INGREDIENTS

150 grams ground beef
¼ cup chopped onion
2 tsp minced garlic
2 tbsp taco seasoning
½ cup canned chopped tomato
salt and pepper to taste
1 tbsp butter
1 tbsp butter
1-370ml Angel Kremqueso
store bought nacho chips or potato chips

 

PROCEDURE

  1. In a hot skillet, add ground beef and cook for a few minutes until brown. Add onion, garlic and taco seasoning. Cook until vegetables are soft and aromatic.
  2. Stir in canned chopped tomato, simmer until heated through. Remove from heat and set aside.
  3. In another pan, melt butter over medium heat. Add flour. Cook until bubbly.
  4. Slowly pour Angel Kremqueso stirring continuously until thick.
  5. Fold in cheese sauce into the beef mixture. Mix well. Transfer into a serving dish with chips on the side. Serve warm.

      6. INGREDIENTS

      – 500g uncooked fettuccine pasta
      – 3 cups water
      – 2 tbsp salt
      – 1 cup chopped bacon
      – 2 tbsp salted butter
      – 1 pc medium white onion, minced
      – 1 cup sliced button mushrooms
      – 1 – 370mL can Angel KremQueso
      – 4 tbsp chopped parsley
      – salt to taste
      – ground black pepper to taste

       

      PROCEDURE

      1. In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.
      2. In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.
      3. Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.
      4. Add the minced onions and cook until the onions become transparent and tender.
      5. Add Angel KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.
      6. Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.
      7. While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.

      INGREDIENTS

      – 8 pieces large boneless pork chop slices, 1⁄2 – 1-inch thick
      – Salt, to taste
      – Ground black pepper, to taste
      – 1 tsp paprika
      – 3 tbsp butter
      – 2 tbsp oil
      – 1 cup button mushrooms, sliced
      – 6 pieces garlic cloves, minced
      – 1 piece medium white onion, minced
      – 2 tbsp flour
      – 2 tbsp fresh parsley, chopped plus more for garnish
      – 3⁄4 cup chicken broth
      – 1 can Angel Evaporated Filled Milk can, 410ml
      *Add more seasoning & salt

       

      PROCEDURE

      1. Season the pork chop slices with salt, pepper, and paprika. Leave to marinate for 10 – 15 minutes.
      2. In a large, wide, and deep pan, sear the pork chop slices in butter and oil for about 4 minutes on each side, until golden brown. Remove from pan and set aside.
      3. To the same pan, add the mushrooms and cook for a few minutes until browned. Add the onions and garlic and continue sauteing until the onions are tender.
      4. Add the flour and mix well, making sure everything is evenly coated. Cook for a few minutes to toast the flour. Add thechicken broth and immediately mix well into a smooth sauce.
      5. Add Angel Evaporated Filled Milk and parsley then bring to a boil.
      6. Return the pork chops into the sauce and simmer until the sauce is reduced by half and thickened.

      INGREDIENTS

      – ¾ kilo chicken thigh fillet, skinless
      – Salt to taste
      – Ground black pepper to taste
      – ¼ cup rice wine
      – ¼ cup cornstarch, plus more for coating
      – 2 pcs egg whites
      – oil for frying

      SAUCE
      – 1 tbsp oil
      – 1 pc large green bell pepper, cut into medium dice
      – 1 pc large carrot, cut into flower disks
      – 1 pc large red onion, cut into medium dice
      – 6 pc garlic cloves, minced
      – 1 cup pineapple tidbits
      – ¾ cup pineapple juice
      – 1 cup chicken broth
      – ¾ cup Angel Kremdensda
      – 3 tbsp cornstarch
      – 3 tbsp water

       

      PROCEDURE

      1. Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
      2. Coat the chicken pieces in more starch.
      3. Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
      4. Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
      5. Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
      6. Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.

      INGREDIENTS

      250 grams uncooked spaghetti
      ½ cup chopped bacon
      2 tbsp Butter
      ¼ cup chopped onion
      2 teaspoons minced garlic
      1-370 ml Angel KremQueso
      1 egg yolk
      To taste Salt
      To taste Pepper
      1 Tablespoon chopped parsley (optional)

       

      PROCEDURE

      1. Cook spaghetti according to package directions; drain and set aside.
      2. In a pan, add bacon and cook until slightly golden brown in color. Add butter, onion and garlic cook until soft and aromatic. Make sure not to burn the bacon.
      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.

