ANGEL RECIPES

ANGEL CREAMY HALO HALO

Procedure:

Place crushed ice in a tall halo-halo glass or bowl. Top with assorted halo-halo toppings. Pour Angel Evaporada. Sweeten with sugar according to taste.

Serve immediately.

Makes 1 serving.

Ingredients:

¼ cup                             Angel Evaporada
1 cup                                Crushed Ice
2-3 slices                        Sweetened Saba Bananas
1 tsp.                               Kaong
1 tsp.                               Nata De Coco
1 tsp.                               Red Monggo  Beans
1 tsp.                               Ube Halaya
1 1-inch                          Square Leche Flan
1 Tbsp.                           Sugar

ADOBO CON QUESO

Procedure:

In a mixing bowl, combine garlic, peppercorns, laurel leaves, soy sauce, vinegar and sugar. Add chicken and marinade for 15 minutes.

Heat cooking oil in a deep pan or wok. Add marinated chicken and sauté until browned on all sides. Add marinade and cook for about 5 minutes. Stir in potatoes and Angel Evap Con Queso. Simmer for 10 to 15 minutes or until chicken and potatoes are tender. Add cornstarch slurry to the sauce and cook further until sauce has thickened. Remove from heat and serve.

Makes 5 servings.

Ingredients:

  • 1 – 370 ml                        Angel Evap Con Queso
  • 2 tablespoons                  chopped garlic
  • ½ teaspoon                     cracked peppercorns
  • 2 dried                              laurel leaves
  • ½ cup                               soy sauce
  • 2 tablespoons                  vinegar
  • 2 tablespoons                  sugar
  • ½ kilo                              chicken thigh fillets, cut into cubes
  • 2 tablespoons                 cooking oil
  • 1 cup                               diced potatoes
  • 1 tablespoon                    cornstarch, dissolved in,
  • 1 tablespoon                   water


ANGEL KREM QUESO POTATO & APPLE SALAD

Ingredients:

  • 1                                          Angel Krem Queso, chilled
  • 1 ½ kilos                           potatoes, scrubbed
  • 6 cups                                 water
  • 2 tablespoons                    salt
  • 3                                          eggs, hard-cooked, peeled and coarsely chopped
  • 1/3 cup                              mayonnaise
  • ¼ cup                                chopped spring onion
  • 1 teaspoon                         salt, or according to taste
  • ¼ teaspoon                       freshly ground black pepper
  • 1 medium                          apple, cored and diced
  • 1 cup                                   cooked and diced chicken meat
  • Iceberg lettuce or mixed greens
  • Chopped fried bacon (optional)

Procedure:

Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.

In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper. Add potatoes, apple and chicken. Toss well. Cover and keep chilled until serving. Serve on a bed of lettuce with chopped bacon on top if liked.

Makes 12 servings.


ANGEL KREMDENSADA BANOFFEE PIE

Ingredients:

  • 1 – 380 grams                  Angel Condensada to make toffee
  • 1-410 ml                           Angel Kremdensada, chilled overnight
  • 1 1/2 cups                         graham cracker crumbs
  • 2 tablespoons                    sugar
  • 3/4 cup                              softened butter
  • 3 to 4 large                        bananas
  • chocolate shavings or
  • chocolate syrup for garnish

Procedure:

Toffee (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.

Place chilled Angel Kremdensada into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.

Mix graham cracker crumbs with softened butter, sugar and press mixture into 9-inch pie plate. Spread half a can of toffee on crust. Slice the bananas and layer on top of toffee. Pour remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with decorative tip. Garnish with chocolate and more toffee on top.

Makes 10 to 12 servings.


BEEF IN ANGEL CREAMY SAUCE

Ingredients:

  • 1/2 cup                                Angel Evaporated Filled Milk
  • 1/2 kilo                                beef strips
  • 3 cups                                   water
  • 1                                            bay leaf
  • 1/2 tablespoon                    soy sauce
  • 1/2 tablespoon                    liquid seasoning
  • 2 tablespoons                      cooking oil
  • 1 tablespoon                        butter
  • 2 tablespoons                      chopped garlic
  • 1/2 cup                                sliced button mushrooms
  • 3 tablespoons                      flour
  • 1 ½ cups                             beef broth
  • 1/2 cup                                carrot strips

Procedure:

  1. Boil beef strips in water with bay leaf, soy sauce and liquid seasoning until tender, for about 30 minutes.
  2. Strain beef, setting aside 1 ½ cups broth for the sauce.
  3. Heat oil and butter in a pan. Sauté garlic and mushrooms then add flour and cook until bubbly.
  4. Slowly stir in beef broth. Cook stirring constantly, about 3 minutes.
  5. Add cooked beef and carrots in sauce and simmer for 5 minutes.
  6. Pour in Angel Evaporated Filled Milk.
  7. Remove from heat. Serve hot.

