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

  1. Combine Angel Evaporada,Condensada,All-purpose Creamer and Cream style corn in a bowl.
  2. Fill each ice candy bag with the milky corn mixture
  3. 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

  1. Layer crushed ice, cream corn and sugar in a glass or bowl.
  2. Top with corn kernel, sweet corn ice cream and corn flakes.
  3. Drizzle Angel Evaporada on top.
  4. 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

  1. 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.
  2. Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
  3. To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
  4. Serve immediately and enjoy!
    1. 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

      1. 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.
      2. Add all-purpose flour. Mix well until flour is combined with the mushrooms and heated through.
      3. 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.
      4. Pour back to the pot the blended mixture and add Angel Evaporada. Bring to a boil and season with salt and pepper.
      5. Ladle your soup into bowls and top with croutons before serving.

      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

      1. Heat olive oil and butter in a medium size wok. Saute garlic until soft and aromatic.
      2. Add soy sauce, liquid seasoning, vinegar and water. Bring to a quick boil.
      3. Add kangkong. Cover and let it simmer for 3-4 minutes or until kangkong is half done.
      4. Stir in Angel Kremdensada. Cook further until it simmers.
      5. Immediately remove from heat and serve.
        1. 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

          1. Sauté garlic and onions in oil. Stir in shrimps and cook for a few seconds until it turns pink.
          2. 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.
          3. Season to taste with salt and pepper. Remove from heat.
            1. 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

              1. In a wok or stir-fry pan, heat cooking oil.
              2. Add garlic, onion, carrots, and Baguio beans. Stir fry for about 1 minute.
              3. Add cabbage, sayote, mushrooms, and young corn. Season with sugar, salt, and pepper.
              4. Continue cooking for about 2 minutes or until vegetables are crisp-tender.
              5. Quickly remove vegetables from pan and set aside.
              6. In the same pan, pour Angel Kremqueso and allow to boil.
              7. In a small bowl, mix cornstarch, water, oyster sauce, and soy sauce.
              8. Pour into a pan then stir until sauce has thickened.
              9. Add vegetables and cook for another minute. Remove from heat then serve.

              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

              1. Sauté garlic in butter over medium heat. Add flour and cook until bubbly.
              2. Pour in Angel KremQueso then season with salt and pepper.
              3. Arrange potatoes in an 8 inch round baking dish.
              4. Pour in cream mixture then bake in a 350℉ oven for 30 minutes.
                1. INGREDIENTS

                  1-370 ml Angel KremQueso
                  2 cups spinach
                  2 tbsp butter
                  1 tbsp garlic
                  1 tbsp all purpose flour
                  ¼ tsp salt

                   

                  PROCEDURE

                  1. Blanch spinach then squeeze excess water using your hands. Cut into thin slices and set aside.
                  2. 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.
                  3. Allow to cool. Serve with chips or vegetable sticks.

                  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)

                   

                  PROCEDURE

                  1. Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
                  2. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
                  3. In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
                  4. Add potatoes, apple and chicken. Toss well.
                  5. Cover and keep chilled until serving.
                  6. Serve on a bed of lettuce with chopped bacon on top if liked.