PUTTANESCA

from celebrity guest Miriam Quiambao

Ingredients:

¼ kg spaghetti
2 tbsp virgin olive oil
¼ cup chopped onions
½ cup canned tomatoes(diced)
2 tbsp.red wine
4 pcs. anchovies
2 rings jalapeno
2 tbsp. capers
4 tbsp sliced black olives
2 tbsp. dried italian oregano
¼ cup fresh basil leaves
salt & pepper



Cooking Procedure:

1. Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
2. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
3. Add the chili, capers, olives, tomatoes, dried oregano,salt and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
4. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot.
5. Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

HOTDOG CREOLE

from celebrity guest Dolphy Quizon

Ingredients:

3-4 hotdogs
1 can corn
1 can tomato sauce
1/2 tsp. butter
Spiral noodles
Parmesan cheese



Cooking Procedure:

1. Slice hotdogs, brown hotdogs in frying pan with butter.
2. Add drained can of corn and tomato sauce. Simmer for 15 minutes.
3. Cook noodles.
4. Top with Parmesan cheese, if desired.

CREAM AND TUNA WITH CORN & PASTA

from celebrity guest Alessandra de Rossi

Ingredients:

1 package (5 oz. size) Spiral macaroni
2 cans (6 1/2 oz. size) Tuna, chilled and drained
1 can (6 oz. size) marinated artichoke hearts
chilled, undrained
1/4 cup Italian dressing
2 tablespoons chopped fresh parsley
2 tablespoons Capers, drained
4 green onions thinly sliced
1 rib celery, finely diced
1 cup frozen peas thawed, drained
1 cup sliced ripe olives

Cooking Procedure:

1. Cook pasta in boiling salted water according to package directions, approx. 9-12 mins.
Drain and set aside.
2. Heat olive oil, butter and garlic clove in a large nonstick skillet over low heat for 3-5 mins.
Discard garlic.
3. At this point you could toss some cooked noodles with just enough of the olive oil mixture
and grated parmesan to coat pasta.
4. Season to taste with salt & pepper and serve alongside roasted chicken. Or dice the chicken
and stir into the pasta.
5. For a more flavour-packed sauce, stir tomatoes, olives, capers, parsley and lemon zest into
the remaining oil mixture over low heat until warm, about 3 mins.
6. Toss sauce with remaining cooked pasta and grated parmesan to coat.
7. Season to taste with salt and pepper.
8. Serve with r

FETTUCCINE IN BASIL PESTO SAUCE

from celebrity guest Gladys Reyes

Ingredients:

Pasta
½ kg Fettuccini Pasta (white or green)
2 quarts of water

Pasta Sauce
2 tbsps of Pine Nuts (use Almonds or Walnuts
as substitute)
¼ cup of Olive Oil or Extra Virgin Olive Oil
1 cup of fresh Basil leaves (alisin ang tangkay at
huwag gagamit ng dried basil leaves)
1 medium garlic cloves
¼ tsp of salt
1–2 tbsps of freshly grated Romano cheese
1/4 cup of freshly grated Parmesan cheese

Cooking Procedure:

1. Boil 2 quarts of water in a casserole.
2. When boiling, add 1 tbsp. of rock salt.
3. Put the fettucine to the boiling water. (Tip: Check the pasta package to know the right cooking time of the pasta you will be cooking.)
4. When it’s already cooked, drain the excess water from the pasta.
5. While cooking the pasta, you can start doing the basil pesto sauce.
6. Pour the olive oil to the blender. Then, add up the garlic, basil leaves, the pine nuts and the romano cheese in the blender.
7. Put some salt and pepper to taste. Blend very well.
8. On a pan, toss the fettucini and the blended mixture under low heat of fire.
9. After that, you can now transfer the pasta dish to a dinner plate.
10. Then garnish it with parsley and parmesan cheese.
11. You can add up grilled chicken or steak if you want.

PASTA WITH SALMON CREAM SAUCE

from celebrity guest Dr. Vicki Belo

Ingredients:

8 ounces Penne pasta
2 tsps butter or margarine
2 tsps onion (minced)
2 tsps flour (all-purpose)
pepper to taste
1 cup peas
1 cup salmon (fresh or canned)
¼ cup parsley
¼ cup Parmesan cheese
1 ¼ cups milk

Cooking Procedure:

Pasta

1. Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.)
2. Drain pasta then set aside.

