Kusina ni Ina

Cheez Whiz Fried Rice

2011-04-01T17:34:00.001-07:00

Ingredients:
1 tsp garlic
2 cups rice
3/4 cup hotdog, chopped
1 tsp cooking oil
1 cup Kraft Cheez Whiz

Directions:
1. Saute garlic and rice.
2. Add chopped hotdog.
3. Add Kraft Cheez Whiz.

Source: Cheez Whiz

Fish Afritada 2.0

2011-03-20T16:19:00.000-07:00

Ingredients:
1 tbsp calamansi (philippine lemon) juice
300 g gresh tuna, deboned and cut into chunks (10 pcs)
1/4 cup all-purpose flour
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1 pouch (200 g) menudo-estofado and afritada recipe sauce
100 g baguio beans, sliced diagonally
1 medium red bell pepper, cut into strips

Directions:
1. Sprinkle fish with calamansi juice, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper. Dredge in flour and fry until golden brown. Set aside.
2. Simmer potatoes and carrot in 1 to 1 1/3 cups water with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) for 5 minutes.
3. Add recipe sauce. Simmer fro 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.

Notes:
Makes 5 servings.
Excellent source of Niacin - promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics

Afritada

2011-03-20T15:55:00.000-07:00

Ingredients:
1/3 kg pork, cut in cubes
1 pack pork powder
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup tomato sauce
1 tsp soy sauce
1 1/2 cups water
1 pc potato, cubed
1 pc carrot, cubed
1 tbsp oil

Directions:
1. Heat oil in pan. Fry pork cubes until light brown.
2. Add garlic, onion, tomato sauce, water, soy sauce and pork powder.
3. Simmer until pork is tender.
4. Add potatoes and carrots. Cook for another 10 minutes.

Source: Knorr

Baguio Beans Guisado

2011-03-20T15:51:00.001-07:00

Ingredients:
1/3 kg baguio beans, sliced diagonally
1 pack chicken powder
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp oil

Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Sprinkle chicken powder.
4. Simmer for 5 minutes. Serve while hot.

Source: Knorr

Halaan Chopsuey

2011-03-20T14:35:00.000-07:00

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, 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, 1/2 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.

Notes:
Excellent source of Vit. A (for good eyesight)
Makes 7 servings.
Halaan replaces meat and shrimps.

Source: Del Monte Kitchenomics

Holiday Delights - Dish

2010-06-20T14:52:00.000-07:00

Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin

Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.

Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)

Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.

Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste

Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.

Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives

Direction:
1. Toss all ingredients and top with bechamel sauce.

Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste

Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.

Optional: Boil all ingredients in 5 minutes.

Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf

Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).

Source: Alaska

Gamberi N' Poulet - Dish

2010-06-20T14:06:00.000-07:00

Chicken Roulade
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste

Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.

Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard

Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.

Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)

Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.

Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste

Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.

Source: Alaska

Atlantic Adventure - Dish

2010-06-20T13:59:00.000-07:00

Fish
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped

Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.

Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper

Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.

Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste

Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.

Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter

Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.

Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped

Directions:
1. Mix thoroughly.

Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.

Source: Alaska

Fascinating Orientalia

2010-06-20T13:54:00.000-07:00

Ingredients:
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass

2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving

Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.

1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.

Source: Alaska

Bounty from the Deep Blue

2010-06-20T13:51:00.000-07:00

Ingredients:
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed

Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.

Source: Alaska

Drizzling Bisque All'Italiana

2010-06-20T13:48:00.000-07:00

Ingredients:
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper

Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.

Makes 6 servings.
Preparation time: 45 minutes

Source: Alaska

A Dragon's Power

2010-06-20T13:46:00.000-07:00

Ingredients:
crushed ice
3 tbsp avocado
2 oz fresh milk
melted chocolate
1 tbsp sugar
wafer stick for garnish

Directions:
1. Put ice in the blender.
2. Blend the milk, avocado and the sugar.
3. Put the melted chocolate in the glass.
4. Pour on the avocado mixture.
5. Build the grenadine syrup allowing to settle at the bottom.
6. Sprinkle powdered chocolate.
7. Garnish.

Source: Alaska

Clouds of Dreams

2010-06-20T13:45:00.000-07:00

Ingredients:
8 oz mango juice
3 oz guyabano juice
3 oz orange juice
3 oz cranberry juice
1 drop vanilla
3 oz fresh milk
3 oz syrup
ice cubes

Directions:
1. Pour all ingredients and ice into a cocktail shaker. Shake and pour into an all purpose wine glass.
2. Garnish with a slice of orange and a piece of cherry.

Source: Alaska

Elixir Of Fun

2010-06-20T13:43:00.000-07:00

Ingredients:
2 cups fresh milk (chilled)
2 large bananas
6 oz orange juice (chilled)
3 oz honey
almond extract
whipped cream (for topping)
mango syrup (for topping)

Directions:
1. Pour all the ingredients in a blended except whipped cream and mango syrup.
2. Blend for 10-15 seconds. Pour in a fancy glass and top with whipped cream.
3. Drizzle with mango syrup.

Source: Alaska

Biko Pinipig

2010-06-20T13:41:00.000-07:00

Ingredients:
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk

Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.

Source: Alaska

Mocha Choco Polvoron

2010-06-20T13:40:00.000-07:00

Ingredients:
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts

Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream

Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.

Source: Alaska

Kalamay Latik with Anise

2010-06-20T13:38:00.001-07:00

Ingredients:
520 grams galapong (rice milk)
240 grams coconut milk
250 grams evaporated milk
1/2 tsp anise seed
480 grams sugar

Directions:
1. Mix all the ingredients and strain in cheesecloth.
2. Pour the mixture in a rectangular pan. Steam fro 30-45 minutes.

Source: Alaska

Maja Terrine

2010-06-20T13:37:00.000-07:00

Ingredients:
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water

Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.

Source: Alaska

Pandan Mousse

2010-06-20T13:35:00.000-07:00

Ingredients:
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)

Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.

Source: Alaska

Heavenly Chocolate Mousse Pie

2010-06-20T13:33:00.000-07:00

Ingredients:
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)

Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.

Source: Alaska

Refrigerated Mango Pie

2010-06-20T13:29:00.000-07:00

Ingredients:
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs

Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish

Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.

1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.

Source: Alaska

Graham-Coffee Chiffon Pie

2010-06-18T20:37:00.000-07:00

Ingredients:
Pastry
3 cups graham cracker crumbs
1 1/2 cup brown sugar
1 cup melted butter

Filling
2 tsp instant coffee
1/2 cup wter
1 1/2 to 1 3/4 tsp unflavored gelatin
1/4 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 tsp vanilla
1/3 cup evaporated milk
3 egg whites
1/4 tsp salt
2 tsp sugar

Directions:
Pastry:
1. Combine all the ingredients and blend well.
2. Spread and press mixture firmly on a plate.
3. Chill for 20 minutes. Set aside.

1. Dissolve coffee in water.
2. Sprinkle gelatin over the 1/4 cup evaporated milk. Stir to soften.
3. In a double boiler, mix egg yolks, sugar, milk and salt. Cook and stir gently until smooth and thick. Remove from heat.
4. Stir in softened gelatin until thoroughly dissolved. Set aside.
5. Beat egg whites adding sugar gradually until stiff.
6. Fold beaten egg whites into coffee mixture.
7. Pour into prepared shell. Chill until ready for serving. Top with whipped cream.

Source: Alaska

Creamy Strawberry Lemon Harvest

2010-06-18T20:25:00.000-07:00

Ingredients:
20 pcs lady fingers
2 cups halved strawberries
2 cups melon balls
1/2 can condensed milk, chilled
1/2 can evaporated milk, chilled
1/2 cup heavy cream, chilled
whipping cream

Directions:
1. First layer (bottom), arrange 10 pcs of lady fingers in a deep pie plate.
2. Second layer (middle), mix the remaining ingredients except whipped cream. Spread on top of the lady fingers.
3. Third layer, arrange the other 10 lady fingers on the fruit mixture. Top with whipped cream. Cover and chill for 4 hours.

Source: Alaska

Fruity Flans

2010-06-15T20:55:00.000-07:00

Ingredients:
Flans:
2 whole eggs
4 egg yolks
1 can condensed milk
1 1/2 can water
1 tsp vanilla extract
6 tbsp sugar

Fruit topping:
1 can sliced peaches
1 tsp cornstarch
1/4 cup whipped cream

Directions:
Flan:
1. Beat whole eggs and yolks in a bowl.
2. Mix condensed milk, water and vanilla extract. Set aside.
3. Caramelize the sugar (melt the sugar in a saucepan and pour immediately into the mold).
4. Pour the milk mixture into the mold.
5. Steam for 30 minutes.

Fruit topping:
1. Drain peaches and save syrup.
2. Blend cornstarch and fruit syrup in a low heat until mixture boils and thickens. Set aside to cool.
3. When serving, top with whipped cream and peaches.