Makes 5 servings.


CALDERETA

Ingredients

  • 2 tablespoons                           oil
  • 2 tablespoons                           minced garlic
  • ½ cup                                       diced onion
  • 1 kilo                                         beef cubes
  • ¼ cup                                       liver spread
  • 3 cups                                       beef broth
  • 1 cup                                          cubed potatoes
  • 1 cup                                          cubed carrots
  • ¼ cup                                        sliced red bell pepper
  • 1                                                 red chili, chopped
  • ½ cup                                        tomato paste
  • ½ teaspoon                              pepper
  • 1 ½ teaspoons                          salt
  • 1-370 ml                                   Angel Krem Queso

Procedures:

Heat the oil in a pan and sauté the garlic and onion until golden brown. Add the beef and liver spread and stir-fry for a few minutes.

Add the beef broth. Simmer over low heat until the beef is tender. Add the potatoes, carrots, red bell pepper and chili. Cook for 5 minutes. Add tomato paste and stir until thick. Season with salt and pepper. Add Tinkerbelle. Serve hot.

Makes 12 servings


CARBONARA

Ingredients

  • 250 grams                   spaghetti
  • 2 tablespoons              butter
  • 1 small                          onion, chopped
  • 1-370 ml                      Angel KremQueso
  • ½ teaspoon                 salt
  • ¼ teaspoon                 pepper

Procedure

Cook spaghetti according to package directions; drain and set aside.

In a pan, meltbutter over medium heat. Add onion and cook until translucent. Gradually add Angel KremQueso until heated through. Season with salt and pepper. Toss cooked spaghetti with sauce.

Makes 4-5 servings.


CHAMPORADO

Ingredients:

  • 1-410 ml can                        Angel Evaporated Milk
  • 1 cup                                     glutinous rice, washed
  • 6 cups                                   water
  • 1/2 cup                                unsweetened cocoa powder
  • 1 cup                                     sugar
  • 1/2 teaspoon                       salt
  • 1/8 tsp                                 vanilla extract

Procedure:

  1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
  2. When rice is transparent, add cocoa powder, sugar, salt and vanilla extract and cook for several minutes more, until rice is soft. Serve in bowls with swirls of Angel Evaporada.

Makes 6 to 8 servings.


CHEESY CHOPSUEY

Ingredients:

  • 1-370 ml                          Angel Evap Con Queso
  • 2 tablespoons                  cooking oil
  • 2 teaspoons                      minced garlic
  • ¼ cup                               sliced onion
  • ½ cup                               carrot strips
  • 1 cup                                 sliced Baguio beans
  • 3 cups                               sliced cabbage
  • ½ cup                              sayote strips
  • ¼ cup                              sliced mushrooms
  • ½ cup                              canned young corn
  • 1 teaspoon                       sugar
  • ¼ teaspoon                    salt
  • Pinch of ground black pepper
  • 2 tablespoons                 cornstarch
  • 2 tablespoon                   water
  • 1 tablespoon                    oyster sauce
  • 2 teaspoons                     soy sauce

Procedure:

  • In a wok or stir-fry pan, heat cooking oil. Add garlic, onion, carrots and Baguio beans. Stir fry for about 1 minute. Add cabbage, sayote, mushrooms and young corn. Season with sugar, salt and pepper. Continue cooking for about 2 minutes or until vegetables are crisp-tender. Quickly remove vegetables from pan and set aside.
  • In the same pan, pour Angel Evap Con Queso and allow to boil. In a small bowl, mix together cornstarch, water, oyster sauce and soy sauce. Pour into pan then stir until sauce has thickened. Add vegetables then cook for another minute. Remove from heat then serve.

Makes 5 to 6 servings.


CHEESY MUSHROOM BURGER

Ingredients:

  • 1-370 grams                               Angel Evap Con Queso
  • ¾ cup                                          ground pork
  • ¾ cup                                          ground beef
  • 2 cups                                          diced leftover white bread, soaked in,
  • 1/3 cup                                       Angel Evaporada
  • 2 teaspoons                                hamburger seasoning
  • 1 egg¼ cup                                 cooking oil, divided
  • ¼ cup                                         chopped onion
  • 1 teaspoon                                   minced garlic
  • ¼ cup                                          sliced button mushrooms
  • 2 tablespoons                             all-purpose flour
  • 1 teaspoon                                  liquid seasoning
  • 1 teaspoon                                   soy sauce
  • Pinch of ground black pepper

Procedure:

In a bowl, combine ground pork, ground beef, soaked bread, hamburger seasoning and egg. Mix well. Divide mixture into 5 and form into a patties. Chill or freeze before use.

In a small fry pan, heat half of cooking oil. Fry burger patties until done and nicely browned on both sides. Set aside.

