Chicken Relleno is a roasted chicken that has been deboned and stuffed with a mixture of ground pork, Filipino hot dogs, and eggs. The pork stuffing is the key component to the dish. I first learned how to make the pork stuffing recipe from my Dad. With Chicken Relleno, the hardest part is to debone the chicken. Once you’re able to do that, this recipe is fairly simple to follow.

Ingredients
1 Whole Chicken (Deboned)
Soy Sauce
Lemon Juice
1 Bulb of Chopped Garlic
1 Can of Sprite
2 tbs. Sugar
1 1/2 Pounds of Ground Pork
2 Shredded Carrots
1 Large Diced Potato
1/2 Cup of Raisins
6 Beaten Raw Eggs
Salt
Pepper
2 Filipino Hot Dogs
2 Sliced Hard Boiled Eggs

Steps
You must start with a whole deboned chicken. It is easiest to start the deboning process by slicing the back skin portion of the chicken and detaching the meat from the bone. Work your way from the back, the wings, the thighs, and finally the breast. Later, you will sew back together the skin opening, after stuffing the chicken.

Next, in a large bowl, combine 1/2 Cup of soy sauce, 1/2 Cup of lemon juice, garlic, Sprite, sugar, and 1/2 tbsp. of pepper. Place the whole deboned chicken in the marinade for 2-3 hours. We prefer to marinade the chicken overnight in the refrigerator.

In another large bowl, mix together the ground pork, eggs, carrots, potato, raisins, 1-2 tbs. of salt, and 1 tbsp. of pepper. While mixing, begin to boil two eggs that will be sliced and placed into the stuffing later on.

When it comes to the stuffing part, following these step by step photos below might help. First take some of the pork stuffing to fill the chicken. Next, lay out the hot dogs and eggs inside. Take the remainder of pork stuffing to fill the chicken again. The whole chicken should be very plump by now. With a sewing needle and thread, stitch the skin of the chicken to enclose the stuffing.

Bake the chicken in a deep pan for 2-2 1/2 hours at 350°F.

With Chicken Relleno, you should be able to cut into the chicken and serve slices of it, similar to a meatloaf.

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Ingredients
2 Cups Shredded Coconut
1 Beaten Egg
1/2 Cup Flour
1 tsp. Baking Powder
3 tbs. Sugar
1 Cup Condensed Milk

Steps
In a large mixing bowl, combine all of the ingredients and mix together. All of the ingredients should form into a thick batter like mixture.

Preheat your oven to 350°F.

Get a 24 cup mini muffin baking pan out and place muffin paper cups into each hole. The paper cups keep the macaroons moist inside and they make cleaning up much easier. If you don’t have a muffin baking pan at home, do what I did and just buy 2 or 3, 12 cup disposable muffin pans. They work fine. Take spoonfuls of the macaroon mixture and place them into the cups.

Bake the macaroons for 20-25 minutes. You will know they are done by the golden color that forms on the top of the muffin cups. Remove them from the oven and let them cool for about 10 minutes.

Making these macaroons always brings back good memories for me. I can look back at when I was younger, sharing these treats with my friends.

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The cherries cost us $2.50 a pound. We bought about seven pounds. They are absolutely sweet, plump, and juicy. When we got home, I wanted to try to make a simple dessert with the cherries. Besides Egg Custard Pies, I don’t do much baked desserts. So, I went came up with a basic dough that is similar to Polvoron. Polvoron is a Filipino pastry treat that is made with flour, sugar, butter, and milk.

Ingredients
Cherries
1/2 Cup of Flour
4 Tbsp. Of Butter
1/2 Cup of Brown Sugar
2 Tbsp. of White Sugar
1 Tsp. of Cinnamon
A Pinch of Salt

Steps
Preheat your oven to 350°F.

Prepare the cherries by washing and pitting them. Cut the cherries in half and line them on a bottom of a 8×8″ baking dish or whatever sized baking dish you have on hand. Sprinkle the white sugar over the cherries.

Next, in a large mixing bowl, combine the dry ingredients with the butter. Mix everything until it forms together. After the dough has formed, take pieces of it and layer them over the cherries. Place the baking dish into the oven for 20-25 minutes.

You can serve the Baked Cherry Crumble in small ramicans or a plate.

The flavors of sweet and tangy cherries with the aroma of cinnamon will remind you of a cherry pie.

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Ingredients
1 Dozen Medium Sized Eggs
1 Can of Condensed Milk
1 ½ Cup Heavy Cream
1 Graham Cracker Pie Crust

Steps
Let’s start by preheating your oven to 350°F.

Get the eggs out. You’ll need plenty.

Let the Egg Custard Pie bake for 30-40 minutes.

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