What you need:
1 tbsp extra virgin olive oil
2 tbsp minced garlic
150 gms shelled shrimps
½ cup cherry tomatoes, cut into halves
¼ tsp ground pepper
2 tbsp honey
1 bottle Clara Ole My, my Parmesan! Vinaigrette 250ml
250 gms spaghetti, cooked according to package directions
1 cup alfalfa sprouts

How to prepare:
1. Sauté garlic and shrimps in oil.
2. Add in tomatoes and cook for a few minutes. Season with pepper and honey. Add in Clara Ole My, my Parmesan! Vinaigrette and turn off the heat. Toss in the cooked pasta.
3. Top with alfalfa sprouts and parmesan cheese.

What you need:
2 packs assorted lettuce
1 can mandarin orange, drained
1 pc mango, diced
1 cup cherry tomatoes, cut into halves
¼ cup grated carrots
¼ cup grated pumpkin
¼ cup feta or cottage cheese
1 bottle Clara Ole Mango Mio! Vinaigrette 250ml

Procedure:
1. Place the fruits and vegetables in a bowl.
2. Drizzle with Clara Ole Mango Mio! Vinaigrette and toss until well coated.
3. Serve immediately.

What you need:
¼ cup sugar
1 tbsp butter
1/3 cup walnuts

120 gms baby arugula, washed
300 gms tuna sashimi, cut into chunks and chilled until ready for use
¼ cup Clara Ole Sesame Mucho! Vinaigrette 250ml
1 block silken tofu, cut into chunks
2 tbsp grated parmesan cheese (optional)

1/2 cup CO Sesame Mucho! Vinaigrette

How to prepare:
1. Heat pan over medium heat, add in sugar and cook until melted and golden in color. Toss in butter and nuts. Cook just until coated. Set aside in a tray until ready for use.
2. Toss the tuna in Clara Ole Sesame Mucho! Vinaigrette and marinate for at least 30 minutes.
3. To assemble, arrange arugula, marinated fish and the tofu on a plate. Drizzle with Sesame Mucho! Vinaigrette all over and top with grated parmesan cheese if desired.

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.

Ingredients:
250 gms sukiyaki cut beef, cut into thin strips
1 pack Clara Ole Ora Mix Mo – Beef Steak Flavor 120g
¼ tsp sesame oil
1 tsp minced garlic
¼ tsp salt
pinch pepper
2 tbsps extra virgin olive oil
½ cup white onions, sliced thinly
1 cup Japanese rice, washed
1 ¼ cup water
1 ½ tbsp vinegar
3 tbsps sugar
1 tbsp mirin
1 bunch asparagus, blanched
2 pcs tomatoes, seeded and chopped
nori sheets
½ cup hot water

Procedure:
• Cook the Japanese rice.
• Marinate beef in ¼ cup of Ora Mix Mo. Mix in oil, salt, pepper and let it stand for at least 30 minutes.
• Pan-fry beef in oil until cooked and has lightly caramelized. Remove from fire.
• Cook onions in the same pan with the remaining oil until golden in color.
• Place the freshly cooked rice in a bowl (use the rice while it’s hot for it to be able to absorb the liquids). Mix it with vinegar, sugar and mirin. Toss until well-blended.
• Place about 1/3 cup of cooked rice mixture over a half sheet of nori and spread (leaving about 1/8” on one end to seal).
• Top with about 2 tbsps of meat, some caramelized onions, 1 asparagus spear and tomatoes. Roll tightly and cut into 6 pieces.
• Repeat until all rice and beef are made into makis.
• In a bowl mix remaining Ora Mix Mo with hot water and use as dipping sauce for the rolls. (To enjoy the freshness and appetizing flavor of the dipping sauce, consume within 3-4 hours after preparation).

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 4–5 servings

Ingredients:

¼ cup butter
2 tsp minced garlic
1 medium-sized onion, chopped
1 stalk celery, chopped
200 g ham, diced
1 ½ cups chopped assorted mushrooms (button, oyster, Shiitake)
¼ cup flour
½ tsp salt
1 ½ cups beef stock
2 pouches Clara Olé Mushroom Spaghetti Sauce 250 g
¼ cup milk
½ cup sliced assorted mushrooms, sautéed
¼ cup whipping (heavy) cream
salt and pepper to taste

Procedure:
1. Melt butter in a heavy-based saucepan. Gently sauté the garlic, onion, and celery in the butter for 2 minutes.
2. Add in the ham and sauté with the vegetables for 1 minute.
3. Stir in the chopped mushrooms and cook for 10 minutes or until browned.
4. Sprinkle the mixture with flour and salt. Cook stirring constantly until thickened. Stir in the stock and simmer for 10 minutes.
5. Run the mixture in a blender until desired texture of soup.
6. Place pureed soup back into the pan and simmer. Stir in the Clara Olé Mushroom Spaghetti Sauce, milk and sautéed mushrooms. Simmer until heated through.
7. Lastly add in the whipping (heavy) cream. Adjust the seasoning with salt and pepper.

Ingredients:

250 gms bacon, chopped for bacon bits
250 gms cherry tomatoes, cut in half
400 gms button mushrooms in can, quartered
200 gms cheddar cheese, diced
1 can corn kernels, toasted until lightly brown
1 pc cucumber, large, peeled, seeded, diced
½ pouch Clara Ole Bacon and Cheese Spaghetti Sauce
¼ cup white wine vinegar
300 ml olive oil
to taste salt
to taste pepper
100 gms parmesan cheese, shaved

Procedure:
1. Cook bacon in low heat until crisp. Set aside.
2. Mix together tomatoes, mushrooms, cheddar cheese, corn kernels, and cucumber in a bowl and season with salt and pepper to taste.
3. In another bowl, add in Clara Ole Bacon and Cheese Spaghetti Sauce and white wine vinegar. Gradually whisk in olive oil to emulsify dressing. Adjust seasoning with salt and pepper.
4. Chill ingredients until ready to serve.
5. Pour enough tomato vinaigrette over salad mixture and add in bacon bits. Sprinkle with shaved parmesan cheese and serve.

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.