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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
3 tablespoons fish sauce (patis)
2-cups stock
1-cup frozen pig blood
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

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.

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

• 1/2 kilo oxtail, cut 2 inch long

• 3 cups of peanut butter

• 1/4 cup grounded toasted rice

• 1/2 cup cooked bagoong alamang (anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 bundle of sitaw (string beans) cut to 2″ long

• 1 banana bud, cut similar to eggplant slices, blanch in boiling water

• 1/2 cup oil

• 8 cups of water

• Salt to taste

Preparations:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

• In a big pan or wok, heat oil and atsuete oil.

• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

• Serve with bagoong on the side and hot plain rice.
  

INGREDIENTS

* 1/2 cup chopped onion
* 2 tablespoons butter or margarine, divided
* 2 cups cooked MINUTE White Rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10 ounce) package frozen chopped broccoli, cooked, well drained
* 1 cup CHEEZ WHIZ Cheese Dip
* 1/2 cup fresh bread cubes

DIRECTIONS

1. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.
2. Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.
3. Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated.