My Collection Of Recipes

Fish and Tokwa (Tofu) Saute

2009-04-09T19:51:00.004+08:00

Ingredients:

3 squares tokwa (tofu), fried and each piece cut into 6
3/4 kg dalagang bukid, filleted and cut into chunks
1tsp calamansi juice
2tbsp all-purpose flour
4 cloves garlic, crushed
2tsp minced ginger
2 stalks leeks or green onions, sliced
1 pouch Del Monte Original Style Tomato Sauce (250g)
1pc medium red bell pepper, cut into strips
1/4 kg cucumber, sliced with peel

Procedure:

1. Sprinkle fish with 1/2tsp iodized rock salt and calamansi juice. Coat with flour. Fry until golden brown. Set aside.
2. Saute garlic, ginger and half of leeks.
3. Add tomato sauce, 3/4cup water, 1/3tsp iodized fine salt (or 1tsp iodized rock salt) and 1-1/2tbsp sugar. Simmer for 5 minutes.
4. Add remaining ingredients. Blend well.

Makes 6 servings.

Fruity Fiesta Frolic

2009-02-11T23:23:00.006+08:00

Ingredients:

2 250ml NESTLE All Purpose Cream
1/2 cup CARNATION Condensada
1 tsp. orange flavoring
4 tbsp. orange jam, divided
6 drops yellow food coloring
6 drops red food coloring
14pcs. graham crackers
1pc. medium ripe mango, sliced

Procedure:

1. Mix together Nestle All Purpose Cream, Carnation Condensada, orange flavoring and 2 tbsp. orange jam. Add food colorings to the cream mixtures until the desired color is achieved.

2. Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the orange-cream mixture and mango slices for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange-cream mixture. Top with mango slices and more orange jam if desired.

3. Chill before serving. Recommended chilling time is 4 hours.

*For more recipe ideas, visit www.nestlerecipes.com.ph

Del Monte Fiesta Float

2009-02-11T23:14:00.001+08:00

GINATAANG GULAY at LIEMPO (Vegetable in coconut milk and pork liempo)

2008-09-17T23:01:00.005+08:00

Ingredients:

700g. pork liempo, sliced
6 cloves garlic, sliced
1pc. large onion, sliced
1 & 1/2tsp. grated ginger
1-2pc. siling haba (long green pepper), seeds removed and sliced
2 & 1/2tbsp. bagoong alamang (shrimp paste)
1 & 1/3 cups thick coconut milk
1 pouch Del Monte Filipino Style Tomato Sauce (200g)
2 bunches sitaw (string beans), cut into strips (350g)
1/4kg. kalabasa (squash), sliced into chunks
2pcs. siling labuyo (small hot red pepper), sliced (optional)

Procedure:

1. Sprinkle pork with 1/2tsp iodized fine salt (or 1 1/2tsp iodized rock salt).
2. Sauté garlic, onion, ginger, siling haba, bagoong and pork for 10 minutes
3. Add coconut milk and tomato sauce. Cover and simmer over low heat for 25 minutes.
4. Add sitaw, kalabasa and siling labuyo. Simmer for another 15 minutes or until vegetables are cooked.

Makes 10 servings.

TUNA PASTA MELT

2008-09-17T17:51:00.005+08:00

Ingredients:

300g. Del Monte Elbow/Twist Macaroni, cooked
6 cloves garlic, crushed
1pc. large onion, sliced
1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)
1 can tuna chunks in oil (184g), drained but reserve oil
1/2 cup coarsely grated quickmelt cheese

For the White Sauce:

2tbsp. all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1tbsp. margarine

Procedure:

White Sauce:
Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.

1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.
2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.
3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.
4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

FISH, CLAM & CORN CHOWDER

2008-09-17T17:38:00.003+08:00

Ingredients:

300g. halaan (clams), boiled (reserve 2 cups broth), and shelled
3 cloves garlic, crushed
100g. onion, chopped
1/4 cup all-purpose flour
2pc. chicken bouillon cubes
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
1/4kg. potato, cubed
130g. tuna steak or fillet, deboned and cubed
2/3 cup canned whole kernel corn, drained
1/3 cup all-purpose cream
3tbsp. snipped parsley

Procedure:

1. Sauté garlic and onion in 3tbsp oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously.
2. Add bouillon cubes, clam broth, 1 and 1/4 cups water, tomato sauce and potatoes. Simmer for 10-12 minutes.
3. Add fish, clam meat, corn and 1/3tsp iodized fine salt (or 1tsp iodized rock salt). Simmer for 5 minutes.
4. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes.

Makes 7 servings.

