Ingredients:

4ears of corn
2tbsps butter
½cup onion, chopped
1pc red bell Pepper, diced
1pc green bell Pepper, diced
1tomato, diced
½tsp salt
½tsp black pepper
½cup water
1kilo country-style pork spareribs, boiled till tender
1pouch Clara Olé Spicy BBQ Marinade 250g

Procedure:
1. Marinate the spareribs in bbq marinade for at least 30 minutes.
2. Grill the ribs until the sauce has caramelized. Cut the pork into bite-sized pieces.
3. Prepare the corn mixture. Cut the corn kernels off the cob with a knife. Next, turn the knife over using the backside of a knife at a 30° angle to slide down the cob to release the milky juice of the corn.
4. In a pot, put butter and melt. Add corn, onion, bell peppers, tomato, salt, and black pepper. Stir together for 15 minutes. Add ¼ cup of water and stir. While stirring, add remainder of water and cover, stirring occasionally for 4 or 5 minutes.
5. Add the grilled pork into the corn mixture and toss just until mixed. Serve.

Ingredients:

1 pc whole chicken
1 ½ bottle Clara Ole Orange marmalade
1 pc orange
2 pcs chicken cube
5 cloves garlic
to taste salt
to taste pepper
as needed water
2 tbsp butter
2 tbsp flour
1 dash Grand Marnier (optional)

Procedure:
1. Bring a large pot of water to a boil and add in chicken cubes and 1 bottle of Clara Ole Orange Marmalade.
2. Boil chicken in the orange liquid until cooked. Cool chicken immediately after cooking.
3. Meanwhile, finely chop orange zest and set aside. Cut zested orange into quarters (to be stuffed in the cavity of the chicken).
4. Heat butter in a pan and add in flour to make a roux. Add in ¼ cup of the Clara Ole Orange Marmalade and 1 cup of the orange liquid to make a sauce for the chicken.
5. Adjust to get the right consistency. Add in Grand Marnier(optional) Season with salt and pepper to taste.
6. When chicken is cooled, stuff the cavity with quartered orange and garlic cloves. Then rub chicken with remaining ¼ bottle of Clara Ole Orange marmalade.
7. Bake chicken at 190C in a preheated oven until skin is golden. Sprinkle chicken with finely chopped orange zest and serve with sauce on the side.

Ingredients:

1 pouch Clara Ole Onion & Garlic Spaghetti Sauce 250g.
1 pouch Clara Ole Tomato Sauce 115g.
200 g San Remo Penne Rigati or any short pasta, uncooked
100 g fish fillet, cut into cubes
100 g squid, cut into rings
100 g button mushrooms, fresh
50 g white onions, small diced
20 g garlic, minced
200 ml sour cream
10 g anchovies, minced
15 ml lemon juice
40 g basil, chiffonade (roll the leaves first then slice into thin strips)
60 g parmesan cheese, grated
oil for sautéing
to taste salt and pepper

Procedure:
1. Cook pasta in salted boiling water and set aside.
2. Saute seafoods and mushrooms in high heat for about 2 minutes then, season with salt and pepper. Set aside.
3. In a pan, add the onions, garlic, pour in Clara Ole Onion & Garlic Spaghetti Sauce and Clara Ole Tomato Sauce. Adjust the consistency with water. Season with salt and pepper. Let it simmer then add the seafoods and mushrooms. Remove from heat.
4. In a separate bowl, combine sour cream, anchovies, basil and lemon juice. Mix well.
5. In an oven proof pan, lay down the pasta, pour over the tomato sauce and pour over the sour cream mixture. Top it with parmesan cheese and bake for 15 to 20 minutes at 350F.

Ingredients for the Basil-Crusted Chicken Breast:
4 pcs chicken breast halves, skinless
4 tbsps butter
3 tbsps Clara Olé BBQ Marinade
2/3 cup bread crumbs
3 tbsps basil leaves, fresh, chopped
2 tbsps cheddar cheese, grated

Procedure:
1. Preheat oven to 500 F.
2. Rinse chicken breast halves and pat dry.
3. Combine the butter and Clara Ole Barbecue Marinade in a shallow pan.
4. Mix the bread crumbs, basil leaves and parmesan cheese.
5. Dip the chicken breasts in the butter mixture and then in the bread crumb mixture, coating well on all sides.
6. Place breaded chicken breasts in a non-stick baking pan.
7. Bake uncovered for 15 minutes or until golden brown and chicken is cooked thru.

** Ingredients for the Tomato Cream Sauce:
1/2 cup sour cream
2 tbsps Clara Olé Tomato Sauce
2 tsps Clara Olé BBQ Marinade
1 tsp Kikkoman Teriyaki Marinade
1 pc salad tomato, peeled, seeded, diced

Procedure:
1. Combine the sour cream, tomato sauce, barbecue marinade, and teriyaki marinade.
2. Mix well and stir in diced tomatoes.
3. Serve sauce cold or heat in a saucepan until warm before serving.

** Ingredients for the Marinated Tomato Quenelles:
1 pc salad tomato, peeled, seeded, diced
1 tsp basil leaves, chopped
1 tbsp La Espanola Olive Oil
to taste salt
to taste pepper

Procedure:
1. Mix together diced tomatoes, basil leaves, olive oil and season with salt and pepper to taste.
2. Using two teaspoons, form tomatoes into small quenelles.