Pasta Sauce

1. In a saucepan, melt butter over medium heat. Add onion and cook until tender.
2. Stir in flour and cook for a few seconds.
3. Whisk in milk and bring to a simmer, stirring constantly.
4. Add peas, salmon broken into chunks and salmon juices, parsley, cheese
5. Add pepper to taste.
6. Pour mixture over pasta and stir gently to mix.

PENNE PASTA WITH GARLIC CREAM SAUCE AND BACON

from celebrity guest Richard Gomez

Ingredients:

1 kilo of Penne pasta
½ kilo bacon (cut into 1" cubes)
2 tbsps olive oil
1 tbsp garlic
3 tbsps butter
1 ½ cups of whipping cream
¼ tsp salt
¼ tsp black pepper
green onions Parmesan cheese

Cooking Procedure:

Pasta

1. Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.)
2. Drain pasta then set aside.

Pasta Sauce

1. Saute garlic in olive oil over medium heat.
2. Cook until the garlic begins to sweat, but doesn't turn brown.
3. Add butter.
4. Once butter melts, add cream and bring to a simmer.
5. Add the pasta and keep simmering.
6. Then add the smoked bacon and half of the cheese.
7. Toss well until the cheese is incorporated into the sauce.
8. Cut the green onions into 1/2" pieces.
9. Coat in olive oil and broil in the oven.
10. Add the roasted green onions into the sauce.
11. Season with salt and pepper.
12. Serve in a large bowl or on a plate.
13. Garnish with the remaining cheese and dill.

SEAFOOD PASTA

from celebrity guest Dennis Trillo

Ingredients:

1 medium Garlic cloves, crushed
1 medium Onion, thinly sliced
½ kilo shrimp (suahe)
½ kilo squid (medium sized)
1 kilo Tahong
1 can of cream of mushroom or ½ can button
mushrooms (drained)
1 (500 grams) Del Monte Italian Tomato sauce
White wine
Salt and pepper
Olive oil
Olives or parsley for garnish
Garlic bread

Cooking Procedure:

1. Boil 2 quarts of water in the casserole.
2. When it’s boiling, add 1 tbsp. of rock salt. After that, you can now add the fettucine.
(Tip: You can check the package of the pasta for the right cooking time)
3. While cooking the pasta, start cooking the seafood sauce.
4. Pour some olive oil to the pan. When heated, sauté the garlic and the onion until it’s cooked.
5. Add the shrimp, the squid and the tahong.
6. Pour some cooking wine to the mixture. Mix it well. Then let it simmer for a few minutes.
7. Add up the cream of mushroom. Mix it well. Then let it simmer for a few minutes.
8. Add the tomato sauce to the mixture. Let it simmer for a few minutes then add salt and pepper to taste.
9. While waiting for the sauce to thicken, you can now drain the pasta.
10. When the sauce is cooked, toss the pasta with the sauce under low heat of fire.

LIVER SPREAD SPAGHETTI

YOU WILL NEED 175 g DEL MONTE Spaghetti, cooked 1 pc small onion, minced 5 pc regular hotdog, sliced 1 tbsp margarine 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 3 tbsp liver spread 2/3 cup grated cheese
HERE'S HOW 1 SAUTÉ onion and hotdog in margarine. Add DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Add liver spread, half of cheese, salt and pepper to taste. Simmer for 3 minutes with constant stirring. 2 POUR over cooked DEL MONTE Spaghetti. Top with remaining cheese.
Serves 4 Rich in Vitamin A – for good eyesight.

CORNED BEEF SPAGHETTI

YOU WILL NEED 250 g DEL MONTE Spaghetti, cooked 2 cloves garlic minced 2 pc small onion, chopped 1 can (150 g) corned beef 1 pc small carrot, coarsely grated 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
HERE'S HOW 1 SAUTÉ garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for 3-5 minutes. 2 BLEND with or pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.
Serves 5 Excellent source of Vitamin C – helps fight common infection.

