INGREDIENTS

400 grams uncooked spaghetti noodle
4 eggs
1/2 Angel Evaporated Filled Milk
1 cup cheddar cheese
1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 tsp white pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook spaghetti as directed in its package. Drain and set aside.
  2. Whisk in a bowl the eggs, milk and cheese. Set aside.
  3. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss cooked pasta with bacon and mushrooms.
  4. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

INGREDIENTS

1/4 kg elbow macaroni
1 cup chopped bacon
1 clove garlic, grated
1/2 tsp salt
1/4 tsp pepper
1 can diced tomatoes
1/2 cup hot water
1 can Angel KremQueso
1 can Angel All-Purpose Cream
1 cup shredded mozzarella

 

PROCEDURE

  1. Preheat your oven to 400 F. 
  2. In an oven-safe casserole or baking dish, add macaroni, bacon, garlic, salt, pepper, tomatoes, hot water, cream, and half of cheese. Cover with foil and bake for 40 minutes.
  3. Remove the cover and top with remaining cheese and bake again for 10 minutes. 
  4. Rest for 10 minutes before serving.
    1. INGREDIENTS

      3 tbsp oil
      3 cloves garlic
      1 cup sliced ham, diced
      5 slices bacon, cut into chunks
      1/2 cup diced carrots
      1 cup diced potatoes
      1/2 tsp salt
      1/4 tsp pepper
      1/2 tsp paprika
      3 cups water
      1 can Angel Kremqueso
      1/4 cup chopped spring onions

       

      PROCEDURE

      1. In a pot with hot oil, saute garlic for 1 minute then add ham and bacon. Cook until browned and add water. 
      2. Bring to a boil then add carrots and potatoes. Simmer for 5 minutes or until the veggies are tender and cooked. Season with salt, pepper, and paprika.
      3. Stir in Kremqueso and simmer for 2-3 minutes. Stir in chopped spring onions.
        1. INGREDIENTS

          3 tbsp oil
          3 cloves garlic
          3 pc chicken breast fillet, cut into chunks
          1/2 tsp salt
          1/4 tsp pepper
          1/2 kg penne pasta
          3 cups chicken broth
          1 can Angel KremQueso
          1 can Angel All-Purpose Creamer
          1/4 cup chopped spring onions

           

          PROCEDURE

          1. In a pot with hot oil, saute garlic for 1 minute and add chicken. Cook for 2 minutes or until it has changed color. Season with salt and pepper.
          2. Add in penne pasta followed by the broth. Bring to a boil and simmer for 10 minutes or until pasta is cooked and the liquid is thick. 
          3. Stir in kremqueso. Simmer for another minute then top with spring onions.
            1. INGREDIENTS

              250 grams uncooked penne pasta
              2 tbsp butter
              ¼ cup chopped onion
              2 teaspoons minced garlic
              ½ cup chopped tomato
              1 cup diced leftover Christmas ham
              1 can, 370ml Angel KremQueso
              1 egg yolk
              To taste salt, and pepper
              1 tbsp chopped parsley (optional)

               

              PROCEDURE

              1. Cook penne pasta according to package directions; drain and set aside.
              2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
              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 penne pasta with sauce and sprinkle with parsley.
                1. INGREDIENTS

                  1 kg beef mechado cut
                  2 tbsp calamansi juice
                  3 tbsp soy sauce
                  1/4 cup cooking oil
                  2 cups carrot, cut into chunks
                  2 cups potato, cut into chunks
                  1 cup green bell pepper, cut into cubes
                  1/2 cup onion, chopped
                  1 tbsp minced garlic
                  4 cups water
                  1 piece beef broth cube
                  1/2 cup tomato paste
                  1 piece bay leaf
                  1 can, 370ml Angel KremQueso

                   

                  PROCEDURE

                  1. Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
                  2. In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
                  3. Using the same oil, fry carrots, potatoes, and bell peppers. Drain excess and oil in a paper towel and set aside.
                  4. In the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato paste and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
                  5. Stir in Angel Kremqueso and bring to a quick boil for 2 minutes. Add in vegetables and simmer for another 10 minutes. Best served with hot rice.

