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Ingredients:4 cloves garlic, crushed1 medium onion, sliced200 g beef round, cut into strips1 1/2 tbsp salted black beans (tausi)1 can (140 g) tomato sauce1 bunch (200 g) sitaw, cut 1 1/2" long1 tbsp oyster sauce1 large (300 g) ampalaya (bitter gourd), seeds removed and sliced 1/4 cm thickDirections:1. Saute garlic, onions and beef. Add 3/4 cup water, tomato sauce and tausi. Simmer for 20 minutes.2. Add sitaw, oyster sauce and 1/4 tsp pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes.Makes 7 servings.Vegetables serve as extender.182% more iron than regular recipe.Source: Del Monte Kitchenomics
Ingredients:
6 cloves garlic, crushed
1 medium onion, chopped
1 small chicken breast, deboned and diced (1 cup)
5 whole button mushrooms, chopped
1 can (227 g) toamto sauce
2 cups chicken broth
2 tbsp cornstarch, dissolved in 2 tbsp water
3/4 cup evaporated milk
2 stalks green onions, chopped
Directions:
1. Saute garlic, onions, chicken and mushrooms in oil. Pour in tomato sauce and chicken broth. Season with 1 tbsp rock salt (or 1 tsp iodized salt), 1/4 tsp pepper and 1 tbsp sugar. Simmer for 15 minutes.
2. Stir in dissolved cornstarch and let simmer. Pour in milk while stirring. Continue simmering for 3 minutes. Top with green onions just before serving.
Makes 6 servings.
Good for bones and teeth, 17% RDA for calcium.
Source: Del Monte Kitchenomics
Ingredients:4 cloves garlic, crushed1 medium onion, sliced2 cups raw rice2 tbsp margarine1 chicken bouillon cube1 laurel leaf1/4 kg shrimps, shelled1 medium carrot, thinly sliced into half moons1/2 cup cooked green peas1 can (237 g) spaghetti sauce, Italian styleDirections:1. Saute garlic, onion and rice in margarine. Cook, stirring constantly, until rice turns light brown. Add 4 cups water, bouillon cube and laurel leaf. Simmer until rice is cooked.2. Saute carrot for 2 minutes. Add shrimps and spaghetti sauce. Season with 2/3 iodized salt (or 2 tsp rock salt), 1/4 tsp pepper and 1/2 tsp sugar. Simmer for 3 minutes. Add cooked rice and blend thoroughly.Makes 6 servings.Packed with Iron.Source: Del Monte Kitchenomics
Ingredients:1 large (1/2 kg) dalagang bukid or tuna, filleted and cut into chunks2 squares (150 g) tokwa (tofu), fried and eat cut into 64 cloves garlic, crushed2 tsp minced ginger3 stalks leeks or green onions, sliced 1" long1 small cucumber, sliced (with peel)1 medium red bell pepper, cut into strips1 can (234 g) pineapple chunks1/4 cup tomato ketchup1 tbsp cornstarch dissolved in 1 tbsp waterDirections:1. Sprinkle fish with 1/2 tsp rock salt. Fry until golden brown. Set aside.2. Saute garlic, ginger and leeks or green onions. Add 1/2 cup water, 3/4 tsp rock salt, 2 tbsp white sugar, 1/8 tsp pepper and the rest of the ingredients except fish. Simmer for 5 minutes. Add fish. Cook for another 3 minutes.Makes 6 servings.Tokwa (tofu) serves as extender.Source: Del Monte Kitchenomics
Ingredients:4 cloves garlic, crushed1 medium onion, sliced1/4 kg ground pork1 can (140 g) tomato sauce1 small (350 g) patola, sliced 1/4" thick crosswise50 g misua2 cups sili leavesDirections:1. Saute garlic, onion and ground pork. Cook for 5 minutes.2. Add 3 cups water, tomato sauce, 3 tbsp patis (fish sauce) and 1/4 tsp pepper. Cook for 5 minutes.3. Add patola. Cook for another 5 minutes.4. Add misua. Simmer for another 2 minutes. Turn off heat. Add sili leaves.Makes 6 servings.Packed with Iron.Source: Del Monte Kitchenomics
Ingredients:3/4 kg (12 pcs) chicken wings, cut into 24 cloves garlic, crushed6 pcs (50 g) sibuyas tagalog (red onion)