In another pan, heat remaining oil and sauté onion, garlic and mushrooms. Stir in flour and cook until bubbly. Add Angel Evap Con Queso, liquid seasoning, soy sauce and black pepper. Cook until sauce has thickened. Remove from heat and top over burgers or serve on the side.

Makes 5 servings.


CHEESY PORK PICADILLO

Ingredients:

  • 1-370 ml                      Angel Evap Con Queso
  • 2 tablespoons              cooking oil
  • ¼ cup                           chopped onion
  • 1 tablespoon                chopped garlic
  • ½ kilo                           ground pork
  • ½ cup                          diced potato
  • ½ cup                           diced carrots
  • 2 tablespoons              green peas
  • 2 tablespoons              raisins
  • 1 cup                             tomato sauce
  • 1 tablespoon                sugar
  • ½ teaspoon                 salt, or according to taste
  • Pinch of ground black pepper

Procedure:

Heat cooking oil in a pan. Sauté onion, garlic and ground pork. Continue to cook until pork is lightly browned. Add potatoes, carrots, green peas, raisins and tomato sauce. Simmer for 5 minutes or until potatoes and carrots are tender. Add Angel Evap con Queso, simmer until sauce is thick. Season with sugar, salt and pepper according to taste.

Makes 5-8 servings.


CHEESY PORK EMBUTIDO

Ingredients:

  • 1-370 ml                      Angel Evap con Queso
  • 2 slices                           white bread
  • ½ kilo                           ground pork
  • ½ cup                           chopped onion
  • ¼ cup                           grated carrots
  • 2 tablespoons              raisins
  • 2 tablespoons               pickle relish
  • 2 tablespoons               cornstarch
  • 1 tablespoon                  sugar
  • 1 teaspoon                    salt
  • ½ teaspoon                  ground black pepper
  • 2 pieces                        hotdog sliced into strips
  • 2                                    hard-boiled eggs, sliced into wedges

Procedure:

Soak bread in Angel Evap Con Queso until soft.

In another bowl, combine ground pork, onion, carrots, raisins, pickle relish and cornstarch. Add soaked bread with milk and mix well. Season with sugar, salt and black pepper. Spread about 1½ cups of mixture on a sheet of aluminum foil, then arrange hotdogs and eggs on top. Carefully shape mixture into a log, then wrap in foil, twisting the ends to seal well. Steam rolls for 1 hour or until firm. Cool completely and slice before serving.

Makes 5 rolls.


CHEESY SEAFOOD MEDLEY

Ingredients:

  • 1-370 ml                            Angel Evap Con Queso
  • 2 tablespoons                    butter or margarine
  • ¼ cup                                diced onion
  • 1 teaspoon                        garlic
  • ¼ cup                                diced carrot
  • ½ cup                               diced potato
  • 2 tablespoons                   all-purpose flour
  • 1-180 grams                    Century Tuna Flakes in Vegetable Oil
  • 4 pieces                             Japanese crabsticks, sliced into 4
  • ½ cup                               halved squid balls
  • ¼ cup                               green bell pepper strips
  • Salt and pepper according to taste

Procedure:

Heat butter in a saucepan over medium heat. Add onion, garlic, carrots and potatoes. Cover and cook for about 1 to 2 minutes or until aromatic. Stir in flour and cook until bubbly. Add tuna with its liquid, crabsticks, squid balls and bell pepper. Stir in Angel Evap Con Queso and cook further until sauce has thickened. Adjust taste with salt and pepper. Remove from heat and serve.

Makes 5 to 6 servings.


CHICKEN CHUNKS A LA KING-STYLE

Ingredients:

  • 1-370 ml                             Angel Evap Con Queso
  • 1 whole (400 grams)        chicken breast, cut into chunks
  • ½ teaspoon                        salt
  • Pinch of ground black pepper
  • 2 tablespoons                    cooking oil 2 tablespoons butter
  • 2 tablespoons                    chopped onion
  • 1 cup                                   mixed frozen vegetables
  • 2 tablespoons                    diced red bell pepper
  • 2 tablespoons                    all-purpose flour
  • Salt and pepper according to taste

Procedure:

Season chicken with salt and pepper. In a fry pan, heat 2 tablespoons cooking oil. Fry chicken pieces until light-brown on all sides. Remove from pan then set-aside.

In the same pan, add butter then sauté onions and mixed vegetables. Add flour and cook until bubbly. Add chicken, bell pepper and Angel Evap Con Queso. Cover and cook until chicken is tender. Season with salt and pepper according to taste. Remove from heat and serve.

Makes 5 servings.


