INGREDIENTS
1 can , 410ml Angel Evaporada
Half can Angel Condensada
1pack,250ml Angel All Purpose Creamer
1 can,435g Canned Cream style Corn
20 pieces ice candy plastic bag
PROCEDURE
- Combine Angel Evaporada,Condensada,All-purpose Creamer and Cream style corn in a bowl.
- Fill each ice candy bag with the milky corn mixture
- Twist plastic and tie a knot and freeze overnight.Serve frozen.
INGREDIENTS
4 tbsp canned cream corn
2 tbsp canned corn kernel
½ tbsp sugar
1 cup crushed ice
¼ cup Angel Evaporada
1 small scoop sweet corn ice cream
2 tsp corn flakes
PROCEDURE
- Layer crushed ice, cream corn and sugar in a glass or bowl.
- Top with corn kernel, sweet corn ice cream and corn flakes.
- Drizzle Angel Evaporada on top.
- Serve immediately.
INGREDIENTS
2 cups canned cream of corn
1-410 ml Angel Evaporada
1-370 grams Angel Condensada
1-380 ml Angel All Purpose Creamer, chilled overnight
1 tsp vanilla extract
2 cups canned corn kernels, drained crushed ice
corn flakes cereals
PROCEDURE
- Place 2 cups canned cream of corn, Angel Evaporada, Angel Codensada in a blender. Blend until smooth. Fold in Angel All Purpose Creamer and vanilla extract.
- Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
- To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
- Serve immediately and enjoy!
- Using a deep pot, heat oil and butter. Add garlic and onion, saute until soft and aromatic. Add mushrooms, continue cooking until mushrooms turn soft.
- Add all-purpose flour. Mix well until flour is combined with the mushrooms and heated through.
- Pour chicken broth and thyme. Simmer over medium heat for 10-15 minutes. Take 2 cups of mushroom soup mixture and blend/puree using an electric hand blender or blender.
- Pour back to the pot the blended mixture and add Angel Evaporada. Bring to a boil and season with salt and pepper.
- Ladle your soup into bowls and top with croutons before serving.
- Heat olive oil and butter in a medium size wok. Saute garlic until soft and aromatic.
- Add soy sauce, liquid seasoning, vinegar and water. Bring to a quick boil.
- Add kangkong. Cover and let it simmer for 3-4 minutes or until kangkong is half done.
- Stir in Angel Kremdensada. Cook further until it simmers.
- Immediately remove from heat and serve.
- Sauté garlic and onions in oil. Stir in shrimps and cook for a few seconds until it turns pink.
- Add chicharo, carrots, cauliflower, broccoli, cabbage and bell pepper. Stir-fry then cover for about 30 seconds. Meanwhile, soy sauce, sesame oil, cornstarch and Angel Evaporada. Pour into vegetables and cook until sauce has slightly thickened.
- Season to taste with salt and pepper. Remove from heat.
- In a wok or stir-fry pan, heat cooking oil.
- Add garlic, onion, carrots, and Baguio beans. Stir fry for about 1 minute.
- Add cabbage, sayote, mushrooms, and young corn. Season with sugar, salt, and pepper.
- Continue cooking for about 2 minutes or until vegetables are crisp-tender.
- Quickly remove vegetables from pan and set aside.
- In the same pan, pour Angel Kremqueso and allow to boil.
- In a small bowl, mix cornstarch, water, oyster sauce, and soy sauce.
- Pour into a pan then stir until sauce has thickened.
- Add vegetables and cook for another minute. Remove from heat then serve.
- Sauté garlic in butter over medium heat. Add flour and cook until bubbly.
- Pour in Angel KremQueso then season with salt and pepper.
- Arrange potatoes in an 8 inch round baking dish.
- Pour in cream mixture then bake in a 350℉ oven for 30 minutes.
- Blanch spinach then squeeze excess water using your hands. Cut into thin slices and set aside.
- In a small pot, melt butter over low heat then sauté garlic. Add flour and cook until bubbly, do not brown. Pour in Angel KremQueso, spinach, season with salt and mix well.
- Allow to cool. Serve with chips or vegetable sticks.
- Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
- Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
- In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
- Add potatoes, apple and chicken. Toss well.
- Cover and keep chilled until serving.
- Serve on a bed of lettuce with chopped bacon on top if liked.
INGREDIENTS
1 tbsp oil
1 tbsp butter
2 tsp minced garlic
¼ cup chopped onion
½ cup button mushrooms (fresh or canned), chopped
½ cup shiitake mushrooms (fresh or canned), chopped
1 tbsp all-purpose flour
2 cups chicken broth
½ tsp dried thyme
1-410 ml Angel Evaporada
½ tsp salt or according to taste
¼ tsp ground black pepper or according to taste
croutons (optional)
PROCEDURE
INGREDIENTS
1 tbsp olive oil
1 tbsp butter
1 tbsp finely chopped garlic
1 tbsp soy sauce
½ tbsp liquid seasoning
½ tbsp vinegar
¼ cup water
2 tali kangkong, cut-up stems and leaves
2 tbsp Angel Kremdensada
2 tsp store bought fried garlic chips
PROCEDURE
INGREDIENTS
1 – 410 ml Angel Evaporada
2 tbsp cooking oil
1 tbsp minced garlic
½ cup sliced onion
¼ cup shrimps, shelled, and de-veined
½ cup chicharo (snow peas), deveined
½ cup carrots, sliced into coins
½ cup cauliflower, cut into florets
½ cup broccoli, cut into florets
2 cups cabbage, cut into thick strips
½ cup red bell pepper, cut into thick strips
2 tbsp soy sauce
2 tsp sesame oil
2 tbsp cornstarch
¼ tsp salt, or to taste
¼ tsp ground black pepper
PROCEDURE
INGREDIENTS
1-370mL Angel Kremqueso
2 tbsp cooking oil
2 tsp minced garlic
1/4 cup sliced onion
1/2 cup carrot strips
1 cup sliced baguio beans
3 cups sliced cabbage
1/2 cups sayote strips
1/4 cups sliced mushrooms
1/2 cups canned young corn
1 tsp sugar
1/4 tsp salt
Pinch ground black pepper
2 tbsp cornstarch
2 tbsp water
1 tbsp oyster sauce
2 tsp soy sauce
PROCEDURE
INGREDIENTS
1-370ml Angel KremQueso
2 tbsp butter
1 tbsp chopped garlic
1 tbsp all purpose flour
½ tsp salt
¼ tsp pepper
500 grams potatoes, peeled and sliced thinly
PROCEDURE
INGREDIENTS
1-370 ml Angel KremQueso
2 cups spinach
2 tbsp butter
1 tbsp garlic
1 tbsp all purpose flour
¼ tsp salt
PROCEDURE
INGREDIENTS
1 Angel Krem Queso, chilled
1 ½ kilos potatoes, scrubbed
6 cups water
2 tbsp salt
3 eggs, hard-cooked, peeled and coarsely chopped
1/3 cup mayonnaise
¼ cup chopped spring onion
1 tsp salt, or according to taste
¼ tsp freshly ground black pepper
1 medium apple, cored and diced
1 cup cooked and diced chicken meat
Iceberg lettuce or mixed greens
Chopped fried bacon (optional)