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.

      6. INGREDIENTS

      2 tbsp cooking oil
      ¼ cup chopped onion
      ½ tbsp minced garlic
      100 grams ground pork
      ¼ cup water
      2 pieces Hotdog, sliced
      500 grams Sweet Style Spaghetti Sauce
      1-370 ml Angel Kremqueso
      1 Pinch of ground black pepper
      450 grams Uncooked spaghetti, cook according to packaging instructions.

       

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

          6. 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

              250 grams Spaghetti
              2 tbsp Butter
              1 small Onion, chopped
              1-370 ml Angel KremQueso
              ½ cup Diced cooked ham
              ½ teaspoon Salt
              ¼ teaspoon Pepper

               

              PROCEDURE

              1. Cook spaghetti according to package directions; drain and set aside.

                In a pan, melt butter over medium heat. Add onion and cook until translucent

              2. Gradually add Angel KremQueso and ham until heated through
              3. Season with salt and pepper.
              4. Toss cooked spaghetti with sauce

                  5. INGREDIENTS

                  1 can, 410ml Angel Kremdensada
                  1 can, 822g mixed fruit cocktail, drained
                  150g uncooked elbow macaroni
                  1-piece red apple, cut into half inch cubes
                  1/2 cup nata de coco, drained

                   

                  PROCEDURE

                  1. Cook elbow macaroni according to packaging instructions. Let cool and set aside.
                  2. In a bowl, combine fruit cocktail, apple and nata de coco. Add in cooked macaroni.
                  3. Pour Angel Kremdensada into fruit cocktail and macaroni mixture. Mix well. Chill for at least 6 hours before serving. For best results, chill overnight.

                  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

                      1/2 cup Angel Evaporated Filled Milk
                      1/2 kilo spaghetti noodles
                      1/4 kilo ground beef
                      1 tbsp chopped garlic
                      1/4 cup chopped onion
                      1/2 cup sliced hotdogs
                      1 1/2 cups tomato sauce
                      1 cup banana catsup
                      2 tbsp sugar
                      1 tsp salt
                      1 tbsp ground black pepper

                       

                      PROCEDURE

                      1. Cook spaghetti as directed in the package. Drain, rinse and set aside.
                      2. In a hot pan or skillet, cook beef until brown and its juice and oil come out. Stir in garlic, onion and hotdogs. Cook for about 2 to 3 minutes or until aromatic.
                      3. Pour tomato sauce and catsup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring.
                      4. Stir in Angel Evaporated Filled Milk and immediately remove from heat.
                      5. Pour sauce over cooked spaghetti and serve.

                          6. INGREDIENTS

                          1-410 ml Angel Evaporada
                          250 grams fettuccine noodles
                          1/2 cup dried bisugo flakes*
                          1 tbsp cooking oil
                          ¼ cup butter
                          ¼ cup sliced garlic
                          ½ cup sliced mushrooms
                          2 tbsp all-purpose flour
                          2 tbsp tomato paste
                          1 tsp salt
                          ½ tsp ground black pepper
                          1 tbsp muscovado sugar
                          2 tbsp chopped parsley

                           

                          PROCEDURE

                          1. Cook pasta as directed in the package. Set aside.
                          2. In a small pan, fry bisugo flakes in 1 tablespoon oil until slightly crispy. Remove from pan and set aside. *To make bisugo flakes, soak whole dried bisugo in water for a few minutes. When meat turns soft, remove manually from its bones.
                          3. In a large pan or skillet, heat butter then sauté garlic until aromatic but not browned. Add mushrooms, flour and tomato paste. Cook until bubbly. Stir in Angel Evaporada then allow to simmer.
                          4. Season with salt, pepper and muscovado. Add parsley and cooked pasta. Toss well.
                          5. Remove from heat then transfer to a platter topped with bisugo flakes. Serve immediately.

                          INGREDIENTS

                          1-410 ml Angel Evaporada
                          ¼ kilo spaghetti noodles
                          ½ cup boneless danggit strips
                          ¼ cup cooking oil
                          2 tbsp olive oil
                          ¼ cup peeled garlic
                          ¼ cup chopped onion
                          ½ tsp dried basil leaves
                          1 can whole stewed tomatoes
                          2 tbsp tomato paste
                          1 ¼ tsp salt
                          1/8 tsp ground black pepper
                          2 tbsp chopped parsley

                           

                          PROCEDURE

                          1. Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
                          2. In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
                          3. Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
                          4. Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.