil
Salt and ground black pepper to tas

PROCEDURE
Prepare the ground pork stuffing by heating 3 tablespoons oil in a pan. Saute garlic and onion until the
latter softens. Add ground pork. Saute until medium brown. Season with salt and ground black pepper.
Remove from the pan and put on a large bowl. Let it cool down. Beat 1 piece of egg and pour into the
cooked ground pork. Mix well. Set aside.
Slice one side of the peppers lengthwise all the way to the bottom. Remove the seeds by gently scraping
using a small spoon or a butter knife. Set aside.
Slice the cheddar cheese into long pieces. Stuff individual slices of cheese into each pepper. Sccop the
cooked meat mixture and stuff into the chili peppers. Make sure that there is enough meat.
Wrap the stuffed peppers in lumpia wrapper.
Heat 2 cups of oil in a pan. Fry each piece of dynamite lumpia in medium heat for 2 minutes per side or
until lumpia wrapper turns golden brown. Note: you may fry longer if needed.
Remove from pan and place over a wire rack. Let it cool down. Arrange in a serving plate and then serve
with your favorite condiment.

Cheesy Crab and Corn Nachos

Ingredients
1 large bag blue tortilla chips
1 lb. fresh crab meat
1 cup whole kernel corn canned
1 cup shredded sharp cheddar cheese
4 tablespoons cup green onion chopped
Cheese sauce ingredients
1 cup shredded sharp cheddar cheese
1/4 cup all-purpose flour
2 cups fresh milk
1 10 oz. can chopped tomato with green chilies, drained
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon cayenne pepper powder

  Procedure
Prepare the cheese sauce by melting butter in a sauce pan.
Stir-in flour. Cook in medium heat while gently stirring for 1 minute.
Gradually pour water. Continue to stir until the texture becomes smooth.
Add tomato with chilies, cheese, salt, and cayenne pepper. Stir until all ingredients are well blended.
Set aside.
Preheat oven to 375F
Arrange the blue corn tortilla chips over a baking dish or tray. Alternately arrange crab meat and
corn. Pour the cheese sauce over and then top with cheddar cheese.
Bake for 9 minutes.

1. Remove from the oven and top with green onion.

2. Serve. Share and enjoy!
 l

Instructions

1. Preheat oven to 375F

2. Place the scallops in a bowl. Add garlic
powder and salt. Rub all over the scallops.
3. Wrap 1 strip of bacon on the sides of a
scallop. Secure by inserting a toothpick into
the scallop. Do this step until all the scallops
are wrapped with bacon.
4. Arrange the bacon wrapped scallops on a
baking tray. Bake for 15 to 18 minutes.
5. Remove from the oven. Top each piece with
a cube of butter.
6. Arrange in a serving plate. Sprinkle minced
parsley all over the scallops.
7. Serve. Share and enjoy!

Bacon Wrapped Scallop

Ingredients

 9 to 12 pieces large sea scallops

 9 to 12 strips of bacon
 1 teaspoon garlic powder
 14 teaspoon salt
 1/4 cup unsalted butter sliced into
small cubes
 2 teaspoons minced flat leaf parsley
 Ingredients

 1 1/2 lbs. large shrimp deveined and

shells removed
 15 to 18 bacon strips
 1 fresh lemon
 1/2 teaspoon ground black pepper
 1 teaspoon garlic powder
 1/2 teaspoon salt

Instructions

1. Squeeze the lemon and place the juice in a large bowl.

2. Add the salt, pepper, and garlic powder. Stir.
3. Put the shrimp in the bowl. Toss and then marinate for 30
minutes.
4. Meanwhile, cook the bacon strips in a griddle or pan until it
is halfway done. Make sure that the bacon is not crisp and
can still be bent without breaking. Set aside.
5. Preheat oven to 350 degrees Fahrenheit.
6. Cut the bacon in half (crosswise). Wrap the shrimp with the
bacon and secure by inserting a toothpick.
7. Arrange the bacon wrapped shrimp in a baking tray. Brush
with the remaining marinade to keep the moisture in.
8. Bake for 10 to 12 minutes. Do not over bake the shrimp.
9. Transfer to a serving plate. Serve with your favorite sauce.
10. Share and enjoy!