Source: Alaska

White Rainbow jewel Fudge

2010-06-15T20:50:00.000-07:00

Ingredients:
3 (6 oz) packs premium white chocolate
1 (14 oz) condensed milk
1 1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup green candied fruits, chopped
1/2 cup red candied fruits, chopped

Directions:
1. Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat; stir in candied fruits; spread into 9 inch square pan.
2. Chill 2 hours or until firm.
3. Cut into squares. Cover and refrigerate.

Varieties:
1. Rum Raisin White Fudge
Follow White Rainbow Jewel Fudge recipe, add 1 1/2 tsp white vinegar, 1 tsp rum flavoring and 3/4 cup raisins. Omit vanilla extract and candied fruits.

2. Toasted Nutty White Fudge
Omit candied fruits, add 1 cup chopped toasted nuts.

Source: Alaska

Chocolate and Sweetened coffee Dessert

2010-06-15T20:40:00.001-07:00

Ingredients:
Coffee Mixture:
2 tbsp instant coffee
1 cup hot water
2 tbsp sugar

1 tbsp creme de cacao (optional)
2/3 cups evaporated milk
1 cup heavy cream
1 pack unflavored gelatin
4 egg yolks, slightly beaten
whipped cream
chocolate shavings

Directions:
1. In a bowl, mix coffee mixture, creme de cacao, evaporated milk and heavy cream.
2. Stir in the egg yolks and gelatin until the mixture thickens. Refrigerate until set.
3. Before serving, top with whipped cream and sprinkle with chocolate shavings.

Source: Alaska

Chocolate Snowswirls Fudge

2010-06-15T20:25:00.000-07:00

Ingredients:
4 tbsp butter or margarine
3 cups semi-sweet chocolate chips
1 (14 oz) can condensed milk
1 1/2 tbsp vanilla extract
dash of salt
1 cup chopped nuts
2 cups miniature mashmallows

Directions:
1. In a saucepan, melt the chocolate chips.
2. Add condensed milk, 2 tbsp butter, vanilla and salt.
3. Remove from heat; stir int he nuts, spread evenly into 8 or 9 inch square pan.
4. Melt marshmallows with remaining 2 tbsp butter and spread on top of fudge. With table knife or spatula, swirl through top of fudge.
5. Refrigerate for 2 hours until firm. Cut into squares.

Source: Alaska

Gelatin Wonderland

2010-06-15T19:54:00.000-07:00

Ingredients:
2 packs orange gelatin
2 packs pineapple gelatin
2 packs lime gelatin
2 packs strawberry gelatin
4 cups hot water
16 tbsp sugar
4 tbsp unflavored gelatin
1 cup hot water
2 cups evaporated milk
1 cup whipped cream
3/4 cup sugar

Directions:
1. In a bowl, dissolve the orange gelatin in 1 cup hot water, add 4 tbsp sugar and allow to set. Repeat the procedure with the other 3 flavors of gelatin.
2. Dissolve the unflavored gelatin in 1 cup water. Set aside.
3. In another bowl, pour evaporated milk.
4. Add the whipped cream and the unflavored gelatin mixture.
5. Beat for 2 minutes at medium speed. Set aside.
6. Cut flavored gelatin into diagonal shape. Spread on a pyrex baking dish by alternating the colors to give a mosaic design.
7. Pour in the unflavored gelatin and refrigerate until ready to serve.

Source: Alaska

Mango Tarts

2010-06-15T19:33:00.000-07:00

Ingredients:
Pastry:
2 tbsp sugar
1 1/4 cup all purpose flour, sifted
1/4 tsp salt
1/4 cup margarine
3 tbsp cooking oil
1 egg, beaten
1 1/2 - 2 tbsp iced water

Cream Filling:
1/2 cup sugar
6 tbsp all purpose flour
2 1/2 cup evaporated milk
1/4 cup water
6 egg yolks
1/2 tsp vanilla extract
2 tbsp butter
1 cup heavy cream
3 cups mango, diced

Directions:
1. Sift together sugar, flour and salt in a bowl.
2. Make a well in the center, add margarine, oil and egg, mix until well blended.
3. Add water to moisten mixture.
4. Work mixture with hands until well blended.
5. Divide the pastry dough in six; roll each pastry and fit into tart molds.
6. Prick pastry with fork to prevent bubbles in the crust.
7. Bake the tarts in a pre-heated oven for 12-15 minutes at 400F.
8. Cool and remove the tarts from the mold carefully.

Cream Filling:
1. Combine sugar and flour in a double boiler.
2. Add evaporated milk and water gradually. Cook until thick.
3. Remove from heat. Add egg yolks one at a time while stirring the mixture.
4. Return to heat and continue cooking until desired consistency.
5. Add vanilla and butter. Cover and allow to cool.
6. Beat heavy cream and fold into cooled cream filling.
7. Add diced mango. Pour into baked tart shells. Refrigerate.

Source: Alaska

Pancit Palabok

2010-06-15T18:49:00.000-07:00

Ingredients:
1/4 kg palabok noodles (rice noodles)
1 pack palabok recipe mix
1/4 cup flaked tinapa (smoked fish)
1/2 cup crushed chicharon (pork rinds)
1 tbsp chopped spring onion
6 pcs cooked shrimps (shelled)
1 tbsp minced garlic, fried
1 pc hard boiled egg, quartered

Directions:
1. Boil palabok noodles in water until just cooked. Drain and arrange on a platter.
2. In a pan, add 2 cups water and completely dissolve palabok recipe mix. Bring to a boil while stirring constantly. Simmer for 2 minutes.
3. Pour palabok sauce over cooked noodles. Garnish with tinapa, chicaron, spring onion, shrimps, minced garlic and hard boiled egg.

Source: Knorr

Kare-Kare

2010-06-15T18:46:00.000-07:00

Ingredients:
1/2 kg ox tail, beef or pork pata, cut into serving sized
1 pack Kare-Kare mix
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup long beans (sitaw), cut into 2" length
1 tbsp cooking oil
1 cup pechai
1 cup (about 250 ml) water

Directions:
1. Boil meat in 5 cups water until tender. Drain and set aside.
2. Add eggplant and sitaw in the remaining broth and cook for 2 minutes. Drain and set aside.
3. In a pan, heat oil and saute garlic and onion for 1 minute. Add the pre-cooked meat and saute until slightly brown.
4. Add 1 cup water, then completely dissolve kare-kare recipe mix. Bring to a boil while stirring constantly. Add pechai and pre-cooked vegetables. Simmer over low fire until pechai is cooked. Serve.

Source: Knorr

Lomi Soup

2010-06-15T18:37:00.000-07:00

Ingredients:
3 cloves crushed garlic
1 pc sliced onion
1/4 kg sliced shrimp (boiled)
10 pcs fish balls
4 cups water
2 cubes shrimp broth cubes
1/2 kg lomi noodles
1/4 kg sliced pechai baguio
2 tbsp cornstarch, dissolved in
3 tbsp water
1 pc egg (beaten)

Directions:
1. Saute garlic, onion and shrimp.
2. Add fishballs, water and shrimp broth cubes.
3. Add lomi noodles and pechai.
4. Pour cornstarch mix after noodles are cooked.
5. Add egg before serving.

Makes 5 servings.

Source: Knorr

Sarciadong Isda

2010-06-15T18:29:00.000-07:00

Ingredients:
1/4 cup oil
1/2 kg dalagang bukid
1 pc chopped onions
3 pcs sliced tomatoes
2 cups water
2 cubes fish broth cubes
1 tbsp cornstarch, mixed with
1/2 tbsp water
2 pcs chopped hard-boiled eggs

Directions:
1. Pour oil in pan and fry fish.
2. Use same pan to saute onions and tomatoes.
3. Pour water, boil and simmer. Drop fish broth cubes.
4. Sprinkle cornstarch to water.
5. Add fried fish and chopped eggs.

Makes 5 servings.

Source: Knorr

Pochero with Eggplant Sauce

2010-06-15T18:20:00.000-07:00

Ingredients:
5 cups water
2 cubes pork broth cubes
1/2 kg pork spareribs
3 pcs chorizo de bilbao
1/2 pc clove garlic
1 pc onion
3 tbsp tomato sauce
3 pcs saba banana
2 pcs potatoes
1 cup garbanzos
1/2 kg cabbage
1/8 kg green beans

Eggplant Sauce
3 pcs eggplant
1 tbsp finely chopped garlic
1/4 cup vinegar
salt
pepper
sugar

Directions:
1. Boil 5 cups of water then add pork broth cubes, pork spareribs, and chorizo de bilbao. Cook until meat is tender.
2. Set aside the broth and remove the pork and chorizo de bilbao.
3. In a sauce pan, heat oil then saute garlic and onion.
4. Add tomato sauce and pour the broth.
5. Bring to a boil. Add the meat, chorizo, saba banana, potatoes and garbanzos.
6. Wait until meat is tender then add the cabbage and green beans. Simmer for a few minutes. Season to taste.

