Creamy Chicken Spring Rolls

Ingredients 2 tbsp cooking oil 1/3 cup minced onions 250g chicken breast, minced 1 8g MAGGI Magic Sarap 1 tsp curry powder 1 tbsp brown sugar 1 cup grated quick-melting cheese cup NESTL ALL Purpose Cream 10 pcs lumpia wrapper, cut in half cooking oil for deep frying For salsa, combine all ingredients and mix well: 1 cup minced tomatoes cup minced onions 1 tbsp minced kinchay 1 tbsp lemon juice 1 tsp sugar Procedure 1. 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. Apple Temptation Ingredients 2/3 cup pineapple tidbits drained juice reserved 1 cup mini marshmallows 1 egg 1/2 tbsp. flour 1 tbsp. vinegar 1/4 cup sugar 3/4 cup NESTL Cream 1/2 cup cocktail peanuts 1 med. size red or green apple unpeeled and diced Procedure 1. Combine pineapple and marshmallows. Chill for at least 2 hours. 2. Meanwhile, beat 1/3 cup of reserved pineapple juice, egg, flour, vinegar and sugar. Heat until thick, stirring constantly. 3. Mix sauce and NESTL Cream. Toss in peanuts, marshmallow mixture and apples. Chill before serving. Basic Pastillas Recipe Varied flavored-sweets made from powdered milk and condensed milk. Ingredients 1 1/2 cups powdered milk 1/2 cup CARNATION Condensada white sugar (for rolling) cellophane paper Procedure 1. 2. 3. 4. Sift powdered milk into CARNATION Condensada. Mix and blend well. Knead and set aside 5 to 10 minutes before shaping into small balls. Roll in sugar and wrap in cellophane

Bbq Chicken Fillet Smokey flavored chicken breasts kids would love as sandwich filling or a rice topping. Ingredients 1/2 kg. chicken breast fillet 1/2 cup tomato ketchup 1 tbsp. brown sugar 1/4 cup MAGGI Savor BBQ 2 tbsp. cooking oil Procedure 1. Combine all ingredients except cooking oil. Let stand for about 10 minutes to marinate. 2. Stir0fry in hot oil until chicken is cooked, about 5-8 minutes. 3. Serve as rice topping or bread filling. Bocarillo Ingredients 1 1/2 cups sugar 2 cups mature buko shredded 1/2 cup CARNATION Evaporated Milk 2 eggs slightly beaten 1 tbsp. calamansi juice Procedure 1. Combine sugar and buco in a heavy saucepan. Cook stirring constantly over low heat until almost dry. 2. Stir in CARNATION Evaporated Milk and slightly beaten eggs. 3. Cook until thick and stir in calamansi juice. Drop by teaspoonfuls on wilted banana leaves or wax paper. Cool until set Buko Mousse Ingredients 1-1/2 cups sugar 4 packs @ 7 g. unflavored gelatin 2-1/2 cups buko water 4 eggwhites 1 250 ml. NESTL All Purpose Cream chilled 4 cups young buko (malauhog) scraped with teaspoon 1 370 ml. can CARNATION Evaporated Milk 4 eggyolks 3 heaping tablespoons sugar 1 tbsp. butter Procedure 1. Mix first 3 ingredients in saucepan and cook until just before boiling. 2. Remove from heat, stir constantly to cool. 3. In another bowl, beat eggwhites until stiff but not dry. 4. Whip NESTL All Purpose Cream in another bowl, then fold into eggwhites. Fold in cooled gelatin and buko meat. 5. Pour into gelatin molds or ring molds. 6. For sauce; mix all ingredients in a double boiler until slightly thick. 7. Remove from fire and stir in butter. 8. Cool and serve with mousse.