Ingredients

 2 lbs. cooked shrimp head and shell removed and

deveined
 1 ½ cups mayonnaise
 ½ cup sour cream
 1/3 cup fresh lemon juice
 ¼ cup sugar
 1 large red onion sliced thinly
 1/3 cup dill
 ¼ tablespoon salt
 Bacon
Marinat

Instructions

1. In a mixing bowl, combine the mayonnaise, sour

cream, sugar, lemon juice, salt, dill, and red onions
then mix thoroughly.
2. Add the shrimps then muddle up until the mixture
covers the shrimps.
3. Cover the top of the bowl with cling wrap then
refrigerate overnight.
4. Serve cold as an appetizer. Share and enjoy!

Ingredients

 2 lbs mussels tahong, cleaned
and boiled until the shells open
 1/2 cup butter softened Instructions
 7 cloves garlic pounded and
minced 1. Preheat oven to 375 degrees
 1 cup quickmelt cheese grated Fahrenheit.
2. Combine butter and garlic then
mix well.
3. Remove the extra shell from the
mussel. Place some butter and
garlic mixture on the mussels
using a teaspoon or brush.
4. Top the mussels with grated
quickmelt cheese.
5. Arrange the mussels in a baking
tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and
transfer to a serving plate.
8. Serve as an appetizer dish. Share
and enjoy!
 Baked Tahong Recipe (Baked Mussel with Cheese and Garlic)

Ingredients

 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)

 1/4 cup stone-ground mustard
 ASSEMBLY:
 1/2 cup butter, softened
 1/4 cup chopped green onions
 1/2 cup stone-ground mustard
 1/4 cup mayonnaise
 1/4 cup honey
 10 thick slices deli ham, quartered
 10 slices Swiss cheese, quartered
 2-1/2 cups shredded romaine
 20 pitted ripe olives, drained and patted dry
 20 pimiento-stuffed olives, drained and patted dry
 40 frilled toothpicks

Directions

 Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard
over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.

 Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
Ingredients

 1 pound boneless skinless chicken

breasts
 1/4 cup olive oil
 1/4 cup reduced-sodium soy sauce
 2 garlic cloves, minced
 1/8 teaspoon pepper
 SAUCE:
 2 teaspoons butter

Directions

 Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips.
In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag
and turn to coat. Refrigerate 4 hours or overnight.

 In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender.
Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice
concentrate and salt.

 Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and
pan.
forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking
Broil 6 in. from heat 2-4 minutes on each side or until
Ingredients
 1/2 cup balsamic
vinegar
 3 ounces fat-free cream
cheese
 1/2 cup crumbled blue
cheese

Directions

 Place vinegar in a small saucepan. Bring to a boil; cook until

liquid is reduced by half. Cool to room temperature.

 Meanwhile, in a small bowl, beat cream cheese until

smooth. Beat in blue cheese. Remove stems and scoop out
centers from strawberries; fill each with about 2 teaspoons
cheese mixture. Sprinkle pecans over filling, pressing lightly.
Chill until serving. Drizzle with balsamic vinegar.

Blue Cheese-Stuffed Strawberries

 Ham 'n' Cheese Biscuit Stacks
Chicken Skewers with Sweet & Spicy Marmalade

Ingredients

 1 pound boneless skinless chicken breasts

 1/4 cup olive oil
 1/4 cup reduced-sodium soy sauce
 2 garlic cloves, minced
 1/8 teaspoon pepper
 SAUCE:
 2 teaspoons butter
 2 tablespoons chopped seeded jalapeno pepper
 1 teaspoon minced fresh gingerroot
 3/4 cup orange marmalade
 1 tablespoon lime juice
 1 tablespoon thawed orange juice concentrate
 1/4 teaspoon salt
 Ingredients

 1 jar (8-1/2 ounces) julienned oil-packed

sun-dried tomatoes
 2 garlic cloves, minced
 1 log (11 ounces) fresh goat cheese
 Minced fresh parsley, optional
 Assorted crackers

Directions

 Drain tomatoes, reserving 3 tablespoons of oil.

 In a small skillet, heat reserved oil, tomatoes and garlic over

medium-high heat. Cook and stir 5 minutes or until garlic is golden
and tomatoes are heated through. To serve, place cheese on a
serving plate. Pour tomato mixture over cheese. If desired,
sprinkle with parsley. Serve with crackers.

