Cannelloni

Ingredients:
2 packs molo wrapper

Filling:
1/4 cup oil
1 small onion, chopped
1/4 kg ground beef
1/4 kg ground pork
200 g chicken liver, chopped
2 tbsp chopped parsley
1 1/2 tbsp all-purpose cream
1/3 cup quickmelt cheese, grated
1/8 tsp nutmeg
1 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1 egg
1/4 cup breadcrumbs

Tomato Sauce:
2 tbsp butter
1/2 cup chopped onions
1 tsp dried basil
2 cups tomato sauce
salt and pepper to taste

Bechamel Sauce:
1/3 cup butter
1/3 cup all-purpose flour
1 cup milk
1 cup all-purpose cream
1 cup chicken broth
1/2 tsp ground white pepper
1/3 cup quickmelt cheese, grated


Directions:
1. To make the filling, saute onion in oil until translucent. Add in meats and chopped liver and cook until brown. Remove excess liquid and transfer in a bowl. Add in parsley, cream, cheese, seasoning, egg and breadcrumbs and mix until well blended. Set aside.

Tomato Sauce:
1. Saute onion in butter. Add in remaining ingredients and simmer until thick.

Bechamel Sauce:
1. In a saucepan, melt butter, add in flour, off the fire and mix until free of lumps. Pour in milk, cream and broth, whisk until smooth.
2. Bring back to fire and let boil over low heat. Season with salt and pepper.

Assembling and baking the cannelloni:
1. Pre-heat oven to 350F. Get 3 to 4 pcs of wanton wrapper. Place 1 tbsp of fillign on one end of the layered wrapper and roll-up like lumpia. Repeat this until all of the filling has been used.
2. Butter the sides of a 10" x 14" baking dish and cover bottom with a thin layer of the tomato sauce. Top with grated cheese. Repeat procedure, ending up with diagonal strips of tomato sauce and generous topping of grated cheese. Bake for 25 minutes until sauce is bubbly and cheese is melted and brownish in color.


Source: Magnolia

Pizza Primavera

Ingredients:
2 pcs frozen pizza crust
1 recipe basic pizza sauce
1 (200 g) quickmelt cheese, grated
2 large tomatoes, sliced
6 pcs pitted black olives, sliced
1 zucchini, sliced
1/2 cup broccoli florettes


Directions:
1. Thaw out pizza crust and spread half of the sauce on one crust. Top with half of the grated cheese and other toppings.
2. Do the same with the other crust. Bake at a preheated 350F oven for 10-15 minutes until cheese is melted and crust is crisp. Serve immediately.


Source: Magnolia

Basic Pizza Sauce

Ingredients:
2 tbsp butter
1 tbsp minced garlic
1/4 cup chopped onion
1 1/2 tsp oregano leaves
2 tbsp brown sugar
1 cup tomato sauce
1/2 cup water
salt and pepper


Directions:
1. Saute garlic and onions in butter. Add in oregano flakes and cook for a few seconds.
2. Pour in remaining ingredients and simmer over low heat until thick.
3. Season with salt and pepper. Set aside until ready for use.


Source: Magnolia

Gourmet Pizza

Ingredients:
4 pcs frozen pizza crusts
4 large tomatoes, seeded and coarsely chopped
2 (200 g) quickmelt cheese, grated
1 tbsp anchovies
1 pck jamon serrano
1/4 cup sliced button mushrooms
1 clove garlic, minced
1 onion, thinly sliced
1/4 cup butter
pizza pie seasoning


Directions:
1. Thaw out pizza crusts and top with a quarter of the chopped tomatoes.
2. Sprinkle 1 cup grated cheese and quarter of all the remaining toppings.
3. Dot each pizza with a tablespoon of butter and sprinkle generous amount of pizza seasoning on top.
4. Bake at a pre-heated 350F oven and bake for 10-15 minutes, or until crisp and cheese is melted. Slice and serve immediately.


Source: Magnolia

Submarine Pizza

Ingredients:
1 French bread, sliced lengthwise
1 recipe basic pizza sauce
2 cups quickmelt cheese, grated
1 cup sliced pepperoni
1/4 cup sliced button mushrooms
1 green bell pepper, sliced
1 onion, sliced


Directions:
1. Brush half of the prepared sauce on on ehalf of the bread. Top with half of the grated cheese and half of all the toppings.
2. Wrap in foil. Do the same on the other half of the bread.
3. Bake at a pre-heated 350F oven for 7 minutes, remove foil and bake for another 8 minutes. Slice and serve immediately.


