INGREDIENTS
1/4 kg elbow macaroni
1 cup chopped bacon
1 clove garlic, grated
1/2 tsp salt
1/4 tsp pepper
1 can diced tomatoes
1/2 cup hot water
1 can Angel KremQueso
1 can Angel All-Purpose Cream
1 cup shredded mozzarella
PROCEDURE
- Preheat your oven to 400 F.
- In an oven-safe casserole or baking dish, add macaroni, bacon, garlic, salt, pepper, tomatoes, hot water, cream, and half of cheese. Cover with foil and bake for 40 minutes.
- Remove the cover and top with remaining cheese and bake again for 10 minutes.
- Rest for 10 minutes before serving.
- In a pot with hot oil, saute garlic for 1 minute then add ham and bacon. Cook until browned and add water.
- Bring to a boil then add carrots and potatoes. Simmer for 5 minutes or until the veggies are tender and cooked. Season with salt, pepper, and paprika.
- Stir in Kremqueso and simmer for 2-3 minutes. Stir in chopped spring onions.
- In a pot with hot oil, saute garlic for 1 minute and add chicken. Cook for 2 minutes or until it has changed color. Season with salt and pepper.
- Add in penne pasta followed by the broth. Bring to a boil and simmer for 10 minutes or until pasta is cooked and the liquid is thick.
- Stir in kremqueso. Simmer for another minute then top with spring onions.
- Cook penne pasta according to package directions; drain and set aside.
- In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
- In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
- Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
- Season with salt and pepper. Toss cooked penne pasta with sauce and sprinkle with parsley.
- Wash and pat dry chicken pieces using a pepper towel. Arrange nicely on a baking sheet pan. Season with salt, pepper, and Italian seasoning. Cover with plastic wrap. Set aside to marinate for 30 minutes.
- Heat butter and olive oil in a large skillet. Brown chicken pieces on both sides. Remove from the pan and set aside.
- On the same pan, saute mushrooms, garlic, and onion until soft and aromatic. Add all-purpose flour and cook until flour is cooked through.
- Pour in Angel Kremqueso, and Worcestershire sauce, simmer for 3 minutes.
- Add back chicken pieces into the sauce and continue cooking over medium heat for 10 minutes or until chicken is fully cooked.
- Turn off heat and sprinkle with parsley. Best served with hot rice or mashed potatoes.
- Season chicken with salt and pepper. Set aside.
- In a pan with hot oil, saute garlic over medium heat. Slowly pour in Angel Kremqueso.
- Simmer for 1 minute and add cooked pasta.
- In a hot cast iron pan or regular pan, cook each chicken piece for 1 minute per side. Rest for 2-3 minutes and cut into strips. Serve on top of pasta and garnish with parsley.
- Heat oil in a large skillet, add onion and garlic. Cook until soft and aromatic. Add potato, carrot, and green peas cook until heated through. Add tomato paste, liver spread, labuyo and corned beef. Slowly simmer for 2 minutes or until vegetables are soft.
- Transfer corned beef mixture in a bowl. Using the same pan, melt butter and add all-purpose flour. Cook until bubbly. Slowly pour Angel Kremqueso and simmer until thick.
- Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
- Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
- Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
- Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center towards the edges until dough is about ¼ inch thick.
- Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal.
- Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.
- Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
- Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
- Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
- Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.
- TOPPING ||
- ¼ cup || panko breadcrumbs
- 1 tbsp || melted butter
- ½ tsp || lemon zest
- ½ tbsp || chopped parsley
- Cook spaghetti according to package directions; drain and set aside.
- In a pan, add butter, onion and garlic cook until soft and aromatic. Add tuna and continue cooking for 2 minutes.
- In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
- Gradually add the remaining Angel KremQueso into the pan. Bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
- Season with salt and pepper. Toss cooked spaghetti with sauce and sprinkle with parsley.
INGREDIENTS
3 tbsp oil
3 cloves garlic
1 cup sliced ham, diced
5 slices bacon, cut into chunks
1/2 cup diced carrots
1 cup diced potatoes
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
3 cups water
1 can Angel Kremqueso
1/4 cup chopped spring onions
PROCEDURE
INGREDIENTS
3 tbsp oil
3 cloves garlic
3 pc chicken breast fillet, cut into chunks
1/2 tsp salt
1/4 tsp pepper
1/2 kg penne pasta
3 cups chicken broth
1 can Angel KremQueso
1 can Angel All-Purpose Creamer
1/4 cup chopped spring onions
PROCEDURE
INGREDIENTS
250 grams uncooked penne pasta
2 tbsp butter
¼ cup chopped onion
2 teaspoons minced garlic
½ cup chopped tomato
1 cup diced leftover Christmas ham
1 can, 370ml Angel KremQueso
1 egg yolk
To taste salt, and pepper
1 tbsp chopped parsley (optional)
PROCEDURE
INGREDIENTS
500 grams chicken thigh fillets skin-on
1 tsp salt
¼ tsp ground black pepper
1 tsp Italian seasoning
2 tbsp butter
2 tbsp olive oil
½ cup sliced button mushroom
½ cup sliced shiitake mushroom
1 tbsp minced garlic
¼ cup chopped onion
1 tbsp all-purpose flour
1 can, 370ml Angel Kremqueso
2 tsp Worcestershire sauce
¼ cup chopped fresh parsley
PROCEDURE
INGREDIENTS
3 pcs chicken breast fillet, butterfly cut
½ tsp salt
¼ tsp pepper
3 tbsp oil
2 cloves garlic, minced
½ tbsp sugar
1 can Angel Kremqueso
½ kg spaghetti, cooked according to package directions
¼ tsp pepper
chopped parsley for garnish
PROCEDURE
INGREDIENTS
FOR THE CRUST
4 cups all-purpose flour, extra for dusting
2 tbsp sugar
1-⅓ cup butter
1 cup cold water
cooking oil, for deep frying
FOR THE FILLING
1 tbsp cooking oil
½ cup chopped onion
2 tsp minced garlic
½ cup diced potato
½ cup diced carrot
½ cup frozen green peas
2 tbsp Hunt’s Tomato Paste
1 tbsp Argentina Liver Spread
1 pc siling labuyo, chopped
1-380g Swift Premium Corned Beef
1 tbsp butter
1 tbsp all-purpose flour
1-370ml Angel Kremqueso
PROCEDURE
INGREDIENTS
1 tbsp cooking oil
½ cup chopped onion
1 tsp minced garlic
2-180g Century Tuna Chunks in Vegetable Oil, drained
¾ cup canned button mushrooms, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-370 ml Angel Kremqueso
30 pcs large lumpia wrapper
1 pc egg, beaten
cooking oil, for deep frying
PROCEDURE
INGREDIENTS
1 tbsp butter
1 tbsp all-purpose flour
1-370ml Angel Kremqueso
2 cups leftover roast chicken, shredded
1 cup frozen mixed vegetables
2 cups cooked rice
PROCEDURE
INGREDIENTS
250 grams uncooked spaghetti
2 tbsp butter
¼ cup chopped onion
2 tsp minced garlic
2-180 grams Century Tuna Flakes in Vegetable Oil, drained
1-370 ml Angel KremQueso
1 pc egg yolk
To taste salt and pepper
1 tbsp chopped parsley (optional)