QUICK PORK & VEGGIE SAUTÉ

2008-09-17T11:41:00.006+08:00

Ingredients:

3 cloves garlic, crushed
1pc. small onion, sliced
1/4kg. pork pigue, cut into chunks
1pc. pork bouillon cube
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
150g. carrot, sliced
1/4kg. cabbage, sliced

Procedure:

1. Sauté garlic, onion, pork and bouillon cube.
2. Add tomato sauce, 1/2tsp iodized fine salt (or 1/2tbsp rock salt) and 1 cup water. Simmer for 10 minutes.
3. Add carrot and simmer for 5 minutes.
4. Add cabbage and simmer for 3 minutes.

Makes 6 servings.

BAKED SPAGHETTI

2008-09-17T10:20:00.004+08:00

Ingredients:

2 cups canned, diced tomatoes
2 cups tomato sauce
1/3 cup tomato paste
1 cup water
2 cloves chopped garlic
1/2 cup diced onions
1 1/2tsp Italian seasoning
2tsp salt
1/2tsp sugar
1/4 cup chopped parsley
2 small bay leaves
1 pound ground beef
2 boneless raw chicken breast, chopped
1 cup minced sausage
4 cups cooked Angel hair pasta (8 ounces raw)
1 (8 ounces) package cream cheese
2 cups combined grated cheddar

Procedure:

1. Combine first 11 ingredients in a stock pot. Bring to a boil, lower heat and simmer for 1 hour covered.
2. Combine ground beef, chicken, sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20mins.
3. Layer in aluminum pans with sauce. Add a layer of angel hair, pinch cream cheese over pasta, place a single layer of quickmelt cheese, then 1/2 of cheddar, repeat layers ending with sauce.
4. Bake in a 350 degree oven for 30mins. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares.

Yield: 10 servings
Prep Time: 10mins.
Cook Time: 2hrs, 15mins.

TACO! TACO! TACO!

2008-09-02T22:27:00.004+08:00

Ingredients:

36pcs. taco shells
1 head garlic, crushed
150g. onion, sliced
1kilo ground pork
1pouch (750g) Del Monte Filipino Style Spaghetti Sauce
9pcs. medium tomatoes, seeded and diced
3cups cheese, grated
1/4kilo lettuce, shredded

Procedure:

1. Sautè garlic, onion and pork. Cook until dry.
2. Add spaghetti sauce, salt and pepper to taste. Simmer for 5mins. Set aside.
3. Bake taco shells in a pre-heated oven at 350 degrees Fahrenheit for 3mins. Fill each shell with 2tbsp. of sautèed mixture, tomatoes, lettuce and top with grated cheese.

Tip:

For better taste, you can use ground beef instead of pork. Use white onions not the "sibuyas tagalog" if you are not fond of the onion smell in your mouth. You can also make a mixture the chili kind by adding hot sauce while cooking.

SQUID BALLS SPAGHETTI

2008-08-21T23:08:00.003+08:00

Ingredients:

175g. Del Monte Spaghetti, cooked as per package directions
150g. (12pcs.) squid balls, each piece cut into 6pcs.
1 pouch (250g.) Del Monte Filipino Style Spaghetti Sauce
1/4cup frozen green peas

Procedure:

1. Sautè squid balls in 1tbsp. oil. Add spaghetti sauce, peas, 3tbsp. water and salt to taste. Simmer for 3mins.
2. Pour over or mix with cooked spaghetti noodles. Top with grated cheese if desired.

HOLIDAY NOODLES

2008-08-21T22:39:00.003+08:00

Ingredients:

400g. Del Monte Spaghetti, cooked per package directions
1 head garlic, crushed
1 large onion, chopped
1/2kg. chicken breast, deboned and cut into strips
3/4cup canned button mushrooms, sliced
4pcs. frankfurters, sliced
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1 large red bell pepper, cut into strips
3/4cup chicken broth or water
4 stalks green onions, chopped
3tbsp. margarine
3tbsp. flour
1/3cup milk

Procedure:

1. WHITE SAUCE: Melt 3tbsp. margarine in pan. Remove from heat and blend in 3tbsp. flour until smooth. Add 1/3cup milk gradually and cook over low heat, stirring constantly until thick. Set aside.
2. Sautè garlic, onion, chicken, mushrooms and frankfurters in oil. Add spaghetti sauce, 3/4tsp. iodized salt, bell pepper and chicken broth or water. Simmer until chicken is tender.
3. Blend in white sauce. Pour over or mix with cooked spaghetti. Top with green onions and grated cheese, if desired.

Makes 11 servings.