Source: Magnolia

Pasta Verde ala Marinara

Ingredients:
500 g spinach fettucinne, cooked according to packaging directions
1/4 cup butter
1 tablespoon minced garlic
1 onion, finely chopped
1 1/2 tsp dried oregano flakes
1 1/2 tsp dried basil leaves
6 pcs squid, cleaned and sliced
1/2 cup diced fish fillet (lapu-lapu, maya-maya)
1/2 cup shelled shrimps
10 pcs scallops (optional)
1/2 tsp salt
1/4 tsp pepper
2 cups tomato sauce
1/2 cup water
1 1/2 cup quickmelt cheese, grated


Directions:
1. In a saucepan, saute garlic and onions. Stir dried herbs and cook for a few minutes.
2. Add in squid and fish and cook until half done.
3. Add in remaining seafoods and cook until shrimps start to pink and season with salt and pepper.
4. Pour in tomato sauce and 1/2 cup of cheese and simmer until seafoods are cooked. Pour sauce over pasta and top with remaining cheese. Serve immediately.


Source: Magnolia

Beef Caldereta

Ingredients:
1 kg caldereta cut or kenchie cut into serving cubes
1/2 cup soy sauce
1/2 tsp ground pepper
2 tbsp cooking oil
1 tbsp crushed garlic
1 1/2 cup chopped onion
1 pc beef bouillon cube
2 cups water
1 small can tomato sauce
1 small can pineapple juice
2 cans liver spread
1/4 cup bread crumbs
1 can tomato paste
2 pcs potatoes, quartered
2 tbsp worcestershire sauce
1/2 cup green olives
1 pc red bell pepper, quartered
1 small can green peas
3-5 pcs sili labuyo (optional)
1 pc carrot (optional)


Directions:
1. Marinate sliced beef in soy sauce and pepper for one hour.
2. Heat oil in pan, saute garlic, onions and beef. Add two cups water and beef cube. Let mixture simmer until meat is tender and water reduced.
3. Add tomato sauce, pineapple juice and tomato paste. Add liver spread and bread crumbs.
4. Add potatoes, worcestershire sauce, olives, red bell pepper and siling labuyo. Serve hot.


Source: Monterey

Baked Fish and Vegetables

Whole fish baked in mixed herbs and vegetables served straight from the oven.


Ingredients:
1 whole bacoco (approx. 600 g), cleaned
2 tsp salt
1/2 tsp each of marjoram, dry thyme, and dry oregano
olive oil for greasing
1/4 cup chopped onion
2 tsp crushed garlic
1 tbsp chopped parsley
2 cups tomatoes, skinned, seeded and wedged
2 cups green pepper, cut into strips
1 cup chopped onion
10 pcs pitted olives
2 tbsp olive oil
2 chicken cubes, dissolved in
1/2 cup water


Directions:
1. Season fish inside with salt and a mixture of herbs.
2. Oil an ovenproof dish and sprinkle with onion, garlic, parsley and a mixture of herbs.
3. Lay fish on top of this mixture.
4. Pile wedges of tomatoes, green pepper and onions.
5. Scatter olives around the fish.
6. Pour olive oil and broth.
7. Cook in preheated oven at 220C for 20 minutes basting fish with the liquid.
8. Serve straight from the oven.

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 6-8.


Source: Nestle Maggi

Apple Turon A La Mode

Apple-filled turon dressed up for the season with caramel sauce and vanilla ice cream.


Ingredients:
1/2 cup margarine
2 cups peeled and cubed apple
1/2 cup orange juice concentrate
1/2 cup brown sugar
1/2 tsp cinnamon ground
1/2 cup all-purpose flour dissolved in
1 can (158 ml) evaporated milk
10 pcs lumpia wrapper
oil for deep frying

Caramel Sauce:
1 (300 ml) condensed milk
1 cup cream cheese
1 tbsp vanilla ice cream


Directions:
1. Melt margarine in a pan, saute apples, orange juice and brown sugar untill cooked through, about 7 minutes. Add cinnamon and flour mixture. Cook until thickened. Set aside. Put about 1-2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep fry until golden and drain in paper towels.
2. For the caramel sauce, combine all ingredients in blended and puree for about 3 minutes. If not using a blender, combine with a wire whisk then chill.
3. To serve, arrange a piece of apple turn with a scoop of vanila ice cream in a dessert plate. Drizzle caramel sauce over ice cream and turon.

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 10


Source: Nestle Carnation

Grilled Chicken Salad

A simple chicken salad made with grilled chicken meat seasoned with spicy corn relish.

