INGREDIENTS

400 grams uncooked spaghetti noodle
4 eggs
1/2 Angel Evaporated Filled Milk
1 cup cheddar cheese
1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 tsp white pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook spaghetti as directed in its package. Drain and set aside.
  2. Whisk in a bowl the eggs, milk and cheese. Set aside.
  3. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss cooked pasta with bacon and mushrooms.
  4. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

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

      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

          250g uncooked fettuccini
          1 tbsp olive oil
          2 tbsp butter
          3 tsp minced garlic
          1-370ml Angel All Purpose Creamer
          ½ cup pasta water
          ¾ cup grated queso de bola, plus extra for topping
          1 cup cooked grilled chicken breast, cut into chunks
          ¼ tsp salt or as needed
          ¼ tsp freshly cracked black pepper
          1 tbsp chopped parsley

           

          PROCEDURE

          1. Cook pasta according to packaging instructions. Set aside.
          2. In a large skillet. Heat olive oil and butter. Add garlic and cook until soft and aromatic. Make sure not to burn your garlic.
          3. Pour in Angel All Purpose Creamer, pasta water and simmer for 3 minutes. Add in queso de bola. Stir sauce until cheese has completely melted. Add chicken and bring to a simmer until heated through. Season with salt and pepper.
          4. Toss in cooked fettuccini and parsley. Cook until heated through.
          5. Grate more queso de bola on top and serve.

          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

          – 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

              1-1/2 cup uncooked salad macaroni pasta
              ½ cup minced red onion
              ½ cup minced carrots
              ¼ cup pickle relish
              1/3 cup raisins
              1/3 cup pineapple tidbits
              ½ cup diced cooked ham
              ¾ cup mayonnaise
              1/3 tbsp Angel Kremdensada
              1 tsp salt
              ½ tsp ground black pepper

               

              PROCEDURE

              1. Cook pasta according to packaging instructions. Set aside to cool.
              2. In a large bowl, combine onion, carrots, pickle relish, raisins, pineapple tidbits, chicken, mayonnaise and Angel Kremdensada. Mix well to combine.
              3. Toss in cooked pasta and season with salt and pepper. Mix well. Cover and chill for 1 hour before serving. Best served cold.

              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.