INGREDIENTS
1 can, 822g canned fruit cocktail, drained
3 cups cooked elbow macaroni
1 cup cubed cheddar cheese
1 pack, 250ml Angel All Purpose Creamer
half can (180g) Angel Condensada
½ cup mayonnaise
pinch of salt
pinch of ground black pepper
PROCEDURE
In a bowl, add fruit cocktail, elbow macaroni and cheese. Add Angel All Purpose Creamer, condensada and mayonnaise. Mix well until combined. Season with salt and pepper. Cover the bowl and refrigerate for 3 hours or best overnight.
Ingredients:
1 pack, 25g clear gulaman powder
4 cups water
2 Tablespoons sugar
1 teaspoon ube flavoring
1 cup cooked mini sago
1 cup bottled macapuno strings
1 can, 410ml Angel Kremdensada, chilled overnight
1 teaspoon ube flavoring
1 cup grated cheddar cheese
Procedure:
- In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved.
- Over medium high heat, bring mixture into a soft boil. Stir in ube flavoring. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside.
- In a large bowl, add mini sago, macapuno strings, ube gulaman, Angel Kremdensda and ube flavoring. Mix well until combined. Cover bowl and chill for 3 hours or overnight.
- Before serving, top salad with grated cheese.
INGREDIENTS
1 pack, 25g strawberry flavored gulaman
tbps sugar
3 cups water
1 can, 410ml angel kremdensada
1/8 tablespoon banana essence
1 cup cooked mini sago
1/4 cup strawberry syrup
1/2 cup powdered milk
2 tablespoons mini marshmallows
tsp candy sprinkles
PROCEDURE
- In saucepan, add gulaman, sugar and water. Mix well until dissolved.
- Bring to a boil over medium high heat. Pour mixture in a rectangular mold. Let cool completely for at least 4 hours until set. Slice strawberry jelly into small cubes. Set aside.
- In a large bowl, add Angel Kremdensada and banana essence. Mix well. Add gulaman, sago and strawberry syrup. Chill mixture for 4 hours or overnight.
- To serve, top jelly salad mixture with powdered milk, marshmallows, and candy sprinkles. Spoon mixture into serving bowls and drizzle with chocolate syrup before serving.
INGREDIENTS
1 can, 410ml Angel Kremdensada
1 cup white gulaman, cut into cubes
1 cup cooked mini sago
1 cup white nata de coco, drained
1 cup white kaong, drained
1 ½ cup grated fresh buko meat
PROCEDURE
- In a large bowl, combine all ingredients together.
- Pour in Angel Kremdensada and mix well.
- Cover with plastic wrap and chill for at least 6 hours before serving.
- For best results, chill overnight.
INGREDIENTS
1 can, 410ml Angel Kremdensada
1 cup red gulaman, cut into cubes
1 cup green gulaman
1 cup cooked big sago
1 cup white nata de coco, drained
1 ½ cup grated fresh buko meat
PROCEDURE
- In a large bowl, combine all ingredients together.
- Pour in Angel Kremdensada and mix well.
- Cover with plastic wrap and chill for at least 6 hours before serving.
- For best results, chill overnight.
- In a large bowl, combine all ingredients together.
- Pour in Angel Kremdensada and mix well. Top with grated cheese.
- Cover with plastic wrap and chill for at least 6 hours before serving.
- For best results, chill overnight.
- In a large bowl, combine all ingredients together.
- Pour in Angel Kremdensada and mix well.
- Cover with plastic wrap and chill for at least 3 hours before serving.
- In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
- Add potato and chicken breast. Mix well until combined and fully coated
- Cover with plastic wrap and chill for at least 6 hours before serving.
- For best results, chill overnight.
- Combine all ingredients in a bowl.
- Mix well. Chill for at least 2 hours. Serve cold.
- Place all ingredients in a bowl. Toss until completely coated.
- Chill for 4 hours or best overnight.
INGREDIENTS
1 can, 410ml Angel Kremdensada
1 can, 822g tropical fruit cocktail, drained
½ cup green kaong, drained
½ cup red nata de coco
1 cup fresh apple, cut into cubes
1 cup grated cheddar cheese
PROCEDURE
INGREDIENTS
1 can, 410ml Angel Kremdensada
1 cup fresh pineapple, cut into cubes
1 cup fresh fuji apple, cut into cubes
1 cup fresh Century pear, peeled, cut into cubes
1 cup fresh ripe papaya, cut into cubes
1piece green kiwi, cut into cubes
1/2 cup green grapes, washed
1/2 cup fresh strawberries, sliced
PROCEDURE
INGREDIENTS
1 can, 410ml Angel Kremdensada
1 cup mayonnaise
4 tsp lemon juice
1 tbsp Dijon mustard
1 cup minced white onion
1 cup chopped celery
2 tbsp pickle relish
4 boiled egg, grated
4 cups boiled diced potato
4 cups boiled chicken breast, cut into cubes
1 cup grated cheese
1 tsp salt
1/4 tsp ground black pepper
PROCEDURE
INGREDIENTS
1 cup diced ripe mango
2 cups cooked mini sago
1 cup mango puree
1-410ml Angel Kremdensada
½ cup Angel Evaporada
PROCEDURE
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