FIESTA NACHO DIPDelicious nachos topped with cheesy and tangy ground beef. Prepare this easy recipe for the next movie night at home.

Ingredients3 clovesGarlic(crushed)

1 pc (medium)Onion(chopped )

kgGround Beef

cupCanned Whole Kernel Corn

4 cupsNachos

2 pcTomatoes(fresh, seeded and diced)

1 pouch (115 grams)Del MonteQuick 'n Easy Italian Pizza Sauce

1 pouch (200 ml)Del MonteCheese Magic Sauce

Cooking Procedure:1. Sautgarlic, onion and beef for 5 minutes or until dry. Add DEL MONTE Pizza Sauce and salt to taste. Cook with continuous stirring until dry. Stir in corn. Set aside.2. Arrange nachos on large baking tray. Top with meat mixture, tomatoes and half of DEL MONTE Cheese Sauce. If desired, warm in oven for 5 minutes. Drizzle with remaining cheese sauce.Makes 6 servingsPIZZARAPServe these deep-fried rolls as an afternoon snack for your kids or finger food for your next party.

Ingredients10 pcSliced Bread

5 sliceSweet Ham(or spiced ham, each cut into 2 pieces)

10 sticksCheddar Cheese

2 pcEggs(beaten)

1 cupsBreadcrumbs

1 pouch (115 grams)Del MonteQuick 'n Easy Sweet Pizza Sauce

Cooking Procedure:1. Flatten each piece of bread with a rolling pin. Spread DEL MONTE Pizza Sauce on top of bread. Put ham and cheese. Roll carefully and tightly.2. Dip each bread in beaten eggs then coat with bread crumbs. Deep fry until golden brown. Drain on paper towels. If desired, sliced diagonally into bite-size pieces.Makes 10 pieces

CHICKEN SANDWICH SUPREME

Whip up this delicious spread for baon, picnics, and family road trips.

Ingredients200 gramsChicken Breast(cooked and flaked)

2 tspSweet Pickle Relish

cupMayonnaise

tspIodized Fine Salt

1 dashWhite Pepper(ground)

tspSugar

1 pc (smal)White Onion(chopped and sauteed )

2 tbspCheddar Cheese(diced, optional)

Lettuce Leaves(optional)

Tomatoes(optional)

1 can (227 grams)Del MonteCrushed Pineapple(well-drained)

Cooking Procedure:1. Combine all ingredients in a mixing bowl except lettuce and tomatoes. Chill. Serve as sandwich filling.Makes 10 servings

CRUNCHY HOTDOG MENUDO

We took one of our favorite Kitchenomics recipes and served it up in crunchy, bite-sized packages.

Ingredients150 gramsCarrots(diced)

150 gramsPotato(diced)

300 gramsHotdog(sliced)

1 pc (medium)Green Bell Pepper(diced)

2 tbspRaisins

cupGreen Peas(frozen)

10 pc (square)Lumpia Wrappers(each piece cut into 3 lengthwise)

1 pouch (80 grams)Del MonteQuick 'n Easy Menudo Sauce

Cooking Procedure:1. Sautcarrot and potatoes in 1 tablespoon oil for 2 minutes. Add hotdog, DEL MONTE Quick n Easy Menudo Sauce and remaining ingredients except lumpia wrapper.Simmerfor 5 minutes uncovered. Set aside.2. Wrap every tablespoon of mixture in lumpia wrapper pieces and fold in triangular shape.3. Fry until crunchy.Makes 12 servings

CHEEZY EGG PINE SPREAD

Use this spread on a melba toast appetizer or as a delicious sandwich filling your kids will love.

Ingredients3 pcEggs(hard-boiled and coarsely chopped)

1 cupCheese(grated)

cupMayonnaise

3 tbspPimiento(chopped)

tspIodized Fine Salt

tspBlack Pepper

1 can (227 grams)Del MonteCrushed Pineapple(well drained)

Cooking Procedure:1. Combine all ingredients in a bowl and mix well. Chill. Serve as sandwich filling.Makes 15 servings

BACON CARBONARA

Bacon adds extra flavor and texture to make this pasta dish a sure hit, whether at the dinner table or the buffet table.

Ingredients80 gramsBacon(sliced)

cupCheddar Cheese(grated)

1 pack (175 grams)Del MonteSpaghetti Merienda Pack(cooked, reserve 3 tbsp pasta broth)

1 pouch (200 grams)Del MonteCarbonara Sauce

Cooking Procedure:1. Fry bacon until crunchy. Set aside bacon, reserve drippings.2. Combine drippings with DEL MONTE Carbonara Sauce and pasta broth. Cover, simmer for 3 minutes.3. Add cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon.Makes 2-4 servings

PASTA CARBONARA

Did someone order comfort food? This creamy pasta dish will do the trick.

Ingredients2 stips (50) gramsBacon(fried until crisp then crumbled, reserve drippings)

2 tbspButter

cupCanned sliced Mushroom

1 tbspGrated Cheese

1 sprigParsley(snipped, optional)

1 pcEgg Yolk

1 pack (175 grams)Del MonteSpaghetti Merienda Pack(cooked, reserved 1/4 cup pasta broth)

1 pouch (200 grams)Del MonteCarbonara Sauce

Cooking Procedure:1. Heat bacon for 10 minutes, or until brown and crunchy. Set aside bacon.2. In the same pan, saut mushrooms for 2 minutes. Add butter, reserved pasta broth and DEL MONTE Carbonara Sauce. Season with salt and pepper to taste. Cover and simmer over low heat for 8 minutes, stirring continuously.3. Scoop a portion of sauce into the egg yolk and mix. Return to sauce, stir and turn off the heat. Continue stirring until well blended.4. Add cooked pasta, bacon, cheese and parsley. Toss to blend. Makes 4 servings.CHICKEN SATAYTry these delicious chicken skewers for a wonderfully sweet and nutty dish.

