INGREDIENTS

CRUST:
– 200 grams crushed crackers (grahams or chocolate biscuit)
– 2 tbsp sugar
– 6 tbsp melted butter

CHEESECAKE LAYER:
– 2-228 grams cream cheese, softened
– 1-370ml Angel All Purpose Creamer, chilled overnight
– Half can Angel Condensada
– 1 tbsp unflavored clear gelatin
– ¼ cup water

TOPPINGS:
– Strawberry Pie Filling/Topping or Strawberry Jam

 

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 Ange All Purpose Creamer and Angel Condensada, until creamy and fluffy. Set aside.
  3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Mix well until combined.
  4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.

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.

      5. INGREDIENTS

      ¾ cup Angel Condensada
      1-200 grams crushed grahams or crushed chocolate biscuits
      25 pcs medium size marshmallows
      1 ½ cup milk chocolate chips
      ¾ cup Angel All Purpose Creamer
      1 tbsp coconut oil
      Sprinkles for topping

       

      PROCEDURE

      1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
      2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
      3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
      4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
      5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!

          6. INGREDIENTS

          MILK BASE:
          – 2-410 ml Angel Evaporated Filled Milk
          – 1-370 grams Angel Condensada
          – ¾ cup cornstarch
          – 1 tsp salt
          – 30 pcs large lumpia wrapper
          – cooking oil for frying

          BUKO PANDAN:
          – 1 cup shredded buko meat
          – 1 cup buko pandan flavored gulaman cut into thick strips

          UBE:
          – 1 ½ cup store bought ube halaya
          – 1 cup cheddar cheese cut into strips

          STRAWBERRY:
          – 1 ½ cup store bought strawberry jam
          – 1 cup fresh strawberry

          PROCEDURE

          1. To make the milk base. In a saucepan add Angel Evaporated Milk, Angel Condensada, cornstarch, and salt. Mix well until combined. Heat mixture over medium-low heat, cook until thick. Transfer mixture in a bowl, cover directly with plastic wrap. Set aside to cool.
          2. To assemble, lay a piece of lumpia wrapper on a flat surface. Place 1-2 Tablespoon of the milk mixture on the middle and your choice of flavor/filling.
          3. Fold the two edges toward the center and roll it up. Seal the top edges with water Add cooking oil to a preheated pan. Fry the lumpia, in batches, over medium heat for at least a minute on each side or until crispy and golden brown in color. Drain excess oil on paper towel. Place Lumpia on a platter and serve.

          INGREDIENTS

          1 ¾ cup cake flour
          1 tbsp baking powder
          ½ tsp salt
          8 egg yolks, at room temperature
          1 ½ cups sugar
          ¾ cup canola oil
          ¼ cup butter, melted
          1 cup Angel Evaporated Filled Milk
          1 tsp vanilla extract
          butter for brushing
          sugar, for sprinkling

           

          PROCEDURE

          1. Preheat the oven to 350 F. Grease the insides of the mamon o molds. Set aside.
          2. In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
          3. In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved.
          4. Add the egg yolks and whisk until well-incorporated. Add the Angel Evaporated Filled Milk and vanilla extract mix well.
          5. Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth.
          6. Ladle the batter into the prepared molds until 3/4 full.
          7. Arrange the filled molds on a baking tray and bake at 350 F for 25 to 30 minutes, or until the tops are lightly golden.
          8. Remove the torta from heat and let cool slightly.
          9. Brush the tops with butter sprinkle with sugar.

              10. INGREDIENTS

              8 packs store bought mini mamon
              1/2 cup unsweetened pineapple juice
              1 can, 410ml Angel Kremdensada, room temperature
              12 grams unflavored white gulaman powder
              1 can, 432g fruit cocktail, drained and syrup reserved
              1 1/4 Cup water
              1 1/2 Tablespoon gelatin powder

               

              PROCEDURE

              1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
              2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
              3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
              4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
              5. Slice fruit cocktail jelly and serve.

                  6. INGREDIENTS

                  1-836g fruit cocktail, drained
                  1-½ cup grated coconut meat
                  1 cup nata de coco
                  1 cup kaong
                  1-410 ml Angel Kremdensada

                   

                  PROCEDURE

                  1. Place all ingredients in a bowl. Toss until completely coated.
                  2. Chill for 4 hours or best overnight.

                  INGREDIENTS

                  1-1/2 cup uncooked salad macaroni pasta
                  ½ cup minced red onion
                  ½ cup minced carrots
                  ¼ cup pickle relish
                  1/3 cup raisins
                  1/3 cup pineapple tidbits
                  ½ cup diced cooked ham
                  ¾ cup mayonnaise
                  1/3 tbsp Angel Kremdensada
                  1 tsp salt
                  ½ tsp ground black pepper

                   

                  PROCEDURE

                  1. Cook pasta according to packaging instructions. Set aside to cool.
                  2. In a large bowl, combine onion, carrots, pickle relish, raisins, pineapple tidbits, chicken, mayonnaise and Angel Kremdensada. Mix well to combine.
                  3. Toss in cooked pasta and season with salt and pepper. Mix well. Cover and chill for 1 hour before serving. Best served cold.

                  INGREDIENTS

                  454 grams lasagna noodles
                  2 tbsp cooking oil
                  ½ cup chopped onion
                  2 tbsp minced garlic
                  ½ cup chopped red bell pepper
                  250 grams ground pork
                  500 grams Filipino Style Spaghetti Sauce
                  salt and pepper to taste
                  2 tbsp butter
                  1 ½ tbsp all-purpose flour
                  1-370 ml Angel Kremqueso
                  2 tbsp chopped parsley

                   

                  PROCEDURE

                  1. Cook lasagna according to packaging instructions. Set aside.
                  2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
                  3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
                  4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.

                      5. INGREDIENTS

                      1 can, 410ml Angel Kremdensada, chilled
                      1 can, 836g fruit cocktail, drained with syrup set aside
                      8 pieces store bought mamon, each sliced horizontally to create 2 layers

                       

                      PROCEDURE

                      1. Pour the chilled Angel kremdensada in a bowl and use a fork to beat it, incorporating enough air until it fluffs up. Add in the drained Seasons Fruit Cocktail in the bowl and fold it in with the Angel Kremdensada until well incorporated. Set aside the fruit salad mixture until needed. Take 6 slices of mamon and layer it flat on a deep- set container.
                      2. Pour half of the fruit cocktail syrup evenly on the layer of mamon.
                      3. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining 6 slices of mamon and layer it flat on top of the fruit salad layer. Pour the remaining fruit cocktail syrup on the second mamon layer and then top it off with the rest of the fruit salad.