CARBONARA

YOU WILL NEED 1/4 kg DEL MONTE Spaghetti, cooked 150 g bacon, fried until crisp then crumbled 2 tbsp butter 1 pc chicken bouillon cube 2 tbsp all-purpose flour 1 cup evaporated milk, mixed with 3/4 cup water 1/4 cup diced cheddar cheese
HERE'S HOW 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.
Serves 6 Excellent source of Lysine – promotes growth in the young.

CHEESY MACARONI

YOU WILL NEED 2 tbsp margarine 200 g DEL MONTE Elbow Macaroni 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 cup evaporated milk 100 g quickmelt cheese, coarsely grated
HERE'S HOW 1 MELT margarine in pan. Add DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/8 tsp pepper. Cook while stirring for 5 minutes. 2 ADD 2 cups water. Allow to boil, then simmer for 12 minutes. Stir in milk and cheese. Cook for 3 minutes, stirring occasionally until cheese melts.
Serves 5 Rich in Vitamin B1 – prevents beriberi.

PASTA WITH CREAMY BROCCOLI SAUCE

Ingredients:

1/3 cup olive oil
1/4 cup garlic
1 cup chopped onion
1/4 kilo tomatoes, quartered
1 big broccoli, cut into flowerettes, blanched
1 carrot, sliced
2-3 cups broth
2 cups Alaska Créma, whipped
Salt and pepper to taste

Procedure:

Cook 1/2 kilo pasta of your choice according
to package directions. Toss with olive oil.

Saute garlic, onion, carrots, tomatoes and
broccoli. Set aside.

In the same pan, stir in whipped Alaska
Crema and broth. Season to taste.

Return sauteed vegetables and let cook
for a few seconds before tossing in
cooked pasta.

Sprinkle with parmesan cheese and serve.

CREAMY TUNA & MUSHROOM PASTA

Ingredients:

1 tbsp butter
1/4 cup chopped onions
3 tbsp sliced garlic
1 tsp dried basil
1/2 cup quartered mushrooms
3 tbsp cubed red bell pepper
3 tbsp frozen peas
1 can tuna flakes in oil, drained and reserve oil
1/2 cup stock/water
1 tsp lemon rind
1 1/4 pack of ALASKA CRÉMA
salt and pepper

Procedure:

Heat tuna oil and butter in a pan; add in onions,
garlic and basil and sauté for a few minutes.

Add in vegetables and cook until heated through.
Blend in drained tuna flakes and stock. Bring to
a quick a boil.

Add in Alaska Créma and rind and cook over low
heat for 5 minutes or until vegetables are done.

Season with salt and pepper. Pour over pasta and
top with parmesan cheese and serve with lemon
wedges if desired.

CARBONARA ALA CREMA

Ingredients:

500 gms linguini or any pasta,

cooked according to package directions
100 gms bacon, chopped
3 tbsp butter
2 tbsp minced garlic
3 tbsp chopped onions
½ cup sliced mushrooms
3 tbsp flour
1 cup chicken stock
1 pack Alaska Crema
3 tbsp parmesan cheese

Procedure:

Pan fry bacon in pan until brown and lightly
toasted. Remove bacon from pan. Using the
same pan and remaining bacon fat, add in
butter, garlic and onions. Cook for a minute
over low heat. Add in mushrooms and flour.
Cook for another minute. Pour in stock little
by little while mixing continuously to prevent
lumps from forming. Bring to a boil and blend
in Alaska Crema and cheese. Season with
salt and pepper and toss in or pour over pasta.

KALDERETANG BAKA

from celebrity guest Nina Girado

Ingredients:

1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to the same size as the beef
1 can liver spread
6 cloves garlic (minced), 2 medium onions (diced)
2 big red peppers (diced), 2 big green peppers (diced)
2 medium-sized potato (quartered)
2 carrots (cut into cubes)
2 cups pitted green olives
2 pieces chili pepper (minced)
1/2 cup olive oil
1 pack tomato paste
¾ cup all-purpose cream
¾ cups freshly-grated parmesan cheese
pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon breadcrumbs in little water

Cooking Procedure:

1. In a casserole, saute garlic, onion, carrot, potato and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock, the liver spread and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted bread crumbs.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot

CHICKEN CURRY

from celebrity guest Angel Aquino

Ingredients:

1 whole chicken (cut into parts)
4 big potatoes (peeled, quartered and deep fried)
1 head of garlic (minced)
1 onion (minced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
1 ½ cup coconut milk
1 cup coconut cream
2 tbsps curry powder
4 pcs of hot chili pepper (minced)
Pinch of salt & pepper

Cooking Procedure:

1. In a casserole, heat oil and saute garlic and onion.
2. Add in chicken and brown a little.
3. Pour in coconut milk.
4. Cook until chicken is tender.
5. Add in potato, carrots, bell pepper, hot chili pepper, curry powder and coconut cream.
6. Season with salt & pepper.