MEATLOAF Kitchenomica

2008-08-21T22:27:00.003+08:00

Ingredients:

2 large onions, chopped
1/4kg. carrots, chopped
2 small sayote, chopped
2/3cup cooked green peas
2 medium red bell peppers, chopped
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1kg. ground pork, chicken or beef
14pcs. pan americano, shredded
5pcs. eggs, beaten
3 & 1/2tsp. iodized salt (or 3 & 1/2tbsp. iodized rock salt)
1tsp. pepper

Procedure:

1. Combine everything, then mix thoroughly. Pack firmly in three 9"x 5" loaf pans.
2. Bake uncovered in turbo broiler at 300 degrees Fahrenheit for 30mins.
3. Increase temperature to 350 degrees Fahrenheit for 10mins.
4. Cool for 10mins before slicing.

Makes 19 servings.

FISH POCHERO

2008-08-21T22:05:00.003+08:00

Ingredients:

3 cloves garlic, crushed
1 medium onion, sliced
2 medium saba bananas, with peel, each cut into 4pcs.
1 small kamote (sweet potato), cut into chunks
8pcs. sitaw, cut 2" long
1 pouch (200g.) Del Monte Tomato Sauce
350g. fresh lean fish (salmon or any lean fish), cut into steaks
50g. pechay, sliced

Procedure:

1. Sautè garlic and onion. Add 2cups water, saba, kamote, 3/4tsp. iodized salt (or 3/4tbsp. rock salt), 1/2tsp. pepper and 3/4tsp. sugar. Cook for 10mins.
2. Add sitaw and tomato sauce. Simmer for 15mins.
3. Add fish and pechay. Simmer for 5mins. or until cooked.

Makes 7 servings.

SHRIMP SOTANGHON

2008-08-21T21:07:00.003+08:00

Ingredients:

2 squares tokwa (tofu), fried and cut into strips
6 cloves garlic, crushed
1 medium onion, sliced
16 medium (200g.) shrimps, shells removed
1 pouch (200g.) Del Monte Tomato Sauce
4 & 1/2cups shrimp juice
300g. toge (monggo sprouts)
1 pack (125g.) sotanghon, cut 2" long
5 stalks green onions, cut 1" long

Procedure:

1. Sautè garlic and onions. Add Del Monte Tomato Sauce and shrimp juice.
2. Season with 2tbsp. patis (fish sauce) and 1/4tsp. pepper. Simmer for 10mins.
3. Add toge, shrimps and tokwa. Cook for 3mins.
4. Add sotanghon and simmer for 5mins. Top with green onions just before serving.

Makes 8 servings.

CHICKEN GARLIC SOUP

2008-08-21T20:44:00.005+08:00

Ingredients:

2tbsp. olive oil or cooking oil
2tbsp. garlic, finely chopped
4cups water
2pcs. Knorr chicken broth cubes
1/2cup chicken meat, sliced
2pcs. eggs, slightly beaten

Procedure:

1. Over a medium flame, sautè garlic in oil until golden brown. Add water and bring to a boil.
2. Add chicken broth cubes and chicken. Simmer until meat is cooked.
3. Drizzle the egg in a thin stream while stirring the soup continuously. Serve hot.

Makes 4 servings.

BAKED MUSSELS (Tahong)

2008-08-20T20:27:00.008+08:00

Ingredients:

60pcs. fresh mussels (tahong)
1/4cup Magnolia Gold Butter
2tbsp. minced garlic
1/4cup all purpose flour
1/2cup Magnolia Fresh Milk
pinch of salt and pepper to taste
3/4cup Magnolia Quickmelt Cheese, grated

Cleaning and preparing the mussels:

Wash the mussels several times. Place in a bowl and cover with water. Place in the fridge and allow to soak for several hours, changing the water every hour or so.

Wash the mussels again and pull off the beards. If they had been soaked sufficiently, the beards should come off easily.

Procedure:

1. Steam mussels until shells open. Remove and discard empty shell. Arrange mussels on a baking tray.
2. In a saucepan, melt butter and sauté garlic. Add flour and mix well. Stir in stock and milk and season with salt and pepper. Remove from heat when mixture thickens lightly.
3. Spoon white sauce onto mussels.
4. Top with grated quickmelt cheese.
5. Bake at 350 degrees Fahrenheit until cheese melts. Garnish with chopped parsley.

Tip:

You can also use a conventional oven toaster, adjust timer until the cheese melts since the mussels are already cooked by steam.