CAPPUCCINO WALNUT LAYERS

Easy no-bake dessert with alternating layers of crisp & light biscuit, richflavored coffee-walnut syrup and heavenly sweet cream Ingredients Coffee-Walnut Syrup: 1 cups sugar cup water cup NESCAF Classic 2 tbsp coffee liqueur 2 tbsp cold butter tsp flavoring (vanilla, rum, or maple) cup chopped walnuts In a heavy bottom saucepan, combine sugar, water, coffee and coffee liqueur. Cook together until mixture is boiling rapidly for 15 minutes. Remove from the stove and add the walnuts, flavoring and butter. Beat until the mixture is greatly thickened. Set aside. Mix together, 2 250 g Nestl All Purpose Cream cup CARNATION Condensada otap biscuit, as needed extra chopped walnuts for garnish Procedure Prepare single serving molds. To assemble the layers, place a biscuit at the bottom. Cover biscuit with around 2-3 tbsp of cream mixture. Top with a tablespoon of walnut-coffee syrup. Layer another biscuit then with the cream mixture. Garnish the top layer with more walnut-coffee syrup and walnuts. Chill until set then serve. Carnation Nougats Ingredients 1 300 ml. can CARNATION Condensada 1/2 cup brown sugar 2 cups cashew nuts (or other nuts) 1/4 cup butter Procedure 1. Combine CARNATION Condensada and brown sugar in a kawali. 2. Cook stirring constantly until thick. Stir in cashew and butter. 3. Pour into foil-lined or greased pan. Cool; then cut into bite-size pieces.

Cathedral Windows Ingredients 1 2 1 5 1 box flavored gelatin(orange) 3/4 cups CARNATION Evaporated Milk cup sugar tbsps. unflavored gelatin dissolved in cup water

Procedure 1. Dissolve each flavor of gelatin in 1 1/2 cups water and bring to boil. Pour in individual containers and let set. Cut to 1-inch cubes. Set aside. 2. Boil 1 3/4 cups water then add in CARNATION Evaporated Milk and sugar. 3. Add in gelatin dissolved in water and cook about 5 min. more. 4. Pour into 2 gelatin molds and cool (but not yet set). Put in cubed flavored gelatin. Refrigerate until set. 5. Unmold before serving

Cereal Bars A marshmallow cream based nutty cereal dish. Ingredients 2 tbsps. butter 1 1/2 cups mini marshmallows 1/4 cup peanut butter 1/3 cup raisins ( optional ) 2 cups NESTLE Cornflakes Procedure 1. Butter 7-inches x 3-inches x 2 1/2inches loaf pan. Set aside. 2. Melt butter and marshmallow over low heat using a heavy bottom pan, stirring constantly. 3. Stir in peanut butter and mix until well blended. 4. Fold in raisins and cereals, stirring until coated. 5. Pat evenly in the prepared pan. Cool. 6. Cut into bars and serve. Chesse Cake Ingredients 3 cups graham cracker crumbs 1/3 cup sugar 3/4 cup butter melted 1 tbsp. unflavored gelatin 1/4 cup orange juice 1 cup cream cheese 1 300 ml. can CARNATION Condensada Procedure 1. Sift together cracker crumbs and sugar. Stir in melted butter and press mixture evenly onto sides and bottom of a springform pan. Chill while preparing filling. 2. Soften gelatin in orange juice for about 5 minutes. Simmer just until dissolved. Cool. 3. Cream cream cheese with CARNATION Condensada. Slowly stir-in gelatin. Pour into prepared pie crust. Chill until set. Top with favorite fruit pie topping, if desired. Chicken Barbeque Ingredients 1/3 cup MAGGI Chilli Sauce 3 cloves garlic minced 1/2 cup sugar 1/2 cup soy sauce 1/2 cup water 1 piece MAGGI Chicken Broth Cube 1 piece chicken cut into serving pieces Procedure 1. Combine all ingredients for marinade. 2. Wash chicken properly, drain well and marinate for about 3 hours. Grill until cooked, basting with marinade every once in a while to prevent drying up. Serve with hot rice and pickled vegetables.

Chicken Oriental Stir-fried chicken in oyster sauce with vegetables.

