INGREDIENTS

1 – 370 mL can Angel All-Purpose Creamer
1/4 cup butter
1/2 cup onion, diced
2 tbsp minced garlic
1/2 cup chopped celery
500 grams diced chicken
1 cup sliced button mushrooms
2 tbsp green peas
1/3 cup diced red bell pepper
3 tbsp all-purpose flour
½ cup chicken broth
¼ cup grated cheese
1 tsp salt
¼ tsp pepper
chopped parsley for garnish

 

PROCEDURE

  1. In a saucepan, melt butter and sauté onions, garlic and celery. Add the chicken and fry for a minute. Stir in mushrooms, green peas and bell pepper then cook for another minute.
  2. Sprinkle flour over the vegetables and mix until flour cannot be seen. Gradually add the chicken broth and Angel All Purpose-Creamer then simmer until thickened. Mix well to avoid lumps. Add cheese, then season with salt and pepper.
  3. Serve on toast cups, pastry shells or with rice. Garnish with chopped parsley

      4. INGREDIENTS

      2 cups chilled all-purpose cream
      1/2 cup chilled Angel Condensada
      45 squares graham crackers
      1 1/2 cups sliced mangoes
      1 1/2 cups sliced peaches (optional)

       

      PROCEDURE

      1. Whip together cream and condensada. Set aside, keeping it chilled.
      2. In a 2-quart square or round dish, layer the graham crackers, cream, peaches and mangoes.
      3. Repeat procedure twice, ending with the fruit slices on top.
      4. Allow to set in freezer until firm.

      INGREDIENTS

      1 cup cornstarch
      2 drops yellow food color
      1 cup cream-style corn
      1/2 cup corn kernel liquid
      1/2 cup water
      1/2 cup Angel Evaporada
      410ml Angel Kremdensada
      1 tbsp butter
      1/2 cup desiccated coconut, lightly toasted

       

      PROCEDURE

      1. Combine cornstarch, yellow food color, cream style corn, corn kernels and corn kernel liquid, water in a mixing bowl. Set aside.
      2. Bring to a boil Angel Evaporada and Angel Kremdensada while stirring constantly.
      3. Pour in the corn mixture into the milk and allow to a boil while mixing continuously until the consistency has thickened.
      4. Brush an alumni rectangular baking dish with butter and pour the mixture and allow to set in the refrigerator.
      5. Top maja blanca with toasted desiccated coconut and serve.

      INGREDIENTS

      Pie Crust:
      – 1 1/2 cups graham cracker crumbs
      – 2 tablespoon sugar
      – 3/4 cup softened butter
      Vanilla Cream:
      – 1 cup sugar
      – 1/2 cup cornstarch
      – 1 egg, lightly beaten
      – 1-370ml Angel All-Purpose Creamer, at room temperature
      – 3 pieces ripe banana
      – 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours) and whipped
      – chopped cashews (topping)
      – caramel syrup

       

      PROCEDURE

      1. Mix graham crackers with softened butter and sugar, then press mixture into an 8-inch round cake pan with removable bottom. Chill in the refrigerator to set.
      2. Whisk sugar, cornstarch, egg, Angel All-Purpose Creamer, and water in a saucepan. Cook while whisking continuously until thick and smooth. Allow to cool then pour unto crust.
      3. Slice big chunks of bananas then push on the cream filling.
      4. Top with whipped Angel All-Purpose Creamer and garnish with chopped cashew and caramel syrup.
      5. Chill in the refrigerator for at least 4 hours to set.

      INGREDIENTS

      1 – 370mL Angel All-Purpose Creamer
      1/4 cup butter
      1 cup sliced leeks
      1/2 cup green bell pepper, cut into squares
      250 grams chicken fillet, diced
      1 tsp salt
      1/4 tsp pepper
      2 tbsp all-purpose flour
      2 cups chicken broth
      1 1/2 cups cream style corn

       

      PROCEDURE

      1. Melt butter in a pot, sauté leeks, green bell pepper and chicken.
      2. Season with salt and pepper.
      3. Add flour and let foam.
      4. Pour broth gradually while stirring constantly.
      5. Add cream style corn.
      6. Let boil for 5-minutes in medium heat.
      7. Blend in Angel All-Purpose Creamer and turn-off heat.

      INGREDIENTS

      1 – 370mL Angel All-Purpose Creamer
      2 tbsp cooking oil
      1/4 cup chopped onion
      2 tsp chopped garlic
      1/4 cup chopped celery stalks
      1 kilo kalabasa – peelsed, deseeded and sliced thinly
      2 tbsp all-purpose flour
      3 cups chicken broth
      1 tsp salt
      1/8 tsp white pepper
      2 tbsp chopped parsley for garnish

       

      PROCEDURE

      1. Heat cooking oil in a large pot.
      2. Sauté onion, garlic and celery until soft and aromatic.
      3. Stir in kalabasa and flour, then cover and cook over low heat for about 3 to 5 minutes.
      4. Pour in chicken broth then cook for another 10 minutes until kalabasa is tender.
      5. Remove from heat then cool for about 5 minutes.
      6. Pour soup in a blender or food processor and puree until smooth.