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

  1. Cook penne pasta according to package directions; drain and set aside.
  2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
  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 penne pasta with sauce and sprinkle with parsley.

      6. 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

      1. 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.
      2. 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. 
      3. Stir in kremqueso. Simmer for another minute then top with spring onions.

          4. 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

          1. In a pot with hot oil, saute garlic for 1 minute then add ham and bacon. Cook until browned and add water. 
          2. 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.
          3. Stir in Kremqueso and simmer for 2-3 minutes. Stir in chopped spring onions.

              4. 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

              1. Preheat your oven to 400 F. 
              2. 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.
              3. Remove the cover and top with remaining cheese and bake again for 10 minutes. 
              4. Rest for 10 minutes before serving.

                  5. INGREDIENTS

                  1 cup Ripe Avocado Cubes
                  1/4 cup Angel Condensada
                  1/2 cup Angel Coffee Creamer
                  4 cup Crushed Ice

                   

                  PROCEDURE

                  1. Using a blender, combine all ingridients and blend until smooth
                  2. Serve in tall glasses and enjoy.

                  INGREDIENTS

                  1 cup Ripe Banana Sliced
                  1/4 Smooth Peanut Butter
                  1/4 Angel Condensada
                  1/3 Angel Coffee Creamer
                  4 cups Crushed Ice

                   

                  PROCEDURE

                  1. Using a blender, combine all ingridients and blend until smooth.
                  2. Serve in tall glasses and enjoy.

                  INGREDIENTS

                  1 pack, 25 grams Pandan Flavored Gulaman
                  2 Tablespoons Sugar
                  2 cups Buko Juice
                  1 cup Water
                  1 can, 410ml Angel Kremdensada
                  1 cup Cooked Mini Sago
                  1 cup Shredded Fresh Buko Meat
                  1 cup Diced Ripe Mango

                   

                  PROCEDURE

                  1. In a saucepan, dissolve gulaman powder, sugar in buko juice and water. Bring to a boil over medium high heat. Pour in a rectangular mold. Let cool and chill for at least 3 hours until completely set.
                  2. Slice pandan jelly into small cubes and set aside.
                  3. In a bowl, add pandan jelly, sago, buko meat, and mango. Pour in Angel Kremdensada. Mix well until coater through. Refrigerate mixture for at least 4 hours before serving. Serve cold.

                      4. INGREDIENTS

                      3 teaspoons instant
                      1/3 cup angel coffee creamer
                      3 teaspoons hot water
                      1/4 cup Angel Condensada
                      1/2 cup cold water
                      2 1/2 cup ice cubes

                       

                      PROCEDURE

                      1. In a tall glass, dissolve coffee, angel coffee creamer in hot water.
                      2. Add condensada and cold water, stir to combine.
                      3. Add ice cubes and serve.

                          4. INGREDIENTS

                          1 pack, 25g strawberry flavored gulaman
                          tbps sugar
                          3 cups water
                          1 can, 410ml angel kremdensada
                          1/8 tablespoon banana essence
                          1 cup cooked mini sago
                          1/4 cup strawberry syrup
                          1/2 cup powdered milk
                          2 tablespoons mini marshmallows
                          tsp candy sprinkles

                           

                          PROCEDURE

                          1. In saucepan, add gulaman, sugar and water. Mix well until dissolved.
                          2. Bring to a boil over medium high heat. Pour mixture in a rectangular mold. Let cool completely for at least 4 hours until set. Slice strawberry jelly into small cubes. Set aside.
                          3. In a large bowl, add Angel Kremdensada and banana essence. Mix well. Add gulaman, sago and strawberry syrup. Chill mixture for 4 hours or overnight.
                          4. To serve, top jelly salad mixture with powdered milk, marshmallows, and candy sprinkles. Spoon mixture into serving bowls and drizzle with chocolate syrup before serving.

                          INGREDIENTS

                          Half Of Watermelon, chilled
                          1 can, 410ml angel evaporada
                          1 cup lime-soda
                          2 cups canned fruit cocktail in syrup
                          half can angel condensada

                           

                          PROCEDURE

                          1. Cut the watermelon in half. Using a melon balelr tool or spoon, scoop ou the watermelon flesh and transfer it to a large bowl.
                          2. Add Angel Evaporada, lime soda, fruit cocktail and condensada into watermelon malls, Stir to combine.
                          3. Transfer the watermelon punch to the empty watermelon skin or serve in bowls. Enjoy!