Filipino Best Recipes

Fabulous 5-Minute Fudge Wreath

2011-12-20T05:21:00.000-08:00

Make our easy and delicious fudge wreath this season! It's the perfect treat to give friends and family during the holidays. Get the kids involved and make a few extra for last-minute gifts.

SERVINGS: 32

PREP: 5 min + chilling

WHAT YOU WILL NEED::
Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup butterscotch chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)

HERE'S HOW:

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

SEAFOOD PENNE DELIGHT

2011-12-16T20:40:00.000-08:00

Seafood is rich in iodine, a mineral needed to prevent retardation and maintain normal metabolism.

It is good to remember that one cup pasta is equivalent to a serving of carbohydrate-rich food.

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:
Seafood Mixture:
1 ½ cups fish fillet cubes
¾ cup squid rings
8 pieces medium-sized prawns
1 8g MAGGI MAGIC SARAP
Salt and white pepper to taste
100g bacon
2 tbsp butter
1 tbsp chopped garlic
¼ cup chopped celery
6 pieces Shiitake mushrooms, cut into strips
¼ cup flour

Cream Mixture: Combine –
1 ½ cups NESTLÉ Fresh - Low Fat Milk
1 250g NESTLÉ D’Lite Cream
½-1 cup water or as needed
1 8g MAGGI MAGIC SARAP
1/8tsp nutmeg
Salt and white pepper to taste
500g penne or linguine, cooked al dente
¼ cup grated cheese
2 tbsp chopped parsley

HERE'S HOW:

Season each seafood separately with MAGGI MAGIC SARAP, salt and pepper. In a hot pan with little oil, sauté the fish fillet, squid, and prawns separately. Set aside.
In the same pan, cook bacon until brown and crisp. Leave 2 tbsp of fat with the cooked bacon.
Add in butter. When melted, sauté garlic, celery, and mushrooms.
Stir in flour and cook while stirring for 30 seconds. Do not brown.
Pour in cream mixture. Mix well and simmer for 5 minutes.
Stir in the cooked seafood then season with MAGGI MAGIC SARAP, nutmeg, salt, and white pepper.
When sauce is simmering, stir in the cooked pasta. Add the cheese and parsley and continue to mix until sauce coats pasta. Serve on a large platter.

Nutritional Content:
Calories: 652
Carbohydrates (g): 41
Protein (g): 64
Fats (g): 26

LINGUINE A LA VONGOLE

2011-12-14T20:39:00.000-08:00

It is good to know that fresh seafood, like clams, is a healthful source of protein because it is low in fat and cholesterol. It is also a good source of minerals like iodine. It is also good to remember that NESTLE All Purpose Cream is made from buttermilk, which give dishes a creamy texture and rich flavor.

Try this creamy white spaghetti, best for all times!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:
3 tbsp butter
3 cloves garlic, minced
1 medium onion, sliced thinly
2 tbsp flour
1 cup clam meat, diced
1 1/2 cups clam broth
2 tsp MAGGI MAGIC SARAP
salt and pepper to taste
1/2 tsp basil, sliced chiffonade
1/2 cup NESTLE All Purpose Cream
grated cheese, as needed
200 g linguine, cooked
2 tbsp chopped parsley

HERE'S HOW:

Heat butter until melted; saute garlic and onions. Cook until soft.
Stir in the clam meat and saute for a few seconds.
Add the flour and cook for 30 seconds without browning.
Pour in clam broth. Season with MAGGI MAGIC SARAP, salt and pepper then add basil. Simmer for 3 to 5 minutes.
Remove from heat and stir in NESTLÉ All Purpose Cream and some grated cheese.
Arrange hot cooked noodles in a platter; pour clam sauce over and sprinkle with more cheese and parsley. Serve with bread sticks or garlic bread.

Nutritional Content:
Calories: 186
Carbohydrates (g): 10
Protein (g): 2
Fats (g): 15

Tuna Cups

2011-10-01T07:42:00.000-07:00

WHAT YOU WILL NEED:
2 cloves (10 g) garlic, crushed
1 pc (30 g) small onion, chopped
1/2 c (100.5 g) canned button mushrooms, sliced
1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g) tuna chunks in oil, drained
12 pc (360 g) pan Americano (or sliced bread), edges removed
2 tbsp (28 g) margarine, softened
1/2 c (57.5 g) quickmelt cheese, grated

HERE'S HOW:

Sauté GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts.

Rich in Thiamin- prevents Beri-beri.

Bacon Carbonara Pasta

2011-09-30T07:37:00.000-07:00

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked (reserve 3 tbsp pasta broth)
1 pouch (250 g) DEL MONTE Carbonara Sauce
80 grams bacon, sliced
1/4 cup (28.75 g) grated cheddar cheese

HERE'S HOW:

FRY bacon until crunchy. Set aside bacon, reserve drippings.
COMBINE drippings with DEL MONTE Carbonara Sauce, pasta broth. Cover, simmer for 3 minutes.
ADD cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon.

Good source of Calcium- for strong bones and teeth

Chicken Mushroom Spaghetti

2011-09-28T06:27:00.000-07:00

If you're picky eaters, refuse to eat vegetables, try Del Monte Filipino Style Tomato Sauce with MMK (Munggo, Malunggay, and Kalabasa). Del Monte Filipino Style Tomato Sauce with MMK provides your kids the complete serving of vegetables they need (in every meal) in an enjoyable way. It is the most nutritious tomato sauce, with the added nutrients of 3 of the most nutritious vegetables in the country - malunggay, munggo, kalabasa. The sauce alone fulfills the required serving of vegetables in a meal.

Try this!

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked
1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce with MMK
1/4 cup (25 g) grated cheese
150 grams ground chicken meat
1 pc (50 g) medium onion, chopped
1/4 cup (50.25 g) sliced mushroom
1/4 tsp (1.75 g) iodized fine salt
1/4 tsp (.75 g) pepper

HERE'S HOW:

SAUTE onion, chicken and mushroom for 5 minutes. Add DEL MONTE Spaghetti Sauce, salt and pepper. Cover and simmer for 5 minutes.
POUR over cooked DEL MONTE Spaghetti. Top with grated cheese.

Freshness & Storage

2011-09-26T06:44:00.000-07:00

CHICKEN FRESHNESS

A dressed and drawn chicken means it has been slaughtered, de-feathered and cleaned of organs. Here’s a quick and easy way to find out the freshness of chicken.

1. Dressed Chicken
Check the dressed chicken for any greenish discoloration or bruises. Fresh dressed chicken must be smooth, moist and free from bruising.
2. Neck
Check around the neck for purple or green discolorattion.
3. Wing Tips
A rotten chicken would have dark wing tips.
4. Joints
There is also stickiness under the wings and around the joints if it’s not fresh.

Proper Chicken Storage

1. Storing chicken is critical because it is susceptible to contamination by salmonella bacteria. Frozen chicken must be kept frozen until it is used
2. Make sure to clean fresh chicken before storing in the freezer. (Freeze at 0°F (or -18°C).
3. To store for a longer period, the wrapping should be air and moisture proof.
You can use aluminum foil, and even a sealed plastic bag or food container works just as well.
4. If you freeze chicken right away, it can keep for up to 6 months, provided again, that it’s
continuously in the freezer for all those 6 months.

PORK FRESHNESS

Freshness of pork is one important aspect when buying, but it is also important to know more about the tender parts of the meat for the right dish. Here are quick and easy tips to determine fresh meat.

1. Tenderness
The tender parts of the meat are located in the belly area, the back area and other parts that have the least used muscles.
2. Marbling
Look closely at the marbling; these are the streaks of fat on the meat. Good marbling is important because it is associated with the juiciness of the meat. It must be white and not yellowish.
3. Skin and Smell
Dry meat is a sign of staleness. If the pork has wrinkled skin with large pores and has an off-odor, don’t buy it..
4. Color
With meats and poultry, the most visible sign of freshness is the color. Quality fresh pork has a pale pink meat color with a small amount of marbling.
5. Stamp
Meat bearing this stamp means it has passed the Bureau of Animal Industry standards.

Proper Pork Storage:

1. Make sure to clean fresh pork before storing in the freezer. (Freeze at (0°F (or -18°C)
2. Pork must be wrapped in paper or freezer bag to keep its surfaces dry. Separate it from other foods to prevent cross contamination.
3. To store longer, freeze the meat right away and it will keep for up to 6 months, provided it is continuously in the freezer. Freeze at 0°F (or -18°C).

BEEF FRESHNESS

Freshness of beef is one important aspect when buying, but it is also important to know more about the tender parts of the meat for the right dish. Here are quick and easy tips to determine
fresh meat.

1. Tender Parts
The tender parts of the beef are tenderloin, short loin , sirloin and steak cuts.
2. Color
The color of the meat must be bright red to deep red with moderate marbling. Marbling is the streaks of fat that you see on the meat.
Be wary of meats that are already turning brown or green, dry or slimy.
3. BAI Stamp
Meat bearing this stamp means it has passed the Bureau of Animal Industry standards.

Proper Beef Storage
1. Clean the beef before putting it in the freezer
2. Beef must be stored in freezer bag or an airtight container to keep its surfaces dry.
Store the beef away from other foods to prevent cross-contamination.
3. If you freeze the beef right away, then the meat will keep for six months, provided
it’s continuously in the freezer. (Freeze at -0°F or -18°C)

EGGS FRESHNESS

Determining an egg’s freshness is easy if you’re buying in a grocery. Just check the carton for the consumption date. But what do you do when there are no dates on the cartons? Here’s how:

1. Shell
The most visible sign of an egg’s freshness is its shell. It must be clean and unbroken. Fresh eggs have rough shells and have a dull finish. Stored eggs look smooth and shiny.
2. Fresh Eggs
Here’s a quick test. Place the eggs in a bowl of water. Fresh eggs will sink and stale eggs will float.
3. Yolk
When you break a fresh egg, the white is clear and firm. The yolk stands up and is well- rounded. With old eggs, the white spreads out and feels watery; the yolk tends to break easily.
4. Air Sac
The air sac, which is on the blunt end of the egg is close to the shell. You can see this by putting the egg under the light.

Proper Egg Storage
1. Eggs will stale faster in room temperature compared to eggs kept in the refrigerator.
2. Hard cooked eggs left in their shells should be consumed within one week.
3. Store the eggs away from strongly flavored food to reduce absorption of other smells.
4. Storing eggs with the large end up retains freshness and helps keep the yolk centered.

FISH FRESHNESS

The freshness of the fish is the single most important factor in a fish dish. Not only is it more flavorful,
but also reduces possible allergic reactions. Here’s a quick and easy way to find out
the freshness of a fish.
1. Eyes
The eyes are clear and full, not sunken and not red.
2. Gills
Check the gills, they have to be bright red and should be free from slime and dirt.
3. Smell
Smell it. The fish has to be free from objectionable odor. Fresh fish should not smell fishy but have mild seaweed-like odor.
4. Flesh
The flesh is firm to the touch and doesn’t sink when you press it.
5. Scales
The scales are bright and shiny. It should also be clinging to the skin.

Proper Fish Storage
1. Clean the fish before storing.
2. Remove the gills and innards if it’s still there, and cut the fins.
3. To store for a longer period, the wrapping should be air and moisture proof.
You can use aluminum foil, and even a sealed plastic bag or food container works just as well

VEGETABLES FRESHNESS

There are different ways to determine the freshness depending on the type of vegetable. Try to buy the vegetables as close to the day you’re going to consume it.
1. Leafy Vegetables
Old leaves are already turning wilted, yellowish and brown. Check for signs of rotting or decay.
2. Roots and Tubers
Fresh root crops and tubers must have no shoots or leaves growing out of them. Make sure that these do not have soft-rots.
3. Vegetable fruits
They should be firm, free from bruises and punctures, and bright in color. It should not be shriveled or have wrinkled skin.

Storing Vegetables:

1. With vegetables, proper ventilation is the key. Try not to fill your shelf to the brim so
as not to squash the vegetables.
2. Bulbs like onions and garlic should be stored in room temperature. The roots grow
faster when you put them in the ref. Keep onions away from potatoes.
3. Keep the leafy vegetables in the refrigerator. Wrap in paper to keep the moisture.
4. The vegetable fruits, so-called because they’re actually fruits that are cooked as
vegetables, should also be stored in the ref. The same rule applies with tubers.
5. In the vegetable rack, try to organize your vegetables with the hard tubers at the
bottom and the leafy vegetables and tomatoes stored always on top.

FRUIT FRESHNESS

What usually stops us from buying fruits is we’re not sure if what we’re buying is fresh. Here’s how to test the freshness of fruits:
1. Quality
Fresh quality ripe mangoes are fragrant and not bruised.
2. Fresh and ripe bananas are free from bruising and are firm to the touch.
3. Pineapples are fresh and ready to eat when the leaves close to the center come off easy when pulled.
4. Fresh and ripe papayas should have skin that is smooth, not torn or cracked. When you press your thumb into the flesh—it is firm. If it’s soft and has a sweet smell to it, the papaya is already overripe.
5. A good rule when buying is to check the integrity of the skin. It should be firm, smooth and free from bruises and punctures.

Storing Fruits:
1. When the fruits are ripe, most fruits are best stored in the refrigerator.
Refrigerated whole fruits should be kept in perforated plastic bags.
2. When a strong-smelling fruit is cut open, store them in a covered container.
Fruits like langka or jackfruit, citruses and melon varieties need to be sealed or covered
so as not to contaminate the aroma and flavor of other food items in the ref.
3. Apples, pears and bananas would have to be eaten right away or kept in an airtight
container or plastic food wrap, if they’ve already been cut open to lessen the
unsightly browning. These are fruits that tend to brown immediately once opened.
4. Bananas are stored in room temperature. Remove the rotting bananas to avoid
spoiling the other bananas. Other fruits stored in room temp are lanzones and whole watermelons.

HERBS AND SPICES
Here are quick and easy tips to spot fresh herbs and keep the
potency of your herbs and spices:
1. Color
Use fresh herbs that have a bright green color. If it is turning yellow, you must consume the herbs immediately or best your throw these out.
2. Dried Herbs
Certain herbs and spices are used dried, having a stronger, more concentrated flavor than fresh. These are packaged and sold in stores. Better to ground or crumble them when you’re about to use the spice.