Eggplant sauce:
1. Broil eggplants.
2. When eggplant is cooked, remove the skin and mash. Set aside.
3. Add garlic to the mashed eggplant.
4. Pour vinegar. Add sugar, salt and pepper to taste. Serve with pochero.

Makes 5 servings.

Source: Knorr

Next Door's Fresh Amoy Lumpia

2010-06-15T18:14:00.000-07:00

Ingredients:
8 pcs fresh lumpia wrapped
peanuts, chopped
1/2 cup shredded lettuce
2 tbsp cooking oil
1/4 cup minced garlic
1/2 cup shredded carrots
1/4 cup shredded bamboo shoots (labong)
1/2 cup shredded turnips (singkamas)
1/2 cup shredded tofu (tokwa)
1 sachet chicken powder (10 g)
1 cup chicken broth

Directions:
1. Layout the fresh lumpia wrappers and spread chopped peanuts and shredded lettuce.
2. Saute garlic in cooking oil, add carrots, bamboo shoots, turnips and tofu.
3. Sprinkle one pack of chicken powder.
4. Add in the chicken broth and braise for 20 minutes.
5. Place sauteed vegetables on top of the lumpia wrapper. Wrap.

Sauces:
1. Sweet lumpia sauce.
Bring to boil
- 1 cup water
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch, mixed with
- 1 tbsp water
2. Hot sauce
3. Fresh chopped garlic.

Source: Knorr

Bicol Express

2010-06-15T18:08:00.000-07:00

Ingredients:
2 tbsp cooking oil
1/4 tbsp tumeric powder
1/2 kg cooked pork sliced into 1/2" strips
1/2 cup bagoong (fish paste) alamang
2 cups water
2 packs gata mix (coconut milk)
3/4 cup fresh hot green peppers (elongated variety) sliced diagonally
1/2 cup red pepper (elongated variety), sliced diagonally into 1/4" strips (optional)
1/2 tbsp chopped chili or siling labuyo (optional)

Directions:
1. Heat oil.
2. Stir in tumeric powder and sliced cooked pork.
3. Stir continuously for 5 minutes.
4. Add bagoong alamang.
5. Stir until the pork is completely covered by the mixture (for about 10 minutes).
6. Pour in 2 cups of water. Dissolve gata mix in the mixture and add the sliced green peppers. Continue cooking for about 10 minutes.

Makes 4 servings.
Add fresh red pepper and chopped siling labuyo according to spiciness desired.

Source: Knorr

Pancit Molo

2010-06-15T17:58:00.000-07:00

Ingredients:
Molo Filling
180 g ground pork
50 g shrimps, shelled, de-veined and chopped
100 g turnips (singkamas), finely chopped
10 g spring onions, sliced
2 pcs mushrooms, soaked in water and chopped
4 tsp soy sauce
1 whole egg
1 tsp sesame oil
pepper
salt
15-20 pcs molo wrapper

Pancit Molo:
1 1/2 tbsp corn oil
2 cubes chicken broth
10 g garlic, chopped
70 g shrimps, shelled, de-veined and chopped
50 g chicken meat, cooked, shredded
25 g ham, cut into strips
5 cups water
15-20 pcs prepared molo
2 tsp fish sauce (patis)
pepper to taste
15 g spring onions, sliced

Directions:
Molo Filling:
1. Combine all the ingredients in a bowl and season to taste.
2. Place a teaspoon of the mixture in the molo wrapper and wrap.

Pancit Molo:
1. Heat oil, add garlic and saute until soft but not brown.
2. Add the shrimps, chicken and ham and saute for 2 minutes.
3. Add the water and chicken broth cubes and bring to a boil.
4. Simmer and add the molos. Continue to simmer gently until the wrappers become translucent and the stuffing is cooked (approximately 10 minutes).
5. Garnish with spring onions, season with pepper and fish sauce. Simmer for another minute.

Add toasted garlic as garnish if desired.
Makes 6 servings.

Source: Knorr

Spaghetti Italiano

2010-05-06T19:22:00.000-07:00

Ingredients:
250 g spaghetti, cooked as per package directions
6 cloves garlic, crushed
1 medium onion, chopped
2 medium eggplants, diced
1 can (365 g) spaghetti meat sauce
1/2 cup grated cheese

Directions:
1. Saute garlic and onion. Add eggplants and 1/2 cup water. Simmer for 5 minutes. Add spaghetti meat sauce, 1 tsp iodized salt (or 1 tbsp rock salt), 1/4 tsp pepper and 1 tbsp sugar. Continue simmering for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese just before serving.

Makes 7 servings.
Rich in Vitamin B1 - prevents beri-beri.

Source: Del Monte Kitchenomics

Minestrone Kitchenomica

2010-05-06T19:19:00.001-07:00

Enjoy the day of hearts with this hearty, filling soup

Ingredients:
1 large onion, sliced
200 g ground beef
1/2 cup red monggo beans (dry)
1 can (368 g) tomato sauce
100 g salad macaroni
100 g cabbage, finely shredded

Directions:
1. Soak beans for at least 1 hour or preferably overnight. Drain and set aside. Saute onion and beef in 3 tbsp oil. Add beans, 4 cups water and tomato sauce. Cook for 45 minutes or until beans is almost tender.
2. Add salad macaroni, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10-15 minutes. Add cabbage. Simmer once.

Makes 6 servings.
Good source of fiber - helps lower blood cholesterol.

Source: Del Monte Kitchenomics

Beans Stroganoff

2010-05-06T19:16:00.000-07:00

Ingredients:
4 cloves garlic, crushed
1 large onion, sliced
1 medium (150 g) carrot, cut into cubes
1/3 cup button mushrooms, sliced
1 can (390 g) beef and beans
1 tbsp vinegar
1/2 cup evaporated milk

Directions:
1. Saute garlic, onion, carrot and mushrooms. Season with 3/4 tsp iodized salt (or 3/4 tbsp rock salt). Cook covered for 5 minutes.
2. Add beef and beans, vinegar and evaporated milk. Simmer for 5 minutes. Serve with rice, bread or cooked spaghetti.

Makes 6 servings.
Excellent source of Vitamin A - for good eyesight

Source: Del Monte Kitchenomics

Pine-Banana Shake

2010-05-06T19:14:00.000-07:00

Ingredients:
1 can (35 cl) pineapple juice
1 cup plain yoghurt or evaporated milk, chilled
5 tbsp white sugar
1 tsp vanilla
3 pcs lacatan banana, each cut into 3
12 ice cubes

Directions:
1. Combine all ingredients in a blender and osterize until smooth or crushed.

Source: Del Monte Kitchenomics

Fiesta Gulaman Crunch

2010-05-06T19:10:00.000-07:00

Ingredients:
4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 cup white sugar
1 1/2 cups fresh coconut milk mixed with
3 tbsp sugar
3/4 cup pinipig (crunchy pound rice)

Directions:
1. Stir fry pinipig in 1/4 cup oil until puffed. Set aside. Combine fiesta fruit cocktail syrup with 6 cups water and sugar. Divide into 4.
2. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into 4 individual square pans (7" x 7"). Chill until set. Cut into squares.
3. Heat coconut milk while continuously stirring over low flame for 3 minutes. Cool, then chill.
4. Arrange alternate layers of gulaman, pinipig and fiesta fruit cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections

Source: Del Monte Kitchenomics

Shrimp Pasta Toss

2010-05-05T22:14:00.000-07:00

Ingredients:
150 g elbow macaroni, cooked per package directions
1/4 kg medium shrimps
1 can (439 g) fresh cut pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon or calamansi (philippine lemon) juice
1 1/2 tbsp pineapple tidbits syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp snipped parsley

Directions:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp rock salt for 5 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia.

Source: Del Monte Kitchenomics

Buko-Pina Popsies

2010-05-05T22:11:00.000-07:00

Ingredients:
5 pandan leaves
1 pc coconut, water reserved and meat shredded
1/2 cup sugar
1 can (35 cl) pineapple juice

Directions:
1. Boil pandan leaves in coconut water and 3/4 cup water for 5 minutes. Remove leaves and add sugar.
2. Stir until dissolved. Cool. Combine with coconut meat and pineapple juice.
3. Pour in popsicle molds (1/3 cup each). Cover and partially freeze. Insert a popsicle stick in the middle. Freeze.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections

Source: Del Monte Kitchenomics

Pina Pork Estofado

2010-05-05T22:07:00.000-07:00

Ingredients:
350 g pork pigue, cut into 12 chunks
2 tbsp flour
1 large (200 g) potato, cut into chunks
1 can (234 g) fresh cut pineapple chunks, drained (reserve syrup)
1 pouch (200 g) classic recipe sauce (menudo-estofado-afritada variant)
2 medium ripe saba bananas, sliced diagonally into 4 and fried
1 medium red bell pepper, cut into strips

Directions:
1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade. Sprinkle pork with flour. Brown in oil. Set aside.
2. Simmer pork in 1 cup water, marinade and 1/4 tsp iodized salt (or 1/4 tbsp rock salt) for 20 minutes. Add potatoes. Simmer for another 10 minutes. Add fresh cut pineapple chunks and classic recipe sauce. Simmer for 10 minutes. Add banana and bell peppers.