2 medium (1/4 kg) potatoes, cut into chunks1/4 cup (10 g) tengang daga (mushroom), soaked in water and sliced1 can (227 g) tomato sauce1 stalk leeks, sliced diagonallyDirections:1. Saute garlic, sibuyas tagalog and chicken wings. Cook for 10 minutes. Add 3/4 cup water, tengang daga, potatoes, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Simmer for 7 minutes.2. Add tomato sauce. Cook for another 15 minutes. Add leeks.Makes 6 servings.Rich in Vitamin A - for good eyesight.Source: Del Monte Kitchenomics
Ingredients:
3/4 kg camote (sweet potato) preferably yellow, pared and sliced
1 can (234 g) pineapple chunks, drained (reserve syrup)
2 tbsp melted margarine
2 tbsp brown sugar
1/4 tsp calamansi juice
1/4 tsp vanilla
Topping:
1/4 cup flour
1/2 cup oatmeal
1/2 cup packed brown sugar
1 tsp cinnamon
1/3 cup margarine
Directions:
1. Layer pineapple chunks and camote on bottom of greased 8" x8" pan. Combine pineapple syrup, melted margarine, brown sugar, calamansi juice, vanilla and 1/8 tsp iodized salt. Pour over camote-pineapple mixture. Cover with aluminum foil and bake at 375F for 40 minutes.
2. Meanwhile, combine the first 4 ingredients for topping. Cut margarine into the mixture until well-blended. Sprinkle over pre-baked camote-pineapple mixture, then bake uncovered for another 15 minutes.
Makes 8 servings.
Rich in Vitamin C - helps fight common infections.
Source: Del Monte Kitchenomics
Ingredients:1/2 kg tuna steaks or espada, sliced3 cloves garlic, crushed1 medium onion, sliced1 tbsp ginger strips1 pouch (200 g) tomato sauce1/4 kg labong (bamboo shoots), cut into thin strips3 tbsp tausi2 stalks green onions, choppedDirections:1. Boil labong for 5 minutes. Drain. Cool then squeeze. Set aside.2. Sprinkle fish slices with 1/2 tsp rock salt. Fry until slightly brown (if using tuna, break each steak into 4 pieces). Set aside.3. Saute garlic, onion and ginger. Add labong, 1 3/4 cups water, tausi, 1/8 tsp pepper and tomato sauce. Simmer for 5 minutes or until labong is cooked. Add fish and green onions. Simmer once.Makes 6 servings.Excellent source of Niacin - prevents skin and gastrointestinal disorders.Source: Del Monte Kitchenomics
Ingredients:300 g chicken breast, cut up6 cloves garlic, crushed2 small potatoes, cut into chunks1/2 cup cooked green peas1 each red and green bell peppers, cut into squares2 siling labuyo, sliced1/4 cup liver spread1 pouch (200 g) classic mechado-caldereta recipe sauceDirections:1. Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.2. Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. season with 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper.3. Simmer until tender. Add liver spread and classic recipe sauce. Simmer for 10 minutes or until cooked.Makes 5 servings.Chicken replaces beef.Good source of Niacin - for proper skin, intestinal and nerve functions.Source: Del Monte Kitchenomics
Ingredients:1/4 kg spaghetti, cooked per package directions4 medium (1/2 kg eggplant, thinly sliced lengthwise into 1/4" thick1 egg, beaten1/2 cup bread crumbs2 can (390 g) sweet-style spaghetti sauce1 1/2 cups coarsely grated cheese (cooking cheese)1/4 cup cooking oilDirections:1. Season bread crumbs with 1/8 tsp pepper and 1/4 tsp iodized salt. Mix egg with eggplants. Coat each slice with bread crumbs. Fry in oil until brown. Drain on paper towels. Set aside.2. Grease a rectangular pan (13" x 9"). Layer with half of noodles, spaghetti sauce, eggplants and cheese. Repeat next layer with the remaining ingredients. Cover with aluminum foil. Bake at 350F for 30 minutes. Continue baking, uncovered, for 5 minutes.Makes 8 servings.Good source of Calcium - for healthy bones and teeth.Source: Del Monte Kitchenomics
