Creamy Beef Stew on Fettuccine Recipe

Ingredients:
1 kilo beef tenderloin fillet, cut into strips
Salt and pepper
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
2 teaspoons mustard
½ cup Alaska Crema
½ cup Carnation evaporated milk
1 tablespoon olive oil
1/2 small onion, sliced
½ cup shitake mushrooms, rehydrated in water then cut into strips
500 g linguini, cooked to package directions
Pinch on sugar
Salt and pepper to taste
Chopped parsley leaves, garnish


Instructions:
1. Season meat with salt and pepper. Set aside
2. In a medium sauté pan heat 1 tablespoon olive oil and tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. 
3. Then add the flour, continue cooking until flour is cooked. 
4. Add shitake mushrooms and stir to combine.
5. Add in beef stock, continue mixing until it thickens. 
6. Stir in mustard, cream, and CARNATION EVAPORATED MILK, pinch of sugar simmer until it thickens about 2 to 3 minutes. 
7. Remove from heat and season sauce with salt and pepper.
8. Spoon the sauce on top of the linguini and garnish with parsley. 
9. Serve hot.

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Eggplant Lasagna Recipe

Ingredients
4-5 large eggplants, sliced lengthwise about ¼-1/2 inch thick
¼ cup tablespoons olive oil
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 beef cube
2 cups Carnation Evaporated milk
Salt and pepper to taste
1 cup grated Parmesan Cheese
2 cups Meat Sauce, recipe follows


Instructions:
1. Preheat oven to 350 degrees F.
2. Season sliced eggplants with salt and pepper on both sides. 
3. Heat 1 tablespoon of olive oil in a non-stick pan. 
4. Cook eggplant until golden brown in color on both sides. Set aside.
5. In a sauce pan, melt butter then add the flour. 
6. Stir continuously making sure all the flour is cooked. 
7. Gradually add CARNATION EVAPORATED MILK, whisk constantly to avoid lumps from forming. 
8. Add beef cube, mix until beef cubes is completely dissolved. Season to taste.
9. Spoon a layer of the marinara sauce in a baking dish. 
10. Arrange a layer of sliced eggplant in a serving dish. 
11. Spoon marinara sauce on the eggplant, then spoon white sauce, then place another layer of the sliced eggplant, repeat the procedure ending with the white sauce. 
12. Top with grated Parmesan Cheese. 
13. Bake until golden brown in color about 20-25 minutes.


Meat Sauce:
2 tablespoon olive oil
2-3 cloves garlic, minced
2-3 tablespoon onions, minced
¼ kilo ground beef
Coarse salt and freshly ground black pepper
1 medium can crushed tomatoes
2-3 tablespoons fresh basil
2-3 teaspoons Italian seasoning


Instructions:
1. Heat olive in a heavy bottom sauce pan over medium heat. 
2. Add onions, cooked until translucent. 
3. Add garlic continue cooking until fragrant. 
4. Add ground beef, cook until meat turns from red to brown in color.
5. Add crushed tomatoes, simmer until slightly thickened. 
6. Season with Italian seasoning, salt and pepper. 
7. Simmer for 2-3 minutes more. 
8. Turn the heat off then add fresh basil.

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Shrimp Burgers Recipe

Ingredients:
For the shrimp burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
4 pieces day old bread
¼ cup Carnation Evaporated Milk
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
¼ cup celery
2-3 teaspoons Cayene pepper
1 kilo shrimps, picked over for shells
2-3 teaspoons salt
Zest of 1 lemon
2 1/2 cups Japanese bread crumbs
1 cup vegetable oil, for frying
4 Burger Rolls
2 tablespoons unsalted butter, room temperature
Lettuce
For the Remoulade:
1/2 cup mayonnaise
1/2 cup sour cream
½ cup Carnation Evaporated Milk
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
Salt and freshly cracked black pepper
1 medium celery, finely chopped


Instructions:
To make shrimp burgers:
1. In a large bowl, whisk mayonnaise, egg, CARNATION EVAPORATED MILK, scallions, celery, cayenne pepper, lemon zest Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. 
2. Fold in the shrimps and 4 pieces of torn day old bread until just combined. 
3. Divide the shrimp mixture into 4 equal portions and form into patties. 
4. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Meanwhile make the slaw: 
6. In a small bowl, whisk the mayonnaise, sour cream, CARNATION EVAPORATED MILK, Dijon Mustard, lemon juice, paprika, cayenne,celery and salt and pepper, taste. 
7. Chill for 10 minutes.

