INGREDIENTS

1 kg beef mechado cut
2 tbsp calamansi juice
3 tbsp soy sauce
1/4 cup cooking oil
2 cups carrot, cut into chunks
2 cups potato, cut into chunks
1 cup green bell pepper, cut into cubes
1/2 cup onion, chopped
1 tbsp minced garlic
4 cups water
1 piece beef broth cube
1/2 cup tomato paste
1 piece bay leaf
1 can, 370ml Angel KremQueso

 

PROCEDURE

  1. Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
  2. In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
  3. Using the same oil, fry carrots, potatoes, and bell peppers. Drain excess and oil in a paper towel and set aside.
  4. In the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato paste and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
  5. Stir in Angel Kremqueso and bring to a quick boil for 2 minutes. Add in vegetables and simmer for another 10 minutes. Best served with hot rice.

INGREDIENTS

500 grams beef sirloin, cut into thin slices
2 teaspoons minced garlic
¼ cup light soy sauce
½ Tablespoon liquid seasoning
1 Tablespoon calamansi juice
½ Tablespoon sugar
½ Tablespoon freshly cracked black peppercorns
2 Tablespoons cooking oil
Creamy Pepper Sauce
2 Tablespoons butter
2 teaspoons minced garlic
2 Tablespoons all-purpose flour
½ cup water
½ cube beef bouillon
1-410 ml Angel Evaporated Filled Milk
1 teaspoon freshly cracked black pepper corns
½ Tablespoon store bought toasted garlic

 

PROCEDURE

  1. In a bowl, marinate beef in light soy sauce, liquid seasoning, calamansi juice, sugar, and pepper. Cover and let it sit in the chiller for 30 minutes or overnight.
  2. Pan fry beef pieces in hot oil until cooked and sides are brown and a bit toasted. Set aside until ready to use. Reserve remaining marinade.
  3. Heat butter in a saucepan. Add garlic and cook until soft and lightly toasted. Stir in all-purpose flour let it cook until bubbly. Pour in water and add beef bouillon and reserved marinade. Let it boil quickly.
  4. Lower heat and let mixture to simmer. Slowly pour in Angel Evaporated Filled Milk. Mix well. Continue cooking sauce until thick. Sprinkle cracked pepper and stir.

      5. INGREDIENTS

      2 Tablespoons cooking oil
      3 pieces Swift Mighty Meaty Burger Patty
      1/2 cup Swift Delicious Bacon, chopped
      2 Tablespoons butter
      2 teaspoons minced garlic
      ½ cup chopped onion
      2 Tablespoons all-purpose flour
      1 ½ cup water
      1/2 cube beef bouillon
      1-410 ml Angel Evaporated Filled Milk
      ½ cup grated cheddar cheese
      To taste salt
      To taste pepper
      To taste 1 piece hamburger bun, sliced into small cubes

       

      PROCEDURE

      1. Fry burger patties in hot oil. Drain excess oil on a paper towel and roughly chop. Set aside until ready to use.
      2. Using a clean pan, fry bacon until brown and crispy. Drain excess oil and set aside. Using the same pan, add hamburger bun pieces and cook until toasted. Set aside.
      3. In a deep pot, add butter, garlic, and onion. Cook until soft and aromatic. Add flour and stir until bubbly. Pour in water, beef bouillon and Angel Evaporada. Add in burger pieces and bring to a boil and gently lower down the heat and slowly simmer until soup is thick.
      4. Ladle soup in bowls, top with crispy bacon, toasted hamburger buns, and some tomato, iceberg lettuce and grater cheese if desired.

          5. INGREDIENTS

          – ½ kg ground beef
          – 1 clove grated garlic
          – ¼ cup all-purpose flour
          – 1 pc egg
          – ½ tsp salt
          – ¼ tsp pepper

          MUSHROOM GRAVY
          – ¼ cup margarine
          – 1 clove garlic, minced
          – ½ cup chopped button mushrooms
          – 3 tbsp all-purpose flour
          – 1 can Angel Evaporated Filled Milk

           

          PROCEDURE

          1. In a bowl, combine ground beef, garlic, flour, egg, salt, and pepper. Form into 1 inch balls and set aside.
          2. In a hot pan, melt some margarine. Brown the meatballs and set aside. Add garlic and cook for 1 minute followed by the mushrooms.
          3. Add flour and coat mushrooms well. Slowly stir in filled milk. Add meatballs and simmer over low heat for 2-3 minutes.

          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

          1. 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.
          2. 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.
          3. Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
          4. Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
          5. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
          6. 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.
          7. 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.
          8. Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.