Ingredients 1 kg. chicken breast deboned and diced 2 tbsp. MAGGI Oyster Sauce 1 tbsp. MAGGI Savor 2 tbsp. cornstarch cooking oil 1 thumbsize ginger minced 3 cloves garlic minced 1 piece MAGGI Chicken Broth Cube dissolved in 1 cup water 2 tbsp. cornstarch 1/2 cup button mushrooms sliced 1 cup young corn 1 medium carrot diced and blanched 1/2 cup frozen green peas cashew nuts for garnish Procedure 1. Marinate chicken in the next three ingredients for about 30 min. 2. Heat cooking oil and saute ginger and garlic. Stir in marinated chicken and cook for about 5 min. 3. Stir in broth and simmer about 10 min. more, thicken with cornstarch dispersed in 2 tbsps. water. 4. Stir in the rest of the ingredients. Cook 1 min. more. Serve garnished with cashew nuts. Choco Cheesecake Squares Ingredients 1 cup MILO 3/4 cup butter 3 cups Graham cracker crumbs 1 cup cream cheese 1 300 ml. can MILKMAID Sweetened Condensed Milk 1 egg 1 tsp. vanilla extract 1 tsp. lemon rind(or flavoring) Procedure 1. Melt MILO and butter in a medium saucepan. Add Graham cracker crumbs and remove about 1/4 cup for topping. Press remaining mixture evenly in a 13 x 9 x 2inch-baking pan. Set aside. 2. Beat cream cheese until light. Slowly stir-in MILKMAID Sweetened Condensed Milk, egg and vanilla. Pour over prepared crust then sprinkle reserved crumb mixture. Bake until set, about 45 min. at 350 degrees F preheated oven. Cool then cut into 24 squares.

Choco Truffles Ingredients 18 pcs. Graham crackers 1/2 cup cocoa powder 1/4 cup confectioner`s sugar 1/2 cup butter melted 3/4 cup MILKMAID Sweetened Condensed Milk 1/2 cup cashew nuts coarsely chopped

1 300 g. pack chocolate chips melted colored sprinklers

Procedure 1. Crush Graham crackers until fine. Add in cocoa powder and sugar. Transfer mixture in a bowl. 2. Pour in butter, MILKMAID Sweetened Condensed Milk and nuts. Mix until well-blended. Shape into 1-inch balls, refrigerate to set. 3. Dip balls in melted chocolate, top with sprinklers.

Chocolate Banana Powder Shake Thick and satisfying banana shake flavored with delicious milo. Ingredients 4 pieces large lacatan bananas peeled and sliced 2-3 cups ice cubes 1/2 cup MILO 1/2 cup CARNATION Evaporated Milk 1/2 cup CARNATION Condensada 1 cup water Procedure 1. Combine all ingredients in a blender and process until smooth. 2. Serve immediately. Creamy Maja Mais Ingredients 2 1 1 1 1 cups coconut milk 370 ml. can CARNATION Evaporated Milk cup cornstarch cup sugar 1/3 cups whole corn kernel

Procedure 1. Combine all ingredients in a pan and stir until free of lumps. Cook stirring constantly over low heat until thick (about 30 min.). 2. Pour into molders. Cool, then refrigerate until ready to serve. Crema De Fruta Ingredients 1 cup sugar 1/3 cup all-purpose flour 1 cup CARNATION Evaporated Milk 3/4 cup water 3 pieces eggyolks 1 tbsp. butter 20 pieces lady fingers 2 cups fruit cocktail drained 2 tbsps. unflavored gelatin dissolved in 1 cup hot water Procedure 1. Combine sugar and flour for custard. Whisk in CARNATION Evaporated Milk and water. Cook over low heat, stirring constantly until thick. Remove from fire, stir in yolks one at a time. Cook until thick before stirring in butter. 2. Arrange half the lady fingers in a 13 x 9 inch-pyrex dish. Pour in half the custard, top with 1 cup of fruit cocktail. Make another layer and top with the gelatin. Chill throughly until gelatin sets.

Double Cinnamon French Toast Ingredients 1 cup sugar 1 tsp. maple flavoring 2 tsps. cinnamon powder 3 tbsps. butter 3 large eggs 1 cup CARNATION Evaporated Milk 2 tsps. vanilla 6 pieces egg bread 3/4 inch thick slices . butter for pan-frying Procedure 1. Combine sugar and 1/2 cup water in a heavy saucepan. Cook until dissolved then add in maple flavoring, 1 tsp. cinnamon and all of the butter. Boil for 2 min. and set aside. 2. Whisk eggs, CARNATION Evaporated Milk, vanilla, 3 tbsps. syrup mixture and remaining 1 tsp. cinnamon in a bowl. Dunk bread slices coating in egg mixture thoroughly (or let stand 5 min. in mixture). 3. Melt 1 tbsp. butter in skillet, add bread and cook until golden brown. Add remaining butter to skillet and turn over bread to cook other side. Transfer to platter. Repeat with the rest of the bread and serve with the rest of the syrup.