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Pizza Pockets Recipe

Ingredients:
1 tablespoon olive oil
8 ounces Italian sausage, remove from casing
1 cup Spinach
¼ cup Carnation Evaporated Milk
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pita bread cut in half
1 1/2 cups marinara sauce, or bottled pasta sauce


Instructions:
1. In a skillet heat the olive oil. 
2. Add the sausage and cook until crumbled and golden, about 5 minutes. 
3. Add the spinach and cook until wilted. Turn off the heat. 
4. Then add the cream cheese, 1/3 cup Parmesan, Carnation Evaporated Milk, salt and pepper and stir until well combined. Set aside.
5. Spoon topping into pita pocket. 
6. Place the pizza pockets onto a parchment paper-lined baking sheet. 
7. Sprinkle with the remaining Parmesan. Bake until golden.
8. In a sauce pan heat the marinara sauce over low heat. 
9. Serve the hot pizza pockets with the marinara sauce.

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Stuffed Chicken Breast w/ Mushroom Cream Sauce Recipe

Ingredients:
6 boneless chicken breasts, skinned and trimmed
12 ham sliced into strips
12 asparagus spears, blanched
12 cheddar cheese cut into strips
½ cup all purpose flour
2 eggs slightly beaten
1 cup Japanese Bread crumbs
¾ cup vegetable oil
CREAMY GRAVY
1 can Cream of Mushroom
¼ cup Carnation Evaporated Milk
1 cup pieces and stem mushrooms
¼ cup Worcestershire Sauce
1 beef cubes
1 tablespoon aromat
2-3 tablespoons Japanese soy sauce
2-3 tablespoons Alaska Crema
Salt and freshly ground pepper


Instructions:
1. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. 
2. Arrange chicken breasts shiny side down. In the middle of the chicken place ham, 2 pieces of asparagus then place the cheddar cheese beside the asparagus. 
3. Roll up tightly.
4. Dredge rolled chicken in flour, shaking off excess. 
5. Then dip in beaten egg then dredge in Japanese breadcrumbs. 
6. Set aside.
7. Heat oil in a heavy bottom pan. 
8. Fry the breaded chicken until golden brown in color. 
9. Slice the rolled chicken into medallions. 
10. Set aside.
11. In a saucepan, combine all ingredients. 
12. Simmer until the gravy thickens. 
13. Season with salt and pepper to taste. 
14. Pour on rolled stuffed chicken. 
15. Serve hot.

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Frozen Banana Ice Cream Sandwich Recipe

Ingredients:
12-16 pieces chocolate chip cookies
1 1/2 cups semisweet chocolate chips
¼ cup Carnation Condensed Milk
1 teaspoon vegetable oil
5-6 pieces Almond Rocca cut into small pieces
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla, softened



Instructions:
1. Place a bowl over simmering water. 
2. Toss together the chocolate chips, Carnation Condensed milk and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
3. Spread the melted chocolate on top of 6 of the cooled cookies. 
4. Place on a parchment or waxed paper-lined baking sheet. 
5. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. 
6. Place the remaining cookies, flat-side-up, on the same baking sheet. 
7. Arrange the banana slices in a single layer on the flat side of the remaining cookies. 
8. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.

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Nabeyaki Udon Recipe

Ingredients:

1 bunch spinach

6 cups dashi soup

1/3 cup soy sauce

2 tbsp mirin

1/2 tsp salt

1/4 lb chicken thigh,bite-sized

4 packages pre boiled udon noodles

4 slices kamaboko 

6 inches negi/leek,diagonally sliced

4 eggs

Instructions:

1. Boil spinach for a minute and cool in water and drain well.

2. Cut boiled spinach into 1 inch lengths.

3. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. 