Makes 6 servings.
Rich in Niacin - promotes normal digestion and healthy skin

Source: Del Monte Kitchenomics

Fish Kilawin

2010-05-05T22:02:00.000-07:00

Ingredients:
1 medium (200 g) radish, pared and sliced thinly
1 large (600 g) dalagang bukid (or any lean fish), filleted and cut into cubes
2/3 cup vinegar
1 large (100 g) red onion, chopped
2 siling haba (green chili pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 red bell pepper, chopped
1 siling labuyo (red chili), seeded and chopped

Directions:
1. Rinse and squeeze radish. Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.
2. Add the remaining vinegar and the rest of the ingredients. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1 tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.

Source: Del Monte Kitchenomics

Chicken Quail Eggs Adobo

2010-05-05T21:59:00.000-07:00

Your favorite take-out lunch with an egg-citing twist

Ingredients:
1/2 kg chicken, cut into serving proportions
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 bay leaf (laurel)
24 pcs quail eggs, hard boiled and shelled

Directions:
1. Combine all ingredients except quail eggs. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 35 minutes.
3. Add quail eggs. Simmer for another 5 minutes.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia

Source: Del Monte Kitchenomics

Tropical Potato Salad

2010-05-05T21:54:00.000-07:00

Ingredients:
1/2 kg potatoes
1 can (850 g) Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup mayonnaise
2 tbsp sweetened condensed milk

Directions:
1. Boil potatoes in 2 cups water with 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes or until just tender. Peel and cut into cubes. Soak in festa fruit cocktail syrup for 30 minutes. Drain.
2. Combine potatoes with fiesta fruit cocktail, mayonnaise and condensed milk. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.

Source: Del Monte Kitchenomics

Drumstick Ham Kitchenomica

2010-05-05T21:32:00.000-07:00

Ingredients:
7 pcs (1 kg) chicken drumstick
1/2 cup pineapple juice

Curing:
1/4 cup iodized salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
1/2 cup sugar
2 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
1 bay leaf (laurel)

Basting:
1/4 cup pineapple juice
1/4 cup brown sugar

Directions:
1. Mix curing ingredients well, then inject some mixture into meat. Massage meat with the rest of the curing mixture and refrigerate in a covered plastic container for 1 week, turning meat over everyday.
2. After a week, wash meat once, then inject with pineapple juice. Cover chicken with cooking mixture in a pan. Simmer for 30 minutes.
3. Remove meat and arrange in a tray. Bake at 325F for 15 minutes, basting every 5 minutes until brown.

Makes 7 servings.
Rich in Vit B6- essential for red blood cell formation.

Source: Del Monte Kitchenomics

Spaghetti with Mushroom and Cheese

2010-05-05T21:21:00.000-07:00

Ingredients:
225 g spaghetti, cooked per package directions
1 large onion, chopped
1 cup button mushrooms, drained and quartered
1/4 cup margarine
1 can (385 g) Italian Style spaghetti sauce
1 cup coarsely grated cheese (quickmelt) or parmesan cheese

Directions:
1. Saute onion and mushrooms in margarine. Add spaghetti sauce, 1/2 tsp rock salt and 2 tbsp sugar. Simmer for 10 minutes.
2. Pour over cooked spaghetti. Sprinkle cheese on top while sauce is hot. Put in baking pan and bake for 20 minutes, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.

Source: Del Monte Kitchenomics

Meatballs Pasta Soup

2010-05-05T21:14:00.000-07:00

Warm up with a pasta soup so filling.

Ingredients:
Meatballs:
1/4 kg ground pork
1 medium (200 g) potato, coarsely grated
1 small onion, chopped
1 egg

Soup:
4 cloves garlic, crushed
150 g spaghetti, cut into 2" pieces
1 medium (200 g) sayote, diced
1 pouch (250 g) Italian style spaghetti sauce
3 stalks green onions, chopped

Directions:
1. Combine ingredients for meatballs. Season with 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Shape into 1 tbsp balls. Set aside.
2. Saute garlic. Add 6-7 cups water, 2 tsp iodized salt (or 2 tbsp rock salt) and 1/8 tsp pepper. Allow to simmer. Add spaghetti. Cook for 5 minutes. Add sayote and spaghetti sauce. Cook for 5 minutes. Add meatballs. Simmer for another 5-10 minutes.
3. Top with green onions. Sprinkle with grated cheese, if desired.

Makes 8 servings.
Rich in Vitamin B1- prevents beri-beri.

Source: Del Monte Kitchenomics

Lite Fruit Salad

2010-05-05T21:08:00.001-07:00

Ingredients:
1 pc green apple
1 pc red apple
1 can (439 g) Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi (philippine lemon) juice
2 tbsp honey

Directions:
1. Slice and core apples. Cut into tidbits and soak in fiesta fruit cocktail syrup wons.ith calamansi juice. Add fiesta fruit cocktail and honey.
2. Chill until ready to serve.

Makes 6 servings.
Excellent source of Vitamin C - helps fight common infections.

Source: Del Monte Kitchenomics

Molo Soup

2010-05-05T21:03:00.000-07:00

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

Filling:
1/4 kg ground pork
3/4 cup singkamas (turnips), chopped
1 egg
3 stalks kinchai, chopped

Soup:
8 cloves garlic, crushed
1 medium onion, sliced
1 pc chicken bouillon cube
6 cups water
1 can (368 g) tomato sauce
100 g medium shrimps, chopped
3 stalks green onions, chopped

Directions:
1. Combine ingredients for filling with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1 tsp pepper. Mix well. Wrap 1 teaspoon of mixture 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. Add bouillon cube, water, salt, pepper and sugar to taste. Bring a boil. Add stuffed wanton. Simmer for 10 minutes.
3. Add tomato sauce, shrimps and wanton wrapper strips. Simmer for 5-10 minutes. Top with green onions just before serving.

Good source of Niacin - promotes normal digestion and healthy skin.
Makes 10 servings.
Turnips serve as extenders.

Source: Del Monte Kitchenomics

Fiesta Paksiw

2010-05-05T20:57:00.000-07:00

Ingredients:
800 g pork pata (knuckles), cut into serving portions
2 cups water
1 tbsp red cane vinegar
6 cloves garlic, crushed
1 bay leaf (laurel)
1 can (234 g) fresh cut pineapple chunks
4 pcs saba bananas, sliced and fried
1/4 cup bulaklak ng saging (banana blossoms)
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp peppercorns

Directions:
1. Clean pata. Add water, vinegar, garlic and bay leaf. Boil until tender. Add more water if needed.
2. Add remaining ingredients. Season with 2/3 tsp iodized salt (or 2/3 tbsp rock salt). Simmer for 5 minutes, or until cooked.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri
Make it more festive by adding hard boiled quail eggs.

Source: Del Monte Kitchenomics

Super Mami

2010-05-05T20:54:00.000-07:00

Ingredients:
1 medium (150 g) carrot, cut into cubes
3 cups water
1 can (140 g) tomato sauce
2 packs (57 g) instant mami noodles (beef or chicken flavor)
7 leaves (200 g) Baguio pechai

Directions:
1. Combine water, carrot, tomato sauce and seasonings from instant noodle packs. Simmer for 10 minutes. Add mami noodles and cook for 3 minutes. Add pechai. Allow to simmer.

Makes 6 servings.
Has more lycopene than ordinary mami.

Source: Del Monte Kitchenomics

Pinoy Pizza

2010-05-05T20:50:00.000-07:00

Ingredients:
2 pcs 9" pizza crusts or
8 pcs pan de sal or 8 pcs loaf bread slices
1 pouch (115 g) sweet style pizza sauce
150 g longganisa, casing removed
10 cloves garlic, crushed and fried until brown
2 pcs salted eggs, sliced into wedges
200 g quickmelt cheese, coarsely grated

Directions:
1. Pre-heat oven to 350F.
2. Saute longganisa until cooked. Drain excess oil.
3. Spread pizza sauce on crusts. Top with remaining ingredients. Bake until cheese melts (about 5 minutes).

Makes 16 slices.
Good source of Vitamin B12 - prevents anemia.

