1. Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you
   hold your hand 6 inches above the pot, crumble in the Italian sausage. Cook, stirring occasionally
   and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7
   minutes. Drain the sausage drippings from the pan.
2. Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes. Boil
   until the potatoes are for-tender, about 15 minutes. Use a slotted spoon to remove 1 cup of
   potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the
   pot; this will help thicken the soup. Add the kale and cream to the soup, and stir to combine.
   Continue cooking the soup until the kale is wilted and tender, about 3 more minutes. Taste for
   seasoning and add salt to taste and red pepper flakes.

Ingredients:

• Flour mixture:
  290 gr rice flour
  180 gr tapioca starch
  1/2 tsp = 3 gr kosher salt
  1/2 tsp ground cinnamon
  190 gr sugar
  2 Tbsp = 20 gr black sesame seeds
  2 Tbsp = 20 gr white sesame seeds
• Liquid mixture:
  3 eggs
  1 stick of unsalted butter
  177 gr = 1/2 cup sweetened condensed milk
  1 can = 400 ml coconut cream
  2 tsp vanilla extract
• Mixing flours and sugar well together before adding the wet ingredients, will help the batter mix easier and smoother without any lumps.

Um! Yummy!

Ingredients / Directions

1/4 kilo DEL MONTE Spaghetti
cooked
8 cloves garlic
crushed and fried
1 small onion
sliced
400 grams pork pigue or kasim
cut into chunks
1 pc. laurel leaf
6 Tbsp. olive oil

MARINADE

1/4 cup(s) soy sauce
1/4 cup(s) DEL MONTE Red Cane Vinegar
1/4 teaspoon. pepper
8 cloves garlic
crushed

Directions:
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade
the onion and prok. Cook for 5 minutes. Add 1/2 – 3/4 cup(s) water
laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat.
2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.

This is a good one!

Ingredients / Directions
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cup(s)s boiling water
1/2 cup(s) butter
melted
salt and pepper to taste
2 tablespoons butter
melted
1/2 cup(s) minced onion
4 sprigs fresh dill weed Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water
dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup(s) melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes
reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Wow!

Ingredients / Directions
4 large (or 8 small) Vol-o-vents kept warm in oven
100 gr onions minced
600gr mushrooms sliced
2 tbsp butter
1 tbsp flour
1 cup(s) white wine
1 cup(s) cream
parsley
1/2 teaspoon. salt & pepper. Saut? onions in butter until limp
add mushrooms & blend in flour,salt & pepper
saut? for a few min.
add wine heat up & stir
add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve.

Good stuff!

Ingredients / Directions
3 whole smoked mero ( or trout ) ( about 1 1/4 pounds )
1 8-ounce package whipped cream
cheese
1/4 cup(s) low-fat mayonnaise dressing
3 tablespoons lemon juice
1/8 teaspoon ground black pepper
1 tablespoon minced chives or green onion chives for garnish
assorted crackers and cucumber slices.
1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached
blend mero
cream cheese
mayonnaise dressing
lemon juice
and black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated p?t? to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.

You got to try this!

Ingredients / Directions
1- 30cm pastry shell
1/4 lt cream
2-3 eggs
bacon
1 onion
gruyere cheese (or mozarella) salt
pepper.

Directions:
Brown slightly sliced bacon and sliced onion in a little butter
let it cool down and place in pastry shell
add ground cheese
beat vigorosly eggs
cream
salt and pepper
pour in shell. Backe at 375? F for aprox. 35 min or until brown.

Outstanding!

Ingredients / Directions
4 toasted bread slices
1 piece of box cheese per person
white wine
paprika
pepper
minced fresh herbs. Melt cheese with wine
flavor rest of ingredients
stir
simmer until right consintency is reached. pour cream over toast. serve.

the best!

Ingredients / Directions
Small fillet of beef ( tenderloin – clean )
olive oil
black crushed peppercorns
parmesamo cheese
mustard
salt
paprika
pepper.
Paste mustard
salt
pepper & paprika on tenderloin
marinate in olive oil overnight
rap with alu or plastic rap
freeze. Cut tenderloin in very fin slices
place on dish sparkle with crushed black pepper
some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.

It’s ok!

Ingredients / Directions
1 pound of corvina (deboned & MUST BE FRESH) 2 cup(s)s of lemon juice
1onion finly diced
1/4 cup(s) of cellery finly diced
1 teaspoon aji chombo (hot chili pepper
add only if you like it hot) salt & pepper
1 tbsp vinegar.
1.Clean
debone corvina well & cut in 1/4″ (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hour(s) stir once in a while.