Sunday, March 16, 2014
1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor 1 can (17 ounces) fruit cocktail, refrigerate before using 1 can (10 ounces) lychees, refrigerate before using
Procedures : Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together"
3 medium size sweet potatoes 4 cups whole milk 1 can condensed milk 1/4 teaspoon cardamon powder 1 tablespoon brown sugar 1 cup cane sugar 1 tablespoon unsalted butter blanched almonds and raisins
Procedures : Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick. Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top."
3/4 pound Italian Turkey Sausage 5 1/2 cups chopped onion 4 cloves garlic, minced 1/2 cup Burgundy, or other dry red wine 2 tablespoons red wine vinegar 1/8 teaspoon crushed red pepper 2 stewed tomatoes, undrained and chopped 1 4 ounce can tomato paste 1/4 cup chopped fresh parsley 1/8 teaspoon pepper 1 1/2 cups nonfat ricotta cheese vegetable cooking spray 12 lasagna noodles, cooked 1 cup provolone cheese, shredded
Procedures : Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving."
6 pcs saba bananas (cooking or plantain bananas), peeled and each sliced lengthwise into 4 pcs 12 pcs lumpia wrappers (egg rolls), each cut into 2 pcs 1 cup brown sugar 1 cup water 2 pcs pandan leaves (screw pine) 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks 4 Tbsp margarine
Procedures : 1 WRAP each banana slice with lumpia wrapper. Fry in hot oil until golden brown. Drain and set aside. 2 COMBINE sugar, water and pandan leaves. Mix well. Cook for 20 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and simmer until thick. Add margarine and pour over fried banana rolls just before serving. "
2 Tbsp melted margarine 2/3 cup flour 3/4 cup evaporated milk 3/4 cup water 3 pcs eggs, beaten 1/2 tsp iodized rock salt FILLING 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 Tbsp sugar
Procedures : 1 BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour. 2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside. 3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes. "
12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 medium (200 g) green apple 1 small (1.5 k) pakwan (watermelon), seeds removed
Procedures : 1 CUT pakwan & apple into tidbits or squares. 2 SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill. 3 POUR chilled softdrink just before serving. "
1 Tbsp unflavored gelatin 3/4 cup evaporated milk 1/2 cup sugar 1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup) 250 ml all-purpose cream, chill
Procedures : 1 DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream. 2 ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish. "