Crisp Apple and Tuna Spread Canape

WHAT YOU WILL NEED:
2 cans Century Tuna Mayo Spread
1 cup cream cheese
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 teaspoon grated lemon zest
1 cup diced apples
10 slices apples for garnish
1 puff pastry cut in into 10 rounds
1 piece egg
1 tablespoon water

HERE'S HOW:

1. Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll puff pastry on work surface. Using a cookie cutter, cut 10 rounds of puff pastry. Place on cookie sheet; prick each round with fork. 
2. In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp.
3. In another small bowl, mix cream cheese and Century Tuna Mayo Spread, cayenne pepper, lemon zest and apples with wooden spoon, leaving small pieces of tuna visible and season with salt and pepper. Spoon mixture into each puff pastry rounds. For each cracker, place 1 apple slice into tuna and cheese mixture.

Chicken Empanada

Try this version of Chicken Empanada with a hint of Italian gourmet. Perfect for weekend afternoons!

WHAT YOU WILL NEED:
3 cloves garlic, crushed
1 pc medium onion, chopped
1/4 kg chicken breast, deboned and diced
1 pc large potato, cut into small cubes
2 tbsp raisins
1 pc medium red bell pepper, diced
1 pouch (115 g) DEL MONTE Quick 'n Easy Italian Pizza Sauce


CRUST
3/4 cup evaporated milk
1 tsp calamansi juice
1/2 cup margarine, softened
1 pc  eggyolk
2-1/2 cups all-purpose flour
1 tsp sugar (optional)

HERE'S HOW:

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour. 
2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels. 
3. FILLING: SAUTÉ garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside. 

Good source of Vitamin B1 – prevents beriberi.

Tuna Cups

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:

1. 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

Sopas Spaghetti

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cut into 3
1 pouch (250 g)DEL MONTE Carbonara Sauce
1 pc (30 g) small onion, sliced
100 grams chicken breast fillet, cut into strips
50 grams carrot, cubed
2 pc (99 g) hotdog, slliced
1 tsp (7 g) salt
1/8 tsp (.375 g) pepper
1/3 cup (85 g) evaporated milk

HERE'S HOW:

1. SAUTÉ onion, chicken and carrot in 1 tsp oil for 5 minutes. Add hotdog, saute for 1 minute. Set aside. 
2. BOIL Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2-1/4 cups pasta broth.
3. COMBINE sautéd chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allow to simmer. 
4. ADD spaghetti, salt and pepper. Cover and simmer for 5 minutes. 

 Rich in calcium- for strong bones and teeth

Chili Con Carne Pizza

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:

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

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

Malted Chocolate Cookie

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:

1. Preheat oven to 350 degrees F. Sift together first five dry ingredients. Set aside.
2. Cream butter and oil. Stir in eggs, vanilla, sifted dry ingredients and MILO last. Chill for 30 min. to 1 hr.
3. 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

Cookies and Cream Fridge Delight

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:

1. Mix together NESTLÉ All Purpose Cream and condensed milk.
2. 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.
3. Chill for at least 4 hours before serving.

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

Rich Chocolate Cake

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:

1. Preheat oven to 350 °F. Lightly butter and flour two 9-inch round layer pans.
2. Combine chocolate and water and cook over low heat stirring until chocolate melts. Cool slightly.
3. Meanwhile, sift together flour, baking powder, baking soda and salt; set aside.
4. In a bowl, cream butter; add 2 cups sugar and eggyolk one at a time, beating until mixture is light and fluffy. 
5. Stir in melted chocolate and vanilla. Add sifted dry ingredients alternately with soured cream.
6. 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.
7. 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.
8. Fill and frost cooled chocolate cakes.

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

Pasta with Sundried Tomatoes

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:

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

Mushroom and Veggies Pizza

WHAT YOU WILL NEED:
1/2 cup pizza sauce*
2 medium (10-inch) frozen pizza crusts (thaw before using)
1 can (184grams) Century Tuna Red Label Chunks in Vegetable Oil, drained
1/4 cup sliced tomatoes
1/4 cup white onion rings
1/4 sliced green bell pepper
1/4 cup sliced button mushrooms
1 cup shredded mozzarella or quickmelt cheese
1 teaspoon dried basil leaves (or 2 tablespoons chopped fresh sweet Basil leaves)
2 tablespoons olive oil
*Pizza Sauce Recipe (prepare ahead):
2 tablespoons olive oil | 1 teaspoon ground oregano
1 teaspoon minced garlic | 1 teaspoon salt
2 tablespoons tomato paste | 1/4 teaspoon ground pepper
1 1/2 cups tomato sauce | 1 tablespoon sugar

HERE'S HOW:

1. Heat olive oil. Saute garlic. 
2. Add tomato paste and tomato sauce. 
3. Season with oregano, salt, pepper and sugar. 
4. Cover and allow to simmer for about 10 to 15 minutes. 
5. Remove from heat. 
6. Cool slightly before suing. 