Ingredients1 kgChicken Breast Fillet(sliced into small pieces)

1 tbspAtsuete

3 tbspPeanut Butter

1 tbspBrown Sugar

kgCucumber(cut into cubes)

1 pc (large)Onion(sliced)

Barbeque Sticks

Marinade(leftover, for sauce)

2 tbspEvaporated Milk(for sauce)

to cupWater(for sauce)

1 cloveGarlic(minced, for sauce)

1 to 2 tspCalamansi Juice(for sauce)

2 tspSoy Sauce(for sauce)

1 tbspBrown Sugar(for sauce)

2 pouches (50 grams each)Del MonteQuick 'n Easy Kare-Kare Mix

Cooking Procedure:Saute atsuete in 1 tablespoon oil for 2 minutes. Set aside.Combine chicken and DEL MONTE Kare Kare Mix, peanut butter, brown sugar, teaspoon iodized fine salt (or tablespoon iodized rock salt), teaspoon pepper and atsuete oil. Let stand at least 3 hours or overnight in the refrigerator.Thread chicken into skewers. Pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture.For Sauce:Dissolve left over marinade in1/3to cup water. Add remaining ingredients. Simmer until thick.Makes 20 servingHAWAIIAN PIZZA

Now you can prepare this fast food favorite in the comfort of your kitchen and in the confines of your budget.

Ingredients8 pcPan de Sal(halved, or loaf bread slices)

100 gramsSweet Ham(cooked and cut into cubes)

100 gramsMelting Cheese(coarsely grated)

1 pouch (115 grams)Del MonteQuick 'n Easy Italian Pizza Sauce

2 pouches (115 grams each)Del MontePineapple Tidbits(drained)

Cooking Procedure:1. Preheat oven toaster for 2 minutes. Toast or bake bread for 1 minute. Spread DEL MONTE Pizza Sauce over bread. 2. Top with half of cheese, ham, DEL MONTE Pineapple Tidbits, then remaining cheese. Toast or bake for 3-5 minutes or until cheese melts. If using frying pan, set the flame at low, then put the bread, toppings side up. Cover and heat until cheese melts.

*16 pieces mini pizza crusts can also be used .Makes 8 servings

BREADED CHILI WINGS

Fry up a delicious batch of these chili wings and before long, the whole family will be clamoring for more.

Ingredients1 kgChicken Wings

3 tbspUnsalted Butter

8 clovesGarlic(crushed)

cupDel MonteSweet Chili Sauce

1 pack (75 grams)Del MonteQuick 'n Easy Breading Mix

Cooking Procedure:1. Combine chicken wings andDELMONTE Quick n Easy Breading Mix in covered container. Shake well until wings are coated with breading.2. Deep-fry until cooked. Set aside.3. Saute garlic in butter until slightly browned. Add DEL MONTE Sweet Chili Sauce and chicken. Cook with continuous stirring until chicken are coated with sauce. If desired, serve with sour cream.Makes 8 servings

PATA KARE KARE

Kare-kare has never been this easy. Show off your cooking know-how when you serve this at dinner with the family.

Ingredients1.2 kgPork Pata(cut up)

4 clovesGarlic(crushed)

2 tbspPatis

150 gramsTalong(sliced)

150 gramsBanana Heart(trimmed and sliced)

100 gramsSitaw(cut into 3 long)

100 gramsPechay Tagalog

2 packs (50 grams each)Del MonteQuick 'n Easy Kare-Kare Mix

Cooking Procedure:1. Rub pata with garlic and patis. Boil in enough water for 5 minutes. Drain, discard the broth.2. Add 3 cups water to the pata andSimmeruntil meat is tender.3. Retain only 1 cups broth in pan. Add DEL MONTE Kare Kare Mix and vegetables except pechay.Simmeruntil vegetables are cooked.4. Add pechay.Simmeronce. Serve with sauted baggong alamang.Makes 10 servings

CHICKEN CARROT SPAGHETTi

Adding chicken meat and grated carrots gives this simple spaghetti dish added texture.

Ingredients3 clovesGarlic(minced)

1 pc (small)Onion(chopped)

cup (130 grams)Chicken Meat(diced)

1 pc (80 grams)Carrots(coarsely grated)

1 pack (175 grams)Del MonteSpaghetti Merienda Pack(cooked)

1 pouch (250 grams)Del MonteSweet Style Spaghetti Sauce

Cooking Procedure:1. Sautgarlic, onion, chicken and carrots. Add DEL MONTE Spaghetti Sauce, cup water and salt to taste. Cover andSimmerfor 5 minutes.2. Pour over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desired.Makes 5 servings

Pia BistekBistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions.