Ingredients:
Corn Relish:
Combine:
1/2 cup whole corn kernel, draiend
1 medium diced red pepper
1 diced finger chili
1/2 cup chopped coriander leaves
1 tsp lemon juice
1/2 tsp sugar, or to taste
1/4 tsp salt
1 (200 g) yoghurt - natural


Salad:
2 cups chopped grilled chicken breast fillet
1/2 cup thinly sliced celery stalk
lettuce leaves
2 medium tomatoes, sliced thinly crosswise (optional)
potato chips for garnish


Directions:
1. Prepare relish and set aside.
2. Combine chicken and celery in a separate bowl. Toss-in relish gently to coat. Serve on lettuce leaves with tomato slices.
3. Garnish with chips if desired.

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 5 servings or 1/2 cup.


Source: Nestle

Chicken and Sweet Potato Kebab with Herbed Lemon Oil

Grilled marinated chicken and sweet potato made tastier and juicier with the must try lemony basting oil.

Ingredients:
1/2 kg sweet potato, half cooked, peeled and cubes
1/2 kg chicken breast or thigh fillets, cubed
1/2 kg cheese dog (optional)
4 pieces pickles, sliced diagonally
1/4 cup olive oil
2 (8 g) Maggi Magic Sarap

Herbed Lemon Basting Oil:
Combine-
1/2 cup olive oil or vegetable oil
1/4 cup lemon juice
1/4 cup honey
3 tbsp chopped parsley
1 tbsp dried oregano
1/4 tsp pepper
2 tbsp finely chopped garlic
1 (8 g) Maggi Magic Sarap
black pepper to taste


Directions:
1. Marinate sweet potato, chicken and pickles in olive oil combined with Maggi Magic Sarap for at least 30 minutes.
2. Arrange marinated sweet potato, chicken and pickles alternately on a bamboo skewer and grill while occasionally basting with the herbed lemon oil. Serve immediately.


Preparation time: 20 minutes
plus 30 minutes to marinate chicken
Cooking time 20 minutes
Makes 4-6 servings.


Source: Nestle Maggi

Fiesta Sago

Ingredients:
4 cups small sago, cooked, drained
1/2 cup condensed milk
1 cup thick coconut milk (kakang gata)
3 pcs large mangoes, scooped into balls

Glaze:
1/4 cup water
1/4 cup sugar
1 cup scooped mango bits after "balling"


Directions:
1. While hot, spoon sago on 6 to 8 muffin cups to about 2/3 full. Refrigerate for 2 hours. Combine coconut milk and condensed milk in a bowl and pour in dessert plates. Unmold sago over plates. Garnish with mango balls.
2. Osterize all ingredients for glaze. Simmer in a saucepan for 10 minutes or until slightly thick. Pour over sago.
3. If osterizer is not available, mash fruit and push through a sieve.
4. Replace mango with any fruit in season like melon.


Makes 6-8 servings.


Source: Carnation

Coconut Bars

Ingredients:
2 1/2 cups desiccated coconut
1 can condensed milk
2 pcs pandan (screwpine) leaves, tied in a knot
1/2 tsp vanilla
butter for greasing pan
food coloring


Directions:
1. Toast coconut until slightly brown. Add condensed milk and pandan. Cook, stirring constantly until thick
2. Remove pandan leaves and spread half of the mixture (color if desired) into a lightly greased pan.
3. Add a few drops of contrasting food coloring on remaining half and spread on top of first layer. Cool and then cut into desired shapes.

Makes 8-10 servings.


Source: Carnation

Majareal

Ingredients:
1 1/2 cup raw and shelled peanuts
1 can condensed milk
1 tsp anise seeds
cooking oil for greasing


Directions:
1. Pour boiling water over peanuts. Let stand for 10 minutes. Peel off skin. Grind until smooth and fine.
2. Combine peanuts with the rest of the ingredients. Cook, stirring constantly until very thick. Transfer to an oil-greased chopping board and roll to a sheet about 1/4 inch thick. Cut into bars or any desired shape.

Makes 6-8 servings.


Source: Carnation

Carnation Nougats

Ingredients:
1 can condensed milk
1/4 cup brown sugar
2 cups cashew nuts (or other nuts)
1/4 cup butter


Directions:
1. Combine condensed milk and brown sugar in a pan.
2. Cook, stirring constantly until thick. Stir in nuts and butter.
3. Pour into foil-lined or buttered pan. Cool. Cut into bite-sized pieces.

Makes 16 bars.