CHICKEN PASTEL

Ingredients:

  • 2 tablespoons                        butter
  • ¼ cup                                    sliced onions
  • ½ kilo                                     chicken, cubed
  • ½ cup                                     cubed carrots
  • ½ cup                                     quartered mushrooms
  • 1 cup                                       cubed potatoes
  • 1 teaspoon                              chicken powder
  • 1 tablespoon                           pickle relish
  • ½ cup                                     red bell peppers, sliced
  • ½ teaspoon                            salt
  • ½ teaspoon                           pepper
  • 1-370 ml                               Angel Evap con Queso

Procedure:

Heat butter in a pan. Sauté onions, chicken cubes, carrots, mushrooms, potatoes and chicken powder. Cook until browned. Add pickle relish, red bell pepper, salt and pepper. Simmer for 5 minutes until potato and carrots are tender. Pour Angel Evap con Queso and stir until heated through. Turn off heat and serve.

Makes 6-8 servings.


EASY CHOCOLATE MOUSSE

Ingredients:

  • 1-7 gram                       envelope unflavored gelatin
  • 1/4 cup c                      old water
  • 1 tablespoon                 sugar
  • 1 1/2 cups                     Angel Evaporada
  • 2 cups                            semi-sweet chocolate morsels
  • 1 tablespoon                  vanilla extract
  • whipped cream and cherries for topping

Procedure:

Combine gelatin and water in a saucepan. Stir over low heat until gelatin is dissolved. Add sugar and evaporated milk. Continue stirring until milk is steaming hot. Do not boil.

Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds. Refrigerate for at least 3 hours or until set. Top with whipped cream and cherries. Serve chilled.

Makes 6 servings


ANGEL CREAMY SHAKE

Ingredients

  • ¼ cup                       Angel Kremdensada
  • 1 cup                         fruit of choice (mango, pineapple, strawberry, banana, etc..)
  • 1 tablespoon             honey
  • 3 cups                         crushed ice

Procedure

Place all ingredients in a blender and process for 10-15 seconds or until smooth.

*Make Angel Choco Creamy Shake by replacing fruit of choice with 2 tablespoons cocoa powder.

Makes 2 servings


ANGEL KREM QUESO BISTEK FILIPINO

Ingredients:

  • 1 – 370 grams                               Angel Krem Queso
  • ½ kilo                                            beef sirloin, sliced thinly
  • 2 tablespoons                                calamansi juice, divided
  • 3 tablespoons                                soy sauce, divided
  • ¼ cup                                             cooking oil
  • ½ kilo                                            potatoes, peeled, sliced into wedges
  • 1 cup                                              onion rings
  • ½ cup                                           water
  • ¼ teaspoon                                  ground black pepper
  • Salt to taste
  • Chopped parsley for garnish

Procedure:

Marinate beef in half of calamansi juice and half of soy sauce. Set aside.

Heat cooking oil in a pan. Fry potatoes until golden and crisp on all sides. Remove from pan and set aside. Add onion and quickly stir-fry until aromatic. Remove from pan and set aside.

In the same pan, leave about 2 tablespoons cooking oil. Drain beef from marinade, reserving marinade and juices. Place beef in hot pan and stir fry until lightly browned. Add reserved marinade, remaining calamansi and soy sauce, water and pepper. Cover and cook for about 10 minutes, or until beef is tender and sauce has slightly reduced. Stir in Angel Krem Queso. Cook further until flavours are blended. Adjust taste with salt if necessary. Add fried potatoes and onion. Cook for 2 more minutes then remove from heat. Garnish with parsley.

Makes 6 servings.


CREAMY PUSIT & KANGKONG

Ingredients:

  • 1-370 ml                          Angel Evap Con Queso
  • ¼ kilo                             medium-sized squid
  • 1 tablespoon                   cooking oil
  • 1 teaspoon                       minced garlic
  • 2 tablespoons                  chopped onion
  • ½ teaspoon                     grated ginger
  • 2 cups                               cut-up kangkong steams and leaves
  • 2 tablespoons                  soy sauce
  • 1 tablespoon                    palm vinegar
  • ½ teaspoon                     cracked peppercorns
  • 1                                        siling labuyo (optional)

Procedure:

Clean squid, removing ink and beak from the tentacles. Set aside.

Heat cooking oil in a pan. Sauté garlic, onion and ginger. Add squid and stir-fry for a few seconds until it changes its color. Stir in soy sauce, vinegar and peppercorns cook for about 2 minutes. Add Angel Evap Con Queso, kangkong and siling labuyo. Cook further until boiling. Immediately remove from heat and serve.

Makes 5 servings.