Ingredients:1 kg beef round or rump, sliced tapa style3 regular size hotdogs, cut lengthwise into 2100 g cheddar cheese, cut into long strips (8 pcs)1 small carrot, cut into long strips3 whole pickles, each cut into 4 strips2 eggs, hard boiled and cut into 4 lengthwise2 tbsp flour2 cans (368 g each) tomato sauceDirections:1. Pound beef to flatten. Marinate in 2 tbsp calamansi juice, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.2. Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickles and egg until all are used. Roll and tie with string (crocheting thread). Dredge rolled meat in flour then brown all sides in oil.3. Add 1 cup water and tomato sauce. Season with 1/3 tsp iodized salt (or 1 tsp rock salt). Cover and simmer over low heat for 1 1/2 hours or until tender. Remove meat from sauce and cool for 10 minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.Makes 10 servings.Excellent source of Vitamin B12 - prevents anemia.Source: Del Monte Kitchenomics
Ingredients:1 pack (456 to 500 g) wide lasagna noodles10 cloves garlic, crushed1 large (100 g) onion, sliced300 g sweet ham, diced or 600 g ground beef1/2 kg carrot, chopped350 g baguio beans, sliced thinly crosswise2 bunches (350 g) saluyot, snipped or cut leaves into smaller pieces1/4 cup powdered milk2 tbsp flour2 cups coarsely grated cheese1 can (580 g) Italian style spaghetti sauceWhite Sauce:3 tbsp margarine3 tbsp flour1/3 cup evaporated milk1/3 cup waterDirections:1. Saute garlic, onion, carrot and ham or ground beef. Cook for 5-10 minutes. Add baguio beans. Cook for another 3 minutes. Add saluyot and flour. Cook for 2 minutes. Remove from flame. Add 1 cup cheese and powdered milk. Mix well. Set aside.2. Cook lasagna noodles according to package directions. Drain and lay flat on tray (careful not to tear the pieces). Cut each piece crosswise into 2. Place every 2 tbsp of sauteed mixture in one lasagna noodle. Roll and tie with green onion leaf (if desired for garnish). Arrange in greased 13"x9" baking pan.3. Pour spaghetti sauce and white sauce on top. Sprinkle with remaining cheese. Bake covered at 375 F for 30 minutes then uncovered for 10 minutes.4. White sauce: Melt margarine. Add flour gradually until well blended. Add milk-water mixture gradually while stirring. Cook for 3-5 minutes with continuous stirring.Makes 21 servings (2 pcs/serving).Vegetables serve as extender.Rich in Calcium and Iron - for strong bones and teeth; for healthy red blood cells.Source: #740, Del Monte Kitchenomics
Ingredients:2 slices bacon1 medium onion, chopped1 chicken bouillon cube1 pouch (250 g) Italian style spaghetti sauce1/4 tsp chili powder (optional)1 medium potato, peeled and diced1 small green bell pepper, chopped1 1/2 cups (230 g) leftover chicken meat (baked/roasted/grilled/fried), cubed1 medium red apple, cored and cubedDirections:1. Heat pan and add bacon. Cook until almost crisp. Drain on paper towels. Cut into strips.2. Using the same pan, saute onion until tender. Add bouillon, 2/3 cup water, Italian style spaghetti sauce, chili powder and potato. Simmer over low heat for 10 minutes or until potato is tender.3. Add the rest of the ingredients except apple. Season with 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Cook for 5 minutes. Blend in apple.Preparation time: 15 minutesCooking time: 21 minutesMakes 9 servings.High in Niacin - promotes normal digestion and healthy skin.Source: Del Monte Kitchenomics
Ingredients:
1 cup left over giniling or picadillo, drained
1 pouch (130 g) sweet style spaghetti sauce
1 pack (42 pc) dumpling or small wonton wrappers
Directions:
1. Combine giniling with sweet style spaghetti sauce.
2. Fill center of molo wrapper with 1 tsp of meat mixture and seal. Deep fry in oil. Drain on paper towels.
3. Serve with sweet chili sauce or sweet and sour sauce.
Preparation time: 8 minutes
Cooking time: 20 minutes
Makes 8 servings.
Has Vitamin A - promotes good eyesight.