Source: Carnation

Masapan De Buko

Ingredients:
2 cups grated buko
1 can condensed milk
4 egg yolks
1 tbsp cornstarch
1/2 tsp vanilla
2 tbsp butter
1 can evaporated milk
glazed fruits, diced


Directions:
1. Combine first 2 ingredients in a saucepan. Cook over low heat for 15 minutes or until thick, stirring constantly.
2. In a bowl, beat next 3 ingredients together. Stir into buko mixture. Continue cooking over low heat, stirring constantly until mixture leaves sides of pan. Remove from heat and stir in butter.
3. Pour into muffin pan lined with 1 1/2 inch paper cups. Brush top with evaporated milk and garnish with glazed fruit. Bake at 350F for 15 minutes or until golden brown.

Makes 2 dozens.


Source: Carnation

Yema Balls

Ingredients:
1 can condensed milk
12 egg yolks
2 tbsp calamansi juice
2 cups sugar


Directions:
1. Combine all ingredients except sugar in a pan. Cook, stirring constantly until mixture leaves the sides of the pan. Cool then shape into 1/2-inch diameter balls. Let stand for 10 minutes.
2. Caramelize sugar. Using toothpick, dip yema balls in caramel. Make sure the whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.

Makes 24 balls.


Source: Carnation

Squash Pudding

Ingredients:
1 1/4 cups squash, boiled and mashed
3/4 cup condensed milk
1/4 cup raisins
1 cup grated young coconut
2 tbsp butter
1/2 tsp vanilla


Directions:
1. Combine first 2 ingredients in a heavy saucepan.
2. Cook, stirring continuously until thick. Stir in raisins, coconut and butter.
3. Cook for 5 minutes more. Stir in vanilla and transfer into a serving dish.

Makes 8-10 servings.


Source: Carnation

Cassava Suman

Ingredients:
1/2 kg cassava, peeled and grated
1 can condensed milk
1 1/2 cups grated young coconut
1 tsp vanilla
wilted banana leaves


Directions:
1. Squeeze out and discard juice from grated cassava.
2. Combine with the rest of the ingredients in a bowl. Put 2 tablespoonful of mixture in a 6"x6" banana leaf. Roll up and tuck in sides. Steam for 40 minutes.


Makes 10 pieces.


Source: Carnation

Puto Espesyal

Ingredients:
1 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp nutmeg
1/8 tsp salt
3/4 cup butter
3 eggs
2/3 cup condensed milk
1/2 tsp vanilla
red eggs, white cheese cut to wedges


Directions:
1. Line a 9-inch round pan with wax paper. Set aside.
2. Sift together flour, soda, nutmeg and salt. Set aside.
3. Cream butter until light and fluffy. Add eggs one at a time, beating well as you go on. Pour in condensed milk and vanilla. Fold in flour mixture. Pour batter into prepared pans.
4. Steam for 20 minutes or until cake is partially set but still moist on top. Top with red egg wedges and white cheese. Steam for antoher 10 minutes or until toothpick comes out clean.

Makes 8-10 servings.


Source: Carnation

Bibingkang Malagkit

Ingredients:
1 cup brown sugar, dissolved in
6 cups thin coconut milk
500 g uncooked malagkit (sticky rice)
wilted banana leaves

Topping:
3/4 cup coconut cream (kakang gata)
1 can condensed milk


Directions:
1. Boil sugar-coconut milk mixture. Add malagkit. Simmer, stirring constantly over low fire until cooked. Pack into a pan lined with banana leaves. Set aside.
2. Combine coconut cream and condensed milk in a pan. Cook over low fire, stirring constantly until thick. Pour into cooked malagkit and broil for about 30 minutes or until golden.

Makes 8-10 servings.


Source: Carnation

Coconut Macaroons

Ingredients:
1 pack desiccated coconut (approx 2 1/2 cups)
1 can condensed milk
3/4 cup sugar
1 tsp vanilla
3 eggs
cherry, diced (optional)


Directions:
1. Combine all ingredients in a bowl. Drop by teaspoonful into small corrugated paper cups.
2. Top with cherry if desired. Bake for 7-10 minutes at 350F. Cool completely before serving.

Makes approximately 4 dozens.


Source: Carnation

Pastillas De Leche

Ingredients:
1 can condensed milk
2 1/4 cups full cream milk
2 tbsp butter
1 tsp grated dayap (lime) rind (optional)
1/4 cup sugar


Directions:
1. Combine first 4 ingredients. Mix well until it can be handled.
2. Put mixture between 2 wax papers and flatten with rolling pin to about 1 cm thick.
3. Cut into strips and roll in sugar. Wrap individually in colored cellophane.

