Liver SauceIngredients

one 4-ounce can liver pate or spread 1/3 cup vinegar 1 cup water 1/3 cup sugar 1/3 cup bread crumbs 1 teaspoon salt 1/3 teaspoon black pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 2 tablespoons finely chopped onion

DirectionsMix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and saute garlic till brown. Add onion and cook until transparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to taste. Serve with roast pork or beef.

Lumpia SauceIngredients

3 cloves garlic — minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper

DirectionsCombine all ingredients; serve with hot lumpia. Makes about 1/4 cup.

Fruit Salad DressingIngredients

1 cup evaporated milk 1/2 cup pineapple juice 1/3 cup sugar 1 egg, slightly beaten 2 tablespoons all-purpose flour

DirectionsPlace the sugar and flour in a saucepan.Slowly pour in the milk and stir until no lumps are present.When thick, add the pineapple juice and slightly beaten egg. Stir and cook for another 3 minutes. Serve as fruit dressing.

Sour Dipping SauceIngredients

2 Garlic Cloves, thinly sliced 1 teasp coarsely grated Root Ginger, 2 tbsp Tamarind Paste, soaked and strained 1 tbsp Honey 1 teasp Sugar 1 tbsp Soy Sauce 2 teasp Fish Sauce Salt and Paprika ½ teasp Crushed Chilli Pepper

Directions1. Place all the ingredients in mortar and pestle and grind until smooth. Serve at room temperature.

Corn Relish (Acharang Mais)Ingredients

1 teaspoon salt 1/2 cup sugar 1/2 cup apple cider vinegar 1 cup cooked or canned corn 1 medium-size onion, diced 1 medium-size green pepper, diced 2 teaspoons hot pepper sauce 1/4 cup finely diced pimento

Directions1 Combine salt, sugar and vinegar in saucepan. Bring to a boil. Add corn, onion and green pepper and boil for 5 minutes. Stir in hot pepper sauce and pimento to taste. Refrigerate. Serve cold.

Radish Relish (Acharang Labanos)Ingredients

4 medium-size white radishes 2 teaspoons salt 1 cup pickle juice

Directions1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out the juice to remove the bitter taste of the radishes. Rinse in water and squeeze liquid out. Add enough pickle juice to cover the radishes. Serve with any fried or broiled fish or meat.

Vinaigrette Dip (Sausawang Suka)Ingredients

1/4 cup soy sauce 1/3 cup vinegar 3 cloves garlic, crushed salt and pepper to taste dash of red hot pepper (optional)

Directions1 Mix all ingredients together. Serve with fried or roast meat and fish dishes.

Easy Sweet and Sour SauceIngredients

3 cups water ½ cup brown sugar ½ cup tomato ketchup 1¼ cup chopped fresh pineapple ¼ cup white vinegar 1 small yellow onion, sliced 1 small red bell pepper, chopped 1 small green bell pepper, chopped 1½ tablespoon cornstarch diluted in 2 tablespoons

waterInstructions

1. Pour water in a saucepan. Bring to a boil.2. Add sugar, ketchup, and vinegar. Let the mixture

boil once more. Stir using a small ladle.3. Add the pineapple, onion, and bell peppers. Cover

and simmer for 12 to 15 minutes.4. Pour-in the cornstarch diluted in water. Stir.5. Once the texture gets thick, turn off the heat.

Transfer the sauce to a bowl or gravy boat. You can also let it cool down and secure in ball jars. This can be refrigerated or placed in the freezer for future use.

6. Enjoy!Carbonara Sauce with Dairy

1 pound cooked pasta 4 ounces of pancetta or prosciutto 2 tablespoons olive oil 1 tablespoon minced garlic 2 whole eggs 1 cup parmesan cheese, grated 1 teaspoon dried parsley (optional)

Step 1:Heat the olive oil in a pot and sauté garlic for 1 minute. Add the pancetta or prosciutto and sauté until lightly browned.Step 2:Add hot, cooked pasta into the pot and mix well.Step 3:In a bowl, whisk together the eggs and cheese. Pour this cheese mixture into the pot with pasta. Stir, making sure pasta is coated with the carbonara sauce. If it’s too thick, add a little water and mix until it reaches the right consistency. Sprinkle parsley on top and serve.