Ingredients kgBeef Sirloin(sliced tapa style)

1 pc (large)Onion(sliced into rings)

8 clovesGarlic(crushed, for marinade)

3 tbspSoy Sauce(for marinade)

1 tbspCalamansi Juice(for marinade)

tspBlack Pepper(for marinade)

Pineapple Syrup(for marinade)

1 can (227 grams)Del MontePineapple Tidbits

Cooking Procedure:Marinatebeef for 1 hour. Drain and reserve marinade.Fry beef in cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan.In the same pan, saut onion until almost tender. Add marinade. Simmer for 2 minutes. Add fried beef and DEL MONTE Pineapple Tidbits. Simmer once.Makes 3-4 servings

Ginataang Nangka

Ingredients2 stalksLemon Grass/Tanglad(pounded)

300 gramsLangka(or nangka, unripe, sliced thinly)

1 cup (35 g)Dried Anchovies

1 pc (medium)Onion(sliced)

1 pc (small)Ginger(crushed)

1-2 tbspBagoong Alamang

2 packs (40 grams each)Del MonteQuick 'n Easy Gata Mix(dissolved in 2 cups water)

1 pouch (115 grams)Del MonteOriginal Style Tomato Sauce

Cooking Procedure:Line bottom of pan with tanglad. Arrange dilis, langka, onion and ginger on top. Add dissolved DEL MONTE Gata Mix and bagoong alamang. Cover andSimmerover low heat until langka is tender.Add DEL MONTE Tomato Sauce. Cook for 10 minutes. Serve.Makes 5 servings

Coffee JellyCoffee gelatin topped with cream and sugar syrupPreparation Time: 20 minutes plus 1 hour to setCooking Time: 10 minutesServings: 4-6Ingredients1 tbsp unflavored gelatin1/4 cup water

1 3/4 cup hot water1/4 cup sugar

3 tbspNESCAFE CLASSIC

Sugar Syrup:1/2 cup sugar1/2 cup water2 tbsp brandy (optional) or to taste

1 can 160 gNESTLE CreamProcedure1. Soften gelatin in 1/4 cup water. Add 1-3/4 cups hot water and 1/4 cup sugar. Cook over medium heat until sugar and gelatin are dissolved.2. Stir in NESCAF Classic and pour mixture into 4 or 6 custard cups. Refrigerate to set. Place remaining 1/2 cup sugar in saucepan.3. Add an equal amount of water and cook syrup for 2-3 min. Stir in brandy if desired. Let cool.4. Top coffee gelatin with a teaspoonful of NESTL Cream. Serve with brandied syrup.

Lechon Paksiw na Manok

Ingredients:

6 cloves garlic (crushed)1pc medium onion (sliced) kg (1/2 pc) leftover roasted chicken (cut up)1pouch (115 g) DEL MONTE Pineapple Tidbits1pc laurel1 tbsp DEL MONTE Red Cane Vinegar tsp liquid seasoning1/4 cup leftover sauce or lechon sauce1 tbsp brown sugar2 tbsp dried banana blossom (bulaklak ng saging)

Procedure:

1. Saut garlic, onion and chicken for 2 minutes. Add cup water and remaining ingredients except banana blossoms. Season with tsp iodized fine salt .Cover and simmer for 15 minutes.

2. Add banana blossom. Allow to simmer. Serve

Makes 5 servings!

For more delicious recipes, visithttp://delmonte.ph/kitchenomics/recipes!

RECIPE DETAILS

Almond JellyThe ubiquitous dessert in Chinese restaurants you can easily do at homePreparation Time: 00:20Cooking Time: 00:00Servings: 4-6Ingredients1 439g can fruit cocktail1 bar colorless gulaman1/3 cup sugar1/2 cupNESTLE Fresh Milk1 tbsp almond extractProcedure1. Drain fruit cocktail and save syrup. Add water to syrup to make 2 cups. Pour syrup mixture in a saucepan.2. Shred gulaman and add to syrup mixture. Simmer over low heat until gulaman is completely dissolved. Remove from heat and stir in NESTLE Fresh Milk and almond extract. Strain into a ring mold or square pan.3. Let cool until set. Unmold onto platter and arrange fruit cocktail in center and around. Or if using a square pan, cut up into cubes and serve with fruit cocktail.

RECIPE DETAILS

Barbecued Chicken and Pork Liempo in Oyster Sauce MarinadePreparation Time:Cooking Time:Servings:Ingredients1 whole chicken, quartered kg. pork liempo cupMAGGI Oyster Sauce cup calamansi juice2 tbsp chopped garlic cup brown sugar tsp chilli powderSalt and pepper (optional)MAGGI Chili SauceProcedure1. Wash chicken and pork liempo very well. Drain to remove2. In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder. Season marinade with salt and pepper if desired.3. Transfer chicken and pork in a pot. Pour in prepared marinade.4. Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork. Remove meats from the sauce and let meats rest for another 10 minutes.5. Continue boiling the sauce until reduced into half. Set aside. Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce.6. Serve with MAGGI Chili Sauce on the side.

Caldereta RiceRice cooked in traditional and famous caldereta saucePreparation Time: 00:35Cooking Time: 01:18Servings: 8Ingredients2 cups long grain rice uncooked2 tbsp. cooking oil2sachets 8gMAGGI MAGIC SARAP1/2 cup tomato paste1/2 cup liver spread2 tbsp brown sugar1/2 cup cubed carrots1/3 cup frozen peas1/3 cup corn kernel4 cups waterProcedure1. Soak rice in water for about 30 minutes. Drain well.2. Heat oil and saut rice and MAGGI Flavor-it Meat Powder Beef for about 3 minutes.3. Add in rest of the ingredients. Mix well.4. Cook rice over low fire for about 1 hour and 15 minutes or until done. Stir every 10 minutes.