Makes 2 dozen pastillas.


Source: Carnation

Hot and Sour Chicken Soup

Ingredients:
1 pouch (50 g) Hot and Sour Real Chinese Soup
3 to 3 1/2 cups water
3/4 cup chicken breast, boiled and shredded
1/4 cup red pepper, sliced thinly
1/4 cup firm tofu, cut in strips
1/4 cup green onions, cut in 2" lengths
1/4 cup snow peas (chicharo)
1 pc egg, beaten


Directions:
1. Pour contents of Hot and Sour Real Chinese Soup into a saucepan with 3 cups water. Mix well. Bring to boil with continuous stirring. Set aside.
2. Add chicken breast, red pepper, tofu, green onions and snow peas.
3. Continue to simmer until vegetables are cooked. Add the beaten egg in a thin stream and stir with a fork until egg is well dispersed. Turn off heat and serve.

Makes 5 servings.


Source: Knorr

Chicken and Corn Dumpling Soup

Ingredients:
1 pouch (60 g) Chicken and Corn Real Chinese Soup
3 to 3 1/2 cups water
3/4 cup ground chicken
3/4 cup ground pork
1/2 cup singkamas (turnips), finely chopped
1/4 cup carrots, finely chopped
1 pc small egg
1/2 tsp salt
1/2 tsp pepper
siomai wrappers


Directions:
1. Pour contents of Chicken and Corn Real Chinese Soup into a saucepan with 3 cups water. Mix well. Bring to boil with continuous stirring. Set aside.
2. To make the dumplings, mix together the ground chicken, ground pork, singkamas, carrots, egg, salt and pepper.
3. Wrap about 1 teaspoon of the mixture in a siomai wrapper and seal edges with a little water.
4. Carefully drop the dumplings into the prepared souop and simmer until cooked. Turn off heat and serve.

Makes 5 servings.


Source: Knorr

Tofu Beef Egg Drop Soup

Ingredients:
1 pouch (60 g) Nido Oriental Style Real Chinese soup
3 to 3 1/2 cups water
1/2 cup beef, sliced paper thin
1/2 cup soft tofu, cut into small cubes
1 pc small tomato, chopped
1 pc egg, beaten


Directions:
1. Pour contents of Nido Orintal Style Real Chinese Soup into a saucepan with 3 cups water. Mix well. Bring to boil with continuous stirring.
2. Drop in beef slices one by one and continue to simmer until beef is cooked.
3. Carefully mix in the tofu cubes and tomatoes and simmer for one more minute.
4. Add the beaten egg in a thin stream and stir with a fork until egg is well dispersed. Remove from heat and serve hot.

Makes 5 servings.


Source: Knorr

Cabbage Roll in Crab and Corn Sauce

Ingredients:
2 tbsp cooking oil
3 cloves garlic, finely chopped
1 pc medium onion, coarsely chopped
1/2 kg ground pork
1 cube pork cubes
3 1/2 cup water
1/2 cup carrots, finely chopped
10 pcs cabbage leaves (big), blanched
1 pouch (60 g) Crab and Corn Real Chinese Soup
1 pc egg, beaten


Directions:
1. In a pan, saute garlic and onions in hot oil. Add ground pork and add pork cubes. Allow it to cook for a minute then add 1/2 cup water. Cover pan allow to cook for 10 minutes until pork is tender. Remove the cover and let the liquid evaporate. Add carrots and continue cooking until meat turns light golden brown. Remove from heat.
2. When the sauteed ground pork mixture has slightly cooled, get 2 heaping tablespoons and put in the center of one cabbage leaf. Roll and secure ends. Continue to wrap all the meat in the cabbage leaves and arrange in a serving plate. Prepare the Crab and Corn Sauce.
3. In a saucepan, mix together water and Crab and Corn Real Chinese Soup. Mix it well. Bring to boil while stirring continuously. Simmer for 5 minutes until mixture has thickened. Add beaten egg and stir. Pour Crab and Corn sauce on top of prepared cabbage rolls.

Makes 5 servings.


