No-Bake Beef Lasagna | Filipino Style Recipe

No-Bake Beef Lasagna | Filipino Style Recipe: "

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.
"

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Snow-topped Cheesecake Cups

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:

1. Combine NESTLÉ Cornflakes, vanilla wafer and butter until crumbly. Reserve ½ of the mixture for topping. Set aside.
2. 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.
3. 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.
4. Spoon cream cheese mixture over cornflakes base then top with reserved cornflakes mixture.
5. 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

Pineapple Stuffed Chicken

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:

1. PREHEAT oven to 375ºF.
2. MARINATE chicken, including inside cavity, for 1 hour in the refrigerator.
3. 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.
4. 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.
5. COMBINE drippings with sauce ingredients. Simmer until thickened. Serve with chicken.

Chicken Adobo Aloha

WHAT YOU WILL NEED:

1/4 tsp peppercorns, crushed
1 tbsp soy sauce
1 1/2 tbsp DEL MONTE Red Cane Vinegar
3 cloves garlic, crushed
6 cloves garlic, crushed and fried to brown
1 pouch DEL MONTE Pineapple Tidbits, drained (reserve syrup)
400 g chicken, cut into serving portions

HERE'S HOW:

1. MARINATE chicken for 30 minutes. Drain and reserve marinade.
2. FRY chicken in oil until golden brown.
3. COMBINE chicken with marinade then simmer until chicken is tender. Season with sugar to taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Has Vitamin C - helps fight common infections

Pineapple Apricot Glazed Ham

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE Pineapple Slices
1 (5-1/2 lb.) ham
Whole cloves
1 cup apricot jam or pineapple-apricot jam, divided
2 tablespoons balsamic or red wine vinegar
2 tablespoons honey
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon

HERE'S HOW:

1. Drain pineapple; reserve 3/4 cup juice. Chop 4 pineapple slices into small pieces; set aside.
2. Score top of ham in diamond pattern, making 1/4-inch deep cuts. Insert cloves into each diamond. Place in shallow baking pan. Brush with 1/4 cup jam; cover with foil.
3. Bake ham according to package directions. Arrange 6 pineapple slices on top of ham, during the last 30 minutes of baking. Brush pineapple and ham with another 1/4 cup jam and continue baking.
4. Combine reserved juice, vinegar, honey, cornstarch, cinnamon and remaining 1/2 cup jam in medium saucepan. Bring to boil. Reduce heat; cook and stir 2 minutes or until slightly thickened.
5. Stir chopped pineapple into sauce; heat through. Serve warm over ham slices.

Nutrition Goal: Low fat; low saturated fat; good source of Vitamin C.

Pineapple Glazed Pork Chops

WHAT YOU WILL NEED:
4 pork loin chops, 3/4 to 1-inch thick
1 clove garlic, finely chopped or
1/4 teaspoon garlic powder
1 tablespoon margarine
1 can (8 oz.) crushed pineapple, undrained
1/2 cup apple jelly
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon water
1 teaspoon cornstarch

HERE'S HOW:

1. 
   
   Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
2. 
   
   Add crushed pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
3. 
   
   Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink in center. Remove chops to serving platter; keep warm.
4. 
   
   Stir together water and cornstarch; add to skillet. Cook, stirring, until thickened. Spoon sauce over chops.

Nutrition Goal: Good source of Potassium; low Sodium.

Fire And Ice Chili

WHAT YOU WILL NEED:

1 can (20 oz.) Dole pineapple chunks
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 can (4 oz.) diced green chiles
1 large yellow onions, chopped (about 1-1/2 cups)
1 green bell pepper, seeded, chopped
2 cloves garlic, finely chopped
3 tablespoons chili powder
4 teaspoons ground cumin
2 tablespoon finely chopped jalapeno chiles (optional)
1 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot red pepper flakes
1 tablespoon olive oil
3 pounds lean boneless pork butt, cut into 1-inch cubes
Sliced green onions, shredded Cheddar cheese
and sour cream (optional)

HERE'S HOW:

1. 
   
   Drain pineapple chunks, reserve juice.
2. 
   
   Combine reserved juice, tomatoes in a medium bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper and pepper flakes.
3. 
   
   Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover bottom.)
4. 
   
   Spoon browned pork into bottom of crockpot; pour tomato mixture over pork. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.
5. 
   
   Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.

Nutrition Goal: Rich in Potassium; rich in Vitamin A & C.

Fruited Winter Pork Chops

WHAT YOU WILL NEED:
4 (1-inch thick) pork chops, trimmed
1/2 cup chopped dates, divided
1 teaspoon vegetable oil
1/3 cup finely chopped onion
1/2 cup frozen DOLE Pineapple Juice concentrate, thawed
1/4 cup water
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
1 teaspoon dried basil leaves, crushed
1 teaspoon chili powder
1 teaspoon cornstarch
2 large cloves garlic, finely chopped
2 cups fresh pineapple, cut into chunks
1 orange, peeled, sliced

HERE'S HOW:

1. 
   
   Cut slit in side of each pork chop. Stuff each chop with 1 tablespoon dates.
2. 
   
