Open Pizza Joes - Monterey Recipes

I went to Monterey for some meat for our dinner and I got some recipes from them. So I decided to post one here since they are really cool. I am going to post Open Pizza Joes and other recipes will follow later in future posts.

(image taken from the internet)

  • 1 tbsp Magnolia Nutri Oil
  • 1 tbsp garlic, minced
  • 1 tbsp Onioin, minced
  • 1/4 kilo Monterey Ground Beef
  • 1/4 tsp Worcestershire sauce
  • 1 tsp soysauce
  • 2 tbsps tomato sauce
  • pinch of pepper
  • 1 tbsp green onion, sliced into rings
  • 2 tbsps Whole corn kernel
  • 1 pc bread
  • 1/4 cup Magnolia Quickmelt Cheese, grated
  1. Saute garlic and onions until cooked
  2. Add Monterey Ground Beef and cook until it turns brown
  3. Add all the seasonings, tomato sauce and green onion
  4. Cook for another 1 minute
  5. Remove from heat and add in corn kernels
  6. Set aside to coll slightly
  7. To assemble, bread in a plate and top with Monterey ground beef mixture
  8. Top it with grated cheese
  9. Heat in oven toaster for 5-7 minutes
This recipe makes 4-5 servings.

Mango Float

One of the most favorite dessert of Filipinos is mango float. It just so happened that as I am updating my other blogs, my sister is preparing a mango float for us to feast tonight, so I decided to post this recipe here.

  • 3 large mangoes (ripe)
  • 200 gm graham crackers
  • 50 gm crushed graham crackers
  • 1 can condensed milk
  • 1 can all purpose cream

  1. Slice mangoes into thin wedges.
  2. Mix the all purpose cream, sliced mangoes and condensed milk in a container and set aside for a while.
  3. Dip the graham crackers into cold water.
  4. In a rectangular bowl, create a layer of the graham cracker. Arrange them neatly in the rectangular bowl.
  5. Spread a layer of the mixture mentioned in step number 2.
  6. Repeat the last two steps unti you reach the desired thickness of the mango float.
  7. The last layer must be the mixture in step number 2.
  8. Sprinkle the crushed graham crackers on top of the layers.
  9. Store in refrigerator and chill it overnight. Some preferred the mango float to be freezed so it will be your choice. Serve it sold.

Pansit Kanton (Pancit Canton)

The all-time Filipino favorite - Pansit Kanton (Pancit Canton).

Pancit Canton / Pansit Kanton

  • 1/4 kg shrimps
  • 1 tablespoon cornstarch
  • 1 egg white
  • 1 chicken breast
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 1/4 kg lean pork, sliced
  • 5 pcs chicken liver
  • 2 teaspoons salt
  • 2 tablespoons soy sauce
  • 1 1/2 cup meat stock
  • 1 carrot in strips
  • 1 head cauliflower cut into flowerettes
  • 4 cabbage leaves, shredded
  • 1/4 cup tsitsaro (sweet peas)
  • 1/4 cup kintsay, choopped
  • 2 tablespoons, cornstarch dissolved in 1/4 cup water
  • 1 pkg. pansit kanton (dried Chinese noodles)
Cooking Procedure:
  1. Shell the shrimps, leaving the tail.
  2. Coat with cornstarch and egg white. Set aside.
  3. Slice chicken breast and coat with cornstarch.
  4. Saute garlic, onion, post, chicken liver, shrimps, and chicken meat. Season with salt and soy sauce.
  5. Pour meat stock and bring to a boil. Add all the vegetables.
  6. Thicken with cornstarch.
  7. Stir in the kanton and cook for 10 minutes.
  8. Serve hot.

Vegetables with Quail Eggs

This vegetables with quail egg recipe is great for vegetable lovers and it is loved for it's exotic touch with those quail eggs in it.

Vegetables with Quail Eggs


  • 1 cup cashew nuts
  • 2 tablespoons cooking oil
  • 1/4 kg shrimps
  • 4 pcs dried mushrooms, soaked in water then cut in half
  • 1/2 kg tsitsaro (sweet peas)
  • 2 cups bamboo shoot, sliced and then blanched
  • 1 pc singkamas, sliced
  • 1/2 kg cauliflower, cut into 3-cm pieces
  • 1 pc carrot, sliced
  • 1 cup broth
  • 1 teaspoon salt
  • 2 tablespoon patis
  • 1 tablespoon cornstarch
  • 12 pcs quail eggs, hard cooked
Cooking Procedure:
  1. Fry cashew nuts. Set Aside.
  2. Saute shrimps and dried mushrooms. Add tsitsaro and cook for 2 minutes.
  3. Add the other vegetables. Pour in broth; continue cooking until vegetables are done.
  4. Season with salt and patis.
  5. Thicken with cornstarch.
  6. Pour on a platter.
  7. Garnish with quail eggs and cashew nuts.
  8. Serve hot.