INGREDIENTS

3 pcs chicken breast fillet, butterfly cut
½ tsp salt
¼ tsp pepper
3 tbsp oil
2 cloves garlic, minced
½ tbsp sugar
1 can Angel Kremqueso
½ kg spaghetti, cooked according to package directions
¼ tsp pepper
chopped parsley for garnish

 

PROCEDURE

  1. Season chicken with salt and pepper. Set aside.
  2. In a pan with hot oil, saute garlic over medium heat. Slowly pour in Angel Kremqueso.
  3. Simmer for 1 minute and add cooked pasta.
  4. In a hot cast iron pan or regular pan, cook each chicken piece for 1 minute per side. Rest for 2-3 minutes and cut into strips. Serve on top of pasta and garnish with parsley.

      5. INGREDIENTS

      2 Tablespoons cooking oil
      3 pieces Swift Mighty Meaty Burger Patty
      1/2 cup Swift Delicious Bacon, chopped
      2 Tablespoons butter
      2 teaspoons minced garlic
      ½ cup chopped onion
      2 Tablespoons all-purpose flour
      1 ½ cup water
      1/2 cube beef bouillon
      1-410 ml Angel Evaporated Filled Milk
      ½ cup grated cheddar cheese
      To taste salt
      To taste pepper
      To taste 1 piece hamburger bun, sliced into small cubes

       

      PROCEDURE

      1. Fry burger patties in hot oil. Drain excess oil on a paper towel and roughly chop. Set aside until ready to use.
      2. Using a clean pan, fry bacon until brown and crispy. Drain excess oil and set aside. Using the same pan, add hamburger bun pieces and cook until toasted. Set aside.
      3. In a deep pot, add butter, garlic, and onion. Cook until soft and aromatic. Add flour and stir until bubbly. Pour in water, beef bouillon and Angel Evaporada. Add in burger pieces and bring to a boil and gently lower down the heat and slowly simmer until soup is thick.
      4. Ladle soup in bowls, top with crispy bacon, toasted hamburger buns, and some tomato, iceberg lettuce and grater cheese if desired.

          5. INGREDIENTS

          FOR THE CRUST
          – 4 cups all-purpose flour, extra for dusting
          – 2 tbsp sugar
          – 1-⅓ cup butter
          – 1 cup cold water
          – cooking oil, for deep frying

          FOR THE FILLING
          – 1 tbsp cooking oil
          – ½ cup chopped onion
          – 2 tsp minced garlic
          – ½ cup diced potato
          – ½ cup diced carrot
          – ½ cup frozen green peas
          – 2 tbsp Hunt’s Tomato Paste
          – 1 tbsp Argentina Liver Spread
          – 1 pc siling labuyo, chopped
          – 1-380g Swift Premium Corned Beef
          – 1 tbsp butter
          – 1 tbsp all-purpose flour
          – 1-370ml Angel Kremqueso

           

          PROCEDURE

          1. Heat oil in a large skillet, add onion and garlic. Cook until soft and aromatic. Add potato, carrot, and green peas cook until heated through. Add tomato paste, liver spread, labuyo and corned beef. Slowly simmer for 2 minutes or until vegetables are soft.
          2. Transfer corned beef mixture in a bowl. Using the same pan, melt butter and add all-purpose flour. Cook until bubbly. Slowly pour Angel Kremqueso and simmer until thick.
          3. Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
          4. Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
          5. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
          6. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center towards the edges until dough is about ¼ inch thick.
          7. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal.
          8. Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.

          INGREDIENTS

          1 tbsp cooking oil
          ½ cup chopped onion
          1 tsp minced garlic
          2-180g Century Tuna Chunks in Vegetable Oil, drained
          ¾ cup canned button mushrooms, chopped
          2 tbsp butter
          2 tbsp all-purpose flour
          1-370 ml Angel Kremqueso
          30 pcs large lumpia wrapper
          1 pc egg, beaten
          cooking oil, for deep frying

           

          PROCEDURE

          1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
          2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
          3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
          4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

              5. INGREDIENTS

              250 grams uncooked spaghetti
              2 tbsp butter
              ¼ cup chopped onion
              2 tsp minced garlic
              2-180 grams Century Tuna Flakes in Vegetable Oil, drained
              1-370 ml Angel KremQueso
              1 pc egg yolk
              To taste salt and pepper
              1 tbsp chopped parsley (optional)

               

              PROCEDURE

              1. Cook spaghetti according to package directions; drain and set aside.
              2. In a pan, add butter, onion and garlic cook until soft and aromatic. Add tuna and continue cooking for 2 minutes.
              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.