          INGREDIENTS

          MASHED POTATO LAYER
          – 2 pcs jumbo size potato, peeled
          – 3 cups water
          – ½ tsp salt
          – ¼ cup butter
          – 1 cup Angel Evaporated Filled Milk

          MEAT LAYER
          – 250 grams lean ground beef
          – 250 grams lean ground pork
          – 1 tbsp cooking oil
          – ½ cup chopped onion
          – 2 tsp minced garlic
          – 1 pc dried bay leaf
          – 1 cup frozen corn and carrots, thawed
          – 2 tbsp Hunt’s tomato paste
          – ½ cup beef broth
          – ¼ cup Angel Evaporated Filled Milk
          – ¼ tsp salt
          – ¼ tsp cracked black pepper

          CREAM SAUCE LAYER
          – 2 tbsp butter
          – 2 tbsp all-purpose flour
          – ½ cup chicken broth
          – 1-370ml Angel All Purpose Creamer
          – ½ cup grated quick melting cheese
          – ⅛ tsp salt
          – ¼ tsp freshly cracked black pepper
          – 2 tbsp chopped parsley

           

          PROCEDURE

          1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
          2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
          3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
          4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.

          INGREDIENTS

          1 kilo beef mechado cut
          ½ tsp salt
          ½ tsp cracked black pepper
          2 tsp lemon juice
          2 tbsp cooking oil
          ½ cup chopped onion
          2 tsp minced garlic
          1 tsp cinnamon powder
          1 tsp paprika powder
          1 tbsp curry powder
          1 pc dried bay leaf
          ½ cup chopped lemongrass
          1 pc chopped bird’s eye chili
          2 tbsp creamy peanut butter
          2 tbsp Hunt’s Tomato Paste
          1 cup beef stock
          ½ cup Coco Mama Fresh Gata
          1 cup Angel Evaporated Filled Milk
          ½ tsp salt, or as needed
          fresh coriander

           

          PROCEDURE

          1. Season beef with salt and pepper and lemon juice. Let it marinate for 30 minutes.
          2. Heat oil in a large pot, brown seasoned beef on all sides. Set aside.
          3. Using the same pot over medium low, saute onion and garili until soft and aromatic. Add cinnamon, paprika, curry powder and bay leaf. Add chili, peanut butter, and tomato paste. Add back beef into the pot and add beef stock and gata. Bring to a slow simmer until beef is soft and tender.
          4. Turn heat into low and add Angel Evaporated Filled Milk and adjust seasoning with salt. Bring to a quick boil and turn off heat. And top with fresh cilantro before serving. Best served with rice.

              5. 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

                  500 grams thinly sliced beef sirloin
                  3 tsp cracked black pepper
                  2 tbsp olive oil
                  2 tbsp butter
                  2 tsp garlic, minced
                  ¼ cup onion, chopped
                  ½ tsp dried thyme
                  ½ cup button mushrooms, sliced
                  ½ cup shiitake mushrooms, sliced
                  2 tbsp all-purpose flour
                  2 cups water
                  1 pc beef broth cube
                  1 tbsp soy sauce
                  2 tsp liquid seasoning
                  1 cup Angel Evaporated Filled Milk

                   

                  PROCEDURE

                  1. Place a large deep pan over medium-high heat. Add olive oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
                  2. Add butter, garlic, onion, dried thyme and sliced mushrooms. Saute until liquid has evaporated and onions and mushrooms are soft and lightly browned.
                  3. Add flour and sautee another minute, stirring constantly. Pour in water and add beef cube, scraping any bits from the bottom of the pan then add back beef slices and simmer slowly over medium heat until beef is soft and tender.
                  4. Stir in soy sauce, liquid seasoning, and Angel Evaporated Filled Milk. Continue simmering until the sauce is thick.
                  5. Best served with hot rice or mashed potato.

                      6. INGREDIENTS

                      500 grams beef caldereta cut
                      2 tbsp cooking oil
                      1 cup potato, cut into chunks
                      1 cup carrots, cut into chunks
                      1 medium size green bell pepper, cut into cubes
                      1 small onion, chopped
                      1 tbsp minced garlic
                      1-250 gram pack Hunt’s Tomato Sauce
                      2 cups beef broth*
                      2 tbsp liver spread
                      1 pc red chili (siling labuyo)
                      ¼ cup Angel Kremdensada
                      salt and pepper to taste

                       

                      PROCEDURE

                      TIP: *beef broth: measure 2 cups of broth used to boil the meat.:

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                      1. TIP: *beef broth: measure 2 cups of broth used to boil the meat.