INGREDIENTS

400 grams uncooked spaghetti noodle
4 eggs
1/2 Angel Evaporated Filled Milk
1 cup cheddar cheese
1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 tsp white pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook spaghetti as directed in its package. Drain and set aside.
  2. Whisk in a bowl the eggs, milk and cheese. Set aside.
  3. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss cooked pasta with bacon and mushrooms.
  4. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

INGREDIENTS

1 can, 410ml Angel Evaporated Filled Milk
1 can, 380g Angel Condensada
7 pieces large egg yolks
2 pieces whole eggs
3/4 cup sugar, divided
Ube Halaya
1 can, 365 ml Angel Evaporada
1 can, 380g Angel Condensada
1 pack, 200ml Coco Mama Fresh Gata
1/4 cup unsalted butter
1 tsp ube extract
1 kg grated ube (boiled and then grated)

 

PROCEDURE

  1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
  2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes or until firm. *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove. Let cool and chill overnight.
  3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
  4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
  5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
  6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
  7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
  8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.

      9. INGREDIENTS

      8 cups, 400g cubed leftover bread
      1/2 cup melted butter
      1 can, 410ml Angel Evaporated Filled Milk
      1 can, 380g Angel Condensada
      1/2 cup cocoa powder
      1 cup chocolate chips, plus extra for topping
      6 pieces large egg yolks
      3 pieces whole large eggs

      INGREDIENTS

      1 pack, 20g Pandan flavored gulaman
      2 1/2 cup cold water
      1 tbsp sugar
      2 cups grated coconut meat
      1 can, 365ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 250ml Angel All Purpose Creamer
      2 cups coconut juice
      1/4 tsp pandan flavoring

       

      PROCEDURE

      1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
      2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
      3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
      4. Divide mixture into popsicle molds.
      5. Freeze mixture overnight. Serve frozen.

      INGREDIENTS

      3 cups water
      1 can 410ml Angel Evaporated Filled Milk
      1 can 380g Angel Condensada
      1 cup malagkit na bigas, washed and soaked in water for 1 hour
      Flavor options
      Add 2 tsp ube extract
      2 tsp pandan extract
      2 tsp langka
      cooking oil for deep frying

       

      PROCEDURE

      1. In a pot, add water, Angel Evaporated Filled Milk and Angel Condensada. Bring to a quick boil.
      2. Add malagkit and cook until rice is soft, chewy, and sticky. Add your choice of flavoring extract, mix well until fully incorporated.
      3. Transfer mixture into a baking pan or tray and let cool.
      4. Spoon about 1-2 tablespoons malagkit mixture into lumpia wrapper. Fold the bottom of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining malagkit mixture.
      5. Deep fry in hot oil until golden and crispy. Drain excess oil and serve hot.

          6. INGREDIENTS

          2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
          2 Tablespoons butter
          3 teaspoons minced garlic
          ½ cup chopped onion
          1 Tablespoon all-purpose flour
          ½ cup water
          ½ cube chicken bouillon
          Half can Angel Evaporated Filled Milk
          ½ can Angel All Purpose Creamer
          ½ cup grated cheddar cheese
          1 cup frozen green peas and carrots
          ½ cup canned corn kernels, drained
          1 Tablespoon chopped red bell pepper
          To taste salt
          To taste pepper

           

          PROCEDURE

          1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
          2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
          3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
          4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.

              5. INGREDIENTS

              500 grams beef sirloin, cut into thin slices
              2 teaspoons minced garlic
              ¼ cup light soy sauce
              ½ Tablespoon liquid seasoning
              1 Tablespoon calamansi juice
              ½ Tablespoon sugar
              ½ Tablespoon freshly cracked black peppercorns
              2 Tablespoons cooking oil
              Creamy Pepper Sauce
              2 Tablespoons butter
              2 teaspoons minced garlic
              2 Tablespoons all-purpose flour
              ½ cup water
              ½ cube beef bouillon
              1-410 ml Angel Evaporated Filled Milk
              1 teaspoon freshly cracked black pepper corns
              ½ Tablespoon store bought toasted garlic

               

