Chicken Burger
A leaner, healthier burger seasoned with herbs and spices to make it more interesting and different.
Ingredients:
1/2 kg. ground chicken
1/4 cup cored seeded and finely chopped red pepper
1 tbsp. chopped parsley
1 tbsp. chopped wansoy leaves
1 tbsp. minced garlic
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 tsp. MAGGI Chilli Sauce
1 piece MAGGI Chicken Broth Cube
12 pieces hamburger buns toasted on the grill
mayonnaise
dijon-style mustard
lettuce tomatoes & cucumber for garnish
Procedure:
1. Prepare medium-hot fire in a charcoal or gas grill.
2. In a medium mixing bowl, combine the ground chicken with the next 8 ingredients. Divide mixture into 12 and form into patties.
3. Place the patties on a well-oiled grill. Cook for 10 minutes or until done, turning once. Burgers are done when the juices run clear, prick to test.
4. Serve immediately on buns that have been toated on the edge of the grill. Top burgers with the mayonnaise and mustard and your choice of garnish.
Nestlé Cream Fruit Shakes (Mango Shake)
Ingredients:
1 cup mango cubes
1/3 cup NESTLE Cream
1/2 cup ice crushed
Procedure:
1. Combine all the ingredients in a blender.
2. Process for 30 seconds to 1 minute until smooth.
3. Pour into a glass, adding more crushed ice if desired.
Mango Shake
Ingredients:
1 piece ripe mango
6 tbsps. CARNATION Non-Fat Milk
1/2 cup water
ice cubes
Procedure:
1. Combine all ingredients for shake and pass through a blender for about 2 min.
2. Serve with crushed or cubed ice.
Green Mango Juice
Ingredients:
1 large green mango pared & diced
1/2 cup sugar or to taste
dash of MAGGI Savor
1 cup ice-cold water
3 cups shaved ice
Procedure:
Put all ingredients in blender; process for 1 min. Pour in four chilled glasses.
Fruit Shake
A basic recipe to a healthy drink for breakfast or snack.
Ingredients:
1 cup fruit in season (mango melon or guyabano) sliced
6 tbsp. CARNATION Non-Fat Milk
honey to taste
enough cold water/cracked ice to suite desired consistency
Procedure:
Combine ingredients in a blender and process for about 1 min. Serve on chilled glasses.
French Toast
Ingredients:
2 eggs slightly beaten
1/2 cup CARNATION Evaporated Milk
1/2 tsp. cinnamon powder
6 pieces bread sliced
1 tbsp. butter
Procedure:
1. Combine eggs, CARNATION Evaporated Milk and cinnamon in a bowl. Dip bread in the mixture.
2. Melt butter in pan; fry bread slices until golden brown.
3. Serve with butter and syrup or fruit preserves.
Pastillas De Leche
Ingredients:
2 1/4 cups NIDO FULL CREAM MILK
1 300 ml. can CARNATION CONDENSADA
2 tbsps. butter melted
1 tsp. dayap rind (optional) grated
1/4 cup sugar
Procedure:
Combine first four ingredients mixing very well until it can be handled. Flatten mixture between 2 wax papers. Roll with rolling pin to about 1 cm. thick. Cut into strips and roll in sugar. Wrap individually in colored cellophane.
Seafood Chowder
Ingredients:
6 slices bacon diced
1/4 cup butter
2 tbsps. chopped celery
1 cup thinly sliced leeks (use some of the top)
salt and pepper to taste
1/2 tsp. curry powder or to taste
250 g. fish fillet cubed
12 pcs. large shrimps shelled and deveined
2 MAGGI Chicken Broth Cube
3 cups fish
1 1/2 cups shelled mussels (about 1 kg. with shell)
3 tbsps. flour
2 medium potatoes pared and diced
1 170 g-can NESTLÉ CREAM
2 tbsps. parsley chopped
Procedure:
Stir-fry bacon in a 2-qt saucepan until crisp. Remove and set aside crisp bacon bits. Add butter to bacon fat and saute celery and leeks until soft. Stir in seasonings and fish. Cook until fish whitens. Add shrimps; cook until shrimps are pink. Dissolve MAGGI CUBES in 3 cups hot water; pour into sauteed mixture with fish or mussel broth. Add mussels. Dissolve flour in small amount of water; stir into mixture. Add potatoes; simmer until potatoes are cooked. Remove from heat and stir in cream. Serve hot garnished with chopped parsley and crisp bacon bits.