Storing Herbs and Spices:

1. Dried herbs and spices will keep for a year if stored in airtight jars away from heat
and sunlight.
2. Avoid placing any of our herbs and spices directly above the stove. Heat reduces the
potency of the spices.
3. You may also wrap fresh herbs--like lemongrass, pandan, kinchay--loosely in barely
damp paper towel and sealed in a plastic bag for up to 5 days.

Kitchen Tips

2011-09-04T06:47:00.000-07:00

BREAD / CAKES

Stale bread can be kept in the fridge till it becomes hard and dry. Grind the bread into powder. This can be used for cutlets, baking and various fried dishes.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

Nuts and fruits will not sink to the bottom of a cake if they are lightly coated with flour before they are added to the butter.

Baking powder loses its leavening power with age. To test and see if it is still fresh, put 1/2 tsp baking powder into 1/4 cup hot water. If the water bubbles a lot, the baking powder is fresh.

After baking a pie, cool it on a wire rack. This allows air to circulate under it and keeps the crust from becoming soggy.

When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving.

CANNED PINEAPPLE/ FRUIT COCKTAIL

Don’t throw away extra syrup from canned pineapple or fiesta fruit cocktail. It can be used as ingredient for marinade. Pineapple juice acts as tenderizer for meat marinade and removes fishiness of fish, seafood and chicken.

Save left over syrup or juice from canned fruit by freezing in small quantities in ice cube tray, bags or small containers. Use this flavor for desserts or as float to drinks, ex. gelatins or jellos, punch, ice candy)

Add left over syrup to water to simmer, cook fish, shellfish, meat or vegetables to be used for salads. This will enhance flavor and remove fishiness of fish and shellfish.

Soaking cut fruits like bananas and apples in pineapple juice or syrup prevents browning or discoloration.

Use syrup from canned fruits for marinating, making sauces, adding flavor, preventing discoloration and removing unpleasant odors.

FISH

Buy tuna fillet that is fresh, free from weird odor and without any dark discolaration.

When doing groceries, make the perishable items like fish or seafoods the last stop to avoid spoilage.

Do not soak meat and fish in water before cooking. Rinse quickly under running water if you need to clean it. Soaking renders them waterlogged and tasteless and takes away water-soluble nutrients.

Do not overcook fish; it should almost flake. If it starts to flake, it's already overdone.

Before scaling, rub the entire fish with vinegar and the scales will come off more easily.

Frozen fish fillet and steak are better cooked from partially frozen stage to keep its natural moisture while cooking. Just make sure to add a few more minutes to the cooking time. Never refreeze fish once its been thawed.

FRUITS

Press the narrow end of an avocado gently with your forefinger. If it gives slightly, it is ready to eat.

Bananas should not be peeled until you intend to use them, as exposure to air darkens their flesh.

Never leave peeled apples in a bowl of water, they will lose flavor and absorb water. Instead, use syrup from canned pineapple or fruit cocktail, this will make the apple taste better and not discolored.

Buy in bulk for fruits which are in season and cheap .You can preserve for future use and avoid buying them when they are out of season and expensive.

MEAT

In buying ground pork, buy pork pigue (lean) and request the vendor to grind it for you.

Some available ground pork are sometimes fatty and stale.

Portion the meat per your consumption and store in the freezer. This will avoid the "thaw and freeze" which will make the meat lose its flavor.

*Use polyethylene bag to coat meat or fish pieces with crumbs. Put crumbs or flour in the bag then add meat or fish. Shake well. The meat will be evenly coated and the bag can simply be thrown away after use.

When charcoal grilling, brush the grill with oil or butter before heating to prevent food from sticking to it. In grilling, allow pieces of meat to seal and brown before turning them over. Only turn once.

When buying meat, check the amount of fat, litid (or cartillage) and bones and determine how much is actually edible.

Use cheaper cut but good quality of meat, just tenderize by marinating or slow cooking.

Cooking time for pasta to get the al dente result is 10-12 minutes. Al dente means firm to the bite.

Dried pasta like Del Monte Macaroni can be stored for several months. Once the bag is opened, transfer into tightly sealed container and store in cool dry place. Putting a piece of laurel leaf in the jar will help prevent the infestation.

Soaking cooked pasta for salad in canned pineapple or fruit cocktail syrup will improve the taste of your salad.

Use peelings or trimmings of meat to make into stock.

Use meat and fish leftovers as filling for lumpia, sandwiches, siopao, croquettes or omelets.

To have more tender slices of meat, slice across, not along, the grain.

PASTA

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

If toothpicks are too short to test a cake for "doneness," a piece of uncooked spaghetti does the job.

Make sure to cook pasta "al dente", meaning "to the tooth". Just follow the cooking instructions on the package. Overcooked pasta becomes soggy and absorbs too much sauce.

When reheating cooked noodles, steam it rather that boil again in water. This way noodles will not become too soggy nor too dry.

After opening any pasta product, store unused portion in a tightly covered glass container to preserve freshness.

Add short shaped pasta to soup to make it more substantial.

POULTRY

The best part of chicken for making chicken nuggets is the breast meat. Cut deboned chicken breast into equal squares. Coat the leftover trimmings or irregular cut with crumbs or batter (flour mixture) and form into nuggets.

If you marinate meat, poultry or fish and wish to use the remaining marinade as a sauce, make sure it is cooked through and heated to a boil before serving to kill any harmful bacteria from the raw meat, poultry, or fish.

Thaw frozen poultry in the refrigerator allowing 3-4 hours per kilo. Room temperature thawing will increase the risk of bacterial formation.

Poultry shears are often easier to use than knife when cutting up chicken or duck.

When grilling or broiling poultry, leave the skin during cooking. It keeps the juices in and creates more tender result . If desired, remove the skin after the dish is cooked.

As a general rule , poultry is done when the juices run clear and the meat is no longer pink.

Let chicken stand for a few minutes after roasting/ baking to retain the juices and make it moist.

SOUP

Flour can be substituted with cornstarch as a thickening agent. Use half of the amount of flour given in the recipe.

When using flour or any starch as thickener in the recipe, make sure to dissolve it first in the liquid until smooth.

Most soups freeze well, except those containing cheese, cream or other dairy products since they may separate and curdle when thawed and reheated. Freeze soups without these particular ingredients, then add when gently reheating. Freeze soups in individual microwave-proof containers for a quick microwaveable lunch or snack.

Eliminate fat from soup by dropping ice cubes into the pot. As you stir the fat will cling to the cubes. Discard the cubes before they melt. Or, wrap ice cubes in a piece of cheesecloth or paper towel and skim over the top.

Add short shaped pasta to soup to make it more substantial.

VEGETABLES

In cutting vegetables, try to have variations in shapes for added appeal.

Ex. instead of plain cubes for potatoes, use crinkled cutter to have shape.

Choose fresh sitaw. Avoid those with large seeds (matured), and dry looking (not fresh)

Buy fresh young corn that is firm and light golden yellow. Avoid those with dark spots and slimy coating

Refresh wilted vegetables specially leafy ones by soaking in ice cold water for few minutes

Use peelings or trimmings of vegetables to make into stock.

Make left over fresh herbs into dried herbs. Ex. basil, oregano

Buy in bulk for some produce which are in season and cheap. Preserve and store them for future use. This will avoid buying the items when they are out of season and expensive. Ex. Calamansi juice, tomatoes for dried and marinated tomatoes

When substituting dried for fresh, use 1/3 less, since dried herbs have a more concentrated flavor than fresh.

Peels onions under water to prevent eyes from "crying".

Soaking hard beans or legumes (like monggo, kidney, or white beans) in water overnight shortens cooking time.

Cook vegetables in small amount of water in covered pots to conserve nutrients. Do not throw away water/stock for use making sauces & soup.

To remove worms from cauliflowers and broccoli and other vegetables, submerge in a bowl of water with 1 tbsp of vinegar or calamansi or lemon juice or salt.

VINEGAR

Add vinegar in marinade to tenderize meat. Soak meat in marinade overnight.

To deodorize a chopping board, quickly swab with vinegar. Rinse and dry.

Cut grease by adding vinegar to dish water.

You should never store vinegar in metal container because of the acidity. Store them instead in enamel or glass containers.

COOKING /FRYING

To eliminate fat spattering and sticking when frying or sauteing, make sure the pan is hot before adding the oil. Sprinkling a little salt into the frying pan also prevents spattering.

Add a little oil to butter or margarine when cooking to prevent it from burning.

When frying food, the oil should be hot enough or the food will absorb it and will become greasy and soggy. On the other hand, oil that is too hot will cause the food to turn brown too quickly while the inside remains uncooked.

Fry a few strips of fresh ginger to remove fishy odor and flavor of leftover or used oil.

To evenly coat chicken, fish and other meat with flour and seasonings, place a coating in a polyethylene or plastic bag, then add the meat. Shake the bag until all the contents are evenly coated. Removed from the bag and cook.

Pastillas de Amor

2011-06-21T23:25:00.000-07:00

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 8-10

WHAT YOU WILL NEED:

½ kg ube, boiled and grated
½ cup BEAR BRAND
¼ cup butter, melted
¼ cup grated cheese
½ cup condensed milk
Sugar for coating

HERE'S HOW:

Combine grated ube, BEAR BRAND, butter, cheese and condensed milk in a pan.
Cook slowly over low heat until ingredients are fully combined and mixture is sticky enough to hold a shape when molded.
Roll in sugar and wrap in colorful cellophane or transfer on small moulds of desired shape.

Nutritional Content:
Calories: 203
Carbohydrates (g): 26
Protein (g): 4
Fats (g): 9

Love Nests

2011-06-19T23:30:00.000-07:00

Preparation Time: 15 minutes plus 40 minutes to set
Cooking Time: 10 minutes
Servings: 6-8

WHAT YOU WILL NEED:

2 tbsp butter, melted
10 pieces NESTLÉ Milk Chocolate, chopped
¼ - ½ cup NESTLÉ Thick Cream
2 cups NESTLÉ KoKo Krunch
Different shapes of gummy candies, marshmallows or jelly beans

Procedure:

Line a baking pan with foil. Slightly brush with butter or spray with a non stick vegetable spray. Set aside.
Melt chocolate in double boiler. Thin with the cream adding more to achieve coating consistency.
Gently fold in the KoKo Krunch into the melted chocolate. Spoon mixture into the prepared pan and using your fingers, shape each mound into a small nest. Make a small indentation in the center of each nest.
Keep prepared nests in the refrigerator for 30-40 minutes or until set.
When ready to serve, put gummies, mallows or jelly beans in the center of each nest and serve immediately.

Nutritional Content:
Calories: 127
Carbohydrates (g): 13
Protein (g): 1
Fats (g): 8

Apple Pie

2011-06-17T23:36:00.000-07:00

Preparation Time: 00:30
Cooking Time: 01:00
Servings: 8-10

WHAT YOU WILL NEED:

Crust:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 slightly beaten egg yolk
1/2 tsp vinegar
2 tbsp cold water

Filling:
2 eggs slightly beaten
1 170g can NESTLÉ Cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon
1 tsp vanilla
5 medium apples peeled cored and cut to wedges

Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup butter

HERE'S HOW:

Preheat oven at 350 degrees F.
Sift together flour and salt for crust.
Cut in shortening by using two knives or a pastry blender.
Combine the rest of the ingredients for crust and pour into the dough mixture. Gather to a ball.
Roll out with a rolling pin until 2 inches bigger than your pie plate. Fit into the pie plate and flute edges. Set aside.
Combine all ingredients for the filling and pour into prepared crust.
Sift together the first three ingredients for crumble. Cut in butter and sprinkle mixture on top of the apple filling.
Bake for 45 min. to 1 hr. in a preheated oven.

Nutritional Content:
Calories: 489
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 37

Banana Freeze

2011-06-15T23:48:00.000-07:00

A quick frozen dessert that will satisfy any sweet tooth craving

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 4-6

WHAT YOU WILL NEED:

1 cup (about 4 pieces) lacatan bananas, mashed
1 cup + 2 tbsp sugar
1 tbsp NESTLÉ Premium Squeeze Orange Juice
1 160g can NESTLÉ Cream

HERE'S HOW:

Combine bananas, sugar, NESTLÉ Premium Squeeze Orange Juice and NESTLÉ Cream in a bowl.
Whisk until smooth. Freeze until set.

Nutritional Content:
Calories: 303
Carbohydrates (g): 50
Protein (g): 1
Fats (g): 11

Carrot Yema Balls

2011-06-13T23:57:00.000-07:00

Vitamin loaded version of yemas

Preparation Time: 00:30
Cooking Time: 00:30
Servings: 0

WHAT YOU WILL NEED:

1 301ml condensed milk
1/4 cup macapuno or langka in syrup
1/3 cup crushed NESTLE CORNFLAKES
2 tbsp butter or margarine
1 cup carrots, boiled and mashed
6 pieces egg yolks
2 tbsp chopped peanuts
1/4 cup cornstarch
1 cup white sugar

HERE'S HOW:

In a kawali, combine all ingredients except the white sugar.
Cook mixture over low heat while stirring until thick enough to hold its shape. Cool.
Form 2 tsp of mixture into balls and roll in sugar. Wrap in colored paper or cellophane.

Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

Cashew and Cheese Moonlight Dance

2011-06-11T00:00:00.000-07:00

A simple but truly satisfying refrigerated cake for the cheese and cashew lovers!

Preparation Time: 15 minutes plus 4 hours chilling time
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

2 250ml NESTLÉ All Purpose Cream
½ cup condensed milk
1 cup grated cheddar cheese, divided
14 pieces graham crackers
½ cup chopped and roasted cashew

HERE'S HOW:

Mix together NESTLÉ All Purpose Cream, condensed milk, and ½ cup of cheese.
Arrange Graham Crackers on a square glass or aluminum container. Spread about ½ cup of cheese-cream mixture and ¼ cup chopped cashew nuts on top of graham crackers for filling. Sandwich with another layer of graham crackers and finish it off with the remaining cheese-cream mixture. Top with the rest of the cheese and cashew nuts.
Chill for at least 4 hours before serving.

