INGREDIENTS

1 ½ kg jumbo shrimps (approx. 25 pieces)
½ cup Angel Kremdensada
1 cup grated quickmelt cheese
1 tbsp minced garlic
2 tbsp chopped parsley
1 ½ tbsp calamansi juice
¼ tsp ground black pepper
½ tsp salt
½ cup lightly toasted Japanese breadcrumbs

 

PROCEDURE

  1. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Use a sharp knife, make an incision on the length of the shrimps but not cut through. Butterfly the shrimps making sure to leave the shell intact. Gently rinse in running water to remove the intestinal tract. Dry with a paper towel and set aside.
  2. In a bowl, combine Angel Kremdensada, cheese, garlic, parsley, calamansi juice, pepper and salt. Mix well.
  3. Top shrimps with the sauce and sprinkle with breadcrumbs. Bake shrimps in a preheated oven at 300F for 15 minutes.
  4. Arrange baked shrimps in a platter and serve immediately.

INGREDIENTS

1-370ml Angel KremQueso
1 kg tahong
1 tbsp chopped garlic

 

PROCEDURE

  1. Boil tahong in a large pot full of water.
  2. Allow to cool then remove the empty half shell.
  3. Line tahong in half shell on a large baking pan.
  4. Top with chopped garlic and drizzle with Angel KremQueso generously.
  5. Bake in a 350℉-400℉ oven for 15 minutes or until golden.

      6. 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

          1-410 ml can Angel Kremdensada
          1-250 grams bibingka mix
          3 pcs eggs
          ½ cup margarine
          1 pc salted egg, sliced
          grated cheese
          grated coconut
          banana leaf

           

          PROCEDURE

          1. Heat oven at 400℉. Line ensaymada molds with banana leaf.
          2. Beat eggs until frothy. Add bibingka mix, Angel Kremdensada and melted margarine in a medium bowl and mix until well blended.
          3. Pour mixture into molds about ¾ full. Top with salted egg and cheese.
          4. Bake for 20 minutes or until done. Brush with additional margarine, top with grated coconut. Serve hot.

              5. INGREDIENTS

              – 1-410 mL can Angel Kremdensada
              – 1 cup packed brown sugar
              – 2 tbsp softened butter
              – 2 large eggs
              – 1 cup mashed ripe bananas
              – 2 cups all-purpose flour
              – 2 ½ tsp baking powder
              – 1 tsp baking soda
              – ¾ tsp salt
              – Toffee for topping

               

              PROCEDURE

              1. Toffee (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.

              INGREDIENTS

              For the custard:
              – 1-410mL can Angel Kremdensada
              – 5 eggs
              – 1 tsp vanilla
              – 1 cup sugar
              For the cake:
              – 3 egg yolks
              – 3 tbsp white sugar
              – 3/4 cup cake flour
              – 1/2 tsp baking powder
              – 1/4 cup milk
              – 3 egg whites
              – 3 tbsp whtie sugar

               

              PROCEDURE

              For the cake: 

              1. Sift together the cake flour and baking powder. Place 3 tablespoons sugar and egg yolks in a bowl, then beat until smooth and light yellow. Add the flour mixture and milk alternately, mixing after each addition. In another bowl, beat the egg whites until foamy. Add 3 tablespoons sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Gently mix the egg yolk and egg white mixtures together. Set aside.

              For the custard:

              1. Combine Angel Kremdensada, eggs and vanilla in a bowl, then whisk until smooth. Strain unto the square pan with caramelized sugar.
              2. Pour the cake batter over the custard, the batter should float on the custard. Using a spatula, smoothen the top of the batter carefully. Place the cake pan in a larger pan half-filled with hot water. Bake in a preheated 350oF oven for 40 minutes or until toothpick inserted in the center comes out clean.

              INGREDIENTS

              For the cake:
              – 1 cup all-purpose flour
              – 1 cup sugar
              – 1/2 cup cocoa powder
              – 1 tsp baking soda
              – 1/2 tsp baking powder
              – 1/2 tsp salt
              – 1/2 cup sour cream
              – 1/4 cup vegetable oil
              – 1 egg
              – 1/2 tsp vanilla
              – 1/2 cup brewed coffee
              For the coffee custard filling:
              – 4 egg yolks
              – 2 tbsp all-purpose flour
              – 1-410 ml Angel Kremdensada
              – 2 tbsp freshly made strong espresso coffee
              – 1 tbsp brandy

               

              PROCEDURE

              To make coffee custard:

              1. Combine egg yolks, flour, Angel Kremdensada, coffee and brandy in a sauce pan over low heat and whisk constantly until flour is cooked.
              2. Cover with cling film and refrigerate.

              To Assemble:

              1. Spread coffee custard filing onto the sheet cake.
              2. Roll cake from the short end and chill for 30 minutes.
              3. Dust with powdered sugar on top.

              INGREDIENTS

              1-410 mL can Angel Kremdensada
              ¼ cup softened butter
              2 drops yellow food color
              2 cups desiccated coconut
              1 cup sugar
              2 eggs
              ½ cup chopped semi-sweet chocolate, melted

               

              PROCEDURE

              1. Pre-heat oven at 350℉ . Place paper cups in a small muffin pan.
              2. In a large pan, combine Angel Kremdensada, butter, yellow food color, desiccated coconut and sugar. Stir continuously until thick and sticky. Transfer to a bowl and allow to cool. Beat 2 eggs into the mixture.
              3. Put a tablespoon of mixture on the paper cups.
              4. Place it in the oven for 10 minutes or until it turns golden brown. Allow to cool.
              5. Drizzle with melted chocolate on top.