TUNA AND POTATO CRUNCH PIE

Ingredients:

  • 2 tablespoons                                  oil
  • 1/4 cup                                             chopped onion
  • 1 clove                                               garlic, chopped
  • 1/4 cup                                              chopped celery
  • 2-184 gram                                      Century Tuna Chunks in Water, drained
  • 2 tablespoons                                  white wine (optional)
  • 1-425 gram                                      whole corn kernels
  • 1/2 cup                                              frozen green peas
  • 1/2 cup                                               Angel Evaporated Filled Milk
  • 3/4 cup                                               condensed chicken soup
  • 1/8 teaspoon                                     pepper
  • 1 – 50 gram                                       can shoestring potatoes
  • 1/2 cup                                               grated cheese
  • 1 tablespoon                                      melted butter

Procedure:

Heat cooking oil. Sauté onion, garlic and celery. Add tuna and white wine. Cook for 2-3 minutes. Add corn kernels, green peas, evaporated milk and chicken soup. Season with pepper. Remove from heat. Place in a baking dish.

Combine shoestring potatoes and grated quickmelt cheese. Top on tuna mixture. Drizzle with melted butter. Bake at 3500F for 10 minutes or until golden brown.

Serve with bread toasts or crackers.

Makes 5 to 6 servings.



FISH FILLET WITH CORN SAUCE

Ingredients:

  • 1-370 ml                                    Angel Evap Con Queso
  • ¼ kilo                                         fish fillets (Mahi-Mahi or Dory), cut into bite-size pieces
  • 2 tablespoons                             flour
  • 2 tablespoons                            cornstarch
  • ¼ teaspoon                                baking powder
  • ¾ teaspoon                                salt
  • ¼ cup                                         water
  • Cooking oil for frying
  • 2 tablespoons                             cooking oil
  • ½ cup                                          sliced onion leeks
  • 1 cup                                           unsweetened cream-style corn
  • 1 tablespoon                              cornstarch dissolved in,
  • 1 tablespoon                              water
  • ½ teaspoon                               salt, or according to taste
  • Pinch of ground black pepper
  • ½ teaspoon                              sesame oil

Procedure:

Pat dry fish fillets with paper towel. Set aside.

In a bowl, mix together flour, cornstarch, baking powder, salt and water. Add fish fillets, coating them well. Drop in hot oil, one at a time and fry until golden in color. Drain from oil then transfer to a serving dish.

In another pan, heat 2 tablespoons cooking oil. Add leeks and quickly stir-fry until aromatic. Stir in cream-style corn and Angel Evap Con Queso. Cook until boiling. Add cornstarch slurry and cook until thickened. Season with salt and pepper then finish off with sesame oil. Remove from heat then pour over fish fillets or serve on the side.

Makes 5 servings.


FRENCH TOAST

Ingredients:

  • 2                                      eggs
  • 3/4 cup                           Angel Evaporada
  • 1 teaspoon                      ground cinnamon
  • 1 teaspoon                     vanilla
  • 1/4 teaspoon                 salt
  • 6 sliced                           white bread
  • 1/4 cup                           butter
  • 1/2 cup                          Angel Condensada

Procedure:

In a bowl, mix together eggs, Angel Evaporada, cinnamon, vanilla and salt. Soak bread in the milk mixture and allow to soak for about 2 minutes.

Heat butter in a pan over medium heat. Fry bread slices until golden on both sides. Serve warm with Angel Condensada on the side.

Makes 3 to 4 servings.


ANGEL FRIED CHICKEN

Ingredients:

  • 1 cup                       Angel Evaporated Filled Milk
  • 1/2 cup                   chopped onion
  • 1 tablespoon           minced garlic
  • 2 teaspoons            salt
  • 1 kilo or 12             chicken pieces
  • 2 cups                     Japanese breadcrumbs
  • 1 1/2 cups              cooking oil for frying

Procedure:

  1. In a bowl, mix together Angel Evaporated Filled Milk, onion, garlic and salt.
  2. Add drumsticks. Cover and marinate in the refrigerator for at least 4 hours.
  3. Lift drumsticks from milk, shaking off excess liquid.
  4. Dredge in breadcrumbs then fry in hot oil for 6-7 minutes or until golden.
  5. Serve hot with rice and ketchup.

Makes 12 servings.


NO BAKE FRUIT TARTS (154 ml)

Ingredients:

Cream Filling:

  • 1-154 ml can                    Angel Evaporated Filled Milk
  • ½ cup                                water
  • 2                                         eggs
  • ¼ cup                                cornstarch
  • ¼ teaspoon                      vanilla essence
  • ¼ cup                                sugar
  • ½ teaspoon                        grated lemon zest

Crust:

  • 1 ½ cups                             graham cracker crumbs
  • 1 ½ tablespoons               sugar
  • 1/8 teaspoon                     ground cinnamon
  • 2/3 cup                             softened butter

Fruit Toppings:

  • kiwi slices
  • halved strawberries or red grapes
  • sliced mangoes or peaches

Procedure:

Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan. Cook until thick while stirring continuously. Stir in lemon zest before removing from heat. Set aside to cool.