Nutritional Content:
Calories: 349
Carbohydrates (g): 21.9
Protein (g): 9.2
Fats (g): 24.9

Choco Banana Cream Pie

2011-06-09T00:03:00.000-07:00

Chocolate crust and a layer of melted chocolate adds a different twist to this traditional dessert.

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 10

WHAT YOU WILL NEED:

2 cups chocolate wafer cookies
1/2 tsp. ground cinnamon
5 tbsps. butter melted
8 oz. semi-sweet chocolate chopped
3/4 cup NESTLE Cream
1 tbsp. butter
1/2 tsp. vanilla extract
1-1/2 cups NESTLE Cream
3 ripe lacatan bananas cut diagonally 1/2" thick and soaked in lemon juice

HERE'S HOW:

Preheat oven at 325 degrees F. Butter a 9-inch diameter springform pan.
Combine cookies and cinnamon in processor and grind.
Add butter and process until moist.
Press mixture onto bottom and sides of pan. Bake until set, 7 minutes. Cool.
Combine chopped chocolate, NESTLE Cream and butter on top of double boiler set over simmering water. Stir until chocolate is melted and smooth.
Stir in vanilla.
Spread NESTLE Cream on crust. Arrange bananas on top,
Drizzle 1/2 cup warm chocolate sauce over bananas.
Chill pie until chocolate is firm.

Nutritional Content:
Calories: 447
Carbohydrates (g): 34
Protein (g): 8
Fats (g): 30

Choco Cheesecake Squares

2011-06-07T00:05:00.000-07:00

Easy cheesecake bars with choco-malted crust

Preparation Time: 00:15
Cooking Time: 00:45
Servings: 24

WHAT YOU WILL NEED:

Crust:
3/4 cup butter
3 cups graham cracker crumbs
1 cup MILO

Filling:
1 cup cream cheese
1 300ml can condensed milk
1 pc egg
1 tsp vanilla extract
1 tsp lemon rind(or flavoring)

HERE'S HOW:

Melt butter in a medium saucepan. Add graham cracker crumbs. Mix well. Stir in MILO. Mix well.
Leave about 1/4 cup for topping. Press remaining mixture evenly onto a 13 x 9 x 2inch-baking pan. Set aside.
Beat cream cheese until light. Slowly stir-in condensed milk, egg, and vanilla. Pour over prepared crust then sprinkle over reserved crumb mixture.
Bake until set, about 45 min. at 350 degrees F preheated oven.
Cool then cut into 24 squares.

Nutritional Content:
Calories: 173
Carbohydrates (g): 20
Protein (g): 3
Fats (g): 9

Choco Peanut Oats Crunch

2011-06-05T00:08:00.000-07:00

Preparation Time:
Cooking Time:
Servings:

WHAT YOU WILL NEED:

2 cups sugar
½ cup NESTLÉ Fresh
½ cup semi-sweet chocolate chips
Pinch of salt
½ cup butter
1 cup peanut butter
3 cups NESVITA Oatmeal

HERE'S HOW:

In a thick saucepan, combine sugar, NESTLÉ Fresh, chocolate chips, salt and butter. Mix well. Cook over low heat until chocolate melts.
When chocolate is melted, bring mixture to a boil. Boil for a minute to make sure that sugar is completely dissolved.
Remove from heat and stir in peanut butter, keep on stirring until mixture is smooth.
Add in NESVITA Oatmeal and mix again. Drop by the teaspoon into a parchment lines baking sheets. Let cool. When cool enough to handle, reshape the cookie into desired shape.
Store at room temperature on a covered container or cookie jar.

Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

Chocolate Swirl Cake With Caramel Sauce

2011-06-03T00:10:00.000-07:00

Chocolate marble coffee cake served with an easy caramel sauce

Preparation Time: 00:15
Cooking Time: 01:15
Servings: 6-8

WHAT YOU WILL NEED:

2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup butter, softened
1 cup brown sugar, firmly packed
3 eggs, separated
1/2 cup NESTLE All Purpose Cream combined with
1/2 cup NESTLE Fresh Milk
1/4 cup unsweetened chocolate, finely grated
1 cup chopped nuts
1 cup brown sugar, firmly packed
1/2 cup butter
1 can 300g NESTLE Cream

HERE'S HOW:

Preheat oven at 350 degrees F. Butter bottom of an 8-inch tube pan and line with wax paper. Set aside.
Sift together flour, baking powder, and salt 3 times. Set aside.
Cream butter and add sugar in a large bowl, until smooth. Add yolks, beating well after each addition. Mix in flour mixture alternately with cream-milk mixture in three batches. Blend well. Beat egg whites in another bowl until stiff; fold into batter.
Spoon 1/4 of batter into pan, spreading evenly. Sprinkle 1/3 of grated chocolate and nuts over batter. Repeat procedure twice, topping with the remaining batter. Bake for about 1 hr. Invert cake onto a rack and cool completely in pan.
Meanwhile, prepare the sauce. Combine sugar, butter, and NESTLÉ Cream in a heavy saucepan over low heat. Whisk for 1 min.
Cut cake into wedges and spoon some sauce over each piece. Serve remaining sauce separately.

Nutritional Content:
Calories: 819
Carbohydrates (g): 67
Protein (g): 14
Fats (g): 55

Chocolate-Peanut Butter Pudding

2011-06-01T00:14:00.000-07:00

Malted chocolate and peanut butter pudding layers with banana slices

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 4

WHAT YOU WILL NEED:

1/4 cup sugar
1/2 cup MILO
3 tbsp cornstarch
1 tetrabrick 250ml NESTLE All Purpose Cream diluted with
1/2 cup water
1/2 cup creamy peanut butter
1 tsp vanilla
4 pieces lacatan bananas

HERE'S HOW:

In a double boiler, combine first three ingredients; stir in diluted NESTLE All Purpose Cream, peanut butter and vanilla. Cook stirring constantly until thick. Let stand to cool.
Pour 1/3 of pudding into 4 individual dessert cups, top each with half of bananas. Repeat layering with the rest of the ingredients ending with the pudding. Chill until set.

Nutritional Content:
Calories: 431
Carbohydrates (g): 51
Protein (g): 14
Fats (g): 19

Coco-Cream Pudding

2011-05-17T00:17:00.000-07:00

Bicolano’s own interpretation of Cremé Bruleé, a melt in the mouth cream dessert made with local and affordable ingredients.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

1 cup white sugar
1 cup coconut milk
1 tetrabrick 250ml NESTLÉ All Purpose Cream
6 egg yolks
2 whole eggs
½ cup condensed milk
grated rind of 1 dayap

HERE'S HOW:

Caramelize the sugar in a llanera or in a round baking pan.
Heat together coconut milk and NESTLÉ All Purpose Cream. Set aside to cool.
Beat the egg yolks and eggs together. Slowly add beaten eggs in to the coconut and cream mixture. Add condensed milk and dayap rind.
Strain twice before pouring into the prepared container. Cover with foil and steam for 45 minutes or until a toothpick inserted comes out clean.
Invert on a platter to serve.

Nutritional Content:
Calories: 310
Carbohydrates (g): 22
Protein (g): 6
Fats (g): 22

Decadent Chocolate Cake with Creamy Chocolate Frosting

2011-05-15T00:33:00.000-07:00

Your old fashioned chocolate cake with chocolate icing - a dreamy dessert to enjoy with your soothing cup of coffee

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 12

WHAT YOU WILL NEED:

Dry Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda

1 cup chopped cashew nuts
2 cups sugar
1 cup water
1 cup NESTLE Cream
1/4 cup butter
1 tsp vanilla
2 pcs eggs
4 oz unsweetened chocolate, melted and cooled

Icing:
1/4 cup butter
2 oz unsweetened chocolate
2 cups powdered sugar
2/3 cup NESTLE Cream mixed with
2 tsp calamansi juice
1 tsp vanilla

HERE'S HOW:

Preheat oven to 350 degees F and grease or line 2-9 inch round layer cake pans. Set aside.
Sift all dry ingredients together in a bowl. Stir in the rest of the ingredients for the cake. Beat at low speed for about 1 min. Then beat at high speed for another 2 min. Pour into prepared baking pans and bake for 35 min. or until inserted toothpick comes out clean. Cool.
To prepare icing, melt butter and chocolate together. Cool and stir in powdered sugar, soured cream and vanilla. Frost cake and decorate as desired.

Nutritional Content:
Calories: 520
Carbohydrates (g): 63
Protein (g): 4
Fats (g): 28

Crunchy Mani-a

2011-05-13T00:36:00.000-07:00

An icebox cake for the peanut butter fan – chunky layers of peanutty cream, assorted nuts, biscuit, and cornflakes.

Preparation Time: 20 minutes plus 4 hours chilling time
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

2 250ml NESTLÉ All Purpose Cream
½ cup condensed milk
4 tbsp peanut butter
¾ cup chopped assorted peanuts (peanut, cashew nuts, walnuts)
14 pcs graham crackers
½ cup crushed NESTLE CORNFLAKES

HERE'S HOW:

Mix together NESTLÉ All Purpose Cream, condensed milk, and peanut butter.
Arrange Graham Crackers on a square glass or aluminum container. Spread about ½ cup of the peanut butter-cream mixture on top of graham crackers for filling. Sprinkle generously with chopped nuts. Sandwich with another layer of Graham crackers and finish it off with the remaining peanut butter-cream mixture. Top with crushed NESTLÉ Cornflakes and more nuts if desired.
Chill for at least 4 hours before serving.

Nutritional Content:
Calories: 384
Carbohydrates (g): 27.1
Protein (g): 11.1
Fats (g): 25.7

Low Fat Banana Cupcakes

2011-05-11T00:44:00.000-07:00

Low fat yet delicious banana cake for a healthful snack

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 12

WHAT YOU WILL NEED:

1 cup all-purpose flour
1/2 cup NESVITA Oatmeal
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup bananas (cavendish or bongolan) mashed
3 tbsp NESVITA PRO-WEIGHT MANAGEMENT Non Fat Milk dissolved in 1/2 cup water
2 eggwhites
1/2 tsp vanilla

HERE'S HOW:

Preheat oven 350 degrees F and line 12 muffin pans with paper cups.
In a bowl, combine flour, NESVITA Oatmeal, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, mix bananas, dissolved NESVITA Non-fat Milk, egg whites, and vanilla. Stir in flour mixture until moistened.
Fill prepared muffin cups to about 1/3 full with the batter.
Bake muffins for 20 minutes or until inserted toothpick comes out clean. Remove from pan and cool thoroughly on wire racks

Nutritional Content:
Calories: 140
Carbohydrates (g): 31
Protein (g): 3
Fats (g): 1

MALTED CHOCOLATE MOUSSE

2011-05-09T00:54:00.000-07:00

Your favorite chocolate drink in this popular no bake dessert, which would surely be a favorite too!

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4

WHAT YOU WILL NEED:

1 cup MILO
1 tsp gelatin, unflavored
3 tbsp butter
1/4 cup NESTLE All Purpose Cream
3 tbsp sugar
1 tbsp. brandy (optional)
3 egg whites
NESTLE All Purpose Cream, chilled and whipped

HERE'S HOW:

Combine MILO, gelatin, and 1/4 cup water on top of double boiler. Cook until melted. Turn off fire; stir in butter, NESTLE Cream, sugar and brandy. Cool.
Beat eggwhites until stiff; cut and fold into cooled chocolate mixture. Pour into individual serving cups. Chill.
Top with a dollop of NESTLE Cream before serving. Sprinkle MILO on top for garnish.

Nutritional Content:
Calories: 235
Carbohydrates (g): 18
Protein (g): 6
Fats (g): 15

Mocha Marble Cheesecake

2011-05-07T01:05:00.000-07:00

Luscious coffee-flavored cheesecake bars with chocolate crust

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 8

WHAT YOU WILL NEED:

Crust:
1 1/4 cups all purpose flour
1 cup confectioner's sugar
1/2 cup unsweetened cocoa
1/4 tsp baking soda
3/4 cup cold butter

Filling:
1 cup cream cheese, softened
1 301ml condensed milk
1 1/2 tbsp NESCAFE Classic dissolved in
1 tbsp water
2 pcs medium eggs

Garnish:
1 oz semisweet chocolate, melted

HERE'S HOW:

For the crust: Combine flour, sugar, cocoa, and baking soda. Cut butter into the mixture until mixture resembles coarse meal. Press onto bottom of a 9"x13"x2" rectangular pan. Bake in a preheated 350 degree F oven for 15 minutes.
For the filling: In a bowl, beat cream cheese until fluffy. Gradually add in the condensada, then the coffee and the eggs. Beat until combined thoroughly. Pour over baked crust.
Return assembled cake to bake in oven for 20 minutes or until set. Cool on a wire rack then chill in the refrigerator.
Finally, slice into bars and drizzle top with melted chocolate.

Nutritional Content:
Calories: 526
Carbohydrates (g): 43
Protein (g): 6
Fats (g): 38

Mango Ice Box

2011-05-07T00:59:00.000-07:00

A match made in heaven - mangoes, cream, and lady fingers for a totally enjoyable tropical dessert

Preparation Time: 10 minutes
Cooking Time: 00:00
Servings: 24

WHAT YOU WILL NEED:

1 300 ml can condensed milk
2 cans 300g NESTLE Cream
20 pieces lady fingers
4 medium size ripe mangoes sliced thinly
1/3 cup lady finger crumbs

HERE'S HOW:

Combine condensed milk and NESTLÉ Cream in a bowl. Set aside.
Arrange 10 pieces lady fingers in a 12x7x2-inches rectangular dish. Top with half the mango slices. Pour in half of the cream mixture. Repeat for the remainder of the ingredients.
Top with crumbs, and freeze for a minimum of 4 hours.

Nutritional Content:
Calories: 147
Carbohydrates (g): 19
Protein (g): 2
Fats (g): 7

Pandan Balls

2011-05-05T01:10:00.000-07:00

Pandan flavored rice balls sprinkled with MILO

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 0

WHAT YOU WILL NEED:

2 cups malagkit rice
2 1/2 cups water
4 pieces pandan leaves
1 cup condensed milk
1/4 cup MILO

HERE'S HOW:

Cook malagkit in 2 1/2 cups of water and pandan leaves for about 25 minutes.
Then add in the condensed milk, mix well and cook for 10 more minutes.
Cool and form about 1 heaping tbsp. rice into balls.
Sprinkle with MILO and serve.