Barbecue Chicken MarinadeIngredients

12 oz. Lemon lime soda (Sprite or 7-Up) ½ cup dark soy sauce 1 large lemon ½ teaspoon red chili flakes (optional) 2 teaspoons salt 1 tablespoon garlic powder ½ teaspoon ground black pepper

Instructions1. In a large bowl, Combine soy sauce, juice of 1 lemon,

salt,  red chili flakes, ground black pepper, and garlic2. powder. Stir and mix well.3. Pour-in the lemon lime soda. Stir.

4. You can use this to marinate chicken barbecue right on the spot, or you can place this inside the fridge for a day. Make sure to stir again before using.

Cranberry SauceIngredients

1 cup (200 g) sugar 1 cup (250 mL) water 4 cups (1 12-oz package) fresh or frozen cranberries Optional Pecans, orange zest, raisins, currants,

blueberries, cinnamon, nutmeg, allspice.Method1 Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.5 Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the

refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Easy Blender Hollandaise SauceIngredients

3 egg yolks 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne

(optional) 10 tablespoons unsalted

butter (if using salted butter, skip the added salt)

Method1 Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.Continue to blend for another couple seconds after the butter is all incorporated.

4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Fresh Basil PestoIngredients

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil 1/3 cup pine nuts (can sub chopped walnuts) 3 garlic cloves, minced (about 3 teaspoons) Salt and freshly ground black pepper to taste

Method1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.Stir in some salt and freshly ground black pepper to taste.Toss with pasta for a quick sauce, dollop

over baked potatoes, or spread onto crackers or toasted slices of bread.

Giblet GravyIngredients

Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)

2 tablespoons butter 1 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 1 tablespoon

minced garlic 1 bay leaf 1 teaspoon dried thyme 5 cups water Drippings from the turkey or chicken 2-3 tablespoons flour (or 2-3 Tbsp of corn starch, dissolved first into

1/4 cup of water) Salt to taste 1-2 teaspoons of mustard (yellow or Dijon)

Method1 Brown the giblets in butter: Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. Brown them on all sides.2 Add onion, celery, carrot, garlic: Add the onion, celery and carrot and sauté until the onions turn translucent, about 3-5 minutes. Add the garlic and sauté another minute.3 Add bay leaf, thyme, water, bring to simmer: Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking.4 Strain the stock, mince the giblet meat: Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock. Remove the giblets from the sieve. Finely mince the giblet meat. If you want, you can pull some of the meat off of the neck and mince that as well.5 Add flour or cornstarch to roast drippings: Once the bird is done, move it to a cutting board to let it rest. Pour off the excess fat (all but a tablespoon or

two) from the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat.Add the flour (or corn starch slurry) and whisk it into the drippings. Stir in the minced giblets. Let cook for a few minutes, stirring while cooking.6 Add stock and minced giblets: Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes.Add 1-2 teaspoons of mustard (to taste). Check for salt and add more salt to taste if needed. Serve it as-is, or purée the gravy in a blender for a smoother texture.

Spanish Romesco SauceIngredients

1/4 cup olive oil 1 1-inch thick slice of crusty bread, torn into pieces 1/2 cup blanched almonds, chopped or slivered (can

substitute hazelnuts, peeled) 5-6 garlic cloves, chopped 1 teaspoon salt 1 15-ounce can of crushed tomatoes, or canned whole

tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded

1 8-ounce jar of roasted red bell peppers, drained 1 Tbsp smoked paprika (preferred) or sweet paprika 2-3 Tbsp sherry vinegar or red wine vinegar

Method1 Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.2 Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.To use romesco sauce, mix with pasta, shrimp,

chicken or vegetables either before or after they are cooked, much like you would a pesto.Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too.