Ingredients:
1/4 cup extra virgin olive oil
1/4 cup butter
6 tbsps minced garlic
2/3 cup chopped onions
400 gms fresh button mushrooms, chopped
¼ cup red or white wine
6 whole peppercorns
1 cup all-purpose cream
1/4 cup parmesan cheese
1 pack Clara Ole Ora Mix Mo Adobo Flavor 120g
2 bars Cream cheese, softened

Procedure:
1. Sauté garlic and onions in oil and butter. Add in mushrooms and cooked for a few minutes.
2. Add in wine, peppercorns and cream and bring to a quick boil.
3. Place cheeses, Clara Ole Ora Mix Mo and hot mushrooms in a food processor and process until smooth.
4. Place in a ramekins or serving dishes and chill before serving.
5. Use as a dip or as spread over toasts.

Serves 6–8

Baked layers of bacon, onion, and potatoes smothered with a creamy sauce and topped with a crisp crumb and cheese topping which would make a good afternoon snack or as a siding to your main dish.

Ingredients:
1 tbsp butter
4 pcs large potatoes, peeled and sliced thinly
250 g bacon, diced and fried
1 large onion, sliced into rings
2 pouches Clara Olé Onion and Garlic Spaghetti Sauce 250g
1 cup grated cheese
250 ml heavy cream
1 cup breadcrumbs
salt, pepper

Procedure:
1. Preheat oven or turbo broiler to 350-375?F.
2. Butter the bottom and sides of a glass or foil-baking dish. Line the bottom with potato slices. Season with salt and black pepper.
3. Spread bacon slices and onion rings on top of potato layer.
4. Dot area with Clara Olé Onion and Garlic Spaghetti Sauce then sprinkle grated cheese.
5. Repeat the layers until the pan is full.
6. Pour the heavy cream over the last layer then top with breadcrumbs.
7. Cover with foil and bake for 1–1-½ hour, removing the cover at the last 15 minutes of baking to brown top. Serve as a siding to chicken, pork, beef or fish.

Ingredients for the Pie crust:
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
½ cup butter
½ cup shortening
4-6 tbsp cold water

Filling:
2 tbsp butter
1 tbsp minced garlic
1 large onion, sliced
250 g ham, diced
500 g chicken fillet, cubed
250 g Vienna sausage
1 can (225 g ) button mushrooms, sliced
1 can (75 g) liver pate
¾ cup grated cheese
1 pouchClara Ole Tomato Sauce 250g
1 cup beef stock

Procedure:
1. Make filling. Melt butter in a pan and sauté the garlic and onion for 1 minute.
2. Stir in the chicken fillet and cook until no longer pink.
3. Add in the rest of the ingredients and simmer until chicken is cooked and the sauce slightly thickened.
4. Make crust. Sift the flour, salt and baking powder.
5. Cut in the shortening and butter until crumbs are pea-size.
6. Add water a tbsp at a time and continue to mix and blend until the entire mixture is moist and could form a ball. Rest for 10 minutes.
7. Halve dough and roll out into a 1/8” thick round dough. Do the same with other half.
8. Using a round cookie cutter, cut dough into rounds and fit into a muffin pan. Fill the pastry with chicken mixture then top with another pastry cut out. Pinch edges of crust to seal filling.
9. Bake at 425°F for 35 minutes or until pastry is nicely browned.

Ingredients:

96pcs/ 2kgs large mussels, cooked, top shell removed
1kg Clara Olé Tomato Sauce
4 cups cottage cheese
1 cup chopped basil
4 tsps chili oil (optional)

Procedure:
1. Preheat oven to 425°F.
2. Top each mussel with 1 tbsp of spaghetti / tomato sauce, 1 tbsp of cottage cheese, ¼ tsp of chili oil and 1 tsp of chopped basil.
3. Bake in preheated oven for 3-5 minutes or until the cheese melts. Serve at once.

Optional. You may add chili oil if you want it to be spicy.

Makes 6–8 servings

Ingredients:

1 pack flour tortilla, slightly toasted
1 ½ kilo chicken, boiled and flaked
1 medium-sized onion, finely chopped
½ package (8 oz) cream cheese, softened
¼ cup milk
2 sprigs cilantro, chopped (optional)
salt and white pepper
1 cup grated Quick melt cheese
1 head cabbage, shredded
1 cup sour cream

Taco sauce:
1 pouch Clara Olé Tomato Sauce 250 g
1 pouch Clara Olé Three-Cheese Spaghetti Sauce 250 g
¼ cup chicken stock
1 large onion, chopped
2 tsp dried oregano
1 pc chili pepper
1 pc green bell pepper, chopped
1 tbsp sugar
salt, pepper

Procedure:
1. Preheat oven to 350?F.
2. In a bowl, mix flaked chicken, onion, cream cheese, milk, and cilantro. Season with salt and pepper. Set aside.
3. Prepare taco sauce. In a saucepan, heat the Clara Olé Tomato Sauce, Clara Olé 3-Cheese Spaghetti Sauce, chicken stock, onion, oregano, chili pepper, and bell pepper to boiling, stirring occasionally. Simmer for 5 minutes. Adjust the seasoning with sugar, salt and pepper. Add some chopped cilantro off the heat. Pour ½ cup of sauce onto a rectangular baking dish.
4. Dip each tortilla into sauce to coat both sides. Spoon about ¼ cup of chicken mixture onto each tortilla then roll. Place in baking dish. Pour remaining sauce over enchilada then top with grated cheese.
5. Bake uncovered until bubbly and all the cheese has melted. Serve with shredded cabbage and sour cream.

