Can I Keep You?: Lasagna Carbonara

9 uncooked lasagna noodles

10 slices bacon, crisply cooked and crumbled

3 tablespoons butter

3 cloves garlic, finely chopped

1/2 minced onion

3 tablespoons all-purpose flour

3/4 teaspoon salt

3/4 teaspoon pepper

1 Magic Sarap

2 cups nestle cream

1 can of evaporated milk

2 cups shredded cheddar cheese

1 can sliced button mushroom

Chopped fresh basil leaves or parsley if desired

1. Heat oven to 350°F. Butter the pan. Cook and drain lasagna noodles per the instruction on the package.

2. Cook bacon. Set aside some and crumble it for topping after baking.

3. Cooking the sauce: melt butter over medium heat. Add garlic and onion until golden brown. Add button mushroom, cream, and evaporated milk. Heat to boiling, stirring constantly. Stir in 1 cup of the cheese. Remove from heat.

4. Spoon and spread 1/2 cup sauce in bottom of baking dish; top with 3 noodles.

5. Spread one-third of the sauce mixture or until covered over noodles. Line up bacon.

6. Top with 3 noodles. Repeat with one-third of the sauce mixture and remaining 3 noodles. Top with remaining sauce mixture.

7. Cover with foil. Bake 25-30 minutes and take out from the oven to put remaining 1 cup cheese and reserved bacon. Bake 8 to 10 minutes longer or until heated through and cheese is melted. Let stand 15 minutes before cutting. Sprinkle with chopped basil or parsley.

Lia's note: Add more cheese if desired. Cheese makes the world a better place. Huwag niyo nga lang ipaparinig kay Gun.

Nani: Braised Pork in Sweet Soy Sauce

2 tablespoon cooking oil

1 peeled whole garlic

1 crushed teaspoon whole peppercorn

2 chopped cloves of garlic

1-2 lbs cubed pork belly or pork loin

1/3 cup brown sugar

1/3 cup soy sauce

1-2 cups of water

1/2 teaspoon salt

1 teaspoon of Magic Sarap

5 peeled hard boiled eggs

1. On medium heat, use a deep frying pan, rondeau, or wok and fry whole garlic cloves until golden brown. Add crushed peppercorns and cook for about 30 seconds. Add chopped garlic and cook until light brown.

2. Add pork cuts to the pan and fry until color turned lightly brown. Add brown sugar, salt, soy sauce, Magic Sarap, and water, and stir until sugar is dissolved.

3. Cover pan and wait until it boils. Once it starts to boil, reduce heat to low. Cover pan and simmer for about 20 to 30 minutes or until meat is tender. Add more water if needed.

4. Add hard boiled eggs and mix gently to incorporate the eggs with the sauce. Cover pan and reduced sauce for about 5 to 10 minutes.

Lia's note: Cook meat slowly. You can take your time. Slowly but yummy.

Feeding An Army Slash The Dawsons: Tex-mex Meatballs

1 1/2 lbs ground beef or pork

2 cups shredded cheese of your choice

or use Arla Tex Mex cheese

1/2 cups panko bread crumbs

4 tablespoon freshly chopped parsley

2 minced cloves garlic

1 finely chopped jalapeño

1 large egg

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon Magic Sarap

1 tablespoon olive oil

1/2 chopped large onion

1 can crushed tomatoes

2 tablespoon chopped chipotle peppers in adobo sauce

or dried chipotle powder

1. Combine ground beef or pork, 1 cup of cheese, bread crumbs, parsley (set aside some), garlic, jalapeño, egg, and cumin in a large bowl. Season with salt and pepper. Mix until combined then form into meatballs. You can add flour if needed.

2. Heal oil in a skillet in medium heat. Cook meatballs for 2 minutes on each side. Do not overcook. Set aside.

3. Cook onion until golden brown. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Lower the heat to medium and add meatballs. Cover the skillet and let it summer until the meatballs are cooked through for about 10-15 minutes.

4. Put 1 cup of cheese and spread it on the pan. Cover lid until cheese is melted.

5. Garnish with parsley if desired.

Lia's note: Feeding an army and feeding the Dawsons is the same thing. Don't worry about making more meatballs. You can put it in zippies and store it in the freezer for future use.

At Last: Garlic Butter Steak and Hash brown Casserole

Steak

1 ribeye steak (this is for only 2 servings. Add more if needed.)

Salt and pepper to taste

3 tablespoons canola oil

3 tablespoons butter

3 cloves garlic, peeled and smashed

Rosemary and Thyme

Hash brown

3 cups frozen hashbrowns (thawed)

1/2 cup melted unsalted butter

1 1/2 can cream of chicken soup

2 cups sour cream

1/2 cup minced white onion

3 cup shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

STEAK

1. Preheat oven to 200°F or 95°C.

2. Season all sides of the steak with salt and pepper.

3. Put a wire rack on a baking sheet and placed steak to bake for about 45 minutes. Bake more if you want a well done steak.

4. Heat the canola oil on high heat until there's a bit of smoke. Sear the steak for 30 seconds on each side.

5. Add the butter, garlic, rosemary, and thyme on the pan and carefully baste the steak with the mixture and oil with a spoon. Do this on all sides.

6. Take out steak from the pan and let it rest before slicing.

Hash brown

1. Preheat oven to 375°F. Grease a baking pan with butter.

2. Mix all ingredients in a large bowl until thoroughly combined. Put only half of the cheese. Transfer to the pan.

3. Bake for 15 to 20 minutes and take it out. Add more shredded cheese and spread on top. Bake again for another 25-20 minutes or until golden brown.

Lia's note: Nothing's better than steak, casserole, and the hugs of your loud but lovable family. Except buffets of course. Us, the Dragon Couple, love buffets after all ;)