4. Divide the soup into four individual earthenware or iron pots and cook on medium heat.

5. Add chicken in the soup and simmer until cooked. 

6. Add udon noodles in the pot and place kamaboko and spinach on the top. 

7. Simmer for a few minutes. Add negi/leek and drop an egg in the soup. 

8. Cover the pot with a lid and stop the heat and let it steam.

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Sashimi Recipe

Ingredients:

500 g very fresh salmon fish

1 carrot

1 daikon

Japanese soy sauce, to serve

Wasabi, to serve

Instructions:
1. With a very sharp flat-bladed knife, remove the skin from the salmon fish.
2. Then place the fish in the freezer to chill until it is jsut firm enough to be cut thinly. 
3. Slice thinly and evenly into slices of 5 mm thick.
4. Try to cut in one motin and in one direction in order not to saw the fish. 
5. Scrape the carrot and daikon with a zester into long fine strips or cut them info fine julienne strips.
6. Use a platter to arrange the fresh sashimi pieces in a presentable ways.
7. Garnish with the daikon and carrot. 
8. Serve with the Japanese soy sauce and wasabi.

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Donburi Recipe

Ingredients:

6-8 cups hot cooked rice

4-5 eggs

1/4 pound (115g) chicken

2 long onions (naganegi) or 4 green onions

Sauce:

2 1/2 cups dashi or chicken stock

6 tbsp dark soy sauce

6 tbsp light soy sauce

3 tbsp sugar

Instructions:

1. Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.

2. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces.

3. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef

4. The flavor is best if you start with raw meat.

5. Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.

6. Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.

7. Add onion and simmer 1 minute longer. Correct seasoning if necessary.

8. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. 

9.  Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.

10. To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.

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Norimaki Sushi Rolls

Ingredients:

150g/5½oz sushi rice, rinsed thoroughly and drained

225ml/8fl oz water

25g/1oz sugar

50ml/2fl oz rice wine vinegar

4 sheets dried nori (available in Asian markets and most supermarkets)

wasabi paste

½ cucumber, peeled, de-seeded and cut into batons

½ red pepper, de-seeded and cut into batons

salt

soy sauce and pickled red ginger, to serve

Instructions:

1. Put the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.

2. When the rice is cool, put it in a bowl, season and add the sugar and vinegar. Mix well.

3. Lay out the nori sheets and spread a little wasabi on each. Put a line, about 2.5cm/1in wide, of rice a little way in from the bottom edge.

4. Press some cucumber and pepper into the rice. Top with more rice and roll the nori sheets up tightly. Chill for 30 minutes, then cut into 4cm/1½in long pieces. Cut off and discard the uneven ends.

5. Make a dipping sauce by heating the vinegar, sugar and chilli until the sugar dissolves.

6. Serve the sushi rolls with the dipping sauce, extra wasabi paste, soy sauce and pickled red ginger.

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Mango Cheesecake Recipe

Ingredients:

Crust: 

1/3 cup butter, melted

1-1/4 cup Graham cracker crumbs

1/4 cup sugar

Filling:
2 tbsps unflavored gelatin, dissolved in
1-1/2 cup pureed ripe mangoes
1 cup cream cheese
1 300 ml can Carnation Consensada
1 170 g can Nestle Ceram

Topping:
2 pcs, peeled sliced thinly crosswise

Glaze:
1 tsp unflavored gelatin dissolved in
1/2 cup boiling water

Instructions:
1. Combine all ingredients for crust. Press firmly on the bottom of a 9" springform pan.Chill.
2. Prepare filling.
3. Heat gelatin-mango puree mixture for about five minutes. Set aside to cool.
4. Beat cream cheese with condensada and cream.
5. Fold in gelatin mixture and pour into prepared pie crust.
6. Chill until set.
7. Garnish with mango slices and crush with glaze.
8. Ready to serve. (upto eight)

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Party Pork Curry Recipe

Ingredients:

3 tbsps butter 

1/2 cup thinly sliced leeks

2 tbsps jullienne-sliced ginger

1 tsp cirru powde, or to taste

2 Chicken cubes, crushed

1 kg porkloin, sliced into finger-sized strips

1-1/3 cups coconut milk

1/4 cup raisins

2 tbsps calamansi juice

1 170 g can Nestle cream

1/4 cup chopped coriander

Instructions:

1. Heat butter in a pan.

2. Saute leeks and ginger.

3. Sir in curry powder and crushed cubes.

4. Add porkloin and cook stirring a few minutes. 

5. Pour in coconut milk; simmer for 15-20 minutes.

6. Add the rest of the ingredients; simmer 10-15 minutes more.

7. Serve with steamed rice an dchopped cucumber and cashew if desired.

8. Serves six to eight.

.