Creamy Chicken LumpiaCrisp spring rolls filled with curried minced chicken and melted cheese served with salsaPreparation Time: 15 minutesCooking Time: 15 minutesServings: 4-6Ingredients2 tbsp cooking oil1/3 cup minced onions250g chicken breast, minced1 8gMAGGI MAGIC SARAP1 tsp curry powder1 tbsp brown sugar1 cup grated quick-melting cheese cupNESTL ALL Purpose Cream10 pcs lumpia wrapper, cut in halfcooking oil for deep frying

For salsa, combine all ingredients and mix well:1 cup minced tomatoes cup minced onions1 tbsp minced kinchay1 tbsp lemon juice1 tsp sugarProcedure1. Heat oil and saut onions until limp.2. Add chicken and cook until it changes color (about 8 mins).3. Season with MAGGI Magic Sarap, curry powder and brown sugar. Add cheese and NESTLE All Purpose Cream. Remove from heat and let cool.4. Place about 1 tsp of chicken mixture on a lumpia wapper. Roll and seal edges well.5. Deep fry and drain well using paper towels. Serve with salsa on the side.

Creamy Fruit TerrineFresh fruits in creamy gelatin for a light and refreshing dessertPreparation Time: 10 minsCooking Time: 1 hourServings: 4-6Ingredients1 cup strawberries, halved1 cup mangoes, sliced1 sachet unflavored gelatin, dissolved in2 tbsp hot water1 cupNESTL All Purpose Cream cup condensed milkProcedure1. Put fresh fruits in a terrine or gelatin mold. Set aside.2. In a separate bowl, combine gelatin, NESTL All Purpose Cream and condensed milk. Pour mixture into the prepared fruits.3. Chill in the refrigerator for at least 1 hour or until set.

Fresh Lumpiang UbodA very easy to prepare vegetable lumpia with saucePreparation Time: 00:10Cooking Time: 00:15Servings: 6Ingredients2 tbsp cooking oil3 cups ubod sliced1 cup cooked garbanzos skin removed28gMAGGI MAGIC SARAP1/2 cup water1/4 cup chopped wansoy1/4 cup chopped peanutsLumpia Sauce:1/2 cup water1 tbsp cornstarch1 tbsp soysauce2 tbsp sugarProcedure1. Heat oil, saut ubod and garbanzos and cook for 5 minutes.2. Stir in MAGGI MAGIC SARAP, add water and simmer for 3 minutes more.3. Top with peanuts and wansuy before serving, serve sauce on the side.4. For lumpia sauce, combine and cook until mixture is thick and free from lumps.

Milky Melon Sago CoolerPreparation Time: 15 minutesCooking Time:Servings: 6-8Ingredients1 medium ripe melon, shredded1 cup cooked sago1 cup chopped cooked red gulaman cup sugar or to taste1 cupBEAR BRAND2 liters waterCrushed iceProcedure1. Combine melon, sago, gulaman, sugar, BEAR BRAND and water in a pitcher.2. Keep in the refrigerator to chill. Serve with crushed or cubed ice.

Penne in Mushroom SauceShort pasta in cream sauce with mushroomsPreparation Time: 00:15Cooking Time: 00:15Servings: 5Ingredients2 tbsp butter3 cups sliced fresh button mushrooms2 tbsp all-purpose flour1 tspMAGGI Savor1400g canNESTLE Creamsalt and pepper to taste1 tsp nutmeg250g penne noodles cooked al denteParmesan cheese, gratedProcedure1. Melt butter and saute mushrooms. Add in flour and MAGGI Savor.2. Remove from fire and slowly stir in NESTL Cream.3. Return to fire and add in salt, pepper, and nutmeg. Cook stirring constantly until thick.4. Toss into cooked noodles and top with cheese. Serve immediately.

Sago't GulamanIced beverage of sweetened sago pearls and diced gulaman (jelly) with crushed icePreparation Time: 00:05Cooking Time: 00:10Servings: 10Ingredients2 medium panutsa4 cups water1/2 tsp vanilla1 cupNESTL Fresh Milk1 cup cooked sago1 cup prepared gulaman, diced4cups crushed iceProcedure1. Combine panutsa and water in a pot. Bring to boil until thoroughly dissolved.2. Pass through a strainer, cool then stir in remaining ingredients and crushed ice.

Tilapia Pasta SaladA healthful cold pasta salad with tilapia flakes perfect with a clear soupPreparation Time: 00:20Cooking Time: 00:10Servings: 8-10Ingredients250 g uncooked colored spiral pasta1/2 cup flaked steamed tilapia1/2 tbsp garlic powder1/2 tsp salt1/2 tsp pepper1/2 cup mayonnaise1/2 tsp prepared mustard1 tub 240gNESTL Sour Cream1/4 cup chopped celery stalk1/4 cup chopped parsley1/4 cup sugar1/2 cupNESTL All Purpose CreamProcedure1. Cook pasta until al dente.2. Combine all other ingredients. Mix well.3. Toss in cooked pasta. Chill before serving.NUTRITIONAL CONTENT:

Tilapia SisigFish sisig given a spicy kick by using MAGGI Chili SaucePreparation Time: 00:15Cooking Time: 00:08Servings: 4Ingredients1 1/2 cup flaked fried tilapia3 tbspMAGGI Savor Garlic3/4 cup chopped onions3 tbspMAGGI Chili Sauce1 tbsp cooking oilProcedure1. Combine tilapia, MAGGI Savor Garlic, onions, and MAGGI Chili Sauce.Mix well.2. In a hot plate put cooking oil and stir-fry tilapia mixture.3. Serve hot.Tokwa, Pork, Kinchay and Bell Pepper Stir-FryPreparation Time: 20 minutesCooking Time: 30 minutesServings: 6-8Ingredients kg pork liempo, cubed2 tspMAGGI MAGIC SARAP1 tbsp chopped garlic1 small onion, sliced4 pieces tokwa, fried and cubed - cup chopped kinchay2 pieces red bell pepper, sliced1 cup water cupMAGGI Oyster SauceProcedure1. Put liempo on a non stick pan. Season with MAGGI MAGIC SARAP. Cook pork until fat has been extracted and pork is golden brown in color.2. Remove excess fat from the pan, leaving only around 2 tbsp.3. Push fried pork on 1 side of the pan and saut garlic and onion until limp.4. Add - cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes.5. Pour in water and bring to a boil. Season with MAGGI Oyster Sauce to taste.