Note- *Sauce may be stored in the refrigerator for up to 1 week or up to 6 months if frozen.


Makes 2 pizzas.

Open-faced Tea Sandwiches

WHAT YOU WILL NEED:
1 loaf French bread sliced into 1/2 inch thick pieces.
1/4 cup olive oil
1/4 mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cans (184 grams) Century Tuna Red Label Chunks in vegetable oil drained
1/4 cup chopped onions
garnish chopped bell peppers, sliced radish and parsley


HERE'S HOW

1. Brush olive oil on cut-side of bread slices. Toast lightly in an oven for 3 minutes. 
2. Meanwhile, whip together mayonnaise, lemon juice, salt and pepper. 
3. Fold in tuna and onions. 
4. Top over toasted bread and garnish with paprika, chopped bell peppers, radish and parsley.

Make 5 servings.

Chili Cheese Crunchy Sandwich

WHAT YOU WILL NEED:

2 teaspoons cooking oil
1-150 grams Century Tuna Meatloaf, coarsely chopped
1 tablespoon chopped green bell pepper
1 tablespoon chopped red bell pepper
1/8 teaspoon chili powder
½ cup shredded cheese
¼ cup mayonnaise
12 slices white bread
4 eggs lightly beaten
2 cups breadcrumbs
cooking oil for deep-frying

HERE'S HOW

1. Heat 2 teaspoons oil in a pan. Sauté Century Tuna loaf, bell peppers and chili power for a few seconds. Remove from heat then cool for about 10 minutes. 
2. In a bowl, mix together cheese, mayonnaise, sautéed tuna meatloaf and peppers. 
3. Place about 1 tablespoon of filling on a slice of bread then spread, leaving about ½-inch space around the edges. 
4. Place another slice of bread on top then pinch sides to seal. 
5. Dip sandwiches in beaten eggs then dredge in breadcrumbs. Fry in hot oil until golden. Drain on paper towel to remove excess oil. 
6. Slice before serving to show filling. 
7. Serve with tossed green salad or fruit slices on the side. 

Makes 6 sandwiches.

Open Faced Tuna Melt

WHAT YOU WILL NEED:
1 can 180 grams Century Tuna Flakes in Vegetable Oil, drained
1 tablespoon chopped onions
1 tablespoon chopped green bell pepper
3 tablespoons mayonnaise
2 tablespoon sliced mushrooms
½ teaspoon salt
pinch of pepper
4 slices white bread
½ cup grated cheese

HERE'S HOW:
Mix together tuna, onions, bell pepper, mayonnaise, mushrooms, salt and pepper. Spread tuna mixture on bread and top with cheese. Broil in an oven until cheese melts. Serve hot.

Makes 4 servings.

Tuna Temaki

WHAT YOU WILL NEED:
2 – 180 grams Century Tuna Lite, drained
¼ cup olive oil
1 tablespoon chopped garlic
1 medium onion, sliced into rings
1 medium red bell pepper, sliced into rings
1 medium green bell pepper, sliced rings
1 small zucchini, sliced
¼ teaspoon salt

HERE'S HOW:

1. Toss well then season with salt, pepper, oregano and Italian seasoning. 
2. Heat a grill pan and grill vegetables until slightly wilted and aromatic. 
3. Wipe grill pan with paper towel and lay 2 slices of bread. 
4. Place a slice of cheese on a slice of bread then fill with grilled vegetables, tuna and another slice of cheese. 
5. Top with the other slice of bread and press lightly. 
6. Repeat procedure using the rest of the ingredients. Transfer sandwich to a plate and serve hot. 

