INGREDIENTS

1 – 370 mL can Angel All-Purpose Creamer
1/4 cup butter
1/2 cup onion, diced
2 tbsp minced garlic
1/2 cup chopped celery
500 grams diced chicken
1 cup sliced button mushrooms
2 tbsp green peas
1/3 cup diced red bell pepper
3 tbsp all-purpose flour
½ cup chicken broth
¼ cup grated cheese
1 tsp salt
¼ tsp pepper
chopped parsley for garnish

 

PROCEDURE

  1. In a saucepan, melt butter and sauté onions, garlic and celery. Add the chicken and fry for a minute. Stir in mushrooms, green peas and bell pepper then cook for another minute.
  2. Sprinkle flour over the vegetables and mix until flour cannot be seen. Gradually add the chicken broth and Angel All Purpose-Creamer then simmer until thickened. Mix well to avoid lumps. Add cheese, then season with salt and pepper.
  3. Serve on toast cups, pastry shells or with rice. Garnish with chopped parsley

      4. 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.

          5. 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

          1-410 ml can Angel Evaporada
          2 cups water
          1/3 cup sugar

           

          PROCEDURE

          1. Combine all ingredients in a bowl.
          2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
          3. Freeze for about 4 hours.
          4. When ready to serve, remove from freezer.
          5. Scoop with a spoon and transfer to bowls.

          INGREDIENTS

          1-370 ml Angel KremQueso
          ¼ kg ground beef
          ½ cup chopped onions
          ¼ cup chopped celery
          ½ cup red kidney beans
          2 tsp chili powder
          2 tsp cumin
          2 tsp dried oregano, crumbled
          2 tsp paprika
          1 tsp red pepper flakes
          1 tsp salt
          ½ cup tomato paste

           

          PROCEDURE

          1. Heat ground beef in a small pot and cook until the oil comes out.
          2. Add onions and celery then sauté until soft. Add red kidney beans, chili powder, cumin, dried oregano, paprika, red pepper flakes and salt. Mix well so beef is seasoned.
          3. Add tomato paste and Angel KremQueso, stir until well combined.
          4. Once it is simmering, turn off heat. Allow to cool and serve.

          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

              Chocolate sauce:
              – 1-410 ml Angel Evaporada
              – ¼ cup butter
              – 2 tbsp flour
              – ¼ cup cocoa powder
              – ¼ cup sugar
              – ¼ tsp vanilla extract
              – pinch salt

              Turon:
              – 6 pcs Saba, cut into strips lengthwise
              – 1 cup diced peaches
              – ½ cup brown sugar, or as needed
              – Lumpia wrappers
              – Cooking oil for frying

               

              PROCEDURE

              1. Prepare sauce by combining all ingredients in a saucepan.
              2. Cook over low to medium heat, stirring occasionally until smooth and thickened. Cool before serving.
              3. For the turon, roll bananas and peaches in wrapper with a sprinkle of brown sugar.
              4. Deep fry until golden.
              5. Serve with prepared chocolate sauce.

              INGREDIENTS

              1 cup cornstarch
              2 drops yellow food color
              1 cup cream-style corn
              1/2 cup corn kernel liquid
              1/2 cup water
              1/2 cup Angel Evaporada
              410ml Angel Kremdensada
              1 tbsp butter
              1/2 cup desiccated coconut, lightly toasted

               

              PROCEDURE

              1. Combine cornstarch, yellow food color, cream style corn, corn kernels and corn kernel liquid, water in a mixing bowl. Set aside.
              2. Bring to a boil Angel Evaporada and Angel Kremdensada while stirring constantly.
              3. Pour in the corn mixture into the milk and allow to a boil while mixing continuously until the consistency has thickened.
              4. Brush an alumni rectangular baking dish with butter and pour the mixture and allow to set in the refrigerator.
              5. Top maja blanca with toasted desiccated coconut and serve.

              INGREDIENTS

              1-500 gram bibingka mix
              6 pcs eggs
              1-370ml Angel Evaporada
              1 cup sugar
              ½ cup margarine
              salted egg
              grated coconut

               

              PROCEDURE

              1. Heat oven at 400℉.
              2. Line ensaymada molds with banana leaf.
              3. Beat eggs until frothy.
              4. Combine bibingka mix, Angel Evaporada, sugar and melted margarine in medium bowl until well blended.
              5. Pour in molds about ¾ full.
              6. Top with salted egg.
              7. Bake for 20 minutes or until done.
              8. Brush with additional margarine, top with grated coconut and sugar.
              9. Serve hot.

                  10. INGREDIENTS

                  Cream Filling:
                  – 1 cup Angel Evaporated Filled Milk
                  – 3/4 cup water
                  – 2 eggs
                  – 1/3 cup cornstarch
                  – 1/2 tsp vanilla essence
                  – 1/2 cup sugar
                  – 1 tsp grated lemon zest
                  Crust:
                  – 2 cups graham cracker crumbs
                  – 2 tbsp sugar
                  – 1/4 tsp ground cinnamon
                  – 1 cup softened butter
                  Fruit Toppings:
                  – kiwi slices
                  – halved strawberries
                  – red grapes
                  – sliced mangoes
                  – peaches

                   

                  PROCEDURE

                  Cream filling:

                  1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
                  2. Cook until thick while stirring continuously.
                  3. Stir in lemon zest before removing from heat.
                  4. Set aside to cool.

                  Crust:

                  1. Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.
                  2. Pour cream filling into prepared crust.
                  3. Top with fresh fruit slices.
                  4. Chill completely before serving.