Cheesy Spaghetti Curlers
Ingredients:
125 gms. Long Spaghetti
3 cups water
1/2 tsp. salt
dashed pepper
1 tbsp. corn oil
For meat/tomato sauce:
1/2 kilo fresh, whole tomatoes
2 cups water
1 med. onion, chopped
1/4 kilo ground beef
1 pc. oregano leaf, finely chopped
1/4 tsp. basil leaves, dried
1/4 tsp. mustard, pepared
1/2 cup tomato sauce
1 tbsp. tomato paste
1/2 tsp. salt
dashed pepper
1/4 cup brown sugar
100 g cheese food, slices 2cm. x 2cm. sticks (finger size)
For white sauce:
2 tbsp. margarine
1 tbsp. flour
1/2 pack Cream of Mushroom Soup
1 cup water or soup stock
1/2 cup milk, evaporated
PROCEDURE:
Boil water, add salt, pepper and oil. Add spaghetti and cook al dente.
For meat/tomato sauce:
Blanch fresh tomatoes in boiling water until peel loosens. Peel and cut in half to remove seeds. Chop coarsely tomato pulp and set aside. Brown beef in a skillet and add onions and seasonings. Add fresh tomatoes, tomato sauce and paste. Blend well and simmer for 15minutes. When cooked, spread over pyrex and set aside.
Wrap around each cheese stick with cooked spaghetti. Line cheese spaghetti curlers on top of meat sauce. Make white sauce by combining all remaining ingredients. Cover curlers with white sauce. Bake in 350 deg. oven for 10 minutes.
No. of servings: 12
Popularity: unranked [?]
Fiesta Gulaman Crunch
Ingredients:
3/4 cup pinipig
1 (439g) can DEL MOTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 cup sugar
4 bars gulaman (green, red, yellow, orange), separately shredded
1-1/2 cups coconut milk mixed with 3 Tbsp. sugar
PROCEDURE:
1. Heat 1/4 cup oil. Stir-fry pinipig until puffed. Set aside. Combine fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pans (7″ x 7″). Chill until set. Cut into squares.
2. Heat coconut milk with continuous stirring over low flame for 3 minutes. Cool then chill. Arrange alternate layers of gulaman, pinipig, and DEL MOTE Fiesta Fruit Cocktail in individual serving cups. Add 2 Tbsp. coconut milk and crushed ice. Top with pinipig.
No. of servings: 10
Popularity: unranked [?]
Fruit Cream Pie
Crust:
2 cups grahm cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
Filling:
1 (850 g) can DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 (7 g) envelope unflavored gelatin
2 cups sour cream
2/3 cups sugar
1 tsp. vanilla
PROCEDURE:
1. Crust: Mix crumbs, sugar and margarine. Reserve 2 Tbsp. of the mixture. Press remaining mixture on bottom and sides of 8″ spring form pan or round pan. Cover and freeze for 10 minutes.
2. Filling: Mix gelatin with 1/4 cup fruit cocktail syrup. Heat until dissolved. Add another 1/4 cup of fruit cocktail syrup. Combine with cream, sugar and vanilla. Reserve 1/4 cup DEL MONTE Fiesta Fruit Cocktail. Fold in remaining fruit cocktail with cream mixture. Pour over crust. Cover and chill overnight. Top with reserved crumbs and fruit cocktail.
No. of servings: 12
Popularity: 1% [?]
Ingredients:
200 gms Spaghetti Noodles
3 cups water
1tsp. salt
1/4 tsp. pepper
pinch vetsin
2 cups oil
1 tbsp. vinegar
1 1/2 tbsp. soy sauce
2 tbsp. white sugar
1 tbsp. brown sugar
1/2 tsp. calamansi rind
1 pc. siling labuyo, minced
100 gms. lean pork, cut in strips
50 gms. peeled shrimps (optional)
100 gms. deboned chicken, sliced in strips
2 cups togue
1 1/2 tbsp. cornstrach
1/2 cup water
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For marinade; 1 tbsp. calamansi juice 1 tbsp. patis 2 tbsp. oil 2 cloves garlic, minced 1 med. onion, chopped |
Garnishings: 1pc. egg, beaten, scrambled 2 stalks green onions, chopped |
Procedures:
1) Boil noodles until tender. Drain and spread on trays and sun dry for half to full day. Deep fat fry until noodle puffs. Drain and set aside.
2) Mix all ingredients for marinade. Set aside.
3) Saute in oil the garlic and onions. Add pork, shrimps, chicken and cook over low fire for 10 minutes. Stir fry until almost done and add togue and cook until half done. Dissolve cornstrach in water and add to marinade. Add marinade to meat mixture and simmer until done.
4) Arrange crispy noodles on a serving platter. Top with meat and togue mixture. Garnish with scrambled egg and green onions.
No. of servings: 6
Popularity: unranked [?]