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:
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.
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.
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.
Ladyfingers are made from a sponge cake batter where the egg yolks and sugar are beaten together until very thick and then flour and beaten beaten egg whites are folded in. Their unique "finger" shape is the result of piping the batter onto the baking sheet. The final touch is to dust the tops of the unbaked cookies with powdered sugar before baking to give them a crisp yet sweet outside crust. These ladyfingers are definitely at their best the day they are made. Keep in mind that homemade ladyfingers are not the same as store bought. The commercially made tend to be much more crisp and firm. Whereas homemade Ladyfingers are more soft and pliable.
Ladyfingers Recipe:
5 large eggs
2/3 cup (135 grams) granulated white sugar, divided
1 teaspoon (4 grams) pure vanilla extract
1 cup (120 grams) cake flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon cream of tartar
1/3 cup (40 grams) powdered sugar (icing or confectioners sugar)
Procedure:
Preheat oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) plain round tip. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into four - 3 inch (7.5 cm) rows, spacing the rows about 1 inch (2.5 cm) apart.
Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes).
Then, in your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the egg yolks and 1/3 cup (65 grams) white sugar on high speed until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) (This will take between 5-10 minutes.) Beat in the vanilla extract. Sift the cake flour and salt over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup (65 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to your pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Space the ladyfingers about 1 inch (2.5 cm) apart.
When you have piped all the cookies, place the powdered sugar in a fine strainer, and lightly sift the sugar over the tops of the cookies. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed
Remove the baking sheets from the oven and immediately slide the parchment paper (with the ladyfingers) from the baking sheet onto a wire rack. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack. (If you left them completely cool before removing them from the parchment they tend to stick and are hard to remove without breaking.) The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.
Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)"
Directions:
Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Filipino Style Recipe: Lasagna is one of the popular Italian dish but the word Lasagna is a Greek word which refer to cooking pot rather than the pasta dish. This dish is made with a layer of wide-flat pasta shape, meat sauce and creamy white sauce and normally cooked through baking. But in this recipe, we will cooked lasagna quick, easy and no baking is required.
Estimated time of preparation and cooking: 25-30 minutes
Ingredients:
1/2 kilo Lasagna pasta (cooked according to package direction)
Meat Sauce:
1 kilo ground lean beef
6 gloves garlic, minced
1 onion, chopped
1 big can four cheese pasta sauce(del monte) or spaghetti sauce
1 tablespoon brown sugar
3 tablespoons olive oil
salt and pepper to taste
1 cup fresh basil, chopped(optional)
White Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1 cup grated mozzarella cheese
Toppings:
grated cheddar cheese
dried basil
Procedures:
Part 1
1. In a large pot, prepare lasagna pasta based on cooking instructions. Make sure to cooked it well then set aside.
Meat Sauce:
1. In a sauce pan, heat oil and saute garlic and onion
2. Add ground beef, salt and pepper. Cook for 5-8 minutes or until tender.
3. Add four cheese pasta sauce, basil and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.
White Sauce:
1. In a separate pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated mozzarella cheese.
3. Mix well until thickens. Keep warm and set aside.
Assembly:
1. In a rectangular(12x8inch) baking dish, arrange pasta sheets at the bottom.
2. Spread a layer of meat sauce then a layer of white sauce.
3. Repeat alternate layering up to 4 layers is formed.
4. top with grated cheddar cheese and dried basil.
5. Let it cool for about 5 minutes before serving.
"
500g spaghetti noodles
4 Tbsp cooking oil
4 cloves garlic, finely minced
2 pcs medium onions, finely chopped
½ kilo ground beef
2 pcs red bell peppers, cored, seeded and finely chopped
1 pc carrot, finely chopped
1 pc bay leaf
½ tsp salt
¼ tsp ground pepper
1 ½ cup water
3 pcs jumbo hotdogs, sliced diagonally into rings
825g sweet style spaghetti sauce pouch
¼ cup Lady’s Choice Mayonnaise
grated cheese
HERE'S HOW:
Cook the spaghetti according to package directions. Drain.