Crust: Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.

Pour cream filling into prepared crust. Top with fresh fruit slices. Chill completely before serving.

Makes 4 tarts.

Cream filling: Combine 1-154 ml can Angel Evaporated Filled Milk, ½ cup water, 2 eggs, ¼ cup cornstarch, ¼ teaspoon vanilla essence and ¼ cup sugar in a heavy bottom saucepan. Cook until thick while stirring continuously. Stir in ½ teaspoon grated lemon zest before removing from heat. Set aside to cool.

Crust: Mix together 1 ½ cups graham crumbs, 1 ½ tablespoons sugar, 1/8 teaspoon ground cinnamon and 2/3 cup softened butter. Divide into 4 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.

Pour cream filling into prepared crust. Top with fresh fruit slices. Chill completely before serving.


ANGEL KREM QUESO LASAGNA ROLLS

Ingredients:

  • 1 – 370 grams                         Angel Krem Queso
  • 1 tablespoon                            olive oil
  • ½ kilo                                      lean ground beef
  • ½ cup                                      chopped carrots
  • ½ cup                                      chopped onions
  • ½ cup                                      chopped celery
  • 2 teaspoons                             garlic
  • 1 teaspoon                              dried Italian seasoning
  • ¼ cup                                     white wine
  • 4 cups                                     Italian spaghetti sauce (set aside 1 cup for meat sauce)
  • 1 teaspoon                               salt, or according to taste
  • Pinch of ground black pepper
  • 10  sheets                                cooked lasagna
  • 1 tablespoon                             butter
  • 1 tablespoon                             flour
  • ¼ cup                                        grated Parmesan cheese
  • 1 tablespoon                             chopped parsley

Procedure:

Heat olive oil in a large saucepan. Add beef and cook until meat changes in color. Stir in carrots, onions, celery, garlic and Italian seasoning. Cook until beef is nicely browned. Add wine and stir to deglaze pan. Pour 1 cup of spaghetti sauce. Season with salt and pepper and simmer for about 10 minutes to let flavours blend. Remove from heat and cool for about 15 minutes. Spread about 2 to 3 tablespoons of meat sauce on a sheet of lasagna. Roll up then set aside.

Melt butter in a small saucepan. Add flour and cook until bubbly. Stir in Angel Krem Queso and parsley. Cook while stirring constantly until thickened. Remove from heat.

In a large baking dish, pour remaining spaghetti sauce. Arrange lasagna rolls then pour cream sauce on top. Top with Parmesan cheese and bake at 350ºF preheated oven until boiling.

Makes 10 servings.


LECHE FLAN WITH ANGEL CONDENSADA

Ingredients:

  • 3/4 cup                          sugar
  • 1-410 ml                       Angel Evaporated Filled Milk
  • 7                                      egg yolks
  • 2                                      whole eggs
  • 1- 380 gram                   Angel Condensada
  • 1/4 teaspoon                   grated dayap rind

Procedure:

Preheat oven to 350F. Pour the sugar into two llaneras then heat oven medium flame until it caramelizes. Set aside. In a bowl mix together the rest of the ingredients. Strain twice. Pour into the llaneras. Cover with aluminum foil. Cook in a bain-marie* or steam for 1 1/2 hours minutes or until firm

Makes 2 to 3 llaneras.

*Also called water bath, this is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or on a stove.


LENGUA WITH MUSHROOM SAUCE

Ingredients:

  • 1 large                                ox tongue (about 1.5kg-2kg)
  • 1 tablespoon                      salt
  • 1 teaspoon                         peppercorns
  • ½ cup                                garlic cloves

For the sauce:

  • 1-370ml                                   Angel KremQueso
  • 2 tablespoons                         butter
  • 2 tablespoons                          all purpose flour
  • 2 cups                                       beef broth
  • 1 cup                                          sliced mushrooms

Procedure:

Cook ox tongue in a pressure cooker for 1 hour with salt, pepper and garlic. Remove and peel off the skin. Allow to cool. Slice into ¼ inch thick pieces.

For the sauce:Heat butter in a pan until melted. Stir in flour and cook until bubbly. Gradually add beef broth and Angel KremQueso. Add in mushrooms and cooked lengua. Simmer for a few minutes for flavors to blend. Place in a platter and serve hot.

Makes 6-8 servings


ANGEL MACARONI SOPAS

Ingredients:

  • 1-410 ml                        Angel Evaporated Filled Milk
  • 2 tablespoons                butter
  • 1/4 cup                          chopped onion
  • 1/2 cup                          chopped celery
  • 1/2 cup                          diced carrots
  • 2 teaspoons                   minced garlic
  • 6 cups                            chicken broth
  • 2 cups                            uncooked shell macaroni
  • 1/2 teaspoon                 salt
  • 1/4 teaspoon                pepper

Procedure:

  1. In a saucepan, sauté onion, carrots, celery and garlic in butter for 2 minutes.
  2. Pour broth and allow to boil. Add macaroni and cook for 10 minutes or until macaroni is tender. Season with salt and pepper.
  3. Turn heat to low then stir in milk. Remove from heat and serve immediately.

