INGREDIENTS

– 1 large ox tongue (about 1.5kg-2kg)
– 1 tbsp salt
– 1 tsp peppercorns
– ½ cup garlic cloves
For the sauce:
– 1-370 ml Angel KremQueso
– 2 tbsp butter
– 2 tbsp all purpose flour
– 2 cups beef broth
– 1 cup sliced mushrooms

 

PROCEDURE

  1. For the sauce: Heat butter in a pan until melted. Stir in flour and cook until bubbly. Gradually add beef broth and Angel KremQueso.
  2. Add in mushrooms and cooked lengua. Simmer for a few minutes for flavors to blend.
  3. Place in a platter and serve hot.

INGREDIENTS

1-370ml Angel KremQueso
2 tbsp butter
1 tbsp chopped garlic
1 tbsp all purpose flour
½ tsp salt
¼ tsp pepper
500 grams potatoes, peeled and sliced thinly

 

PROCEDURE

  1. Sauté garlic in butter over medium heat. Add flour and cook until bubbly.
  2. Pour in Angel KremQueso then season with salt and pepper.
  3. Arrange potatoes in an 8 inch round baking dish.
  4. Pour in cream mixture then bake in a 350℉ oven for 30 minutes.

      5. INGREDIENTS

      1-370 ml Angel Kremqueso
      2 slices white bread
      ½ kilo ground pork
      ½ cup chopped onion
      ¼ cup grated carrots
      2 tbsp raisins
      2 tbsp pickle relish
      2 tbsp cornstarch
      1 tbsp sugar
      1 tsp salt
      ½ tsp ground black pepper
      2 pieces hotdog sliced into strips
      2 hard-boiled eggs, sliced into wedges

       

      PROCEDURE

      1. Soak bread in Angel Kremqueso until soft.
      2. In another bowl, combine ground pork, onion, carrots, raisins, pickle relish and cornstarch.
      3. Add soaked bread with milk and mix well.
      4. Season with sugar, salt and black pepper.
      5. Spread about 1½ cups of mixture on a sheet of aluminum foil, then arrange hotdogs and eggs on top.
      6. Carefully shape mixture into a log, then wrap in foil, twisting the ends to seal well.
      7. Steam rolls for 1 hour or until firm.
      8. Cool completely and slice before serving.

      INGREDIENTS

      5 slices (about ½ kilo) skinless boneless pork chops or pork loin steaks
      ½ tsp salt
      ¼ tsp ground black pepper
      2 tbsp cooking oil
      1/2 cup sliced button mushrooms
      1-370ml Angel Kremqueso
      1 tsp soy sauce
      1 tsp liquid seasoning, or according to taste

       

      PROCEDURE

      1. Sprinkle porkloin chops with salt and pepper and allow to marinate for a few minutes.
      2. Heat cooking oil in a pan and fry porkchops until brown on both sides. Add mushrooms and cook until caramelized. Pour in Angel Evap con Queso and simmer until sauce is reduced to half.
      3. Season with soy sauce and liquid seasoning according to taste.
      4. Remove from heat and serve.

      INGREDIENTS

      1-370ml Angel KremQueso
      1 kg tahong
      1 tbsp chopped garlic

       

      PROCEDURE

      1. Boil tahong in a large pot full of water.
      2. Allow to cool then remove the empty half shell.
      3. Line tahong in half shell on a large baking pan.
      4. Top with chopped garlic and drizzle with Angel KremQueso generously.
      5. Bake in a 350℉-400℉ oven for 15 minutes or until golden.