Seafood Pasta
Ingredients:
3 tbsps. butter
300 g. squid cleaned & cut to rings
200 g. shrimps peeled and deveined
100 g. scallops(optional)
4 cloves garlic minced
5 pcs. tomatoes blanched peeled & minced
1 tbsp. tomato paste
1/3 cup CARNATION EVAP combined with
1/3 cup water
1/8 tsp. dill(optional)
sugar
500 g. pasta cooked
Procedure:
Melt butter and saute first 4 ingredients. Add next five ingredients and season to taste. Simmer about 5 min. and serve over hot cooked pasta.
Special-Grilled Chicken
Ingredients:
2 pcs. chicken breast deboned & flattened
1/2 cup CARNATION EVAP soured with
1 tbsp. calamansi juice
1 tsp. ground oregano
1 MAGGI CHICKEN CUBE
2 tbsps. chopped spring onions
1 tbsp. olive oil
Procedure:
Marinate chicken in the next 6 ingredients for about 2 hrs. Broil chicken, basting it with marinade every 10 min. until golden brown. Serve with baked potatoes.
Stained Glass Dessert
Ingredients:
3 boxes fruit flavored gelatin (preperably lime orange strawberry)
1 1/2 cups Graham cracker crumbs
1/4 cup sugar
1/2 cup butter melted
2 tbsps. unflavored gelatin
1/4 cup tap water
1 cup cream cheese
3 eggs separated
3 tbsps. lemon juice
1 tsp. lemon rind grated
2 tbsps. sugar
1 170 g. can NESTLÉ CREAM
Procedure:
Prepare flavored gelatin according to package directions. Chill until set and cut into cubes. Set aside. Combine cracker crumbs, sugar and butter. Reserve half a cup of mixture and press the rest on the bottom of a springform pan. Refrigerate for about 20 minutes.
Soften unflavored gelatin in tap water for about 2 minutes or just until it swells. Melt on low fire then set aside to cool. Beat cream cheese until softened. Slowly stir in eggyolks, dissolved gelatin and the rest of the ingredients except egg whites. Beat until free of lumps, set aside. Beat egg whites until stiff but not dry. Fold in gelatin cubes and beaten eggwhites into cream cheese mixture. Pour into prepared crust, sprinkle top with reserved crumbs and chill until set.
ang dami noh?! goodluck sa akin kung magagawa ko talagang subukang lutuin silang lahat. hahaha...
A leaner, healthier burger seasoned with herbs and spices to make it more interesting and different.
Ingredients:
1/2 kg. ground chicken
1/4 cup cored seeded and finely chopped red pepper
1 tbsp. chopped parsley
1 tbsp. chopped wansoy leaves
1 tbsp. minced garlic
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 tsp. MAGGI Chilli Sauce
1 piece MAGGI Chicken Broth Cube
12 pieces hamburger buns toasted on the grill
mayonnaise
dijon-style mustard
lettuce tomatoes & cucumber for garnish
Procedure:
1. Prepare medium-hot fire in a charcoal or gas grill.
2. In a medium mixing bowl, combine the ground chicken with the next 8 ingredients. Divide mixture into 12 and form into patties.
3. Place the patties on a well-oiled grill. Cook for 10 minutes or until done, turning once. Burgers are done when the juices run clear, prick to test.
4. Serve immediately on buns that have been toated on the edge of the grill. Top burgers with the mayonnaise and mustard and your choice of garnish.
Nestlé Cream Fruit Shakes (Mango Shake)
Ingredients:
1 cup mango cubes
1/3 cup NESTLE Cream
1/2 cup ice crushed
Procedure:
1. Combine all the ingredients in a blender.
2. Process for 30 seconds to 1 minute until smooth.
3. Pour into a glass, adding more crushed ice if desired.
Mango Shake
Ingredients:
1 piece ripe mango
6 tbsps. CARNATION Non-Fat Milk
1/2 cup water
ice cubes
Procedure:
1. Combine all ingredients for shake and pass through a blender for about 2 min.
2. Serve with crushed or cubed ice.
Green Mango Juice
Ingredients:
1 large green mango pared & diced
1/2 cup sugar or to taste
dash of MAGGI Savor
1 cup ice-cold water
3 cups shaved ice
Procedure:
Put all ingredients in blender; process for 1 min. Pour in four chilled glasses.
Fruit Shake
A basic recipe to a healthy drink for breakfast or snack.
Ingredients:
1 cup fruit in season (mango melon or guyabano) sliced
6 tbsp. CARNATION Non-Fat Milk
honey to taste
enough cold water/cracked ice to suite desired consistency
Procedure:
Combine ingredients in a blender and process for about 1 min. Serve on chilled glasses.