Source: Del Monte Kitchenomics
Ingredients:100 g cooked beef, diced*1 medium onion, chopped1 pouch (250 g) Italian style spaghetti sauce1 pouch (130 g) Italian style spaghetti sauce100 g frozen mixed vegetables6 cups cooked rice or 250 g spaghetti, cooked per package directions1/3 cup grated cheeseDirections:1. Saute onion and beef in 2 tbsp oil. Add Italian style spaghetti sauce, 3/4 tsp iodized fine salt (or 2 1/4 tsp iodized rock salt), 1/8 tsp pepper and 1/3 cup water. Simmer for 10 minutes over low heat.2. Add frozen mixed vegetables and simmer for 2 minutes uncovered. Pour over cooked rice or spaghetti. Top with cheese.* To make from scratch, boil 200 g beef in 4 cups water until tender.Preparation time: 10 minutesCooking time: 15 minutesMakes 6 servings.Excellent source of Vitamin B12 - prevents anemiaSource: Del Monte Kitchenomics
Ingredients:Adobo Dressing:1 1/2 to 2 tbsp olive oil1 1/2 tsp crushed garlic2 tbsp red cane vinegar1/2 tsp soy sauce1/3 cup leftover adobo sauce, strained1 tsp cornstarch, dissolved in 2 tsp waterSalad:1/2 cup leftover adobo meat, flaked1/4 kg Tagaytay greens or romaine lettuce, torn into bite size pieces and chilled1/3 to 1/2 cup adobo dressing1 hard boiled egg, peeled and sliced thinlyDirections:1. Saute garlic in olive oil. Add red cane vinegar, soy sauce and adobo sauce. Simmer for 1 minute. Add cornstarch mixture and cook until just thick. Set aside.2. Heat pan with 1/2 tbsp cooking oil. Add adobo meat and fry over low-medium heat until dry and crisp. Set aside.3. Toss together salad ingredients with adobo dressing. Serve immediately.Preparation time: 12 minutesCooking time: 10 minutesMakes 4 servings.Good source of Vitamin B2 - essential for growth and production of red blood cells.Source: Del Monte Kitchenomics
Ingredients:2 pc (130 g) leftover longganisa, casings removed and crumbled or diced1 tbsp chopped garlic1 chicken bouillon, dissolved in 6 cups hot water100 g spaghetti, broken300 g, spinach, use tender leaves and stalksDirections:1. Brown longganisa (in its own fat) in a large saucepot until almost crisp. Add garlic and cook for 1 minute.2. Add chicken broth. Bring to a boil.3. Add 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/8 tsp pepper and spaghetti.4. Cook for 8 minutes, stirring occasionally.5. Add spinach leaves and cook for 2 minutes more. Serve immediately.Preparation time: 11 minutesCooking time: 17 minutesMakes 7 servings.Excellent source of Vitamin A - for good eyesight.Source: Del Monte Kitchenomics
Ingredients:8 cloves garlic, crushed2 pc chorizo de bilbao, sliced1 cup (110 g) leftover chicken meat from tinola or binakol, flaked1-2 tsp patis1 chicken bouillon cube150 g shell macaroni100 g upo (gourd), diced1 1/2 to 2 cups leftover chicken tinola or binakol broth, strained and mixed with
4 1/2 to 5 cups water to make 6 1/2 cupsDirections:1. Brown garlic in oil. Set aside.2. Using the same pan, saute chorizo and leftover chicken meat. Season with patis (fish sauce) and 1/4 tsp pepper. Add chicken bouillon, shell macaroni and broth. Simmer for 10 minutes.3. Add upo and simmer for 3-5 minutes more or until tender. Add garlic.Preparation time: 15 minutesCooking time: 18 minutesMakes 7 servings.High in Vitamin B1 - prevents beri-beri.Source: Del Monte Kitchenomics
Ingredients:Vinegar Dip:1/4 cup red cane vinegar1 tsp garlic, crushed1/8 tsp pepperFritters:1/4 cup cornstarch3/4 cup all-purpose flour1 cup water2 cups leftover stir-fried or sauteed vegetablesSauteed Vegetables:2 cloves crushed garlic1 medium sliced onion1 chicken bouillon in2 tbsp oil100 g carrots, julienned100 g sayote, julienned1/8 tsp pepper.Cook for 2 minutes. Add 100 g baguio beans, sliced. Cook for another minute.Directions:1. Vinegar Dip: Combine ingredients for dip. Set aside.2. Combine cornstarch and flour. Add water while mixing to a smooth mixture.3. Add vegetables and 1/4 tsp iodized fine salt (3/4 tsp iodized rock salt).4. Deep-fry every 2 tbsp of mixture in hot oil until golden brown. Drain on paper towels. Serve with dip.Preparation time: 6 minutesCooking time: 25 minutesMakes 11 servings.Good source of Vitamin C - helps fight common infections.Source: Del Monte Kitchenomics
