INGREDIENTS

½ cup Angel KremQueso
1 can Angel All-Purpose Creamer, chilled
½ cup powdered sugar
½ cup grated cheddar cheese

 

PROCEDURE

  1. In a bowl, whip together kremqueso, creamer, and powdered sugar until doubled in volume and thick.
  2. Fold in grated cheese and transfer into an air-tight container. Freezer overnight.

INGREDIENTS

½ cup chopped thick-cut bacon
4 cloves garlic
1 can 370 ml Angel Kremqueso
¼ kg macaroni, cooked according to packaging directions
¼ cup melted margarine
½ kg japanese breadcrumbs
2 tbsp parsley, chopped

 

PROCEDURE

  1. Starting with a cold pan, cook bacon over low
  2. Heat until bacon fat is rendered and bacon is browned. Set bacon aside.
  3. Sauté garlic for 1 minute or until tender. Add kremqueso and simmer. Add cooked bacon. Simmer for 1 minute and set aside.
  4. In a pan, melt margarine and add breadcrumbs. Add parsley. Set aside.
  5. Mix macaroni into the sauce and transfer into a heat proof baking dish. Bake in the toaster for 5-10 minutes or until breadcrumbs are browned.

INGREDIENTS

150 grams ground beef
¼ cup chopped onion
2 tsp minced garlic
2 tbsp taco seasoning
½ cup canned chopped tomato
salt and pepper to taste
1 tbsp butter
1 tbsp butter
1-370ml Angel Kremqueso
store bought nacho chips or potato chips

 

PROCEDURE

  1. In a hot skillet, add ground beef and cook for a few minutes until brown. Add onion, garlic and taco seasoning. Cook until vegetables are soft and aromatic.
  2. Stir in canned chopped tomato, simmer until heated through. Remove from heat and set aside.
  3. In another pan, melt butter over medium heat. Add flour. Cook until bubbly.
  4. Slowly pour Angel Kremqueso stirring continuously until thick.
  5. Fold in cheese sauce into the beef mixture. Mix well. Transfer into a serving dish with chips on the side. Serve warm.

      6. INGREDIENTS

      – 500g uncooked fettuccine pasta
      – 3 cups water
      – 2 tbsp salt
      – 1 cup chopped bacon
      – 2 tbsp salted butter
      – 1 pc medium white onion, minced
      – 1 cup sliced button mushrooms
      – 1 – 370mL can Angel KremQueso
      – 4 tbsp chopped parsley
      – salt to taste
      – ground black pepper to taste

       

      PROCEDURE

      1. In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.
      2. In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.
      3. Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.
      4. Add the minced onions and cook until the onions become transparent and tender.
      5. Add Angel KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.
      6. Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.
      7. While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.

      INGREDIENTS

      – 3 tbsp butter
      – 1 tbsp oil
      – 1 pc small red onion, chopped
      – 1 tbsp garlic, minced
      – salt to taste
      – ground black pepper to taste
      – 2 cups macaroni pasta
      – 1 cup chicken broth, plus more as needed
      – 1 can Angel Kremqueso can 370ml
      – seasoned salt
      – 2 pcs large eggs, beaten and seasoned
      – breadcrumbs
      – 1 pack bacon slices
      – oil for frying

       

      PROCEDURE

      1. In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
      2. Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
      3. Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the Angel Kremqueso and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
      4. With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
      5. Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
      6. Wrap the dredged balls in bacon slices and secure into place with toothpicks.
      7. Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)

      INGREDIENTS

      250 grams uncooked spaghetti
      ½ cup chopped bacon
      2 tbsp Butter
      ¼ cup chopped onion
      2 teaspoons minced garlic
      1-370 ml Angel KremQueso
      1 egg yolk
      To taste Salt
      To taste Pepper
      1 Tablespoon chopped parsley (optional)

       

      PROCEDURE

      1. Cook spaghetti according to package directions; drain and set aside.
      2. In a pan, add bacon and cook until slightly golden brown in color. Add butter, onion and garlic cook until soft and aromatic. Make sure not to burn the bacon.
      3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
      4. 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.
      5. Season with salt and pepper. Toss cooked spaghetti with sauce and sprinkle with parsley.

          6. INGREDIENTS

          454 grams lasagna noodles
          2 tbsp cooking oil
          ½ cup chopped onion
          2 tbsp minced garlic
          ½ cup chopped red bell pepper
          250 grams ground pork
          500 grams Filipino Style Spaghetti Sauce
          salt and pepper to taste
          2 tbsp butter
          1 ½ tbsp all-purpose flour
          1-370 ml Angel Kremqueso
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook lasagna according to packaging instructions. Set aside.
          2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
          3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
          4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.

              5. INGREDIENTS

              400 grams elbow macaroni, uncooked
              2 tbsp cooking oil
              ½ cup chopped onion
              2 tbsp minced garlic
              250 grams ground pork
              3 pieces hotdog, sliced
              500 grams sweet style spaghetti sauce
              1-370ml Angel Kremqueso
              salt and pepper to taste
              1 tbsp butter
              1 tbsp all-purpose flour
              2 tbsp chopped fresh parsley, optional

               

              PROCEDURE

              1. Cook elbow macaroni according to packaging instructions. Set aside.
              2. Using a large skillet, heat oil and add onion and garlic. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add hotdog and spaghetti sauce. Simmer over medium low heat for 15 minutes.
              3. Pour in ¼ cup of Angel Kremqueso and bring to a quick boil. Set aside.
              4. In a small pot, melt butter and add all-purpose flour. Stir in the remaining Angel Kremqueso and continue cooking over low heat until thick.
              5. To assemble , combine cooked macaroni and meat sauce. Mix well. Transfer to a serving dish and drizzle with cheese sauce and sprinkle with parsley. Serve immediately.

                  6. INGREDIENTS

                  2 tbsp cooking oil
                  ¼ cup chopped onion
                  ½ tbsp minced garlic
                  100 grams ground pork
                  ¼ cup water
                  2 pieces Hotdog, sliced
                  500 grams Sweet Style Spaghetti Sauce
                  1-370 ml Angel Kremqueso
                  1 Pinch of ground black pepper
                  450 grams Uncooked spaghetti, cook according to packaging instructions.

                   

                  PROCEDURE

                  1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
                  2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
                  3. Add hotdog and spaghetti sauce. Simmer for 10 minutes.
                  4. Stir in Angel Kremqueso and quickly boil for a minute. Season pepper.
                  5. Pour sauce over cooked spaghetti. Serve immediately.

                      6. INGREDIENTS

                      1-370 grams Angel Krem Queso
                      1 tbsp butter
                      ½ tsp garlic
                      1 tbsp chopped onion
                      ¾ cup uncooked elbow macaroni
                      ½ cup chicken broth

                       

                      PROCEDURE

                      1. Melt butter in a saucepan.
                      2. Sauté garlic and onion.
                      3. Add macaroni, Angel KremQueso, and chicken broth.
                      4. Bring to a boil.
                      5. Turn heat to low and simmer with occasional stirring for 18 to 20 minutes.
                      6. Remove from heat and serve.