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Cucumber and Dill Salad Recipe

Ingredients:

2 medium cucumbers, peeled and sliced thinly

2 tbsps salt

lettuce

1 383 g can Nestle Cream

2 tbsps calamansi juice

1-1/2 tsps chopped fresh dill

3 tbsps olive oil

pepper

Instructions:

1. Place cucumbers in a flat plate, sprinkle with salt.

2. Set aside for about one hour.

3. Drain liquid thoroughly and place cucumbers on salad plate lined with lettuce.

4. Combine the rest of the ingredients in a bowl.

5. Pour over cucumber and chill.

6. Serve garnished with more dill.

7. Ready to serve.

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Lentil Stew Recipe

Ingredients:

200g lentil, soaked in water

2-1/2 tbsps *MAGGI REAL PANG-GISA*

2 beef cubes

2 stalks celery, sliced thinly

1 medium carrot, peeled

1/4 cup diced, unpeeled cucumber

pepper

Serving/Garnish Suggestions:

1 170 g can Nestle Cream or olive oil and vinegar to taste

Instructions:

1. Rinse and drain lentils.
2. In a saucepan, heat oil and saute Maggi pang-gisa.
3. Stir in beef cubes and lentils.
4. Add five cups of water, simmer until almost tender.
5. Add vegetables and seasonings to taste; simmer until cooked.
6. Top each serving with Nestle Cream or stir in a teaspoon each of olive and vinegar to taste.
7. Serve hot.

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Mango Smoothie Recipe

Ingredients:

2 ripe mangoes , peeled, pitted and chopped

1/4 cup Evaporated milk

1/4 cu vanilla flavored yogurt

3/4 tsp vanilla

3 ice cubes,crushed

Instructions:

1. Combine all ingredients and 2/3 cup of ice water in a blender.

2. Blend until mixture is smooth and foamy.

3. Pour into glasses.

4. Garnish with mint sprigs.

5. Serves four.Enjoy.

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Moon Cakes Recipe

Ingredients:

1/4 cup sugar
2 egg yolks
1/2 cup salted butter
1 cup all-purpose flour
1 cup strawberry (or your favorite) jam



Ingredients:
1. Combine the butter, sugar and 1 egg yolk and stir. Mix in the flour.

2. Form the dough into one large ball and wrap it in plastic wrap. 

3. Refrigerate dough for half an hour.

4. Unwrap the chilled dough and form small balls in the palms of your hand.

5. Make a hole with your thumb  in the center of each mooncake and fill with about half a teaspoon of jam.

6. Brush each cake with the other beaten egg yolk and place on a cookie sheet.

7. Bake for about 20 minutes or just until the outside edges are slightly brown.

8. Ready to serve.

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Veggie Omelette

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 4 eggs
• 2 tablespoons milk
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces shredded Swiss cheese

Instructions:

1. Melt one tablespoon butter in a medium skillet over medium heat. 

2. Place onion and bell pepper inside of the skillet. 

3. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.

4. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.

5. Shred the cheese into a small bowl and set it aside.

6. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.

7. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. 

8. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. 

9. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. 

10. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.

11. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. 

12. Using a spatula gently fold one edge of the omelet over the vegetables. 

13. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. 

14. Slide the omelet out of the skillet and onto a plate. 

15. Cut in half and serve.

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Butterscotch Brownies Recipe

Ingredients:

• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup ground walnuts
• 1/4 teaspoon salt
• 1/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven at 350 degrees. ( 175 degrees C ).

2. Grease an 8 inch square baking pan.

3. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. 

4. Spread dough evenly into the prepared pan.

5. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.

6. Serve and enjoy.

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Carrot Muffin Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup ground flax seed
• 3/4 cup oat bran
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 cup skim milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 cups shredded carrots
• 2 apples, peeled, shredded
• 1/2 cup raisins
• 1 cup chopped mixed nuts

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Serve right away.

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