KOREAN BEEF STEW

from celebrity guest Jed Madela

Ingredients:

1 kilo beef short ribs
1 beef cube
salt
soy sauce
brown sugar
black pepper
chili powder
red bell pepper
carrots
large onion
ginger
green onions
sesame oil
sesame seeds


Cooking Procedure:

1. Put beef short ribs into a saucepan with salt, pepper and just enough
water to cover.
2. Bring to the boil, cover and simmer until steak is very tender then
drain.
3. Return to the pot, add spring onions, soy sauce and sugar and
simmer for 10 minutes,
4. Add beef cube to the mixture
5. Add the carrots and the bell peppers
6. Add to simmering pot.
7. Mix sesame oil and chili powder together and add to stew.
8. The rich red oil will float on top.
9. Drizzle some sesame seeds (optional)
10. Serve while hot

BULALO

from celebrity guest Lolit Solis

Ingredients:

1 kilo beef shank (chopped for serving pieces with
the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
1/2 cup dried banana blossoms
2 pieces calamansi
2 pieces hot chili pepper
salt & pepper to taste
Patis (fish sauce)
Soy sauce
Water

Cooking Procedure:

1. Boil beef shank and throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the onions, leeks and banana buds.
5. Season with salt & pepper and patis.
6. Serve hot with soy sauce, calamansi, and hot chili pepper.

SALMON WITH SPINACH

from celebrity guest Glydel Mercado

Ingredients:

1 kilo “Frozen” Salmon Fillet
½ kilo “Frozen” Spinach
3 cans of Nestle cream (300 grams each)
water
nutmeg powder
salt & pepper


Cooking Procedure:

1. Put cream in a bowl.
2. Put in salt & pepper to taste.
3. Put all ingredients in a pressure cooker. Cook for 15 mins.

SAUSAGE JAMBALAYA

from celebrity guest Jacquilou Blanco

Ingredients:

2 tbsp. Butter
3 cloves Garlic, crushed
1 onion, diced
2-3 pcs Hungarian sausage
1 cup of boiled chicken, cut into cubes
1 tsp. ground cumin
1 tsp. chili powder
2 pcs bell pepper (1 red and 1 green), cut into cubes
2 pcs. Chicken bouillon
2 cups tomato sauce
Rice


Cooking Procedure:

1. Wash chicken and pat dry; rub with the paprika.
2. Heat olive oil in a large skillet; add chicken and brown on all sides.
3. Remove chicken from skillet.
4. Add onion, green bell pepper, celery, and garlic.
5. Sauté over low heat until onion is tender, about 10 minutes.
6. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.
7. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.
8. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.

Jambalaya recipe serves 6.

PRAWN SALAD

from celebrity guest Jolina Magdangal

Ingredients:

1 can fruit cocktail (drained/retain the syrup)
½ kilogram prawns
4 tbsps Mayonnaise
2 tbsps Syrup (from the fruit cocktail)
1 melon (cut into cubes)
1 avocado (cut into cubes)
Lemon juice
Salt and pepper
Lettuce

Cooking Procedure:

1. I-drain ang fruit cocktail pero huwag itapon ang syrup nito. Isama sa sinala na fruit cocktail ang melon at avocado na hiniwa into cubes.
2. Pagkatapos, ilagay muna sa chiller ang pinaghalong melon, avocado at fruit cocktail.
3. Habang pinapalamig ang fruit cocktail, maaari nang i-boil ang prawns o ang sugpo sa kaserola ng kumukulong tubig . Siguraduhin lang na hindi mao-over cooked ang mga sugpo. Kapag orange na ang kulay ng sugpo, ibig sabihin lang ay luto na ito. Maaari nang tanggalin ang mga sugpo sa kaserola.
4. Susunod, tatanggalin ang shell nito at hiwain sa kalahati. Huwag kakalimuting tanggalin ang mga veins ng sugpo.
5. Para sa salad dressing, paghalu-haluin sa isang bowl ang lemon juice, mayonnaise, salt at pepper.
6. Maaari ng kunin ang pinalamig na fruit cocktail sa chiller. Maingat na i-toss lahat ng mga ingredients sa ginawang salad dressing.
7. Kapag na-toss na ito ng maigi, maaari ng i-arrange ang salad sa serving plate na may lettuce leaves.