Ham & Potato Salad

Ingredients
 Lumpiang Hubad

An Original Blog Monster Recipe, serves 6

 50 ml vegetable oil
 1 onion, finely chopped
 2 cloves garlic, chopped
 250 grams pork shoulder (you can use belly or loin), cubed
 100 grams string beans, cut into 1/2 cm pieces
 1 carrot, cubed, cut into 1/2 cm pieces
 1 potato, cubed, cut into 1/2 cm pieces
 1 sweet potato, cubed, cut into 1/2 cm pieces
 1/4 cabbage head, shredded
 125 ml water (optional: dissolved this in achuete water)
 150 grams prawns, peeled, cubed
 2 tablespoons ground peanuts
 Fish sauce to taste
1. In a wok, saute the onion and the garlic over medium heat until translucent.
Add some salt and pepper. Add the pork and fry until lightly browned.
2. Add the string beans, carrots, potato, and sweet potato and cook until the
vegetables have softened slightly but still maintain some bite, around 10
minutes over a medium heat.
3. Add the cabbage and continue to saute until the cabbage has wilted. At this
point, add the water to help cook the vegetables.
4. When the vegetables are done, add the prawns and cook for a few minutes.
5. Season with some fish sauce and salt and pepper.
6. Top with some ground peanuts, and serve on fresh lettuce leaves and with
the lumpia sauce on the side.
 Ingredients
1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut
diagonally into two triangles
canola oil

Intructions
1. Peel shrimps and remove heads, leaving tail intact. With a small knife,
make an incision near the head and all the way down the center of the
shrimp’s back to the tail. With the tip of knife, remove and discard vein.
Using hands, open flesh of shrimp until it lies flat. Make a small incision
on the inside of the shrimp close to the tail.
2. In a bowl, combine ground pork, green onions, water chestnuts, carrots,
garlic, soy sauce, salt and pepper. Gently stir until well distributed.
3. Place about 1/2 teaspoon meat filling in the center of the butterflied
shrimp and press to close around filling.
4. On a flat working surface, arrange spring roll wrapper with pointed side
facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper
over shrimp and the then fold the pointed side down. Roll wrapper tightly
around shrimp moistening sides with water and pressing lightly to seal.
5. Place in a single layer, seam side down, on a dish and loosely cover with
moist paper towel until ready to fry.
6. In a pan over medium heat, heat about 2-inches deep oil until very hot but
not smoking.
7. Add prepared shrimps into oil with seam side down. Cook, turning on
sides as needed, until golden, crisp and cooked through.
8. Remove from heat and drain on a wire rack set over a baking sheet. Serve
hot with sweet and sour sauce.

Rellenong Hipon
Ingredients
 6 medium apples, peeled, cored,
and sliced
 1 cup apple juice or apple cider
 3 tablespoons honey
 ½ teaspoon cinnamon powder
 ½ teaspoon lemon juice

Instructions
1. Combine apple, apple juice, and lemon
juice in a cooking pot. Cover and let boil.
Adjust the heat to low-medium then cook
for 18 to 20 minutes. Add apple juice or
water if the liquid evaporates quickly.
2. Once the apples are soft, gradually put the
honey in. Stir until all the ingredients are
well blended.
3. Add the cinnamon powder. Stir. At this
point, you can use a immersion blender to
puree the mixture or you can wait for the
mixture to cool down and puree it in a
blender.

Simple Applesauce Recipe

 Ingredients
 1 lb. boneless chicken
breasts, cubed
 2 raw eggs, beaten
 1 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon ground black
pepper
 1/2 teaspoon garlic powder
 1 teaspoon chili powder
 1 1/2 cups cooking oil

Cooking Procedure
1. Sprinkle the chicken with salt and pepper. Mix well and
let stay for 10 minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder,
and chili powder in a Ziploc bag. Shake to mix.
3. Dip the chicken pieces in the beaten egg, and then put
the first batch in the bag with the flour mixture. Shake
well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil
becomes hot, put-in the flour coated chicken one-by-one.
Continue frying in low to medium heat until the color
turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a
plate lined with paper towels.
6. Serve with Ketchup or Mayonnaise.

Popco
 Ingredients
 8 slices of bread
 4 ounces ham, sliced into
thick strips
 3 ounces Velveeta cheese,
sliced into thick strips
 ¼ cup pimento strips
 ¾ cup Panko bread
crumbs
 2 medium eggs, beaten
 2 cups cooking oil

Instructions
1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each piece.
Press using your palm until the bread becomes flat.
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the
bread until the filling is covered. Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a
large Ziploc bag and then put the dipped rolls in. Shake until
everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5
to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.

Fried Ham and Cheese Roll