Nutritional Content:
Calories: 147
Carbohydrates (g): 30
Protein (g): 3
Fats (g): 1.600

Peanut Butter Cereal Bars

2011-05-03T01:15:00.000-07:00

Chewy peanut butter bars topped with crunchy cornflakes and sweet raisins- no need to bake!

Preparation Time: 00:10
Cooking Time: 00:10
Servings: 16

WHAT YOU WILL NEED:

1/2 cup brown sugar
1/2 cup honey
1 1/2 cup peanut butter
4 cups NESTLE Cornflakes
3/4 cup raisins

HERE'S HOW:

In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly until sugar is dissolved. Remove from heat.
Stir in peanut butter until smooth; fold in NESTLE Cornflakes and raisins. Spread and pack mixture in a greased 9" square pan. Cool.
Cut into bars. Wrap each in plastic wrap, if desired.

Nutritional Content:
Calories: 192
Carbohydrates (g): 28
Protein (g): 6
Fats (g): 6

Pineapple Fritters

2011-05-01T01:18:00.000-07:00

Sweet and crisp pineapple cushions for dessert or merienda

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 8

WHAT YOU WILL NEED:

1 cup sifted all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 pc egg lightly beaten
1/2 cup NESTLE Fresh Milk
2 tbsp butter or margarine
1 cup crushed pineapple
vegetable oil for frying
powdered sugar or white sugar

HERE'S HOW:

Sift flour, sugar, baking powder and salt together. Combine egg and CARNATION Evap.; stir into the dry mixture. Add the melted butter and crushed pineapple.
Drop spoonfuls into hot oil and fry until golden brown. Drain on paper napkins.
Sprinkle with powdered sugar. Serve hot.

Nutritional Content:
Calories: 109
Carbohydrates (g): 13
Protein (g): 3
Fats (g): 5

Power Polvoron

2011-04-22T01:20:00.000-07:00

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 40 pieces

WHAT YOU WILL NEED:

2 cups all purpose flour
2 cups NESVITA Pro-Weight Management
¼ cup sugar
½ cup butter
1 cup coarsely crushed NESTLÉ FITNESSE

HERE'S HOW:

Toast flour in a pan over slow heat until light brown in color.
Remove from heat. While still hot, stir in NESVITA and sugar. Mix very well.
Add butter and crushed NESTLÉ FITNESSE. When mixture is fully incorporated, shape polvoron into desired shape by the use of a polvoron mold.
Arrange on a container and refrigerate for at least 2 hours for easy handling before wrapping on cellophane or Japanese paper.

Nutritional Content:
Calories: 78
Carbohydrates (g): 10
Protein (g): 3
Fats (g): 2

Sour Cream Banana

2011-04-20T01:25:00.000-07:00

Moist banana bars topped with butter frosting

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups sugar
1 cup NESTLE Sour Cream
1/2 cup butter softened
2 pieces eggs
1 1/2 cups bananas mashed
2 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup walnuts chopped
Butter Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup evaporated milk

HERE'S HOW:

Heat oven to 375 degrees F. Grease and flour 15-inches x 11-inches x 1-inch jelly roll pan.
Mix sugar, NESTLÉ Sour Cream, butter and eggs in a bowl on low speed.
Beat in bananas and vanilla; then flour, salt and baking soda, 1 minute. Stir in nuts.
Spread mixture in pan.
Bake until light brown, 20 minutes.
Cool; frost with Butter Frosting.
Cut into bars.
To prepare Butter Frosting: Heat butter over medium heat until delicate brown; remove from heat. Mix in powdered sugar. Beat in vanilla and evaporated milk until smooth.

Nutritional Content:
Calories: 174
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 2

Vegetarian Curry

2011-04-18T18:12:00.000-07:00

Here is a family style recipe that uses several powerful anti-inflammatory ingredients, and features cruciferous veggies and antioxidant-rich beans.

WHAT YOU WILL NEED:

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped

HERE'S HOW:

In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.
Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, and then serve over rice, quinoa, or millet.

Serves 4.

Snow-topped Cheesecake Cups

2011-04-18T01:26:00.000-07:00

A creamy, luscious cheesecake dessert you can make in a breeze, a sure hit with everyone at the party

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Servings: Makes 12 pieces

WHAT YOU WILL NEED:

3 cups crushed NESTLÉ Cornflakes
10 pieces vanilla wafer, crushed
½ cup butter
1 8oz package cream cheese
1 ½ cups sugar
3 whole eggs
2 tsp vanilla extract
2 tbsp NESCAFÉ Classic
NESTLÉ All Purpose Cream, chilled and whipped (optional)
cherries (optional)

HERE'S HOW:

Combine NESTLÉ Cornflakes, vanilla wafer and butter until crumbly. Reserve ½ of the mixture for topping. Set aside.
Beat cream cheese until soft. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and NESCAFÉ Classic.
Line muffin cups with paper liners. Slightly butter the paper liners. Place around 1 tbsp of the cornflakes mixture at the bottom of each paper liners.
Spoon cream cheese mixture over cornflakes base then top with reserved cornflakes mixture.
Bake for 15 minutes on a 350ºF pre heated oven. Serve chilled topped with NESTLÉ All Purpose Cream and a cherry.

Nutritional Content:

Calories: 344
Carbohydrates (g): 17
Protein (g): 6
Fats (g): 28

Strawberry Nut Pie

2011-04-16T01:30:00.000-07:00

Strawberries and cream in a cookie nut crust

Preparation Time: 15 minutes
Cooking Time: 10 minutes (for caramelized sugar)
Servings: 8-10

WHAT YOU WILL NEED:

1 cup finely crushed graham crackers
1/4 cup chopped cashew nuts
1/2 cup toasted pinipig
3 tsp NESCAFÉ CLASSIC
1/2 cup melted butter

1 tbsp unflavored gelatin
1/3 cup water

1/2 cup butter
1/4 cup sugar
1 cup cream cheese, softened
1/2 cup condensada
1/2 cup NESTLE Cream
1 cup chopped strawberry
3/4 cup chopped cashew nuts

1/2 cup sugar
1/4 cup evaporated milk
2 tbsp butter

HERE'S HOW:

Combine graham cracker, nuts, pinipig, and coffee for crust; stir in butter and press onto bottom and sides of a 9" pie plate. Chill while preparing filling.
Soften gelatin in 1/3 cup water. Heat just until gelatin has dissolved. Cool.
Cream butter and sugar in a large bowl. Stir in cream cheese until thoroughly blended. Gradually beat in condensada, cream and cooled gelatin. Fold in strawberry and nuts. Pour mixture into prepared pie crust and chill until set.
For topping, caramelize sugar until golden. Slowly stir in milk and butter. Bring to boil, stirring constantly until thick. Cool then drizzle into chilled pie. Garnish with strawberry slices if desired.

Nutritional Content:
Calories: 741
Carbohydrates (g): 59
Protein (g): 6
Fats (g): 47

Trix Choco Squares

2011-04-14T01:35:00.000-07:00

Strawberry jam filled pound cake, coated with chocolate and rolled in NESTLE Trix

Preparation Time: 00:30
Cooking Time: 00:15
Servings: 0

WHAT YOU WILL NEED:

1 loaf pound cake sliced into 1"x2"2"
1/4 cup strawberry jam
1 3/4 cup NESTLE All Purpose Cream
4 tbsp unsalted butter
5 cups confectioner`s sugar sifted
1 cup cocoa powder sifted
1 tsp vanilla extract
1 20g NESTLÉ Trix

HERE'S HOW:

Get 2 slices of pound cake and spread strawberry jam on 1 slice and sandwich it with another slice. Repeat this procedure until all pre-cut pound cake is filled with jam. Set aside.
On a heavy bottom pan, heat milk and butter until blended.
Combine sugar and cocoa powder and slowly add into the milk, stirring briskly. Add vanilla extract.
Dip strawberry filled pound cake into the chocolate mixture and roll into crushed trix. Chill before serving.

Nutritional Content:
Calories: 408
Carbohydrates (g): 70
Protein (g): 5
Fats (g): 12

PAPAYA, CARROTS AND FRIED FISH SALAD

2011-04-13T02:28:00.000-07:00

Preparation Time: 30 minutes plus 20 minutes to chill
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansuy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

HERE'S HOW:

Toss papaya, carrots and wansuy in a bowl. Set aside in the refrigerator to chill.
Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well
Whisk in oil, calamansi juice and vinegar until the mixture is fully incorporated.
Season with MAGGI MAGIC SARAP and patis to taste.
To assemble salad, toss the prepared vegetable in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers.

Nutritional Content:
Calories: 214
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 2

Magic Mustard Mayo

2011-04-12T04:17:00.000-07:00

For mayo-lovers who hate the fat, this tofu-based dressing captures the rich taste and texture of mayonnaise but with less calories and fats.

Preparation Time: 5 minutes
Cooking Time:
Servings: makes 1 cup

WHAT YOU WILL NEED:

1 300g Japanese tofu
1 tbsp vinegar
1 tbsp mustard or to taste
1 tbsp roasted garlic
1 sachet 8g MAGGI MAGIC SARAP
salt and pepper to taste

HERE'S HOW:

Purée tofu in a blender or food processor.
Add the rest of the ingredients and process again until mixture is smooth and creamy. Use as dressing, dip or spread.

Nutritional Content:
Calories: 379
Carbohydrates (g): 7
Protein (g): 39.7
Fats (g): 22

Langka Salad

2011-04-11T02:07:00.000-07:00

A refreshing side dish perfect for dishes with heavy and rich sauces.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

½ kg unripe jackfruit (langka), sliced and boiled until tender
¼ kg shrimp, shelled and deveined, blanched
2 pieces medium size tomatoes, sliced thinly
1 medium size onion, sliced thinly
1 thumb size ginger, finely chopped
1 sachet 8g MAGGI MAGIC SARAP
1 cup gata (coconut milk)
salt and sugar to taste

HERE'S HOW:

Toss together langka, shrimp, tomatoes, onion and ginger. Set aside.
Dissolve MAGGI MAGIC SARAP in the gata and season with salt and sugar to taste.
Drizzle prepared gata into the vegetable mixture. Toss lightly to combine. Refrigerate until before serving.

Nutritional Content:
Calories: 222
Carbohydrates (g): 26
Protein (g): 7
Fats (g): 10

Cottage Cheese Dip

2011-04-10T04:08:00.000-07:00

Healthful and tasty dip to perk up plain crudites and chips.

Preparation Time: 00:05
Cooking Time: 00:00
Servings: 2

WHAT YOU WILL NEED:

1/2 cup NESTLE All Purpose Cream
1 cup NESTLÉ Cottage Cheese
1 sachet 8g MAGGI MAGIC SARAP
2 tbsp parsley
1/2 tsp powdered mustard
1/2 tsp paprika
1/4 cup pickles
1 tbsp minced spring onions
2 tbsp pickle juice
1 tsp onion powder

HERE'S HOW:

Combine all ingredients in a bowl and chill for about 1 hour.
Serve with fresh vegetable sticks or chips.

Nutritional Content:
Calories: 334
Carbohydrates (g): 17
Protein (g): 14
Fats (g): 23

Native Salad with 2 Dressings

2011-04-09T02:15:00.000-07:00

Flakes of tinapa and bits of chicharon, coupled with a choice of two dressings, lend an exciting twist to this native Filipino salad.

Preparation Time: 20 minutes
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

4 cups blanched kamote tops (talbos ng kamote)
½ cup minced onions
1 cup tomatoes, cut into thin wedges
½ up flaked tinapa
¼ cup ground chicharon

Spicy Vinaigrette Dressing: Whisk -
¼ cup vinegar
1-1/2 tbsp MAGGI SAVOR, Garlic Flavor
2 tbsp olive oil
1 tsp crushed garlic
½ tsp prepared mustard
dash of salt
sugar to taste

Creamy Ranch Dressing: Combine -
1 125 g. pack NESTLE YOGURT, Natural
2 tbsp mayonnaise
½ tsp vinegar
1 tsp Dijon mustard
dash of black pepper
dash of dried thyme leaves
sugar to taste
1 tsp. lemon juice
½ tbsp. minced spring onions

HERE'S HOW:

Put a little salt in boiling water before adding kamote tops . Cook 2 minutes and drain well.
Toss the rest of the ingredients for salad except chicharon.
Toss salad with a choice of the 2 dressings and sprinkle chicharon

Nutritional Content:
Calories: 116
Carbohydrates (g): 8
Protein (g): 4.3
Fats (g): 9.6

Chili Con Carne Pizza

2011-04-08T04:00:00.000-07:00

A simple, quick topping for a delicious Mexican variation of pizza

Preparation Time: 00:10
Cooking Time: 00:20
Servings: 0

WHAT YOU WILL NEED:

150 g lean ground beef
1 tbsp MAGGI Chili Sauce
1/2 cup chopped onion
1/2 tsp crushed garlic
1/3 cup tomato sauce
1 tbsp sugar
1/2 tsp salt
1/2 cup cooked red kidney beans
1/2 cup diced tomatoes
1/2 cup thinly sliced red bell pepper
2 pcs 10-inch pizza crust
1 cup grated cheese
1 240g tub NESTLÉ Sour Cream

HERE'S HOW:

Preheat oven to 350 degrees F.
Sauté ground beef in pan with MAGGI Chilli Sauce, onion, and garlic, stirring frequently for 3 minutes or until beef changes color.
Add tomato sauce, sugar, salt, beans, tomatoes, and red bell pepper. Cook for about 15 minutes or until beef is tender.
Spoon meat mixture over pizza crusts.
Sprinkle grated cheese.
Cook in oven for 10 minutes or until cheese melts.
Remove from oven and drizzle NESTLÉ Sour Cream to top.

Nutritional Content:
Calories: 124
Carbohydrates (g): 8
Protein (g): 5
Fats (g): 8

Japanese Vegetable Salad

2011-04-07T02:03:00.000-07:00

Japanese inspired salad, great as side dish to breaded fish fillet, chicken, or pork.