Makes 6 to 8 servings.


MANGO CREPE

Ingredients:

For the batter:

  • 2 large                        eggs
  • 3/4 cup                      Angel Evaporated Filled Milk
  • 1/2 cup                       water
  • 1 cup                           flour
  • 3 tablespoons           melted butter
  • 2 1/2 tablespoons    sugar
  • 1 teaspoon                vanilla extract
  • 2 ripe                         mangoes
  • Angel Condensada

Procedure:

For the batter: Combine all ingredients in a bowl. Mix very well. Place the crepe batter in the refrigerator for 1 hour.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool. Arrange mangoes on the crepe. Fold as desired. Top with Angel Condensada.

Makes 10 to 12 servings.


ANGEL MANGO SAGO

Ingredients:

  • 1 cup                  Angel Evaporada
  • 2                         ripe mangoes, chopped
  • 1 cup                  sugar
  • 2 ½ cups            cooked small sago
  • 5 cups                 crushed ice

How to do it:

  1. In a glass, place mangoes, sugar, sago and crushed ice. Pour Angel Evaporada on top.
  2. Mix before eating.
  3. Repeat with the rest of the ingredients.

Makes 10 servings.


MEXICAN DIP

Ingredients:

  • 1-370 ml                      Angel KremQueso
  • ¼ kg                             ground beef
  • ½ cup                           chopped onions
  • ¼ cup                           chopped celery
  • ½ cup                           red kidney beans
  • 2 teaspoons                  chili powder
  • 2 teaspoons                   cumin
  • 2 teaspoons                   dried oregano, crumbled
  • 2 teaspoons                    paprika
  • 1 teaspoon                     red pepper flakes
  • 1 teaspoon                     salt
  • ½ cup                            tomato paste

Procedure:

Heat ground beef in a small pot and cook until the oil comes out. Add onions and celery then sauté until soft. Add red kidney beans, chili powder, cumin, dried oregano, paprika, red pepper flakes and salt. Mix well so beef is seasoned. Add tomato paste and Angel KremQueso, stir until well combined. Once it is simmering, turn off heat. Allow to cool and serve.

Makes 2 cups of Mexican Dip


PANNA COTTA

Ingredients:

  • 1 cup                              Angel Evaporated Filled Milk
  • ¾ tablespoon                unflavored gelatin
  • ½ cup                             water
  • ¼ cup                              sugar
  • ½ cup                              all purpose cream
  • strawberry pie filling (optional)

Procedure:

  1. Combine Angel Evaporated Filled Milk, gelatin, water and sugar in a saucepan and simmer for 5 minutes.
  2. Remove from heat then add all-purpose cream.
  3. Pour into ramekins and chill for at least 3 hours.
  4. Top with strawberry pie filling before serving.

Makes 8 ramekins


BIRCH TREE PASTILLAS

Ingredients:

  • 2 cups  (160 grams)                    Birch Tree Full Cream Powdered Milk
  • 2 tablespoons                               softened butter (optional)
  • 2/3 cup                                        Angel Condensada
  • 1/2 cup                                         white sugar, for coating

Procedure:

  1. In a bowl, combine Birch Tree Full Cream Powdered Milk, butter (optional) and Angel Condensada. Mix until well combined.
  2. Scoop ½ tablespoon of mixture and form into small logs then roll it in sugar. Wrap in colored cellophane or Japanese paper.

Makes 32 pieces

Kiddie Tips:

Instead of small logs, you may also form fun and exciting shapes such as balls, hearts, stars, moon and triangles.


PEANUT BUTTER AND BANANA SHAKE

Ingredients:

  • ¾ cup                            Angel Evaporada
  • 1 ripe                             lakatanbanana
  • 1 tbsp.                           creamy peanut butter
  • ½ tsp.                           vanilla
  • 1 cup                              ice cubes

How to do it:

  1. Place Angel Evaporada, banana, peanut butter and vanilla in the blender container.
  2. Process on high speed until the banana is mashed and the ingredients are well blended.
  3. Add the ice cubes and process on high speed until the ice is completely crushed and the drink is very smooth and creamy.

Makes 2 servings.