Source: Del Monte Kitchenomics

Pasta Triangles

2010-05-05T20:46:00.000-07:00

Ingredients:
200 g elbow macaroni
4 cloves garlic, crushed
1/3 cup corned beef
1 pouch (250 g) sweet-style spaghetti sauce
4 eggs, lightly beaten
3/4 cup quickmelt cheese, coarsely grated

Directions:
1. Cook macaroni for 7 minutes. Drain. Set aside.
2. Using a non-stick pan, saute garlic and corned beef. Set aside.
3. Combine cooked macaroni, spaghetti sauce, eggs, half of cheese, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Add to the corned beef mixture. Stir. Sprinkle with cheese on top. Cover and simmer over low heat for 15 minutes or until set. Cut into wedges.

Makes 8 servings.
Rich in Vitamin B12 - prevents anemia

Source: Del Monte Kitchenomics

Bangus en Tocho

2010-05-05T20:36:00.001-07:00

Ingredients:
1 medium bangus (milkfish), approximately 1/2 kg, cleaned and sliced into 6 pieces
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 can (140 g) tomato sauce
1 cup water
1 cube (65 g) tahure, liquid removed
1 square (70 g) tofu
2 stalks kinchai, cut into 1" long pieces

Directions:
1. Sprinkle bangus slices with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, onion and ginger. Add tomato sauce and water. Stir.
3. Mash tahure and tofu into smaller pieces. Add to the sauce. Simmer for 10 minutes. Add fried bangus. Simmer for another 5 minutes. Add kinchai.

Makes 6 servings.
Excellent source of Lysine - promotes growth in the young.

Source: Del Monte Kitchenomics

Longganisa Kitchenomica

2010-05-05T20:29:00.000-07:00

Ingredients:
1 kg lean ground pork
1 can (140 g) tomato sauce
3 tbsp red cane vinegar
1 head garlic, crushed
1/2 cup white sugar
2 1/2 tsp pepper
2/3 tsp iodized salt (or 2/3 tbsp rock salt)
2 tbsp soy sauce

Directions:
1. Mix all ingredients well. Refrigerate for at least 2 hours.
2. Place 2 tbsp of mixture on wax paper or clean plastic. Roll to form longganisa shape.
3. Remove paper or plastic and fry desired number of longganisa pieces until brown. Store the rest in freezer.

Makes 36 pieces.
Rich in Niacin - promotes normal digestion and healthy skin.
Longganisa will last for about one month when stored in the freezer.

Source: Del Monte Kitchenomics

Beans con Carne

2010-05-05T20:25:00.000-07:00

Ingredients:
3 bunches (350 g) sitaw (long beans), cut into 2" long peaces
4 cloves garlic, crushed
1 medium onion, sliced
200 g ground pork
1/2 to 1 cup water
1 pouch (200 g) tomato sauce

Directions:
1. Saute garlic, onion and pork. Add water, tomato sauce, 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.
2. Add beans and simmer for another 5-10 minutes. Serve hot.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri

Source: Del Monte Kitchenomics

Country Ham and Mushroom

2010-05-05T20:20:00.000-07:00

Ingredients:
1/4 kg spaghetti, cooked per package directions
2 tbsp margarine
3/4 cup canned button mushrooms, drained and sliced
200 g cooked sweet ham, cut into strips
1 can (385 g) Italian Style spaghetti sauce
1/2 cup all-purpose cream
2 tbsp parsley, chopped

Directions:
1. Melt margarine in pan. Saute mushrooms and ham. Add spaghetti sauce and 1/3 tsp iodized salt (or 1/3 tbsp rock salt). Simmer for 10 minutes.
2. Add all-purpose cream and parsley and stir continuously for 3 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.

Source: Del Monte Kitchenomics

Granny's Fiesta Cake

2010-05-05T20:00:00.000-07:00

Ingredients:
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp iodized salt
2 tsp ground cinnamon
1 cup corn oil
1/2 cup evaporated milk
4 eggs
1 tsp vanilla
1 can (850 g) Fiesta Fruit Cocktail, drained
1/2 cup cashew nuts, chopped
1/2 cup raisins
3/4 cup desiccated coconut

Directions:
1. Preheat oven to 350F.
2. With an electric mixer, blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat for 3 minutes.
3. Using a wooden spoon, fold in Fiesta Fruit Cocktail, nuts, raisins and desiccated coconut. Make sure they are evenly distributed. Pour batter onto a greased and floured 9" tube pan or in a muffin pan lined with paper.
4. Bake for 1 hour if you're using a tube pan, or 30 minutes if a muffin pan is used. Cool on wire rack.

Make a birthday cake look extra-special by adding sugar glaze on top. Mix 1/2 cup powdered sugar, 1-2 tbsp water and 1/2 tsp vanilla.
Has Iron - for healthy red blood cells.
Makes 24 slices.

Source: Del Monte Kitchenomics

Lumpia Italiana

2010-05-05T19:50:00.000-07:00

Ingredients:
8 cloves garlic, crushed
1 large onion, chopped
350 g ground beef or pork
1 large (200 g) carrot, coarsely grated
1 pouch (200 g) Italian style spaghetti sauce
26 medium round lumpia wrappers
100 g cheese, cut into thin strips

Directions:
1. Saute garlic, onion, meat and carrot. Cook for 10 minutes. Add spaghetti sauce, salt and pepper to taste. Cook for 5 minutes.
2. Place 2-3 tbsp of this mixture in lumpia wrappers. Top with cheese strips. Roll and seal edges with water. Fry until golden brown. Cut into desired length. Serve with banana or chili ketchup.

Makes 26 rolls.
Carrot serves as an extender.
Excellent source of Vitamin A- for good eyesight.

Source: Del Monte Kitchenomics

All Canadian Burger

2010-05-05T19:35:00.000-07:00

Ingredients:
1 lb medium ground beef
2 tbsp Worcestershire sauce
1 tbsp garlic poa large bowl, mix ground beefwder
1 tsp hot sauce
1 tsp salt
1/2 tsp freshly ground black pepper (or more, to taste)
2 tbsp maple syrup
1 tsp dijon mustard
8 thin slices peameal bacon
4 slices cheddar cheese (medium or old)
4 kaiser rolls, sliced in half
mayonnaise, lettuce and tomato slices (optional)

Directions:
1. In a large bowl, mix ground beef with worcestershire sauce, garlic powder, hot sauce, salt and pepper. Shape mixture into 4 patties. Set aside.
2. In small bowl, combine maple syrup and dijon mustard. Brush on both sides of peameal bacon.
3. Preheat grill to medium high and oil the grill rack. Grill peameal bacon until cooked through for about 2 minutes on each side. Set aside.
4. Grill patties until cooked through for about 5 minutes on each side. Place 2 slices of peameal bacon and 1 slice cheddar on each patty.
5. Toast buns on grill; top with patty, peameal bacon and cheddar. If desired, spread mayonnaise on buns and place lettuce and tomatoes on patty.

Preparation time: 20 minutes
Cooking time: 15 minutes

Source: Glad

Jerk Chicken Kabobs with Grilled Pineapple Salsa

2010-05-05T19:10:00.000-07:00

Ingredients:
1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/4 cup Jerk Marinade
1 small pineapple, peeled and cut into 1/2-inch slices
3 tbsp lime juice
2 tbsp each olive oil, brown sugar, and minced cilantro
1 sweet red pepper, diced
1/4 cup green onions, thinly sliced
1 tsp seeded and minced fresh jalapeno pepper
3 cup hot cooked rice (optional)

Jerk Marinade:
6 green onions, chopped
1/4 cup white vinegar
1 Scotch bonnet pepper, cut in half
1 tbsp chopped fresh thyme
2 tsp cinnamon
1 tsp each ground allspice, nutmeg and brown sugar

Directions:
Jerk Marinade:
1. Combine all of the ingredients in blender and blend until a thick paset is formed. Transfer into a storage container and store in the refrigerator.

Makes 2/3 cups.

1. Place chicken in large storage bag and toss with the Jerk Marinade. Seal and marinate in refrigerator for 1 hour. Divide chicken evenly on to 4 metal skewers.
2. Preheat grill to medium high and oil the grill rack. Grill pineapple slices for 2 minutes on each side.
3. Remove from grill and cool. Remove core and cut pineapple into 1/2-inch cubes. In medium mixing bowl, whisk together lime juice, olive oil, brown sugar and cilantro. Add pineapple, red pepper, green onion and jalapeno pepper. Toss to blend. Season with salt and pepper. Set aside.
4. Grill chicken skewers for 10-15 minutes until cooked through, turning often. Transfer to a serving plate and top with grilled pineapple salsa. If desired, serve over cooked rice.

Preparation time: 30 minutes, plus marinating time
Cooking time: 15-20 minutes
Makes 4 servings.