Tuna SandwichA delicious variation to your favorite sandwich - tuna with white saucePreparation Time: 5 minutesCooking Time: 5 minutesServings: 6Ingredients1 tetra brick 250mlNESTLE All Purpose Cream1 cup water2 tbsp flour200 g tuna flakes1 tbsp butter4 tbsp pickle relishsalt and pepper to tasteProcedure1. Combine all ingredients in a heavy saucepan or kawali.2. Cook stirring constantly until thick. Cool and use as filling for bread and crackers.

Spicy Chili WingsChicken wings stewed in an aromatic and tasty saucePreparation Time: 10 minutesCooking Time: 20 - 25 minutesServings: 4Ingredients700 g chicken wings1 tbspMAGGI SAVOR Classicsalt1/4 cup cornstarch3 tbsp cooking oil1 medium onion, minced3 pcs siling labuyo, chopped1/2 tsp coriander powder1/2 tsp turmeric powder2 stalks lemon grass, chopped1/8 tsp anise powder1 3/4 cupNESTLE Fresh Milk1 cup coconut milksalt to tasteProcedure1. Season chicken with MAGGI SAVOR, salt & pepper. Add cornstarch & let stand 30 min.2. Heat oil; saute onions, labuyo, coriander, turmeric, lemon grass, and anise. Add chicken and cook about 5 min.3. Pour in milk and simmer for about 10 min. or until chicken is cooked.4. Stir in coconut milk. Adjust seasonings and continue cooking until heated through.

Stained Glass DessertChilled gelatin cubes in a cracker crumb pie - a light and refreshing no bake dessertPreparation Time: 00:30Cooking Time: 00:00Servings: 10-12Ingredients3 boxes fruit flavored gelatin (preperably lime orange strawberry)1 1/2 cups graham cracker crumbs1/4 cup sugar1/2 cup butter melted2 tbsp unflavored gelatin1/4 cup tap water18oz cream cheese, softened3 eggs separated3 tbsp lemon juice1 tsp lemon rind, grated2 tbsp sugar1 160g canNESTL CREAMProcedure1. Prepare flavored gelatin according to package directions. Chill until set and cut into cubes. Set aside.2. Combine cracker crumbs, sugar, and butter. Reserve half a cup of mixture and press the rest on the bottom of a springform pan. Refrigerate for about 20 minutes.3. Soften unflavored gelatin in tap water for about 2 minutes or just until it swells. Melt on low fire then set aside to cool.4. Beat cream cheese until softened. Slowly stir in eggyolks, dissolved gelatin, lemon rind, sugar, and NESTLE Cream. Beat until free of lumps, set aside. Beat egg whites until stiff but not dry.5. Fold in gelatin cubes and beaten eggwhites into cream cheese mixture. Pour into prepared crust, sprinkle top with reserved crumbs and chill until set.

Pork MenudoDiced pork with vegetables stewed in tomato saucePreparation Time: 00:20Cooking Time: 00:20Servings: 6-8Ingredients1 tbsp cooking oil1/2 tbsp crushed garlic1/2 cup sliced onions1/2 kg pork kasim, diced1/2 cup diced carrots1 1/2 cups diced potatoes1 cup tomato sauce1 1/2 cups water2 11gMAGGI MAGIC SARAP100 grams pork liver, diced1/4 cup red bell pepper, diced1/2 cup frozen peas (optional)Procedure1. Heat oil and saut garlic and onions until limp. Add pork and stir fry until it changes color.2. Stir in carrots and potatoes and cook until fork tender.3. Add in tomato sauce and cook for about 1 minute. Pour in water then MAGGI MAGIC SARAP. Simmer for 10 minutes.3. Add liver, simmer until it changes color, about 3 minutes. Add bell pepper and peas, cook until just heated through.

Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa LeavesTender pork slices and crisp fresh vegetables in soothing brothPreparation Time: 10 minutesCooking Time: 1 hourServings:Ingredients1 liters rice washing or water2 medium tomatoes, sliced1 medium onion, sliced kg pork liempo, sliced kg pork ribs, cut into serving pieces1 medium radish, sliced1 sachet 20gMAGGI Sinigang sa Sampaloc Mix2 cups sliced mustasa leaves2 pieces siling panigang (finger chilies)patis (fish sauce),to tasteProcedure1. Boil rice washing with tomatoes, onions, pork liempo and pork ribs. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.2. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.3. Add mustasa leaves and siling panigang. Season with patis to taste.