Makes 30 pizzas

Ingredients:

30 pcs wanton wrapper (round)
2 cups cooking oil

Pizza Sauce:
1 tbsp minced garlic
1 pc red chili, crushed (optional)
salt to taste
2 tbsp butter
½ cup finely chopped onions
2 tsp dried oregano
2 tsp dried basil
1 pouch Clara Olé Mushroom Spaghetti Sauce or Clara Olé 3-Cheese Spaghetti Sauce 250 g
2 tsp sugar
2 tsp cornstarch dissolved in 2 tbsp water

Topping:
½ cup cooked ground beef
¼ cup diced ham
1 pc green bell pepper, diced
1 cup grated quickmelt cheese

Procedure:

1. Heat the oil in a frying pan and deep-fry each wanton sheet until golden brown.
2. Prepare pizza sauce. Pound together garlic, red chili, and salt. Set aside. Sauté chopped onions in butter until soft. Stir in the oregano and basil and cook for 1minute. Pour in the Clara Olé Spaghetti sauce. Add in the pounded spices. Season with sugar. Add cornstarch mixture to the boiling sauce. Stir and cook till thick enough to spread on fried wantons.
3. Assemble the pizzas. Top each fried wanton wrapper with 1 tbsp of the sauce and garnish with ground beef, ham, bell pepper and grated cheese. Place in the oven and bake for 3 – 5 minutes or until the cheese melts.

Ingredients:

8 flour tortillas
250g. Spanish chorizo, sliced thinly
1 pc. 250g. pouch Clara Olé Three-Cheese Spaghetti Sauce
1 cup grated cheddar cheese
1 cup grated mozzarella
1 pc. roasted red bell pepper, diced
1 pc. roasted green bell pepper, diced
¼ cup minced garlic

Garnish:
1 cup sour cream
1 stalk spring onions, chopped

Procedure:
1. Heat oven to 350?F.
2. Lay one piece of tortilla on a flat surface and spread 2 tbsps. of Clara Ole Three-Cheese Spaghetti Sauce over half of each tortilla.
3. Top the spaghetti sauce with 2 tsps. Of minced garlic, 30g. of chorizo slices, some diced bell pepper and 2 tbsps. each of cheddar and mozzarella cheese.
4. Fold the tortilla over to enclose the filling. Repeat procedure.
5. Place on ungreased cookie sheet and bake about 5 minutes or just until cheese is melted.
6. Cut into wedges and serve hot with sour cream and chopped spring onions.

*Quesadillas may be cooked in a hot pan. Turn over once in a while over to cook both sides.

Ingredients:

750 g pork Pigue with little fat
250 g Clara Ole Tocino Marinade
250 g. Clara Ole BBQ Marinade – Original or Spicy
as needed mantao or bread, cut lengthwise

Procedure:
1. Cut pork into thin slices.
2. Marinate with Clara Ole Tocino Marinade for at least 30 minutes.
3. Pan-fry in hot oil until done.
4. Serve with mantao and glaze with Clara Ole BBQ Marinade – Original as desired.

Yield: 6 servings

Ingredients:
1 cup - Clara Ole Tapa Marinade
1 ¼ cup - flour
1 pc - egg, beaten
½ cup - cooking oil

**Vegetable
¾ kilo - string Beans, cut into 5” sticks
to taste - salt and pepper
1 tbsp - sesame seeds

Procedure:
1. To make the batter, combine Clara Ole Tapa Marinade, egg and 1 cup of flour until you make a smooth mixture.
2. Slowly add in the remaining ¼ cup of flour if your mixture does not coat the string beans heavily.
3. Shallow fry the battered beans until all sides turn golden brown. Approximately 1 – 11/2 minutes only.
4. Sprinkle sesame seeds on top and serve hot.

Tip: Other vegetables may be used such as blanched carrot sticks, snow peas, peeled celery sticks or blanched Baguio beans.

Yield: 6 servings

Ingredients:

2 cups - kropeck, spicy shrimp flavor
as needed- cooking oil

**for the Tuna flakes with Tocino flavor
2 cans - tuna flakes in brine, drained
1 cup - Clara Ole Tocino Marinade
3 pcs - tomatoes cut in wedges
1 bunch - wansoy, chopped

Procedure:
1. Simmer tuna flakes in 1 cup Clara Ole Tocino Marinade for about 30 minutes. If the sauce gets to thick, 1 tbsp of water maybe added every ten minutes.
2. Fry kropeck in enough until crunch. Drain on paper towels.
3. Toss tomatoes and wansoy together, set aside.
4. In a separate bowl, toss tuna flakes and the Tocino sauce with the crunchy kropeck.
5. Top with tomato wedges and serve immediately.