Source: Knorr

Veggie Surprise with Ham and Corn

Ingredients:
1 pouch (60 g) Ham & Corn Real Chinese soup
1 can evaporated milk
250 ml cream
4 tbsp butter
2 tbsp flour
2 tbsp celery, chopped finely
1 cup button mushrooms, sliced
1 head cauliflower, cut to flowerettes and steamed
2 heads broccoli, cut to flowerettes & steamed
1/2 cup grated cheese
parmesan cheese


Directions:
1. Dissolve Ham & Corn Real Chinese Soup in one can of evaporated milk. In a separate sauce pan, melt butter slightly and add flour, mix well to avoid lumps.
2. Slowly add 1/2 cup of the souop mix. Put 1/2 cup grated cheese and mix well. Add the cream. When thick, slowly add the rest of the soup mix.
3. Add celery, mushrooms and simmer until it thickens. In a serving dish, arrange the steamed broccoli and cauliflower. Top with the sauce and sprinkle with parmesan cheese.


You can also try this: Top with 1/2 cup grated cheese and bake at 350F for 15 minutes or until cheese melts.
Makes 5 servings.


Source: Knorr

Chinese Pancit Canton

Ingredients:
6 pcs fish balls, halved
6 pcs shrimp balls, halved
12 pcs quail eggs, boiled and shelled
1/2 cup chicken breast fillet, diced
1 cup tenga ng daga (black ear mushroom), soaked and cut into serving pieces
2 tbsp cooking oil
2 cloves garlic
1 medium size onion
1 pouch (55 g) Pork & Mushroom Real Chinese Soup
1/2 cup evaporated milk
200 g pancit canton noodles (fried noodles), deep fried
1/2 cup cabbage, sliced
1/2 cup carrots, sliced
1/2 cup fresh green peas
1 tbsp sesame oil


Directions:
1. Deep fry pancit canton noodles, set aside in a serving dish.
2. Dissolve Pork & Mushroom Real Chinese soup in 2 cups of water then set aside.
3. In another pan, saute garlic, onions, add sliced chicken, then the fish and shrimp balls.
4. Add the carrots, cabbage and tenga ng daga mushrooms. Pour the dissolved soup slowly.
5. Cook till sauce thickens. Add 1/2 cup evaporated milk and simmer for a minute.
6. Add sesame oil. Place sauce on top of the fried pancit canton noodles. Top with boiled quail eggs.

Makes 5 servings.


Source: Knorr

Chunky Lumpia

Ingredients:
1/4 kg pork pigue (lomo), cut into thin strips
50 g baguio beans, sliced
1 can (140 g) tomato sauce
1 medium onion, sliced
1/4 tsp minced ginger
1 stalk green onion, chopped
1/2 kg squash, cut into strips
18 pcs medium lumpia wrapper


Directions:
1. Combine all ingredients except squash and lumpia wrapper. Season with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/4 tsp pepper. Saute in 2 tbsp oil over high heat for 10 minutes.
2. Add squash then continue stirring over low heat until squash is almost done. Wrap 1 heaping tbsp of meat-vegetable mixture in lumpia wrapper. Fry in oil until golden brown. Drain on paper towels.

Makes 6 servings.
Squash serves as extender.
Good source of Vitamin A - for good eyesight.


Source: #622, Del Monte Kitchenomics

Rice Ole

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
200 g ground pork
200 g medium shrimps, shelled
1/2 cup cooked green peas
1 medium red bell pepper, cut into strips
1 pouch (250 g) tomato sauce
5 cups cooked rice
1 egg, cooked into omelet and cut into strips
3 stalks green onions, chopped


Directions:
1. Saute garlic, onion and pork. Cook for 5 minutes.
2. Add shrimps, green peas, bell pepper and tomato sauce. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1/4 tsp pepper. Simmer for 10 minutes.
3. Stir in rice. Mix until well blended. Serve with strips of egg and green onions on top.

Makes 7 servings.
Excellent source of lysine - promotes growth in the young.


Source: #121, Del Monte Kitchenomics

Fish Salad

Ingredients:
350 g fresh tuna fillet or 2 large (650 g) tilapia
1 can (234 g) fresh cut crushed pineapple, drained (reserve syrup)
2 stalks celery, diced
1/4 kg potatoes, boiled, peeled and cut into cubes
1/4 kg camote (sweet potato), boiled, peeled and cut into cubes
2 tbsp sweet pickle relish
1 tsp minced onion
1 medium (150 g) carrot, boiled, peeled and cut into cubes
1 cup mayonnaise


Directions:
1. Simmer fish in pineapple syrup with 1 tsp calamansi juice (philippine lemon), 1/2 tsp iodized salt and 1/4 tsp pepper for 8-10 minutes. Drain. Flake into large pieces. Combine with potatoes, camote, celery, pickles and carrots. Set aside.
2. Mix mayonnaise, onion, frseh cut crushed pineapple, 1 1/2 tsp iodized salt and 1/4 tsp pepper. Mix with fish-vegetable mixture. Chill.