Potato With Cream And SausageBoiled potato slices in tangy cream dressing best served as siding to grilled sausagesPreparation Time: 00:15Cooking Time: 00:20Servings: 4Ingredients4 medium potatoes, boiled and peeled2 hard cooked eggs yolks, mashed and white finely chopped1 pc egg yolksalt and pepper to taste1 tbsp mustard1 tbsp vinegar1 can 160gNESTL Cream2 tspMAGGI MAGIC SARAP4 big grilled or pan-fried sausagesProcedure1. Slice and arrange potatoes directly on four plates. Keep warm.2. Combine mashed eggyolks and raw eggyolk; season with MAGGI MAGIC SARAP, salt and pepper and mustard. Stir in vinegar into NESTL Cream and blend with the eggyolk mixture. Pour onto sliced potatoes on plates. Sprinkle top with chopped eggwhites. Makes good accompaniment for grilled or pan-fried sausages.

PORK AFRITADANGREDIENTS:

1 1/2 lbs pork stew 2 large potatoes, chunks 1 medium red bell pepper, chunks 1 medium green bell pepper, chunks 1 medium onion, chunks 3 gloves garlic, minced 1 can (8oz) tomato sauce 1 cup water 1 pork cube 1/2 tbsp fish sauce salt to taste cooking oilHOW TO COOK

Heat cooking oil in a pan or wok. Saute garlic & onion. Add the pork. Simmer for 10-15 minutes or until tender. Add the fish sauce and cook for 3 minutes. Add water. Bring to a boil then add pork cube. Add the potatoes. Simmer until potatoes are tender. Add the bell pepper and tomato sauce.Simmer for 5 minutes or until the sauce gets thick. Add the fish sauce. Remove from heat & transfer to a serving bowl. Serve with hot steamed white rice. Enjoy!

Ingredients2 tbspGinger(cut into strips)

6 clovesGarlic(crushed)

1 largeRed Onion(sliced)

375 gramsChicken Leg(cut into serving portions)

375 gramsChicken Thigh(cut into serving portions)

1 to 2 tbspPatis

tspPeppercorn

1 (medium) pcRed Bell Pepper(cut into cubes)

1 can (154 ml)Evaporated Milk(or 2/3 cup coconut milk)

2 pouches (115 grams each)Del MontePineapple Tidbits(drained, reserve syrup)

Cooking Procedure:1. Sautginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken,Sautfor 10 minutes or until the chicken is slightly brown.2. Add peppercorn and pineapple syrup. Cover andSimmerfor 15 minutes.3. Add bell pepper, milk and DEL MONTE Pineapple Tidbits.Simmeruncovered for 3-5 minutes, stirring continuously.

INIHAW NA LIEMPO AT HITO350g pork liempo, bonelesssalt and pepper to taste6 pcs calamansi

1. Season liempo with salt, pepper and calamansi.2. Grill pork until done, do not overcook.

VINEGAR SAUCE:1 cup sukang iloko (cane vinegar)1 pc labuyo, chopped2 cloves garlic, mincedpepper to tastesalt to tastespring onion, chopped

Combine everything in a bowl and serve.

SOY DIPPING SAUCE:1/3 cup soy sauce1/2 cup tomato ketchup3 tbsp sugar1 tbsp calamansipepper to taste1 pc finger chili, sliced

Combine everything in a bowl and serve.

ATCHARA:2 cups green papaya, strips then mixed with salt and leave for 10 minutes and drain1/2 cup red pell peppers, strips1/2 cup carrots, strips1 red onion, chopped1 thumb-size ginger, strips1/4 cup raisins1 cup sukang paombong1 cup white sugar2 tbsp chili flakes1 tbsp rock salt

Boil the vinegar, chili and sugar together, then set aside.Combine papaya with the rest of the ingredients.Pour the vinegar/sugar mixture and stir.Store in clean containers and keep refrigerated until ready to serve.

Hito with Buro, Ginisang Bagoong Alamang at Kamias, and Sampaloc dip

2 pcs hito, cleanedrock salt

Rub hito with rock salt and grill until done.

BURO2 tbsp oil1 pc red onion, chopped2 pcs tomato, diced1/2 tsp ginger, sliced1 cup burospring onions for garnish

In a pan, aut onion and tomato. Add buro and simmer.Garnish with spring onions.

GINISANG BAGOONG ALAMANG WITH KAMIAS1 cup fresh alamang6pcs kamias, sliced (reserve half for garnish)1 pc sili haba, slicedsalt pepper to taste

In a pan, aut sili haba, half of kamias then add fresh alamang.Season with salt and pepper. Garnish with sliced fresh kamias.

SAMPALOC DIP6 pcs sampaloc, boiled and juice extracted2 tbsp sugar3 tbsp chili garlic2 tbsp soy sauce1 tbsp ginger, grated2 tbsp slurry

In a pan, heat sampaloc juice, sugar, ginger, chili garlic, soy sauce and boil.Simmer then thicken with cornstarch. Serve.

FRIED SUGPO AT BABY SQUID300g prawns, head and skin on, deveined250g baby squid, cleaned2 cups cornstarchoil for deep fryingsalt and pepper to taste

Coat prawns and squid in cornstarch and deep fry in hot oil.Drain on paper towels and set aside.

LEMON-VINEGAR SAUCE1 cup white vinegar1 tsp fish sauce1pc lemon juice1 tsp lemon rind1 pc red onion, diced2 cloves garlic, minced1 pc labuyo, minced1 tsp sugar1 tbsp spring onion, chopped1 tbsp cilantro, chopped

Combine all the ingredients in a bowl. Serve.

BLENDED ENSALADA3 pcs tomatoes, diced2 pcs shallots, diced1 tbsp fried garlic1 pc green mango, strips1-2 pcs finger chili, minced1 1/2 tbsp kinchay, minced2 tbsp oilpatis to taste

Place everything in a blender or use a hand blender and pulse until smooth.