   Brown chops in hot oil in large nonstick skillet. Stir in remaining dates and onion. Cover; reduce heat to low, cook 10 minutes or until pork is no longer pink in center.
3. 
   
   Stir together frozen concentrate, water, vinegar, orange peel, basil, chili, cornstarch and garlic in small bowl until blended. Stir into skillet. Cook, stirring, until sauce boils and thickens. Add pineapple and orange. Heat through.

Nutrition Goal: Rich in potassium; low sodium; rich in Vitamin C; good source of iron.

Cockateel Pork with Tropical Sauce

WHAT YOU WILL NEED:

6 boneless pork loin chops
1 to 2 tablespoons Cajun or Creole-style seasoning, divided
1 can (15.25 oz.) DOLE Tropical Mixed Fruit
2 teaspoons cornstarch
1 teaspoon grated lime peel
1/4 cup toasted slivered almonds
Hot cooked rice

HERE'S HOW:

1. Arrange pork chops on broiler pan sprayed with vegetable cooking spray. Sprinkle about 1 tablespoon Cajun seasoning over chops; rub over meat. Broil 5 minutes; turn pork over. Sprinkle remaining seasoning over pork and broil 5 minutes more or until no longer pink in center. Meanwhile, prepare sauce.
2. Drain tropical fruit salad, reserving syrup in medium saucepan. Stir in cornstarch and lime peel. Heat to boiling; reduce heat. Cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in tropical fruit and almonds.
3. Serve pork chops on platter over hot cooked rice. Spoon sauce over chops.
   

Low Sodium; Rich in Vitamin C.

Grilled Pork with Pineapple-Cucumber Sauce

WHAT YOU WILL NEED:

1 can (20 oz.) Dole Pineapple Chunks
2 teaspoons finely grated orange peel
1 large orange, peeled and coarsely chopped
1 cup peeled, seeded and chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
3 tablespoons honey
1 tablespoon mustard
1 tablespoon seeded and finely chopped chili
2 large cloves garlic, finely chopped
2 to 2-1/2 pounds pork tenderloin

HERE'S HOW:

1. Drain pineapple chunks; reserve juice. Set aside.
2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator.
4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with Pineapple-Cucumber Salsa.

Rich in Potassium and Vitamin C.

Pork Chops with Pineapple Salsa

WHAT YOU WILL NEED:

3/4 cup teriyaki marinade with pineapple juice, divided
4 boneless pork loin chops, 3/4-inch thick
1 can (20 oz.) DOLE pineapple chunks, drained, diced
1/3 cup finely chopped red onion
1/2 small red bell pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 medium jalapeno pepper, seeded, finely chopped (optional)

HERE'S HOW:

1. 
   
   Pour 1/4 cup teriyaki marinade over pork chops in a sealable plastic bag. Refrigerate and marinate for 30 minutes.
2. 
   
   Combine 1/4 cup teriyaki marinade with pineapple chunks, red onion, bell pepper, cilantro and jalapeno pepper. Let stand at room temperature up to 1 hour.
3. 
   
   Remove pork chops from teriyaki marinade, discarding marinade. Grill or broil pork chops 10 to 15 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki marinade or until pork is no longer pink. Discard any remaining marinade. Serve chops with pineapple salsa.

Nutrition Goal: Low fat; low saturated fat; good source of Potassium; rich in Vitamin C.

Pork Mechado Roll

WHAT YOU WILL NEED:

1/2 kg pork pigue
50 g pork fat, cut into 4 strips
1 pc small carrot, cut into 6 strips
1 pc whole pickle, cut into 6 strips
5 pc sibuyas Tagalog, halved
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 pc medium potatoes, cut into chunks

HERE'S HOW:

1. 
   
   SLICE pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/8 tsp pepper.
2. 
   
   ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender.
3. 
   
   ADD potatoes and salt to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

Serves 5
Excellent source of Niacin – promotes normal digestion & healthy skin.

Fish and Shrimp Fiesta

WHAT YOU WILL NEED
200 g medium shrimps, shelled but keep the tail intact
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/8 tsp pepper
1/4 tsp sugar
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
2 tbsp butter
1 pc medium carrot, sliced
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

HERE'S HOW:
1. MARINATE shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Serves 6

Rich in Vitamin A - for good eyesight.

Pineapple Meat Loaf

Here's something you can bring to the many potluck parties of the season. Classic meatloaf gets an instant lift with the added goodness of Del Monte Pineapple. Try it and surprise your friends with this delicious twist!

WHAT YOU'LL NEED:

1 can (439 g) Del Monte Fresh Cut pineapple Tidbits, drained
1 pc egg
1/2 kg ground pork
1 pc. beef bouillon cube
2 slices pan Americano, diced
1/4 cup evaporated milk
1 pc. each medium green and red bell peppers, chopped
1 pc. small onion, chopped

HERE'S HOW:

1. Combine all ingredients. Season with 1/2 tsp iodized fine salt (or 1/2 iodized rock salt) and 1/4 tsp. pepper. Mix thoroughly.