Source: Glad

Bowtie Pasta with Italian Sausage, Peppers, tomatoes and Pesto

2010-05-05T18:59:00.000-07:00

Ingredients:
1/2 lb (225 g) bowtie pasta (farfalle)
2 tsp olive oil
1 lb sweet Italian sausage, removed from casings
1/2 medium red onion, chopped
2 cloves garlic, minced
1 each sweet red and yellow pepper, chopped
1/4 cup basil pesto (jarred pesto)
1 cup halved cherry tomatoes
1/2 cup grated Parmesan cheese

Directions:
1. In a large pot of boiling salted water, cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Set aside.
2. In a large skillet over medium high, heat oil. Add sausage, breaking it up with a wooden spoon; cook until browned, about 5 minutes. Add onions and garlic and cook until lightly browned for about 5 minutes. Add peppers then cook for additional 2 minutes.
3. Stir in pasta, reserved pasta water and basil pesto. Add tomatoes and Parmesan cheese, tossing gently.
4. Season with salt and pepper to taste.

Preparation time: 20 minutes
Cooking time: 22-25 minutes
Makes 4 servings.

Source: Glad

Turkey Chili

2010-05-05T18:53:00.001-07:00

Ingredients:
2 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 tbsp chili powder
1 tsp each dried oregano and ground cumin
2 tbsp tomato paste
1 lb ground turkey
1 can (798 ml/ 28 fl oz) diced toamtoes
1 can (540 ml/ 19 fl oz) red kidney beans, drained and rinsed

Directions:
1. Heat olive oil in a large heavy pot over medium heat. Add onion; saute 5 minutes. Add garlic, chili powder, oregano and cumin; cook for 2 to 3 minutes, stirring constantly.
2. Stir in tomato paste and cook for 1 minute.
3. Add turkey; using wooden spoon, break up meat and cook for 5 minutes. Add tomatoes and beans.
4. Bring to a boil and cook, stirring frequently until thick, about 15 minutes. Reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Ladle chili into bowls and serve with your choice of trimmings such as sliced green onions, sour crea, tortilla chips, shredded Monterey Jack cheese, etc.

Preparation time: 10 minutes
Cooking time: 50-55 minutes
Makes 4 servings.

Source: Glad

Kitchen Notes #05 - The Perfect Picnic

2010-05-01T14:39:00.000-07:00

Here are a few simple trick for a great and worry-free al fresco fun:

1. Pack your cooler carefully. Place the food you'll need last at the bottom and those you'll serve first at the top. That way you don't need to keep taking things in and out when it's time to eat.

2. Keep hot food in the cooler. Just line the cooler with a heavy kitchen towel and place well-wrapped food inside. Try to use a cooler that is just the right size so less heat escapes.

3. Bring just the right amount of food. That way you won't have to worry about what to do with leftovers. If you do have leftovers, make sure you can keep them chilled until you get home.

4. Here's a quick checklist of things to bring:

Picnic blankets or mats
Eating utensils and serving spoons
A sharp knife
Napkins, paper towels and moist towelettes
Can and bottle opener
A small chopping board
Plastic bags for leftovers and garbage bags
Matches or lighter
Insect repellant
Folding chairs and tables
Deck of cards and other board games

Source: Del Monte Kitchenomics

Fruity Halo-Halo

2010-05-01T14:35:00.000-07:00

Ingredients:
1 can (850 g) Fiesta Fruit Cocktail with Lychee syrup
2 pcs ribe saba banana, sliced
1/3 cup cooked red mongo beans
150 g melon (cantalouope), shredded
1/4 to 1/3 cup ube halaya, softened
1/2 cup cooked sago (tapioca or pearls), white or colored
1 pack (125 ml) Fruit Salad Cream
3 tbsp sweetened condensed milk
1/2 cup leche flan cubes (optional)

Directions:
1. Cook saba banana and mongo beans in 1/2 cup water, fruit cocktail syrup and 1/4 cup brown sugar for 7 minutes or until the banana is cooked. Add sago. Allow to simmer. Drain. Combine with Fiesta Fruit Cocktail and melon.
2. Mix well with Fruit Salad Cream, condensed milk and ube. Combine with fruit cocktail mixture. Chill until ready to serve. Top with leche flan.

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

Source: Del Monte Kitchenomics

Pine-Watermelon Shake

2010-05-01T14:32:00.000-07:00

Ingredients:
350 g watermelon, flesh seeded, chunked and chilled
2 cans (24 cl each) Sweetened Pineapple Juice Drink
2 tbsp sugar
10 pc ice cubes

Directions:
1. Pour contents of Sweetened Pineapple Juice Drink on ice tray. Freeze overnight.
2. Combine all ingredients and osterize until smooth.

Makes 5 servings.
Excellent source of Vitamin C - helps fight common infections

Source: Del Monte Kitchenomics

Honey Grilled Spareribs

2010-05-01T13:01:00.000-07:00

Ingredients:
1 kg pork leimpo, cut up

Marinade:
1 can (140 g) tomato sauce
1/4 cup honey
1/3 cup prepared mustard
1 tbsp (philippine lemon) calamansi juice
1/4 tsp ground cloves (optional)
1 pc medium onion, chopped

Directions:
1. Season pork with 1/2 tsp iodized fine salt and 1/4 tsp pepper. Mix well. Set aside. Combine ingredients for marinade then marinate pork for 1 hour.
2. Drain pork. Simmer marinade for 2 minutes. Set aside.
3. Arrange pork slices over live charcoal. Grill while brushing with marinade every 5 minutes until cooked.

Makes 8 servings.
Excellent source of Vitamin B1 - prevents beri-beri.

Source: Del Monte Kitchenomics

Shrimp Spaghetti

2010-05-01T11:43:00.000-07:00

Ingredients:
250 g spaghetti, cooked over package directions
3 cloves garlic, crushed
1 medium onion, chopped
1/4 kg medium shrimps, shelled
100 g canned button mushrooms, quartered
1 can (390 g) Sweet Style Spaghetti Sauce

Directions:
1. Saute garlic, onion, shrimps and mushrooms. Add spaghetti sauce and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt).
2. Simmer for 5-8 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Iron - for healthy red blood cells.

Source: Del Monte Kitchenomics

Chicken Barbecue

2010-05-01T10:26:00.000-07:00

Ingredients:
1 kg chicken thigh and legs, cut up
2/3 cup Instant Marinade Pinoy Barbecue
1/4 kg togue
100 g cabbage, sliced
1 pc medium red bell pepper, cut into strips

Directions:
1. Make a shallow cut on chicken pieces. Marinate in Instant Marinade Pinoy BBQ for at least 30 minutes. Drain and reserve 2 tbsp marinade. Grill in pan with 3 tbsp oil or over live charcoal until cooked. Set aside.
2. Simmer reserve marinade for 1 minute. Add vegetables and cook for 2 minutes with continuous stirring. Serve with chicken.

Makes 8 servings.
Excellent source of Vitamin A - for good eyesight.

Source: Del Monte Kitchenomics

Sloppy Joe Sandwich

2010-05-01T10:10:00.000-07:00

Ingredients:
6 pc hamburger buns, halved
4 cloves garlic, minced
1 pc large onion, sliced
1/4 kg ground beef
1 pc medium carrot, coarsely grated
1 pc medium red bell pepper, diced
2 pouches (115 g) Classic Italian Pizza Sauce

Directions:
1. Saute garlic, onion and ground beef. Cook for 5 minutes or until brown. Add carrot, bell pepper, pizza sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Cook for 10 minutes.

2. On bottom half of bread, pour 2 tbsp sauteed mixture. Cover with another half of bread.

Makes 6 servings.
Excellent source of Lysine - promotes growth in young.

Source: Del Monte Kitchenomics

Sweet Chicken Wings

2010-04-30T18:23:00.000-07:00

Ingredients:
1 kg chicken wings (about 12 pcs)
1 pouch (250 g) Sweet Style Spaghetti sauce
1 tsp hot sauce

Marinade:
12 cloves garlic, crushed
2 tsp hot sauce
1/2 tsp iodized fine salt (or 1 1/2 tsp iodized rock salt)

Directions:
1. Marinate chicken for 30 minutes. Fry in oil until golden brown. Set aside.
2. Combine Sweet Style Spaghetti Sauce, 1/4 cup water, hot sauce and 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Allow to simmer. Add chicken wings. Simmer over high heat with constant stirring for 5 minutes or until dry.