          6. INGREDIENTS

          1 – 370 grams Angel Krem Queso
          1 tbsp olive oil
          ½ kilo lean ground beef
          ½ cup chopped carrots
          ½ cup chopped onions
          ½ cup chopped celery
          2 tsp garlic
          1 tsp dried Italian seasoning
          ¼ cup white wine
          4 cups Italian spaghetti sauce (set aside 1 cup for meat sauce)
          1 tsp salt, or according to taste
          Pinch of ground black pepper
          10 sheets cooked lasagna
          1 tbsp butter
          1 tbsp flour
          ¼ cup grated Parmesan cheese
          1 tbsp chopped parsley

           

          PROCEDURE

          1. Heat olive oil in a large saucepan. Add beef and cook until meat changes in color. Stir in carrots, onions, celery, garlic and Italian seasoning. Cook until beef is nicely browned. Add wine and stir to deglaze pan. Pour 1 cup of spaghetti sauce. Season with salt and pepper and simmer for about 10 minutes to let flavours blend. Remove from heat and cool for about 15 minutes. Spread about 2 to 3 tablespoons of meat sauce on a sheet of lasagna. Roll up then set aside.
          2. Melt butter in a small saucepan. Add flour and cook until bubbly. Stir in Angel Krem Queso and parsley. Cook while stirring constantly until thickened. Remove from heat.
          3. In a large baking dish, pour remaining spaghetti sauce. Arrange lasagna rolls then pour cream sauce on top. Top with Parmesan cheese and bake at 350ºF preheated oven until boiling.

              4. INGREDIENTS

              1-370 ml Angel KremQueso
              ¼ kg ground beef
              ½ cup chopped onions
              ¼ cup chopped celery
              ½ cup red kidney beans
              2 tsp chili powder
              2 tsp cumin
              2 tsp dried oregano, crumbled
              2 tsp paprika
              1 tsp red pepper flakes
              1 tsp salt
              ½ cup tomato paste

               

              PROCEDURE

              1. Heat ground beef in a small pot and cook until the oil comes out.
              2. Add onions and celery then sauté until soft. Add red kidney beans, chili powder, cumin, dried oregano, paprika, red pepper flakes and salt. Mix well so beef is seasoned.
              3. Add tomato paste and Angel KremQueso, stir until well combined.
              4. Once it is simmering, turn off heat. Allow to cool and serve.

              INGREDIENTS

              1-370 ml Angel KremQueso
              2 cups spinach
              2 tbsp butter
              1 tbsp garlic
              1 tbsp all purpose flour
              ¼ tsp salt

               

              PROCEDURE

              1. Blanch spinach then squeeze excess water using your hands. Cut into thin slices and set aside.
              2. In a small pot, melt butter over low heat then sauté garlic. Add flour and cook until bubbly, do not brown. Pour in Angel KremQueso, spinach, season with salt and mix well.
              3. Allow to cool. Serve with chips or vegetable sticks.

              INGREDIENTS

              1-370mL Angel Kremqueso
              400 grams chicken breast fillet, cut into chunks
              1/2 tsp salt
              Pinch of black pepper
              2 tbsp cooking oil
              2 tbsp butter
              2 tbsp chopped onion
              1 cup mixed frozen vegetables
              2 tbsp diced red bell pepper
              2 tbsp all-purpose flour
              salt and pepper according to taste

               

              PROCEDURE

              1. Season chicken with salt and pepper.
              2. In a frying pan, heat 2 Tablespoons cooking oil. Fry chicken pieces until light brown on all sides. Remove from the pan, set aside.
              3. In the same pan, add butter then saute onions and mixed vegetables. Add flour and cook until bubbly. Add chicken, bell pepper, and Angel Kremqueso. Cover and cook until chicken is tender.
              4. Season with salt and pepper according to taste. Remove from heat and serve.

                  5. INGREDIENTS

                  1 Angel Krem Queso, chilled
                  1 ½ kilos potatoes, scrubbed
                  6 cups water
                  2 tbsp salt
                  3 eggs, hard-cooked, peeled and coarsely chopped
                  1/3 cup mayonnaise
                  ¼ cup chopped spring onion
                  1 tsp salt, or according to taste
                  ¼ tsp freshly ground black pepper
                  1 medium apple, cored and diced
                  1 cup cooked and diced chicken meat
                  Iceberg lettuce or mixed greens
                  Chopped fried bacon (optional)

                   

                  PROCEDURE

                  1. Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
                  2. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
                  3. In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
                  4. Add potatoes, apple and chicken. Toss well.
                  5. Cover and keep chilled until serving.
                  6. Serve on a bed of lettuce with chopped bacon on top if liked.