INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 ½ cup canned pineapple tidbits
1 tsp salt

 

PROCEDURE

  1. In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
  2. Whip the Angel All Purpose Creamer in a bowl until double in volume.
  3. Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
  4. Fold in the last ¼ of the pineapple bits.
  5. Freeze overnight.

INGREDIENTS

370 ml Angel All Purpose Creamer, chilled overnight
half can Angel Condensada
1-836 grams fruit cocktail, syrup drained
1 cup buko meat
1 cup green kaong
1-165 grams cheddar cheese, grated or diced small

 

PROCEDURE

  1. Lightly whip Angel All Purpose Creamer and Angel Condensada in a bowl
  2. Fold in fruit cocktail, buko meat, kaong and cheese. Transfer into a microwavable container. Freeze for at least 6 hours or for best results overnight.
  3. Scoop fruit salad ice cream onto serving cups or waffle cones.

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.

      7. INGREDIENTS

      1-410mL Angel Evaporated Filled Milk
      1-380mL Angel Condensada
      3/4 cup white sugar
      7 egg yolks
      2 whole eggs

       

      PROCEDURE

      1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
      2. In a bowl, mix the rest of ingredients together. Strain twice.
      3. Pour into llaneras. Cover with aluminum foil.
      4. Cook in *bain marie it steam for 1-1/2 hours 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.

          5. INGREDIENTS

          1-410mL Angel Evaporada
          2 cups water
          2 tbsp unflavored gelatin powder
          1/4 tsp sugar
          1/4 tsp green food coloring
          2 cups water, boiled with pandan leaves
          1 1/2 cup sugar
          1 buko, juice and grated buko meat
          5 cups ice

           

          PROCEDURE

          1. Boil water in a saucepan then remove from heat. Add gelatin powder and 1/4 cup sugar. Stir until granules are finally dissolved.
          2. Add green food coloring, stir. Pou in a 8×8 pan. Let cool and chill for at least 6 hours. For best results, chill overnight.
          3. Cut green gelatin into 1/2 inch squares. Set aside.
          4. In a large pitcher, mix pandan water, Angel Evaporada, 1-1/2 cup sugar, buko juice and buko meat.
          5. Add gelatin cubes and ice. Stir and serve in cups.

              6. INGREDIENTS

              2 cups water
              2 tbsp unflavored gelatin powder
              1/4 cup sugar
              1/4 tsp green food coloring
              2 cups water, boiled with pandan leaves
              1-140mL Angel Evaporada
              1/2 cup sugar
              1 buko, juice and grated buko meat

               

              PROCEDURE

              1. Boil water in a saucepan then remove from heat.
              2. Add gelatin powder, 1/4 cup sugar. Stir until granules are completely dissolved.
              3. Add green food coloring powder and stir. Pour in a 8×8 pan. Chill overnight.
              4. Cut green gelatin into small squares. Set aside.
              5. In a large pitcher. Mix pandan water, Angel Evaporada, 1/2 cup sugar, buko juice and buko meat and gelatin squares.
              6. Pour into ice candy bags and freeze overnight.

                  7. INGREDIENTS

                  Leche Flan
                  – 4 egg yolks
                  – 2 whole egg
                  – 205 ml or half can Angel Evaporated Filled Milk
                  – 185 ml or half can Angel Condensada
                  – 6 tbsp sugar (75g)
                  – 1-410 ml Angel Kremdensada, chilled overnight
                  – 1-200 grams pack graham crackers

                   

                  PROCEDURE

                  Leche Flan (Make ahead):

                  1. Pour the sugar in three regular size llaneras, then heat over medium flame until it caramelized. Set aside.
                  2. In a bowl, mix the rest of ingredients together. Strain twice.
                  3. Pour into llaneras. Cover with aluminum foil.
                  4. Cook in *bain marie it steam for 1-1/2 hours or until firm.
                  5. Let cool and set aside.

                  *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.

                  To assemble:

                  1. Transfer Angel Kremdesada in a bowl. Using an electric mixer or wire whisk, whip Angel Kremdensada at medium to high speed for 3 minutes, scraping the bowl after each minute
                  2. Lay graham crackers on the bottom of 750 ml plastic container. Add a layer of whipped cream. Repeat until you make 2 layers of whipped cream and graham finishing with whipped cream.
                  3. Remove leche flan from the llanera and place it on top of the graham layer cake.
                  4. Chill for 6 hours or overnight.

                  INGREDIENTS

                  Crust:
                  – 200 grams crushed crackers (grahams or chocolate biscuit)
                  – 2 tbsp sugar
                  – 6 tbsp melted butter (75g)

                  Cheesecake:
                  – 2-228 grams cream cheese, softened
                  – 1 can Angel Kremdensada, chilled
                  – 1 tbsp unflavored clear gelatin
                  – ¼ cup water

                  Toppings:
                  – fruit jam or chocolate syrup or caramel syrup.

                   

                  PROCEDURE

                  1. In a bowl, combine crushed crackers, sugar and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
                  2. In another bowl, beat cream cheese and Angel Kremdensada until creamy and fluffy. Set aside.
                  3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
                  4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
                  5. Top cream cheese cups with desired topping.

                  INGREDIENTS

                  1-175 grams pack merienda size spaghetti
                  1 tbsp cooking oil
                  1 small onion, chopped finely
                  2 cloves garlic, minced
                  100 grams ground pork
                  ½ cup water
                  2 pieces hotdog, sliced
                  1-115 grams tomato Sauce
                  250 grams Italian Style Spaghetti Sauce
                  ¼ cup Angel Kremdensada
                  ¼ tsp salt
                  1 pinch ground black pepper

                   

                  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, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
                  4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
                  5. Pour sauce over cooked spaghetti. Serve immediately.

                  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.