Makes 4 – 6 servings.

Ingredients:

1 kilo baby back ribs or country-style pork spareribs, cooked till tender
1 pouch (250g) Clara Olé Original Barbecue Marinade
1 kilo potatoes, scrubbed and quartered, blanched
2 pcs corn on a cob, cut into 1” pc and blanched
2 pcs red bell pepper, quartered
salt and pepper
½ cup butter, cubed

Procedure:
1. Marinate the cooked spareribs in the Clara Olé Original Barbecue Marinade for at least 30 minutes.
2. Preheat oven to 325?F.
3. Arrange the spareribs and vegetables in a baking dish. Pour the marinade (of the spareribs) over the pork and vegetables. Top with cubed butter.
4. Cover dish with foil and bake in the oven for 45 minutes to an hour or until the potatoes and the corn are tender.

Ingredients:

250 g bacon, diced
1 large onion, sliced
1 tsp thyme
1 large pork hock (pata ng baboy), sliced
1 pouch Clara Ole Tomato Sauce 250g
2 ½ cups pork or beef stock
2 cans red kidney beans
2 dried bay leaves
1 tsp cracked black pepper corns
fish sauce, to taste

Procedure:
1. Fry the bacon in a casserole then sauté the onion using the bacon fat.
2. Stir in the thyme, bay leaves and peppercorns and sauté for 1 minute.
3. Add in the pork, Clara Ole Tomato Sauce and stock. Simmer over low heat until pork is almost tender around 2 – 3 hours.
4. Add in kidney beans. Continue cooking until mixture is thick and pork is very tender.
5. Season to taste with fish sauce. Serve with steamed rice.

Thin eggplant slices stuffed with an all meat filling, flavored with green bell peppers, cheese, and Italian spices which capture that familiar taste of pizza.

Serves 8–10

Ingredients:
4 pcs large eggplants
¼ cup cooking oil
1 large onion, chopped
1 tsp dried basil
1 tsp dried oregano
2 pouchesClara Olé Italian Style Spaghetti Sauce 250g
1 pc green bell pepper, chopped
400 g ground beef
½ cup grated cheese
¼ cup breadcrumbs

Procedure:
1. Cut eggplants lengthwise into thin slices. Fry in hot oil until soft. Set aside.
2. Leave 2tbsps of oil in the pan and sauté the onions. Add the dried herbs. Cook for 1 minute. Add in the bell pepper and one pouch of Clara Olé Italian Style Spaghetti Sauce. Add in the beef and simmer mixture until beef is thoroughly cooked. Cool slightly.
3. Place a tablespoon of beef mixture onto each eggplant slice and roll. Arrange in a glass-baking dish. Spread remaining spaghetti sauce over eggplant rolls then top with grated cheese and breadcrumbs.
4. Cover baking dish with foil and bake at 350F for 30 minutes then remove cover to brown top and bake for another 10-15 minutes. Serve with garlic bread or pasta in garlic and olive oil.

Heny Sison’s A Taste Of Life
Initial Episode
Airing Date: October 02, 2005

Ingredients:
3 tbsp Butter
1 ½ tsp Spanish Paprika
2 tbsp Clara Ole BBQ Marinade Original or Spicy
½ pc Lemon, juice only
½ tsp Garlic, minced
1 tbsp Sugar
9pcs/500g Shrimps

Procedure:
1. Pre-heat oven to 350F.
2. Mix together all ingredients for barbecue sauce and blend well.
3. Place barbecue sauce in a shallow dish and add in the shrimps.
4. Bake in the oven for 5 minutes then turn the shrimps over on its other side.
5. Bake for another 3 minutes or until shrimps are cooked through.
6. Serve with steamed rice or garlic french bread.

Garlic French Bread
1/2 pc French baguette, sliced 1/2 inch
3 tbsp Butter
2 cloves Garlic, minced

Procedure:
1. Mix together butter and garlic then spread on top of each slice of French baguette.
2. Bake in the oven until golden brown and serve together with the barbecued shrimps.

Heny Sison’s A Taste Of Life
Christmas Pot Luck Episode
December 25, 2005

Ingredients:
1 kg Porkloin
4 tbsp Clara Ole Mango-Pineapple Jam 320g.
1 pc Mango, sliced into thin strips
3 pcs Pineapple rings
3 pcs Clara Ole Maraschino Cherries 280g.
to taste Salt
to taste Pepper
to taste Rosemary Leaves
2 cups water
2 tbsp butter
2 tbsp flour

Procedure:
1. Prepare and cut porkloin for making a roulade. Season with salt and pepper then rub with 3 tablespoons of Clara Ole Mango-Pineapple Jam.
2. Stuff porkloin with mangoes and roll into a roulade;truss with butcher’s string.
3. Season again with salt and pepper and rosemary leaves.
4. Bake at 175C in a preheated oven until cooked through.
5. Meanwhile, grill pineapple slices for garnish on top of the pork.
6. Heat butter in another pan and add flour to make a brown roux.
7. When pork is cooked, deglaze baking pan with water and pour liquid into a saucepan, thicken with brown roux until right consistency is attained.
8. Add in remaining tablespoon of Clara Ole Mango-Pineapple jam and season with salt and pepper to taste. Serve sauce on the side.
9. Garnish porkloin with grilled pineapple slices and Clara Ole Maraschino Cherries on top.