          6. INGREDIENTS

          4 large eggs
          ¼ cup Angel Evaporated Filled Milk
          1 tsp salt
          ¼ tsp freshly cracked black pepper
          ¼ cup chopped onion
          ¼ cup chopped green bell pepper
          1 tbsp minced carrot
          2 tbsp vegetable oil

           

          PROCEDURE

          1. Crack the eggs into a bowl and add milk and salt. Beat with a whisk or a fork. Stir in green onion, ground black pepper. Add carrot and bell pepper. Mix it with a spoon.
          2. Put the vegetable oil in a small bowl and have a basting brush ready. Heat up a large non-stick skillet over medium heat. When the skillet is heated, lower the heat to medium low or low. Dip the brush into the oil and brush the skillet. Spoon about ⅓ of the egg mixture into the skillet. Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little run
          3. Lift-up the right edge of the rectangle with your spatula and roll it up from right to left. Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.
          4. Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle. Let this new layer cook for 1 to 2 minutes, until set on the bottom but still a little bit runny on top.
          5. Using a spatula, turn the rolled omelet over onto the new egg pancake and roll up the omelet from right to left. You will now have a roll on the left side. Brush the skillet with the remaining oil and push the omelet roll back over to the far right side.
          6. Remove the skillet from the heat and transfer the omelet to a cutting board. If you need to shape it into a better rectangle, wrap in a sushi mat and press and shape it with your hands. Let it cool for 5 minutes, then cut crosswise into ½ or ¾ inch slices and serve it with rice.

              7. INGREDIENTS

              500 grams beef caldereta cut
              2 tbsp cooking oil
              1 cup potato, cut into chunks
              1 cup carrots, cut into chunks
              1 medium size green bell pepper, cut into cubes
              1 small onion, chopped
              1 tbsp minced garlic
              1-250 gram pack Hunt’s Tomato Sauce
              2 cups beef broth*
              2 tbsp liver spread
              1 pc red chili (siling labuyo)
              ¼ cup Angel Kremdensada
              salt and pepper to taste

               

              PROCEDURE

              TIP: *beef broth: measure 2 cups of broth used to boil the meat.:

              \n

              1. TIP: *beef broth: measure 2 cups of broth used to boil the meat.

                  2. INGREDIENTS

                  500 grams thinly sliced beef sirloin
                  3 tsp cracked black pepper
                  2 tbsp olive oil
                  2 tbsp butter
                  2 tsp garlic, minced
                  ¼ cup onion, chopped
                  ½ tsp dried thyme
                  ½ cup button mushrooms, sliced
                  ½ cup shiitake mushrooms, sliced
                  2 tbsp all-purpose flour
                  2 cups water
                  1 pc beef broth cube
                  1 tbsp soy sauce
                  2 tsp liquid seasoning
                  1 cup Angel Evaporated Filled Milk

                   

                  PROCEDURE

                  1. Place a large deep pan over medium-high heat. Add olive oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
                  2. Add butter, garlic, onion, dried thyme and sliced mushrooms. Saute until liquid has evaporated and onions and mushrooms are soft and lightly browned.
                  3. Add flour and sautee another minute, stirring constantly. Pour in water and add beef cube, scraping any bits from the bottom of the pan then add back beef slices and simmer slowly over medium heat until beef is soft and tender.
                  4. Stir in soy sauce, liquid seasoning, and Angel Evaporated Filled Milk. Continue simmering until the sauce is thick.
                  5. Best served with hot rice or mashed potato.

                      6. INGREDIENTS

                      1 tbsp cooking oil
                      ¼ cup onion, chopped
                      2 tbsp garlic, minced
                      500 grams chicken fillet cut into chunks or chicken cut-up
                      1 ½ cup potato, peeled and cut into cubes
                      1 cup carrots, peeled and cut into cubes
                      ½ cup pineapple juice
                      1 pc chicken broth cube
                      ¾ cup Angel Evaporada
                      1 cup pineapple chunks
                      ½ cup red bell pepper, sliced
                      2 tsp fish sauce
                      pepper to taste

                       

                      PROCEDURE

                      1. In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
                      2. Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
                      3. Add in potato and carrots. Continue cooking until vegetables are tender.
                      4. Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
                      5. Remove from heat. Best served with hot rice.

                      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.