PORKCHOPS IN MUSHROOM SAUCE

Ingredients:

  • 5 slices (about ½ kilo)                  skinless boneless pork chops or pork loin steaks
  • ½ teaspoon                                      salt
  • ¼ teaspoon                                     ground black pepper
  • 2 tablespoons                                  cooking oil
  • 1/2 cup                                             sliced button mushrooms
  • 1-370ml                                           Angel Evap Con Queso
  • 1 teaspoon                                       soy sauce
  • 1 teaspoon                                       liquid seasoning, or according to taste

Procedure:

Sprinkle porkloin chops with salt and pepper and allow to marinate for a few minutes.

Heat cooking oil in a pan and fry porkchops until brown on both sides. Add mushrooms and cook until caramelized. Pour in Angel Evap con Queso and simmer until sauce is reduced to half. Season with soy sauce and liquid seasoning according to taste. Remove from heat and serve.

Makes 5 servings.


POTATO GRATIN

Ingredients:

  • 1-370ml                       Angel KremQueso
  • 2 tablespoons              butter
  • 1 tablespoon                chopped garlic
  • 1 tablespoon                 all purpose flour
  • ½ teaspoon                  salt
  • ¼ teaspoon                  pepper
  • 500 grams                    potatoes, peeled and sliced thinly

Procedure:

Sauté garlic in butter over medium heat. Add flour and cook until bubbly. Pour in Angel KremQueso then season with salt and pepper.

Arrange potatoes in an 8 inch round baking dish. Pour in cream mixture then bake in a 3500F oven for 30 minutes.

Makes 5-6 servings


SABA CON YELO

Ingredients:

  • 12                                     saba bananas – peeled and sliced into four
  • 1 cup                               white sugar
  • 1 cup                               brown sugar
  • 1 cup                               water
  • 1 tablespoon                   corn syrup
  • 1/2 teaspoon                   vanilla extract
  • shaved ice
  • 1 1/2 cups                       Angel Evaporada

Procedure:

In saucepan, combine bananas, white sugar, brown sugar, corn syrup and water. Boil over medium heat without stirring and allow to simmer over low heat for about 15 minutes or until syrup turns thick. Remove from heat and stir in vanilla extract. Cool completely.

To assemble dessert, place about 1 cup of shaved ice in a bowl. Top with 4 to 6 pieces of sliced bananas with some syrup. Add 3 tablespoons to 1/4 cup of Angel Evaporada. Serve immediately.

Makes 10 to 12 servings.


SCRAMBLED EGGS

Ingredients:

  • 1-370ml                          Angel KremQueso
  • 1 tablespoon                   cooking oil
  • 6                                      eggs

Procedure:

Heat oil in a non-stick pan. In a bowl whisk together eggs and Angel Krem Queso, then pour mixture in the pan. Mix slowly until egg comes together.

Makes 8-10 servings


ANGEL SNOW HALO

Ingredients:

  • 1-410 ml can             Angel Evaporada
  • 2 cups                        water
  • 1/3 cup                      sugar

Fun toppings like fruits, chocolate syrup, cornflakes, candy sprinkles, cookies, candy coated chocolates, wafer sticks, corn, sago, nata de coco, ube and leche flan.

How to do it:

  1. Combine all ingredients in a bowl.
  2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
  3. Freeze for about 4 hours.
  4. When ready to serve, remove from freezer.
  5. Scoop with a spoon and transfer to bowls.
  6. Top with your favorite toppings and serve immediately.

Makes 4 servings.


ANGEL CREAMY SPAGHETTI

Ingredients:

  • 1/2 cup                           Angel Evaporated Filled Milk
  • 1/2 kilo                           spaghetti noodles
  • 1/4 kilo                          ground beef
  • 1 tablespoon                 chopped garlic
  • 1/4 cup                          chopped onion
  • 1/2 cup                          sliced hotdogs
  • 1 1/2 cups                     tomato sauce
  • 1 cup                             banana catsup
  • 2 tablespoons               sugar
  • 1 teaspoon                    salt
  • 1/8 teaspoon                 ground black pepper

Procedure:

  1. Cook spaghetti as directed in the package. Drain, rinse and set aside.
  2. In a hot pan or skillet, cook beef until brown and its juice and oil come out.
  3. Stir in garlic, onion and hotdogs. Cook for about 2 to 3 minutes or until aromatic.
  4. Pour tomato sauce and catsup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring.
  5. Stir in Angel Evaporated Filled Milk and immediately remove from heat.
  6. Pour sauce over cooked spaghetti and serve.

Makes 10 servings.


ANGEL BUCO MILKY PANDAN


ANGEL CHEESY YUM DIP


ANGEL CHOPSUEY


ANGEL CREAMY BEEF


ANGEL CREAMY PANCAKES


ANGEL CREAMY SPAGHETTI


ANGEL FRIED CHICKEN


ANGEL KALABASA SOUP


ANGEL MILKY MASHED POTATOES


ANGEL PINEAPPLE CRUSH

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