              PROCEDURE

              1. In a bowl, marinate beef in light soy sauce, liquid seasoning, calamansi juice, sugar, and pepper. Cover and let it sit in the chiller for 30 minutes or overnight.
              2. Pan fry beef pieces in hot oil until cooked and sides are brown and a bit toasted. Set aside until ready to use. Reserve remaining marinade.
              3. Heat butter in a saucepan. Add garlic and cook until soft and lightly toasted. Stir in all-purpose flour let it cook until bubbly. Pour in water and add beef bouillon and reserved marinade. Let it boil quickly.
              4. Lower heat and let mixture to simmer. Slowly pour in Angel Evaporated Filled Milk. Mix well. Continue cooking sauce until thick. Sprinkle cracked pepper and stir.

                  5. INGREDIENTS

                  2 Tablespoons cooking oil
                  3 pieces Swift Mighty Meaty Burger Patty
                  1/2 cup Swift Delicious Bacon, chopped
                  2 Tablespoons butter
                  2 teaspoons minced garlic
                  ½ cup chopped onion
                  2 Tablespoons all-purpose flour
                  1 ½ cup water
                  1/2 cube beef bouillon
                  1-410 ml Angel Evaporated Filled Milk
                  ½ cup grated cheddar cheese
                  To taste salt
                  To taste pepper
                  To taste 1 piece hamburger bun, sliced into small cubes

                   

                  PROCEDURE

                  1. Fry burger patties in hot oil. Drain excess oil on a paper towel and roughly chop. Set aside until ready to use.
                  2. Using a clean pan, fry bacon until brown and crispy. Drain excess oil and set aside. Using the same pan, add hamburger bun pieces and cook until toasted. Set aside.
                  3. In a deep pot, add butter, garlic, and onion. Cook until soft and aromatic. Add flour and stir until bubbly. Pour in water, beef bouillon and Angel Evaporada. Add in burger pieces and bring to a boil and gently lower down the heat and slowly simmer until soup is thick.
                  4. Ladle soup in bowls, top with crispy bacon, toasted hamburger buns, and some tomato, iceberg lettuce and grater cheese if desired.

                      5. INGREDIENTS

                      – ½ kg ground beef
                      – 1 clove grated garlic
                      – ¼ cup all-purpose flour
                      – 1 pc egg
                      – ½ tsp salt
                      – ¼ tsp pepper

                      MUSHROOM GRAVY
                      – ¼ cup margarine
                      – 1 clove garlic, minced
                      – ½ cup chopped button mushrooms
                      – 3 tbsp all-purpose flour
                      – 1 can Angel Evaporated Filled Milk

                       

                      PROCEDURE

                      1. In a bowl, combine ground beef, garlic, flour, egg, salt, and pepper. Form into 1 inch balls and set aside.
                      2. In a hot pan, melt some margarine. Brown the meatballs and set aside. Add garlic and cook for 1 minute followed by the mushrooms.
                      3. Add flour and coat mushrooms well. Slowly stir in filled milk. Add meatballs and simmer over low heat for 2-3 minutes.

                      INGREDIENTS

                      MASHED POTATO LAYER
                      – 2 pcs jumbo size potato, peeled
                      – 3 cups water
                      – ½ tsp salt
                      – ¼ cup butter
                      – 1 cup Angel Evaporated Filled Milk

                      MEAT LAYER
                      – 250 grams lean ground beef
                      – 250 grams lean ground pork
                      – 1 tbsp cooking oil
                      – ½ cup chopped onion
                      – 2 tsp minced garlic
                      – 1 pc dried bay leaf
                      – 1 cup frozen corn and carrots, thawed
                      – 2 tbsp Hunt’s tomato paste
                      – ½ cup beef broth
                      – ¼ cup Angel Evaporated Filled Milk
                      – ¼ tsp salt
                      – ¼ tsp cracked black pepper

                      CREAM SAUCE LAYER
                      – 2 tbsp butter
                      – 2 tbsp all-purpose flour
                      – ½ cup chicken broth
                      – 1-370ml Angel All Purpose Creamer
                      – ½ cup grated quick melting cheese
                      – ⅛ tsp salt
                      – ¼ tsp freshly cracked black pepper
                      – 2 tbsp chopped parsley

                       

                      PROCEDURE

                      1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
                      2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
                      3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
                      4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.