Pinoy Pork Adobo

White Beans and Greens

1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.

2 . Add tomatoes, onion, and garlic to the bacon fat. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes.

3 . Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes.

4 . Add beans and chopped bacon. Cook until liquid has evaporated, about 3 minutes. Sprinkle with Parmesan and season with salt and pepper.

Stout Slow Cooker Corned Beef and Veggies

1 . Pour 1 bottle Irish stout beer into a slow cooker. Dotdash Meredith Food Studio

2 . Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer. Dotdash Meredith Food Studio

3 . Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker. Dotdash Meredith Food Studio

4 . Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Dotdash Meredith Food Studio

5 . Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing. Dotdash Meredith Food Studio

6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Slow Cooked Stuffed Cornish Hens

1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.

2 . Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.

3 . Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.

4 . Bake in the preheated oven until golden brown, about 30 minutes.

5 . Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.

6 . Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.

7 . Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.

8 . Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

Yummy Veal Meat Loaf

1 . Preheat oven to 375 degrees F (190 degrees C).

2 . In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.

3 . Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

Easy Spaghetti with Tomato Sauce

1 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

2 . Transfer beef into a large pot over low heat; stir in tomatoes, tomato paste, mushrooms, onion, salt, oregano, sugar, pepper, and garlic powder. Cover and simmer, stirring occasionally, for 2 hours.

3 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain. Serve meat sauce over spaghetti.

Marinated squid

1 . Then add lemon juice, olive oil and sauce, salt and pepper to taste. Mix everything well.

2 . Peel the squids and cut into rings. Fry in oil for about 3 minutes.

3 . Add the finished marinade to the squid and set aside for one hour.

4 . Marinated squid with chili ready.

5 . Bon Appetit!!!

6 . For the marinade, cut the chili into rings, chop the garlic, finely chop the parsley and mix and add the lemon zest.

Onion Tamarind Chutney

1 . Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.

2 . Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.

3 . Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.

4 . Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

Candy Cane Fudge

1 . Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.

2 . Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.

3 . Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. Allrecipes Magazine

Pan-Fried Sweet Corn

1 . Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

Quinoa Dijon and Swiss Burger

1 . Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.

2 . Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

Baked Siopao (Filipino Meat Bun)

1 . Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.

2 . Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.

3 . Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.

4 . Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.

5 . Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.

6 . Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.

7 . Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.

8 . Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.

9 . Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

Jan's Blueberry and Flax Burgers (Paleo)

1 . Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.

2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3 . Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).