Cooking Pinoy atbp.

This dish is great served during Lenten Season. My sis used to make this using Campbell's cream of mushroom soup. Since I had fresh mushrooms, and only bow tie pasta..I thought I'd make myself some tuna casserole...so yummy I wish I made more..! To make the mushroom sauce: In a small pan, melt 1 T butter, 1/2 c chopped and minced mushrooms (mixed)--I prefer minced so it will mix well with the sauce..Add 1T unbleached flour, Add 1/2 c organic chicken stock or veggie stock..mix well until thick consistency. Add 1/4 c organic whole milk. Add Your tuna. I used Starkist tuna in foil pouch (water)..I only used 1/2 pouch but you can add more depending on how much chunky you like it. Add sea salt and white pepper to taste....mix well. Add you cooked pasta (1 c), In my case I used bow tie pasta. Simmer for 1-2 minutes. Turn off heat and add mozorella cheese (on top). Sprinkle with toasted bread crumbs. Serve with garlic bread... Quick garlic bread Toast 2 slices on white or wheat bread

One of my favorite hometown desserts from a place called Jollibee. I tried to find a recipe online, and did my own modifications. The reason being..I bought 1 box of Champagne mangoes from mexico which are the yellow kind. They were all riping up at a fast pace, and since I couldn't keep up eating them all and giving some of it away..I decided to make a pie. It took me bout 3 hours to prepare this recipe. It would have been faster if I had one of those pastry blenders. Anyway, first I prepared the crust. I like this crust because it is sweet compared to regular pastry crust. Just like the mango cream pies I used to eat in Cebu. This one however called for almond (chopped until powder like consistency)..which made it smell good. If I were to bake this all over again, I would add a bit more sugar to the crust and to the filling as well as more cinnamon. I'm not sure if I like the almond extract taste in this recipe, but I don't know how it will taste with vanilla instead. Ing

I must say, I enjoy a piece of steak every now and then. It is high in iron, and that's what I crave for compared to white meats. You do want to eat organic grass fed red meat that has no added hormones or antibiotics. They are lower in cholesterol or saturated fat than commercially fed caged cows. That being said, here is the instruction I found on you tube that made my filet mignon come out...tender, juicy and well..perfect!!! As the chef said..filets are cooked best at high temperature for short period of time. http://www.youtube.com/watch?v=PLOGQOxrMAU Directions: At room temperature, soak filets in a paper towel to dry. Rub with olive oil and sea salt, freshly ground pepper. Fry in non stick pan or cast iron pan with olive oil. Fry just until both sides are brown but not fully cooked. Continue cooking meat in a oven proof pan in a preheated 425F for only 6-7 minutes.