Makes 6 servings.
excellent source of Vitamin A - for good eyesight

Source: Del Monte Kitchenomics

Baked Mac with Sausage

2010-04-29T21:49:00.000-07:00

Ingredients:
200 g elbow macaroni cooked
1 pc medium onion, chopped
150 g hungarian sausage, sliced
1 cup canned button mushrooms, sliced
1 puch (250 g) Italian Style Spaghetti sauce
1 pc each small red and green bell peppers, cut into cubes
1/4 cup evaporated milk
1 cup grated quickmelt cheese
2 slices bread, cut into cubes, tossed in 2 tbsp softened butter
2 tbsp snipped parsley

Directions:
1. Saute onion, sausage, mushroom and bell pepper. Add spaghetti sauce, milk, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 5 minutes. Combine with macaroni and half of cheese.
2. Transfer to square pan (8" x 8"). Top with cheese, toasted bread and parsley. Cover with foil then bake in preheated oven at 350F for 8 minutes.

Makes 6 servings.
Excellent source of Vitamin A - for good eyesight.

Source: Del Monte Kitchenomics

Liempo with Langka

2010-04-29T21:42:00.000-07:00

Ingredients:
350 g pork liempo, cut into serving portions
350 g unripe langka (jackfruit), sliced 1/2 cm thick
1 pc medium onion, sliced
1 cup white kadyos (pigeon peas) or buto ng sitaw
1 can (227 g) tomato sauce
1 pc siling haba
2 cups kangkong (swamp cabbage) leaves and tender stalks

Directions:
1. Combine all ingredients except kangkong in casserole. Add 5 cups water, 1 1/4 tsp iodized fine salt (or 1 1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn.
2. Simmer until pork is tender. Add kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.

Source: Del Monte Kitchenomics

Hawaiian Escabeche

2010-04-29T21:36:00.000-07:00

Ingredients:
1/2 kg (about 1 whole) labahita, fried
1 can (234 g) fresh cut crushed pineapple
1 tsp crushed garlic
1 pc small onion, sliced thinly
1 tbsp ginger strips
1/2 cup (45 g) carrot strips
1 pc small red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
2 tbsp soy sauce
1/2 tsp cornstarch, dissolved in 1 tsp water
1 tsp brown sugar

Directions:
1. Saute garlic, onion and ginger. Add carrots and bell peppers. Cook until tender. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), soy sauce, sugar and 1/4 tsp pepper.
2. Add fresh cut crushed pineapple and simmer for 10 minutes. Add cornstarch mixture. Simmer for another 2 minutes.
3. Arrange fried fish on a platter and pour sauce on top. Serve while hot.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri.

Source: Del Monte Kitchenomics

Pine Chicken Stew

2010-04-29T21:33:00.001-07:00

Ingredients:
3/4 kg chicken thigh, cut up
2 tsp crushed garlic
2 pcs medium onions, sliced
2 tsp crushed ginger
4 pcs medium tomatoes, chopped
1 can (439 g) fresh cut pineapple chunks, drained (reserve syrup)
2-3 tbsp fish sauce
1/4 kg radish, sliced thinly

Marinade:
1/2 cup pineapple syrup
1 tsp iodized fine salt (or 1 tbsp iodized rock salt)
1/2 tsp pepper

Directions:
1. Marinate chicken for 30 minutes. Saute garlic, onion, ginger, tomatoes and chicken.
2. Add fish sauce, fresh cut pineapple chunks and radish. Simmer until tender. Serve hot.

Makes 6 servings.
High in Vitamin C - helps fight common infections.

Source: Del Monte Kitchenomics

Crab Omelette

2010-04-29T21:28:00.000-07:00

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, chopped
2 pcs medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 pcs medium (1/2 kg) crab, cooked and flaked
1 pouch (115 g) tomato sauce
1 pc cabbage, shredded
8 pcs eggs

Directions:
1. Saute garlic, onion, potatoes, carrot and bell pepper. Add crabmeat, tomato sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.
2. Beat eggs, one at a time. Add about 1/4 cup of sauteed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with ketchup.

Makes 8 servings.
Rich in Vitamin C - helps fight common infections.

Source: Del Monte Kitchenomics

Tinapa Fried Rice

2010-04-29T21:21:00.000-07:00

Ingredients:
1 pc egg, cooked as omelette, then cut into strips
4 pc medium tinapa, fried and flaked into large pieces
8 cloves garlic, crushed
1 pc medium onion, sliced
1 pc small carrot, cut into small cubes
1 pc chicken bouillon cube, crumbled
1 pouch (250 g) tomato sauce
6 cups cooked rice
1/2 cup cooked or frozen green peas
4 stalks green onions, chopped

Directions:
1. Saute garlic, onion, carrot and bouillon cube for 3 minutes.
2. Add tomato sauce. Cover and simmer over low heat for 5 minutes.
3. Add rice, peas and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt).
4. Blend well. Stir in tinapa, egg and green onions.

Makes 5 servings.
Rich in Vitamin A - for good eyesight

Source: Del Monte Kitchenomics

Italian Meat Loaf

2010-04-29T14:18:00.000-07:00

Ingredients:
2 pc medium onions, chopped
1 pc small carrot, chopped
1 pc small sayote, chopped
1/4 cup cooked or frozen green peas
1 pc small red bell pepper, chopped
1 can (237 g) Italian style spaghetti sauce
400 g ground pork, chicken or beef
6 pc bread loaves, shredded
2 pc eggs, beaten
1 1/2 tsp iodized fine salt or (1 1/2 tbsp iodized rock salt)
1/2 tsp pepper

Directions:
1. Combine everything, then mix thoroughly.
2. Pack firmly in 9" x 5" x 3" loaf pan. Bake uncovered in turbo broiler at 300F for 30 minutes.
3. Increase temperature to 350F for another 10 minutes. Cool for about 15 minutes before slicing.

Makes 8 servings.
Rich in Vitamin B12- prevents anemia.

Source: Del Monte Kitchenomics

Embutido #2

2010-04-26T19:11:00.000-07:00

Ingredients:
600 g ground pork
4 medium semi-ripe saba bananas, boiled and grated
3 eggs, lightly beaten
3 medium onions, chopped
2 medium carrots, chopped
1 large red bell pepper, chopped
1/3 cup sweet pickle relish
1 pouch (115 g) tomato sauce
4 bread slices, diced ( 1 1/3 cups)

Directions:
1. Combine all ingredients in a bowl. Season with 1 1/3 tsp iodized salt (or 1 1/3 tbsp rock salt), 2 1/2 tbsp soy sauce and 2/3 tsp pepper. Mix thoroughly.
2. Place every 1 1/2 cups of mixture on aluminum foil or colorless cellophane. Roll then fold or tie both ends with crocheting thread. Steam for one hour. Let cool then chill overnight. Slice diagonally just before serving.

Makes 11 servings.
Saba bananas serve as extenders.

Source: Del Monte Kitchenomics

Laing

2010-04-26T18:26:00.000-07:00

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed

Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.

Source: Del Monte Kitchenomics

Easy Spaghetti

2010-04-26T18:24:00.000-07:00

ingredients:
spaghetti, cooked as per package directions
spaghetti sauce
corned beef.

Directions:
1. Simmer spaghetti sauce for 5 minutes.
2. Add corned beef.
3. Simmer for 2 minutes.
4. Pour over spaghetti.

Source: Del Monte Kitchenomics

Kitchen Notes #04

2010-04-26T18:10:00.000-07:00

On Vinegar:

1. Soak fish in vinegar and water before frying for a sweet tender taste.

2. Remove fishy smell from hands or chopping board by washing with vinegar and water.

3. Add a little vinegar to the water when cooking rice to make it whiter.

On Pasta:

1. Always use the right amount of water when boiling pasta; follow the directions on the package. This will help dilute the starch released during cooking and therefore prevent sticking.

2. When using a small pot to cook spaghetti, don't cut the noodles to fit them into the pan. Hold spaghetti in a bunch and put one end into the water. As the ends of the pasta soften, bend the pieces and feed the rest in gradually or coil them around using a wooden spoon or fork until they are submerged.

3. Drain pasta quickly and use immediately. Do not rinse pasta in cold water unless it will be served cold. The cool splash removes surface starch, which helps the sauce hold on or cling to the pasta.

On Tomato Sauce:

1. Give fried foods such as fried fish, chicken or pork chops a healthy tasty twist by adding tomato sauce.

2. Use tomato sauce in marinade to tenderize meat faster and for added flavor.

3. Mix spaghetti sauce with rice, add vegetables, pork, sausages, seafood or any other leftover food and you've got a simplified version of paella or risotto.

Others:

1. Steamed fish can be tastier and less fishy if marinated in pineapple juice before cooking.

2. When cooking pancakes, make more than it is needed and freeze the extra. When in need of a sweet treat, thaw the frozen pancakes, fold into half moons and fill with canned fruits. Heat pancakes in oven, microwave, or even toaster until the stuffing is bubbling, then serve.

Source: Del Monte Kitchenomics

Primavera

2010-04-26T17:57:00.001-07:00

Ingredients:
200 g linguine pasta
2 tbsp olive oil
2 pcs baguio beans
1 tbsp green peas
1/2 tsp grated lemon rind
5 pcs shallots, minced
2 tbsp lemon juice
1/4 cup marinara sauce
1 tsp parmesan cheese

Directions:
1. Saute vegetables in olive oil. Add lemon rind and juice.
2. Add marinara sauce. Mix into pasta. Serve hot.

