Roasted Tomato-Chicken with Parsley Crust

WHAT YOU WILL NEED:
1/2 kg (5 pc) chicken breast fillet
1 pc egg, lightly beaten

MARINADE:
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
2 cloves garlic, chopped

SAUCE:

1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2 tsp Parmesan cheese
1 tsp snipped parsley

PARSLEY CRUST:
1/4 cup butter
2 stalks green onions, chopped
2 cloves garlic, chopped
1 cup breadcrumbs
1-1/2 tsp grated Parmesan cheese
2 tbsp chopped parsley

HERE'S HOW:

1. 
   
   PARSLEY CRUST: Melt butter in a pan. SAUTÉ green onions and garlic. Stir in breadcrumbs, Parmesan and parsley. Cool.
2. 
   
   RUB chicken breast fillets with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Marinate in DEL MONTE Spaghetti Sauce, garlic and 1 tbsp soy sauce for at least 15 minutes. Drain but reserve marinade.
3. 
   
   DIP chicken in egg and arrange in lightly greased baking pan. Press parsley crust onto chicken. Roast at 350°F for 15-20 minutes or until tender and golden brown. Serve with sauce.
4. 
   
   SAUCE: Simmer marinade with 1 tbsp sugar, 1/8 tsp iodized fine salt, DEL MONTE Spaghetti Sauce and Parmesan cheese for 5 minutes. Stir in parsley.

Serves 5

Rich in Vitamin A – for good eyesight.

Roasted And Glazed Spareribs

WHAT YOU WILL NEED:
1 kg pork spareribs, cut into serving portions
1 can (439g) DEL MONTE Fresh Cut Crushed Pineapple
1/3-1/2 cup brown sugar

MARINADE:
1/4 cup+1 tbsp soy sauce
1/2 tsp ginger juice or ground ginger
3 stalks green onions, finely chopped
10 cloves garlic, crushed
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)

HERE'S HOW:

1. 
   
   PREHEAT oven at 325ºF.
2. 
   
   MARINATE pork spareribs for at least 1 hour or preferably overnight in the refrigerator. Arrange in baking pan with marinade. Bake (or use turbo broiler) for 45 minutes, turning meat after 30 minutes.
3. 
   
   INCREASE oven temperature to 350ºF. Mix DEL MONTE Fresh Cut Crushed Pineapple including syrup and brown sugar. Pour over meat. Bake for another 20-30 minutes.

Serves 8

Rich in Niacin – promotes normal digestion and healthy skin.

Pineapple Rumaki

WHAT YOU WILL NEED:
10 strips (100g) bacon, cut in half
300 g chicken liver, cut into bite-size pieces
1 can (234 g) DEL MONTE Fresh cut Pineapple Chunks, drained (reserve syrup)
1 pc medium red bell pepper, cut into cubes
2 tbsp DEL MONTE Original Blend Ketchup
1/2 tbsp calamansi juice
2 tsp Worcestershire sauce
6 toothpicks SALAD
2 bunches (1/2 kg) spinach, leaves and tender stalks only, blanched for 1 minute
1 pc medium singkamas, cut into strips
2 pc medium tomatoes, seeded and diced

DRESSING
3 tbsp olive oil
1 tbsp DEL MONTE Red Cane Vinegar
1 clove garlic, minced
1/2 tsp ginger juice
1 tbsp pineapple syrup

HERE'S HOW:

• WRAP bacon around chicken liver. Thread one DEL MONTE Fresh Cut Pineapple, chicken liver, bell pepper and another pineapple chunk in toothpicks. Marinate skewered liver, vegetables and pineapple in mixture of 2 tbsp pineapple syrup, 2 tbsp brown sugar, DEL MONTE Original Blend Ketchup, calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and Worcestershire sauce for 30 minutes. Drain, reserve marinade.
• BROIL for 4 minutes. Turn and brush with marinade. Broil for another 3 minutes. Set aside.
• COMBINE ingredients for salad. Chill. Mix ingredients for dressing in a jar with 1/4 tsp iodized fine salt and 1/4 tsp pepper. Chill. Shake well before pouring over vegetables. Serve with pineapple rumaki.

Serves 6

High in Riboflavin – essential for growth and production of red blood cells.

Pata Con Setas

WHAT YOU WILL NEED:
1 kg pata, cleaned and cut into 5-6 slices
1 pc laurel leaf
2 tbsp crushed garlic
1 pc medium onion, chopped
1 pc Chinese chorizo, sliced
1 cup cooked white kidney beans
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
1 bunch pechay Tagalog

HERE'S HOW:

BOIL pata in 6 cups water with laurel leaf until tender. Drain. If desired, remove bones and cut meat into chunks. Set aside. Reserve 2 cups meat stock.

SAUTÉ garlic, onion, chorizo, kidney beans and pata in 2 tbsp oil. Add 2-1/2 tbsp patis, 1 tbsp sugar, DEL MONTE Tomato Sauce and stock. Adjust patis to taste. Simmer for 15 minutes. Add pechay. Simmer until cooked.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Oriental Pork

WHAT YOU WILL NEED:
2 stalks green onions, sliced into 1” pieces
1 pc medium green bell pepper, cut into 1/4” thick strips
1/2 kg pork lomo ( tenderloin), sliced into wide strips
1/2-1 tbsp curry powder
2 tbsp all-purpose flour, dissolved in 1 cup water
1 pc chicken bouillon cube
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
1/2 cup frozen/ cooked green peas
1/2 cup canned whole kernel corn

HERE'S HOW:

1. 
   