Ingredients:250 g spaghetti, cooked per package directions10 cloves garlic, crushed5-6 tbsp aligue or crab paste1 pouch (250 g) Italian style or Filipino style spaghetti sauceDirections:1. Fry half of garlic until golden brown in 2 tbsp oil. Set aside. To the remaining half, saute with aligue.2. Add spaghetti sauce and simmer for 10 minutes.3. Pour over or mix with cooked spaghetti. Top with fried garlic.Preparation time: 8 minutesCooking time: 23 minutesMakes 6 servings.High in Vitamin B12 - prevents anemia.Source: Del Monte Kitchenomics
Ingredients:2 envelopes (7 g each) unflavored gelatin1 can (439 g) fiesta fruit cocktail, ddrained (reserve syrup)1 1/4 cups hot water1 medium (200 g) red apple1/4 cup hopney1/4 cup mayonnaise1/4 cup sweetened condensed milkDirections:1. Mix gelatin with half of fruit cocktail syrup. Add hot water and stir until dissolved. Cover and chill for 30 minutes or until thick.2. Cut apple into tidbits. Combine with fiesta fruit cocktail and remaining ingredients. Add to gelatin mixture. Pour into desired mold. Chill until set.Makes 16 servings.Good source of Vitamin C - helps fight common infections.Source: Del Monte Kitchenomics
Ingredients:4 cloves garlic, crushed1 medium onion, sliced1 medium (150 g) carrot, diced1/4 kg shrimps, shells and heads removed; each piece cut into 24 1/2 cups water1 can (227 g) tomato sauce100 g salad macaroni1/2 kg fresh crab, boiled and flaked1/2 cup condensed golden corn soup, dissolved in 1/2 cup water1/2 k small tahong, boiled then shells removed1 tbsp cornstarch, dissolved in 1 tbsp water2 tbsp chopped parsley (optional)Directions:1. Saute garlic, onion, carrot and shrimps. Add water, tomato sauce, salt and pepper to taste. Allow to simmer then add macaroni. Cook for 10 minutes.2. Add crab, corn soup and tahong. Simmer for 5 minutes. Add cornstarch. Simmer until thick. Top with parsley.Makes 10 servings.You may use 100 g crab meat or crab stick (sliced) instead of fresh crab.Rich in Iodine - helps prevent goiter.Source: Del Monte Kitchenomics
Ingredients:1/3 cup butter or margarine, softened2 small bell peppers, chopped1/4 cup roasted cashew nuts, chopped1 can (439 g) crushed pineapple, drained (reserve syrup)3/4 kg chicken breast, deboned and sliced into 10 flat pcs1/2 cup bread crumbsSauce:3 tbsp pineapple syrup1 cup cheddar cheese, grated1/2 cup mayonnaise1 stalk green onion, choppedDirections:1. Blend first 3 ingredients with 1/2 cup crushed pineapple, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1 tsp sugar. Roll each 1 1/2 tbsp of mixture in foil. Freeze for at least 3 hours.2. Marinate chicken in 1/2 cup pineapple syrup, 1/3 tsp iodized salt (or 1/3 tbsp rock salt) and 1/4 tsp pepper for one hour. Drain.3. Remove foil of butter mixture. Place each piece on one side of every chicken slice. Roll and secure with toothpick. Coat with bread crumbs. Deep fry until golden brown. Remove toothpick. Set aside.4. Melt cheese with 3 tbsp pineapple syrup. Cool slightly. Add mayonnaise, 1/8 tsp pepper and remaining crushed pineapple. Blend well. Pour over chicken. Top with green onions.Makes 5 servings ( 2 rolls/serving)Good source of Vitamin C - helps fight common infections.Source: Del Monte Kitchenomics
Ingredients:350 g chicken breast, deboned, boiled and cut into cubes1 medium ripe mango, peeled and cut into cubes2 cups cubed ripe papaya1 can (439 g) pineapple chunks, drained1/2 cup sweetened nata de coco1/2 cup mayonnaise1 tbsp coarse chopped cashew nutsDirections:Combine all ingredients in a bowl except cashew nuts. Season with 1/8 tsp iodized salt. Mix well. Chill. Serve with cashew nuts on top.Makes 8 servings.Source: Del Monte Kitchenomics
Ingredients:
24 pcs quail eggs, hard-boiled and shelled
1 medium (250 g) cucumber, pared, seeded and cut into 1" chunks
1 can (439 g) pineapple chunks, drained
1 medium red bell pepper, diced
1/2 cup mayonnaise
Directions:
