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

1-370 grams Angel Kremqueso
¾ cup ground pork
¾ cup ground beef
2 cups diced leftover white bread, soaked in, 1/3 cup Angel Evaporada
2 tsp hamburger seasoning
1 egg
¼ cup cooking oil, divided
¼ cup chopped onion
1 tsp minced garlic
¼ cup sliced button mushrooms
2 tbsp all-purpose flour
1 tsp liquid seasoning
1 tsp soy sauce
pinch ground black pepper

 

PROCEDURE

  1. In a bowl, combine ground pork, ground beef, soaked bread, hamburger seasoning and egg. Mix well.
  2. Divide mixture into 5 and form into a patties. Chill or freeze before use.
  3. In a small fry pan, heat half of cooking oil. Fry burger patties until done and nicely browned on both sides. Set aside.
  4. In another pan, heat remaining oil and sauté onion, garlic and mushrooms.
  5. Stir in flour and cook until bubbly.
  6. Add Angel Kremqueso, liquid seasoning, soy sauce and black pepper. Cook until sauce has thickened.
  7. Remove from heat and top over burgers or serve on the side.

INGREDIENTS

2 tbsp butter
¼ cup onions, sliced
½ kilo chicken cubes
½ cup carrots, cubed
½ cup mushrooms, quartered
1 cup potatoes, cubed
1 tsp chicken powder
1-370 ml Angel KremQueso
1 tbsp pickle relish
½ cup red bell peppers, sliced
½ tsp salt
½ tsp pepper

 

PROCEDURE

  1. Heat butter in a pan. Sauté onions, chicken cubes, carrots, mushrooms, potatoes and chicken powder.
  2. Add prototype, pickle relish and red bell pepper.
  3. Simmer for 5 minutes until potato and carrots are tender.
  4. Season with salt and pepper.

INGREDIENTS

1-370 ml Angel Kremqueso
2 tbsp cooking oil
¼ cup chopped onion
1 tbsp chopped garlic
½ kilo ground pork
½ cup diced potato
½ cup diced carrots
2 tbsp green peas
2 tbsp raisins
1 cup tomato sauce
1 tbsp sugar
½ tsp salt, or according to taste
pinch ground black pepper

 

PROCEDURE

  1. Heat cooking oil in a pan. Sauté onion, garlic and ground pork.
  2. Continue to cook until pork is lightly browned.
  3. Add potatoes, carrots, green peas, raisins and tomato sauce.
  4. Simmer for 5 minutes or until potatoes and carrots are tender.
  5. Add Angel Kremqueso, simmer until sauce is thick.
  6. Season with sugar, salt and pepper according to taste.

INGREDIENTS

– 1 large ox tongue (about 1.5kg-2kg)
– 1 tbsp salt
– 1 tsp peppercorns
– ½ cup garlic cloves
For the sauce:
– 1-370 ml Angel KremQueso
– 2 tbsp butter
– 2 tbsp all purpose flour
– 2 cups beef broth
– 1 cup sliced mushrooms

 

PROCEDURE

  1. For the sauce: Heat butter in a pan until melted. Stir in flour and cook until bubbly. Gradually add beef broth and Angel KremQueso.
  2. Add in mushrooms and cooked lengua. Simmer for a few minutes for flavors to blend.
  3. Place in a platter and serve hot.

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.

      5. INGREDIENTS

      1-370 ml Angel Kremqueso
      2 slices white bread
      ½ kilo ground pork
      ½ cup chopped onion
      ¼ cup grated carrots
      2 tbsp raisins
      2 tbsp pickle relish
      2 tbsp cornstarch
      1 tbsp sugar
      1 tsp salt
      ½ tsp ground black pepper
      2 pieces hotdog sliced into strips
      2 hard-boiled eggs, sliced into wedges

       

      PROCEDURE

      1. Soak bread in Angel Kremqueso until soft.
      2. In another bowl, combine ground pork, onion, carrots, raisins, pickle relish and cornstarch.
      3. Add soaked bread with milk and mix well.
      4. Season with sugar, salt and black pepper.
      5. Spread about 1½ cups of mixture on a sheet of aluminum foil, then arrange hotdogs and eggs on top.
      6. Carefully shape mixture into a log, then wrap in foil, twisting the ends to seal well.
      7. Steam rolls for 1 hour or until firm.
      8. Cool completely and slice before serving.

      INGREDIENTS

      5 slices (about ½ kilo) skinless boneless pork chops or pork loin steaks
      ½ tsp salt
      ¼ tsp ground black pepper
      2 tbsp cooking oil
      1/2 cup sliced button mushrooms
      1-370ml Angel Kremqueso
      1 tsp soy sauce
      1 tsp liquid seasoning, or according to taste

       

      PROCEDURE

      1. Sprinkle porkloin chops with salt and pepper and allow to marinate for a few minutes.
      2. Heat cooking oil in a pan and fry porkchops until brown on both sides. Add mushrooms and cook until caramelized. Pour in Angel Evap con Queso and simmer until sauce is reduced to half.
      3. Season with soy sauce and liquid seasoning according to taste.
      4. Remove from heat and serve.

      INGREDIENTS

      – 1 – 370 grams Angel KremQueso
      – ¼ kilo chicken breast or thigh fillets, cut into chunks
      – ¼ tsp salt
      – 2 tsp minced garlic
      – ½ cup halved button mushrooms
      – ¼ cup chopped onion
      – ¼ tsp dried thyme, rubbed
      – 1 cup short-grained rice
      – 1 tsp paella seasoning
      – 2 tbsp white wine
      – 1 cup chicken broth
      – Salt and pepper to taste
      – ¼ cup green peas
      – 1 hard cooked egg, cut into wedges
      – Pinch of ground black pepper

       

      PROCEDURE

      1. Heat half of olive oil in a large paellera or fry pan. Add chicken chunks and cook until it lightly browned. Season with salt and pepper. Add garlic and mushrooms. Cook for another minute or until aromatic. Remove from pan and set aside.
      2. In the same pan, add remaining olive oil. Sauté onion then add thyme, rice and paella seasoning. Add wine and stir well to deglaze pan. Gradually pour Angel Krem Queso and broth alternately with occasional stirring. More broth may be added until desired doneness of rice is achieved.
      3. Adjust taste with salt and pepper. Stir in green peas and remove from heat. Decorate with sliced eggs.

      INGREDIENTS

      1-370 mL can Angel All-Purpose Creamer
      250 grams spaghetti, cooked according to package direction
      ¼ cup butter
      ¼ cup chopped onions
      2 tbsp chopped red bell pepper
      ¼ cup sliced mushrooms
      2 tbsp all-purpose flour
      1 cup chicken broth
      1 cup Century Tuna Chunks in Water, drained
      ½ tsp salt
      Pinch of pepper
      ½ cup grated quick melt cheese

       

      PROCEDURE

      1. Place cooked spaghetti in a well-buttered ovenproof dish. Set aside.
      2. In a saucepan melt butter and sauté onions, red bell peppers and mushrooms. Add flour and let it cook for a minute.
      3. Gradually pour in chicken broth and Angel All-Purpose Creamer. Add tuna chunks, then season with salt and pepper.
      4. Pour sauce over spaghetti. Top with cheese. Bake for 10 minutes. Serve hot.