What you need:
1 kilo chicken fillet
1 bottle Clara Ole My, my Parmesan! Vinaigrette 250ml
1 tbsp chopped garlic
½ cup chopped red onions
½ tsp dried rosemary
1 ½ tsp salt

½ cup all-purpose flour
½ cup all-purpose cream
1/3 cup milk
2 tbsp cornstarch

1 cup broccoli, cut into florettes
½ cup sliced button mushrooms

How to cook:
• Marinate chicken fillet with Clara Ole My, my Parmesan! Vinaigrette, garlic, onions, rosemary and salt for at least 4 hours. Drain and reserve marinade.
• Dredge chicken pieces in flour and arrange in a baking dish. Place vegetables over chicken.
• Whisk in cream, milk and cornstarch in marinade and pour over chicken.
• Cover with foil and bake in a pre-heated 350F oven for 30 minutes.
• Remove foil and bake for another 20 minutes or until chicken is thoroughly cooked.

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:

250g San Remo lasagna sheets
50g carrots, peeled, sliced into 1/2 cm-thick slices
50g eggplant, sliced into ½ cm-thick slices
100g red and green bell peppers, seeded, cut into 1 x 3 inch pieces
100g spinach leaves, blanched
50g butter
50g all purpose flour
2 ½ cups milk
2 pouches Clara Ole Italian Style Spaghetti Sauce 250g
300g mozzarella cheese, grated
50g parmesan cheese, grated
to taste salt and pepper
to taste nutmeg
as needed basil leaves
4 pcs garlic bread

Procedure:
1. Cook lasagna sheets al dente.
2. Lightly season carrots, eggplant, and bell peppers with salt and pepper and quickly grill both sides on a hot grill. Set aside.
3. Melt 50g butter in a saucepan and add 50g all purpose flour and cook for 2 minutes over gentle heat. Stir in milk and cook until thick and smooth. Season with salt and pepper and a little nutmeg. Remove from heat.
4. On a greased baking dish, alternately layer lasagna sheets, vegetables, Clara Ole Italian Style Spaghetti Sauce, béchamel sauce, mozzarella cheese, and ending with mozzarella cheese layer. Sprinkle with grated parmesan cheese.
5. Bake in oven for 20 – 30 minutes or until cheese is melted and lightly browned.
6. Garnish with basil leaves and serve warm with garlic bread.

Yield: 6 servings

Ingredients:

360 g - ground pork
¼ cup - Clara Ole Tocino Marinade
1 tbsp - ginger, chopped
4 medium sizes - eggplant cut into strips
½ cup - flour
to taste - salt and pepper
as needed - cooking oil

for the Sauce
1 tbsp - ginger, chopped
1 tbsp - garlic, chopped
½ cup - Clara Ole Tocino Marinade
¼ cup - pineapple juice
to taste - salt and pepper

Procedure:
1. Season eggplant strips with salt and pepper to wilt the vegetable and make it pliable.
2. In a separate bowl combine ground pork, chopped ginger and Clara Ole Tocino Marinade. Season with salt and pepper.
3. Place about 1 tbsp of the mixture at the edge of one eggplant strip and roll until you form a barrel. Do this with the remaining mixture.
4. Dredge the barrels in flour and shallow fry all the sided until the filling is cooked. About five minutes or until the center is firm when pressed.
5. To make the sauce, sauté the ginger and garlic. Add the pineapple juice and Clara Ole Tocino Marinade; bring the sauce to a boil.
6. Pour sauce on eggplant barrels and serve hot.

Serves 6
Preparation Time: 10-15 minutes

Ingredients:
1pc onion, chopped
1 clove garlic, minced
250g ground beef
1 pouch Clara Ole Tomato Sauce 250g
5 cups beef broth (pinakuluang baka or beef bouillon)
1 ½ cup mixed vegetables like cabbage, corn, carrots, green peas, green beans or any of
your favorite veggies
to taste salt and pepper

Procedure:
1. In a large saucepan, sauté the onion and garlic until fragrant.
2. Add beef and cook until brown.
3. Pour in Clara Ole Tomato Sauce, beef broth and bring to a boil over high heat.
4. Pour in mixed vegetables and simmer for 10 minutes. Serve with bread.

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ENTRY: PASTA RECIPE Category
Calara Ole Media Cook-Off
September 2005

Ingredients:

½ pouch Clara Ole Tomato Sauce 250g.
½ pouch Clara Ole Mushroom Spaghetti Sauce 250g.
250 gms San Remo Trivelle 500g.
15 gms onion, minced
15 gms garlic, minced
50 gms mushroom, sliced
50 gms carrots, diced, blanched
50 gms green bell pepper, seeded, diced
50 gms celery, diced
50 gms tomatoes, seeded, diced
50 ml La Esapnola olive oil
¼ cup cream Cheese, diced
¼ cup parmesan cheese, grated
¼ cup water
to taste salt and Pepper
1 tbsp parsley, chopped

Procedure:
1. Cook pasta al dente in salted boiling water.
2. Saute onion, garlic, mushroom, and vegetables in olive oil until cooked through.
3. Add in Clara Ole Tomato Sauce, Clara Ole Mushroom Spaghetti Sauce, cheese, water. Bring to a simmer.
4. Season with salt and pepper to taste.
5. Spoon sauce over pasta and sprinkle with chopped parsley. Serve hot.

Winner: BEST PASTA Category
Clara Ole Media Cook-Off
September 2005

Ingredients:
2 pouches Clara Ole Onion and Garlic Spaghetti Sauce 250g.
250 gms San Remo Spinach Fettuccine 500g.
30 ml La Espanola olive oil
15 gms garlic, minced
15 gms onion, minced
300 gms squash, peeled, diced
200 ml whipped Cream
100 gms shrimps, shelled, minced
100 gms squid, minced
100 gms scallops, minced
100 gms egg whites
to taste salt and pepper

Procedure:
1. Cook pasta al dente in salted boiling water. Set aside.
2. Mix together minced seafood and egg whites and season with salt and pepper. Take 15 grams of mixture, about 1 tablespoon and form into small seafood balls. Continue with the rest of the mixture. Steam until cooked through.
3. Boil squash until tender then puree with whipped cream in a blender. Set aside.
4. Meanwhile, sauté onion and garlic in olive oil and butter.
5. Pour in Clara Ole Onion and Garlic Spaghetti Sauce. Add in spinach fettuccine and bring to a simmer. Season with salt and pepper.
6. Plate spinach fettuccine and top with seafood balls and squash puree. Serve hot.

Winner: BEST APPETIZER Category
Clara Ole Media Cook Off
September 2005

Ingredients:
60 gms Clara Ole Mango Jam 320g.
500 gms shrimps, shelled, deveined
250 ml Japanese mayonnaise
2 tsp wasabi powder
1 pc cucumber, peeled and sliced into very thin strips
1 bunch asparagus, peeled, trimmed, blanched
2 pcs mango, peeled, sliced thinly
1 head Romaine lettuce
1 pc Japanese seaweed, shredded
as needed Clara Ole Maraschino Cherries

Procedure:
1. Season shrimps with salt and blanch until just cooked.
2. Mix together Japanese mayo and wasabi powder.
3. Place cooked shrimps, cucumber, asparagus, and mango on top of a lettuce leaf.
4. Top filling with a dollop of wasabi mayo and a teaspoon of Clara Ole Mango Jam and roll tight.
5. Continue rolling until filling is used up.
6. Stack nicely on a plate and garnish with seaweeds and Clara Ole Maraschino Cherries.
7. Serve wasabi mayo on the side.