   SAUTÉ green onions and bell pepper in 2 tbsp oil. Remove from pan.
2. 
   
   USING the same pan, add 2 tbsp oil and sauté pork for 2 minutes. Stir in curry powder and cook for another minute. Add flour mixture, bouillon cube, DEL MONTE Spaghetti Sauce, 1/4 tsp iodized fine salt( or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes over low heat.
3. 
   
   ADD green onions, bell pepper, peas and corn. Cook for 1 minute.

Serves 6

Rich in Vitamin B1 – prevents beriberi.

Fiesta Seafood Casserole

WHAT YOU WILL NEED:
200 g DEL MONTE Elbow Macaroni, cooked
100 g fresh tuna fillet, cut into chunks
100 g squid, ink sac removed then sliced
5 pc (75 g) shrimps, shelled with tails intact
1/2 tbsp calamansi juice
1/4 cup evaporated milk
1/2 pc chicken bouillon cube
1/4 cup canned button mushrooms, sliced
1/2 stalk celery, sliced
1 pc small red bell pepper, diced
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/4 cup frozen/cooked green peas
3 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
1/4 cup margarine

HERE'S HOW:

1. SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.
2. HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside.
3. SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.

Serves 12

High in Vitamin C – helps fight common infection.

Chili Shrimps

WHAT YOU WILL NEED:
2 tbsp chopped garlic
2 tbsp chopped ginger
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg medium sugpo or large shrimps, cleaned and trimmed
2-3 pc siling labuyo, sliced
1 pc beaten egg
1 bunch (25 g) kinchay

HERE'S HOW:

1. SAUTÉ garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste.
2. ADD shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.
3. STIR in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

Serves 9
Good source of Vitamin A – for good eyesight.

Chicken Paradise

WHAT YOU WILL NEED:
1 whole (1.2 kg) chicken, cleaned and pat-dried
1 tbsp minced ginger
6 cloves garlic, crushed
5 pc (20 g) shiitake mushrooms, soaked in water then sliced
1/4 pc chicken bouillon cube
1/2 cup all-purpose cream
2 tsp cornstarch, dissolved in 1 tsp water

STUFFING
1 pc medium onion, chopped
1 tbsp oyster sauce
1 cup cooked malagkit rice
1-1/2 tbsp butter
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 stalk leek, sliced

HERE'S HOW:

1. 
   
   MAKE shallow cuts at the back and sides of chicken. Rub all sides including inside cavity with ginger and garlic. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/2 tsp pepper. Marinate in pineapple syrup for 30 minutes. Drain, reserve marinade.
2. 
   
   STUFFING: Sauté onion, oyster sauce and rice in butter for 2 minutes. Add DEL MONTE Fresh Cut Pineapple Tidbits, leeks, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Mix well. Set aside.
3. 
   
   STUFF the chicken with rice mixture. Seal opening by sewing or by using toothpick. Truss/ tie the chicken to hold the shape. Roast in turbo broiler at 169ºC for 40 minutes, turning once. Brush with 1 tbsp butter on the last 10 minutes of cooking. Transfer into casserole.
4. 
   
   ADD drippings (collected from the bottom of broiler), marinade, mushrooms, bouillon and 3/4 cup broth or water. Simmer over low fire for 30 minutes, turning once. Season with salt to taste. Transfer chicken into platter. To the sauce, add all-purpose cream and cornstarch. Simmer until thick. Pour over chicken.

Serves 10

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

Bringhe

WHAT YOU WILL NEED:
3 cloves garlic, minced
1 pc medium onion, chopped
300 g chicken, cut into 6 pc
100 g pork kasim, cut into thin strips
1 pc laurel leaf
1/8 tsp dried oregano
15 g ginger, pounded
3/4 cup raw rice, washed and drained
3/4 cup malagkit rice, washed, soaked for 30 minutes and drained
50 g sweet ham, cut into thin strips
1 pc chicken bouillon cube
1/3 cup coconut cream (first extraction)
1-1/2 cups coconut milk (second extraction)
1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce
2 tbsp atsuete juice (optional)
1 pc medium green bell pepper, cut into strips
1 pc banana leaf, heated through
1 pc hard-boiled egg, sliced

HERE'S HOW:

IN a large casserole or wok, sauté garlic, onion, chicken and pork for 10 minutes or until meat is brown. Add 1-1/2 tbsp patis, laurel, oregano and ginger. Cook for 5 minutes.

ADD rice and malagkit, ham and bouillon cube. Stir. Pour coconut milk, DEL MONTE Tomato Sauce and atsuete juice. Cook over low heat for 15-20 minutes.

ADD bell pepper and coconut cream. Cook for another 10 minutes. When rice is almost dry, cover with banana leaf, then continue cooking until rice is fully cooked. To serve, garnish with egg slices.

Serves 5

Excellent source of Potassium – for proper muscle and nerve functioning.

Beef and Mushrooms

WHAT YOU WILL NEED:
350 g beef sirloin, sliced tapa-style then cut into wide strips
4 cloves garlic, crushed
1 pc large white onion, sliced
1 pc small carrot, sliced into half moons
1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3
2 cups straw mushrooms, drained and each piece sliced in half
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1” long pieces

HERE'S HOW:

MARINATE beef in 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade.

STIR-FRY beef in batches in 2 tbsp oil until cooked. Set aside.

USING the same pan, add 1 tbsp oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside.

USING the same pan, combine marinade, mushroom stock, DEL MONTE Tomato Sauce, 3/4 cup water, 1-1/2 tbsp soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat.

ADD meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once.

Serves 6

Excellent source of Vitamin B12 – prevents anemia.