Makes 1 serving.

Source: Cosmopolitan

Al Tratti

2010-04-26T17:53:00.001-07:00

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
3 pcs squid rings
3 tbsp pesto sauce
1 head broccoli for garnish
1/4 tsp anchovies
1/4 tsp capers
2 pcs black olives
3 slices fresh tomato
1 tsp parmesan cheese, grated

Directions:
1. Saute squid rings and anchovies in olive oil.
2. Add vegetables. Pour pesto sauce.

Makes 1 serving.
Serves best with rigatoni pasta.

Source: Cosmopolitan

Jambalaya

2010-04-26T17:48:00.000-07:00

Ingredients:
200 g fettuccine pasta
2 tbsp olive oil
1 pc chicken breast, cut into four slices
1 pc Hungarian sausage, cut into about five slices
3 pcs tiger prawns, peeled
1/4 marinara sauce
1/2 tsp Parmesan cheese, grated
salt and pepper to taste

Directions:
1. Saute chicken, sausage and prawns in olive oil until cooked.
2. Pour marinara sauce. Season to taste. Mix into pasta, serve hot.

Makes 1 serving.

Source: Cosmopolitan

Carbonara

2010-04-25T22:03:00.000-07:00

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp onion, minced
3 pcs tiger prawns, peeled
5 strips bacon, toasted and chopped
1/4 whipper cream
salt and pepper to taste

Directions:
1. Saute onion and garlic in olive oil. Add the shrimps, salt and pepper.
2. Pour in cream and stir until thick on medium heat. Add bacon. Mix into spaghetti.

Makes one serving.

Source: Cosmopolitan

Seafood Marinara Version 2.0

2010-04-25T21:58:00.000-07:00

Ingredients:
200 g penne pasta
2 tbsp olive oil
1 clove garlic
1/2 tsp onion, sliced
5 pcs squid, sliced
4 slices lapu-lapu, deboned and cubed
1/4 cup tomato sauce
salt and pepper to taste
Parmesan cheese

Directions:
1. Saute onion and garlic in olive oil. Add seafood, tomato sauce and season with salt and pepper. Mix into pasta.Grate some fresh Parmesan cheese. Serve hot.

Makes 1 serving.

Source: Cosmopolitan

Pinakbet

2010-04-25T21:13:00.000-07:00

Ingredients:
1/2 to 1 cup water
1/2 cup squash, sliced
1/2 cup pork, sliced into strips
1 pc Knorr pork broth cube
1/3 cup tomatoes, chopped
3 cloves garlic, minced
1 tsp bagoong (alamang)
2 pcs ampalaya (bitter gourd), quartered
4 pcs eggplants, quartered

Directions:
1. Boil 1/2 to 1 cup water in a saucepan.
2. Drop the squash, pork, pork broth cube, tomatoes, garlic, ginger and bagoong into the boiling water. Simmer until pork is tender.
3. Add ampalaya and eggplants and cook until dish is left with little broth.
4. Simmer again until pork is tender then serve.

To add variety, shrimp or long beans can be added.
Broth can be poured over rice to maximize its flavor.

Source: Knorr

Classic Macaroni Soup

2010-04-25T20:58:00.000-07:00

Ingredients:
5 cups water
2 pcs Knorr chicken broth cubes
1/2 cup chicken meat, shredded
1/2 cup carrots, cubed
1 cup salad macaroni, cooked
1/3 cup evaporated milk
1/4 kg cabbage, cut in strips
10 pcs quail eggs, boiled and shelled
1 pc hard boiled egg, chopped

Directions:
1. Boil 5 cups of water. Drop Knorr Chicken Broth Cubes, chicken meat and carrots.
2. Add salad macaroni, milk and cabbage strips. Simmer for 2 minutes. Add eggs before serving.

Source: Knorr

Sweet and Spicy Tuna Spaghetti

2010-04-25T20:30:00.000-07:00

Ingredients:
1 pack (200 g) Knorr Royal Spaghetti, cooked per package directions
1 can (315 g) Filipino Style Spaghetti Sauce
50 g tuna in brine, drained
1 pc onion (small), chopped
5 cloves garlic, minced
1 tsp Knorr Original Liquid Seasoning
1 tsp salt
1 tsp hot sauce (adjust to preferred level of spiciness)
1 tbsp cooking oil

Direction:
1. In a pan, saute garlic and onion. Add tuna, salt, Knorr Liquid Seasoning Original and hot sauce.
2. Pour in spaghetti sauce and stir.
3. Simmer for 2-5 minutes and pour over cooked spaghetti. You can also add mushrooms and serve with grated cheese on top.

Makes 4-6 servings.

Source: Knorr

Creamy Italian Macaroni

2010-04-25T20:17:00.001-07:00

Ingredients:
1 pack (200 g) Knorr Royal Elbow Macaroni, cooked per package directions
1 can (315 g) Classic Italian Spaghetti Sauce
100 g chicken breast, cut into bite-size pieces
1/4 cup cream
1 pc onion, small, chopped
1 tbsp cooking oil
5 cloves garlic, minced
1/4 cup cheese, grated

Directions:
1. In a pan, saute garlic and onion. Add chicken and saute until light brown.
2. Pour in a can of Classic Italian Spaghetti Sauce. Add cream and stir.
3. Simmer for 2-5 minutes and pour over macaroni. Sprinkle grated cheese on top and serve.

Makes 4-6 servings.

Source: Knorr

Sky-High Samba

2010-04-25T20:15:00.000-07:00

Ingredients:
ice cream
whipped cream
wafer sticks and/or pretzels
candied cherry
candy-coated sprinkles

Directions:
1. Scoop ice cream into a tall glass, one flavor on top of the other. Take care that you keep the sides of the glass as clean as possible.
2. Complete the pile with a dollop of whipped cream.
3. Top everything with a cherry and add color with two pinches of sprinkles.
4. Serve with wafers and pretzels on the side.

Source: Selecta

Cookie Craver's Chill-Out

2010-04-25T18:45:00.000-07:00

Ingredients:
ice cream
chocolate chip cookies
strawberry or chocolate syrup

Directions:
1. Arrange cookies on a plate.
2. Scoop one flavor of ice cream over cookies. To make two versions of this dessert, use a different flavor of ice cream.
3. Top with a generous squeeze of your choice of syrup.

Source: Selecta

Banana Three-Way Split

2010-04-25T18:42:00.000-07:00

Ingredients:
Any flavored ice cream
whipped cream
2 pcs bananas
candied cherries
glazed fruits
peanuts or pistachio nuts

Directions:
1. Scoop ice cream into a low, elongated bowl, one scoop for each flavor.
2. Slice bananas lengthwise and slip into the ice cream feast.
3. Evenly distribute nuts and glazed fruits all over the bowl, but don't put in too much that the ice cream is covered up.
4. Squeeze three tall swirls of whipped cream on top of the ice cream, and top each portion with a cherry.

Source: Selecta

Chicken Tonnato

2010-04-25T18:36:00.000-07:00

Ingredients:
For Chicken
2 pcs chicken breast
1 quart water
1 tsp salt

For Tonnato Sauce
1 can (6 oz) tuna, packed in olive oil, drained
3 pcs anchovy fillets, large
1/2 cup Lady's Choice Tuna Spread
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp chicken broth

Accompaniments
200 g beans, trimmed
200 g potatoes, peeled, sliced

Directions:
1. Poach chicken breast in 1 quart water. Add salt. Simmer for 30 minutes. Let cool in broth.
2. Puree tuna, anchovies, Lady's Choice Tuna Spread, oil, lemon juice and broth in blender until very smooth.
3. Remove chicken from broth. Slice thinly. Transfer broth to boil. Add beans and cook until crisp tender 3-5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Add potatoes to broth and simmer until just tender, for about 10 minutes. Drain sliced potatoes.

Assemble platter
In a platter, arrange beans and potatoes. Drizzle vegetables with tonnato sauce. Top with chicken slices and more tonnato sauce, spread evenly. Serve remaining sauce on the side.

Makes 6-8 servings.

Source: Lady's Choice

Cheese Chilli Dip

2010-04-25T18:33:00.000-07:00

Ingredients:
1/3 cup sour cream
1/3 cup Lady's Choice Sandwich Spread
1/4 cup tomato, finely chopped
1/4 cup cheddar, cheese, shredded
1-2 pieces chillis, seeded, finely chopped
2 tbsp spring onions, chopped

Directions:
1. In a medium bowl, combine all ingredients except for spring onions. Mix well. Sprinkle with spring onions.
2. Serve with baked potato wedges.

Makes 1 cup

Source: Lady's Choice