1. Combine first 4 ingredients. Season with 1 tsp iodized alt and 1/8 tsp pepper. Toss.
2. Add mayonnaise. Mix well. Chill until ready to serve.
Makes 6 servings.
You may use 12 hard-boiled chicken eggs instead of 24 quail eggs.
Excellent source of Vitamin B2 - essential for growth and production of red blood cells.
Source: Del Monte Kitchenomics
Ingredients:6 cloves garlic, crushed1 medium onion, sliced6 medium crabs (alimasag)2 pcs buko (coconut) meat (cut into strips or shredded)1 1/2 cups buko (coconut) water10 pcs sitaw, cut into 2" long strips1 can (227 g) tomato sauce3 stalks green onions, choppedDirections:1. Saute garlic and onions. Add crabs, buko water and 1 tsp iodized salt (or 1 tbsp rock salt). simmer for 10 minutes. 2. Remove crabs. Discard shell and gills. Cut into half. Flake meat from claws, if desired. Return to pot.3. Add sitaw and buko meat. Simmer for 5 minutes. Add tomato sauce. Simmer for another 10 minutes. Add green onions just before serving.Makes 6 servings.High in Niacin - for proper skin and intestinal functions.Source: Del Monte Kitchenomics
Ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp iodized salt
3 pcs eggs
1 1/2 cups sugar
3/4 cup mayonnaise
1 can (234 g) crushed pineapple
2 cups shredded carrots
1/2 cup desiccated coconut
3/4 cup coarsely chopped cashew nuts
Directions:
1. Preheat oven to 350F. Mix first 5 ingredients to form flour mixture. In a medium bowl, beat eggs, sugar, mayonnaise and crushed pineapple (with syrup) until well blended. Gradually beat in flour mixture. stir in remaining ingredients.
2. Grease and lightly dust two 9 1/2" x 5 1/2" loaf pans with flour. Pour batter into prepared pans. Bake for 40-45 minutes or until toothpick inserted at the center comes out clean.
3. Optional cream cheese frosting: Cream 1/4 cup softened butter and 1/3 cup cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla. Mix well. Spread on cake then sprinkle with 1/4 cup chopped cashew nuts.
Makes 24 slices.
Cool cake before applying frosting. You may also use a medium-sized bundt pan instead of two loaf pans.
Excellent source of Vitamin A - for good eyesight.
