Saturday, March 11, 2006

Corn Taco Salad

Dear Bubut,
The weather's getting warmer and being cooped up in the kitchen cooking has become a harder task. This weekend, give yourself a break and prepare this quick salad for lunch. It's filling, it's tasty, it's nutritious, and it's ready in less than 20 minutes. Enjoy!

Your friends at DEL MONTE Kitchenomics

You'll Need:

8 cloves garlic, crushed
350 g ground beef
1 tsp chili powder
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
1 can (439g)DEL MONTE Fresh Cut Pineapple Tidbits, well drained
3 stalks green onions, chopped
1 can (432g) whole kernel corn, drained
2 packs (30g each) tortilla/taco chips
100 g lettuce, shredded(optional)

Here's How:

1. Sauté garlic and beef for 5 minutes or until light brown.
Add chili powder, DEL MONTE Italian Style Spaghetti Sauce and salt to taste.
Cook with occasional stirring for 10 minutes or until almost dry.

2. Stir-in DEL MONTE Fresh Cut Pineapple Tidbits, green onions and corn.
Serve with tortilla chips on the side and shredded lettuce if desired.

MAKES 6 SERVINGS.COST: P 150.45 per recipe P 25.10 per serving

Lusog Note: Excellent source of Niacin - promotes normal digestion and healthy skin

Friday, March 10, 2006

Shrimp Sotanghon

Dear Bubut,
Here's another addition to your Lenten menu. We've given your favorite sotanghon a seafood twist! It's a delicious soup loaded with shrimps, tofu, toge, and of course, DEL MONTE Tomato Sauce! It's an easy recipe you can enjoy as merienda or light dinner. Just serve it with buttered toast for a filling treat! Have a great weekend!

Your friends at DEL MONTE Kitchenomics

You'll Need:

2 squares tokwa, (soy bean curd) fried and cut into strips
6 cloves garlic, crushed
1 pc meduim onion, sliced
16 pc (200 g) medium shrimps, shells removed
1 pouch (200 g) DEL MONTE Tomato Sauce
4-1/2 cups shrimp juice (from boiled shrimp shells)
5 cups toge (mung bean sprouts)
1 pack (125 g) sotanghon (mung bean noodles), cut 2" long
5 stalks green onions, cut 1" long

Here's How:

1. Sauté garlic and onion. Add DEL MONTE Tomato Sauce and shrimp juice. Season with 2 tbsp patis (fish sauce) and 1/4 tsp pepper. Simmer for 10 minutes.

2. Add toge, shrimps and tokwa and cook for about 5 minutes. Add sotanghon and simmer for another 5 minutes. Top with green onions just before serving.

MAKES 8 SERVINGS.COST: P 97.10 per recipe P 12.15 per serving
Lusog Note: Excellent source of Lysine - promotes growth in the young.

Friday, February 24, 2006

Chicken Samba

Dear Bubut,
After all the preparations for Valentines, keep things simple this weekend by preparing a two-in-one dish that's perfect for dinner. This tasty meal comes complete with chicken and veggies, plus a delicious sauce made with DEL MONTE Tomato Sauce. Just pair it with rice, and dinner's ready!

Your friends at DEL MONTE Kitchenomics

You'll Need:
700 g chicken breast, deboned and cut into cubes
1/4 cup margarine
1 pc medium onion, sliced
1 pc chorizo de bilbao, sliced (optional)
1/2 cup sliced Vienna sausage
1 cup cooked frozen green peas
1 can (227g) DEL MONTE Original Style Tomato Sauce
150g potatoes, cubed and fried
1pc small carrot, sliced
1pc medium bell pepper, cut into strips
2tbsp grated cheese (optional)

Here's How:

1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside.

2. Sauté onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.

3. Add vegetables. Continue simmering until cooked. Top with grated cheese.MAKES 8

SERVINGS.COST: P 143.45 per recipe P17.95 per serving
Lusog Note: High in Vitamin A - for good eyesight

Friday, February 17, 2006


Ingridients :

3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 cup melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
grated mild white or yellow cheese, white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar.

mix, then set aside until bubbly.

mix everything together until well incorporated and smooth.
transfer dough into a greased bowl, let rise for one hour, then form into a log,

flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan.

if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins.

let rise for another hour, then brush with butter and bake in a preheated 300˚F oven for 25 minutes or until lightly brown.

cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Thursday, February 16, 2006

Lumpia Italiana

Dear Bubut,

Want a little creativity in your kitchen? Try this! Your already great lumpia can even get better by adding DEL MONTE Spaghetti Sauce to your filling! Your family will surely enjoy this new twist on a classic recipe.

Try it this weekend!

Your friends at DEL MONTE Kitchenomics

You'll Need:
4 cloves garlic, crushed
1 pc medium onion, chopped
200 g ground beef or pork
1 pc small carrot, coarsely grated
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
13 pc round lumpia wrappers (spring roll wrapper)
50 g cheese, cut into thin strips

Here's How:

1. Sauté garlic, onion, meat and carrot for 10 minutes.
Add DEL MONTE Spaghetti Sauce and season with salt and pepper to taste.
Simmer for 5 minutes.

2. Put a teaspoon of this mixture on each lumpia wrapper, then top with cheese strip.
Roll and seal edges with water.
Fry until golden brown.
Cut into desired length with clean scissors.
Serve with DEL MONTE Ketchup.

MAKES 4 SERVINGS.COST: P 76.00 per recipe P 19.00 per serving

Lusog Note: Excellent Source of Lysine - promotes growth in the young.

Tuesday, February 14, 2006

Cheddar Puffs


1 c water
1/2 c unsalted butter, cut into pieces
1/2 tsp salt
1 c all-purpose flour
4 large eggs
1 1/2 c finely grated cheese

1. PREHEAT oven to 450øF. To prepare pan, line two cookie sheets with Glad Bake paper.

2. IN A MEDIUM-SIZE saucepan, put water, butter and salt. Bring to a boil over high heat.

3. REDUCE heat and add flour all at once. Cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.

4. REMOVE from heat and cool slightly, then add eggs one at a time, beating well after each addition. After adding the eggs, mixture should be smooth and glossy.

5. STIR in grated cheese.

6. PUT teaspoonfuls of the mixture onto the prepared cookie sheets, leaving a one-inch space between each piece. Place cookie sheets in the upper and lower racks of the oven. Bake for 20 minutes or until puffed, golden and crisp.

7. CHEDDAR Puffs

Monday, February 13, 2006

Apple Delight


1/2 kg firm apples

1/2 dl water

40g sugar

1 tsp vanilla powder


Peel the apples and cut out the seeds. Cut in smaller pieces.

Cook soft with the water and vanilla under cover.

Remove from heat and add the sugar. Leave it to get cold.


40 g sugar

90 g breadcrumbs

50 g butter


Mix the sugar and the breadcrumb.

Melt the butter on a frying pan until golden, add the breadcrumbs mix and roast till golden, be careful it does not burn.

Alternate the apple and the bread crumbs and cover with whipped cream.

Decorate with strawberry jam.

You can also add some strawberry jam between