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 10-12

WHAT YOU WILL NEED:

3 medium cucumbers halved lengthwise, seeded and grated
3 medium carrots, peeled and grated
1 tbsp salt
1/3 cup crabstick
1 170g can NESTLE Cream
1 tbsp vinegar
2 tbsp sugar
1/2 cup mayonnaise
1 tbsp. mustard

HERE'S HOW:

Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander.
Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content:
Calories: 116
Carbohydrates (g): 3.3
Protein (g): .5
Fats (g): 11.3

Herbed Yogurt Dressing

2011-04-06T04:12:00.000-07:00

A healthful way to dress your salad which can also serve as dressing to grilled fish

Preparation Time: 5 minutes
Cooking Time: 00:00
Servings: 4 - 6

WHAT YOU WILL NEED:

1 3/4 cup NESTLÉ Creamy Yogurt, Natural
3 tbsp chopped parsley
2 tsp chopped chives
1 tbsp prepared mustard
1 tsp sugar
1/4 tsp salt
a dash of pepper

HERE'S HOW:

Combine all ingredients and whisk together in a bowl; cover and chill for at least 2 hours to blend flavors.

Nutritional Content:
Calories: 161
Carbohydrates (g): 7
Protein (g): 16
Fats (g): 9

Herbed Grilled Chicken

2011-04-05T01:57:00.000-07:00

Chicken with zest topped with sweet mayonnaise.

Preparation Time: 00:10
Cooking Time: 00:05
Servings: 6

WHAT YOU WILL NEED:

2 tbsp chopped fresh thyme
1/2 cup chopped fresh basil
1 20g pack MAGGI Sinigang sa Sampalok Mix
1/2 kg. chicken breast boneless
4 tbsp mayonnaise
1 tsp MAGGI MAGIC SARAP
1 tbsp sugar

HERE'S HOW:

Combine herbs and sampalok mix and rub on to chicken breast.
Grill chicken for 4 minutes or until done.
Mix mayonnaise, MAGGI MAGIC SARAP, and sugar.
Serve grilled chicken with the mayonnaise mixture.

Nutritional Content:
Calories: 229
Carbohydrates (g): 2
Protein (g): 17
Fats (g): 17

Basic Pesto Sauce

2011-04-04T03:53:00.000-07:00

Classic Italian sauce made of fresh basil, garlic, nuts, cheese, and olive oil.

Preparation Time: 00:05
Cooking Time: 00:00
Servings: 0

WHAT YOU WILL NEED:

38 g fresh basil leaves (approx. 5 cups)
4 tsp chopped garlic
1 cup walnuts
1 cup olive oil
1 8g MAGGI Magic Sarap
1/8 tsp ground black pepper
1/2 cup Parmesan Cheese grated

HERE'S HOW:

Combine all ingredients in a blender.
Process until smooth.
Pour over hot pasta and toss to coat. Sauce may also be used as siding for grilled or fried dishes, dip or topping for crusty bread, and as an ingredient to other dishes.

Nutritional Content:
Calories: 1306
Carbohydrates (g): 12
Protein (g): 22
Fats (g): 130

Grilled Kesong Puti and Tomato Salad

2011-04-03T01:51:00.000-07:00

A side salad made special with Laguna’s finest kesong puti, salted eggs, and grilled local vegetables served with Asian-inspired vinaigrette.

Preparation Time: 15 minutes
Cooking Time: 15 minutes to grill vegetables
Servings: 8

WHAT YOU WILL NEED:

Dressing: Combine-
1 sp chopped wansuy
½ cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp hoisin sauce
salt
pepper to taste

Salad:
4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
¼ cup sliced wansuy

HERE'S HOW:

Reserve around ¼ cup of the prepared dressing. Set aside.
Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Nutritional Content:
Calories: 197
Carbohydrates (g): 1.7
Protein (g): 3.2
Fats (g): 19.7

Baked Potato Topping

2011-04-02T03:46:00.000-07:00

Chunky, creamy, and cheesy topping for your baked taters with less fat

Preparation Time: 00:15
Cooking Time: 00:10
Servings: 0

WHAT YOU WILL NEED:

1 tub 200g NESTLÉ Creamy Yogurt - Natural
1 tbsp spring onions white part only finely chopped
1 tbsp Dijon mustard
1 tbsp chopped parsley
2 tbsp bacon cut into bits and fried
2 tbsp grated cheddar cheese
1/4 tsp salt
dash white pepper ground
1 tbsp bacon, cut into bits and fried

HERE'S HOW:

Combine all ingredients and stir together until evenly mixed.
Cover and chill to blend.
Use to top Baked Potatoes.
Sprinkle more bacon bits on top.

Nutritional Content:
Calories: 239
Carbohydrates (g): 11
Protein (g): 15
Fats (g): 15

FRESH SIGARILLAS AND DAYAP RELISH

2011-04-01T01:44:00.000-07:00

If you are looking for a new way to add life to any fried dish, this delicious salad will do just that.

Preparation Time: 15 minutes plus 15 minutes to chill
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

½ kg sigarillas, sliced 1 inch diagonally
2 pieces red onions, sliced thinly
4 pieces tomatoes, seeded and sliced into thin wedges

Dayap Dressing: Combine
1 tsp grated ginger
Zest of 2 limes
Juice of 2 limes
2 tbsp bagoong alamang
1 tbsp honey
1 tbsp patis
2 tbsp MAGGI Chili Sauce

HERE'S HOW:

Toss sigarillas, onions and tomatoes with the dressing. Transfer in a bowl and chill in the refrigerator until ready to serve.
Best serve as side dish to fried or grilled fish, pork and chicken.

Nutritional Content:
Calories: 66
Carbohydrates (g): 11
Protein (g): 4
Fats (g): 1

Malted Chocolate Cookie

2011-03-30T00:51:00.000-07:00

Chewy chocolate cookies with the distinct flavor of MILO - a sure way to energize your kids throughout the day

Preparation Time: 00:10
Cooking Time: 00:10
Servings: 16

WHAT YOU WILL NEED:

2 1/2 cups flour
1/2 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup oil
2 eggs
1 1/2 tsp vanilla extract
1 cup MILO
1/2 cup cashew nuts, chopped

HERE'S HOW:

Preheat oven to 350 degrees F. Sift together first five dry ingredients. Set aside.
Cream butter and oil. Stir in eggs, vanilla, sifted dry ingredients and MILO last. Chill for 30 min. to 1 hr.
Drop by teaspoonful onto ungreased cookie sheets; and sprinkle top with nuts. Bake for about 10 min.

Nutritional Content:
Calories: 241
Carbohydrates (g): 27
Protein (g): 4
Fats (g): 13

Fruity Gulaman Medley

2011-03-28T00:41:00.000-07:00

A merry mix of fresh fruits and colorful jelly that makes this drink truly refreshing in taste and in sight!

Preparation Time: 3 - 5 minutes
Cooking Time:
Servings: 1

WHAT YOU WILL NEED:

1 tbsp red gulaman, or green gulaman, diced
1 tsp chopped fresh melon
1 tbsp chopped unpeeled apple
1 tsp canned crushed pineapple
2 tbsp sugar
1 cup crushed ice
1/4 cup NESTLE Fresh Milk or CARNATION Evap.

HERE'S HOW:

In a glass put all of the ingredients one after the other. Top with crushed ice and drizzle with CARNATION Evap.

Nutritional Content:
Calories: 119
Carbohydrates (g): 18
Protein (g): 5
Fats (g): 3

Buco Sherbet

2011-03-26T23:52:00.000-07:00

A refreshing and light frozen dessert made of milky coconut water with tender coconut bits

Preparation Time: 00:10
Cooking Time: 00:00
Servings: 6

WHAT YOU WILL NEED:

1 1/2 cups NESTLE All Purpose Cream
1 3/4 cups buco water
3/4 cup sugar
2 cups shredded buco

HERE'S HOW:

Combine all ingredients in a bowl or plastic container.
Cover and freeze.

Nutritional Content:
Calories: 309
Carbohydrates (g): 51
Protein (g): 6
Fats (g): 9

Cookies and Cream Fridge Delight

2011-03-24T00:25:00.000-07:00

Layers of sweetened cream with crushed chocolate cookies and graham crackers which kids would surely love!

Preparation Time: 15 minutes plus 4 hours chilling time
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

2 tetrabricks 250ml NESTLÉ All Purpose Cream
½ cup condensed milk
1 90g pack store-bought cream filled chocolate cookies, crushed, divided
14 pieces graham crackers

HERE'S HOW:

Mix together NESTLÉ All Purpose Cream and condensed milk.
Arrange graham crackers on a square glass or aluminum container. Spread about ½ cup of cream mixture onto graham crackers and top generously with crushed choco cookies for filling. Sandwich the filling with another layer of graham crackers and finish it off with the remaining cream mixture. Decorate with the remaining crushed chocolate cookies.
Chill for at least 4 hours before serving.

Nutritional Content:
Calories: 247
Carbohydrates (g): 24.2
Protein (g): 3.5
Fats (g): 15.5

Pandan Gulaman Salad

2011-03-22T01:13:00.000-07:00

Pandan-flavored gulaman with young coconut meat and kaong served with sweetened cream and crunchy pinipig

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 10

WHAT YOU WILL NEED:

4 cups buko juice
4 pcs pandan leaves tied to a knot
2 bars red gulaman, shredded
1 cup sugar
2 cups buko meat, shredded
1 cup sweetened green kaong
shaved ice

Dressing:
3 170g cans NESTLÉ Cream combined with
1 301ml can condensed milk

pinipig, toasted

HERE'S HOW:

Boil buko juice with pandan leaves for about 20 min. Stir in gulaman and sugar. Cook until dissolved. Strain into a 9 x 9 in. square pan then chill until set. Cut into 1 in. cubes. Set aside.
Arrange gulaman cubes, buko meat and kaong in 10 glasses. Scoop shaved ice, on top, drizzle with dressing and sprinkle pinipig.

Nutritional Content:
Calories: 355
Carbohydrates (g): 52
Protein (g): 40
Fats (g): 15

Beef Tapa and Asparagus Pasta

2011-03-20T23:27:00.000-07:00

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

WHAT YOU WILL NEED:

¼ kg beef sirloin, cut into thin strips
2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup butter
¼ cup olive oil
1 big red bell pepper, roasted, peeled and chopped
1 cup asparagus spears
1 cup tomato sauce
½ cup NESTLÉ All Purpose Cream
300g penne pasta, cooked al dente

HERE'S HOW:

Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
Set aside beef on one side of the pan then add olive oil.
Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All Purpose Cream. Bring to a simmer.
Toss in pasta and mix very well to fully coat pasta with the sauce.
Serve with sliced toast or baguette on the side.

Nutritional Content:
Calories: 357
Carbohydrates (g): 20
Protein (g): 13
Fats (g): 25

Toffee Saba With Cornflakes

2011-03-18T01:33:00.000-07:00

Boiled saba banana topped with toffee and cornflakes

Preparation Time: 00:05
Cooking Time: 00:15 plus 2 hours to caramaelize condensada
Servings: 8

WHAT YOU WILL NEED:

12 pieces ripe saba boiled

Coffee Caramel:
1 can condensed milk
1 tbsp NESCAFE CLASSIC

2 20g packs NESTLE Cornflakes

HERE'S HOW:

Place condensed milk in a saucepan with enough water to cover the can.
Boil for 1 to 2 hours to cook the milk. Cool. Open can and add NESCAFE CLASSIC and mix well.
In a separate saucepan, boil the ripe saba for 15 minutes. Set aside to cool. Peel.
Spoon Coffee Caramel onto the cooked saba.
Top with NESTLÉ Cornflakes.

Nutritional Content:
Calories: 308
Carbohydrates (g): 62
Protein (g): 6
Fats (g): 4

NESVITA Bringhe

2011-03-16T03:37:00.000-07:00

Delicious pro-weight style Bringhe, a combination of rice and glutinous rice mixed with chicken cuts and chorizo, blended with non-fat milk..

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 6-8

WHAT YOU WILL NEED:
2 tbsp corn oil
4 cloves garlic, minced
1 medium onion, sliced
½ kilo chicken, cut into serving pieces
2 pieces Chorizo de bilbao, sliced into cubes
ground pepper and patis to taste
2 MAGGI Chicken Broth Cubes
2 tbsp turmeric juice
3 cups NESVITA Pro weight Management Non Fat Milk dissolved in 4 cups rice washing
1 cup glutinous rice, washed, soaked in water for 10 minutes, drained
1 cup rice, washed, soaked in water for 10 minutes, drained
2 bell pepper, sliced into strips
2 hard boiled egg, sliced into wedges

HERE'S HOW:

Heat corn oil. Sauté garlic and onion until limp.
Stir-in chicken and cook until chicken turns white in color.
Add Chorizo de bilbao. Season with pepper, patis and MAGGI Chicken Broth Cubes.
Add turmeric juice. Pour in NESVITA and bring to a simmer. Stir in soaked rice.
Cook rice over very low heat while continuously stirring to keep the rice from sticking at the bottom of the pan. Add more water if necessary or if the rice needs more time to completely cook.
Garnish with bell pepper and eggs before serving.

Nutritional Content Per Serving:
Calories:475
CHO (g):49
PRO (g):45
Fats (g): 11

Buchi De Leche

2011-03-15T23:45:00.000-07:00

Fried malagkit balls filled with custard and rolled in nutty sesame seeds

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 20

WHAT YOU WILL NEED:

Filling:
1 tbsp all-purpose flour
1/3 cup cornstarch
2/3 cup sugar
pinch of salt
100 g langka(fresh or preserved) cut into cubes
1 tetrabrick 250ml NESTLE All Purpose Cream
3 pcs eggyolks, slightly beaten
1/4 cup butter
1/2 tsp vanilla

cooking oil for deep-frying

1/2 k galapong
1/2 cup sesame seeds

HERE'S HOW:

For the filling: Combine flour, cornstarch, sugar, salt, langka, and NESTLE All Purpose Cream in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter, and vanilla. Cook for about 2 minutes more. Cool then set aside in a chiller.
For the galapong: Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Nutritional Content:
Calories: 223
Carbohydrates (g): 26
Protein (g): 5
Fats (g): 11

Rich Chocolate Cake

2011-03-14T01:21:00.000-07:00

All time favorite dessert made more special with NESTLE Cream.