French Toast
Ingredients:
2 eggs slightly beaten
1/2 cup CARNATION Evaporated Milk
1/2 tsp. cinnamon powder
6 pieces bread sliced
1 tbsp. butter
Procedure:
1. Combine eggs, CARNATION Evaporated Milk and cinnamon in a bowl. Dip bread in the mixture.
2. Melt butter in pan; fry bread slices until golden brown.
3. Serve with butter and syrup or fruit preserves.
Pastillas De Leche
Ingredients:
2 1/4 cups NIDO FULL CREAM MILK
1 300 ml. can CARNATION CONDENSADA
2 tbsps. butter melted
1 tsp. dayap rind (optional) grated
1/4 cup sugar
Procedure:
Combine first four ingredients mixing very well until it can be handled. Flatten mixture between 2 wax papers. Roll with rolling pin to about 1 cm. thick. Cut into strips and roll in sugar. Wrap individually in colored cellophane.
Seafood Chowder
Ingredients:
6 slices bacon diced
1/4 cup butter
2 tbsps. chopped celery
1 cup thinly sliced leeks (use some of the top)
salt and pepper to taste
1/2 tsp. curry powder or to taste
250 g. fish fillet cubed
12 pcs. large shrimps shelled and deveined
2 MAGGI Chicken Broth Cube
3 cups fish
1 1/2 cups shelled mussels (about 1 kg. with shell)
3 tbsps. flour
2 medium potatoes pared and diced
1 170 g-can NESTLÉ CREAM
2 tbsps. parsley chopped
Procedure:
Stir-fry bacon in a 2-qt saucepan until crisp. Remove and set aside crisp bacon bits. Add butter to bacon fat and saute celery and leeks until soft. Stir in seasonings and fish. Cook until fish whitens. Add shrimps; cook until shrimps are pink. Dissolve MAGGI CUBES in 3 cups hot water; pour into sauteed mixture with fish or mussel broth. Add mussels. Dissolve flour in small amount of water; stir into mixture. Add potatoes; simmer until potatoes are cooked. Remove from heat and stir in cream. Serve hot garnished with chopped parsley and crisp bacon bits.
Seafood Pasta
Ingredients:
3 tbsps. butter
300 g. squid cleaned & cut to rings
200 g. shrimps peeled and deveined
100 g. scallops(optional)
4 cloves garlic minced
5 pcs. tomatoes blanched peeled & minced
1 tbsp. tomato paste
1/3 cup CARNATION EVAP combined with
1/3 cup water
1/8 tsp. dill(optional)
sugar
500 g. pasta cooked
Procedure:
Melt butter and saute first 4 ingredients. Add next five ingredients and season to taste. Simmer about 5 min. and serve over hot cooked pasta.
Special-Grilled Chicken
Ingredients:
2 pcs. chicken breast deboned & flattened
1/2 cup CARNATION EVAP soured with
1 tbsp. calamansi juice
1 tsp. ground oregano
1 MAGGI CHICKEN CUBE
2 tbsps. chopped spring onions
1 tbsp. olive oil
Procedure:
Marinate chicken in the next 6 ingredients for about 2 hrs. Broil chicken, basting it with marinade every 10 min. until golden brown. Serve with baked potatoes.
Stained Glass Dessert
Ingredients:
3 boxes fruit flavored gelatin (preperably lime orange strawberry)
1 1/2 cups Graham cracker crumbs
1/4 cup sugar
1/2 cup butter melted
2 tbsps. unflavored gelatin
1/4 cup tap water
1 cup cream cheese
3 eggs separated
3 tbsps. lemon juice
1 tsp. lemon rind grated
2 tbsps. sugar
1 170 g. can NESTLÉ CREAM
Procedure:
Prepare flavored gelatin according to package directions. Chill until set and cut into cubes. Set aside. Combine cracker crumbs, sugar and butter. Reserve half a cup of mixture and press the rest on the bottom of a springform pan. Refrigerate for about 20 minutes.
Soften unflavored gelatin in tap water for about 2 minutes or just until it swells. Melt on low fire then set aside to cool. Beat cream cheese until softened. Slowly stir in eggyolks, dissolved gelatin and the rest of the ingredients except egg whites. Beat until free of lumps, set aside. Beat egg whites until stiff but not dry. Fold in gelatin cubes and beaten eggwhites into cream cheese mixture. Pour into prepared crust, sprinkle top with reserved crumbs and chill until set.
ang dami noh?! goodluck sa akin kung magagawa ko talagang subukang lutuin silang lahat. hahaha...
No comments:
Post a Comment