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 tbsp cooking oil
      ½ cup chopped onion
      2 tsp minced garlic
      1.5 kg chicken pieces
      ½ cup Hunt’s Tomato Paste
      2 pcs dried bay leaf
      1 ½ cup chicken stock
      2 tsp cracked black peppercorn
      ½ tbsp fish sauce
      1-140ml Angel Kremdensada
      3 pcs large potatoes, quartered
      salt to taste
      cooking oil for frying

       

      PROCEDURE

      1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook until soft and aromatic. Add in chicken pieces, continue cooking until golden brown in color.
      2. Add tomato paste, chicken stock and bay leaf. Cover the pot and slowly simmer for 20 minutes or until chicken pieces are fully cooked. Season with pepper and fish sauce.
      3. In a small pan, heat oil and fry potatoes until golden and crispy. Drain excess oil on paper towel and set aside.
      4. Stir in Angel Kremdensada on the pot with chicken and mix until combined. Add fried potatoes and serve.

          5. 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

              1-410 ml can Angel Kremdensada, chilled
              1-200gram pack crushed graham crackers
              1-432 grams fruit cocktail, drained

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
              2. Layer crushed graham crackers on the bottom of a glass serving cup.
              3. Pour whipped cream and top with fruit cocktail.
              4. Repeat process to make 3 layers, ending with whipped cream, fruit cocktail.
              5. Chill in refrigerator overnight.

              INGREDIENTS

              1 tbsp butter
              1 tbsp all-purpose flour
              1-370ml Angel Kremqueso
              2 cups leftover roast chicken, shredded
              1 cup frozen mixed vegetables
              2 cups cooked rice

               

              PROCEDURE

              1. TOPPING ||
              2. ¼ cup || panko breadcrumbs
              3. 1 tbsp || melted butter
              4. ½ tsp || lemon zest
              5. ½ tbsp || chopped parsley

              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

              CHEESECAKE BASE:
              – 1-200 grams crushed graham cracker
              – 2 tbsp sugar
              – ½ cup melted butter
              – 2-228 grams cream cheese, softened
              – ¾ cup Angel Condensada
              – 1-370 ml Angel All Purpose Creamer, chilled overnight
              – 1 ½ tbsp unflavored clear gelatin
              – ¼ cup water

              DULCE DE LECHE TOPPING:
              – ½ cup sugar
              – 2 tbsp butter
              – 1-410 ml Angel Kremdensada, room temperature

               

              PROCEDURE

              1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
              2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
              3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
              4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
              5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
              6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

              INGREDIENTS

              1-200 grams crushed graham cracker
              2 tbsp sugar
              ½ cup melted butter
              2-228 grams cream cheese, softened
              1 cup Angel Condensada
              1-370 ml Angel All Purpose Creamer, chilled overnight
              1 ½ tbsp unflavored clear gelatin
              ¼ cup water
              ½ cup grated queso de bola + extra for topping

               

              PROCEDURE

              1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
              2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
              3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Add in ½ cup grated queso de bola.
              4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
              5. Top with more grated de bola before serving.