Makes 6 servings.
Fish replaces chicken.
Good source of Vitamin C - helps fight common infections.


Source: #724, Del Monte Kitchenomics

Halaan Chopseuy

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 kg halaan (clams), boiled in 1 1/2 cups water and shells removed
1 cup halaan broth
2 medium (200 g) carrots, sliced
1 large sayote (or chayote), sliced
1 pouch (200 g) tomato sauce
3 heads (300 g) native pechay, sliced
1 medium red bell pepper, cut into strips


Directions:
1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.

Makes 7 servings.
Halaan replaces meat and shrimps.
Excellent source of Vitamin A.


Source: #421, Del Monte Kitchenomics

Pasta Paella

Ingredients:
175 g Pasta Italiana elbow macaroni, cooked per package directions
300 g tahong (mussels)
300 g halaan (clams)
4 cloves garlic, crushed
1 medium onion, sliced
1 small (50 g) chorizo de bilbao, sliced
7 medium (50 g) shrimps, shells removed and meat cut into 2
1/3 cup cooked green peas
1 pouch (250 g) Italian style spaghetti sauce
1 small red bell pepper, cut into strips


Directions:
1. Boil tahong and halaan until shells open. Drain and reserve 3/4 to 1 cup tahong broth. Discard shells. Set aside meat.
2. Saute garlic, onion, chorizo, shrimps, tahong, green peas and halaan in oil. Season with 3/4 tsp iodized salt (or 2 1/2 tsp rock salt) and 1/4 tsp pepper.
3. Add tahong and spaghetti sauce. Simmer for 10 minutes. Add cooked Pasta Italiana macaroni and bell pepper. Blend well before serving.

Makes 5 servings.
Tahong and halaan replace crab and squid.
Excellent source of Iron - for healthy red blood cells.


Source: #400, Del Monte Kitchenomics

Pansit Molo

Ingredients:
1 pack (100 pcs) 3" x 3" wanton wrapper

Filling:
1/4 kg ground pork
1 medium singkamas (turnips), chopped (3/4 cup)
1 egg
5 stalks kinchay (celery), chopped into 2 tbsp
3 medium shrimps, chopped

Soup:
8 cloves garlic, crushed
1 medium onion, sliced
100 g medium shrimps, shells removed and chopped
1 cup flaked cooked chicken
1 can (368 g) tomato sauce
3 stalks green onions, chopped


Directions:
1. Combine all ingredients for filling with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1 tsp pepper. Mix well. Wrap 1 tsp in wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.
2. Saute garlic and onion in oil. Pour in 6 cups chicken broth or water. Season with salt, pepper and sugar according to taste. Bring to a boil. Add chicken and stuffed wanton. Simmer for 15 minutes.
3. Add tomato sauce, shrimps and wanton wrapper strips, if any. Simmer for 2 minutes. Sprinkle with green onions on top just before serving.

Makes 12 servings.
Singkamas serves as extender.
Good source of Vitamin B3 - prevents skin and gastrointestinal disorders.


Source: 263, Del Monte Kitchenomics

Easy Chicken Stew

Ingredients:
4 cloves garlic, crushed
1 medium onion, chopped
600 g chicken breast or thigh, cut into serving portions
1 pouch (250 g) Italian style spaghetti sauce
1 stalk celery, sliced
1 laurel leaf
1 medium red bell pepper, chopped


Directions:
1. Saute garlic, onion and chicken. Add 1/3 cup water, 1/4 tsp iodized salt (or 1/4 tbsp rock salt), dash or pper and 1/3 tsp sugar.
2. Simmer until chicken is half tender. Add the rest of the ingredients. Simmer for another 15 minutes.

Makes 6 servings.
It is rich in Vitamin B6 - essential for red blood cell formation.


Source: #327, Del Monte Kitchenomics

Tuna Sisig

Ingredients:
1 small (1/2 kg) puso ng saging (bud or blossom), trimmed and cut lengthwise into 2
1 head garlic, crushed
2 large onions, chopped
1 siling haba (long pepper), sliced
350 g fresh tuna fillet, chopped
1 can (140 g) tomato sauce


Directions:
1. Boil puso ng saging (bud or blossom) in 2 cups water and 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes. Drain, discard the hard middle portion, then chop finely. Squeeze to remove excess liquid. Set aside.
2. Saute garlic, onion and sili. Add 3 tbsp soy sauce, puso ng saging, fish and tomato sauce. Cook for 5 minutes while stirring.