                  INGREDIENTS

                  500 grams chicken thigh fillets skin-on
                  1 tsp salt
                  ¼ tsp ground black pepper
                  1 tsp Italian seasoning
                  2 tbsp butter
                  2 tbsp olive oil
                  ½ cup sliced button mushroom
                  ½ cup sliced shiitake mushroom
                  1 tbsp minced garlic
                  ¼ cup chopped onion
                  1 tbsp all-purpose flour
                  1 can, 370ml Angel Kremqueso
                  2 tsp Worcestershire sauce
                  ¼ cup chopped fresh parsley

                   

                  PROCEDURE

                  1. Wash and pat dry chicken pieces using a pepper towel. Arrange nicely on a baking sheet pan. Season with salt, pepper, and Italian seasoning. Cover with plastic wrap. Set aside to marinate for 30 minutes.
                  2. Heat butter and olive oil in a large skillet. Brown chicken pieces on both sides. Remove from the pan and set aside.
                  3. On the same pan, saute mushrooms, garlic, and onion until soft and aromatic. Add all-purpose flour and cook until flour is cooked through.
                  4. Pour in Angel Kremqueso, and Worcestershire sauce, simmer for 3 minutes.
                  5. Add back chicken pieces into the sauce and continue cooking over medium heat for 10 minutes or until chicken is fully cooked.
                  6. Turn off heat and sprinkle with parsley. Best served with hot rice or mashed potatoes.

                  INGREDIENTS

                  2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
                  2 Tablespoons butter
                  3 teaspoons minced garlic
                  ½ cup chopped onion
                  1 Tablespoon all-purpose flour
                  ½ cup water
                  ½ cube chicken bouillon
                  Half can Angel Evaporated Filled Milk
                  ½ can Angel All Purpose Creamer
                  ½ cup grated cheddar cheese
                  1 cup frozen green peas and carrots
                  ½ cup canned corn kernels, drained
                  1 Tablespoon chopped red bell pepper
                  To taste salt
                  To taste pepper

                   

                  PROCEDURE

                  1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
                  2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
                  3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
                  4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.
                    1. INGREDIENTS

                      500 grams beef sirloin, cut into thin slices
                      2 teaspoons minced garlic
                      ¼ cup light soy sauce
                      ½ Tablespoon liquid seasoning
                      1 Tablespoon calamansi juice
                      ½ Tablespoon sugar
                      ½ Tablespoon freshly cracked black peppercorns
                      2 Tablespoons cooking oil
                      Creamy Pepper Sauce
                      2 Tablespoons butter
                      2 teaspoons minced garlic
                      2 Tablespoons all-purpose flour
                      ½ cup water
                      ½ cube beef bouillon
                      1-410 ml Angel Evaporated Filled Milk
                      1 teaspoon freshly cracked black pepper corns
                      ½ Tablespoon store bought toasted garlic

                       

                      PROCEDURE

                      1. In a bowl, marinate beef in light soy sauce, liquid seasoning, calamansi juice, sugar, and pepper. Cover and let it sit in the chiller for 30 minutes or overnight.
                      2. Pan fry beef pieces in hot oil until cooked and sides are brown and a bit toasted. Set aside until ready to use. Reserve remaining marinade.
                      3. Heat butter in a saucepan. Add garlic and cook until soft and lightly toasted. Stir in all-purpose flour let it cook until bubbly. Pour in water and add beef bouillon and reserved marinade. Let it boil quickly.
                      4. Lower heat and let mixture to simmer. Slowly pour in Angel Evaporated Filled Milk. Mix well. Continue cooking sauce until thick. Sprinkle cracked pepper and stir.
                        1. INGREDIENTS

                          8 thick slices white bread preferably brioche 6 large eggs
                          4 tsp Angel Evaporated Filled Milk
                          pinch of salt
                          4 slices sweet ham
                          4 tbsp butter, divided
                          parsley flakes for garnish
                          Sweet-Cheesy Sauce
                          2 tbsp butter
                          2 tsp all-purpose flour
                          1 ½ cup Angel Evaporated Filled Milk
                          ½ cup grated cheddar cheese

                           

                          PROCEDURE

                          To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.:

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                          1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
                          2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
                          3. Cook ham until the edges are crispy and heated through. Set aside.
                          4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.