DARK MAYO/OYSTER-MAYO DIP1 cup mayonnaise2 tbsp oyster sauce1 tsp sesame oilpepper to tastetoasted sesame seeds to top

Combine everything in a bowl and top with sesame seeds. Serve.

CHICKEN RELLENO

Ingredients:

1 whole deboned chicken500 grms. minced chicken breasts25 grms. raisins25 grms. pistachio nuts50 grms. ham chunks6 pcs. hard-boiled quail eggs3 pcs. chorizo de bilbao230 ml. all-purpose creamblanched carrot strips500 grms. beaten eggs1 tspn. salt100 grms. all-purpose flour50 grms. white onion brunoise1 tspn. salt and pepper2 pcs. big apples1 tspn. paprika

Procedure:

1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper.

2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.

3. Wrap in aluminum foil then roast in oven for one hour or until done.

4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.

5. Cut into portion size. Arrange on plate and garnish with apple swan.

Ep. 123 / Jan. 5, 2014 [ SARDINAS PASTA ]

Ingredients:500g spaghetti pasta, cooked3 tbsp oil3 cloves garlic, sliced1 white onion, chopped1 cup whole cherry tomatoes1 tsp chili flakes1 can chickpea1 can sardines in tomato saucecheddar cheese to topspring onion for garnishlemon wedges

PROCEDURE:

1.In a pan, saute onion, whole cherry tomatoes and garlic in little oil.

2. Add chickpeas and chili flakes.

3.Then add sardines with tomato sauce and simmer.

4. Top it over the pasta and add grated cheddar on top. Garnish with spring onions and sliced lemon.

Ep. 123 / Jan. 5, 2014 [ CORNED BEEF SINIGANG ]

INGREDIENTS:

2 cans corned beef1 can corn kernels1 pack sampaloc powder or instand sinigang mix1 bunch kangkong leaves, cleaned1 pc radish1 bunch string beans3 pcs finger chili250 grams gabi2 medium size tomatoes, chopped1 red onion, quarteredpatis to taste

PROCEDURE:

1. Boil water and add tomatoes, gabi, finger chili, onion, radish and sinigang mix.

2.Blanch green vegetables in water with baking soda. And place in ice bath.

3.Place corned beef, in sinigang stock and simmer for few minutes.

4.Place vegetables in a bowl and pour stock with cornbeef. Serve hot.

[EPISODE 2/JULY 10] KINULOT NA PLAPLA

Ingredients:500 grms plapla100 grms lemon grass cup lemon juice or kalamansi juice100 grms pureed coriander leaves50 grms pureed garlic50 grms pureed ginger4 pcs. pureed green chilli1 tspn. paprika100 grms.cornstarch100 grms. all-purpose flour1 cup coconut milk2 liters cooking oil1 tspn. salt1 tspn. crushed peppercorn1 jigger brandy

Procedure: Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt. Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. Thread with lemon grass remaining plapla bones from gills to the tail to create curly form. Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt. Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk. Toss the deep fried crispy plapla fillet and season with salt. Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.

[EPISODE 2/JULY 10] PINAKBET WITH LECHON CARAJAY

LECHON CARAJAY

Ingredients:4 k Pork belly100 grms. Rock salt400 grms. Mirepoix3 gal. Water1 gal. cooking oil

Procedure: Boil the pork belly in water with mirepoix until very tender. Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt. Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook. After 30 minutes, pour over remaining oil in wok to the pork belly. Turn once slowly. Then sprinkle with cup of water to become crunchy and crispy. Remove from wok and prepare to serve.

PINAKBET WITH CRISPY LECHON CARAJAY

Ingredients:250 grms. lechon carajay300 grms. pumpkin tourney300 grms. blanched okra300 grms. blanched ampalaya300 grms. eggplant300 grms. string beans1 pc. minced red onion50 grms. chopped garlic2 pcs. sliced tomatoes cup achuete (boiled with oil)100 grms. shrimp paste1 tspn. baking soda tspn. salt tspn. crushed peppercorn cup cooking oil

Procedure:1. Saut garlic, onion, tomato in oil from achuete. Add in bagoong.2. Combine all vegetables and season with salt and crushed peppercorn.3. Arrange on plate and top with lechon carajay just before serving.

[EPISODE 2/JULY 10] ENSALADANG HIPON AT SUHA IN MANGO SALSA

Ingredients:500 grms. peeled shrimps (blanched in wine and water)6 pcs. tiger prawns in bamboo skewers50 grms. pickle relish50 grms. canned pimiento (or red bell pepper brunoise)50 grms. celery stalk brunoise2 tbspn. hot sauce500 grms. pomelo wedges300 grms. Lolo Rosso lettuce200 Romaine lettuce3 pcs. foot-long bread50 grms. fresh peeled tomatoes brunoise50 grms. spring onion brunoise2 pcs. pureed ripe mango1 cup olive oil cup lemon juice300 grms. walnuts1 tspn. Salt1 tspn. white pepper2 jiggers white wine50 grms. Leeks (green part only)50 grms. celery leaves1 liter water

Procedure: Remove the vein of shrimp by using bamboo sticks, then skewer each piece without head. Have ready water and white wine into the pot with lemon slice and leeks, celery leaves. Boil for 3 minutes. Remove from boiling water and set aside. Keep cool. Take off the shell but leave the tail. Cut into butterfly from the stomach sides of the shrimp, then place it on clean cloth or absorbent kitchen paper towel and press it to become flat and set aside. Chop peeled shrimps or put them in food processor. Place in bowl and combine pickle relish, pimientos, celery, walnut, spring onion, tomato, mayonnaise, hot sauce, salt and pepper. Set aside. Twist thin, long slices of foot-long bread inside the ring mould, then bake in low heat for 30 minutes or until toasted. Rinse and dry the lettuce and place inside the toasted footlong bread. Arrange on plate with bouquet of lettuce. Place the shrimp mixture on plate, over the top with pomelo wedges and butterfly prawns. Spoon or drizzle with mango salsa before serving. Sprinkle with walnuts and spring onion.

