Rellenong Hipon
Procedure
1.Peel shrimps and remove heads, leaving tail intact. With a small knife, make
Ingredients an incision near the head and all the way down the center of the shrimp’s
back to the tail. With the tip of knife, remove and discard vein. Using hands,
1 pound large shrimps (31-35 count) open flesh of shrimp until it lies flat. Make a small incision on the inside of the
shrimp close to the tail.
1/4 teaspoon pepper
2.In a bowl, combine ground pork, green onions, water chestnuts, carrots,
garlic, soy sauce, salt and pepper. Gently stir until well distributed.
1/4 lbs ground pork
3.Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp
1/4 cup carrots, shredded and press to close around filling.
1/4 cup green onions, chopped 4.On a flat working surface, arrange spring roll wrapper with pointed side
facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over
1/4 cup water chestnuts, chopped shrimp and the then fold the pointed side down. Roll wrapper tightly around
shrimp moistening sides with water and pressing lightly to seal.
2 cloves garlic, peeled and minced
5.Place in a single layer, seam side down, on a dish and loosely cover with
moist paper towel until ready to fry.
1/2 teaspoon salt
6.In a pan over medium heat, heat about 2-inches deep oil until very hot but
1 teaspoon soy sauce not smoking.
15 pieces spring roll wrappers, cut 7.Add prepared shrimps into oil with seam side down. Cook, turning on sides
diagonally into two triangles as needed, until golden, crisp and cooked through.
canola oil 8.Remove from heat and drain on a wire rack set over a baking sheet. Serve
hot with sweet and sour sauce.
Thai Chicken Salad Ingredients
1 tablespoon butter, melted
Procedure
1 teaspoon hot pepper sauce
1. Heat oven to 450°F. In small bowl, mix butter and hot pepper sauce.
1 refrigerated pie crusts, softened as directed on Remove crusts from pouches; place on work surface. Cut crusts into 2-inch
box squares; place on ungreased cookie sheet.
2 1/2 cups finely chopped cooked chicken 2.Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool
completely, about 30 minutes.
1/3 cup Thai peanut sauce (from 11.5-oz bottle)
3. In large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell
1/3 cup mayonnaise pepper. Top each pastry square with about 1 tablespoon chicken mixture;
garnish with thyme. Refrigerate 30 minutes or until cold.
1/3 cup finely chopped green onions
1/3 cup finely chopped red bell pepper
Fresh thyme leaves, if desired
Ingredients
Procedure
Salsa-Meatball
12 frozen fully cooked meatballs (1/2 oz. each)
1. Heat oven to 350ºF.
1/4 cup A.1. Thick & Hearty Sauce
2. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak
1/4 cup TACO BELL® Thick & Chunky Salsa sauce and salsa; toss to coat. Cut cheese slices in half.
4 oz. KRAFT Colby & Monterey Jack Cheese, cut into 12 slices 3.Place crackers in single layer on baking sheet; top with cheese and meatballs.
24 RITZ Crackers 4.Bake 4 to 5 min. or until cheese is melted. Top with olives.
12 pimento-stuffed green olives, slice
Marinated Antipasto Ingredients
4 oz. (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim
Procedure
1.Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
Mozzarella Cheese, cut into 16 cubes
2.Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke
4 canned artichoke hearts, drained, quartered
quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra
Virgin Olive Oil 3.Arrange on platter. Serve with crackers.
16 grape tomatoes
16 slices OSCAR MAYER Pepperoni
RITZ Simply Socials Original Crackers
Procedure
Ingredients
Ecuadorian Shrimp Ceviche
1.Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours
1 cup fresh lime juice, divided to marinate.
1 red onion, thinly sliced 2.Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in
large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
1 can (8 oz.) tomato sauce
3.Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly.
Refrigerate 1 hour.
1/2 cup KRAFT Zesty Italian Dressing
4.Divide shrimp among 12 small serving bowls; top with remaining onions and
1/4 cup orange juice cilantro.
1 tsp. GREY POUPON Dijon Mustard
2 lb. frozen cooked cleaned small shrimp, thawed, drained
1/2 cup chopped fresh cilantro
Ingredients Procedure
48 (about 1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS
3/4 cup KRAFT Shredded Cheddar Cheese
Mini Loaded TATER
1.Heat oven to 450ºF.
2.Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with
cooking spray; place on bottom oven rack. Bake 10 min.
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 slices OSCAR MAYER Bacon, cooked, crumbled
TOTS3.Spray bottom of shot glass with cooking spray. Use (in twisting
motion) to press TATER TOTS in each muffin cup to make potato cup.
Return to oven; bake additional 15 min. or until deep golden brown.
2 green onions, sliced 4.Add cheese to potato cups; bake 1 min. or until melted. Transfer to
platter; fill with remaining ingredients.
Ingredients Procedure
8 uncooked large shrimp, peeled, deveined 1.Heat oven to 400ºF.
Asian-Style Turkey Bacon
16 snow peas, trimmed 2.Cut shrimp lengthwise in half. Place 1 shrimp piece on each snow pea;
wrap with bacon piece. Secure with wooden toothpicks. Place in single
layer in shallow pan sprayed with cooking spray.
8 slices OSCAR MAYER Selects Uncured Turkey Bacon,
cut crosswise in half
3.Bake 10 to 12 min. or until shrimp turn pink. Discard toothpicks.
1/2 cup KRAFT Asian Toasted Sesame Dressing
4.Microwave dressing and crushed pepper in microwaveable bowl on
HIGH 10 to 15 sec. or until heated through. Brush lightly onto
1/4 tsp. crushed red pepper appetizers. Serve with remaining dressing mixture.
Ingredients Procedure
Coconut-Curry Shrimp
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1.Heat oven to 400°F.
2.Combine coconut, coating mix and seasonings in shallow bowl. Beat egg
in separate shallow bowl.
1/4 tsp. each curry powder and ground red pepper (cayenne)
3.Dip shrimp in egg, then roll in coconut mixture until evenly coated on all
sides.
1 egg
1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined 4.Bake 10 to 12 min. or until shrimp are tender.
2
Ingredients
Procedure
1/2 cup coleslaw blend (cabbage slaw mix)
1.Microwave coleslaw blend in microwaveable bowl on HIGH 1 min.,
1 doz. hard-cooked eggs, cut lengthwise in half, divided stirring after 30 sec. Cool.
1/2 cup KRAFT Real Mayo Mayonnaise 2.Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add
corned beef, coleslaw blend and half the carrots; mix well.
Corned Beef Deviled Eggs
1 Tbsp. GREY POUPON Dijon Mustard
1 oz. thinly sliced deli corned beef (about 2 slices), finely chopped
3.Spoon into centers of whites; sprinkle with remaining carrots and parsley.
1/4 cup shredded carrots, divided
1 Tbsp. chopped fresh parsley
Ingredients
Procedure
4 tomatoes (1-1/2 lb.), chopped
1.Combine all ingredients except dressing in large bowl.
1 cup cooked fresh corn kernel s
Fresh Corn Salsa
1/4 cup finely chopped red onion s
2.Add dressing; mix lightly.
1/4 cup chopped fresh cilantro
1 jalapeño pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
APPETIZERS
RECIPE BOOK
Aubrey Jocelle S. Ledesma
Grade 9 Del Pilar