Makes 4 servings

Cucumber and Tuna Spread Triangles

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
2 tablespoons Thick plain yogurt
¼ teaspoon cayenne pepper
½ cup thinly sliced cucumber
2 slices wheat bread
1 tablespoon butter
½ cup alfalfa sprouts

HERE'S HOW:

1. Mix together Century Tuna Mayo Spread, yogurt and cayenne pepper. Set aside.
2. Spread a little bit of butter to the bread, and top with cucumber and cut into four triangles.
3. Top triangles with tuna spread mixture and sandwich with another piece of bread.

Grilled Pineapple Tuna Sandwich

WHAT YOU WILL NEED:
1 can Century Tuna Mayo Spread
2 pieces grilled canned pineapple rings
1 piece English muffin split in half
1 tablespoon butter
½ cup grated cheese
1 cup shredded lettuce

HERE'S HOW:
Spread butter on the muffin and toast for about 3 minutes. Top with grilled pineapple, shredded lettuce and Century Tuna Mayo Spread.

Tuna and Grilled Veggie Sandwich

WHAT YOU WILL NEED:
2 – 180 grams Century Tuna Lite, drained
¼ cup olive oil
1 tablespoon chopped garlic
1 medium onion, sliced into rings
1 medium red bell pepper, sliced into rings
1 medium green bell pepper, sliced rings
1 small zucchini, sliced
¼ teaspoon salt

HERE'S HOW:

Toss well then season with salt, pepper, oregano and Italian seasoning. Heat a grill pan and grill vegetables until slightly wilted and aromatic. Wipe grill pan with paper towel and lay 2 slices of bread. Place a slice of cheese on a slice of bread then fill with grilled vegetables, tuna and another slice of cheese. Top with the other slice of bread and press lightly. Repeat procedure using the rest of the ingredients. Transfer sandwich to a plate and serve hot. Makes 4 servings

BBQ Burgers with Coleslaw

WHAT YOU WILL NEED:

1/4 cup light sour cream
1 teaspoon sugar
1 teaspoon apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
2 cups cole slaw
Salt and black pepper
Paprika
1-1/4 pounds ground beef
1/2 cup prepared barbecue sauce, divided
4 sesame seed hamburger buns, split

HERE'S HOW:

1. Mix sour cream, sugar, vinegar, mustard, and garlic. Toss with cole slaw blend; season with salt, pepper and paprika, to taste.
2. Mix meat with 2 tablespoons barbecue sauce; season with salt and pepper. Form meat into 4-1/2 inch patties. Grill over medium-high heat, brushing frequently with barbecue sauce, 5 to 6 minutes on each side or until cooked to desired temperature. Toast the buns cut side down just before serving.
3. Place patty on bottom half of each bun. Top with 1/2 cup coleslaw and other half of bun. Serve with roasted potato wedges, if desired.
4. Pineapple Variation: Add 1/2 cup diced fresh pineapple to cole slaw mixture.

Nutrition Goal: Rich in Vitamin A and C; rich in Iron.

Pasta Pancake

WHAT YOU WILL NEED:
160 g DEL MONTE Salad Macaroni, cooked
2 pc eggs, beaten
1/3 c evaporated milk
2 1/2 tbsp all-purpose flour
3 1/2 tbsp grated Parmesan cheese
100 g chicken breast, cooked with dash of salt, then diced
1/2 c cooked/frozen green peas
1 pouch DEL MONTE Sweet Style Spaghetti Sauce
1/3 c coarsely grated quickmelt cheese

HERE'S HOW:

1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and DEL MONTE Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 2. Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 3. While still on the pan, spread top with 1/4 cup of DEL MONTE Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture.

Rich in Calcium- for strong bones and teeth

Burger Steak

WHAT YOU WILL NEED:

2 pc sliced bread, diced (1/2 cup)
1 tbsp evaporated milk
150 g ground pork
1 pc small tokwa, chopped
1 pc small egg
1 pc small onion, chopped
3 cloves garlic, minced
3 tbsp canned button mushrooms, sliced
1 pouch DEL MONTE Filipino Style Tomato Sauce
2 tbsp frozen/cooked green peas, (optional)

HERE'S HOW:

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well.

2. DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2 tablespoons oil until brown on both sides. Set aside.

3. SAUTè remaining garlic and mushrooms. Add DEL MONTE Tomato Sauce, 1 cup water, 1-1/4 tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add green peas and patties. Allow to simmer.

Good source of Riboflavin- essential for growth and production of red blood cells