INGREDIENTS:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces¹
• 1/2 cup (120ml) heavy cream²
• 1 teaspoon salt

HOW TO COOK:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Notes:

1. Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
2. Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk.
3. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

SOURCE: sallysbakingaddiction.com

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INGREDIENTS:

• 1 (8 ounce) can tomato sauce
• ¹⁄₃ cup water
• ¹⁄₄ teaspoon chili powder
• 1 ¹⁄₂ teaspoons cumin
• 1 ¹⁄₂ teaspoons instant minced onion
• 1 tablespoon white vinegar
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon garlic salt
• ¹⁄₄ teaspoon paprika
• ¹⁄₄ teaspoon sugar
• ¹⁄₄ teaspoon cayenne pepper

HOW TO COOK:

1. Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
2. Remove and cool.
3. May be kept in refrigerator for several days.

SOURCE: food.com

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INGREDIENTS:

• 8-ounce package low-fat cream cheese, softened
• ½ a tub (about 6 ounces) fat-free or light Cool Whip
• ½ cup white chocolate chips
• 1 16 ounce jar of your favorite caramel sauce
• apple slices, for dipping

HOW TO COOK:

1. In an electric mixer, blend cream cheese, Cool Whip, and caramel sauce until well combined.
2. Mix in white chocolate chips
3. You can eat immediately, or refrigerate for about an hour to allow to firm up a bit. Serve with apple slices.

SOURCE: thecookierookie.com

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INGREDIENTS:

• 100 grams malunggay leaves, blanched and chopped
• 1/4 cup all-purpose cream
• 1/2 cup cream cheese
• 1/4 teaspoon white pepper
• 1 pc large white onion, minced and glaze
• Salt to taste
• Potato chips for serving

HOW TO COOK:

1. In a blender, add malunggay, all-purpose cream, cream cheese, white pepper, glazed onion and salt.
2. Blend until smooth.
3. Serve with potato chips.

SOURCE: gmanetwork.com

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INGREDIENTS:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 teaspoon salt

HOW TO COOK:

1. Combine sugar, cream, and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-high heat, stirring occasionally.
2. Allow mixture to simmer until it turns deep amber in color. Remove from heat. Add vanilla extract
   and salt.
3. Return to heat and mix until all the ingredients are combined and mixture is smooth.
4. Transfer caramel sauce to a heatproof container and cook for a few minutes before serving or refrigerating. Caramel sauce can be served warm or cold and will keep in the refrigerator for up to 1 week.

SOURCE: yummy.ph
IMAGE: tastykitchen.com

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INGREDIENTS:

• 1 cup olive oil
• 60 g unsalted butter, room temperature
• 12 anchovy fillets
• 6 cloves garlic, chopped
• Assorted fresh vegetables (carrots, cucumber, radish), cut into bite-sized pieces
• French bread, cut into 2-inch thick slices

HOW TO COOK:

1. Blend oil, butter, anchovies, and garlic in processor until smooth.
2. Transfer oil mixture to heavy medium saucepan.
3. Cook over low heat for 15 minutes, stirring, occasionally.
4. Season with salt and pepper.
5. Pour sauce into fondue pot or other flameproof casserole.
6. Set pot over alcohol burner or gas table burner to keep warm.
7. Serve with vegetables and bread.

SOURCE: gmanetwork.com
IMAGE: steamykitchen.com

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INGREDIENTS:

• 1 1/2 cups (375 ml) water
• 3 pcs beef bouillon cubes
• 1/4 cup (60 ml) all-purpose flour
• 1 medium onion, chopped
• 1/4 cup (60 ml) butter

HOW TO COOK:

1. Heat 2 Tbsp (30 ml) butter in a small saucepan. Place the saucepan on the stove over medium heat and let the butter melt completely.
2. Add the chopped onion to the melted butter in the saucepan and stir continually until it becomes tender and translucent.
3. Add the remaining 2 Tbsp (30 ml) butter to the pan and let it melt. Immediately after it melts, stir in the 1/4 cup (60 ml) of flour. Mix thoroughly until no visible clumps of flour remains.
4. In a separate dish, combine boiling water and beef bouillon cubes. Stir until dissolved.
5. Slowly stir the beef-flavored liquid into the butter, flour, and onion in the saucepan. Whisk the ingredients in as you pour to prevent lumps from forming.
6. Bring the gravy to a boil over medium heat and let it cook for several minutes. Stir occasionally and don’t cover the saucepan.
7. Ladle the gravy into a gravy boat or other serving dish. Serve alongside your beef meal or mashed potato.

SOURCE: campbellskitchen.com
IMAGE: finecooking.com

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INGREDIENTS:

• 1 kilo peeled peanuts (buy them unroasted, with the peel removed. Should appear white and dry).
• 1 cup honey ( or 2 cups refined sugar)
• 1/4 cup vegetable oil (optional if sticky texture is desired)
• Salt to taste

HOW TO MAKE:

1. Heat your kawali at low heat as high heat burns the outer layer of the nuts quite fast. Make sure your kawali has a thick bottom so that the peanuts don’t burn easily.
2. Keep roasting the peanuts and stir constantly for even roasting. This may take about 15 to 20 minutes. Cool.
3. After cooling the roasted nuts, mix it with the oil and honey, and pour the mixture into the food processor. Scrape down the food processor bowl, if needed, when processing the peanuts.
4. Process the peanut mixture until it’s very smooth. Taste the freshly made peanut butter and add a touch of salt, if needed. Add more oil if needed to have desired sticky consistency.
5. Store your smooth peanut butter in a sealed container in the refrigerator.

SOURCE: pinoyfoodblog.com
IMAGE: milkandcerealblog.wordpress.com

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INGREDIENTS:

• 2 cups whole milk
• 1/4 cup (60g) butter, unsalted
• 1/4 cup all-purpose/plain flour
• 2 cups sharp-flavored Cheddar cheese, grated/shredded
• 2 tablespoons hot sauce
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

HOW TO COOK:

1. Pour the milk into the saucepan. Heat over medium heat. When bubbles begin to form, remove from the heat.
2. Add the butter to the another saucepan. Melt over medium-low heat.
3. Sprinkle flour into the melted butter. Stir to form a thickened paste.
4. Pour the warm milk into the flour paste. Pour in gradually, whisking in the milk as you tip it. The sauce will thicken over 5 minutes, as you continue to stir.
5. Add the cheese to the thickened mixture. Whisk through to help it melt in.
6. Tip in the hot sauce and cayenne pepper. Stir through. Then season with salt and pepper to taste. Do a taste test; add more of any of theseseasonings if needed.
7. Serve. Pour the sauce over the pre-arranged nachos.

SOURCE: wikihow.com
IMAGE: prettyyummyfoods.com

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INGREDIENTS:

For Fishballs:

• Fishballs
• Oil for cooking

For Manong’s Sauce:

• 4 cups water
• ⅓ cup soy sauce
• 2 tbsp cornstarch
• 2 tbsp flour
• ¾ cup brown sugar
• 1 shallot, finely chopped or minced
• 3 cloves garlic, minced
• salt

HOW TO COOK:

1. In a saucepan combine all manong’s sauce ingredients, mix well until free of lumps.
2. Place in stove top then cook by gently simmering in medium low heat until sauce thickens.
3. Deep fry fishballs according to your liking, if using the Philippine fishballs fry them until they are really crispy.

SOURCE: angsarap.net

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