PANCIT CANTON

from celebrity guest Paolo Bediones

Ingredients:

Oil
Onion
Garlic
Pancit canton
1 can of corned beef
Cabbage
Carrots
Peanuts
Beef Broth Cubes
Hard Boiled eggs
Soy Sauce
Water



Cooking Procedure:

1. In a grease pan, saute some garlic, onion ,peanuts and corned beef.
2. Add beef broth cube.
3. Add water.
4. Pour the soy sauce then mix.
5. Add carrots and cabbage. Let it simmer for a few minutes.
6. Add the pancit canton and then add water.
7. Mix it until cooked.
8. Garnish it with sliced hard-boiled eggs.

TUNA ALA CARCAMONIA

Tuna ala Carcamonia
from celebrity guest Eddie Garcia

Ingredients:

Garlic
Onions
Tomatoes
Can of tuna
Olive oil
2 eggs
Chili sauce
Worcestershire Sauce
Pita bread



Cooking Procedure:

1. Saute onion and garlic with olive oil.
2. When cooked,add tomatoes then let it simmer for awhile.
3. Add tuna. Let it simmer for awhile
4. Add eggs to the mixture.
5. Add some chili sauce & Worcestershire sauce.
6. Let it simmer for awhile.
7. On another pan, heat some pita bread.
8. Pour tuna mixture into the Pita Bread and roll.

PORK BARBEQUE

from celebrity guest Leo Martinez

Ingredients:

1 kilo pork
1 tbsp. garlic
1 tsp. pepper
1 tbsp. onion
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup soy sauce



Cooking Procedure:

1. Marinate: in bowl, mix all ingredients. marinate overnight

2. While roasting, glaze with mixture of mayonnaise, ketchup and cooking oil to keep meat juicy.

FRENCH TOAST

from celebrity guest Mo Twister

Ingredients:

Eggs
White bread
Cinammon seasoning or powder
Syrup
Butter
Fresh milk



Cooking Procedure:

1. Whisk together the eggs and fresh milk until thoroughly mixed.
2. Heat a well-greased griddle or large frying pan with butter.
3. Soak the bread slices in the egg mixture until moistened. Sprinkle it with cinnamon both sides.
4. Place the soaked slices on the griddle. Discard any excess egg mixture.
5. When the bottoms are golden brown, flip with a spatula and brown the other side.
6. Serve it in a plate then pour some maple syrup depending on your taste.

CHICKEN MECHADO

YOU WILL NEED 350 g chicken breast, cut into serving portions 6 pc sibuyas Tagalog 2 pc small potatoes, cut into chunks 1 pc small red bell pepper, cut into strips 1 pouch (200 g) DEL MONTE Classic Mechado Caldereta Recipe Sauce
HERE'S HOW 1 SIMMER chicken in 1/2 cup water for 10 minutes. 2 ADD sibuyas Tagalog, potatoes and bell pepper. Simmer for 10 minutes. Add DEL MONTE Classic Recipe Sauce then simmer for another 5 minutes.
Serves 5 Good source of Vitamin B6 – essential for red blood cell formation.

BICOL'S PRIDE

BICOL'S PRIDE
YOU WILL NEED 400 g large pechay, stems cut-off and set aside 1 pc buko, meat shredded 200 g pork liempo, cut into thin strips 300 g squash, finely grated 4 cloves garlic, crushed 1 pc medium onion, chopped 1/2 cup coconut cream (first extraction) 1 cup thin coconut milk (second extraction) 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 2-3 pc siling labuyo, crushed
HERE'S HOW 1 COVER bottom of casserole with pechay stems. Set aside. 2 COMBINE the next 5 ingredients thoroughly. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes. 3 MIX together DEL MONTE Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes.
Serves 7 Good source of Vitamin C- helps fight common infection.