Preparation Time: 00:15
Cooking Time: 01:00
Servings: 12

WHAT YOU WILL NEED:

3 oz unsweetened chocolate, chopped
1 cup boiling water
2 1/2 cups cake flour sifted
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
2 1/2 cups sugar
3 pcs eggs, separated
1 tsp vanilla
1 cup NESTLÉ Cream soured with 1 tsp vinegar

Frosting:
2 oz unsweetened chocolate
2 tbsp butter
1 eggyolk
2 cups confectioners' sugar
1 tsp vanilla
1/3 cup NESTLÉ Cream

HERE'S HOW:

Preheat oven to 350 °F. Lightly butter and flour two 9-inch round layer pans.
Combine chocolate and water and cook over low heat stirring until chocolate melts. Cool slightly.
Meanwhile, sift together flour, baking powder, baking soda and salt; set aside.
In a bowl, cream butter; add 2 cups sugar and eggyolk one at a time, beating until mixture is light and fluffy.
Stir in melted chocolate and vanilla. Add sifted dry ingredients alternately with soured cream.
In another bowl, beat eggwhites and remaining 1/2 cup sugar until stiff. Carefully fold in chocolate mixture. Pour evenly into prepared pans and bake for 40-45 min. until done.
Cool in pan and prepare frosting. On top of double boiler over simmering water, melt chocolate and butter. Set aside to cool for about 10 min. Transfer to a large bowl; beat in eggyolk and stir continously until thick. Add sugar, vanilla, and NESTLÉ CREAM; stir until mixture is creamy.
Fill and frost cooled chocolate cakes.

Nutritional Content:
Calories: 570
Carbohydrates (g): 91
Protein (g): 5
Fats (g): 21

Carrot Orange Cake

2011-03-13T23:54:00.000-07:00

Very moist cake with citrusy and spicy notes that will go well with a good cup of coffee

Preparation Time: 00:20
Cooking Time: 00:55
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups vegetable oil
1 cup brown sugar, lightly packed
1 cup white sugar
4 large eggs
1/3 cup NESTLE Premium Squeeze Orange Juice
1 tbsp grated orange peel
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups finely grated carrots
1 cup raisins

Frosting:
1 8-oz package cream cheese
1 160g can NESTLE Cream
2 tsp grated orange peel
5 cups powdered sugar, sifted

HERE'S HOW:

Preheat oven to 350 degrees F. Lightly butter a 13inches x 9inches x 2inches baking pan; line bottom with wax paper. Set aside.
Using electric mixer, beat oil and the two sugars in large bowl until blended. Add eggs one at a time beating well after each addition. Beat in orange juice and peel. Sift dry ingredients together in a bowl; add to sugar mixture. Add carrots and raisins; beat well.
Pour batter into prepared pan; bake for 55 minutes or until done.
Cool and prepare frosting. Beat cream cheese; add NESTLÉ Cream gradually. Beat in orange peel and sugar, adding just enough sugar for spreading consistency (about 5 cups).
Refrigerate until ready to use. Split cake into two equal layers. Spread frosting in between cakes, and frost decoratively on top and sides.

Nutritional Content:
Calories: 463
Carbohydrates (g): 48
Protein (g): 4
Fats (g): 28

Tropical Fruit Pie

2011-03-12T01:36:00.000-08:00

No bake pie with creamy pineapple filling

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 8

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
2/3 cup butter, melted
1 can 300ml condensed milk
1 can 160g NESTLÉ Cream
1 1/2 cups crushed pineapple drained well
1/4 cup lemon juice
1 tsp gelatin
1 tbsp hot water
1 tsp vanilla
1/8 tsp salt

HERE'S HOW:

Combine cracker crumbs and butter thoroughly. Press into a springform pan and chill for about 15 min.
Combine condensed milk, NESTLE Cream, pineapple and lemon juice in a bowl.
Dissolve gelatin in hot water and add to pineapple mixture. Pour into prepared crust. Chill until set.
Garnish with pineapple slices and maraschino cherries if desired.

Nutritional Content:
Calories: 456
Carbohydrates (g): 46
Protein (g): 5
Fats (g): 28

Coriander Eggplant Salad

2011-03-11T01:23:00.000-08:00

The eggplant cooked in this herbed vinaigrette; topped with fresh coriander leaves is good as relish or salad to accompany meat dishes

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 4

WHAT YOU WILL NEED:

Dressing:
1 cup water
1/4 cup corn oil
1 tbsp MAGGI Savor Classic
1 8g MAGGI MAGIC SARAP
1/2 tsp salt
1/3 cup vinegar
3 pieces fresh basil leaves
1 sprig parsley
1/2 tsp dried tarragon
1 piece bay leaf

6 cups peeled and diced eggplant
1/2 tsp. lemon juice
1/2 cup coriander leaves (wansoy)

HERE'S HOW:

Combine the ingredients for dressing in a saucepan. Let boil.
Add eggplant into the mixture then simmer until eggplant is tender but still firm.
Set aside eggplant and arrange on a serving dish.
Reduce liquid by half; strain, and add lemon juice.
Pour over eggplant and toss gently to blend.
Chill. Top with wansoy leaves to serve.

Nutritional Content:
Calories: 162
Carbohydrates (g): 8
Protein (g): 1
Fats (g): 14

Baked Bibingka Supreme

2011-03-10T23:39:00.000-08:00

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup NESTLE Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

HERE'S HOW:

Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
Sift flour, baking powder and salt together. Set aside.
Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Nutritional Content:
Calories: 246
Carbohydrates (g): 20
Protein (g): 10
Fats (g): 14

COOL CURRY SALAD

2011-03-09T01:13:00.000-08:00

A salad rich in texture and flavor good as a starter or accompaniment to barbecue.

Preparation Time: 00:00
Cooking Time: 00:00
Servings: 4-6

WHAT YOU WILL NEED:

1/2 cup mayonnaise
3/4 cups NESTLE All Purpose Cream
1 tbsp. calamansi juice
1 tsp. curry powder
2 tbsp. MAGGI Chilli Sauce
1 tsp. ginger grated
1 small onion minced
2 tsp. MAGGI Savor
salt to taste
1/2 kg. shrimps cooked shelled and sliced crosswise
1 piece green bell pepper cut into 1/2 inch cubes
1 piece red bell pepper cut into 1/2 inch cubes
2 cups cubed singkamas cubed
1 cup whole corn kernel
2 stalks celery cut into 1/2 inch thick diagonally
1/2 cup walnuts
lettuce leaves broken

HERE'S HOW:

Combine all ingredients for dressing and toss in shrimps and vegetables.
Chill thoroughly and serve on a bed of lettuce and top with walnuts.

Nutritional Content:
Calories: 416
Carbohydrates (g): 20
Protein (g): 21
Fats (g): 28

Baked Pili Delight

2011-03-08T23:42:00.000-08:00

NESTLÉ version of mazapan de pili, easy to make and perfect as sweet-ender for a hot and spicy Bicolano meal!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
3 cups pili nuts, ground
2 cups NESTLÉ Corn flakes, ground
½ cup sugar
½ cup condensed milk
1 tsp vanilla
1 slightly beaten egg yolk for brushing

HERE'S HOW:

Mix first 4 ingredients in a kawali and cook while continuously stirring over moderate heat until the mixture holds together. Remove from heat and allow to cool.
Mold into desired shapes and brush with the prepared egg yolks. Bake in a 300 degree F pre-heated oven for 10 minutes, then set aside to cool before wrapping individually in colorful candy wrappers.

Nutritional Content:
Calories: 560
Carbohydrates (g): 2
Protein (g): 4
Fats (g): 60

Creamy Halo-Halong Minatamis

2011-03-07T04:38:00.000-08:00

Preparation Time: 20 minutes
Cooking Time:
Servings: 6-8

WHAT YOU WILL NEED:

2 cups sweetened garbanzos, drained
1 cup sweetened beans, drained
1 cup red kaong, drained
1 cup green nata de coco, drained
1 cup sweetened macapuno
1 250ml NESTLÉ All Purpose Cream
Halayang ube (optional)
NESTLÉ Cornflakes (optional)

HERE'S HOW:

Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl. Toss withi NESTLÉ All Purpose Cream. Set aside to cool in the refrigerator.
To assemble, arrange on a salad bowl or a serving plate. Top with halayang ube and NESTLÉ Cornflakes before serving if desired.

Nutritional Content:
Calories: 236
Carbohydrates (g): 31
Protein (g): 6
Fats (g): 10

CHIVE UP SEAFOOD SALAD

2011-03-07T01:03:00.000-08:00

Mango coleslaw with assorted seafood in creamy mayo dressing

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

WHAT YOU WILL NEED:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced
Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves

HERE'S HOW:

Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:
Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

Walnut Mocha Bars

2011-03-06T01:40:00.000-08:00

Chewy and nutty squares with the inviting aroma and flavor of coffee and chocolate

Preparation Time: 00:05
Cooking Time: 00:25
Servings: 16

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
1 cup walnuts, chopped
1 tbsp NESCAFE Classic
1 300ml can condensed milk
1/4 tsp salt
3/4 cup chopped NESTLE Dark Chocolate

HERE'S HOW:

Preheat oven at 325 °F.
In a bowl, combine graham cracker crumbs, walnuts, NESCAFE Classic, condensed milk, salt, and chocolate chips.
Pour batter into a 9-inches greased square pan. Bake for 25-30 min. then remove from oven. Cool slightly and cut into 2 inch square while still warm.
Dust bars with confectioners'sugar.

Nutritional Content:
Calories: 226
Carbohydrates (g): 29
Protein (g): 5
Fats (g): 10

Native Rice Pudding with Dried Mangoes

2011-03-05T01:08:00.000-08:00

Native rice dessert and dried mangoes served with a sweet creamy sauce.

Preparation Time: 15 minutes plus 15 minutes to soak malagkit rice
Cooking Time: 35 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

1 cup uncooked malagkit rice soaked in
1 cup water
2 cups coconut milk
½ cup chopped dried mangoes

Sweetened Cream Sauce:
1 can 300g NESTLÉ Cream
½ cup brown sugar
1 tbsp flour
1/8 tsp vanilla

HERE'S HOW:

Soak malagkit in water for at least 15 minutes. Transfer rice and water in a heavy bottomed pan. Add coconut milk. Cook over low heat the same way as in cooking regular rice or “sinaing”.
When almost dry and malagkit has puffed. Remove from heat.
Toss in dried mangoes and mix to combine. Transfer in individual containers and let cool.
To prepare the sweetened cream sauce. Combine NESTLÉ Cream and brown sugar in a pan. Simmer until sugar dissolves. Thicken with flour then add vanilla.
Drizzle prepared sauce on top of rice pudding before serving.

Nutritional Content:
Calories: 456
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 32

Pineapple Stuffed Chicken

2011-03-04T06:22:00.000-08:00

Glam up your main course with this tender roasted and yummy Pineapple Stuffed Chicken, made juicier with DEL MONTE Pineapple Chunks

WHAT YOU WILL NEED:

1 pc (1250 g) whole dressed chicken, drained

Stuffing:
2 tbsp (30 g) butter
2 pc (60 g) bread slices, cut into cubes
2 cloves (10 g) garlic, minced
2 stalks (70 g) celery, diced
1 can (234 g) DEL MONTE Pineapple Chunks, drained, reserve syrup
1 pc (194 g) green apple, pared and diced
3 tbsp (39 g) raisins

Marinade:
2 packs (36 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
sauce
1 can (234 g) DEL MONTE Crushed Pineapple
(200 g) juice of 1 orange
1 tsp (4 g) ginger, grated
1 tsp (7 g) honey
2 tsp (4.8 g) cornstarch

HERE'S HOW:

PREHEAT oven to 375ºF.
MARINATE chicken, including inside cavity, for 1 hour in the refrigerator.
SAUTé bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, DEL MONTE Pineapple Chunks and raisins. Stuff chicken with mixture. Truss chicken to keep its shape.
PLACE on wire rack of roasting pan and bake for 1 hour and 20 minutes. Brush with butter on the last 5 minutes of baking. Reserve drippings.
COMBINE drippings with sauce ingredients. Simmer until thickened. Serve with chicken.

Ube Biko

2011-03-03T01:38:00.000-08:00

Native rice cake with violet yams - a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.

Preparation Time: 00:20
Cooking Time: 00:45
Servings: 8-10

WHAT YOU WILL NEED:

1 1/2 cups ube, boiled & mashed
3/4 cup condensed milk
1/2 cup NESTLE Fresh Milk
1/4 k malagkit rice, cooked
crushed panutsa and grated cheese for topping

HERE'S HOW:

Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan. Cook stirring constantly until slightly thick.
Add in malagkit and cook until thick. Spread onto an 8" banana leaf-lined bilao.
Top with crushed panutsa and grated cheddar cheese for topping, if desired. Slice and serve with hot tea, coffee, or chocolate.

Nutritional Content:
Calories: 305
Carbohydrates (g): 64.3
Protein (g): 6.3
Fats (g): 2.5

Kinilaw

2011-03-01T21:00:00.000-08:00

WHAT YOU WILL NEED:

1/2 kg fish flesh
4 tbsp DEL MONTE Red Cane Vinegar
1 tsp calamansi juice
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
20 g ginger, diced or chopped
2 pcs siling espada, sliced
1 tbsp coconut milk (gata)

HERE'S HOW:

Wash fish and slice into cubes. Drain. Marinate fish in 2 tbsp DEL MONTE Red Cane Vinegar and calamansi for 5 minutes then lightly squeeze. Set aside.
Combine remaining DEL MONTE Red Cane Vinegar, DEL MONTE Sandosenang Sarap All-in-One Seasoning and ginger in a non-metallic bowl. Mix well.
Add ½ tsp iodized fine salt (or ½ tbsp iodized rock salt), sili and coconut milk. Chill until ready to serve.

Makes 6 servings.