2. Pour in 9"x5" pan. Cover with wax paper and steam for 1 hour.

3. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

Makes 8 servings

Ginataang Ubod with Lycopene

Suprise your family with this dish that's surprisingly richer with a more well-rounded flavor. Add a healthy dose of lycopene to your favorite gata-based recipe of shrimps, pork and ubod. Try it!

WHAT YOU'LL NEED:

2 cups thin coconut milk (second extraction)
1/2 kg ubod (coconut shoots), cut into strips
200 g liempo (pork belly), cut into strips
6 cloves garlic, crushed
1 pc large onion, sliced
1 can (140 g) Del Monte Tomato Sauce
300 g shrimps
3 pcs medium bell peppers, cut into strips
1 cup thick coconut milk ( first extraction)

HERE'S HOW:

1. Combine the thin coconut milk, ubod, liempo, garlic and onion. Simmer for 20 minutes.

2. Add the remaining ingredients except thick coconut milk. Simmer for 10 minutes. Add the thick coconut milk and salt to taste. Simmer for 5 minutes. Serve hot.

Makes 8 servings

High in Vitamin C - helps fight common infections.

Stuffed Pork Chops

May your birthday be the beginning of a wonderful year, filled with new and exciting adventures. Start the journey with this collection of delightful ideas! Enjoy your special day!


WHAT YOU'LL NEED:

6 pc pork chops, 3/4" - 1" thick
1/2 cup cream of mushroom soup

MARINADE:
3 tbsp soy sauce
2 tbsp sugar
1 can (140g) Del Monte Tomato Sauce
2 cloves garlic, minced
1/4 tsp ground pepper

FILLING:
2 pc medium hamburger buns (or leftover bread), diced to make 1-3/4 cups
1 pc egg, lightly beaten
1 tsp chopped onion
1 tbsp sweet pickle relish
1 pc small red bell pepper, diced
1 stalk celery, diced

HERE'S HOW:

1. Preheat oven at 350°F.

2. Slit the fat of pork chop to make a pocket. Marinate the pork chops overnight. Drain, reserve marinade.

3. Filling: Heat 2 tbsp butter and toss bread until golden brown. Combine with the remaining ingredients, salt and pepper to taste. Mix well.

4. Stuff each pork chop with 2-3 tablespoons of filling. Secure opening with toothpick. Brush with marinade. Bake uncovered for 40 minutes, turning once. Set aside.

5. Gravy: Mix cream of mushroom with 1/2 cup water, 1 tbsp soy sauce and drippings. Simmer until thick. Pour over pork chops.

Makes 6 servings

Serves best with: rice, Spanish Sardines Pasta and Fruity Meringue Layers

Pork-Pina Humba

WHAT YOU WILL NEED:
1/2 kg pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water
3 tbsp soy sauce
3-1/2 tbsp brown sugar
1/8 tsp dried oregano (optional)
2 tbsp DEL MONTE Red Cane Vinegar
1 pc laurel leaf
3 tbsp tausi
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)

HERE'S HOW:

1. COMBINE pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat for 40 minutes or until pork is tender. Remove the cover and continue simmering until sauce has slightly evaporated.
2. ADD DEL MONTE Fresh Cut Pineapple Chunks. Allow to simmer.

Serves 6
Excellent source of Vitamin B1 – prevents beriberi.

Pork-Pina Guisado

WHAT YOU WILL NEED:

2 cloves garlic, crushed

1 pc small onion, sliced

200 g ground pork

1 tsp soy sauce

1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve 5 tbsp syrup)

1 pc small potato, quartered then sliced

1 pc small carrot, quartered then sliced

1-1/2 tbsp raisins

HERE'S HOW:

1. SAUTÉ garlic, onion, pork and soy sauce for 3 minutes or until pork is tender. Add pineapple syrup, 2 tbsp water, potato, carrot and raisins. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/2 tsp sugar and 1/8 tsp pepper. Simmer for 5 minutes or until vegetables are tender.
2. ADD DEL MONTE Pineapple Tidbits. Cook for another 3 minutes.

Serves 5
Rich in Vitamin B2 – essential for growth and production of red blood cells.

Sweet Pork

WHAT YOU WILL NEED:
1 kg pork kasim or pigue, sliced into thin flat strips
500 ml clear soft drink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
150 g green bell peppers, cut into strips
2 tbsp chopped celery

HERE'S HOW:

1. MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain and set aside. Discard any stock left.
2. USING the same pan, sauté garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to taste. Put meat and simmer for 10 minutes.
3. ADD bell peppers and celery. Simmer once.

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

Saucy Fried Crabs

WHAT YOU WILL NEED:
1/2 kg (3 pc) medium crabs
2 tbsp cornstarch
1/2 head garlic, crushed
25 g ginger, peeled and pounded
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce

HERE'S HOW:

1. SEASON crabs with 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/4 tsp pepper. Dredge in cornstarch. Deep-fry in 1/2 cup oil until cooked. Halve crabs and set aside.
2. IN another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, DEL MONTE Tomato Sauce and 3/4-1 cup water. Simmer covered for 5 minutes over low heat.
3. ADD crabs and simmer once.

Serves 6
Good source of Iron – for healthy red blood cells.