TACO! TACO! TACO!

Ingredients:

36pcs. taco shells
1 head garlic, crushed
150g. onion, sliced
1kilo ground pork
1pouch (750g) Del Monte Filipino Style Spaghetti Sauce
9pcs. medium tomatoes, seeded and diced
3cups cheese, grated
1/4kilo lettuce, shredded


Procedure:

1. Sautè garlic, onion and pork. Cook until dry.
2. Add spaghetti sauce, salt and pepper to taste. Simmer for 5mins. Set aside.
3. Bake taco shells in a pre-heated oven at 350 degrees Fahrenheit for 3mins. Fill each shell with 2tbsp. of sautèed mixture, tomatoes, lettuce and top with grated cheese.


Tip:

For better taste, you can use ground beef instead of pork. Use white onions not the "sibuyas tagalog" if you are not fond of the onion smell in your mouth. You can also make a mixture the chili kind by adding hot sauce while cooking.

SQUID BALLS SPAGHETTI

Ingredients:

175g. Del Monte Spaghetti, cooked as per package directions
150g. (12pcs.) squid balls, each piece cut into 6pcs.
1 pouch (250g.) Del Monte Filipino Style Spaghetti Sauce
1/4cup frozen green peas


Procedure:

1. Sautè squid balls in 1tbsp. oil. Add spaghetti sauce, peas, 3tbsp. water and salt to taste. Simmer for 3mins.
2. Pour over or mix with cooked spaghetti noodles. Top with grated cheese if desired.

HOLIDAY NOODLES

Ingredients:

400g. Del Monte Spaghetti, cooked per package directions
1 head garlic, crushed
1 large onion, chopped
1/2kg. chicken breast, deboned and cut into strips
3/4cup canned button mushrooms, sliced
4pcs. frankfurters, sliced
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1 large red bell pepper, cut into strips
3/4cup chicken broth or water
4 stalks green onions, chopped
3tbsp. margarine
3tbsp. flour
1/3cup milk


Procedure:

1. WHITE SAUCE: Melt 3tbsp. margarine in pan. Remove from heat and blend in 3tbsp. flour until smooth. Add 1/3cup milk gradually and cook over low heat, stirring constantly until thick. Set aside.
2. Sautè garlic, onion, chicken, mushrooms and frankfurters in oil. Add spaghetti sauce, 3/4tsp. iodized salt, bell pepper and chicken broth or water. Simmer until chicken is tender.
3. Blend in white sauce. Pour over or mix with cooked spaghetti. Top with green onions and grated cheese, if desired.

Makes 11 servings.

MEATLOAF Kitchenomica

Ingredients:

2 large onions, chopped
1/4kg. carrots, chopped
2 small sayote, chopped
2/3cup cooked green peas
2 medium red bell peppers, chopped
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1kg. ground pork, chicken or beef
14pcs. pan americano, shredded
5pcs. eggs, beaten
3 & 1/2tsp. iodized salt (or 3 & 1/2tbsp. iodized rock salt)
1tsp. pepper


Procedure:

1. Combine everything, then mix thoroughly. Pack firmly in three 9"x 5" loaf pans.
2. Bake uncovered in turbo broiler at 300 degrees Fahrenheit for 30mins.
3. Increase temperature to 350 degrees Fahrenheit for 10mins.
4. Cool for 10mins before slicing.

Makes 19 servings.

CHICKEN GARLIC SOUP

Ingredients:

2tbsp. olive oil or cooking oil
2tbsp. garlic, finely chopped
4cups water
2pcs. Knorr chicken broth cubes
1/2cup chicken meat, sliced
2pcs. eggs, slightly beaten


Procedure:

1. Over a medium flame, sautè garlic in oil until golden brown. Add water and bring to a boil.
2. Add chicken broth cubes and chicken. Simmer until meat is cooked.
3. Drizzle the egg in a thin stream while stirring the soup continuously. Serve hot.

Makes 4 servings.

LAING (Taro leaves in coconut milk)

Ingredients:

1tbsp. cooking oil
3 cloves garlic, minced
1pc. onion, small, chopped
1pc. Knorr shrimp broth cube
2cups water
1/2kg. Taro leaves (Dahon ng Gabi)
1pack Knorr Cook-It-Easy Gata Recipe Mix (coconut milk powder)


Procedure:

1. In a saucepan, sauté garlic and onion in 1tbsp. cooking oil.
2. Add shrimp broth cube and water. Bring to boil.
3. Add Taro leaves and simmer for 5 minutes.
4. Pour Gata Recipe Mix. Stir gradually until powder is fully dissolved.
5. Cook for 1 minute. Serve while hot.


Tip:

Add 2pcs. of "siling labuyo" (hot red chili) to make the dish a little spicy. Do not stir the taro leaves too much, it will make the dish give an itchy feeling to your mouth.

Makes 5 servings.

GINISANG MUNGGO Kitchenomica

Ingredients:

1/2cup dried green munggo beans
4 cloves garlic, crushed
1 medium onion, sliced
100g. ground pork
1pouch (200g) Del Monte Tomato Sauce
1 small (1/2kilo) puso ng saging (bongolan) , trimmed and shredded


Procedure:

1. Wash munggo beans once. Soak in 2 cups water for 1 hour. Drain. Set aside.
2. Sauté garlic, onion, and ground pork. Cook until pork turns light brown.
3. Add prepared munggo beans, 3 & 1/2 cups water, 1 & 1/2tsp. iodized salt (or 1 & 1/2tbsp. rock salt), 1/2tsp. pepper and Del Monte Tomato Sauce. Simmer for 40 minutes.
4. Add puso ng saging. Cook for another 10 minutes.

Makes 6 servings.


Tip:

For a special ginisang munggo dish, you can add some shrimps. In a regular ginisang munggo dish, take away the tomato sauce and use chopped tomatoes and you can also use malunggay leaves instead of puso ng saging to have that slight bitter taste to balance the sweetness of the munggo beans.

PORK ASADO

Ingredients:

1/2kg pork casim, cubed (1inch)
1pc. Knorr pork broth cube
2tbsp. soy sauce
1pc. celery stalk, chopped
2pcs. tomatoes, medium, coarsely chopped
1pc. onion, medium, coarsely chopped
2 1/2-3cups water
2tbsp. cornstarch, dissolved in 1/4cup water


Procedure:

1. In a saucepan, combine pork cutlets, pork broth cube, soy sauce, celery stalk, tomatoes, oinion and water. Bring to a boil.

2. Thicken mixture with cornstarch and simmer for one minute.


Tip:

Pork pigue may also be used instead of the pork casim.

Makes 5 servings.