YUMMY MUFFINS

2011-03-01T18:41:00.000-08:00

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 0

WHAT YOU WILL NEED:

1 cup all purpose flour
¼ cup sugar
1 cup CERELAC Wheat Banana and / or Mixed Fruits
3 tsp baking powder
¾ cup NESTLE Fresh Milk
½ cup butter, melted
1 egg, slightly beaten

HERE'S HOW:

Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper baking cups.
In a medium bowl, sift together flour and baking powder. Stir in sugar and mix well.
In another bowl, combine milk, oil and egg. Beat well. Pour into the flour mixture all at once.
Stir just until the dry ingredients are moistened. Batter will lumpy. Divide batter into the muffin cups.
Bake for 15 – 20 minutes or until golden brown. Cool on wire rack.

CERELAC TASTY CARROTS

2011-03-01T18:30:00.000-08:00

Preparation Time: 10 minutes
Cooking Time: 25 - 30 minutes
Servings:

WHAT YOU WILL NEED:

2 tbsp CERELAC Wheat Banana and Milk
3 tbsp pre-boiled water
2 tbsp boiled chopped liver
2 tbsp boiled mashed carrots

HERE'S HOW:

Dissolve CERELAC Wheat Banana and Milk in water.
Stir-in chopped liver and mashed carrots. Mix well until fully combined.

Take the good food and live the good life the healthy NESTLÉ way!

2011-03-01T05:43:00.000-08:00

Wanting to look fit and feel great must be choosing the good and the right food to eat. A healthy lifestyle isn't just about exercising regularly but also eating the right food properly. Nestlé, the world's leading food company, producing the world's leading brands in milk, coffee and beverages, breakfast cereals, culinary products, ice cream, chocolate, and confectionery has been supplying people of all ages throughout the world for a healthy and happy lives.

My family is a Nestlé lover.. Everything we want to eat and drink is all about Nestlé brand because we love the taste of each kind and we believe in its health benefits, what it can contribute to our body needs.

Here are some of Nestlé products we use in cooking which we also believe a good source for making a good food for us to live the good life like the healthy NESTLÉ way:

Carnation Evaporated Milk- perfect for creating deliciously creamy meals and treats. It is a versatile ingredient that can be used in soups, pastas, desserts, drinks and more. Carnation Evaporated Milk is a good source of calcium and, is also available in a light variety that is 98.5% fat free.
Cerelac instant cereals- suitable as a complementary food for infants from six months onwards, when breast milk alone no longer meets the baby's growing nutritional requirements. It is not a breast milk substitute. It can be used in cooking baby's food and snacks.
Coffee-Mate- a non-dairy creamer that is lactose and cholesterol free that makes coffee richer, smoother, creamier and taste great. It is best used in making desserts.
Maggi- quick and easy solutions - like jus, bouillons, soups and seasonings, to help chefs and professional kitchens bring out the flavour and nutrition of fresh food ingredients.
Milo- the world’s leading chocolate malt beverage that can be prepared with hot or cold milk or water. It offers essential vitamins and minerals to meet the nutrition and energy demands of young bodies and minds. Some essential vitamins and minerals in Milo products include: calcium for strong teeth and bones; iron to carry oxygen to the body’s cells; vitamin A for healthy eye sight; vitamins B1 and B2 to help release energy from foods; and vitamin C to keep skin and gums in good shape. Best used as a beverage and in making refreshments and desserts.
Nescafé Classic- the world's favourite coffee! You will find it in just about every country around the globe. Great in making coolers, shakes, and desserts.
Nestea Iced Tea- has a refreshing, balanced taste that has satisfied for generations. The clean tea taste and hints of fruity goodness is a simple pleasure that everyone can enjoy. Best used in making punch and blending drinks.
Nido- the brand offers a complete range of milk and milk-based products that offer nutrition solutions for each stage of childhood. The Nido brand is trusted by mothers, with a taste that kids love. Nido products feature instant dry whole milk with Vitamins A and D. It is a good source of calcium to help children develop and maintain healthy bones and teeth. Best used in making pastillas, pies and desserts.

Yummy Pastillas

2011-03-01T01:41:00.000-08:00

Something you can make with your kids, A pastillas recipe that is as delicious as the store-bought cheese ones.

Preparation Time: 20 minutes
Cooking Time:
Servings: Makes 20 � 24 pcs

WHAT YOU WILL NEED:

1 ½ cups NIDO FORTIFIED Full Cream Milk
½ cup condensed milk
¼ cup melted butter
white sugar, (for rolling)
cellophane paper

HERE'S HOW:

Sift powdered milk into CARNATION Condensada.
Add in melted butter. Mix and blend well.
Knead and set aside for 5 to 10 minutes before shaping into small balls or small cylinders.
Roll in sugar and wrap in cellophane.

Nutritional Content:
Calories: 137
Carbohydrates (g): 12.9
Protein (g): 4.5
Fats (g): 7.5

NESTLÉ: How to Eat and Drink for Exercise

2011-03-01T00:05:00.000-08:00

Things you need to know:

1. Eat a light and healthy meal before exercising. If you don’t eat, you may feel sluggish or lightheaded during exercise. Try NESTLÉ Fruit Selection Yogurt, NESTLÉ NESVITA Pro-Weight Management Non-fat Milk, or NESVITA Cereal Beverage. A slice of bread or a small piece of fruit are also good choices. And then wait one or two hours before starting any activity.

2. If you need to eat a big meal before exercising, wait it out. Large meals usually take 3 to 4 hours to be completely digested. The ideal time to wait before starting any fitness activity is about:

1/2 hour after a light snack
1 hour after a light meal, heavy snack, or meal replacement drink
2 hours after a regular meal
3 hours after a big feast

3. Don’t eat while exercising. If you do, your body shifts fluid and blood away from your muscles and into the gastrointestinal tract. This increases your risk of stomach ache or muscle cramps.

4. Make sure you’re well hydrated before, during and after exercise. Muscle cramps are caused by excess water loss or dehydration through perspiration. Prevent cramps after exercise, specially the night after exercise, by keeping well hydrated.

Drink at least 2 cups of water about 2 hours before exercise.
Drink another 2 cups of water within 20 minutes of exercise.
And drink water during exercise. Whether you feel thirsty or not, drink 1/2 cup of water every 10-15 minutes.
After exercise, compare your post-exercise weight with your pre-exercise weight and drink 2 to 3 cups of water for every pound lost.

5. It’s very important to eat a healthy meal after a workout. This helps the muscles recover and replaces their glycogen stores. Glycogen is the fuel we burn when we exercise.

6. It is not advised to eat a heavy meal in the first hour after exercise. Have a snack or light meal about 30 minutes after exercise. The ideal post-exercise snack is light and nutritious, like a cup of NESTLÉ NESVITA Pro-Weight Management Non-fat Milk, NESTLÉ Acti-V or NESTLÉ Fruit Selection Yogurt.

7. Avoid consuming too much fatty food just before exercising. Fats are harder to digest and remain in your stomach longer, and thus may cause you to feel uncomfortable.

Source:

https://www.nestle.com.ph/

Bacalao Ala Vizcaina

2011-02-28T18:09:00.000-08:00

WHAT YOU WILL NEED:
1/4 cup olive oil
1 tablespoon minced garlic
2 large red oninos, sliced
1 cup sliced green bell pepper
2 cups stewed tomatoes
1 cup tomato sacue
3 cans (184 grams) Century Tuna Red Label
1/2 cup sliced black olives
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup breadcrumbs

HERE'S HOW:

Saute in olive oil the garlic, onions , peppers and tomatoes.
Cook until soft.
Add the tomato sauce and tuna. Allow to cook over low heat for 25 minutes.
Add olives, salt and pepper.
Transfer mixture into an earthen cookware or an oven-proof dish.
Sprinkle top with breadcrumbs.
Bake in a preheated oven for 20 minutes at 350 F.

Makes 8 servings.

Tinolang Isda

2011-02-28T06:13:00.000-08:00

WHAT YOU WILL NEED:

1/2 kg fish (Rumpi, Tanigue, Talakitok)
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
150 g (3 pcs) native tomatoes
2 pcs siling espada
160 g (10 stalks) leeks, sliced into 2

HERE'S HOW:

Rub fish with 3/4 tsp iodized fine salt (or 2-1/2 tsp iodized rock salt). Set aside.
In a casserole, sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil. Add 6 cups water and tomatoes. Bring to a boil.
Add fish, sili, leeks and 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 5 minutes or until fish is cooked.

Makes 6 servings.

Balbacua

2011-02-27T06:06:00.000-08:00

WHAT YOU WILL NEED:
1.5 kg balbacua set (paa, balat, mukha, buntot), skin part cut into wide
rectangular strips
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp DEL MONTE Tomato Paste
1 tbsp peanut butter
2 tbsp tausi
2 pcs siling espada
* alternative to balbacua set: ½ kg skin and 1 kg beef knuckles

HERE'S HOW:

Simmer meat in 6 cups water until tender (about 1 hour and 15 min). Drain but reserve the stock.
Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Tomato Paste and peanut butter in 1 tbsp oil. Add stock and 1/3 cup water. Bring to boil.
Add cooked meat, tausi and sili. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10-15 minutes over low heat.

Makes 8 servings

Paklay

2011-02-27T05:50:00.000-08:00

WHAT YOU WILL NEED:

1/2 kg goat’s innards (paklayon), cut up
50 g ginger with peel, sliced
1 pc laurel leaf
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
100 g (1 pc) small carrot, sliced into rounds then quartered
1 tbsp tausi
30 g (1 pc) small bell pepper, cut into strips
1 pc siling espada (optional)

HERE'S HOW:

Boil goat’s innards in 4 cups water with half of ginger and laurel until tender. Drain.
Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil and carrot. Add goat’s innards, remaining ginger, tausi, 1 cup water and bell pepper. Add siling haba and season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes.

Makes 6 servings.

Don’t lose sleep over it!

2011-02-27T00:13:00.000-08:00

If you’re one of those who choose work over sleep, then this is for you. You’ll learn why sleep is important, and discover ways to ensure that you get a good night’s rest every time.

There are many things that stress us these days: work, family problems, money issues, social responsibilities, and more. And because of all the stress, a lot of people tend to get less sleep than they need. They actually allow stress to keep them awake at night.

The importance of getting enough sleep

When you sleep, you help your body rejuvenate itself to prepare for next day’s activities. Sleep helps keep you healthy, energetic, mentally sharp and able to cope with stress more effectively. Your brain is able to function properly and concentrate better whenever you get enough sleep, which should be around 8 hours each night.

The Nestle Club suggests six reasons to get enough sleep:

Learning and memory. Sleep helps the brain to commit new information to memory.
Metabolism and weight. Chronic sleep deprivation may cause weight gain by affecting the way our bodies process and store carbohydrates and by altering levels of hormones that affect our appetite.
Safety. A lack of sleep contributes to a greater tendency to fall asleep during the daytime. These lapses may cause falls and mistakes such as medical errors, air traffic mishaps, and road accidents.
Mood. Sleep loss may result in irritability, impatience, inability to concentrate, and moodiness. Too little sleep can also leave you too tired to do the things you like to do.
Cardiovascular health. Serious sleep disorders have been linked to hypertension, increased stress hormone levels, and irregular heartbeat.
Disease. Sleep deprivation alters immune function, including the activity of the body's killer cells. Keeping up with sleep may also help fight many of the diseases prevalent today.

How to sleep better when you’re stressed

When you’re stressed, your muscles tense and keep you from falling into the relaxed state necessary for proper sleep. So to get healthy sleep, experts recommend proper management and prevention of stress.

8 ways to get good sleep

Make sleep a priority. Try to clear your mind of the things that you still need to do and help your body rest. If there is something that you really need to think about, simply write it down then put it out of your mind. You can just go back to it in the morning then take appropriate action.
Give yourself time to unwind. Stop doing mentally demanding work several hours before sleeping so your brain can calm down before you try to sleep.
Have a sleep ritual. You can do some light reading or meditation to relax your mind and body. If you do the same things each night before bed, these work to signal your body to start settling down.
Go to bed around the same time each night. And wake up close to the same time in the morning, even on weekends. This way, your body and mind will get used to a comfortable routine.
Make your sleeping quarters comfortable. Maintain a cool, quiet and dark room, complete with a comfy mattress and bed linen.
Exercise regularly. To relieve tension and stress, exercise. But don’t do it too close to bedtime.
Take a warm bath. Warm water relaxes the muscles and the mind.
Take power naps! They increase productivity and keep you energetic and alert.

Sources:
https://www.nestle.com.ph/

Pasta with Sundried Tomatoes

2011-02-26T18:13:00.000-08:00

WHAT YOU WILL NEED:
1/4 cup butter
1/4 cup olive oil
8 gloves garlic. sliced
1 can(184 grams) Century Tuna Red Label Chunks Spanish Style, drained
1/4 cup white wime
1/4 cup sundried tomatoes, soaked and sliced
500 grams spaghetti noodles, cooked
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons grated parmesan cheese

HERE'S HOW:

Heat butter and olive oil in a skillet.
Add sliced garlic and saute until lightly browned.
Add tuna, sundried tomatoes and white wine.
Toss in cooked pasta and add a little hot water, about 1/4 cup.
Season with salt and pepper.
Add chopped basil and remove from heat.
Sprinkle with Parmesan cheese. Serve hot.

Crab Relleno

2011-02-26T06:03:00.000-08:00

WHAT YOU WILL NEED:

1/2 kg (3 pcs) blue crabs, steamed and flaked; save top shell
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g (1/4 cup) ground pork
100 g cabbage, shredded
1 pc egg

HERE'S HOW:

Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning and ground pork in 1 tbsp oil until brown. Add cabbage and crab meat. Cook until cabbage is tender. Cool and mix with egg.
Pack every ¼ cup of mixture into crab shells.
Fry in ½ cup oil. Drain on paper towels and serve.

Makes 3 servings.

Tinolang Bun-ao

2011-02-26T05:48:00.000-08:00

WHAT YOU WILL NEED:

1 kg big halaan, cleaned of sand
3-4 cups water
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger with peel, sliced or lightly
pounded
40 g (2 stalks) leeks, sliced into 2

HERE'S HOW:

In a pot, combine all ingredients except leeks. Bring to a boil and cook until shells open.
Discard ginger and add leeks. Season with ¼ tsp iodized fine salt (3/4 tsp iodized rock salt). Simmer once.