EGG SARCIADO

YOU WILL NEED 7 pc eggs 2 cloves garlic, crushed 1 pc small onion, chopped 1 pouch (115 g) DEL MONTE Filipino Style Tomato Sauce 1-1/2 cups water 1/2 pc chicken bouillon cube 100 grams potatoes, sliced 1/4 cup cooked/frozen green peas 1 pc small red bell pepper, cut into cubes
HERE'S HOW 1 COOK 6 pieces eggs until hard boiled. Cut each egg lengthwise into two. Beat remaining egg. Set aside. 2 SAUTÉ garlic and onion in oil. Add chicken cube, DEL MONTE Tomato Sauce, water and potatoes. Season with 1 tsp soy sauce, 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes. 3 ADD green peas, bell peppers and beaten eggs. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs.
Serves 6 Excellent source of Vitamin C - helps fight common infections.

BEEF AMPALAYA WITH SOTANGHON

YOU WILL NEED 1/4 kg ampalaya, seeded and sliced thinly 4 cloves garlic, crushed 1 pc medium onion, sliced 150 g beef sirloin, cut into thin strips 1 pc beef bouillon cube 1 pouch (200 grams) DEL MONTE Original Style Tomato Sauce 50 g sotanghon, cut into shorter strands
HERE'S HOW 1 PREPARE brine solution by mixing 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) with 1-1/2 cups water. Soak ampalaya in brine solution for 10 minutes. Squeeze and set aside. 2 SAUTÉ garlic, onion and beef. Add bouillon cube, DEL MONTE Tomato Sauce, 1 tsp sugar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1-1/2 cups water. Simmer for 10 minutes. 3 ADD sotanghon and cook for 2 minutes, stirring occasionally. Add ampalaya and cook for 3 minutes or until tender.
Serves 7 High in Vitamin B12 – prevents anemia.

FISH KARE-KARE

YOU WILL NEED 300 g labahita fillet, cut into large chunks 1/2 tsp ginger juice 1/4 cup cornstarch 5 cloves garlic, crushed 1 pc medium onion, chopped 1 pc beef bouillon cube 4 strings sitaw, cut into 2” pieces 1 pc (300 g) puso ng saging (banana heart), trimmed and sliced 1 pc large eggplant, sliced 1 tbsp atsuete juice 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1 tbsp rice flour 3 tbsp toasted peanuts, pounded 2 heads native pechay
HERE'S HOW 1 SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside. 2 SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes. 3 ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.
Serves 6 Rich in Niacin- promotes normal digestion and healthy skin.

CHILI CHICKEN BALLS

CHILI CHICKEN BALLS
YOU WILL NEED 350 g chicken breast, deboned and chopped 1 pc medium onion, chopped 2 stalks green onions, chopped 100 g singkamas, chopped 1 pc egg, beaten 1 tbsp all-purpose flour 1 stalk green onion, cut into strips 3/4 cup DEL MONTE Sweet Chili Sauce
HERE'S HOW 1 COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown. 2 SIMMER DEL MONTE Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips. Mix well.
Serves 6 Rich in Iodine – helps prevent goiter.

HUNGARIAN STEW

YOU WILL NEED 4 cloves garlic, crushed 1 pc medium onion, sliced 300 g Hungarian sausage, sliced 1 can (198 g) button mushrooms, drained and sliced 1 can (220 g) pork and beans 1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce 1 tbsp tengang daga (mushroom), soaked and sliced 200 g carrot, sliced and fried 1 pc leek, sliced
HERE'S HOW 1 SAUTÉ garlic, onion, sausage and mushrooms. Cook for 3 minutes. Add 1/4 cup water, salt to taste and remaining ingredients except carrot and leek. Add salt to taste. Simmer for 5 minutes. 2 ADD carrots and leeks.
Serves 6 Rich in Vitamin A – for good eyesight.