              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

              MASHED POTATO LAYER
              – 2 pcs jumbo size potato, peeled
              – 3 cups water
              – ½ tsp salt
              – ¼ cup butter
              – 1 cup Angel Evaporated Filled Milk

              MEAT LAYER
              – 250 grams lean ground beef
              – 250 grams lean ground pork
              – 1 tbsp cooking oil
              – ½ cup chopped onion
              – 2 tsp minced garlic
              – 1 pc dried bay leaf
              – 1 cup frozen corn and carrots, thawed
              – 2 tbsp Hunt’s tomato paste
              – ½ cup beef broth
              – ¼ cup Angel Evaporated Filled Milk
              – ¼ tsp salt
              – ¼ tsp cracked black pepper

              CREAM SAUCE LAYER
              – 2 tbsp butter
              – 2 tbsp all-purpose flour
              – ½ cup chicken broth
              – 1-370ml Angel All Purpose Creamer
              – ½ cup grated quick melting cheese
              – ⅛ tsp salt
              – ¼ tsp freshly cracked black pepper
              – 2 tbsp chopped parsley

               

              PROCEDURE

              1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
              2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
              3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
              4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.

              INGREDIENTS

              – 2 pcs large eggs
              – ¾ cup Angel Evaporada
              – ½ cup water
              – 1 cup cake flour
              – 3 tbsp melted butter
              – 2 ½ tbsp sugar
              – 1-370 ml Angel All Purpose Creamer, chilled overnight
              – half can Angel Condensada
              – 2 ½ cups fruit cocktail, drained

              PROCEDURE

              FOR THE BATTER:

              1. Combine all the ingredients in a bowl. Mix very well.

              TO COOK:

              1. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool.
              2. In a bowl, using an electric hand mixer or wire whisk, whip Angel All Purpose Creamer and Angel Condensada until light and fluffy.
              3. Combine Angel All Purpose Creamer, Angel Condensada and fruit cocktail in a bowl. Mix well and chill until ready to use.
              4. To assemble, fill cooked crepes with fruit salad mixture. Fold as desired.
              5. Serve and enjoy.

              INGREDIENTS

              1 tbsp cooking oil
              ½ cup chopped onion
              2 tsp minced garlic
              ½ cup diced carrots
              ½ cup diced singkamas
              ½ cup shrimp broth
              250 grams shrimps, peeled and deveined
              ½ cup frozen green peas, thawed
              ½ cup Angel All Purpose Creamer
              ¼ tsp fish sauce
              ⅛ tsp ground black pepper
              12 pcs cooked quail eggs, peeled

               

              PROCEDURE

              1. In a medium size pot, heat oil and add onion and garlic. Saute until soft and aromatic. Add in carrots and singakamas, add shrimp broth simmer for 3 minutes of until vegetables are fully cooked.
              2. Add shrimps and simmer until it turns orange in color. Add green peas and slowly pour Angel All Purpose Creamer. Mix well until combined and heated through. Season with fish sauce and pepper.
              3. Drop in quail eggs and bring to a quick boil. Turn off heat and serve with rice.

                  4. INGREDIENTS

                  1 kilo beef mechado cut
                  ½ tsp salt
                  ½ tsp cracked black pepper
                  2 tsp lemon juice
                  2 tbsp cooking oil
                  ½ cup chopped onion
                  2 tsp minced garlic
                  1 tsp cinnamon powder
                  1 tsp paprika powder
                  1 tbsp curry powder
                  1 pc dried bay leaf
                  ½ cup chopped lemongrass
                  1 pc chopped bird’s eye chili
                  2 tbsp creamy peanut butter
                  2 tbsp Hunt’s Tomato Paste
                  1 cup beef stock
                  ½ cup Coco Mama Fresh Gata
                  1 cup Angel Evaporated Filled Milk
                  ½ tsp salt, or as needed
                  fresh coriander

                   

                  PROCEDURE

                  1. Season beef with salt and pepper and lemon juice. Let it marinate for 30 minutes.
                  2. Heat oil in a large pot, brown seasoned beef on all sides. Set aside.
                  3. Using the same pot over medium low, saute onion and garili until soft and aromatic. Add cinnamon, paprika, curry powder and bay leaf. Add chili, peanut butter, and tomato paste. Add back beef into the pot and add beef stock and gata. Bring to a slow simmer until beef is soft and tender.
                  4. Turn heat into low and add Angel Evaporated Filled Milk and adjust seasoning with salt. Bring to a quick boil and turn off heat. And top with fresh cilantro before serving. Best served with rice.