Source: Del Monte Kitchenomics
Ingredients:Crepes:2 tbsp melted margarine2/3 cup flour3/4 cup evaporated milk3/4 cup water3 eggs, beaten1/2 tsp rock saltFilling:1 can (850 g) fiesta fruit cocktail, drained (reserve syrup)2 tbsp sugarIngredients:1. Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.2. Brush teflon pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook for 2minutes until top is set.3. Lift edge of crepe then invert. Cook other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece between layers of wax paper to prevent it from sticking to each other set aside.4. Simmer fiesta fruit cocktail syrup and sugar for 15 minutes. Set aside.5. Spoon 1/4 cup fiesta fruit cocktail across the center of each crepe and roll. Pour fiesta fruit cocktail syrup on top of crepes.Makes 12 pieces.Rich in Vitamin C - helps fight common infectionsSource: Del Monte Kitchenomics
Ingredients:1 whole (1 kg) chicken8 cloves garlic, crushed1/4 cup flour1 large onion, sliced1 medium carrot, cut into chunks1 large kamote, cut into chunks2 laurel leaves1/2 cup button mushrooms, sliced4 stalks green onions, sliced diagonally into strips2 pouches (200 g) each mechado-caldereta classic recipe sauceDirections:1. Rub chicken with garlic, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper. Sprinkle with flour and brown all sides in a little oil. Place in a cooking pot.2. Add 1 tsp iodized salt (or 1 tbsp rock salt), 1 1/2 cups water and remaining ingredients. Simmer over low heat for 55 minutes, turning chicken occasionally. To serve, place in a platter and top with sauce and vegetables.Makes 10 servings.Rich in Vitamin B6- essential for red blood cell formationSource: Del Monte Kitchenomics
Ingredients:Pasta-Vegetable Mixture:1/4 kg fresh asparagus, cut 1" long, blanched and drained100 g salad macaroni, cooked per package directions1 can (439 g) pineapple tidbits, drained (reserve syrup)4-5 slices cooked sweet ham, cut into cubes1 stalk green onion, choppedDressing:3 red cane vinegar3 tbsp olive oil3 tbsp pineapple tidbits syrup1/2 tsp iodized salt1/8 tsp pepper1 clove garlic, minced1 tbsp parmesan cheese.Directions:1. Combine ingredients for pasta-vegetable mixture. Set aside.2. In a jar, combine ingredients for dressing. Cover and shake well. Pour over pasta-vegetable mixture. Serve chilled.Makes 6 servings.Excellent source of Vitamin C - helps fight common infections.Source: Del Monte Kitchenomics
ngredients:
1 buko (young coconut), shredded (reserve coconut water)
1 cup cornstarch, dissolved in
1 1/2 cups water
1 1/2 cups buko water
1 cup evaporated milk
1/2 cup sugar
1 can (439 g) fiesta fruit cocktail, drained
Directions:
1. Combine cornstarch, water, buko water and milk. Cook with constant stirring for 30 minutes or until thick.
2. Add sugar, buko and fiesta fruit cocktail. Blend well. Pour into 7"x7" square pan. Cool, then chill until set. Slice into desired shapes.
Makes 12 servings.
Source: Del Monte Kitchenomics
Ingredients:
1 head garlic, crushed
1/3 cup margarine or butter
1 chicken bouillon cube
1 can (184 g) tuna chunks in oil (include oil)
2 stalks green onions, chopped
1/4 kg spaghetti, cooked per package directions
1/4 cup parmesan cheese (optional)
Directions:
1. Saute garlic in margarine until brown. Set aside half for topping. In the remaining half, add bouillon cube, tuna and half of green onions. Stir until bouillon cube is dissolved. Allow to simmer.
2. Add cooked spaghetti. Blend well. Top with remaining garlic, green onions and parmesan cheese, if desired.
Makes 6 servings.
Excellent source of lysine - promotes growth in the young
Source: Del Monte Kitchenomics
Ingredients:
1/2 cup sugar
1 1/2 tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
2 egg yolks
1/2 cup milk
1 large ripe mango, mashed
1/2 cup all purpose cream
1 pack broas (14 pcs)
Directions:
1. Boil 1/2 cup sugar, 1/4 cup fruit cocktail syrup and 1/2 cup water for 10 minutes. Pour mixture into gelatin and stir to dissolve. Set aside.
2. Combine yolks, milk and 2 tbsp sugar. Simmer while stirring over medium heat until mixture thickens or coats the spoon. Add mango, fiesta fruit cocktail and gelatin mixture. Cook for 2 minutes.
3. Stir in cream. Pour in square pan (7" x 7") lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.
Makes 12 servings.
Rich in Vitamin C - helps fight common infections.
Source: Del Monte Kitchenomics
Ingredients:
1 can (140 g) Vienna sausage, drained and sliced diagonally
50 g salami, sliced
2 medium tomatoes, diced
100 g quickmelt cheese, coarsely grated
1 pouch (115 g) sweet style pizza sauce
8 pcs loaf bread slices, cut diagonally
Directions:
1. Pre-bake bread in a pre-heated oven for 5 minutes. Spread pizza sauce over bread. Top with vienna sausage, salami, tomatoes and grated cheese.
2. Bake for another 3-5 minutes or until cheese melts.
Makes 16 pieces.
