Wahini Pudding

Makes 8 servings

1/2 cup powdered milk
1 cup thick coconut milk
6 pcs. sliced bread, diced (2 cups)
1 can (234 g) Del Monte fresh cut pineapple chunks
2/3 cup white sugar
2 eggs, lightly beaten
1/4 tsp vanilla
2 Tbsp margarine, melted
1/4 cup cooked red sago
2 Tbsp toasted cashew nuts, optional

• Combine all ingredients. Reserve some pieves of sago and pineapple chunks for garnish, if desired. Blend the mixture well.
• Caramelize 1/4 cup sugar in an aluminum or metal mold pan. Arrange pieces of sago and Del Monte pineapple chunks at the bottom of the pan. Pour in bread mixture. Cover with aluminum foil or wax paper. Steam for 1 hour or until toothpick inserted in the center comes out clean

by Mildred

Source: Del Monte Recipes

Chicken in Cream, Pininyahang Manok

Makes 6 servings

1/2 kilo chicken breast, deboned and cut into chunks
1 can (439 g) Del Monte Fresh cut pineapple tidbits, drained (reserve syrup)
1 medium carrot, sliced thinly
1/8 tsp paprika
100 g Baguio beans, sliced

Sauce:
3 Tbsp Margarine
2 Tbsp all-purpose flour
1/2 cup evaporated milk, diluted with 1/4 cup water
1 egg

• Marinate chicken in pineapple syrup, 1/4 tsp. iodized salt (or 1/4 Tbsp rock salt) and 1/4 tsp pepper dor 30 minutes. Drain. Saute in oil until half done. Add 1/4 cup water, carrot and paprika. Simmer for 7 minutes . Add baguio beans and del monte pineapple tidbits. Season with salt and pepper to taste. Cook for 3 minutes. Add sauce. Cook for another 2 minutes.
• Sauce: Melt margarine over low flame. Turn off heat. Add flour and milk gradually and blend until smooth. Mix a little of flour-mixture to egg. Return to pan. Cook over low heat until slightly thickened. Set aside.

by Mildred
Source: Del Monte Recipes

Pinya Kangkong

Makes 6 servings

6 cloves garlic, crushed
1 medium onion, sliced
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 (234 g) can Del Monte Fresh Cut Pineapple tidbits, drained (reserve syrup)
3 bunches kangkong
1 tsp. toasted sesame seeds

• Brown half of garlic. Set aside.
• Saute remaining garlic and onion. Add soy sauce, oyster sauce, pineapple syrup, and 1/8 tsp. pepper. Add kangkong. Simmer until almost cooked. Add Del Monte pineapple tidbits. Top with sesame seeds and fried garlic.

by Mildred

Source: Del Monte Recipes

Salad Using Leftover Meat

Makes 2-3 servings
For the meat, you may use leftover fried chicken, lechon manok, lechon baboy, barbeque, beef steak, etc.

2-3 cups leftover meat, cut in bite size pieces
½ head of lettuce leaves, torn in small pieces
2 medium tomatoes, cut in wedges
1 medium cucumber, sliced
2 hard boiled eggs, sliced (optional)
salt & pepper (optional)
your favorite salad dressing (for improvised dressing, mix ½ cup ketchup with ½ cup mayonnaise)

Arrange the lettuce leaves on a big bowl. Top with tomatoes, cucumbers, hard boiled eggs (optional), meat and your favorite dressing. Add salt & pepper (optional).

by Mildred

Sandwich Using Leftover Meat

Makes 4 sandwiches
For the meat, you may use leftover fried chicken, lechon manok, lechon baboy, barbeque, beef steak, etc.