Sauté garlic, onions then add the ground beef. Cook over high heat until meat is no longer pink.
Bring to low heat. Add red bell peppers, carrot and bay leaf. Put salt and pepper.
Pour in 1 ½ cup of water and bring to the boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and the vegetables are very tender.
Turn up the heat and add the sliced hotdogs, stirring for about a minute. Pour in the spaghetti sauce and bring to the boil. Adjust seasonings. Lower the heat, cover and simmer for another 5-7 minutes.
Add ¼ cup of Lady’s Choice Mayonnaise. Mix well until sauce becomes creamy.
Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
When the oil becomes hot, saute the garlic and ginger.
Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
Lay a piece of lumpia wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
Meanwhile, heat the cooking oil in a deep cooking pot.
When the oil becomes hot, put-in the lumpia rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
Remove the fried lumpia from the pot and place in a plate lined with paper towel.
WHAT YOU WILL NEED:
2 lbs ground pork
2 teaspoons ginger, minced
1 cup carrots, minced
1 cup onion, minced
1 teaspoon sesame oil
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon cooking oil
3 cups cooking oil for deep frying
Spring roll or lumpia wrappers
HERE'S HOW:
Heat a pan and pour-in 1 tablespoon cooking oil.
Put-in the ginger and cook for a few seconds.
Add the onion. Cook until tender.
Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
Let the temperature cool down while allowing excess oil and liquid to drip.
Scoop cooked mixture and arrange in lumpia wrappers.
Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
Serve with your favorite dipping sauce or Banana ketchup.
WHAT YOU WILL NEED:
1 pc small) Onion, sliced
150 grams Ground Pork
150 grams Sitaw, cut into rings
150 grams Banana Heart, trimmed and sliced
1½ tsp Patis
150 grams Cabbage, sliced
15 pc Lumpia Wrappers (medium round)
For Sauce:
½ tbsp Soy Sauce
4 cloves Garlic, minced
2½ tbsp Brown Sugar
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix
HERE'S HOW:
Sauté onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside.
Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside.
Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving.
Makes 5 servings (3 pcs per serving with 2 tablespoons sauce)
Lusog Notes: Fight the common cold with this dish, which is rich in vitamin C.
1 package Knorr® Menu Flavors Pasta Sides™ - Smokehouse Bacon flavor Parmesan
1 cup green peas
2 Tbsp. grated Parmesan cheese
HERE'S HOW:
Season chicken, if desired, with salt and pepper.
Heat olive oil in 12 inch nonstick skillet over medium-high heat cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Stir onion into same skillet and cook, stirring frequently, until onion is tender and golden, about 6 minutes.
Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ - Smokehouse Bacon flavor Parmesan according to package directions, stirring in peas during the last 3 minutes of cook time. Stir in chicken and onion. Sprinkle with cheese.
Cover potatoes with water in large saucepot. Bring to a boil over high heat.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain.
Return potatoes to saucepot; mash. Stir in remaining ingredients until melted.
For Blue Cheese & Black Pepper Mashed Potatoes, stir in 1/2 cup crumbled blue cheese and 1/8 teaspoon ground black pepper. For Parmesan & Herb Mashed Potatoes, stir in 1/2 cup shredded Parmesan cheese and 1 tablespoon finely chopped fresh parsley.
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 pcmedium onion, chopped
1/4 kg chicken breast, deboned and diced
1 pclarge potato, cut into small cubes
2 tbsp raisins
1 pcmedium 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 tspsugar (optional)
HERE'S HOW:
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.
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.
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.
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.
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.
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:
SAUTÉ onion, chicken and carrot in 1 tsp oil for 5 minutes. Add hotdog, saute for 1 minute. Set aside.
BOIL Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2-1/4 cups pasta broth.
COMBINE sautéd chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allow to simmer.
ADD spaghetti, salt and pepper. Cover and simmer for 5 minutes.
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.
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
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.
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.
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.
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.
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.