Rich in Vitamin B12 - prevents anemia.
Source: Del Monte Kitchenomics
Ingredients:
1 pack (150 g) tortilla chips
4 cloves garlic, crushed
1 small onion, chopped
150 g ground beef or 3 pcs (100 g) hotdog, diced
1/2 cup button mushrooms, sliced (canned)
1 can (237 g) Italian style spaghetti sauce
1 cup coarsely grated mozarella cheese (or quickmelt cheese)
2 medium tomatoes, seeded and sliced
Directions:
1. Preheat oven to 400F.
2. Saute garlic, onion and meat. Cook for 3 minutes. Add mushrooms, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and spaghetti sauce. Cook for 2 minutes. Set aside.
3. Layer bottom of baking pan (13" x 9") with tortilla chips. Top with sauteed mixture and cheese. Bake until cheese melts. Top with tomatoes.
Makes 6 servings.
Excellent source of Vitamin B12 - prevents anemia.
Source: Del Monte Kitchenomics
Ingredients:Meat Roll:400 g ground pork3/4 cup cooked malagkit rice1 egg lightly beaten1 medium onion, choppedFilling:1 can (234 g) crushed pineapple, drained (reserve syrup)1 small carrot, diced2 stalks celery, diced1 medium red bell pepper, dicedDirections:1. Combine all ingredients for meat roll with 1 1/2 tbsp soy sauce, 3/4 tsp pepper and 1/3 tsp iodized salt (or 1 tsp rock salt). Mix thoroughly.2. Mix all ingredients for filling. Divide meat and filling mixture into 4 equal parts each. Spread one portion of meat on cellophane to about 1/4" thick then spread with filling. Roll and tie both ends with thread. Steam for 30 minutes. Slice and serve with sauce.3. Sauce: Combine crushed pineapple syrup, 1/4 tsp rock salt, 1 tbsp cornstarch, 2 tbsp brown sugar and 1/2 cup water. Simmer until thick.Makes 8 servings.Malagkit serves as pork extender.Excellent source of Vitamin A - for good eyesight.Source: Del Monte Kitchenomics
Ingredients:
1 kg chicken wings
1 bottle (345 g) Sweet Chili sauce
Directions:
1. Sprinkle chicken wings with 1 1/2 tsp iodized salt (or 1/2 tbsp rock salt).
2. Fry until golden brown.
3. Heat Sweet Chili sauce. Stir in chicken wings until coated with sauce. Serve.
Makes 8 servings.
Rich in Iodine - helps prevent goiter.
Source: Del Monte Kitchenomics
Ingredients:1/2 kg beef sirloin, sliced into thin strips3 tbsp oil1 tbsp toasted sesame seeds150 g bean sprouts (togue)Marinade:2 tbsp soy sauce1/4 tsp pepper2 stalks green onions, chopped1 can (237 g) Italian style spaghetti sauce1 tsp brown sugarDirections:1. Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef in oil until cooked. Set aside. 2. In the same pan, simmer marinade for 5 minutes. Combine with cooked beef.3. Add bean sprouts and sesame seeds. Stir once.Makes 7 servings.Excellent source of Vitamin B12 - prevents anemia.Source: Del Monte Kitchenomics
Ingredients:
2 pcs (100 g) longganisa, removed from casing
2 tbsp margarine
3 tbsp all purpose flour
1 chicken bouillon cube
3 medium ears fresh corn, shredded or 1 cup whole kernel corn (canned)
1 pouch (115 g) tomato sauce
2 medium potatoes, cut into small cubes
1/4 cup evaporated milk
3 stalks green onions, sliced 1" long
Directions:
1. Saute longganisa in its oil for 7 minutes. Set aside meat then discard excess oil.
2. In the same pan, melt margarine. While stirring continuously, add flour and bouillon cube.
3. Cook for 3 minutes. Add corn, tomato sauce, 3 1/2 cups water, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper.
4. Simmer for 30 minutes if using fresh corn, 5 minutes if canned. Add potatoes and longganisa. Simmer until cook. Add milk and green onions. Simmer once.
Makes 6 servings.
Good source of Calcium - for strong bones and teeth. Longganisa was used instead of ground beef.
Source: Del Monte Kitchenomics