2 cups leftover meat, heated if desired
4 pcs. Lettuce leaves
4 slices tomatoes
mayonnaise
8 pieces bread
ketchup, optional
salt and pepper, optional

Cut meat into small bite size pieces, sprinkle with salt and pepper, if desired.
Divide the bread into 4 pairs. Spread maryonnaise on one side of each bread.
Put ½ cup of meat (or just enough meat according to the size of the bread) on a slice of bread with mayonnaise on top. Top with 1 pc. lettuce leaf, 1 slice of tomato, ketchup (optional) and the other slice of bread with mayonnaise. Repeat with the other 3 pairs.

by Mildred

Pasarapin ang Leftover Food

Alam nyo ba na pwedeng lalo pang pasarapin ang leftovers katulad ng beef steak, barbeque, hotdogs, fried chicken at iba pang meat na malasa tulad nito? Pwede itong gawing sandwich, salad at omelette. Basahin ang mga recipe sa mga sususunod na postings. Kung mayron ka pang ibang tips sa pagluluto, email mo lang ako sa m_armea@yahoo.com at ipo-post ko para mabasa ng ating readers at makatulong din sa kanila.

Ginataang Manok sa Pinya

Makes 6 servings

1/2 kilo chicken breast, cut into serving portions
1 can (234 g) Del Monte Fresh cut pineapple chunks, draines (reserve syrup)
4 cloves garlic, crushed
1 onion, sliced
1 laurel leaf
1 small (300 g) green papaya, sliced
1 medium red bell pepper, cut into strips
1 cup kakang gata
1/2 cup sili leaves

• Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1/2 tsp iodized salt for 5 miutes. Place in a casserole including marinade. Cover and simmer for 10 minutes.
• Add green papaya, red bell pepper and Del Monte Fresh cut pineapple chunks. Simmer for 10 minutes. Add kakang gata. Simmer for 5 minutes. Add sili leaves.

by Mildred

Source: Del Monte Recipes

Luncheon Meat-Beans Aloha

Makes 14 servings

4 cloves garlic, crushed
1 small onion, sliced
1 can (165 g) luncheon meat cut into large cubes
3 cans (390 g each) Del Monte Pork & Beans
1 can (439 g) Del Monte sliced pineapple, drained and quartered (reserve 1/4 cup syrup)
1 Tbsp soy sauce
1/4 teaspoon iodized salt (or 1/4 Tbsp rock salt) and
1/4 tsp. pepper

Saute garlic, onion and luncheon meat. Add pork and beans, Fresh Cut sliced pineapple and pineapple syrup. Season with 1 tbsp soy sauce, 1/4 teaspoon iodized salt (or 1/4 Tbsp rock salt) and 1/4 tsp. pepper. Adjust seasoning according to taste. Simmer for 3-5 minutes.

by Mildred
Source: Del Monte Recipes

Chicken Meat Rolls

YOU WILL NEED:
250 g spaghetti sauce
½ kg ground chicken meat
140 g Vienna sausage (chopped)
1 large onion (chopped)1 stalk celery (chopped)
2 eggs (beaten)150 g carrot (coarsely grated)
3 pc bread(cubed)
1//2 cup raisins
Salt and pepper to taste

Combine all ingredients. Season with 1- ½ tsp iodized fine salt (0r 1-1/2 tbsp iodized rock salt) and ½ tsp pepper. Mix thoroughly. Wrap every 1-1/2 cups of mixture in foil. Roll. Steam for 1 hour. Cool and chill overnight. Unwrap and slice.
Makes 12 servings.

by Charmie
Source: Del Monte Recipes

Chicken Fingers with Tonkatsu Sauce

YOU WILL NEED:

1 kg chicken breast (deboned and cut into wide strips)
2 cups Japanese breadcrumbs
1 egg (beaten)
½ tsp iodized fine salt ( or ½ tbsp iodized rock salt)

TONKATSU SAUCE
¼ cup water
1 head garlic, crushed
1 cup tomato ketchup
¼ cup Worcestershire sauce
Sugar and pepper to taste

Season chicken breast with salt. Dip in beaten egg. Roll in Japanese breadcrumbs until chicken pieces are well coated. Fry until golden brown. Set aside. Combine water, garlic ketchup and Worcestershire sauce and sugar and pepper to taste. Simmer for 5 minutes. Serve with chicken fingers, makes 8 servings.

by Charmie
Source: Del Monte Recipes

Almondigas

YOU WILL NEED:

MEATBALLS:

½ kg ground pork or chicken

1 cup cooked malagkit rice (glutinous rice)

1 pc small onion, chopped

2 tbsp all-purpose flour

2 pc egg, lightly beaten

SOUP:

4 cloves garlic, crushed

1 pc medium onion, sliced

115 g tomato sauce

6 cups chicken broth or water

120 g misua noodles

1 stalk green onion, chopped

1 pc large carrots, cubed

Combine ingredients for meatballs. Season with ½ tsp pepper, 2 tsp soy sauce, 2/3 tsp iodized fine salt( or 2 tsp iodized rock salt). Mix thoroughly. Form every teaspoon of mixture into balls. Set aside. Soup: Saute garlic and onion. Pour 115 g tomato sauce and chicken broth. Let simmer, then add meatballs, carrots, and salt and pepper to taste. Simmer for another 20 minutes, or until meat is cooked. Add misua and green onions, then simmer for 3 minutes, or until cooked. Makes 10 servings.

by Charmie

Source: Del Monte recipes

Arroz a la Cubana

Hi dred here are some of my favorite recipes from Delmonte:

-- charmie :-)


Arroz a la Cubana

YOU WILL NEED:

4 cloves garlic, crushed
1 pc medium onion, sliced
150 g ground pork
¼ kg sweet potato, diced
200 g tomato sauce
¼ cup raisins
1/3 cup cooked/frozen green peas
5 cups hot cooked rice
5 pc eggs, cooked sunny side up
3 pc medium ripe saba bananas, each sliced
diagonally and fried

Saute garlic, onion and pork. Add sweet potato (kamote). Cook for 5 minutes or until brown. Add 200 g tomato sauce, raisins, and salt and pepper to taste. Cook for 10 minutes. Add peas. Set aside. Mold or scoop 1 cup cooked rice or individual plates. Put sautéed meat mixture and fried saba around the rice. Top with fried eggs. Makes 5 servings

See more postings by Charmie
Source: Del Monte Recipes

Chili and Cheese "Baked" Potato Supper

Makes 4 servings
Prep Time: 10 minutes
Cook Time: LOW 8 to 10 hours
HIGH 4 to 5 hours

4 russet potatoes (8 oz each)
2 cups prepared chili
1/2 cup (2 oz) shredded Cheddar cheese
4 tablespoons sour cream (optional)
2 green onions, sliced

• Prick potatoes in several places with a fork. Wrap potatoes in aluminum foil. Place in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Carefully unwrap potatoes and place on serving dish.
• Heat chili in microwave or on stovetop. Split hot potatoes and spoon chili on top. Sprinkle with cheese, sour cream, if desired, and green onions.

by Mildred

Source: Rival Crockpot Incredibly Easy Recipes

Fantastic Pot Roast

Makes 6 servings
Prep Time: 5 minutes
Cook Time: LOW 6 to 8 hours

1 can (12 oz) cola

1 bottle (10 oz) chili sauce

2 cloves garlic (optional)

2 1/2 lbs boneless beef chuck roast

Combine cola, chili sauce and garlic, if desired, in slow cooker. Add beef, and turn to coat. Cover; cook on LOW 6 to 8 hours. Serve with sauce.

by Mildred

Source: Rival Crockpot Incredibly Easy Recipes

Slow Cooker Turkey Breast

Makes 4 to 6 servings
Prep Time: 5 minutes
Cook Time: LOW 6 to 8 hours
HIGH 2 1/2 to 3 hours

1/2 to 1 teaspoon garlic powder, or to taste
1/2 to 1 teaspoon paprika, or to taste
1 turkey breast (4-6 lbs)
1 tablespoon dried parsley flakes, or to taste

• Blend garlic powder and paprika. Rub into turkey skin. Place turkey in 6-quart slow cooker. Sprinkle on parsley. Cover; cook on LOW 6-8 hours or on HIGH 2 1/2 to 3 hours or until internal temperature reaches 165 degrees F when meat thermometer is inserted into thickest part of the breast, not touching bone.
  
• Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5 degrees to 10 degrees F during stand time.)

by Mildred

Source: Crockpot Incredibly Easy Recipes

Bacon and Onion Brisket

Makes 6 servings
Prep Time: 20 minutes
Cook Time: HIGH 6-8 hours

6 slices bacon, cut cross-wise into 1/2-inch strips
1 flat-cut boneless brisket, seasoned with salt and black pepper (about 2 1/2 lbs)
3 medium onions, sliced
2 cans (10.2 oz each) condensed beed consomme, undiluted

• Cook bacon strips in large skillet over medium-high heat about 3 minutes. Do not overcook. Transfer bacon with slotted spoon to 5-quart slow cooker.
• Sear brisket in hot bacon fat on all sides, turning as it browns. Transfer to slow cooker.
• Lower heat for skillet to medium. Add sliced onions to skillet. Cook and stir 3 to 5 minutes or until softened. Add to slow cooker. Pour in consomme. Cover; cook on HIGH 6 to 8 hours or until meat is tender.
• Transfer brisket to cutting board and let rest 10 minutes. Slice brisket against the grain into thin slices, and arrange on platter. Add salt and pepper, if desired. Spoon bacon, onions, and cooking liquid over brisket to serve.

by Mildred

Source: Rival Crockpot Incredibly Easy Recipes

Chorizo Chili

Makes 6 sevings
Prep Time: 5 minutes
Cook time: Low 7 hours

1 lb. 90% lean ground beef
8 oz. bulk chorizo or 15 oz. raw chorizo
1 can (16 oz) chili beans in chili sauce
2 cans (14.5 oz) zesty chili-style diced tomatoes, undrained

• Place beef and chorizo in crock pot or slow cooker. Break up with fork to form small chunks.
• Stir in beans and tomatoes. Cover; Cook on LOW 7 hours. Skim off and discard excess fat before serving

Serving suggestion: Top with sour cream or shredded cheese.

by Mildred White

Source: Rival Crock Pot Incredibly Easy Recipes

Fish Tacos

Here's a different version of the all-time favorite tacos. Try it and let us know how you like it. Please feel free to make adjustments according to your taste.

Serves 6
Prep Time 10 Mins
Cook time: 10 mins

Ingredients:
1 ¼ lbs. Frozen cod or haddock fillets, thawed
Salt & pepper
1 lime cut in half, divided
1 pkg (12 count) taco shells
1 ½ cups shredded lettuce
1 cup mango or peach salsa
1 ripe avocado, peeled and diced

Heat oven to 425 degrees F. Line a bakking pan – even if it’s nonstick – with aluminum foil and place fish on it. (Trust us, clean up will be a lot easier if you use the foil). Season both sides of the fillets with salt, pepper, and the juice from ½ lime. Bake for 10-12 minutes; you’ll know fish is done when it flakes easily with a fork.
Shortly after you put the fish in the oven, start heating up the taco shells – check the box for exact instructions. Fill the shells with fish, lettuce, salsa and avocado. Squeeze the rest of the lime over tacos right before serving for a quick flavor boost.

By Mildred White
Source: Parents Magazine March 2008 Issue

Anong lulutuin ko?

Nakakaranas ka ba minsan, you don't know what else to cook? Naubusan ka na ng ideas at recipes at di mo na alam kung anong ipapakain mo sa mga chikiting gubat mo at sa minamahal mong kabiyak? Madalas akong ganyan, lalo na dito sa America na konti lang ang ingredients na available for Pinoy foods (at higit sa lahat konti lang ang alam kong lutuin, yaiks! hindi alam ng asawa ko yan!)
I hope you would be generous to share your recipes. Just email me at m_armea@yahoo.com at ipo-post ko, syempre ilalagay ko name mo as contributor. Puwedeng Tagalog, English or Taglish. Pwede din galing sa books or magazines basta paki-lagay kung anong source para hindi tayo mademanda ng plagiarism.
Oki dokies! Welcome ang lahat ng recipes, basta makakain. Tenk yu!