Beruflich Dokumente
Kultur Dokumente
Enjoy your dory fillets with a creamy flavored sauce and sofrito! This creamy dish made with Knorr Ginataang Gulay and Knorr All-in-One + Meaty Seasoning will definitely brighten your holiday gatherings.
1 Season fillets then dip in flour. Shake off excess then dip in beaten egg and breadcrumbs. Chill. 2 Saute onions, garlic, and tomatoes in oil. 3 Add Knor All-in-1 + Meaty Seasoning and fresh basil. Set aside. 4 Bring to boil Knorr Ginataang Gulay and water, reduce heat to simmer then add cream. 5 Add cheese then season with salt, pepper, and nutmeg. 6 Deep fry dory fillets until golden brown then arrange them on a platter topped with the cream sauce and sofrito.
Spaghetti Ingredients:
1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup) 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup) 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese
2 lbs Spaghetti 1 big bottle banana ketchup 1 big can Tomato sauce (approximately 4 cups) cup Tomato Paste 1 tsp Garlic, minced 1 lbs Ground Meat (pork or beef) 4 pcs Hotdogs, sliced Brown Sugar 1 medium sized Onion, diced Cheddar Cheese 2 tbsp Salt 36 ounces Water (about 1 liter) 4 tbsp Cooking Oil
Cooking Procedure 1. In a large pot, pour the water in and bring to a boil 2. Put-in the salt and oil 3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside 4. Using a separate pan, saute the garlic and onions 5. Put-in the round meat and let cook for 5 minutes 6. Add the hotdogs and cook for 2 minutes 7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes 8. Place the sauce on top of the cooked noodles and add some cheese 9. Serve hot. Share and Enjoy!
Spaghetti Cooking Instructions: Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Optional: add hot sauce e.g. Tabasco for more spice if desired. Serve with the cooked spaghetti noodles and grated cheese on top.
Cheesy Baked Spaghetti 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 2 cloves (10 g) garlic, crushed 1 pc (30 g) 150 grams 1 tbsp (13 g) 1 pack (250 g) 1 pc (50 g) small onion, chopped ground pork raisins DEL MONTE Tomato and Cheese Sauce egg, beaten
Creamy Lasagna
1 pack (225 g) 1 cup (135 g) creamy filling 6 cloves (30 g) 1 pc (75 g) 150 g (150 g) 1/4 kg (250 g) 1 pc (50 g) 1/2 cup (100.5 g)
garlic, chopped large onion, chopped chicken liver, chopped ground beef medium red bell pepper, chopped canned sliced mushrooms
2 pouches (400 g) DEL MONTE Carbonara Sauce 1 tsp 1 tbsp (9 g) dried marjoram cornstarch, dissolved in 1 tbsp water snipped parsley
1. SAUT garlic, onion and pork until pork has browned. 2. ADD DEL MONTE Tomato and Cheese Sauce, cover, simmer for 5 minutes, stirring occasionally. Mix with pasta. 3. ARRANGE pasta mixture in square pan (7x7). Combine egg and cheese. Pour over pasta. 4. BAKE for 10 minutes at 375?F.
1 tbsp (3 g)
1/2 tsp (3.5 g) iodized fine salt 1/4 tsp (.75 g) pepper
1. SAUT garlic and onion in 2 tbsp oil. Add chicken liver and saut until almost cooked. Add ground beef and cook until brown. Then add bell pepper and mushrooms. Saut for about 3 minutes more. 2. ADD DEL MONTE Carbonara Sauce and cup water. Season with marjoram, 1 tsp sugar, tsp iodized fine salt (or tbsp iodized rock salt) and tsp pepper. Add cornstarch and stir until mixture thickens. Boil once then stir in half of parsley. 3. IN an 8" x 11" baking dish, alternate layers of noodles, filling and cheese. Sprinkle top with remaining parsley. Bake at 350F until cheese melts.
2 cloves (10 g) 1 pc (30 g) 1/2 c (100.5 g) garlic, crushed small onion, chopped canned button mushrooms, sliced
1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 c (63 g) tuna chunks in oil, drained
12 pc (360 g) pan Americano (or sliced bread), edges removed 2 tbsp (28 g) margarine, softened
1. Saut GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350F for 5 minutes. Fill each bread cup with 1-2 tablespoons of sauted mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melt
Spaghetti Cooking Instructions: Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Optional: add hot sauce e.g. Tabasco for more spice if desired. Serve with the cooked spaghetti noodles and grated cheese on top.
Carbonara
1/4 kg DEL MONTE Spaghetti, cooked 150 g bacon, fried until crisp then crumbled
2 tbsp 1 cup
Extract fat and meat from clean crabs, set aside. Pound crab and extract juice on 1 1/2 cups of water On a pan, saut garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes. Add corn starch and continue to simmer while constantly stirring until thick. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked. Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.
1. MELT butter. Add chicken bouillon, flour and salt to taste. Stir until blended. Add combined milk and water gradually with continuous stirring until smooth. Continue cooking over low heat while stirring for 20 minutes or until thick. 2. ADD bacon and half of cheese. Pour over cooked DEL MONTE Spaghetti. Top with remaining cheese.
Halayang Ube Cooking Instructions: On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate the ube yam. Heat a big wok in medium heat. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. Add the 1 kilo grated ube yam, Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist). Add the evaporated milk and continue to mix for another 15 minutes. Let cool and place on a large platter. Refrigerate before serving the halayang ube.
Macaroni Salad Cooking Instructions: Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.