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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