Makes 6 servings

Delicious Low-Fat Polvoron

2011-02-26T04:07:00.001-08:00

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: Makes 55 pieces

WHAT YOU WILL NEED:

2 cups all purpose flour
2 cups NESVITA Pro-weight Management
¼ cup sugar
½ cup butter
1 cup coarsely crushed NESTLÉ Fitnesse Cereals or pinipig

HERE'S HOW:

Toast flour in a pan over slow heat until light brown in color.
Remove from heat. While still hot, stir in NESVITA and sugar. Mix very well.
Add butter and crushed NESTLÉ Fitnesse or pinipig. When mixture is fully incorporated, shape polvoron into desired shape by the use of a polvoron mold.
Arrange on a container and refrigerate for at least 2 hours for easy handling before wrapping on cellophane or Japanese paper.

Nutrional Content Per Serving:
Calories:57
CHO (g):7.2
PRO (g):2.2
Fats (g):1.5

Tuna Melt Spread D’Lite

2011-02-26T04:05:00.001-08:00

Preparation Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:

1 cup flaked tuna meat
1 onion, minced
1 tsp. pickle relish
¼ cup pineapple relish
1 cup grated cheese
1 cup NESVITA Pro weight Management Non Fat Milk dissolved in 1 cup water
Salt and pepper to taste

HERE'S HOW:

In a bowl, combine tuna, onion, pickle relish, pineapple and cheese.
Add in NESVITA and mix to fully incorporate. Season with salt and pepper.
Chill in the refrigerator for at least an hour. Serve spread with crackers, vegetable sticks or as filling to bread for a delicious tuna sandwich.

Nutritional Content Per Serving:
Calories:75
CHO (g):7.6
PRO (g):8.4
Fats (g):1.2

Fudgey Ice Candy

2011-02-26T04:03:00.001-08:00

Preparation time: 25 minutes plus 4 hours freezing time
Servings: Makes 15-20 pieces

WHAT YOU WILL NEED:

4 cups water
¾ cup sugar
1 40g bar NESTLÉ Dark Chocolate
3 tbsp unsweetened cocoa
3 tbsp all purpose flour
¼ tsp salt
1 ¼ cup NESVITA Pro-weight Management

HERE'S HOW:

Boil water. Add sugar and stir until sugar dissolves. Add chocolate and cocoa. Mix very well to dissolve chocolates.
When mixture is smooth and lump free, add all purpose flour. Stir in salt and NESVITA. Mix vigorously to completely dissolve all ingredients.
Transfer on a different container and allow to cool.
Pour into plastic used for ice candy or into molds. Freeze for 4 hours or until frozen and set.

Nutrional Content Per Serving:
Calories:108
CHO (g):22
PRO (g):3
Fats (g):1

Milky Egg Surprise

2011-02-26T03:59:00.001-08:00

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 4-6

WHAT YOU WILL NEED:

4 whole eggs, slightly beaten
1 cup NESVITA Pro-weight Management dissolved in
1 cup water
1 tbsp corn oil
1 medium onion, sliced
1 medium red bell pepper, cubed
¼ cup corn kernel
1 tsp MAGGI MAGIC SARAP (optional)
Salt and pepper to taste

HERE'S HOW:

Combine egg and milk. Set aside.
Heat oil. Stir in onion and pepper, cook until limp.
Pour in prepared egg and keep on stirring for 1 minute. Add corn kernel and continue stirring for another minute.
Season with MAGGI MAGIC SARAP, salt and pepper to taste.
Serve with crackers, toast and bagels.

Nutrional Content Per Serving:
Calories:216
CHO (g):15
PRO (g):16
Fats (g):10

Guilt-free Mashed Potatoes

2011-02-26T03:57:00.001-08:00

Preparation Time: 40 minutes
Servings: 8-10

WHAT YOU WILL NEED:

1 kg. potatoes. Boiled, skinned and mashed
¼ cup butter
1 cup NESVITA Pro-weight Management dissolved in
½ cup water
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste

HERE'S HOW:

Combine mashed potatoes, butter and NESVITA. Mix until all ingredients are fully incorporated.
Season with MAGGI MAGIC SARAP, salt and pepper to taste.
Serve with favorite fried or grilled dishes.

Nutrional Content Per Serving:
Calories:137
CHO (g):21
PRO (g):6
Fats (g):3

Feel Good Chicken Soup

2011-02-26T03:53:00.001-08:00

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6-8

WHAT YOU WILL NEED:

1 tbsp butter
1 medium onion, chopped
100g chicken breast fillet, cubed
1 cup canned cheek peas, skinned
½ cup shitake mushrooms
1 stalk celery, chopped
1 ½ cup NESVITA Pro-weight Management dissolve in
1 liter water
2 11g MAGGI Chicken Broth Cube
Salt and pepper to taste
1 medium red bell pepper, chopped

HERE'S HOW:

Heat butter, sauté onion until limp.
Stir in chicken and cook until chicken turns white in color.
Add cheek peas. Cook for another 2 minutes. Stir in mushroom and celery.
Pour in NESVITA and simmer. Season with MAGGI Chicken Broth Cube, salt and pepper.
Garnish with bell pepper before serving. Serve hot.

Nutrional Content Per Serving:
Calories: 248
CHO (g):39
PRO (g):19
Fats (g):3

Milky Sausage Pasta

2011-02-26T03:51:00.001-08:00

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp butter
1 medium onion, chopped
2 pieces Hungarian Sausage or your favorite type of sausage, sliced
2 cups canned or fresh pureed tomatoes
3 cups NESVITA Pro-weight Management Non Fat Milk dissolved in
3 cups water
2 MAGGI Chicken Broth Cubes
300g colored vegetable pasta or penne pasta, cooked al dente
Grated quick melt cheese

HERE'S HOW:

Heat pan and melt butter. Stir-in onions and cook until limp.
Add sausage, cook until sausage change in color or about 3 minutes.
Pour in tomatoes, bring to a boil.
Lower heat and pour in NESVITA. Simmer without boiling. Season with MAGGI Chicken Broth Cubes.
Toss in cooked pasta into the sauce. Mix until fully combined and pasta is completely covered with the sauce. Remove from heat.
Top with grated quick melt cheese before serving.

Nutritional Content Per Serving:
Calories:615.1
CHO (g):71.2
PRO (g):44.2
Fats (g):16.

Pork and NESVITA Milk Log

2011-02-26T03:49:00.000-08:00

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 14-16

WHAT YOU WILL NEED:
1 kg. ground pork
1 onion, minced
4 pieces red bell pepper, minced
3 cloves garlic, minced
¼ cup pickle relish
10 pieces slice bread
2 cups NESVITA Pro weight Management Non Fat Milk dissolved in
2 cups water
1 egg
2 8g MAGGI Magic Sarap
1 tsp salt
1 tbsp sugar
½ cup grated cheddar cheese

HERE'S HOW:

In a bowl, combine pork, onion, bell pepper, garlic and pickle relish. Mix well.
Soak slice bread into the dissolved NESVITA milk. Let bread absorb the liquid. Set aside.
Add egg and soaked bread into the pork mixture. Season with MAGGI Magic Sarap, salt and sugar.
Add the cheese and continue mixing until all of the ingredients are completely incorporated.
Scoop around 1 cup of the prepared mixture into a pre-cut 12X12 inch aluminum foil. Roll and wrap the mixture to form a log.
Steam for 1 hour. Start timing when water in the steamer starts to boil.
Remove from the steamer and let rest for 15 minutes before slicing into rolls.

Nutritional Content Per Serving:
Calories:342
CHO (g):22
PRO (g):23
Fats (g):18

Why antioxidants are good for us

2011-02-25T22:32:00.000-08:00

We all know that oxygen is essential for our bodies to function. But scientific studies have shown that oxygen can produce toxic substances as well. Some examples of these toxins are peroxide, superoxide, hydroxyl radicals, and something called “excited stage oxygen.”

When these substances combine with other molecules in the body, “free-radicals” are formed. These are high-energy chemical substances that can damage our healthy cells and cause diseases like inflammation and infections, degenerative arthritis, diabetes, cancer and cardiovascular disease. This free-radical damage is also known as oxidization.

Antioxidants work by preventing excessive oxidization and repairing the damage to the cells. Normally, our bodies can supply its own antioxidants. But when there is rapid production of free-radicals (from exercise, smoking, exposure to radiation or other metabolic processes like the breaking down of food), our bodies will need an additional supply of antioxidants from external sources.

Here’s an experiment you can do right in your kitchen. Cut an apple until it begins to turn brown. This discoloration is due to oxygen reacting with the apple, creating free-radicals. This is oxidization at work. Then, dip the apple in some lemon juice or orange juice, which contains vitamin C (an antioxidant), and watch the discoloration slow down. The vitamin C in the juice decreases the rate of free-radical activity taking place in the apple.

A recent study conducted by researchers from London found that 5 servings of fruits and vegetables daily can reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.

Boost your body’s antioxidant level by consuming these foods:

Examples of Antioxidants	Food Sources
Carotenoids	broccoli, spinach, squash, melon, sweet potato, carrots
Vitamin C	citrus fruits, green peppers, broccoli, green leafy vegetables, strawberries, tomatoes
Vitamin E	nuts and seeds, whole grains, green leafy vegetables, vegetable oil and liver oil
Vitamin A	carrots, broccoli, tomatoes, peaches, sweet potato, melon, squash, cabbage, pechay, watermelon
Selenium	fish and shellfish, red meat, grains, eggs, chicken, garlic
Lycopene	tomatoes, watermelon, guava
Lutein	corn, mango, broccoli, kiwi, spinach, melon, cabbage, egg yolks, peas
Lignan	oatmeal, sesame seeds, cashew, broccoli
Flavonoids/Polyphenols	coffee, tea, soy, red wine, purple grapes, onions, apples

Coffee, in particular, is an important and common source of antioxidants in many people’s diet throughout the world. Unlike food types that we can sometimes tire of, coffee remains a constant in our daily routine, ensuring that we receive antioxidants on a daily basis. So go ahead and enjoy a cup of antioxidants with NESCAFÉ and make it part of your daily habit!

Sources:
http://www.nlm.nih.gov/medlineplus/antioxidants.htmlhttp://www.healthcastle.com/antioxidant.shtmlhttp://www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_9660_ENU_HTML.htmhttp://www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_4634_ENU_HTML.htmhttp://www.nestle.com.ph/nescafe/positivecoffeenews/topics_wellness_howantioxidants.htm

CERELAC YUMMY STICKS

2011-02-25T18:32:00.000-08:00

Preparation Time: 5 minutes
Cooking Time: 5 - 10 minutes
Servings:

WHAT YOU WILL NEED:

2 tbsp CERELAC Wheat and Milk
2 tbsp flour
1 tbsp or just enough water to make a dough
1 tbsp cooking oil for frying

HERE'S HOW:

Combine together CERELAC Wheat and Milk and flour.
Add 1 tbsp. water or more if needed to make a smooth dough.
Flatten dough and roll out into 1/8 “ thickness. Cut into strips.
Heat oil and fry infant cereal sticks until golden brown. Drain oil in paper towel before serving.

CERELAC TOMATO FISH DISH

2011-02-25T18:30:00.000-08:00

Preparation Time: 10 minutes
Cooking Time: 15 - 20 minutes
Servings:

WHAT YOU WILL NEED:

1/3 cup CERELAC Rice and Soya
1/2 cup pre-boiled water
2 tbsp boiled and flaked fish
2 tbsp finely chopped or pureed fresh tomatoes

HERE'S HOW:

Dissolve CERELAC Rice and Soya in water.
Stir-in fish and tomatoes. Mix well until fully combined.

CERELAC SQUASH FLAN

2011-02-25T18:25:00.000-08:00

Preparation Time: 20 minutes
Cooking Time: 1 hour and 15 minutes
Servings:

WHAT YOU WILL NEED:

¼ cup CERELAC Rice and Soya
¼ cup pre-boiled water
1 egg yolk, slightly beaten
¼ cup mashed and strained squash

For Caramel:
1½ tbsp sugar
1 tsp water

HERE'S HOW:

Combine CERELAC Rice and Soya, water and egg yolk.
Pass squash into a sieve and stir in prepared mixture.
Caramelize sugar and water in a pan and transfer into a ramekin or baking cup.
Pour in squash mixture into the caramelized sugar. Cover with aluminum foil.
Steam over medium-low heat for 40 minutes.

CERELAC PAPAYA CON SAGING

2011-02-25T18:23:00.000-08:00

Preparation Time:
Cooking Time:
Servings:

WHAT YOU WILL NEED:

1/3 cup CERELAC Rice and Soya
1/4 cup pre-boiled water
1/2 piece banana latundan, mashed
2 tbsp. mashed papaya

HERE'S HOW:

Dissolve CERELAC Rice and Soya in water.
Add mashed fruits and stir until mixture is smooth and fully combined.

CERELAC MONGGO AND PECHAY

2011-02-25T18:20:00.000-08:00

Preparation Time: 5 minutes
Cooking Time: 30 minutes (boil monggo)
Servings:

WHAT YOU WILL NEED:

¼ cup CERELAC Rice and Soya
¼ cup pre-boiled water
1 tbsp boiled mashed monggo
½ piece blanched pechay, minced

HERE'S HOW:

Dissolve CERELAC Rice and Soya in water.
Stir-in monggo and pechay. Mix until fully combined.

CERELAC MIXED FRUIT SHAKE

2011-02-25T18:18:00.000-08:00

Preparation Time: 2 - 3 minutes
Cooking Time:
Servings:

WHAT YOU WILL NEED:

3 tbsp CERELAC Mixed Fruits and Soya
½ cup pre-boiled water
½ cup breast milk or baby’s current milk

HERE'S HOW:

Combine all ingredients in a blender. Whip until thoroughly mixed.
Transfer in a glass before serving.

CERELAC CHICKEN POLKA

2011-02-25T18:15:00.000-08:00

Preparation Time: 10 minutes
Cooking Time: 15 - 20 minutes (to boil chicken and malunggay)
Servings:

WHAT YOU WILL NEED:

¼ cup CERELAC Wheat and Milk
6 tbsp pre-boiled water
2 tbsp boiled and chopped chicken meat
2 tbsp boiled and chopped malunggay leaves

HERE'S HOW:

Dissolve CERELAC Wheat and Milk in water.
Stir-in chicken meat and malunggay leaves. Mix well to fully combine.