Makes 6 servings.
Tuna replaces pork, puso ng saging serves as extender.
Contains no cholesterol or fat - which is good for the heart.


Source: #749, Del Monte Kitchenomics

Cassava Pina Bibingka

Ingredients:
3 cups grated cassava
2 eggs
1 1/2 cups white sugar
3/4 tbsp iodized salt
1 1/2 tbsp butter or margarine
1 1/2 cups thick coconut milk
1 can (439 g) fresh cut crushed pineapple, well ddrained
1/3 cup pure coconut milk


Directions:
1. Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well. Stir in coconut milk, grated cassava and fresh cut crushed pineapple. Pour into greased square pan (8" x 8").
2. Bake in pre-heated oven at 350F for 55 minutes or until light brown in color. Pour pure coconut milk on top. Bake for another 5 minutes, or until top becomes golden brown. (For turbo broiler, use same temperature and time settings).

Makes 12 servings.
Good source of Vitamin C - helps fight common infections.


Source: #442, Del Monte Kitchenomics

Pasta Bolognese

Ingredients:
1 pack (400 g) spaghetti, cooked per package directions
7 strips bacon, chopped
1/4 kg ground beef
1 pc hungarian sausage, diced
1 medium carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup dry wine (optional)
2 cans (385 g each) Italian style spaghetti sauce


Directions:
1. Cook bacon until brown. Remove excess fat. Add 3 tbsp oil, ground beef and sausage. Cook for 5 minutes. Add vegetables and wine. Simmer for 30 minutes if wine is added. Otherwise, simmer only for 10 minutes.
2. Add spaghetti sauce and 1/3 tsp iodized salt (or 1 tsp rock salt). Cook for another 10 minutes. Pour over cooked spaghetti. Top with grated cheese if desired.

Makes 12 servings.
Excellent source of Iron - prevents anemia.


Source: #728, Del Monte Kitchenomics

Chicken Liver Hawaiian

Ingredients:
1/2 kg chicken liver, cut in half
1 can fresh cut pineapple tidbits, drained (reserve syrup)
3 medium saba bananas, sliced and fried
1 medium carrot, cut into strips
1 tbsp cornstarch, dissolved in 1 tbsp water


Directions:
1. Marinate liver in 1 tbsp soy sauce, pineapple syrup, 1/4 tsp pepper and 1/4 tsp iodized salt for 30 minutes. Drain and reserve marinade. Fry liver in oil until light brown. Set aside.
2. Stir-fry carrot in 2 tbsp margarine until half tender. Add 3/4 cup water, 1 tbsp brown sugar, 3/4 tsp iodized salt (or 1 1/2 tsp rock salt), 1/4 tsp pepper and marinade. Simmer for 10 minutes.
3. Add fried liver, dissolved cornstarch, banana and fresh cut pineapple tidbits. Continue simmering for 3 minutes.

Makes 7 servings.
Rich in Iron - prevents anemia.


Source: #66, Del Monte Kitchenomics

Pork Chop Royale

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
7 pcs (600 g) pork chops
2 tbsp original blend ketchup
1 can (234 g) fresh cut sliced pineapple, drained (reserve syrup)
14 pcs (100 g) baguio beans


Directions:
1. Saute garlic, onion and pork chops in oil. Add 1/3 tsp iodized salt (or 1 tsp rock salt), ketchup, 1/2 cup water and pineapple syrup. Simmer for 30 minutes or until tender.
2. Add baguio beans and sliced pineapple. Cook until beans are crisp tender. Arrange on a platter. Pour sauce on top.

Makes 7 servings.
Rich in lysine - promotes growth in the young.


Source: #68, Del Monte Kitchenomics

Pork Pata Estofado

Ingredients:
3/4 kg pork pata (leg and knuckle), cleaned and cut up
1 pouch (200 g) classic menudo, estofado and afritada recipe sauce
1 each medium red and green bell peppers, cut into strips
100 g baguio beans, sliced
2 saba bananas, sliced and fried
1 medium camote (sweet potato), cut into chunks and fried


Directions:
1. Boil pata in 3 cups water for 50 minutes (or pressure cook for 15 minutes) or until tender.
2. Reduce broth to 1 cup then continue simmering with classic recipe sauce, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper for 10 minutes.
3. Add bell peppers and baguio beans.
4. Simmer for 5 minutes. Stir in saba and kamote just before serving.

Makes 5 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: #360, Del Monte Kitchenomics