BAKED MACARONI

2008-08-20T19:51:00.005+08:00

Ingredients:

450g. elbow macaroni
1/2cup Magnolia Gold Butter
1tsp. minced garlic
1/2cup chopped onion
1/2kilo Magnolia Chicken Giniling
1cup Purefoods Sweet Ham, chopped
1/2cup red bell peppers, chopped
2cups tomato sauce
1/2cup chicken broth
1tsp. salt
3/4tsp. pepper
2tbsp. sugar
1cup Magnolia Quickmelt Cheese, grated

Procedure:

1. Cook pasta according to package directions.
2. In a saucepan, melt butter and sauté the rest of the ingredients (except cheese). Allow mixture to simmer for 5-10 minutes.
3. Toss noodles with prepared sauce. Place in an oven-proof baking dish and sprinkle with grated quickmelt cheese on top.
4. Bake at 180 degrees Celsius pre-heated oven for 15-20 minutes or until cheese melts.

Tip:

I don't have an oven so I just use steam by placing the macaroni dish inside a pan over the boiling water inside of a larger pot to melt the cheese.

Makes 12 servings.

LAING (Taro leaves in coconut milk)

2008-08-20T17:02:00.004+08:00

Ingredients:

1tbsp. cooking oil
3 cloves garlic, minced
1pc. onion, small, chopped
1pc. Knorr shrimp broth cube
2cups water
1/2kg. Taro leaves (Dahon ng Gabi)
1pack Knorr Cook-It-Easy Gata Recipe Mix (coconut milk powder)

Procedure:

1. In a saucepan, sauté garlic and onion in 1tbsp. cooking oil.
2. Add shrimp broth cube and water. Bring to boil.
3. Add Taro leaves and simmer for 5 minutes.
4. Pour Gata Recipe Mix. Stir gradually until powder is fully dissolved.
5. Cook for 1 minute. Serve while hot.

Tip:

Add 2pcs. of "siling labuyo" (hot red chili) to make the dish a little spicy. Do not stir the taro leaves too much, it will make the dish give an itchy feeling to your mouth.

Makes 5 servings.

GINISANG MUNGGO Kitchenomica

2008-08-20T16:09:00.011+08:00

Ingredients:

1/2cup dried green munggo beans
4 cloves garlic, crushed
1 medium onion, sliced
100g. ground pork
1pouch (200g) Del Monte Tomato Sauce
1 small (1/2kilo) puso ng saging (bongolan) , trimmed and shredded

Procedure:

1. Wash munggo beans once. Soak in 2 cups water for 1 hour. Drain. Set aside.
2. Sauté garlic, onion, and ground pork. Cook until pork turns light brown.
3. Add prepared munggo beans, 3 & 1/2 cups water, 1 & 1/2tsp. iodized salt (or 1 & 1/2tbsp. rock salt), 1/2tsp. pepper and Del Monte Tomato Sauce. Simmer for 40 minutes.
4. Add puso ng saging. Cook for another 10 minutes.

Makes 6 servings.

Tip:

For a special ginisang munggo dish, you can add some shrimps. In a regular ginisang munggo dish, take away the tomato sauce and use chopped tomatoes and you can also use malunggay leaves instead of puso ng saging to have that slight bitter taste to balance the sweetness of the munggo beans.

PORK ASADO

2008-08-19T20:00:00.004+08:00

Ingredients:

1/2kg pork casim, cubed (1inch)
1pc. Knorr pork broth cube
2tbsp. soy sauce
1pc. celery stalk, chopped
2pcs. tomatoes, medium, coarsely chopped
1pc. onion, medium, coarsely chopped
2 1/2-3cups water
2tbsp. cornstarch, dissolved in 1/4cup water

Procedure:

1. In a saucepan, combine pork cutlets, pork broth cube, soy sauce, celery stalk, tomatoes, oinion and water. Bring to a boil.

2. Thicken mixture with cornstarch and simmer for one minute.

Tip:

Pork pigue may also be used instead of the pork casim.

Makes 5 servings.

CHICKEN POTATO SALAD

2008-08-15T21:04:00.003+08:00

Ingredients:

1kg potatoes, unpeeled
2pcs Knorr chicken broth cubes
3/4cup baguio beans, chopped
3/4cup carrots, blanched and cubed
1/2cup chicken, flaked
1pack chicken powder (10g)
2tbsp. celery, finely chopped
2cups mayonnaise
1pc Red apple, peeled and cut into cubes

Procedure:

1. Place potatoes and chicken broth cubes in a saucepan and fill with enough water to cover potatoes. Boil until tender.

2. Remove potatoes from saucepan, peel and cut into bite-size cubes.

3. Put in a bowl, then add the other ingredients. Toss. Serve chilled.

Tip:

This is a new way of preparing the classic potato salad. By adding chicken broth cubes to the boiling liquid, the potatoes come out tastier, as it absorbs the chicken flavor.

Makes 5 servings.