MANGO SALSA

Ingredients:2 pcs. ripe mango1 cup olive oil cup lemon juice1 tspn. salt1 tspn. white pepper

Procedure:Combine all ingredients into the blender until creamy. Season to taste.

[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND

Ingredients:

2 k sirloin beef (cut thinly)500 grms. onion rings500 grms. tomato slices1 tspn. salt1 tspn. crushed black peppercorn cup mustard35 pcs. pita bread500 grms. cucumber1 pint sour cream1 pint yogurt1 small bot. hot sauce

Procedure:

Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion. Roast in oven for 1 hour. Transfer to Salamander until become brown. Garnish roast beef and pita bread with cucumber, tomato and onion. Add hot sauce, yogurt and sour cream according to taste.

[EPISODE 9 / AUG.28] SUPER-BEEFY CALDERETA

Ingredients:

k Paypay (beef chuck) cubed2 tspn. Calamansi juice2 tspn. Salt & pepper tspn. Ground peppercorn1 tspn. Cooking oil cup Tomato sauce cup Tomato paste1 cups Chicken stock1 pc. Bay leaf cup Red and green bell pepper cup Liver spread2 cups Cubed potato cup Shredded cheese2 pcs. Siling labuyo chopped1 cup Onion chopped cup Garlic chopped1 cup Tomato chopped

Procedure:

Marinate beef in calamansi juice, salt and pepper for 1 hour. In hot greased pan, stir fry beef until golden brown. In hot greased sauce pan, saut garlic, onion, tomato, and tomato paste. Pour tomato sauce, chicken stock and bay leaf simmer into beef until almost tender. Add red and green bell pepper, liver spread, potato and cheese. Cook until thick. Add siling labuyo and simmer for a few minutes more. Add grated cheese. Serve hot.

[EPISODE 9 / AUG. 28] FINGER-LICKIN CHICKEN POT ROAST

Ingredients:

1 whole (or 1 k) chicken cup Bacon cubed1 large Garlic clove mashed1 pc. White onion sliced1 tbspn. Olive oil1 tbspn. Butter melted1 pcs. Baby celery heart quartered10 pcs. Carrot balls2 pcs. Zucchini cut into chunks10 pcs. Marble potato2 cups Chicken stock cup White wine cup Brandy1 pc. Bay leaf2 Fresh thyme sprigs2 Fresh rosemary sprigs1 tspn. Salt1 tspn. Black peppercorn2 Fresh parsley sprigs

Procedure:

Heat olive oil in large flame-proof casserole and Saut onion, garlic and bacon. Flame with brandy and wine. Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them. Pour chicken stock and wine around chicken and add herbs. Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender. Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.

[EPISODE 12 / Sept. 18] Magic CRUNCHY CALAMARES

*RECIPE by MAGGI*

INGREDIENTSOne half kg squid, cleaned and cut into rings3 pieces calamansi, juiced1 8g sachet MAGGI MAGIC SARAPOne half cup all purpose flouroil for frying

PROCEDURE1. Marinate squid rings in calamansi juice and MAGGI MAGIC SARAP for 5 minutes. Dredge in flour and deep fry in hot oil.

GARLIC DIP

Combine the following:1 cup mayonnaise1 tbsp minced garlic1 tbsp sugar1 tbsp freshly-squeezed lemon juice1 8g sachet MAGGI MAGIC SARAPOne half tsp white pepper

FRESH TOMATO SAUCE

INGREDIENTSOne fourth cup olive oilOne fourth cup chopped onions2 tbsp chopped garlic1 cup chopped tomatoes, seeds removed1 tbsp flat-leaf parsleyOne third cup water1 8g sachet MAGGI MAGIC SARAP2 tsp white sugar2 tbsp olive oil

PROCEDURE1. In a saucepan, heat olive oil. Saute onions, garlic and tomatoes until tomatoes are soft. Add parsley, water, MAGGI MAGIC SARAP and sugar. Simmer for 5 minutes.2. Transfer into a blender and puree until smooth. Add olive oil and mix well.

[EPISODE 19 / Nov. 6] STIR FRIED BEEF TENDERLOIN AND SWAMP CABBAGE

Ingredients:

500 grms. beef tenderloin, shred cut1 k swamp cabbage2 cups chicken stock1 tbspn. oyster sauce1 tbspn. Japanese soy sauce1 tbspn. dark mushroom sauce1 tspn. Chicken powder50 grms. cornstarch1 tspn. baking soda1 tspn. Salt1 tspn. White pepper1 jigger Chinese wine1 liter cooking oil1 tbspn. ginger puree1 tbspn. garlic puree10 grms. kinchay

Procedure:1. Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.2. Blanch into fat-heated cooking oil and set aside.3. Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.4. Stir-fry with ginger puree and garlic puree the blanching kangkong, and flamb with Chinese wine. Season with salt, pepper and chicken powder.5. Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.