FIESTA SEAFOOD CASSEROLE

YOU WILL NEED 200 g DEL MONTE Elbow Macaroni, cooked 100 g fresh tuna fillet, cut into chunks 100 g squid, ink sac removed then sliced 5 pc (75 g) shrimps, shelled with tails intact 1/2 tbsp calamansi juice 1/4 cup evaporated milk 1/2 pc chicken bouillon cube 1/4 cup canned button mushrooms, sliced 1/2 stalk celery, sliced 1 pc small red bell pepper, diced 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/4 cup frozen/cooked green peas 3 tbsp breadcrumbs 2 tbsp grated Parmesan cheese 1/4 cup margarine
HERE'S HOW 1 SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside. 2 HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside. 3 SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.
Serves 12 High in Vitamin C – helps fight common infection.

CHICKEN GUISADO

YOU WILL NEED 1/2 kg chicken, cut into serving portions 1 tbsp calamansi juice 4 cloves garlic, crushed 1 pc medium onion, sliced 1 pc medium singkamas, cut into cubes 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 100 g chicharo 1 pc medium red bell pepper, cut into strips 4 stalks green onions, cut into strips
HERE'S HOW 1 MARINATE chicken in 2 tbsp soy sauce, calamansi juice and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 30 minutes. Fry until brown. 2 SAUTÉ garlic, onion and singkamas. Add chicken, DEL MONTE Tomato Sauce and 1/2 cup water. Season with 1 tsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt )and 1/4 tsp pepper. Simmer until meat is tender. 3 ADD chicharo and bell peppers. Simmer until vegetables are cooked.
Serves 6 High in Vitamin C – helps fight common infection.

FISH AFRITADA

YOU WILL NEED 300 grams dalagang bukid/ tulingan, sliced 2 tbsp flour 2 cloves garlic, crushed 1 pc small onion, sliced 1 pc pork bouillon cube 200 g potato, cut into chunks 1 pc small carrot, cut into chunks 1 pc laurel leaf 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce 50 grams Baguio beans, sliced 1/4 cup cooked/frozen green peas 1 pc small red bell pepper, cut into strips
HERE'S HOW 1 SPRINKLE fish with 1 tsp calamansi juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. Sprinkle with flour then fry until golden brown. Set aside. 2 SAUTÉ garlic, onion, bouillon cube , potato and carrot. Add 1-1/3 cups water, 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt), 1/8 tsp pepper, laurel leaf and DEL MONTE Tomato Sauce. Simmer for 15 minutes. Add Baguio beans, green peas, bell pepper and fish. Cook for another 5 minutes.
Serves 5

FISH MENUDO

YOU WILL NEED 1/2 kg labahita, filleted and cut into 1-1/2” x 1-1/2” cubes 3/4 tbsp calamansi juice 2 cloves garlic, crushed 1 pc small onion, chopped 150 g potatoes, cut into cubes 100 g carrot, cut into cubes 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1/4 cup cooked/frozen green peas 1 pc small red bell pepper, cut into strips
HERE'S HOW 1 MARINATE labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes. Fry until brown. Set aside. 2 SAUTÉ garlic and onion. Add potatoes, carrot, DEL MONTE Tomato Sauce and 1/4 cup water. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish. Simmer for 3 minutes.
Serves 4 Excellent source of Potassium – for proper muscle and nerve functioning.

FISH and TOKWA POCHERO

YOU WILL NEED 100 g tofu, cut into 6 chunks and fried 1 pc beef bouillon cube 2 pc laurel leaves 200 g fish fillet (salmon or any lean fish), cut into 6 chunks 2 pc semi ripe saba bananas, each sliced into 3 100 g kamote, cut into 6 chunks 100 g Baguio beans, sliced 1 pouch (200g) DEL MONTE Original Style Tomato Sauce 100 g pechay, stalks separated from leaves
HERE'S HOW 1 SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside. 2 BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes. 3 ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.
Serves 6 Rich in Vitamin C - helps fight common infections

CHICKEN MEAT ROLLS

YOU WILL NEED 1/4 kg ground chicken meat 1 can (140 g) Vienna sausage, chopped 1 pc small onion, chopped 1 stalk celery, chopped 1/2 cup DEL MONTE Italian Style Spaghetti Sauce 1 pc egg 1 pc small carrot, coarsely grated 2 slices pan Americano, cut into cubes 1/4 cup raisins
HERE'S HOW 1 COMBINE all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. 2 WRAP every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour. Cool and chill overnight. Unwrap and slice.
Serves 6 Rich in Vitamin A – for good eyesight.